Salmon Cakes

A healthy meal we can make a batch of to last us a few days!

Ingredients:

• 1 pound Salmon filet (we used wild sockeye)
• 1 red and 1 yellow bell peppers, though two of any color work (diced)
• 1/2 red onion (diced)
• 1/4 c or 3-4 stalks celery (diced)
• 2 cloves garlic (optional)
• 3-4Tbps olive oil
• 1 egg
• 1/4 c breadcrumbs
• Seafood seasoning (e.g., Old Bay) to taste
• Salt and pepper to taste
• Juice of 1/2 of a lemon (or a lime if you realize you don’t have a lemon, as was our case!)

Ahead of time, bake salmon at 400 for about 10-12 minutes. 
Season lightly with salt and pepper.  Let cool and then refrigerate.

Dice veggies (including garlic, if using it).


Cook in olive oil until soft.  ~10 minutes.  Turn off heat and let cool.


Meanwhile, in a large bowl, add cooked salmon (remove skin if not done yet), seasonings, and citric. 
Shred by hand. 
Add egg, breadcrumb, and cooled veggies. 

Mix by hand to combine.


Form into balls, slightly larger than golf bowls and then press into thick patties.



  
Cook on non-stick or grill pan on medium heat for about 3-4 minutes each side. 
Cover with lid or aluminum foil to trap steam while cooking.


Enjoy!  It was definitely at hit with my 9 month old!

Banana Blueberry Oatmeal Bites

I’m always looking for something quick, easy, and healthy for breakfast for my baby girl.  Fruit, yogurt, and toast are standbys but I was wanting something a bit more inventive.  Enter oatmeal bites!

Ingredients:

• One banana (for the binding agent)
• 10 blueberries (for flavor, you can do pretty much whatever you want to flavor it)
• 1/2 cup dry Oatmeal (I used instant)
• Splash of breastmilk (activates the oats; could do water, too)

Mash the banana with a hand masher or fork. 
Squish the blueberries (between your fingers is fine!).  Mix well.

Add about a half cup of dry oatmeal and a splash of milk. 
You can play with the amounts of these two ingredients to get the consistency you want.

Roll mixture into ball, then flatten. I put them on parchment paper on a cookie sheet. 
Bake at 350 degrees for 15 minutes.

Consistency should be firm but chewy.

Serve!  My daughter loved that she could easily pick these up and eat them.  She ate every last bite!

Green Pops!

Between my daughter’s teething and being mindful of her iron intake (in part due to us doing baby led weaning and therefore skipping all purees, including baby cereal), I decided to make some frozen, iron fortified treats!

Ingredients:

• 15 leave of raw spinach (high in iron)
• One Mango (Vitamin C helps with the absorption of iron)
• 5 oz breastmilk (good for everything!)

I started with doing a rough chop of the mango (I snuck a few pieces for my gal to gnaw on for breakfast, too).  I put this in my food processor with the spinach.

Blend well until liquified.  I then poured this mixture into a measuring cup so that the transfer into the ice cube tray would be easier since there’s a spout.  I folded in my 5 oz of breastmilk and stirred well.

Next step:  Pour into the ice cube tray.  I filled mine about 2/3 full and it filled up the whole tray that way.

I froze them for a few hours until solid.  Then, I popped them out of the ice tray and put them in a ziplock bag for easy access in the future (and so I could have my ice tray back!).

I put mine in a mesh feeder, though if you had ice pop makers, you could just serve these on a stick as well.  It was a hit with my 8.5 month old!

Tomatillo Salsa Verde

Ingredients

• 1 pound tomatillos, husked



• 1/2 cup finely chopped onion



• 1 teaspoon minced garlic



• 4 small jalapeno peppers, minced



• 2 tablespoons chopped cilantro



• 1 tablespoon chopped fresh oregano



• 1/2 teaspoon ground cumin



• 1 1/2 teaspoons salt, or to taste



• 2 cups water



• 1/2 lime
  

Directions

1. Place tomatillos, onion, garlic, and jalapenos into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water and squeeze in juice of lime. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.



2. Using a blender or food processer, carefully puree the tomatillos and water in batches until smooth.

Squeezing the lime into the pot Bring the ingredients to a Boil


After simmering for 15 minutes


Blend in a blender or food processer

Enjoy!!

Nutritional Information - Amount Per Serving : (Total of 8) Calories: 24 Total Fat: 0.6g Cholesterol: 0mg

Base recipe from allrecipes.com

Baked Zucchini Fries

Ingredients:

• 2-3 zucchini, sliced into skinny sticks
• 2 large egg whites, beaten
• 1/2 cup bread crumbs
• 2 Tbsp grated Parmesan cheese
• Pinch of dried oregano
• 1/4 Tsp garlic powder
• Salt & Pepper to taste

Preheat oven to 425°.  Spray a baking sheet with cooking spray.  Set aside.  Cut the zucchini into skinny strips.

In a small bowl, beat egg whites.  Put breadcrumbs, oregano, garlic powder, and cheese together in a bowl.

    

Dip the zucchini sticks in the egg whites and then into the breadcrumbs – make sure all sides are well coated. 

Place the sticks on the prepared baking sheets.  Bake at 425° for about 20 minutes or until golden brown.  Turn sticks over halfway through baking time.

Enjoy!!

 

Review:  We first tried making these by frying them in oil but it was a mess and the fries weren’t nearly as crispy.  Using the oven is much more efficient and makes much more tasty.  I’m not much of a vegi lover but these really were delicious!

Chicken Stir Fry

Ingredients:

• Stir Fry:
  • Broccoli
  • Snow Peas
  • Garlic Scapes
  • Radishes
  • Chicken
  • Egg
• Sauce (measurements are not exact):
  • 2 Tbsp Worcestershire Sauce
  • 1/4 c. Soy Sauce
  • Tsp Cumin
  • 2 Tsp Brown Sugar
  • Tsp Corn Starch

 

Cut vegetables and chicken into bite-sized pieces:

Pour vegetables into pan: 

Add one egg:

 

 

 

 

 

 

 

 

 

Add chicken and sauce to pan:

Enjoy!

 

Review:
The vegetables were a little undercooked so it may be a good idea to boil or steam the vegetables prior to adding them to the stir fry.  I thought the food was still delicious, though!

Rhubarb Pie

Ingredients:

• 1 unbaked pie crust
• Pie filling:
• 1 1/2 cup rhubarb, cut fine
• 1 cup sugar
• 2 Tbsp flour
• Dash of salt
• Pie topping:
• 1 egg, beaten
• 1/2 brown sugar
• 2 Tbsp flour
• 2 Tbsp butter

Chop the rhubarb into fine pieces

Combine rhubarb, sugar, flour, & salt and pour into pie shell

Combine egg, brown sugar, flour, & butter and pour on top pie filling.

 

Bake in oven at 425 degrees for 15 minutes.  After the 15 minutes, bake in the oven at 350 degrees for 30 minutes.

 

I recommend enjoying the pie a la mode!

 

Review:  I’ve never had rhubarb pie nor did I even know what rhubarb was prior to this week.  After I saw the raw rhubarb, I had no idea how that celery looking vegetable could be made into a pie filling.  However, after trying my warm rhubarb pie with a scoop of vanilla ice cream, I was sold.  I’m not much of a pie person, but this pie is just plain good!

For more rhubarb pie recipes, see http://www.rhubarbinfo.com/recipe-pie.html.