Besides shopping at the farmers’ market for the food we eat during the week, we also like to stop when we get there and get breakfast from the prepared food vendors. For years we have been partial to pupusas, but in recent days, we’ve been switching things up a bit.

One of our newest obsessions are the multi-grain muffins from Valerie Confections, a local bakery. They set up the most beautiful display of baked goods and it is impossible to resist stopping by to check everything out, let alone not buy something. Pastries, cookies, chocolates, hand pies and — the inspiration for today’s recipe — beautiful little muffins packed with millet and pieces of dried apricot. My kids and husband adore them.

I’ve tried to pry the ingredient list out of one of the owners on more than one occasion. He will only hint as to what is inside these baked marvels, and even the few ingredients he would share are more likely found in a professional bakery than in a home kitchen. So, I finally stopped grilling him and got to work on developing my own muffin that would work for the rest of us.

These sweet, delicious gems are truly a treat. They may not be exactly what we buy at the farmers’ market, but if you saw the crumbs left on my family’s plates after I served them the first batch I made, you’d swear I got pretty darn close!

Millet Apricot Muffins (Makes 12 Regular Muffins)

1/2 Cup Millet
1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Buttermilk
1 Large Egg
2/3 Cup Brown Sugar
1/4 Cup Unsalted Butter, room temperature
1 Tsp Vanilla Extract
2 Ripe Bananas, mashed
3/4 Cup Dried Apricots, chopped

1. Preheat oven to 350 F.
2. Place millet on a baking sheet and toast for 5-6 minutes. Remove and toss the millet to make sure it is toasted evenly and toast an additional 5-6 more minutes. Set aside and allow to cool.
3. Raise the oven temperature to 375 F.
4. In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
5. In a separate bowl or standing mixer, beat the butter and sugar until combined, about 1 minute. Add the egg and beat for another minute.
6. Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
7. Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
8. Grease muffin tins and fill cups 2/3 full with batter.
9. Bake for 20 minutes if using regular muffin tins (or until a toothpick comes out clean) or 14 minutes if using mini muffin tins (or until a toothpick comes out clean).
10. Cool muffins for 5 minutes in their tins, remove and continue to cool.
11. Serve.

I make one pot meals as often as possible so I know dinnertime will be easy. Especially when I’m not at my most focused (can you ever be focused when you’re seemingly always feeling exhausted and the kids are running around driving you crazy?), one pot meals ensure I don’t have to think about having to turn on the oven and 2-3 burners in order to get the dinner on the table AND clean a bunch of pots and pans afterwards. As the name suggests, “one pot” means a meal that is simple to prepare and even simpler to clean up.

You can easily serve this Indian Vegetable Rice as a vegetarian entree or as a side dish for chicken or fish (which will leave you some leftovers for your next day’s lunch). My kids are big fans of most rice recipes and they love the flavor of curry so this reasonably inexpensive meal goes over very well with my clan and hopefully will for yours too.

Indian Vegetable Rice (Serves 4)

1 Tbsp Olive Oil
1 Small Onion, diced
1 Small Garlic Clove, minced
1 Cup Brown Basmati Rice
1 Small Russet Potato, peeled and diced into 1/2 inch cubes
1 Medium Carrot, peeled and chopped
1 Tsp Kosher Salt
2 Tsp Curry Powder
2 Cups Water
1/2 Cup Frozen Peas

1. Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
2. Add the rice, potato, carrots, salt and curry powder and stir to combine.
3. Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
4. Fluff rice with a fork, add the peas and combine.
5. Serve.

Polenta is a on the menu a lot in our house because it’s fast to make, the kids love its texture and there are so many different variations on it I can make that range from savory to sweet. Although I usually like to pour the cooked polenta on to a cookie sheet and allow it to cool before the kids cut it into shapes, this soft polenta recipe is a dish they adore equally as much Breakfast Polenta or Polenta Cutouts.

Soft polenta has a consistency closer to that of Cream of Wheat or even oatmeal. Served under a piece of chicken, shrimp, fish, steak, or even on its own, this quick and creamy side dish is perfect for a busy night when you need something delicious on the table in less than 10 minutes.

Creamy Polenta (Serves 4)

4 Cups Water
1 Tsp Salt
1 Cup Quick-Cook Polenta
2 Tbsp Butter
½ Cup (4 oz) Cream Cheese
¼ Cup Parmesan Cheese, grated

1. Bring water and 1 tsp of salt to a boil. Slowly whisk in polenta, stirring continuously for about 2 minutes or until it starts to thicken. Reduce heat to a simmer.
2. Whisk in butter, cream cheese and parmesan until thickened and cook the polenta for an additional 3 minutes (or according to package directions).
3. Serve.

If I allowed them to, my kids could probably eat brown rice for three meals a day. It’s one of those foods the both of them have loved since they first started eating solids and, lucky for me, it’s as nutritious as it is tasty. But as easy as plain old steamed rice is to make, I wanted to try making something a little bit different that’s still simple to prepare.

I’ve used coconut milk before as an ingredient in my kids’ baby food purees like Sweet Potato Coconut Puree, but I never thought of adding it to rice until recently. The milk gives it a subtle coconut flavor and an almost creamy consistency that totally livens up the every day rice that we’re used to.

And if you find that you have some left over from dinner, you can try what I did with mine. Just add some vanilla rice milk and a touch of cinnamon and you’ve got a unique breakfast treat or a special spin on rice pudding for dessert! My guys ate it as both! When a recipe is as easy to make as this one is AND everyone is happy eating it no matter when I serve it, I realize that I better keep it stocked in the fridge at all times!

Coconut Rice (Serves 4)

1 14 oz Can Coconut Milk, unsweetened (low fat or regular)
1/4 Cup Water
1/4 Tsp Kosher Salt
1 Cup Brown Jasmine Rice

1. Place the coconut milk, water and salt in a medium size pot and bring to a boil.
2. Add the rice, stir until combine, bring back to a boil, cover and reduce to a simmer.
3. Cook for 30 minutes, turn heat off and let sit covered for 10 minutes.
4. Serve.

Like a lot of moms, I started feeding my kids brown rice cereal when they were 6 months old. I never even thought about making it homemade. The baby food companies perform some of their most impressive marketing when it comes to this tried and true first food, because while I bought it by the boxful, it never occurred to me just how easy it would be to make it on my own. I don’t know why I never thought of it before because all you need is a blender and brown rice. It truly is THE easiest thing you can make your baby.

Packed with iron, magnesium and other vitamins and minerals, brown rice cereal makes a perfect first food. No more nutritionally stripped white rice cereal or spending way too much money on pretty packaging and advertising. Make it on your own and you’ll have a simple food that your baby will love!

Brown Rice Cereal (4-6 servings)

1/2 Cup Short Grain Brown Rice (I like to use organic brown rice)

1. Place the brown rice in a spice grinder or blender for 45 seconds-1 minute or until finely ground.

* At this point you can store the rice powder in a sealed container in the refrigerator or in a cool dark place.

To make 1 serving for a 4-6 month old baby, bring 1/2 cup of water to a boil and sprinkle in 2 tbsp of the ground brown rice. Whisk continuously for 30 seconds and then occasionally for 4-5 minutes or until the mixture is thick and creamy to prevent any lumps from forming. Serve as is or with one of the additions below.

Additions:

Breast Milk
Formula
Molasses
Banana, mashed
Rice or Almond Milk
Apple Sauce
Baby Food Puree

Is your baby getting ready to start solid food? Want to save money and offer your little one homemade brown rice cereal that tastes better and costs a lot less than anything you could buy in a box? Packed with fiber and
tons of nutrients, this homemade brown rice cereal will be a treat for your baby’s developing taste buds!

For even the most dedicated mothers who always want to cook for their kids, consistently finding time to do so is extremely hard. One of the most frequent questions I get from moms both here on the weelicious site and on our Facebook page is, “What can I make for my kids on a Sunday that’s going to last us for a few days?” Since I know first hand the guilt a mom feels serving my little ones the exact same leftovers several days in a row, I started coming up with 3 in 1 in recipes: dishes you can make once but serve three different ways (and are just as delicious on day 3 as they are on days 2 and 1).

When it comes to Chicken Fajitas, the most common way to eat them is placed in a warm tortilla and topped with a variety of accompaniments. But what do you do if you have leftovers or even if you decide to make a double batch of it like me? In our house we use the original recipe the first night and on the second day turn it into Chicken Fajita RIce Bowls. As delicious as fajitas taste wrapped in a tortilla, when the spiced chicken and vegetables are chopped fine, mixed with cheese and beans and placed on top of warm rice, you may be inspired to serve them this way all the time!

Tune in tomorrow for the THIRD variation on this dish.

Chicken Fajita Rice Bowl (Serves 4)

2 Cups Chicken Fajitas, (chicken & veggies) chopped into bite size pieces
1 Cup Pinto or Black Beans, cooked
1 Cup Mexican Cheese Blend, shredded
2 Cups Brown Rice, cooked

1. Place the first 3 ingredients in a bowl and stir to combine.
2. Place 1/2 cup of rice in each bowl and top with 1/2 cup of the fajita mixture.
3. Serve.

I’m not sure if I would be as passionate of a daily cook if I lived in New York City. Don’t get me wrong, the farmer’s markets there are incredible and some of the groceries make me feel like I’m in Charlie and the Chocolate Factory whenever I visit, but between the size of most NY apartment kitchens and the unbelievably delicious take out food you can pick up or order in to have on your table in minutes, it’s tough to want to spend time cooking, especially if you’re a busy mom.

Over the holiday, we went to stay with my in-laws, who live in New York City. Although I did cook a few meals there, ordering in was like a serious mommy vacation for me. We ordered in all kinds of yummy food: Japanese, Chinese, Italian, and chopped salads and from the most incredible caterer that seemingly carried everthing under the sun. One night, my MIL ordered some barley with mushrooms and onions and offered my daughter a taste. Chloe is an incredible eater, but I didn’t think she’d find this dish appealing at all. Enjoy it? She ate the ENTIRE pint. I was so blown away that I ordered some more for the plane ride home and she blew through all of it before we were halfway across the country. Never one to mess around when I find a food that my whole family likes, I picked up the phone and called the caterer for his recipe. I’m not sure if I replicated his dish exactly, but the other night I made this for five kids we had over and they made some serious “all gone”. Lucky for you this recipe is easy enough to make that you don’t need to order out to have it show up in your kitchen!

Mushroom Barley (Serves 4)

2 Tbsp Olive Oil
1 Small Onion, diced
1/4 Tsp Sugar
1 Cup Mushrooms, chopped
1 Garlic Clove, chopped
1 Tsp Salt, divided
1 Cup Pearl Barley, rinsed
3 Cups Low Sodium Chicken Stock

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook for 5 minutes, stirring occasionally.
3. Add the sugar and cook for another 5 minutes or until onions start to caramelize.
4. Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.
5. Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.*
6. Add the onions and mushrooms to the pot to combine and cook until heated through.
7. Serve.

*Cooking in the same pot allows all of the flavors to combine.

Kids get very accustomed to the foods we normally serve them for breakfast every morning. So whenever I break out of my usual routine and try something new, I always pause wondering if my guys will like it or send me back for what they’re used to. Occasionally, I play around with recipes just to see how my little ones will react and that’s where the idea for this sweet polenta recipe came from. Normally, I make polenta savory with Parmesan cheese for lunch or dinner, but I wanted to see how a sweet version for breakfast would go over. Polenta is such an unusual change of pace for breakfast in my house that even I was shocked at my kids’ reaction — they were delighted. Even my 22 month old, Chloe, kept asking for more.

See what your gang thinks. It’s a simple and inexpensive recipe that you can prepare ahead of time and keep in the fridge so all you have to do in the morning is give them a quick sauté and serve with your favorite topping. It’s an easy and inexpensive breakfast that may be new, but I’m guessing your family will love it!

Breakfast Polenta (Serves 6-8)

7 Cups Water
1 13 oz Box Instant Polenta
1 Tsp Salt
1/4 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg
3 Tbsp Butter, plus more for sautéing

Accompaniments: maple syrup, honey, raspberr-wee sauce

1. Line a sheet tray with foil and coat with cooking spray.
2. Bring 7 cups of water and salt to a boil.
3. Add polenta in a slow stream while whisking continuously to avoid lumps.
4. Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency).
5. Turn the heat off and add brown sugar, spices and butter and stir to combine.
6. Pour onto a sheet tray and spread polenta out with the back of a spoon to cover the tray evenly and cool.
7. Refrigerate the polenta for 30 minutes or covered for up to 2 days.
8. Remove the sheet tray from the refrigerator and use cookie cutters to stamp out fun shapes (this is the time to get your kids involved and let them be creative).**
9. Heat 1 tbsp of butter in a sauté pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden.
10. Serve (you can also serve these cold).

* Once sauteed, the polenta can stay refrigerated for up to a week.
**Shapes can be frozen for up to 3 months.

Do you ever crave the recipes from your childhood? There has to be at least one dish you wish you could make as well as your mom did (and at least a bit more healthy). My mother made a great chicken and rice casserole, but I can still see the Cream of Mushroom soup plopping out of the can in the form of a gelatinous white cylinder. Although, it was yummy, I try as much as possible to avoid cooking with anything that comes out of a can. This is my version of Chicken and Wild Rice Casserole that’s just as delicious as the one I ate as a kid, only more nutritious and a lot more fresh!

Chicken & Wild Rice Casserole (Serves 4)

1 Tbsp plus 1 Tsp Olive Oil
1 Small Onion, diced
1 Cup Mushrooms, sliced
1 Tsp Salt
1/2 Tsp Garlic Powder
1 Lb Chicken Breasts (about 2), boneless, skinless, cut into 1/2 inch pieces
1/2 Cup Sour Cream
1 Cup Cheddar Cheese, shredded (plus additional for sprinkling on top)
3 Cups Cooked Wild Rice (I cooked 1 cup uncooked wild rice in 4 cups water for 50 minutes)

1. Preheat oven to 350 F.
2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
4. Remove the mushroom mixture and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
7. Bake for 20 minutes.
8. Serve.