Providing easy, flexible and no-fuss recipes for nursing moms or anyone else with limited time to cook and special dietary needs. Gluten-free, dairy-free, and meatless are just some of the recipes you will find here.
With Hanukkah here you have every excuse to embrace one of the best winter comfort foods there is: the potato latke. This is a flavorful twist on the traditional that is so easy to make. Turnips add a delicious bit of crunchiness and flavor. This recipe makes a manageable sized batch so you are not standing over the stove too long. But if you are having guests (or you’re really hungry) its easily doubled, or tripled.
1 lb peeled russet potatoes
½ lb white turnips
¼ cup olive oil
1 tsp coarse salt
¼ tsp ground pepper
Grate the potatoes and turnips in a food processor. A box grater will work as well but a food processor is easier if you have one. Wrap them in a clean towel and squeeze to remove as much moisture as possible. Transfer to a bowl and toss with salt and pepper.
Heat the oil in a large skillet over medium heat. Form potato mixture into tightly packed patties, place in skillet and flatten with a spatula. They should be less than an inch thick. Keeping an eye on how quickly they brown, cook about 10 minutes per side only flipping once. Transfer to a tray with a paper towel and sprinkle with salt. Serve warm with sour cream or applesauce.
It was the night before my son’s day camp began and I had not been to the store in a week. I was looking over the list of things I was supposed to pack for him including a lunch and snacks. The previous week we had had 2 little boys in the house and they had eaten every snack in the place. Goldfish? Gone! Popcorners? An entire bag eaten in one afternoon at the pool. Raspberries? Devoured with pancakes. Graham crackers? Polished off. All I had left to offer my son’s lunch besides a turkey sandwich was some stale tortilla chips. I started to poke around the kitchen and think….it wasn’t too hot for a summer night, I could turn the oven on, we’ve got butter, sugar, flour…but dangit no eggs.
Know what? You don’t need eggs to have cookies. And if you or your baby are allergic to eggs this is great news. You just need the right technique to make the cookies come out right. The result is wonderfully crisp light cookies.
If you are a chocolate lover and crave sweet things, you will love these with chocolate chips. If you like a bit of sweet and savory flavors mixed together skip the chocolate and use lemon zest instead for a more subtle flavor.
1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
2 cups chocolate chips OR the zest of a large lemon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use a Silpat
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Stir in lemon zest (if using). Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats. Add chocolate chips if using.
Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Because of the lack of egg to bind the dough together, these cookies will spread so be sure to give the 3 inches of space or else you will end up with one massive cookie on the sheet. Using the ball of your hand or the bottom of a glass, press to flatten down the cookie.
Bake for 8 to 10 minutes, cookies should be slightly browned. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container.
There’s nothing a mom loves more than a meal that satisfies all your nutritional and taste bud needs in one dish. Right now that dish for me is a quiche. Its got your carb group, your dairy group, your protein group and your vegetable groups all in one place.
My summer CSA has started up and I already have greens in my refrigerator that defy my usual comfort zone. Turnips, garlic scapes, collard greens. Whenever I’ve had collard greens they usually accompany barbecue and to be honest, I’m not a huge fan. They are limp, flaccid, over-sauteed. When fresh they are leafy and green and I know I can do better that the mushy stuff I feel like I’m supposed to like but never really do. But baked in a quiche they add a fresh crunch of healthiness.
If you don’t have collard greens you can substitute kale, Swiss chard or another hearty, leafy green. For a gluten free version look for a pre-made GF crust in your local store. I find mine in the freezer section of my natural market.
1 roll-out pie crust
3 eggs, 1 seperated
2 tbsp butter
8 garlic scapes, chopped to ½ inch pcs
2 cloves garlic, chopped
1 bunch collard greens, ribs removed and chopped into ½ inch pcs
4 scallions, chopped white parts
6 oz hard cheese; gruyere or fontina or Alpine blend
1 cup milk
salt & pepper
Preheat the oven to 450. Roll out the crust and fit it into a quiche pan or pie plate using foil to protect the top edges. Using a fork, poke a few holes in the bottom. Bake until light golden brown, about 15 minutes. While the crust is baking, beat the white of one egg in a small bowl. Remove crust from from oven. Brush thoroughly with egg white and bake for 2 more minutes. Remove from oven and reduce temp to 375.
Heat the butter in a large pan over medium-low heat. Add garlic scapes and sautee for 8 minutes or until soft, stirring regularly. Add the garlic and sautee for one minute. Add the collards and toss to cover with butter. Cook until limp, about 2 minutes. Remove from pan into a bowl to cool.
Beat the 2 eggs and 1 yoke together with the milk until smooth. Fold in the vegetable mixture. Season with salt and pepper. Scatter half the cheese evenly over the bottom of the crust. Pour in the egg mixture top with the rest of the cheese. Top with chopped scallions. Bake for 25 minutes or until set in the center. Cool for 10 minutes before serving.
I love this chowder because it is so sooooo easy and can easily be adapted for any level of spiciness. If you are sensitive to spice, the chorizo itself will provide a little kick but if you like it hotter, add the red pepper flakes or a pinch of cayanne. If you are watching your waistline, you can use lowfat milk but of calories be damned, the heavy cream makes this wonderfully rich. I like the lime juice added which gives the chowder a fine complexity.
Chorizo Corn Chowder
12 oz chorizo, casing removed
4 cups corn- canned, frozen or fesh
2 cups chicken broth
1 cup heavy whipping cream or milk
¼ tsp red pepper flakes (optional)
¼ cup slivered red onion
½ cup thinly sliced basil leaves
Remove the casing from the chorizo. In a large saucepan over medium heat, cook the chorizo breaking it apart into smaller pieces with a wooden spoon. Add a little water, 1 tbsp at a time, to the pan if it seems like the pan is burning and turning black. Remove the meat from the pan and place it on a plate lined with a paper towel to absorb any excess grease. Wipe the pan clean with a paper towel.
Add the chicken broth and the corn to the pan along with the chorizo. Bring to a boil and cook for 5 minutes, stirring occasionally, for about 5 minutes. Reduce to a simmer, add the cream and pepper, cook 2 more minutes.
Ladle into bowls and top with onion, basil and lime wedges.
“Mom, a muffin is sort of like a little cake, right?” This is what my 6 year old son asked as he took one of these sweet little muffins. Yes, they are very much like a little lemon cake with some blueberries in it and they are fabulous. Also, quite easy to make. Your breakfast table will thank you for it.
I used frozen blueberries here. Dropping them into the dry mixture allows each berry to be coated so they don’t clump together. When I stirred the dry in with the wet ingredients the frozen blueberries created a lovely lavender hue in the batter.
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries, fresh or frozen.
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
Preheat the oven to 375°. Butter a standard 12-cup muffin pan or use paper liners like I do. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.
These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.
Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife to make neat medallions.
2 cup all-purpose flour
1 cup flaked coconut
1 cup rolled oats
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 cup firmly packed light brown sugar
12 Tbs. (1 ½ stick) unsalted butter, at room temperature
1 very ripe banana, mashed
2 eggs, at room temperature
1 cup chopped dried apricots or golden raisins
1 cup chopped walnuts
1 cup chocolate chips (optional)
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.