Help, my baby ate my broccoli

And my cauliflower.  Oh, and my broccoli romanesco?  Yep, that’s gone, too.

I realized recently that while I’ve posted somewhat regularly on Elimination Communication (a method/practice that I seriously question, especially given some recent reading, but more on that in a later post), I’ve been a bit remiss in writing about something that has been much more rewarding, more straightforward, and less fraught with questions and stress: Baby Led Weaning.

Gabriel started slowly with self-feeding, which is normal and natural.  I definitely had questions in the beginning, but other than referring to the Baby Led Weaning book, I just kind-of went with it, offering a variety of solid foods, practicing patience with his developing appetite and pincer grip, and resting easy knowing that he was still meeting most of his nutritional needs with breastfeeding.

And then somewhere in the last year (maybe the nine or ten month mark?), he just really took off, and he’s never looked back.  He eats proficiently with fingers and a fork, and we’re working on the spoon.  Overall, he’s become a fairly neat eater, though of course some meals lend themselves to being messy at this age.

My biggest ongoing challenge is how to vary the grains in his diet.  Pasta and bread are easy go-to foods, but I’d prefer he eat something other than wheat, wheat, wheat (and I’d prefer to avoid buying expensive wheat-free pasta and bread).  Millet, quinoa, rice, and other small grains don’t make particularly great finger food, nor can they easily be speared with a fork.  When those grains are on the menu, we often spoon-feed him the grain portion of the meal.

While his interest in a particular food can vary meal to meal (sometimes he’ll shun something one  night, only to gobble up the leftovers at lunch two days later), overall, he eats what we eat for meals: lots of veggies, various beans and grains, nuts and nut butters, eggs in various forms, fruit, tofu, tempeh, some cheese . . . .

Given our passion for delicious, high quality food, we couldn’t be happier.  Well, except for those times when all three of us are eyeing the last two pieces of roasted cauliflower.  Then we would be happier if there were more cauliflower in the oven.

Holiday eats

Feels like just yesterday we were looking at ideas for Thanksgiving meals, right?  Despite the many lovely recipes in the NYTimes Vegetarian Thanksgiving compilations, my search for something featuring tempeh ultimately led me to the orange-maple tempeh at 101 Cookbooks.

The tempeh went perfectly with the wonderful array of traditional sides that my mom prepared, including mashed potatoes, dressing (AKA stuffing), mixed green salad, and whipped sweet potatoes (from my dad’s garden — candy sweet with no sugar added).  I doubled the recipe to insure we had enough for leftovers, which were delicious topped with the vegetarian gravy I made.

Still, our perusal of other holiday recipe ideas left us with a nice list of things to make later, including this Buckwheat Harvest Tart.  It looked labor- and time-intensive, so we kept postponing it, but I took advantage of my baby-free Monday last week and spent most of the afternoon in the kitchen, working with this guy. IMG_1019

Perhaps Matthew will share the real name in the comments, but I call it “the big warty squash.”  Less-than-attractive nickname aside, this is a delicious variety of winter squash, with lots of rich, flavorful flesh (and the seeds roast well, too).  I cubed some for the tart (along with some Silver Bell, another of our favorite squash varieties from this year), but I was left with quite a lot for roasting.  I followed my usual, fast and easy, slice and rub with coconut oil approach.

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Roasted squash perfection — yum!  But not to be outdone, here’s the star of the show, pre-cheese sprinkling step and before oven time.

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The various flavors came together so well here, showing the value of a good recipe.  Labor-intensive, but worth it!

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We’re brainstorming ways to use the flavors of the filling in dishes other than tarts.  For starters, you could certainly omit the eggs and serve the cooked veggies over pasta or another grain.

After making this on Monday, I settled down to simpler meals for the rest of the week, and Matthew focused his attention on baking cookies, old favorites and a new-to-us variety.  More on those later . . . .

Of mice and sweet potato wraps

Before we get to the food part, a little update: we did not just have a single mouse, we had mice, and the first mouse we caught was, in fact, not That, as evidenced by its lack of a kinky tail.

Within twenty-four hours, we caught a total of three mice, using my baiting method with the basic wooden spring traps.  When I told my mom, she asked if we were emptying and reusing the traps, and I was a bit taken aback, because the idea of not reusing them hadn’t occurred to me, but I guess some people treat them as a single-use item.

Oh, and she actually asked if Matthew was emptying the traps, and I might have been offended, but Matthew had, in fact, graciously taken on that grisly duty with no discussion, and I certainly wasn’t fighting him for it, making it hard to object to my mom’s assumption.

Anyway, we’ve had two baited traps out with no catches for six days now, and I have not seen or heard any signs of mice in that time, so it still seems we may have caught them early.

On to a delicious weekend lunch that came together quickly, thanks to leftover roasted  garlicky sweet potatoes and frozen [homemade] tortillas* — sweet potato wraps.

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The leftover sweet potatoes already had miso sauce on them, so I continued that theme to make a sauce for the wraps, whisking almond butter, miso, and water to create a nice, thick sauce.

Ingredients
Almond butter-miso sauce
Roasted sweet potatoes
Lettuce
Diced tomatoes or mild salsa
Cilantro
Tortillas

Directions
Spread sauce on a tortilla, then top with lettuce, warm sweet potatoes, tomatoes/salsa, and fresh cilantro.  Enjoy!

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Sometimes the meals where you just “coast,” enjoying the fruits of earlier kitchen labors, are the best.  I just wished we’d had enough roasted sweet potatoes for seconds!

*I’m still working on perfecting my 100% whole wheat tortilla recipe.  I used whole wheat pastry flour, which gave a nice, light result, but I think they suffered from the lower gluten content of said flour.  I plan to stick with the pastry flour and add some gluten for the next round.

Farinata, farinata

Dormez-vous? Dormez-vous?

For some reason, farinata makes me start singing that song in my head.  I’m sure it’s not an indication that I’m crazy or anything, just a little different perhaps (spatula fetish, anyone?).

Anyway, we’re talking about farinata, a flatbread from the Liguria region of Italy, not the French song Frère Jacques.

We first encountered farinata in Cinque Terre.  Upon our return, I discovered a big bag of chickpea flour at an international grocer, and I’ve been experimenting with my own version ever since.

I combined aspects of these two recipes to create my current incarnation of farinata.

Farinata

Recipe  by Melissa

Ingredients
1 c. chickpea flour
1 3/4 c. water
1/2 t. salt
2 T olive oil, plus more for pan
chopped onion (opt.)
fresh rosemary
freshly ground pepper
2-4 T. white flour
Shredded cheese for the top* (a soft cheese that melts well works best — we like creamy Havarti)

Directions
Combine chickpea flour, water, salt and olive oil.  Whisk until smooth, and set aside for at least 2 hours, or up to 12 (I usually make this in the morning to cook at dinner time).

Preheat oven to 450 degrees.  Saute the chopped onion in a large cast iron pan with generous olive oil (ours is about 10-12 inches across, which works well for this size recipe).  Add the rosemary and pepper to the batter and whisk to combine.

The batter will be fairly runny, like pancake batter.  I’ve found that adding a couple tablespoons of white flour at this point helps the overall consistency.

Once the oven is hot, and the onions are sauteed, pour the farinata batter over the onions and put the pan in the oven.  Bake for 20-25 minutes, then add the shredded cheese and return to the oven for a few minutes to melt the cheese.  Enjoy right out of the oven.

*For a dairy-free version, top with red sauce and/or sauteed vegetables.  Of course, these additional toppings are also good with the cheesy version.

Mouse in the house

‘Twas some days before Christmas
And all through the flat
A small creature was moving
And it was named That . . .

Monday morning, as I grabbed something or other from our pantry, I encountered what looked suspiciously like mouse droppings.  My first response was denial, but, although I’m no mouse-poop expert, I admitted with a sinking heart that we probably had an uninvited visitor.  As additional evidence, I’d thought maybe I’d heard some sounds under/behind the oven over the weekend.

Still, Monday was a full day, and I didn’t think much more of it until that night.  We put Gabriel into bed and settled on the couch to read and relax for a bit, when a distinct squeaking noise came from the kitchen.  My biggest initial fear was that I would encounter it unexpectedly and scream while Gabriel was sleeping.  With plans to get some traps the next day, I managed to sleep that night, with earplugs to cover any little scratching or squeaking.

On Tuesday morning, we found a few more droppings.  And then, that afternoon, as I was sitting on the couch, nursing Gabriel after his nap, I looked over and saw the mouse, coming out from under the piano, scurrying around the dining room, focusing on the area underneath Gabriel’s chair.

I did not scream.  In fact, I remained quite calm so as not to disturb Gabriel, though I shifted my feet off the floor.  It continued to move about, a bit skittish if I made any sound, but it was still doing its thing when Gabriel finished nursing, so I quietly turned him toward the dining room and pointed.

After a few seconds, he noticed our visitor, and excitedly proclaimed, “That!” and so our mouse had a name.

That was really rather cute and kind-of fun to watch (from the safety of the couch).  Still, I didn’t want That in the house, so I looked around for ways to do That in, thinking it would be easier to just be done with it and not bother with traps and uncertainty.  By the time I manged to get the broom and the camera (debating between shooting it and whacking it), That decided to hide for several hours.

Matthew arrived home with two spring traps, and after Gabriel went to bed, we baited one with cheese and the other with almond butter.  We put the cheese trap in the kitchen and the nut butter trap in the dining room.

Twenty minutes later, I went into the kitchen to grab something and saw That dash across the counter between the stove and the fridge.  I called Matthew and suggested we move the trap from the floor to the counter, since it seemed to be a path That frequented.  Matthew picked up the unsprung trap and did a double take.  No cheese.  Yep, it took That less then thirty minutes to discover and rob our trap.

I remembered noticing earlier that it looked like That’s tail had a bit of a kink, perhaps indicating an earlier run-in with a mouse trap.  That was no novice.  Thinking that sticky nut butter might be a better option, we rebated the kitchen trap with nut butter, and pushed a piece of cheese into the nut butter on the dining room trap.

Awhile later, Matthew saw That running across the dining room floor.  He investigated, and we were down another piece of cheese.  That: 2, Us: 0.

I wasn’t too worried about That damaging our food.  Our general storage practices are relatively pest-proof: beans and grains sealed in glass jars with metal lids; nuts, flour, bread, and other baked goods in the freezer.  However, Matthew discovered that That had made a mess behind the fridge, shredding some paper and such.  (He also found out from our downstairs neighbors that they had no less than four mice last winter.)

After a bit of moving things around to try to flush it out from under the piano, we finally decided to call it a night.  In a last-ditch attempt, I took a small bit of almond butter and rolled it in a container of seeds (leftover from those crackers that have mixed seeds on top), and we rebaited the dining room trap with my creation.  My theory was that mice like to eat little seeds and things, and the tiny seeds would be much harder to remove than a chunk of cheese, increasing the chances that That would spring the trap.

The mess, threat of damage to non-food goods, and chance of That discovering our produce stores in the basement, along with the whole mice carrying diseases thing, combined to seal That’s eviction notice.  Still, I didn’t hold much hope for the spring traps that he seemed to thumb his nose at.  We went to bed, debating other types of traps to try.

We woke this morning, and Matthew went to pick up the traps before Gabriel discovered the one on the floor.  Given my very low expectations, Matthew’s, “Um, we caught something,” definitely took me by surprise.  Against all odds, my seed-coated nut butter blob did the trick.

R.I.P.
That the Mouse

I did a ton of cleaning this morning, pulling out both the stove and the fridge, vacuuming poop, and wiping down counter tops.  There’s a chance that That was acting alone, but I’ll be watching for signs for a few days.  Given the history of mice in the this building, I’m afraid we may yet see some of That’s relatives.  At least I know how to bait the trap . . . .