Sardine Stuffed Mushrroms

I admit it. I went back to the French Foodie Baby blog and took a chance with the mushrooms stuffed with cream of sardine recipe.  There are some absolutely wonderful recipes on this site, and this one is particularly quick and easy.  And delicious.  My husband, who doesn't usually like stuffed mushrooms, was swooning.  Robert, who has never had stuffed mushrooms, ate one and a half by himself.

Sardine Stuffed Mushrooms

Ingredients

• 4 Portabello Mushrooms
• 1 can of sardines in olive oil
• 1 cup Ricotta 
• 1/4 cup grated Parmesan
• a few chives
• 1/3 bunch of parsley

Directions

• Preheat the oven to 375
• Rinse the mushrooms and cut off the stems.  Place mushrooms on a cookie sheet
• Put the mushroom stems, chives, and parsley into a food processor and blend until fine
• Pour the sardines and oil into a large bowl and fork mash
• Add the Ricotta, Parmesan, and mushroom stem/herb mixture.  Stir until thoroughly mixed
• Spoon into the 4 mushroom caps 
• Cook for about 20 minutes or until there is a pool of liquid bubbling under the mushrooms

I needed to cut Robert's mushrooms into small, bite size pieces for him to enjoy this dish.  This will definitely show up on our table again.  It is nice to have a tasty option for days when I can't get fresh fish.

Spicy Fish

We've just introduced a new fish to Robert - Monkfish.  I became familiar with the fish through sushi restaurants.  Monkfish liver is a tasty treat!  I've also found it to be a delicious and simple fish to cook for myself.  Tonight, we took the fish in a different direction and added a few dollops of Sriracha

onto the fish pieces.  I wasn't sure how the extra spice and heat would go over, but Robert loved it!  He ended up eating two huge servings.  I don't think I'll be as hesitant to add some real heat from now on.

Spicy Monkfish

Ingredients

• 2-3 oz of Monkfish 
• Olive oil for the pan
• Sriracha (use your best judgement - start off with a small amount and add more if you think your little one will like it.) 

Directions

• Heat the oil in a frying pan so the bottom of the pan is lightly coated
• Place the fish in the pan on a medium-high heat
• Put a few drops of the Sriracha on each side of the fish
• Cook for about 5 minutes or until done.  Try not to over cook the fish so it is still tender and juicy.
• Either puree for young babies or cut into small, bit-size chunks for kiddos who want finger food.

How to Turn a Baby Purple

I've recently been exploring the French Foodie Baby blog.  It is a new obsession with wonderful recipes that are full of flavor.  Last night we made a variation of Romanesco and Purple Potato Salad.  It was so good that I ended up making a large portion of it for the adult dinner, too!  I had never heard of Romanesco broccoli before, and I haven't seen it at our local grocery stores either.  I used readily available Broccolini instead with great results.  It is fun to have new finger food options to try with Robert.  It is a mess, the dogs are getting fat, and we (Robert and I, not his dad!) love it.

Purple Potato & Broccolini Salad

Ingredients

• 2-3 purple potatoes (like Peruvian fingerlings)
• 1 bunch of Broccolini (you will only use some of this)
• 1 small shallot
• A few sprigs of fresh Dill
• A lemon slice
• A small portion of Smoked Salmon
• Olive oil
• Balsamic Vinegar
• Mustard

Directions

By the end, both cheeks and hands were
purple - and he loved it!

• Peal the potatoes, cut into small, bite size pieces
• Wash the broccolini and cut an equal volume as the potatoes into small, bite size pieces.  This way, there is approximately the same amount of green as purple in the dish.
• Steam the potato for 15 minutes.  After 5 minutes, add the broccolini in with the potato so it steams for 10 minutes.
• While they're streaming, mix up the dressing.  You can make this to taste, but I diced 1 small shallot, 5 Tbs of olive oil, 1 Tbs of vinegar, a small dollop of dijon mustard, and 2 chopped sprigs of dill.  This made enough dressing for the adult portion later on, too.
• When the Potato and Broccolini are done, let them cool slightly.  I expedited by putting them in the fridge for a few minutes.  Then I tossed with a small amount of the dressing.  
• Add small, bit sized chunks of salmon to the mixture.
• Squeeze the fresh lemon on top.
   

Christmas Dinner

We're spending Christmas with Nana and Granddad, who unfortunately is in a rehabilitation hospital after a serious infection this all.  He's not allowed out for the holiday, so we brought Christmas dinner to him and ate in a conference room in the facility.  Not the best Christmas ever, but certainly better than not seeing him at all!

Robert was pretty cranky after the travel, strange environment, and only two short 30 minute naps that day.  I brought a bottle and prepared myself to have one unhappy munchkin on my hands, though I tried to keep him as happy as possible my carrying him in our Ergo baby carrier while we sat down to eat and visit.  I didn't count on him watching me eat mashed potatoes, dressing, asparagus, and salmon with a ravenous, desperate look on his face.  Finally, in a weak moment, a put a little mashed potato on my fork and gave him a taste.

You would have thought I gave him baby crack.  He started craning around, desperate to get to my plate and get more.  Finally, I let him out and gave him to dad, who started giving him huge spoonfuls of mashed potatoes and salmon.  At six and a half months.  Did I mention these potatoes were loaded with butter and milk?  There was nothing to do at this point other than enjoy his absolute glee in eating these flavorful foods and hope for the best.  After about ten minutes, he slowed down and I was able to get him to take the bottle to at least have some fluid with this gargantuan, rich meal.

I wish I had pictures, or even better - a video, to show his excitement.  Unfortunately, he didn't poop for  two and half days after this feast, so we won't be repeating immediately.  I think the fatty fish and excess of dairy are a bit too much for him right now.

It's Christmas Time

Even though Robert is completely un-indoctrinated into the spirit of Christmas, I’m still trying to be festive.  There are so many tasty red and green foods to try, especially as he starts eating more substantial meals.  My first foray into Christmas cooking was by accident.  I wanted to try the Red Lettuce Mix from the Beaba Babycook Book because I received a gorgeous head of lettuce in my bi-weekly bushel from Farmhouse Delivery and because this was listed as a good early food.  As it turned out, I also had a scarlet turnip in that bushel, though I thought it was a less exciting, normal turnip.  I augmented my bushel with chervil (found with the fresh herbs) a small fingerling potato, and a sole filet, which conveniently was part of our regular dinner the night before. 

First. the Red Lettuce Mix:      

• Tender inner leaves from a head of red lettuce (or green – I’m under the impression it doesn’t really matter.)
• A small potato, chopped roughly
• A sprig of chervil
•  Breast milk

I put the lettuce and potato into the Babycook, steamed at level 3.  Then I discarded the cooking liquid and added the chervil and a bit of breast milk until it was a very smooth blend.  According to the cookbook, the baby should be able to suck this out of a bottle.  We tried, but without success.  It was quite popular when I fed him with a spoon.  This was also well received the next day after being heated slightly.  (Disclaimer - I tried this, and I thought it was disgusting.)

The turnip was a surprise.  I peeled it, then cut it in half to find its deep red insides.  It almost reminded me of a watermelon with a green/white outside and red surprise underneath.  I just roughly chopped it, threw it into the steaming basket at level 3, and blended well afterwards.  This was so good that I cooked another one in the Babycook for me for dinner.  

I've read mixed information on when to introduce turnips.  The Babycook Book says to wait much later - around 18 months, but I've also read that some kids love the taste early.  I think I got one of those kids.  

Our protein was a simple pan-cooked piece of sole.  The night before I made rolled sole for us, but saved a plain fillet for Robert.  After sautéing mushrooms, greens, and garlic in a pan, I used the pan for the fish for just a little extra flavor because sole is just bland without any outside help.  This was our first fish, and Robert’s eyes lit up when he tried it!  I put a piece of fish in the blender just to break it down a bit, but I didn’t puree it.  Definite winner.

 

The leftovers were just as festive and delicious as the actual meal.  We had this for lunch the next day: