All posts filed under: Dinner

Meaty Intro: Veal Cutlet Stew

Published by

If your family eats meat, it won’t be long before your child should do the same.   And for whatever reason, I found introducing meat a bit of  a tricky one.  First of all, it just feels like it would be tough to chew.  I mean, am I the only adult that has trouble with meat sometimes? Secondly, I think we can all agree that there is literally nothing more disgusting than pureed beef.  Try the ‘baby food’ beef in the little pots- grey, flavorless and just YUCK. Don’t get me wrong, I don’t need a crystal ball to tell you that there will be months where the blender will be your new bestie and the beef is it’s number one victim. It will happen but it shouldn’t happen for long.  You, my friend, have options.  As soon as you stop pureeing EVERYTHING, as soon as you start to introduce more solid textures like rice and you can offer food that were merely mashed using back of a spoon, as soon as all that starts to happen, …

Baby Salmon Teriyaki

Published by

Posting this recipe, I have to remind myself to be brave.  Jeff Tweedy, Wilco front man once said at a concert that I attended, that he has become more and more insightful talking to the ‘ibis’.  In this case, he was talking about the audience of darkness.  He knew we were all out there but he couldn’t see us. It helped him work through a few things I guess.  Blogging can be much the same. I am worried that ‘you’ my dark audience aren’t going to like this recipe. Certainly, I am delivering on delicious and nutritious.  However, there are a few points to this recipe that may be a pain point for some.  Specifically, Baby Teriyaki involves soya sauce and a little brown sugar. Silence. I am/am not afraid of brown sugar.  I am sure that one of these days I’ll do the proper research to know the types of sugar that are best to use for household health.  I’m not totally convinced by brown sugar but I am still too afraid to use honey …

Know Your Tomatoes: Perfect Low Acid Sauce

Published by

I was going to start this post with some affirmation like ‘I love tomato sauce’ but that is basically redundant. Who doesn’t like tomato sauce?  Practically every culture under the sun has found a way to take tomatoes and make a delicious and velvety sauce.  When weaning our little ones, one can almost be sure that tomato sauce is the perfect vehicle to get us from liquid to solid.  Start with just the tomato sauce and slowly add rice, peas, macaroni…you get the idea.  I’ve heard of mothers ‘hiding’ other vegetables inside a tomato sauce.  News flash: your kids know there are vegetables in there but the trade off is worth it because everyone loves tomato sauce. Sadly there is always a catch.  In this case the catch is citric acid and salt.  Habnabit! What are those things doing in an unsuspecting can of tomatoes? Well, it turns out that tomatoes are already a high acid food but they don’t can that well without the addition of MORE acid. Once the tomato canneries ADD acid, well, …

Tilapia- Fishing for Victory

Published by

This is just one of those things. I use Tilapia for this recipe because I can’t resist a sustainable and cost efficient fish.  That being said, any white fish will do. Think of this as a deconstructed fish finger with a few nibbletts mixed in for good measure. Ready in no more than 15 minutes (prep included), you are probably going to thank me for this recipe on a weekly basis. Oh yes, it is that good. Ingredients: 2 x 225g Tilapia fillet, skinned and cut into large chunks 1/2 cup matzoh meal or breadcrumbs 1/4 cup butter, salted.  If your child is under 1 year, unsalted works just as well but isn’t quite as zippy. 1 cup frozen corn kernels 1/2 cup frozen peas Preparation: Take a large skillet and warm to a medium heat. Add the butter and once melted add the matzoh meal or breadcrumbs to brown. This take no more than a minute. Add the Tilapia, corn and peas all at once. Stir continuously, breaking the fish down to appropriate size …

Simple, Clean and Fast Chicken Broth

Published by

Obviously we can’t serve our little ones chicken soup from the can, from the cube or from the carton. Obviously. How did our pantries stoop to such low levels that we can’t use…soup. (see what I did there).  Salt, a natural preservative is the culprit here and frankly, very few people are healthy enough to endure the amount of salt and sodium found in a can of condensed soup.  Not my dad with high blood pressure.  Not my anemic sister and certainly not my little munchkin. That being said, I’m really not the type to sit around skimming junk off the top of a boiling cauldron of chickens that are meeting a rubbery end.  Ironically I always find this method, the old fashioned way of boiling fresh chicken to the ends of the earth and back, well, tasteless.  What a conundrum. My solution is to boil chicken that has already been roasted and enjoyed.  I boil the bones and the results are delish.  It is a much faster system and while it may not yield …

Kedgeree

Published by

Kedgeree offers fish, rice and egg in a delicious and effortless way.  It can be served for any meal of the day and always will deliver on flavor, nutrition and satisfaction. You may never have experienced the wonders of ‘adult’ kedgeree. If you have, kedgeree may seem a little exotic for little palates.  This version is modified and perfect for even the littlest eater at the table. Ingredients: 1/2 cup Basmati rice, cooked 2 eggs, hard boiled and chopped 1 tbs olive oil 1 tbs butter 1 tsp curry powder (optional) 1 medium onion, chopped 1/2 pound fish: traditionally this recipe calls for an undyed smoked fish but I would suggest that any fish will do.  If you do want to use smoked fish, become acquainted with the ingredients as there may be unwanted preservatives involved. Juice of 1/4 fresh lemon 2 tbs fresh coriander, chopped 2 tbs fresh parsley, chopped Greek yoghurt to serve Preparation: Heat a deep skillet at medium heat.  Add the butter, olive oil and curry powder if using. Once the butter …