Posts tagged baby food

The sauce of all knowledge….

Every now and then I post a perfect recipe… I know, I’m blowing smoke up my own arse (a favourite phrase of mine that I’ve just discovered derives from the 1700s when doctors did actually blow smoke up people’s arses)… but if there’s one recipe that should really be in your repertoire then I’m pretty sure it’s this tomato sauce. It’s so simple to make, using all fresh ingredients. You can prepare it as you need it, have it in the fridge ready to go or make a triple batch and freeze some for a night that’s not going so well. It’s a prime example of how easy it is to choose fabulousness over supermarket blah. It suits babies, toddlers right up to oldies and even the most annoying food snobs. The secret is all in the presentation.

Whip up the base sauce. Serve it mixed through pasta for the kids – top it with just cheese or add some ham. A bit of grated carrot is good, and also some chopped grape tomatoes are a nice addition. Adults can add in a bunch of basil and parsley, extra pepper, olives, capers and some posh-as-you-like prosciutto.

Really, how good is a basic dish that will please everyone. It’s a rare and completely wonderful thing.

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Summer pasta sauce

2 red capsicums
3 large tomatoes, halved horizontally
3 cloves garlic – leave whole and in their skins
3 tbsp olive oil (the better, the better)
1 tbsp lemon juice
1 tbsp sherry vinegar (use white wine vinegar if that’s all you have)
Pepper & salt to taste

Preheat oven to 200C

Slice the cheeks off the capsicums and place under the grill. Leave them to completely blacken (this lifts the skin off so it’s super easy to remove the skin). Leave to cool, remove the skin.

Place the tomatoes and garlic in an oven tray. Pop into the oven for 20-25 minutes or so until the garlic is squishy and the tomatoes have softened considerably.

Tear the capsicum up and pop it into a mini food processor or blender. Squeeze in the centre of the garlic and the tomatoes (peel off the skins as you tip them in).

Add everything else and blitz. Done.

Serve mixed through pasta of your choice with whatever toppings suit your family. My suggestions are parmesan, fresh herbs, prosciutto (yes, I’m one of them annoying food snobs), olives and capers.

Recipe makes enough to top a meal for 2 adults and 2 kids – it also makes a great pizza sauce.

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Even Goldilocks would just sit down, shut up and eat this dinner

Most nights I can sit at the dinner table, close my eyes and instantly be transported to a fairy tale. Oh! I hear you exclaim with envy, ‘SHE HAS THE PERFECT LIFE!’.

But you’d be wrong, because unfortunately I’m not in the midst of a good Cinderella-type tale, with romance, makeovers and awesome frocks (have you seen the rude Tinderella version? Very funny.) No, I get taken straight to the story with the most annoying of annoying characters around – Goldilocks and the 3 bears. With eyes shut, my dinner companions all suddenly morph into Goldilockses, all criticism and complaints about the meal before them.

“This is too hot!”
“This is too spicy!”
“This doesn’t have enough flavour!”
“I think I saw a speck of pepper!”
“This sauce doesn’t match my underpants!”

Etc, etc, etc.

But every now and then a recipe comes along that has my entire family gushing with praise, declaring it, ‘Just right’. And thankfully, this is one of those recipes. It is a gorgeous bit of kitchen alchemy. My fairy godmother tip to you is to bake the kumura to give you a rich, sweet base.

Abracadabra. Enjoy.

Serve this on rice for a more substantial meal.

Serve this on rice for a more substantial meal.

Goldilocks chickpea patties

Feeds: 2 adults & 2 small kids, served on rice with salad
Allergy info: Vegan. Free from gluten, egg, dairy.
Substitutions?: I think this recipe is pretty perfect as is.
Freeze?: No.
Prep ahead?: Kumura mash can store in the fridge for 2-3 days. Prepared patties can be refrigerated until it’s time to cook.
Why I like it: Simple, vegie-packed, delicious. A perfect meat-free Monday recipe.
Smuggling rating: 9/10 – vegies hidden in vegies, all fried up a bit crispy.

1 1/2 cups mashed kumura (orange sweet potato)
400g tin chickpeas, rinsed, drained
2 spring onions, finely sliced
1 carrot, peeled, grated
1 tsp cumin
1 tsp sumac (available on the spice stand at good fruit markets) OR use the zest of half a lemon
1/4 cup besan (chickpea flour) – for rolling.
Oil for frying (I like about 1/4 cup of olive oil)

To get the kumura mash, chuck a whole kumura into your oven at 180C for 50-60 minutes until squishy. (Any leftovers are great added to spag bol, or mixed into sweet muffins).

In a large bowl, mash the chickpeas and mix through the vegies and spices. Form golf ball size patties and dunk in the chickpea flour.

Heat a frying pan over medium heat. Add the oil (be generous) and once hot, add a few patties to the pan. Turn when golden (you’ll probably need to cook them for about 3 minutes either side.)

Serve with salad, lemon & a dollop of Greek yoghurt.

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Is your baby’s food really organic? And a glass container giveaway.

Did you know that in Australia, food products can be labeled ‘organic’ if they just ‘contain organic ingredients’? For instance, if they’re made with organic salt & pepper, they can use the word ‘organic’ on the packaging. Interesting, huh! And extremely unimpressive.

So if you want organic food for your babies and kids that is actually organic, you need to look for the words “100% certified organic“, which means that they’ve actually met all of the strict organic produce criteria.

Rather than be relying on ‘organic’ pre-packaged baby food, you might want to take things into your own hands. Luckily it’s easy to whizz up leftovers of your family meal and freeze portions, ready for your baby. From 12 months of age, babies should be eating the same foods as the rest of the family (see the government guidelines here), obviously just pulverised up a bit, to match their current level of development.

Heaps of Vegie Smugglers recipes convert well into baby food, but here’s a few specific suggestions…

My kids both adore this dinner.

Kid-friendly chicken pasta.

slow cooker beef stew casserole

Beef casserole from the slow cooker

vegie smugglers pumpkin and lentil soup recipe

Pumpkin, corn & lentil soup.

End the war with a stockpile of mash in the freezer.

Vegie mash.

And you’ll be able to portion them up into lovely little freezer-friendly parcels if you win one of this month’s prizes – a set of glass containers, from Littlelock. I’ve got three sets to give away – each with three large and three small containers, each set is worth $63.90.

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Take a look at the Littlelock page, then come back and tell me what concoction you’d be whipping up for your containers.

To enter you must be in Australia and be a Vegie Smugglers subscriber. Entries close 8pm, Wednesday August 28, AEST. Good luck! ***29/8/13 UPDATE: CONGRATULATIONS TO ALISON, BECCA AND KRISTY – GABRIELLE FROM LITTLE LOCK HAS CHOSEN YOU GUYS AS THE WINNERS! HOPE YOU ENJOY THE JARS! X

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