Now that Trent is off formula and eating more real food, I need to think of things to feed him at lunch. I've been a bit stumped. But I found this recipe from another mommy blogger, and I think I will try this next week.
7-10 oz tuna-drained,
1 egg,
1 tsp fresh parsley
1 cup bread crumbs
1 TB whole wheat flour, olive oil, salt and pepper
Mash the tuna a/ the egg, parsley and a pinch of salt and pepper
Add bread crumbs, mix well. Then add enough flour to bind mixture together.
Shape into 15-20 balls
Refrigerate for 15 min. & preheat your oven to 375
Drizzle olive oil on baking sheet, place tuna bites on top, drizzle more olive oil on top of tuna bites
Bake at 375 for 15-20 minutes. Add some veggies and enjoy!
Thursday, May 27, 2010
Strawberry Bread
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the chopped strawberries and walnuts
Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 loaf.
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the chopped strawberries and walnuts
Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 loaf.
Fresh Mozzarella, Tomato & Bacon Sandwiches
* ¼ cup mayonnaise
* 1 clove garlic, minced
* 2 tsp lemon juice
* 1 tsp dijon mustard
* Salt & pepper, to taste
* For the Sandwiches:
* 8 slices bacon or turkey bacon
* 8 slices French bread
* Aioli
* 1 tomato, sliced
* 12-16 fresh basil leaves
* 1 large ball fresh mozzarella, sliced
* Salt & pepper, to taste
Make aioli by whisking together all of the aioli ingredients. Set aside in refrigerator.
Fry bacon in a large skillet. Once cooked through, place on paper towels to drain excess grease.
Toast bread and lay out 4 slices.
Spread aioli on each of the 4 slices. Top the aioli with 2 tomato slices, 2 slices of bacon, 3-4 basil leaves and then about 2 mozzarella slices.
Season the mozzarella with salt and pepper and then top with the remaining bread slices to form sandwiches.
You can also grill this sandwich. Simply assemble the sandwiches without toasting the bread, brush the outsides with olive oil and grill in a skillet until golden brown.
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