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?

rice pudding :: riisi puuro

January 12, 2013 by mama lola

in finland eating rice pudding/ riisi puuro in and around christmas is very traditional. my boys love it so much, that i’ve extended the yummy stretch and have made the rice pudding into a winter favourite. i often make it on the stove and then the oven, but now that i have my beautiful crock pot i have slow cooked it too, which is kinda easier. no transferring of ingredients etc!

INGREDIENTS:

2 cups uncooked sticky rice (or brown rice)
5 cups whole milk
1 tsp salt
1 tsp nutmeg
1/2 cup brown sugar

add all of the ingredients into your slow cooker and cook for 4-6 hours. i cook mine about 4.5 hours.

i got a recipe from vegetarian slow cooker recipes and then tweaked it a bit to suit my tastes. her recipe includes more sugar, raisins, vanilla and lemon zest among other things. i like to keep my rice pudding simple, so that it can be jazzed up with toppings instead.

when i serve the kids their bowls of rice pudding, i sprinkle a tiny bit of sugar and cinnamon, and add a bit of milk. sometimes i will also add some berries or fruit. the kids love this snack, especially for ilta pala, our bedtime snack.

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!

bark. the kind you can eat.

January 3, 2013 by mama lola

i didn’t get around to posting any of the holiday treats and crafts we got up to this season. but, i have a few easy things i want to share, that aren’t necessarily x-mas related. i will start with this highly addictive (you’ve now been warned) bark. i’ve never made bark before and i was looking on pinterest and came across THIS super easy, super delish recipe at bakers royale.

INGREDIENTS:

15 oreo cookies
10-30 oz white chocolate

INSTRUCTIONS:

1. line your pan with parchment or wax paper, leaving lots of overhang for easy removal at the end.

2. place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. i chopped and shaved the chocolate first, to help speed the melting process. then, transfer the chocolate to a heat proof bowl and cool for 5 minutes.

3. add chopped oreos and stir to combine. Pour mixture into pan. use a spatula to smooth out top. sprinkle more oreos on top if desired.

4. let the bark solidify in the fridge for at least 30 minutes. remove from pan, cut up and ENJOY!

i’m salivating just looking at these pics. holy mama, this was easy and yummy!
i made one batch with chopped candy canes sprinkled on top, but that was a bit too sweet (even for me!)

oreo cookie and white chocolate bark!

January 3, 2013 by mama lola

INSTRUCTIONS:

i’m salivating just looking at these pics. holy mama, this was easy and yummy!
i made one batch with chopped candy canes sprinkled on top, but that was a bit too sweet (even for me!)

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!

mmmm…. there’s enough still to enjoy this afternoon!

recipe for : coconut milk & shrimp stir-fry : caused a fight.

October 25, 2012 by mama lola

it is so confusing to me how one week the kids will love one food, and despise it the next. it is all so random and probably not even about the food, but about power instead.

last night, i made a super-duper fabulous coconut milk & shrimp stir-fry, which bear refused to eat. as soon as he got to the table he started his repetitive dialogue of “i hate this”, “i don’t like this”, which is a pretty common mantra around here recently. but, it’s frustrating because last week he gobbled up a similar stir-fry. all week he’s been at his rude, and last night, well, i had had it. i told me very calmly that it was time for him to change his attitude, eat up and be grateful. he didn’t take my suggestion, so he was sent to his room.

i quite enjoyed the stir-fry and am happy to share the recipe with you!

INGREDIENTS:

1 medium yellow onion
2 carrots
1 large handful kale
2-3 cloves garlic
1/2 block of firm tofu
3 tbsp sesame oil
1/4 braggs soy sauce
1/2 tsp coarse sea salt
1 tsp cumin
1 tsp turmeric
1/2 tsp oregano
1 sprinkling of fresh ground black pepper
1 package of pre-cooked frozen shrimp* (i took the tails off, as it’s easier for the kids)
1 can coconut milk

brown rice (how ever much you like to eat!)

DIRECTIONS:

1. chop onions, cube tofu and carrots into desired sizes. finely chop garlic and chop up kale.
2. start cooking your rice in a separate pot.
3. heat sesame oil in your wok or pan on a medium heat. do not over heat.
4. add onions and keep stirring until lightly browned.
5. add garlic and salt.
6. add tofu and braggs/ soy sauce. the pan will steam and spatter if it does this, turn your heat down. keep stirring the tofu so that it doesn’t stick or burn.
6. add carrots, turmeric, oregano and cumin.
7. let the ingredients stew together. if you have lid for your pan, put that on.
8. once the ingredients look nicely browned, softened and cooked, add coconut milk and shrimp. stir thoroughly.
9. let the sauce stew on a low temperature for a while.
10. serve the shrimp coconut sauce on rice.

*check the thawing instructions on your shrimp package. i tossed my shrimp in a colander and ran them under cool water.

i personally love me a good stir- fry. look at all of the beautiful colours and textures; makes me hungry just looking at the final product! we eat at least one stir-fry a week. i use whatever veggies i find in the fridge.

so, eventually bear apologized to me for being rude, but he still refused to eat his dinner, so it was straight to bed. he actually asked to go bed, which i understand. after three days of school he is always tired, super tired.

i hate dinner time battles. i take them personally as i am always thinking of the kids while preparing their meals. i think, “oh, lion loves tofu in this shape so that’s what i’ll do” or “bear was so excited last week when we had shrimp, so i’ll throw lots into this stir-fry tonight.he’ll be so happy”. silly me, i suppose!
what are your kids like at dinner? how do you deal with these kinds of power struggles?

here’s hoping tonight’s dinner goes more smoothly!