Chicken and Butternut Squash Quinoa Stew

This is a nice fall-esque meal.  We left out the chicken and added 3 cans of great northern beans (rinse and drain) instead.   I bought butternut squash already cubed but I think next time I make it I will just roast a butternut squash in the oven and just scoop it in.  It would be less stewish but I think it would be better- and WAY easier on the hands and wrists than cutting up uncooked butternut squash!  If you have tomatoes I would just use 2.5 cups of chopped tomatoes instead of the canned ones.

http://www.melskitchencafe.com/2012/10/chicken-and-butternut-squash-quinoa-stew.html

Ratatouille

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 2 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium Yukon Gold potato or sweet potatoes, sliced 1/4-inch thick
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly grated Parmesan

Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
   
   
   I  put this over quinoa and drizzed olive oil and black pepper over.  Yummy.  Can add chicken too, of course :)

Coconut Quinoa Pancakes

Coconut Quinoa Pancakes
(can be shared with kids 8+ mos)*
makes about 12 pancakes

1 cup all-purpose flour or gluten-free flour blend
1 cup quinoa flour or quinoa flakes (see note above)
1/2 cup shredded coconut (I prefer unsweetened)
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups milk or almond milk 
2 tablespoons canola oil, plus more for cooking
1 teaspoon vanilla extract
2 eggs

1. Combine flour, quinoa flour, coconut, brown sugar, baking powder and cinnamon in a medium bowl. Whisk to work out all of the clumps.

2. In a separate bowl, whisk together the milk, oil, vanilla and eggs until well combined.

3. Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the coconut (and quinoa flakes, if using), but should not have lumps.

4. Heat a well oiled pan or griddle over medium heat. Add batter in 1/4 cup scoops and cook until bubbles just begin to form around the edges. (Unlike most pancake batters, this will not bubble vigorously—you’re looking for just a couple of bubbles.) Flip and cook for another two minutes, until golden brown and cooked through. Serve immediately, with a drizzle of honey or warmed maple syrup.

*Note: These make a great early finger food! If your child is not yet managing soft finger foods by 8-months-old, hold off on serving these. Otherwise, cut into age appropriate bites and serve. Skip the honey for children under 12-months-old (it’s not safe for children under one) and consider skipping the syrup, too. These have a tiny bit of sweetness on their own that should be enough for early eaters.