Peach Banana-Berry Smoothies

Silas, my five year old, has just discovered his first loose tooth.  Loose teeth really give me the shivers. They are just plain creepy.  He is constantly wanting to show me its wiggly progress which makes me cringe.  His loose tooth has given him a bit of trouble when eating.  As the nice mother I am, I made these smoothies to give him an easy to eat breakfast (although maybe to expedite the loose tooth falling out process, perhaps I should be serving him whole apples to bite into...).

This recipe is obviously just a starting point.  Smoothies are a great opportunity to use just about any combination of fruits (and vegetables!) you have available.  Feel free to mix, match and customize!  I've gotten used to throwing in a handful of fresh spinach leaves and a spoonful of ground flax seeds to sneak in even more nutrition.  Those little extras are completely optional, but I can assure you that they blend right up and don't affect the flavor a bit.

Also, as I've been highlighting quick, weekday breakfasts, a smoothie recipe definitely needs to be included! 

Peach Banana-Berry Smoothies
makes about 3 cups
1 banana, peeled, frozen and broken into chunks
1 cup frozen blueberries
2 whole peaches or nectarines, pit removed and cut into chunks
1 cup plain yogurt
1 tablespoon ground flax seeds (optional)
1 handful fresh spinach leaves, washed and dried (optional)
milk or fruit juice as needed

In the pitcher of a blender, place in order: yogurt, peaches, blueberries, banana chunks, spinach and flax seeds (basically, you want the more juicy kinds of fruit and any liquid on the bottom.  Blend on high speed, stopping and scraping down any stubborn pieces of fruit as needed, until smooth.  If mixture is especially thick, you can add a splash of milk or juice.  If it is too thin, a few ice cubes can help. Pour into glasses and enjoy, drinking through straws preferable. 

Note: I like to put any fruit that is starting to get close to past its prime into smoothies.  If I'm not going to use it right away, it's great to freeze it in chunks and have it ready to throw into the blender at a moment's notice.  Once bananas are overripe, I will peel them, place them in baggies and throw them in the freezer. 

Also, lots of surprising fruits are great in smoothies---try whole grapes, chunks of cantaloupe or honeydew, kiwi, peeled oranges, pineapple, kiwis, mango...I know a friend who always throws a few baby carrots into hers and another friend who puts raw beets into her smoothies (I hear they make it a lovely pink color, but I've yet to try). 

Back to School Breakfast Ideas

We're in that time of year, school is starting and the morning routine becomes a bit more hectic. When I was a kid, weekday breakfasts consisted of a bowl of Cocopuffs or Bisquick pancakes.  Not that those childhood breakfasts have left me feeling deprived or anything, but these days I like to start our mornings with something a bit more special.  In this case, special doesn't mean hard work though.
I'm working on a more accessible recipe index, but in the meantime, I thought I'd suggest some quick and easy breakfast ideas.  After all, it is the most important meal of the day!  

Muffins and Breads

  




  

• Make up batches of muffins or bread and once cooled wrap and freeze individual muffins or slices of bread so they're ready to "grab and go."
• Freeze your leftover weekend pancakes and reheat in the toaster for a quick weekday bite 

1. Best Blueberry Muffins
2. Mini Pineapple Muffins with Coconut Crumble 
3. Lemon Butter Muffins 
4. Banana Bran Muffins  
5. Maple Almond Butter Cookies
6. Date Nut Bread 
7. Cinnamon Banana Bread
8. Perfect Pancakes

Cereal and Yogurt

• For a money-saving option, buy the 32 ounce containers of yogurt and portion it in individual containers.  Packed with a side of granola in a baggie and a spoon, you're ready to leave in no time flat!  
• For quick steel cut oats, see the note at the bottom of "Funky Monkey Oatmeal."

1. Peanut Butter Granola
2. Mango Ginger Granola and Short Cut Greek Yogurt
3. Funky Monkey Oatmeal

Eggs

Keep a stash of hard boiled eggs in your fridge for a quick high protein bite or make up batches of breakfast burritos or egg sandwiches, wrap individually and keep in the freezer ready to microwave on a moment's notice.

1. No-Fail Hard Boiled Eggs
2. Breakfast Burritos
3. Frizzled Eggs
4. Homemade "Egg McMuffins": fry (or "frizzle" see link above an egg and layer on a toasted English muffin with a slice of cheese

Senegalese Style Peanut Stew

We had some friends we hadn't seen in a long time over for an impromptu lunch last week.  The ingredients I had on hand were for a dish I was wanting to make from my favorite vegetarian cookbook ("How to Cook Everything Vegetarian" by Mark Bittman).  A Senegalese-style (as in the African country of Senegal, where peanuts are a primary crop and sweet potatoes are also featured prominently--thank you, Wikipedia!) peanut stew (and a vegetarian one at that!) was not what I would have planned on serving company (why couldn't I have had some nice deli turkey in the fridge???). 

Anyway, our friends arrived and when they found out what I was making exclaimed, "You don't have to make something vegetarian just for us!"  Turns out, they've started eating primarily vegetarian and it was a very nice coincidence.  Over some very sweet catching up with our friends, we became such fans of this hearty, complex stew that I made it again this week (plus I needed to make sure to get a picture!). 

Serve it with a scoop of hot cooked rice or couscous to round it into a very satisfying meal. Here it's pictured with cooked millet which is a small, round grain found in African cuisine.  I found it at my local health food store, but familiar white rice was great with it.  It's so good, you'll be fighting over who gets to take the leftovers for lunch the next day!

Senegalese Style Peanut Stew
3/4 cup shelled, roasted peanuts, roughly chopped
2 tablespoons vegetable or peanut oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 medium red onion, halved and thinly sliced
1/2 red bell pepper, diced
pinch of cayenne pepper, more or less to taste
salt and freshly ground black pepper
6 cups chicken or vegetable stock
2 (about 1 pound) sweet potatoes, peeled and cut into large chunks
1 15 ounce can diced tomatoes, with juice
1/4 cup peanut butter
1 bunch kale or collard greens, washed thoroughly and cut into wide ribbons
juice of half a lime
1/4 cup chopped cilantro

Heat oil over medium-high heat in a large pot.  Once hot, saute onion, bell pepper, ginger and garlic stirring occasionally until softened--about 3-5 minutes.  Add 1/2 cup of the peanuts, cayenne pepper and salt and pepper. 

Stir in the stock, sweet potatoes and can of tomatoes.  Bring to a boil, turn the heat down to medium-low and simmer, partially covered, stirring occasionally until the potatoes are tender, about 10-15 minutes.

Stir in the peanut butter and kale.  Cook just until the greens are tender--3-5 minutes.  Stir in lime juice and cilantro.  Taste and adjust seasoning and serve, garnished with the remaining peanuts and cilantro.  
Recipe Adapted from "How to Cook Everything Vegetarian" by Mark Bittman

Honey Mustard Baked Chicken Nuggets

This dish got me the best reception I've gotten in a long time--and that was even before we had started eating.  My 19 month old kept saying "WOW!" and "Yeah! Yeah! Yeah!" in anticipation of these easy baked nuggets. I've never met a kid who doesn't like chicken nuggets and my little guys are no exception.

These come together in under 30 minutes and win points because they make use of the leftover crumbs at the bottom of the chip bag (hold on to those sad, broken chips, they will be given new life!).  There's extra flavor from the honey mustard they're dipped in before baking (don't worry, those of you with picky eaters, it's not overpowering!) and the potato chip coating even makes them gluten-free (you could certainly substitute bread crumbs if you prefer)! 

And, if you were wondering, they were a huge hit--with little kids and big ones alike! 

Honey Mustard Baked Chicken Nuggets
serves about 4
1 pound boneless skinless chicken breasts, trimmed and cut into bite sized pieces
salt, pepper, and garlic powder (about 1/4-1/2 teaspoon each)
2 cups potato chip crumbs (use flavored to be really crazy!)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
1 egg
cooking spray

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray generously with cooking spray.  Season chicken with salt, pepper and garlic powder.  Place potato chip crumbs in a wide shallow dish (like a pie plate).  In another shallow dish, mix together mayonnaise, mustard and honey until well combined.  Beat in an egg and stir until smooth.
Dip cut pieces of chicken into honey mustard-egg mixture and then roll in potato chip crumbs.  Place in a single layer on the baking sheet.  Continue until all pieces of chicken are coated.  Bake at 350 degrees for 18-20 minutes or until chicken is cooked through and beginning to turn golden and crispy.  You can also raise the heat to 400 degrees for a few additional minutes for additional browning, if needed.  Serve with favorite dipping sauce or over salad.

Honey Mustard Dipping Sauce: (look familiar? : )
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
salt and pepper to taste
In a small bowl, mix together ingredients until well combined.  Taste and adjust seasonings and proportions as desired.  Dip away.

P.S. I'm linking this recipe to Laugh, Love & Craft's "Share the Wealth Wednesday."

Peanut Butter Granola

Peanut Butter Granola with Chocolate Chips and Raisins

 We have been a little granola-obsessed in our house lately.  If I don't have a batch in the pantry handy for serving with yogurt or a splash of milk, I feel a little lost.  And, since I have a few others who are eagerly helping me work through containers of granola, I've been making it quite a bit these days.

Something fantastic about homemade granola is ingredients can be mixed and matched based on what's in your cupboard. Feel free to add or delete things from these recipes based on your mood and what's in stock. 

I wanted to try a peanut butter rendition this last time.  I really like how the peanut butter makes for bigger, "snackable" clusters.  It's been hard to resist picking them out of the jar and munching them one by one.  Not being a huge peanut fan, I don't know if this is my favorite batch, but definitely share-worthy.  And, as just about every time he's getting another scoop, my husband likes to remind me of what one of our latest house guests commented: "This granola is LEGIT!"

Also, check out the previous post on Mango Ginger Granola and below for a more traditional granola variation for other granola related ideas.  I am looking forward to experimenting in making my own granola bars next!

Peanut Butter Granola
3 cups rolled oats (the "Old Fashioned" kind)
1/2 cup wheat germ
1/4 cup sesame seeds
1/2 cup shredded coconut
1/2 cup honey or maple syrup or agave nectar
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cup roasted peanuts, roughly chopped
1/2 cup chocolate chips (optional)
1/2 cup raisins (optional)

Preheat oven to 325 degrees.  Line a rimmed baking sheet with a piece of parchment.  In a large bowl, combine oats, wheat germ, sesame seeds and coconut.  Stir together honey, vanilla and peanut butter in a microwavable dish (a pyrex measuring cup is ideal).  Heat for about 30 seconds to soften peanut butter.  Stir together peanut butter mixture until smooth.  Pour over oats and mix together until all the oats are moistened.  Turn mixture out onto prepared baking sheet.  Spread into a single layer (mixture will be a bit clumpy and that's ok, it gives you lots of little clusters to snack on!).  Bake at 325 for 25-30 minutes, stirring every 5-10 minutes to prevent burning.  Granola is done when golden brown.  Remove from oven and allow to cool completely.  Stir in peanuts and chocolate chips and raisins (if using).  Transfer to an airtight container.

Traditional Granola Recipe with Raisins

Traditional Granola Variation:
Combine oats, wheat germ, sesame seeds and coconut as above.  Add 1/2 cup raw almonds (slivered, sliced or roughly chopped).
Omit peanut butter and substitute 1/4 cup vegetable oil.  Stir oil into honey (or maple syrup or agave nectar) along with 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.
Bake at 325 for 25-35 minutes, stirring every 5-10 minutes to prevent browning.
Remove from oven and allow to cool slightly.
Stir in 1/2 cup toasted sunflower seeds and 1 cup dried fruit (or combination) of your choice (raisins, chopped dates, apricots, dried cherries, cranberries, blueberries, mango...).
Store in an airtight container.

Banana Bran Muffins

I seem to always have at least a couple brown bananas hanging out in my fridge.  Perhaps you can relate.  Sometimes I take initiative and peel them, put them in baggies and freeze them so they're ready for smoothies.  Other times, they demand to be baked into something delicious.  This time, they're baked into something delicious and healthy! 

I like the individual portion size of a banana muffin (over bread where I'm prone to keep hacking away at the loaf until there's not much left).  These muffins are also more portable, which make for great grab-and-go breakfasts (especially split open and spread with peanut butter!).  And (as a wise sage from my mom's group taught me to do with banana bread), after baking, I brush the tops with melted butter and sprinkle with cinnamon and sugar to up the "treat-factor."  Sweet.

Banana Bran Muffins

• 2 large eggs
• 2/3 cup packed light brown sugar
• 1 cup mashed ripe bananas, (2 medium)
• 3/4 cup plain yogurt
• 1/4 cup milk
• 1 cup unprocessed wheat bran, (found in baking or health section, can substitute oat bran)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or distribute paper liners.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, yogurt, milk, wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full).
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
5. Mix together granulated sugar and cinnamon in a small bowl.  Brush baked muffin tops with melted butter and top with cinnamon sugar, if desired. 

Source: Closely adapted from Eating Well's Banana-Bran Muffins

Baked Pinto Beans, Enchilada Style

I was trying to think of cute or clever ways I could introduce this post, but I think I'm a bit distracted with some "Back to School Jitters."  For a few blissful years (since graduating beyond my schooling myself), I had been removed from such anxiety but tomorrow, I am beginning (to attempt) to homeschool my oldest who will be starting Kindergarten.  Wish me luck, say a little prayer and have patience (for anyone who might actually be reading) with me while I add another hat to my collection! : )
On the food front...


It is strongly likely that I sang the praises of Mark Bittman's recipes before this particular post.  In fact, I am remembering mentioning his cookbook, How to Cook Everything Vegetarian, in the Black Bean Burgers post.  Anyway, I am back at it.  I have gotten really excited over several of his recipes this week and wanted to share my take on his Baked Pinto Beans, Enchilada Style.

I don't think this recipe would have jumped out at me on its own, but I'm so glad I found it.  I was trying to use up leftovers and really stumbled upon recipe gold.  I would even serve this as party food--even though it's a bit humble, it was simple to prepare (can even be done ahead of time) and is fun to customize.  Serve it in tortillas topped with shredded cabbage, diced avocado, sour cream and hot sauce (as Mark Bittman says, "...in other words, the works!").

Baked Pinto Beans, Enchilada Style
2 tablespoons olive oil
2 cups favorite salsa or canned enchilada sauce (*See Note)
4 cups pinto beans (**See Note)
salt and pepper to taste
1 teaspoon garlic powder
1 cup Monterrey Jack cheese, cubed (or Cheddar or Colby Jack...)
1 cup crushed tortilla chips (great use for the broken ones left at the bottom of the bag)
1/2 cup crumbled Feta cheese (or Queso Fresco)
Fresh chopped cilantro for garnish
Tortillas (click on the link for a recipe for homemade ones, if you like!)
desired toppings: sour cream, hot sauce, shredded cabbage, diced avocado, etc.

Instructions: Preheat oven to 400 degrees F.  Grease a glass 9x13 baking dish with olive oil.  Spread salsa or enchilada sauce over bottom of dish.  Top with beans in an even layer.  Sprinkle with salt, pepper and garlic powder.  Spread cubes of cheese over bean layer, pressing them slightly down into the beans.  Cover with crushed tortilla chips and sprinkle the feta cheese over top.  Bake at 400 for 20-30 minutes or until mixture is bubbly and tortilla chips begin to brown.  Serve in warm tortillas with desired garnishes.

*Note on Salsa: I used a small can of green enchilada sauce and used jarred salsa to make up the rest
**Note on Beans: You can make your own from dried--it's very easy, really!  Here's a recipe or you can follow the instructions on the package.  Otherwise, use two 15 oz. cans, rinsed and drained.