butternut squash & apple soup

This is one of my favorite fall soups. I found this recipe in college, and whenever I make it I'm always reminded of carving pumpkins at the little stone cottage behind Swamp. A very happy memory amidst the drudgery of grad school. It shouldn't be hard to convince your small one to take a bite since, let's be honest, it's not much more than a glorified baby puree.  enjoy!

Butternut Squash & Apple Soup

3-4 lb butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 Tablespoons olive oil
salt & pepper
3-4 cups of chicken or vegetable broth (or more for a thinner soup)
1/2 teaspoon curry powder

Preheat the oven to 425.
     Chop up the squash, onion and apple in 1-inch cubes. Place on a large baking sheet and toss with the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Divide the mixture between 2 baking sheets and spread everything into a single layer. Roast for 40 minutes, occasionally stirring, until everything is very soft. (You must stir to prevent scorching)
     When the vegetables are done place them in a large soup pot and add 3 cups of chicken broth. Use an immersion blender to puree to a desired consistency. (You could also use a food processor to coarsely puree the mixture with just a bit of broth.) Over a medium-low heat, add the remaining stock depending on the desired thickness of the soup, followed by the curry powder and more salt and pepper to taste.

serves 4-6. freezes great.

Green Eggs, No Ham

Sam is doing great.  His counts were still very low yesterday so he got his 3rd round of platelets this week.  They assured us this was completely normal at this stage of treatment.     

Jack is great too.  He has his 12th tooth coming in, but oddly enough he's been sleeping like a champ.  For the last two nights he's slept 11 hours straight!  If you told me this would ever be possible in those first three months when he would only sleep 1.5 hours at a time I would have thought you were insane.

I know this is hardly a recipe, but I thought I'd share it anyway since it's become one of Jack's favorite things both to eat and play with.  I love it because it's easy to make and fits for breakfast, lunch or dinner.  It works plain or with any finely chopped, cooked veggie you have on hand.  A few tablespoons of puree would work great too.

Mini Green Egg Omelette

2 egg yolks
a splash of whole milk or water
1-2 tablespoons of chopped, cooked veggies (spinach, zucchini, broccoli...you get it)
olive oil

Heat a small frying pan over medium low heat and coat with a very thin layer of olive oil.  I find it easiest to brush it on.  Whisk up your egg yolks with milk or water and pour into preheated pan to form a neat little pancake shape.  Sprinkle veggies over the whole thing.  Cook until it's nearly set, then  flip.  Cook a little longer and remove from heat.  Roll up and slice, or just tear the whole thing into pieces.

Pumpkin Risotto for Jack

Delicious and perfect for fall.  It also doubles as a simple little side dish for mom and dad when doctored up with a bit of butter and parmesan cheese.  Not the most luscious, mind-blowing risotto you'll ever have, but not bad with roasted chicken on a weeknight. 

Creamy Pumpkin Risotto for babies

1/2 cup Arborio rice
1 1/2 cups veggie stock (if you're using store bought be sure it's low sodium or dilute with water)
1/2 cup pumpkin or butternut squash puree
tiny pinch of grated nutmeg

In a saucepan over medium-high heat, combine the rice and stock and bring to a boil.  Reduce heat to low, cover and simmer gently, stirring occasionally, until the liquid is absorbed and the rice is soft and creamy, about 20 minutes.  Remove from heat and let stand, covered, for 10 minutes.

Stir the puree and nutmeg into the rice.  Depending on your baby's age, transfer to a food processor and blend to desired consistency.  Add some water if needed.  Serve lukewarm or at room temperature.  Store any leftovers appropriately.

recipe source:  the Baby & Toddler cookbook, slightly modified
on today's soundtrack: All Creatures of Our God and King, Patty Griffin   

Cinnamon Vanilla Pears for Jack

Jack loves these pears.  Wash and peel your favorite variety.  Just make sure they're nice and ripe.  I'm extra cautious about scrubbing produce for Jack and Sam and use Veggie Wash to be on the safe side (thanks Robyn Scotto!).

Cinnamon Vanilla Pears

a bunch of ripe pears
a dash of cinnamon
a piece of vanilla bean, split


Add everything to a heavy pan.  Cook down over medium-low heat until they reach the consistency of applesauce, stirring every now and then.  Mash if they're too lumpy.  Cool and serve.  Freeze your leftovers.

*These become very watery when frozen/thawed.  I add a bit of cereal (rice,oatmeal) to thicken them back up.   
 

 

on today's playlist:  Don't Fly Away by Frances England