Tag Archives: Fresh Parsley

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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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!! 🙂

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! 🙂

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.

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! 🙂

Minestrone

This is one of those dishes where you can make a huge pot, and serve everyone in your family… not just your baby or toddler. The only difference, is you will want to chop the final product in a blender a bit so it’s still chunky, but easier to eat by your little one. 🙂

I heated olive oil in a large pot. I added finely chopped garlic, finely chopped red onions, and sliced prosciutto. I cooked everything over medium heat, stirring, for 3 minutes, until slightly softened. I then added red and orange bell peppers (finely chopped and seeded), chopped canned tomatoes, and cooked for an additional 2 minutes, stirring. I then stirred in vegetable stock, sliced celery, pinto beans, shredded green leafy cabbage, frozen peas (thawed), and fresh parsley chopped. I seasoned with pepper, brought it to a boil, then lowered the heat and let simmer for 30 mins.

I added dried vermicelli to the pot. I cooked for an additional 10-12 minutes or according to the instructions on the package. If serving the minestrone to everyone, remove from the heat and ladle into serving bowls for the adults, and garnish with freshly grated Parmesan.

For your little one, scoop out some of the minestrone into a blender and chop. Be sure to keep a nice chunky consistency, but now it will be easier for that little mouth to eat all the different flavours. 🙂

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.

Chicken and Apple Balls

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!