Blueberry Cinnamon Sauce

An easy and healthy alternative to top you and your child's morning pancakes or waffles!




















Blueberry Cinnamon Sauce

- 1 cup frozen blueberries
- 3 tbsp brown sugar
- 1/2 cup water
- 1/4 tsp cinnamon
- 1/4 cup water
- 1 tbsp cornstarch
- 1/2 tsp pure almond extract (optional)

In a small saucepan add frozen blueberries, brown sugar, 1/2 cup water, and cinnamon. Bring contents up to a simmer. As the mixture simmers, mash the blueberries with a potato masher or the back of a spoon to break them up. Simmer for 10-15 minutes. 


Mix cornstarch in 1/4 cup water and stir until smooth. Add to blueberry mixture and continue simmering while stirring continuously for about 2 minutes until it has thickened somewhat. Remove from heat and stir in almond extract, if using.

* Makes about 1 cup blueberry sauce.
* Will keep refrigerated for up to one week.
 

Staple Recipe: Creamy Crockpot Polenta

Please excuse the fact that there is no picture of this recipe, I forgot to take one, but I was so excited about it that I couldn't wait until I made it again to post about it!


I have always struggled with polenta. I dislike instant polenta's texture and I find the fact that I have to babysit and stir regular polenta for 35-40 minutes tedious in the extreme.


I have now found the perfect solution! Regular polenta cooks up creamy, smooth and amazing in a slow cooker. I've adapted this recipe from one in The Italian Slow Cooker. Made as posted, this recipe is suitable for toddlers over 1 year but you can make it with all water and serve to babies over 10  months. This is a recipe for basic polenta, but you are really hindered only by your imagination with this one -- I've posted a couple simple variations at the bottom to get you started. Polenta is a great side-dish and is especially good with a meat or mushroom ragu as is, but you can also spread it out on an oiled baking sheet, chill, and cut into diamonds or rectangles and then bake or grill them and use for snacks or as bases for appetizers.

 Creamy Crockpot Polenta

- 1 cup coarsely ground corn meal (the old-fashioned kind NOT instant or 
  quick-cooking)
- 1 tsp salt
- 2 1/2 cup water
- 2 1/2 cups whole milk

Stir all ingredients together in a large slow cooker. 

Cook on high covered for 2 hours, stirring once halfway through. At the end or the 2 hours, give it another good stir and check if it needs more liquid -- if so add a little water or milk to thin. Let cook another 30 minutes until thick and creamy. Serve hot.


* Makes 6 adult-sized servings
* Polenta will keep in the fridge for 3 days but is best freshly made.



A COUPLE VARIATIONS: 

Add chopped fresh sage along with 1/4 cup grated asiago and 1/4 grated parmesan....YUM

For breakfast: Top with milk, cream, or yogurt, honey or maple syrup, and fresh or dried fruits

Share your favorite variations!









 

Senegalese Peanut and Tomato Soup

I have been making this soup for years and I don't know why I never thought to post it before. We make it at least once every 2 weeks since it's my husband's favorite. It's super quick, super easy, and super adaptable and uses things that I almost always have on hand. This is also a great recipe to make after poaching a whole chicken as it uses both the wonderfully flavorful broth and some of the tender chicken. You can also easily make this a vegan recipe by using vegetable broth and leaving out the chicken. Let me know if you like this soup as much as we do!

Senegalese Peanut and Tomato Soup

- 1 medium onion, chopped
- 1/4 tsp kosher salt
- black pepper, to taste
- 2 tbsp canola or coconut oil
- 2 tsp Madras curry powder
- 2 cups chicken broth
- 1 14 oz can diced tomatoes, regular or fire-roasted
- 1/2 cup rice (I prefer basmati for this recipe)
- 1 cup chopped cooked chicken, shredded
- 1/4 smooth peanut butter
- 1 cup hot water
- 2 tbsp fresh cilantro, chopped


1. In a medium saucepan, heat the oil over medium heat. Add the onion, salt, and pepper and saute until softened, but not browned (about 5 minutes).


2. Add curry powder and cook stirring until very fragrant (about 2 minutes). 


3. Add the tomatoes with their juice, the broth, and the rice. Stir. Bring up to a boil. Cover and lower to a simmer and cook until rice is done (depending on the rice type you choose, white basmati = 18 minutes). 


4. Once rice is cooked, stir peanut butter into hot water until melted and smooth and add to soup along with cooked chicken. Continue to simmer for about 5 minutes until the soup returns to temperature. 


5. Stir in chopped cilantro and serve. 


* Serves 4
* Suitable for babies over 10 months.

Lemony Millet Pilaf

We were supposed to have Spanish-style quinoa with supper tonight, however, when I went to grab the quinoa I discovered that there were only a few tablespoons of it left and our last red pepper was fit for the compost. I came up with this millet side dish instead and not only was it easy peasy, but it turned out really well. It's quite lemony, but not overly so and the flavour of the vegetables really comes through. Over the past year, we have been trying to incorporate a wider variety of whole grains into our diets, but have struggled to find a good side dish recipe for millet. Well, we have one now! This dish is suitable for all members of the family over age 1, but you could make it work for younger babies by squeezing lemon juice over the dish after removing a baby-sized portion and omitting the salt.

Lemony Millet Pilaf 

 - 2 tsp olive oil (or use some of the oil from the sun-dried tomatoes for more flavour)
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 clove garlic, minced
- 3/4 cup millet
- 1 1/2 cups low-sodium chicken or vegetable broth
- juice of 1/2 lemon
- 1/4 cup sun-dried tomatoes, well drained and finely chopped 
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 1/4 cup chopped fresh italian (flat-leaf) parsley


In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper. Cook until vegetables softened and fragrant, about 8 minutes. Add the millet; stir well to coat the grains in oil and cook about 1 minute more. Add broth, lemon juice, and sun-dried tomatoes. Bring to a simmer, cover, and reduce heat to low. Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry. Remove from the heat and let sit 10 minutes until grains are tender. Fluff with a fork and serve. 


Makes 4 side-dish servings

Staple Recipe: Luc's Favourite Tomato Sauce

This is a recipe adapted from The Baby's Table by Brenda Bradshaw and Lauren Bramley and just a fantastic easy recipe for baby. After 10 months of age I tried several tomato sauce recipes and this was by far Luc's favourite and I have been making it regularly ever since. It is extremely versatile and easy to make and can be used on pastina, pasta (by itself or with add-ins), as a dipping sauce, as a tasty puree by adding a little to a pureed vegetable + cheese of your choice, add a little to a stew -- the possibilities are endless. I try to always keep a little frozen in Baby Cubes to have on hand. 


Tomato Sauce

- 1 14 oz can diced tomatoes
- 1 tbsp olive oil
- 1 plump shallot, finely diced
- 2 tbsp tomato paste
- 14 cup water
- 1/3 cup chopped fresh basil

In a frying pan, heat olive oil over low heat; saute shallot until translucent. 

Add tomatoes, tomato paste and water; bring to a boil. Turn down the heat and add the basil. Simmer, partially covered for 30 min. stirring occasionally. 

Makes 5ish baby cubes

* some brands of tomato paste are gluten-free, some aren't, if that's a concern 

Mango Lassi (Smoothie and Puree Versions)

 

Mango Lassi (Smoothie and Puree Versions)

A great Indian beverage/smoothie for toddlers, big kids, and adults. Alternatively, you make the same ingredients into a puree and introduce the same great taste for the younger set (8 months plus due to dairy and spices).

Lassi (Smoothie)

- 1 large very ripe mango, peeled and cubed (or use frozen cubed mango for ease - approx. 1 cup) 

- 3 cups plain yogurt (full fat for the munchkins)

- 1 cup milk (same deal)

- 1/2 cup water

- 1 tsp rose water (optional but I really recommend)

- 1/8 ground cardamon 

Blend until thick and yummy. Taste for sweetness (depends on your mango) and add sugar, agave nectar, or honey to taste. Serve with ice. 

Makes 3-4 servings

Mango Lassi Puree

- 1 cup cubed mango (fresh or thawed frozen)

- 1/2 cup full fat plain yogurt

- tiny sprinkling ground cardamon

Puree and serve. 

Both versions will keep refrigerated up to three days, but are not suitable for freezing. 

Cinnamon Sweet Potato “Fries”

This take on sweet potato fries make a great snack or breakfast side dish for toddlers, big kids, and adults. The ingredients make them suitable for babies over 8 months (consult your pediatrician). If they are too big for baby, you can cut the fries into little bites, or alternatively, make the same recipe into a puree by roasting the sweet potato and then blending it with the virgin coconut oil and the cinnamon. Virgin coconut oil is very healthful and adds a great coconut flavour. 

You can also add a dipping sauce for toddlers and kids who prefer everything with a dip by blending plain yogurt, nut butter of your choice, and a touch of honey (also makes a great dip for waffle strips).

Cinnamon Sweet Potato “Fries” 

1 med sweet potato, peeled and cut into narrow matchsticks

1 tbsp virgin coconut oil, melted

1 tsp ground cinnamon

Preheat oven to 425 degrees F. Place matchsticks in a bowl and toss with oil and then cinnamon (it will look like a lot of cinnamon) until evenly coated. 

Bake for 25 minutes or so, depending on the size of your matchsticks, flipping the fries halfway through. 


1 potato makes roughly 1 toddler portion plus one parent portion. This recipe is easily increased to make enough to be part of a breakfast for the whole family. The fries can be reheated, but don't taste quite as good. If making the puree, you can freeze it for up to three months.

Chocolate Tofu Pudding (with variations)

A super easy no-cook recipe. Cocoa is rich in antioxidants and tofu is a great source of iron and when you make it yourself you control the sweetness, making this one dessert/snack you can feel good about giving to munchkins. This recipe and its variations are appropriate for babies over one year (but as always, talk to you pediatrician). For Tofu Pudding recipes, I use the two-pack soft (silken) packages available at some stores (I use Soyganic brand) because I find it’s the perfect size as one half makes two toddler-sized servings. You can use a large package if that’s all you can find and use the other half for something else, or just double the recipe.

Basic Chocolate Tofu Pudding

One half of two-pack soft (silken) tofu package

2 tbsp pure cocoa powder

1 tbsp agave nectar (taste for sweetness, you may need a little more)

1 tsp vanilla extract

Blend everything in a beaker with an immersion blender or toss in a mini food processor or blender and blend until silky. Can be served immediately or kept in the fridge for up to 3 days. Do not freeze.

Variations:

Chocolate Peanut Butter Tofu Pudding: add 1 tbsp natural peanut butter (regular varieties contain hydrogenated oils)

Chocolate Coconut Tofu Pudding: add 1 tbsp coconut milk (great when you have a little left over from another recipe) and 1/2 tbsp unsweetened coconut flakes