My son will be 3 years old in early September. He's still a good eater.
1. Cheese, cheese and more cheese - definitely his favorite food. The sharper the cheddar, the better. He likes to eat it as is or in grilled cheese or in Stove Top Mac and Cheese.
2. Sweet potatoes
3. Bread
4. Dry oatmeal with brown sugar
5. Baked beans
6. Graham crackers
7. Steamed and raw carrots
8. Pureed parsnips
9. Potstickers
Some things have changed and others have stayed exactly the same.
Showing posts with label parsnips. Show all posts
Showing posts with label parsnips. Show all posts
Saturday, October 08, 2011
Monday, January 17, 2011
How to get everyone in your family to eat vegetables - Pureed Vegetables
Adapted from Mark Bittman's How to Cook Everything
I'm on a pureed vegetable kick!! We are all inhaling these things almost as fast as I can make them. LTH likes pureed parsnips the best but he'll also eat without any complaint pureed cauliflower and pureed carrots. With a little discussion, he also ate the pureed butternut squash. I wasn't as crazy about it myself though. We are on our second weekend of me making 3 different pureed vegetables at once. Then, we had vegetables of the rest of the weekend and for the first part of the following week. It only took about an hour!
Ingredients:
Most root vegetables will work here. The ones I've tried are carrots, parsnips, cauliflower and butternut squash. I want to try turnips and rutabagas.
You can also add different flavorings for each vegetables. The cookbook recommends the following:
Carrots - ginger, orange juice and orange zest - VERDICT: makes the carrots almost like a dessert
Parsnips - sour cream - VERDICT: not needed - just add a little salt and pepper and you're good to go
Cauliflower - ricotta, nutmeg and Parmesan - VERDICT: I haven't tried the ricotta but they were great without it. I do recommend the nutmeg. It's an interesting flavor that makes the cauliflower have more taste.
Butternut Squash - roasted garlic - VERDICT: it needed more!! They would have been more palatable with more roasted garlic. You live and learn.
Instructions:
Cut the vegetable into 1 inch pieces. Put into pot with water just to the level of the vegetables. Bring to a boil and cook for 5-10 minutes until cooked through but not mushy. Although you can use a food processor or a blender to make these purees, I highly recommend investing in a food mill. The food mill gets rid of any of the fibrous parts of the vegetables versus chopping them into smaller pieces. In the case of the parsnips, you will greatly appreciate the difference. Once the vegetable is pureed, add the mix ins discussed above or come up with your own seasonings.
Uses:
We've been using them as our vegetable dish at each meal. But, I've also heard they can be used as dips for other vegetables or for chips. They could also be used as a filling for ravioli. Please post any other ideas!
I'm on a pureed vegetable kick!! We are all inhaling these things almost as fast as I can make them. LTH likes pureed parsnips the best but he'll also eat without any complaint pureed cauliflower and pureed carrots. With a little discussion, he also ate the pureed butternut squash. I wasn't as crazy about it myself though. We are on our second weekend of me making 3 different pureed vegetables at once. Then, we had vegetables of the rest of the weekend and for the first part of the following week. It only took about an hour!
Ingredients:
Most root vegetables will work here. The ones I've tried are carrots, parsnips, cauliflower and butternut squash. I want to try turnips and rutabagas.
You can also add different flavorings for each vegetables. The cookbook recommends the following:
Carrots - ginger, orange juice and orange zest - VERDICT: makes the carrots almost like a dessert
Parsnips - sour cream - VERDICT: not needed - just add a little salt and pepper and you're good to go
Cauliflower - ricotta, nutmeg and Parmesan - VERDICT: I haven't tried the ricotta but they were great without it. I do recommend the nutmeg. It's an interesting flavor that makes the cauliflower have more taste.
Butternut Squash - roasted garlic - VERDICT: it needed more!! They would have been more palatable with more roasted garlic. You live and learn.
Instructions:
Cut the vegetable into 1 inch pieces. Put into pot with water just to the level of the vegetables. Bring to a boil and cook for 5-10 minutes until cooked through but not mushy. Although you can use a food processor or a blender to make these purees, I highly recommend investing in a food mill. The food mill gets rid of any of the fibrous parts of the vegetables versus chopping them into smaller pieces. In the case of the parsnips, you will greatly appreciate the difference. Once the vegetable is pureed, add the mix ins discussed above or come up with your own seasonings.
Uses:
We've been using them as our vegetable dish at each meal. But, I've also heard they can be used as dips for other vegetables or for chips. They could also be used as a filling for ravioli. Please post any other ideas!
Sunday, January 27, 2008
Yankee Pot Roast (About 2 1/2 hours)
Last weekend, the grocery store had chuck roasts half off. So, I decided to buy one along with some parsnips, carrots and potatoes. I knew the basic idea of how to make a pot roast and what I would need to do it but I still had to look up a recipe for some added instructions. Here's what I did.
Adapted from Cooking Light Magazine, October 2007
1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Preheat oven to 300°.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add a little more oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add spices through bay leaves. Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in parsnips and carrots. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves.
Adapted from Cooking Light Magazine, October 2007
1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Preheat oven to 300°.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add a little more oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add spices through bay leaves. Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in parsnips and carrots. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves.
Subscribe to:
Posts (Atom)