"That's a shame, Zelli eats just about anything," was what I would boast just a few short months ago to moms burdened by the picky eater bug. Now, just a few months after Zelli's first birthday, I've officially joined Airplane Swirlers Anonymous. Desperate to get Zelli to eat foods with nutritional value, I've taken up a part-time gig as a babyfood mixologist. This entails using virtually anything and everything in my fridge and pantry to disguise the foods that my picky monster won't even allow within a 5 foot radius of himself.
My latest mission has been getting him to eat spinach. Surprisingly, this wasn't too difficult. I was actually able to use another vegetable to disguise the flavor of the spinach. Now that's called skills!
Creamed Spinach & Corn
(yield: 2 cups)
3/4 cup milk
4 cups spinach, washed
2 cobs of corn
pinch of ground nutmeg
Place corn cobs in standing position over a cutting board or large bowl, and shave the kernels off the cob with a sharp knife.
Bring the milk to a simmer in a medium saucepan. Add spinach, corn kernels, shaved corn cobs (for added corn flavor), and nutmeg to the pan. Cook, covered, over low heat for 8-10 minutes. Puree to desired consistency, using an immersion blender or a food processor.
Keep refrigerated for up to 3 days, or freeze in a sealed, freezer-safe container for up to a month.