Rebecca Davis 12/20/16 Rebecca Davis 12/20/16

Spinach and artichoke spread

Throw some spinach, artichokes, garlic, and cheese in a blender and you have a versatile spread that you can eat all week.

Take me to the recipe!

Who has time to cook before Christmas? Between prepping Christmas and Hannukah dinners, cookie swaps, last-minute gifts, wrapping, school parties, work parties, and the million other things going on, dinner is probably low on the priority list. Another challenge is that, at least in our house, all of this holiday hoopla has thrown us off schedule, which makes feeding a toddler even more difficult. After all, an overstimulated and tired kid is a cranky, fussy mess.

So, this weekend I whipped up some spinach and artichoke spread and we've been eating it in a million different ways: As a dip with carrots and crackers, thinned out and made into a pasta sauce, and with bread and tomato as a grilled cheese. I reduced the amount of cream cheese and cheese in most spinach and artichoke dips and increased the amount of spinach. It's been really convenient having something so versatile at our disposal and the variety keeps it interesting for M. And did I mention that this is a no-cook recipe that comes together in the time it takes to blend the ingredients? VERY helpful when time is limited.

Spinach and artichoke spread

Time: 5 minutes
Yield: 2 cups dip

2 oz cream cheese
1 cup Parmesan or Romano
1 can of artichoke hearts (or a heaping cup, 9 hearts, 8.5 oz)
4 medium garlic cloves
2 cups raw baby spinach, packed very tightly
1/2 tsp kosher salt
pepper to taste (I like to use Aleppo pepper for little kick, but feel free to use black pepper)

Put everything (raw spinach and garlic included!) in the food processor and blend until smooth. Season with salt and pepper to taste.

Rebecca Davis 12/12/16 Rebecca Davis 12/12/16

Carrot and ricotta turnovers

A barely sweet puree that can double as baby food, a toddler pouch, a crostini spread, or a dessert-y dip gets wrapped in store-bought puff pastry and quickly baked in a super hot oven to make an easy appetizer or unexpected guests or an unexpected side on a holiday table.

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I keep choosing holiday recipes that are either multi-stepped, super complicated, or painstaking. I mean, who doesn't love sugar cookies painted with luster dust and puppy cupcakes? But not every holiday dessert or appetizer has to be a labor of love, know what I mean?

These carrot turnovers are a little sweet, a little savory and completely delicious. They're also easy to put together and seem fancier than they actually are. And there are vegetables! I made these guys fairly large when they were just a part of our dinner, but for a crowd, I would cut the rolled out pastry dough into 12 squares and check them after about 14 minutes of cooking.

A couple of notes:

The puree inside of these turnovers makes a lovely baby or toddler puree. For babies under a year, sub maple syrup for the honey (or leave out the sweetener entirely).
If using store-bought ricotta (which, let’s face it, we ALL ARE), consider draining the cheese a bit if it seems very watery in the container. I usually give it a squeeze or two in a cheese cloth or just let is sit in a fine mesh sieve while you prep the rest of the ingredients.

Carrot and ricotta turnovers

Time: about 40 minutes, mostly active
Yield: About 2 cups of puree; 6- 12 turnovers, depending on size

2 large carrots, peeled and diced (about 1 cup)
1 medium apple, peeled and diced (about 1/2 cup)
½ cup whole milk ricotta, drained if very watery
1 - 1 1/2 Tbsp honey, to taste
4 large sprigs fresh thyme or 1/4 tsp dried thyme, plus more to taste
Pinch salt, to taste
1 sheet puff pastry dough
1 egg, lightly beaten (optional)
1 Tbsp water, milk, or cream (optional)

Preheat the oven to 425.

Chop the carrots and apples. Place the carrots in a deep pot and cover with cold water, plus one inch. Bring to a boil over high heat. Once the carrots are boiling, add a steamer basket* on top and steam the apples for 10 minutes while the carrots boil below.

*If you don’t have a. steamer basket, boil the carrots for 8-9 minutes or until fork tender and then drop in the apples and cook for 2-3 minutes more.

Drain the apples and carrots and let cool slightly.

Pulse the cooked carrots and apples with the ricotta, honey, thyme, and salt. Add 1 Tbsp water or apple juice/cider if necessary to bring the mixture together in your food processor or blender.

Cut a piece of parchment that is slightly larger than your sheet pan. Place the puff pastry dough on the parchment and gently roll out the dough to lengthen it, allowing you to cut out squares instead of rectangles. Cut into 6 squares. Move your parchment and dough onto the sheet pan. Spoon 2 Tbsp of the carrot, apple, thyme, and cheese mixture into the bottom corner of the turnovers. Fold over to make triangles and gently press the sides together.

Optional: Crack the egg into a bowl and add the liquid. Lightly beat with a fork to combine the white, yolk, and liquid. Brush the tops of each triangle with a little bit of egg wash.

Bake for 12-14 minutes, or until golden brown.

Rebecca Davis 12/8/16 Rebecca Davis 12/8/16

Chocolate banana reindeer pops

The treats train has not slowed down since Halloween and we still have a month to go until we all resolve to stop eating like there's a food shortage coming. But thankfully, we can feel full of holiday spirit, and not junk with these chocolate-covered banana reindeer. I tried this with a few different types of fruit, and bananas worked better than apples, strawberries, or grapes.

Chocolate banana reindeer pops | Me & The Moose. Sliced bananas and pretzels dipped in chocolate are an easy, festive, and healthier way to celebrate the season. #meandthemoose #bananas #snacks #pretzels #Christmassnacks #Christmasrecipes

These treats are also easy to make allergen friendly. Melted carob worked just as well as regular milk, dark, and white chocolates. I used spelt pretzels because this ancient grain is easier to digest than regular wheat and the Happy Herbert brand's ingredient list is blissfully straightforward. However, there are many types of gluten-free pretzels out there that would make a good substitution. The coconut oil that thins out the chocolate also makes these frozen pops a little tropical, which reminds me that there are warmer days ahead. Eventually.

Chocolate banana reindeer pops

2 large bananas
12-14 thin wooden popsicle sticks
Mini pretzels
Chocolate chips (milk, dark, white, carob, or dairy-free chips https://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/)

Cut each banana into thick slices (you should get about 6-7 slices from each large banana). Snap 12-14 pretzels in half and remove the middle nubbin.

Stick the ends of each pretzel into the sides of the banana pieces to make antlers. Stick a wooden popsicle stick into the bottom of the banana slice. Place all bananas with antlers and sticks onto a parchment-lined baking sheet and freeze for at least one hour, but up to one day.

Once the bananas are frozen, combine ½ bag of your preferred chocolate with 2 Tbsp unmelted coconut oil in a large bowl and melt in the microwave. Cook for 30 seconds on high and then in 10 second bursts until liquid, stirring between each burst. Let cool for 10 minutes. Remove the bananas from the freezer one by one and dip in the melted chocolate. Tap off the excess and, using a small plate, transfer back to the baking sheet in the freezer and repeat with the other frozen bananas.

Let the covered bananas freeze for at least one hour, but up to five days before serving.

Yield: 12-14 banana reindeer