Peach Chicken with Basil

The other day while I was searching the internet for peach recipes 

(our csa box has been packed with them)

I kept coming across peach and chicken.

Dishes called Polynesian chicken and Luau chicken over and over again, 

although I'm not sure peaches make me think of the islands.

Then I came across this one and I knew it would be perfect for baby food.

This recipe has become one of my absolute favorites.

I doubled it because the boys are eating a ton and I'm just trying to keep up!

This dish smells incredible and it's worth making a grown up version of... 

you know with salt and some crusty browning of the chicken.

Peach Chicken with Basil

1 chicken breast, cut into chunks (about 6 ounces)

2 peaches, skinned and cut into chunks (to skin, see this post)

1/4 cup diced onion

1 tsp extra virgin olive oil

3 or 4 carrots, about 1/2 lb, peeled and chopped

1/4 cup brown rice, ground to desired consistency

1 cup water

1 tbs fresh minced basil

Place your carrots in a steamer until finger mashable.... about 25 minutes.

Meanwhile, in a medium saucepan, sauté your onion in the evoo until translucent.

Add your peaches and chicken with the heat on medium and cover for about 5 minutes.

As the peaches cook they will release their juice, creating a nice simmering liquid for the chicken.

Stir occasionally until your chicken is cooked all the way thru.

Doesn't it smell amazing?

Puree your mixture to desired consistency. 

I pureed it smooth and used the carrots to add texture. 

Bring 1 cup water to a boil.

Sprinkle brown rice powder into the boiling water, whisking constantly.

Turn the heat down to simmer the mixture,

whisking until the liquid is absorbed and the grains cooked.

Mine took about 8 minutes.

Stir rice into the peach/ chicken mixture.

Now we're going to add the carrots and this is where you can really control your chunks.

You can make this completely smooth.

You can add your carrots and pulse to gently chop.

You can even mash the carrots and mix them in with a spoon.

When you are finished adding your carrots,

stir in the basil.

Enjoy!

*Variations

-Using just the peaches and chicken, this is a great way to introduce meat

-Try this with cilantro or mint

-Substitute turkey, pork or tofu

-Use mango, pear or other stone fruit instead of peaches

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

Make sure you warm thoroughly before serving.

*Benefits

Chicken is a great source of lean protein in addition to potassium, phosphorus, niacin,

calcium, iron, selenium and zinc.

Peaches have lots of vitamin C and K as well as potassium, calcium and fiber.

Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,

boost the immune system and protect and enhance your eyes.

Brown rice still has it's bran layer which allows it to retain more fiber (4x more then white rice)

as well as nutrients like niacin vitamin B6, magnesium and manganese.

Onions are known as cancer-fighting foods as well as helping build strong bones and connective tissue because of both the sulfur compounds (that make them smelly) and the antioxidants.

Basil has been known to have anti-inflammatory effects, is a good source of vitamin A, magnesium, iron, calcium & potassium.

I marked this as 8-10 months simply because of the onion, but as with everything else, when to introduce this is for you to decide.

Hello again!

My computer is back and I'm ready to start catching up on some blogging.

Come back tomorrow for a fantastic Peach Chicken with Basil recipe!

I'll be back real soon!

Sorry about the disappearing act!

My harddrive needed to be replaced so I'm without a computer for a few days.

Meanwhile I'll be working on some new recipes!

Kiwi & Green Plum

We recieved a ton of these green plums in our csa box a week or so ago.

Only I didn't know what they were.

So I brought some over to my mom's and said,

 "I brought you this fruit, only I'm not sure what it is, but they look like green plums.  What are they?"

And she said, "They're green plums."

I like to ask my mom questions like that.

She used to work as a grocery store checker so I expect her to recognize all produce.

Sometimes I call her from the grocery store and ask her what aisle to find things.

Even though she hasn't worked at a grocery store in years...

and I could probably ask someone there...

but I prefer to call home and ask things like what aisle to find canned pumpkin.

Kiwi and Green Plum

2 ripe kiwis, peeled
4 ripe green plums, peeled and pitted

In order to peel your green plums simply cut an X in the bottom
and submerge them in boiling water for a few minutes.
Allow them to cool and peel the skin off.
You can see pictures of the process here.

Take 1 of the kiwis and 3 of the plums and puree or pulse in your food processor.
The puree does turn out on the runny side so,
I took the other kiwi and last plum and diced them up.
Make sure your dice is small enough (and ripe enough) for your baby to mash in his/her mouth.

Enjoy!

-You can obviously see the kiwi seeds but they're so small they don't pose a choking hazard.

*Variations
-This would be fantastic with mint
-Serve this with whole milk plain yogurt or cottage cheese
-Add it to babies cereal, oatmeal or other grains
-Mash with bananas or avocado
-Add to a little chicken and rice

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.
This does brown when it oxidizes so be sure to keep it well sealed.

*Benefits
Kiwi's have twice the vitamin C of oranges, are packed with antioxidants, magnesium, fiber and potassium.
Plums have lutein that helps with vision, vitamins C & A, fiber, potassium and riboflavin. 

Winner, winner, powdered dinner!

The winner of the NurturMe giveaway is Stephanie!

So excited for you!  Email me your address and I'll have it sent to you :)

Carrot & Broccoli Orzo

This dish actually includes chicken so it's a complete meal for your baby.

A little salt and I'm happy eating this myself.

Now don't rule out this dish just because the texture looks really chunky. 

First off, all of those chunks are really soft, allowing your little to mash it in their mouth.

Also remember that you can always puree your dishes to a consistency that works for your baby.

Left to right in the picture you see:

The original recipe,

After it's been pulsed a few times in a food processor

and blended to a smooth puree.

You can always make these recipes work for your little.

My apologies for the lack of preparation photos... I got caught up and didn't take them.

Oops!

Carrot & Broccoli Orzo (with chicken)

1/2 cup orzo

1 lb carrots, about 5 medium, peeled and sliced into rounds

2 cups broccoli florets

4 oz chicken breast, or 1/2 cup cooked diced chicken

Place your broccoli in the steamer with about an inch of water in the bottom of the pot.

Steam the broccoli until the stems are fork tender, this took me about 15 minutes.

They should be tender enough to mash with your fingers.

Remove the steamer basket but keep the water.

Run the hot broccoli under cold water (or submerge in ice bath) to stop the cooking.

Cut the broccoli to remove the florets like this, keeping the stems.  

Place the florets in a medium bowl and the stems in the food processor.

Place your carrots in the steamer, 

using the same water you used to steam the broccoli, adding more water if needed.

Steam until fork tender, about 15-20 minutes depending on the size.

Meanwhile, boil 1/2 cup of orzo until it's soft.

Remember that you don't want al dente for your baby, you want it mouth-mashable.

I cooked mine for about 15 minutes.

Drain when done and set aside.

When the carrots are done and cooled slightly

 you can add them to the broccoli stems in the food processor, 

keeping the water to cook your chicken in.

Add your chicken to the boiling water.

When the chicken is cooked all the way thru, add it to the food processor and puree.

You'll need to add some of the cooking liquid as you want the puree to be thinner than usual.

This is going to make your "sauce".

Pour the cooled puree into the medium bowl with your florets and stir in your orzo.

Enjoy!

Peanut eating "little trees" as a snack

*Variations

-Try this with a number of different veggies like cauliflower, asparagus, squash, or green beans

-Leave the chicken out or use another meat like turkey, beef or pork

-Substitute the orzo with another pasta, Mediterranean couscous or a grain

-Add fresh herbs like basil, parsley, cilantro or even dill

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

When reheating make sure to heat all the way thru and allow to cool for your little.

*Benefits

Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,

boost the immune system and protect and enhance your eyes.

Broccoli is known as having cancer fighting properties, lots and lots of cancer fighting properties
as well as protein, fiber, potassium, calcium, vitamins C & A, folate,
magnesium, phosphorus and beta-carotene.
So good for you.

Chicken is a great source of lean protein.
It also provides potassium, phosphorus, niacin, calcium, iron, selenium and zinc.

Orzo may not be a nutrient powerhouse but it does provide your baby with some needed carbs, fiber, protein and iron.  There is nutrient-enriched orzo as well.

Last day to enter the giveaway HERE.

Simple Summer Squash

Our CSA has been packed full of summer squash in all shapes and sizes.

Although you can definitely steam them, 

I prefer to roast them.

Even in the summer heat, I can't get enough roasted summer veggies.

I find that steamed squash becomes a very liquidy puree 

which can be really great if that's what you need in a recipe.

However, roasting the squash eliminates all that extra liquid.

It also brings out the sweetness and preserves the most nutrients.

The summer squash we are using are pattypan, yellow crookneck, zucchini.

You can use any kind you like.

Summer squash have the thin skins versus the thick hard shells of winter squash.

If you are looking for Simple Winter Squash recipe you can find it here.

Simple Summer Squash

Any amount of your favorite summer squash

Preheat your oven to 350 degrees.

Gently wash your squash and slice both the tops and the tips of the bottoms off.

Slice into 1 inch rounds and place on a baking sheet that has been sprayed with extra virgin olive oil
OR you can lightly coat the veggies with extra virgin olive oil.

Bake for about 30 minutes or until the squash is golden and fork tender.

Place in a food processor and puree to desired consistency, adding water as needed.

~Although you can see the skins, I find that it breaks down completely in the food processor.
The skin is packed with nutrients and anti-oxidants.

~Truth be told, we usually cut them into spears or long strips because that's the way that B & I eat them.
We just season half for us and eat them straight off the pan.
I always burn my tongue.

*Variations
-Combine with pear, apple, carrots or sweet potato
-Add onion to the pan when you roast it
-Use herbs like basil, oregano, cilantro, chives, parsley or thyme
-Puree with cooked turkey or chicken

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Summer squash is high in potassium, vitamin A, beta-carotene, lutein and manganese.

Don't forget to enter my giveaway for a chance to win  NurturMe Feeding Gift Pack!