Quinoa and Chickpea Salad With Tomato Vinaigrette.

The excessive heat and humidity over the past few weeks here in Southern Ontario has taken some getting used to. Though both my husband and I are originally from North Carolina and, thus, are no strangers to muggy, sticky and soaking summers, we quickly learned to love the dry and mild year-round conditions of Southern California during the tens years of our residence there.

And, it's funny how the climate truly affects the foods that you eat--from seasonal availability down to cravings. When the heat is oppressive, I am simply not hankering for a hot, large, or heavy meal--I typically desire something on the lighter side of things--refreshing and something that doesn't require heating up the house via stove or oven to prepare.

This simple salad is just the answer for a light summer dinner. Serve with a fresh loaf of french bread and you'll have a meal for the entire family! Puree the salad for your experienced early eater or serve as-is for finger foodies--they'll have a ball with the sticky quinoa and pincher-sized chickpeas (just be sure to fork mash as needed).

Quinoa and Chickpea Salad With Tomato Vinaigrette

Ingredients

• 1 cup quinoa
• 2 cups fresh green beans, trimmed and chopped
• 1 can chickpeas, drained and rinsed
• 1 sweet red pepper, diced
• 1 cup crumbled feta cheese

Tomato Vinaigrette:

• 1/3 cup bottled strained tomatoes (passata)--I used a tomato and basil bruschetta
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 3 tbsp honey (*omit step or substitute with brown sugar if your little one is under 1 year of age)
• pinch cayenne pepper (*optional)
• salt and pepper to taste

Directions

1. In a medium saucepan, bring quinoa and 2 cups water to boil
2. Reduce heat, cover and simmer for 12 minutes.
3. Fluff with a fork and let cool.
4. Meanwhile, in a pot of boiling salted water, blanch green beans until tender-crisp, about 3 minutes.
5. Drain and refresh in a bowl of ice water.
6. Drain again and transfer to a large bowl.
7. Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
   

Tomato Vinaigrette:

1. Whisk together tomatoes, vinegar, oil, honey (if using), cayenne pepper, salt and pepper.
2. Pour over quinoa mixture and stir to coat.

Welcome To The World, New Little Foodie!

Eleven days following Mother's Day, which was the date of my last post here on Feeding Little Foodies, our second child was born.

Little, Fern Adele, is the newest addition to our household of foodies. Weighing in at 7 pounds, 7 ounces and 19 inches long, our beautiful baby daughter was born at 12:49 p.m. on May 19th at our home and in the water under the loving care of an amazing team of midwives, doula and husband. My mom and Fern's big brother, Noah, were also present for the amazing occasion. For the complete birth story please visit my mommy blog, m a m a :: m i l i e u.

I hope to have new and exciting posts in the coming weeks as I slowly adapt to the changes that this new little family member brings to the balance of our home (and kitchen). As many of you can guess, she will be of the age to begin her solid adventure before too long which will certainly bring about a proliferation of new and incredibly yummy puree info., ideas and recipes. So, please be on the lookout . . . and bear with me during any prolonged blog silences.

In the meantime, Happy Feeding,

Joni Surette-Nelson
The Mama Behind "Feeding Little Foodies"

Happy Mother's Day!

Wishing my mom and all others an especially beautiful and yummy day!
Happy Mother's Day!

Here are a few special dish ideas that even someone else besides mom could handle in the kitchen tonight:

• Roasted Rosemary & Garlic Chicken with Heirloom Potatoes
• Grilled Shrimp with Corn & Potatoes
• Simple Seared Salmon
• Ravioli with Thyme, Broccolini and Sweet Red Peppers

Hoppy Easter!

Here are several egg-tastic recipes to cook up for your family of foodies' Easter table over this holiday weekend, as well as, a method of naturally dying eggs using various foods.

Egg-tastic Recipes:

Goat Cheese & Tomato Frittata with Broccoli
Veggie Egg Scramble

Recipe for Natural Egg Dying:

Visit this earlier post--Color Your Eggs Naturally, With Food

Enjoy this beautiful spring weekend. Hoppy Easter & Happy Feeding!

Feeding Little Foodies' Article Featured in ECO VOX London Magazine's Spring 2011 Edition!

Feeding Little Foodies is so excited to announce that it is featured in the Spring 2011 Edition of The ECO VOX London Magazine!

Visit page 3 at the following link to read the article: http://www.ecovoxlondon.com/.

Happy Sunday and Happy Feeding,

Joni
The Mama Behind Feeding Little Foodies

Slow-Cooker Vegetarian Chili With Sweet Potatoes.

I must apologize for the silence that has fallen over Feeding Little Foodies for the better part of March. Traveling and sickness (the worst and only flu I have had since childhood) have gotten the best of this mama-cook. Luckily, I feel that today I am on the upswing and with the help of my fantastic, Mr. Foodie, my kitchen has remained yummily productive. Vats of homemade chicken noodle soup and, today, a delectable vegetarian chili, later, his culinary nursings of my health have no doubt returned me to my feet speedier than I would have otherwise.

Today's recipe may seem frightfully un-seasonal for some. But, though spring has sprung in many of my reader's necks of the woods, in southern Ontario, we're still stuck in a daunting pattern of thawing, snowing and freezing. As such, spring produce offerings are still weeks or more away, so winter's bounty is still making its way to our seasonally-geared table.

This hearty chili recipe is sure to fight off the end of winter's chill. And, because its a slow-cooker recipe, its achingly simple to prepare! The dish is dairy and meat-free and the addition of sweet potatoes gives it an unexpected sweetness that pairs well with the tartness of the fire-roasted tomatoes. Garnish with your favorite chili toppings and you are sure to have a family-friendly meal that leaves your family happy that spring weather hasn't left chili off the dinner menu (strain out beans and veggies from juice for finger foodies and puree for advanced beginners)!

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Ingredients

• 1 red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tbsp chili powder (less for the wee ones, if necessary--but my foodie enjoys and little spice!)
• 1 tbsp ground cumin
• 2 tsp unsweetened cocoa powder
• 1/4 tsp ground cinnamon
• sea salt and freshly ground pepper to taste
• 1 28-oz. can fire-roasted diced tomatoes
• 1 15.5-oz. can black beans, rinsed
• 1 15.5-oz. can kidney beans, rinsed
• 1 medium sweet potato, peeled and cut into 1/2-inch pieces
• Sour cream, sliced scallions, grated cheddar, tortilla chips, etc. for serving

Directions

1. In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt, and pepper.
2. Next, add the tomatoes (and their liquid), beans, sweet potato, and 1 cup of water.
3. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours, or on high for 4 to 5 hours.
4. Serve with yummy toppings of your choice and enjoy!
   

*Though my husband prepared this in our slow cooker, the traditional stove and pot method will work just wonderfully, too!

* Also, I was thinking that the addition of corn might be a nice veggie add-in!

From Farm To Table (And, Green Cookies, Naturally!).

Welcome to March, my friends, and all of the culinary bounty that it has to offer. I have posted before on the benefits of striving to buy and serve farm fresh produce as often and as available as possible--for further reading, visit my earlier post: Food For Thought: From Farm To Table.

The key behind this idea is to eliminate the carbon footprint of the foods that you eat while maximizing the possible healthy rewards of those foods--and the fresher the better in terms of less reduced vitamin, mineral and nutrient loss which occurs as a result of time and prolonged refrigeration. Plus, you are supporting local agriculture which bodes well for the self-sustainability of your community and, thus, your family's future.

While eating fresh year round is more difficult for some than others (I have experienced this first hand having just moved from Southern California to Canada in the dead of winter), it is still possible. It just means eating seasonally--carefully choosing the meals you plan to make in accordance with what ingredients are available in that particular season. It's a challenge, but I find it a fun one.

Here are some resources that I use monthly to update the "From Farm To Table" section that I keep along the left hand side of this blog. It enables you to view each month what's in season in California and Ontario. If you find that you live in neither of these locations, there are links provided below that will take residents of both Canada and the U.S. to guides for their specific region.

Here is a taste of what's available for the month of March:

What's in season and fresh from the farm in Ontario, Canada in March?

: beets
: cabbage
: carrots
: cucumbers (greenhouse)
: lettuce (greenhouse)
: mushrooms
: onions
: parsnips
: peppers (greenhouse)
: potatoes
: rutabaga
: sprouts
: squash
: sweet potatoes
: tomatoes (greenhouse)

What's in season and fresh from the farm in California in March?

: artichokes
: asparagus
: avocados
: broccoli
: grapefruit
: kumquats
: lemons
: mushrooms
: oranges
: tangerines

Follow these links to find seasonal guides for other regions in both the U.S. and Canada:
United States
Ontario

Happy Feeding--and Happy St. Patrick's Day!

P.S. Don't forget to check out these fantastic "naturally" green cookies:"The Chemistry of Cooking: Green Cookies, Accidentally Delicious"! Bake them up for sharing on this gloriously green holiday!

Goat Cheese & Tomato Frittata With Broccoli.

My little foodie is an egg-i-vore--meaning he simply adores eggs. The first word out of his sleepy little lips every single morning is, "eggies!". Scrambled, fried, boiled, poached, omelette, or quiche--he'll gobble them up any way that you serve them.

So, this morning's egg treat was a sure success at our breakfast table and it is certain to be at yours too! This dish is safe for finger foodies and will most certainly be enjoyed by adults, of course, too. I served it alongside of potato-yam pancakes for a well-balanced start to our day.

Best yet, this recipe is easily customizable. You can substitute the goat cheese, tomato and broccoli for any cheese and veggie combination of your liking.

Goat Cheese & Tomato Frittata With Broccoli

Ingredients

• 12 large organic eggs
• salt and freshly ground pepper to taste
• 2 cups (10 oz.) crumbled fresh goat cheese
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 cups (1.5 lb.) broccoli florets
• 1/4 cup water
• 8 red or yellow cherry or tiny plum tomatoes, halved

Directions

1. In a medium bowl, combine the eggs, salt, and pepper.
2. Whisk until well blended.
3. Stir in 1 cup of cheese and set bowl aside.
4. Preheat oven to 425F.
5. In an ovenproof 11-inch non-stick skillet, heat oil over medium heat.
6. Add shallots and saute for about 2 minutes, or until soft but not browned.
7. Add broccoli and water, cover, and cook for 2 to 3 minutes, or until the broccoli turns bright green, the water is evaporated, and the broccoli is slightly tender.
8. Taste and adjust seasonings as needed.
9. Arrange broccoli mixture in the skillet evenly and pour the egg mixture over top.
10. Cook over medium-low heat, stirring occasionally, for about 7 minutes, or until the bottom of the mixture is lightly set.
11. Arrange tomatoes on their sides around the outside of the pan.
12. Sprinkle with the remaining cup of cheese.
13. Transfer the skillet to the oven and bake 10 to 15 minutes, or until it is puffed and brown and the cheese is melted.
14. Serve straight from the pan hot or at room temperature.

Attention: March 6th London Workshop Location Change!

Happy Friday families of little foodies! Please note, the location for the March 6th "Little Fingers Feast" London Workshop has moved! It will now be held at The Lotus Center instead of the Practice Loft. The time and date, however, remain unchanged. It will be held on Sunday, March 6th from 11:00a.m.-2:00 p.m.

If you are interested in attending, please contact me for further details and/or to RSVP. For information about the "Little Finger Feast" toddler/finger food workshop, please visit the workshops page or this earlier announcement posting!

Have a delicious weekend!

Happy Feeding,
Joni
The Mama Behind "Feeding Little Foodies"

Lamb Tagine With Couscous.

Oh, the joys of lamb. I staved off for many years for many reasons, but the new cooking fury occurring in my new wintry kitchen has made me turn to soothing and comfy lamb recipes more than once now. Though it is a tad costlier than other cuts of meat (especially if you buy from an organic butcher), it's so incredibly simple to prepare and so very fast to get from refrigerator to plate--and the juicy and oh-so-tender results will only leave you yearning for more.

Don't let the fancy name of this pretty little ditty fool you. This little one-pot recipe is easy and sure to please your entire family of foodies (though, admittedly, the ingredient list is a little long).

It can be pureed for those in the later stages of purees and can be easily enjoyed by little finger foodies, too. An extra bonus is that it saves super well for the next day's lunch and dinner, so be sure to prepare enough for plenty of leftovers!

Lamb Tagine With Couscous

Ingredients

• 2 tsp paprika
• 1/4 tsp turmeric
  
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1 tsp cinnamon
• 1 tsp sea salt
• 4 tbsp olive oil
• 1.5 lb. lamb loin, cut into 1/2 inch pieces
• 1 yellow onion, thickly sliced
• 4 carrots, peeled into thin strips
• 1 clove garlic, finely chopped
• 1 tbsp fresh ginger, grated
• zest of 1/2 lemon, grated
• 32 oz. chicken broth
• 10 oz. couscous
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup kalamata olives, pitted and halved

Directions

1. Combine the paprika, turmeric, cumin, cayenne, cinnamon, salt and 2 tbsp oil in a large resealable bag.
2. Add lamb, seal and shake to coat.
3. Refrigerate for 1, or up to 12 hours.
4. Heat the remaining oil in a large sauce pan or dutch oven over medium heat.
5. Add the onions and carrots and cook for 15 mins., stirring occasionally, then transfer to a plate.
   
6. Add some of the lamb to the pan, being careful not to crowd the pieces.
7. Brown on all sides, about 12 mins total, and transfer to plate.
8. Repeat with the remaining lamb.
9. Return all of the lamb to the pot.
10. Add the garlic, ginger and lemon zest and stir to coat.
11. Return the onion and carrots to the pot, add the broth, and bring to a boil.
12. Stir in the couscous, remove from heat, cover and let rest for 10 minutes.
13. Stir in the cilantro, parsley and olives.
14. Serve and ENJOY!