Hello, Baby Kitchen Babies and Parents!
I am back to post a quick request for you all. I am looking for requests for our spring /summer seasonal menu item. I have gotten some great ideas over the winter from some of you and I want a few more. What so you want to see on our menu? Is something missing that you think your baby would love?
Second, I would love some photos of your babies enjoying their Baby Kitchen food! I will be posting some of the pics on this blog and maybe even the website! No names will be used, just those cute messy baby food faces :) !!
Thanks everyone!
Gina
Saturday, January 5, 2008
Friday, January 4, 2008
2008!!!!!
Hello everyone!
I hope this message finds everyone healthy and happy in the new year. The farmers markets have been cold but full of wonderful veggies! Don't let the cold stand in your way of eating food grown by our very own Texas farmers. In the sprit of the cold farmers market I am including a recipe for veggie soup! Perfect for a chilly winter evening with your loved ones. I think you will love the addition of our Baby Kitchen purees. They really thicken and fortify this soup while adding a boost from the whole grains. Please feel free to substitute any other veggies that you love or have on hand to make this soup your own. If you find any at the market try adding some turnips too .....babies love them!
Enjoy!
The Baby Kitchen Veggie Soup
1 tablespoon olive oil
1 pat butter
1 cup finely chopped onion
1 large garlic clove, minced
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 ribs of celery, cut crosswise into 1/4-inches slices (about 1 cups)
2 large carrots, cut crosswise into 1/4-inch slices (about 1 cups)
1/2 pound broccoli chopped
1/2 pound small red potatoes
1 can great northern beans, drained and rinsed
4 cups broth plus, if desired, additional for thinning the soup
3 cups packed fresh spinach leaves, washed well, dried, and shredded coarse
6 1-ounce portions of The Baby Kitchen Carrot, Cauliflower and Quinoa, thawed
6 1-ounce portions of The Baby Kitchen Green Bean and Pea with Brown Rice, thawed
freshly grated Parmesan to taste
In a heavy soup pot over medium heat add olive oil and butter. Saute the onion, the garlic, the bay leaf, the thyme and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the broccoli, the potatoes- cut into 1-inch pieces, the beans and 4 cups of the broth. When broth has come to a simmer add the thawed Baby Kitchen puree. Continue to simmer the mixture, covered, stirring occasionally, for 20 minutes, or until the potatoes and carrots are tender. Stir in the spinach and add any additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan.
Yummy for babies and grown ups alike!
I hope this message finds everyone healthy and happy in the new year. The farmers markets have been cold but full of wonderful veggies! Don't let the cold stand in your way of eating food grown by our very own Texas farmers. In the sprit of the cold farmers market I am including a recipe for veggie soup! Perfect for a chilly winter evening with your loved ones. I think you will love the addition of our Baby Kitchen purees. They really thicken and fortify this soup while adding a boost from the whole grains. Please feel free to substitute any other veggies that you love or have on hand to make this soup your own. If you find any at the market try adding some turnips too .....babies love them!
Enjoy!
The Baby Kitchen Veggie Soup
1 tablespoon olive oil
1 pat butter
1 cup finely chopped onion
1 large garlic clove, minced
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 ribs of celery, cut crosswise into 1/4-inches slices (about 1 cups)
2 large carrots, cut crosswise into 1/4-inch slices (about 1 cups)
1/2 pound broccoli chopped
1/2 pound small red potatoes
1 can great northern beans, drained and rinsed
4 cups broth plus, if desired, additional for thinning the soup
3 cups packed fresh spinach leaves, washed well, dried, and shredded coarse
6 1-ounce portions of The Baby Kitchen Carrot, Cauliflower and Quinoa, thawed
6 1-ounce portions of The Baby Kitchen Green Bean and Pea with Brown Rice, thawed
freshly grated Parmesan to taste
In a heavy soup pot over medium heat add olive oil and butter. Saute the onion, the garlic, the bay leaf, the thyme and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the broccoli, the potatoes- cut into 1-inch pieces, the beans and 4 cups of the broth. When broth has come to a simmer add the thawed Baby Kitchen puree. Continue to simmer the mixture, covered, stirring occasionally, for 20 minutes, or until the potatoes and carrots are tender. Stir in the spinach and add any additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan.
Yummy for babies and grown ups alike!
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