Bibagogo®. Go Ahead. Get Messy. Eat.

Life-saver delicious slow cooked Ribs

2010-04-12T15:14:00.000-06:00

I had to be away for the weekend leaving my two little ones home with Grandma. I tried making the meals in advanced so that Grandma could concentrate of dealing with my high-energy all-consuming children! This recipe is unbelievably easy. I prepped this while feeding my family breakfast, then packed and was on the road an hour later! It cooked all day for Grandma to just heat up left over risotto and serve. Grandma and my 3year old and 18 month old raved about the ribs. A must for every family...make, cook during day and serve.

I made extra risotto the night before so they just heated that up and served with the ribs.

Approx 3 or so-pounds of spareribs. I cut them into rib portions and place for a quick broil on the broiler rack in the oven (approx 10-15 mins).
Place the ribs into the slowcooker and pour the below mixture over the ribs:

2 cups beef or chicken broth
1/2 cup water
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons maple syrup
2 tablespoons BBQ sauce (or ketchup)
1/2 teaspoon dry mustard
pepper/salt
diced onions or dehydrated onions

Cover slow cooker and cook on low for 8-10 hours. I have made this in a crockpot slow cooked in oven at 275 degrees.

Super with rice, egg noodles, risotto, mash potatoes, pack the leftovers for a picnic, serve to a large group just double or triple recipe...easy and delicious!

Tasty Shredded Pork with Yummy Sauce

2010-03-09T22:12:00.000-07:00

Here is a simple, make ahead and let cook all day recipes. Prep during breakfast time, place in slow-cooker and serve at the busy dinner time.
The entire family will love this dinner - you can puree the meat and sauce for baby food, shred fine for the toddlers or serve everywhich way and that - on pasta, rice, buns, salad, risotto, potatoes, shredded veggies, noodles etc.!

Approx 3 1/2 lb.(1.75kg) Pork Shoulder Roast
Salt & pepper
Vegetable oil to saute
Diced onion
Spoonful of jarred minced garlic
2 tablespoons chili powder
3 teaspoons ground coriander
Bay leaf
1 large can (795ml) of diced tomatoes
1/4 cup tomato paste (or 1/4 cup ketchup)
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce

Salt and pepper the pork roast. In a dutch oven, heat vegetable oil and brown pork all over. Transfer to slow cooker.
In the hot dutch oven, saute the onions, garlet, chili powder, coriander and bay leaf until onions are softened. Add canned diced tomatoes, tomato paste or ketchup, sugar, vinegar and worchestershire. Bring to a boil. Add this over the pork in the slow cooker.
Cover and cook on low until tender, 8 -10 hours.
When finished the pork should be very tender. Carefully transfer pork to cutting board and shred pork with two forks.
Meanwhile, if there is any fat on the liquid, skim. If wish you can boil the liquid to reduce to a thicker 'sauce' or just add shredded pork back into hot liquid.

Serve on rice, pasta, cooked shredded zucchini and carrots or serve on a bun as a 'sloppy pulled pork bunwich'.

Have fun with the spices. Feel free to change the flavour by adding more spicy and zip or try some oriental flavour like Chinese 5-spice, anise, fennel etc.

Sticky Paint Fun!

2010-02-10T12:38:00.001-07:00

This is seriously the easiest fingerpaint to make and exposes your child to new textures - smooth & sticky. It dries in a nice glossy look. This is one of the great recipes in The Ultimate Book of Kid Concoctions by John E. Thomas & Danita Pagel.
This is easy to make when away from home on vacation or at the lake cabin or overnight at grandma's house. Don't have to pack kids' paints/tempera etc.

2 Tablespoons light corn syrup
4-6 drops of food colouring

Mix corn syrup with food colouring in small bowls.
Can make a few different colours and let the children enjoy the mixing of colours.

TIP: Have then do this fingerpaint shirtless...messy and sticky but easy to clean up and fun.

Spiced baked Pears or Apples

2010-01-25T21:41:00.002-07:00

Here is a great winter yummy treat. Can use pears or apples. Serve with ice cream or try with vanilla flavoured yogurt (lower sugar content and healthier)

4 pears or apples

Use a paring knife and carve out core of fruit. Leave the bottom part so that the fruit will stand on it's own when cooking in a baking dish. OR if you are crunched for time, just cut the fruit in slices, toss with mixture and bake in tin baking tray - voila! Easy prep, cook while they are eating dinner!

Mix
1/4 brown sugar
1/2 tsp ground cinnamon
2 tablespoons softened, not melted butter
1 teaspoon ginger

here are some options that you can add if wish:
nuts (walnuts, pecans)
1/4 cup oatmeal
tablespoon of applesauce
raisins, cranberries, dried apricots

Mix the above mixture (cut sugar, spices into butter) and fill the fruit.
Sit filled fruit in a baking dish (aluminum pan works best) and add about 4 tablespoons of water into the bottom of the dish. Bake fruit in a 375 degree oven for about 40 minutes.

Serve with yogurt or ice cream. Enjoy!

Oatmeal Play Clay

2010-01-18T22:33:00.000-07:00

Thanks to the ever favourite "The Ultimate Book of Kid Concoctions" by John E. Thomas & Danita Pagel - worth the weight in gold for the "what the hell to do with the kids now" moments! Google it on Amazon, find it in Chapters...get it!

1/2 cup flour
1/2 cup water
1 cup oatmeal

Combine flour, water and oatmeal in a medium bowl. Stir until mixture is smooth. If dough is sticky, add more flour.
Remove oatmeal play clay from bowl and place it on a floured surface. Knead dough for 3-4 minutes. Store in an airtight container.

*MAKE different colours of clay by stirring in drops of food colouring.
*Oatmeal Play Clay is great for the first sculpting experience.
* Have fun!!!!!

Glossy Picasso Paint

2010-01-04T11:55:00.000-07:00

I did this during the Christmas holidays as it seems to be the time that I find that condensed milk can in the cupboard. Here is an easy prep for parents, fun for kids paint that dries with a high-gloss finish. Looks beautiful and gives a different look for your budding-artists.

Condensed milk
drops of food colour

THAT IS IT!

Just have a few small plastic kids bowls and divide condensed milk in them. Drop some food colouring in each bowl to make a variety of colours. Include your children in the decisions of what colours to put in which bowl.

Can use fingers, sponges, brushes to paint.

If you use drops of liquid tempera paint in place of food colouring, you will create brighter glossy colours.

HAVE FUN!

Coloured Delicious Flan for a celebratory table of adults and children

2009-12-16T09:27:00.001-07:00

Thanks to the food network, I found a yummy recipe that would be a lovely addition to the celebratory dinner table and would be a easy thing to serve the babies and toddlers at a table of adults. Super easy to make, just keep your leftovers of vegetables from the night before. Can use squash, carrots, peas, zucchini etc.

Ingredients

2 cups puréed vegetable, such as squash, carrot, or pea
1 cup chicken stock
1 cup whole milk or cream
2 tablespoons grated parmesan
salt and pepper to season
pinch nutmeg
5 eggs, lightly beaten
2 tablespoons chopped fresh herbs (optional)

Directions

Heat the oven to 325°F/160ºC. Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point. Stir in the cheese and seasonings. Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top. Stir in the herbs if you’re adding them.
Divide the mixture among eight buttered ramekins (or a casserole dish). Set them in a bain marie and bake until set, about 25 minutes. Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc...

Craft Clay - Make, Mold, Bake & Paint

2009-12-11T09:09:00.000-07:00

Another great little recipe from a wonderful resource site called "Easy Kids Recipes: Cooking for kids and the whole family"http://www.easy-kids-recipes.com/play-dough-recipes.html

4 cups flour
1 cup salt
1 1/2 cups water
2 tablespoons vegetable oil
Food colouring
1 egg, beaten

Mix together flour, salt, water and oil and knead until smooth. Separate into parts and add drops of food colouring to make a colourful selection of craft clay.

Have fun and make into shapes.

Brush finished craft shapes and figurines with the beaten egg and bake in a 300 degree oven for about one hour or until the clay is golden.
Paint and/or seal with a shellac to make shiny.

Cooked Play Dough

2009-12-07T14:37:00.001-07:00

Great little recipe from a wonderful resource site called "Easy Kids Recipes: Cooking for kids and the whole family"http://www.easy-kids-recipes.com/play-dough-recipes.html

3 cups flour
1 cup salt
6 teaspoons cream of tartar
3 cups water
3 tablespoons vegetable oil
Food Colouring

Mix flour, salt, and cream of tartar in a large saucepan. Blend water and oil together in a bowl. Add to the saucepan and cook over medium heat, stirring constantly until it thickens.
Add several drops of food colouring until you get the right colour. Cook for about five minutes. Take the playdough out of saucepan and put it on a cutting board or counter and knead for a few minutes. Add flour if it is too sticky.

This play dough should last around 3 months if you keep it sealed in a airtight container or ziplock baggie.

Yummy Dip for Fruit

2009-11-20T08:12:00.000-07:00

This may be the easiest dip to entice children to eat their fruit. Great over crepes and pancakes.

Sour cream
Brown sugar

That is it! Add by teaspoons the brown sugar to the sour cream to your liking.
Cinnamon is always a nice addition.

Serve with cut up fruit - strawberries, bananas, grapes, orange wedges.
Try some grapefruit to introduce sour tastes.
Be adventurous, cut up some star fruit, passionfruit, kiwis etc.

Carrot Sweet Potato Zuppa

2009-11-17T13:41:00.000-07:00

This is a super little soup recipe that can be carrots and sweet potatoes but you can also do with leeks, yams, parnips, cauliflower, broccoli, beets, squash etc. Make zuppa fun - put in little bowls a variety of toppings, like shredded cheese, cherrios, crackers, toasted bread cubes, croutons, chopped veggies etc. Thicken this soup by adding La Vache qui rit cheese (Laughing cow cheese) or cream cheese, so you can use add pasta sauce.

1/2 onion, chopped
1 tbsp butter
4 cups chicken broth
2 cups carrots, chopped
1 large sweet potato, peeled and chopped
1/2 tsp curry
1/4 tsp nutmeg
1/4 tsp salt
1 tsp sugar or honey
1 tsp lemon juice
1/2 cup plain yogurt

Boil carrots and sweet potatoes in chicken broth. Simmer until tender (20 mins). Add more water if broth level goes below vegetables.
In a saucepan, saute onions in butter until translucent then add to boiled vegetables.
Cool mixture and then blend. Depending on blender you have (Magic Bullet, Hand blender, food processor), blend mixture so it is pureed and smooth. Add spices and blend again.
Return to heat and simmer for 15 minutes.
Blend in yogurt right before serving.
Can put toppings on the zuppa (ie. crackers, toasted cubed bread pieces, shredded cheese, chopped veggies (tomatoes, cucumber, etc.))

Kid-Friendly Sweet & Sour Cucumber Salad

2009-11-16T09:13:00.000-07:00

This is a very easy salad to prepare, can be made ahead and easily refrigerated and served the next day. Great little salad for a pot-luck, just 'doll up' with some green onions and sesame seeds. Perfect picnic salad. Toddlers really like this salad as it has a sour-sweet flavour. Can add some steamed cooled peas and/or canned corn kernels.

2 tbsp white sugar
2 tbsp white vinegar
2 tbsp freshly squeezed lime juice
2 tbsp olive oil
1 tsp dark sesame oil
1/2 tsp salt

In a bowl or sealing jar, stir sugar with vinegar, lime juice, olive oil, sesame oil and salt until dissolved.

2 English cucumbers (peeled then sliced in half - use spoon and scrape out seeds and discard seeds then thinly chopped the cucumber half into thin slices)
1 red pepper (finely chopped)
1/4-1/2 red onion (finely chopped)
1/2 cup chopped
(can add a chopped jalapeno, if child likes some heat)

Mix above with dressing. Refrigerate for awhile for the flavours to blend.

Kid-friendly Pea & Lettuce Salad

2009-11-15T22:29:00.000-07:00

This little recipe is the first 'salad' that can be introduced to a toddler. The boston lettuce is soft enough. The dressing introduces new flavours.

2 cups frozen peas
1/2 red or yellow pepper
1 head boston lettuce
2 tbsp vegetable oil
2 tsp dark sesame oil
1 tbsp soy sauce
1 tbsp finely grated fresh ginger
1 tsp white sugar
sesame seeds (optional)

Boil peas in a saucepan of boiling water.
Mince red or yellow pepper into bite-size pieces or long skinny strips (whatever your child prefers for eat-pleasure/also age-dependent on chewing capabilities). Separate lettuce leaves, then shred into fine lettuce strands or small chewable pieces. Place lettuce, pepper in a large salad bowl.

In a small bowl, whisk oils with soy, ginger and sugar until dissolved. When peas are done, drain and rinse under cold water then add to salad bowl. Drizzle with dressing and toss just before serving. Can add a sprinkle of sesame seeds.

Feel free to add other vegetables (keep in mind what child can chew) ie. celery, fennel, daikon, jicama, blanched carrots, etc.

Multi-purpose Honey Mustard Dip

2009-11-09T15:33:00.001-07:00

Here is another great little dressing or dip that can be used to make food flavourful and fun. As said in previous recipe, this kind of dressing can be drizzled on salad, put on potatoes, add to rice or pasta. Let your child use it as a dip for vegetables, baked chicken or fish sticks, potato slices... A little dip makes eating fun and flavourful!

2 Tablespoon prepared mustard
1/4 cup grainy mustard
1/2 cup honey
1 Tablespoon soy sauce
1-2 Tablespoon minced garlic
Chopped fresh dill or dried dill, to your liking
Salt and pepper to taste

Mix all ingredients until blended. Add 1 cup vegetable oil slowly until emulsified.

Multi-purpose Lemon Dill Dressing

2009-11-08T10:30:00.001-07:00

This little dressing mixture is great for drizzling on salad, rice, potatoes or letting your child use it as a dip. My kids love little cups of 'dip' which seems to encourage them to eat foods that I would never get them to eat otherwise. I supply a little 'dip' in a shatter-proof mini-cup and let them dip to their hearts content. I offer leafs of lettuce, cucumber & carrot sticks, baked chicken or fish fingers, tomato wedges, baked potato slices... Make eating an exploring activity. Add some fun, add a 'dip'.

1/4 cup mayonnaise or salad dressing
1/4 cup lemon juice
2 tsp dried dill weed
1/4 cup milk
1 tsp white vinegar
salt & pepper to taste
1 tsp white sugar (optional)

Old-Fashion Rice Pudding

2009-11-02T15:13:00.001-07:00

I make this in the early mornings for an alternative to oatmeal. I like serving it with cinnamon and apple sauce. Rice pudding can be a lovely dessert warmed with berries, whip cream or sauteed apples in maple syrup. During those low blood sugar moments in the day, I give the kids a little cup of warmed rice pudding and apples to tie them over.
Can serve with some canned mandarin oranges or pineapple for a change.
Lovely with cinnamon and nutmeg.

In an uncovered saucepan over medium-low to low heat,
slowly cook (stirring occasionally to prevent sticking):

1/2 cup short grain rice
4 cups whole milk
1/4 cup brown sugar
Teaspoon of vanilla

Cook until the rice absorbs most of the milk (approximately 50 minutes)
It should be runny thick like tapioca.

Store in air-tight container in fridge. Can serve warmed or cold.
Add more milk and warm if you would like consistency to be thinner.

Pork Roast cooked in Milk

2009-11-01T21:12:00.000-07:00

This is something my Grandmother did (but in cream! yikes!) and I recently saw a recipe version featured on the Food Network, Ricardo and Friends' episode called "The Ultimate Comfort Food". Super easy and very delicious. Prepare and put in oven when the kids are busy eating lunch so that dinner will be ready by 5pm.

1 pork roast (ie. shoulder roast)
2 tablespoons butter
4 cups milk (1 litre)
Minced garlic to your liking
Onion(s) peeled and cut into wedges
1/4 teaspoon ground nutmeg
Salt and pepper
(other spice possibilities: Fennel seeds, savory, dill, thyme, curry...)

Preheat oven to 350℉.
In a large oven casserole, brown pork roast in butter and garlic. Add milk. Bring to a boil.
Add onions and spices of your choice, salt and pepper. Cover and cook in oven for 2 1/2 hours.
After the first 2 1/2 hours of cooking, uncover and continue to cook approximately 1 1/2 hours longer or until sauce is reduced by half. Turn pork over when you can (every 20-30 mins).
Remove pork roast from casserole (carefully as it will flake apart) and set aside covered with foil.
Pour the liquid in casserole dish through sieve. Whisk the 'milk gravy' and season to taste.
Serve with pork roast.

This is super with mashed or pureed potatoes, sweet potatoes or yams. Add a yummy green vegetable like baked broccoli or steamed peas...and presto dinner!

Yummy Granola Bars

2009-10-23T14:23:00.000-06:00

I finally found a recipe that I like! This granola recipe allows me to play around with yummy ingredients. Sometimes I make these with dried apricots and raisins, or almonds and peanuts, or I sometimes add flaxseeds, poppyseeds or sesame seeds. You can be very creative. I love adding the chocolate chipits but you can avoid the chocolate all together.
My 2 year old helps me mix this granola as well as 'smash the nuts' - I like using chopping nuts so my little one uses a big headed spoon and 'smacks' the nuts that are placed in a plastic ziploc baggie. Or you can roll the bagged nuts with a heavy rolling pin.

2 cups rolled oats (not instant oats)
1 cup chopped ('smacked') or whole peanuts
1/2 shredded coconut, sweetened or unsweetened
1/2 cup raisins (or dried cranberries, yogurt covered raisins etc.)
1/4 cup unsalted sunflower seeds (or poppyseeds/sesame seeds etc.)
1/4 cup chopped ('smacked') or whole almonds
optional: handful of chocolate chipits

Mix all this in a large mixing bowl.

In a small pot over medium-low heat:
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
Heat this mixture until melted.

Pour the melted mixture over the oat base and stir until blended.
Then stir in:
1 large egg

Mix well and press the granola into a prepared 9x11 pan (greased & lined with parchment paper so that the paper hangs over the sides of the pan).

Bake 25 minutes, cool then place in fridge to chill before cutting.
Lift granola out of pan with parchment paper and cut into bars.

Cheesy Meat & Spinach Muffins

2009-10-20T07:46:00.001-06:00

Assemble these in a flash before work or the night before. Bake them for dinner while you play with the kids. A simple green salad completes the meal.
Super easy, use what is in the fridge and create a perfect little meal for lunch or dinner. Great picnic food plus easy bring along snack that fills the hungry stomachs on that long car ride outing.

A version that was originally published in Canadian Family Magazine September, 2007

serves:12 servings
time:40 minutes, plus the bread needs to soak up the egg mixture for at least 2 hours or overnight.

Ingredients

4 cups cubed whole wheat bread (for extra flavour, bread cubes may be toasted)
1 cup grated Gruyère cheese (can use other kinds of hard cheese - cheddar, mozza, provolone etc.)
1/2 cup roughly chopped baby spinach
4 oz cooked ham, divided into ¼-inch cubes (or any leftover cooked meat - chicken, beef or luncheon meats)
5 eggs
1 3/4 cups milk
1 tsp kosher salt
1 tsp Dijon mustard
1/4 tsp freshly ground black pepper

Directions

Toss bread, cheese, spinach and ham together in a bowl. Divide evenly between 12 greased muffin cups.
In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.

Mandarin Orange Tin Muffins

2009-10-15T09:42:00.000-06:00

These are not only delicious and easy to make but great for little tea-parties.
I freeze these so I have them on hand if I am caught off guard with last minute company or play groups where you want to bring a little something to share. Besides throwing the canned mandarin oranges into salads or on top of pancakes, here is another way to use those tasty easy-to-eat oranges.

Combine dry ingredients:
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup sugar

Cut in 1/3 cup butter

Combine in small bowl:
1 egg slightly beaten
1/4 cup milk

Mix this into the dry ingredients until moistened.
Fold in 1 8-oz tin mandarin oranges (drained).

Fill greased or lined muffin tins. Bake at 350 ℉ for 20 to 25 minutes.

Remove muffins while warm and dip tops in the following mixture for added flavour.
Topping:
1/4 cup melted butter
1/4 cup sugar
1/2 teaspoon cinnamon

Thanks to The Best of Bridge (Grand Slam Cookbook)

Asian Maple Yummy Salmon

2009-10-10T02:15:00.003-06:00

Easy and fast dinner that can be served to all hungry family members. Can serve with rice/pasta/vegetables. Flake the salmon for your little one to pick at and taste, flake for your toddlers to enjoy. This will feed the entire family!

Thank you Canadian Living Magazine.

1/4 cup maple syrup
1 tablespoon grainy mustard
1 tablespoon soy sauce
2 lb salmon fillet, skinned

Mix the maple syrup, mustard, and soy sauce together in a bowl. Place salmon on a baking sheet lined with foil, and pour maple mixture over top.

Bake at 425 F for about 12 minutes or until flaky.

Oatmeal Pancakes

2009-10-05T09:33:00.002-06:00

Super easy. Nutritious and will fill the tummies. Note: Must soak oats in milk overnight. I am going to the Vancouver One of a Kind Show and must leave the kidlets with Grandma and Dad. I made these and layered them between wax paper. I froze these so that they would be easy to just pop out of freezer and toast in toaster for a quick easy breakfast.
These pancakes could be supper starch ie. with applesauce and pulled pork/chicken.
Makes about 36 small-medium pancakes

Thanks for Simply Recipes.

2 cups rolled oats (Regular large flake oats - not steel-cut and not instant)
3 cups buttermilk (or 3 cups milk with a tbsp. of white vinegar added)
3 eggs, well beaten
1/2 to 3/4 cup flour
1 1/2 teaspoon baking powder
salt
1 tbsp peanut oil/vegetable oil or melted butter
Butter or vegetable oil for pan or griddle

1. Put oats into large bowl, add buttermilk (or milk with vinegar). Let the oats soak overnight.
2. Mix in the eggs, flour, baking powder, salt and oil.
3. Cook like any pancake recipe using a hot griddle/pan oiled with butter or vegetable oil. Ladle batter onto hot griddle/pan to desired size, or shapes of letters or teddybears. When air bubbles start to bubble up to surface at center of pancake (about 2-3 minutes) use a flat spatula to flip over. When both sides are golden, they are done.
4. Serve with butter, maple syrup, fresh fruit, yogurt, applesauce, cottage cheese...

Ideas: Mix in some mashed banana (just cook at a lower heat and slower), add cinnamon, add curry if making a supper pancake

Baba's Borscht (Beet Soup)

2009-10-02T01:13:00.001-06:00

It is the time of year to harvest (or go to the local farmer's market). Nothing better than delicious and nutritious soup to warm your children's little sweet souls. Be a baba, the measurement of ingredients is a guideline. Add more, toss in, use up to your hearts content. If you would like to add some meat, go ahead and toss in soup bones, short ribs, chopped bacon...

8 cups broth or water
2 cups beets with some tops (cut beets into thin strips or smaller cubes)
1 cup chopped cabbage
1 medium potato cut into cubes
1/2 cup peas (fresh or frozen)
1 cup beans (fresh or frozen)
1 onion chopped
3 ounces dill (fresh is the best)
Salt and pepper
1 tablespoon vinegar
1 10oz can of tomato soup

Place in big soup stock pot and bring to boil, turn down heat and simmer slowly until vegetables are soft.
To serve, place a dollop of sour cream on the hot Borscht soup. Enjoy!

Homemade Pizza

2009-09-14T14:46:00.002-06:00

For years, I stayed away from any recipes that involved yeast. Somehow I thought bread and 'dough' making was difficult and that you needed a 'magic touch' to work with yeast. But really, it is easy. You just need a thermometer that measures the temperature of a liquid. I bought myself one at Starbucks (the one they use for making lattes). This recipe is super easy. The recipe makes enough dough for two large pizzas. I often make one and freeze the other 1/2 of dough for another day.

Joys of pizza making for kids:
Cut up different kinds of topping (diced vegetables (tomatoes, peppers, mushrooms, artichokes etc.), slices of meat, cubes of fruit (pineapple, mango, papaya, honeydew)
Cook your basic cheese pizza (below) and have your children place their own toppings on their slice. You can have them build it before cooking or if easier, just have them add their toppings of choice on their cooked slice of pizza and eat. The uncooked toppings are just as good as the cooked toppings. This will allow your little one to explore new foods, flavours and textures. Plus you can cut up the basic cheese pizza into manageable wedges or squares and pack in picnic with containers of assorted toppings. This gives a great picnic eating activity and promote them to eat other things. Also easy to do a pizza party for a birthday or playgroup time.

Pizza dough recipe:
1 1/4 cup lukewarm water (needs to be between 41-46℃ (105-115℉) - warm enough to activate the yeast but not too hot as this will kill the yeast)
1 1/2 teaspoon instant yeast
1 tbsp honey

2 3/4 cups all-purpose flour
1 tsp salt
2 teaspoons olive oil

In a bowl, combine the lukewarm water, yeast and honey. Let stand for 5 minutes. Will get a bit frothy.
In a different bowl, mix the flour, salt and olive oil. Stir with a wooden spoon. Add yeast mixture and mix until a soft ball is obtained. I use my hands to mix and then knead a few minutes on a floured countertop. Add a sprinkle of flour if need, to avoid sticking.
Place dough ball into a lightly oiled bowl and cover with a cloth. Let dough rise for about 1 hour in a lukewarm area, away from drafts. (I have on occasion made the pizza after 15-30 minutes of standing - time becomes irrelevant with hungry kids around)
Using your hands divide the pizza dough in two equal parts. Roll out each for pizzas or store dough balls in a lightly oiled plastic ziploc bag. Can refrigerate up to 12 hours or freeze. If freezing, just take out of freezer a few hours before needing to make meal. It thaws slowly and can be easily rolled out when needed.

I place the rolled pizza crust on an oiled cookie sheet (if you don't have a pizza stone/pan). You can sprinkle a little cornmeal or flaxseeds on the oiled pizza sheet or pan.

To make basic cheese pizza, top uncooked dough crust with tomato sauce/paste or canned stewed/diced tomatoes, sprinkle with salt and pepper, and spread shredded cheese (mozza or mixed cheeses) on top. I add dollops of ricotta cheese (good protein) or sliced boccochini. (you can 'doll'up your pizza to however you and your family likes)

Place dressed pizza in a preheated hot oven at 425℉ and cook until golden - approx 15 mins.

This recipe is taken from the Food Network: Ricardo Larrivee, from episode: Moving Day Pizza.

Mini 'Toad-in-the-Hole'

2009-09-13T09:06:00.000-06:00

I attended the 2005 Christmas in November at Fairmont Jasper Park Lodge and got this recipe from Julie Van Rosendaal, Author, 'One Smart Cookie' and 'Grazing' cookbooks. It is a fun version of Yorkshire Pudding. Kids love this as there is a surprise in the bite-size buns and delicious. The bonus is that they are remarkably love in fat and great for a fun breakfast, portable snack and lovely as a nibbly with a glass of Shiraz after the kids are in bed.

6 small or 3 large chicken sausages (or any little sausages you have on hand)
1/2 cup flour
1/2 cup milk
1 large egg
Salt & pepper to taste

Preheat oven to 350℉
Cut sausages in to 1 inch pieces. Spray mini-muffin pans with non-stick spray and put a piece of sausage into each cup. Stand sausage upright if you can. Bake for about 10 minutes, until sausages begin to brown. Turn oven up to 450℉, leaving the sausages inside oven. (Need hot pan and oven for the batter)

In a medium bowl (or magic bullet), whisk together the flour, milk, egg, salt and pepper.

Remove muffin pan from oven and quickly pour a tablespoon of batter around each sausage. Return pan to hot oven for 15-20 minutes, until puffed and golden.
Serve warm, but can be pack away for picnics or travel snacks and served cold.

Orange Fish

2009-09-07T09:21:00.007-06:00

This is an old trick that my mom use to do with fish. The yummy orange flavour with the soft texture of the fish is easy for babies and toddlers to eat. The bonus is that they will be eating a nice serving of fish. You can mush or puree this dinner so you can spoon feed your baby who is starting on solids.

Any kind of fish fillet can be used but sole is the best as it has a soft flake texture and it can come boneless. You can easily microwave this (caution, do not overcook as it will then become rubbery) or place it in foil and bake in over or in BBQ. If camping, super little meal over the campfire. Nice to serve with rice or pasta and just add green vegetable or spaghetti squash.

Sole fillets (fresh is the best, or thawed if frozen)

dots of butter

few tablespoons of real frozen orange juice concentrate

salt & pepper to taste

any kind of favourite spice (dill, minced onion, rosemary...)

Place fish fillets in foil, dot with butter, orange concentrate and spices. Wrap and seal. Place on baking sheet and bake in a 450℉ oven until cooked (approx 10-15 mins) - until white and flakey.

If using microwave method, place in microwave-safe casserole and cook under medium power. Every microwave is different so adjust time according to directions.

Gourmet Baby Alfredo

2009-08-30T08:06:00.016-06:00

Super easy, fast and delicious. Kids love this creamy cheesy sauce and parents love the fact that they are eating their vegetables. This is so delicious that I serve it at dinner parties when I want to serve a rich pasta dish. You can serve this sauce on any style of pasta, make leftover rice into a quick risotto, pour over leftover chicken and vegetables to make 'chicken a la king', pour over sliced potatoes and bake to make easy 'scallop potatoes'. For an adult dinner party, this sauce is rich enough to serve on the side as a sauce for tenderloin, great with grilled prawn pasta, or add cooked bacon as an alternative to pasta carbonara sauce.

To make sauce:

I use the magic bullet blender.

1 part leftover cooked spaghetti squash or butternut squash

(can use leftover cooked carrots/cooked peas/cooked beets/cooked broccoli or cauliflower - all depends on what you have in fridge and what flavour, dinner theme you desire)

2 parts milk

dash of salt and pepper

dash of nutmeg (spices for flavouring if wish ie. curry, dill etc.)

6-10 wedges of La Vache qui rit (The Laughing Cow) cheese

If using magic blender, place all the ingredients in large bullet container, warm in microwave (med heat) for 30 sec - 1 min (just so it is warm enough to start melting the cheese - do not boil). Place blender piece on bullet and blend until smooth.

If using regular blender or food processor, mix all the ingredients in a microwave safe glass bowl, warm in microwave (medium heat) for 30 sec to 1 min (just so it is warm enought to start melting the cheese - do not boil). Place into blender or processor and blend until smooth.

Adjust thickness of sauce by adding more cheese or initially cutting back on amount of milk (can add more during blending part if need to thin).

Pour over pasta or whatever starch/vegetable etc. you wish to serve. Sprinkle with parmesan cheese. Yummy!

The Easiest Cake Ever

2009-08-29T01:02:00.015-06:00

I found this on a great food blogspot by a fellow Canadian (Everybody Likes Sandwiches: an uncomplicated journal about food...not just sandwiches!) who adapted the recipe from Not Derby Pie.

Here is the most recent hit in our house. Super easy cake...one bowl mixing and you can add any kind of soft berries you have on hand. I made this little cake with saskatoons that my 2 year old picked with her dad. She ate most of her berries during the picking but thank goodness, dad came home with a few cups so other can enjoy. I have also made this with cut up bananas with cinnamon sprinkled on the top.

Great cake for snacks, desserts or the tea party with Grandma.

1 c flour
1 t baking powder
zest of 1 lemon
3/4 c sugar
2 eggs
1/2 c canola oil
1 t vanilla
1 1/2 c strawberries (or any soft fruit)
1 T raw sugar

Preheat oven to 350F. In a large bowl, combine the flour, baking powder, and lemon zest. Add in the sugar, eggs, vanilla and oil and mix to combine. Butter and flour an 8 or 9 inch cake pan and add in batter. Batter will be quite thick, so use a spoon to smooth out the top. Drop in strawberries, pressing them into the batter. Sprinkle with raw sugar. Bake for 50 minutes to 1 hr or until a cake tester inserted comes out clean.

Tasty Chicken in Stewed Tomatoes

2009-08-25T11:25:00.005-06:00

4 boneless, skinless chicken thighs (I prefer using dark meat as it is softer and more tender to serve to little ones who are just 'mumming' their solids) Can use white chicken breast as well or mixture of both.
Coarse salt and ground pepper
1 tablespoon olive oil
A garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
Spices of your choice (oregano, dill, thyme, rosemary)
Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes.
Add garlic, tomatoes, and spices. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
I serve this with cooked pasta or with soft, cooked rice. The tried and true side green veggie in our house has always been cooked peas, but try the Okra or boiled broccoli florets.

'O' for Okra...Mummy & Slimy

2009-08-24T22:45:00.010-06:00

Get Ready! Be Daring! Try something new. I did. It was a hit with my 10 month old and my 2 year old. The bibagogo came in handy as this vegetable is stringy and in my opinion "gross". But it taste like corn. What child doesn't like the taste of sweet corn? But warning! It will gross out the adults around. Just don't let the kids see you grossed out then they won't try it.

Okra is not only nutritious but delicious... with a, let us say, unique texture. To be blunt, it is 'mucousy', 'stringy', 'gooey' but excellent for the hand-eating, 'mumming' baby needing some interesting textures and tastes. It does taste a little like corn and is something different to offer. I found okra at the local Italian market. Organic food markets often have okra. If you come across it, grab a handful and take home to try.

I did the simple method of preparing Okra. There are so many different ways to cook okra. The most well-known use of Okra is in traditional Gumbo. Google Okra and you will find numerous sites with recipe tips or take a look at this website, it has a great little overview of okra and some recipe tips

Give it is a try, it is nutritious and simple to prepare!

Okra (cut in bite-size slices)

Boil in water like you would carrots.

Boil until tender. (I tend to over-boil my veggies for my hungry babes - so it is mushy and easy to eat)

Drain...warning, it will be slimy. Just drain what you can and put in bowl.

Add butter, salt and pepper.

Place on feeding tray or plate. You can sprinkle cheese, if that makes it more appetizing for your child. I served it with cut up soft meat and Ukrainian pyrogies (for a starch change).

It is mummy. It is nutritious.

Let us know how you make out.

PS. My husband couldn't eat it ... 'texture thing' but the kids and I enjoyed the flavour! It is something to experiment with as it does add great nutrition to the meal.

Mummy Watermelon Salad

2009-08-21T21:23:00.001-06:00

Here is a great twist to a fruit salad and a wonderful way to introduce a new cheese - Feta. Always a crowd pleaser with kids as well as adults. Uniquely different and colourful. If you grow mint in a pot on your deck, teach your little ones to pick the mint for the salad. I have found that this is the only way I will get them to try the 'green stuff' in the salad. Great dinner addition but don't forget, salad is a great snack during the day! Or pack this one for a picnic in the backyard. This is the dish that my 2-year old brings when we are invited out for dinner to friends.

Watermelon (cut into bite-size melon chunks - or scoop into balls (use caution))

Sprigs of mint (finely chopped if you prepare or tear & toss in if your little one is helping)

Feta cheese (cut into small pieces)

Couple twists/sprinkles of cracked pepper

Drizzle of extra virgin olive oil

optional addition: strawberries

Soy-Sweet Slow-cooked Roast

2009-08-21T11:15:00.005-06:00

This is super easy, throw in the pot and cook recipe for the busy day dinner.

It's flavours blend to introduce some great flavours - a little salty, sweet and nutty. The meat will be tender enough to shred for toddlers and mush for babies that are fine with solid 'mummy' foods. I find that this kind of dinner is great for family gatherings as the kids tend to take their time picking through the flavours if it is served with other 'textured' items like cooked peas, coconut rice, little pastas, cubed cooked squash or steamed tiny broccoli heads.

Throw together in a slow cooker or an oven-safe crock pot:

1/2 cup beef broth

1/3 cup soy sauce

2 tbsp dark sesame oil

1 tbsp white sugar

Minced garlic cloves to your taste

1 onion, thinly sliced

1 tsp ground black pepper (I have also used Chinese 5-spice powder)

2 lb (1 kg) boneless pot roast (ie. blade/crossrib or short rib)

(Can use pork or beef)

I have grabbed whatever I have found in freezer - boneless/bone-in/pork/beef/moose. The recipe is forgiving on the cut just adjust liquid mixture (double to make sure there is enough sauce to slow cook in).

Slow cook on low for 5 to 8 hours.

Classic Smoothie

2009-08-21T10:42:00.007-06:00

The classic smoothie is a staple here on those days when the kids are picky-eaters. I also make smoothies for road-trips and the days when the calendar is jam packed with being here and there. Loss of routine always disturbs the eating habits.

Magic Bullet blender is excellent for this. Easy clean-up!

Milk

Yogurt

Frozen blueberries

Banana

Vitamin E drop

Serving recommendations:

Babies

Freeze smoothie in ice cube tray. Pull out cube when needing a snack or an addition to a feeding. Can add rice cereal to get the desired thickness that your baby likes.

My nine month old did manage to figure out how to suck on an infant straw sippy. I would fill the sippy (ie. Rubbermaid straw juice box) with smoothie and offer throughout day as a snack.

Toddlers

Offer in straw sippy for snacks or a nutritional addition to a meal.
Freeze into popsicles.

Easy Rhubarb Strawberry Freezer Jam

2009-08-16T10:54:00.003-06:00

This is the time to find some fresh rhubarb and strawberries. This makes about 1 L of jam that can be frozen in little ready-to-pull-out containers.

I serve this on the kids morning toasts, afternoon snack dolloped in yogurt, super on crepes and pancakes. Also is a great treat on ice-cream or frozen yogurt.

1/2 pound (8 oz.) fresh rhubarb

2 cups fresh strawberries

1 cup sugar

1 tablespoon lemon juice

3/4 teaspoon quick tapioca

Clean rhubarb and cut into 1/2 inch pieces.

Clean and hull strawberries and slice in half.

In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on the heat, stir ingredients together and allow them to rest for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes.

Bring mixture to a very low simmer and cook for 50 minutes. Allow to cook to room temperature. Transfer to jars or other containers and refrigerate or freeze.

Jam will keep in fridge for about two weeks, or freeze for up to a year.

Whole-wheat Gingerbread Cake

2009-08-16T10:16:00.004-06:00

A healthy snack to nibble on during those mid-afternoon 'uglies'.

1 cup all-purpose flour

1/2 cup whole-wheat flour (*do not substitute)

1/4 cup brown sugar

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup buttermilk (or 1/2 cup milk with a drop of vinegar added)

1/2 cup applesauce

1/2 cup molasses

2 egg whites

In bowl, combine flours, brown sugar, cinnamon, ginger, baking powder and baking soda.

In smaller bowl, combine milk, applesauce, molasses, egg whites. Add this liquid to dry flour mixture. Beat until combined.

Pour into baking pan and bake 30-35 minutes or until wooden pick inserted comes out clean.

Cool and cut cake. Can dust with powdered sugar and cinnamon if wish.

Can be served warm with applesauce.

Pretty Pineapple Salsa

2009-08-15T21:41:00.005-06:00

I had this on the Island of Kauai on my honeymoon, six months pregnant. I couldn't stop eating it. Now my daughter can't get enough of it. Can't believe something so easy can be so delicious! My kids eat it with diced chicken, fancy pasta and for a treat, toasted pita strips. Aloha!

2 cups diced pineapple

1 cup diced red pepper

1 cup diced scallions

pinch of jalapeno pepper to taste (optional)

1 1/2 cups fresh cilantro

2 tbsp fresh lime juice

1 tsp extra virgin olive oil

salt

pepper

2-3 tbsp apple cider vinegar

Easy Busy Day Beef French Dip

2009-08-15T14:31:00.005-06:00

This is one of my staples when I am swamped and needing something hardy at the end of the day. It takes only minutes to throw into a slow cooker and can be left all day to cook. The great leftovers as you can use in pasta sauces, sandwiches, stews or stir-frys the next day.

Very interactive meal! Toddlers love to fill their buns with meat (my little one always adds some shredded cheese). Nothing better than squishing a soft bun filled with healthy meat and dipping it into the tasty au jus. It is a messy meal but fun and healthy. The Bibagogo bib will be needed to catch drips of delicious broth and pieces of tender flaky meat. Go ahead. Get messy. Enjoy eating!

Approx 3 lb roast

2 cups water

1/2 cup soya sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

3-4 whole peppercorns

French rolls or dinner buns

(our favourite buns are the whole wheat cocktail dinner buns/rolls - small, soft and easy for the kids to squish, dip and eat)

Place roast in slow cooker - add water, soya sauce and seasoning.

Slow cook on med to high for 5-6 hours.

Remove meat from broth - should fall apart and be able to shred with fork.

Keep meat warm while you pour broth through a strainer.

The au jus broth can be served in little cups.

Can easily be doubled.

Great winter meal after day of sports, skating and tobagganing.

I have also used wild meat like moose and vension.

I have served this at large group gatherings and open houses as you can prepare ahead and leave in warming dishes.

Lemon Lasagnette

2009-08-15T10:00:00.010-06:00

This is a super little recipe that introduces a new flavour - lemon plus is versatile to add your child's favourites like cottage cheese, ricotta, chopped eggs, left over chicken pieces, cooked peas etc. I use any kind of pasta I have on hand - rottini is always a the gem pasta here!

Serves 4

3/4 lb lasagnette (you can also use tagliatelle or fettucine)

1 lemon

4 Tablespoons olive oil

4 shallots or 1 very small onion (about 1/3 cup chopped)

1 Tablespoon paprika

salt and pepper to taste

Wash the lemon and grate the rind then juice the lemon. Peel and chop up onions or shallots. In a skillet saute the onion in the olive oil, when tender but not brown, add the lemon juice and grated rind and paprika. Toss the pasta in the pan with the sauce, adding some of the pasta water if needed. Season with salt and pepper.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.

Visit Amy Sherman's web site Cooking with Amy.

Pancakes in the blender

2009-08-12T14:01:00.007-06:00

A classic pancake recipe to have on hand.

Can blend the night before and have ready in fridge to make pancakes.

If preping the night before, add berries to batter (if wish) right before frying pancakes.

Serve with apple sauce, syrup. Great to cut up and take along as a snack for babies.

Try adding some flax seeds to the flour or experiment with different kinds of flours (just adjust amount of flour mixture you add into the wet ingredients to achieve the right consistency for pancakes).

Combine dry ingredients together:

1 1/2 cup flour

1 or 2 tbsp sugar

3 tsp baking powder

1/2 tsp salt

In blender: mix

1 egg

1 3/4 cup milk

2 tbsp oil or melted butter

drop of vanilla

*Can add berries, if wish.

Add the dry ingredients spoonful at a time and blend until the right consistency to pour into hot non-stick skillet to form small toonie-size pancakes.

Multi-use Crepes

2009-08-11T15:11:00.002-06:00

I make crepes in the morning and can find many uses for them throughout the day of meals and snacks. Can always mix the batter the night before and have it ready to cook in the morning.

In a blender or magic bullet:

2 eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tbsp melted butter

Blend. Consistency should be like cream.

Add more flour or milk to get the right consistency if needed.

In a small non-stick pan, melt some butter and pour about 2 tbsps of the batter, swirl around to spread into a circle. Flip when firm on bottom. Cook both sides over medium-low heat. Repeat until all batter is used. You can place one crepe over the other as they finish.

Ideas to serve for breakfast:

1. Fill with cottage cheese and apple sauce. Roll into folded sausage. Cut into bit size pieces and serve with a dribble of maple syrup.

2. Fill with chopped fruit (stawberries/blueberries/bananas etc.) Can add some cottage cheese or ricotta cheese for some protein.

3. sprinkle with cheese and/or fill with scrambled eggs.

Ideas for snacks (great for on-the-go kids snacks):

1. Roll up with thinly sliced luncheon meat(s).

2. Spread some honey/jam and/or peanut butter.

3. Roll up with a kraft cheese slice

*These are great cut up into chunks or can give to your child rolled up as a whole (Cigar-shaped snack that is easy to hold).

Ideas for dinner:

1. make a little pizza on a crepe. Easy to pick apart and eat as they are soft to "mumm" instead of pita or crust.

Green Yummy Flan

2009-08-11T00:22:00.004-06:00

This little recipe is easy and can be served throughout the day.

In blender or magic bullet:

2 eggs

1/2 cup ricotta

1/4 cup milk

1 cup cooked peas (leftovers are great)

*can use left over cooked and cold broccoli/zucchini

Dash of salt & pepper

Sprigs of basil or mint (if wish)

Blend and pour into buttered casserole dish or little baking cups for individual serving.

Microwave on low-medium setting for approximately 8-10 mins.

Microwave timing is depending on microwave and size of dish or dishes you place the mixture in.

Can bake in 325 degree oven (place casserole in a hot water bath)

Mighty Fish Balls

2009-08-11T00:15:00.005-06:00

An easy way to introduce fish to your child's diet. A little more preparation but can freeze part of the recipe and have it ready for those days where you run out of ideas or things in the fridge. Great little picnic items to munch on.

3 potatoes (washed & peeled and cooked or use left overs)

½ tsp salt

½ tsp pepper

1 Tbsp light mayonnaise

Juice of 1 lemon

1 egg, beaten

Spices like chives, cilantro, dill... anything you have

2 - 6 oz cooked salmon filets, flaked or leftover white fish in your fridge

3 Tbsp oil (light olive or canola oil)

¼ cup flour

Coating

1 egg, beaten

½ cup breadcrumbs (or crush up any crackers ex. saltines with rolling pin)

Dill Sauce

½ tsp lemon rind

¼ cup light sour cream

¼ cup mayonnaise

1 Tbsp fresh dill, finely chopped

Preparation

Mash cooked potatoes and season with salt and pepper.

Transfer to a large bowl, add mayonnaise, lemon, egg, spices (dill or cilantro etc.) to the potatoes and gently mix until combined.

Fold in flaked salmon (left over fish).

Cover and chill in the fridge for 30 minutes or overnight.

Using a floured surface, roll salmon mixture into balls (of an appropriate size for the age of the child).

Dip salmon balls in bowl of beaten egg and then coat in breadcrumbs.

In a non-stick skillet, over medium heat, heat 1 Tbsp of oil.

Cook balls 3 or 4 minutes per side or until golden brown, then repeat with remaining balls.

Alternatively, salmon balls can be baked at 400 degrees for approximately 20 minutes.

In a small bowl, mix together dill sauce ingredients.

Serve salmon balls with dill sauce or cocktail sauce.

If you wish to freeze the extras, do not cook them first. To avoid sticking, place balls on a

baking tray and freeze individually, then transfer to a freezer container.