![]() ![]() Add entire can or bottle of beer and stir just until moistened.Stir together self-rising flour and brown sugar so that they are evenly combined.Lightly grease (or spray with cooking spray) a 9x5-inch loaf pan.In your food processor or blender, add blueberries, beets and a whole banana and blend until well pureed.Īnd of course, you can freeze any you don't plan to feed to baby that day.Sama Lemon Rice: Navratri Vrat Recipe Instructions Add blueberries and continue to cook on soft boil for ~8 minutes.ģ. To do this, bring water (~1.5 cups) to a soft boil. If your baby is younger than 9 months, I suggest boiling the blueberries so the puree is smoother. There is a shortcut sometimes in the produce section you can find peeled and steamed "ready to eat" beets, like "Melissa's Baby Beets" ()Ģ. ![]() Once you take out of water, skins should slide right off. Boil beets - can take ~30-45 minutes, depending on the size of the beets. This amount smells like beets, but the taste isn't too strong.ġ. Emmy is still a young eater, so I did lots of banana so she would for sure eat it. What a great color combination that yields a delicious and nutritious meal for baby :) Obviously this is not the amount of blueberries you use!Īdjust this amount as you see fit. One of my favorites so far is this deep blue concoction, blueberries, beets and banana. I bought a little 3-cup food processor and have been trying lots of different things - from simple purees to mixtures. Since I haven't been working out of the house, I've been experimenting with making Emmy's baby food (she is 6 months old). In fact, it's really better made the night before so the flavors can really blend together. It is done after 30 minutes, but I like to let it simmer even longer. ![]() Let simmer for at least 30 minutes, occasionally stirring. Bring to a boil, then reduce heat and cover. Add tomatoes, beans, corn, lime juice, chili powder, cumin, oregano and cinnamon.ĥ. Cook for 5-10 minutes, until chorizo is starting to crumble and veggies are soft.Ĥ. Add chilies, chorizo, onion, peppers and garlic. Put over medium high heat (medium if cooking over gas).ģ. Spray a Dutch Oven thoroughly with cooking spray. Use only two if you can't take any heat use four if you like it much spicier.Ģ. Bonus - it is definitely less fat than "real" chorizo!!!ġ. While the name is misleading - the direct Spanish translation of Soy Chorizo is "I am Chorizo (pork sausage, flavored with paprika)" - my neighbors are vegetarians and they say TJ meatless chorizo is yummy. **Vegetarian option - I've heard Trader Joe's Soy Chorizo is good and it would definitely work well in place of the meat in this recipe. total, if you like it with a little more kick) chili powderĢ.5 oz semi-sweet chocolate (chips or chopped bar) You could also use 1 cup frozen whole-kernel corn.ģ (14 oz) cans tomatoes, chopped (either buy whole, peeled and chop yourself, or save a step and buy chopped!) - do not drain!Ģ tbsp. I just used the entire package.)ġ (8 oz) can no-salt-added whole-kernal corn, drained. The smoky flavor of the chipotle chilies and the kick from the chorizo are just the right combination to a black bean chili!ġ2 oz (1 package) chorizo - out of casing (you can use more or less, depending on your taste level. If you are in the mood for something a little different than your regular chili, this is a good alternative, and doesn't taste too different. Add cream and simmer for at least 10 minutes. Note to self: don't add too much soup to your processor!Īdd brie to pot and whisk to help the melting process. Then reduce heat and let simmer for 20 minutesĪfter this, I immediately went on Amazon and ordered an immersion blender. Add the mushrooms and lets soup come to a boil. Let cool and blend in batches in a blender or food processor until smooth before returning to potĥ. Use an immersion blender to puree the soup until smoothī. Reduce heat and let simmer for 10 minutes.Ī. Add the stock and the half and half and bring to a boil. Add thyme, flour and dash of cayenne and stir until roux forms (about 3 minutes).Īdd sherry to roux, increase heat to medium high and bring mixture to a boil. Add onions, celery and garlic and cook until soft (8 minutes or so). ![]() Melt 1/4 cup butter in a large soup pot over medium-low heat. ![]()
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