Huevos Rancheros

huevos_rancheros

So this is a breakfast I make if I’m not feeling lazy.  I also use some shortcuts to speed up the process since everyone seems to be hangry in the morning.  But it is pretty delicious to have first thing on a rainy Saturday morning, like today.

Ingredients
4-5 tortillas
Canola spray
Refried black beans (like this)
Bacon
1 tbs. canola oil
1/2 cup chopped onions
15 oz. can diced tomatoes
6 oz. can diced green chiles (optional)
1 tsp. chili powder (optional)
4-5 eggs
4-5 tbs. butter
Mexican blend cheese

Directions
In a medium skillet, heat up canola oil.  Saute onions until they become translucent. Then add the tomatoes (with the juice) and the chiles.  Stir in the chili powder and simmer for 10-15 minutes.

In a pan over medium high heat, I spray with canola spray and warm each tortilla individually.  About 2-3 minutes on each side.

I then take another pan on medium high heat and fry my eggs. I use a tablespoon of butter for each fried egg.

I then microwave my bacon and the refried black beans (separately of course).

I then plate my tortilla. Lather on a healthy portion of the black beans. Place my eggs on top. Then add a heaping spoonful or two of the tomato. And then I top it with some cheese and the bacon. So so so yummy!

Cook’s Notes:
I know you are probably rolling your eyes about microwavable bacon and refried black beans.  It makes expediting breakfast in a timely matter so much faster when you have a hangry husband and toddler.  If you have the time, go for it and make things from scratch.  I would probably bake the bacon in the oven before I started the tomatoes. But this meal can seriously be made in 30 minutes the way I do it.

While my son has been eating this meal since he was 18ish months old, I wouldn’t call this a baby led weaning recipe per se.  You can definitely give each component to your baby. The only reason why we didn’t do this as a baby led weaning recipe is because we put chiles and chili powder in the tomatoes, which sometimes can be a bit spicy for my now 3 year old.  You can obviously eliminate them if you do want to make this a recipe fit for you 6+ month old child. However, it just doesn’t taste as good for the adults to add these crucial flavor components afterwards like you can with salt.  I also give my son scrambled eggs instead of fried eggs.

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Creamy Tomato Soup

 

tomato_soupSo I know what you are thinking–“how the hell do you give a baby soup if they aren’t even coordinated enough to use a spoon?!”  So not to burn them, I serve it luke warm.  Then I give them a vehicle (other than a spoon) to help them sop up the soup; with Baby Monster, I cut up grilled cheese and add it to the soup.  You can also use bread you have lying around the house, but I would toast it up first.  I also put a spoon in the bowl in the off chance he will try and use it.  He usually gets frustrated and sticks with his hands.  This meal will get very messy–there’s no way around the mess.  Just make sure you lay down a tarp on the floor, and you should probably smock up your baby too!

Ingredients
1 can diced tomatoes
1 celery stalk, diced
1 medium carrot, diced
1 small onion, diced
2 cloves of garlic, minced
1 bay leaf
1 cup chicken broth (you can substitute with vegetable stock if you want to make it strictly vegetarian)
1/2 cup heavy cream
handful leaves of basil, roughly chopped
1/2-3/4 cup of olive oil
pepper to taste

Directions
Preheat the oven to 450°F.

Drain the canned tomatoes, but save the juice.  In a bowl toss the tomatoes in olive oil (~1/4 of a cup) and pepper.  Then spread on a cookie sheet and place in the oven to caramelize, about 15 to 20 minutes.

In a large sauce pan, heat the rest of the olive oil over medium heat.  Add your garlic, onions, carrots, and celery in the pot and stir around until softened.  Then add your caramelized tomatoes, tomato juice, broth, and bay leaf and bring to a simmer, for about 20 to 30 minutes, until the carrots are soft.

When the carrots are soft, take off the heat, remove the bay leaf, and add your cream and basil.  Then take an immersion blender and blend the soup and until smooth.  Add more pepper to taste.