Isaac has eaten many dinners before this, but they have all taken a spin in the Cuisinart first.
This dinner was intead whittled into small chunks by only my sticky fingers, and then put gently into Isaac's hungry maw. He chewed like a champ, and only gagged once when I surprised him with an after dinner chunk of strawberry.
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| A "before" shot |
It was so easy, yummy, healthy, and pretty (my four favorite qualities of dinner) that I feel I must dish (ha!) the recipe:
Pasta with Spinach, Goat Cheese and Salmon
serves perhaps 2 hungry adults, 1 kid, 1 baby, or 4 middling adults, or ?
3 cups dry tri-color spiral pasta (spirals are nice because the yumminess gets inside the ridges, but perhaps you already knew that!?)
1 package of frozen spinch (I am usually much more into fresh, but I love frozen spinach. It seems like a brick of green-goodness to me)
2 smallish salmon filets
Big chunk of goat cheese, (however creamy you like)
Olive Oil
Parmesan (that way you can make it not too salty for the wee one, and then put it all over yours)
Boil the pasta (I accidentally overcooked mine, but that made it more baby-mouth friendly), drain, toss with olive oil and set aside.
While the pasta is boiling, sprinkle salt on, and then bake the salmon filets (nice to put a few lemon slices on top) in the oven at 375ish for about 10 minutes.
Put the (hopefully already thawed) frozen spinach in the pan you used to boil the pasta (the less dishes the better!), and heat on medium flame with a little olive oil.
When the spinach is warm add the pasta and goat cheese, and stir gently until the goat cheese becomes melty and mixes into the pasta.
Cut the salmon into cubes, (or however it flakes is fine) and toss into the pasta.
Grate Parmesan cheese on the fine side of the box grater (I like it to look like snow), and sprinkle liberally!
Enjoy, Mama-chefs (and baby-chefs too)!