Turkey and Mango Quesadillas

I had some frozen leftover turkey from Easter, but you could of course always use leftover cooked chicken to make these quick and fresh tasting quesadillas.I didn't include amounts for the filling because really, you can just eyeball it - just be careful not to overfill or it will come tumbling out as you try to eat. This quesadilla was completely gobbled when I put half of it in Luc's packed lunch. 

While there is nothing in this sandwich that makes it inappropriate younger babies, it's really best for older infants and toddlers fully able to eat finger foods.  You can either cut it into little squares for younger ones or cut into 4's as below for older toddlers, kids and adults.

Turkey and Mango Quesadillas

- cooked shredded turkey meat (or chicken)
- diced ripe mango
- Monterrey Jack cheese
- black pepper, to taste
- minced cilantro
- 6 inch whole wheat tortilla


Assemble the quesadilla. Only put toppings on one half of the tortilla and then fold it over. I like to put some cheese both first and last to make sure the whole thing melds together as it melts. 

In a frying pan on med-low heat, melt a tiny pat of butter (or you can spray the the pan with cooking spray,  but it doesn't taste as good). Press the quesadilla down occasionally as it cooks to flatten to make it easier for little mouths to eat. Cook until golden, melty, and yummy. Allow to cool somewhat before cutting to keep the goodness from escaping. 


* makes 1 adult serving or 2 toddler servings

Better Than IKEA Swedish Meatballs

These meatballs have evolved from several recipes and over the course over quite a few remakes and adjustments. I don't pretend that they are at all authentic, but who cares, they taste good and that's what matters. 

In a flagrant display of cultural insensitivity I served these Swedish meatballs with leftover polenta, however, the more traditional accompaniment would be boiled new potatoes and lingonberry (or cranberry) preserves. You could also have fun and serve these as part of a traditional smorgasbord either for a party or have it as a weekend family meal just because toddlers and preschoolers would love having a variety of little nibbles to choose from. Herring, eggs, salads, shrimp (this shrimp recipe is really good), pickles, sausages, and cheeses are traditional, but you could start your own tradition with components that appeal to your family. Due to the milk, this recipe is suitable for for babies over age 1.

Swedish Meatballs

- 1/2 cup dry breadcrumbs
- 1 very small onion (about 1/2 cup), minced or whizzed in food processor 
   until very fine
- 1 lb ground beef
- 1 egg, slightly beaten
- 1 tsp salt
- 1/4 tsp ground white pepper, or to taste
- 1/2 tsp ground allspice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 cup beef broth
- 1/4 cup sour cream
- 1/2 cup milk


In a large bowl, combine beef, onion, salt, breadcrumbs, pepper, and allspice. Mix well (hands work best). 


Roll into meatballs about 3/4" in diameter. 


Melt butter in a large frying or saute pan over medium heat. 


Brown meatballs on all sides, working in two batches, removing them to a large plate when they are done. 


Lower heat somewhat and add the flour all at once to the drippings left in the pan, scrapping up any browned bits. Add the broth, a little at a time, and whisk until smooth. Add sour cream and milk. Bring to a simmer, stirring constantly until sauce is thick and smooth. 


Add meatballs back into the pan, gently coating in the sauce and letting them warm through. Test one for doneness (there should be no pink).


* Makes 30 meatballs
* These reheat well although the sauce won't look as appealing.
 

Pork and Baked Apple Puree

This is an adaptation of a recipe from The Baby's Table, but made with baked apples instead for a deeper and more palatable flavor. This recipe is suitable for babies from 6 months, as some current recommendations (including Canada's Nutrition for Healthy Term Babies Guide) suggest offering baby iron-rich foods including meat and meat alternatives as first foods. And if you aren't raising your baby vegetarian, meat is a great choice as the iron from meat (heme iron) is more easily absorbed.

Many parents seem to think that their young baby might not like the strong taste of meat. I can only speak from personal experience, but this puree was one of Luc's early favorites and he preferred it when it was made with stronger tasting naturally raised heritage breed pork (Tamworth). So give your munchkins the benefit of the doubt, they might surprise you! 

You can still prepare this meal as your child grows older and transitions to finger foods, just serve the pork as cubes and cut the baked apple pieces in halves or thirds and serve on the side with something green.

 


















Pork and Baked Apple Puree

- 1/2 lb stewing pork, cubed
- 1 cup water
- 3 or 4 good baking apples, depending on size (i.e. Golden Delicious, Macintosh, or Cortland)

Preheat the oven to 400 degrees Fahrenheit.


Quarter the apples, and cut out the cores. Spray or lightly oil a baking sheet and place the apple quarters skin side down. Bake for 25-30 minutes, until soft and fragrant.


Meanwhile, put water and pork in a medium saucepan. Bring to a boil over medium heat then lower heat and simmer for 25-30 minutes, until tender.


Remove pork from water and let cool; reserve cooking water. Once both apples and pork have cooled somewhat, puree pork and apples adding the reserved cooking water until puree reaches desired consistency. 


Makes approx. 6-7 Baby Cubes

Sorta Portuguese Fish Skillet

We have all been struck by a terrible cold, so I am finally getting around to posting. This is an easy and healthy family meal, that can be enjoyed by any babies over 10 months, just salt adult individual portions instead. For younger babies, you could just take out a few of the potatoes before adding them to the skillet and puree with whatever you have on hand to make them tasty.For this dish, you can use any kind of white fish, I used pollock because that's what I had, but cod wold be more traditional and haddock would also be really good or even tilapia.  I apologize for the terrible picture. My husband was anxious to actually eat it rather than look at it.

Sorta Portuguese Fish Skillet

- 2 cups canned tomatoes, drained

- 2 cups potatoes, sliced to 1/4" thickness
- 2 tbsp butter or olive oil
- 1 1/2 cups diced celery
- 2 medium onions, halved and thinly slice into half-moons
- 1 lb fresh or thawed frozen white fish fillets, cut into bite-sized pieces
- 1/4 sliced pitted black olives
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- crumbled feta, to garnish

In a medium saucepan, cook potato slices in boiling salted water until just starting to get tender. 

Put the tomatoes and butter (or olive oil) in a large skillet over medium heat and bring to a boil. Break the tomatoes up as they cook with the back of a spoon or a potato masher. Add celery and onions; simmer until the onion have softened, about 5 minutes. Add the fish, salt, pepper, olives and potatoes. Stir to mix everything well. Cover and simmer for 10 minutes, until fish is cooked and flakes with a fork. Stir in the parsley. Serve garnished with crumbled feta cheese to taste. 


Makes 4 adult servings

Staple Recipe: Poached Whole Chicken

For some reason, it took me until this year to poach my first whole chicken. I had used the technique with breasts but never the whole bird, as well as saved up my bones in the freezer for making broth which is much the same technique. After I realized what a great way to cook poultry it was and how incredibly far I could make one chicken go this way, I felt like a total dumbass for not getting with the poaching program earlier! Not only do I get enough chicken meat for 4 or 5 family meals, but I also usually get around 20 cups of delicious homemade broth. I usually freeze all the broth in two cup portions, except for what I will use in the next couple days, in either containers or baggies put in a large freezer bag. The chicken you can use in literally hundreds of ways. I like to cut off at least one chicken breast and slice over a salad and toss the whole deal with dressing for when I'm in a big rush. The rest of the chicken I usually shred with my hands and freeze in one cup portions to use in any recipe where cooked chicken is called for. you can even save the chicken fat if you'd like, its good to make Matzo balls and it also tastes good in savory breads. 

Some easy uses I like for the chicken include: quesadillas, White Chili (this is an excellent one), chicken pot pie, chicken curry, etc etc etc. I hope that if you aren't already in the habit of poaching whole chickens that you will love this technique as much as I do! You will need your biggest stock pot with a lid to make cook this in.

Whole Poached Chicken

- 1 whole chicken, 5-6 pounds
- 1 large onion, peeled and quartered
- 2 carrots, cut into big chunks
- 2 stalks celery, cut into big chunks
- 1 bay leaf
- 1/4 lemon
- big handful of fresh parsley, stems and all
- small palmful of peppercorns
- any other scrubbed vegetable scraps you have hanging around, I usually keep them frozen in a bag to add to this, such as leek, fennel, parsnip, etc. If I have some on hand, I also throw in a couple sprigs of fresh thyme.

Place everything into your stockpot. Fill with water until the chicken is covered by 2 inches. Bring to a boil over high heat, then lower the heat to medium and simmer for 25 minutes. During this time, skim off any of the gross grey stuff that comes to the top. 

Turn off the heat and cover the pot with a tight-fitting lid. Let the chicken poach in the hot liquid for 1 1/2 hours. 

Remove the chicken from the stockpot, letting the juices drain, making sure that they run clear (which tells you that it's done, if juices are pinkish it isn't cooked, heat to a simmer and turn off and let sit 1/2 hour more). Transfer the chicken to a cutting board and let it cool. Strain out the vegetables from the broth and discard. Let the broth cool. Once it is cool, transfer it to the fridge. 

Once the chicken is cool, remove the meat from the bones, shredding with your finger, discarding the skin and bones. Either keep the breasts whole or shred it all. Pack up the chicken to store in the fridge or freezer. 

Once the broth is cold, you can skim off the fat and either discard it or save it for another use (it also freezes well--I freeze it in Baby Cubes). Divide the broth how you'd like, and store it in the fridge or freezer. 

Pasta with Pumpkin Sage Sauce

Our whole family loves anything made with pumpkin, both sweet and savory,which works out great since it's so healthy, containing 236% of your daily recommended intake of Vitamin A among other vitamins and antioxidants. This pasta sauce recipe is a great easy one for babies, toddlers, or anyone else. It is also super quick, which is why I made it today as this has been a very busy week with exams, redecorating our bedroom, and Christmas shopping on top of all the usual busyness! You can puree the whole meal with the pasta for younger babies (from 8 months) or use tiny pastina.The sauce also freezes well for up to three months.

Pasta with Pumpkin Sage Sauce

- 1 cup pumpkin puree, canned or homemade
- 1/2 small onion, very finely chopped
- 1/3 cup low-sodium chicken or vegetable broth
- 1 tbsp butter
- 1 tbsp applesauce or apple puree   
- 1/2 tsp dried sage
- tiny pinch cinnamon
- freshly grated parmesan cheese (optional)

In a small saucepan, heat butter over medium-low heat and cook onion until it becomes fragrant and starts to soften, about a minute. Add pumpkin puree, applesauce, sage, cinnamon, and broth and simmer about 5 minutes to let flavour combine. Add more broth if the sauce needs a little thinning. If choosing, stir parmesan into the sauce now, or serve on top. Spoon onto your munchkin's favourite pasta. 

Makes enough for roughly 5-6 baby servings or 3-4 toddler servings.