kiddie recipes

June 18, 2017

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:homemade-applesauce-3

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

ingredients
6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter

directions

  1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
  3. store in the fridge and serve !

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sweet cornbread

October 21, 2016

prep time: 30 minutes       bake time: 45 minutes       total time: 1 hour, 15 minutesgrandmas-sweet-buttermilk-cornbread-4

ingredients
1 c cornmeal
3 c flour
1 1/3 c sugar
1 T baking powder
1 tsp salt
2/3 c oil
6 T melted butter (could just be softened)
2 T honey
4 eggs, beaten
2 1/2 c milk

directions

  1. preheat oven to 350 degrees.
  2. in a bowl (second largest bowl [my own notes]), combine cornmeal, flour, sugar, baking powder, and salt.
  3. add the oil, butter, honey, eggs, and milk.
  4. pour into a greased 9×13 pan (if using 8×8 square pan, halve recipe).
  5. bake for 45 minutes and check to see if baked through using a toothpick.

source – recipe from gail chang (and she received the recipe from her friend)

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prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

ingredients
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes

for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)

directions

  1. preheat oven to 375 degrees.
  2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
  6. bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)

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fish tacos

September 12, 2013

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

  1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
  2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
  3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
  4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
  5. create your fish tacos by adding topics of your choice !

source

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total time: 35 minutes      makes 12 biscuits

ingredients
2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 c shredded cheddar cheese
1/4 c thinly sliced scallions
1 c buttermilk
8 T unsalted butter, melted and cooled slightly about 5 minutes (plus some melted butter for brushing biscuits)

directions

  1. preheat over to 475 degrees.
  2. whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in large bowl.
  3. combine buttermilk and 7 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
  4. add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  5. using greased 1/4-c dry measure, scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2.25 inches in diameter and 1.25 inches high).
  6. repeat with remaining batter, spacing biscuits about 1.5 inches apart.
  7. bake until tops are golden brown and crisp, 12-14 minutes.
  8. brush biscuit tops with remaining 1 T melted butter. transfer to wire rack and let cool 5 minutes before serving.

source – published november 1, 2007 from cook’s illustrated (from deb chang)

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