Food for new Mommas

Friends of ours just had a baby yesterday, she was a little over due so I was totally ready with my "new baby" food prep. I remember at my Great Grandma's funeral a woman talked about how my Great Grandma always brought food over to her house every time she had a baby. Well, today I channeled her while making some treats for the two new Mommas!

A pile of burritos!

Soup is always a good way to go, especially since it's winter (despite the temperature!). My go to is a simple Carrot Ginger Soup. For a quick lunch or supper I whipped up some burritos for the freezer. And of course a sweet treat, one of my faves...lemon poppy seed cookies! Over the next couple of days I'll be posting these recipes for you to cook for yourself and be comforted or share with your friends and family!

Freezer Friendly Burritos
These are so easy to make and they can be customized to fit your tastes.

1 pkg flour tortillas, I usually use whole wheat but you can use any kind (spinach, tomato, white)
1 jar of your favorite salsa, from the store or home made
1 1/2 cups uncooked rice, cooked (I usually throw in a can of diced tomatoes and cook the rice in a stock)
1 1/2 cups refried beans, canned or homemade
A protein, this could be anything (beef, pork, chicken, black beans...), about a pound
Grated cheese

1. Cook your protein, I usually throw in some onions and garlic as well as some chili powder and ground cumin. I also will add veggies, like chopped peppers or corn.
2. Layer your fillings onto your burrito, wrap them up with tin foil, and put them in the freezer.
3. When you are ready to eat one there are two options...
          1. In the oven: Leave the foil on and put them in at 375F for 35-45 min, flipping over halfway        through.
          2. In the microwave: Remove the foil and place the burrito on a plate. Cover with a damp paper towel. Microwave on high for 3 minutes.

Sibling Dinner

The other night my brothers (affectionately known as "bruvs", love + brothers = bruv) and I had dinner together, just the 3 of us. It's rare that this happens, and despite the fact that Si hadn't slept in 24 hours, it was just perfect. We had one of my favorite kinds of meals...which is any meal that has most of the food groups. I LOVE complete meals. And most often it is the way I cook, maybe it is engrained in me from culinary school, the fact that a plate should have a protein, vegetable, and starch. Whatever the reason it fulfils me!

We ate oven roasted ribs (from Zinn farms, to die for), smashed potatoes, caesar salad and baked beans. So satisfying.
As I mentioned the ribs were from Zinn farms, if you haven't hopped on that band wagon I'd do so now...not to be pushy but this pork is delish. I rubbed them in dijon on a spice mixture and then roasted them for 3 hours. Fall of the bone yummy. Whether you are using Zinn farms ribs or ribs from the grocery store, please make this recipe at your earliest convenience and be satisfied too!

Oven Roasted Spare Ribs

adapted from The Pioneer Woman

Serves 6 to 8 (depending on the size of your ribs)

6 tablespoons brown sugar

6 tablespoons paprika

3 tablespoons garlic powder

2 teaspoons ground black pepper

1 1/2 tablespoons salt

1/2 cup dijon mustard

3 slabs pork spareribs (or 4 slabs baby back ribs)

your favorite bbq sauce, optional

Preheat the oven to 25oF. Line a baking sheet with foil.

Mix together the sugar and spices.

Brush both sides of each slab of ribs with the mustard. Rub in the spice mixture.

Lay the ribs on the foil lined sheet. Roast for 2-3 hours for spare ribs, and 1 1/2 to 2 hours for baby back ribs. Let sit for 5 to 10 minutes before enjoying!

We ate these ribs without bbq sauce, but if you prefer your ribs saucy then once they are cooked brush one side with bbq sauce and broil till bubbly, flip and repeat.

Pickerel Burgers

We seem to have a steady supply of MB pickerel stored in the freezer and this recipe is possibly one of my favorite ways to eat. I recently thawed all the pickerel and made 1 1/2 dozen burgers and popped them back in the freezer for a quick dinner some night. I have eaten these burgers with and without a bun and I actually prefer it without. If you must you could eat them with ketchup but I think that they taste perfect with a slather of mayo. Condiments are up to you!

Serves 6

1 1/2 lbs pickerel fillets

1/3 cup flour

2 eggs, beaten

2 green onions, chopped

1 tablespoon capers, chopped

1 tablespoon lemon juice

salt and pepper

1/4 cup cornmeal

3 tablespoons olive oil

Preheat oven to 350F. Place pickerel on sheet pan and sprinkle with salt and pepper. Bake 15 minutes. Let cool.

Flake fish into a bowl and mix in flour, egg, green onions, capers, and lemon juice. Form into 6 patties. Refrigerate for 10 to 15 minutes to firm up.

Place cornmeal in a shallow bowl and coat both sides of the burgers in it. Place a large frying pan and oil over medium heat. When it's hot add in the burgers. Cook till golden brown on both sides. Serve