SWEETS, SNACKS & SIDES

Mexican Hot Chocolate :: Friday Foodie

March 20, 2015 By: babyproofedparentscomment

I love serving this easy to make hot chocolate, because of the reaction it gets. The cayenne doesn’t kick in fully until after a few sips. The heat makes the chocolate pop and the people say, “WHAT???!” and then “MORE!!!” Serve it with a roasted marshmallow and watch them decompensate. Maybe this is only fun when you’re a therapist, but try it anyway?

Ingredients:

4 ounces milk chocolate, chopped
4 ounces dark chocolate (85% dark if you can find it), chopped
4 cups vanilla almond milk
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
marshmallows and/or whipped cream

Technique:
Melt the chopped chocolate in a medium saucepan over low heat. Add the cinnamon and cayenne. Gradually whisk in the milk, about 1/4 cup at a time, until the mixture is smooth and drinkable. Raise the heat to medium, and heat to almost a simmer, whisking occasionally. The idea is to get it nice and hot, without boiling it, which changes the consistency and flavor (not terrible, but not as yummy). Carefully pour the hot chocolate into four small mugs (or one giant one for yourself), top with a marshmallow and enjoy!

Cheryl’ Tips:
This is a great dessert on a cold night. I love how heat mixed with sweet can be such a surprise and so pleasing. Try that combo in your interactions with your partner. Satisfaction guaranteed.

Here’s to Sanity and Braces,

Cheryl

Gluten-Free Mexican Chocolate Cupcakes :: Friday Foodie

January 30, 2015 By: babyproofedparentscomment

I have frosting issues. It’s always either too thin or too thick. I also enjoy waiting until a few minutes before party go time to start the actual frosting, which usually creates a crisis. In this case, it was too thick to spread, so I heated it, which made it a different color from the ones I had already done. My solution was allowing my little birthday girl to cover them with pink sprinkles. Pretty! Plus, it’s a cupcake! I appreciate the power cupcakes that look like famous people, but find that simple is often more tasty. This recipe is a variation of one I found on a great website: The Gluten Free Spouse, which is loaded with delicious ideas and great step by step photos. The consistency I get is a cross between a cupcake and fudge. I think that’s a lovely combination. I’ve cut back on the sugar and added some extra spice to give your mouth something new to contemplate, but omit the cinnamon and cayenne to get a basic, yummy treat.

Ingredients:

For the Cupcakes:

1/2 cup gluten-free oat flour
1/2 cup brown rice flour
1/3 cup arrowroot flour (or cornstarch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3/4 cup cocoa
1 & 1/4 cups sugar
2 eggs
3 tablespoons unsalted sweet cream butter (at room temperature)
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Frosting:

4 ounces cream cheese
1 tablespoon butter (at room temperature)
2 ounces unsweetened chocolate
1 cup sifted powdered sugar

Technique:
Preheat your oven to 350 degrees. Line muffin tins with paper cupcake liners (you’ll need about 20, but don’t stress if your batter makes more or fewer). With an electric mixer, beat the butter and sugar on medium-medium high speed until well blended. Add the eggs and vanilla, and beat on medium until well blended. In a medium sized mixing bowl, use a whisk to combine all the remaining dry ingredients. 1. Add 1/3 of the buttermilk to the mixer, and beat until it’s incorporated and smooth, then add 1/3 of the dry ingredients, beat until incorporated and smooth. 2. Use a rubber spatula to scrape down the sides of your mixer bowl. Repeat steps 1 & 2 twice more, ending on the last of the dry ingredients.

When it’s all mixed up and looks smooth and delicious, scoop batter into the cupcake liners, filling them 2/3rds full. Bake them until a toothpick inserted into the middle of a cupcake comes out mostly clean (a few crumbs will stick, and it’s okay if they’re slightly undercooked – they’ll be like gooey brownies), about 20 minutes. Allow the cupcakes to cool on wire racks until they’re room temperature.

Meanwhile, make the frosting! Melt the chocolate over low heat in a small saucepan and allow it to cool. Combine the cream cheese and butter, beating them with your mixer until they’re smoothly blended. Add the chocolate, and beat until it’s incorporated and smooth. Gradually add the powdered sugar, about 1/4th cup at a time until it’s incorporated and smooth. Spread the frosting on your cupcake and then attack with pink sprinkles. Yum!

Cheryl’s Tips:
Mistakes are f’ing beautiful, and in many cases, delicious. If you botch a recipe, it means you put your own spin on the directions and got a different outcome. Which means you can’t be tamed. Which means you’re so pretty.

Here’s To Sanity and Cayenne Pepper,

Cheryl

Roasted Cauliflower :: Friday Foodie

November 7, 2014 By: babyproofedparentscomment

My early relationship with cauliflower was bleh. I’d only eaten it raw, on a veggie tray with a big bowl of ranch dip. The last lonely choice, after the carrots and celery were long gone, texture grainy, flavor odd. The awkward, pale white girl alone in the corner of the dance hall. Oops, we’re talking food, not my prom. Fast forward years later to a night at my favorite Austin sushi joint, Uchi. The wait is often insane, and always very well worth every second. To appease hungry guests, Uchi serves little tastes from the kitchen. A tray of simple golden-roasted, salty, olive-oily cauliflower came by, and I reluctantly popped a piece into my mouth. Oh, wow. Cauliflower?! Sexy! Who knew? When roasted, the texture is silky, the flavor buttery and nutty. I immediately worked to replicate the dish in my own kitchen, and think you’ll like the results. I’ve served it to my kids, had them close their eyes and imagine popcorn, and they both ate one bite without gagging or spitting it out. Victory!

Ingredients:

1 bunch cauliflower
2 tablespoons olive oil
1 teaspoon kosher salt

Technique:

Preheat your oven to 450 degrees. Using a small knife, remove the outer green leaves of the cauliflower bunch, and cut the white florets off of the stem. Wash the florets, and drain/pat them dry with a clean dish towel. Line a large rimmed baking sheet with aluminum foil, and spread the florets in a single layer over it. Drizzle the florets with the olive oil, and roast them in the oven for 25 minutes. The cauliflower will be covered with golden brown spots when it’s perfect. Remove from the oven, and sprinkle the salt over the florets, scooping them around on the pan with a spatula to evenly coat them with the salt and olive oil. Dig in!

Cheryl’s Tips:

I recommend doubling this recipe. The leftovers reheat beautifully, and can be used again in a delightful pasta recipe. Yeah. That’s a teaser. The delightful pasta recipe will be coming to you soon, on this very blog. You just take a nice, deep breath… and wait for it.

Here’s to Sanity and Sushi,

Cheryl

Cinnamon Apples :: Friday Foodie

October 24, 2014 By: babyproofedparentscomment

Although I took it for granted at the time, I was very lucky to have a mom who cooked most of our meals from scratch, with veggies from our backyard garden. The one downside: since we very rarely ate them, things like fast food, frozen pizza and TV dinners became a delicacy for me. To this day, you could give me the choice between boeuf bourguignon and a Totino’s Zesty Italiano Pizza, and I’d have to take a pause. A long pause. Another favorite was “Hungry Man” frozen dinners, with multiple foil course-compartments, each containing the perfect nutritional balance of processed materials, preservatives and glue. Mmmm. One of those compartments was often filled by the yummiest, softest, cinnamon apples. Here’s the super easy how-to for an infinitely healthier and delicious version, just in time for the fall arrival of Honey Crisp apples. Double mmmm. I am strangely hungry for Salisbury Steak n’ Peas.

Ingredients:

4 Honey Crisp apples, cored, peeled and sliced (Granny Smith, Pink Lady and Fuji are also yummy)
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup

Technique:
Heat a large skillet over medium high. Melt the butter in the skillet, and when it’s bubbly add the apple slices and cinnamon. Sauté the apples until they begin to brown and soften, about 8-10 minutes. Add the syrup and sauté 2-3 minutes longer and remove from the heat. The apples should be tender-crisp, but not mushy at this point. Allow them to cool for a few minutes and then dig in!

Cheryl’s Tips:
Leftover apples are great cold, topped with a little granola and a drizzle of heavy cream. Let’s all give fall a big, fat hug.

Here’s To Sanity and Totino’s,

Cheryl

Oven Roasted Beets :: Friday Foodie

August 29, 2014 By: babyproofedparentscomment

Beets: Nature’s Cupcakes. I’m just trying to help them out – brussels sprouts have such a following and are so very sexy, while substantial, stable beets get overlooked. My mom had a huge garden, and one summer it seemed we were eating beets every night. I was afraid to try them, and she suggested that I close my eyes, take a bite and think about corn on the cob (which I loved). It worked. They have such a rich, earthy flavor, and the butter and salt makes it pop. You can also sauté the beet greens over medium high heat in a teaspoon of coconut oil for about 4 minutes (much longer and they get slimy), add a little salt, and fully enjoy this 2-in-1 delicious veggie.

Ingredients:

1 bunch fresh purple or gold beets
1 tablespoon olive oil
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon chopped flat-leaf parsley
1 teaspoon kosher salt

Technique:

Beets are usually very dirty, so be sure to clean them well to avoid the nightmare of crunchy dirt on your plate. Cut the greens off the beets, and if you want to cook them later, wash the greens and store them in a sealed container until you’re ready for them. Thoroughly scrub the beets, cut off the roots, and then slice the beets into 1/4 inch thick half moons. I cut the whole beet in half across the width, then lay the cut side down on my cutting board, slice it in half across the length, and then cut my half moon slices across both halves. In a large mixing bowl, toss the sliced beets with the olive oil and butter, then spread them out on a foil-lined baking sheet. Roast them for 25 minutes in a 450 degree oven. Place them in a clean mixing bowl, add the parsley and kosher salt and mix well. Mmmm. That’s some cupcake.

Cheryl’s Tips:

To he or she who does the eating, but not the cooking: lavishing compliments + doing the dishes = foreplay.

Here’s To Sanity and Stability,

Cheryl

Roasted Brussels Sprouts :: Friday Foodie

July 25, 2014 By: babyproofedparentscomment

I have a few grievances about the past. I’m well on my way to letting go of most of them; you know, living in “the now” and all. But one that is especially difficult to reconcile: I’ve only been eating Brussels sprouts for a year. As a kid, Brussels sprouts were the go-to vegetable for instant “ewww, gross” ignorance. The veggie scapegoat – like the teenager who acts out and then gets all the blame for family-wide, rampant dysfunction. All this time, sprouts were so deliciously perfect, and I never knew. We have a lot of catching up to do.

Ingredients:

1 bag or 1 “tree” Brussels sprouts
2 tablespoons olive oil
2 heaping teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes (optional – don’t use if your family has heat sensitivity)
1/2 lemon

Technique:
Preheat your oven to 450 degrees. Heat a tea kettle or microwave a large glass pitcher of water to boiling. If you bought your sprouts still on the stalk or the “tree” as I like to call it, simply break them off. Cut the larger sprouts in half, and leave the smaller ones whole. Wash them, and place them in a metal colander in your sink. Pour the boiling water over the sprouts, and watch them go from camo to beautiful, bright green (this is an easy version of “blanching”, which is a preparation step for roasting dense vegetables – it makes a huge difference in the outcome). Rinse them with cold tap water (this stops the impact of the hot water, preventing a heart-breaking mushy texture), and then dry them on a clean dish towel (this helps them brown evenly). In a large bowl, stir the sprouts, olive oil, salt, pepper and chili flakes together. Line a large, rimmed baking sheet with aluminum foil, and spread the sprouts evenly over the pan. Roast in the oven for 25 minutes. Remove from the oven, squeeze the lemon half over the sprouts and use a spatula to give them a good final stir. Look at that. Some of the sprouts will be dark, golden brown – those are the best. The flavor of the little leaves that fell off the sprouts and almost got charred in the oven? An angel was whittling a pegasus out of heaven-wood, and some shavings fell into your mouth.

Cheryl’s Tips:
Sprouts reheat deliciously. If you have leftovers, grind them in your food processor, adding a 1/2 cup to pasta sauce for extra veggie-carbs.

Throw them on the grill to add a layer of smokiness – follow the recipe, but instead of using your oven, slide the prepared sprouts onto metal skewers (if you used the red chili flakes, wear gloves to avoid burning your fingers), and grill them over hot coals on one side for 3-4 minutes, then use tongs to flip them, grilling the other side for an another 3-4 minutes. Don’t worry if they blacken a little – they’ll taste amazing. Grilling produces a crunchier texture. If you want them softer, move them to the edge of your grill off the direct heat of the coals, and let them cook about 5-10 minutes longer. Don’t forget the lemon juice at the end.

Another tip? Be kind to yourself in the kitchen. Don’t say things like, “I suck at cooking,” because it’s not true and can become a self-fulfilling prophecy. Remind yourself that the biggest reason you’re cooking is to improve health for yourself and your family, which is a form of love. And love makes things taste so f’ing good.

Here’s To Sanity and Whittling,

Cheryl

Banana Nut Smoothie :: Friday Foodie

June 20, 2014 By: babyproofedparentscomment

Have you been saving overripe bananas in your freezer as instructed in our Paleo Banana Bread recipe post? Good job. In my recipe-writer fantasy, you’ve been waiting on the edge of your seat, gazing at least once a day at your growing frozen banana stash, scratching your head, gesturing with theatrical inquisition toward the ceiling and asking out loud, “WHEN is she going to give us that amazing smoothie recipe?!” Beautiful, dedicated reader, your patience is about to be rewarded. This smoothie cures what ails. It makes a complete meal, is especially lovely for breakfast, and kiddos dig it. Add the optional spinach leaves and protein powder to take the nutritional value over the top. Sip, and levitate.

Ingredients:

3 bananas, cut into chunks and frozen (freezing them makes all the difference)
3 heaping tablespoons nut butter (my favorite is a combo of roasted almond butter and sunflower butter)
1/2 cup plain yogurt or kefir
1/2 cup milk or milk alternative (vanilla almond milk. mmmm.)
1 tablespoon whey protein (optional)
1 cup loosely packed baby spinach leaves (optional)

Technique:
Put all that goodness into your blender and blend it well, baby. My measurements result in about 4 small, very thick smoothies, the consistency of slightly melty soft serve. If you like your smoothies more drinkable, simply add more milk.

Cheryl’s Tips:
Being raised by post-depression era farm folks conditioned me to feel physical pain when good food is thrown away. I will trashcan dive if anyone tosses eggshells, apple peels, or anything that could be composted, and I love finding uses for dregs. When you use fresh nut butter, you often have to stir and stir to combine the oil and nut solids. At the bottom of the jar, there’s usually a thick, nutty layer that’s hard to spread without destroying your bread. I scrape this out and toss it into the blender. And on the rare occasion that there’s a leftover heel from a loaf of b-bread, it blends beautifully into the smoothie and gives it a tiny hint of chocolate. Nothing wasted. Your mouth will love the taste, your body will love the nourishment, and the part of your conscience that is in constant turmoil about the state of our environment will take a deeply satisfying breath.

Here’s To Sanity and Levitation,

Cheryl

GF Orange Glazed Muffins :: Friday Foodie

June 6, 2014 By: babyproofedparentscomment

There was no “Home Ec” in my high school. There was, however, “Food Science and Nutrition,” or “FSN” to those in the biz. We were sooo progressive. In FSN, I learned all about the complex sensitivity of muffin batter. If you over-mix it, the muffins can come out full of funky air tunnels. While some people love to play “6 Degrees of Separation,” I prefer “Turn Everything Into a Mental & Emotional Health Promotional Opportunity.” Let’s liken over-mixing the muffin batter to overanalyzing/doubting oneself when on the verge of making a major life change, such as embarking on a new career path. If you question yourself too much, you can stay stuck, infusing your life with tunnels of stagnant air instead of consistently fluffy, magical deliciousness. Bam!!

Make these easy, orange-tastic muffins with some scrambled eggs tomorrow morning, and watch your day unfold perfectly from there.

Ingredients:

For the Cherries:

1 cup dried, sweetened sour cherries
1/2 cup water

For the Glaze:

2 tablespoons frozen organic orange juice concentrate
Up to 1 cup powdered sugar, sifted

For the Muffins:

1 1/4 cups Pamela’s Pancake and Baking Mix
1 egg
1/4 cup plain yogurt or kefir
1/4 cup milk or milk alternative
1/2 cup honey or agave nectar
zest of one orange (another opportunity to use your awesome zester – hooray!)
1 teaspoon pure vanilla extract
1/4 cup finely grated zucchini (optional)

Technique

For the Cherries:
In a small saucepan, combine the cherries and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer until the cherries have softened and absorbed all but about 1/4th of the water. Turn off the heat and allow to cool slightly. While cooling, the cherries will absorb a little more water, resulting in a yummy compote to spread over the muffins.

For the Glaze:
Start by whisking the frozen concentrate with 3 tablespoons of the powdered sugar. The concentrate will melt quickly, and when the mixture is smooth, gradually whisk in the rest of the sugar until it’s slightly thicker. These measurements make my favorite glaze consistency – it coats the muffins and drizzles onto the plate for dipping every bite.

For the Muffins:
Preheat your oven to 350 degrees. Combine all the ingredients with a wooden spoon in a medium mixing bowl. Gently stir until everything is incorporated and no streaks of baking mix or egg show up in the batter, but remember to avoid over-mixing it. Scoop the batter into a well-greased 6-cup muffin pan, filling each cup to slightly below level. Bake for 20 minutes or until very lightly browned. Cool the muffins on a baking rack for about 5 minutes before carefully removing them from the pan, as gluten-free goodies have a tendency to stick. Drizzle about a tablespoon of glaze over each warm muffin, serve with a small scoop of your lovely cherries, and enjoy!

Cheryl’s Tips:

If you’ve been following our recipes, thank you, and you might wonder why zucchini is in almost everything? First, it grows like crazy here in Austin, so I try to find creative uses for it. Second, it is incredibly easy to hide in baked goods and pasta sauces, adds a tiny bit of veggie goodness, and helps me feel less anxious about my children’s ongoing refusal to eat anything green.

I tried making the glaze with the juice of the orange, which seemed more practical, and in theory, tastier. It fell flat. The concentrate has such a powerful orange flavor, which is necessary to adequately compliment the milder flavor of the muffin itself.

Those cherries. Mmmm. Another decadent use: over frozen vanilla yogurt or a warm brownie. The same stewing technique works well with other dried fruit, like apricots or plums. I’ll save the Mental & Emotional Health/Stewing Promo for another time.

Here’s To Sanity and FSN,

Cheryl

Fast Times Marinara :: Friday Foodie

May 23, 2014 By: babyproofedparentscomment

No jar can beat you. You are invincible. Your marinara will make people laugh and cry and wonder who they really are. I’ve had 2 cups of coffee. This easy, vibrant sauce is a staple in my kitchen, and is worth the extra work to prepare from scratch. Why? Most pre-made pasta sauces have added sugar. Get used to making your own, go back for a taste of pre-made, and you’ll detect the sweetness immediately. I’d rather get my sugar from a cold IPA and a gigantic brownie topped with 85% dark chocolate ganache and a cherry-port reduction, wouldn’t you? I’ve showcased the marinara’s beauty topped with grated parmesan over thinly sliced, sautéed zucchini. It’s also perfect with pasta, spaghetti squash, or as a simmering sauce for halibut. If you prefer a meaty sauce, add browned ground bison or Italian sausage. I double the batch, freezing it up for future deliciousness.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves fresh garlic, halved length-wise and thinly sliced
2 28 ounce cans San Marzano Italian whole plum tomatoes
1/2 cup loosely packed, chopped fresh flat Italian parsley or basil leaves
2 teaspoons kosher salt

Technique:

Heat a large skillet over medium heat. Add the olive oil, and when it’s shimmering, add the onion. Breathe in that divine smell, and you’ll be shimmering too. Sauté until the onion softens and is transparent. Add the garlic and sauté about 3-5 minutes more.

(Want softer hands? Before this next step, rub those hard-working beauties with some coconut oil and slip on a pair of surgical gloves. To protect your skin, keep a box of gloves handy for preparing meat, peppers, or in this case, acidic foods.)

Pour in the juice from the tomato cans, then use your fingers to carefully break the tomatoes into pieces and drop them into the skillet. Add the salt, and simmer the sauce for about 20 minutes, stirring occasionally until it’s thickened a bit. Add the parsley or basil, and simmer about 5 minutes more. Know what? It’s ready. Just like that.

Cheryl’s Tips:

I don’t have extra tips for this recipe, because it’s that simple and elegant. I’ll use this space to tell you you’re doing an amazing job as a person. If you’re reading this recipe, you at least have an interest in cooking, which is creative, which means you’re reaching for something beyond the ordinary, which makes me like you.

Here’s To Sanity and 85% Dark Chocolate,

Cheryl

Blistered Shishito Peppers with Garlic Aioli :: Friday Foodie

May 9, 2014 By: babyproofedparentscomment

Before we begin, try saying their perfect name out loud: shi-SHEE-toes. Isn’t that lovely? A farmer at my favorite market recommended these perfect peppers, and I’ve been hooked ever since. I’ve noticed several posh restaurants have added shishitos to their appetizer menus with a steep price tag. Preparing them yourself is cheaper and way impressive as an appetizer or a side veggie (divide the aioli into tiny dipping bowls and serve a few peppers on each plate). Risk Disclaimer: most shishitos are mild with a tiny hint of sweet, but occasionally you’ll come across one that packs a little heat. If your child is sensitive to spicy foods, sample each pepper before serving it to them, unless they’re like my pepper-belly son. Given food with heat, he’ll accusatorially say, “Mom! Spicy!” while continuing to shovel in huge mouthfuls. We have to monitor our margarita intake at Mexican restaurants so we can keep a close eye on him; once he slipped a drinking straw into the salsa bowl and guzzled it. I think it’s genetic, as I am spicy food girl and have blown out my taste buds’ heat detection abilities. If the menu has a million asterisks denoting the spiciness of a dish, “Warning! You probably shouldn’t order this!” then that’s what I’ll be having. But don’t fear the shishito, and get ready to fall in love with the aioli.

Ingredients:

For the Aioli:

1/2 cup mayonnaise
1 clove garlic, finely minced
1/2 teaspoon fresh lemon juice
1/4 teaspoon Spike seasoning (optional, but delicious flavor without a bunch of gunk you can’t pronounce)
(If you don’t use Spike, add 1/8 teaspoon each of kosher salt and cayenne pepper)
1/2 teaspoon Dijon mustard

For the Peppers:

4 cups shishito peppers, washed with stems left on
2 tablespoons macadamia nut, peanut or grape seed oil
1 teaspoon coarse kosher salt

Technique:

For the Aioli:
Combine all the ingredients with a small whisk, and place in a small bowl for dipping. I love it when things are this easy.

For the Peppers:
Heat a large skillet over medium-high, then add the oil. When it’s shimmering, carefully add the shishitos, which will go crazy at first, making the hot oil pop. Once they calm down, begin to stir-fry them with a wooden spoon, until you can see the skin start to whiten and then lightly brown in spots, about 7-10 minutes. Add a tablespoon of water and turn the heat down to medium (this will steam and soften them to the perfect texture). Continue stir-frying until the water completely evaporates, and the shishitos are slightly more pliable (about 3-5 minutes more). Add the salt, stir a few more times to coat the peppers, then serve them on a platter next to your cute little bowl of aioli. Allow to cool for a few minutes and then dive in, dipping each pepper and challenging yourself to eat them all the way to the stem in one perfect bite.

Cheryl’s Tips:

I recommend using a garlic press. They’re quick, easy to clean, and make the flavor of the garlic even more potent. When you’re using raw garlic in a dip or salsa, cut the cloves in half lengh-wise, and check for any little green shoots in the center (which can make your dishes taste bitter) before chopping or putting them through your press. Use a small knife to dig out the shoots and compost them, or plant them to grow more! I always use fresh garlic instead of the pre-minced jarred kind – I can’t imagine mass-producers carefully removing little green shoots.

The aioli. Yum. If you haven’t already eaten the leftovers with a spoon, it will keep refrigerated for up to two weeks. It’s divine on sandwiches, eggs, roasted chicken, as a dip for raw veggies, or my favorite use: atop pan-seared salmon. I often double the recipe, keeping it on hand as a condiment.

Shishito it up, ya’ll.

Here’s to Sanity and Pepper-Bellies,

Cheryl

Paleo Chocolate Chip Banana Bread :: Friday Foodie

April 25, 2014 By: babyproofedparentscomment

This decadent, healthy bread hails from George Bryant, dynamic author of the website, Civilized Caveman Cooking. Even if you’re not into eating a paleo diet, you’ve got to check out his site, where you’ll enjoy gorgeous photos and delicious, easy to execute recipes. Plus, “Civilized Caveman.” I need a minute. Okaaaayyyy on with the recipe. I’ve barely modified it by adding zucchini and chocolate chips, for the extra nutrients and yumminess. Another delightful version omits the chocolate chips and adds chopped pecans, chopped pineapple and toasted coconut. I love that a thick slice of this bread not only tastes amazing, but has everything you need for a complete meal: veggie-based carbs, fat and protein. It also freezes well, should you ever find yourself in an alternative universe with leftovers.

Ingredients:

4 very ripe bananas, mashed
1/2 cup finely grated zucchini
1/2 cup almond butter
4 tablespoons coconut oil, melted
4 eggs
1 teaspoon pure vanilla extract
1/2 cup coconut flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup Goodlife chocolate chunks or mini-chips (heavenly chocolate, without a bunch of crappy things you can’t pronounce)
Butter for greasing your loaf pan and spreading on the warm bread… mmmmm

Technique:

Preheat your oven to 350 degrees. Using about 2 teaspoons of unsalted butter, grease a glass loaf pan (yes, glass, because metal pans get a little extra hot, making the crust too dark and the middle too doughy) very, very well, otherwise the bread will stick like glue, and you don’t want to miss a single bite. (Mandy and her girls refer to pan stickage as “shrapnel.” See my tips below to avoid this terribly unfortunate loss.)

In a medium bowl, use a hand mixer to blend the bananas, zucchini, almond butter, coconut oil, eggs and vanilla until smooth and creamy. Add all of the remaining ingredients and mix until smooth and creamy again. You needn’t worry about mixing speed or time once the batter is blended, as this is one of those rare baking adventures that doesn’t require precision; the bread won’t collapse on you or wind up full of holes. Scrape the batter into your loaf pan, and bake for 50 minutes.

Place a strip of foil loosely over the top of the loaf to avoid excessive browning, and bake 10-15 minutes more, until the bread looks evenly browned and doesn’t quiver when you tap the pan. Allow it to cool in the pan on a rack for about 45 minutes before serving with more butter. Dang!

Cheryl’s Tips:

I’ve tried a version with not-so-ripe bananas, which according to George makes little difference. Perhaps I have a high-maintenance pallet, but it didn’t taste as sweet as the version with super ripe. I’ve started buying way more bananas than we need, and when we get to the final four, tossing them in the fridge, where they’ll last at least a week. They turn very brown, but when you peel them, they’re perfect and have a higher sugar content. (Preview: start saving cut up extra-ripe bananas in your freezer for smoothies, a recipe that will blow your baby-lovin’ mind is coming soon.)

I am easily pleased by the obscure. Examples: the first squeeze (from the very middle) of a new tube of toothpaste, perfectly peeling a label off a new purchase without the tiniest spec of sticky left behind, and dislodging a loaf of bread leaving a crumb-free pan. Somehow, these minor victories slightly balance chaos. After the bread cools, run a knife carefully around the edges of the loaf several times. Invert the pan onto a bread board and tap the bottom, allowing the loaf to slowly and elegantly fall out. Enjoy this moment of perfection.

Here’s To Sanity and Cavemen,

Cheryl

Braised Collard Greens with Olive Oil Breadcrumbs :: Friday Foodie

March 13, 2014 By: babyproofedparentscomment

Okay. I’ll be straight with you… my kids become mildly offended when I serve greens to them, rendering this recipe slightly less than family “friendly”. But, as you’re gathering, BPP is all about self-care, which carries over to how your kids see you taking care of your own body, and the resulting impression on them. There are lots of suggestions out there on getting veggies into your child’s diet. My two approaches are to purée and hide them (more on that in the Cheryl’s Tips section below), or to give them a healthy serving, and when they protest, announce, “Mister Collard just wants to sit on your plate.” (Aside: why do I always refer to veggies in the masculine? I’ll have to analyze that.) Bottom line, these buttery-textured greens are delicious and incredibly good for you.

Ingredients:

For the Breadcrumbs:

2 slices thick bread (gluten-free if you’re into it), coarsely crumbled
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

For the Greens:

4 bunches collard greens, washed and sliced across the width in 1 inch strips, discarding the thick bottom stems (this will seem like a ton when you’re buying them, but trust me, they reduce dramatically when they cook, and you will want left-overs!)
1 cup chicken or veggie stock
2 heaping tablespoons coconut oil
1 tablespoon kosher salt (I like my food highly seasoned, use less salt if you are sensitive to it)

Technique:

The Breadcrumbs: Preheat your oven to 350 degrees. In a small bowl, stir the breadcrumbs with the olive oil, salt and pepper, and spread on a small baking sheet. Toast in the oven for about 10 minutes or until golden brown and crunchy.

The Greens: Place the greens in a in a large dutch oven (you might have to stuff them down). Pour in the stock and add the salt and coconut oil (don’t worry if it’s still in a solid form – it will melt fast). Don’t bother stirring yet – too much going on in that pot. Cover with a heavy lid, and place over medium high heat. Check every couple of minutes until the liquid starts to boil. Using tongs, carefully stir the greens together until they are all coated with the liquid and have started to reduce in mass. Replace the lid, and allow the greens to cook at a boil for about 5 minutes. Reduce the heat to low, and let them simmer an additional 10 minutes (less time if you like your veggies on the firmer side, more time if you like softer. I used the cooking time for my preference, slightly firm in texture, but a little soft without being squishy or slimy). The greens will have gone from a bright shamrock to a slightly darker camo green. Turn off the heat and remove the lid to stop the steaming. Top each serving with a couple of tablespoons of breadcrumbs and enjoy!

Cheryl’s Tips:

This technique works well with a variety of greens: kale, mustard, Swiss chard, etc. Simply adjust the cooking time to make sure the resulting texture is to your liking. Collards are my favorite, because they aren’t bitter, and their rich texture is heavenly. Make the greens a complete meal by topping a bowl of them with tofu, a fried egg, or a few Mandy’s Meatballs.

I love my mini chopper. It’s the perfect, easy-to-clean size for puréeing small servings of veggies to stir into an already kid-approved pasta sauce or meatball recipe. I usually mix about 1/2 cup of the puréed greens into 2 cups of pasta sauce, then toss with 4 cups of cooked pasta. If you have extra purée, you can freeze it in ice cube trays for future use. If you’re interested in making your own baby food, check out Super Baby Food – full of easy recipes for your little ones, plus a handy chart outlining what foods are safe to try at what ages.

Here’s to Greens and Sanity,

Cheryl

Gluten-Free Lemon Ginger Scones :: Friday Foodie

February 20, 2014 By: babyproofedparentscomment

These sweet-tart-delightful scones are a mash-up between two of my favorite recipes: Elana Amsterdam’s basic scones (see her amazing gluten-free/paleo website: http://www.elanaspantry.com), and my sweet friend Sara’s decadent lemon ginger scones. They are perfectly enjoyed for breakfast or a mid-day snack, and the almond flour adds some healthy protein to the mix.

Ingredients:

The Scones:

2 cups almond flour (sometimes called almond meal)
3/4 teaspoon baking soda
1/2 teaspoon ground ginger powder
1 tablespoon minced fresh ginger
1/4 cup chopped crystalized or candied ginger
zest of 2 lemons
1 egg
3 tablespoons agave nectar

The Glaze (optional, but mmmm):

1/2 cup fresh lemon juice
1 cup confectioners sugar

Technique:

The Scones: Preheat your oven to 350 degrees. Combine all ingredients except for the the egg and agave nectar in a medium mixing bowl. In a separate small bowl, whisk the egg and agave nectar together, then mix into the dough, which will be chunky/lumpy and feel like sticky, heavy, gritty play-dough (I know, doesn’t sound awesome yet). No need to kneed, just mess with it with your hands or a non-stick spoon until it looks pretty consistent. On a cookie sheet lined with parchment paper, use your hands to form the dough into a flat circle, about an inch thick. Use a pizza cutter to slice the dough into 6-8 triangles, and gently move the triangles apart so they’re not touching. Bake for 10 minutes, until the scones are light brown around the edges. While they’re baking…

The Glaze: Whisk the lemon juice and confectioners sugar to form a glaze. If you like thin glaze, you can add more juice, and more sugar will thicken it up like icing. I used the measurements for my personal favorite consistency, which melts over the warm scones but doesn’t drip everywhere.

Let the baked scones cool for about 5 minutes, put them on a plate and drizzle the glaze over them. Eat them right now!

Cheryl’s Tips:

Scones are fun to make, because they are very difficult to mess up (a major plus in my book, as baking is not my forte). Don’t worry if they’re not pretty, because if they’re warm, they’ll be delicious. Give me taste over aesthetic any day.

These are not only gluten-free, but paleo “friendly” – friendlier if you omit the ginger candy and glaze. Stay tuned for more about the health advantages of eating gluten-free/paleo foods. Almond flour is essentially very finely ground almonds – the stage immediately preceding almond butter. You can find it and all of the other ingredients for the scones at your local Whole Foods.

I love my citrus grater. Hold the grater firmly in your non-dominant hand, and your lemon/lime/orange in the other, then lightly rub all sides of the fruit against the grater over a bowl. It does all the work for you, perfectly zesting the flavorful part of the rind and leaving the white part behind. Be careful and don’t use too much pressure, as you don’t want to slip and get bodily zest in your food.

Here’s to strength, sanity and family-proofed meals.

Cheryl