Birthday Love

It turns out that when you don’t post on your blog in 8 months, a lot of things happen.  So the little cutie on the top right was born, then the handsome guy in the bottom right corner had a birthday (hence the lobster and the cake), and the little guy on the top left is about to turn 2.  What?!  It’s like time is moving forward or something.

So the lobster turned into tasty lobster rolls, and the cake was on the complicated side, thus I don’t think I would ever recommend that you make it.  But if you want to try, here’s the recipe (through link).  It was delicious.  Don’t try to make it late at night while your baby and toddler intermittently cry and sleep.  You’ll regret all of your life choices that brought you to this moment.  Your husband will regret his fine taste in cakes.  You won’t regret eating the cake, however.

What do I recommend?  Maybe going to Christina Tosi’s bakery and eating one of her much prettier layer cakes that you didn’t have to make yourself.  They’re probably amazing.

And why am I writing this summary for you?  I’m here to tell you about my favorite recipe out of the birthday week mix.  It turns out that we’re too cheap to buy good seafood on a regular basis, but not during birthday week.

Drumroll, please.

The birthday week winner of 2017 was…

Grilled Tuna with Grilled Ratatouille and Israeli Couscous and Deconstructed Pesto, thanks to the fantastic Bobby Flay.

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photo from FoodNetwork.com

Yum!  Now, I’m way too lazy (read: feeding a baby, thanking God that my toddler is napping, and making homemade yogurt) to type the whole recipe here.  Sorry about that.  But if you’re feeling fancy enough to buy pine nuts and tuna steaks, this is worth it.  So worth it.  Making it isn’t super complicated.  Can you make pasta?  And grill things?  If so, you’re all set.  This will be making more appearances at our house for any special occasion that even borders on summer.

Oh, and it’s pretty healthy.  Celebratory AND healthy?  In my book, that’s extremely rare.  Macaroni and cheese is where my heart rests, not tons of veggies and grilled tuna steaks.  Except with this recipe.  It even makes me love eggplant.  Thanks, Bobby Flay!

And happy birthday to everyone, since I probably missed your birthday in the last eight months.

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Giada’s Green (and GOOD) Carbonara and Some Olive Oil Adventures

First, I’m going to torture you with stories of my day.  Then I’ll point you towards super delicious food.  It looks like this: But before I get to the food… It was a nice day today.  I had a short … Continue reading

Toasted Quinoa and Peach Baby Food? Heck Yes!!

Okay, this is going to be quick between finishing a batch of delicious baby food and doing the next step of homemade yogurt (and doing all of the katrillion dishes that I created last night and this morning… sigh).

I had a problem.  Babies eat baby food, right?  Baby food in the store is all fruits and veggies, unless you buy the super ridiculously expensive stuff that includes oats or quinoa or rice and some protein (mung beans and chicken???).  My baby doesn’t need food that fancy.

But he does need protein and grains.  Our kid will eat everything, which is awesome.  The only thing he has turned down is baby rice cereal, and I can’t really blame him.  It’s pretty darn bland.  That means he just eats fruit and veggies by the pound these days.  I wanted to help him meet the awesome world of other food so maybe he won’t get so hungry between meals.

I tried pureed chicken and pureed salmon with peas.  Both sound gross to me, but he’s game.  But I hadn’t really found a way to sneak in grains.  Enter a baby food cookbook and today’s super successful experiment.

Generally, I feel awesome about this.  I like the way it tastes, and little man has a healthy grain option that won’t eat into his college savings (sale quinoa).

(I promise this blog won’t henceforth be a baby food cookbook.  Just this once.  Or maybe a few times.  I also made Korean barbecue burritos and a super delicious corn and poblano taco filling recently.  Don’t worry.)

Toasted Quinoa and Peach Puree

Ingredients

  • 1 cup quinoa
  • 1 peach, peeled and cut into large chunks

How To

  1.  Rinse the quinoa under cold water, then drain well.  Transfer to a medium pan and toast over high heat 5 minutes, stirring continuously, until any excess water evaporates and the quinoa is slightly brown and begins to pop.  Slowly add 2 cups water, cover, and bring to a boil over high heat.  Reduce the heat to low and simmer 30 minutes, or until tender.  If using a blender with a plastic container, let the quinoa cool before blending.*
  2. When the quinoa is cool (or hot, if your blender has a non-plastic container), put about half of it in the blender container.  Add peach and blend until smooth.  Add water until the mixture is your desired consistency (thicker if I was planning to feed it to little guy with a spoon, slightly thinner to go into a resealable food pouch).
  3. Put the delicious food into a serving/storage container and let your little person enjoy.
  4. Store the extra cooked quinoa for at-home dining (maybe with another veggie or a pureed meat option for baby).  I basically didn’t want to make a small serving, since this is a bit of a time commitment.  It’s like making awesome leftovers.  Why wouldn’t you?

*This step of the recipe is word for word (until the very last sentence) from page 47 of Healthy Eating for your Baby & Toddler by Renee Elliott.  Thank you, public library.  Thank you, Renee Elliott.  It seems like a good baby cookbook, although the ingredients are a bit exotic.  It’s a good starting point for figuring out how to create a balanced diet for a new person.  I’m planning to make the recipes a bit more low-key.  This recipe was originally mung beans with toasted quinoa.  I don’t have mung beans in my pantry.