Weelicious Spinach Gnocchi Recipe

{photo by Maren Caruso}

The Weelicious Cookbook, authored by my friend Catherine McCord, hits bookstores today! In case you missed it, here's my Q & A with her yesterday. Catherine's smart (and efficient!) philosophy is one family, one meal. On these bite-size balls of spinach, ricotta and parmesan, three of my favorite flavors, I'm sold. We're making them a second time today (they're that good!) and Greta says if you know what's good for you (and your toddler), you will, too. Serve them for supper, and if you have the good fortune to have leftovers, in true Weelicious fashion, send them for lunch the next day. Congrats Catherine and thanks so much for sharing this recipe!

~

Spinach Gnocchi

Recipe Courtesy of Catherine McCord and Weelicious: One Family, One Meal

makes 40 small gnocchi balls

One 10-ounce package frozen chopped spinach, defrosted

1 cup full-fat ricotta cheese

2/3 cup grated parmesan cheese, plus 2 tablespoons for sprinkling

1 large egg yolk

2 tablespoons all-purpose flour, plus more for dusting your hands while rolling

1.  Squeeze all of the water out of the spinach using your hands (do it in small handfuls over a bowl to make sure you don’t lose any spinach) and then again in a clean dish towel to remove as much liquid as possible (see Note).

2.  Place the spinach, ricotta cheese, 2/3 cup of the parmesan cheese, the egg yolk, and 2 tablespoons flour in a food processor and pulse until the spinach is in tiny pieces and the mixture is thoroughly combined.

3.  Dust your hands with a little flour so the mixture doesn’t stick to your hands.

4.  Take 1 teaspoon of the spinach mixture and roll it into a tiny ball. Place it on a plate covered with parchment paper. Repeat with the rest of the mixture.

5.  Bring a large pot of water to a boil. Add the gnocchi in small batches - no more than several at a time - and cook for 3 minutes, or until they rise to the surface.

6.  Using a slotted spoon, remove the gnocchi to a plate or bowl.

7.  Sprinkle with parmesan cheese and serve.

Note: This recipe will not succeed unless you remove all the water from the spinach so that it’s as dry as possible (see page 221 for how). If you do not drain the spinach well, the gnocchi will fall apart while cooking in the water.

To Freeze: After step 4, place the gnocchi on a baking sheet and freeze for 30 minutes. Transfer to a zip-top bag, label, and freeze for up to 4 months. When ready to cook, thaw at room temperature and start at step 5. 

Postcards from Hungary

After Hungary and Helsinki, Chicago and San Francisco -- all the places I've been in the last 30 days, I'm here at my desk, in New York. But my mind is still far, far away, in our quiet kitchen in a small village in the Bakony, eating Guylas with my tiny girl, the summer sun streaming in on her back...

Motherhood Mondays, Pancakes Parties + Oatmeal Yogurt Pancakes with Blackberry Crush

{photo by Sara Remington for The Newlywed Cookbook}

There is nothing, nothing I love more than a full house. A house full of chubby hands and tiny bare feet and little hungry mouths. I especially love a house with all of that plus one grown up man who fills our one room with his big love and easy laughter. When that man is gone, as András is this weekend, even our teeny tiny home can feel too big and quiet for just Greta and me.

Greta gets up about 6 AM and doesn't nap until about one, so as much as we are best buds, Saturday mornings can feel kind of long without a partner to pass off another spill or diaper to while you simply wash your face. On those days, mothering can feel a lot easier, and more fun, when you're doing it together. I'm pretty sure that modern mothering, in isolated, very private homes, away from our families or the rest of our tribe, is a newish phenomenon. It can seem that other mothers doing the same things (diapering, wiping noses and refilling sipping cups) are really far away, even if they are right next door, or in my case, upstairs.

Neighborhood sing-alongs and play groups are wonderful, but since ours happen on weekdays, when I'm working, I decided it's high time to start our own. The best way to gather a crowd is food of course, and there's few more universally kid and adult friendly foods than pancakes. So Saturday morning, we decided to have an impromptu pancake party, and invited our neighborhood mamas and kids over for a big, boisterous breakfast.  You've heard me talk about how little this place is, so you can guess we don't have extra high chairs or booster seats, but we filled every empty stool and mamma's knee with a hungry toddler and even had a little prince perched with a breakfast tray on the play mat.

We had so much fun I didn't take a single picture, which means I'm in full happy mama mode, and not even thinking a lick about work.  Mission accomplished ~ happy mamas, happy babies. And, despite our space, I can't imagine why I didn't do this before! And you can too. No matter how chaotic your world seems or how unaccomplished you believe yourself to be at cooking or entertaining, pancakes are easy, inexpensive, fast to put together and hard to mess up, even when you have little helpers.

Pictures or not, I wanted to share a little how-to with you. When you need to fill your house -- be it Saturday, Sunday or even a Monday Fun-day (yes, I'm promoting playing hooky from your regular Monday obligations once and a while!) a pancake party is just the thing.

Here's how:

1. Put together your dry ingredients the night before. Make your pancake batter in advance in the morning, and preheat the griddle pan just about the time you expect your pals to arrive. Preheat the oven or toaster oven to about 250 to keep pancakes warm if needed (though I rarely need it with little hungry guests)

2. Set out snacks and pancake toppers like sliced strawberries and bananas so the littles have something to start on when they get there.

3. Stack soft spill-proof sippy cups and two sturdy low-rocks glasses ~ one filled with grown up forks and the other with kiddo ones. Borrow extra boosters or set up a little kiddie table for the extra little ones that don't fit around your table.

4. Set out a stack of paper and washable markers or crayons and let the littles make their own place mats while they wait. And, have a small apron and miniature whisk on hand for any kiddos who want to get in the mix and give their pancake skills a whirl.

5. Skip the extras ~ coffee or tea will do for the grown ups, milk for the kids ~ and focus on the fun.

6. This one is very important ~ Don't give a second thought to messes. As I learned from my mom, messes are a good indicator of fun. 

6. Have a good story book waiting by the couch for cuddling up with full bellies and eager ears for story time.

Here's my best easy, parent and child friendly recipe for pancakes that will fill your tummies and your homes the next morning you need to feel like a part of something bigger then what's within your four walls. And before you go, I'd love to hear, what do you do to create community a fill your family days with friendship and laughter?

xo

Sarah 

~

Oatmeal-Yogurt Pancakes with Blackberry Crush

from The Newlywed Cookbook 

~

Oats add great flavor, texture, and a little nutritional boost to almost any baked good.  I love their flavor, but in this dish, the oats fade into the background behind the ethereal texture of perfectly plump, tender pancakes. The Greek yogurt works like buttermilk or sour cream, giving these pancakes a dependable rise that makes them our classic weekend pancakes.

Deep, dark purple blackberries, crushed over heat, polish off your meal with a decadent finish that's antioxidant rich and delicious. When blackberries are out of season, replace them with any juicy berry, like blueberries or black raspberries.

Serves 4

{Blackberry Crush}

2 cups/480 ml fresh blackberries

1/4 cup/50 g raw or turbinado sugar

1/4 cup/60 ml pure maple syrup, plus more if needed

{Pancakes}

1 2/3 cups/190 g all-purpose/plain flour

2/3 cup/55 g old-fashioned rolled oats

2 tablespoon granulated sugar

1 1/4 teaspoon baking powder

1/4 heaping teaspoon baking soda/bicarbonate of soda

1/4 teaspoon fine sea salt or iodized salt

1 cup/240 ml Greek yogurt, plus more for garnish

1cup/240 ml whole milk

4 tablespoons unsalted butter, melted, plus for the pan
2 large eggs

1.     To make the Blackberry Crush: Combine the blackberries and sugar in a medium bowl and mash slightly with a fork.  Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes. Remove from the heat and stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.

2.     To make the pancakes: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.

3.     Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Don’t worry if the first one doesn’t come out perfect—just adjust your heat as needed and nibble on the practice pancake while you stack up a plate of beauties. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.

4.     To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh. 

P.S. If you happen to be writing your own cookbook, kids make the best recipe testers. They tell you straight out (with their tongues and icky faces, if not with their words) when they don't like something! Thanks guys for the great feedback. More pancakes for you soon.

* I borrowed the term Motherhood Mondays from one of my favorite writers and inspiring mothers, Joanna Goddard, whose Motherhood Mondays column on her blog is likely to touch and inspire any mama's reading here too.

birthday hoopla

{click to enlarge}

The first year in a child’s life is an incredible journey, not just for the baby, but for the whole family. As a mamma, I have felt this quite profoundly, but never more so than when I realized it was time to plan Greta’s first birthday. I resisted at first. The turning over of the first year of a baby’s life has so many implications. The baby is becoming a toddler, independent in so many ways. The new mamma is on her way to becoming a seasoned one. The baby weight should be gone. The sleepless nights, over. Life back to normal. Except none of it is. It is better and more chaotic and more simple, all at once.

 Somewhere around the time I fully embraced this forthcoming milestone and started planning for the big day, I realized that Greta growing up means good things for all of us. She gets more and more fun, and hilarious every day. And us too! We sleep less, but laugh more. I’m more balanced, more accepting of others, myself, and f life just as it is. More able to let go of what I can’t accomplish, and embrace what I can, like a magical, memorable day for celebrating this major milestone. 

Hers was a day of soothing squash and farro soup and roasted baby acorn squash with pomegranates. Of Pumpkin Cupcakes with Creamy Cheese Frosting. Of balloons and garlands drifting from our old apple tree. Of hot Whole Grain Bavarian Pretzels, local beer, hot cider. Of endless little girl giggles, and apples. Of soaking up every available second of joy that this baby showers on her tiny world.

 

Greta’s beyond wild about apples, likely for the independence they represent {she can eat them without any help!}, and her mamma’s wild about apple orchards, so we brought the orchards of the Hudson Valley to our house with a half dozen varieties of fresh apples, hot cider, cider donuts and touches of roma red and blushing pink lady pink everywhere. This party is as easy to reproduce as are the recipes below, perfect for any fall occasion, or the simple milestone of learning to live, fully present, in every moment of your little one’s life.

{Sources: invitations, Sponge Cake Press. Vases and drinking cups, Ball jars. On Etsy: Party hat,  Tradewind Tiaras; felt garlands, Benzie; vintage baby dress, Stop the Clock; cupcake liners, straws and straw-toppers, Hey YoYo; 

~

~

Pure Pumpkin Cupcakes with Creamy Cheese Frosting

These cupcakes are the perfect first sweet for little ones. Arguably wholesome and undeniably delicious, made with pure pumpkin and rich Neufchatel cheese frosting, these beat sugary sweet cupcakes in any season, but especially for fall.

cupcake

2 cups all-purpose flour or whole wheat white flour

1 cup light-brown sugar

1 cup raw organic sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

3/4 teaspoon ground roasted ginger

2 sticks unsalted organic butter, melted

4 large organic eggs, beaten

1 15-ounce can organic pumpkin puree

frosting

1 pound Neufchatel cheese, softened

1 stick unsalted organic butter, softened

1/3 to 1/2 cup confectioner’s sugar, or to taste

1 to 2 tablespoons honey or agave nectar

splash of pure vanilla extract

makes 1 1/2 dozen cupcakes, or about 3 1/2 dozen minis

1. Preheat the oven to 350 degrees F. Line three cupcake pans or four mini cupcake pans with cupcake liners and keep handy. Set out the Neufchatel cheese and butter for the frosting to come to room temperature. 

2. Whisk together the flour, sugars, baking soda, powder, salt and spices in a large bowl. In a separate bowl, whisk together the melted butter and eggs. Make a well in the center of the dry ingredients and stir in the wet ingredients with a rubber spatula, stirring until some dry bits remain. Add the pumpkin puree and stir to completely combine.

3. Use a cookie or ice cream scoop to fill each muffin liner about 2/3 of the way full. Bake in the center rack, rotating tins back to front and top to bottom {if using more than one rack} once until muffins spring back lightly when touched and are just baked through, about 25 minutes for large cupcakes and 18 for minis. Transfer to a rack to cool completely.

4. Meanwhile, make the frosting. Beat the Neufchatel cheese and butter together with an electric mixer or the whip attachment on an immersion blender until smooth and fluffy with no lumps. Add sugar and honey or agave to taste {start with a little ~ the rich cheese, butter and pumpkin are decadent and tasty with just subtle amounts of sugar!}, plus a splash of vanilla. Beat until fluffy. Frost the cooled cupcakes, using the back of a small spoon or off-set spatula to swirl the frosting into careless swoops.  Top with your favorite cake topper or candles and celebrate!

~

Whole Wheat Bavarian-Style Soft Pretzels

These are really quite simple {no proofing required}, and just the thing for a first birthday. Babes of almost any age will love to hold these in their hands, nibble, suck or teethe on the soft whole wheat hiding beneath the shining, golden crust. Add coarse sea salt for grown-ups, and sides of mustard for dipping.

Pretzels

1 1/2 cups warm water {about 100 degrees F}

2 1/4 teaspoons {one packet} active dry yeast

2 tablespoons light brown sugar

3 cups all-purpose or bread flour

1 1/4 to 1 1/2 cups whole wheat flour

2 teaspoons fine sea salt

1/2 stick {4 tablespoons} melted butter

1 tablespoon olive oil

1 egg, separated

2 tablespoons baking soda

coarse sea salt, for sprinkling

makes 6 giant pretzels or 12 small ones

1. Preheat the oven to 415 degrees F. Line two cookie sheets with parchment or silpats.  

2. Test the water temperature with a thermometer or your fingertips. It should feel like a warm Jacuzzi, between 100 and 110 degrees F. Sprinkle the yeast over the warm water and set aside to soften. The yeast should spread and begin to expand across the surface of the water. Add the sugar and stir together.

3.  Whisk together the bread or all purpose flour, and 1 1/4 cups of the whole wheat flour and salt in a large bowl. In a separate bowl, whisk together the melted butter, olive oil and egg yolk. Make a well in the center of the dry ingredients and stir in the wet ingredients with a rubber spatula or the dough hook of a stand mixer, stirring until just a few dry bits remain.

4. Remove the dough to a lightly floured surface {or continue with the dough hook} and knead the dough together, adding up to 1/4 cup more of the whole wheat flour as needed. Continue kneading until the dough is smooth and elastic, and in one uniform ball. Set aside to rest.

5. Mix together 2 cups warm water and the baking soda in a shallow pan. Divide the dough into 6 or 12 equal size portions. Keep the dough covered and working with one portion at a time, roll the dough between the heels of your hand and the floured bowl to make a long, skinny rope, about 1/4 inch in diameter. Holding both ends, cross the ends over each other, make one twist and then press the ends into the curved edge to create a pretzel shape. Dip each pretzel into the baking soda water then lay out evenly on the baking sheet.

6. Beat the egg white until frothy. Brush the tops of each pretzel with egg white and sprinkle with coarse salt or leave plain, for babes. Bake in the center racks of the oven, rotating the trays once, until the pretzels are evenly golden brown and slightly shiny, about 15 minutes. Let cool slightly before stacking and serving.

 

one fine day

ny, ny

This day was, dawn till dusk, pure joy. From this morning's birthday pancakes to the barking sea lions in the Central Park Zoo to the birthday suit parade that went on long past bedtime, it was as happy a first birthday as I could ever dream of for our little girl. I didn't think it was possible to be filled with more wonder than we were a year ago today, when at 7:02 pm, our baby girl arrived finally, quietly just after sunset, and was laid on my chest. But I am. I wonder more and more every day, at the parts of her that are me, the parts of her that are Andras, the parts that are complete and utter original Greta.

Greta's tiny feet {she's walking!} and enormous appetite {family trait} are hard to keep up with, one of the reasons I'm not here to write as often as I wish, but a year went too fast, so I'm spending these days cherishing her, and putting together a first birthday bash at least one of us will remember forever. I'll see you here again soon with stories and recipes when we recover.

In the meantime, wishing you the happiest of days, whatever it is you're celebrating.

Adventures in Eating: The Highchair Chronicles

{first meal: before}

Ever since the first day we fed Greta solid food, when she was just shy of 6 months, I've been taking pictures of her. I'll never forget the first meal I cooked for her -- organic spinach, triple washed; locally grown cage-free hen egg yolks, soft-cooked, with chives from the garden -- determined I was to feed her only perfect foods. It was a Tuesday at my parent's house. My mom twisted up one of her soft, faded dish towels and tied Greta into the painted wooden highchair that's been introducing kids and grand kids to solids since my Dad had his first fistful of food 60-some years ago.

As I fed her those first spoonfuls, with Grandma and Granddad eagerly watching over {Grandpa's LOVE to see babies eat and get nice and chubby}, I tried to imagine what messages that sweet little mouth was sending to her brain. "This, food, exists? This is WONDERFUL." She smacked her tiny lips and opened her mouth for more. My heart leapt. "My baby loves healthy foods! She loves her mamma's cooking. Yah, YAH!"

In that short meal, we experienced a huge range of emotion, from utter delight to tearful baby meltdown. "Waah, where's my mamma's milk? It's so much easier. So delicious. Hold me."

{first meal: after}

In the 4 or so months since, I've been snapping moments of Greta in her little throne {her highness, as my friend Tara calls her daughter Abby when she eats}. I'm not sure exactly what it is about it that makes me run for my camera or more often my iphone, mid-spoonful. Of course I love my baby girl, and I obviously love food. But even more, there's a sense of discovery that happens each time a babe discovers a new taste, a new texture -- a wonder that is so easy to miss in life.

With all the politics and politeness around what you should and shouldn't feed your babes, when to start and where it all comes from, writing about what you feed your baby in public space is a slippery slope. But here's the thing, it's such a fun, important thing to talk about. And despite all my training in food and family nutrition, I still learn the most from other mammas. So, I'm going to start posting those photos, and stories, recipes and tips and tricks, and hopefully some of yours, about what makes those moments we share around the highchair some of the funniest, happiest moments of our day.

Along the way, I'll share the rules {and I use that term loosely} I've learned and keep learning since that first meal and I'd LOVE to hear yours too! What was the first food you fed your babe, and when? And What's your number one rule of thumb at feeding time?

Here's mine:

Rule #1 ~ Make Mealtime Fun 

No matter what food we're introducing to Greta, or where we are when we eat it {her highchair, a picnic blanket, a park bench}, we love to make eating together fun. A happy time and happy place as a family. I’m not talking about food in packages with trinkets inside and characters on the box fun, or making silly noises to get your babe to eat things they think are yucky fun. I mean simple, stress-free fun, whether the meal ends up in their mouth or on the floor. Have fun growing, cooking and sharing the things you love with this wonderfully absorbent, curious little person. 

 
xo
Sarah