Wednesday, August 22, 2012

Italian Rice Balls

Sorry for the long delay. I have been going through some personal things in my life that are being addressed, but have prevented me from posting. That is not to say that I have not been making tasty treats for my now 1 year old son. I can’t believe he is one, I had a glimmer of excitement though when I was reading an article that said that you should start to consider your baby a Toddler once they start walking, since mine is not walking yet he is still my baby J.
My son has taken to a dislike of meat lately, no idea why, but that has forced me to think very vegetarian meals lately, and one that I came across as an idea, and tweaked the flavors was my own take on Greek rice balls. The filling I used is more or less a side dish that I came up with a few years ago while I was doing weight watchers.
The filling on these rice balls can be pureed with some formula or breast milk for younger babies (although I would not use as many rice, this is a very starchy item).
Baked Rice Balls
2 cups of rice, cooked, and hot (for the rice I set the rice up in my crock pot and let it cook on low all day and when I got home I made beautiful fluffy rice all ready for me to use!)
1 ½ lb of spinach or any leafy green you have on hand, stems removed and chopped
1 Leek, diced
Handful if fresh basil
2 tbsp shredded mozzarella cheese
½ cup parmesan cheese
1 cup breadcrumbs (plain, Italian, Gluten Free, etc… any kind)
Preheat the oven to 350. While the oven is preheating, in a  sautee pan sautee the spinach and leeks in some olive oil until the spinach is wilted and cooked down.
In a large mixing bowl, combine the rice and spinach mixture. Add basil, and stir to combine. Mix in the cheeses. The heat from the rice will melt the cheese.
Form into ¼ cup sized balls. Roll in breadcrumbs. You will have to wet your hands to make it stick together better. Place on a sheet pan sprayed with cooking spray. Once all the balls are made, spray them quickly with cooking spray. These should go into the oven for 25 minutes, then turn them over and cook for another 15 minutes.
If you are making these for a younger baby, simply increase the amount of greens and add breast milk or formula and puree. These would be great with a salad for the rest of the family to enjoy as well.
ENJOY
 
 
 
 
 
 

Wednesday, August 15, 2012

Friday, August 10, 2012

Sweet Summer Corn Soup


Let me start with a brief apology, life has been very hectic and I have not had much time to write. I made this soup about a week ago as a test, and the plan was if it was good I would make it again with pictures. But as I just started, life just got really crazy so I did not have time. I want to share the recipe with you anyway.

4 Ears of corn, take off the kernels

2 summer squash, chopped

1 cup cherry tomatoes, chopped

1 ½ cups of milk/cream/formula/breast milk, depending on who you are making this for

In a large skillet, add about 3 tbsp. of butter. Add the corn and let cook for about 10 minutes. The corn will start to brown. I actually did this in a cast iron skillet and it gave it a great color and flavor, so I recommend this. You could probably also do this on the grill. Anyways, then add the squash, let the squash cook for about 5 minutes til softened. Lastly add the tomatoes. Let that all cook, add a pinch of salt and pepper. When everything is cooked, add the milk. DO NOT LET IT BOIL! Bring the milk to a simmer and let it cook until it thickens in consistency. Bring to blender and puree. This will be a thick soup. It is good hot or cold, but as it is a summer soup, I can going to say cold. It was really sweet in flavor. The whole family will enjoy this.



I apologize again for lack of pictures…



ENJOY