A guest post from Holly:
I woke up this morning with a sick child. Not horribly sick, but under the weather enough to stay home from school — so — oh darn, I had to stay home too. It was a nice day out, very typical October day, and all I could think about was potato soup. And I don’t typically cook, nor have I ever made soup. But today I decided to, and it was delicious! I used the slow cooker and added carrots from Brewers Organics, to give it that extra bit of flavor and vitamins. Yummm!
Creamy Potato Soup
–1 pound brown potatoes (I used more – about 8 small/medium)
–1 medium yellow onion, chopped
–4 green onions, chopped
–4 medium carrots, sliced
–5 cups broth (chicken or vegetable)
–1/2 tsp thyme
–1/4 tsp black pepper
–2 cloves chopped garlic
–1 cup ½ and ½ (optional) – don’t add until cooking is complete
Peel the potatoes and chop everything up and toss it in with the broth and the spices.
Cover and cook in slow cooker on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender.
Add ½ and ½ if desired.
Results: a light, creamy soup perfect for a starter course – delicious and incredibly easy, thanks to the slow cooker!
A guest post from Holly:
We received some tasty ripe pears in our last delivery from Brewers Organics and decided to be creative with juices. The pear juice was incredible and my husband loved the pear/carrot/ginger juice. The juice was a little thick, more like an thin applesauce, but so tasty. The carrot & ginger addition helped to thin it out.
Pear Carrot Ginger Juice
4 pears cut into pieces
8 carrots (peeled)
2 – 1 inch pieces of ginger (peeled)
Pear Juice – just use pears and leave the other 2 ingredients out. Run through the juicer and voila!
A guest post from the McDonald Family:
Our daughter Maggie is almost 5 months old now and she is beginning to eat baby food for the first time. A few weeks ago she started on infant cereal but now she is trying new vegetables. With all of the organic carrots we have been receiving in our Brewers Organics box the last few weeks, it presented the perfect opportunity to start making our own baby food. It couldn’t be easier to make and you can make as much or as little as you would like. We started with a smaller batch since we didn’t know how she was going to like carrots. Turns out she is a huge fan!
1. Peel your dessired amount of carrots you wish use and cut into small chunks.
2. Fill a large skillet with just enough water to cover the carrots.
3. Bring water to a boil and cook until the carrots are soft.
4. Place carrot chunks in a food processor or blender and puree.
5. You may need to add a small amount of water to achieve the right consistency for your child.
6. Place in refrigerator and allow to cool. With larger batches it is easy to place some in the freezer for future use.
A guest post from Holly:
Bread machine carrot cake! This easy,sweet and tasty bread maker recipe is delicious…and we left the house for a few hours and returned to a moist and perfectly baked cake, with organic carrots from Brewers Organics.
3 large eggs
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup soft butter
2 cups sugar
2 cups all purpose flour
2 cups or 4-5 grated carrots
Bake follow the typical bread machine directions for your specific bread maker.
Here is a great baby food for babies that are adding meat to their diet. Easy, inexpensive and tastes great to many babies. Give it a try and see if your baby likes it!
Chicken is one of the first meats that 6-9 month old babies try. My babies were not keen on many of the store-brand meat baby food so this was a great resource for protein. The sweet addition of carrots and sweet potatoes help disguise the meat-taste if this is a first attempt at meat. My son loved this recipe!
½ small onion, chopped (If your baby is picky, skip the onion.)
1 tablespoon butter
½ skinless chicken breast (raw), diced
1 carrot, sliced
2½ cups sweet potato, diced
1¼ cups chicken broth
In a large pot, saute onion in butter until softened. Add chicken and cook for about 4 minutes. The carrots and sweet potatoes are added next then the broth is poured over all. Bring to a boil and simmer, covered, for 30 minutes until veggies are tender. Let cool a few minutes, then puree in blender. Freeze leftovers in ice cube trays.
A two-ounce portion seems to be a great start for babies. This recipe makes about three cups (24 ounces) of food for your baby to enjoy for the week!
Parents: this recipe has a few options for your meal, too! Mealtimes can sometimes take forever with a playful or uninterested baby and it is important for parents to keep up their own strength (and patience)! This is an easy soup to grab some quick protein while feeding your baby. I would usually reserve a bowl for me before pureeing the rest in the blender for the baby. Or, if everything is already pureed, it can be served warm over biscuits or rolls for a quick meal.