OK OK i KNOW. Enough about the toddler food right?
Well too bad. Pass this recipe on to a friend that has a little one…
A friend of mine’s baby has a 1st birthday coming up. I can’t make the birthday party but I plan to meet up with her to give her a gift. 20 or more little baggies of goodness for her little one. She has yet to introduce cows milk so this recipe has goats cheese in it – cause babies LOVE the cheese!
1 medium yam
1/2 onion diced
1 small zucchini
1/2 jar of spaghetti sauce
1/4 cup of goats cheese
1 375 gram box of whole wheat or rice pasta
1 clove of garlic (minced) or garlic con fit (for a more subtle taste)
salt n’ pepper
(sorry! forgot to inculde half of an onion in the pic!)
Preheat oven to 400 degrees.
Slice your beets and yam into 1.5 x 1.5 inch pieces. Toss in olive oil with minced garlic and season with salt and pepper. Place on a pan and into the oven. Bake for around 35 minutes or until soft and a little golden brown.
Place a large pot of salted water on to boil. Add your choice of pasta (around 375 grams or a box – use whole wheat or rice pasta for babies!) and cook till soft enough for your child. Save around 1/2 cup of the pasta water. Remove, rinse with cold water and toss with olive oil till ready to use later.
A note about Pasta: It’s important to give your pasta a lot of room to move in salted water. Get your biggest pot out, fill it 3/4 full. Put enough salt in to make it pretty much undrinkable. NOT like sea water, but close. I use 1 1/2 teaspoons per gallon of water. Stir it every minute or so, but especially in the beginning.
Now insert the blade for pureeing food. Remove beets and yams from the oven and let them cool for a bit. When you can handle touching them place in the processor. Pulse until till chunky. Add reserved pasta water if it gets too dry.
Heat up 2 tablespoons of olive oil in a large frying pan. Throw in the onions and zucchini mix. Saute on medium to low heat until soft.
When they are soft add in the beet n’ yam mixture. Add the spaghetti sauce and simmer for 10 minutes on low. Remove from heat and add the goats cheese and salt and pepper to taste (and chopped parsley if you have it).
Toss in a bowl with cooked pasta and separate into mini bags for freezing! Enjoy!