Here are two recipes we discussed at our Green Parent Cafe Meetup. (Sorry for the Americanized recipes. I've yet to make the switch!)
Squash and quinoa pilaf
Ingredients for 2 cups
- quinoa, 1/2 cup
- extra virgin olive oil, 2 Tbsp
- veggie stock or water, 1 1/2 cups
- courgettes, 2 coarsly shredded
- ground cumin, 1/2 tsp
In a saucepan, toss quinoa in 1Tbsp of oil to coat. Add stock and bring to a boil over medium-high heat. Reduce heat to low, cover, and slimmer for 20 minutes. Quinoa will be transclucent.
While quinoa is cooking, in a small frying pan over medium-high heat, heat remaining 1 Tbsp olive oil. Add squash and cumin and sauté until tender, 3-5 minutes.
Remove quinoa from heat. Add squash to quinoa and mix thoroughly before serving
Refrigerate cooled squash and quinoa pilaf in an airtight container for up to 3 days, or fill ice-cube trays or larger containers to freeze for up to 3 months.
(This is one of Henry's all-time favorite recipes. It's so darn easy and quick too. I add other veggies sometimes and cheese on occasion, but I never leave out the cumin. I didn't have any on hand one time, and he noticed. And let me know about it. Oops.)
Root veggie medley
Ingredients for 2 cups
- sweet potato, 1
- parsnips, 2
- carrots, 2
- extra-virgin olive oil, 2 Tbsp
- fresh rosemary, 2 tsp minced (or dried if necessary)
- pinch of salt and pepper depending on age of child
Preheat oven to 400°F. Peel sweet potato, parsnips and carrots. Using a mandoline or chef's knife, carefully slice vegetables into rounds 1/2 inch thick. Cut sweet potato rounds into quarters or as needed to roughly match the size of the parsnips and carrots.
Put vegetables in a ceramic or glass baking dish. Drizzle with oil, sprinkle with rosemary, salt and pepper, and toss to coat. Roast until vegetables are tender, 15-20 minutes.
Depending on your baby's age and chewing ability, mash part of the cooked vegetable medley and puree part in a food processor and then combine for a variety of textures. Or, simply cut vegetable pieces smaller to accommodate little mouths.
Refrigerate in an airtight container for up to 3 days.
(Okay, I don't slice them in 1/2 inch thick anymore as we started this recipe from a very young age. I now just roughly chop them - and he loves it. Easy and quick.)
Thank you to Sandra for typing these up. :)