Not Delicious!

This plant:

Daikon

deserves no place on this blog.

Simply awful!

Apparently, daikon is similar to a radish in nutritional value (and taste!), though daikon tops it in nutritional value.

It is apparently a source of vitamin C, potassium, magnesium, folate, sulphur, iron and iodine.

I hope they're worth something, because the babies and I gagged on the bitter taste, which lingered for some time.

How to diminish bitter/sour/spicy taste in food?

Mix one ingredient of each together, and they surprisingly balance each other out.

I pureed zucchini, radish, and yellow plum (each small sized), resulting in a sharp, but refreshing taste. Like eating something that doesn't really taste great, but it is so unique that it keeps you coming back for another bite. The flavors might be considered a "palate cleanser"?

The babies were OK with it, then during the second introduction took to it very well.

Grilled Peaches with Prosciutto Recipe

Living in Europe for over two years, and this week I decided it was time to buy Prosciutto.

Second time only!

Heaven.

Grilling peaches deepens their natural sweetness, and when they're paired with prosciutto, it's an unbeatable flavor trifecta: sweet, smoky, salty. That said, grilled peaches also pair well with vanilla ice cream.

Read more at Wholeliving.com: Grilled Peaches with Prosciutto Recipe

Serves 10

• 5 medium peaches, ripe but firm, halved, pits removed
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup small basil leaves
• 4 ounces thinly sliced prosciutto

Directions

1. Preheat grill to medium-high. Brush grill and peaches with oil. Season peaches to taste with salt and pepper. Grill, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, grind pepper over top, and drizzle with oil. Serve with prosciutto on the side.

Dinner

I recycled the zucchini/parsley puree from yesterday, adding it to spinach tortelloni and spaghetti sauce. I'd made the sauce last week, and it wasn't my favorite at first: it needed a week to sit and let the flavors deepen together. I finally liked it this week, though I am still on the hunt for the perfect sauce recipe.

In any case, my husband argued that the blend of the vegetable puree, the spinach from the tortelloni and the meat sauce were an excellent combination. The zucchini had a bitter sting for an aftertaste, though he felt the blend was a smashing hit, bettered only by cheese, adding saltiness to tame the bitterness.

The recipe is a natural combination of flavors, yet the textures are interesting and new. I mustn't forget the power of fresh herbs to take a dish from good to memorable. I'm making peace with parsley with every new dish it enlivens!

Stovetop Smokin'!

How to smoke in your wok on the stovetop.

Video demo here.

Lunch

steamed/pureed zucchini (1.75 medium) + garlic powder + onion powder + fresh parsley (4 bunches) + 15 g Gouda chunks (medium sharp)

big hit with both! the cheese added salty flavor

diced/steamed kohlrabi

not a big hit with Mister Bug today. konked out after abt 15 pieces. Lady Bug into it though

steamed [frozen] spinach (2 baby portions) + milk (1 cup) + mushroom soup mix (1/2 package)

big hit with both! of course!

halfed grapes

first time! Mister Bug back into spitting out skins. argh. both like it though.

blueberries

pure delight.

[cool] peppermint tea (1 small leaf) in 125 mL -- small cup

love it.

milk (bio) -- sippy cup

not into it at all.

The Quest

Challenge: to vary their diet so they never get used to any one thing -- and thus never reject my new creations!