Having this business has allowed me to meet so many wonderful and creative people dedicated to helping children eat in a nurturing, loving way. Lori, creator of Sweetcheeks babyfood (all local and organic frozen baby food) has been a professional nanny and family-friendly recipe tester for years. She is particularly skilled at cooking for families with dietary restrictions. Here is the first recipe that she is sharing with Family Feeding Dynamics for families with allergies who still want that rich, creamy texture we think of with Asian peanut noodle recipes. (Note, photo is not of this recipe.)Peanut-free Asian inspired Pasta
Sauce:
1 cup Sunbutter ( Natural Sunflower Seed Sunbutter, gluten free... nut free)
3 T brown rice vinegar (Spectrum, organic, unseasoned)
1 T soy sauce (San J organic wheat free Tamari)
1 tsp or to taste hot chili oil.
1/2 tsp sea salt
freshly ground black pepper to taste.
Here's what I do: Saute 1 package of fresh, free range, organic chicken in a large stockpot in 1 T olive oil at a med hi heat for 5 - 6 minutes. Remove to plate. In same pan, saute 1/2 diced onion and a clove of garlic on med - med low until soft. Add 1 cup or so of broccoli (or peapods) and 1 diced red pepper. Saute another 2-3 minutes. Add 2 cups (or more) of fresh spinach, 1/2 cup veg broth and return the chicken to the pan. Bring to a boil, cover and reduce heat to simmer for ten minutes or so. My goal is to keep the veggies crisp-tender and to cook the chicken through.
While it's cooking, cook the pasta and drain.
When the chicken is done, add the pasta to the pan with chicken and veggies and combine. Add the peanut sauce and combine! I sprinkle with sesame seeds too (FFD note-good source of calcium!) It can be served hot, warm, room temp or cold. The last time I made it I used edamame and cukes with the red pepper and spinach. The edamame were shelled, and I added them with the spinach and chicken and then stirred in cukes at the end. Great for a picnic!
1 cup Sunbutter ( Natural Sunflower Seed Sunbutter, gluten free... nut free)
3 T brown rice vinegar (Spectrum, organic, unseasoned)
1 T soy sauce (San J organic wheat free Tamari)
1 tsp or to taste hot chili oil.
1/2 tsp sea salt
freshly ground black pepper to taste.
Here's what I do: Saute 1 package of fresh, free range, organic chicken in a large stockpot in 1 T olive oil at a med hi heat for 5 - 6 minutes. Remove to plate. In same pan, saute 1/2 diced onion and a clove of garlic on med - med low until soft. Add 1 cup or so of broccoli (or peapods) and 1 diced red pepper. Saute another 2-3 minutes. Add 2 cups (or more) of fresh spinach, 1/2 cup veg broth and return the chicken to the pan. Bring to a boil, cover and reduce heat to simmer for ten minutes or so. My goal is to keep the veggies crisp-tender and to cook the chicken through.
While it's cooking, cook the pasta and drain.
When the chicken is done, add the pasta to the pan with chicken and veggies and combine. Add the peanut sauce and combine! I sprinkle with sesame seeds too (FFD note-good source of calcium!) It can be served hot, warm, room temp or cold. The last time I made it I used edamame and cukes with the red pepper and spinach. The edamame were shelled, and I added them with the spinach and chicken and then stirred in cukes at the end. Great for a picnic!
No comments:
Post a Comment