One of the great advantages of cooking for baby, is that homemade baby food isn't just for babies! We adults can enjoy it, too. I had a few requests for the spinach with rice recipe, and am very happy to share it with you. I feel the key to making this dish well is to cook a really good broth. You can use your favorite method - What I do is roast a chicken with carrots, celery, and onions, and use the leftover carcass and veggies to make chicken stock. I cover the carcass with water in a large pot, add salt to taste, and whatever else I have on hand - a bay leaf, a sprig of rosemary, some fresh carrots, celery tops, and a couple garlic cloves tend to find their way into the pot. It usually simmers away for a good long while, and then I strain out the broth. I don't skim off the fat (there's a lot of flavor in that little layer of fat!)
Once you have your broth/stock made, the rest is easy-peasy.
Vietnamese-Style Spinach with Rice
Chicken stock, about 5 quarts or enough to fill a medium-sized pot
Thick slice of fresh ginger, peeled
2 large bunches of spinach, chopped (note: any type of spinach-like leafy green can be used; Asian greens are especially good)
About 3 Cups of cooked white rice
note: this is very similar to how I make Vietnamese rice porridge - just with spinach added and not as thick of a consistency
1. Bring chicken stock to a boil.
2. Add ginger.
3. Add spinach.
4. Continue to boil for about 5 minutes, then add the cooked rice.
5. Turn heat down to a simmer, and continue cooking for another 20 minutes or so, or until you achieve your desired consistency. The longer it cooks, the more the rice breaks down, and the thicker the dish becomes.
Very simple, but healthy and tasty. (Don't tell the baby that I eat her leftovers).