My mommy can cook your mommy UNDER THE TABLE BABY !

So yes,, Im sooooooooooooo SORRY I have been gone for Faaaaaaaaar too long. Summer has been quite busy for me. I have heard from several people that they looked to my website for new and creative ideas to feed their little ones and I Have to tell you I am SO TOUCHED that people have been inspired in the way they have. That "was" the purpose of my blog,, but I never new it was actually working. So THANKSto everyone who keeps logging on and checking things out. I hope to keep you "inspired"

Over the course of this summer I took on a new adventure that Im quite excited about... selling "Barefoot Books"... I will write a newpost devoted entirely to that,, but now folks,,, back to ou regularly scheduled programming and that is,,,
FOOD FOOD FOOD.... ! ! ! yummy, delicous, flesh free food ! !

YES,, I have continued to take "some" pics and recorded recipes over the past few months, which I will be sharing intermitently over the course of the next few blogs,, but for now.. Let me just share with you three recipes and pics that we enjoyed, and this past week.

FRENCH TOAST BREAD PUDDING ( recipe courtesy of Kiwis Magazine )

10 oz of Briocche or challa bread cut into slices about 1 inch thick

1 vanilla bean

2 cups of milk ( u could use unsweetened soy here as well,, or almond milk )

4 eggs

2 tsp cinnamon

1/2 tsp allspice

1/4 cup brown sugar

1 tsp turbinado sugar ( "RAW" sugar )

1.Preheat oven to 350 degrees

2.Greas an 8x8 glass baking dish

3. Cut slices of bred into 1 inch cubes and add to bakingdish ( this part is fun for the kids to do,, they can just tear it part with ther hands as opposed to using a knife. )

4. Cut vanilla bean lengthwise and sscrape out seeds. Reserve seeds. ( for those of us less foodies,, a 1/2 tsp of vanilla extract "can" be substituted )

5. Whisk together all remaining ingredients including vamnilla seed in a large bowl EXCEPT the turbinado sugar

6.Pour over bread slices and smash down with a spatula.

7.Sprinkle turbinado sugar on top.

BAKE in oven for about 40 minutes or until ops are puffed and golden brown

This recipe is SO YUMMY and can be varied in SO MANY ways,,, I decided to serve it with mixed frozen berries thawed and warmed a tad and some cottage cheese,,,, although sour cream r greek yogurt would work well to. This dish is quite sweet so this is the reason I complemented it with a dollop of something neutral like cheese or sour crem and also somethng a bit tart,, the berries . this recipe is also great for those "lil " gourmands in your family who want to help with breakfast in bed for dad or mom,,,, its not like pan frying french toast,, its much safer an the kidos usually LOVE the outcome.. atleast mine do :)

Calabacitas Casserole with Polenta ( recipe courtesy of Food Network.com and my AWESOME friend Jenn )

3 Tablesppons Extra Virgin Olive oil

2 cups of frozen corn kernels thawed

4 cloves of garlic smashed and diced

green chile pepper or 2 jalapeno peppers ,, de seeded and chopped

2 small zucchini

1 small medium yellow squash ( I used about 2 cups of diced Butternut squash instead to change up the textures,,, cause to me,, yellow squash and Zuchhini taste the same )

1 large yellow onion chopped

1 14 oz can of stewed tomatoes

2 tsp's dark chili powder ( I also added a couple dashes of Chipotle chili powder to give it a smoky flavor )

1 16 oz tube of prepared polenta ( i made my own home made polenta )

3 scallions chopped

2 tablesppons of hopped cilantro or parsley

2 cups 10 oz of monterey jack cheese shredded

Heat a large skillet over medium high heat. Add EVOO and saute corn, garlic and chiles

( if using butternut squash I sauted these first for about 5- 10 minutes since they have a heavier consistency and will need more cooking time than the rest of the veggies,, THEN I added the corn garlic and chiles and continues on with the recipe as is )

Sautee for 3minutes and then add zucchini , onions andseason with chili pwders and salt and pepper.

Add stewed tomatoes and heat through.

Place vegetable in square baking dish, top with slices of pokenta dn cheese and bake in a 500 degree oven for 5-10 minutes

Garnish with scallions and cilantro or parsley once cooked.

SIDE NOTE: I did the opposite,,, since Im tyring to go dairy free these days,,, I didnt do the "casserole type set up. I actually just sliced the polenta and put it on a plate,,, served the veggies right over it and nixed the whole oven potion,,,, and it was YUMMY !

Lily LOVED it !

Thanks to Jenn for kickin down this recipe,,, I tweaked it and made it my own , minus the cheese and it was SUPER YUMMY !

NOT YO Mammas Green Beans ( recipe courtest of none other than moi" )

One pound of FRESH green beans
3 cloves of garlic

1 TBSP of imitation bacon bits

dash of red pepper flakes

salt and TONF of fresh cracked pepper

EVOO

-Wash green beans and snap off ends

-boil, not steam green beans in water for about 5-8 minutes,,, til hey are tender but not mushy ands till have their bright green color.

-Once boiled blanch in cold water for a few minutes

-In a separate saute pan,, saute Garlic in about 1/4 cup olive oil til starting to brown

-add the bacon bits, red pepper flakes, and salt and pepper.

-Pour over green beans and toss and serve..

This recipe would also be good topped with sliveered almonds and or sunflower seeds to add to the nutritinal content and texture of it.

So,,,,, thats it for tonight... Im tired,,,, Hope you all enjoy these recipes and please feel free to comment on if you tried any. IM always eager to hear what people think....

As always,,, Keepin it flesh freee and OH SO HAPPY !