After the nightmare of the week (even 2 - 3 months) passed, I come with a new recipe. Unfortunately we had an endless series of illnesses with children :-( It all started with a viral infection for the Great, then at the Piccola, fever above 40 degrees for 6 days in both. I am sooo opposed to drugs, but since all at two had dispnoe, we accepted the advice of our doctor, that is an antibiotic treatment to prevent pneumonia. Unfortunately, despite the antibiotic Little continued with asthmatic bronchitis. At the end we had to give her asthma spray 6 times a day for almost 2 weeks .:-((( Luckily we managed to avoid the treatment of corticosteroid or , but we were very close ... Poor thing was terrible, suffered so much, hardly breathing (dispnoe by day and night). It was really awesome! Now it's good now, I'd say she was cured 90%. Ah, yes, I forgot, plus she has been diagnosed allergic because of the cold that brought forward now 8 months .:-(((
A consequence of the antibiotic and fungal infection in both ...
A consequence of the antibiotic and fungal infection in both ...
then began the Great the pollen season !:-((( Another nightmare! irritation of the eyes, nose, which is always agitated, restless, unable to sleep ... etcetcetc
With him we were also in last month the annual inspection by the pulmonology. He said that after a year of dairy-free diet, very strict, we could try the milk with the baby slowly. To tell the truth, I was not happy at all! His father and I were delighted with him instead. "Mom, I can finally eat the cheese!" - He said. We started with very little, eg cheese more than once a week. Despite the small quantities, for several days suffering from a stomach ache after every time I eat anything with dairy ...:-(( Tentative suspended! And we hope the improvements!
But back to the recipe! This is a dish very well 'managed, easy and wonderful! :-) He liked the whole family!
Recipe Print
Recipe Print
Penne with eggplant and tofu
By age 1 year
Ingredients (serves 4):
2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, crushed
2 teaspoons paprika salt
2 diced eggplants
250
ml of vegetable broth 1 can of peeled tomatoes (400 g) 100-200 ml
vegetable cream 1 packet of tofu (with smoked tofu is even more delicious!)
diced 1-2 tablespoons of ground sesame
wheat pasta
Sauté onion and garlic in oil, add the paprika and cook for 1-2 minutes, then put the eggplant. Pour the vegetable broth and tomato, cover and simmer for 15-20 minutes, until vegetables are soft. Add the vegetable cream, bring to boil and turn off. Fry the tofu cubes in a little olive oil, then add the eggplant sauce. Serve the pasta with the sauce and 1-2 tablespoons of ground sesame seeds.
