Tomato bulgur soup

Tomato bulgur soupI got the recipe from the Whole Foods website. Again, I think the key to success here is a good homemade broth. This is so simple, yet so comforting. As you can see in the picture, this looks more like porridge than soup. That is due to the bulgur absorbing almost all of the broth. But that actually made it easier for Kristian to eat. The tomato flavor is very pronounced. For someone who loves tomatoes as much as Kristian does, this is great. Keep that in mind if you decide to make it for your baby. Lastly, feel free to play with the amount of spices after you cook it for the first time to suit your taste.

Recipe:
– 2 cups vegetable broth
– 1 small yellow onion, finely chopped
– 1 clove garlic, finely chopped
– 1 tbsp Ghee
– 1/2 tsp ground coriander
– 1/4 tsp ground cinnamon
– 1/2 bulgur wheat
– 7 ounces cherry tomatoes, diced (or use canned tomatoes)
– lemon juice, parsley, feta cheese for serving

Heat Ghee in a medium saucepan over medium heat. Add onion and garlic and cook until softened, 5-7 minutes. Add spices and cook for 1 minute, stirring constantly. Add bulgur and cook for another 30 seconds, stirring to coat the bulgur in onion mixture. Add broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 10-12 minutes, until bulgur is tender. Off heat sprinkle with lemon juice to taste. Serve with crumbled feta cheese and chopped parsley.

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Minted pea soup

Minted pea soupThere are several recipes online to choose from. I used this one as a base. The result was fantastic (to my taste of course). I think the key here is a good homemade broth. Also, I’d recommend using mint with caution. Babies in general have very sensitive palates and mint is definitely very fragrant. Start by adding just a bit and see how your baby likes it.

Recipe:
– 1 cup chopped leeks
– 1/2 cup chopped yellow onion
– 1 tbsp Ghee
– 1 small garlic clove
– 2.5 cups freshly shelled peas
– 2 cups vegetable broth
– salt and pepper to taste
– 3 tbsp chopped mint
– plain yogurt for serving

Heat Ghee in a medium saucepan. Add leeks, onion and garlic. Cook on medium heat until onion is softened, about 5-7 minutes. Add broth, bring to a boil, stir in peas, reduce heat to low and simmer for 3 to 5 minutes until peas are tender. Off heat stir in mint, salt and pepper. Puree the soup in a blender (or using an immersion blender). Serve with plain yogurt.

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Root vegetable medley

Root vegetable medleyOne of my favorites! Whenever I can get my hands on fresh rosemary I try to make this dish. The original recipe is from Cooking for Baby by Lisa Barnes. However, there are no sweet potatoes in Turkey and I haven’t really seen parsnips at the market either. So my version consists of potato, celery root, beets and carrots. But really, any combination of root vegetables would work. And Kristian loves picking up the little cubes with his hands and put them in his mouth.

Recipe:
– 1 medium potato
– 1 medium beet
– 1-2 medium carrots
– 1 medium celery root
– 2 tbsp extra-virgin olive oil
– 2 tsp fresh rosemary, minced
– 1/4 tsp salt
– 1/4 tsp pepper

Preheat oven to 200C. Peel and cut all the vegetables into small cubes. You should have an even distribution of vegetables. Mix olive oil, salt, pepper and rosemary (I usually use kitchen scissors to cut it into tiny pieces) in a small cup. Put vegetables in a ceramic or glass baking dish. Pour the oil mixture over vegetables and toss to coat. Cover with aluminum foil and roast until vegetables are tender, about an hour. Remove the foil about 10 minutes before the dish is done.

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Scrambled eggs with spinach and tomatoes

Scrambled eggs with spinachI’m always looking for ways to add spinach to Kristian’s diet. Here’s a very simple and tasty way to do it.

Recipe:
– 1 egg
– 1/4 cup milk
– 1.5-2 tbsp diced tomatoes
– 1.5-2 tbsp chopped spinach
– salt and pepper to taste

Beat egg and milk together with a fork. Stir tomatoes and spinach. Add salt and pepper. Heat ghee (clarified butter) in a medium pan. Pour the mixture in. Stir occasionally so that uniform curds form.

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Breakfast millet

milletMillet is a great grain for your baby. It cooks just like rice. However, it tends to absorb liquid even after it’s cooked and as a result dries up pretty fast. So I usually combine it with some fruit puree to smooth the texture up a bit. Kristian’s tired of bananas though, so I started adding plain yogurt and I’m happy about the result. It has smooth texture and creamy taste. Or today I did a little bit of both banana and yogurt. The field is open for experiment.

Recipe:
– 1 cup millet
– 2.5 cup water
– pinch of salt
– 2-3 ts sugar (if using banana, skip the sugar)
– plain yogurt to taste

Combine millet, water, salt and sugar in a pot. Bring to a boil. Reduce heat and simmer until the water is absorbed, about 20 minutes. Mix in yogurt just before serving.

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Indian Spiced Cauliflower and Potatoes

Spiced cauliflowerThere’s a baby dahl recipe in Cooking for Baby book that I have and I’ve cooked it a few times. I personally find it bland and it has not been Kristian’s favorite either. So I set out to find a great dahl recipe that my son will enjoy (I hope). In the meantime, I happened to buy super fresh cauliflower and I wanted to cook it Indian style. I found this recipe on epicurious.comĀ http://www.epicurious.com/recipes/food/views/Indian-Spiced-Cauliflower-and-Potatoes-109118
The taste was divine to me. Kristian was benevolent and ate most of it. And you just gotta love the 30 minute dish!
Notes about the recipe:
– I didn’t have cayenne or jalapeno, so I left them out (I wouldn’t put it in baby food even if I did have them)
– I used olive oil in place of vegetable oil
– I didn’t have turmeric, so I used mild curry powder instead

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Fusilli with zucchini and feta cheese

Fusilli with zucchini and feta cheeseI found the original recipe in the Williams-Sonoma “Food Made Fast: Pasta” book. I didn’t have goat cheese on hand, so I tried it with low fat feta. I loved the result and so did Kristian. He ate a whole bowlful, which is a definite success in my book.

Recipe:
– 2 small zucchini, peeled and cut into matchsticks
– 1 cup fusilli pasta
– 2-3 cloves garlic, minced
– 1 tbsp ghee (clarified butter) or olive oil
– 2-3 tbsp low fat feta cheese
– salt and pepper to taste

While the pasta is boiling in the salted water, heat ghee over medium heat. Saute garlic for about 1 minute. Add zucchini, cover and simmer, stirring occasionally for about 5-7 minutes, until softened. Then uncover and cook for 1 minute longer. Drain pasta, toss with zucchini mixture and crumbled feta, season with salt and pepper.

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