Wholesome Baby Food Recipes – Casseroles And Stews

Lamb and eggplant (aubergine) casserole

1 aubergine/eggplant

1 tsp olive oil

4 oz (1/2 cup) minced lamb

1/2 small onion, diced

1/4 clove garlic

2 tsp fresh parsley, finely chopped

pinch dried rosemary

pinch freshly ground black pepper

8 oz (1 cup) salt/sugar free canned tomatoes – finely chopped

dash Worcestershire sauce (optional)

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Cut the eggplant in half lengthways.
3. Scoop out some of the flesh, leaving a reasonably thick shell.
4. Blanch the halves in boiling water for 1 min, then place in an oven-proof dish.
5. Dice the remaining eggplant.
6. Heat the oil in a frying pan and brown the minced lamb over a medium heat.
7. Add the onion, chopped eggplant and garlic, then lower the heat.
8. Cook, stirring often, until the onion is tender.
9. Add the herbs and pepper, then remove from the heat.
10. Fill the eggplant halves with the lamb mixture.
11. Mix the tomatoes with the Worcestershire sauce (if using) and pour over the eggplant.
12. Cover and cook in the oven for 45 mins.
13. Chop as necessary.

Lamb and orange bake

1 tbsp olive oil

8oz (1 cup) lamb shoulder, cubed

1/4 tsp paprika

1/2 tsp butter

1/4 onion, sliced

2 tbsp mushrooms, sliced

1 fl oz (1/8 cup) water

pinch rosemary

2 fresh mint leaves or pinch dried mint

1 fresh sage leaf or pinch dried sage

pinch freshly ground black pepper

1 fl oz (1/8 cup) natural yogurt

finely grated rind of 1/2 orange

1 tbsp orange juice

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Sprinkle the lamb with the paprika and cook in a frying pan/skillet until browned on all sides.
3. Place the lamb into an oven-proof dish.
4. Saute the onions and mushrooms in the butter until tender.
5. Add the water, herbs and pepper and pour over the lamb.
6. Cover and cook in the oven until the lamb is tender (about 1 hour).
7. Remove the meat and keep warm.
8. Stir the yogurt, orange rind and orange juice into the onion mixture.
9. Heat gently, replace the meat, then simply chop and serve!

Related posts from our blog…

Lamb and Vegetable Casserole with Raisins

Quick and Easy Fish Stew

Lamb and Apricot Stew

Country vegetable casserole with chicken stock

1 oz (1/8 cup) butter

1 large onion, thinly sliced

2 carrots, peeled and thinly sliced

1/2 turnip, thinly sliced

1/2 leek, sliced

1 medium potato, thinly sliced

4 oz (1/2 cup) sweetcorn, optional

pinch black pepper

4 fl oz (1/2 cup) of homemade chicken stock

1 oz (1/4 cup) grated Cheddar

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Melt the butter in a casserole dish.
3. Add the vegetables in layers, sprinkling a little black pepper in between.
4. Pour over the stock, then cover.
5. Cook for 45 mins, until the vegetables have absorbed the stock.
6. Sprinkle with the cheese, then brown under the grill.
7. Chop and serve.

Chicken and bean dinner

1 tbsp olive oil

2 boneless chicken breasts

1 onion, sliced

2 tbsp butter

1/2 tbsp flour

2 fl oz (1/4 cup) homemade chicken stock

8 oz (1 cup) salt/sugar free canned tomatoes – finely chopped

8 oz (1 cup) salt-free kidney beans, drained

pinch freshly ground black pepper

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Heat the oil in a frying pan and cook the chicken until golden brown.
3. Place the chicken into an oven-proof dish.
4. Saute the onions in the butter until tender, then stir in the flour.
5. Slowly add the stock, then bring to the boil.
6. Add the tomatoes, beans and black pepper.
7. Bring to the boil, then pour over the chicken.
8. Cover, then cook in the oven for 45 mins.

Beef goulash

1 tbsp olive oil

8 oz (1 cup) braising beef, trimmed and cubed

1 tsp paprika

1 tsp flour

4 fl oz (1/2 cup) homemade beef stock

1 tbsp butter

4 oz (1/2 cup) onions, diced

4 oz (1/2 cup) carrots, diced

1 bay leaf

pinch thyme

8 oz (1 cup) salt/sugar free canned tomatoes – finely chopped

1/2 tbsp tomato puree

1/2 tsp lemon juice

pinch freshly ground black pepper

1/2 medium potato, peeled and diced

1 tbsp natural yogurt

1/2 tbsp fresh parsley, chopped

1. Heat the oil in a frying pan/skillet and cook the beef until browned on all sides.
2. Reduce the heat, then sprinkle the meat with the flour and paprika, turning the meat constantly.
3. Pour in the stock and stir gently.
4. Pour the mixture into a casserole dish.
5. Melt the butter in the frying pan and gently saute the onions and carrots until tender.
6. Add the herbs, tomatoes, puree, black pepper, lemon juice and potato.
7. Pour this mixture over the meat.
8. Cover and cook for 1 1/2 – 2 hours.
9. Before serving, stir in the yogurt and sprinkle with parsley. Chop to the desired texture.