Tag Archives: Lean Ground Beef

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!

 

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.

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.