Aaron's First Vegetable: Organic Carrot Puree

Yesterday morning (July 26, 2009) I attempted to make my son his first vegetable, Carrot Puree.) I purchased California Organic Carrots and a brand new steamer basket. Apparently, I did not put enough water in the bottom of the pan and I scorched the pan so the carrots ended up smelling and tasting burned. I called them "mesquite carrots" and fed them to Aaron anyway. We were at a big picnic and there were a lot of people around. He gagged at the new texture and new taste. And he hit his head on the corner of the highchair tray and was crying. My mother then took the carrot puree and added some cereal and breast milk (mine, not hers.) It was still unsuccessful so we decided to abort that mission. I steamed more carrots last night and sent them off with him for my Mom to try again today (Nonni to the rescue!) I am remaining positive that he will learn to like his veggies...

Aaron's First Vegetable: Carrot Puree

Ingredients:

4 to 6 medium organic carrots, peeled and chopped
1 Tablespoon Organic Brown Rice Cereal
an ounce or 2 of Mommy's milk

Procedure:

1. Put the carrots in a steamer basket (in enough water to cover the bottom of a 4 quart pot.)
2. Cook for approx. 15 minutes or until carrots are tender.
3. Put the carrots and some of the water from the pot into a food processor and puree until smooth.
4. Add cereal and breastmilk to desired consistency.

Quinoa with Moroccan Winter Squash and Carrot Stew

Stew Ingredients:

2 Tablespoons olive oil

1 cup chopped onion

3 chopped garlic cloves

2 teaspoons Hungarian sweet paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

pinch of saffron

1 cup water

1 14.5 oz can diced tomatoes, drained

2 Tablespoons fresh lemon juice

3 cups of 1" cubes, peeled butternut squash (from a 1 1/2 lb squash)

2 cups 3/4" cubes peeled carrots

Quinoa Ingredients:

1 cup quinoa

1 Tablespoon butter

1 Tablespoon olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 teaspoons chopped fresh mint, divided

Procedure for Stew:

1. Heat oil in large saucepan over medium heat.

2. Add onion and suate until soft, stirring often (approx. 5 min.)

3. Add garlic and stir (approx. 1 min.)

4. Mix in paprika and next 8 ingredients (spices).

5. Add 1 cup water, tomatoes, and lemon juice and bring to a boil.

6. Add squash and carrots and cover and simmer over medium-low heat until vegetables are tender stirring occasionally (approx. 20 min.)

7. Season with salt and pepper.

(Can be prepared 1 day ahead. Cover and chill.)

Procedure for Quinoa:

1. Rinse quinoa and drain.

2. Melt butter with oil in large saucepan over medium heat.

3. Add onion and carrot; cover and cook until vegetables begin to brown, stirring often (approx. 10 min.)

4. Add garlic, salt and turmeric and saute (approx. 1 min.)

5. Add quinoa, stir (approx. 1 min.)

6. Add 2 cups water and bring to a boil then reduce heat to medium-low.

7. Cover and simmer until liquid is absorbed and quinoa is tender (approx. 15 min.)

Warm stew (if chilled) and stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Chicken and Artichokes with Oricchette

Ingredients:

* 2.5 ounces pancetta
* 1/2 medium onion, chopped
* 1 clove garlic, crushed
* 1/2 cup white wine
* 7 oz cooked chicken
* small jar of artichoke hearts, drained and quartered
* 1/2 lb. orichette pasta
* 2 Tablespoons pine nuts, toasted
* 2 Tablespoons balsamic vinegar

Procedure:

1. Brown pancetta in skillet over medium-high heat. Set aside once browned.
2. Add onion and garlic to skillet and saute.
3. Add white wine and cook about 3 minutes.
4. Reduce heat to low and stir in chicken and artichoke hearts, cover and cook to warm through.
5. Meanwhile bring a pot of water to a boil and cook orichette pasta.
6. Drain pasta and stir into chicken mixture. Finish by stirring in pine nuts and balsamic vinegar.