Eet Smakelijk!

Banana Applesauce Mush

2008-01-30T23:45:00.000-08:00

1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil until tender; be sure to check on the water level.
4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency or you can puree in an appliance as shown above
5. Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed)
6. Add applesauce to the banana and sprinkle with wheat germ* or crushed cheerios*
7. Puree if necessary but mashing with a potato masher will typically get this mix smooth

*8months+

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Avocado

2008-01-30T23:43:00.000-08:00

1. Peel and take out the pit of a ripe avocado - do not cook
2. Cut “meat” out and mash with a fork
3. There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture.

Avocados do not need to be cooked.How to Select an Avocado - When selecting an Avocado, you want a dark green colour with bumpy texture. The fruit should be firm yet yielding when gently pushed. When an avocado is sliced in half, the flesh colour should be a green that gently transforms into a buttery yellow around the pit.

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Apricot Puree

2008-01-30T23:40:00.000-08:00

1 pound dried apricots
2 c. white grape juice or apple juice.

Plain water is ok but the puree may be a bit bitter. Some babies actually like a bitter taste however. Consider using ½ water or ½ juice if you disagree with the juices or if baby cannot have juice. You can always mix in another fruit such as peaches or bananas and leave out the juice entirely!

1. Bring liquid and fruit to a boil and simmer for 15 minutes.
2. Reserve any left over liquid to use for the puree
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add the reserved liquid as necessary to achieve a smooth, thin puree or
5. Add cereal (if desired) to thicken up
6. Note: puree will not freeze solid, but into slightly soft/slightly frozen cubes.

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Prunes

2008-01-30T23:32:00.000-08:00

(this is one I use a lot since my baby is usually a little backed up)

1. Soak dried prunes in warm water until they plump up or steam gently.
2. Once plump and tender, toss into food processor or blender and begin to puree.
3. Add liquid without sparing any. Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

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Apples/Applesauce

2008-01-30T23:26:00.000-08:00

This recipe is written so that you may use any amount of apples you wish!

1. Peel, core and cut apple into slices/chunks.
2. Place slices or chunks into a pan with just enough water to slightly cover apples.
3. Boil/steam until tender; be sure to check on the water level and stir. That's It! Easy Peasy!
4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps 5 - 7.
5. Reserve any left over water to use for thinning out the apples.
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Add the reserved water as necessary to achieve a smooth, thin puree.
8. Add cereal (if desired) to thicken up the apples.

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Barley Cereal

2008-01-30T17:28:00.000-08:00

1/4 cup ground barley (ground in blender or food processor)
1 cup water

1. Bring liquid to boil in sauce pan. Add barley powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breastmilk and fruits if desired.
3. Serve warm.

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Oatmeal Cereal

2008-01-30T17:27:00.000-08:00

1/4 cup ground oats (do not use instant or quick cook), ground in blender or food processor
3/4 cup water

1. Bring liquid to boil in sauce pan. Add oat powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breastmilk and fruits if desired.
3. Serve warm.

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Rice Cereal

2008-01-30T17:26:00.000-08:00

1/4 cup rice powder (brown rice ground in blender or food processor)
1 cup water

1. Bring liquid to boil in sauce pan. Add rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breastmilk and fruits if desired.
3. Serve warm.

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Tacos

2008-01-29T17:58:00.000-08:00

Here's what we do:

1 lb ground beef
1 package taco seasoning
3/4 cup water
tortilla wraps
Toppings:
tomato
lettuce
sour cream
salsa
cheddar cheese

Cook ground beef until no longer pink. Add taco seasoning and water. Cook stirring often for about 5 minutes.

Put a small amount of ground beef mixture in a wrap. Add toppings of choice.

Borecole and Sausage

2008-01-13T14:23:00.001-08:00

This is an easy Dutch meal that I grew up with.

1 bunch of borecole (kale)
1 pot of potatoes
1 garlic sausage ring

Make potatoes into mashed potatoes using the ingredients of your choice. Boil borecole in a pot of water until soft. Drain. Mix mashed potatoes and kale. Serve with sausage on the side.

Baked Spaghetti

2007-11-26T11:02:00.000-08:00

1 lb ground beef
1 small onion
1/2 tsp salt
1/4 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
1 handfull spaghetti
2 cups cheddar cheese

Cook beef, onion, salt, and pepper until beef is no longer pink. Cook spaghetti according to package directions. Mix together soups and beef mixture. Spread in a 9-in x 13-in baking dish. Cover with cheese.

Bake at 350 for 20 minutes.

Romano Chicken Supreme

2007-11-19T20:39:00.000-08:00

6 boneless skinless chicken breast halves (5 ounces each)
1/4 tsp salt
1 lb fresh mushrooms, chopped
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried basil
3 tbsp butter
1/2 cup reduced-sodium chicken broth
2 tbsp orange juice
1 cup soft bread crumbs
1/3 cup grated Romano cheese

In a large skillet coated with nonstick cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray; sprinkle with salt.

In the same skillet, saute the mushrooms, lemon juice, garlic, and basil in butter. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and Romano cheese.

Bake, uncovered, at 400 for 20-25 minutes or until lightly browned and chicken juices run clear.

Yield: 6 servings

Review: SO good. So, so good. Another "you can make this any time" from Noah.

Layered Mexican Dip

2007-11-12T10:46:00.000-08:00

1 can refried beans
3 avocados, peeled and mashed
1 tsp freshly squeezed lemon juice
1 cup sour cream
1 pkg taco seasoning mix
1 1/2 cups grated nacho cheese
2 large tomatoes, diced
4 green onions, chopped
1 kg bag tortilla chips

Spread refried beans in the bottom of a 9-in x 12-in baking dish.

Combine avocado and lemon juice until blended. Spread over top of beans.

Combine sour cream and taco mix until blended and smooth over top.

Sprinkle with cheese, tomatoes, and onions.

Serve with tortilla chips for dipping. Serve hot or cold.

Glazed Peanut Butter Bars

2007-11-12T10:41:00.001-08:00

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups flour
1 1/2 cups quick oats
3/4 tsp baking soda
1/2 tsp salt

1 1/4 cups chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars, and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda, and salt; gradually add the creamed mixture.

Spread into a greased 15-in x 10-in x 1-in baking pan. Bake at 325 F for 18-22 minutes or until lightly brown.

For glaze, in a microwave safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Yield: 4 dozen

Stroganoff Meatball Sauce

2007-11-12T10:37:00.001-08:00

1 tbsp margarine or butter
1/2 cup onion, chopped
1 cup fresh mushrooms, chopped
2 tbsp all-purpose flour
3/4 cup water
2 tsp beef bouillon powder
1/2 tsp salt
1/8 tsp pepper
1 cup sour cream
1/4 tsp paprika

Melt margarine in frying pan. Add onion and mushrooms. Saute until soft and liquid is evaporated.

Mix in flour. Stir in water. Heat and stir on medium heat until boiling.

Add bouillon powder, salt, pepper, sour cream, and paprika. Heat and stir until heated through.

Serve with meatballs.

Yield: 2 cups sauce

Meatballs

2007-11-12T10:30:00.000-08:00

4 large eggs
1 cup milk
1/2 onion, finely chopped
2 cups dry bread crumbs
4 tsp Worcestershire sauce
4 tsp salt
1 tsp pepper
4 lbs lean ground beef

Combine eggs, milk, onion, bread crumbs, Worcestershire sauce, salt, and pepper in a large bowl. Stir until well blended.

Mix in ground beef. Shape into 1 1/2 inch balls. Arrange on greased baking sheet. Bake in 425 F oven for 15 to 16 minutes until no pink remains. Drain.

Yield: 8 dozen (96) meatballs

Why so many? Freeze some for next time! Place baked meatballs in single layer on baking sheet. Freeze 2 hours then remove to freezer bag. Label. Freeze for up to 3 months.

Lasagna

2007-11-12T10:21:00.001-08:00

1 medium onion, finely chopped
1 clove garlic, minced
2 tbsp vegetable oil
500 g ground beef
1 can (284 ml) sliced mushrooms
1 can (213 ml) tomato sauce
1 can (156 ml) tomato paste
2 tsp salt
1 tsp oregano
1 cup water
2 eggs
1 pkg (283 g) frozen spinach (optional)
1 cup cottage cheese or ricotta cheese
1/4 cup grated Parmesan cheese
500 g lasagna noodles, cooked and drained
1 1/2 cups Mozzarella cheese, thinly sliced or grated

Saute onion and galric in 1 tbsp vegetable oil. Add ground beef and break apart. Cook until brown.

Stir in mushroms (including mushroom liquid), tomato sauce, tomato paste, salt, oregano, water. Simmer 15 minutes.

Mix 1 egg with thawed spinach, cottage cheese, Parmesan cheese, remaining vegetable oil, and remaining salt. Beat the other egg slightly and toss with the cooked noodles.

Pour half of the meat sauce in a 3.5L oblong baking dish and cover with half of the noodles. Spread all the cottage cheese mixture over this then cover wtihthe remaining noodles. Top with remaining meat sauce.

Bake at 180 C for 45 minutes. Arrange strips of Mozzarella cheese on top and bake 15 minutes longer. Serve hot.

Yield: 8 servings

Split Pea Soup

2007-11-12T10:17:00.000-08:00

1 cup dried split peas, washed
6 cups water
1 cup finely chopped ham or 4 slices bacon
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped

In a large saucepan, combine peas, water, ham, onion, celery, and carrot. Bring to a boil; reduce heat to low and simmer for 2 hours or until vegetables and peas are tender.

For baby food: Allow to cool slightly. In a food processor or blender, puree soup in batches until smooth. Season to taste with salt and pepper before serving.

Perogy Casserole

2007-11-12T10:11:00.000-08:00

40 perogies
1 onion, chopped
6 slices bacon, cooked
1 can mushroom soup
1 soup can milk
3 cups grated cheddar cheese

Layer 20 perogies, 1/2 chopped onion, and 3 crushed bacon slices. Repeat layers.

Mix mushroom soup and milk. Spread on top of layers.

Cover with 3 cups grated cheddar.

Cover with tinfoil and bake at 350 for 45 minutes. Remove foil and bake for an additional 15 minutes.

Frozen Orange Delight

2007-10-21T16:41:00.001-07:00

1 pkg (.3 oz) sugar-free orange gelatin
1/2 cup boiling water
1-1/2 cups unsweetened pineapple juice, chilled
2 cups reduced-fat whipped topping

In a bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened.

Fold in whipped topping. Fill cylinder of icecream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Yield: 4 servings (1 quart).

Mixed Green Salad

2007-10-21T16:00:00.000-07:00

1/4 cup olive oil
1 tbsp plus 1-1/2 tsp red wine vinegar
1 garlic clove
1/2 tsp dried basil
1/8 tsp crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tbsp shredded Parmesan cheese

In a jar with a tight fitting lid, combine the oil, vinegar, garlic, basil, and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes, and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Yield: 6 servings.

Review: I realized at the last second that I did not have any red wine vinegar so I substituted balsamic. It was quite nice.

Fluffy Biscuits

2007-10-21T15:45:00.000-07:00

2 cups all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

In a bowl, combine flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450o for 8-10 minutes or until golden brown. Serve warm.

Yield: 1 dozen.

Ground Beef Vegetable Soup

2007-10-21T15:37:00.000-07:00

3/4 lb ground beef
2 cans (14.5 oz each) beef broth
2 cups water
1 can (28 oz) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1-1/2 cups fresh cauliflowerets
2 tbsp minced fresh tarragon or 2 tsp dried tarragon
1 tbsp garlic powder
1 tbsp minced fresh parsley
1/2 tsp salt
1/8 tsp pepper
3/4 cup uncooked macaroni

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt, and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.

Cook macaroni according to package directions; drain. Stir into soup; heat through.

Yield: 8 servings.

http://www.tasteofhome.com/

Cheese Enchiladas

2007-10-21T15:14:00.000-07:00

2 cans (15 oz each) tomato sauce
1 1/3 cups water
2 tbsp chili powder
2 garlic cloves
1 tsp dried oregano
½ tsp ground cumin
16 flour tortillas, warmed
4 cups (16 oz) shredded Monterey jack cheese
2 ½ cups (10 oz) shredded cheddar cheese
2 medium onions, finely chopped
1 cup (8 oz) sour cream
¼ cup minced fresh parsley
½ tsp salt
½ tsp pepper

In a large saucepan, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tbsp sauce over each tortilla.

In a large bowl, combine the Monterey jack cheese, 2 cups cheddar cheese, onions, sour cream, parsley, salt, and pepper. Place about 1/3 cup down the centre of each tortilla. Roll up and place seam down in two greased 13-in x 9-in x 2-in baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350o for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream if desired.

Yield: 16 enchiladas.

http://www.tasteofhome.com/

Review: Tali liked them, Noah thought they were alright, Kaylie thought they had too many onions, I thought I should have cooked them a tiny bit longer.

Creamy Chicken Rice Soup

2007-10-14T21:08:00.000-07:00

1/2 cup chopped onion
1 medium carrot
1 celery rib, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 cans (14.5 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 package (9 ounces) frozen diced cooked chicken, thawed

1. In a large saucepan, saute the onion, carrot, celery, and garlic in oil until tender. Stir in the broth, rice, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

2. In a small bowl, combine the flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through.

Yield: 5 servings

http://www.tasteofhome.com/

Review: Very tasty. It got a "You can make this again" from Noah.