Tag Archives: Leeks

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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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!! 🙂

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!!

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.  🙂

Thai Chicken Soup

Thai Chicken Soup!
Thai Chicken Soup!

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. 🙂

Yummy!
Yummy!
A view from above!
A view from above!