We arrived home from Europe this evening, well, this afternoon but you know it goes. Jetlag + an 8 month old = blogging at 2am. I am really excited to start cooking in my own kitchen again. I thought what better way to start than to go on a trip to Thailand and borrow a wonderful recipe from Alina’s Cucina, a fabulous book and an incredible resourceful website. My favorite part is the interactive map! You can search by age of your baby and continent. Not only is this resource great but the authors/cook hail from Seattle so there is a touch of pride too! The word on the block is that Shane Valentine and his wife recently had twins so a few things (erh…the blog) may be a bit outdated but the website is very useful. Some of the recipes take a bit longer to “whip up” but not all and, besides, the wait is worth it.
So here’s to Alina’s Cucina and their Beef Satay.
Perfect For: 7 months +, those parents who have decided to feed meat to their little one(s), Dinner, Spices are okay
Time Required: 1.5 hours approximately – 10 for prep, 1 hour for marinating, 15 for cooking and serving
Servings: Makes 20 ounces so depending on your child this amount equals 3-5 servings
Tools:
- Cutting Board
- Measuring Spoons
- Whisk
- Small bowl
- Pyrex Dish for marinating
- Cutting knife for meat
- Cutting knife for lemongrass and ginger
- Grater for lemongrass and ginger
- Sautee Pan
- Beaba Babycook or other pureer
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Food and Spices:
- Beef tenderloin, 1/4 pound
- Coconut milk, 3/4 cup
- Turmeric, 1/2 teaspoon
- Lemongrass, 1/2 teaspoon grated*
- Fresh ginger, 1/8 teaspoon grated
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* Tip from Alina’s Cucina - “Working with lemongrass – Lemongrass has long, thin, light green leaves that overlap similar to a leek or scallion. Inside is a woody stem that is mostly white. To use, trim away the green outer leaves exposing the white pale center. This is the only part used for cooking. Lemongrass can be grated as in this recipe, or it can be used whole and removed before serving.”
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Method:
- Slice beef into 1/4 inch strips
- Combine coconut milk, turmeric, lemongrass and ginger in bowl and whisk
- Marinate beef in Pyrex for one hour in refrigerator, cover with plastic wrap
- Once marinating is complete, on medium heat, simmer all ingredients for 10 minutes
- Puree and serve
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Goodness Factor:
Iron, Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper (What’s the deal with Copper anyway?) and Selenium.
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As always store what you are going to use within the next 3 days in the fridge. Any remainder should go in the freezer and can be saved for 2-3 months. See GEAR section of this site for product recommendations.
Note on Spices: There are spices in this recipe. The “experts” vary on when to start your kid on spices. Look to your child but wait at least a month after you’ve started solid food and fed your little one a puree beyond the basic just to be safe. The spices in these purees are very mild and used sparingly. Email me if you have questions or would like additional resources.
Next Time: I am going to try the recipe with chicken!
Come back tomorrow for the Top Secret Magic Shake recipe that LM’s dad (my hubby) has been making for years. Great for you and the cool part? Well, the color is a lot of fun and man, does it taste good! Great way to start the day!
Happy Eating!
Cheers,
Marnie
Founder, Carrots Are Orange
Building and Creating Healthy Habits Early
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Please visit the GEAR section for links to items featured and used in this post.
Marnie Craycroft
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