Roasted Red Pepper & Goat Cheese Puree

I don’t know about you, but lately when it comes to my almost one year old I am often finding myself staring blankly into the fridge wondering what to feed him.  He’s in that awkward stage where he still prefers some food pureed but will also try some of the food that we make for ourselves.  So I’ve found lately that he seems to be getting odds and ends and I don’t really feel like he’s getting enough variety in his diet.  I often fall back on the things I know he likes just because I know he will eat them.  But that means he’s missing out on other foods (and nutrients).

So I decided that for the next couple of days I will be in full on cooking mode!  I am loading up the freezer with healthy purees, stews and cooked veggies to have on hand for him.  It makes life so much easier…..it’s just finding the time to do it.  It’s worth it.  Take one or two days to get it all done and be stress-free about meals (most of them anyway) for the next little while.

This roasted red pepper and goat cheese puree is the first one I whipped up.  It can be used as a pasta sauce, dip or spread.  High in Vitamin A and C with some Folic Acid, Potassium and Niacin the peppers are a great nutrient boost combined with protein rich goat cheese.

IMG_8296

Ingredients: (This makes about 1 cup you can store in the fridge for a few days.  However if you’re stocking up your freezer you will want to multiply the ingredients according to how much you want)  I used 8 peppers!

1 Large Red Pepper

2 Tbsp. Goat Cheese

Lay your Pepper (s) on a foil lined baking sheet and broil for about 15 minutes, rotating them every few minutes to make sure all sides get roasted.  You want your peppers to become black and charred on the outside, so don’t worry about burning them.  This makes the skin come off very easy.  Once done, set your pepper(s) in a bowl and cover for a few minutes to allow the steam to also help remove the skin easier.  Once they are cool enough to handle peel of the skin (you can use a knife to get it started), pull out the stem (it should come off very easily), slice the pepper down the middle, flatten it out and scrape out the seeds.

Roughly chop into pieces your food processor can handle.  Add the pepper(s) to your food processor along with goat cheese and process until smooth.

Store in a container in the fridge for up to a few days or freeze in baby-friendly containers in the freezer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s