French Bread Mushroom Pizza

Mar30

This is Delicious, with a capital D! I got this recipe from a blog that I follow. I have been in the mood for mushrooms lately and couldn’t wait to try this. It was so good, I will definitely make it again. I needed more mushrooms, will use two packages next time, or a smaller loaf.

Here is the link to the recipe, French Bread Mushroom Pizza

Basically you take a french bread loaf, cut in half length wise. You can make garlic toast out of it at this point if you wish, or not either will work and is good. I didn’t make the garlic toast this time, but I think next time I will.

Make a simple béchamel sauce smear on the bread with the mushroom which have been sautéed in a few ingredients top with cheese and bake for a few minutes. Check out the Jam Hands blog, link above, for the complete recipe.

Apple Raisin Mini Muffins

Mar29

I used to make these muffins a lot when Evie was a toddler and she loved them. I tried them again after not making them for a coupe of years and she no longer likes them. She really doesn’t like raisins in things and I knew that before I made this recipe. I thought that since they were finely chopped that she wouldn’t really know they were there. I was wrong. Maybe your toddler will like them…..

Preheat oven to 350F.

1 cup all purpose flour

1tsp baking soda

1tsp baking powder

1/2 tsp ground cinnamon

1/2 cup lightly packed brown sugar

1/2 cup unsweetened applesauce

1/4 vegetable oil

1 egg

1 tsp vanilla

3/4 finely diced apple

1/2 cup finely chopped raisins

In a large bowl combine dry ingredients, except sugar.

In another bowl combine wet ingredients with sugar.

Add wet ingredients to the dry ingredients and stir until just combined. Stir in apples and raisins.

Spoon batter inro lightly greased mini muffin tins (or you can use regular sized tins). Bake 8-10 minutes (20 mins if using regular sized).

Let cool a few minutes in pan then turn out onto a wire rack to cool.

Source: Better Baby Food 2nd edition by Daina Kalnins and Joanne Saab

Lemon Roast Chicken & A Winter Outing

Mar15

This is a pretty simple roast chicken. It is tasty and the chicken is moist. Of course all the better if you are using a good quality chicken. I have a favourite which is locally sourced and is organic and free roam. I am sceptical when large commercial brands make that claim, so locally sourced from small producers who actually have a large yard where they allow the chickens to roam around is best. We use leftovers for sandwiches or to top salad so we don’t waste any. Evie is quite aware of where her food comes from and meat means that an animal died to give that food, that means you do not waste it. Same rule goes for anything that comes from an animal, it doesn’t always work to get her to eat everything but the message is there.

Preheat oven to 400F

In a small bowl stir together 1 TBSP olive oil, 1 clove minced garlic, 1tsp dried sage (or thyme if using), 3/4 tsp salt and 1/4tsp black pepper. Slice 1 lemon into thin slices.

Rinse and dry chicken.

I apologize for the raw chicken picture, this is the only one just to show the process.

Gently separate the skin from the chicken by sliding your fingers underneath the skin. Rub the oil-herb mixture under the skin and insert the lemon slices between the skin and the meat. Gently smith the skin back over this. I always throw any leftover lemon pieces into the cavity before tying it up neatly.

Place in a baking dish (breast side up) and roast for 20 minutes, then reduce the temperature to 350F and roast another 30 minutes until done. A meat thermometer should read 180F and juices run clear. Let stand about 10 minutes before slicing. We serve with roasted potatoes and carrots drizzled with olive oil and a sprinkle of fleur de sel. Sorry I didn’t take pictures of the veg.

It has been a very long cold and messy winter this year. Winters here are never great but this year it seems like it its never going to end. We did force ourselves out to see a bit of the winter carnival.