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.
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 .
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.
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. 🙂
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! 🙂
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. 🙂
I have never made meatballs, of any kind, before in my life. So my first attempt was Chicken and Apple Balls, and they turned out pretty well.. if I do say so myself. 😉
I heated olive oil in a pan and sauted half an 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 roughly chopped the mixture with a large knife (though you can put it through a food processor). I seasoned with a little pepper and salt.
I then formed little meatballs with my hands, rolled them in flour, and fried them in a shallow vegetable oil for about 5 minutes until lightly golden and cooked through. I let them cool slightly before serving. Yummy!
A new soup adventure came to light when I made a Thai Chicken Soup. 🙂
I heated sesame chili oil in a large pot. I added finely chopped garlic cloves and cooked over a medium heat, stirring, for one minute. I then added sliced scallions, finely sliced leeks, grated fresh ginger, and a seeded and finely chopped red chile. I let it cook, stirring for another three minutes. I then added chopped chunks of chicken breast, and my homemade chicken stock. I brought it to a boil and let simmer for twenty minutes. I then stirred in finely sliced lime leaves.
While the soup was simmering, I boiled water in a separate pot, and added fine egg noodles. I cooked them for three minutes, drained them, then added them to my soup. I then seasoned with salt and pepper. I let it cook for another two minutes, then I removed it from the heat, and ladled into serving bowls, and served hot. 🙂
I sliced some yummy green apples, and put them in a bowl with lemon juice and one tablespoon of mayonnaise. I let it sit in the fridge for about forty minutes.
I then sliced celery very thinly. I added the celery to sliced shallots, a finely chopped garlic clove, chopped walnuts, and my own twist – halved green grapes and chopped cucumber, and combined them to the apples and mixed them altogether. I stirred in additional mayonnaise and blended thoroughly.
I added cubed cooked chicken breast, seasoned with salt and pepper, and mixed with all the other ingredients.
I lined a large leaf of romaine lettuce across a plate. I piled the chicken salad along the lettuce leaf and served with toasted French baguette slices. 🙂