Baby Food Class

Christine and I had so much fun today teaching a group of new parents how to make first foods! The menu consisted of baby rice cereal, pears, yams and chicken. They were a wonderful group of peeps and their babies were absolutely adorable! We hope they like the food that we left for them and we're keeping our fingers crossed that they keep cooking :)

Christine and I are happy to start doing more classes - this was fun!

xoxo
Lis

Turkey Burgers and Avocados

Many of you already know what a nut I am for avocados, so tonight is no exception! We had 1 avocado in the fridge, some minced turkey, a little onion and some garlic in the fridge for dinner (oh, and 3 burger buns frozen in the freezer). What to make for dinner?

Hmmmm...survey says: Turkey Burgers!

No need for an elaborate recipe - here's the lowdown for a delicious, quick and easy meal for the family. Make them mini-sized for toddlers or little kids - they love mini-sized food!
-makes about 4 medium sized burgers
1.25 pounds of ground turkey (that's all I had in my fridge)
1/4 onion, minced fine
1 clove garlic, pushed through a garlic press
1/4 cup grated Parmesan cheese (optional)
1 avocado sliced thin
salt and pepper to taste

In a large bowl, mix the turkey, onions, garlic, Parmesan cheese, salt and pepper until well blended (I use my hand for this).
Form into 4 burgers (or 8 mini-sized burgers)
Heat a heavy-bottomed pan or a cast iron skillet over medium heat. Coat pan with a little olive or vegetable oil.
Place the burgers over the heat. Cook until well done (unlike beef, turkey - and chicken - burgers should be cooked all the way through).

Place on heated buns (I love brioche or challah rolls for burgers) and lay the avocado slices on top. We dip ours in a little mayo, but mustard is a great topping for these burgers. I served the avocado on the side with slices of tomato.

Healthy, delicious, cheap and YUMMY!

xo
Lis

Roasted Butternut Squash Soup

It finally feels like Fall! The cool air and chilly breeze inspired me to make one of my favorite simple Fall recipes: Roasted Butternut Squash Soup!

Here's how I did it:

Start by peeling the squash (two of them) and cutting them into chunks.

Place them on a cookie sheet and coat them with olive oil, salt and pepper.

Put them in the oven at 350 degrees and cook until they were very soft and have caramelized (browned) around the edges (about 45 mins-1 hour).

Place the roasted chunks in a pot and fill the pot up with two cups of stock or water.

Use a hand blender to blend the squash to a smooth puree, adding more stock as you go.

Once the soup is smooth and the right consistency for you, just add 1 tsp of cinnamon warm it up and serve!

(This goes great with some rustic bread chunks)

xo, Christine