Pork-free Andouille Sausage and Cauliflower Skillet + Aidells Sausage Review

I had a head of cauliflower and wanted something to do with it. Something new, yet simple too. I came across this easy recipe that looked like it would hit the spot, and it sure did. But, I wanted to beef it up a bit, and then I remembered the pack of Chef Bruce Aidells® Cajun Style Andouille sausage I had just bought. The combination came out even better than expected...

Andouille Sausage and Cauliflower Skillet
(serves 4-6)

Ingredients:

1 head of cauliflower, chopped into florets

3-4 cloves garlic, minced

2 tablespoons of olive oil
1 small bunch of chives, chopped
1/2 tsp sea salt
Juice and zest of one lemon
1 12 oz package Chef Bruce Aidells® Cajun Style Andouille sausage (or something similar)
Salt and pepper to taste

Heat the olive oil and sea salt in a skillet over medium-low heat. Stir in the cauliflower and fry until partially browned, like in the pic below. Flip florets around as needed. Add the garlic and sausage and cook for another 3-5 minutes, stirring occasionally. Stir in the garlic in the last 30 seconds then remove from heat. Stir in the lemon juice, zest, and chives, then serve.

The delicate flavors of the cauliflower with lemon combined with the spicy sausage is an interesting balance. It tasted even better as leftovers for breakfast the next day, which I served with 2 fried eggs and some extra chives on top. 

Paul liked this one, too, and Lily liked the cauliflower, although the sausage was too hot and spicy for her. Beware of that fact if you are serving this to little ones who are sensitive to spicy foods! You can substitute with a less spicy sausage then, or omit completely for a more overall family-friendly meal. Paul just suggested using hot dogs instead...you know I wouldn't recommend that, but to each their own! There are other flavor options from Aidells brand, or you could use something else entirely.

The cauliflower on it's own is fine for babies 6 months and older. Kids should like the cauliflower fine on its own if they don't like the andouille, but if they remain picky, my magic trick is adding some grated Parmesan!

As for this brand of sausage, I was happy with it. I picked it up because there was a sample lady singing its praises at Stop and Shop the other day, so I gave what she was offering a try. The first kind she gave me was a sample of Aidells® Roasted Garlic & Gruyere, which I thought I would love, but something about it didn't quite grab me. I think it was a little too heavy on the gruyere or something...I know- how can that be?!

    
So then she gave me a few other choices and my ears perked up when I heard andouille, since all of Aidells® products are made with poultry, and not pork. I eat andouille on occasion (like when dining out or when I know it's from a humanely raised animal), and I must say it is my favorite sausage. I hadn't found a pork-free version until this day at Stop and Shop. I tried a mini version of the Cajun Style Andouille and liked it enough to buy a pack. The happy sample lady gave me a $1 off coupon and a little booklet with more product info and more coupons. 

I imagined lots of fun ways to use this sausage: serving them up as hors d'oeuvres at a BBQ or other gathering wrapped up with asparagus spears in smoked cheddar cheese, slicing them up with scrambled eggs (which I did and that was good too!), concocting some fun skillet (Which I also did! See pic below). This is a very tasty and versatile sausage- hot and spicy, yes, but I found it to be just the right amount of hotness. It won't send you running for the water after you eat a plateful, but you may need a cold drink after the initial shock of the first bite. 

  
Overall, this is a good product and I recommend it. I also like that on the website it says that Chef Bruce Aidell uses only "humanely raised poultry". I don't know the full extent of that as it doesn't go into details about the farming practices, but I will do some digging. Aidells® does make organic products, too, and the site also says they support non-profits, but there isn't much detail about that either. Take a look at their site for more information. 

Note: I was not paid or asked to write this review, I did it by my own accord. Do you know a great product I should review, or a product you’re curious about but afraid to try? Let me know in the comments! Just please suggest a natural, organic, eco-friendly, or health or food-related product so it will at least coincide with my blog’s theme, thanks! OR you can send me a product you'd like me to review for you, by contacting me at healthymommyhealthybaby@gmail.com for more details.

Post-Memorial Day Highlights with Chili-Lime Shrimp

I just had a weekend full of cook-outs, drinking, swimming, live music, and too much sun. It was good though, and I got to try quite a few tasty dishes. I even got a new recipe for one I intend to share for the next Meatless Monday, so check back for that + recipe link up!


At my cook-out, I prepared chicken teriyaki skewers, chili lime shrimp skewers (recipe below), that sweet fruit salsa recipe I shared last Friday, jalapeno burgers, grilled asparagus, a basic green salad, and a pitcher full of a watermelon-Riesling cocktail (I just love Riesling) I came up with based on this recipe that was featured here last week. My dear friend Mikhail brought an incredible vegetable salad and I also served chocolate fudge cake in honor of my mother-in law's recent birthday. I think everyone honestly liked that best ;)


That was Sunday. On Monday we went to Paul's parents' little get together (where the pool was!) and were served grilled drumsticks, burgers, dill potato salad, and yummy macaroni salad. A cake was also served again for my MIL, this time a red velvet cheesecake! I made myself a fruity pomegranate, lime and Moscato cocktail. It was a good time indeed. I ended the day with a late visit to my bestie's party where a really good jam band/cover band was playing and a variety of beers were available. I tried a new beer that was really crisp and delicious called New Grist Gluten-Free from Lakefront Brewery. I highly recommend it if you are a beer drinker! I am honestly not a big fan of beer, but I do know a good ale when I try one!


Here is the recipe I came up with for the shrimp:


Chili-Lime Shrimp
(serves 12+)


Ingredients


1 lb bag of large de-veined and cleaned raw shrimp
1 large bell pepper
1 large red bell pepper
1 medium onion, red or Vidalia
1 medium pineapple
1/2 bottle of pale lager (I used Corona)
Juice of 1-2 limes (depending on just how limey you want it)
1 tsp chili powder
1 tsp sea slat, course but small


Toss the shrimp in a large Ziploc bag or lidded container with beer, lime, chili, and salt. Refrigerate for at least one hour. Meanwhile, cut the peppers, onion and pineapple into pieces to fit onto the skewers. Once the shrimp is ready, pop those bad boys onto the skewers with a piece of fruit or vegetable between each shrimp. Grill for about 3 minutes each side over very hot coals (or until opaque), turning once during the middle of cooking time. Serve as is or with a favorite dipping sauce, such as mango salsa.

I was too busy hostessing to take any pics, but this shot from b is for bedstuy looks a lot like my end result

For the teriyak skewers I just used a store-bought sauce base and beefed it up with extra sesame oil, sesame seeds, and fresh garlic and ginger. Lily liked those best. That is about all she ate besides Stacy's Cinnamon Pita Chips (which I served with the fruit salsa). 

Cute pic of Lily my friend Em caught :)

The fruit salsa was really good, and quite possibly my favorite dish that day, besides the veggie salad my friend made, called Vinegret (vee-neh-GRET). Lily loved that salad  too, and it will be what's featured next Monday, so be sure to check back! Here's a teaser image below of Lily and I sharing some as leftovers yesterday at the park.

Trust me, this image does not do the beauty of those dishes justice. I truly regret not getting a good shot of them, I will have to make it up! They still tasted awesome nonetheless!

Now, I know I mentioned a bit about beers earlier, and I thought you might want to know there are actually quite a few health benefits to drinking a good lager every now and then that you may not know about. They contain bone-strengthening benefits, the hops can help fight kidney stones, and the healthy cholesterols found in beers can even help boost heart power! Something even more surprising I read is that it can even prevent dementia, which most people probably believe the opposite would happen from drinking beer. Of course, don't go running out to the bars just yet- always in moderation, people!


What did you do for Memorial Day weekend? What delicious meals did you have? Share in the comments or link up below! This is just for fun, no rules! 


Check back Friday for the next Sweet Saturday blog hop and then come again for Meatless Monday recipe link-up. Have a great day!


P.S. Forgive the weird spacing on here today, something is going on with the html and I can't figure it out so I hope it's not too distracting!

Family Favorite Friday: Sausage, Spinach and Potato Skillet

Today's Family Favorite is a new favorite I recently whipped up. It was such a huge hit I decided to go ahead and give it "fam fave" status since it's still fresh in my mind. The brand of sausage is a great one because not only is it tasty, but also organic at a fair price. The addition of feta to the combo of flavorful chicken sausage, green spinach, and the mildly sweet Yukon Golds (which were also featured on this week's Meatless Monday) makes this a unique dish that you can mix-up with other veggies, such as bell peppers, black olives and fresh tomato, if desired. 


Sausage, Spinach and Potato Skillet
(serves 4-6)

Ingredients


3 links of chicken sausage 
3 cubed Yukon Gold or Russet potatoes
1 cup baby spinach
3 cloves garlic, minced
1 medium yellow onion, diced
1 tbsp olive oil + extra
1 tsp salt
1 tsp pepper
1 tsp paprika
About 1/2 cup crumbled feta for topping


Saute the garlic and onion in the olive oil in a medium-large skillet over medium-low heat for about 3 minutes. Add the salt, pepper, and paprika to the garlic and onion and fry, stirring, for a few more minutes or until fragrant. You can add extra paprika if you want, but I felt it would be too overpowering. Add the potatoes and mix up with the rest of the skillet's contents and then cover, cooking over medium-low heat. Cook for 15 minutes or until the potatoes are tender.

Meanwhile, slice the sausages into sections. Once the potatoes are ready, add the sausage and spinach to the pan and stir. Add more olive oil if it looks dry. Cover and cook for 5-7 minutes more. Remove from heat and serve with a sprinkling of feta cheese. We had ours with some sliced avocado drizzled with lemon juice and a smattering of salt and pepper.

brand I used, but you can use any sausage you like, although I recommend using a garlic or other mild blend

It's not the prettiest looking dish, but it sure is tasty! This sausage in particular is very good. Like I said before, I especially like it because it's organic and not too pricey! I found Bilinski's at Shop Rite.


Babies 3-6 months can enjoy some nummy mashed potato mixed with steamed spinach and a little olive oil, and babies over 9 months can have some of the sausage and avocado as well. Avocado and olive oil are good for baby's skin and contain many nutrients to support their growth, such as omega-3s and healthy fats. And we all know iron-packed spinach is good for everyone!


You may not know that potatoes are surprisingly nutritious, and not just the starchy, carb-packed vegetable that they've been labeled as by some. They actually contain a high amount of vitamin c, vitamin b6, potassium, and magnesium.
Potatoes- especially those with darker colors, such as Yukon Gold and Blue -contain high amounts of carotenoids and flavonoids, and they even contain more phytonutrients than broccoli, components that guard against cardiovascular disease, respiratory problems and certain cancers! That is something I just learned!


So don't ditch the potato...maybe just lay off the chips and fries!


Have a great weekend!

Recipe Contest Winner! Cashew Chicken with Brown Rice

Let me tell you, it was SO HARD choosing a single winner, not only because I received so many delicious submissions, but also because I had to get used to a new kitchen this week! What timing I have!

Anyway, after several taste tests and having Lily and Paul help me weigh in on which was best, we finally chose Devon Riesenberg’s Cashew Chicken with Brown Rice recipe. CONGRATS, DEVON! Devon has a lovely blog called The Zucchini Diaries that’s full of awesome recipes, from salads to main courses to even baby food! She also has another cute blog called The Jack Chronicles all about her day-to-day adventures with her family, full of lots of pretty pictures. Devon just happened to stumble across my blog apparently and decided to submit a few of her favorite recipes, and I’m sure glad she did :) You have an avid new follower, Devon!

Besides having her recipe featured on my blog today, she is also the winner of a 1 year subscription to EatingWell Magazine!

Like I said, it was very hard to choose just one recipe, so here are some honorable mentions that made the top cut:

Diablo Potato Salad from Ashley Nunez at Healthy Mom for Junk Food Kids

Simply Simple Granola from Susan Osborn at Little Shack on the Hill

Vegetarian Stuffed Mushrooms from Jessica Licciardello

I will most likely feature these tasty recipes in future posts since they were very good as well- thanks for participating, ladies!

Now, without further ado, I present the winning recipe:

Cashew Chicken with Brown Rice
(makes approximately 4-6 servings)

Ingredients

1 1/2 pound of boneless, skinless chicken breasts, chopped   into about 1 inch cubes

1 tablespoon of cornstarch

2 tablespoons of vegetable or canola oil

1/4 tsp pepper

3/4 tsp salt

3 tablespoons of Hoisin sauce

2 tablespoons of rice vinegar

4 cloves of garlic, minced

1/4 cup water

6 scallions, thinly sliced

3/4 cup of raw crumbled cashews (optional: toasted)

Brown rice for serving (enough for 6 servings)

Cook brown rice accordingly and leave in pot until ready to serve. Meanwhile, in a medium bowl or large Ziploc bag, toss the chopped chicken with the cornstarch, salt and pepper. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often and then transfer to a plate. Add the rest of the oil to the pan and repeat with the other half of the chicken. Once the second batch is 3/4 of the way cooked through, lower the heat to medium-low and add the garlic, being careful not to burn it. Cook the garlic for about 1 minute, and then add the rice vinegar. Cook until evaporated, for about 30 seconds. Add the Hoisin, water and all the chicken to the pan, and stir together. Cook until the chicken is done and the sauce is slightly thickened, for around 5 minutes more. Remove from heat and add the cashews and the scallions. Serve over brown rice.

it was good with the steamed broccoli

Lily's and Mommy's plates

giving it a try

husband-approved

DELISH! Paul really liked this one especially, and although Lily turned her nose up at it initially (like she does to so many “unknown” food these days), she ate it all up once I got her try the first bite. I added extra scallions and the only thing I would alter is adding twice the amount of water and Hoisin sauce to make it saucier! But, that is a personal preference since I just love Hoisin sauce. Hoisin sauce is a salty sweet and slightly spicy Asian sauce made from soybean paste, garlic, chilies, sesame, and other spices and goes great on just about any meat. It’s great in stir-fries and makes an amazing marinade for grilling. In fact, I plan to use thia very recipe on the grill this summer!

Although this recipe is Cashew Chicken, the cashews are optional if you or someone you’re serving this to has a nut allergy. There are no other nuts in the recipe, with the exception of sesame in the Hoisin sauce (check label as some may not contain sesame depending on the blend). I felt it was the vinegary garlic, Hoisin sauce, and scallions that really made this chicken great, but the subtle crunch of the cashews were a really unique addition to the tender chicken.

Cashews, like all nuts, are very good for you. They contain high amounts of many nutrients, such as manganese, copper and magnesium. Nuts are heart-healthy, help to lower cholesterol, provide an abundance of natural energy, help maintain a healthy weight, and so much more! Cashews provide an especially high amount of calcium to support strong and healthy bones. Try some cashew butter on your PB&J instead next time and I think you will be pleasantly surprised!

This recipe is fine for toddlers and kids, but not for baby. Baby can enjoy some brown rice cereal with milk or formula while the rest of the fam chows down on this tasty Asian-inspired dish!

Thanks again to everyone who sent in submissions! I will probably hold another contest in the future since this was so much fun, so stay tuned! Have a great weekend, and hopefully I will get back to my normal posting schedule soon enough! Next week I will post pictures of the new house, as well as a new Family Favorite recipe I cooked up for the first actual meal in the new kitchen. 

Wish me luck with getting my life back in order! 

NEW Family Favorite: Black Bean, Sweet Potato and Garlic Sausage Skillet

So, after having all these leftover black beans from the soup I made last weekend, I decided to use them up yesterday. I also had some garlic chicken sausage leftover from the sauerkraut skillet I made on Saturday (I can post a recipe for that next week if anyone's interested), plus some sweet potatoes. That was when inspiration struck and I recalled how nicely the Cuban-style Black Bean Soup went with a baked yam. Then I thought, How 'bout I just throw this altogether in a pan and see what happens? And that's what I did :)

Black Bean, Sweet Potato and Garlic Sausage Skillet

makes 4-6 servings

Ingredients

2 cups cooked black beans, undrained

1 large or 2 medium/small sweet potatoes, cubed

2 links sliced garlic chicken sausage (I used Al Fresco Roasted Garlic)

3 cloves garlic, diced

1 small onion, diced

1 cup tomato sauce

2 tbsp olive oil

1 tsp hot sauce

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Shredded cheddar cheese and/or sour cream for topping

In a large pot, boil some water then put the cubed sweet potato in and cook until slightly tender, but do not overcook as they will be added to the skillet and you don't want them to get mushy. Drain and set aside. If you have not already sliced the sausage, do so now; I sliced mine into little half moon-shaped slices as you can see in the picture below. I also removed the casing, but that is optional and up to you (my pup, Ogum, was happy to have them). Heat olive oil in medium/large skillet over low heat, and then add the onion and garlic, and saute for about 5-7 minutes, or until soft and fragrant. Add the sausage slices and stir with the onion and garlic for about a minute. Add the beans and tomato sauce and bring to a low simmer. Stir in all the seasonings, and add more to taste if desired. Lastly, add in the cubed yams and mix well, cooking for about another minute or two, then remove from heat and serve with a dollop of sour cream and/or shredded cheddar on top.

The red bell peppers were a nice touch that you could even throw into the skillet along with the onions and garlic

I discovered I was all out of sour cream when I made this, but I am guessing it will go well with this recipe for sure. Some fresh chopped cilantro would be a nice touch too! Alternatively, you could make everything separate from the yams and instead bake the yams whole, then cut open with the black beans and sausage served on top. Yummmm. The main reason I did not do that myself was because I didn't feel like waiting for the yams to bake. Some other add-ins could be:

• sliced jalapenos
• bell peppers
• diced fresh tomato

I will be honest: Lily turned her nose up at this when I put some in front of her, but once I got her try it, she gobbled it all up. So, if you face a similar issue with your kid(s), just try to convince them to take one bite, and hopefully they will be as pleasantly surprised as Lily was. The flavor combination of garlic, cheese, sweetness, and a light spiciness made this an interesting dish, like a Southwestern-style party in your mouth (insert dirty joke here). I hope you enjoy it as much as we did!

Sweet potatoes are usually a big favorite for kids, but Lily is not very into them. I recently had a Facebook convo with my sister-in-law and some of her friends about how weird it was that we all have kids who seem to prefer broccoli to yams! Not that we're complaining, just pleasantly surprised!

But, don't let the yam's sweet deliciousness fool you into thinking it's anything less than good for you. Sweet potatoes contain a high amount of vitamin c, as well as fiber, potassium and manganese. They also provide cardiovascular support, and blood sugar and weight controlling capabilities due to their high amounts of dietary fiber and complex carbs. Wild yams are even used in traditional Chinese herbal medicine to help clean the kidneys, support the digestive system, and even help balance your hormones during menopause. It's a pretty incredible little root! Read more about it here.

Yams are a perfect first food for baby. It's soft texture and subtle sweetness is ideal for easing your little bundle into the world of solid foods. It's popularly sold by companies like Gerber and Earth's Best in ready-to-eat containers, but why bother when it's so simple to just bake or boil one yourself and mash it up with some breast milk or formula? 

For baby, simply mash up 1-2 tbsps of cold well-cooked sweet potato with a tbsp of breast milk or formula and serve. Baby will love it! For babies over 9 months:

1 tbsp cooked black beans

1 tbsp mashed or cubed cooked yam

1 tbsp plain yogurt

Mix together and serve it up, they will love it! Top with some cheddar cheese, too, if they like that. 

Well, that's all for today. Have a wonderful weekend and please stop by next week for the second Meatless Monday blog hop and a new meat-free recipe!

Happy Halloween! Green Frittata for Meatless Monday!

So it’s Halloween! Happy Halloween everyone! Whether you celebrate this spooky holiday or not, it’s still always a good excuse to get the creative juices flowing. I read a quote on this from Pete Wentz on twitter yesterday: “If you stopped celebrating Halloween that means you took part of your imagination off of life support and just let it die (sic).” A bit much, yes, but I think you get the point. I find it a little sad when people say they’re too old to dress up. I don’t think you’re ever too old to have fun, and isn’t getting dressed up and indulging in a little fantasy part of having fun? It’s a good way to do so, that’s for sure!

I enjoyed a couple of Halloween parties with my good friend, Josh, this year. I was a Geisha girl and he was a Rockstar.

I will post more Halloween pics either later today or tomorrow so be sure to check back!

Lily is going as a pixie so I will post pics of that later or tomorrow!

I wanted to have a cool Halloween-themed recipe for today, but although this one for a Very Green Frittata may not look ghoulish enough, I thought the greenness of it could represent ectoplasm perhaps, or you could cover it with ketchup or tomato sauce and make it a bit more “gory” for older kids. I was going to (finally) post my crock-pot tomato sauce recipe, but then thought this might be more fun, plus simpler for something last minute if any of you wanted to use this for a Meatless Monday brunch, lunch or dinner today! So, I guess I will post the tomato sauce recipe next week, and on that note, I intend to post cookie recipes once a week for the entire month of November, starting this week!!!! Yay for baked goods! They will all have healthy and traditional versions so you can decide how to make them based on your own standards, and that of whomever you may be baking for this upcoming holiday season…

Very Green Frittata

Ingredients

6 large eggs

1 cup chopped broccoli

½ cup chopped spinach

½ cup chopped kale

½ cup grated Parmesan cheese 
½ cup shredded cheddar cheese

¼ cup milk

¼ cup chopped onion

3 clove garlic, diced

1 tbsp olive oil

1 tsp salt

1 tsp pepper

1 tsp hot sauce (optional)

Preheat oven to 400 degrees. Heat the olive oil over medium-low heat in a medium skillet. Add the onion and garlic and sauté for about 5 minutes, or until slightly browned and fragrant. Add the spinach, kale and broccoli and stir-fry for another 5 minutes then remove from heat. Mix the eggs, milk, salt, pepper, cheese and hot sauce if you’re using it in a large bowl. Pour the green stir-fried vegetable mix into a 9-12” pie pan, then pour the egg mixture on top and stir around a bit so everything evens out. Alternatively, you can just stick the pan in the oven with the egg mixture poured over it if you don’t have an adequate pie dish. Top with the cheddar cheese and bake for 10-15 minutes until lightly browned on top. Serve after it cools a bit. SO GOOD!

I love frittatas! They are simple and yummy and healthy and you can make one with just about anything you have in your fridge. Frittatas are best to make when you have a bunch of left over meats or veggies you want to use up in a simple yet creative way. If you’ve never made a frittata before, some other great add-ins are:

• Peppers
• Tomatoes
• Olives
• Bacon
• Ham
• Feta
• Goat cheese
• Fennel

The possibilities are endless! If you know a great frittata recipe, add it in the comments!

Lily and Paul both love frittatas too! If your child(ren) enjoys eggs normally, give the frittata a try! It’s a way to eat eggs anytime of the day. Many babies are sensitive to eggs before 9 months, so don’t give to baby unless they are of age to try them. Lily was allergic until she was 1; she threw up twice after having a small serving of cooked egg yolk, and it was pretty icky. Eggs are an ideal food for children over 1 year old.

Eggs are a well-known health food. They are loaded with protein and a substantial amount of vitamin B, including the B vitamin choline. Choline helps to boost brain health and function andalso helps reduce inflammation. Proteins found in eggs also help promote heart health by preventing blood clots and lower cholesterol. Eggs are amazing!

And since it’s Meatless Monday, I’d like to promote the purchase of organic free range, antibiotic-free eggs. Chickens are indentured to a terrible life at most mainstream farms and corporations of confinement to a small cage or dark room for their entire life, more often than not suffering from a variety of health conditions including infections, loss of use of their legs due to confinement, and many are subjected to a variety of diseases from living in their own filth all their lives. That’s why most are injected with loads of anti-biotics and have their beaks mutilated in a way that enables them to live in close quarters with hundreds of other hens so they don’t injure each other with pecking. It sounds like a pretty horrible life.

Literally slicing off the hen's beak

Do those look like healthy hens to you?

But, then you have to ask yourself- but which eggs are best? - best for the hens, and best for consumption? Organic free-range is probably the best way to go, if you can find a trust-worthy farm. Any mainstream egg manufacturer is not going to be the most reliable source in terms of producing a truly “happy” hen; usually when they say their chickens leave a cage-free life, it only means they all live in a dark room together to roam about for a few minutes a day when not busy laying eggs. If you happen to live near a family-owned farm that sells eggs, then you probably already know that is your best bet. Although, do keep in mind that just because it’s a smaller farm than Perdue’s, it does not necessarily mean that they maintain an organic and cruelty-free farm. 

Let’s here it for Halloween and healthy hens!!!!

Family Favorite Friday

I came up with this concoction the other night when I hadn’t planned dinner and was just using what I had readily available. It was one of those rare occurrences when Lily handed me her empty plate after eating what I served her, and saying, “Moooore” in the drawn-out cute way that she does. I was beaming with pride and happiness. She gobbled up the second helping and Paul took the leftovers to work. Success! I made it with the olive oil the first time then the coconut oil the second time and it came out great each time. Some nice add-ins would be peas and/or potatoes, although I haven’t tried either. This is the perfect dish for picky eaters, especially if the carrots are fresh and sweet.

Chicken, Carrot and Rice Skillet

Serves 4-6

½ lb chicken breasts, tenders or cutlets

1 cup brown basmati rice

2 cups chopped carrot

2 cups chicken or vegetable broth

Juice of half a lemon

1 tbsp coconut or olive oil

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1 tsp salt

Lightly season the chicken with the salt, pepper and garlic. Heat the oil in a large skillet over medium-low heat (I’ve tried it with olive and coconut, both tasted great so whichever you have available/prefer) and brown the chicken on both sides, but do not fully cook. Set aside on a plate covered with a paper towel or other cover. Cook the rice in the broth in the same skillet for 5 minutes, then add the chopped carrot; I simply layered the carrots on top of the rice, as in the picture below.

Cover and cook for another 5 minutes, then add the chicken on top of the carrots; sprinkle the lemon juice and paprika on top of the chicken before covering. Cook for another 5-7 minutes, or until all liquid is absorbed and chicken and carrots are nice and tender. It should all be nice and fragrant from the paprika and lemon when you open the lid! Serve as is, with a light salad if you like.

Babies can have the rice and carrots mashed up with some milk or formula, and younger babies can just have the carrots with milk or formula and cereal. Lily loves carrots!

Carrots are a good thing to love! We are all too familiar with the benefits of carrots in relation to vision; the vitamin A content in them is over 600%! They also have a fair share of vitamins C and K, and are anti-cancerous as well as very cleansing and detoxifying, especially when juiced. If you have a juicer, or even just a blender with a liquefy option, give juicing carrots a try! A glass of pure carrot juice everyday will better your skin, your vision, your immune system, your cardiovascular system, and so much more! Just keep in mind that there is also a very high amount of sugar in carrot juice, so little ones should only drink about 4 ounces a day. That little “rush” you may feel after drinking a glass is normal. In fact, the sugars found in carrots have been found to be beneficial to diabetics due to their carotenoid content, which actually helps to lower blood sugar, although some studies still show risks ifdiabetics drink too much carrot juice due to its high carb rates.

Carrots are also considered safe to eat conventionally as opposed to organically, although I’d recommend always going organic if you can. The conventionally grown ones contain less pesticide residues then some produce since they grow in the ground. The soil they grow in can contain toxins from pesticides however, and if you want non-GMO foods, then going organic is a must. If you want to try and grow your own carrots, it’s pretty simple, here’s a link that explains how. 

For the Love of Basil

Italian Sausage Soup

½ lb of Italian style chicken sausage

4 cups chicken or vegetable broth

4 cups water

4 cloves garlic, sliced

1 cup baby or chopped spinach

1 cup corn

1 cup ditalini or other small-shaped pasta

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

¼ cup olive oil

¼ cup fresh basil + extra for topping

1 tbsp dried oregano

1 tsp red pepper flake or to taste

1 tsp salt

1 tsp black pepper

Grated Parmesan cheese for topping

Sautee the peppers, onion and garlic in the olive oil in a large pot with the oregano until fragrant. Add the broth and water and bring to a boil. Meanwhile, remove the casings from the sausage and break the meat up into chunks. Add the sausage meat, corn, pepper flake, salt, pepper and basil to the pot and stir. Simmer over medium low heat for up to an hour, tasting occasionally.

While that’s cooking, cook the ditalini separately until al dente. Drain when it’s ready and add to pot. Add the spinach after that and remove from heat. Stir until spinach is wilted. Serve with fresh basil and grated Parmesan and a little extra olive oil if desired. Great with pan-fried garlic bread.

I looove basil! I love the taste, I love the smell of it, I love how it looks, and I especially love how easy it is to grow! When my father-in-law gave Paul and I a bin full of fresh, organic tomatoes from the farm he works on, I instantly thought “homemade tomato sauce!” I started going through a check list in my head of what I had on hand and what I would need to buy. Olive oil- check, garlic- check, tomato paste- check, fresh basil- need to buy! You just can’t have freshly made pasta sauce without basil, and although you can use dried, I wouldn’t recommend it. Dried oregano if okay to use since fresh often tastes so strong, it overpowers other flavors in a recipe; but, with basil you really want to go fresh if you can.

It’s very simple to grow and doesn’t cost much if you decide to just buy it fresh at the store. Most supermarkets do carry it fresh and often potted in the produce aisle, as they did at Shop Rite when I went to get it for the sauce I made, and then I was able to add it to the soup. I will be sure to post the tomato sauce recipe in a future post as well! I made it in a slow cooker; so if you own one of those, do stay tuned!

Anyway, back to the basil…so, basil not only tastes and smells great, but it’s loaded- like many greens –with vitamin K. It also contains generous amounts of iron and calcium, but also anti-bacterial, anti-inflammatory and good for cardiovascular health. Basil oil is especially potent as an anti-bacterial, and is also pretty easy to make and a “fun” activity for a rainy day like today if you feel up to it. Adding just a small amount to pasta, salads, sauces, or use it as a dip- or however you want -will really add a flavorful kick as well as the added health benefits mentioned above. Some people even like the smell of basil so much, they use it as a body fragrance! Try a little oil of oregano or oregano extract mixed into a larger amount of orange or Clementine fragrance oil for an uplifting aroma.

Lily loves pasta, sausage, cheese and corn, so I just strained some from the soup and served it to her. She’s not too crazy about peppers yet, but the sausage did contain that flavor anyway, so hopefully she will get into it soon. If your child is ready for soup, they can have this yummy concoction as is and I’m sure they will enjoy being able to add cheese to it! For baby, you can mush up some of the corn and pasta with the cheese, and if they eating meat, add some of the sausage. The peppers are your call!

I hope you enjoy this soup, and with fall and winter drawing near, expect more recipes like this- I just love soup when it’s cold out ! :)

Sesame-Orange Chicken or Tofu/be-lated Meatless monday post

So I missed my Meatless Monday post this week…can I blame it on too much Mother’s Day fun and excitement?

It’s kind of the truth, honestly. I had a very busy and tiring weekend, then on Monday I was still recuperating since Lily woke up twice Sunday night then got up at 7:30 am (an hour earlier than usual) when Mommy wasn’t quite ready to greet the sun yet. I basically took it easy yesterday and dealt with her teething crankiness (hence the waking up at night) as it came, but luckily I got a better-than-good night’s sleep last night.

And, I made this really tasty, low-fat Asian-inspired dish last night that could be easily made with or without meat. It contains vitamin-infused sesame, a variety of yummy vegetables, and a tangy sauce loaded with vitamins and nutrients such as vitamin C, manganese, amino acids and raw soybeans which I explained the benefits of in my last post. So, read on and try it out!

Orange-Sesame Chicken or Tofu

(adapted from Prevention magazine)

Ingredients:

¾ cup OJ

¼ cup apple cider vinegar

2 tbsp soy sauce (reduced-sodium suggested)

1 tbsp honey or brown sugar or 1/2 tbsp agave syrup

2 tsp cornstarch

2 tbsp sesame oil

1 lb thinly sliced boneless and skinless chicken breast or 1 14 oz pack of tofu, drained and cut into strips or triangles (or cubes if you prefer)

2 cloves garlic, minced

1 tbsp minced fresh ginger or 1 ½ tbsp powdered ginger

1 tsp red pepper flake

3-4 ribs celery thinly sliced

3-4 carrots thinly sliced

1 cup peas or soybeans

1 cup sugar snap peas

Approximately 2 tbsp sesame seeds, preferably toasted

Whisk the OJ, cider vinegar, soy sauce, honey (or sugar or agave) and cornstarch together in a bowl until smooth, then set aside. Heat 1 tbsp of the sesame oil in a frying pan over medium-high heat then add the chicken or tofu, garlic, ginger and pepper flake until chicken is slightly browned. Once chicken is browned, add peas (or soybeans) and snap peas to the pan.

Meanwhile, cook the carrots and celery in about 1 inch of water on medium-low heat in a separate pan until they are tender but still crisp, about 5 minutes. Once they’re ready, drain and add to the pan with chicken plus remaining sesame oil. Cook for about 1 minute, stirring a little, then add the sauce and cook for about 2-3 minutes more, stirring every so often to keep the sauce from settling. Serve with sesame seed sprinkled on top.

I had it the other night with a fresh green salad with mesculin from my garden (!), but it would also be really good over brown rice or noodles.

For baby:

2-3 tbsp pureed carrots or peas

For tots:

¼-½ cup steamed peas, carrots and/or soybeans

¼ cup brown rice or chopped noodles

Sauce to top with, if desired:

1 tbsp OJ

¼ tsp cider vineger

¼ tsp sesame oil

¼ tsp honey

Warm in microwave for about 15 seconds then allow to cool for a minute before serving over the veggies and rice or noodles. 

If your tot is a picky eater, they may not like this sweet sauce with a tangy edge, but if they have more developed taste buds that they got from Mommy’s eclectic diet while they were in the womb, then this sauce should give their normally bland veggies a sweet and tangy kick.

Also, I must admit, this sauce did not get Lily to eat her broccoli. It worked for the carrots and peas, but not the broccoli. The only way she’ll eat that vitamin-packed superfood is if it’s covered in cheese! So, if your child is still a picky eater after trying a few different variations of this sauce, don’t fret, and remember to keep in mind that their taste buds are still developing as well as changing all the time, so if they throw it on the floor one day, they might be more willing to try it next week or in a few weeks.

 I’m no baby-diet expert, but Lily is a very good eater and actually prefers things with a stronger flavor opposed to bland, but she still manages to surprise me with what she will and won’t eat.

I will blog about my Mother’s Day adventures in my other blog, Garden of Jessica  soon, so check there if you want to know what kept me so blahhhh post-M Day.

Thanks for reading, and I hope you are enjoying all the recipes I post! I promise to stay on top of things next week and post a Meatless Monday recipe before Monday, but remember, Monday doesn’t have to be the only day you go meat-free!