We started feeding Wallie solids at 6 months-old. And she ate nothing. We tried every cereal. We tried jarred purees. We milled food. Nada. Nyet. Nope.
On her 8 month-old birthday she decided she wanted meat and potatoes—er, yams. Someone told me that she was just waiting for the good stuff, and I guess she was. And, according to Wallie, this is it.
PORK-YAM STEW
- 1 package boneless pork country ribs (about 1.5 lbs) cut into 1 inch cubes
- a little splash of oil (whatever you got, pretty much)
- 1 carrot cut in half lengthwise and chopped
- 1 onion, chopped
- 3 cloves garlic, smushed
- 2 heaping tablespoons hoisin sauce dissolved in
- 1/2 a wine glass of white wine (or stock or water)
- a package of pre-cut-up yams from Trader Joe's
- salt and pepper to taste
In a heavy-bottomed pot, heat oil over medium-high heat then add pork. Brown well on all sides then add carrot, onion, and garlic. Redice heat to medium. When onion is transluscent add the hoisin-wine mixture. Scrape up fond (browned bits). Reduce heat to low, cover, and simmer a couple of hours or until your kids wake up from their naps. Turn off stove. About 15 minutes before serving, bring back to a simmer, add yams, then cover and reduce heat to med-low and simmer until yams are cooked through but not falling apart—about 10 minutes. Check salt and pepper. Serve with brown rice.
Serves 2 adults, 1 toddler, and one 8-month-old who ate her weight in chopped carrots and yams, shredded pork, and brown rice.
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