.....During my pregnancy, we signed up for the weekly updates "Your Baby This Week" from Babycenter.com. Each week you get an email with an overview of how your baby is growing in any given week and they include a comparison of the size of the baby each week to a vegetable or fruit, for perspective.
Each week I took up the challenge of trying to cook with whatever that vegetable or fruit was each week - for example, when our baby was the size of a lemon, I made lemon chicken. Seems easy in theory....but just wait until your baby is the size of a rutabaga, now THAT was a challenge.
My favorite recipe from the weekly vegetable extravaganza was the following. You'll find it's a great substitute for your standard mashed potato or starchy side - it's easy on the chef, yummy on the taste buds and warm and comforting in your belly.
1 - 2 Heads Fresh Cauliflower (about a pound), washed and chopped finely
1 Cup Water
2 Cups Light Sour Cream
1 Tablespoon Butter, softened
1/4 Cup Skim Milk
1/4 Cup Light Parmesan Cheese, grated
Salt and Pepper to Taste
In a medium saucepan, combine water and cauliflower over medium-high heat. Cover and boil for approximately 14 minutes or until cauliflower is soft enough to easily pierce with a fork. Remove from heat and drain excess water. Mash cauliflower by hand with a potato masher until it is a smooth, creamy texture. Fold in butter, milk, sour cream, salt and pepper. Serve immediately and sprinkle with parmesean cheese just prior to serving.