Tomato Chicken

Simple to put together and very tasty. First time used 14 oz can of tomatoes. Second time put in a full 28 oz can. With more tomatoes could easily fit more drumsticks. This is from the Baby Led Weaning cookbook but subbing garlic for the onions.

• 5 cl garlic, chopped
• 1 t cumin
• 2 t coriander
• 5  skinless chicken drumsticks (or 2-3 chicken breasts cut into strips)
• 1 can chopped/diced tomatoes (14 oz OR 28 oz)
• 1 T tomato paste
• optional: 1 T fresh cilantro chopped

1. Heat oil in saucepan.
2. Add garlic, cumin and coriander. Cook for 2-3 min.
3. Add chicken and cook until lightly browned on all sides (but not cooked through).
4. Add the tomatoes and tomato paste. Bring to boil. Cover and simmer for about 25 minutes, until chicken is thoroughly cooked (20 min for breast).
5. Sprinkle with fresh cilantro. Serve warm with rice and vegetables.

Tuna Croquettes

Made these in the morning while M looked after D. Rolling them and dipping them in bread crumbs takes quite a bit of time. Would love a faster recipe (like spreading it in a pan and baking, then cutting up). They didn't really go brown on the top, after 27 minutes, but took them out and they were firmed up. Could use some additional seasoning next time (herbs).

• 2 large potatoes (or for quick prep, leftover mashed potatoes)
• 1 can low-sodium tuna (5 oz), in oil or water
• 1/2 lime's juice (or to taste)
• 2 T butter
• optional: dried herbs
• 1/4 c breadcrumbs (original called for 1/2-1 c, but they barely stuck)

1. If using fresh potatoes, peel and cut them and steam or boil them.
2. Drain tuna and break it up.
3. Drain and mash potatoes. Add tuna and lime juice.
4. Stir in the butter.
5. Shape mixture into small sausages and roll each in breadcrumbs, putting on a greased cookie sheet.
6. Bake at 400F for 20-30 min, until browned* and cooked through.
7. Serve warm with vegetables.
8. Keep leftovers in fridge or freezer and reheat in microwave or oven.

Finger Oatmeal

The plain ones didn't go over too well, but it could have been because her pincer grip wasn't all that good. Lately been doing it with banana and she actually eats some (8 months). Serves one baby with leftovers for cook to finish. Would like to try apple variation one day.

• 3 T quick oatmeal (not instant)
• 3 T milk
• cinnamon

With Banana

• 3 T quick oatmeal
• 2-2.5 T milk
• 1/2 banana

1. Put oatmeal in flat bowl and pour milk in. Stir and let sit for a few minutes to have oatmeal absorb the liquid.
2. Mash in the banana if using.
3. Flatten with spoon/fork.
4. Microwave for 2 minutes.
5. Cut into fingers (or smaller) and then let cool.

Egg White Crepes

Needed to use up 4 egg whites from Banana Coconut Cream Pie recipe, so found this as a quick option. Many other recipes using egg whites require whipping them to a froth which I just didn't have the patience for.

• 4 egg whites
• 1 c milk
• 1 c flour
• pinch of salt
• 1 T oil
• filling: berries (fresh or defrosted and drained), banana, mini chocolate chips

1. Whisk together egg whites, oil, milk, flour and salt in a large bowl.
2. Pour 1/4 c and spread thin in pan. Cook for 2 min over medium heat until lightly browned.
3. Flip and cook another 2 minutes.
4. Put ~2 T filling in crepe and fold in half.
5. Makes about 8 crepes (depending on size).

Variations

1. Add a dash of cinnamon to batter.
2. If too thick, add more milk or coconut milk.
3. Cut recipe in half if only have 2 egg whites to use up, to make 4 crepes instead of 8.

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.