Gyoza Pan-Fried Dumplings
I don’t know if you noticed, but I don’t make much Asian food around here (remember Project Food Blog?). That’s not because I don’t like it, I just get a little intimidated by it and don’t know where to get reliable recipes. I’ve made a few Asian items- classic Kung-Pao Chicken, Lighter Sesame Chicken, Beef & Broccoli– but that’s where it ends around here. I need a mentor or something, seriously!
Dumplings are one of my favorite Asian items. I love ordering them as a treat when we go out, but I’m also a big fan of frozen dumplings- Trader Joe’s gyoza dumplings are an old favorite. I guess what intimidated me most about making them at home was the pleating process. When I actually gave it a try, it was easy to get the hang of (after a few initial mess-ups, of course). The only other challenge was making sure they didn’t stick to the pan. I usually try to limit the amount of oil I use in a recipe, but this is one of those instances where I made sure to have a generous amount of oil in the pan.
I also love the fact that these dumplings can be frozen and cooked directly from the freezer- my favorite type of freezer recipe! You can just pull them out and prepare the same way you would if they were fresh. This recipe would be a great addition to your next freezer cooking day. I think I’ll be adding it to my list of freezer favorites.
Learn a lesson from me and don’t be intimidated! Try these out soon.
Gyoza Pan-Fried Dumplings
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via ‘Let’s Cook Japanese Food!’
Author: Amy Kaneko
Recipe type: Appetizer, Main Dish
Serves: 8
Ingredients
- ½ pound napa or green head cabbage, shredded and then finely chopped and squeezed between paper towels to remove excess moisture
- ¾ pound ground pork
- 2 green onions, including green tops, minced
- 3 fresh shiitake mushrooms, stems discarded and caps minced
- ½ bunch fresh chives, minced
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon sake
- 1 teaspoon soy sauce
- About 50 round gyoza or other Asian dumpling wrappers, each about 3 inches in diameter (the thinnest ones you can find)
- 1 tablespoon canola oil or other neutral oil and 1 tablespoon sesame oil for cooking each batch
- 2 tablespoons water for cooking each batch
- soy sauce, rice vinegar and/or hot chili oil for dipping
Instructions
- To make the filling- in a large bowl, combine the cabbage, pork, green onions, mushrooms, chives, ginger, garlic, sesame oil, sake, and soy sauce. Using your hands, mix together just until thoroughly combined. Avoid handling the filling to much.
- Place the stack of wrappers on a work surface and keep covered with a clean, damp kitchen towel or paper towel to prevent them from drying out. Holding a wrapper on the palm of one hand, place about 1 teaspoon of the filling in the center of the wrapper. With a fingertip, swipe one-half of the edge of the wrapper with a little water, and then fold over the other edge to meet the dampened edge, enclosing the filling and pinching to seal securely. With your fingers, make 3 or 4 evenly spaced pleats along the sealed edge and place the dumpling, flat side down (the opposite of the pleats) on a sheet of waxed paper. Repeat until all the filling has been used up. (At this point, you can freeze them on a rimmed baking sheet, place in the freezer, and then transfer the frozen dumplings to a zippered plastic bag and return to the freezer for up to 1 month. Cook them directly from the freezer, allowing a few minutes longer cooking time when the pan is covered.)
- To cook the dumplings, heat a frying pan over high heat. When the pan is hot, add the canola and sesame oils, swirl to coat the bottom of the pan with the oils, and allow them to heat. When a drop of water flicked into the pan sizzles instantly, arrange about 12 dumplings in the pan, lining them up neatly and placing them flat side down and pleated edge up. Cook undisturbed until the bottoms are lightly browned, about 3 minutes. Add the water, then immediately cover the pan, reduce the heat to medium-high, and cook for 5 minutes. Uncover and cook for a few minutes longer until all the water has evaporated and the dumplings are dark brown and a little crusty on the bottom.
- To serve, slide a spatula under the dumplings, being careful not to tear the wrappers, and flip them browned-side up onto a large plate or platter, still lined up. For the dipping sauce, set out containers of soy sauce, vinegar and hot chili oil. Provide each diner with a small dipping bowl to assemble a dip to taste.
Fresh Strawberry Cake with Cream Cheese Swiss Meringue Buttercream
I am considering this Lucy’s very first birthday cake.
Okay, okay.. right now, it’s more for Mama than it is for little Lucy, but I will certainly make it for her again some day. Lucille Naomi joined the world a week ago today; at home, in the water, and much quicker than I expected. But that’s a story for another day.
Another thing I didn’t expect: to be baking a cake just days after she was born. I am feeling blessed to have bounced back quickly (and to have a few extra hands around the house).
Little Luce and I have had a great first week. We have some extra help from Daddy and Nana right now; which is the real reason that I was able to get back to baking so quickly. I actually put the strawberries for this cake into the freezer to thaw the night before she was born, so they were staring at me for a few days and I just had to use them up. We have a lot to celebrate, after all- a beautiful, healthy baby girl.
There aren’t too many from-scratch strawberry cake recipes out there that don’t include strawberry gelatin as one of the ingredients. This cake is made with strawberry puree- the only added ingredient is a little bit of pink food coloring. That’s mostly just because I wanted it to look beautifully pink for the photos instead of pinky-grey. If you want to go all-natural with it, be my guest!
I decided to give Whisk Kid’s Cream Cheese Swiss Meringue Buttercream a try on this cake instead of my own tried-and-true cream cheese frosting recipe. I am so glad I did. I love the subtle tang of the cream cheese, and the fact that it’s not heavy or sickly sweet like many cream cheese frostings. For the filling, I just mixed some of the frosting with the leftover strawberry puree that’s used in the batter. Strawberry jam or a layer of the plain frosting (or both!) could be used as filling, too.
This would make a great Valentine’s Day treat for your sweetheart or for a crowd. If you want to get really crazy, pair it with some homemade strawberry ice cream.
I hope you enjoyed Kristina‘s guest post this week. You have two more to look forward to in the coming weeks, as well as Fridays with Julie. I hope you’re hungry!
Fresh Strawberry Cake with Cream Cheese Swiss Meringue Buttercream
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adapted from Confections of a Foodie Bride- http://www.jasonandshawnda.com/foodiebride/archives/1088
Author: Oven Love
Recipe type: Dessert
Serves: 10
Ingredients
- 24 oz frozen or very ripe fresh strawberries, hulled (if frozen, thawed)
- 1-2 tsp sugar (for fresh berries only)
- ¼ cup milk, at room temperature
- 6 large egg whites, room temperature
- 1 Tbsp vanilla extract
- 2¼ cup cake flour, sifted
- 1¾ cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter (1½ sticks), softened (not melted)
- pink or red food coloring, preferably the gel type (optional)
Instructions
- Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
- Place strawberries in a food processor or blender and puree. (You can use fresh strawberries if you don’t have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor or blender and puree.)
- Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.
- Preheat oven to 350 degrees and prepare two 8 or 9 inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
- In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
- Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to add food coloring if using and to scrape down the sides of the bowl and beat to combine. Divide the batter evenly among the pans and smooth tops.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Cream Cheese Swiss Meringue Buttercream
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Author: Whisk Kid
Recipe type: Dessert
Serves: 10
Ingredients
- 3 (100g) egg whites
- ⅔ c (130g) sugar
- 10 Tbsp (142g) butter, cubed and at room temp
- 1 tsp vanilla
- 4 oz (113g) cream cheese, cubed and at room temp
Instructions
- In the base of a double boiler, bring water to a simmer. In the top bowl (or just a bowl to place over a pan of simmering water) combine the egg whites and sugar and whisk constantly until the mixture is hot to the touch (160F on a candy thermometer if you want to be completely accurate), about five minutes depending on the original temperature of the eggs. When the mixture has warmed sufficiently, pour it into the bowl of your stand mixer and whip on high speed until the bottom of the bowl is room temperature, ten to fifteen minutes. When the bowl is no longer warm, turn the mixer to medium-low and begin adding the butter piece by piece. Let each chunk incorporate completely before adding the next and don’t rush the process!
- After all of the butter has been added, add the vanilla and turn the speed back to high. Whip for about 3 minutes or until the buttercream comes together. Turn the speed down to low and add the cream cheese, then mix on medium to fully incorporate.
Guest Post: Tomato Pesto & Mozzarella Melts
Hey there, “Oven Love” readers! My name is Tina, from My Life as a Mrs! Natalie and I met in Atlanta last year at the BlogHer Food conference (Photo Here)… & we hit it off immediately! It’s hard to NOT hit it off with Natalie – she is super sweet, bubbly, and an absolutely gorgeous person inside and out! 🙂
Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!
Tomato, Pesto, and Mozzarella Melts:
Yes, they are as amazing as they sound (& look).
It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)
We are talking 6 ingredients (most of which you can buy at any major grocery store):
- Sour Dough Bread
- Butter
- Tomatoes
- Fresh Mozzarella
- Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
- Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)
8 minutes on a griddle and BAM – Dinner. is. served.
Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom 😉
Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo
Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi! 🙂
Same Ingredient Recipes ya’ll may be interested in:
- Pesto Ricotta and Cherry Tomato Pizza (MY FAVORITE PIZZA EVER!!)
- Caprese Baguette with Pesto Mayo & Balsamic Reduction
- Complete Recipe Index
Tomato Pesto & Mozzarella Melts
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Author: My Life As A Mrs
Recipe type: Sandwich
Serves: 4
Ingredients
- 8 slices sour dough bread
- 4 tablespoons pesto
- 2 whole tomatoes, thinly sliced
- 8 ounces fresh mozzarella, thinly sliced
- 4 tablespoons butter
- Balsamic Reduction, for topping
Instructions
- Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
- Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
- Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
- Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
- Note: You could use a panini press if you have one!
Whole Wheat Chocolate Chip Skillet Cookie
If you’re craving something sweet, rustic and easy to put together, than this cookie will be calling your name.
Just looking at this iron skillet reminds me of summers spent at my family’s cabin- but that’s just nostalgia talking, since our typical treats up there were things like oatmeal pies and roasted marshmallows. But I think this cookie would be perfect on a cool night, curled up under the blankets.. maybe with a little ice cream on top for good measure.
I promise you won’t miss the white flour in this cookie recipe. I actually prefer the nuttiness of the whole wheat flour, not to mention the health benefits. This doesn’t exactly qualify as health food, though, don’t worry- there’s still plenty of butter and sugar involved to classify it as dessert.
You probably have most of the ingredients on hand in your pantry to make this. If you don’t keep whole wheat flour on hand, you should take the plunge! I can’t think of a better way to introduce yourself to whole wheat baking than with a giant chocolate chip cookie. Yum!
Whole Wheat Chocolate Chip Skillet Cookie
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Author: 101 Cookbooks
Serves: 8
Ingredients
- 3 cups whole wheat flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1¼ tsp fine sea salt
- 8 oz. cold unsalted butter, cut into ½ inch pieces, plus more for buttering the pan
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 8 oz. chopped semi-sweet or bittersweet chocolate or chocolate chips/chunks
Instructions
- Preheat the oven to 350°F, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
- Sift the dry ingredients into a large bowl.
- In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
- Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
- Makes one large skillet cookie, which you can cut into as many cookies as you like.
Freezer-Friendly Chicken Enchiladas
Forgive me if I don’t have much to say today.
I am now living in the Land Beyond Due Dates (again) and I’m having trouble thinking of anything more than this baby’s pending arrival. My brain and body are fried from weeks of early contractions and the last few sleepless nights of false labor. Can’t complain, though- I am lucky to be able to keep this baby healthy in here. Some ladies have to fight tooth and nail to keep their babies in, and I have been so blessed with healthy pregnancies.
See, I’m already off on a baby tangent. Moving on to the main event:
Apparently this dish has been making the internet rounds lately. I didn’t know this until I recognized the recipe over on Kristina’s blog (which you should check out immediately, she’s the cutest on the planet and has great recipes!) Now that I’ve eaten them, I can understand why they’ve been so popular. The savory red sauce, the delicious mix of two melty cheeses, the crispy crunch of the tortilla edges.. it all comes together to make a perfect bite.
The original recipe doesn’t need any help, but I did add my own freezer instructions to it so you can make this meal even easier to prepare. For me, the full recipe made two 8×8 pans of enchiladas as well as the single serving pictured here. I cooked the small serving and one 8×8 for our dinner and put the second 8×8 in the freezer for another time. Hardly any extra work for a whole extra dinner.
If you haven’t already beat me to it, I hope you have a chance to try these out!
Freezer-Friendly Chicken Enchiladas
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via Annie’s Eats, originally from America’s Test Kitchen; freezer instructions added by Oven Love
Author: Annie’s Eats/America’s Test Kitchen/Oven Love
Recipe type: Main
Serves: 8
Ingredients
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medium cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup Monterey jack cheese, shredded
- ½ cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Instructions
- Preheat oven to 425.
- Combine the onion, jalapeno, ½ teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
- Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
- Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
- Shred the chicken into bite-sized pieces. Add to the onion mixture, and add ¼ cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
- Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon ⅓ cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
- *To freeze, stop here and see instructions below.*
- Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch).
- Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
- Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.
- To Freeze: Cover the dry enchiladas with aluminum foil and freeze. Freeze the sauce separately in a Ziploc freezer bag. Freeze the remaining cheese in a separate Ziploc bag as well.
- To reheat after freezing: Let the enchiladas, sauce and cheese thaw in the refrigerator (putting it in the fridge in the morning should be fine). Preheat the oven to 400. Pour sauce on top of the thawed enchiladas and top with the cheese. Recover with foil and bake 20 minutes or until heated through. Remove the foil and bake another 5-10 minutes until the cheese browns. Remove from oven and follow serving directions above.
Make Ahead Baked Oatmeal
Baked oatmeal is a great way to start your morning.
I just ate this beautiful breakfast and the day is already off to a great start. Growing up in Central PA, baked oatmeal was always one of my favorite treats to have when we went out for breakfast. Every little diner and family restaurant has their own version, usually rotating with different types of fruit each day. I’ve been thinking about baked oatmeal a lot lately during these cooler months in Georgia and finally got around to making it for my MOPS group yesterday. I was glad to have made a giant batch so there was a piece or two left to photograph and share with you.
If you’ve never had baked oatmeal, you might describe this as oatmeal breakfast casserole or something similar. Not only is baked oatmeal delicious, relatively healthy and easy to customize, this recipe gets extra points for being flexible. You can make right away if you’re having a craving or you can put it together the night before for company or to have a weeks’ worth of easy family breakfasts on hand.
Back home, baked oatmeal is usually served hot with milk or cream, brown sugar and some type of fruit (usually sliced bananas or raisins at my favorite spots). I like to serve mine with milk, berries and the occasional drizzle of maple syrup. It’s also tasty in cold squares cut from the fridge.
This recipe is a basic starting point- get as creative as you want with it! I am already dreaming up seasonal variations with different fruit purees and chopped fruits. I think you’ll enjoy starting your days of with full, happy tummies.
*Note- I do think this recipe would freeze well fully baked, but I haven’t tested it personally. I will report back when I do.
Make Ahead Baked Oatmeal
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adapted from Simple Bites- http://www.simplebites.net/eat-well-spend-less-back-to-school-breakfast-recipe-baked-oatmeal/?doing_wp_cron=1326939454
Author: Oven Love
Recipe type: Breakfast
Serves: 8
Ingredients
- 2 large eggs
- ¼ cup maple syrup, honey or agave nectar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ cup salted butter or coconut oil, melted
- ½ cup applesauce or other fruit puree (I’m thinking about trying pumpkin, pear, and others)
- 1 small apple, finely grated
- 1¼ cups milk (non-dairy, if necessary)
- 3 cups old-fashioned oats (gluten-free, if necessary)
- ¼-1/2 cup chopped nuts (optional)
- ¼-1/2 cup dried fruit or chopped fresh fruit (optional)
- cream, half-and-half or milk, for serving
- chopped fresh fruit, for serving
- brown sugar or maple syrup, for serving
Instructions
- Coat an 8×8 or 2 quart baking dish with butter or cooking spray.
- In a large bowl, whisk together all ingredients, except the oats and nuts/fruit (if using). Fold in oats and nuts/fruit (if using) and combine well. Transfer the oat mixture into the baking dish and spread evenly around.
- To bake right away: Preheat the oven to 375 degrees. Let oat mixture sit and soak for 20-30 minutes at room temperature while the oven is preheating. Bake at 375 degrees for 30 minutes or until oatmeal is set and edges are brown.
- To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight. In the morning, preheat oven to 375 degrees. Unwrap oatmeal and place in oven. Bake for 30 minutes or until oatmeal is set and edges are brown.
- Serve hot with: cream, half-and-half or milk; fresh chopped fruit; and brown sugar or maple syrup.
Meals for New Parents
In the past year, I have delivered A LOT of meals to new parents.
Maybe it’s something about being in my 20’s, or being part of a young, growing church with lots of families. Add to that the fact that I teach childbirth classes, and it’s easy to see why I’ve been delivering so many meals. I think bringing food to new parents (not to mention sick friends/family or shut-ins) is one of the greatest gifts you can give to them- aside from maybe doing their laundry or letting them sleep.
In my opinion, the toughest part of delivering meals is knowing what to bring. No one wants to bring them something they don’t like and won’t end up eating- that’s wasted effort and wasted food. This post is meant to give you some pointers so you won’t make that mistake (even though they probably won’t ever tell you if you do).
The first thing to do- just ask them what they like! You are doing something sweet for them, so don’t feel like you are bothering them by asking about their preferences. If you are worried about disturbing them in the first few days, plan ahead and ask before the baby comes so you can be prepared. Ask about any dietary restrictions, allergies, and general food preferences. If mom is breastfeeding, don’t forget to ask if she is cutting anything out of her diet or if she has any specific cravings.
Now comes the fun part- deciding what to bring. I like to do things a little differently (surprise, surprise) and try to be creative with the meals I bring. Here are some meal ideas I’ve enjoyed giving and receiving.
Dinners.
This is the typical meal you’ll be dropping off. I like to bring a main dish, side item and a treat for dessert. Try one of these menus:
- Chicken Enchiladas with Mexican Rice and Snickerdoodle Blondies
- Spicy Kale Lasagna (a nice vegetarian option) with Italian Tossed Salad and Miss Brenda’s Pound Cake (with whipped cream and berries!)
- Tuscan Tomato Soup with a great loaf of bread and cheese for sandwiches
- Zucchini Galette (pictured above) with Caprese salad and Strawberry Ice Cream
- Looking for a vegan option? Try this Asparagus Tart with White Bean Pesto with fresh cut veggies and Vegan Chocolate Chip Cookies
Snacks and Breakfast Items.
Any parent knows that the first few weeks with a newborn can be crazy, and you often don’t get to sit down to an actual meal. I love to bring along snack items so that the parents have something quick and healthy to grab if they don’t have time to eat a sit-down dinner.
- Roasted Garlic Hummus with fresh, pre-cut vegetables and pita bread or pita chips (I like Stacy’s)
- Muffins of any kind
- Marathon Squares – these would be great for a boost of energy!
- Chocolate Chip PB Granola Bars (pictured above)
- New York Style Crumb Cake
- Pre-cut veggies with dips- Cucumber Yogurt Dip, Avocado Tomatillo Dip or Curry Chutney Dip
- Kale Chips
Freezer meals.
If you are staying with the new parents, or if they are receiving lots of meals and help, a freezer meal might be the way to go. This can be done in advance of the baby and dropped off before or after birth. This is also ideal if you want to help out but you’ll be busy or traveling around the estimated due date. Check out my post on freezer meals for tons of meal ideas and tips.
Their favorite take-out.
If you’re really short on time and can’t make anything, ask them what their favorite take-out meal is and deliver that to their door. This will typically satisfy a craving they’ve been having (for the food or for contact with the outside world). There is certainly no shame in going this route- they probably won’t be going out to their favorite spots for a little while, so you can provide them with a little date night at home.
If you’re really short on time and can’t make anything, ask them what their favorite take-out meal is and deliver that to their door. This will typically satisfy a craving they’ve been having (for the food or for contact with the outside world). There is certainly no shame in going this route- they probably won’t be going out to their favorite spots for a little while, so you can provide them with a little date night at home.
My final and most important tip- don’t stress about delivering meals! The parents will be so appreciative that the exact meal that you bring is not really a big deal. Enjoy the time you get to spend with them and cherish those newborn snuggles!
Time for you to share! What are your favorite meals to take to new parents? Moms and dads who’ve been there before, what meals did you enjoy receiving most? Can’t wait to hear your ideas.
Adventures in Freezer Cooking
Are you a fan of freezer cooking? Freezer cooking and I have evolved in our relationship over the years.
Growing up, we ate a lot of meals from the freezer, but mostly because my mom just loves to freeze everything and anything (love you mom, you’re perfect!) Once, a few years ago, I had a freezer cooking day with friends when we lived in Ohio (love you, Dayton friends!), but we never got around to doing it again.
I forgot all about it for a while, then my friend Joy (who runs the fantastic Facebook group called Fearless Freezer Cooking) asked if I wanted to join her freezer co-op here in GA. I joined for a few months and then decided it wasn’t a great fit for our family at the time.
After all of this, I began to figure out what I like about freezer cooking and what I don’t. I like to freeze things that I can just pull out of the freezer in the afternoon and be ready for the evening meal. I like to freeze things that can thaw quickly and easily. I don’t like freezer meals that I have to put in the fridge the day before to thaw. I am all about the convenience of freezer cooking, not just the stocking up part.
So as I’ve been preparing for baby #2 (any day now would be great, baby, really), I’ve finally figured out what I like stocked in my freezer. And that’s what I want to share with you today. I don’t know if it’s just me, but freezer cooking seems to be a hot topic lately (just search for it on Pinterest, I mean, really).
Firstly, let’s talk breakfast items. I love having muffins, pancakes and waffles stocked in the freezer that I can easily defrost in the microwave, toaster or on the counter. Most baked goods freeze really well if they’ve been fully-baked and will thaw easily at room temperature.
Coconana Mini Muffins (vegan)
Sour Cream Whole Wheat Pancakes (pictured. when I freeze these, I usually make 3-5x the recipe)
Next up, breads and doughs. I really enjoy having frozen, uncooked pizza dough in the freezer as well as fully-baked and sliced loaves of bread. These are family meal staples for us. As you know, I tend to substitute at least half of the flour in most recipes with whole wheat or white whole wheat flour (just a reminder since this is not reflected in some of the links).
Pizza Dough (pictured)
Lastly, full meals or meal components. Let me say again that I like meals that I can put right into the oven from the freezer or meal components that can be easily thawed and added to meals. My husband loves having these burritos on hand that he can take to work for quick lunches if there aren’t any leftovers around. My favorite item here is the turkey meatballs- no thawing required! You can broil them or brown them in a pan, then use them in whatever application you’d like.
Pureed Vegetables (pumpkin, squash, applesauce)
I really went all out this time with my freezer cooking- I usually just make extra batches here or there and refill it gradually. There are lots of different methods of freezer cooking, but I can guarantee that you’ll find one that works for you. It really is nice to have a few things on hand in a pinch of you haven’t thought about dinner or you find out you’re getting a few extra guests.
That’s just a few of my thoughts on the subject. I’d like to make freezer recipes more available in the future here on the blog- I’m sure I’ll be doing more of it as our family grows. There are tons of other great freezer cooking resources out there. Feel free to share your favorite websites, books or recipes in the comment section below!
My Favorites of 2011
2011 certainly came and went much quicker than I anticipated. It has been a busy, exciting and exhausting year. I wish I would have devoted more time to the blog (I only posted about half as many times in 2011 as I did in 2010), but Oven Love was on the back burner for most of the year. I won’t be making any promises about posting more often in 2012, though it sounds like a nice idea in theory. I know things are about to get crazy in this house with the new baby arriving in just a few weeks.So, just like I did in 2009 (somehow this link no longer shows my photos, sorry!) and 2010, and like everyone in Blogland will probably be doing sometime this week, I present my favorite posts from 2011. I hope you’ll enjoy the look back and put a few of these on your list (or pin them on your board, Pinsters) to try in the new year.
Lots of love and best wishes for a great 2012!
This chili doesn’t taste light at all- it’s really filling!
Fruit and Nut Granola
Forgot how much I love this recipe until today. Now I’ve got to make some before baby comes..
Forgot how much I love this recipe until today. Now I’ve got to make some before baby comes..
A fun twist on the BLT that’s great for brunch or a light lunch.
These seem so fancy but are simple to put together. Don’t be afraid to make crepes- you will love them!
I love the simplicity of this dish.. AND the fact that if you add chicken, it tastes like Olive Garden’s Garlic Chicken con Broccoli!
Usually I just eat Nutella with a spoon, but when I’m feeling fancy, these cookies really hit the spot.
A fresh summer salad for picnics, potlucks or packed lunches.
One of my favorite meals to serve to a crowd. Guys love this one.
This is just a beautiful thing to put into your belly.
You don’t ever need to go to Starbucks for coffee cake if you have this recipe!
All the best fall flavors in one big bowl.
My last post of the year, but a really tasty discovery.Now go forth into 2012 and start cooking something delicious!
Salted Peppermint Rice Krispie Treats
I really wasn’t planning on sharing more sweets with you, but occasions to bake keep coming up out of nowhere! I made these last night for some friends, and then whipped up another quick batch for the hubs to take to work today. This recipe took me less than 15 minutes to pull together- talk about a Christmas miracle! I have no energy left these days (this baby is coming in a month.. woah) to slave away in the kitchen making complicated treats (even though I wish I had the time to!), especially with all of the other holiday hulabaloo going on.
I think you’ll really like these. They have just enough peppermint- certainly not the overwhelming minty-ness that you get from some Christmas desserts. The chocolate drizzle and sea salt add the salty/sweet component, and you’ve got the classic crunchy/chewy thing going on with the Rice Krispies and marshmallow combo.
If you have the ingredients on hand (or even if you don’t- you’ll probably be out shopping soon anyways), I am certain you have the time to throw these together. Yum, yum, yum!
Salted Peppermint Rice Krispie Treats
Prep time
Cook time
Total time
Author: Oven Love
Recipe type: Dessert
Serves: 20
Ingredients
- ¼ cup unsalted butter or ghee
- 4 cups peppermint marshmallows **There are a few ways to do this. You can make them homemade, you can buy store-bought (Jet-Puffed has a peppermint variety during the holidays), or you can use regular marshmallows with a dash of peppermint extract and a drop or two of red food coloring (optional).**
- 5 cups Rice Krispie cereal
- 2 ounces semi-sweet or dark chocolate
- 3-5 peppermint candies, crushed
- ¼-1/2 teaspoon fine sea salt
Instructions
- To prepare, butter a 9×13 baking dish.
- In a large saucepan, melt the butter over medium heat. When the butter is melted, add the marshmallows and reduce heat to low. Stir until the marshmallows are melted completely and remove from heat. Add the Rice Krispies and stir until well-coated. Spread the mixture into the prepared pan and press down with a spatula or buttered fingers.
- Next, heat the chocolate in the microwave in 30 second intervals until melted. Transfer into a pastry or Ziplock bag and cut the corner. Drizzle the chocolate evenly over the Rice Krispie mixture (you can also use a spoon to do this, but it will be a bit messier). Sprinkle the crushed peppermint candies and sea salt evenly over the chocolate and let rest until the chocolate is set. Cut into squares and serve.
