Tag Archives: whole food

Wordless Wednesday: Nutella who?

Tierra Farms Organic Chocolate Hazelnut Butter. Real food. Real yummy.

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Little Punkin Pancakes

Did you guess what I made with our neck pumpkin? (Pumpkin soup sounds heavenly, but not this time!)
We made this guy into pumpkin pancakes!

Since little man is nearing toddlerhood and starting to eat table food along with us, I’m finding myself even more conscious of texture, ingredients, and nutrient value than I was before. He’s really insistent on trying what’s on my plate, so I want to make sure my plate is filled with something that’s good for both of us! Pancakes are not usually the first thing to come to mind when I’m thinking “healthy,” but the size and texture just really fit the bill right now.
I really have no desire to buy him prepackaged pancakes from the freezer aisle, so I made these seasonal yummies! Who wants a plain old pancake when you can pack it full of fresh, nutrient-rich pumpkin!?

I love this recipe because it’s made with fresh pumpkin (no cans!) and spices, and no sugar is added. The mild yet spiced flavor pairs perfectly with some pure maple syrup or, in our case, some organic applesauce for just a touch of sweetness.
It’s also really easy, and makes about a million baby-sized pancakes that can be frozen (between sheets of waxed paper.)
(Or, you can make half a million baby pancakes and a few big ones for Mommy and Daddy!)
I looked through all my pancake recipes to find some suitable ratios, but the end result is an original, so I’m calling it:
Little Punkin Pancakes :D
  • 1 3/4 cups whole wheat flour
  • 1 T baking powder
  • 2 tsp cinnamon
  • 2 eggs
  • 1 cup pureed pumpkin*
  • 1 tsp vanilla
  • 2 cups milk
  • 3 tbsp canola oil

Sift all dry ingredients together in a bowl.

In a separate bowl, beat eggs, pumpkin and vanilla. Add milk and oil and beat until smooth.

Add liquid mixture to dry mixture.

Blend until no lumps are left.

Spoon onto hot griddle (1/8 cup for little pancakes, 1/4 cup for large pancakes.) Watch until bubbles form and edges of pancake look dry; flip. Leave on griddle until cooked through. Transfer to a plate; serve warm with syrup or applesauce.

*While some pumpkins can be very fibrous, neck pumpkins work well for pies and recipes like this one. Choose one with a loooong neck. Wash pumpkin, then split and lay in a baking dish, cut side down, with about an inch of water. Roast until soft throughout. Let cool, then scoop flesh out with an ice cream scoop and puree. Easy!

*Next time? 1/2 pumpkin, 1/2 banana, and coconut milk instead of the moo.

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What’s your favorite pumpkin recipe?

Your favorite toddler recipe?

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Filed under Parenting & Family, Recipes & Food

Pear and Cardamom Chutney

See ya later, summer!

My house is filled with the aromas of fall, and I love it! 

Thanks to Clean Eating Magazine, I’ve found an absolutely mouthwatering way to use the pears that were sitting on my counter this morning. Baby food was their intended fate, but it never hurts to teach the baby to share early, right?

So, half the pears went into the oven to roast with a little cinnamon, to be put through the food mill later. One thing happily checked off the to-do list…

The rest of my pears were dedicated to a new recipe that caught my eye and piqued my interest. Pears and cardamom are, hands down, two of my favorite things on Earth.  The minute I saw this recipe in CE’s article on easy homemade condiments, I was all over it.

Pear and Cardamom Chutney

Ingredients:

  • 6 firm, slightly under-ripe pears (Anjou, Bartlett or Bosc) peeled, cored and diced, about 4 cups
  • 1/2 medium sweet onion, peeled and diced (about 1 cup)
  • 1 piece fresh ginger (1/2 inch cube) peeled and minced
  • 1/3 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup raw honey
  • 1/4 tsp cardamom, ground
  • 1/4 tsp cinnamon, ground
  • sea salt and freshly ground black pepper, to taste

Instructions:

Pour all ingredients, except salt and pepper, into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally, until little liquid remains (allow to reduce to about 1/4 inch liquid in pan.) Remove from heat, season with salt and pepper and let cool for 10 minutes at room temperature.

Transfer chutney to a resealable container, cover and refrigerate for up to 1 week. Chutney can be used right away, but for best flavor, refrigerate for at least one hour prior to serving.

(Bonus: only 39 calories and 7 grams of sugar per 2 T serving, according to Clean Eating Magazine’s nutritionals. Nice!)

If I lived in a cartoon, I would definitely have floated mid-air for a second on the wafting aroma! As the kitchen filled with the scent, I felt like I was wrapped up in a big cardamom afghan! :D 

I wasn’t sure how this would taste, what with the sweet pears, cinnamon and…onion? But let me assure you, the balance between the pears, honey, vinegar and onion was perfection, and just different enough to be interesting. 

This chutney would pair fabulously with fish, but I really want to try it will chicken or turkey, or maybe on a pork chop (but we don’t eat pork very often.) The possibilities are endless. The plan for this jar is to serve it with some roasted chicken tomorrow night, or, if life with baby gets too nuts (as it often does), it may find itself nestled into a simple wrap.

That’s the plan, at least (if the jar lasts that long… ;) )

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Have you ever made a chutney? What’s your favorite, and how do you serve it? 

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