Honey, lemon, and ginger spelt muffins

I had a really cliched parenting day yesterday. I spent 30+ minutes tearing around our apartment frantically trying to find M's lovey that was NOWHERE. I finally found her (him?) in my camera case. I forgot that M can do zippers, so I threw the bag back into the closet while straightening up not realizing that he had put lovey in there while I photographed these muffins. Guys. I even picked through the garbage. THE GARBAGE. And then had an entire conversation with Ethan about how we can lojack the thing.

Before someone suggests that we get multiple lovies for this exact scenario, be assured, we're way ahead of you. But our smart cookie knows that the replacement lovey is an imposter and is not soothed.

The (thankfully temporary) loss of lovey was especially harrowing because today is M's first sick day in months. I don't mean to brag, but he hardly ever gets sick. I can say that out loud now because I'm not worried about jinxing myself anymore. Of course he got sick the week that all of our classes were cancelled thanks to a mid-winter school break AND it was 65-degrees, so we spent the entire time outside. Go figure.

When I get sick, Ethan makes me his mom's home remedy of chopped fresh ginger and lemons boiled to death in a few cups of water and then combined with honey. I don't know why it's so soothing, but it makes my throat feel better, eases my coughs, and generally feels warm and cozy. M isn't so into this strong tea, but I put the flavors into a muffin that's also tasty and soothing.

Have I talked about spelt flour here before? I really like it as a replacement for white flour in breads and baked goods because it has a very similar taste and texture. However, it has a lot more protein and fiber than the plain old AP variety. You can really replace white flour with spelt flour in most baking recipes with little or no modification. (Disclaimer: I haven't tried EVERY recipe with spelt flour, but everything I've tried has worked well. I would not replace cake flour with spelt flour as I think it would change the texture of the finished product, if you care about that sort of thing.)

One more note: These muffins really benefit from fresh ginger. I have this ginger grater and it's a really handy tool. I made my last batch with powdered ginger and they weren't the same. They're fine though, so if powdered is your only option, use 1.5-2 tsp depending on how strong a ginger flavor you want.

Honey, lemon, and ginger spelt muffins

Adapted from Smitten Kitchen

1 scant cup of full fat Greek yogurt
¼ cup olive oil
½ cup honey
zest of 1 large lemon (or 1.5 small lemons)
¼ cup lemon juice
2 eggs
1½ tsp baking powder
½ baking soda
2 cups spelt flour
1-1.5 tsp fresh ginger, grated or minced
¼ tsp salt

Preheat the oven to 400. In a large bowl, whisk to combine the yogurt, olive oil, honey, lemon zest, lemon juice, and ginger. Whisk each egg individually into the batter. To the same bowl, add the flour, baking powder, baking soda, and salt and stir until just combined.

Prep your muffin tins by either spraying or wiping with olive oil or adding cupcake liners. Do this after mixing the batter in order to let your leaveners (baking soda and baking powder) start to work. Fill cupcake tins about 3/4 full. Bake for 12-14 minutes or until a cake tester comes out clean.

Yield: 12 muffins

Brussels sprout fritters

Fritters are a tricky business, in my experience. They aren't burgers, so the ingredients won't form a patty necessarily. You also don't want to use so much flour or binder that you end up with a hush puppy or a funnel cake-like batter with just a hint of veggies. But, if they fall apart, you go from fritter to hash, which is a different animal. The trick seems to be using just enough egg, flour, or cheese (or, as in this case, all three) to get the veggies to stick together without masking the produce that should stand out.

Brussels sprouts are my favorite and in season now, so I want M to love them as much as I do. He'll eat them roasted when they're right out of the oven (who wouldn't eat something crispy and salty fresh out of the oven?), but he won't eat them as leftovers. I tried fritterizing them instead and have had more luck. I also added some bacon because, bacon.

A couple of notes: These guys are still a smidge delicate. Two keys for my fritter success have been making sure that the oil is hot before starting the cooking and letting the first side get a good seer before flipping. I also have to manage my expectations that they'll stick together entirely. And lastly, the smaller the fritter, the more likely you'll flip without breaking. BUT, if this all seems like too much, just throw half or all of the mixture (depending on the size of your pan) into an oven-safe pan and make one or two giant fritters, cooking them like a frittata.

Brussels sprout fritters

12 oz brussels sprouts, shredded
8 oz purple cabbage, shredded
5 slices bacon, cooked crisp and crumbled
4 eggs, lightly whisked
½ cup + 2 Tbsp garbanzo flour*
½ cup + 2 Tbsp parmesan cheese
2 large cloves garlic, minced
S/P
4 Tbsp olive oil, divided (more, if needed)

*I used garbanzo flour because I had it and it has more protein, iron, and fiber than white flour and is gluten-free. But swap in whatever flour you have on hand.

Heat a large pan over a medium flame and add the bacon when hot. In the meantime, shred the brussels sprouts and cabbage with your food processor or by hand, pausing a few times to check the bacon and flip it over. (Or, if you’re smarter than me, and you bought your veggies pre-shredded, dump them in a large bowl and gather your other ingredients.) When the bacon is crisped, let it cool on a paper towel for a few minutes and crumble it into the veggies.  Pour off the bacon grease and wipe down the pan.

In a small bowl, combine the flour, parmesan cheese, minced garlic, salt, and pepper. Dump them onto the veggies and stir to combine. In that same small bowl that’s now empty, add the eggs and lightly whisk with a fork to break up the yolks. Add to the veggie, flour, and cheese mixture, and stir again to combine, making sure that everything is well distributed.

Heat 1 Tbsp of olive oil over a medium flame until very hot. Test with a bit of the veggie mixture to see if it starts bubbling immediately. If yes, your pan is ready. Using a large spoon or your hands, add mounds of about 1/3 cup of the veggies into the oil (our large pan accommodated 4 fritters at a time). Fry for 5-6 minutes until there’s a good seer on one side. Carefully flip (I use a silicone spatula and a fork) and repeat on the other side. Remove from the pan and drain on a paper towel.

Yield: 16-18 fritters

Barley and squash "risotto"

Friends, lets talk about when your toddlers refuse to eat (and the blinding rage that sometimes ensues!). Despite my best efforts, this happens to us frequently (the hunger strikes, not necessarily the rage). I work HARD not to take it personally because I know it's developmentally appropriate (oral stage, individuation, changing taste buds, yadda yadda yadda). One thing I can say with certainty is that it always passes. This is our basic game plan, which we stick to, but not rigidly:

1) If he's hungry, he'll eat. Most of the time, we let him determine how much he wants. We encourage him a little if he says "all done" after two bites because sometimes he's referring to the high chair and not the food. I'm not particularly good at recognizing my own hunger/satiety cues, so I want to help M be more attuned to his body.

2) Push the veggies and protein, especially when your kids are most hungry. M is a morning eater and tends to gobble up whatever we put in front of him before 11 am, so I pack that meal with as much goodness as possible. Similarly, I offer him some veg, some protein, and some good fat in all of his meals. It's much easier to get him to eat fruit and grains, so I don't push those: They end up eaten anyway. 

3) Don't "hide" veggies, cook with them. Find the happy medium with more nutritious food. I agree with folks like Amy Palanjian from Yummy Toddler Food about not "hiding" veggies. But that doesn't mean you have to serve your kids a head of steamed broccoli and call it a day. Conversely, all veggies don't have to be smothered with chocolate or cheese. If you're making a grilled cheese, throw in some spinach and tell them that it's in there.

4) Don't become a line cook. In other words, if your kid is refusing to eat, don't twist yourself into knots preparing something else. This is the hardest to stick to and probably the least rigid of our rules, especially because M is under 2.  His tastebuds are legitimately changing, so what tasted great one day, may actually taste different the next. If he's eaten well at his other meals, we don't sweat a small dinner. Another strategy we use is, instead of making him something entirely new, we'll add a pouch or piece of toast with almond butter while encouraging him to take a few bites of the rejected food. Sometimes he refuses to eat because he's tired or too hungry and a few bites of something familiar can help him calm down and eat the other food too.

All of that to say, the first few times I made this "risotto" M loved it, until last night when he acted like I had made RANCID barley and squash risotto. I assure you, this dish is delicious and though there are a few steps, they can be done simultaneously, so it's less effort than most risotto dishes. And there's barely any stirring!

I used Kabocha squash, which has a creamier consistency when roasted than butternut or delicata squashes and a thicker texture than the pumpkin or acorn varieties. But feel free to swap in any squash you can find in your store or have on hand. Also swap in spinach or any other greens for the kale, and/or turkey, chicken, or beef for the pork sausage. I wouldn't recommend adding fish to this guy, but serving a veggie version alongside a piece of fish would be great. Last note: I used hulled barley instead of pearled barley, which is the browner of the two in the bulk bins of your Whole Foods. It takes longer to cook, but is more nutritious if you don't mind the extra cooking time. 

Barley and squash risotto

3 cups water
1 cup hulled barley
2 cups chicken stock
½-1 bunch kale, stems removed and chopped into pieces
1 cup roasted Kombucha squash, about half of a small squash
1/2 cup grated Parmesan cheese
8 oz pork sausage, de-cased
2 medium shallot
1 clove garlic
10 fresh sage leaves or ½ tsp dried sage

Combine barley and water in a large pot and bring to a boil. Reduce heat and simmer, covered, over low heat until water is absorbed, about 45-60 minutes.

Meanwhile, cut squash in half and place cut side down on a parchment-covered baking sheet. Roast at 400 degrees for 30- 45 minutes or until the flesh is easily pierced with a fork. Let cool slightly and scoop out 1 cup (or half) of the cooked squash and set aside.

In a separate pan, brown the sausage. When fully cooked, remove and drain on a paper towel and add the shallots and garlic to the pan with the leftover pork fat and saute until translucent, about 5 minutes. Add the sage and cook until aromatic.

When barley is done, add chicken stock and bring back to a boil. Add chopped kale and cook until wilted, about 5 minutes. Reduce heat and add squash, parmesan, salt, and pepper. If the risotto looks too wet, let simmer for a few minutes until enough liquid has evaporated, but remember that the risotto will firm up as it cools. (Basically, you want the mixture to be oozy, but you shouldn’t see any excess liquid.) When ready, add the sausage, sage, onion, and garlic mixture and let heat through. Serve with a sprinkle of parmesan cheese on top.

Yield: About 8 servings, ¾ cup each

Need ideas for using the leftover squash? Try these grain-free waffles but swap in squash for the sweet potato.

Tomato soup and cheese waffles

Well, we're two months into official winter and it FINALLY snowed for real in NYC. We've had some accumulation here and there, but it was always sandwiched between 50-degree days and melted right away. The only things I like about snow are the quiet, dampened hush that blankets even this manic city, and the excuse to make tomato soup and cheese waffles. Grilled cheese is the typical tomato soup accessory, but I've made these waffles for M a few times this winter and it was time to break them out again.

I've thought about making these with whole wheat flour, but snow days feel a little indulgent. Also, to cart a toddler around a city in the snow, Ethan and I take turns on human sled-dog duty because no way are a stroller or little legs making it over those snow drifts. So...we earn that white flour. And, on the flip side, the soup is Whole 30 as long as you use clarified butter and compliant chicken stock. On balance, this meal is healthy-ish.

A couple of notes: I like to use parmesan and mozzarella in these waffles, but one could easily sub other cheeses. And don't be shy with the pepper. It may seem like too much to feed a toddler, but the pepper really gives the waffles a punch and doesn't taste spicy in the final product. AND the Tbsp of maple syrup (or sugar of your choice) is vital. I've omitted it before and the waffles don't taste the same.

If possible, look for homemade chicken stock or, if you can muster the energy, make your own. I am unbelievably lazy about making my own because we have a store near us that sells delicious and inexpensive homemade stocks. I will say, if we ever leave the city and don't have access to said stock, I'll start making me own. The difference is remarkable. And try to use the potatoes. While ESSENTIAL if you don't have any on hand, the potatoes and the butter give the soup its creaminess without adding actual cream.

First things first, get your soup started.

Non-dairy Creamy Tomato soup

2 Tbsp butter (clarified or regular)
½ red onion, roughly chopped
2 large cloves of garlic, roughly chopped
3 new potatoes or 1 small russet potato, diced into 1/2-inch cubes (about 6 oz)
2 Tbsp tomato paste
28 oz box or can of diced tomatoes
2 cups rich chicken stock
2 cups water
1 bay leaf
Optional: 1 Tbsp balsamic vinegar
Fresh oregano

Melt the butter over a medium low flame. Add roughly chopped onions and caramelize for 5-10 minutes. The more color the onions have, the sweeter and deeper the flavor will be in the finished product. When onions are caramelized, add the garlic and cook until fragrant, about 1 minute. Add the potato and tomato paste and stir to coat, cooking for about 1 minute.

Add the tomatoes, chicken stock, water, and bay leaf. Bring to a boil, cover, and turn down flame to low. Simmer for 30 minutes. Whizz the finished soup in your blender or with a hand blender. Season with salt and pepper to taste. Add a glug of balsamic vinegar and/or some fresh oregano, if desired.

Yield: about 6 cups or 48 oz

Savory cheese waffles

Adapted from Martha Stewart
1 cup white flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/8 tsp pepper
1 egg, lightly whisked
3/4 cup buttermilk
½ cup parmesan
½ cup mozzarella
1 Tbsp maple syrup

Combine the dry ingredients in a large bowl and stir lightly to combine. Add the lightly whisked egg, buttermilk, cheeses, and maple syrup and stir to combine.

Spoon 3 Tbsp of batter onto each side of your waffle maker and cook according to your machine’s directions. If you like a larger waffle, spoon ¼ cup onto each side. In that case, yield will be about 5-6 squares.

Yield: about 8 waffles

Strawberry and cherry granola bars

Say hello to the Frankenbar: Part granola bar, part oatmeal cookie, and part Rice Krispie treat. These beauties are also free of refined sugar (mostly), gluten, nuts, and can be dairy-free if you swap out the chocolate-covered sunflower seeds with carob chips. The brown rice syrup takes a little getting used to; to me, it has a slightly funky flavor on its own. But the syrup is far stickier than honey or maple syrup, so it's a better binder, and you don't taste it in final product.

Actually, I have a confession to make: I find a lot of "healthy" baking ingredients a little gross on their own. I wouldn't necessarily choose carob chips or coconut sugar over their more refined counterparts, except that I prefer using ingredients that are generally better for me and for M when I control the food. Also, I aim to only publish recipes here that I know are delicious and don't suffer (at least, to my tastes) from the healthy stuff.

These bars are also completely adaptable based on preferences and allergy concerns. Can't find dried strawberries or cherries without extra sugar? Use other dried fruits. Don't have any nut allergies? Use almonds or peanuts and almond or peanut butter instead of the sunflower seeds and seed butter. Can't find chocolate covered sunflower seeds? Swap in the aforementioned carob chips to make the bars dairy-free or use chocolate chunks or M&Ms.

This recipe is also a great way to use up sunflower seed butter if you have some leftover. Again, one of those ingredients that tastes kind of terrible on its own (unless you make this homemade version which is GREAT), but adds a nice nuttyness. These treats would also make a great snack for Valentine's Day parties in nut-free classrooms.

Strawberry and cherry granola bars

1 1/2 cup quick rolled oats
1 1/2 cup puffed brown rice
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup chocolate covered sunflower seeds
2/3 cup dried cherries
2/3 cup dried strawberries
1/3 cup freeze-dried strawberries
1/3 cup freeze-dried cherries
1/3 cup + 2 Tbsp sunflower seed butter (1/3 cup works, but the bars are slightly crumbly)
6 Tbsp melted coconut oil (measure after melting)
1/3 cup + 2 Tbsp brown rice syrup

Preheat the oven to 350. Line an 8x8 baking pan with parchment and lightly grease. Set aside.

Combine the dry ingredients in a large bowl. Melt the coconut oil and add to the dry ingredients along with the sunflower seed butter and the brown rice syrup. Using a spatula or your hands (I always use my hands), stir well to combine. Dump the mixture into the parchment-lined baking pan and pack down with gusto. Bake in the oven for 25-30 minutes or until the edges begin to brown.

Let cool completely before serving. The bars stayed crunchy for one week in a sealed bag at room temperature, but go ahead and freeze some or all if you won't eat within a week.