Ready by the time the water is boiled, this Summer fresh Tomato Basil Pasta is filled family friendly tomatoes and creamy whipped ricotta.
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making everyday family meals extraordinary
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This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
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This recipe and the next two came about through a collaboration with the talented food photographer Joey Armstrong. She’s got mad skills behind the lens! I had wanted to do risotto, but a truly inspired risotto theme based around different global flavours. New flavours, old technique. All the recipes turned out much better than any expectations I had held. They’re really delicious. And, I’m not just saying that because I made them up, I’m saying it because somehow, I made these ingredients work together and taste great.
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This is my go to meal for Z & I when I’m in a pinch and have limited resources in the pantry. They aren’t the biggest fans of tofu, however, when blended with curried tomatoes and potatoes, they gobble it down. It’s an easy meal that introduces curry to their palates. I like to think that a wider range of flavours now will make them better eaters later on.
As always, make sure your baby has been introduced to these foods previously to avoid allergic reactions. I’d suggested serving it to babies 9 months plus.
Makes 4 servings
Ingredients:
1 350 gr. package of firm tofu
1/2 pint of cherry tomatoes
8 small nugget potatoes
1 tsp of curry powder
Drizzle of olive oil
Directions:
Pre-heat oven to 375° F.
Place potatoes in a pot and cover with water. Put on high and bring to a boil. Reduce temperature to medium and simmer for 20-25 minutes until tender. Drain and set aside.
Place tomatoes on rimmed baking sheet and toss with olive oil and curry powder. Put in heated oven and bake for 20 minutes, until tomatoes have started to burst.
Place tofu, potatoes, and tomatoes in blender and blend until desired consistency is reached.
Serve to adorable babies.