Something We Ate: Baby’s First Tofu

 

This week, instead of making up my own recipe or finding something new and altering it to suit my purposes, I went for an old standby. I was a lacto vegetarian for years before I married my enthusiastically-carnivorous husband. I just found it easier, since I shop for our groceries, cook for us, and we eat together, to eat the same things he was eating. Plus, I’ve developed a taste for meat, so I’ll have to push myself to make the sacrifice if I decide to give it up again. In the meantime, I do like to find meatless meals we can enjoy so we’re not eating quite so much meat.

In my vegetarian days, I regularly turned to Isa Chandra Moskowitz for her great variety of delicious vegan recipes. One of my favorites was (and still is) her Orange Ginger Baked Tofu. Now that Bitsy is old enough for tofu, I was excited to make it for her. This dish has a subtle sweetness I knew she would enjoy, and I thought the texture would be one she’d chew well and enjoy feeding herself.

We’ve been very fortunate that Bitsy has shown no signs of food allergies thus far. Parents. com and Live Strong recommend tofu as a good food for babies around 8 months and older, as long as they aren’t allergic to soy. Ask your pediatrician whether your baby is ready for tofu.

I enjoy making this dish almost as much as I enjoy making it, because the marinade ingredients are so fragrant. It’s also pretty quick and easy. The tofu only needs to marinate for a few minutes. If you’re out of fresh ginger or garlic, it’s okay to use dried.

I baked the tofu in strips, then cut Bitsy’s portion into small, bite-sized squares before serving it to her. I was so happy to see her enjoy it, and eagerly pick up more and more pieces to feed herself. Even my tofu-adverse husband had to admit it was delicious, though he did say the sauce would be even better on chicken. I’ll keep making this for Bitsy, and try some other tofu recipes for her. I may try to keep up having meatless lunches for Bitsy and me, and save meat for dinner time.

 

 

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Something We Ate: Short and Sweet Skillet Cake

Steel Magnolias is now on Netflix, which means it has been and will continue to be watched in this house. Of course, I already have so many of the lines memorized, but can’t get tired of hearing them delivered by that wonderful cast and looking at those glorious ’80s hairdos.

So when I was thinking up a spur-of-the moment dessert while preparing dinner one night this week, I must have been inspired by the easy recipe Truvy (Dolly Parton) shares with the ladies while styling Shelby’s (Julia Roberts) before her wedding. Her Cuppa Cuppa Cuppa is so easy you don’t have to write it down– a cuppa flour, a cuppa sugar, and a cuppa fruit cocktail with the juice. Bake until the crust is brown and the fruit gets bubbly. Serve with vanilla ice cream to cut the sweetness! 

What I did the other night was slightly different, but almost as easy. It did involve some very minor prep work, since I used fresh fruit–didn’t have a can of fruit cocktail in the house. I baked it in my Lodge 8″ cast iron skillet. You may need to increase the amounts just slightly if using anything larger. I greased the skillet with just a little bit of butter, but you can choose to use oil instead, which would make this a nice vegan dessert!

This recipe can easily be made with whatever fruit you like. I used what I happened to have at the time (blackberries, grapes, plums, and pears), and it turned out so very juicy and delicious.

Here, at last is the recipe:

Short and Sweet Skillet Cake

Ingredients

• 1 1/2- 2 cups of fresh fruit, chopped
• Orange wedge, for juicing (about 1/2 tsp of juice)
• 1 cup of flour
• 1 1/4 cups of sugar
• Dash of cinnamon
• dab of oil or butter to grease skillet

Directions

• Combine chopped fruit in medium to large bowl
• Squeeze juice from orange wedge onto fruit
• Pour all of the sugar and cinnamon onto fruit and stir
• Let sit in refrigerator for about an hour, until fruit is very juicy
• Add flour to fruit mixture and stir until mixture is evenly combined
• Bake in 350F oven 45 minutes to 1 hour, until fruit is bubbly, and crust is browned. Cake texture will be a little fluffy and a little gooey. The fruit is the star of this show!

Enjoy for dessert and if you have any left over, it also makes a great breakfast!

This post contains a link to an Amazon listing for a product discussed. As an Amazon associate, I earn from qualifying purchases. 

Something We Ate: Chicken Tetrazzini

I love bringing joy into my household, and take pride in being able to do that in my new(ish) job as a stay-at-home parent. We don’t have to wait for celebrations and special occasions to experience joy in our homes; we can create it in small, simple ways every day.

My husband has shared with me that his favorite everyday joy comes from having dinner as a family. It is something he can look forward to during his workday, then enjoy a peaceful night with a full, happy belly.

I like for dinner to be special, but being busy with a baby and school can sometimes make getting dinner ready challenging. Of course, we occasionally end up ordering in. We try to reduce waste and make the most of our resources, especially when it comes to food. Composting helps us make the best of whatever food must be thrown away, but food’s real purpose is to be eaten. This means making the best use of leftovers.

Leftovers don’t have to be boring. Make them into something different, and the dish is just as new and exciting as last night’s.

Earlier this week, I made Engagement Chicken–a meal good enough to get a marriage proposal from a prince. I used a pretty large roasting chicken, so with plates for the two of us and some shredded pieces for baby Bisty, there was a good amount of chicken left over. No problem there–leftover chicken just gives us an excuse to have this rich, creamy baked pasta.

It’s not pretty, but it’s delicious. I snapped this pic before it finished browning. Once it was done, my husband was so eager to cut right into it, I didn’t get a picture of the finished product.

If you Google and Pinterest Chicken Tetrazzini, you’ll find a lot of variations. I’ll share with you the version I came up with that works best for us. I switch it up from time to time based on what we have in the house. For instance, I had some mushrooms in the refrigerator this time and threw those into the mix. Below is the recipe I use:

Chicken Tetrazzini

Ingredients

• 16 oz (one box) of spaghetti, cooked
• 1/2 cup (one full stick) of butter, plus more to grease pan
• Cooked chicken torn or cut into bite-size chunks–I don’t measure this out but just use whatever amount of cooked chicken I have leftover. 1/2 to 1 lb is probably a good approximation.
• 1 can cream of chicken soup, plus an equal amount of chicken broth or vegetable broth
• 2 cups of sour cream
• 1/2 cup of sliced mushrooms, if desired
• 1/2 cup of garlic-infused vinegar–I highly recommend Nakano Seasoned Rice Vinegar with Roasted Garlic. It is sooo good and makes adding just the right garlic flavor so easy. If you’re substituting with another vinegar or a 1/2 cup of dry white wine, just add a bit of garlic powder to the dish.
• salt and pepper to taste
• 2 Tbsp Romano or Parmesan cheese
• 2 cups shredded Mozzarella cheese

Directions

• Preheat oven to 325 degrees F.
• In a large bowl, combine butter, chicken, soup, broth, sour cream, mushrooms, garlic-infused vinegar, salt and pepper.
• Use butter wrapper to grease baking dish.
• Add spaghetti to the chicken mix.
• Pour into baking dish and top with all of the cheese.
• Cover dish with aluminum foil.
• Bake for 45 minutes.
• Remove foil, bake uncovered for about 15 minutes, or until cheese is as brown as you like. You may want to raise the temperature to about 375 F for the last few minutes if you like the cheese very brown and a little crispy on the sides.

This dish is great comfort food. I hope you enjoy it as much as my family does. This was Bitsy’s first time eating it. I was so glad to see she like it. She was a little behind the curve on her growth at her 12-months pediatric visit, so her pediatrician suggested including a bit more fattening foods in her diet to try to catch up. The butter, sour cream, and cheese should help 🙂

Hold onto this recipe and substitute turkey for chicken as a great way to use your Thanksgiving leftovers. It’s a great stick-to-your ribs meal for a late fall night.

One of the links in this post is to an Amazon listing for a product I recommend. As an Amazon associate, I earn from qualified purchases.