It is finally getting warm here in the Pacific NW.
I say that like it is summer time and we haven’t had any nice days.
Today I wanted my husband to blow up Ian’s little pool because it was getting really hot. He wanted to mow the lawn first. So Ian and I headed over to Bamma’s house.
Her pool is not up and running yet, since May just started. Although she did work on it this weekend. Which means the weather will probably go to crap now that we have a way to cool off.
Since we couldn’t cool off in either of the pools we improvised.
This upcoming weekend I plan on making some more baby food.
Not just plan veggies like green beans or sweet potatoes, but some things with more flavor. I plan on freezing each of these recipes. These recipes are suitable for babies over the age of 6 months.
Sweet Potato and Carrots
1 medium sweet potato (orange-fleshed ones are a good source of vit. C and beta carotene) peeled and chopped
2-3 large carrots, peeled and chopped
Steam vegetables for about 20 minutes, until tender. Try not to over cook. Transfer to blender and puree, using water from steamer. Breast milk or formula could be used instead of water to obtain desired constancy.
Saute onion in butter until soft, add carrots for 3-4 minutes. Add the stock and bring to a boil. Reduce heat and simmer for another 20 minutes, until carrots are soft. Transfer to blender adding orange juice and puree.
Sweet potato with spinach and peas
1/2 Tblsp unsalted butter
1 large sweet potato, peeled and chopped
1/2 cup frozen peas
3/4 cup fresh baby spinach, washed and tough stems removed
1 cup water
Melt butter in sauce pan and sweet potato, cooking for a minute. Add water and bring to a boil, cover and simmer for 7-8 minutes. Add the peas and spinach, cooking for another 3 minutes. Transfer vegetables to blender, puree until smooth, adding water from pan as needed.
2 medium tomatoes, peeled, seeded and chopped (or a can of chopped tomatoes, drained & juices reserved)
2-3 fresh basil leaves
1/2 cup grated cheddar cheese
Put carrots in small saucepan, cover with boiling water and juices from tomatoes. Cover and simmer for 10 minutes. Add the cauliflower and cook for another 7-8 minutes, adding more water as needed.
Meanwhile, saute tomatoes in butter until mushy. Remove from heat and stir in basil and cheese until melted.
Puree carrots and cauliflower with tomato sauce adding cooking liquid as needed.
Vegetable puree with tomato and cheese
(also from Annabel Karmel)
3 medium carrots, peeled and chopped
1 cup chopped cauliflower florets
1/3 cup sliced zucchini
1 Tblsp Unsalted butter
2 medium tomatoes, peeled, seeded and chopped
1/2 cup cheddar cheese, grated
Put the carrots into a steamer and cook for 10 minutes. Add cauliflower and zucchini and steam for another 7-8 minutes.
Meanwhile, saute tomatoes in butter for about 2 minutes, until mushy. Remove from heat and stir in cheese, until melted.
Transfer all ingredients to blender and puree until smooth. If too thick add water from steamed vegetables or breast milk/formula.
Some other recipes from Annabel Karmel that I plan to make:
(You might need to create a free account to see the recipes)
There is no way Baby Sid can consume all this food before it goes bad. To avoid all this work going to waste, I plan on freezing most of it.
I will fill ice-cube trays with the puree and freeze. After which I can place frozen cubes in a labeled bag or container. Depending on the size of the ice-cube tray, each cube is about 1/2 a serving of food.
Place cubes for the day in the fridge to defrost, or to defrost quickly in the microwave or warm water. Just be sure to mix completely so there are no hot spots. If frozen puree are a little runny after defrosting just add some of your baby’s powdered cereal to thicken.
So here it is again Sunday night and I am planning what to cook next week.
I feel that I had been very busy last week and not completely right-in-the-head. Having my lower two wisdom teeth pulled really took it out of me.
I know it has almost been two weeks now, but it really hurt! Plus I have what the dentist thinks is a bone spur.
It is a little bump under my gum, the dentist says it will start to work its way out. When I feel something sharp, I can go back in and they will pull it out. Meanwhile, it causes me some pain.
I have a few started posts, but nothing finished, as I just couldn’t find the time last week. So I have nothing really to share with you, except my menu.
I did want to share this picture of Baby Sid, as it is food related.
You know those little puffs that they make for babies, the quick dissolving snack ones?
Well he was trying one for the first time. He loves to try to eat them, but doesn’t like the texture.
Last week I had my two lower wisdom teeth pulled. I had had the uppers pulled a few weeks ago.
The uppers weren’t that bad, in fact I was able to eat chicken for dinner that night. The pain got worse as the days went on, but it still wasn’t all that bad.
So I figured the lower ones would be no big deal. I am a pro now, after all.
Wrong!
Not only did it take longer for the extraction, but the pain was worse, and lasted longer. In fact, they are still sore and swollen.
Since I knew I was having them pulled, I planned on making this tomato soup and these grilled cheese sandwiches. I originally thought it was great that the recipe used a crock-pot. However, it seemed unnecessary, since you have to make a roux, and add it before serving. Really you just have to cook the veggies.
So I clicked back through all the links and found a stove-top recipe. Which I ended up altering, a little.
Now, if you know me, you know I am not a fan of soup. I don’t like the liquid with chunks in it. And I don’t like vegetables. And I don’t like soggy stuff.
But blended soups, like tomato soup, I can tolerate.
I have this handy-dandy soup blender. Which to date I have mostly used to make baby food. I figured it was perfect for this.
I was going to make a smaller batch, but changed my mind. I am glad I did, because I couldn’t eat for the next 3 days and the soup was perfect!
Tomato Basil Parmesan Soup
Ingredients:
oil for sauteing
1 cup finely diced carrots
1 cup finely diced onions
3 cloves garlic, minced
28 oz (or 3 cups) diced tomatoes with juices
1 tsp dried oregano
1 Tbsp dried basil, or 4 Tbsp fresh
4 cups chicken broth
1/2 bay leaf
1/2 cup butter
1/2 cup flour
2 cups half and half, warmed
1/2 cup parmesan cheese, freshly grated
1/2 cup parmesan-romano cheese blend, grated
1/4 tsp black pepper
pinch of salt
Directions:
Saute carrots, onions and garlic in oil, over medium heat until onions are soft.
Add oregano, basil, bay leaf and tomatoes. Stir for a minute, pour into blender with chicken broth.
Turn heat on high and bring to a boil. Turn heat down to medium and cook for about 15-30 minutes, stirring occasionally.
For Stove Top: After sauteing vegetables add herbs, tomatoes, and chicken broth. Bring to a boil, reduce heat and simmer 15-30 minutes.
While soup is simmering prepare roux. Melt butter over low heat in a sauce pan. Add flour and stir until mixed.
Slowly whisk in one cup of hot soup. Add another 1-2 cups of soup, whisk constantly. Add mixture back to the rest of the soup, in blender or soup pot. Simmer while constantly stirring until soup thickens.
The blender is not big enough for all 6+ cups of soup, so I had to add the warm cream in a separate bowl. Blending in two parts.
Remove bay leaf and blend until desired consistency is reached. Add parmesan cheese and blend until cheese is incorporated.
For Stove Top: Whisk in cheese, stir until cheese is incorporated. If you want a smooth soup transfer to a blender at this point. It is fine to serve as a chunky soup too.
Add warmed cream, salt and pepper, simmer another 15 minutes.
Serve with cheese on top and saltine crackers, if desired.
Ian’s Portion of our dinner
Meal Plan 4/22-4/28
Mon: I will be gone so the boys are fending for themselves
I Tri and Craft 