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A blog for parents.   Recipes, interesting articles and the exploration of parenthood.

baby's 1st thanksgiving dinner

 

When the idea came that we should have a blog for Simple that was more about the experience of parenthood, as opposed to just another food blog, I got really excited. After all, it's not about being a "perfect" parent... I think it's about being the best parent we can be while still holding onto who we are when our children aren't around. I knew that if we were going to be putting up cooking videos, that we would have to add in something to reflect that, so, a baby food - wine pairing came to be. After all, "Mommy's little sippy cup" is pretty much a meme at this point. Our thought was if we are going to take extra precious hours to be in the kitchen making homemade purees for our little angels, than mom should be able to relax as she's doing it! 

 
thanksgiving dinner.jpg

 

Our first video is all about Thanksgiving! Like most families, my Thanksgiving memories are punctuated with family laughs & family arguments - but whether we were getting along or not, the one consistent was the delicious food. I don't think it's ever too early to make Thanksgiving about the yummy meal. It can be difficult to feed our babies on Thanksgiving, though, because our grown-up food has salt in it (as it should!). So I came up with a no-fuss, no-muss  Thanksgiving puree that will have you wishing you could eat it. Our littlest family members will be looking forward to this very special holiday for years to come after this meal!


Roasted Turkey Cutlet, Roasted Sweet Potato with Sage & Roasted Corn


  • Some ingredients take longer to cook than others. The instructions on this puree are by cook time. That way all your ingredients will be finished at the same time!

  • Stays good in a freezer for up to 3 months

  • Double or triple the recipe for additional freezing

Servings:

  • 16 oz, 1 ice cube tray or 4 simple pouches

Ingredients:

  • 6 oz turkey cutlet

  • 12 oz sweet potato

  • 1 cup of corn

  • 4 leaves fresh sage

  • 1 garlic clove

  • 3 tablespoons olive oil

  • garlic powder

  • onion powder

  • cracked black pepper

Instructions:

Sweet Potato:

  1. Preheat the oven to 400 degrees

  2. Wash & Peel 12 ounces of sweet potato

  3. Cut the sweet potato into cubes & put in a bowl

  4. Chiffonade (stack, roll & slice) 4 leaves of sage. Save half for the turkey.

  5. Add a tablespoon of olive oil, 2 of the sliced sage leaves, a pinch of garllc powder, onion powder & cracked black pepper to the sweet potato bowl. Mix thoroughly.

  6. Place sweet potatoes evenly on half of a greased cookie sheet

  7. Put in the oven for 35-40 minutes

  8. Take out of the oven and add to the broken/pureed down turkey

  9. Add the rest of the broth (turkey cooking liquid) and blend to the desired consistency

  10. If the puree is too thick, add additional water/broth

  11. Separate the desired puree amount that you will be feeding within the day & put in the refrigerator

  12. Cool the rest of the puree (to speed this process you can put it in an ice bath)

  13. Label & freeze in an ice cube tray or simple pouches

Turkey

When you are about 10-15 minutes into your sweet potato cook time begin preparing the turkey.

  1. Place a 6-7 oz piece of turkey cutlet into a greased baking dish

  2. Add tablespoon of olive oil, pinch of garlic powder, onion powder & cracked black pepper and rub it into the turkey

  3. Add 1 cup of salt-free chicken stock

  4. Crush & peel 1 clove of garlic and add to the baking dish

  5. Add the other half of the chiffonade of sage leaves

  6. Cover tightly with foil & put in the oven with under sweet potatoes

  7. Lower oven temperature to 375 degrees

  8. After 20-25 minutes, take out of the oven

  9. Add the turkey cutlet to your food processor/blender

  10. Separate the cooking liquids to remove fat

  11. Add the softened garlic to the processor/blender

  12. Add half of the cooking liquid to the food processor

  13. Blend to break down the turkey

  14. Add the sweet potato & corn to the puree along with the rest of the cooking liquid/broth.

  15. Blend to the desired consistency.

  16. Separate the desired puree amount that you will be feeding within the day & put in the refrigerator

  17. Cool the rest of the puree (to speed this process you can put it in an ice bath)

  18. Label & freeze in an ice cube tray or simple pouches

Corn

When you are about 25 minutes into your sweet potato cook time, start the corn.

  1. Put 1 cup of corn into the used sweet potato bowl

  2. Add 1 tablespoon of olive oil and a pinch garlic powder, onion powder, and cracked pepper to the corn

  3. Take out the sweet potato and mix it

  4. Add corn to the other half of the cookie sheet in an even layer

  5. Roast the corn for 10-15 minutes until light/golden brown

  6. Take out of the oven and add to the broken/pureed turkey

  7. Add the rest of the broth (turkey cooking liquid) and blend to the desired consistency

  8. If the puree is too thick, add additional water/broth

  9. Separate the desired puree amount that you will be feeding within the day & put in the refrigerator

  10. Cool the rest of the puree (to speed this process you can put it in an ice bath)

  11. Label & freeze in an ice cube tray or Simple pouches

From my family to yours - Happy Thanksgiving!

xoxo,

Nicole