carrot bread :: nom, nom

February 28, 2013 by mama lola

this recipe is a big hit at our house!
the kids love it, dear hubby slathers mountains of butter on it and i like to nibble on a chunk while sipping fresh coffee. yum!

(the original recipe is from the joy of cooking, but after years of baking it, food allergies popping up in our family and after adding just my own preferences this is the recipe that i’ve settled upon.)

INGREDIENTS:

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1 as desired sprinkling of ground cloves
3/4 cups sugar
2 large eggs/ or preferred egg substitute
1/2 vegetable oil
1 tsp vanilla
1/4 tsp salt
1 1/2 cups grated carrots (you could substitute zucchini)
1/2 sunflower seeds
1/2 chocolate chips (optional)

INSTRUCTIONS:

1. preheat your oven to 350F, and grease your bread pan.
2. mix flour, baking soda, baking powder, cinnamon and cloves together.
3. in another larger bowl mix, sugar, eggs, oil, vanilla and salt. add dry ingredients. then add carrots and chocolate chips
4. scrape batter into your pan. bake for about 45 minutes or until bread pulls away from the sides of the pan. let cool before serving.

baking can be demanding, exhausting work, especially when you’re two and it’s right before lunch and one’s afternoon nap. this pouty lip appears quickly, but disappears just as fast, if lion is distracted by something else.

it’s so nice to have a helper around!

and, voila carrot bread. because i don’t bake with eggs my breads and loafs don’t rise quite as well, as yours will if you use them. we discovered a year ago bear’s terrible eczema was caused by eggs, so we stopped eating them just like that, all four of us.

cod chowder soup recipe

February 27, 2013 by mama lola

i’ve always loved a good fish soup. i grew up in finland where fish is a huge staple in the diet and is cooked in a large variety of ways.

INGREDIENTS:

approx. 1 lb fresh cod (frozen is ok, fresh tastes better)
2tbsp butter
4-6 yukon potatoes
1 yellow onion
1 small red pepper
2 stalks of celery
2 carrots
2-3 tbsp fresh dill
3 tbsp flour
4 cups (whole)* milk
1/2 tsp dijon mustard
1 tsp salt
1/4 tsp black pepper
(1 cup cream)*

* i use whole milk, so i skip the cream. if you’re using skim, you may want to add the cream.

INSTRUCTIONS:
1. bring 4 cups of water to boil in a skillet. cube, cut cod into bite size pieces. place into skillet, cover and simmer for approx. 5-7 minutes or until cod is flaky. remove from water with a slotted spoon or spatula, place on plate and set aside.

2. melt butter in a large pot; add diced potatoes, onion, bell pepper, carrot and celery. stir often. stir in flour and slowly add the milk. add, salt, black pepper and mustard. reduce heat to ensure the milk will not burn, simmer for about 20 minutes or until the veggies are tender. watch the milk carefully!

3. add cod, dill and cream. stir in gently. heat thoroughly.

this soup is well worth all of the chopping and prep work. i get all the dicing done during lion’s nap and then once it’s time to make dinner it’s all ready to go. i try to do prep stuff often before hand, because i never know what kind of a mood bear will be in after school. and, sometimes it’s nice to be able to linger at the playground or park after school.

my kids love soup and cod chowder is not any different.
on this night we had a side of fresh veggies, swiss cheese or brie cheese, which is bear’s favourite on some finnish rye crackers. delicious!

bear’s 5th birthday :: the chirp cake

February 16, 2013 by mama lola

my son is very particular about his birthday cakes. he chooses and plans what he wants and then DH and i are in charge of making these wishes come into fruition. luckily for us, bear’s wishes are not outrageous or complicated. in fact, they’re adorably simple. for his third birthday he wanted a car cake. for his fourth birthday, he wanted a triangle cake.

and, this year for his 5th birthday he wanted a chirp cake, as in chirp the wee yellow bird from chirp magazine.

this recipe is directly from the joy of cooking. any modifications we made are marked with an asterisk.

INGREDIENTS:

1 1/2 cups all purpose flour

1 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp salt

2/3 vegetable oil

3 large eggs *we used boxed egg substitute

1 1/2 cups shredded carrot

1 cup chopped walnuts *DH has a srious walnut allergy, so we use sunflower seeds instead

1 cup golden raisins

(1/2 cup canned crushed pineapple)this is optional and we never include the pineapple

INSTRUCTIONS:

1. preheat oven to 350F, grease and flour you pan.

2. whisk together the dry ingredients in a large bowl.

3. whisk together the wet ingredients in a bowl, then with a rubber spatula, stir into the flour mixture until just combined.

4. stir in the rest of the ingredients.

5. scrape batter into your pan, ensuring it has spread evenly.

6. baking time depends on your pan size/ dimensions. we used a 9 inch round cake pan and the cake baked for about 35 minutes.

7. let cool before applying icing, if so desired.

each month the magazine is complied together with a theme. one month it was BIRTHDAYS and there was a recipe for a chirp cake. bear saw it and immediately came running to me excitedly saying that that was the cake he wanted. we tweaked it a little; instead of donuts for eyes we used a puddle of icing and plopped blueberries for the pupils. we used dried pear slices for the beak. and the inside was yummy, egg free carrot cake. delish!!!

the kid was so happy, delighted and proud. he and lion actually worked hard with dear hubby with the mixing of all of those ingredients. i love that the kids are so eager to be involved!

almond butter & apple snacks!

February 4, 2013 by mama lola

we are not a peanut butter family, instead we are an almond butter family. growing up in finland, we never had peanut butter. it’s just not a part of the diet there, the way it is here in canada. my kids don’t really like peanut butter, even though i’ve purchased different kinds to try and encourage them to like it. but, they prefer almond butter or cashew butter! so be it!

i like to make almond butter with apple wraps for the kids! they love them! it’s the perfect lunch or snack. i love mine too! yum.

what do you like to snack on?

blueberry & strawberry muffins.

January 28, 2013 by mama lola

lion and i baked some yummy muffins. i love to have his help in the kitchen. he is so determined to mix and stir everything for me! so sweet!

this time i used blueberries and strawberries, but i have also used pears, apples, dried cranberries, dried apricots and banana’s in this recipe. really just depends what you have on hand, and what flavours you want to mix together. the recipe calls for 1/2 cup of sugar, which i think is a bit much, so i often reduce that and add some extra fruit. delish!

INGREDIENTS:

1 1/2 cups flour
3/4 cup rolled oats
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg (or egg replacer of choice)
3/4 cup milk
1/2 cup sugar
1/4 cup butter
1/2 tsp vanilla
3/4 fruit finely chopped

muffin cups. i prefer the aluminum ones as they peel off of the baked muffins so much easier.

INSTRUCTIONS:

1. preheat oven to 400F.
2. add dry ingredients to a bowl. then, add the wet ingredients. mix well together.
3. add fruit to mix and stir.
4. place muffin cups into the pan. then add muffin dough into the cups. put a thinly sliced strawberry on top, as a decorative touch!
5. bake until your fork comes out clean, about 15-20 minutes.
6. let cool before taking a yummy bite!

happy baking!

skillet gnocchi with sundried tomatoes

January 19, 2013 by mama lola

since finding out about bear’s egg allergy almost a year ago, we have had to modify our food intake. my meal planning hasn’t really changed that much, but there are some tings that we really miss. like pasta. normal durham wheat pasta. i don’t buy it, as most of the packages say may contain eggs so i don’t think it’s a risk worth taking, so i buy rice pasta.

but, luckily as the taste of rice pasta is a bit plain and bland, i often substitute with gnocchi, which is basically little potato dumplings. yum!

i found this gnocchi and kale recipe at peace, love organic mommy and i knew had to make something similar, with ingredients that we love. so i did and it was a HUGE hit!

INGREDIENTS:

3 tbsp olive oil
2-3 cloves of garlic
3/4 tsp basil
1/2 tsp sea salt
1 medium yellow onion
1/2 jar sundried tomatoes
1 large handful of spinach
1/2 red bell pepper
1 portabello mushrooms

1 large package of gnocchi

DIRECTIONS:

1. boil a large pot of water. read gnocchi package for water amounts and gnocchi cooking instructions.
2. in a pan heat oil, add diced onions. sautee until lightly browned. add chopped mushrooms, basil, salt and other chopped veggies, except the spinach.
3. add sundried tomatoes.
4. stir gently, ensuring the vegetables are evenly cooking.
5. once your gnocchi has boiled, drain water from pot and add pasta to your skillet. continue stirring gently. you want the gnocchi to absorb the flavours of the vegetables and be coated in the olive oil.
6. add spinach. keep stirring. remove from heat.
7. serve in a plate or bowl and top with fresh ground pepper. enjoy!

dear hubby and the boys go gaga for gnocchi. it’s super filling and it doesn’t take much to fill up a belly.

let me know how you like it!

delightful strawberry treats!

January 17, 2013 by mama lola

as we start to move closer to the weekend, here’s a little summer lovin’!

for me, strawberries are a sign of summer. and since we are obviously not going to have a snowy winter (again) and, since i am tired of this winter that turned muddy and brown, i have to admit that i am now yearning for some warmer temperatures and some green grass in my backyard. i know, i know, i’m a winter gal, but there has to be snow for it to feel like winter. and there isn’t so i’m ready for a change.
so, to brighten my spirits and yours, and to warm our toes i thought i would heat things up here at BEAR&LION and get the summer ball rolling… with some STRAWBERRY DELIGHTS!

sources

1. strawberry tea from mandee’s candee shoppe

2.rhubarb strawberry tart from simply gourmet

3. strawberry bruschetta from the curvy carrot

4. strawberry cupcakes with strawberry buttercream from cupcakes garden

5. strawberry shortcake from epicurean mom

6. strawberry jam from mike’s table

oven roasted brussel sprouts & new potatoes!

January 14, 2013 by mama lola

i love oven roasted veggies for dinner. especially during the winter months, when eating lots of earthy foods feels so right. i also love cranking up the oven, as it warms the house a bit more too!

i often make veggies in the oven for my family, the boys love ’em!

INGREDIENTS:

potatoes
brussel sprouts
carrots

1 tsp sea salt
1/4 cup olive oil
1/4 to 1/2 cup maple syrup

*it really depends on how many veggies you use for the oil/syrup ratio.

INSTRUCTIONS:

1. chop vegetables to desired size.
2. add olive oil, vegetables, salt and maple syrup to oven safe dish. mix ingredients well and bake in preheated oven of 425F for approximately 30-45 minutes. it depends on your oven for the temperature and time.
3. mix the veggies thoroughly about half way through cooking.

this bowl of veggies was devoured with some baked salmon and a green salad.

here’s what a dinner table may look like at our house. i love to use table cloths, especially in the winter months. on this particular evening the kids set the table using their plastic playdo mats as placemats, so it goes!

what does dinner look like at your house?

slow cooker vegetarian chili

January 9, 2013 by mama lola

i love me a good chili, especially during these cold winter months.

this is my own version of a veggie chili. there are lots and lots of recipes out there, and sometimes it’s good to try something different with an old favourite. but, here is my tried and tested vegetarian chili recipe.

INGREDIENTS:

1 can of black beans
1 can chick peas
1 can stewed, diced tomatoes
1/2 jar of tomato pasta sauce

1 large yellow onion
2 carrots
2 sticks of celery
1 zucchini
1/2 red bell pepper

3 tblsp olive olive oil
2-3 cloves of garlic
1-3 tsp chili powder (depends how spicy you like it)
1 tsp coarse sea salt
1 tsp tumeric
1/2 tsp cumin
1/2 tsp cinnamon
2-3 bay leafs

INSTRUCTIONS:

1. chop up onion and garlic. stew in pan with heated olive oil.
2. throw in chopped carrots, celery, zucchini and red bell pepper. add to slow cooker.
3. add beans and spices to the slow cooker. mix ingredients well before starting cooking process.
4. i cook mine for about 5 hours, but i have done it in less time when in a time pinch!
5. serve with a dollop of sour cream or shredded cheese on top!

my kids love chili! sometimes if i have pasta sauce or rice left overs in the fridge i will throw those into my chili. and, if i feel like we need a protein kick i will add a block of tofu of any density.

enjoy!

applepumpkincrisp!

October 27, 2012 by mama lola

that’s right, i took something yummy and easy and added a delicious fall twist to it. i tried to find a recipe to follow, but all the ones i did find required whole pumpkins, and i all i had was half a can of the pureed orange stuff. so, i got creative. i took martha stewart’s apple crisp recipe and made it my own.
i know, ballsy, but i see you wiping that droll off of your chin, just thinking of the yummy goodness!

APPLE*PUMPKIN*CRISP
INGREDIENTS:

3/4 cup all-purpose flour
1 cup rolled oats
1-1 1/2 sticks of butter
1/2 can of pureed pumpkin
6 medium sized apples
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground clover
1/2 cup granulated sugar
1/2 maple syrup
2 tblsp lemon juice

DIRECTIONS:

1. preheat the oven to 375F.
2. peel and chop apples. cut into desired size, bigger sizes generally take longer to cook. (i chopped mine into smaller chunks as it’ll be easier for the kids).
3. in a bowl combine, flour, oats, sugar, salt, cinnamon and cloves. then add the butter and use your (washed hands) to blend the mixture. leave some clumps.
3. in another bowl mix apple chunks, lemon juice and almost all of the pumpkin puree. also, mix in the maple syrup.
4. grease a baking dish, add apple and pumpkin mixture. spread and even out. add remaining pumpkin puree long the edges to avoid burning the apples. then add, the dry topping, spreading it our evenly.
5. bake for one hour. let sit for atleast 10 minutes before serving. add a scoop (or two) of vanilla ice cream.

this dessert was a perfect way to end the week. we had a family movie night watching “ANNIE” while devouring the apple pumpkin crisps with a side of yummy vanilla ice cream. kids loved it, dear hubby loved and so did i!