I was inspired by the idea of this by Oprah, and then tweeked it. This is another great way to make dinner for the family from infants to adults! Start by making beet puree
(Roast beets in a 350 degree oven for 1 ½ hour, the peels will come right off and then puree in a blender). I got this GREAT piece of pottery I picked up at the Celtic Fling Festival from Blue Thistly Pottery (email@example.com/lisanebarton@aol) to get your own. It holds up great in the oven, and I just think it looks really great as well!! Thanks ladies!
1 LB chicken breast, cut into chicken nugget size
1 cup Quinoa, ground
1 Cup Beet puree
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
1 tsp chopped fresh rosemary
1 egg, beaten
Mix together the Quinoa, garlic powder, onion powder, paprika, rosemary.
In a separate bowl, combine the egg and the beet puree.
Dip the chicken from the egg mixture, into the Quinoa mixture. Once all the chicken is coated, add to a hot sautee pan and cook 4 minutes per side. DON’T MOVE THEM AROUND OR CROWD THE PAN or else it will get soggy.
If you also want, skip the dredging process and just cook the chicken with these seasonings, and mix together with the beet puree. This is great for a 6 or 7 month old just trying meats.
Have a great weekend everyone. Go try this recipe for your little one, toddler, or even yourself!!