A Great Meal For The Kids
If you have visited my web page before, you know that I am currently the primary care-giver for our 10-month-old baby daughter Nell. Like her daddy, this kid has quite an appetite and from reading the labels on her baby food, she is eating better than I am. We try to prepare homemade foods like pureed fruits and vegetables as much as possible to supplement her formula, rice, and barley cereal. However, we also buy those cute little jars of baby food that we’re all so familiar with from our own childhood days.
Recently, I went to Smiths to stock up on little jars and was thrilled to see the vast selection available. Now I may be dating myself, but I don’t remember being served Organically Grown Pasta Primavera or Apple Mango Kiwi. Heck, I don’t even think my parents knew what a kiwi was back then.
I remember some plain old Gerber Turkey & Rice but no Certified Organic Garden Carrots & Brown Rice. Gerber now even has “Table Teaching foods” that are “designed to help older babies learn to eat a variety of foods with more texture and flavor until they are ready for table foods”
Does this mean they will start out loving asparagus? I’m looking forward to shopping at Dan’s one day for little jars of Chateaubriand for one or maybe a little Pate de Foie Gras with Organic Chanterelle mushrooms. Hey, why go out for dinner?
So now I’m curious and decide to see what some current baby cookbooks are offering my precious nine-month-old. Again I’m surprised! How about a little Lamb & Couscous or Cod Fish with Bell Pepper Rice topped off with some Vanilla Custard served in ramekin dishes? This is great.
Here’s a delicious tasting recipe from Cooking For Babies and Toddlers that you might try serving your young ones or hey maybe try for dinner yourself.
Chicken and Celery Supper for the Kids
- 6 oz. chicken thighs skinned and boned
- 1/4 onion
- 8 oz. carrots
- 3 oz. celery
- 1 teaspoon oil
- 2 teaspoons tomato or vegetable paste
- 1 cup of homemade chicken stock
- Rinse the chicken under cold water, pat dry, trim off any fat and cut into chunks.
- Heat the oil in a saucepan, add the chicken and onion and sauté for a few minutes, stirring until browned. Add the carrots, celery, paste and water. Bring to a boil, cover and simmer for 20 minutes until tender.
- Chop or process the mixture to the desired consistency, If using a food processor, process the solids first and then add the liquid a little at a time.
- Spoon a little into a bowl, test the temperature and cool if necessary, before serving.
- Cover the remaining food and refrigerate as soon as possible. Use within 24 hours. This dish is suitable for freezing.
- This is one dish you won’t mind tasting for temperature.