Sorry!

Sorry for the lack of posts lately... it's going to be the new norm for now. I don't have the usual access to a computer and the internet right now. But, I will do my best to keep things moving!

What We Eat Wednesdays

(sorry for the very bad picture)

Two yr. old's lunch. 

Open faced pb sandwich, cheese slices, a clementine, an apple (half the apple remained), 

and a cup of milk.

Recipe Review

From The Joy of Cooking:

Basil Squash Puree (with summer squash)

Squash, chopped
Olive oil
1/2 t. salt
Garlic, opt.

1. Heat olive oil in pan, add chopped squash. 

2. Season with 1/2 t salt and a sprinkle of garlic (optional)

3. Cook covered 6 minutes

4. Drain juices

5. Put back on stove, add basil if you want, and cook another 2-3 minutes or until tender. 

6. Purée and enjoy.

My Review:
Easy to make, smells great, but took a bit longer than the recipe said. It's on my list to keep making, for sure.

Kids Review: 

My 9 month old really really likes it. She gobbles it up. I'm making more today and going to have my 2 yr. old try it.

Equipment Needed

I'm working a post on setting up your first few months of baby food. That is coming next week but in preparation for it, I wanted to do a post on what equipment is needed to make baby food at home.

You can have something that does the work for you like this (my sister has one and loves it) or this. But, it's not necessary. 

To cook you need pans, most people have those already, and a steamer.
To puree you simply need a blender, food processor, or hand blender.
To store you need storage containers, baggies, or what I think is great - ice cube trays. I also know someone who likes to store what she makes in Ball Canning Jars.

Simple as that! See you next week...

What We Eat Wednesdays

Brinner (aka Breakfast for Dinner) for my 2 yr. old. 

Homemade french toast with bananas and blueberries, and a cup of milk.

Fall Recipe: Pumpkin Muffins (chocolate optional)

Chocolate isn't optional in this house for anything, but they can be optional in this muffin for the kiddos.

Pumpkin Muffins
(Adapted from the Food Network)


1 1/2 c. white wheat flour
1 1/2 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
Pinch of salt
1/2 c. sucanant
1/4 c. applesauce
2 large eggs
15 oz. (1 can) pumpkin
1/2 c. plain yogurt
1/4 c. butter, melted
1 t. vanilla
2/3 c. chocolate chips, optional

1. Whisk eggs and sugar
2. Add pumpkin, yogurt, butter, and vanilla. Stir until mixed.
3. Add flour, cinnamon, baking soda and powder, and salt. Stir until mixed.
(4. Optional, fold in chocolate chips)

Bake at 375 for 10-20 mins. You can make these as mini muffins for little hands (10 mins.) or full size muffins (15-20 mins.).

Note: These are deliciously moist muffins so you'll need to either eat them quickly (no problems there!) or freeze some to prevent them from spoiling.

I'm Back...

www.motherearthnews.com

An unintentional break happened for this blog for the past week and half. There were some things going on in life that needed my attention and so the blog fell to the side, but Monday we are back on track.

Some weekend reading/viewing for you. Whole Foods On A Budget posted today a helpful link for avoiding GMO's from Mother Earth News. Hop on over there and take a look at their helpful chart...