Infant Gourmet Dining

July 20th, 2009

I’ll be honest. Sometimes, making baby food from scratch is a pain. But sometimes, it works really well. Like last night, when I was able to simultaneously make dinner for Josh and me, while also whipping up a gourmet baby meal for Miss Mouse to take to school today.

The grownups were having a pork chop skillet with butternut squash, potatoes, and fresh rosemary (yum!). The baby was having butternut squash risotto. One good-sized squash and a big onion provided plenty of veggie for both recipes, so I just went on one enthusiastic chopping binge and parceled out the results.

The respective meals both cooked for about the same amount of time while I cleaned up the kitchen. Add some tomatoes and cheese to the rice and a bit of sage to the skillet and — voila! — dinner for the whole family.

To be honest, I’m not sure whose meal I liked better. The baby risotto was delicious. I’ll probably make it again as a grownup meal with just a couple tweaks (like sharp cheese instead of mild). I portioned some out for her lunch today and froze the rest in big flat patties for future use. Now, here’s hoping she likes it!

One response to “Infant Gourmet Dining”

  1. G'Mom says:

    I'm very impressed. Not only do you fix your family gourmet food, but you make it look elegant too.

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