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!