Izzy has become my official puree taster. Each time I prepare some food for Grandpa, he comes to weigh in on whether or not it needs salt, pepper or something else. He generally asks for a small bowl of whatever puree it is and has it before dinner.
Today's dish was made with 1 pound of salmon fillet which was gently poached in olive oil, atop a bed of wilted leeks sprinkled with thyme. The leeks caramelized as the dish cooked. While the fillet slowly cooked, I boiled two French red potatoes which I had peeled and cut and set them aside.
When the fish was done, after about 15-20 minutes, I allowed it to cool and then I pureed it with the potato and just enough milk to make it smooth. Izzy took a spoonful and asked for more salt and some lemon. I added both and he licked the blender and envisioned me making the light pink puree into ice cream, so smitten was he with this concoction. That far I would not go.
This dish works great for grownups and babies. I would leave the potatoes on the side for the grownup version.
Showing posts with label baby food. Show all posts
Showing posts with label baby food. Show all posts
Monday, March 23, 2009
Sunday, March 8, 2009
Red Lentil and Vegetable Puree: Perfect for 6-8 month olds
As promised, more baby food recipes. If you are making baby food again, Annabel Karmel's book is a great resource.
Red Lentil and Vegetable Puree from Annabel Karmel's First Meals
2 tbs. butter
1/4 lb. leeks, finely sliced
2 tbs. chopped celery
1 cup peeled and chopped carrots
1/2 cup red lentils
1/2 lb. sweet potatoes, peeled and chopped
1 bay leaf
2 cups unsalted chicken stock
1. Melt butter in saucepan, add leeks and saute for 2-3 minutes. Stir in celery, carrots and lentils and cook for 2 more minutes.
2. Add sweet potatoes and bay leaf, cover with stock or water. Bring to a boil and then reduce heat, cover and simmer for about 30 minutes or until tender. Remove bay leaf and puree.
This can be eaten as is (for grown-ups and older babies) or pureed and frozen in ice cube trays.
For older babies or adults, you can add a tablespoon of curry powder or a teaspoon of cumin when sauteing leeks.
Red Lentil and Vegetable Puree from Annabel Karmel's First Meals
2 tbs. butter
1/4 lb. leeks, finely sliced
2 tbs. chopped celery
1 cup peeled and chopped carrots
1/2 cup red lentils
1/2 lb. sweet potatoes, peeled and chopped
1 bay leaf
2 cups unsalted chicken stock
1. Melt butter in saucepan, add leeks and saute for 2-3 minutes. Stir in celery, carrots and lentils and cook for 2 more minutes.
2. Add sweet potatoes and bay leaf, cover with stock or water. Bring to a boil and then reduce heat, cover and simmer for about 30 minutes or until tender. Remove bay leaf and puree.
This can be eaten as is (for grown-ups and older babies) or pureed and frozen in ice cube trays.
For older babies or adults, you can add a tablespoon of curry powder or a teaspoon of cumin when sauteing leeks.
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