Nate and I have usually tried to eat dinner at the dinner table every night since we got married. During the last few weeks of pregnancy/first few weeks of Maggie we definitely did not do this and for a few weeks now, we have been back. We usually were putting Maggie in her bouncy seat on top of the table. I thought she might like a new view so we replaced one of our chairs with her high chair and gave it a test ride last night. She looked so tiny in it! With the assistance of a flour sack towel and two small pillows, she was able to stay in there for the entire dinner and she was loving it. Apparently watching us eat lettuce is very funny looking.
No, she can't eat solid food yet - 6 months is the recommended age to start. We just wanted her to be able to join in with us and practice sitting up.
In other food news, Nate has been bringing home various gifts from wholesalers, mostly food. Last night he brought home the longest box of chocolates we had ever seen:
Finally, I have been in a sweet potato kick all fall. I cannot eat enough sweet potatoes. Here are two recent recipes containing them:
Honey Roasted Vegetables
Source: Everyday Food
2 medium sweet potatoes (1 lb) peeled, halved and cut into 1/2 inch pieces
4 medicum carrots cut into 1/2 inch pieces
2 medium parsnips cut into 1/2 inch pieces
1/2 cup walnuts (I use pecans due to allergy)
1/4 cup honey
2 TB extra virgin olive oil
salt & pepper
3-5 sprigs thyme
preheat oven to 375. Toss everything together in a 3 qt baking dish and put in oven until vegetables are tender - about 1 hour.
Spicy Pasta with Sweet Potatoes
Source: Better Homes and Gardens
1 large sweet potato, peeled and cut into 3/4 inch cubes (2 cups)
1/2 tsp each sugar, chili powder and cinnamon
8 oz dried rigatoni
1/3 cup peanut butter
3 oz cream cheese, cut up
2 tsp Asian chili sauce (they recommend sriracha sauce, but I used sambal oolek paste b/c I already had that)
1 TB soy sauce
6 green onions thinly sliced
Preheat oven to 450. Oil a rimmed bakin pan. Place sweet potatoes in bowl and toss with 1 TB olive oil, sugar, chili powder and cinnamon. spread in the pan and back 20 mins until tender.
Meanwhile cook pasta. Drain and reserve 1 cup of pasta water.
In saucepan, combine peanut butter, cream cheese, pasta water, chili sauce and soy sauce. Stire over med heat until heated through. If too thick, add additional water. Stir in pasta, sweet potatoes and green onions.