I'll Have What He's Having

5 months ago Henry began eating “solid” foods. I put “solid” in quotations because there is nothing solid about them. All of the water, formula and/or stock you add to them make for one runny mess on that sweet baby face.

Even before there was a pregnancy to speak of, I had planned to make my precious new life his/her own homemade meals. I now know if you plan to do all of these wonderful, magical things for your baby, don’t go shouting them from the rooftops. There WILL be something you will give in to --- almost immediately. Like TV! However, I am happy to say, I have been able to provide my baby boy with about 85% homemade and mostly organic foods.

I would like to think that all of this work (which really isn’t too much) is for the sole benefit of Henry’s health. But let’s face it, I quit my job. Money is tight.

Besides health and money, I have found that the other amazing reason to make your baby’s food is the variety they receive. Man, this kid eats good! The colors of the food are bright, the runny foods aren't nearly as runny as those in jars and new flavors are abundant. One of the yummiest dishes made (before those razor teeth popped through) was the roasted red pepper and goat cheese puree. Whip some of this stuff up and serve it to your guests with crackers. I’m not kidding; it’s that good!

These days Henry can eat most soft table foods --- ahhh, finally! --- which makes dinner time a breeze. Well, a breeze assuming we make a dinner soft enough for him to eat (tonight it is burgers and veggies). Fish is a meal that took a sabbatical during my pregnancy (the thought of it made me turn green), but has since made a smashing return now that Henry can join us in the meal. Good for him and Great for Matt and I --- I need those omegas back in my life! Recently Henry enjoyed thai grilled salmon with us at the table. MMMMMMM! I think a curry dish is up next!

Here’s to hoping Henry continues to enjoy all the different spices, textures and tastes the world of food has to offer!

Roasted Red Pepper and Goat Cheese Puree (source: Cooking for Baby)

• red bell pepper, 1 large
• pasteurized fresh goat cheese, 1.5 oz

Preheat broiler. Line a roasting pan with aluminum foil. Place whole pepper on pan & roast, turning every 3 minutes until evenly charred/blackened on all sides.

Remove from oven, put pepper in a covered container and let sit until cool. The steam in the container will help to loosen the skin. Once cool enough to handle, peel the skin from the pepper. Cut the pepper in half lengthwise, remove seeds and stem, and cut in half again lengthwise. Puree in food processor until smooth (no additional liquid will be needed).

Spoon goat cheese into food processor and process with pepper puree until blended and creamy.

Grilled Salmon with Chili-Lime Sauce (source: Quick & Easy Thai)

Fish:

• 1.5 lbs salmon
• 3 tbs coarsely chopped garlic
• 3 tbs coarsely chopped cilantro
• 2 tbs fish sauce
• 1 tbs soy sauce
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbs vegetable oil

Combine all ingredients, excluding fish, in food processor. Grind into a smooth paste. Scrape cilantro-garlic paste into a medium bowl, add fish, and toss to coat. Set aside 20-30 minutes or refrigerated up to 1 day.

Sauce:

• 1/4 c fish sauce
• 3 tbs fresh squeezed lime juice
• 2 tbs sugar
• 1 tsp finely chopped garlic
• 1 tsp finely chopped hot green chilies
• 1 tsp finely chopped cilantro

Note: I did mostly soy sauce instead of fish sauce (not a huge fan) with a wave of fish sauce mixed in. I also substituted garlic chili paste for the garlic and chilies. Worked great! ALSO, and important, this was not added to Henry’s fish fillet!!!

Combine fish sauce and next 3 ingredients in a small bowl. Stir well to dissolve sugar. Add chilies and cilantro. Set aside until serving time.

Prepare fish on a very hot grill or oven at 425. Cook until browned and done to your liking. Serve with sauce on the side.