Kody is not particularly fond of cooked spinach or kale (who is, right?!). So, I use the following recipe to get him to eat it more often (a modified version of a similar recipe from the Start Fresh cookbook by Tyler Florence).
Ingredients
1 frozen box of spinach, thawed
1 bunch of kale
2 pears (any kind)
2 tbl extra virgin olive oil
1 cup reduced-sodium chicken stock
2 tbl parmesan cheese
Directions
Wash the kale and pears. Cut the pears in half, scoop out the seeds, and bake them cut-side down on a baking sheet in about 1/4 inch of water at 350 degrees until soft (about 30 minutes). Add the extra virgin olive oil to a skillet and cook the entire bunch a kale until wilted down. Add the spinach and heat through. Add the chicken stock and simmer for a few minutes. Combine the kale, spinach, chicken stock, pears, and parmesan cheese in a blender. Serve! Freeze remaining portions in ice cube trays for easy serving later.
Note: If you overdo the greens in proportion to the pears (meaning the combination isn't sweet enough for your little one), add a tablespoon or two of organic applesauce to the greens. Often for an afternoon snack, I'll serve Kody the kale, spinach, pear combination with one to two tablespoons of cottage cheese and one to two tablespoons of applesauce. He loves it!
Happy eating!
Lori
Sunday, February 5, 2012
Sunday, January 8, 2012
Jazzed Up Split Pea Soup
Today, I made Kody a jazzed up version of split pea soup. The base recipe is from the Start Fresh cookbook by Tyler Florence, but I changed it a little to be more suitable to Kody's preferences. It is delicious!
Ingredients
1 lb bag of split peas
1 sweet potato
4 slices of bacon
1 cup of whole milk
Parmesan cheese (the real stuff)
Directions
Rinse the split peas, and then add them to five cups of cold water. Bring to a boil, and then simmer until the peas are tender (about 1.5 hours). Keep adding water to the pot as the peas simmer to ensure they stay fully covered. While the peas are cooking, dice the sweet potato into 1/2-inch pieces and roast in a 400-degree oven until tender, turning once while cooking (about 30 minutes). While the potato is roasting, cook four slices of bacon until crisp. Crumble.
Once the peas are done, put them along with all the cooking liquid in a food processor and pulse until you achieve the consistency your child prefers (you may have to do this step in two batches depending on the size of your food processor). Add the potato and bacon to the food processor and pulse (with the peas). If the soup is too thick to pulse or puree, add enough milk to get things moving.
Return the soup to the pot and add 1 cup of milk (more or less depending on the consistency you are trying to achieve).
Serve with grated parmesan cheese over the top of the soup.
(Another variation is to make the split pea soup as described above, but instead of pureeing the sweet potato and bacon into the soup, you can serve it on top of the soup along with the parmesan cheese).
Happy eating!
Lori
Ingredients
1 lb bag of split peas
1 sweet potato
4 slices of bacon
1 cup of whole milk
Parmesan cheese (the real stuff)
Directions
Rinse the split peas, and then add them to five cups of cold water. Bring to a boil, and then simmer until the peas are tender (about 1.5 hours). Keep adding water to the pot as the peas simmer to ensure they stay fully covered. While the peas are cooking, dice the sweet potato into 1/2-inch pieces and roast in a 400-degree oven until tender, turning once while cooking (about 30 minutes). While the potato is roasting, cook four slices of bacon until crisp. Crumble.
Once the peas are done, put them along with all the cooking liquid in a food processor and pulse until you achieve the consistency your child prefers (you may have to do this step in two batches depending on the size of your food processor). Add the potato and bacon to the food processor and pulse (with the peas). If the soup is too thick to pulse or puree, add enough milk to get things moving.
Return the soup to the pot and add 1 cup of milk (more or less depending on the consistency you are trying to achieve).
Serve with grated parmesan cheese over the top of the soup.
(Another variation is to make the split pea soup as described above, but instead of pureeing the sweet potato and bacon into the soup, you can serve it on top of the soup along with the parmesan cheese).
Happy eating!
Lori
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