Pasta E Fagioli

I've had one of those tough mommy weeks. You know, the ones where you just got over some type of bug and your house needs serious attention, your toddler discovered the glory of public screeching when she used to just say, "OK", and you can't leave the house as much because the weather is wet and chilly. Sorry for the complaining, but this is reality, right? Today I needed to plan a dinner that would be comforting and nutritious all at once, and provide leftovers in case I have a few more of "these" days in the next week. Oh, and it had to be an easier recipe for me to take on, so I made a few modifications.

I made this last year, and my stepmom gave me the following ways to make this easier: I cheated on one ingredient, to save time: I used canned cannellini instead of soaking dried beans overnight and therefore cutting simmering time down by at least a half hour. But I followed the recipe's extra little step for giving the soup more body, ladling a few spoonfuls of beans and vegetables into the blender and returning them, puréed, to the pot. I also cooked the pasta separately. This would be an awesome meal for a younger baby, pureed, an older baby with a few teeth, if you strained out bits and pieces, and a perfect meal for all ages. Enjoy! I know we're going to, and tomorrow is a new day, right?

PASTA E FAGIOLI

Serves 10 as a first course or 6 as a main course

3 tablespoons pure olive oil
3 to 4 ounces pancetta, chopped
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 large cloves garlic, minced
2 cups (about 14 ounces) dried cranberry, borlotti, cannellini, or other small white beans, soaked overnight in water to cover, drained and rinsed
1 1/2 cups diced canned plum tomatoes, with juices
8 cups water or chicken broth, or as needed
Salt and freshly ground black pepper
1/2 pound small shells, ditalini, or other small pasta shape
Extra virgin olive oil for finishing
Grated Parmesan for finishing

1. In a large soup kettle, warm the pure olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is golden, about 5 minutes. Add the onion, carrots, celery, and garlic and cook, stirring often, until the vegetables have softened, about 5 minutes. Add the soaked beans, the tomatoes and their juices, the 8 cups water, and 2 teaspoons salt and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.

2. To give the soup more body, remove 2 or 3 large spoonfuls of beans and vegetables, place in a food processor or blender, and purée until smooth. Return the purée to the pot. Taste and adjust the seasoning with salt and pepper.

3. Although you can cook the pasta directly in the soup, there is a danger of the soup scorching if the beans have been puréed. To avoid this, bring a large pot of salted water to a boil, add the pasta, stir well, and cook until al dente, according to the package directions. Drain the pasta, add to the soup, and simmer for 5 minutes to blend the flavors.

4. Ladle the soup into warmed bowls, and top each serving with a generous swirl of extra virgin olive oil, a sprinkle of Parmesan, and a liberal dusting of black pepper. Serve at once.

Chili Season

It's fall, and that means breaking out big batches of chili or soup around our place. Chili is wonderful because it's chock full of healthy veggies, legumes, and protein rich turkey (or beef) and can be topped with avocado, sour cream or yogurt, cheese, and cilantro. Ava loves to eat this recipe, but here's what's important to remember so kids aren't reeling from the heat of this recipe:

Whenever you make a super spicy recipe for the whole family, but want to take it down a notch for the little ones, either take out the spicy ingredients (red pepper flakes, serrano chili, etc.) or portion out a little for your little ones to a separate to another pan. Then you can add the adult ingredients and all can enjoy the same meal together- a sure fire way to increase success with any meal. Also, you may want to try spreading the leftovers over baked potatoes for a different meal.

Here's my recent favorite from allrecipes.com. Enjoy!

Curry Chickpeas

One of the things I've learned as Ava gets older is that our day revolves around eating, and SNACKS are a constant around here. No matter when we go out, I have to bring a snack to ensure a successful trip. Yesterday, while trying to get errands done, I brought Happy Belly puffs (made with veggies). As much as I know they're better than other sugary brands, I gotta say, Ava could have eaten the whole container and still been hungry. Not good when we had a shopping marathon to complete. It was time for me to problem solve.

The reason the kiddo was so hungry is that even for snacks, there has to be more than a carb or fruit. Toddlers (and all of us, for that matter) need a good balance of protein, carbs, and fats along with the fruits and veggies, or else we'll be "cranky pants" in no time.

I stumbled upon this fantastic recipe just in time to solve our need for on-the-go dry snacks and picnicking. It would be great for toddlers who can chew on small crackers, and like to carry their snacks around in containers. It's aromatic, spicy, and a crunchy protein all in one, and it's surprising how many children accept the taste of curry. If they like crunch, this should become an instant fave. And it took no time at all to make. Ava said "mo" right away.... and we shopped again today with no hunger issues. :) Nicole and I will continue to bring you snacks like these to help you replace the usual store-bought go-tos.

Curry Chickpeas

Makes 1 1/2 cups

Ingredients:
1 can chickpeas, drained and rinsed
1/4 tsp curry or more to taste
1/4 tsp ground cinnamon
1/8 tsp salt

Directions:
Rinse and drain chickpeas. Preheat oven to 400 degrees. On baking sheet, mix chickpeas and spices. Roast chickpeas on baking sheet about 35 to 40 min., stirring every ten minutes with a spatula so they cook evenly but don't stick to the pan. Chickpeas will be deep golden brown in color and crispy.
Let cool.

Roasted Red Pepper Hummus

Part of our sharing on this blog will be recipes that are sure to entice your little one.

Our toddlers are in love with hummus- spread on whole wheat crackers, pieces of bagel, soft vegetables... it's always a hit! Ava has been known to lick the hummus off of each cracker. The added bonus for us: we always have a ready-to-go appetizer on hand for adults. I've learned that it's much, much cheaper and tastier to make your own.

Most hummus recipes contain tahini, which is made from ground sesame seeds. Sesame can be allergenic and many parents prefer to avoid it altogether for the first year- so here's a tahini-optional recipe to help you create hummus for baby! Whether you include tahini or not is up to you and your particular timeline. You can also take out the red peppers if you so choose.

This recipe is suitable for babies happily feeding themselves, as it makes an ideal dip for soft vegetables or pita bread, or drier hummus can be balled up for younger babies. Chickpeas (or Garbanzo beans) are legumes, and a great source of protein. The olive oil provides important healthy fats, and roasted red pepper provides vitamins C and A.

Happy Hummus Dip
Ingredients:
1 roasted red bell pepper (we use jarred, but you can roast your own)
1 can cooked low sodium chickpeas, rinsed and drained
1/3 cup tahini OR plain whole-milk yogurt
1 small clove garlic
2 T olive oil, or more if needed
1/2 t cumin

Makes 2 1/2 cups.

Directions:
1. In a food processor or blender, combine the chickpeas, the roasted pepper, yogurt/tahini, garlic, olive oil, and cumin.
2. Process until smooth. Add olive oil as desired for smoother consistency.