prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
Showing posts with label baby food. Show all posts
Showing posts with label baby food. Show all posts
5.21.2012
5.18.2012
baked salmon, cauli and capers
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
5.16.2012
edward's ginger chicken
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
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