Futari-- pumpkin and yam stew for baby led weaning

In our final installment of Pumpkin Week, we've got another East African dish: futari. It's a wonderful stew of coconut milk, pumpkin, and yams. The pumpkin begins to fall apart and thickens the liquid a bit, while the yam retains its integrity a little better and prevents it from being entirely porridge-like. Serious comfort food! Not photogenic, however. No glamour shots this time. No photos at all, in fact: Mae took a late nap and the good light vanished before I could take a photo of her eating this. (There are leftovers; perhaps tomorrow).

There seem to be only one or two recipes for this out there on the web, and I used one of them. It does taste a lot like what I had when I visited Tanzania, so it works for me. The only change I made was to add peanut butter. The recipe I found suggests that if you don't have coconut milk, you can thin down some peanut butter with water and use that as the liquid. But seeing as I do have both, and I feel strongly that they would be yummy together, I added it in addition to the coconut milk. I was right: they are good together.  (Feel free to omit it if you want, though. I won't get mad.)

Futari

1 large onion
2 Tbs oil
2 lb peeled, chopped pumpkin
2 lb peeled, chopped yams/ sweet potatoes
2 cans coconut milk
1/2 tsp cloves
1 tsp. cinnamon
uninhibited spoonful of natural peanut butter
juice of 1 lemon
salt to taste

Heat oil in a large, deep pot. Throw your onions in and let 'em go till they're brown.  Add the cloves and cinnamon, fry briefly. Add remaining ingredients; cover and let simmer until vegetables are tender.

I think this would lend itself well to crock pot preparation, but I haven't tried it yet.

Bacon and cheddar butternut gratin recipe for baby led weaning

Ok, we're venturing a bit further from pumpkin proper here, but any good winter squash or nice fresh sliced pumpkin would work in this.  I use butternut because it's so easy to peel (and yummy).  Just as any vegetable is good roasted, I'd also contend that almost any vegetable is good slathered in cream, surrounded in cheese and, if possible, bacon, then baked.  (Maybe I should try that with beets, but they might prove the exception and just be a waste of good cheese.)(Can't risk wasting cheese).

Bacon and cheddar butternut gratin

2 strips bacon, chopped
1 2lb butternut squash, peeled, seeded, sliced into 1/4 inch thick slices
1/2 c. whipping cream
4 oz. sharp white cheddar, cubed
1/2 c. grated parmesan

Grease up a large casserole dish (the shallow rectangular kind). Preheat oven to 400.  Fry up the bacon, drain on paper towels once it's nice and crispy. In the casserole, array half of the squash slices.  Scatter the cubed cheddar over it. Cover with the remaining squash slices, douse them liberally in the cream, sprinkle the bacon and parmesan over and finish it with some freshly grated black pepper. Bake for 30 minutes until it's all brown and bubbly and irresistable.

The quantities of all the ingredients are highly adjustable-- more or less of anything. To tell the truth, I never measure with this one.   

Beets, at last

What have I got against beets, you ask? Well, I'll tell you: I am another victim of the canned beet. My mother used to buy them and eat them straight out of the jar. I don't think she even rinsed them off. I shudder at the very memory of the smell.  (She used to do that with asparagus, too, and I was well into adulthood before I discovered that I actually do like asparagus when it isn't pulled straight out of a can). (No offense, Mom.)

I gave the beets I bought plenty of time to go bad in the fridge, but they never did (root vegetables, go figure-- perhaps I should have left them out on the counter), so I had time to research the best way to prepare them. I read this thread in its entirety, and learned that you can eat them raw, you can eat them pickled, you can steam them, you can roast them. If you roast them, you should roast them at a high temperature. Either that or a low temperature. And you should put olive oil on them. Or not. And you should peel them. Or not.

So I peeled one, and washed the rest and stuck them in the crock pot for a few hours on high, just to see what would happen.  What happened is they became very soft, and the outside was a bit caramelized. Very promising! I took a small bite of one and liked it. Then I took a larger bite and did not. I probably should have gotten smaller beets.

Anyway, since they were soft and sweet, I thought I'd let Mae have a go at them. This was her verdict:

This is the first time she has made this face.  The funny thing is, she went on to eat most of what was there anyway, which just goes to demonstrate how much she likes putting stuff in her mouth.  I have 4 1/2 beets left, so I'm going to offer them to her again tomorrow and the next day. Who knows, maybe they'll grow on her. And as for me, I'm going to try some of the other preparations I've seen: tossed with balsamic vinegar. With salt, maybe. Perhaps with goat cheese. I'm going to put these beets through their paces. I may even buy some more, smaller ones and have a go at them before I conclude once and for all that I just don't like beets.  No one will be able to say I didn't give beets a chance.

Sweet Potatoes Mayai recipe for baby-led weaning

A few years ago I got to visit Tanzania for a couple of months. A popular street food was "chips mayai"-- deep-fried chips with an egg (the 'yai', plural 'mayai') broken over them, resulting in a tangled, greasy-good mass of chip and egg, best slathered with pilipili (pepper) sauce. This recipe was inspired by that, but is less greasy and involves sweet potatoes rather than fries.  It's a good general formula that could be readily adapted to whatever veggies you have on hand-- potatoes, squash. Well, really just potatoes or squash. Maybe carrots. Still! That's pretty versatile!

My main discovery is that if you grate things directly into your frying pan, they cook quickly and you save time on cleanup. I am gonna be doing this with everything from now on. Well, really just potatoes or squash. Maybe carrots. Still! I eat a lot of potatoes and squash! So it's a useful technique!

Sweet potatoes mayai

2 Tbs olive oil
2 medium sweet potatoes
1/2 onion
1 egg
ground black pepper to taste
1 tsp dried thyme
your favorite pepper sauce

Get the olive oil heating up in your trusty skillet over medium-high heat.  Using the coarsest side of your grater, grate in the onion. (Watch your fingers!). Give it a stir. The quickly grate in the sweet potatoes. Stir in the black pepper and thyme.  Let cook until potato is cooked through, stirring with restraint (you want browned bits).  It really only takes a few minutes. When the veggies are cooked, break your egg over the middle of the pile. Cook like you would any fried egg, flipping halfway through (aim it onto some unincorporated veggies if you can). 

Let some cool for the baby, and eat yours with added salt and hot sauce. Yum!

Perfect for those practicing their pincer grip, or those not quite ready for that can grab a big hunk with egg and still get some veggies, too.

Spiced Roasted Eggplant recipe

I suppose we're reaching the end of the season for these lovely little eggplants. I couldn't resist buying them and roasting them up again, this time with spices.  I must admit that Mae hasn't had a taste yet; she got sleepy and went to bed before she could try them. Lunch tomorrow, then. 

Spiced Roasted Eggplant

8 Fairytale eggplant, or 1 small italian eggplant
2 Tbs butter
1 Tbs olive oil
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardamom
1-2 Tbs balsamic vinegar

Preheat your oven to 400. Compile the ground spices into one small bowl, and prepare your eggplant by trimming and cutting them in half lengthwise (or into batons if you're using a larger eggplant). Put them in a bowl and toss them with the olive oil. In an oven-safe skillet (perhaps your trusty cast iron skillet!), melt the butter. Add the spices and stir quickly for a few seconds until the spices become fragrant, then pour the mixture over the eggplant. Stir it up, and return the eggplant to the skillet. Put it in the oven and roast for about a half hour, stirring them up partway through.  Just before taking them out, sprinkle the balsamic vinegar over the vegetables and return them to the oven for 2-3 minutes to reduce the vinegar a bit.

Update: At lunch. These are definitely a 3 on the messiness scale. Well-cooked eggplant is very smeary!

Carrot Souffle recipe for baby-led weaning

Here's a good one for the younger set-- nice and soft (perhaps a bit messy), but still pick-uppable and yummy. Don't be put off by the fact that it's called a souffle-- it isn't really, since it gets some of its puff from baking powder rather than egg whites. This recipe is a long-time favorite of my in-laws-- Mae's Grammy makes it whenever the family gets together. It's easy enough for a weeknight dinner, but fancy enough for special occasions, too.  She uses canned carrots, gives it all a whirl in the food processor, and pops it in the oven. It'd be good with other veggies, too-- parsnips, winter squash, and sweet potatoes come to mind (I have tried it with winter squash-- see the variation discussed below).  The original calls for a few tablespoons of brown sugar, but I didn't miss it in the little one she baked for Mae when we visited them last week. She baked it in a 1/2 (or possibly 3/4?) cup ramekin, and Mae polished it all off (along with some kugel, roast pork, and stewed plums and apples).

Carrot Souffle

1 lb carrots, cooked and mashed (or canned)
3-4 eggs
4 Tbs flour
4 Tbs melted butter
1 tsp baking powder
1 tsp vanilla

If you're using canned carrots, drain them. Then pour everything into a food processor and give it a whirl until it's nice and smooth. Pour it into a greased baking dish-- give it some room to grow, it'll puff up marvelously-- and bake at 350 for 40-50 minutes.

Variation: Use pureed winter squash or pumpkin (I don't think canned pumpkin would be very good, but then, I'm obsessed with winter squash and a bit biased. More on that come October), and add 1/4 tsp nutmeg and 1/2 tsp cinnamon.  The souffle in the picture is winter squash (Hubbard, to be precise).

Messiness rating: 3 (3+ wipe clean-up)

Roasted zucchini 'hummus' recipe for baby-led weaning

'Hummus' in quotes because I'm not sure what the necessary and sufficient conditions for being hummus are, but probably this doesn't really meet them. It's more of a family-resemblance sort of relationship. It's got garlic, it's got tahini, and you can dip it or spread it.  I just thought it might be good, and I was right. Mae agrees.  That cracker it's sitting on? Easier than you might think. Recipe for those tomorrow.

Roasted zucchini 'hummus'

4 medium zucchini (~6 inches)
4 cloves garlic
2 Tbs olive oil+ additional if desired
black pepper
1 Tbs tahini
1/2 tsp sesame oil
juice of 1/2 a lemon

Heat your oven to 400. Quarter the zucchini lengthwise, and then cut into 1/2 inch pieces. In a bowl, toss them with the olive oil and garlic cloves, grind black pepper over them, and then turn 'em out onto a sheet pan (or trust iron skillet!). Roast them for 30 minutes, turning halfway through. When they're nice and soft and browned, they're ready. Let them cool a bit, then dump them in a blender with the remaining ingredients. Blend until reasonably smooth.  Mine still had bits of skin visible, and I thought that was fine; you do what you like.  Spread it on crackers, pita, toast, rice cakes, eat it with a spoon or, if it comes down to it (and it well may!) with your fingers.

Quick Tomato Bisque recipe

I've been on a quest for the perfect tomato soup for some time now. I've been pursuing my goal in a haphazard and lazy way, admittedly, but it still counts as a quest. What I want is a soup that pairs well with a grilled cheese sandwich or saltine crackers, has the flavor of a good bistro tomato bisque, but the easy prep of a can of Campbell's.  I made fresh soups, and tried a canning recipe. They were delicious, but not quite what I wanted (particularly from the 'quick prep' angle). They weren't as smooth as I wanted, the flavors not quite as rich as I was hoping for.  In the end, the answer was far simpler than I'd imagined.  Well, sort of. Let me explain....

It started when I spied the box of paste tomatoes for canning at the farmer's market. I had gotten a food mill for Christmas, and this is what I had been waiting all year to use it for. I made some tomato sauce, canned it up, and had a little left over in the pan. So I made a sort of soup-- just threw in a little garlic powder, pepper, dried basil, and cream.  And it was goooood.  So the next week, I got me another box of paste tomatoes, and made sauce again, this time added a little garlic powder and dried basil to each jar. Voila! Perfect canned tomato soup! Just add cream upon opening.  I'm a bit embarrassed that the perfect soup turned out to be so simple. But perhaps I should have expected that.

So you can do this a couple of different ways. 1) can your own tomato soup concentrate from fresh tomatoes, like I did; 2) Make a fresh puree of tomatoes and use that to make the soup (I did this, too, and 2 lbs of tomatoes got me about 2 1/4 c. puree, which reduced to about 1 1/2 cups of soup); 3) buy a can of tomato sauce and add the spices and cream when you're ready to eat you some soup.  If you do that, just make sure it's the best quality sodium-free sauce you can find, as I suspect the success of the whole thing depends on the quality of the tomato sauce.  I also am able use my homegrown and dried basil, and home dried garlic (I love my dehydrator!), and I'm sure that helps as well. I know that's not an option for most, but just use the freshest dried ingredients you can.

Making the sauce

If you want to make the puree yourself, quarter your tomatoes and heat them in a pan. As I mentioned, 2 pounds of fresh tomatoes got me about a cup and a half of finished soup. Crush them up a bit as they come up to heat. Soon they'll get all juicy and begin to break down. Simmer them for about 10 minutes until they're all nice and soft. Then put them through a food mill or force them through a sieve. Discard the seeds and peels, and return the resulting puree to a saucepan. Simmer it for a while to thicken-- let it go until it's a little thicker than you want the resulting soup to be.  There you go. Now you have puree. On to the soup...

Quick Tomato Bisque

2c. of tomato puree (homemade or canned)
1 tsp dried powdered garlic
1 tsp crumbled dried basil
black pepper to taste
cream

Heat the puree in a pan and stir in the spices. Bring to a simmer, and stir in cream to taste. Enjoy!

Mae, looking like a little tomato vampire.

Roasted Brussels Sprouts recipe for baby led weaning

At the farmer's market on Saturday I stumbled across the cutest little brussels sprouts and decided that if I was ever to make good on my promise to give them another try, now would be the time. So I bought a box of them and headed home, wondering where such a reckless path might lead me.  It led me, it turns out, to deliciousness.

Going on my observation that all vegetables are delicious roasted, I decided to give it a go with these, too. The generalization still stands: brussels sprouts, too, are good roasted. Of course, I didn't want to salt them, so I made a balsamic vinegar reduction and crossed my fingers hoping that it would provide the flavor needed to make them irresistable even to a skeptic such as myself. It did. Browned and a little bit crunchy on the outside, tender enough at the stem end that Mae could gum them without a problem, and drizzled in sweet and tangy balsamic vinegar...yeah, I'll be making these again.  Next week, in fact, if I can find the brussels sprouts at the market again.

Roasted Brussels Sprouts with Balsamic Vinegar

1/2 lb of the smallest brussels sprouts you can find (1/2 inch)
1/4 c. olive oil
black pepper
1/4 c. balsamic vinegar
1 small bay leaf
pinch of cinnamon

Preheat your oven to 400. In a bowl, toss the brussels sprouts with the oil and grind black pepper to taste over it. Roast for 20 minutes, giving it a good stir halfway through. They should be brown and tender when they're ready.  Meanwhile, in a small saucepan, simmer the balsamic vinegar together with the bay leaf and cinnamon. Let it go until it's reduced by half.  When the sprouts are ready, return them to their bowl and toss them with the now-thickened vinegar.

Grilled chicken with tomatillo sauce-- recipe for baby led weaning

I bought some tomatillos at the farmer's market last weekend. I've never actually managed* to make anything with fresh tomatillos before-- I'd only had green salsa sorts of things at Tex-Mex places.  Let me tell you, the fresh ones are so different! They have a natural sweetness to them that I hadn't expected based on my prior limitd experience.  I will be buying more next week, and we will be broiling us up a mess of this sauce to freeze for later.

Anyway, this recipe is adapted from one I found on epicurious. We blackened the tomatillos and peppers on the grill, used non-spicy peppers, and grilled the chicken breasts too while we were at it. I also left the salt out until the sauce was done and I could set some aside for Mae.  I put aside a couple of tablespoons for her, to go with her own little piece of non-salted chicken we had grilled and cut up for her. It wasn't enough. I mean, there was enough chicken, but she wanted to eat the sauce by the spoonful.  Mae knows good stuff when she tastes it.

Grilled Chicken with Tomatillo Sauce

1 lb husked tomatillos
2 small sweet peppers (we used half a pimento and a little red one of unidentified variety that I thought was going to be hot but really wasn't. Probably a quarter cup of peppers altogether, and we agreed that a bit more would be even better)
2 boneless skinless chicken breasts
1 Tbs olive oil
1 onion, chopped fine
3 cloves garlic, minced
1/2 c. fresh cilantro, chopped
salt to taste

Grill the tomatillos and peppers on a hot grill until soft and skins are beginning to blacken a bit. Under the broiler works, too. When they're done, let them cool, remove the stems, and toss them in a blender to puree them.  Get the chicken breasts on the grill-- cook till brown and mostly done.

Saute the onions and garlic. I caramelized mine-- not strictly necessary, but I do recommend it. Add the blended tomatillo mixture to the pan and simmer briefly. Stir in the cilantro. At this point, set aside some sauce for the baby and then add salt to the rest if you want. Then add the chicken breasts to the pan and simmer until they're cooked through.

* I say 'managed', because I have bought them before, but then waffled about what to make out of them until they went bad. I am ashamed.  Stop yelling at me!

Carrot ginger pancakes recipe for baby led weaning

I tend to go through brief fits of enthusiasm for certain types of food, and explore all the variations of it I can think of until the obsession wanes on its own. This usually happens with sweets (there was the marshmallow phase, a fudge phase, a pate de fruit phase, an herb-infused syrup phase...), but I've also had prolonged obsessions with waffles, granola, and jam (this one is ongoing, and as far as I can tell will end only when I run out of pantry space or Mae's dad asks me not to buy any more canning jars). Right now, my attention has shifted to pancakes, due to (1) the fact that I've been eating a lot of these pancakes in the mornings because there's usually already a batch in the freezer, and I've begun to crave variety, and (2) this thread on eGullet.  It was the description of the apple pancakes that got me thinking about vegetables grated into pancakes. Not in a sneaky way, but in a "hey, that is good!" sort of way. A carrot cake sort of way.

 And so the carrot pancakes were born, although I ended up going with a slightly more savory profile than carrot cake.  You could carrot-cakify them further by throwing in a pinch of cloves, nutmeg, and allspice, as well as some ground toasted walnuts. Or you could render them more savory by leaving out the cinnamon and including some cumin and coriander. And perhaps some scallion. But I think they're pretty good as-is. 

Carrot-ginger pancakes

1 egg
1/4 c. milk
2 Tbs oil
1/2 tsp. finely grated fresh gingerroot
1 c. coarsely grated carrot
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. cinnamon

In one bowl, whisk together the egg, milk, oil, and grated ginger.  In another bowl, toss together the remaining ingredients. Get your skillet heating up over medium-high heat and brush it with some oil. Pour the wet ingredients into the flour/carrot mixture, and stir until just combined. Spoon the batter out onto the hot griddle-- I made these a bit smaller than my usual pancakes, about 3 inches across. Flip them when the bubbles show in the middle, and cook until nice and brown on both sides.  If you want to add some salt to the adult ones, just make the pancakes for the baby first and then throw a pinch of salt into the remaining batter.

Garam masala roasted sweet potato fries recipe

I have come to believe that for any given vegetable, there's no better preparation than just tossing it with olive oil and roasting it. I'm beginning to wonder why I would ever want to do anything else, unless said vegetable is meant to be a vehicle for cheese, in which case you toss it with cream and cheese and then roast it. But I digress. 

I love love love roasted sweet potatoes. I like them roasted with just salt and pepper, I like them roasted with curry powder, I like them roasted with chile powder...and on and on. But I believe I have found my all-time favorite flavor to complement the sweet potato: garam masala, a warm Indian spice blend that involves cinnamon, cardamom, clove, nutmeg, mace, chile, cumin, coriander, bay... So much flavor when combined with the browned sweet potato that I honestly did not miss the salt. I know people say that all the time, but usually, I am the sort of person who misses the salt. So it really means something, coming from me.

And, oh yeah, you can give them to your little one, too. This is a relatively tidy one for Mae-- easy to grab and eat, yet nice and soft. They keep rather well in the fridge for a couple of days, and as such lend themselves handily to grabbing if you're eating out. Case in point: some friends invited us over for dinner, and we snagged a leftover container of these (and some roasted eggplant) on our way out the door. Although we brought the plastic mat for under the highchair, we may as well not have, because nothing got dropped. I mean, her face and hands were orange (and eggplanty), but the mess was largely contained. And most of it made it into her mouth.  So go ahead and make a large batch, is what I'm saying.

2 large sweet potatoes
1/4 c. olive oil
1 Tbs. garam masala

Preheat your oven to 400.  Peel the potatoes and cut them into 1/2 inch by about 2 inch long sticks. In a large bowl, toss them with the olive oil, and then the garam masala. Spread them on a large sheet pan and bake for 35-40 minutes, until tender and beginning to brown. Give them a stir halfway through and they'll be the better for it.

Messiness rating: 1 (1-2 wipes)

Roasted eggplant, tomatoes, and peppers-- baby finger food recipe

It wasn't until adulthood that I really started to like eggplant. I chalk that up to our never having it in our house, very nearly continuing the the cycle of no-eggplant. At some point all that changed, and now it's one of my favorite things about summer. Eggplant, tomatoes, red peppers, tossed in olive oil and-- if the whim takes me-- some sliced basil, minced garlic, and mozzarella sprinked on toward the end-- I could eat it every day. The only thing that stops me is that I don't want to heat my oven up every day during the summer.

Eggplant, tomatoes, and red peppers are all things that cook up nice and soft-- perfect for Mae to nosh on. She tried it first a couple of weeks ago after being very receptive to some green peppers my aunt had roasted for Italian beef sandwiches. 'Receptive' is an understatement. She slurped those suckers down. So when we got home from our visit, I roasted up some peppers and eggplant and let her have a go at them. She loved them. Now they're part of the regular rotation. I make up a batch once a week and store the extras in the fridge for a few days-- they're pretty good to bring along for her when we're going out to eat.

I like these tiny little eggplant I get at the farmer's market, but any eggplant cut into appropriate size and shape will do. Sweet peppers of any color. Tomatoes, if you like. Basil and garlic if you've got them, would not be out of place. Add them in the last 10 minutes so they don't just burn.

2 pints small eggplant

6 or 8 Roma tomatoes

2-3 small bell peppers

It wasn't until adulthood that I really started to like eggplant. I chalk that up to our never having it in our house, very nearly continuing the the cycle of no-eggplant. At some point all that changed, and now it's one of my favorite things about summer. Eggplant, tomatoes, red peppers, tossed in olive oil and-- if the whim takes me-- some sliced basil, minced garlic, and mozzarella sprinked on toward the end-- I could eat it every day. The only thing that stops me is that I don't want to heat my oven up every day during the summer.

Halve the eggplants and tomatoes, cut the peppers into strips, and toss it all with a generous dose of olive oil. Pop it into a 400 degree oven for 30-40 minutes, giving them a good stir once or twice partway through. The skins will loosen up nicely by the time everythings done-- slip the skins off the veggies before you hand them over to the little one. (They don't get digested anyway. Trust me on this.)