Typically I write about topics that are of a spiritual nature…and today we are talking about food! Food feeds our body but it also feeds our soul
My lovely sister co-authored a cookbook with a friend. This is no ordinary cookbook- It has quickly climbed the ranks to one of Amazons Best Sellers, and rightfully so! Here’s a link to the book https://www.amazon.com/What-Good-Eater-Alessandra-Macaluso/dp/0997532300/
Visit the website at http://www.whatagoodeater.com/
What a Good Eater! is a cookbook of baby and toddler recipes with healthy herbs and spices to add flavor and broaden your baby’s palate. It’s a guide for parents to confidently feed their babies and toddlers wholesome, healthy, age-appropriate foods which help promote a diverse palate right from the get-go. It’s a great gift for the holidays as well as baby showers!
I have given this book as gifts to several friends with little ones, or with little ones on the way and they consistently rave about it. Even if you do not consider yourself someone that can cook, I’m telling you, this recipe book is extremely easy to follow! While I don’t have children, I have watched my sisters children HAPPILY devour several meals that are right out of this book! The best part is that they are healthy and hearty enough for the whole family to enjoy.
When I was asked if I would like to join in on this virtual dinner party, I happily agreed. I LOVE to cook, and I LOVE to share so it’s a win-win in my book! What is a virtual dinner party you ask? We cook , we eat and we blog about it, it’s that simple!
I love Indian Cuisine, so I jumped right to:
Chicken Tikka Masala (p. 111) (Photo while it was cooking and smelling heavenly)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- ¾ teaspoon garlic paste
- ¼ teaspoon ginger paste
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 2 teaspoons tandoori masala (spice mixture purchased from Indian grocery or ethnic food market)
- 1 pound organic boneless, skinless chicken breast, cut into ½-inch-by-½-inch cubes
- 1 teaspoon kosher salt
- 15 ounces tomato sauce, no sodium added
- 1¼ cups half-and-half, preferably organic
- *Optional: fresh cilantro, finely minced for garnish
- Heat the oil in a large saucepan over medium-high heat. Add the onions and fry until they are lightly browned, about 5–8 minutes. Reduce the heat to medium and add the garlic and ginger pastes. Stir continuously for 30 seconds to prevent burning. Add the coriander, cinnamon, clove, and tandoori masala,and cook for approximately 2 minutes, stirring frequently.
- Add the chicken and salt, and stir to incorporate the spices. Cook the chicken for 4–5 minutes uncovered, stirring occasionally. Cover the pan with a tight-fitted lid and continue cooking for another 4–5 minutes or until the chicken is fully cooked and no longer pink in the center. Slowly add the tomato sauce and half-and-half, and stir to combine well. Cook for 1–2 minutes
- Remove from the heat and garnish with fresh cilantro if desired. Allow the chicken to cool, remove your baby’s portion, and spoon-feed or serve bite-size pieces appropriate for your child. For adults looking to add more flavor and spice, you can optionally add freshly minced green chilies to the adult portion only.
Review: I must say, I was expecting to add a lot of spices at the end, as I LOVE spicy. But this was SO flavorful just as is, I left it alone! My adult dinner guests agreed and gobbled it up as well! Winner in my book. It was quick, easy and absolutely delicious!! I will definitely be making this again.
While I have made Chicken Tikka Masala many times before, the recipes have always been very labor intensive. This one has ALL the benefits of the taste, and literally HALF the prep/cook time I’ve experienced before. Even more of a reason this will be my go-to!
- 2 tablespoons extra virgin olive oil
- 2 tablespoons green onion, finely minced
- 1½ teaspoons fresh garlic, finely minced
1 teaspoon fresh ginger, finely minced
½ teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon kosher salt, divided (optional: we recommend adding salt only for babies 12 mo+)
1¼ cups light coconut milk, preferably organic
2 tablespoons organic apple cider vinegar with the “mother”
4 steelhead trout filets, about 6 ounces each*
1 tablespoon fresh cilantro, finely minced
Juice of ½ lemon, for sprinkling
Plain yogurt, preferably organic (optional)
- In a large sauté pan, heat the oil over medium heat. Add the green onion, garlic, and ginger. Stir continuously for about 1 minute to prevent burning. Add the turmeric, coriander, cumin, and ¼ teaspoon salt (if using). Sauté, stirring continuously, for 1 minute. Add the coconut milk and vinegar. Stir well and simmer the mixture uncovered for approximately 5 minutes.
- Season the fish with ¾ teaspoon salt and carefully add it to the pan. (If the fish has the skin on, add it skin side up, flesh side down in the pan.) Cover and cook for approximately 10 minutes or until the fish is fully cooked and the flesh flakes apart easily with a fork. (Take care not to overcook the fish, or the meat will become tough.) Remove the fish from the pan, sprinkle with cilantro, and squeeze fresh lemon juice to taste.
- To serve to baby, mash or cut the fish into bite-size pieces appropriate for your child, and serve! If your baby seems hesitant at first, try mixing the fish with a little bit of plain yogurt or one of her favorite purees. Adults looking for additional flavor and spice can add freshly minced jalapeno to the adult portions.
*Note: You may try replacing steelhead trout with a different type of fish, such as salmon, perch, or whitefish, but cooking time may vary slightly based on the type and thickness of the fish. If you can only find fish with the skin on, ask your local market to remove it for time savings.