Chicken and pumpkin stew recipe

1 chicken fillet cut in small pieces
1 onion
1 teaspoon butter or veg.oil
1/2 cup of pumpkin
1/2 cup of carrot
1/4 cup of sweet peas. I usually precooked frozen or fresh peas and remove the skin, because my daughter hates it.
1 clove of garlic
1 tablespoon fresh chopped parsley
1/2 cup of homemade broth
Precooked pasta
Sea or Rock salt (optional)

Melt some butter in the sauce pan. Add chopped onions and stew them for a while. Mix in chicken, stew it for 5 minutes. Pour in broth and cook chicken till done. Add vegetables continue cooking for other 15 to 20 min. Season with salt and add chopped parsley. Serve on it's own or with some pasta on the side.
You can vary this recipe with all kinds of vegetables. You can use sweet potatoes, parsnips or corn instead.

Pumpkin risotto (8 month +)

1/2 cup extra virgin olive oil
1 cup finely chopped onion
1/2 tablespoon chopped garlic
2 cups risotto rice or normal brown rice.
1 cup baby apple juice
About 6 cups of hot chicken or vegetable stock or water
1 pumpkin baked or steamed, half mashed other half cut in small cubes
1/2 cup grade Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon to coat the rice with the oil.
Add the apple juice and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock or water to cover the rice completely, about 3 cups, continue to cook, stirring often, until all the liquid is absorbed. Normal rice absorbs less water, remember that.
Pour in 1 more cup of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining final cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish.

Pumpkin and green apple puree (6 months +)

1. Halve the pumpkin, peel and de-seed it, cut into cubes

2. Slice the apple

3. Add 3 inches of water to a pot and then insert a steamer basket – add the pumpkin cubes and apples

4. Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level

Puree and mash both veggies. If too dry add breast milk or formula to adjust consistency, to your baby’s liking.

Serve warm with a smile.

Pumpkin and banana (6 month +)

1. Half a cup of pumpkin cubes, 1 ripe banana (needs to be ripe enough that it has black spots on the skin)

2. Halve the pumpkin, peel and de-seed it, cut into cubes

3. Add 3 inches of water to a pot and then insert a steamer basket – add the pumpkin cubes

4. Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level

4. Mix the steamed pumpkin with the banana and mash. If too dry, thin with breast milk or baby formula.

For 1 year olds you can use cow whole milk.

Makes yummy lunch or addition to your baby’s yogurt or cereal.

You can use pumpkin mash with:

Steamed/ Baked Pears

Steamed/Boiled Carrots

Steamed/ Boiled Sweet Peas

Well cooked chicken (leftovers from your roast)