Tag Archives: Chicken Stock

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!

 

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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!! 🙂

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!! 🙂

More Gourmet Baby Food!

The last couple days I have been back in the kitchen creating gourmet baby food. Some of the past favorites are being made like: Carrot Apple Celery Soup, Chicken and Potato, Tomatoes and Carrots with Basil, Chicken and Apple Balls, and Mini Cottage Pies… But some new ones have joined the list as well! 😉

  • Chicken with Winter Vegetables … with chicken breast, leek, onion, carrots, celery, and chicken broth.
  • Lentil and Vegetable (Purée) … with onion, carrots, celery, lentils, sweet potato, tomato purée, and cheddar cheese.

 

  • Tomatoes and Carrots with Basil … with carrots, tomatoes, cauliflower florets, fresh basil, and cheddar cheese.
  • Chicken and Apple Balls … with chicken breast, green apples, onion, fresh parsley, herbs, whole grain bread crumbs cooked in chicken broth.
  • Mini Cottage Pies … with lean ground beef, carrots, potatoes, onion, red bell pepper, garlic, fresh parsley, and chicken broth.
  • Carrot, Apple and Celery Soup … with carrots, green apples, celery, and onions.
  • Chicken and Potato … with chicken breast, potatoes, garlic, onions, and leek.

Chicken & Potato Soup

This is another one of my favorite soups that I modified for gourmet baby food. But, when I make it for myself, I add bacon. The other difference is, I leave all the ingredients very chunky, but for little ones, I chop it in the blender. I leave it still a bit chunky, but once I put it through the blender the texture becomes thicker and actually something a toddler can feed themself. It’s less soupy, and is more of a ‘mash’. 🙂

I melt butter in a large pot over medium heat. I add finely chopped garlic and finely sliced onions, and cook, stirring for 3 minutes, until slightly softened. I then add finely sliced leeks and cook for another 3 minutes, stirring.

In a bowl I mix all purpose flour with enough of my homemade chicken stock to make a smooth paste, and stir that into the pan.  I continue to cook, stirring for 2 minutes. I pour in more of my homemade chicken stock, then add chopped potatoes, and chopped chicken breast. I bring it to a boil, then lower the heat, and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.

I then put the soup in the blender and chop briefly to create a thick chicken and potato mash texture, yet still chunky.  🙂

Mini Cottage Pies

Mini Cottage Pies are a great way to introduce red meat to a baby or toddler. There’s also something very comforting, and unintimidating about them, unlike a steak. I think it may be the combination of the potato & carrot mash, that gives it that ‘comfort food’ feeling

I put chopped carrots into a saucepan, cover them with boiling water, and cook for 5 minutes. I then add chopped potatoes and cook for an additional 15 minutes.

While the carrots and potatoes are cooking, I heat olive oil in a skillet, and sauté chopped onion and bell peppers for 3 to 4 minutes. I add crushed and chopped garlic and sauté for 1 minute. At this point in time, because the red bell peppers have the skins on them, I place the peppers and onions in a food processor and chop them up very fine. I then return them back to the hot pan. At this time, I add lean ground beef, season with ground black pepper, and sauté until browned. I prefer the slightly more chunky ground beef, so I no longer add it to the food processor as I originally did when I first introduced this recipe.

I then add fresh chopped parsley, tomato paste, and homemade chicken broth, and bring it to a boil, then I cover it and let it simmer for about 5 minutes. Meanwhile, once the potatoes and carrots are cooked, I strain and mash them with milk and butter.

I spoon the meat into small ramekins, and topp with the mashed potato and carrot. I brush them with a little beaten egg, then heat them through in an oven preheated to 350F, then under a preheated broiler until lightly golden.

Chicken Apple Balls

Chicken and Apple Balls are super tasty, and a great finger food for a toddler to feed themself at the dinner table  🙂

I heated olive oil in a pan and sauted half a finely chopped onion for about 3 minutes. Using my hands, I squeezed out a little of the excess liquid from my grated Granny Smith apple. I then mixed the apple with the chicken, my cooked and uncooked finely chopped onions, herbs – fresh parsley and fresh thyme, and whole wheat bread crumbs. I put it lightly through a food processor to bring it to a consistency that will help keep the balls together, but I still it it a bit chunky. I seasoned with a little pepper.

I then formed little meatballs with my hands, rolled them in flour, and cooked them in a pot of chicken stock for about 10 minutes until thoroughly cooked through. I spooned them out of the pot using a slotted spoon, place them on a cookie sheet, and I baked then in the oven until they formed a light golden brown crust. I let them cool slightly before serving. Yummy! 🙂

Chicken with Sweet Potato and Apple

This one is yummy and sweet… 🙂

I heated vegetable oil in a saucepan, then added finely chopped onion, and sauteed them for 2-3 minutes. I then added chopped chicken and sauteed it until it turned opaque. I added finely chopped green apple (peeled and cored), finely chopped sweet potatoes, and chicken broth. I brought it to a boil, covered it, and let simmer for 15 minutes. I placed the mixture in a blender and chopped it to a chunky texture. 🙂

Yummy!!

Gourmet Baby Food

For many months now, I have found myself experimenting and creating in the kitchen. So what delicious things have I been creating? Well…. gourmet baby food, actually! 😉

I will have to go into more detail soon with the exact recipes I have made, but here is a mini list of some of the yummy dishes:

  • 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 …
  • Chicken with Sweet Potato and Apple … with chicken breast, onion, green apples, sweet potato, and chicken broth.
  • Chicken and Apple Balls … with chicken breast, green apples, onion, fresh parsley, herbs, whole grain bread crumbs cooked in chicken broth.
  • Mini Cottage Pies … with lean ground beef, carrots, potatoes, onion, red bell pepper, garlic, fresh parsley, and chicken broth.
  • Carrot, Apple and Celery Soup … with carrots, green apples, celery, and onions.
  • Chicken and Potato … with chicken breast, potatoes, garlic, onions, and leek.

And still so many more ideas and dishes to create!! 🙂

Mini Cottage Pies

I decided to try something different.. Mini Cottage Pies. So what makes it different for me? Ground beef. I’m not exactly a ground beef connoisseur. But I gave it a shot 😉

I put chopped carrots into a saucepan, covered them with boiling water, and cooked for 5 minutes. I then added chopped potatoes and cooked for an additional 15 minutes.

While that was cooking, I heated olive oil in a skillet, and sautéed chopped onion and bell peppers for 3 to 4 minutes. I added crushed and chopped garlic and sautéed for 1 minute. I then added lean ground beef and sautéed until browned. I then lightly chopped the meat in a food processor for a few seconds to give it a smoother texture. I returned it to the pan, added fresh chopped parsley, tomato paste, and homemade chicken broth, and brought it to a boil, then covered and let simmer for about 5 minutes. When the potato and carrot were cooked, I strained and mashed them with milk and butter.

I spooned the meat into small ramekins, and topped with the mashed potato and carrot. I brushed them with a little beaten egg, then heated them through in an oven preheated to 350F, then under a preheated broiler until lightly golden.