Happy Easter Everyone!!!!
When creating gourmet baby food for a toddler who is a Foodie, you must always keep in mind flavours, and flavour combinations. You must always be willing to step outside the box to create new delicious dishes, even if you aren’t completely sure how it will be received. You must be willing to create a tasty “opportunity” for your your baby or toddler… Because you just might be surprised at the response! 😉
Introducing… Vegetables with Pesto! 🙂
Heat olive oil in a large saucepan over medium-love heat. Add finely chopped onion and thinly sliced leeks. Cook for 5 minutes, stirring occasionally, until onion softens. Add thinly sliced celery, thinly sliced carrots, and finely chopped garlic. Cook covered for an additional 5 minutes, stirring frequently.
Add water, diced potato, finely diced parsnip, diced turnip, and green beans cut into small pieces. Bring to a boil, reduce the heat to low, and simmer, covered for 5 minutes.
Add fresh or frozen peas, sliced zucchini, and cannellini beans, and season with pepper. Cover again and simmer for about 25 minutes until all the vegetables are tender.
Meanwhile, make the pesto by putting finely chopped garlic, fresh basil leaves, and grated Parmesan cheese in a food processor. Add extra virgin olive oil and process until smooth. Scrape down the sides as necessary.
Add fresh spinach leaves, cut into thin ribbons, into with vegetables and simmer for an additional 5 minutes. Stir in the pesto.
This dish is meant to be chunky, but I like to put some in the blender and chop, then add it back to the vegetable mixture. It creates a nice combination of chunky and creamy textures.
I decided to create a new gourmet baby food creation, and this time is was…. Chicken & Rice.
Okay okay… I know what you’re thinking..”How is that new?” Well, it’s new because I have never created this recipe before. 😉
I put chicken stock in a large saucepan and added thinly sliced carrots, diced celery, and thinly sliced leek. I brought it to a boil, reduced the heat to low, and let simmer gently , partially covered, for 10 minutes.
I then stirred in defrosted petit pois, rice, and sliced cooked chicken. I continued cooking for an additional 10-15 minutes, until the vegetables were tender.
I added chopped fresh tarragon and parsley, then tasted to check the seasoning. I added ground pepper as needed.