Tuesday, 22 May 2012

Cheesy Quinoa Bites

Another delicious "bite" size niblet i tried out for the baby.  Another way to make my life easier.  Pretty simple to make, and quinoa is high in protein, so they can be Avery's carb or meat for the meal!!  They are a little messy though, so when she eats them she must be sitting in her highchair!!

I did not include the salt and pepper for her, but I think they next time I make them I will add a little black pepper.  I think that they needed some seasoning for my taste buds, but my husband liked them!  I made a batch of 24 and froze 1/2 of them.  I really need to work on my photography skills!!  

I made these a few days ago, so I cannot remember exactly, but I am pretty sure I added extra cheese.  I know I used a combination of cheddar and parmesan (both shredded and grated)

  • 2 cups cooked quinoa
  • 2 large eggs
  • 1 cup shredded carrot
  • 2 stalks green onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup grated Parmesan cheese 
  • 2 Tbs all-purpose flour
  • 1/2 tsp seasoning salt
  • 1/4 tsp freshly ground pepper
1.  Preheat oven to 350 degrees.
2.  Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each). 
4.  Bake for 15-20 minutes.

Happy Cooking!!


Monday, 21 May 2012

Vegetable Cookies

Yes another very strange cookie recipe courtesy of Pinterest.  I was pretty sure they would not taste like cookies, and this time I was right, but it doesn't mean they are not delicious!! 

I over cooked my first batch, but Avery still seemed to enjoy them.  They taste really nice dipped in some sort of dip.  I used my mom's dill dip, so I will include that recipe as well (two for your money today!) My husband who I am sure you have figured out by now is not a vegetable guy, but he didn't mind them.  It was his idea to eat them with something to dip into.

The original recipe did not come with any measurments, and I added way more vegetables than were listed.  I went a little crazy, so of course I had to alter everything within the recipe.  Here is the recipe / measurements I used.  The link to the original recipe is at the end.

1 cup cauliflower florets
1 cup shredded carrots
1 cup broccoli florets
1/2 a giant zucchini
1/2 cup of mushrooms
2 spring onions
1 - 1/2cup flour
4 eggs
1- 1/2 cups cheese (I used chedder, parmesan shredded and grated, and a pizza blend)
3 tbsp milk

I slap chopped all of my veggies using my Pampered Chef food chopper.  That thing is AMAZING.  I wanted the veggies in small chunks since I was making them for the baby.

Lightly beat the 4 eggs.

Grate the cheese.

Heat 2 tbsp oil and stir-fried the vegetables, over medium-high heat, for about 5 minutes.  Or until the veggies have the desired consistency.  I wanted mine a little softer for the baby, so I cooked them a little longer.

After about 5 minutes, lower the heat, sprinkle the flour all over, added the cheese and seasoned the batter with pepper and salt.  I skipped the seasoning since I was making them for the baby.

Cook over low heat for about a minute, then turn the heat off and set the pan aside for a minute.

Add the beaten eggs and milk and give everything a really, really good stir.

Line your cookie/baking sheet with baking paper and drop healthy spoonful of vegetable/flour mix on top. My batter made for about 24 + cookies.

Bake the cookies (in a pre-heated oven) at 400F (200C) for 20 to 25 minutes. Until golden-brown. They’re best when eaten (luke) warm.

The Dip:
4 heaping tablespoons of mayonaise
5 heaping tablespoons of sour cream
seasoning salt (to taste)
2 tsp or so of dill

mix it all up and chill!!

Hope you enjoy this as much as Avery and I did!


Sunday, 20 May 2012

Zucchini Cookies

Yes! You read that right!  Zucchini Cookies!!

I am on a mission to get the baby eating healthier snacks.  No more Bear Paw cookies for her!!  I found the recipe on Pinterest (naturally) and decided to give it a try.  I was very pleasantly surprised!!!  Minus the raisins, my husband enjoys them too!!  Avery ate them yesterday, she had one for breakfast, but wouldn't touch them the rest of the day.  We will see how it goes, hopefully in my favor!!

The original recipe had a lemon glaze, after I tasted one one, I didn't bother with it.

Zucchini Cookies

Yield: 24-30 cookies


For the Cookies

1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup raisins

For the Lemon Glaze

1 cup confectioners' sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract


1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.

Original Recipe:  http://www.mybakingaddiction.com/zucchini-cookies-recipe/

Happy Baking!!