Cranberry Sweet Potatoes
https://ift.tt/3kSNlNA A simple yet festive holiday side dish that's sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce! This post is written in partnership with Ocean Spray® Give your sweet potatoes a new spin this holiday with a triple infusion of cranberries! While sweet potatoes are a classic for many families, this is a great year to mix things up. Since they’re naturally sweet, these root veggies don’t need much in the sugar department. Instead, the crisp taste of cranberry juice and cranberry sauce join forces to make a glaze with cinnamon, cloves, and the fresh zing of orange rind. Just a hint of brown sugar and plumped dried cranberries for garnish and you’re well on your way to a memorable holiday meal. VIDEO! How to Make Cranberry Sweet PotatoesHow Do I Prepare the Sweet Potatoes?Do you love to peel potatoes? We didn’t think so. These spuds are boiled in their jackets, and the skin practically falls off with just a little coaxing. To cut down on cooking time, cut them in half, and they should be done after about twenty minutes, depending on their size. They should be just tender but still a little firm, since they’ll go back into the oven with the glaze. Can I Make Cranberry Sweet Potatoes in Advance?The benefit of boiling the potatoes is that you can assemble everything up to one or two days ahead of time. Cook, peel, and slice the potatoes, spoon on the glaze, and put them in a pretty baking dish. When dinnertime nears, they’ll be ready to pull out of the fridge and pop right into the oven. Cut Down on Dishes This Year!Making a big meal can be stressful. There’s timing to consider and, of course, you want to serve everything warm (oh the struggle!) And this is one of the reasons we love this recipe: you make it directly in the dish you’ll bake and serve it in. So go ahead and change it up with a truly scrumptious and low-maintenance side dish this year! Cranberry Sweet Potatoes RecipeIngredientsFor the potatoes
For the cranberry topping
Method1 Boil the sweet potatoes: In a large pot, cover the unpeeled sweet potatoes with cold water. Add the 2 teaspoons of salt and bring to a boil. Reduce the heat to a low simmer and cook for 20 to 25 minutes, or until tender but still firm when pierced with the tip of a knife (Exact time depends on the size of your potatoes.) Drain potatoes and transfer to a cutting board to cool. Once cool enough to handle, pull off the skins and cut potatoes into 3/4-inch-thick rounds. 2 Preheat the oven to 425ºF. Generously butter a 9 X 13-inch baking dish or equivalent. 3 Make the cranberry syrup/glaze: In a small pot over medium-high heat, whisk the cranberry juice cocktail, jellied cranberry sauce, butter, brown sugar, orange zest, cinnamon, cloves, and remaining 1/8 teaspoon salt until the syrup boils and the mixture is smooth, about 2-3 minutes.
4 Assemble and bake the potatoes: Layer the potato slices in the prepared baking dish and pour the cranberry syrup over them. Bake for 30 to 40 minutes, or until the syrup bubbles and the potatoes brown at the edges.
5 Soften the cranberries: While the potatoes are baking, in a microwave-safe bowl or measuring cup, heat the Craisins® Dried Cranberries and cranberry juice cocktail for 30 to 45 seconds, or until warm. Let them soak for 20 minutes to soften and plump. Drain.
6 Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA November 4, 2020 at 10:00AM #recipies
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How to Make Oatmeal For Babies
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As an oatmeal lover myself I had a feeling that my little one, Olivia, was going to like it as well and turns out I was right… she’s a big fan! That said, when I first thought about giving her oatmeal I wasn’t sure what type was best and how to prepare it. I had so many questions… What type of oats are best? Are rolled oats too thick for babies? Do you cook the oats in breast milk or add it after? If you’re a new mama/papa, you might be wondering the same things. Luckily, I’ve done all the research and I’m here to help. For starters, oatmeal is a great food for babies and many pediatricians suggest some sort of baby cereal (like oatmeal) as a first food because it’s mild, easy to digest and has a low risk for causing an allergic reaction. Store-bought baby oatmeal is available, but it’s basically just oat flour (or ground up rolled oats) and it’s super easy to make yourself at home! One thing to note is that packaged baby cereals are typically fortified with iron and if you make oatmeal cereal at home the iron content won’t be as high. When starting solids with Olivia, we skipped the baby cereal all together and went with veggies and fruits. The first food I gave her was steamed and pureed sweet potatoes, thinned with breast milk. After introducing several pureed fruits and veggies, we started giving her oatmeal. It was probably around 7 1/2 months so we went straight to quick oats and rolled oats, cooked the way I’m sharing in the recipe below. In the beginning I thinned the oatmeal with breast milk, but now I make her oats the same way I like mine, without adding any additional liquid. How to Make Oatmeal for BabiesHere I’m covering the basic method for cooking different types of oatmeal for your baby. Of course, feel free to add mix-ins and toppings to give the oats more flavor and variety when your baby is ready. Oatmeal Cereal // 5+ months
Note: you can grind up a larger batch of oats to make the process super quick in the morning. Store the ground oats in an airtight container in a cool dark place or in your refrigerator. Quick Oats for Babies // 6+ monthsQuick (or instant oats) are the most processed of all the oat varieties. They are pre-cooked, dried, and rolled and pressed slightly thinner than rolled oats. They cook faster than steel cut or rolled oats, but they also lose a bit of texture in the cooking process so they tend to be mushy.
Old Fashioned Rolled Oats for Babies // 6+ monthsOld fashioned rolled oats are oat groats that have been steamed and then rolled which speeds up the cooking process for all of us at home.
Steel Cut Oats for Babies // 6+ monthsSteel cut oats are the least processed oats. The oat groat (the full oat “grain”) is cut into two or three parts to get to steel cut oats. That said, they’re also the most dense and chewiest oatmeal option so they’re good for older babies. I still don’t make steel cut oats for Olivia and she’s 12 months old!
Health Benefits of Eating Oatmeal for BabiesOatmeal is a wonderful food for babies for a variety of reasons. It’s gentle on their tummies and packed with fiber, magnesium, iron and zinc. Little ones often experience constipation as they introduce solid foods into their diet, so oatmeal is a great intro food as it acts as a natural laxative. How to Flavor and Season Oatmeal For BabiesWhen making oatmeal for babies it’s fun to switch up the flavors and toppings instead of feeding them plain, boring oats all the time. I have given Olivia a variety of oatmeal flavors, but typically I make her oatmeal the same way I make my favorite peanut butter banana chia oatmeal. I cook it with additional water (so it’s voluminous and extra creamy), cinnamon and I also add banana slices in with oats. As it cooks, I mash the banana slices so they soften and mix throughout, adding a subtle sweetness (without adding any actual sugar). After cooking, I stir in ground flaxseed or chia seeds and peanut butter. I like mixing the peanut butter in with the oatmeal so that I know she’s getting a good amount of exposure, which is now said to be key for avoiding food allergies. Of course, be sure to talk to your pediatrician about introducing peanuts to your little one and make sure they’re okay with it before adding it to their oatmeal. I also recommend using a peanut butter that has only one ingredient (peanuts) so there’s no added oil, salt or sugar. Use Leftover Oatmeal as a ThickenerYou can also use leftover cooked oatmeal for babies to make combination purees or to thicken purees that are too thin! Just toss the cooked (and cooled) oatmeal into a blender with the fruit or veggies you want to combine it with. Puree until it’s reached the desired consistency and serve. How to Turn Oatmeal into a Finger Food for BabiesOne cool thing I realized after refrigerating some of Olivia’s oatmeal is that cold oats sort of congeal and stick together. When this happens, I just break apart the oats and serve them to Olivia cold as a finger food. It can get a bit messy but she LOVES it so I give it to her all the time! Of course there are some additional ways to prepare oatmeal as a finger food for babies/toddlers including baked oatmeal cups, regular baked oatmeal (readers have told me their babies love this blueberry baked oatmeal recipe), oatmeal pancakes and even porridge fingers! If you try any of these recipes for baby oatmeal please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. PrintBaby Oatmeal
DescriptionHere’s the recipe for oatmeal that I make for Olivia almost daily. I cook the bananas in with the oats so they soften and add a nice hint of sweetness without added sugar and then stir in ground flaxseed (or chia seeds) and peanut butter for extra nutrition and flavor! Ingredients
Instructions
Keywords: baby oatmeal The post How to Make Oatmeal For Babies appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 4, 2020 at 07:04AM #recipies
Fall Family Photos
https://ift.tt/361GcEl Sharing some Fall Family Photos via my first ‘mommy and me’ photoshoot today on the blog! I’m also sharing five tips for how you can snag your own family photos – DIY or professionally outsourced. Plus, the one thing my photographer said to me that changed my mindset on family photos…. Life Updates I can’t... The post Fall Family Photos appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd November 3, 2020 at 12:21PM #recipies
10 Must-Have Cookie Cutters and Cake Decorating Supplies
https://ift.tt/3jUEJVe When it comes to decorating cookies, cakes, and cupcakes, I’ve bought gadgets I thought I’d use all the time, only to have them collect dust in the back of my kitchen drawer. Then there are the baking tools I didn’t think I really needed but got anyway at the recommendation of others, and they’re now my star players! Here are the tools I use all the time when I bake with my girls. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA November 3, 2020 at 09:33AM #recipies
Deep-Dish Bacon and Cheddar Quiche
https://ift.tt/3oVKIwM If you’re looking for a centerpiece holiday dish, a stunner for a Sunday supper, or brunch with friends, then a mile-high Deep Dish Quiche is just the thing you need. The inspiration for this recipe comes from a road trip to Vermont last summer. The slice of mile-high quiche served at our café lunch stop was a vision to behold and tasted even better than it looked. Now you can have your version at home! This quiche is tall, you could say downright regal, filled with bacon, scallions, a lot of parsley, sharp cheddar, and, most importantly, cream. Heavy cream! (No holds barred here.) This luscious and rich dish is large enough to serve at least eight people. The golden crust is buttery and flaky, just the right complement for the rich filling. WHAT IS QUICHE?Quiche is a French tart with a buttery crust filled with savory custard that can include all manner of vegetables, cheese, meat, and even seafood. The most famous quiche is quiche Lorraine, made with ham or bacon and Gruyere or Swiss cheese and baked in a shallow tart pan. It can be served warm or at room temperature, and is an ideal brunch or supper dish. WHY MAKE DEEP DISH QUICHE?I reserve this rich and elegant quiche for when company comes; it’s a splendid dish for a spring holiday brunch or a light supper and serves eight nicely. Its generous size (made in a 9-inch springform pan) requires more of a time commitment than ordinary quiche. Luckily, the time involved is mostly hands-off time – prebaking the crust and then baking the quiche – and it can be parsed out in chunks so you are not in the kitchen full stop. Serve it with a salad or green vegetable, and for a brunch, you might want to have some strawberries or fresh fruit and crisp, cold white wine on the table, too. TIPS FOR MAKING QUICHE CRUSTI adjusted my favorite all-butter crust recipe to fit into a springform pan, which is much deeper than a tart pan or pie plate. I like this crust because it’s very buttery and stands up well in a springform pan. This recipe makes a generous amount of dough, so you don’t have to worry about having to skimp on the crust. A few tips and tricks will yield perfect results every time.
The crust’s long pre-bake may seem like overkill, but it ensures that both the crust and filling are cooked to perfection. HOW TO TELL WHEN QUICHE IS COOKED?The best way to tell if the quiche is set is with visual cues and a thermometer. (I like to use both.)
Bear in mind that the quiche will cook a bit more once it comes out of the oven. Also, if the top is golden and the center is not done, cover loosely with foil for the last few minutes of baking. MAKE AHEAD AND FREEZER TIPS FOR DEEP DISH QUICHEFreeze the crust: The crust can be frozen in several ways.
To freeze the baked quiche: Bake the quiche and let it cool to room temperature. Refrigerate until cold, and wrap in plastic wrap and then in foil. For individual slices, freeze them, unwrapped, until solid and then wrap in plastic wrap and foil. Reheat frozen quiche: Thaw in the refrigerator, remove, and let come to room temperature (1 hour). Bake in a 350°F oven for 15 to 20 minutes, or until hot all the way through. NEED MORE QUICHE RECIPES?Recipes via Simply Recipes https://ift.tt/2F9fkDA November 3, 2020 at 09:01AM #recipies
Garlic Mashed Cauliflower
https://ift.tt/366mibE When I asked Jack to sample this mashed cauliflower recipe, I told him it was mashed potatoes. Call me cruel, but I wanted his honest opinion. He loves mashed potatoes more than anyone I know! He wasn’t completely fooled (“I was standing next to you when you bought the cauliflower…”), but he did happily enjoy bite after bite. Since then, he’s devoured several bowls of this mashed cauliflower and accidentally called it “mashed potatoes” more than once. I’ll take it! In the past, I’ve made cauliflower mashed potatoes with a mix of potatoes and cauliflower. But this year, I decided to skip the potatoes entirely. I often use cauliflower to make creamy sauces and soups, so I had a hunch that it could turn into a delicious mash too. Sure, it’s not quite the same as the sour cream-laden potatoes Jack enjoyed as a kid, but it’s still really darn good. This mashed cauliflower has a light and fluffy texture, with a rich, nutty flavor from roasted garlic and a little butter. It would be perfect for Thanksgiving, but Jack and I have been loving it at regular dinners too. It comes together in under 20 minutes, so it’s a great healthy side dish for any night of the week. Mashed Cauliflower Recipe IngredientsYou only need 6 ingredients to make this mashed cauliflower recipe:
I also like to garnish my garlic mashed cauliflower with chopped chives. They add a fresh, oniony finish to the final dish. Yum! Find the complete recipe with measurements below. How to Make Mashed CauliflowerFull disclosure: this mashed cauliflower recipe doesn’t involve a lot of mashing. Instead, I blend it up in the food processor. Trust me, you won’t miss the potato masher one bit. This puree is smooth, creamy, and light. Here’s how I make it: First, cook the cauliflower. Roughly chop it and boil it in a large pot of salted water until it’s knife-tender, about 10 minutes. Drain the cauliflower, and transfer it to a food processor. Next, blend! Add the remaining ingredients, puree until smooth, and season with salt and pepper to taste. Enjoy! If you like, serve the mash with fresh chives, more butter, salt, and pepper on top. Garlic Mashed Cauliflower Serving SuggestionsLike classic mashed potatoes, this mashed cauliflower would be a great addition to a Thanksgiving or holiday feast. It reheats well, so make it up to 2 days in advance and store it in the fridge. When you eat, serve it next to traditional side dishes like green bean casserole, sweet potato casserole, and stuffing. Don’t forget the pumpkin pie for dessert! Lately, I’ve also been enjoying these cauliflower mashed potatoes as a meal on their own. Topped with mushroom gravy (look for the recipe later this week!) and cooked white beans for protein, they’re the perfect fall comfort food. I round it all out with a roasted veggie like butternut squash or broccoli and a slice of crusty bread or homemade focaccia. More Favorite Vegetable Side DishesIf you love this recipe, try one of these veggie side dishes next:
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The post Garlic Mashed Cauliflower appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 November 3, 2020 at 08:09AM #recipies
Roasted Garlic
https://ift.tt/3oWnuHc Have you ever roasted garlic in the oven? As it cooks, your kitchen fills with an amazing savory scent. It’s the kind of mouthwatering aroma that’s guaranteed to make you hungry, even if you’ve just finished lunch. If you ask me, this smell alone is enough reason to learn how to roast garlic at home. But of course, the main reason to make roasted garlic is the taste. Unlike raw garlic, roasted garlic doesn’t have any sort of bite. Its flavor is sweet, mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. Blend it into a soup or a sauce, fold it into mashed potatoes, or spread it onto bread. No matter what you’re cooking, adding roasted garlic will instantly make it more flavorful and complex. How to Roast GarlicIn many of my recipes, I ask you to roast individual garlic cloves. In those cases, my instructions will differ from the ones you find here. You’ll wrap the unpeeled garlic in foil with a drizzle of olive oil and roast it for about 20-30 minutes. Typically, the garlic is roasting along with something else, so the oven temperatures in those recipes will vary. If you don’t use roasted garlic often and you want to make a recipe that calls for a couple of cloves, that’s a great way to go. However, once you try oven roasted garlic, you might find yourself using it more than you’d expect. I encourage you to make it in bulk, roasting a few heads of garlic at a time. Add some to whatever you’re cooking that day, and freeze the rest. Stored in an airtight container, peeled, roasted garlic cloves will keep in the freezer for up to 2 months. For larger quantities, here’s my method for how to roast garlic: First, trim the garlic. Use a sharp knife to slice 1/4 inch off the top of a garlic bulb. Then, add olive oil. Place the garlic cut-side-up in a piece of aluminum foil, and drizzle olive oil over the top. Sprinkle it with salt, too. I like to use a small ramekin or baking dish so that the garlic stays cut-side-up while it bakes. Next, bake! Wrap the garlic in foil, and roast at 350°F for 40-60 minutes, or until the cloves are deeply golden brown and tender. That’s it! Peel and freeze the garlic, or try one of the serving suggestions below. How to Use Roasted GarlicRoasted garlic is a fantastic way to add rich, nutty flavor to spreads, sauces, soups, and more! Have fun experimenting with it in your cooking. To get you started, here are a few of my favorite ways to use it:
In the mood for something simpler? Mash the garlic into a paste, and spread it onto crusty bread like butter. More Favorite Cooking BasicsLoved learning how to roast garlic? Check out one of these posts next:
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Kathy’s Vegan Breakfast Sandwich
https://ift.tt/35Vx97X Hello, hello! With little miss Rosalie here, my schedule has been very unpredictable lately, one thing has remained consistent.. breakfast! This is it. My go-to the past few months. I lovingly call it, Kathy’s Vegan Breakfast Sandwich. If you follow me on Instagram, you most certainly have seen some variation of this creation in my... The post Kathy’s Vegan Breakfast Sandwich appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd November 2, 2020 at 02:16PM #recipies
Pumpkin Pistachio Energy Balls
https://ift.tt/3ejGKsX Pumpkin Pistachio Energy BallsThese no-bake Pumpkin Pistachio Energy Balls literally taste like little bites of pumpkin pie. Made with cashews, pistachios, dates, pumpkin and spices.
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