Diva: TamaraDrinks: Nicole
Orange Juice
Chocolate Milk
Appetizer: Mariah
Babies Eat Spinach
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
½ c Mozzarella Cheese
1/3 c Light Cream Cheese Spread
1 T Grated Parmesan Cheese
1 T finely chopped onion
¼ tsp garlic powder
Preheat oven to 350
Mix all ingredients blended well
Use phyllo dough to make little c with the spinach cheese mix inside…..
Salad: Sara
Baby Salad
Baby Spinach as the green part of the salad
Baby carrots
Cherry tomatoes
Baby Corn (the canned kind)
Green (Baby) onions
Goat Cheese
French Dressing
½ c tomato sauce
¼ c brown sugar
½ c red wine vinegar
½ c onion, grated
1 tsp paprika
½ tsp Worcestershire sauce
1 c salad oil
salt and pepper
Add the tomato sauce, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl. Pulse until blended. With the processor running, slowly add the oil. Check the seasonings. Cover and refrigerate until needed.
Soup: Lovina
Baby Food Lentil Soup
Lovina’s variation of recipe from Bon Appétit, December 2006
3 T extra–virgin olive oil
2 c chopped onions
1 c chopped carrots
4 garlic cloves, chopped
2 bay leaves
5 c (or more) vegetable broth
(I used 5 c. water and 6 tsp. Vegetable “Better than Bouillon”)
2 c lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
1 1/2 tsp balsamic vinegar
Salt and fresh ground pepper
Preparation:
Heat olive oil in heavy large saucepan over medium–high heat. Add onions, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 5 cups broth, lentils, bay leaves, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender or food processor and puree until smooth. Return puree to soup in pan. Season with a dash of salt (you might not need salt if you add the extra bouillon), pepper (about 15 turns), and about 1 tsp of vinegar. Ladle soup into bowls. Garnish with cilantro leaves.
Side Dish: Stacey
The Lady's Cheesy Mac (courtesy of Paula Deen)
4 c cooked elbow macaroni, drained
2 c grated cheddar cheese
3 eggs, beaten
½ c sour cream
4 T butter, cut into pieces
1 tsp salt
1 c milk
fresh rosemary sprigs for garnish (my own personal touch!)
Preheat oven to 350. Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and add a few rosemary sprigs to the top. Bake for 30-45 mins. Top with additional cheese if desired.
Entree: Ashley
Risotto with peas and carrots
5 c low-sodium vegetable broth
½ c finely chopped onion
½ stick (1/4 cup) unsalted butter
1 ½ c Arborio rice (12 oz)
½ c dry white wine
1 c frozen baby peas, thawed
1 c carrots; steamed and cubed
½ tsp finely grated fresh lemon zest
1 c finely grated Parmigiano-Reggiano (2 oz)
3 T finely chopped fresh flat-leaf parsley
Pureed peas and carrots as sauce on side ( I used actual baby food)
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about ½ cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
Stir in peas, carrots, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
Dessert: Michelle
Pound Cake
Lottery: Erin
