...it being Autumn. Sorry, I love you Autumn....but not this year! Not when I have an exploring baby boy who enjoys a good romp outdoors, not when I'm a mommy who hasn't been able to properly enjoy the sun (picture a blended mint limeade, a page turning book, and a couple of hours to rotate from back to front every fifteen minutes, perfecting a bronze glow, similar to that of a perfectly roasted marshmallow, with the help of Alba's tanning oil- it just smells so darn good)...no, not yet!
So, what do I do to try and pull myself out of the rain enduced, bed-ridden, fetal position I found myself in? I cook, I bake, I sew!
First on the list....baby food! Wes has finally figured out how to swallow chunkier bits without gagging so I'm thoroughly enjoying creating meals for him. So far I've made lamb w/ lentils & rosemary, asparagus w/ millet & dill, and today I created another lamb dish (i had lamb to burn people...purchased at the Ballard Farmers Market). It is so yummy I thought I'd share. And for other Mom's who have a 1st born and are completely overwhelmed about what to make their baby, I totally recommend this book.
Lamb Pasta w/ Spinach & Tomatoes
- 1/3 lb. ground lamb
- 1 tbs olive oil
- 1 tsp dried basil
- 8 campari tomatoes- halved (sub. any small tomato that isn't cherry)
- 8 oz. penne pasta (sub. any pasta that isn't long)
- 8 oz. frozen spinach
*heat oil in large skillet on medium heat, brown lamb and add dried basil to release flavor. while lamb is browning, place tomatoes, cut side up on baking sheet and bake at 375 for 30 min. to the skillet add: 2 1/2 cups water, pasta, and frozen spinach. cover and cook, stirring occasionally until pasta is al dente (add water in 1/2 cup increments if it dries up before the pasta is cooked). when pasta is cooked add roasted tomatoes and stir to combine. put all contents into a blender and pulse until desired consistency is reached.
-I think this could be a great dish for adults as well, but would add garlic and onions once lamb browns and serve with salt & pepper and parmesan or feta. I also think it would be much more appetizing if you left the blending for baby food!
ok, now off to bake some triple citrus cupcakes (I'm testing recipes for Wes' birthday- fast approaching), but I think I'll leave the sewing for tomorrow since the weather doesn't seem to be cooperating, to say the least...