Pasta Con Carne

Pasta is a good source of carbohydrate which is slowly released for energy and contains glucose which is fuel for brain and muscles.  Beef mince is a rich source of iron which is more easily absorbed by the body than vegetable sources and protein which is essential for muscle and organ health but there are health risks associated with eating too much red meat so it's best to stick to having it once or twice a week if you can.  If you're vegetarian or vegan you can substitute the mince for lentils which are also a good source of iron and protein.

Serves 4 Adults & 4 Babies
(Freezes really well so a good one to cook in bulk and then freeze for when you want a healthy meal for you and baby but don't have the time or energy to cook one)

Ingredients:
Olive oil for frying
1 Onion diced
500 grams Beef Steak Mince
1 Parsnip thinly sliced
1 tin tomatoes.
1 Red Capsicum (pepper) cut into strips
Garlic to taste ( I like 3 big cloves)
100 grams frozen sweetcorn or a small tin
75grams fresh spinach or a couple of portions of frozen
300 grams of Conchiglie pasta (this shell like stuff is easy for baby to handle and the sauce fills the shell but you can use any shapes you like).
Handful of grated cheese and black pepper.

Method:
Put olive oil in a wok or large pan over a medium heat.  Add onion and fry until looks clear. Pour in mince and cook til browned.  Next add tin of tomatoes followed by parsnip and capsicum and combine all ingredients.  Crush garlic and add to pan, stirring into mix.  Stir in sweetcorn and then spinach.  If sauce begins to boil, reduce heat and simmer for 20 - 30 minutes.  Meanwhile make pasta according to instructions and drain and set aside.  When sauce is cooked stir in pasta.  Season with black pepper and top with cheese (if you don't have an inconvenience store near you which stocks dog chews but no cheese!)   I usually leave Ethan's dinner to cool by an open window as the weather is pretty cold here now but you could put a bowl in the fridge and then put baby's food in there to cool it down quicker.

I put in what vegetables were to hand but it would work equally well with courgettes(zucchini), aubergine (eggplant), carrots, broccoli, peas etc.  Little one's enjoy picking out the different textures. 

Ethan LOVES moussaka!

Moussaka (Makes 4 Adult portions & 2 Baby ones)

Ingredients:

Three aubergines, One small onion diced, 450 grams of beef or lamb mince, 2 garlic cloves crushed, Olive oil, 2 tablespoons of tomato puree, 75 ml of water, teaspoon of ground cinnamon, tablespoon of parsley, black pepper.

For the topping: 75 grams of butter, 75 grams of plain flour, 570ml of milk, 50 grams of grated cheese, nutmeg, 2 eggs.

Method:

Preheat oven to gas mark 4, 350'F or 180'C.

Fry onion in olive oil in a large pan for 5 minutes and add garlic.  Add meat to pan to brown, stir to break up any lumps.  Put tomato puree, water, cinnamon and parsley in a bowl together and mix.  When meat has browned pour tomato mix over it and the onions.  Stir in and leave on a low heat, stirring occassionally.  Put some olive oil in a frying pan or wok and fry aubergine on both sides in batches.  When all are browned remove from pan and soak up excess oil from them with kitchen paper.  To make the topping, take a saucepan and put on a medium heat.  Add butter and melt before adding flour. Gradually add milk and keep stirring.  Next add cheese and keep stirring until it has become a smooth cheese sauce.  Take off the heat and add some black pepper.  Allow the sauce to cool and then whisk both eggs into it.  To assemble: get a casserole dish and put a layer of aubergine across the bottom, then a layer of meat sauce and repeat until finishing with a layer of aubergine.  Pour the topping over it all and then sprinkle with nutmeg.  Bake uncovered for an hour.  Warning: is very hot when first comes out the oven so allow to cool before giving to baby.  Make sure you check the aubergine especially is cold enough before serving to baby!