Thursday, March 7, 2013

Turkey, Potatoes, and Carrots

In about 3 weeks I plan to start giving Jim food along the guidelines for Baby Led Weaning, which in short means no "baby food," and he gets to eat the same things we are.

But, of course, the things we eat need to be healthy and follow some guidelines:

- Gluten free (relatively)
- No added salt
- As "whole" and natural as possible

Thank goodness we already mostly eat this way! But I've been working to build up a stash of easy recipes for when my little man joins us at the dinner table. Tonight, I came up with a new one! No pictures this time since I'm writing from my phone in the tub (gasp) but I wanted to get this down before I forgot.

Turkey, Potatoes, and Carrots

1/2 lb ground turkey
1 onion, chopped
3-4 large carrots, peeled and chopped
5-6 Yukon gold potatoes (about 3 cups chopped)
1/2 cup frozen peas, thawed
1/4 cup fresh flat-leaf parsley, chopped
A lot of olive oil
1 T rosemary
Salt and pepper to taste (after the baby has his portion removed)

Sauté the onion and the turkey in oil in a large pan until turkey is browned.
Meanwhile, boil potatoes and carrots until tender but not mushy.
 Add potatoes and carrots to meat mixture and add rosemary. Turn heat to med/high in order to evaporate any liquid and begin browning (as in a stir fry). Add ample oil to prevent sticking. Finally, add peas and parsley.
Let cool a LONG time before trying to eat... The potatoes hold heat well and it would be sad to burn tiny fingers!

I think sweet potatoes, butternut squash, maybe celery, all might be great additions or substitutions! If you try it, let me know.

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