Chicken Carrot Porridge Baby Food

Chicken Carrot Porridge Baby Food
*for babies (7)9 months+

Ingredients:

20 g Sweet Rice

5 g Baby Carrot

15 g Chicken Tender

1/3 cup Water (for soaking the rice)
1 cup Water (for parboiling the baby carrot)

200 ml Filtered Water

Instructions:

Wash sweet rice twice, then place in a small bowl with 1/3 cup water. Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed); set the soaked rice aside.

In a small saucepan, add-in 1 cup filtered water, and bring to a boil. Add-in the baby carrot, and parboil until they start to soften but not fully cooked. Drain and discard the water. Minced the baby carrot, and set aside.

In another small saucepan, pour-in the (200 ml) filtered water and bring to a boil.

Add-in the chicken tender; let it boil for a few minutes.

Remove the chicken, and shred it to bits. Set aside.

Strain the chicken stock into a bowl.

Minced Carrots, Shredded Chicken, and Soaked Sweet Rice.

In a mixer or blender, add-in the soaked rice; then pour-in the chicken stock.

Grind till the sweet rice is grounded fine.

Transfer the grounded rice into a small pot, and bring to a boil. Add-in the shredded chicken and minced carrots. Cook on low heat for about 15~30 minutes or until the grounded rice becomes soft, stirring occasionally. (*If and when required, just add a little water drained from the soaked rice.)

Remove from heat, and serve warm in a bowl.

Carrot Cake

Carrot Cake

Ingredients:
1 1/2 cup Granulated Sugar
1/2 cup Canola Oil
3 eggs
1 tbsp Vanilla Extract
1 1/2 Lemon Juice
1 1/2 cup All-purpose Flour, sifted
1/4 tsp salt
1  tbsp Ground Cinnamon
1 tsp Baking Soda
1 1/2 tsp Baking Powder
2 cups Carrots, finely grated
1/3 cup Walnuts, chopped
1/3 cup Raisins

Instructions:
In a small bowl with warm water, soak raisins for 10 minutes, drain well, and pat dry.
Preheat oven to175°C.
Lightly grease baking pan.
In a large mixing bowl, blend sugar and oil together.
Add-in eggs, vanilla, and lemon juice. Mix well.
In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder.
Fold into the batter in the large bowl.
Stir-in carrots, walnuts and raisins.
Pour into the baking pan.
Bake for 35-40 minutes, or until cake test done.
Remove from the oven, Cool in pan for 10 minuters before removing to a wire rack to cool completely.

Slice, and Serve on a plate. Enjoy!!

Note:
This cake tastes even better with cream cheese icing.

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Cream Cheese Icing

Ingredients:
1 cup Cream Cheese
1/3 cup Butter, at room temperature
1 tsp Vanilla Extract
1/2 tsp Lemon Juice
2 cups Sugar Powder

Instructions:
In a medium bowl, add-in all the ingredients together; Mix well with an electric mixer until smooth.

Spread icing over top and sides of carrot cake.

Buttered Corn, Carrots, & Beans

Buttered Corn, Carrots, & Beans

Ingredients:

3 tbsp Butter

1/2 tsp Garlic

1 1/2 cup Whole Kernel Corn

1/2 cup Carrot, cubed 1/2"

1/2 cup Green Beans, chopped or Green Peas

1/4 Onion, coarsely chopped

Salt and Ground Pepper to taste

Instructions: 

In a frying pan, melt butter in medium heat.

Sauté garlic in butter.

Add-in the carrots and green beans or green peas, and sauté for 2 minutes.

Add-in onion and corn and cook. Add the carrots. Sauté for 2 more minutes.

Season with salt and ground pepper.

Serve and enjoy!!

Note:

Best classic side dish for Rotisserie Chicken or BBQ Baby Back Ribs.

Buttered Corn, Carrots, and Beans + Hash Brown Patties~ yum!