Sweet potato pillows

Sweet Potato Pillows

These yummy snacks are not quite cookies, more like little tiny soft bread-like pillows. And in fact, that's what my daughter named them. They are slightly sweet and very satisfying. A great take along snack for toddlers too.

1 cup mashed sweet potato
1/4 cup milk
1 egg, slightly beaten
4 tablespoons melted butter
1 cups sifted flour
1/4 cup flax meal
2 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup finely chopped pecans or walnuts (can be ommited)

Mix together first four ingredients until well combined, add sugar. Sift together flour, flax meal, baking powder, salt and spices. Combine wet and dry ingredients. Add nuts (optional). Chill for one hour. Drop by the spoon full on cookie sheet. Bake at 375 for 15-20 mins. These are done when slightly springy to the touch and/or a toothpick comes out clean. Enjoy!

Pesto

It's Wednesday, which means produce delivery at our house. This is one of those weeks when I just didn't have time to check out what was coming in our box and I was so excited to see all the goodies. Really, fresh strawberries, cherries, apriums, and peaches! Oh yes, and there were plenty of veggies too. Before I get on with one of my favorite easy recipes, here's a look at what was in my Abundant Harvest Organics box.

Ok, on with the PESTO! Included in my box were basil and green garlic, great items for pesto. To make pesto, you'll want to be able to blend all these yummy ingredients somehow (food processor, hand blender, Brezza)

Ingredients:

-1 bunch basil
-2 heads of green garlic (or 2-3 cloves)
-5 tablespoons olive oil
-1 lemon

-2 tablespoons parmigian cheese

-pinch of salt

Directions:

1) Remove basil leaves from stalks and wash them

2) Cut the ends of the green garlic so that you have just the white part of the green garlic (Confused? Check out the pic)

3) Combine all ingredients in food processor, bowl (if using a handblender), or my favorite the baby Brezza

4) Blend in pulses, add extra olive oil if consistency is more dry than paste-like

5) Serve however you like it! Over whole wheat pasta is our favorite way. My 12 month-old loved this, surprise, surprise!

Variations- Add nuts for a little crunch. If I wasn't giving this to our 12 month old, I would have added in almonds or pine nuts in the blending stage, it adds a little crunch to the texture. Sometimes I also add chopped green olives as well, but if you do so balance the saltiness with a bit more lemon juice. Wanna be sneaky, add in a cube (or two) of your pureed greens to warm pasta then toss in the pesto... trust me, know one will know.

Edible Rainbow

So most of my posts are about healthy foods, but of course we indulge in some less-than-wholesome goodies. Here is a fun & yummy treat I made for our playgroup potluck.

There are lots of recipes posted online for rainbow gelatin desserts, the white layer varies (some use whipped cream, some use sour cream, some use sweetened condensed milk). I chose sweetened condensed milk because pictures using sour cream or whipped cream looked like the colors bled easily. Sweetened condensed milk mixed with plain gelatin (find this in the Jello area) worked perfect!  Is the white layer necessary... no, but it does keep the colors more distinct. I wouldn't have re-invented the wheel, but I tweaked the recipe just enough that I wanted to remember what worked well for me.

Yields: 24 9-oz Jello Cups
Make this the day before you need it, especially if it's the first time.

5 - 1/4oz envelopes Knox Gelatine (Comes in boxes of 4, so two boxes)

2 cans sweetened condensed milk

6 flavors Jello, 6 oz size (we used Cherry, Orange, Lemon, Lime, Berry Blue, Grape)

24 - 9-oz cups

(PressNSeal or Plastic Wrap to cover the cups is optional)

Some of the ingredients, keep in mind you need two boxes of Knox & 2 cans evaporated milk. Oh, and more than 2 cups, LOL.

1) Make one batch of milk/gelatin for the white layers. (I made two separate batches, one at the beginning and one half way through. Each batch will yield enough to make about three white layers.)
    -Bring 1 3/4 cups water to a boil over the stove or microwave. In a microwave safe bowl, add water and one can of sweetened condensed milk. Set aside.
   -Bring 1 1/4 cups water to a boil. Remove from heat. Slowly stir in 2 1/2 packets of Knox Gelatin.
   -Combine the milk mixture and the gelatin mixture.
   -Let cool

2) Make first colored layer.
    -In a large bowl, add 2 cups boiling water to Jello
    -In a separate bowl, combine 1 1/2 cups cold water with 1/2 cup ice
    -Add icy water to Jello (This is where my recipe deviates a little from Jello instructions, but the very cold water and slightly less water than Jello's recipe will help the layer set faster)
    -Let cool to room temperature, by placing in the refrigerator.
    *TIP - It took about 10 mins for the Jello to cool. You want it still very liquidy and not solidified. Letting the Jello cool is important to keep layers from running together.

3) Start layering
    *TIP - Beforehand I made markings on a test cup so I could see about how much liquid I'd need for each layer then used it as a guide.  I also used this test cup as the first cup I'd pour layers into to make sure the Jello from the previous layer was set enough. There will be enough Jello to have one or two test cups.
    *TIP - Cupcake/muffin tins are the perfect size for holding & transporting the cups.
   -Pour some Jello (or milk/gelatin) into a measuring cup or container with a pouring spout.

   -Pour Jello layer into plastic cup to desired height. Try to keep the spout of the measuring cup as close to the cup as possible to minimize bubbles when pouring.

   -Put cups in the refrigerator for 5 mins. If possible transport to freezer for the next 10 mins. This helps the layers set faster. Or if you are patient, you can leave it in the refrigerator to set. If a small amount of ice crystalizes on the Jello that's ok.

   -After the layer is set, pour a thin layer of the cooled milk/gelatin. If you are doing all six colors, make sure to keep the white layer THIN or you will run out of room in your cup. Having just enough white to cover the colored layer is perfect. I kept my white layers thin, so they usually set in the fridge after about 5-10 mins.

4) NOW REPEAT!

   -Make second batch of milk/gelatin mixture when needed.

  *TIP - THIS IS IMPORTANT- To keep layers from running, make sure the Jello and milk/gelatin are about room temperature before pouring your layer. If it's too warm, it will liquefy the layer below it and cause the color to bleed.
  *TIP - If milk/gelatin solidifies too much, microwave for 10 seconds to liquefy.

  *TIP - To speed up the process, make the next layer of colored Jello right after pouring the previous colored layer into the cups, this will give the next color some time to cool.    

 5) To finish off, since I was transporting these I put them in cupcake tins and cut squares of PressNSeal Wrap to cover the tops of the cups.

Any questions? Leave a comment!

Much Ado about Daikon

What to do with Daikon Radishes? I've been pleasantly surprised by how versatile they can be. But before I get ahead of myself... what are they? Well, they look kinda like an albino carrot. I was worried by the name "radish" since radishes are not my favorite. In my boxes I've had some that are long and thin, very carrot like. And some that are a bit bigger, a bit more rounded and fatter. In my experience, the carrot-like ones have tasted very mild and almost like a carrot, with almost no radishness to them. The bigger, fatter ones had a familiar mild radish flavor. However, the flavor was slight without the heat of their red globe-like cousins. I had no "bleh" factor when eating them.

*TIP* Try 'em before you cook 'em! Try them raw before you decide how to use them. Peel them, cut off the ends, and sample a bit. Peeling them is especially good to avoid some spicy and bitter notes in the radish. If they are very mild steaming is a great way to go. If they're spicier (and you don't like spicy) baking can be a great way to draw out the sweetness and minimize spiciness.

So what to do with these guys? For our 11 month old, I choose the milder flavored daikons, diced them and steamed them until very tender. I actually snack on them like this too. I enjoy them plain, without seasoning. The mild flavor goes down easy. I imagine for the rest of the family, the mild daikons would be super yummy tossed with a little olive oil and balsamic vinegar. But really, they're tasty as-is. 

For the slightly spicy ones, they are hidden wonderfully in oatbars. The combo of baking them and adding ingredients with mild and sweet flavors work well. For my picky preschooler, I add beets to make these "pink" oatmeal bars. (What 3 1/2 year-old princess-loving girl would deny a pink treat?!)

Sneaky Pinky Oat Bars (With Daikon Radish & Beets)

Ingredients:

2 cups rolled oats , uncooked

1 cup flour (we use whole wheat) 

1 cup orange juice

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup peeled grated mild daikon radish

1 beet (finely julienned, grated, or pureed)

Butter, oil, or cooking spray for greasing pan

(Optional, honey or agave to trickle over bars)

*For the newer eater, you may want to finely grate or puree ingredients.

*Keep in mind that the beet juice can stain!

Directions:

1 Preheat oven to 375 degrees F.

2 Generously grease a 9 x 13 inch pan, or two 8 inch by 8 inch pans. I like to use butter.

3 Combine all ingredients in bowl and mix well.

4 The mixture should be moist enough to form a ball, without extra liquid. If too dry add a bit of water or orange juice

5 Put mixture in prepared pans and spread evenly.

       (Optional - drizzle with honey or agave for extra sweetness)

6 Bake for 30 minutes.

7 Remove from oven and cut into squares while still hot.

8 Wait until the bars cool before trying to remove them from the pan.

*Try these slightly warmed with almond or peanut butter, yuuuum!

Steamed Daikon Radish & Sweet Potato

First, taste test your daikon radish to test for peppery flavor. The long-thin ones are often very mild tasting with no peppery zing familiar to radishes.

First prepare the radishes, by gently washing and peeling. Trim off both ends of the radish. Cut into small bite-size chunks. Steam until very tender (in my Baby Brezza, this takes about 15 mins). Test a piece by seeing if it will mash easily with a fork. While these are good all by themselves, I like to serve them along with sweet potato or apple.

Filling Sweet Potato Bars

 Ok, these are really sweet potato, banana, apple, spinach bars - Don't tell my kids!

These tasty little treats are yummy for all, but I made them especially for our 10 month old. He wants to feed himself, and of course the purees just won't do for that! I went with grated apple because it seems to hold things together a little better. This is a bit denser than a cake. I imagine a cream cheese frosting would be amazing on these. Makes a great "feed yourself" food for the older infant. My picky eater daughter also loves them. 





Ingredients:
1 1/3 cups whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups mashed sweet potatoes
1 mashed banana
1 cup grated apple
3 oz pureed spinach (3 oz is approximately 1/3c + 1tbs) (can substitute or kale, or collard greens)
1/4 cup melted butter
2 eggs, lightly beaten

Directions:
1) Preheat oven to 400 degrees
2) Grease pan with butter or cooking spray
3) In a medium bowl, combine flour,sugar,baking powder,allspice,salt.
4) In a large bowl, combine potatoes,melted butter bananas,eggs, blend well.
5) Gently toss grated apples in flour mixture
6) Add to flour mixture to wet ingredients and gently stir

7) Pour into pan. I used a glass 8" square baking dish. Cooking times will vary based on cooking dish!
8) Bake at 400 for 30 mins and test doneness. To test doneness, pierce in middle with fork or knife, it should come out clean. Continue baking until cake appears firm in the middle, is slightly golden on top, and passes the "doneness" test! Cooking times will vary.
* This should be done, but it will set more as it cools. Let cool to room temperature. (I know it smells delicious, but wait for it to rest!) I make small rectangles and store it in the refrigerator. They seem to get even a little denser after settling over night. A great breakfast for younguns.