Don’t tell anyone, but did you know that people just give you new cookbooks when you’re a food blogger? And sometimes they even give you recipes to share. Even really good recipes. Take, for instance, these brilliant pinwheels from Parents Need To Eat Too by the lovely Ms. Debbie Koenig.
Oh, how I wish this cookbook existed when I was a new mum. I think my husband and I made quesadillas and spaghetti for many months. I vividly remember not being able to tackle any recipe that involved chopping of any sort until the baby was at least 6 months old. I’d read a recipe that called for peeling and chopping an onion and roll my eyes and mumble something like, “Yeah, like that’s ever going to happen.”
The author of Parents Need To Eat Too has been there and has amassed a stunning array of parent-friendly recipes that would have broken even me out of my quesadilla and take-out pizza rut. It includes exciting recipes for a variety one-handed meals such as these pinwheels, slow cooker delicacies, recipes broken down into stages so most of the work can be done during naps, as well as recipes that support breastfeeding.
If you’d like to win a copy of Parents Need To Eat Too, comment on this post and tell us how you keep yourself fed when you have a new babe in the house. I’ll pick a winner next Saturday, February 18th at 7pm EST using random.org.
Update 2-18-2012: And the winner is Christy! Thanks to everyone for your comments.
Broccoli and Cheddar Pinwheels Recipe from Parents Need To Eat Too
1 pound prepared pizza dough, white or
2¹⁄₂ cups finely chopped broccoli, or one 10-ounce package of frozen chopped broccoli, defrosted and finely chopped
1 to 2 cups shredded Cheddar cheese
1 tablespoon Dijon mustard
Salt and pepper
Preheat oven to 425°F. Line or grease a baking sheet.
1. Remove pizza dough from the refrigerator 30 minutes to 1 hour before you plan to use it.
2. Steam the broccoli until just tender, 5 to 6 minutes. Cool slightly, then combine broccoli with the Cheddar, mustard, and salt and pepper to taste.
3. Roll or stretch the dough on a floured work surface into a large rectangle, about 10 x 14 inches. Don’t worry if you can’t get those exact measurements, but take care not to stretch the dough so thin it rips.
4. Spread the broccoli mixture over about three-quarters of the dough, leaving an uncoated portion at one short side. Begin to roll the dough from the short side covered with the broccoli spread, and keep rolling until you’ve got a nice, neat log of dough.
5. using a serrated knife or a pastry scraper, cut the log into 8 equal pinwheels. Carefully lay the pinwheels flat on the prepared baking sheet, and bake until crust is golden brown and the cheese is melted, 15 to 20 minutes.
Yield: 8, easily doubled
Cooking time: 1 hour (20 minutes active)