In search of a toddler-friendly breakfast option for busy mornings that’s not too crumbly or sugary, I went to good old Pinterest for inspiration.
Unfortunately a lot of the easy recipe options called for honey or other sweeteners. So I took a cue from the deliciously simple, classic combo of oats and smashed bananas.
(Plus peanut butter, but any nut or seed butter will work just fine.)
I hand mixed the following ingredients and then baked it in a muffin tin at 350 degrees for about 15 minutes, or until golden brown.
You can also cut down on dishes by folding the ingredients together over parchment paper in a baking dish and then cut it into bars afterwards.
1 cup oatmeal
1/2 cup peanut butter
In the third and last chapter of desperation in the kitchen, I used my stash of white beans, frozen chicken breasts, onion and spices to make an amended version (for spicy weaklings) of Epicurious’ White Bean Chicken Chili. You’ll see some suggestions at the end on how to make it vegan or vegetarian, as well.
It’s pretty simple when you break it down. I sauteed onion, oregano and cumin; and added the frozen chicken breasts directly on one side of the pan. They required more cooking time since they were frozen, but easy regardless. Next, you basically add the beans and water (I didn’t have chicken broth) and it thickens over time. Note: I don’t think chicken is necessary; you could skip that step and I don’t think you’d miss it.
David and I are both sensitive to spicy foods, so I skipped the green chilies, red pepper and cilantro. Also, a tablespoon of cumin was too much; I almost wondered if it was a typo. In order to cut down on heat, I added about 3/4 a stick of butter towards the end, and it did the trick. (I skipped the whipping cream, so that may have had something to do with it.)
So to summarize, if you cut down on cumin and skipped the chicken, chicken broth and butter/cream, you’d have a vegan, dairy-free white bean chili.
This morning we took a stroll through the Mountain View Farmer’s Market and picked up some summer goodies…berries, apricots, artichokes, and vegan pappardelle from Santa Cruz Pasta Factory – which I served for dinner with pesto (see below).
I boiled the pappardelle noodles in salted water to go with homemade spinach walnut pesto from my previous post. To make the pesto a little more creamy, I thawed it in a sauce pan over medium heat, and added about a tablespoon each of whipping cream, olive oil and parmesan. Once the sauce was added to the drained pappardelle noodles, I cooked the mixture over low heat and added more salt. The pasta was served with freshly grated parmesan.
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