This has been a week of change. Ainsley turned 6 months and literally began turning over, which is great except she can’t flip herself back yet. That for me means not just feeding her in the middle of the night but scurrying back to her room every 10 minutes or so to flip her back when she gets stuck.
This was also the week that Atticus started pre-school. Hence, my already sleep deprived self has to wake up earlier every morning now to get everyone ready. I thought moms get some relief when kids go to school but so far I’m really not feeling it.
And of course, this had to be the week that Atticus’ frozen meals ran low. Murphy’s law, right? So in the pockets of time I have between getting Atticus to and from school and taking care of Ainsley while she’s awake, I have to cook several batches of new meals to stock up instead of catching a breather.
Wearied me wasn’t really preparing to cook for him today and we haven’t done our weekly grocery run yet. Regardless, I felt the need to get ahead of the kiddo’s depleting store of food. So I pulled together this light cream sauce with fish and pasta just working with what I already had around the kitchen.
This healthy dish whips up pretty quick I must say and just before Ainsley woke from her nap! Maybe my luck is turning:)
Ingredients ( 7 toddler servings)
- 2-3 fillets of white fish (I used codfish)
- garlic powder
- 1 tbs minced garlic
- 1 tbs white wine vinegar
- 1/4 white onion, diced
- 1/4 carrot, diced
- 1/4 yellow pepper, diced
- 1/4 zucchini, diced
- 1/2 cup frozen corn
- 2 cups milk
- 1 packet cooking cream
- 1/2 tsp Italian herbs
- 1/4 tsp nutmeg
- 2 tsp lemon juice
- 1/2 packet (250g) angel hair pasta
- 2 tbs plain flour
- 25g Parmesan, shredded
Break up the angel hair pasta into short bits, around an inch or so long to make it easier for the young un to eat. Boil the pasta per the instructions on the packet.
Season the fish with dill, pepper and garlic powder to taste. (I’m usually quite generous with seasoning for flavour just because we’re already excluding salt). Next, heat a little olive oil in a deep frying pan and throw in the minced garlic followed by the onions for about a minute. Add a dash of white wine vinegar and saute until the onions have caramelised. Throw in the carrots as they take a while to soften. Stir fry for a couple of minutes over medium heat and then add in the yellow pepper and zucchini. Pour in the milk and bring to a boil. Add in the frozen corn and return to a boil.
Add the fish and reduce the heat. Let the fish simmer for about 8 minutes or until the flesh has turned opaque and can be flaked easily. Remember to stir frequently to prevent the milk from boiling over. Once cooked, remove the fish and set aside to cool on a plate.
Continue to simmer the milk. Stir in the cream, italian herb, nutmeg and lemon juice. Sift the flour into the sauce and stir over medium heat until sauce thickens slightly. Add in the Parmesan and stir until melted. Remove from heat.
Flake the fish into small pieces. Return the fish to the cream sauce and mix well. Serve warm over a portion of the pasta. (Alternatively, if pasta doesn’t sit well with your bub, change it up with rice or cous cous.)
The remainder of the pasta and the sauce can be portioned accordingly and frozen together in containers. Pop them out into labeled freezer bags and freeze for next time. To reheat, simply steam for about 20 minutes in a deep pan filled with water.