June 2nd, 2017
Recipe courtesy of ThinkBeef.ca
Combine herbs, zest, garlic and 2 tbsp (30 mL) oil in sealable plastic bag. Add pork cubes, seal bag and squeeze with hands to mix. Refrigerate for at least 1, or up to 12 hours.
Toss zucchini and peppers with remaining oil. Thread onto soaked wooden skewers alternately with pork cubes. Season all over.
Grill kabobs over medium-high heat (400ºF/200ºC), turning once, for about 10 minutes or until pork is cooked to medium (160ºF/71ºC).
Quinoa & Roasted Cauliflower: Cook ½ cup (120 mL) quinoa according to package instructions. Meanwhile, break half a head of cauliflower into florets; place on foil-lined baking tray, toss with 1 tbsp (15 mL) olive oil and 1/4 tsp (1.5 mL) each of ground cumin, paprika and salt, and a pinch of pepper. Roast in 400ºF (200ºC) oven for 20 to 30 minutes, stirring occasionally. Toss with cooked quinoa and serve with kabobs.
Baby’s Blend: Combine 1 kabob with 1/4 cup (60 mL) of Quinoa & Roasted Cauliflower and 2 to 3 tbsp (30 to 60 mL) of water, breast milk or formula. Blend in food processor or blender until smooth.
Mashed Mix: Combine 1 kabob with 1/4 cup (60 mL) of Quinoa & Roasted Cauliflower. Mix in food processor or blender until dinner is minced.
Finger Food Fun: Baby can join the family table, eating foods that are cut into bite-sized pieces that can be managed by baby him/herself.