Category Archives: Recipes

Savory Pot Roast with Boursin Mashed Potatoes -@ValerietheapajamaChef

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Ingredients

2 c baby carrots 2 large onions, vidalia, peeled and quartered

  • 5 lb chuck roast with good marbling ( fat= flavor)
    3 Tbsp fresh thyme
    3-4 sprigs fresh rosemary
    3 bay leaves, dried
    1/2 c olive oil
    2-3 c beef stock/broth
    1 c red wine (I used cab)
    1 pkg pot roast Crock Pot packet – whatever brand
    course grained sea salt
    fresh crushed black pepper
    1 c all-purpose flour

    BOURSIN MASHED POTATOES

    1 pkg Boursin cheese, 8 oz
    1 c whole organic milk

    1/2 stick butter, salted

    3 lb red bliss potatoes
    green onion

Directions:

1. Allow meat to sit until room temperature. Generously season with pepper and kosher salt.

2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put onion quarters in and brown on all sides (achieve a nice deep golden color). When browned, remove and put in bottom of Crock Pot.

3. Next add a little more oil if needed and put carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.

4. Add the last of oil and let it heat up. While oil heats, dredge beef through flour making sure it’s evenly coated.

5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.

6. Pull out meat and lay it on top of onions and carrots.

7. Add rosemary, thyme, and bay leaves to the Crock Pot.

8. Mix pot roast packet into 2 cups of stock and stir until well combined then add to Crock Pot. (The liquid should come up about halfway on the meat.)

9. If there is a lot of oil left in pan, dump some of it out. Add red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that’s where a lot of flavor will come from). Reduce it by about half, then add it to the Crock Pot.

10. Set Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.

11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of the potatoes well. Stab all over with a fork. DO NOT PEEL.

12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed)

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Cinnamon Rolls with Bourbon Cream Cheese Frosting – Recipe

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INGREDIENTS

  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons melted butter
  • 4 tablespoons water
  • 1 (3 1/2ounce) box instant vanilla pudding
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1⁄2 teaspoon salt
  • 2 1⁄2 teaspoons bread machine yeast

  • Filling

  • 1⁄2 cup butter, softened
  • 1 cup brown sugar
  • 2 teaspoons cinnamon

DIRECTIONS:

Add ingredients to bread machine in the order as above. Using the DOUGH cycle, start the bread machine.

After the machine cycle has completed, punch down the dough and roll out on a floured surface into a large rectangle. Spread brown sugar mixture over the dough as close to the edge as possible. Roll dough, from longest end, into a tight log then cut into 1.5 inch slices. Place on a parchment paper lined jelly roll pan. Warm oven for a few minutes and then turn off. Place the pan, covered with a cloth, into the oven and let rise for 45-60 mins.

Remove pan from oven and preheat oven to 350. Bake rolls for 16-21 mins.

Frosting:

2 1/2 sticks softened butter

16oz softened cream cheese

3c powdered sugar

1T vanilla extract

3T Bourbon

Place ingredients into a stand mixer bowl and whisk together until smooth. Ice the warm rolls.

Baby Led Weaning – The 411

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Image result for baby led weaning

What is baby led weaning (BLW)? (From Mamanatural)

First coined by Gill Rapley and Tracey Murkett in their book Baby-Led Weaning: The Essential Guide to Introducing Solid Foods, Baby-led weaning is an approach to introducing solid food where baby is allowed and encouraged to self-feed solid finger foods instead of receiving purées via spoon. For those of us in the US, baby led feeding may be a better term as BLW is not about weaning babies off breastmilk or formula, but is weaning them onto solids. (Although, anytime we introduce food, we are in a sense starting the weaning process, as baby will naturally start to decline her breast milk consumption. But with BLW, the baby is in charge.) BLW babies:

  • Are encouraged to join the family at mealtime and self-feed appropriate finger foods.
  • Choose what, how much, and how quickly to eat.
  • Are given the freedom to explore new tastes and textures without the pressure to eat a set amount or a specific food.
  • Continue to nurse (or receive a bottle) just as often. Solids are to compliment milk, and baby is trusted to know when to increase solid feedings and decrease milk (usually later in the first year).

When is baby ready?

Experts agree that solids should be delayed until the middle of the first year of life. This is when baby’s digestive system is mature. Some babies may seem ready at 5 ½ months, while others may not be ready until 8 months of age. It’s important to take into account ALL readiness signs for each individual child. As always, consult your child’s pediatrician if you are unsure or have questions. Signs of readiness include:

  • Baby can sit up well without support.
  • Baby has lost the tongue-thrust reflex (automatically pushing solids out of mouth with tongue).
  • Baby has developed the fine motor skills to self feed. Development of a pincer grasp (baby picks up food between thumb and forefinger, not palm and fingers) typically happens at around 6 months, but sometimes as late at 1 year.
  • Baby is willing to chew, even if he has few or no teeth.
  • Baby shows interest in participating at mealtime, and may try to grab food from your plate and put it in his mouth.

What are the benefits of baby led feeding?

It’s easier

  • Purées are time consuming. It’s much easier to adjust what the adults are eating to suit baby instead of having to get out the blender or potato masher.
  • BLW babies aren’t pressured into eating. They are trusted to know when, what, and how much they need to eat. Therefore, there is less stress and everyone can enjoy mealtime. (No more airplane spoons 🙂 )
  • Babies feed themselves, so you can eat at the same time! Baby led weaning gives moms the chance to relax and eat themselves.

Baby develops good eating habits

  • Baby (continues to) learn self regulation, which may set the child up for a healthier BMI in the future according to this study.
  • Self selection of food has even been shown to increase weight in underweight babies, therefore supporting a healthy weight in most babies.
  • Since BLW babies experience a wide range of healthy foods early on, they may be more likely to continue to enjoy those foods later in life.

It’s educational

  • Babies learn to safely handle food (they learn to chew THEN swallow)
  • Babies learn to manage different textures, tastes, sizes, and shapes of food.
  • Babies get lots of hand eye and fine motor practice by learning to grasp food and move it to their mouth.
  • Babies learn best by observing and copying. Eating meals together (and eating similar foods) gives her many opportunities to learn about food.

How to get started with baby led weaning?

The great thing about baby led weaning is that you really don’t need much to get started. The first thing you need is a safe place for baby to sit. A highchair is a great choice, but a parents lap is just as good (remember, baby should be able to sit up unassisted at this point). The next thing you need is healthy, appropriate finger foods (covered below). A BLW baby is offered a variety of healthy whole finger foods (as well as a small amount of water) to choose from and explore. Follow your baby’s cues. Begin offering solids once a day, and gradually increase as the child shows he wants or needs more. Baby-led weaning families are encouraged to make family mealtime a habit. One reason is that baby learns best by observation and imitation. When everyone eats together and eats the same food, baby feels included, and mealtime is a fun experience rather than a battle. If eating meals together doesn’t work for your family, consider eating a snack while baby has his meal.

What foods can I feed my baby?

Baby’s first foods should be a selection of fresh fruits, soft cooked vegetables, healthy carbohydrates, and fats. Think soft and easy to gum and swallow. When given a variety to choose from, baby will naturally choose the foods that meet her nutritional needs.

Baby led weaning BLW finger foods carrots apple Mama Natural

Baby Led Weaning First Foods

Some great first finger foods for baby are:

  • Avocados
  • Banana
  • Sweet potatoes
  • Soft cooked apples
  • Soft cooked carrots, green beans, zucchini, and beets
  • Very ripe peaches and pears, plums, and melon
  • Pumpkin
  • Green beans with the skins removed
  • Egg yolk
  • Meat or poultry
  • Liver
  • Slices of sprouted bread, cooked pasta, brown rice (Some decide to wait until molars come through before introducing grains. Wheat is recommended to be avoided until later in the first year.)

Baby Led Weaning foods to avoid:

Some of these are common sense (popcorn for baby?!) but some good reminders when practicing baby led weaning.

  • High choking risk foods like: grapes, cherry/grape tomatoes, nuts, whole hot dogs. (You can find a full list here.)
  • Allergic foods like: gluten, egg whites, nuts (peanuts), seafood, and citrus, especially if you have family history of sensitivity
  • Added table salt* or sugar
  • Unhealthy and processed foods like: chips, popcorn, sugar-containing foods, breakfast cereals, gum, and hard candy.
  • Honey
  • Stimulants: like chocolate or sugar

* Small amounts of high mineral sea salt can be added with the approval of physician

Baby Led Weaning Safety

There are obvious safety concerns with introducing solids to your baby. Assuming that baby has shown signs of readiness and can sit up unassisted, it’s then important for parents to be vigilant and never leave baby alone when eating. It’s equally important that only baby put food into her own mouth.

Won’t my baby choke?

Choking is a real concern with any supplemental feeding, which is why close supervision is necessary. That said, there needs to be a distinction between gagging – which is a safety mechanism that safeguards against choking by bringing large pieces of food forward to be chewed – and real choking. As baby grows, the place in her mouth that triggers the gag reflex moves further back towards the throat. According to Rapley, this is one reason why baby led weaning is valuable, because baby learns to chew and swallow when this reflex is still very close to the front of the mouth. Of course, for all parents, understanding the signs of choking and knowing how to respond is very important. Here is online education… but better yet, contact your local hospital or community center to find classes.

Will my baby get enough to eat?

Breastmilk (or formula) will make up the majority of baby’s nutrition from 6-12 months of age. The main purpose of solids in the first year is to introduce baby to new tastes and textures while teaching her to chew and swallow food. If baby is gaining normally and thriving, then she is getting enough to eat. Baby-led solid feeding trusts that baby knows when she is hungry, when she is full, and what she needs to meet her nutritional needs. If she is struggling with low weight, you can certainly add in some smoothies, purées, or extra fats like avocado and butter. That’s the beauty of baby led weaning. It doesn’t have to be all or nothing. Work with your physician to determine what is best.

Will my baby get enough iron without iron-fortified baby cereal?

Yes, if she is breastfed. The iron in breastmilk is absorbed at a percentage of 50-70% while the iron in iron-fortified cereal is absorbed at a rate of 4-10%.  According to Kellymom.com, “Healthy, full-term infants who are breastfed exclusively for periods of 6-9 months have been shown to maintain normal hemoglobin values and normal iron stores.”Breast milk is actually a perfectly sufficient source of iron.”

I would add letting your child’s umbilical cord pulse and wait to clamp for at least 3 minutes after birth helps tremendously since the baby gets 1/3 of his blood supply back! It also probably helps if a breastfeeding mama consumes her placenta and eats red meat a few times a week to replenish her stores.

Formula fed babies may also get enough iron from iron rich finger foods such as:

  • Meat & poultry (especially beef and liver)
  • Winter squash
  • Sweet potatoes
  • Sea vegetables
  • Greens
  • Beans
  • Egg yolks

If there is a concern about baby’s iron level, have it tested before supplementing.

Tips for BLW (baby-led weaning)

SaveMama NaturalBaby-led weaning allows and encourages baby to self-feed solid finger foods instead of receiving purées via spoon. Here’s how and why to practice it.39115Mama NaturalMama Natural ☝ Blog Posts
  • Hunger can create an unhappy experience for everyone. Be sure to nurse or bottle feed baby up to an hour before offering solids so that his tummy isn’t empty.
  • Forget about expectations and let it be a learning experience. Baby probably won’t eat much at first, and that’s ok!
  • Realize that it may be a slow process. Babies can take a longer time when they’re in charge. As they get the hang of it, feeding time will be quicker.
  • It will be messy. Many parents find a naked baby is easiest to clean up afterwards.
  • Don’t serve small pieces of food but instead serve pieces of food large enough for baby to grasp easily. Some families find cutting food with a crinkle cutter or rolling pieces of food in oat flour can make pieces easier for baby to hold.
  • If food can be smashed between your finger and thumb, it’s probably appropriate for baby.
  • Don’t put more than a few pieces of food on the highchair tray or table at once, so baby won’t get overwhelmed (or have as much to throw!)

Progress Not Perfection

Keep in mind that you can always do a hybrid approach to feeding. Super soft foods like avocado and sweet potato might be better served with a spoon. Let your child play and try to feed herself using the utensil. You’d be surprised just how well she can imitate you! Some moms let baby gnaw on soft pear slices, but prefer to spoon feed foods like puréed meat or bone broth. I know some parents who make smoothies, which a baby can drink through a straw if the family is on the go. Just know that you can experiment with feeding approaches that work best for your family and lifestyle. (Although it’s best to probably stick with a few set routines so your baby doesn’t get confused.)

Thirty- Three Weeks – The 411

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My little spitfire is 33 weeks old !  In another 12 days, she will be EIGHT MONTHS OLD ! 

Not only is she crawling, but she is also pulling herself up to standing !  She knows NO fear and is a busy body baby !

I did not expect her to try to master all of her developmental goals at once lol.

She says “Hi” to everyone, is trying to plant kisses on my face and I swear she is calling me Val ! 

She just got a direct booking for the largest toy store chain in the country ! I am so excited for her. She is just a great baby and I could not have asked for a more perfect gift.
My mother is doing a lot better and is spoiling my baby rotten.  They are two peas in a pod ! Now that my mom can lift and carry her, she comes to our room and steals the baby ! 

I am looking forward to my first official Mother’s Day with a baby outside the womb.

Coconut Flour Lemon Pound Cake -Recipe 

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Coconut Flour Lemon Pound Cake

This fluffy and soft pound cake is bursting with lemon flavor!

Ingredients:

For the Cake

  •  5 organic eggs
  •  1/3 cup organic coconut oil, melted
  •  1/3 cup organic maple syrup
  •  1/3 cup lemon juice
  •  zest of 1 large organic lemon
  •  1/2 cup plus 1 T coconut flour
  •  1/4 cup tapioca starch
  •  1/2 t baking soda
  •  Pinch Kosher salt

For the Glaze

  •  1/3 cup coconut butter
  •  2 T organic maple syrup
  •  2 T lemon juice

Directions:

  •  Preheat the oven to 350°F and grease a 7.5” by 3.5” loaf pan.
  •  In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.
  •  Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.
  •  Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.
  •  Remove from pan and cool completely.
  •  In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.
  •  Slice and enjoy.

Slow Cooker Whole Chicken & Gravy – Recipe

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Ingredients:

  • 1 small chicken, about 4lbs
  • 2 slices onion
  • 2 tablespoons olive oil
  • cornstarch
  • chicken broth (optional)
Seasoning Mix:
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cajun seasoning
  • 1 teaspoon seasoning salt (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ½ teaspoon thyme
Directions:
  1. Combine all seasoning mix ingredients in a small bowl.
  2. Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
  3. Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
  4. Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
  5. Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.

Gravy:

  1. Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
  2. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
  3. Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
  4. Taste and season with salt & pepper.

Marbled Pumpkin Cheesecake – Recipe

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marbled-pumpkin-cheesecake

Ingredients

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup organic sweet cream butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 large organic eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Pressure Cooker Pumpkin Crème Brulèe

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pumpkin-creme-brulee
Ingredients :
  • 6 organic large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups organic heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of kosher salt
  • 6 tablespoons superfine sugar
Directions:
  1. Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.
  2. In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
  3. In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
  4. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
  5. Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
  6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  7. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  8. When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
Notes: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

 

 

Grilled Salmon, Lemon & Lime Skewers – Recipe

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Grilled Salmon, Lemon & Lime Skewers
Ingredients:
  • 1 1/2 lb. salmon fillet, skinless, cut into 1-inch pieces;
  • 2 limes, thinly sliced
  • 1 lemon, thinly sliced
  • 4 tbsp. olive oil
  • 2 tbsp. fresh oregano, chopped
  • 1 tsp. ground cumin
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Directions:
  1. Preheat grill to medium heat.
  2. Thread the salmon, lime, and lemon onto a skewer, alternating.
  3. Brush the skewers with oil generously.
  4. Season the skewers with oregano, cumin, sea salt and black pepper.
  5. Cook the skewers for 8 to 10 minutes, turning every 2 minutes.
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