This comes from "Cooking for Baby." There's probably tons of other great, healthful pasta sauces I just like how easy this one is.
Roasted Red Pepper & Goat Cheese Puree
1 large red pepper
1 1/2 ozs goat cheese
You can either buy the roasted red pepper in a jar or make your own. I toast the red pepper in my toaster oven for 20 minutes. While it's still hot, put the pepper in a baggie and seal which helps steam off the skin. Once it's cool enough to handle, peel off all the skin and remove the seeds and stem. Puree the red pepper and goat cheese until smooth and creamy. Add about 1 spoonful of red pepper cheese mix for each bowl of pasta. So good!
AWESOME! I heart your new blog & hope you inspire tons of other parents! You should join Food Inc & other "eat real food" type groups on Facebook to share One Mouthful and its mssg!
ReplyDeleteAlso, please go comment (and include a link back here!) on a post I did recently about homemade food: http://ourworld.unu.edu/en/debate-2-0-too-lazy-to-cook/
Kisses to the little B-man!
Hi! My mother in law (Andrea Serotkin) just sent me the link to your blog. I believe she and your mother in law are friends :) Anyway, I'd just like to say hi. We have a lot in common in regards to how we cook and think about food. My daughter is 20 months now. I read through all your posts and had a few thoughts:
ReplyDelete1) the best way I keep organized and get dinner on the table in time is by each week making a menu plan, grocery list, shopping on the same day and posting the menu on the fridge. That way, each day I don't have to think about what I'm cooking for dinner.
2) I LOVE shopping for food locally, at the winter and summer farmers markets. We also get a CSA share each year. Getting quality ingredients is half the battle in my opinion. Then I let what I was able to get at the market recently dictate what I plan for the week's menu. Like, this week our local organic meat farmer was OUT of chicken (local sustainable food is getting popular!) and so I got some other types of meat instead. You can find local CSAs and markets at localharvest.org
3) I read the book Feeding Your Children for Lifelong Health (among many other, I was obsessed too!) and it helped me come to this rule of thumb: It's my job to prepare and offer my child healthy choices of food for each meal and snack. It's up to them to decide what and how much to eat. So, I give Allison whatever it is I'm planning to make that day. If she eats a whole plate, awesome. If she eats two bites, awesome. We never push food on her. She does just fine with this strategy. Some days she eats a ton, other days not as much. This has really helped me not stress about "what can I get her to eat today??". I'll offer her food, and she can decide if she's hungry :) Of course, at breakfast or lunch I'll often give her a choice between two things and she'll prefer one, and that's what I'll give her.
3) Have you seen Food, Inc? If you enjoyed Food Revolution (which I need to watch!) you may enjoy this too
4) I have really gotten a lot of use out of the kids/baby cookbooks by Annabel Karmel. She breaks the recipes out by age group. She has a lot of neat ones that you make a big batch of and freeze portions of before cooking. This really helped cut down on time spent cooking!
AnnaBanana, lots of good info here, thanks. I agree organization is key and not one of my strong points. And living in California, we're really lucky with tons of fresh local produce and stuff available year round. I'll check out the other recommendations soon!
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