Insalata di Arance [Orange Salad]

Tuesday, December 16, 2008

Basic Chicken Breast for Baby

Cai loves food packed with flavor. This recipe uses no salt but the leeks and root vegetables give the chicken a savory, succulent kick. When served pureed with the root vegetables and rice, he devours it as if it's doused in honey.

Active cooking time:  30 min
Total cooking time: 1 hour

Don’t cook twice. Cook one recipe for baby, and then turn it into dinner for you. Use this and one of the "8 ideas" posted on December 16, 2008. 

Olive oil
1 Leek
2 kilo [4.4 pounds] boneless chicken breast 
4 - 5 cups of water or broth
Root vegetables, peeled* and chopped. [carrot, kohlrabi, potato, sweet potato, onion, fennel, turnip]

Preparation: Chop leek into thin slices. Heat 2 Tbsp olive oil in large pot. Add leek and saute for a minute. Add chicken breast, root vegetables and enough broth or water to cover chicken. Bring to a boil and lower to simmer. Cover and leave until chicken is cooked through. Remove chicken and  allow vegetables to cook until soft. 

Remove half the chicken, puree and set aside for baby. Chicken can be stored and frozen in batches for future baby meals.  
Prepare second half of the chicken for adults - see '8 ideas' blog posted Dec 16, 2008. Freeze whatever you have left for future meals. 

Puree root vegetables for baby. Serve chicken, root vegetables and a grain to baby for lunch or dinner.

As for the broth:
1. Refrigerate or freeze broth for future use
2. Serve to baby lukewarm with noodles
3. Add salt, pepper and a dash of sesame oil and serve as rich broth to adults

*In an upcoming post, I’ll offer ideas to use the vegetable peel. 

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