Recipe of the Week - Natilla, A Cold Morning Delight

Its hard to believe that fall is just around the corner! You know what, that's just fine with me. Having grown up in Massachusetts, fall is the perfect time to think of my favorite cold weather foods.

None comes to mind quicker than the crema that my Abuela Elena used to make. According to Puerto Rican Cookery its name is Natilla (pronounced nah-tee'-ya) and it's classified as a cold custard dessert. But to me, it will always be a breakfast similar to oatmeal.

My abuela passed away when I was young, yet whenever I make this cold morning treat, I remember how I felt when my grandmother would place that warm plate in front of me. Unfortunately, food that comforts the soul does not always do well for the body and this natilla is no different.

The recipe is provided as it appears in the Puerto Rican Cookery, but as my mother pointed out, it can be adapted. For instance, as a child I was never a fan of the lime peel, so now I don't add it. My mother adds vanilla and decreases the amount of sugar. Both of us double the cornstarch to make it a little thicker, and as I've said before, we prefer it warm.

One thing I know for sure, I can't wait to share this with daughter, Elena, named for the the woman who inspired this recipe.

Group A 1 tablespoon cornstarch 1/8 teaspoon salt 2 egg yolks 2 cups milk

Group B 1/2 cup sugar 1 thin cinnamon stick 1 lime peel, rinsed and drained

In saucepan, blend cornstarch and salt with part of the milk. Add egg yolks and mix well. Add remaining milk and ingredients included in Group B. Place saucepan over moderate-high heat and bring to a brisk boil, stirring constantly with a wooden spoon. Remove immediately and strain into a dessert bowl or 4 individual cups. Allow to cool and set in refrigerator.

Recipe of the Week - Chicken Pesto Cavatappi

  I’m feeling rather generous today and sharing with you my "go to" meal for company. This recipe is a family favorite in the Earl household. My husband and my 21 month-old both ask for seconds and I think it tastes even better the next day, cold, out of the fridge. It is easy to prepare - especially if you’ve cooked the chicken earlier in the week along with another meal. I usually just serve it with a good loaf of bread and maybe a glass of red wine.

Chicken Pesto Cavatappi

• 1lb Cavatappi Pasta (I use whole wheat rotini)
• 12 ounces boneless, skinless chicken breasts
• Olive oil cooking spray
• ¼ tsp each salt and pepper
• 1 tub (6-7 ounces) basil or cilantro pesto
• 1 cup jarred roasted peppers – red and yellow (drained and cut into strips)
• 1 cup halved grape tomatoes

Cook pasta and reserve 1 cup of water. Coat chicken in olive oil; sprinkle salt and pepper. Grill on stovetop grill pan 4-5 minutes until cooked through. (I just cook it in the oven on 350 for 30 minutes or so). Cut chicken into strips. Add to pasta, pesto, peppers, tomatoes and ½ of pasta water. Mix and serve! Enjoy.

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Recipe of the Week - Hard-Boiled Eggs Masala

We love Indian food at our house and I have been making it at home for a while. The nearest Indian restaurant is an hour away, so if we want to eat it, I need to make it! This recipe is a great introduction to Indian cooking because it is very simple to prepare. It is full of flavor and my children love it, but you should cut back on the cayenne to make it less spicy. Serve with rice or bread. 1/2 teaspoon cayenne pepper

1/2 teaspoon ground tumeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh lemon juice

3/4 teaspoon salt

freshly ground black pepper

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

5 tablespoons finely chopped onion

1/2 inch piece fresh ginger, peeled and finely chopped (I like to grate mine)

1 cup canned chopped tomatoes

1/4 teaspoon sugar

3-4 tablespoons chopped fresh cilantro

4 hard-boiled eggs, peeled and cut into halves lengthwise

Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon water in a small bowl.  Mix.

Put the oil in a medium sized, frying pan and set over medium-high heat.  When the oil is hot, put in the cumin seeds.  Ten seconds later, put in the onion and ginger.  Stir and fry until the onion turns medium brown.  Put in the spice paste.  Stir and cook for 15 seconds.  Now put in the tomatoes and sugar.  Bring to a simmer.  Cover and simmer gently for 10 minutes.  Put in the cilantro.  Stir once or twice.  Lay the cut eggs in the sauce and spoon more sauce over them.  Cover and simmer gently for 2 to 3 minutes.

The amount of sauce is just enough, so don't be expecting lots and lots of sauce that you might get at a restaurant.  This serves 2-4.

Taken from Madhur Jaffrey's Quick & Easy Indian Cooking.

Recipe of the Week - "Lauren" Bars

Confession. I’m in love with Lara Bars. Too much. Too much for my pocket book, that is. So I was thrilled when I stumbled upon this ultra simple recipe of my favorite treat. I’ve played with all of the proportions, and I can guarantee you that you really cannot mess them up! I’ll throw in a few of my alterations at the bottom: Ingredients: •1/3 cup nuts (cashews, almonds, etc) •1/4 cup whole dates (remove pits)-about 3 large dates (more if dried) •1/4 cup raisins (or more dates) •dash of cinnamon (optional) Directions: 1. Put nuts into food processor and chop until in small pieces. Remove and put in bowl. 2. Put dates and raisins (any combination of the two that equals 1/2 cup total) into the food processor and pulse until play dough consistency. It will start to clump together when it is done. 3. Mix the two ingredients by hand until well incorporated and the consistency of stiff playdough or cookie dough. (You can do this all in the food processor also) 4. Roll between two sheets of wax paper to a 1/2 inch thickness and cut into bars. (Or make it really easy and just roll into energy balls!) 5. Wrap in wax paper, plastic wrap or snack size ziploc bags (or glass containers if you aren’t giving to kids) and store in fridge until ready to use. Enjoy!

Ok, a few of my favorite variations with APROXIMATE measurements (I did most to taste):

Cinnamon Raisin Cookie: •1/2 cup almonds •15 dried dates •1/2 cup raisins •1 T. (or more) cinnamon

Apple Pie: •1/2 cup almonds •15 dried dates •1/2 dried apple slices •1 T. (or more) cinnamon •½ t. nutmeg

Cashew Cookie: •1/2 cup cashews •15 dried dates

Cherry Pie: •1/2 cup almonds •15 dried dates •1/2 dried cherries •1 t. (or more) cinnamon •½ t. nutmeg

Original source – http://wellnessmama.com/1047/amazing-homemade-energy-bars-the-wellness-bar/

Please share some of your experiments with us!

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org.

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Recipe of the Week - Spinach and Feta Falafel

Spinach and Feta Falafelsubmitted by Danielle Hunter Makes approx 30 falafel balls. Recipe was adapted from a British baby led weaning recipe, all non metric measurements are appoximate. For best results use metric measurements.

200g (7oz) baby spinach 400 g can drained chickpeas, saving liquid. 100 g (3.5 oz) feta 1 tsp cumin 100 g (3/4 cup) all purpose flour

Wilt spinach (or thaw if frozen). Drain out as much water as possible. Mix spinach, chickpeas, feta, cumin and flour in food processor. Add drained liquid from chickpeas if too thick. With lightly oiled hands, roll teaspoon sized balls and place on cookie sheet. Bake at 425 degrees for 40 minutes (or until browned), flipping falafel after 20 minutes.

Serve with tzatziki for dipping if you choose!

Here is a link for a great tzatziki sauce! http://?www.kalynskitchen.com/2007/?07/?worlds-best-tzatziki-sauce-?recipe-greek.html

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org.

The Motherhood Collective is on Facebook. Like us, then comment on our giveaway post for a chance to win a family photo shoot from Adam Barnes Photography. Our contest ends when we hit 500 Likes!

Recipe of the Week - Carrot or Zucchini Pineapple Bread

The last six months have been quite a journey for me and my kitchen. I discovered that I am allergic to dairy, and that even the smallest hint of casein, lactose, and whey will give me side effects. I did not realize quite how big the mountain before me was. But scale it I did! I could not have done this without Alisa Marie Fleming’s “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.” You can also visit her website: http://www.godairyfree.org/Go-Dairy-Free-Guidebook.html. The great thing about her recipes is that so many of them come with alterations that can take other allergies into account. For instance, I always make this bread with the banana instead of the eggs or yogurt. One, it’s cheaper. Two, it makes this bread vegan (which just impresses people when they bite into it).

This bread recipe has been one of my favorites. If I invite you to my house, you will probably eat it. I’ve made this with both the Carrot and Zucchini, and love both in their own ways. I included the recipe for the glaze, but I’ve personally always found it so moist that I never felt it needed it. There is also a pretty small amount of sugar for the type of bread it is, and the fruit adds such good sweetness that I’m going to start experimenting without the sugar. I’ll let you know the end result. Enjoy!

Carrot or Zucchini-Pineapple Bread

Bread: 2 cups all-purpose flour, or whole wheat pastry flour 1 tsp. cinnamon ¼ tsp. allspice 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt ¾ light brown sugar, firmly packed ½ cup grapeseed, canola or vegetable oil or dairy-free margarine, softened (or regular butter) 1 cup grated zucchini or carrot 1 8 oz. can crushed pineapple with juice (do not drain!) 2 eggs, ½ cup unsweetened applesauce, or mashed ripe banana (about 1 medium), or 1/3 cup plain diary-free yogurt (or regular yogurt) ½ cup chopped raisins (omit if using zucchini) ½ cup chopped pecans or walnuts (optional)

Optional Glaze:

1 Tablespoon pineapple juice (reserved from crushed pineapple) ½ cup powdered sugar 1 tsp. agave nectar or corn syrup (I would probably use honey) ¼ tsp. cinnamon

Preheat over to 350 and grease the bottom of a 9x5 loaf pan. In a medium-sized bowl, sift together the flour, cinnamon, allspice, baking powder, baking soda, and salt and set aside. In a large bowl, blend the brown sugar, oil, eggs (or yogurt, applesauce, or banana) until smooth and creamy. Stir in the rest of the pineapple (reserve 1 tbsp if making glaze) and carrot or zucchini. Add flour mixture to your mixing bowl and stir just to combine. Be careful not to over-mix, a few lumps are okay. Gently fold in the raisins and nuts, if using. Pour batter into loaf pan. Bake for 45-55 min. or until a toothpick inserted into the center comes out clean. Allow bread to cool for 10 min. before removing it from the pan.

To make the glaze, combine pineapple juice with powdered sugar, syrup, and ¼ tsp. cinnamon. Mix until smooth, and spoon over the warm loaf. For an extra-moist loaf, poke holes in the top of the loaf before pouring on the glaze. Allow the bread to cool completely, wrap, and store in refrigerator.

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org.

The Motherhood Collective is on Facebook. Like us, then comment on our giveaway post for a chance to win a family photo shoot from Adam Barnes Photography. Our contest ends when we hit 500 Likes!

Recipe of the Week - Classic Green Monster Smoothie

Here's a recipe shared at a Cafe earlier this year. It's yummy, nutritious and super QUICK! Classic Green Monster Smoothie Recipe from www.greenmonstermovement.com Yield: 1 serving / 2 cups

Ingredients: 1 cup almond milk, or milk of choice 1 ripe banana, peeled (preferably frozen) 2 handfuls raw spinach 1 tbsp chia seeds OR 1 tbsp ground flax 1 tbsp nut butter 1-3 ice cubes

Directions: Starting with the liquid, add in 1 cup of milk of your choice. Now add in the chia or flax and nut butter. Next, add in the spinach followed by the banana on top. Blend until smooth. Add the ice cubes and blend some more. Serves 1.

There are MANY variations on this healthy and nutritious drink. Click here to see some other tried and true combinations!

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Recipe of the Week - Chocolate Zucchini Muffins

Motherhood Cafe Mama, Allison Earl, says, "My entire family loves these. Plus, they're vegan so you don't feel guilty!" Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Ingredients: 1¼ cups whole wheat pastry flour ¼ cup unsweetened cocoa 1¼ tsp baking powder ¾ tsp baking soda ½ tsp salt 1 tsp cinnamon 1 whole banana, mashed ½ cup raw sugar ½ cup unsweetened applesauce ¼ cup non-dairy milk 1 tsp vanilla extract 1 cup shredded zucchini ½ cup raw sugar (optional)

Instructions: Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/4 cup.

This recipe was originally posted on the blog, The Happy Herbivore. Image by Staci Perry.

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Recipe of the Week: Roasted Squash Rhapsody

Prep Time: 5 min. Cook Time: 1 hour Ingredients: 1 Acorn Squash 1-2 tsp. olive oil 1 Tbsp. chopped onion 2-4 prunes (or dried apricots) 2 Tbsp. chopped apples (or pears) 2 Tbsp. chopped carrots (can be steamed first) Hint of apple cider vinegar (optional, but adds a fun tang) Cinnamon (optional)

Directions: Preheat oven to 350°. Cut Acorn Squash in half, vertically, and scoop out the seeds. Place flesh side down in a pan with 1-2 inches of water. Bake for 30-45 min. or until squash is almost desired consistency.

Meanwhile, heat olive oil in a small pan. Sauté onion, prunes, apples, carrots, and vinegar if desired, until browned and softened.

Remove pan from oven, turn squash halves over, and scoop sauté into hollows. Sprinkle with cinnamon, if desired, and roast for another 10-20 min., or until desired consistency.

This was one of Gabriel’s first foods at around 7 months, and he loved it!