Lentil Cheese Wedges

Based on recipe from Baby Led Weaning Cookbook (this version leaves out the onions). Very easy to make and pretty tasty from the herb mixture.  MM said needed salt but I thought it was fine. Need to cut into thinner fingers for baby to prevent gagging.

• 1 c red lentils, rinsed
• 2 c water
• 3/4 c grated cheese (I used cheddar blend)
• 1 egg, beaten [better with 2 eggs]
• 1/2 c breadcrumbs [or dried coconut]
• 1 t herbs (whatever you have. I used oregano, basil, parsley, thyme, ...)
• black pepper

1. Put lentils and water in small pot. Bring to boil. Cover and simmer for 10-15 min, occasionally skimming off froth as needed.
2. DRAIN and place in large bowl.
3. Add cheese, breadcrumbs, spices and egg. Mix thoroughly.
4. Spread in greased 9" cake pan.
5. Bake 375 for 30 min.
6. Serve warm or cold.

Notes

Have made this many times since, including:

• Indian style: using cumin, turmeric, chili, curry powder. 
• Used dried coconut instead of bread crumbs to make it gluten-free
• Forgetting to drain the lentils - very moist (better to drain it)
• Double the egg
• Less cheese, different cheeses (cheddar, mozzarella, etc)
• Add grated carrot

Adults eat it up - especially those from Oz.

Baked Eggplant and Zucchini Risotto

Based on recipe from Baby Led Weaning Cookbook, but modified to suit my diet (no onion) and doubled to have leftovers for lunch. The veggies all shrunk quite a bit and most of the zucchini broke apart. Would need to cut pieces much bigger next time, but the sizes for 6-month intro worked out well none-the-less...the rice made it all sticky and she was able to suck on the eggplant pieces. Surprisingly tasty despite my lack of fondness for eggplant. MM rated it only 3 *s vs my 4 *s.

• 1 eggplant (medium)
• 1-2 zucchini
• 5-7 cl garlic
• 1.5 cups arborio rice
• ~5 c stock, heated
• parmesan cheese, generous amount or less (for BLW watch salt content!)
• pepper
• pat of butter

1. Preheat oven to 400F.
2. Saute garlic in oil for a few seconds.
3. Add the veggies and cook until soft.
4. Add rice and stir until coated in oil.
5. Add heated stock and bring to boil.
6. Pour into 9x13 dish (or large casserole). Cover with foil (or lid).
7. Bake for 30 min.
8. Stir, add more stock as needed. Bake for another 10 min.
9. Add butter, pepper and parmesan. Stir. Let sit covered for few minutes before serving.

Butternut Squash Soup

First time cooking with butternut squash, and it was pretty easy.

• 1 butternut squash
• 0-4 carrots, chopped
• 3 cl garlic
• sliced/grated/chopped ginger
• 1 pasta sauce jar chicken stock (or favorite stock)
• 1/2 t cayenne
• 1 t cumin
• 1/2 t oregano
• ground pepper
• salt
• optional: 1/2 block of cream cheese

1. Optional, but recommended: Pre-roast the squash. Either bake whole at 375 for 1 hour or cut in half and bake cut side down for 30-45 min. Take out and cool slightly before spooning out squash. OTHERWISE, peel and chop squash.
2. Heat oil in pan. Add garlic and ginger, stirring for 30 seconds. Add spices: cayenne, cumin, oregano. Add carrots and stir for a minute.
3. [If squash is uncooked, add it in here. Otherwise wait til after carrots are softer.]
4. Pour in chicken stock and bring to simmer. Cover until carrots are soft.
5. [If squash was roasted in oven, add it in now.] Cook until squash is heated through and soft. Add additional water/stock if needed
6. Season with pepper and salt.
7. Turn off heat. Let cool slightly. Add cream cheese.
8. Blend in batches. Transfer to serving bowl.
9. Serve with sliced sourdough bread.

Variations

10/19/14: 1 squash, cut in half, baked 35 minutes. Scooped from one half, peeled other half and cut. Plus 2 carrots and 1 sweet potato. Ginger, garlic, garam masala, cumin, hot curry powder. Added 4 c stock and last 5 minutes 1 can coconut milk.