Spanish Fricando of Beef

Fricando is a popular dish in the Catalan region of Spain.  If you are wanting it to be gluten-free, just use rice flour as a substitute of the regular flour

1 large onion, in large chunks

3 cloves garlic

1 1/2 pounds very thinly sliced beef, pounded thin if necessary

salt

1 cup flour (rice flour if gluten-free)

olive oil

Either 1/2 cup dried moixernons (a wild Spanish mushroom), or 1/2 cup green olives, very finely chopped, liquid reserved.

If using moixernons, put in a bowl and add water until rehydrated.

Add the onion and garlic to a blender and add enough water to almost reach the top of the onions.  Puree until smooth.  Heat enough olive oil in a large pan to cover the pan.  Meanwhile, liberally sprinkle the beef with salt, then dredge very lightly with flour.  When oil is hot, add beef, taking care to not overlap (work in batches if necessary), and cook it quickly, being sure to not overcook.  Remove and set aside.  Once all beef is cooked, poor the onion mixture in and cook until reduced by half.  If you are using the moixernons, add them now, and about half of the water.  If you are using the green olives, add them now, with a bit of the reserved liquid.  Simmer until hot, add beef, cover, and wait for 5 minutes.  Served with a crusty bread this is an awesome, rustic Spanish dish.

Hot and Homemade Chicken Noodle Soup

This is the soup that the kids ask for when it’s a cold day, or they are sick.  Easily made gluten-free by using quinoa or rice pasta.  The use of some canned ingredients makes it fast and easy.  You can make your chicken a day or two in advance and cut it up later, or just buy one at the store and cut it up to make it even faster!

1 tablespoon butter

1/2 cup chopped onion

3/4 cup finely chopped celery

4 (14.5 ounce) cans chicken broth (or use your own homemade stock!)

2 cans sliced carrots, UNdrained

1 rotisserie-style chicken, skin removed, in small chunks

1 1/2 cups pasta

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon Italian seasoning

salt and pepper to taste

In a large pot over medium heat, melt butter.  Cook onion and celery in butter until soft, 5 minutes or so. Pour in chicken broth, carrots, basil, oregano, Italian seasoning, salt, and pepper, and chicken, and bring to a gentle boil.  Add the noodles of your choice, cooking to package directions.

Red Bell Pepper Hummus (Some Like it Hot, but Some Sweat When the Heat is On)

This hummus is easy to make, and can be made very mild, or can be made with more heat by upping the cayenne for those who like a little more POW!

1 (15 ounce) can garbanzo beans, drained

1 (8 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 1/2 tablespoons tahini

3 clove garlic, minced

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chopped fresh parsley

In a blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt, until the mixture is smooth (can be left slightly chunky to taste).   Additional cayenne, up to 1/2 teaspoon can be added, according to preference.

Traditional Spanish Gazpacho

Gazpacho is a chilled, pureed vegetable soup that is very refreshing during the summer.  We can even get our toddler to eat it.  You can control the consistency to your liking.  Crusty bread is used to thicken, however, if you want to make it gluten-free, be sure to use a gluten-free bread for your thickening.

1 1/2 pounds chopped tomatoes (Roma seem to work very well)

1 peeled, chopped cucumber

1 cored, seeded bell pepper, chopped

1/2 medium onion, chopped

2-3 cloves garlic, chopped

1/2 teaspoon dried thyme

1/4 cup olive oil

2-3 tablespoons red wine vinegar

about 1/2 French baguette, cut into chunks (slightly stale works best)

1 cup tomato juice

Combine all ingredients in a large bowl and add enough water to cover.  Refrigerate for at least a couple hours, up to  overnight.  Add drained ingredients to a blender and puree to your desired consistency.  Traditionally, gazpacho is eaten almost pureed smooth, with tiny chunks only.  To thin it, add some of the soaking water.  Add salt and white pepper to taste.  Again, traditionally, gazpacho is a quite salty dish.

Interesting Combinations

Once your baby has tried a variety of purees, why not expand her horizons a bit?  Combine some purees to make new, interesting meals for your baby.  Here are some ideas:

Butternut Squash & Corn (a favorite with my kids)

Avocado & Banana (another hit with my kids)

Veggie Medley: squash, carrots, and peas (or substitue green beans for the peas)

Pears & Apples

Peaches & Carrots

Peas & Applesauce

Sweet Potato & Apple (a popular choice)

Avocado & Papaya

Peach, Apple & Strawberry

Banana & Peach

Mango & Banana

Pear & Prunes

Carrots, Potato, & Rutabaga (or substitute parsnips for the rutabaga)

Banana Puree

What baby doesn’t like bananas?  Not many!  They’re naturally sweet and full of potassium.  Bananas don’t freeze well as a puree, so I don’t recommend it.  However, a banana is one of the easiest foods to toss in your diaper bag and take with you to feed baby.

Heat a whole banana in the microwave for about 15 seconds to soften it up.  Use about 1/3 of a banana for baby, and fork-mash it until smooth.

Baby Food & Allergies

Certain foods are more liable to trigger an allergic reaction than others.  If you have a family history of food allergies, it’s best to withhold those foods until about a year of age.  Talk to your doctor if you have any concerns about food allergies.  Eggs, dairy, and honey should always be withheld for at least one year unless otherwise instructed by your doctor.

Highly allergenic:

berries

buckwheat

chocolate

citrus fruits

coconut

corn

dairy products

egg whites

nuts

peas

peanut butter

 

soy

strawberries (no, they are not technically a berry)

tomatoes

wheat

yeast

Somewhat allergenic foods:

apples

apricots

asparagus

avocados

barley

beets

broccoli

carrots

cauliflower

grapes

honey

mangoes

papayas

peaches

pears

 

Apricot Puree

Apricots can be bought fresh or dried.

For fresh: Cut “x” in the bottom and place into a pot of boiling water for 2 minutes.  When they are removed, the skin will peel away very easily (always remove skin – although nutritious, it is a choking hazard).  Remove pit and cut flesh into small pieces.  Place pieces in a steamer and cook for about 15 minutes, or until tender.  Puree in a food processor until smooth.

For dried:  Simmer dried apricots in water for about 15 minutes and then puree in food processor.  Push the puree through a mesh strainer to remove skin pieces.

Melon Puree

Sweet, succulent melon will make a great puree for babies 5 months or older (because it is made raw).  Very ripe honeydew, cantaloupe, crenshaw, or galia are all great choices.  Melon will be a very refreshing choice during the summer months when you’ll probably be having some yourself.  Melon puree won’t freeze well, so I don’t recommend it. 

Take a small wedge of melon with seeds removed and cut away the rind.  Puree in a food processor or blender.

Broccoli or Cauliflower Puree

Remember that broccoli and cauliflower have a very strong, distinctive flavor.  So, baby may like it mixed with something a bit more bland, such as potato puree.  Or add something a bit sweeter, such as pear or apple puree.

Use only the florets of either veggie, and cut into small chunks.  Place in steamer for about 15 minutes (the more you make, the longer it’ll take to get very soft for baby).  Remove to steamer and puree.  You’ll need to thing it out with breastmilk, formula, or some of the cooking water. 

You can also boil in a pot of water for about 15 minutes, but the steaming method is much healthier.