Prepping [a] Baby Food[ie]

This is my blog about family meals from scratch. As my babies ["LL""Baby Boy-yer"] are now 4 and 2 years old, it has become less about "baby food." Lately, we've been trying to focus more on having family dinners where everyone eats the same thing, with no exceptions for the little ones. But just search the posts because we have plenty of baby food recipes from the last few years. We're always looking for ideas on what to make to keep this family healthy and trying new things. Join me, and submit recipes and tips of your own!

Sunday Dinner

Nonna’s Vegetable (Pasta) Fagioli

Nonnie made this without too much pasta (1/4 pound for a whole pot of soup) and left out a bowl for me with no pasta. It is so good.

Some of the best ideas I’ve heard about getting kids to eat their veggies have come from the books Bringing Up Bebe and French Kids Eat Everything, but I really have to give my mom the most credit. She always spent a lot of time and effort making vegetables that were delicious so that everyone enjoyed eating them. I’m glad she is still able to do this for the next generation.

I needed a refresher… Maybe some of you do too ? How to pick basil.

Roasted portobello salad

Lettuce, cucumber, tomato, red onion, feta, clementines, portobello mushrooms (broiled with evoo, balsamic, lemon juice and salt), and sunflower seeds. Dressing of EVOO and balsamic.

The best thing I ever ate? Possibly.

Moroccan Chicken Tagine

I followed this to a “t” except that I added chick peas and sliced zucchini to the recipe.

Worried as I was about what LL was eating at school, it turns out (as usual) her teacher and conventional wisdom were right. It seems that the kids have started trying most of what they’re given and eating what’s put in front of them. The peer pressure and community/family atmosphere at school is causing even my little rugged individualist to toe the line! I just needed to have a little faith. I would bet my international and British friends are not surprised by this, because the culture here (in my experience) promotes healthy, varied eating so much more than in the States. [I still love you best, America :-) ]

If you read this blog regularly, you know we’ve struggled with fish in the past, but LL has even joined in the school-wide rejoicing on “fish and chip Fridays.” (Yes, chips, i.e., fries, aren’t healthy, but she’s eating the fish and the other vegetables, so I’ll be glad about it). LL came home from school a few times saying that she didn’t eat the cake they were serving for pudding and instead took an apple! Making a healthy choice of her own volition is the real goal and I can be very proud of that.

When I pick up the little guy at nursery school, I have to bring him lunch, otherwise he falls asleep on the ride home and doesn’t have lunch until 3:30pm (and doesn’t eat dinner properly… Etc). Here was a nice and easy vegetarian lunch: hummus and broccoli sandwich, sliced apples and goat milk.

Just a boy and his broccoli.

The salmon that LL liked

If you’re a regular reader, you know that there is no love lost between my older daughter and fish. She loved it as a baby and then changed her mind for a while. But the tide seems to be turning! Tonight I made an easy broiled Alaskan salmon for dinner and she liked it! And ate half of it willingly… Progress! I’m glad for making her always try things even if she’s said before she doesn’t like them. The French believe you have to try a food 15 times before you know that you don’t like it. I have to think it’s been more than 15 times but she’s been slowly coming around.

4 portions Alaskan wild salmon

A heaping tablespoon Dijon mustard
Two heaping tablespoons Italian spice mix (frozen from waitrose, red onion, parsley, basil, oregano, garlic)
1 teaspoon minced garlic
Juice of 1/2 lemon
A big glug of olive oil
Whisk to mix

Spoon 1/4 of the mixture over each salmon filet and put under a medium high pre-heated broiler until cooked through. Salt to taste and serve.

Always on hand in the freezer making dinner time easier … Also, frozen chopped onions. Life savers!