Spinach, Tomato and Brown Rice Bake

Some of you out there know that in my other life, I work as a postpartum doula (as well as other in childbirth & baby related roles), which means I help take care of women and their babies during the “Babymoon” period, a.k.a. the fourth trimester, a.k.a. the first three months of a newborn’s life. Along with breastfeeding support, giving tips on infant care, and light housecleaning, one of the most popular functions of a postpartum doula is, happily for me, meal preparation! I love this part of my job almost as much as holding sweet little bundles in order to give mama a break.

Many relatives and friends like to bring over casserole-style dishes, which are highly practical as they can be frozen, stored efficiently, and are easily reheated – they can, however, be a bit on the heavy side. I have a few favorite recipes for new families, with an emphasis on nutrition and digestibility, but I recently tinkered around and figured out what might be the ultimate meal for a new mama. A midwife in Jennifer Block’s book  “Pushed” described the postpartum meal that she always prepares for her clients as being nourishing, quickly absorbed, high in iron and in fiber; it’s typically based in greens and brown rice, then sweet potatoes, or any other favored vegetable. My version includes spinach (though you could use fresh kale or chard), brown rice and tomatoes. You could omit the tofu and use more cheese; I would just caution you to keep it minimal, as constipating foods can be especially difficult in the early postpartum days. (Did I just go there on a food blog? Yes I did. Co-blogger, please forgive me.)

For the sweet potato component, I simply toss some sweet potato slices in olive oil, garlic powder, smoked paprika and a touch of salt, then bake them on a cookie sheet at the same time the spinach-tomato casserole goes in. Finally, I’m sharing a recipe that was NOT mine originally (though I tweaked it), some lactation cookies. These treats include several galactagogues; ingredients known to help enhance milk production.

Bring these three items over to any new mama – satisfaction guaranteed.

SPINACH, TOMATO, TOFU & BROWN RICE BAKE

2 cups brown rice (I prefer short grain)
1/2 teaspoon salt
1 10 ounce box frozen chopped spinach
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
14 ounces firm tofu, frozen, then defrosted and squeezed thoroughly dry
28 ounce can crushed tomatoes
1 tablespoon dried basil, or about 1/4 cup fresh, if you have it on hand
1 teaspoon dried oregano
1/2 cup Parmesan cheese or, for a vegan option, 1/4 cup nutritional yeast

SWEET POTATO ROUNDS

2-3 sweet potatoes, sliced about 1/4 inch thick
2 tablespoons olive oil
1 tablespoon garlic powder
2 teaspoons smoked paprika
1 teaspoon salt

Step one is easily done while you prepare the rest. Combine rice with 4 cups water and a dash of salt in a large pot and bring to a boil, then reduce to a low simmer, cover, and cook for 45-50 minutes. Remove from heat when done (try not to peek until at least 45 minutes have elapsed), fluff with a fork and set aside.

Preheat the oven to 375 and add the prepared sweet potato slices, if making, as soon as it comes to temperature. Set the timer for 20 minutes and start checking them then; you’ll want them to get to golden brown on the bottom before you flip them (just once). We’re going for overlap with the casserole, or they may be finished at the same time. Either way works.

As the rice cooks, do the rest of your prep, including defrosting the spinach if it hasn’t been done yet, then removing the excess moisture by wringing it in a dishtowel or pressing it through a fine-mesh sieve.  Ready? Okay, now we heat the olive oil over medium-high in a large saute pan, then add the onion. Saute for 3-4 minutes, until starting to soften, then add red pepper and cook another 4-5 minutes, then in goes the garlic for another minute or so. Add the defrosted, squeezed tofu – you’ll want to crumble it right into the pan; the consistency will be a bit like ground meat. Saute it with the vegetables and oil for a few minutes. Add the crushed tomato, bring to a simmer and then let it cook for 5-10 minutes over low, stirring occasionally, until liquid has reduced a bit. Add spices, spinach, and about half the cheese, stir well.

Now spread the rice out in the bottom of a 9×12 glass or ceramic baking pan (sprayed with a touch of nonstick, just to be safe), then layer the spinach, tomato, tofu mixture over it. Sprinkle remaining Parmesan on top and bake for about 2o minutes (using which ever rack isn’t occupied by the sweet potatoes, which at this point might need to be flipped to brown on the other side, then rotated to the other rack anyway).

When both are finished,  get going on the cookies, if you haven’t started already/eaten your way through the dough.

Lactation Cookies

LACTATION COOKIES

1 cup butter (or palm shortening)
1 cup sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons flaxseed meal
2 eggs or Ener-G egg replacer
1 teaspoon vanilla extract
2 cups all-purpose flour OR flour of your choice
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground fenugreek
3 cups thick cut oats
1 cup chocolate chips
2 tablespoons brewer’s yeast

These are easy to healthify if you want to make them vegan and/or avoid white flour or refined sugar: just substitute a gluten-free or a whole grain flour, and use brown rice, pure maple syrup, or a substitute of your choice in place of the sugars. As denoted, palm shortening can replace the butter and Ener-G egg replacer for the eggs.

[This will be my first "cross-posting" - I'm sharing this post on Dou-la-la as well! It's also part of Pennywise Platter Thursdays over at Nourishing Gourmet.]

– posted by Anne

Whatever your personal feelings might be re: Rachael Ray, particularly some of the nicknames and abbreviations she comes up with, honestly, I think this fits into the RayRay-invented category known as “stoup”, somewhere between a stew and a soup. Thinner than the former, thicker than the latter. What’s better than that for the beginning of October? This happens to be packed with nutrients, to boot. Make a double patch and throw some in the freezer (if you can stand to not gobble it all up the next day, as we did)!

SWEET POTATO, SPINACH, AND LENTIL STOUP

1 tablespoon olive oil
1 large onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon salt (or more to taste)
2 teaspoons basil
1 teaspoon oregano
2 cups red lentils
6 cups vegetable broth
4  cups water
about 2 pounds sweet potatoes, scrubbed and diced (you can peel them if you want, but I didn’t)
2 large carrots, sliced
2 cups baby spinach leaves
freshly ground black pepper to taste

Sauté onions in oil over medium heat until beginning to soften. Add garlic and saute briefly. Add all other ingredients except carrots, potatoes, and spinach. Bring to a boil and simmer for 45 minutes, then add potatoes and carrots and reduce to a simmer for another 15 minutes. Add spinach and simmer again for an additional 15. Finish with fresh pepper to taste, and additional salt as desired.

– posted by Anne

For our usual big Sunday dinner, we asked folks to bring a sweet potato dish – such a yummy and healthy meal! Hence the “Sweet Potato Sunday” theme.

I decided to try to upgrade my usual pumpkin cheesecake dessert by trying sweet potatoes in place of the pumpkin.  Yams have the same inviting color as pumpkin, but are so much more flavorful and sweeter. So, to cut the sweetness just a little, I added some sour cream to the recipe. It turns out that sweet potatoes are perfect for cheesecake – the same color and texture as pumpkin, but with more flavor. The cheesecake was fluffy, light and creamy to boot. I highly recommend this recipe!

Remember to bring ALL the ingredients to room temperature before mixing – this eliminates lumps and adds to the fluffy texture.

SWEET POTATO CHEESECAKE

3/4 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
4 tablespoons butter, melted

Mix all crumbs and butter together and then press into the bottom of a 9 inch spring form pan. Chill in the refrigerator while mixing the cheesecake filling together.

16 ounces cream cheese, softened
2 cups cooked mashed sweet potatoes
1/2 cup dark brown sugar
2 teaspoons vanilla, divided
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 large eggs
1 1/2 cups sour cream, divided
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Mix with mixer the following, adding each ingredient slowly while mixer is on medium speed: cream cheese, sweet potatoes, brown sugar, 1 teaspoon of vanilla, cinnamon, salt, nutmeg, eggs one at a time and 1/2 cup of sour cream. Pour mixture into spring form pan. Wrap pan bottom and sides with aluminum foil. Place spring form pan in a large roasting pan and fill pan with hot water, half way up sides of spring form pan.

Bake for 30 minutes. Lower oven temperature and bake another 20 to 30 minutes, until cheesecake is mostly set in center but is still a little jiggly.

Mix together the remaining 1 cup sour cream, 1 teaspoon vanilla and all the powdered sugar. Pour on top of cheesecake. Return to oven and bake another 8 to 10 minutes, until topping is set.

– posted by Donna

It’s true, I can’t get enough. I could eat sweet potatoes every day, easily. (As could my almost-one year old daughter!) Here’s another, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.

SOUTHWEST SWEET POTATO SALAD

1/4 cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
1/2 teaspoon smoked paprika
dash chili powder
1 teaspoon salt
1/2 cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
1/2 cup cilantro, chopped

Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.

*For tips on roasting peppers of all kinds, check this out from The Wednesday Chef!

– posted by Anne

Sweet Potato Extravaganza 2009 continues with this easy, healthy treat. I do like using coconut oil if you have it on hand, but if not, olive oil will work just fine. Also, I used my Cuisinart’s shred function for the sweet potatoes, but if you don’t have one, the large holes on a good old-fashioned box grater does the job perfectly well too.

CARIBBEAN SWEET POTATO HASH BROWNS

1 tablespoon coconut or olive oil
2 large sweet potatoes (garnet variety), peeled and shredded
1 medium onion, thinly sliced
1 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/3 cup unsweetened grated coconut
juice and zest (finely grated) of one lime

Heat oil over medium high in a large skillet. Add sweet potato, onion and salt; cook, stirring frequently, until sweet potato starts to soften up, about 3-5 minutes. Add red pepper and garlic, incorporate thoroughly, and cook for another4-5 minutes, stirring, until the sweet potato is just starting to brown a bit. Stir in coconut, cilantro, lime juice and zest, and cook for another 2-3 minutes. Serve with Tangy Spiced Ketchup. Like so:

TANGY SPICED KETCHUP

1 clove garlic, minced
1/2 tablespoon coconut or olive oil
1 cup ketchup
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
dash cayenne pepper, or more to taste

Saute garlic in oil of your choice (as above, I prefer coconut but olive does just fine) over medium heat for about 2-3 minutes. Stir in ketchup and spices, adjust seasoning to taste. Serve warm or refrigerated.

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