My New Cooking

Here's that post about cooking, along with photos of the children eating my ice cream sandwiches and of them dipping carrot sticks in my Greek dip.

I've been doing a good job of trying out pureed vegetable recipes from my new cookbook. Most have gone over well, even with Mikel. The one thing Mikel didn't seem to like so much was macaroni and cheese with butternut squash (and cream cheese). He also prefers regular scrambled eggs (as opposed to the cauliflower version, which he says is OK, but which the rest of us like).

Among the things I've made so far: mozzarella sticks with cauliflower, spaghetti and meatballs with butternut squash and carrot; grilled cheese sandwiches with, sounds sort of disgusting but, cream cheese and butternut squash; Greek dip with chick peas and artichoke hearts; ice cream sandwiches (no purees but with yogurt, sugar and milk inside graham crackers); couscous with yellow squash and carrots; meatloaf with carrot; pancakes with sweet potato; french toast with sweet potato.

The children will actually eat raw carrots, so I should probably try to focus in on not so many carrot dishes in order to spread out more of the good stuff.

I think my favorites so far are the Greek dip, mozzarella sticks, ice cream sandwiches and scrambled eggs. There's nothing I have found disturbing. From what I can remember, the children have eaten most everything, too. I know the grilled cheese sandwich doesn't sound very appetizing, but even Alexander gobbled it up. I have to admit that a few of the photos in the book make the dish look a bit dry. I was surprised they didn't photoshop them to make them look better for marketing purposes.

Anyway, following the recipes to the dot is time consuming, but the exercise at least gets you in the habit of using healthy purees and makes it easier to ad-lib. The worse part actually is cooking and pureeing. But then I did it all at once in the beginning.