Peanut Butter Granola Bars

This is a recipe I haven't made in a while, but decided to dig it out and try it again. The same thing I remember happening last time happened again, which is that they turned out sort of crumbly. But since they are so incredibly yummy I am willing to work with the recipe to try to fix the problem. The first thing I will try is using more water, and maybe a bit more honey.

Peanut Butter Granola Bars

1/3 c brown sugar or unrefined raw sugar (I used half and they are plenty sweet)
2/3 c crunchy peanut butter
3/4 c honey (I will try more next time to make them less crumbly)
2 T hot water (I will try more next time to make them less crumbly)
2 tsp vanilla
2 1/2 c whole rolled oats
1 c whole wheat flour
1/4 c wheat germ
(I also throw in some ground flax seed for good measure)
1/2 c sunflower seeds or nuts
1 T sesame seeds
1 c chocolate chips (I omitted these)
1/2 c raisins or other dried fruits
1/2 c coconut

Mix sugar, PB, honey, hot water and vanilla until well blended. Stir in remaining ingredients (blend together first if you want). Press mixture firmly into lightly greased 9 x 13 pan (I used an 8 x 8 to make them more into squares than flat granola bars). Bake at 350 degrees for 15-20 minutes or until lightly browned. Cut while still warm. (Ah ha! I didn't do this - maybe that would help with the crumbliness?). Cool completely before removing from pan.

New Favorite Recipe: Chicken Nuggets

I have been trying to get Norah to eat more chicken and discovered something today that she loves: chicken nuggets. No, I do not mean the McDonald variety, I mean homemade flax seed/wheat germ baked chicken nuggets. Here is a recipe I loosely followed. (I did not do the veggie puree part because Norah gets plenty of veggies, but I may try it sometime.)

Deceptively Delicious Chicken Nuggets (with Veggie Puree)

1 cup whole wheat breadcrumbs (I only used a little more than half and substituted wheat germ for the rest)

1/2 cup flax seed meal

1 T grated parmesan cheese

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 cup broccoli, spinach, sweet potato or beet puree

1 large egg, slightly beaten

1 lb chicken breast or tenders, cut into small chunks

1/2 tsp salt (I omitted this)

Mix the dry ingredients. Mix the veggie puree and egg. Sprinkle chicken with salt, dip into egg/veggie mixture and then coat with dry mixture.

From here the recipe says to fry them on the skillet but I baked them at 350 degrees for about 10 minutes and they turned out great.

Company Muffins

I am constantly looking for new recipes that are appropriate for Norah, so when I find a really good one I feel compelled to share. My sister pointed this one out to me - it comes from the latest Mennonite cookbook, "Simply in Season." The muffins are great for an on-the-go snack, and freeze well.

Combine in a large bowl and stir well:

1/2 cup flour

1/2 cup whole wheat flour

1 cup oat bran or rolled oats

3/4 cup brown sugar (I used about half)

1 tsp ground cinnamon

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Add and stir to coat:

2 large tart apples (peeled, cored and shredded)

1 1/2 cups carrots (finely shredded) (Note: I used the chopper for both and didn't peel the apples)

1 cup walnuts (chopped) or flax seed meal

12 cup raisins (craisins)

In a separate bowl mix together:

2 eggs (slightly beaten)

1/2 cup milk

1/4 cup oil

Poor the egg/milk/oil mixture into the flour mixture. Stir just until moistened. Fill muffin tins about 3/4 full. Bake in preheated oven at 375 degrees for 18-20 minutes.

What's for Dinner?

Food is an ongoing challenge. I am exhausted with trying to keep up with food for Norah as well as me and Seth. I need to say up front that Seth does a good amount of cooking, too, but I definitely take responsibility for planning and making Norah's food. Due to the fact that she still only has two bottom front teeth, and that I don't love our daycare's approach to food, I am still providing all of her meals every day.

When thinking about Norah's diet, here are some of the things I consider:

- Our desire to introduce her to a variety of flavors and textures

- Organic versus non-organic: we buy organic where it makes sense in terms of cost, convenience, and health (foods with the highest amount of pesticides)

- Providing a variety of food within a given day

- Food she can feed herself versus food that she is spoon fed (we prefer the former)

I have been putting more effort into finding dishes that we can all eat. Last weekend I made a baked lentil dish. Norah hasn't seemed to love it at home, but I've sent it to daycare twice and she ate almost all of it both times. I also made wheat pasta (that Norah can feed herself) with tomatoes, basil, garlic and fresh parmesan cheese. She doesn't dig the tomatoes, but she likes the pasta with the flavors of the sauce.

Neither dish was amazing, but the point is I made two things that we have all been eating this week. Unfortunately the recipes weren't for large quantities so we are getting low already, but that's an easy fix for next time.

I can be pretty sneaky when I need to. I have been trying to get Norah to eat tofu since she doesn't get a lot of protein from meat (again, just two lonely bottom front teeth). She has eaten it here and there, but lately either turns up her nose or squeezes it as hard as she can in her hand. Nothing seems to land in her mouth. But oh, let me tell you something - she is still eating that tofu whether she likes it or not! I pureed it with plain, whole milk organic yogurt and am mixing it in everything. She seems to particularly like it with pureed blackberries and applesauce. I was also added a bit to a lentils, sweet potatoes and applesauce mixture.

I know some of this probably sounds gross, but a good piece of advice I read in an baby cookbook was to put conventional thoughts about food combinations aside. I think there is some truth to that. Her teacher told me today that she had to mix the lentil/sweet potato/tofu/yogurt/applesauce with the yogurt/tofu/blackberry/applesauce to get her to eat anything. But it worked!

One of Norah's new favorite dishes is baked oatmeal. She literally gets giddy when she sees us pull the ziplock bag out of the fridge. My recipe uses applesauce and while it calls for sugar I don't use any, so it is quite healthy. Eat it up, Norah!

Baked Oatmeal

3 c oatmeal (I use 100% whole grain)

1/2 - 1 c brown sugar (I omit this)

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 c applesauce

1 tsp vanilla

2 eggs

1/2 - 1 c raisins or blueberries (I sometimes use craisins, but otherwise omit)

Pre-heat oven to 350 degrees. Mix dry ingredients in one bowl and wet in another. Mix together. Add raisins/bueberries/craisins. Spread in a 9x9 pan, lightly greased. Bake 20-30 minutes (I have found it to take less).

Meanwhile, the search for more family friendly recipes continues...

Norah's New Favorite Meal

I tried a new fall recipe with Norah a few weeks ago and she loves it. I made more tonight for the next few weeks. It is healthy, easy, and she can feed it to herself. For you Mennos out there it is in the Simply in Season cookbook, and is yummy for adults, too.

Baked Squash and Apples

2 lbs butternut squash (peeled, seeded and cubed)

2-3 baking apples (peeled and cubed)

Combine squash and apples in baking dish.

1/3 cup brown sugar (I use less)

3 T butter (I use about 2 and add a bit of water)

1 T flour

1 tsp salt

1/4 tsp ground mace (this is optional, which is fantastic since I am not familiar with it; I use cinnamon instead)

Melt butter and combine with remaining ingredients. Pour over squash and apples and stir. Cover and bake at 350 until squash is tender, 40-50 minutes. Voila!

To Die for Molten Chocolate Cakes

I got this amazing dessert recipe from a neighbor and am pretty sure it is one I'll still be making 30 years from now. It's yummie and easy, which are my two requirements for any recipe.

My neighbor likes to use individual custard cups instead of muffin cups. For company, she makes this a day ahead, refrigerates and pops them in the oven just as they are finishing up dinner. She served them with whipped cream and orange shavings.

6 oz. bittersweet or semisweet chocolate, coarsly chopped (I used chips)
6 T (3/4 stick) unsalted butter
1/4 c. unsweetened cocoa
4 large egg whites
1/4 tsp. cream of tarter
2 T sugar

Prehead oven to 400 degrees. Butter and sugar 8 muffin cups (I ended up using more).

Melt chocolate and butter in double boiler or microwave, stirring often until melted and smooth (I just did it in a sauce pan). Remove from heat and sift in cocoa. Stir until smooth.

In a medium bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and beat on high until whites are stiff but not dry. Use rubber spatula to fold 1/4 of egg whites into chocolate mixture, then fold in remaining whites.

Fill muffin cups about 3/4 full. Bake until cakes are cracked on the top but still gooey in the center, 7 to 8 minutes (a minute or so longer if batter has been stored in refrigerator). Let sit for 2 to 3 minutes. Cakes will shrink slightly from sides of the pan. Place a rack over the cakes and invert to unmold. Serve hot, accompanied with whipped cream.

Never Fail Pie Crust

Believe it or not I will occasionally post entries on topics other than Norah. Today, I am sharing a "Never Fail" pie crust recipe from my grandma Garber. It is really easy and tastes great. The main difference is it is made with olive oil instead of crisco. Enjoy!

Never Fail Pie Crust
1 2/3 cup flour
1/2 cup olive oil
1 tsp salt

Mix these ingredients together. Add 3 T water and make it into a soft ball. (My grandma would say to skip the spoon for this step and just get your hands right in there.) Roll out between wax paper and put in pie pan.

Crumbs for top of pie (if desired)
1/3 cup butter
1/2 cup sugar
3/4 cup flour