Category Archives: Other Yummy Stuff! :D

Tasty Chicken & Potato Pie

086reduced What could be better than a tasty chicken pie in a yummy white sauce, topped with cheesy mashed potatoes?! Nothing!! 🙂

Put peeled and cut potatoes in cold salted water, and bring to a boil. Reduce heat, simmer for 10-15 minutes, until tender. Drain, and mash butter, milk, and grated Cheddar and Parmesan cheese.

For the filling, melt butter in a sauce pan and gently cook thinly sliced leeks and finely chopped shallots for 8-10 minutes, until soft. Stir in all-purpose flour and cook for one minute. Gradually stir in chicken broth to make a smooth sauce. Stir in heavy cream, cook stirring until sauce comes to a boil. Stir in shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and stir in lemon juice, and season to taste.

Spoon the filling into oven dishes and top with mashed potatoes. Bake in oven preheated to 400F for about 20 minutes, on a baking sheet. Finish off under a preheated broiler for a few minutes until slightly golden.

Yummy!!

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Tasty Rice with Meat and Vegetables

Tasty Rice with Meat and Vegetables is one of those versatile meals that are great for toddlers, but can feed your entire family at the same time.

It’s an easy little meal that doesn’t take that much time to make, can be served immediately, but also rationed away and frozen as mini meals for your toddlers.

I rinsed basmati rice, and placed in a saucepan with water or chicken broth.  I cooked as specified by the packaging.

Then, I heated olive oil in a pan and sauteed finely chopped red onions, finely chopped carrot, and half a grated green apple for 5 minutes. I then added crushed garlic and sauteed for 1 minute. I added lean ground beef, and cooked, stirring until browned. I then added chopped tomatoes, chicken broth, a little bit of apple juice, tomato ketchup, Worcestershire sauce, and a mix of dried herbs. I cooked over a low heat uncovered for 20 minutes.

At this point, you may choose to transfer the meat (all or some) to a food processor and chop for 30 seconds to make it easier for a younger toddler to chew.  I scooped a bit into a blender and chopped to create almost a ‘sauce’, which I then added back into the pot with the rest.

I then added some frozen peas, and continued to cook for 3 minutes. Finally I stirred in the rice.

Yummy!

 

Gourmet Baby Food: Vegetables With Pesto

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.

Yummy! 🙂

Chicken & Rice Gourmet Baby Food

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.

Yummy!! 🙂

Creamy Carrot & Parsnip Soup

On my quest for new flavours, I wanted something interesting… something unique… something that would awaken the senses. And so, I present Creamy Carrot & Parsnip Soup.

Now for the twist… I made it as a Gourmet Baby Food! 😉

First I melted butter I a large pot over low heat. I added chopped onion and cooked, stirring, for 3 minutes until the onions were slightly softened. Then I added chopped carrots and chopped parsnips. I covered the pot and cooked, stirring occasionally, for about 15 minutes, until the vegetables softened a little.  I stirred in grated ginger, grated orange zest, and vegetable stock.  I brought it to a boil, then reduced the heat, covered the pot, and let simmer for 30-35 minutes, until the vegetables are tender. I then removed the soup from the heat and let it cool for about 10 minutes.

I transferred the soup to a blender (or food processor) and processed until smooth. If you are making soup for yourself and not as gourmet baby food, you will want the soup very smooth. If you are making it as gourmet baby food, you can process it very smooth or leave slightly chunky  I chose to leave mine slightly chunky.

If you are making gourmet baby food, season with a bit of pepper and you are done! 🙂

If you are making soup for yourself, return the soup to the rinsed out pot, stir in light cream, and season with salt and pepper. Warm through gently over low heat.

Remove from the heat and ladle into soup bowls. Garnish each bowl with ground pepper and a sprig of cilantro. Serve. Yum! 🙂

 

Gourmet Baby Food …..

The last three days I have been cooking up a storm… a gourmet baby food storm that is! 😉

Big batches of some of the favorites:

Sweet Vegetable Medley … with carrots, rutabaga, potato, parsnip and milk.
Lentils Delish … with lentils, carrots, celery, onion, sweet potato, and vegetable broth.
Tomatoes and Carrots with Basil … with carrots, tomatoes, cauliflower florets, fresh basil, and cheddar cheese.
Carrot, Apple, and Spinach … With green apples, carrots, and baby spinach leaves.
Minestrone … with garlic, prosciutto, orange and red bell peppers, tomatoes, celery, beans, cabbage, peas, parsley, vermicelli, and vegetable broth.
Carrot, Apple and Celery Soup … with carrots, green apples, celery, and onions.

And this is just the beginning… I have a few more days ahead of me for delicious items. Stay tuned for what I make! 🙂

Risotto with Butternut Squash

The newest Gourmet Baby Food Creation is…. Risotto with Butternut Squash! 🙂

Butternut squash is rich in vitamin A, then combined with cooked rice, and vegetables and you a nice and soft, yet chunky combination of textures for a delicious baby food for your little one.

I sauteed chopped onion in a bit of butter until soft, then stirred in brown basmati rice until it was well coated. I poured over vegetable broth, covered it, and let cook for 8 minutes over a high heat. I then stirred in peeled and diced butternut squash, reduced the heat, covered, and cooked for about 12 minutes until the vegetable broth was absorbed.

Meanwhile , I melted a bit of butter in a saucepan, added the chopped and skinned tomatoes, and sauteed for 2-3 minutes. I then stirred in grated cheddar cheese until it was melted. I added the cheese and tomato mixture to the cooked rice and combined them. Yummy!!

And… Still More Gourmet Baby Food… Chicken with Summer Vegetables.. ;)

I am constantly testing out new ideas, and discovering which recipes are a smashing hit and coming up with new ones that need to be added to the menu.

There are some recipes that never seem to get old, and are always welcomed like the Chicken & Potato, the Tomatoes and Carrots with Basil, the Carrot Apple and Celery, Chicken & Apple Balls, and the Minestrone.

This month, I added a new recipe to some of the already favorites… Chicken with Summer Vegetables.

The sweet potato, splash of apple juice and peas add a natural sweetness that babies will like. While the garlic and basil add flavor which is important because you really don’t want to add salt.

I sauteed chopped onions and finely chopped red bell peppers  in olive oil until softened. I added garlic and sauteed for 1 minute. I stirred in chicken breast chopped into small pieces, and continued to cook for 3-4 minutes.  I then poured a splash of apple juice and chicken broth, and stirred in the chopped zucchini, and peeled and diced sweet potato.  I brought it to a boil, then covered it and let it simmer for about 8 minutes. I then stirred in frozen peas and continued to cook for 3 minutes. You can chop or purée to your desired consistency. I prefer to keep mine chunky so I briefly chop in a blender with fresh basil leaves  .

Yummy!! 🙂

Lentil and Vegetable (Purée)

As I have mentioned before in another post, lentils are a good, inexpensive source of protein. They also provide iron, which is very important in brain development, particularly between the ages of six months and two years. So I like the idea of making gourmet baby food with lentils to take advantage of their nutrional goodness. 🙂

I heated vegetable oil and sauteed chopped leek (.you can use onions as well), chopped carrots, and chopped celery for five minutes. I rinsed the lentils, then added them to the pan. I then added peeled and chopped sweet potato and sauteed for one minute. I poured in tomato purée, and one tablespoon of water. I covered the pan and cooked for about 30 minute. I removed the pan from the heat, and stirred in grated cheddar cheese until it melted. I chopped it further in a blender, but still kept it chunky. But you can completely purée it if you prefer. 🙂

Yum!!