Tuesday, May 11, 2010
Meal Makeover Moms
A friend of mine in VA sent me an email with this website for everyone to check out. She's tried a lot of their recipes for her three kids, who are quite adorable by the way. I started looking through it and it looks great! Just click on the post title. Thanks Colleen!
Another Great Resource
I promise to post a few more recipes today, and figure out how to organize them so they're easy to get to, but I didn't want to forget about another great resource. Allergies are a HUGE issue when it comes to cooking/baking these days. This cookbook (The Food Allergy Mama's Baking Book) is supposed to be great! I say "supposed to be" because I don't actually own this one. I tried a sample recipe from it though (egg-less whole wheat pancakes) and they came out great. She also offers a great substitution list, meant for removing the high-allergy foods but also great for moms in a pinch that seem to be missing something from their cabinets or fridge. I know we can all relate! I've attached the Amazon link (just click on the post title) in case anyone's interested. There's a great list of reviews on this one.
Monday, May 10, 2010
A Big THANK YOU!!!
I would just like to give a shout out to my mommy friend STACEY ROUISSE for being the first follower to post a comment on the blog! THANKS STACE!!! This is EXACTLY what i'm looking for! Keep them coming!! I hope little miss sophia enjoyed the stew!
Some of Mom's Favorite "Helpers"
I have to give credit where credit is due. A lot of the recipes I have cooked for Caeden come from these two books:
The Baby and Toddler Cookbook
Cooking for Baby
I highly recommend both. The recipes are broken down into age groups. The early chapters of both are similar given baby's need for finely pureed meals (there's only so much variety you can offer a 6 month old), but later chapters offer a large range of recipes. The Baby and Toddler Cookbook has more recipes for the older baby/ toddler/ child than Cooking for Baby. Both are available at Williams Sonoma.
My favorite baby food-making "gadget" is the Beaba Babycook (also available at Williams Sonoma). Yes, I realize you can accomplish all you need to accomplish with a large sauce pan and a steamer basket as well, but this thing is awesome! It steams,purees AND reheats your frozen food. I don't know. To each his own, but I find it a whole lot easier to use than fumbling around in the cabinets for the right size pan and the steamer basket, then the food processor. Call me lazy if you want. Then having to clean all of that! Blach! The babycook is super easy to clean too AND it's dishwasher-safe. Perfect!
The Baby and Toddler Cookbook
Cooking for Baby
I highly recommend both. The recipes are broken down into age groups. The early chapters of both are similar given baby's need for finely pureed meals (there's only so much variety you can offer a 6 month old), but later chapters offer a large range of recipes. The Baby and Toddler Cookbook has more recipes for the older baby/ toddler/ child than Cooking for Baby. Both are available at Williams Sonoma.
My favorite baby food-making "gadget" is the Beaba Babycook (also available at Williams Sonoma). Yes, I realize you can accomplish all you need to accomplish with a large sauce pan and a steamer basket as well, but this thing is awesome! It steams,purees AND reheats your frozen food. I don't know. To each his own, but I find it a whole lot easier to use than fumbling around in the cabinets for the right size pan and the steamer basket, then the food processor. Call me lazy if you want. Then having to clean all of that! Blach! The babycook is super easy to clean too AND it's dishwasher-safe. Perfect!
A Few of Caeden's Favorites
Putting a few more up to get us rolling....
Potato & Butternut Squash Stew
1/2 small butternut squash, peeled and seeded
6 small yellow potatoes, peeled
1 medium fuji apple, peeled and cored
1 tbsp olive oil
1 1/2 cups vegetable stock or water
- Cut the squash, potatoes and apple into chunks.
- Heat olive oil in a saucepan over medium-high heat. Add the squash, potatoes and apple and cook, stirring occasionally, about 10 minutes.
- Add the vegetable stock and bring to a boil. Reduce heat to medium low, cover, and let simmer about 30 minutes.
- Most of the liquid will have cooked off. Now you can mash it or put it in a food processor depending on the appropriate consistency for your baby.
*I leave this one on the chunky side. It makes a great side dish for an "adult" meal also. I double this recipe and put a bunch in the freezer for future use. Like most vegetable and fruit dishes, it will last in the freezer for up to 3 months.
Green Beans with Mint
1/2 lb green beans, trimmed (I have used organic frozen green beans as well)
1 tbsp chopped fresh mint
2 tbsp olive oil (I haven't used olive oil with this one yet)
- If you're using frozen green beans, cook as directed on package. If you're using fresh beans, using a large frying pan over medium-high heat, bring 1 inch water to a boil. Add the green beans and return to boil. Cover and cook until very tender and bright green, about 7-9 minutes. Drain and rinse under cold water.
- Puree green beans with 2 tbsp water, 2 tbsp olive oil (if using) and mint.
*This is a good puree for young babies but you can still use this one when they're self-feeding too. Instead of pureeing I just drain most of the water and add mint with a few minutes left to cook. Then I cut them up into bite-sized pieces. This is another great one to freeze (if you puree).
Avocado-Cheese Spread
1/2 large avocado
1/3 cup cream cheese
1 slice bread (I use organic whole wheat)
- Mash avocado until smooth. Add cream cheese and stir together.
- Spread onto bread and cut into pieces small enough for your wee one.
*I don't really follow the "recipe" for this one. I just grab some cream cheese, mush some avocado into it and spread it on the bread. It doesn't keep well once stirred together and I found that the recipe made too much for one serving. This makes a great lunch (I serve it with a vegetable and a fruit serving) or a great snack. Caeden LOVES this one.
Indian-Spiced Lentil Stew
1 tablespoon olive oil
1 carrot, peeled and finely chopped
1 medium red potato, peeled and finely chopped (I have used white potato and its just as good)
1/4 yellow onion, finely chopped
1 small garlic clove, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/3 cup red lentils
2 cups vegetable stock or water (vegetable stock adds a lot more flavor)
- In a saucepan over medium-high heat, heat the olive oil. Add carrot, potato, onion and garlic and saute about 5 minutes. Add coriander, cumin, and cinnamon and stir to mix well, then add the lentils and the vegetable stock. Stir. Bring to a boil, then reduce heat to low, cover, and simmer about 20 minutes. Vegetables should be very tender.
*Baby can eat this as is, or you can mash it or transfer it to a food processor depending on the consistency he/she can handle. I have served this over pureed white potatoes and brown rice (separately). I eat this one too. It's delicious!
Potato & Butternut Squash Stew
1/2 small butternut squash, peeled and seeded
6 small yellow potatoes, peeled
1 medium fuji apple, peeled and cored
1 tbsp olive oil
1 1/2 cups vegetable stock or water
- Cut the squash, potatoes and apple into chunks.
- Heat olive oil in a saucepan over medium-high heat. Add the squash, potatoes and apple and cook, stirring occasionally, about 10 minutes.
- Add the vegetable stock and bring to a boil. Reduce heat to medium low, cover, and let simmer about 30 minutes.
- Most of the liquid will have cooked off. Now you can mash it or put it in a food processor depending on the appropriate consistency for your baby.
*I leave this one on the chunky side. It makes a great side dish for an "adult" meal also. I double this recipe and put a bunch in the freezer for future use. Like most vegetable and fruit dishes, it will last in the freezer for up to 3 months.
Green Beans with Mint
1/2 lb green beans, trimmed (I have used organic frozen green beans as well)
1 tbsp chopped fresh mint
2 tbsp olive oil (I haven't used olive oil with this one yet)
- If you're using frozen green beans, cook as directed on package. If you're using fresh beans, using a large frying pan over medium-high heat, bring 1 inch water to a boil. Add the green beans and return to boil. Cover and cook until very tender and bright green, about 7-9 minutes. Drain and rinse under cold water.
- Puree green beans with 2 tbsp water, 2 tbsp olive oil (if using) and mint.
*This is a good puree for young babies but you can still use this one when they're self-feeding too. Instead of pureeing I just drain most of the water and add mint with a few minutes left to cook. Then I cut them up into bite-sized pieces. This is another great one to freeze (if you puree).
Avocado-Cheese Spread
1/2 large avocado
1/3 cup cream cheese
1 slice bread (I use organic whole wheat)
- Mash avocado until smooth. Add cream cheese and stir together.
- Spread onto bread and cut into pieces small enough for your wee one.
*I don't really follow the "recipe" for this one. I just grab some cream cheese, mush some avocado into it and spread it on the bread. It doesn't keep well once stirred together and I found that the recipe made too much for one serving. This makes a great lunch (I serve it with a vegetable and a fruit serving) or a great snack. Caeden LOVES this one.
Indian-Spiced Lentil Stew
1 tablespoon olive oil
1 carrot, peeled and finely chopped
1 medium red potato, peeled and finely chopped (I have used white potato and its just as good)
1/4 yellow onion, finely chopped
1 small garlic clove, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/3 cup red lentils
2 cups vegetable stock or water (vegetable stock adds a lot more flavor)
- In a saucepan over medium-high heat, heat the olive oil. Add carrot, potato, onion and garlic and saute about 5 minutes. Add coriander, cumin, and cinnamon and stir to mix well, then add the lentils and the vegetable stock. Stir. Bring to a boil, then reduce heat to low, cover, and simmer about 20 minutes. Vegetables should be very tender.
*Baby can eat this as is, or you can mash it or transfer it to a food processor depending on the consistency he/she can handle. I have served this over pureed white potatoes and brown rice (separately). I eat this one too. It's delicious!
Sunday, May 9, 2010
Last Night's Dinner
Last night's dinner was a BIG hit! My little man will eat just about anything, and cries at the end of every meal because its all gone, but this generated even more fuss than usual.
Baby's Chicken Chili
1 cup (7oz) cooked low-sodium black or pinto beans, rinsed and drained
1/4 cup (2fl oz) vegetable stock (homemade or low-sodium store-bought) or water
1/4 teaspoon ground cumin
1/8 teaspoon paprika
pinch of mild chili powder (optional for older babies)
1/2 cup diced tomatoes (optional for older babies)
1/2 cup chicken (either diced or pureed, depending on age of babe)
1 1/2 tablespoons chopped fresh cilantro
- In a saucepan over high heat, combine the beans, stock, cumin, paprika and chili powder (if you're using it). Bring to boil, then reduce heat to medium-low and simmer. If you're adding diced tomato, do it now. Stir occasionally, until beans are heated through and the sauce has thickened slightly, about 8 minutes.
- Depending on the age of your babe you can mash some or all of the beans to a consistency he/she can handle. Stir in the chicken and cilantro and serve.
That's it! Super easy! After adding the chicken and cilantro you can puree everything if need be. Just add more vegetable stock or water to thin it out if necessary. The leftovers can be stored in the fridge for up to 3 days, or frozen for up to 1 month. This is also a great dish to double or triple the recipe and serve as a dinner for the whole family. I just cooked the chicken by baking it in the oven for 30 minutes at 400 degrees. I also served sliced avocado on the side.
Saturday, May 8, 2010
Day 1
OK. I've decided, after much hesitation, to enter the world of blogging. But here's the thing.... this will NOT be like most other "mommy blogs" where i tell you about the crazy day I've had, what milestones the babe has reached, or how exhausted I am because naps are non-existent in my house. I know, I know. Some of you are very disappointed. I realize I can be quite witty and entertaining on a regular basis. But....I think its fair to say that not everyone would agree with that. I can't imagine it... but it must be true.
So..... with that being said, I've started this blog because I want your help. Prior to having Caeden I would say my culinary skills were lacking.... at best. I would consider it a good day if I managed to boil water and add pasta without killing it. But with the arrival of my little man I decided to embark upon the journey of homemade baby food making. I thought: "how hard can it be to mush up different fruits and vegetables", while at the same time thinking: "he's never eaten anything before so he has nothing to compare it to. I'm safe". What I discovered was that I LOVE cooking for him. And I must say.... almost all of it is pretty darn good. Kevin (husband) actually asks me to make the same stuff for him. He NEVER asked me to cook before baby. :)
This is where YOU come in. Share your recipes. Recipes you've created. Recipes you've found/tried/and baby has enjoyed. Recipes kids can help bring to fruition. Recipes for the babe/kid-on-the-go. Recipes for the mom-on-the-go. Recipes that can be made and frozen in bulk. Recipes for the newest foodie. Recipes for the foodie ready to graduate to "big people food". Snack ideas. Cookbooks you like. Websites you like. Must-have kitchen items. Photos of the deliciousness you've created. Photos of your little ones eating those delicious dishes.
In a nutshell, I want this to be a place where moms of kids of all ages can exchange recipes and food ideas. We all know how hard it can be to get a child of any age to eat. The more options we have the better. So here it is: Ready, Set, GO!
I also realize I have to post some recipes to get us started but I wanted to wait until I sent out the blog link. But..... don't worry. I have plenty of recipe posts saved and ready to go. :)
So..... with that being said, I've started this blog because I want your help. Prior to having Caeden I would say my culinary skills were lacking.... at best. I would consider it a good day if I managed to boil water and add pasta without killing it. But with the arrival of my little man I decided to embark upon the journey of homemade baby food making. I thought: "how hard can it be to mush up different fruits and vegetables", while at the same time thinking: "he's never eaten anything before so he has nothing to compare it to. I'm safe". What I discovered was that I LOVE cooking for him. And I must say.... almost all of it is pretty darn good. Kevin (husband) actually asks me to make the same stuff for him. He NEVER asked me to cook before baby. :)
This is where YOU come in. Share your recipes. Recipes you've created. Recipes you've found/tried/and baby has enjoyed. Recipes kids can help bring to fruition. Recipes for the babe/kid-on-the-go. Recipes for the mom-on-the-go. Recipes that can be made and frozen in bulk. Recipes for the newest foodie. Recipes for the foodie ready to graduate to "big people food". Snack ideas. Cookbooks you like. Websites you like. Must-have kitchen items. Photos of the deliciousness you've created. Photos of your little ones eating those delicious dishes.
In a nutshell, I want this to be a place where moms of kids of all ages can exchange recipes and food ideas. We all know how hard it can be to get a child of any age to eat. The more options we have the better. So here it is: Ready, Set, GO!
I also realize I have to post some recipes to get us started but I wanted to wait until I sent out the blog link. But..... don't worry. I have plenty of recipe posts saved and ready to go. :)
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