A Missy Pie Post…
Mr. Sir and I love to cook! It is something that we have been doing together since we met. Our cooking has evolved over the past 7 and a half years and for anyone who has enjoyed a meal in our home, I’d like to think they would back me up in saying that we are quite a cooking pair and that we make pretty amazing food! Hey Food Network, you better recognize.
We each bring an expertise to the kitchen that compliments each other and it has a lot to do with where we learned to cook. I was raised in Nashville, TN where my mama is from and in Santo Domingo, Dominican Republic, where my father is from. To add another layer of culture, my father’s family is originally from the Canary Islands, Spain. Tommy was born in Puerto Rico to parents from the Caribbean island of Dominica. So we crank out a fusion of some pretty fabulous foods. We have been tucking away favorite meals and festive beverages for years in the hope that someday we can open a rum shack on a beach in the Caribbean and serve up some of our specialities paired with some bad ass beach worth liquor concoctions we have come up with. Mr. Sir and I agree that cooking is an art form, and one that we delight in perfecting and experimenting with.
So needless to say, we have been waiting on pins and needles to cook for our Snug. She has been eating “solids” since she was 6 months.
Mostly that has consisted of homemade yumminess like; cinnamon apple sauce, sweet potato puree, green beans, spinach and potato puree with parmesan, roasted root vegetables, roasted parsnip, pear and fig with a dash of maple syrup, and easy to smoosh foods like avocados and bananas.
At almost 8 months, she has had brilliant success with all the foods we have introduced so far. Therefore, we decided that she is about ready to start eating what we do for dinner. Tonight, Mr. Sir and I made up a great chicken vegetable soup recipe that we thought would be delicious pureed for her.
This was the first time we cooked a full meal that we felt we could just puree for her as well. We are loving making all her food homemade but tonight we brought it to a whole new dimension when we just pureed a little of what we were eating for her.
For years, Mr. Sir and I have talked about how someday we are going to make delicious food for our children. That came true tonight because she LOVED this meal. Maybe it was the yummy protein. (Her first time to have chicken or any meat for that matter.) Maybe it was the texture. But I’m putting all my money on the flavor which may or may not have been enhanced by a cup of Argentinian red wine… My baby has a deep and sumptuous palate. She has liked everything we have fed her thus far but she almost came out of her high chair for every bite of dinner tonight! Grown up dinner turned into homemade baby food success!
If you would like to make our yummy delicious soup see our recipe below. If you have a wee one at home, simply put some of the finished product in a blender and… Viola! Dinner for the family, including baby, is served! Enjoy!
Missy Pie and Mr. Sir’s Red Wine Veggies and Chicken Soup
2 medium carrots sliced
2 stalks of celery sliced
2 medium yukon gold potatoes cubed
1 medium onion diced
1 cup of baby portabella mushrooms sliced
1 zucchini sliced
1 can of diced tomatoes
4 chicken breasts cubed
1 cup of favorite red wine ( or whatever red wine is open)
6 cups of chicken stock
tsp. of oregano
tsp. of rosemary herb rub
tsp. of salt
1/2 tsp. of pepper
2 bay leaves
Dump everything in a crock pot and let cook for 8 to 10 hours. Serves 6 to 8.
So easy and delicious! Great to make on Sunday and then enjoy all week!