Mushroom Stroganoff

Adapted from "Organic Baby & Toddler Cookbook" by Lizzie Vann

1 t olive oil
1/2 small onion, chopped
6 small button mushrooms
1/2 small garlic clove, crushed
1 small potato, chopped
2 T milk
3 T water
1/3 c small pasta shapes
1 t fresh parsley (optional)
Grated parmesan cheese (optional)

Cook pasta according to directions.  Set aside.

Heat oil in pan over medium heat.  Fry onion, mushrooms and garlic until soft, about 5 mins.  Add potato, milk, and water to the pan and bring to a boil.  Reduce heat, cover and simmer for 10 minutes, stirring occasionally and adding more liquid as needed.

Add pasta, add parsley or parmesan cheese if desired.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: I found elbow pasta that says it is made with squash and carrot and I used it for this recipe.  I also used pre-cooked, diced frozen potatoes, since I had them in the freezer.  This probably sped up the cooking time.
Update: A loves this one!  I will want to add more mushrooms next time - I just used the rest of what I had leftover from another recipe the first time I made it.  Would be great with additional vegetables as well.  This works as a finger food, or as a spoon-fed meal.  

Moroccan Chicken

Adapted from "500 Baby and Toddler Dishes" by Beverly Glock

1 cup onion, chopped
1 garlic clove, chopped
1/2 T fresh cilantro
1/2 t each coriander and cumin
dash tumeric
1/4 c lemon juice
olive oil
2 skinless thin sliced chicken breasts
1 carrot diced
1 cup chicken broth
3 dried apricot halves, chopped
1/4 c cannelloni beans

Make marinade.  Place 1/2 c onion, garlic, herbs and spices, 2 T lemon juice and olive oil into a food processor and puree.  Chop the chicken and add to the marinade.  Let sit for 4 hours or overnight (I used my speedy marinador for 15 mins).

Heat oil in skillet.  Add chicken and marinade and cook over medium heat to brown.  Add the carrot and remaining onion with enough chicken broth to cover all ingredients.  Add apricots beans, and remaining lemon juice.  Bring to a simmer and cook 20-30 minutes until chicken is cooked and carrot is soft.

Serve with couscous or rice.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: This is quite tart.  Maybe I used too much lemon juice or cilantro?  We'll have to see about this one.  Also, the carrots, even though I chopped them pretty small, took FOREVER to cook.  Instead of 20-30 minutes, it was more like 45+ minutes simmering.  And, I ended up covering it after 20 minutes passed and the carrots were still hard.
Update: A loves this!  After it cooled, it wasn't as tart as I thought.  Easy to freeze and tastes great.