My PB + J

Sweet P’s Recipes – Firsts

I knew when I got pregnant that I would cook Payton’s baby food. During the summer last year my Mom, Dad and Grandma purchased the book, “Cooking for Baby”. For my first shower they all purchased the Beaba “Babycook” all-in-one food maker. When Payton got to eat her first foods, I bought organic Gerber only to test out what she would like. She is so her Daddy’s daughter because she has loved everything we have given her thus far. Last week I decided to dive right into making her first foods in batches to have on hand in the freezer. I have to tell you that this machine is amazing! Not only can you steam and puree the food but it also reheats the food to the correct temperature for baby.
The first foods are simple, so there isn’t much to the recipes except for fresh organic veggies that are steamed, pureed and perfectly frozen in perfect portions. During months 7-8 is when the combinations and first meats come in. Cannot wait!




Which one would you rather eat? Fresh or jarred?

Artichoke & Red Pepper Frittata

Are you looking for a light dinner or a Sunday brunch idea? This recipe would perfect for either! I made it tonight and it was super quick and it satisfied my hubby after gardening for four hours today. I paired the frittata with a salad of: baby romaine greens, Parmesan cheese, diced strawberries, blueberries, blackberries and low-fat balsamic vinaigrette. Give it a try!

ARTICHOKE AND RED PEPPER FRITTATA

recipe courtesy of: Jillian Michael’s

Ingredients

  • 1 medium pepper(s), red, bell, diced
  • 2 teaspoon oil, olive, extra virgin, divided
  • 2 clove(s) garlic, minced
  • 1/4 teaspoon pepper, red, crushed
  • 4 large egg(s)
  • 1 1/2 cup(s) artichoke hearts, frozen, thawed and chopped
  • 1/4 cup(s) cheese, Parmesan, freshly grated
  • 1 teaspoon oregano, dried
  • 1/4 teaspoon salt, or to taste
  • freshly ground pepper, to taste

Preparation

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.

Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

Mexican Pizza

So I am an idiot and deleted all the pictures off of my SD card because I thought I had uploaded them all and apparently I failed to do so. On Saturday I made Jillian’s Mexican Pizza recipe and it was so freakin‘ good. I guess you will just have to read the recipe and trust me that it was good without any visual temptation.

This recipe is for 1 Serving :

364 Calories, 37 g Protein, 12 g Total Fat

Ingredients

  • 1 tortilla(s), whole-wheat, low carb, 6 1/2-inch
  • 3 ounce(s) chicken, breast, oven roasted, skinless (I used regular chicken tenders and sauteed them with a little cooking spray)
  • 1/4 cup(s) salsa, mild
  • 1/2 cup(s) pepper(s), red, bell, chopped
  • 2 tablespoon pepper(s), green Chile, diced (I used canned)
  • 1 cup(s) spinach
  • 2 tablespoon cheese, mozzarella, shredded, low sodium (I used Mexican cheese blend)
  • 1/4 cup(s) avocado, sliced

Preparation

Preheat oven to 425 degrees. Spray baking sheet with non-stick spray and place tortilla on the sheet and cook for 10 minutes until crispy.

In a skillet over medium heat add bell pepper, green Chile’s and spinach to pan. Cook until spinach is wilted.

Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices and slice into fourths.


I made three of these, two for Jim with salsa Verde and one for me with traditional salsa. Jim loved it as did I, even though I could only eat 3/4 because it was so filling. I guess that’s good right?



Internationally Inspired Recipe Number Four: Pumpkin Ravioli with Gorgonzola Cream

As I noted in a previous post, I ordered some pumpkin ravioli from the East coast. Tonight I wasn’t feeling well and Jim needed something quick before he went to play in his basketball game. Needless to say I went straight to the freezer for a quick fifteen minute dinner. The sweetness from the pumpkin paired with the sharp Gorgonzola cream was a great pair! Did I mention how quick this was?

Ingredients

  • 24 Pumpkin Ravioli (Use the regular cheese variety if that’s what you have)
  • 2 oz. Gorgonzola Cheese
  • 1 cup low fat milk
  • 1 Tablespoon butter
  • 1 Tablespoon Flour
  • 2 Tablespoons Chopped Hazelnuts, Toasted

Directions

  1. Cook Ravioli according to package directions
  2. In a small saucepan, bring milk and flour to a boil, whisking until it thickens.
  3. Stir in Gorgonzola and butter until melted.
  4. Ladle sauce over pasta and top with toasted nuts.

I did say it was easy right?!

Internationally Inspired Recipe Number Three: Curried Pineapple Fried Rice

One of our favorite restaurants in Lake Arrowhead is Papaya Bay. When I lived at home my parents would often get take-out from the Thai restaurant and Pineapple Fried Rice was always one of the dishes that I would order. I have had this dish at other restaurants but I don’t think it’s the same. Here is my take on a sweet and spicy vegan thai fried rice.

Ingredients

  • 3 cups white or brown short grain rice, pinch of salt
  • 6 cups water
  • 1/4 cup soy sauce
  • 2 tbsp. sesame oil
  • 1 crushed garlic clove
  • 2 tsp. sugar
  • 1/2 cup raisins (I used golden)
  • 1/2 cup cashews
  • 3 green onions cut in 1 inch pieces
  • 4 oz. extra firm tofu cut into 1″ slices
  • 3 garlic cloves minced
  • 1″ piece of ginger minced
  • 8oz. light coconut milk
  • 4 tsp. sriracha hot sauce
  • 8 oz. can pineapple tidbits drained
  • 2 tsp. peanut oil
  • 1-2 tbsp. Curry powder or paste (If using paste, I reccommend red)
  • 1 tsp. turmeric
  • 10 basil leaves

Directions

  1. If possible, steam the rice an hour before you stir-fry it. In a medium sauce pan bring the water, rice, and salt to a boil. Lower heat to a simmer and steam the rice for about 20 minutes (40 min. for brown rice). Let it cool to room temperature.While the rice is steaming, prepare the marinade and other ingredients for the fried rice.
  2. For the marinade:In a small bowl, add soy sauce, sesame oil, crushed garlic, sugar, and 2 tsp. sriracha sauce. Whisk well, add the tofu and let it marinate while you prepare the rest, stir occasionally.
  3. Heat the oil in a wok over high heat until hot. Add the garlic, ginger and curry and cook for a few seconds, stirring constantly.
  4. Add the green onions, raisins, and cashews stirring constantly for a few minutes.
  5. Add the tofu and marinade, stir a few minutes more.
  6. Add the rice and stir until well heated through and starting to color. Add 2 tsp. sriracha sauce and turmeric to the coconut milk, mix well, add it to the rice and stir for several minutes until most of the liquid is absorbed. Add the pineapple, stir for a couple minutes, add the basil and stir until it begins to wilt.