Friday, December 2, 2011

Vitamin C Breakfast

This morning I was looking around for something fast and healthy for my sniffling preschooler? I saw a light red heirloom tomato and decided to make my childhood favorite - butter and tomato toast. Since I didn't know how this would be received, I made a couple of fruit kebobs to go with it, and a small cup of warm black tea with sugar (a Russian cure-all.) It sure brought a smile to his face.

Thursday, December 1, 2011

Operation Soup


As a toddler, Lucas loved soup. Now he doesn't. So I'm attempting a clandestine operation - serving him all the elements of the soup with just a little broth (this amount to be increased over time), throwing in a well-loved ingredient if necessary (this time - tomatoes) and sprinkling it generously with cheese. Last night it was pasta e fagioli.

*I like to cook the pasta on the side. It keeps it more firm for the soup when it's added one bowl at a time and makes it easier to construct a non-soup soup for Lucas.

From "Giada's Family Dinners"

4 sprigs fresh thyme (I omitted)
1 large fresh rosemary sprig
1 bay leaf
1T olive oil
1T unsalted butter
1c chopped onion
3oz pancetta or bacon, chopped
2 garlic cloves, minced
5 3/4 cups reduced-sodium chicken broth
2 (14.5oz) cans red kidney beans, rinsed and drained
(I used more discreet Great Northern beans)

A few handfuls Fresh, chopped spinach
(my addition, not in the recipe)

3/4 cup elbow macaroni (I prefer shells)
freshly ground black pepper
1/2 cup freshly grated parmesan (for sprinkling on top)

Wrap the herbs in a piece of cheesecloth and tie with kitchen twine. Heat the olive oil and butter in a large heavy saucepan over a medium flame. Add the onion, pancetta and garlic (I always wait to add the garlic a bit to make it doesn't burn.) Saute until the onion is tender, about 3 minutes. Add the broth, beans, and herb sachet. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer til vegetables are very tender, about 10 min, Discard the sachet.

In a blender, puree 1 cup of the bean mixture til smooth then return the puree to the saucepan. (At this point, I threw in some fresh, chopped spinach.) Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil stirring occasionally until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper. Ladle the coup into bowls. Sprinkle with Parmesan cheese and drizzle with evoo.

Monday, November 28, 2011

Cauli-Pear Quinoa


I got this idea from one of the frozen baby food brands sold at Whole Foods and decided to make it myself. It was a HUGE hit so I thought I'd share. They recommend it for 9 months and older. It's a good balance of grain, fruit and vegetable - not being heavy on any one element. The consistency is like a creamy porridge with a bit of texture from the quinoa. I decided to leave one of the pears raw for the enzymes. To steam cauliflower, I just wash it and put the whole head into a pot with an inch or so of water on the bottom.

Quantity: This makes enough to set aside three good-sized portions to be eaten fresh for a couple of days (as well as many taste tests for Mommy.) The rest I froze in two ice-cube trays.

1/2 cup quinoa, rinsed
1 1/2 cups broth or water (to cook quinoa)
Three pears (peeled, two steamed until soft and one raw)
One small to medium head cauliflower (steamed until soft)

-Place quinoa and broth or water (I used 1 cup broth, 1/2 cup water) in a pot and bring to a boil. Reduce heat, cover and simmer until most of the water is absorbed and the germ spirals out, about 15 minutes.

-Place all ingredients into the food processor and process til smooth (careful not to leave any large chunks that baby could choke on!) adding a bit of water to reach desired consistency.