Club Cuisinart Blog

Veggie Baby

"" — Sat, 21 Jan 2012 15:20:00 -0500

If you want to raise your child as a vegetarian, there are many inventive ways to create an interesting, nutritious menu.

Just make sure you provide plenty of these key nutrients:

Protein is plentiful in foods like milk and cheese, nuts, beans, eggs, and soy products. Certain grains, like rice, pasta, bread and cereal also have protein.

Lots of Iron can be found in dark green veggies like spinach and kale, fortified cereals, green beans, lentils and peas, and soy foods.

Sources of Vitamin B12 are fortified cereals, dairy and milk products - easy considering both breastfed and bottle-fed babies automatically get a dose of vitamin B12 from their milk.

In stages one and two, (six to nine months of age), most babies are inherently vegetarian (especially if you are!), as they eat exclusively eat fruits and vegetables supplemented with breastmilk or formula.

Here are some easy, protein fortified vegetarian recipes for babies in stages three and four:

Lentil Soup
Makes enough for the whole family!

1 tsp olive oil
1/2 medium onion, diced
1 cup of lentils
1 can of vegetable broth
1 cup of water
1/2 can of tomato paste
1 tsp of Adobo
1/3 cup finely chopped carrots
Handful of shredded parmesan cheese (optional)

Add oil to saucepan.
Sautee onion in saucepan over medium heat. When onion is clear, add lentils and stir for one minute.
Add water and chicken stock.
Build to a slow boil.
Reduce heat to simmer and cover. Cook for 45 minutes.
Add water if reduces too rapidly, or too thin.
Add chopped carrot and season to taste with Adobo. Stir.
Reduce for another 15 minutes or until carrots become very soft.
Sprinkle with shredded parmesan.
Cool and serve.

Tofu & Tomato Soup

1 tsp olive oil
1/2 medium onion, diced
4 oz soymilk
5 oz silken tofu
1/2 tomato, diced
½ tsp fresh basil, chopped

Add oil to saucepan.
Sautee onion in saucepan over medium heat.
When onion is clear, add tomato and basil and warm for 3 to 5 minutes.
Gradually stir in soymilk until heated through.
Remove saucepan from heat when warmed.
Blend tofu and cool.
Pour all ingredients into blender and puree until smooth.

The Welcome Wagon

"" — Thu, 12 Jan 2012 15:43:00 -0500

Bringing a new baby home is one of the most exciting -- and frightening -- times of your life. It's also a time when friends and family will likely express an eager interest in stopping by to meet the newest addition to your family.

In the early days of take-home parenting, this can be at once wonderful and a bit overwhelming, especially when you are scrambling around sleep-deprived, trying desperately to get the hang of things. So how can you conjure up some hospitality for the welcome wagon while preserving your need for private time to get acquainted with your newbie?

Here are some tips to help you stay sane and social:

A new baby at home can get in the way of quality phone sessions. It doesn't help that your little angel doesn't quite yet understand the meaning of phone decorum. Besides, you might just want to tune out the world and gaze into those sweet little eyes for a while. To avoid feeling spread too thin, become a screen queen and let your answering machine act as a buffer between you and the outside world. This way, you can reach out for adult conversation when you are good and ready.
Instead of rifling through the phone book for hours, make your birth announcement in one quick and easy shot. E-mail is an expedient way to let friends and family near and far in on the preliminary details. A brief announcement of your arrival, complete with photo and birth stats, should do the trick until you can find the time to pick up the phone.
No one should expect you to play the model hostess right now. When visitors ask if you need anything, don't be shy -- say yes! This is one of those times in life when it's okay to ask for help. Let your friends and family bring food, help with errands or chores, or mind the baby while you take a shower.
It's perfectly fine to say no to an uncomfortable situation. For example, if a friend or family member would like to drop by at a less than opportune time, don't be afraid to communicate your needs. Fill them in on the visiting hours you are comfortable with. Getting through this period of adjustment on your terms is what's most important.

Making Meals and Memories

Jean at Delightful Repast — Sun, 08 Jan 2012 15:24:00 -0500

Mothers used to encourage only female children in the kitchen arts. Today's moms know that their sons also need to know how to cook. Of course, some children are simply not interested. Others are eager to help, often when we really just need to get down to business and get a meal on the table.

Whether you can do it every day or just once a week, cooking with your child is a bonding opportunity you don't want to miss. One of my earliest childhood memories is of "helping" my Southern grandmother make biscuits. After she cut out some regular size biscuits, she let me use a 1-inch cutter to shape mini biscuits. She even had a tiny pan just for me.

I still remember proudly serving "my" biscuits to my grandfather and him declaring them the best he'd ever had! With just five or six ingredients, biscuits are a great "first" for your little sous chef!

Biscuits
Makes about 12

2 packed cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup buttermilk (or sour cream, plain yogurt or milk)
2/3 cup milk

Preheat oven to 500 degrees. Lightly spray baking sheet with cooking spray.
In large bowl, whisk together dry ingredients. With fingers, pastry blender or two knives, cut in the cold butter until mixture looks like coarse crumbs. In 1-cup glass measure, combine buttermilk and milk; pour over flour mixture and gently mix until just combined.
On lightly floured surface, gently pat the dough into about a 3/4-inch-thick 6x8-inch rectangle. With 2-inch cutter, cut out 12 biscuits. Lightly combine scraps to form another biscuit or two. Place about 2 inches apart on baking sheet and bake for 10 minutes or until golden brown.

It's All Relative

"" — Tue, 03 Jan 2012 15:55:00 -0500

When you're pregnant, friends and relatives galore will likely offer up their babysitting services at some point and time. But when the kid shows up, many of those offers conveniently (well-not for you!) evaporate into thin air.

But once in a while, they do make good. Physical proximity not withstanding, some families understand that it takes a village to raise a child (sanely!), and are more than willing to carve out some time to pitch in to give you a well-deserved break. Other relatives see caring for your child as a special favor only worthy of a yearly sacrifice in schedule. Either way, if your friend or relative is ready, willing and physically capable, allowing them to baby-sit is a great way for them to bond with your child, and for you to score some much needed "you" or "couple" time.

Before your temporary exercise in liberation begins, it's important to establish clear lines of communication when it comes to the care of your child. So here are some helpful tips on making it a pleasant experience for everyone involved.

Be Clear
Outline your baby's routine clearly before you leave, as you would with any caregiver. Fill your relative in on your babies' habits and schedules, with detailed information about daily particulars like:

Nap/sleep schedules
Feeding times and menus
Playtime activities
TV or no TV?
Discipline

Be sure to leave behind a checklist they can reference and phone number in case they need to contact you.

Listen
If you feel comfortable enough to leave your child with a friend or relative, chances are you agree with their basic child rearing philosophies. But they still might have some suggestions, questions and concerns about your way of doing things. Make time to listen, and make it clear that you can be contacted with any questions at any time.

Differences of Opinion

If you find yourself at odds with your relatives' childcare tactics, put on kid gloves. It is your child, and you do have the right to have things done your way, but small issues that don't wreak too much havoc, like slight deviations from schedule (an earlier lunch, a delayed nap or bedtime), aren't worth jeopardizing your relationship.

Show Your Appreciation
For first time caregivers, bring home a goody (cookies, some flowers) or small token of appreciation to show your appreciation for getting a few hours off for free. You'll be more likely to receive a follow up offer!

Life of the Party

Jennifer Perillo — Fri, 16 Dec 2011 10:30:00 -0500

It feels like being shot out of cannon the moment the calendar turns to December. Life as a working parent is a constant juggle. Throw in the added pressure of preparing for the holidays, and well, it's easy to feel overwhelmed. Rather than give into the chaos, right about now is a good time to take a deep breath and plan your strategy to get through everything on your To-Do list. Here are some tips for keeping the Merry and Happy front and center during school celebrations this holiday season.

Timing is everything What you take or bake depends on when the party is happening. Low-sugar, breakfast foods are better suited for morning school celebrations. Opt for granola, apple muffins or fresh fruit, and save the chips and sweet snacks for afternoon parties.

The Early Bird Gets to Bring Paper Plates Don't feel guilty if you know you won’t have time to bake, but do get to the sign up sheet early. This year I decided to give myself a break and decided I would buy the paper goods, except two other families beat me to it just minutes after the list was emailed! Check those class party emails as soon as you get them. All was not lost for me, I chose coffee— a must for any morning class party.

Volunteer The Day of the Party Most of my daughter's class parties have a few craft activities. If your child's does too, then maybe volunteering to lead one is a better choice than burning the midnight oil baking the night before.

Do Your Prep Work Many cookies taste even better once the dough has had time to sit, allowing the flour to absorb the flavors and liquid in the dough. Make a batch or two of chocolate chip cookie dough, a few days before you need it, and store it in the fridge in a tightly covered container. On the day of the party, you’ll be ready to bake and take at a moment’s notice.

Baby’s First Thanksgiving “Cheat Sheet”

Jennifer Perillo — Sun, 20 Nov 2011 13:56:00 -0500

The turkey is sure to take second place this year as everyone oohs and ahhs over your little one’s first Thanksgiving celebration. Tell Grandma to hold the gravy, though—that can wait for next year’s feast. Your little one’s digestive system is still developing, so you’ll also want to avoid dairy-laden mashed potatoes and gravy. The good news is there are still plenty of ways to indulge her new appetite for solids at your Thanksgiving table.

Sweet potatoes If you’re planning to mash them, set a small amount aside before adding milk or butter for baby. Stage two or three eaters, can even enjoy them with a sprinkle of nutmeg or cinnamon.
Green beans are a great finger food when cut into bite-sized pieces. Skip the crunchy onion topped casserole for baby, and be sure they’re cooked very tender too.
Hold the gravy, but please pass the turkey! At around 7 to 8 months, meats are okay for baby to eat. Use your food processor to chop it finely, and if you’re worried it’s too dry, drizzle some plain broth on top or mix in some mashed, lightly seasoned, sweet potatoes.
Pumpkin is typically saved for the last course, but it’s a nice switch as a side dish too. Try swapping in a pumpkin puree in place of mashed potatoes, and baby won’t be the only person discovering new tastes and flavors this year.
When it comes to dessert, don’t deny baby a happy ending treat. Add one peeled, cored apple to a small pot with 1 to 2 tablespoons of water. Cover and bring to a boil, then simmer until it’s fork tender. Drain and mash with a fork or puree in your food processor for an easy homemade apple sauce to top off baby’s meal.

How to Make Halloween Fun & Memorable

Kim Foster — Wed, 26 Oct 2011 13:07:00 -0400

When I was growing up in a small town in upstate New York, I remember that Halloween was one of the best nights of the year. We got to be anyone we wanted, and run the streets at night, bumping into friends, comparing costumes, getting as much candy as we possibly could. It was scary, but fun scary. I will never forget it.

The moms in our neighborhood stayed at home handing out candy and welcoming visitors in from the cold, and the dads took us out, stopping for the occasional conversation and drink at the houses of friends. It was a big unplanned, chaotic neighborhood party. The night ended with costumes scattered on the floor and bags of candy thrown open, so we could check out our haul.

Here are a few tips to make sure your kid’s Halloween will someday be a wonderful memory:

Get into the Costume-Making
Half the fun of Halloween is getting ready for Halloween. Getting your child’s costume together is a great way to bond with her. It invites conversation and closeness. It’s you and your child going on the adventure together, weathering the frustrations, and ups and downs of finding the right costume, or making it yourself. Try not to dismiss this as an unwanted errand that needs to be checked off a list, it’s a great opportunity for you and your child to learn more about each other and have some fun together.
Big Dinner First
Make your kids favorite meal before they go out trick or treating, that way no matter how much candy they eat, you can feel good they had something nutritious first. That will put you at ease, and if you’re at ease, your kids will have a great time.
Ease Up
Halloween is the one night where I let them have a ball without Mommy nagging them. Let them have fun and then stow the rest of the goodies in a ziplock bag in the freezer. You’ll have surprise treats for months to come.
Make Your House “The Fun House”
One of the things I loved about my childhood Halloween was that coming home was just as much fun as being on the street. Kids won’t feel bad about coming home if you make your house a festive environment. Invite people in for drinks after trick or treating, put out a few appetizers, deck the house with scary monsters, orange lights, frightening music, wear a zombie costume. Plan a scary movie night so kids can hang out and relax together after roaming the neighborhood. The more your house is a fun house, the more your kids and their friends will want to be there.
For Younger kids, Go Early and Quit While You’re Ahead
For the little ones, it’s not about candy, it’s about the adventure. Toddlers and babies tucker out early, and they don’t want to be in a cumbersome – albeit adorable - costume for very long. So take them out for trick or treating right after dinner, while it’s still light. Think of several houses/apartments you want to visit, to plot a course. Then take your booty home and relax—and don’t forget to take lots of pictures to savor the memories for years to come!

Homemade Chocolate Milk

Kim Foster — Sun, 23 Oct 2011 09:55:00 -0400

My husband, David, is not a cook. When I’m not home for dinner, he’s shuttling the kids off to the neighborhood Japanese restaurant, or out for shrimp cocktail at the local Applebee’s. But the one thing that always bothered him is our daughter’s love for chocolate milk, and how much sugar was in every glass. So he decided to do something about it.

That’s when I walked into my kitchen and found the counters filled with bottles, measuring spoons, various kinds of cocoa, and my husband measuring, pouring, and furiously writing things down on a note pad. One half of the kitchen was covered with fine brown dust. He had decided to make his own chocolate milk for the girls, one without sugar. He was a mad scientist and my kitchen was his laboratory.

First thing David figured out - unsweetened cocoa requires a sweetener. Alone, it tastes like dirt. But he didn’t want to use sugar or a chemical sweetener, like Aspartame or Splenda. After some research, he settled on Stevia, which is plant-based and has a strong natural sweetness. It’s roughly 300 times sweeter than sugar, which means we use less and it’s natural. Here’s David’s recipe – this way you won’t have to spend hours cleaning cocoa from every crevice of your own test kitchen.

David’s Home-made Chocolate Milk
Makes one quart
This chocolate milk is my girls’ favorite and they love that Daddy has to make it for them. David has talked about adding a little vanilla or other flavorings to see how they taste, but so far we’ve been enjoying this version with no complaints. Feel free to experiment. Unlike store-bought chocolate milk, this milk has no additives, so you’ll find that the contents settle at the bottom, and you’ll have to stir or shake it before serving.

3 heaping tablespoons, unsweetened cocoa
3 heaping tablespoons, Stevia
¼ cup boiling hot water
1 quart organic milk, whole or reduced fat

In a heat-resistant glass pitcher, add the cocoa, Stevia and hot water. Stir together until it forms a hot syrup. Pour milk into syrup. Stir together. If it is too chocolate-y for you, add a little more milk. Refrigerate, and serve cold.

Snack Mom, Snack Dad

Kim Foster — Sat, 15 Oct 2011 09:43:00 -0400

If you love cooking, you probably look forward to the opportunity to bring homemade healthy snacks to your child’s class or after-school activity. For many parents, though, taking your turn as the snack parent can be a nerve-racking nuisance.

What constitutes a “good snack”? Most of us can agree it’s not a sugary cupcake but are dried fruit and granola too extreme? Throw in food allergies, and snack duty can be a downright draining responsibility. Here are a few tips to keep in mind when it’s your turn to bring the snacks:

Know the rules
Nearly every school or organization has food rules. You should follow them. My daughter’s school has a strict no high-fructose corn syrup rule and we are expected to adhere to it. If there’s a rule, you should stick to it, no matter how silly or over-bearing you may think it is. You don’t want to be the one that brings cake to the class that is teaching kids to eat their veggies.
Ask around
If you’ve never done snack, ask veteran parents for suggestions. Find out what was popular, and what worked from a practical stand point. For instance, if the snack is for a soccer program, maybe the snack needs to be an “on the go” snack. Do the kids eat communally at a table, or should snacks be separated into individual bags? Is there equipment to heat up or refrigerate snacks? Should snacks be prepped ahead of time – my daughter’s pre-school teacher wanted fruit washed and cubed so she could just hand it out.
Talk to the teacher
It’s a good idea to talk to the teacher and ask about their expectations for snack. Sometimes you can tailor a snack to a lesson. If the class is learning about Chinese culture maybe you can bring in Dragon Fruit, Kumquats or Mandarin Oranges. You can also expand the idea of snack – maybe your child’s teacher would love it if you came in and baked muffins with the kids instead of sending them in. You’ll only know if you ask.
Know the food issues
Snacks for a group are meant for the entire group, so you’ll need to know if there is an allergy or food sensitivity. Does that mean you can’t bring in your famous chocolate chip-pecan cookies, if Jimmy has a nut allergy? Most likely yes, but the only way to be sure is to do your homework.
What if there is no snack tradition?
Are you attending a school that has no official snack plan? Or are you sick of seeing cookies and packaged food as the snack du jour? Here’s an opportunity to jump in with a plan, setting a standard for what parents can and should be providing for kids. Often, the reason there is no plan is because people haven’t had the time to organize it.

Connect with the teacher or coach, write out a simple blueprint for better eating and snacking – the fewer rules the better - and email it out to other parents. Most people will be happy to help and contribute, and a little enthusiasm and excitement can be contagious.

Eating Out with Kids

Kim Foster — Sat, 08 Oct 2011 14:59:00 -0400

This year a restaurant in Pennsylvania banned children under six. Hardly anyone noticed. Children, unlike senior citizens, are not a protected class, but this has only reinforced my belief that parents should make it a point to bring their kids to restaurants.

I say we create an inclusive culture, one that includes kids instead of seeing them as aggravating nuisances. Where they can learn about good food and appropriate behavior at the dinner table, whether it’s public or private—there shouldn’t be two sets of rules. After all, we groan about kids eating Happy Meals, but if we only take them to fast food joints and kids’ theme restaurants, how will they learn to appreciate good, well-cooked, wholesome, exciting foods?

That is our job. So, to inspire you all to go for it and take your kids out for a real meal, here are some tips that have helped our family have a great eating-out experience:

· Set yourself up for success

Save the relaxing, wine-soaked dinners for you and your partner alone. You’re taking your kids out for a family experience. That means you have to be watching them, supporting them, setting rules and boundaries, providing games and entertainment, talking to them. If your child has a tantrum, take them out and soothe them. Do not let them run like a herd of elk through the restaurant.

· Pick a place that welcomes children

This happens with some trial and error. One of our favorite restaurants is not a typical family restaurant at all, but a small Japanese restaurant run by an owner who welcomes breastfeeding moms, and allows kids to take off their shoes and quietly play on a mat in the corner with toys.

· Bring your kids hungry & order an app the minute you sit down

I often see parents ply their kids with crackers and goldfish to keep them happy before the meal comes. If kids are stuffed by the time dinner arrives, they’ll want to leap out of the chair and run around the restaurant by time the food arrives. They should be hungry, but not starving. Order a fun appetizer right away - there is nothing like a plate of edamame or guacamole and chips to keep fingers busy and occupied while waiting for the main course.

· Be ready for plan B

Sometimes it’s going to be bad, so go in knowing that. Like the time my oldest daughter, who was a toddler at the time, took off on a sprint through the restaurant, into the kitchen and came out smiling in the arms of the head chef. I was mortified. Sometimes your kid will devour lobster and sit like an angel for hours, but be prepared to get your order to go if things don’t go as expected. It will be different every time. Be patient. Be supportive.

Most importantly, be vigilant (for the other diners) and supportive (for your kids). Our kids can only learn how to behave in a restaurant if we take them out. They’ll learn to appreciate fine food when they’re actually allowed to eat it. It’s up to us to expose them to a variety of experiences. That’s how they become good citizens in that world.

Pumpkin Smoothies!

Shaina Olmanson — Wed, 28 Sep 2011 10:54:00 -0400

One of our favorite breakfasts and snacks is a simple smoothie. They're great for mornings when you're on the go, and kids of all ages can agree on a breakfast that feels like a treat. Moms can get behind whole fruits and vegetables even when slurped through a straw.

All summer long we enjoy smoothies made from fresh berries picked straight from the backyard or purchased at the farmers market. As August rolls around, we're ready to welcome sun-kissed peaches and stone fruits, but then the weather cools, and the produce starts to change from bright red to orange hues.

Rather than say goodbye to morning smoothies when summer turns to fall, we embrace them and look to new ingredients for inspiration. Pumpkins are great for making thick smoothies spiked with those comforting flavors we associate with fall like cinnamon and nutmeg. It's almost like eating dessert for breakfast. Smoothies are versatile and can be tweaked and adjusted to fit the sweetness of the squash and the ripeness of the bananas. If you have particularly ripe bananas, for instance, adding maple syrup and honey may not be necessary at all. Taste as you go along and stop when it's to your liking.

Pumpkin Smoothies
Serves 2

1 banana, cut into chunks and frozen
1/2 cup pureed cooked pumpkin
1 1/2 cups almond milk, soy milk or whole milk
Up to 1 tablespoon maple syrup or raw honey, to personal preference
1/8 teaspoon cinnamon
Pinch fresh grated nutmeg

Add the banana and squash to a blender. Blend to break down banana into chunks. Add in almond milk, maple syrup/honey and spices. Blend until smooth, 1-2 minutes. Serve immediately.

Mother Knows Best

Marisa McClellan — Fri, 23 Sep 2011 10:30:00 -0400

Years ago, I was on the phone with my mom when she said abruptly, "Just a second, there's a recipe I want to read to you." She had just re-discovered a pumpkin cookbook that dated back to her newlywed days and wanted to share a little of her culinary history with me.

The recipe my mom narrated that day was for a dish of pumpkin, potato, cheese and egg, all mashed together and baked in a casserole dish. I took notes as she talked and a day or so after we hung up, headed into the kitchen to update the recipe.

I used Yukon gold potatoes and butternut squash and scattered thin ribbons of fresh sage throughout. It is rich, brightly flavored and makes for an excellent holiday or potluck dish. I start thinking of it hungrily every autumn and find a reason to make it at least once a year. It also taught me to listen intently every time my mother announces she has a recipe to share.

Butternut Squash and Potato Casserole
Serves 8-10

1 cup shredded gruyere
1/2 cup shredded parmesan
2 pounds of butternut squash, peeled and cubed
2 pounds of potatoes, peeled and quartered
2 tablespoons butter
1 tablespoon minced sage leaves (about 6-8 leaves)
1/2 teaspoon grated nutmeg (freshly grated is always better)
1/2 teaspoon freshly ground black pepper
3 eggs, beaten

Preheat the oven to 350ºF. Combine the cheeses in a medium bowl, and measure out 1/2 cup to set aside.
Bring a large pot of water to boil and cook the potatoes and squash until soft. Reserve 1 cup of cooking water, and drain the rest.
Return the squash and potatoes to the cooking pot and mash with a fork or hand masher. Add the butter and 1 cup of the cheese mixture cheese and stir until they melt into the mixture.
Add sage, nutmeg and pepper, stir to combine and taste. Adjust seasoning, if necessary.
Add the beaten eggs and stir to combine. Pour mixture into a baking dish and top with the reserved cheese. Bake at 350 degrees for 15-20 minutes, until the top is browned and the casserole is bubbly.
Serve warm.

Kids in the Kitchen

Aimee Wimbush-Bourque — Thu, 15 Sep 2011 08:45:00 -0400

“MOM! WAIT” My 3-year-old, Mateo, screeched into the kitchen, pushed his stool up to the counter and climbed up. “Don’t start making supper without me,” he admonished, scanning the area for signs of prep. I had to smile at his enthusiasm as I wrapped an apron around his little waist.

If your little one is anything like mine, he probably doesn’t even need an invitation into the kitchen. Children are naturally drawn to the heart of the home because of the good smells, curious gadgets and, let’s face it, that’s where they find YOU most of the time. But those hands are fast, and attention spans are short. How does one get anything accomplished with a two or three-year-old ‘helping’? Believe it or not, it is possible—all you need is a big helping of patience, a sense of humor and plenty of instructions.

Tips for Cooking with Kids

All Hands on Deck (clean ones, please)! Choose tasks that are suitable for little hands, and be clear on what their boundaries are around the workstation. Don’t forget that praise is invaluable.

Switch Gears. When small children want to help in the kitchen, we need to take a breath and shift gears, going from fast, efficient mode to slower, teaching mode. Pour yourself a cup of patience.

My Way or the Highway. Set kitchen guidelines early and never waver. Brush up on your kitchen safety tips and then highlight the pertinent ones with your children.

Educate and Create. In our kitchen we “Talk & Taste”: children are sponges for information, so we ‘Talk’ and learn about everything we do. As for ‘Taste’, well, that just happens on its own!

Eeny, meeny, miny, moe. Involving your child in decision-making will help him to feel you are taking his tastes into consideration. Something as simple as choosing the add-in for muffins will give him some ownership and instill a sense of accomplishment.

In the long run, the benefits of cooking with your kids far outweigh the challenges. This is bonding time, where your children can also practice basic math skills, and learn simple cooking techniques, as well as valuable lessons in nutrition – all while fostering creativity.

Happy Cooking!

Spotlight on Superfoods: Butternut Squash

Aimee Wimbush-Bourque — Sat, 10 Sep 2011 12:34:00 -0400

Fall whispers its entrance with cool evenings, blushing trees, and the laughter of school children. With it comes an array of colorful squash, my favorite of them being butternut. Fall squash are not only pretty and decorative, but they are tasty and loaded with complex vegetable carbohydrates and dietary fiber. The butternut happens to be my favorite because its thin skin is easy to peel and there is a high flesh-to-seed ratio in each squash.

Its superfood reputation isn’t the only reason I stock my front-closet-turned-cold-room with the pale golden gourds. They are a cinch to prepare and lend themselves well to food pairings – an essential trait for anyone trying to cater to picky palates.

Another great thing about all winter squash is that even without a root cellar you can store them for months; all you need is some space in a cool room. When purchasing a butternut squash, look for clean, thick skin with no scuffs or blemishes. For the squash to keep well you want a piece of the vine to still be attached and the skin should not give when pressed.

To prepare butternut squash, simply cut in half with a sharp knife, scoop out the seeds, and roast on a baking sheet, cut side down, at 400ºF until the flesh is tender when pierced with a fork. Allow to cool slightly, then scrape the flesh away from the skin using a spoon. Mound the roasted squash in a bowl, season with salt and pepper, dot with butter and serve.

Tummy Time

Jessica Shyba — Mon, 29 Aug 2011 13:22:00 -0400

Along with all of the other various trials that come with having your first baby, tummy time proved to be the first that challenged my instincts as a new parent. It seemed as though just at the moment when we got to know each other, I needed to place my son into this awkward position on the ground that made him more than a little uncomfortable. I had spent weeks detecting and reading the different facial expressions and sounds my son made, trying desperately to find what brought him (and I) the most peace.

I had read extensively about milestones babies are supposed to meet at various times, and of course, I spent hours agonizing, inspecting and waiting for him to meet this specific criteria for his age group. Tummy time builds strength in the baby’s neck and coordination in their core, but it’s such an unnatural position for them initially, and it really tested me as a new mother. I wanted to do what was best for my infant, but watching him cringe and struggle to lift his little head off of the ground was difficult.

This challenge proved to be one of many to come in the future, from learning to help him sleep, weaning him from nursing and bottles and taking away the pacifier. It got easier and much more fun when he began to build strength and realize that he could find mobility and independence from this awkward position on his stomach. I bought the cutest patterned, mirrored and textured mats to grab his attention and distract him from the unnatural feeling of holding his own head up, combined with learning the weight of his little body.

Finally watching my son army crawl a couple of feet to reach a toy brought so much pride to both of us-I remember smiling so hard that my face hurt. Just like many things in life, learning to try new things isn’t always easy or natural feeling, but the confidence that comes along with it is the stuff that life and success is made of.

Summer Road Trips

Jennifer Perillo — Tue, 02 Aug 2011 12:20:00 -0400

In a few weeks, we’ll embark on our annual family vacation to Cape Cod. This is a trip my husband and I have been making for some 16 years, and the way we get there has certainly changed since children came into our lives. Back in those early days we once clocked our travel time from Brooklyn, NY to North Truro, MA at 5 hours and 45 minutes— a record indeed, and with only two restroom stops.

Traveling with kids is a whole other story. For starters, two restroom breaks don’t cut it anymore. Luckily, we’ve done the trip enough times to strategically plan for potty breaks. Driving down I-95, especially through Connecticut, with all 93 of its exits, packing food is a necessity too, if we want to actually eat something satisfying and healthy. Here’s some tips I’ve learned over time to help arrive at our destination with our sanity intact.

The Potty Drill
I’m a total germaphobe, so my daughters are well-versed in lining the bathroom seats with toilet paper. I also always bring hand sanitizer in case there’s no running water or soap stocked. And this may seem a no-brainer, but don’t take “no” for an answer if the kids say they don’t have to go. Make them try, especially if they’ve been sipping drinks during the car trip.

Pack A Spare
One year I crossed fingers my oldest daughter wouldn’t catch the virus going around camp. I was sure we’d gotten away clean, as we packed the car and headed onto the highway. About an hour into the trip, she got sick all over the backseat—yes, that kind of sick. All our clothes were in the luggage packed in the shell on top of the car, so now we were both cleaning the backseat and unpacking the luggage for a fresh set of clothes. The lesson learned here—I always pack a clean set of clothes, underwear included in my handbag. Toss in some zip-top bags too, so you’ll have a place to store soiled clothing.

Night Trips
If you’re hitting the road, or will be en route, during your little one’s bedtime, dress them in pajamas or loose-fitting clothing and pack a favorite blanket, to help them fall into a more comfortable slumber.

Mommy, Can You Spare a Snack?
Blame it on growth spurts, active lifestyles or just downright hearty appetites, but it seems every time I turn around, my girls are asking for something to eat. In addition to the sandwiches I pack for lunch, I make sure to include fruit cut into bite-sized pieces—frozen grapes keep other foods cool, and are a fun treat for older kids, as well as granola bars, some air-popped popcorn, cubes of cheese and crackers.

Are We There Yet?
Expect to hear this question the moment you roll out the driveway, then brace yourself to hear it every mile or so. One way to help kids beat boredom in the backseat is to make sure they’ve got plenty of games, books and activities to keep them busy. I let my daughters, ages 3 and 8, pack their own travel bag for the car, and they’re allowed to fill it with anything they can safely, and hopefully quietly, play with in their seats.

Got Water?

Jennifer Perillo — Tue, 26 Jul 2011 10:13:00 -0400

A dip in the pool seems the perfect cure for summer’s scorching temperatures, but water’s refreshing effects extend far beyond a few laps. Staying hydrated is especially important when kids are running around outdoors.

So just how much water does your child need to maintain a healthy balance? Eight glasses a day may be what your mom said, but really the amount of water varies on each body size and age. A good indicator for adults is listening to your body, and taking a drink when you feel thirsty. Kids need a little more prompting, though, since they’re usually too busy having fun to realize they’re parched. Be sure to pack a refillable bottle with water before heading out to the park, and offer them sips often during playtime.

What about baby? Is she getting all the water she needs to stay properly hydrated? In general, the answer is yes for little ones six months and under, provided they are getting the proper amount of breast milk or formula according to their body weight. Breast milk is composed of nearly 90% water, the other 10% being a combination of vital nutrients.

Remember babies’ bodies are smaller than adults, so this means their nutrition and hydration needs are also different. Many pediatricians recommend avoiding giving water to babies under six months for fear of throwing their electrolyte balance out of order, creating a condition called “water intoxication”. Once baby hits the six-month mark, water can become a regular part of her diet. And don’t forget to keep sipping yourself mom, since kids take their cues from the adults in their life.

In Season: Cantaloupe

Jennifer Perillo — Tue, 19 Jul 2011 14:46:00 -0400

Summer is the perfect season for so many reasons. School is out, meaning kids and parents can take a break from the daily homework grind. Pools, and sprinklers for us city folk, provide a fun reprieve from the sun’s melting rays. The best part, by far, though, is the sight of all my family’s favorite foods coming into season at the farmers’ market.

This weekend, we bought our first melon of the season. The honeydew was fragrant, and as the juices dripped her chin, my oldest daughter asked when it would be cantaloupe’s turn. I explained it just so happened the farm stand we visited didn’t have any, but rest assured they’re available now too. If you’re not near a local farm stand or farmers’ market, find comfort knowing that the melons in most supermarkets right now are being grown in the U.S., and they’re probably on sale too since it’s peak season.

Thankfully my girls have always adored fruit, and they hold a special place in their taste buds for cantaloupe. Like their father, it runs a pretty tight tie with watermelon for their all-time favorite fruit. That’s good news for me since cantaloupe is an excellent source of Vitamin A due to the beta-carotene naturally packed into every bite of its fragrant orange interior. Need more reason to get more cantaloupe into your kids’ diet? It also boasts a good amount of Vitamin C, folate and dietary fiber.

Wondering when your baby can start enjoying cantaloupe? Around eight months of age is a good time to start introducing melon into her diet. As with any new food, be sure to introduce one type of melon at a time, and check with your pediatrician if you have any history of food allergies.

Cut up into chunks or generous-sized wedges are the easiest way to serve it, and our favorite way to eat it too. If you’re looking to get more creative, take a look at these cantaloupe inspired recipes from a few of our favorite food blogs.

Tip Top Melon Sherbet from 101 Cookbooks

Cantaloupe Salsa from Smitten Kitchen

Cantaloupe & Orange Lassi from Food 52

Got Calcium?

Jennifer Perillo — Tue, 12 Jul 2011 15:12:00 -0400

After years of being a voracious milk drinker, my oldest daughter has taken to sipping mostly water. On the surface, this may seem nothing to worry about since water is essential for proper body functions, especially during the summertime. My cause for concern was more about her calcium intake, and the August issue of Parents’ magazine shed some light on my worries.

As the article highlights, almost 15 percent of college-age women have the beginning signs of osteoporosis. Since Isabella is only 8 years old, I figure we’re not too late to get her back on track. At her age, the recommended daily amount of calcium is 800 mg for kids 4 to 8 years old (after that, you should boost their daily intake to 1,300 mg). Sounds easy enough if she drinks 2 cups of milk and eats 1 string cheese a day as suggested in the article, but what happens when your kids lose their taste for milk? What about kids who are allergic to dairy, as is the case with one of Isabella’s friends? If you’re in the same boat, relax knowing you can still make sure your kids are getting all the calcium they need.

Calcium-fortified juices. Water is always the best choice for hydration, but if you do allow your kids to drink orange juice, opt for a calcium-fortified one.

Shake things up. Even non-milk drinkers can’t resist a fruity smoothie. Add your child’s favorite fruit to a blender with some yogurt for a quick, healthy breakfast or snack on the go. The yogurt is a double win, since they’ll get their calcium with a protein boost too.

Surprising sources of calcium. Leafy greens like spinach are a great natural serving of calcium, but it’s not always the veggie of choice for most kids. Kale chips are an easier sell, and they’re packed with also almost 100 mg per cup. Try this recipe for homemade sweet cinnamon kale chips. Hummus, another kid favorite, has around 60 mg of calcium. Almonds add a boost too, with a ½ ounce weighing in with 38 mg. And if your kids love broccoli as much as mine, find comfort knowing there’s 47 mg in just one ½ cup serving!

While we’re big advocates of getting nutrients naturally, if you think your child is having trouble meeting their daily calcium needs, talk to your pediatrician for advice on supplements and other healthy eating strategies.

Spotlight on Superfoods: Blueberries

Jennifer Perillo — Wed, 29 Jun 2011 11:36:00 -0400

Kids will probably chuckle if you tell them blueberries are a superfood, especially boys conjuring up images of Superman. While they can’t make them fly, rest assured this is one fruit you want your little ones to become best friends with for life.

Superfoods are considered to be rich in antioxidants. Nutrients naturally occurring in certain foods are categorized as antioxidants and help prevent and repair cell damage caused by free-radicals, basically the by-product of our bodies using oxygen. Adults are often told how important it is to eat a diet rich in antioxidants, but what about children?

In short, the answer is yes, you should make sure your kids get their fair share, and blueberries are a great way to meet their daily needs. They’re rich in Vitamin C and packed with potassium. Right now the deep bluish-purple berries are flowing into farmers’ markets, and make for delicious eating all on their own. Fill a reusable container with some for long trips and strolls for a healthy, naturally sweet snack.

Some fun and favorite recipes featuring blueberries:

Old-Fashioned Blueberry Cake from 101 Cookbooks

Lemon Blueberry Muffins from In Jennie’s Kitchen

Blueberry Frozen Yogurt

Summer Sun Safety

Kim Foster — Sat, 25 Jun 2011 10:59:00 -0400

Australians take their sun protection pretty seriously - a hole in the ozone layer over the country means that Aussie’s get a lot of UV radiation and presumably a higher rate of skin cancer than many other countries. That means they have adopted some of the best, more rigorous skin protection regimes out there. I know this because my husband is Australian, and wearing a hat and a special UV protected bathing suit at the beach is something that has been ingrained in him since he was a toddler.

So, when I take advice about how to protect our kids when they are out in the sun, I take it from the Australians:

Put a shirt on your baby, but not just any old shirt
Clothes covering your baby’s shoulders, arms and legs are important, but make sure they wear UV protective clothing. Flimsy baby shirts might not protect that fragile skin. Many companies in the States (like Patagonia) test their beach clothes to the Australian/New Zealand standard and put their UPF ratings on their labels.

Shades, maybe. Hats, definitely.
Face it. Your baby looks cute in those pink shades shaped like a flower, but no one actually thinks a toddler is going to keep them on for more than a minute, so try a wide brimmed, floppy, sun hat to shade her face. Some babies won’t love it at first (and will test your patience by continually taking it off) but if you start them early, they’ll get used to it and it’ll just be part of going out in the sun.

Pitch a tent or an umbrella
In Australia, people take to the beach with portable tents that set up easily and provide sun cover. They don’t sell them in the States, but a big beach umbrella will do the trick. Put out some sand toys and let your baby have a blast in the shade.

Sunscreen – use it or don’t use it?
Sunscreen has always been the way to go – SPF15 or higher and with UVA and UVB protection - but recently people have been coming out against it. If you’re concerned about putting chemicals on your baby’s skin – and who isn’t, try a sunscreen with zinc oxide. Zinc oxide is the only FDA-approved sunscreen for babies under six months.

The question of vitamin D
Vitamin D is essential in preventing certain diseases, like cancer and heart disease, keeps you mentally healthy by fighting depression, and helps maintain strong bones to stave off osteoporosis. We get most of our vitamin D from ultraviolet B radiation from the sun. Our arms and legs need at least 15 minutes a day of sun exposure to make enough of the vitamin. So, how do you balance protecting your baby’s skin and helping him get his daily dose of vitamin D? Easy. Sunscreen works about 30 minutes after you apply it, so get your kids outdoors first and then apply the sunscreen. That way they can soak up some vitamin D while their sunscreen is getting set to keep them from burning.

Lastly, peak sun hours are around lunch, so that’s a great time to duck inside and have some lunch, or plan a picnic under a big umbrella. Common sense and moderation are the keys to safe fun in the sun…and maybe just about everything else in life!

Seasonal Spotlight: Zucchini

Jennifer Perillo — Thu, 23 Jun 2011 11:09:00 -0400

My eyes lit up a few weeks ago when I spied the first zucchini of the season. The small, thin green ones are my favorite, packing the most delicate, almost buttery flavor. Normally I prefer slicing them into coins, and sautéing them in olive oil, seasoned with salt and pepper. A few chopped marcona almonds—a tip I picked up from Heidi Swanson who writes the blog 101 Cookbooks, add crunch and texture to balance the tender pieces of zucchini.

My three-year-old daughter shares this same appreciation for zucchini, but her older sister isn’t such a fan of this specific preparation. Grate some into muffins, and she’s the first in line. No sneaking or hiding, she’s well aware zucchini is in there—she just prefers them that way. Working with that in mind, I decided to use roasted zucchini as a springboard for a new dip recipe. Since both the kids love hummus, I decided to add a familiar flavor and included tahini in my final recipe. A fresh squirt of lemon brightened the flavors too. Throw in some carrot sticks or grilled pita, and we’ve got one more zucchini recipe Isabella is happy to dig into.

Roasted Zucchini Dip
Makes 2 cups

1 1/4 pounds zucchini, sliced into 1/2-inch rounds
2 tablespoons (15 ml) extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 clove garlic, crushed
1 tablespoon tahini
Freshly squeezed juice of 1/2 a lemon
Fresh cut vegetables or grilled pita bread, to serve

Preheat the oven to 350ºF.
Add the zucchini to a 9-inch by 13-inch roasting pan. Toss with the olive oil, then season with the salt and pepper. Bake for 35 to 40 minutes, until the zucchini is very tender. Remove from oven and let cool completely.
Put the zucchini, garlic, tahini and lemon juice into the bowl of your Cuisinart food processor. Process the ingredients until they become a chunky puree, about 1 minute. Serve with fresh cut vegetables or grilled pita bread.
May be prepared 1 day in advance, and stored in a covered container in the refrigerator before serving.

Strawberry Rhubarb Hand Pies

Jennifer Perillo — Tue, 14 Jun 2011 14:39:00 -0400

I avoided rhubarb for years because it reminded me of celery, the latter never being one of my favorite things to eat. As I grew up, I realized it’s one of those reasons you should never judge a book by its cover. For one, when choosing rhubarb, the rubiest of red stalks are the most appealing looking, but that’s just because they had lots of exposure to sunlight. The greener stalks may not be as pretty, but they get the job done.

And the taste? Well, let’s just say now I buy more rhubarb than my fridge can hold as soon as it comes into season. Since I had my own phobias with rhubarb, I knew it would likely be a hard sell to my daughters too. Like their mother, they don’t care for celery either—I swear I’ve tried plenty of times, even with peanut butter which so many people say is a surefire trick.

But today we’re talking about rhubarb, and the best possible way to introduce it to kids. What kid doesn’t love pie? In fact, I don’t know any adults capable of refusing a slice. Just to be safe, I made them kid-sized, so they could hold them and happily snack on a homemade treat and still have room for an icy cold glass of milk.

For the pastry crust:
1 2/3 cups (8 ounces) all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 ounces very cold butter, cut into 16 pieces
4 tablespoons ice cold water

For the filling:
1/2 cup (2.5 ounces) strawberries, stems removed & berries chopped into 1/4-inch pieces
1/2 cup (2.25 ounces) rhubarb, chopped into 1/4-inch pieces
1/4 cup (2 ounces) granulated sugar
1 tablespoon cornstarch
Pinch of salt

To finish:
1 egg, beaten with a few drops of water
coarse sugar (like Sugar in the Raw), optional

To make the pastry crust, add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter and pulse until it forms a sandy-looking mixture. Sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if it looks to dry. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can quick chill it in the freezer for 20 minutes too, which is what I tend to do while prepping the fruit).
Preheat oven to 400ºF. Line two rimmed baking sheets with parchment paper.
For the filling, add the strawberries, rhubarb, sugar, cornstarch and salt in a deep bowl. Stir to mix well and set aside.
On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 teaspoon of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges closed with the tines of a fork. Use a sharp knife to slice 1 to 2 slits on top to create steam vents so the pies don’t explode while baking.
Brush the tops with egg wash and sprinkle with coarse sugar, if desired (it adds a nice crunchy texture to the finished pies). Bake for 12 to 15 minutes, until golden. Let pies sit on the sheets for 2 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature.

Finger Foods

Jennifer Perillo — Mon, 30 May 2011 14:40:00 -0400

As the weather gets warmer, heating up the kitchen first thing with a home-cooked breakfast isn’t my favorite way to start the day. That doesn’t mean we survive on cold cereal Monday through Friday, though. A little planning on the weekends means breakfast comes together quickly, and easily, as I’m getting everyone off to work and school. A few years back I added French toast sticks to my collection of cooking tricks. The kids were too little to use a knife, so to give them some independence I decided to prep my usual French toast as “soldiers”—little sticks cut out of bread. You can simply cook the dipped slices of bread and cut them afterwards, but the few extra minutes it takes to slice and cook the pre-cut sticks means they get a crispy coating all around, making these a finger food even my husband can’t resist.

French Toast Sticks
Makes 16 pieces

4 thick-cut slices of bread
2 large eggs
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Butter for coating the skillet

Cut each slice of bread into 4 sticks, for a total of 16 pieces; set aside.
Heat a 10-inch skillet over medium heat.
Meanwhile, in a shallow dish—a pie plate works well, lightly beat the eggs using a fork. Stir in the milk, vanilla and cinnamon.
Melt a pat of butter in the heated skillet. Dip the bread sticks into the egg mixture, turning to make sure all the sides are coated. Arrange the bread in the pan, making sure not to overcrowd them (you may need to cook them in two batches). Once the bottom is lightly golden, use a spatula to flip the sticks. Do this for all the sides, until they are browned all around.
Serve hot with maple syrup for dipping, or let cool and store in the refrigerator in an air-tight container. Leftovers can be heated in the toaster.

A Berry Good Breakfast

Jennifer Perillo — Mon, 23 May 2011 10:39:00 -0400

We’ve all been told breakfast is important to jump start the day, but as the weather gets warmer a hot plate of food isn’t always appealing. A sure fire way to get my daughters, ages 3 and 8, interested is by offering something frosty they can sip. Smoothies are a great way to get in a serving of fruit too. A mix of frozen fruit and yogurt is usually my go to combination, but after taste testing some coconut milk creations from Thai Kitchen, I decided it was time to mix things up.

The added advantage to using coconut milk is these smoothies are dairy-free, plus they can be made the night before, since it doesn’t separate the way yogurt or milk would. Just store it in a covered container, give a shake when you wake, then pour a round for the whole family.

Strawberry Coconut Smoothies
Serves 2
These smoothies double as a yummy filling for ice pops too. Just pour into molds and freeze until firm, at least 6 hours or overnight.

1 cup coconut milk
1 cup frozen strawberries
1 tablespoon fresh squeezed lime juice
1 tablespoon honey

Add all the ingredients to the bowl of your Cuisinart blender. Blend until smooth and well combined. Divide between two serving glasses, or store in a covered container for up to one day. Shake well before serving.

The Ice Cream Man Cometh

Jennifer Perillo — Mon, 16 May 2011 18:30:00 -0400

The moment temperatures peek above 60 degrees you’ll find Mr. Softee waiting outside the schoolyard. I find no charm in his music. The fumes that release into the yard and neighboring park border on criminal behavior in my book. I wouldn’t call myself one of those moms. You know, the ones who forbid any sweets. Frankly, with my job as recipe developer that would be near impossible. I just don’t see why an ice cream truck should be allowed to park right in front of a school every single day.

The only way to fight a fair battle then, is to prepare properly for combat. In this case, that means clearing space on the counter for my ice cream maker. Yes, I’m going head to head with Mr. Softee this spring, and willing to put a wager that I can satisfy my daughter’s sweet tooth better than he can. The best part is I don’t even need to do a special grocery shop or spend hours of prep time. Everything I need for homemade frozen yogurt is already a regular staple in my pantry—vanilla yogurt, organic chocolate hazelnut spread (my answer to nutella) and a hint of natural cane sugar. The toffee bits I found on my baking shelf were a bonus and added a fun, crunchy texture. Ice cream cones are totally optional.

Nutella Brittle Frozen Yogurt
Makes 2 cups

1 1/2 cups vanilla yogurt
1/2 cup nutella
1/2 cup crushed toffee pieces, such as Heath Toffee Brickle Bits

Add the yogurt and nutella to the bowl of a blender. Blend until smooth and well-mixed, 45 seconds to 1 minute. Pour into the chilled bowl for your Cuisinart ice cream maker. Churn for 20 minutes, pouring in the toffee bits during the last two minutes. Transfer to an airtight container and freeze until firm enough to scoop, about 6 hours.

Garden Days!

"" — Mon, 09 May 2011 13:10:00 -0400

There’s still a chill in the air, but it’s safe to say winter has finally bid farewell to New York City. Now that it seems spring is really here to stay, it’s time to start thinking about planting our garden. Through trial and error, we’ve learned what thrives. Lettuce, arugula, snow peas, and a variety of herbs grow with ease. After talking with a professional gardener last year, I realized the tomatoes fate was not so much my lack of skill, but had more to do with the amount of full sun exposure our yard gets (or lacks, perhaps). She suggested we try cherry or grape tomatoes instead of meaty beefsteaks.

Gardening with kids adds an extra element of balance. As it may now be clear, gardening does not come as easy to me as cooking, so this isn’t exactly my comfort zone. Unlike the kitchen where things come instinctively, the yard takes a bit more effort and focus. Of course the kids just want to dig dirt, and I’ve finally come to accept it isn’t such a bad thing—as long as they stay away from my vegetables, flowers and herbs. A few years back I figured the best way to keep peace in the garden was to give them their own section, complete with plants and kid-sized gardening gloves and tools so they can toil away in their own soil.

Planning a garden this year? Read these tips before you get started.

The Main Ingredient for any garden is sunshine. Know what kind of exposure you have and for how long before buying plants or seeds. Some plants, like beefsteak tomatoes need a good 8 hours of full sun to properly grow. Less sun will result in disappointing results and wasted time and money.

Get to know your soil. Not all dirt is created equal, so it’s worth investing in an at-home test kit to find out the pH levels to determine if your soil needs any prep work and special nutrients before planting. If you have any concerns about the safety of your soil, most communities have an extension center, like the Cornell Cooperative Extension, that will test samples to make sure your soil is safe for planting fruits and vegetables to later eat.

No yard, no worries. Outdoor space isn’t always available, but don’t let that stop you from teaching the kids about where their food comes from. Container gardening is perfect for windowsills, and lets you enjoy fresh cut herbs year-round. Depending on the depth of your window’s ledge and the amount of sun you get, you can even grow lettuce in containers.

The Food Dye Debate

Jennifer Perillo — Mon, 25 Apr 2011 13:02:00 -0400

A few weeks ago, artificial food colorings fell under scrutiny from the FDA. Parents around the country hoped the U.S. would come to its senses and realize our children don’t need the 15 million pounds of food dyes currently used in processed food annually. Yes—15 million, a staggering, and alarming, amount.

Less than a week after the inquiry, the FDA deemed the study was not conclusive enough to warrant changes to food production policies here in the U.S. It should be noted that this same study prompted the UK and other countries abroad to require changes to how their food is produced. Beet powder or juice is used in those products instead of artificial red dye. Turmeric is a natural stand-in for yellow. Edible flowers can be dried and ground to replace the popular blue food dye, so prevalent in everything from cereal to yogurt.

Parents, like Gina Rau, founder of the blog Feed Our Families, are leading the way, trying to mobilize moms and dads to have their voices heard. We all know change doesn’t happen quickly, though, so the best tool you can use to know exactly what you’re feeding your kids is your eyes. Reading labels is the only way to understand exactly what goes into your food.

Earth Day Fun

Jennifer Perillo — Mon, 18 Apr 2011 12:12:00 -0400

My two-year old says her ABC’s, mostly in order, and even counts to 20, more often than not. What makes me most proud, though, is she knows to ask what canister to put trash in. While she’s still too young to understand the concept of recycling, she does knows that paper, plastic, tin and glass do not go in the same bin as a banana peel or the scraps from our dinner plates.

Taking things a step further, her older sister often uses the recycling bin as her go-to art supply center. Romeo, a robot with an old shoebox for a body, egg cartons for feet and cupcake liners for eyes, was a rainy day project with dad. He’s become such a fixture in our living room that I imagine he may stay with us long after the girls go off to college.

Next week as you get ready for Earth Day festivities, think about how we can continue the celebration all year long. Here are some tips to make recycling fun and easy for the whole family.

Speak their language. Little ones may not be able to read, but they can understand pictures. Tape photos onto each pail so they know how to “file” their trash. Make it a weekend project, and flip through old magazines and have them help pick out the photos too.
Best craft bin ever. Save money on supplies and let the kids spur creativity like my girls did with Romeo.
Every little bit counts. Everyday items like the paper tag and wrappers from tea bags go into our recycling bin. So do empty toilet paper and paper towel rolls, price tags from new clothing, and even paper sleeves from bread we buy at the bakery.

Get a Grip on Portion Control

Jennifer Perillo — Thu, 31 Mar 2011 15:20:00 -0400

Childhood obesity is a hot button topic, and for good reason. The way we feed our children sets the foundation for how they will eventually feed themselves. While we all know making healthy food choices is key, portion size plays a big role too. All portions are not created equal, and what’s appropriate for adults is different for children. Take banana’s for example—a whole one actually counts as two servings for toddlers, so don’t be surprised if what you consider a snack fills your little one’s belly well into dinner time.

The Scoop
Here’s a cheat sheet to decoding proper serving sizes for popular kid foods. Notice as your little one grows, so does their appetite. Sometimes the differences are as subtle as 1/4 cup or half an egg.

Toddlers, ages 1 to 3 bread, 1/4 to 1/2 slice
cereal, pasta, rice, 1/4 cup
cheese, 1/2 ounce
crackers, 2 to 3
egg, 1/2
fresh fruit, 1/2 piece
meat, 1 ounce
milk, 1/2 cup
peanut butter, 1 tablespoon
vegetables, 1/4 cup cooked
yogurt, 1/3 cup

The School Years, ages 4 to 6 bread, 1/2 slice
cereal, pasta, rice 1/3 to 1/2 cup
cheese, 1 ounce
crackers, 3 to 4
egg, 1 whole
fresh fruit, 1/2 piece
meat, 1 ounce
milk, 1/2 cup
peanut butter, 1 tablespoon
vegetables, 1/2 cup cooked
yogurt, 1/2 cup

Homemade Kale Chips

Jennifer Perillo — Mon, 21 Mar 2011 12:42:00 -0400

My three year old daughter topples into my lap most evenings, and greedily gobbles up my raw kale salad, lightly dressed with a lemon Parmesan vinaigrette. I know this is not normal behavior. Most kids’ reaction to kale follow that of my husband, though he is coming around.

While he no longer shuns my current salad addiction, I wanted to find a way to get him excited about this quite healthful winter green—just one cup fulfills almost all of your daily vitamin C needs. I’ve seen kale chips popping up in local supermarkets, and had a hunch this would be a good way to help him “go green”. Unlike potato chips which are normally fried, all you need is a hot oven, some olive oil, sea salt, fresh ground pepper and 15 minutes to make them at home. They were an instant hit.

Now that daddy’s conversion to kale was finished, it was time to tackle a recipe the kids might like. I decided to sweeten the deal and make some based on the cinnamon rice cakes they love. The irony is my youngest still prefers her mama’s kale salad to the chips. Her older sister, though, is now one step closer to broadening her veggie loving horizons.

Sweet Cinnamon Kale Chips
Serves 1 to 2

The kale of my youth was the curly variety. I prefer using lacinato, also known as Tuscan or dinosaur kale. It has a more subtle flavor and the longer wrinkled-looking leaves are perfect for making these chips. This video from Michelle Stern, author of the blog What’s Cooking, shows how easy and fun it is to have the kids help remove the tough inner ribs to prep the kale before baking.

One bunch of lacinato kale, ribs removed and torn into large pieces
1 teaspoon extra virgin olive oil
1 tablespoon natural cane sugar
1/2 teaspoon ground cinnamon

Preheat oven to 400ºF. Line two rimmed baking sheets with silicon liners or parchment paper.
Toss all the ingredients in a deep bowl until well coated. Spread the kale pieces in a single layer onto the prepared baking sheets.
Bake 9 to 11 minutes, rotating sheets halfway through, until crisp. Remove from oven and let rest 10 to 15 minutes, then transfer to a bowl and enjoy. These are best eaten the day they’re made.

First Foods: Hello Avocados!

Jennifer Perillo — Sun, 13 Mar 2011 17:39:00 -0400

Making your own baby food is easier than it seems, especially if you think green. While apples and pears cook up quick enough, some foods require little more than peeling and mashing before serving. Such is the case with avocados. Baby will love the creamy texture of this easy-to-make first food, and you’ll feel good knowing she’s getting a dose of vital nutrients with every bite.

For years avocados got a bad rap as a high-fat food. While that is technically true, we now know there are good fats and bad fats. Avocados are a good source of folate—important for baby’s brain development, fiber, potassium and vitamin C. Moms and dads might want to add an extra avocado to the shopping list for themselves too, since those “good fats” avocados contain can help lower cholesterol and act as an anti-flammatory.

How to prepare avocado for babies

Stage 1 & 2— Look for very ripe avocados. Cut them in half length-wise, remove the pit and scoop out the flesh. Using a fork, mash to a very smooth, pureed-like consistency to serve to baby.

Stage 3 — Prepare using the same method for stage 1 & 2 servings, except mash the avocado to a chunkier consistency.

Finger Foods — Avocado is a great snack or addition to one of baby’s main meals. Make sure to select a ripe one that will be easy enough for baby to chew. To serve, cut in half lengthwise, remove pit and cut the avocado into bite-sized pieces.

A Twist of Taco Night

Jennifer Perillo — Wed, 09 Mar 2011 16:22:00 -0500

Taco night is popular in our family, but sometimes the clean up is daunting once you set out all the fixings. On busy weeknights, quesadillas are more my speed. The kids love it just as much, maybe even more, because they really feel like their helping mommy cook. My older daughter helps shred the cheese using a box-style grater—a very grown-up feeling task for a 7 year old. Her little sister sprinkles the cheese on top of the tortillas. I set out the remaining ingredients and let the kids assemble their own quesadillas.

Another time saver is our counter top griddle and panini-press. It’s wipes clean, meaning less dishes. I also have a strategy, and cook the kids’ quesadillas first so they have time to cool while my husband’s and mine cook. This way the kids’ dinner has a chance to cool slightly so they can dig in and not burn themselves on hot melted cheese. An easy-to-make dinner everyone enjoys and minimal clean up—now that’s a truly stress-free weekday meal.

Quesadillas
Serves 4

4 burrito-size tortillas
8 ounces shredded cheddar or Monterey Jack cheese

Suggested Fillings
Pickled jalapenos
Refried beans (see recipe below)
Brown Rice
Shredded rotisserie chicken

Preheat your Cuisinart Griddler or a cast-iron skillet over medium heat.
Lay each tortilla out flat and let kids help evenly sprinkle with cheese over half of each one. Each family member can add fillings of your liking on top of the cheese—be careful not to overstuff them. Fold each tortilla into a half-moon shape.

Refried Beans
Serves 4

I normally rinse canned beans to reduce the sodium, but the liquid they sit in is key to making them refried in this recipe. The bacon adds a delicious smoky hint but you can leave it out to make a vegetarian version if you like.

1-15 ounce can pinto beans
4 slices thick-cut, good quality bacon, chopped
1 small onion, chopped fine
1 clove garlic, minced
Olive oil, as needed
Salt & freshly ground pepper to taste

Pour the beans with their liquid into the workbowl of the food processor. Process until almost smooth, leaving a few chunky pieces; set aside.
Heat a medium non-stick skillet over medium flame. Add bacon and sauté until it starts to brown. Add onion and garlic and sauté until bacon becomes crisp and onions and garlic turn golden (you can add a little olive oil if there is not enough fat from the bacon).
Add the pureed beans to the skillet. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and cover, or transfer to a covered casserole dish until ready to serve.

DIY Dinner

Jennifer Perillo — Fri, 25 Feb 2011 13:47:00 -0500

Let’s face it, you can’t please everyone every night when it comes to dinner. On those nights when I want something with more grown-up flair, hot pots are the perfect answer. I should forewarn you this isn’t a classic Japanese-style hot pot—it’s more an Americanized spin on ramen, but it is filled with big, bold flavors that will leave you longing for seconds.

The kids keep it simple, with just noodles and carrots. My husband and I load ours up with the same, as well as shredded cabbage or kale, handfuls of fresh torn cilantro leaves and cubes of tofu or thinly sliced beef—don’t worry it cooks as soon as it makes contact with the boiling broth. I especially love making a quick seasoned avocado that softens into creamy pillows floating around the bowl. You can make a mock version too by tossing cut up chunks with lime juice, hot paprika and coriander. An extra squeeze of fresh lime to the pot pulls all the flavors together nicely.

For extra flair and fun, transfer the boiling broth to a fancy tea kettle to pour tableside. This is one time when cooking separate meals for everyone is a welcome change of pace.

Hot Pots
Serves as many as you like

This is a quick and easy weeknight meal, and relies on a richly flavored broth—this vegetable bouillon is our go-to recipe.

Good quality chicken or vegetable broth

Suggested “fillings:”

Very thinly sliced pieces of beef or chicken
Buckwheat, rice noodles or angel hair pasta, cooked according to package directions
Fresh lime wedges
Fresh cilantro leaves
Cubed tofu
Baby spinach
Thinly shaved carrots
Thinly shredded green cabbage or kale
Siracha hot chili sauce

Bring the broth to a rolling boil.
Meanwhile, set table with deep soup bowls for each person. Place “filling” ingredients out in bowls or arrange on a platter.
Once broth is ready, let everyone fill their bowls with desired “fillings”. Ladle broth into filled bowls and enjoy!

The Breakfast Compromise

Jennifer Perillo — Mon, 21 Feb 2011 12:31:00 -0500

Ever since my oldest daughter could eat pancakes, they’ve been her favorite breakfast. I much prefer a protein-rich meal to energize me for the coming day. What we needed was a compromise—whole wheat pancakes fit the bill. This way she gets her fix, and we all get a boost of fiber and whole grains. Whole wheat was never my favorite flour until I discovered whole wheat pastry flour. It was an easy, even swap into my regular recipe and yielded light, fluffy pancakes without the earthy aftertaste. A delicious compromise indeed.

Whole Wheat Pancakes
Makes 10 to 12 pancakes

1 cup (100 grams) whole wheat pastry flour
1 teaspoon (6 grams) baking powder
2 teaspoons (12 grams) sugar
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 cup (225 ml) buttermilk
1 large egg
2 tablespoons butter, melted

In a medium bowl, whisk the flour, baking powder, baking soda, sugar and salt together.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour—it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and air bubbles form on top. Flip and cook 1 to 2 more minutes until done.

A Well-Balanced Diet

Jennifer Perillo — Thu, 17 Feb 2011 14:11:00 -0500

I always felt a sense of pride that milk or water were the beverages of choice for my oldest daughter once she made the switch from breastmilk to cow’s milk. What I hadn’t prepared for was the onslaught of juice introduced to her diet when she began pre-school. Rather than forbid it all together, the last few years have been about teaching moderation. By kindergarten, I’d finally had it and asked the teacher if she could pack her own water for snack time, and forgo the bottles of apple juice many parents chose to bring in when their time came to supply snack.

The USDA’s announcement of the their new food guidelines and recommendations are a welcome change I hope schools embrace well beyond the cafeteria. Most pediatricians have been saying the same thing for years—offer your kids water instead of sugary drinks. Juice may not be the only culprit behind rising childhood obesity rates, but small changes like this have a big impact on our children’s eating habits when they grow up and venture out on their own.

Here are some snack ideas I’ve found keep the whole class happy and energized.

Apple slices
Grapes, cut in half for pre-k students
Low-sodium, whole-grain crackers
Baby carrots
Raisins, dried apricots or a medley of dried fruits
Rice cakes with peanut butter (swap in soy butter if there are any nut allergies in your child’s class)

And opt for a large bottle of water over the individual ones. It takes a little extra time and volunteer work in the classroom, but better to serve it in reusable cups you can wash to save on all the extra packaging.

For more information about the USDA’s new guidelines visit their

This Little Piggy

Jennifer Perillo — Sat, 12 Feb 2011 13:49:00 -0500

Parenting the second time around is an interesting experiment. I played it safe with my older daughter. Devoured and dutifully put to use everything the magazines said I should do. It wasn’t until my second child five years later, that I realized people have been doing this for thousands of years. Parenting I mean, and they didn’t have monthly cave drawing subscriptions to Parents magazine.

How does this relate to ribs? Well, my first daughter was weaned on jarred organic baby food. My second had edible teethers, slathered in smoky, but not spicy, barbecue sauce. Yes, ribs were her favorite cure for those swollen gums. The fact that they also served as nourishment was a bonus. Of course I did it play it somewhat safe, and eased her developing digestive system into this southern classic.

Perhaps the best part of parenting the second-time around is the confidence gained from simply having had a crack at it once before. Kind of like this recipe too The technique is one I’ve been using for a few years now. Recently, I decided it was time to branch out and added some cocoa to the dry rub, as well as mix up the spices a bit. While our teething woes are behind us—for the most part, this recipe is delicious proof that every now and again time is on our side.

Cocoa-Spice Rubbed St. Louis-Style Ribs
Serves 4 to 6

For the Dry Rub:
3/4 cup (6 ounces) brown sugar
1 teaspoon (4 grams) paprika
1 teaspoon (2 gram) garlic powder
1/2 teaspoon (2 gram) coriander
1/2 teaspoon (2 grams) allspice
1 teaspoon (2 grams) cocoa powder
2 teaspoons (8 grams) kosher salt

For the Braising Liquid:
3/4 cup (168 ml) white wine
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses

For the Ribs
2 racks St.Louis-style pork ribs, about 6 pounds

Preheat oven to 250ºF.
Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about 2 or 3 one-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet (you may need to use two pans if they don’t fit single layer on one) and let sit, covered, in the refrigerator for at least two hours or as long as overnight.
Meanwhile, place braising ingredients in a microwave-safe bowl and cook on high for 1 minute. You can alternately cook this in a small pot over medium-high heat until it reaches a boil.
Remove ribs from refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven. Cook for 2 1/2 to 3 hours, until the meat easily pulls away from the bone. Alternate pans halfway through if using two sheets and cooking on separate racks in the oven.
Remove pans from oven, discard foil and pour or spoon the braising liquid through a strainer or sieve into a medium sauce pan, discarding any bits of meat. Bring liquid to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
Preheat the broiler. Brush the thickened glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with the remaining sauce on the side.

The Rice Cereal Debate

Jennifer Perillo — Wed, 02 Feb 2011 16:10:00 -0500

First foods are an evergreen topic, and for good reason. Those early tastes help set the stage for good habits later on down the road. Recently, Dr. Alan Greene, a renowned pediatrician who has also written many childhood nutrition articles, made a heady claim on ABC’s Good Morning America show. Dr. Greene believes feeding white rice cereal is not only bad for baby, but thinks it’s the root cause of childhood obesity.

Not all professionals in the pediatric and health field agree with Dr. Greene, and believe claims of this kind shouldn’t be made without conclusive research and proof to substantiate them. What ABC’s chief health and medical editor Richard Besser, and Keith Ayoob, associate professor of pediatrics at Albert Einstein College of Medicine do agree on is that whole grains are a much healthier option. We think so too, as we recently talked about making a healthy, homemade oatmeal.

As many pediatricians point out, rice cereal is gluten-free making it a sensible choice for allergy and food sensitivity reasons if there are existing issues in your family’s medical history. But that doesn’t mean white rice cereal is your only option. If you prefer to stick with your doctor’s recommendation look for an iron-fortified brown rice cereal, another gluten-free alternative, that happens to be richer in nutrients.

Source:
[ABC News]

Tummy Time!

Jennifer Perillo — Mon, 31 Jan 2011 12:17:00 -0500

I remember carefully cradling my oldest daughter in my arms with all those new-parent jitters. I’d never held a baby before, and was worried about properly supporting her neck muscles. Then suddenly we blinked, or at least it felt that way, and we hit an important milestone: tummy time.

Periods of tummy time throughout the day once baby’s neck muscles are strong enough to start holding her head up, around 4 months of age, allow her to develop proper motor skills. Pushing her body up, using her arms, leads to rolling over, crawling and eventually learning to stand. For most babies, getting used to this can be tricky since they’re most comfortable being on their backs—the recommended position for sleeping to prevent SIDS (Sudden Infant Death Syndrome).

So how can you help make this transition as fun and exciting for baby as it is for you and dad? For starters, don’t leave baby alone on her tummy. Until she develops the strength to turn her head sideways and look up, the scenery is boring and lonely, staring down at the floor. Get down to her level and keep her company, while encouraging her to look up at toys or boldly colored objects.

While a comfy blanket works well for supervised tummy time, play mats are also a fun source of entertainment, as well as adventure for baby. There’s a wide variety on the market including ones with music, lights and Velcro closures that also help with fine motor skills to learn how to open and close objects. In time, baby will love her new sense of independence and you’ll be longing for the relaxing days of tummy time once you’ve got a speedy toddler moving about the house.

Baby's First Foods

Jennifer Perillo — Thu, 13 Jan 2011 16:23:00 -0500

Ask any parent at what point you can start feeding baby solids, and you’re likely to get as many answers as people you ask. The best advice, though, will always come from your pediatrician. When my second daughter was born, I remember my surprise at her four-month check up when her doctor said the American Academy of Pediatrics (AAP) had revised their guidelines and were now advising parents to wait until six months of age before starting solids.

Our pediatrician strictly follows the AAP guidelines, but I took his advice with a wink and a nod. Truth is I had already started introducing solids to my daughter’s diet. She was an incredibly curious eater—still is at 2 1/2 years old. I followed the same “rules” as I’d been advised with my first daughter. Wait a few days between introducing new foods to see how her system handled each one, and I steered clear of potential allergens and honey, which is unsafe for babies under one year of age for fear of botulism.

The AAP change was prompted due to a spike in childhood allergies and eczema. The guidelines have since been revised back to the 4 to 6 month window, with a recommendation to wait until 6 months if possible. I can see the flummoxed look on new parents as I write. So who do you trust? Veteran parents know to rely on instinct, and when in doubt they usually refer to the pediatrician. When you do decide to start solids, remember from scratch is always the way to go to give your baby the best start possible.

Baby’s First Oatmeal
By pulsing the oats into a fine texture first, you get the right consistency for baby without the mushy mess of pureeing cooked oatmeal.

1/3 cup old fashioned oats, preferably gluten free
1 cup water

Add the oats to a food processor and pulse until very fine. Combine with water in a small pot and bring to a boil. Let cook until extremely tender, about 5 minutes. Cool slightly, and add cold filtered water to thin out as needed.
Once baby starts fruit and vegetable solids, a dollop of homemade applesauce is the perfect natural sweetener!

Source:
[DrGreene.com]

Baby, It's Cold Outside

Jennifer Perillo — Mon, 03 Jan 2011 15:00:00 -0500

It looks like this winter has the potential to be a long and cold one for more than just us folks here in the northeast. Places I once thought were free from cold and ice, like the southern United States, are getting hit with record-breaking temperatures. This season, play it safe with these tips for dressing your little ones before heading outside.

Dressing in layers help insulate your body better. Letting them help choose will make it easier to get each layer on. Remember to unzip and remove a layer if you’re in and out of stores while bundled up to avoid overheating, especially important to keep cranky kids at bay.

Give ‘em the boot—literally. Feet need to stay warm even when the ground is dry. Most stores have winter inventory on sale right now, so buy a size up for next year at this year’s discount.

Remember the little kitten who lost her mittens? Get used to it, because kids inevitably lose a pair or two each season. Velcro mittens thankfully make it easy to get gloves on tiny toddler hands, so they’re worth seeking out a pair for a stress-free bundling up experience for mommy and child.

Of course hats and scarves are a must too on blistery days. Keeping a few on hand, and letting kids choose which one they want to wear, gives them some say in the matter. Power is all about perception.

And when they come in from the cold, a hot cup of cocoa is sure to shake any remaining chills from the great outdoors.

Homemade Hot Cocoa
serves 2

2 cups steamed milk
Chocolate ganache (recipe follows), to taste
Fresh whipped cream, to garnish (optional)

Divide steamed milk into two mugs. Add chocolate ganache, to taste, and stir until mixed well. Top with whipped cream, if using.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil.
Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl.
Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to two weeks.

Getting to Know Your Roots

Jennifer Perillo — Wed, 29 Dec 2010 10:26:00 -0500

The normal green vegetables that are a hard sell with many kids are homeruns in our house. Broccoli—no problem. Peas—more please. Parsnips, however, are another story. They linger in the storage bin, awaiting the same fate as turnips. An easy fix might be making a puree, except my daughters aren't fans of mashed textures.

Instead, I turn to roasting, a simple technique that slowly coaxes out the natural sweet and nutty flavors. The trick is to start them off at a lower than normal temperature to get them nice and tender, then finish them off with a blast of heat. Even the littlest ones can start enjoying their root veggies this way.

Slow-Roasted Root Vegetables
Serves four

Adding in a familiar favorite like carrots makes this a more tempting side for kids of all ages. Omit the honey if you intend to mash this mix and serve it to babies under 12 months.

4 carrots, peeled and diagonally sliced ½-inch thick
4 parsnips, peeled and diagonally sliced ½-inch thick
2 tablespoons extra virgin olive oil
1 tablespoon honey
Sea salt and freshly ground pepper, to taste
1 teaspoon fresh chopped parsley

Preheat oven to 400ºF. Add carrots and parsnips to a roasting pan, toss with olive oil, honey, salt and pepper. Bake for 20 minutes, give a stir, then turn oven up to 450ºF. Bake for 10 more minutes, until vegetables are golden and tender when pierced with a fork.

Santa’s Little Helper

Jennifer Perillo — Thu, 23 Dec 2010 15:28:00 -0500

There’s been much talk in our house about what to leave out for Santa come Christmas Eve. Recently the conversation turned towards a healthier note. After discussing the merits of gingerbread vs. chocolate chip cookies, my two and half year old pointed towards the fruit bowl on the counter. I said “you want you leave Santa some clementines”? Not only did she say yes—she decided he might like some bananas and apples too.

It set me thinking about how role models have a huge impact on what choices our children make on everything from what to wear to what to eat. While I don’t see the kids donning fur-trimmed red suits any time soon, I’ll let them take a cue from Santa and leave a plate of homemade granola bars so he has fuel for the busiest night of the year.

Homemade Granola Bars
Makes twelve 1 1/2” x 3 1/2” one ounce bars

If using store bought granola, be sure to read the ingredient label. Just because it says granola doesn’t mean it’s healthy. The first few ingredients should be oats, nuts and dried fruits, if they are included. Avoid any that have high fructose corn syrup or partially hydrogenated oils.

1/4 cup brown rice syrup
1 tablespoon agave nectar
1 teaspoon canola oil
2 tablespoons packed brown sugar
2 1/2 cups of your favorite granola

Preheat oven to 350º. Combine the brown rice syrup, agave nectar, canola oil and sugar in a small, heavy bottom pot. Bring to a boil then reduce to a simmer for two minutes, or until the sugar is completely dissolved.
Add granola to a large heat-proof bowl. Pour syrup mixture over granola, stirring well with a non-stick rubber spatula. Using same spatula, spread mixture into a greased 8”x8” glass baking dish. Bake for 10 minutes, or until slightly golden. Remove from oven and let cool at least 30 minutes. Cut into 12 bars and transfer to a metal rack to cool completely. Store in an airtight container for up to one week.

Baking with Kids

Jennifer Perillo — Mon, 20 Dec 2010 10:57:00 -0500

This time of year brings out the baker in everyone—my oldest daughter has been helping since she was old enough to sit upright on the counter. Before you break out the butter, set a plan so you can all rejoice in mission accomplished and cozy up with a warm cup of cocoa to reward a day of baking fun. Here are some tips to make sure kids of all ages have a fun and safe time in the kitchen.

Ages 4 and younger

Whisk together dry ingredients
Spoon fillings into prepared pie crusts
Adding pre-measured wet and dry ingredients to the mixer bowl

Ages 4 to 7 (in addition to the above activities)

Crack eggs—this one takes practice, so use a separate bowl and check for shell fragments before adding to batters and doughs.
Measuring or weighing ingredients
Cut out rolled cookies

Ages 7 to 10

Frost cupcakes & decorate with sprinkles
Roll out pie crusts and cookie doughs
Prepare batters that require just a whisk or wooden spoon, like one-bowl brownies
Scoop cookie doughs onto prepared baking sheets

Kids of all ages can also help pack up your treats for gift giving. Cut various shapes from sturdy brown paper bags and let them color a holiday picture for an extra special trimming to your packages.

Traveling with Tots

Jennifer Perillo — Tue, 23 Nov 2010 10:58:00 -0500

Whether you’re trekking by plane, train or automobile this holiday season, traveling with kids in tow adds another layer of planning. Use these tips to keep it safe, sane and fun for the whole family.

Expect delays. Even if you’re headed for sunny beaches, the trip there may be paved with rain, snow or traffic. Budgeting rest stops into your itinerary is smart, but when hunger hits and it’s bumper to bumper, you’ll be happy you packed a snack bag. Fill it up with healthy, non-perishable, portable foods like dried fruit (raisins, cranberries, apricots), nuts, granola bars, apples, bananas and easy-to-peel clementines, now in season. And don’t forget to pack an empty bag for easy clean up.

Make it a game. I Spy is great for any mode of travel, and gets kids to focus on details, a fun and important lesson for emerging elementary school writers. Mini-versions of their favorite games, like UNO, Connect Four or Scrabble are a good way to pass the time too.

Accidents happen, whether it’s spilled yogurt or a long line at the bathroom, so have a change of clothing ready for kids of all ages. Toss in some zip-top bags too, so you’ll have a place to store soiled clothing.

Night-time travel. If you’re hitting the road, or will be en route, during your little one’s bedtime, dress them in pajamas or loose-fitting clothing and pack a favorite blanket, to help them fall into a more comfortable slumber.

Baby’s First Thanksgiving

Jennifer Perillo — Mon, 22 Nov 2010 11:21:00 -0500

Motherhood the second time around is less angst ridden. With my first daughter, there were jitters and “am I doing it right” worries. The second time, though, experience and confidence allowed me to trust my motherly instinct. This meant my younger daughter’s first holiday meals were much tastier than her older sister’s.

While dairy-laden mashed potatoes or bourbon glazed turkeys aren’t suitable for baby’s developing digestive system, there are plenty of ways to indulge her new appetite for solids in your Thanksgiving menu.

Sweet potatoes are a great first food, so if you’re planning to mash them, set a small amount aside before adding milk or butter. Babies on stage two or three type food, can even enjoy them with a sprinkle of nutmeg or cinnamon.
Green beans are a great finger food when cut into bite-sized pieces. Skip the crunchy onion topped casserole for baby, and be sure they’re cooked very tender too.
Hold the gravy, but please pass the turkey! At around 7 to 8 months, meats are okay for baby to eat. Use your food processor to chop it finely, and if you’re worried it’s too dry, drizzle some plain broth on top or mix in some mashed, lightly seasoned, sweet potatoes.
Pumpkin is typically saved for the last course, but it’s a nice switch as a side dish too. Try swapping in a pumpkin puree in place of mashed potatoes, and baby won’t be the only person discovering new tastes and flavors this year.
When it comes to dessert, don’t deny baby a happy ending treat. Add one peeled, cored apple to a small pot with 1 to 2 tablespoons of water. Cover and bring to a boil, then simmer until fork tender. Drain and puree in a food processor, and watch as baby gobbles up the last bits of her first Thanksgiving meal.

Movin’ On Up

Jennifer Perillo — Mon, 15 Nov 2010 09:44:00 -0500

Switching from breastmilk or formula to solids is an exciting moment, for mommy and baby alike. Even more fun, is graduating to finger foods. By time baby hits the 8 to 10 month mark, she’s likely started showing an interest in what you’re eating. I remember when my little one, now 2 1/2 years old, would watch us intently spoon mouthfuls of pasta during dinnertime. It didn’t take long for me to realize a mutiny would begin if I didn’t move past solids and let her have in on the fun.

Here are a few tip this veteran mom of two has learned along the way:

One meal really can feed the whole family. Include at least one ingredient you know your little one will like and is easy on her still developing digestive system. Acorn, butternut, kabocha and delicata are just a few types of the many squash now in season. If you’re making a puree to serve as a side or stir into risotto, roast a few chunks and cut them into bite-sized pieces for baby.

Make family meals a ritual. In a perfect world, both mom and dad would be home at 6:00pm to enjoy dinner together. Even if your spouse works late hours, set the table and gather around with the kids, including the littlest ones. Babies are curious and want to mimic parents and siblings, so show off all the good eats on your plate as a hint of what’s to come. Hopefully this will become a habit even the kids look forward to, as a special time to unwind and share some news about their school day.

Variety is a great way to keep baby interested in new foods. It’s easy to fall into a food rut at any age. Just because baby has shown a love for sweet potatoes, doesn’t mean you should make them every day. Keep a few of her favorites in rotation so she doesn’t get bored, and wake up one day dreading the sight of another orange tuber.

Source:
[Mayo Clinic]

It’s the Great Pumpkin!

Jennifer Perillo — Mon, 08 Nov 2010 10:27:00 -0500

Everyone has a tried and true tip for getting their kids to try new foods. Parenting magazines are always touting how to please fussy eaters. But, what if we stopped playing tricks? What if we just told kids what they were eating?

Not a novel thought, after all our mothers made one meal and we either ate it or went to bed hungry, right? I’d like to suggest an in between, a more gentle way to ease kids into being adventurous eaters. Let’s start by playing on their terms.

We had a houseful of pumpkins from Halloween festivities, and rather than let them go to waste, I roasted them, scooped the flesh and gave it a whirl in the food processor to make my own pumpkin puree. This is destined to find its way into risotto soon. First, I decided to entice my girls with something every kid loves—cupcakes!

Now, before you think this is some kind of bait and switch, I never lie to my daughters about ingredients. And yes, adding butter and sugar negates the nutritional value, but that is not the point of this experiment. The point is to get them to try a new food in a familiar form. The expectation is that that they will be more open to trying it in that risotto, waffles and a ton of other recipes I have ready and waiting. We might even get a few roasted cubes into them down the road. Remember, food is a control issue, and once you learn to let them take the reigns a little, you just might find they’re more open to trying new things than we thought.

Pumpkin Cupcakes
makes 24

2 sticks (8 ounces) butter, softened
1 1/4 cups (6 ounces) sugar
2 cups (10 ounces) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) sea salt
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) ground cinnamon
1/4 teaspoon (1 gram) all spice
3 large eggs, at room temperature
1/2 cup (3.65 ounces) pumpkin puree
3/4 cup (175 ml) milk

Preheat oven to 350ºF. Grease muffin tins, or line with baking papers; set aside.
Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until creamy. Add the eggs and beat well to combine. Add pumpkin puree and beat for another minute. Add half the flour and spices and beat on low speed to combine. With the mixer on low speed, slowly pour in half the milk. Repeat with remaining flour and milk.
Spoon into prepared tins, about 2/3 full. Bake standard size cupcakes 18 to 20 minutes and mini-cupcakes 13 to 15 minutes, testing with a toothpick or skewer for doneness, Let cool completely before frosting.

A Very Happy Halloween

Jennifer Perillo — Sat, 30 Oct 2010 09:27:00 -0400

My childhood is filled with memories of many a Halloween with our costumes cloaked in coats, barely visible to the neighbors we were politely shaking down for candy. So goes the weather in New York. You just never know whether to expect mild or downright cold temperatures for what many kids consider to be the most important day of the year. Luckily, all it takes is some planning to make sure your kiddies have a very happy Halloween.

When in doubt make sure you have a long-sleeved shirt to add an extra layer of warmth to costumes if the temperatures unexpectedly dip. The same goes for disguises that are furry or may make your child overheat. Be prepared with a cooler costume option so those fall heatwaves don’t catch you by surprise.

Bathroom breaks. This may seem silly, but if you’re potty training, then it’s especially important to make sure your child can easily get in and out of their costume.

A little comfort goes a long way. Sure the kids want the perfect shoes to match their costume, but being able to walk in them all night is most important. Make sure they test-drive them before you leave the house for any epic trick or treating sessions.

And since Halloween is a day for celebrating your sweet tooth, try our recipe for sea salted cocoa caramel corn —sure to please kids of all ages.

Learning to Love Their Veggies

Jennifer Perillo — Thu, 21 Oct 2010 13:19:00 -0400

“Eat your veggies.” What mom hasn’t uttered that phrase, at least once, to their children? The best way to prepare for battle is to arm yourself with great tasting recipes. Forget about making purees to add to brownies or sneak into mac n’ cheese. The best way to raise a good eater is to let them know what you’re really serving up. This way if they love it, they’ll know what to ask for, and eventually seek out as they get older.

Butternut squash is one of the vegetables I consider an easy sell. It has a sweet, mild taste, and is easy to prepare. Try cubing and roasting it with a drizzle of olive oil, salt and pepper. Then you’ve got an instant add-in for pastas, or it can be smashed with a fork as an alternative to mashed potatoes. Another favorite is also a great tasting treat: muffins. Next time skip the blueberries and toss some roasted butternut squash into a batch for a savory twist on a breakfast favorite.

Butternut Squash Muffins
To prepare the squash:
2 cups (7.25 ounces) 1/2-inch cubed butternut squash
Extra virgin olive oil
Sea salt and freshly ground pepper, to taste

For the muffins:
1 3/4 cups (8.5 ounces) flour
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 tablespoon (15 grams) sugar
6 tablespoons (3 ounces) butter, cut into 12 pieces
1 cup (225ml) buttermilk

Preheat oven to 400ºF. Coat a 12-cup muffin tin with butter or fill with paper liners.
Add butternut squash to a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.
In the meantime, add the flour, baking powder, baking soda, salt and sugar to the bowl of your food processor and pulse to combine. Scatter the butter pieces over the top of the mixture, and pulse 3 to 4 times until large pea-sized pieces have formed. Transfer mixture to a deep bowl and stir in the buttermilk until batter is just combined (it will be stiff and tacky). Gently stir in the roasted butternut squash.
Evenly spoon batter into the prepared muffin tin, and bake 20 minutes, or until a metal skewer inserted comes out clean. Remove from oven and let cool in tray for 2 minutes. Gently lift out and place on wire rack to cool completely.

Mother Knows Best

Jennifer Perillo — Thu, 14 Oct 2010 12:44:00 -0400

Thirty years ago, my younger self would never believe I’m expounding the virtues of Brussels sprouts. Back then they were my arch enemy at lunchtime. My daycare served them at least once a week. All I really wanted was to run next store and sneak some of the vanilla cookies from the Italian pastry shop.

What I didn’t know back then was that Brussels sprouts could be downright delicious if prepared properly. For my palate, that means not cooked to mush in a pot of boiling water, which by the way produces a pungent aroma being from the cabbage family and all.

I also adhere to the philosophy that bacon makes most things better. Luckily, my 7-year old and 2 year old daughters agree. They’re also quite fond of oranges, so I threw some fresh zest and juice into the mix too. My last trick was to serve them in an altered state—shredded. While I’m not one to sneak in ingredients or disguise food for them—they always know exactly what they’re being served, I do think it’s a more fun way to learn to love this often shunned vegetable.

Orange & Bacon Scented Brussels Sprouts
Serves 6 to 8

1 tablespoon extra virgin olive oil
2 ounces smoked, thick cut bacon, diced
4 cups shredded Brussels sprouts
1/2 orange, zest removed and juiced
Salt and freshly ground pepper, to taste

Heat olive oil in a large skillet over medium flame. Add the bacon and cook until crisp. Remove with a slotted spoon and drain on a paper towel-lined dish.
Drain off all but 2 tablespoons of oil from the pan. Add the Brussels sprouts and saute until wilted, about 2 to 3 minutes. Remove from heat.
Add the orange zest and juice, and season with salt and pepper. Stir to mix well, Spoon onto a serving platter, and sprinkle cooked bacon pieces over top before serving.

Welcome Fall!

Jennifer Perillo — Fri, 01 Oct 2010 10:12:00 -0400

After getting our fill of berries — and trust me, I don’t think I can ever really get enough, the sight of apples and pears is a delicious one this time of year. When my daughter started eating solids, she had the great luck of it coinciding with the fall harvest. Apples and pears abound, and they’re gentle on little tummies just learning to digest foods beyond breastmilk and formula. Now at two years old, they are still among her favorite fruits.

Making homemade babyfood is a wonderful way to capture those fresh, just-picked flavors. There are lots of fancy gadgets and specialty baby food mills on the market, but all you really need is probably already sitting on your kitchen counter: a food processor. In about 10 minutes, baby will be ready to enjoy homemade apple and pear purees. As she gets older, you can adjust the puree to a chunkier consistency. And once you’re ready to start expanding her taste horizons, you can jazz them up with a dash of cinnamon and cloves.

Pure Pear Puree
You can use this same recipe to make a pure apple puree by substituting an equal amount of apples for the pears.
makes about one cup

1 cup peeled & diced pears (approximately one small whole piece of fruit)
¼ cup water

Stovetop Method

Place fruit and water in a small pot. Bring to a boil. Reduce to a simmer and cook until fruit is tender when pierced with a fork, about seven minutes.
Pour apple mixture into your Elite Collection™ 4-Cup Chopper/Grinder and pulse until smooth. Alternately, you can immerse your Smart Stick PLUS® Cordless Rechargeable Hand Blender into the pot and blend until smooth. Let cool before serving.

Microwave Method

Place fruit and water in a small microwave-safe bowl. Cook on high for two to three minutes or until fruit is tender when pierced with a fork.
Pour apple mixture into your Elite Collection™ 4-Cup Chopper/Grinder and pulse until smooth. Alternately, you can immerse your Smart Stick PLUS® Cordless Rechargeable Hand Blender into the pot and blend until smooth. Let cool before serving.

Kids in the Kitchen

Jennifer Perillo — Tue, 21 Sep 2010 11:28:00 -0400

We all want our children to develop a healthy relationship with food. Teaching them to make nutritious choices is one part of the equation. Instilling a true enjoyment of cooking will help ensure they know what to do with those ingredients once they leave the home cooked comfort of your kitchen.

Get them started early, using these tips. Just remember, cooking with kids is an adventure filled with lots of messy fun, so expect some extra clean up when you’re finished. One last safety tip—adults should always take care of hot jobs like placing and removing foods from hot ovens and cooking on the stovetop.

Mix it Up: There’s something about flour that just makes it irresistible to kids. Keep little hands busy by letting them help whisk dry ingredients together. They can even help measuring them, but stick close by for both steps to ensure the flour stays in the bowl and not all over the counter or floor.
Slice & Dice but safety first. Adults should always take charge of big chopping jobs, but kids can practice safe knife skills using a plastic knife. Letting them cut soft foods like bananas for smoothies, softened butter for cookies, or cutting the crust off bread for their pb&j sandwiches are just a few examples
Great Eggspectations Kids love cracking eggs, but it’s a skill even some adults have trouble doing properly. Don’t expect them to master it right away. Let kids crack eggs into a separate bowl instead of right into the mixing bowl with the rest of the ingredients, this way you can easily remove any shells that will inevitably find their way in during the learning curve.

Here are some kid-approved recipes to get you started:
Just Peachy Popsicles
Peanut Butter Yogurt Dip
Classic Cheese Pizza

Just Peachy Popsicles

Jennifer Perillo — Fri, 27 Aug 2010 10:32:00 -0400

Teething can be a headache for the whole family. Luckily, these soothing pops act as really cool edible teethers too-a treat children of all ages can enjoy.

Just Peachy Popsicles
Makes 6

1 cup banana, cut into chunks (about two small or one large)
1 cup frozen strawberries
1 cup frozen peach slices
6 ounces juice, such as apple or orange

Add all ingredients to the blender bowl attachment of your Cuisinart PowerDuet (or fill in with other available product). Blend until well combined and smooth. Add more juice for a thinner consistency, or less for thicker smoothies. Fill popsicle molds and freeze until firm.

Breaking The Bottle

Kim Foster — Tue, 24 Aug 2010 10:52:00 -0400

There comes a time when nearly every parent watches their toddler running through the house with a bottle hanging out of her mouth and wonders, “Maybe it’s time we move to a sippy cup”. You may know it’s the right time, but your child probably thinks differently. Here are some loving, supportive, child-centered things you can do to make the transition a little easier on everyone:

Know how she feels
Recognize the bottle is important to her and that letting go of something important is hard for everyone, especially children. Acknowledging this will help you be more empathetic if she digs in her heels.

Go slow
If your child drinks four or five bottles of milk a day, remove the less important ones first. Talk to her, tell her she won’t be having a bottle at snack next week and why. Be excited about it and upbeat. Let her know she is really becoming a big girl and this is a sure sign. Let her see the world won’t end. Distract her, let her watch her favorite show or play her favorite game, add some fun nibbly snacks to curb hunger. If she fusses, ride it out with some extra cuddles and a book. Bonding time with mom or dad is the best remedy for most things. Wait a week or so before removing the next bottle.

Trade it in
When you’re ready to tackle the most important feedings, (usually nap and bedtime), take her to the store and let her pick out her own big girl cup. Then, have her help you say bye-bye to the bottle, throw it away, and fill up her new cup with milk. You should keep this cup as her special cup. Don’t let siblings use it, or let her use it for anything other than soothing in place of the bottle. That way she’ll see it as her special comfort. If she’s upset during the day, let her use the special cup, that way you are associating comfort with the cup. Give her lots of big girl props for making the switch.

If it doesn’t work out as quickly as you had hoped, don’t lose heart. Kids do these things as they’re ready, with a little prodding from us. You can always leave two weeks or more between dropping feedings and go at her pace. If she is clearly a sadder child because of the change, you can always stop for now and pick it up later. Do what feels right. What’s important is that you are tuned in to her needs and doing what you can to meet them.

Kim Foster chronicles her tales “in the kitchen with two spatula-wielding toddlers” on the very funny and popular blog, The Yummy Mummy.

A Health Happy Ending

Jennifer Perillo — Wed, 18 Aug 2010 10:00:00 -0400

Sweets seem to tempt our children every corner they turn. Even an active sports camp wasn’t a safe haven for this foodie mama. What I thought would be an afternoon energizer after a day of swimming, skating and dodge ball, turned out to be ice cream, ices and jello. All under the guise of snack.

While it’s important to voice concerns to our principles, camp directors and other adults in charge of feeding our children, the best weapon we have is our own cupboard. This isn’t code for boring, nor does it mean sweets are outlawed. Take rice pudding, for example. With proper balance and a bit of tweaking, this dessert can even be swapped in for breakfast, making you the coolest mom on the block.

First up was the sugar. Most recipes call for a lot of it to make rice pudding. I made do with a mere ¼ cup for a batch that yielded eight generous servings. Swapping in 2% milk for whole keeps the benefit of calcium with a lot less fat. Adding an egg white gives it a protein boost. Another great thing about this recipe? It’s prepared on the stovetop, instead of baking in the oven—a big hot weather bonus. I’d say that’s a win-win for the whole family.

Simple Vanilla Rice Pudding
Makes 8 servings

4 cups/900 ml low-fat milk
1/4 cup/54 grams sugar
1 teaspoon vanilla extract
1 cup/200 grams long grain white rice
1 egg white, beaten until very foamy

Combine 3 cups milk, sugar and vanilla in a 4-quart saucepan. Bring to a very gentle boil. Add the rice, reduce heat as low as burner will go, cover and cook for 25 minutes, until the rice is tender and most of the milk, but not all, has been absorbed. Remove from heat.
Fold the beaten egg white into the cooked rice mixture. Return to a very low heat and cook for 1 minute more. Transfer to a heat-proof bowl. Stir in remaining cup of milk. Let cool slightly and serve warm, or cool completely and store, covered, in the refrigerator.

Power Breakfasts

Jennifer Perillo — Thu, 12 Aug 2010 10:48:00 -0400

Food truly is fuel for the body, and there’s no better way to jumpstart your little ones engine than a well-balanced breakfast. As they get older, this will be ever-important during the school years when they they’re expected to be alert and ready to learn for six to eight hours straight. Here are a few easy, no-cook ideas for getting going on busy weekdays.

Skip the sugary cereals. Add cut up pieces of fruit to crisped rice or whole-grain cereals for a more natural sweetness. Adding milk rounds out the meal, but if your kids like to eat it dry, no worries—let them drink it in a glass instead.

PB&T (peanut butter & toast). Peanut butter is filling and loaded with protein. Toast up a slice of whole grain bread, then let the kids spread some on and decorate with a funny face made from a few slices of banana and blueberries.

Think outside the box. Cereal is the quick-fix on busy mornings, but if your kid’s not a fan, try rolled up slices of turkey and cheese for a fast protein pick-me-up. Serve with a glass of milk and some apple slices, and they’ll be ready to conquer the day.

Smooth sailing. No need to cook oatmeal on the stovetop—just add it to the blender with some yogurt or milk and frozen fruit for some cool sipping. We’ll help get your started with this recipe for a Granola & Berry Smoothie.

Baby Steps: Introducing Water

Jennifer Perillo — Wed, 04 Aug 2010 11:27:00 -0400

Summertime reminds us all that drinking water is important for proper hydration. After all, it’s easy to monitor just how much our body is losing as we wipe the sweat from our forehead. But what about baby? Is she getting all the water she needs to stay well-hydrated?

In general, the answer is yes for babies six months and under, provided they are getting the proper amount of breast milk or formula according to their body weight. Breast milk is composed of nearly 90% water, the other 10% being a combination of vital nutrients. Formula fed babies should consume 2 to 2 ½ ounces per pound per day, according to Dr. Sears.

The other important element to remember about proper hydration is that it isn’t only about water. Your body is filled with electrolytes, which enable other cells to function properly. Sweating, aggressive activities and vomiting not only release water from your body, it creates an electrolyte imbalance, hence that sluggish feeling.

Babies’ bodies are smaller than adults, though, so this means their nutrition and hydration needs are also different. Many pediatricians recommend avoiding giving water to babies under six months for fear of throwing that electrolyte balance out of order, a condition called “water intoxication”.

As baby gets older, water can become a healthy part of her diet as long as it does not fill her up too much. A good rule of thumb is to offer milk at meals to quench her thirst, and water in between.

Sources:
[Baby Center]
[CNN Health]
[Baby Zone]
[University of Michigan Health]
[About.com - Breastfeeding]
[Ask Dr. Sears - Bottle Feeding]

Just Peachy

Jennifer Perillo — Tue, 27 Jul 2010 09:52:00 -0400

Imagine if we could remember our first taste of a juicy, ripe peach? Right now they’re bountiful at farmers’ markets, so if your baby is turning six months or older, it’s like hitting the edible jackpot. Besides being a good source of Vitamin C, peaches have a natural sweetness baby can enjoy by making a simple puree in the food processor. As she gets older, skip flavored yogurts, which tend to be high in sugar, and stir in that same simple puree or some homemade jam—we’ve got an easy recipe below. And when she moves onto pancakes, why not swap in some peach syrup too? Before you know it, she’ll have fresh peach juice dribbling down her chin as she gets older and chomps down into a whole one in all of its unadorned glory.

Easy Peach Jam
Makes about 3 cups

I've made jam on the stove top but nothing beats the ease and speed of using the microwave. My microwave is 1000 watts, so keep in mind that cooking times will vary for models with lower or higher power.

4 cups peaches, peeled & sliced
1 cup sugar
2 teaspoons calcium water (included with pectin package - follow directions for making water)
2 teaspoons Pomona's Universal Pectin

Add the sliced peaches to the bowl of your Cuisinart food processor. Pulse until finely chopped. Transfer to a large glass bowl, microwave-safe bowl. Add sugar and calcium water; cook on high in microwave until peaches are almost boiling, about 3 minutes. Ladle out 1 cup of cooked peaches into a bowl; set aside. Continue cooking remaining peaches for 3 more minutes.
Meanwhile, whisk the pectin powder into the reserved cup of peaches. It will look like it clumping but don't worry. Stir the pectin-peach mixture into the peach-sugar mixture. Cook on high for 3 more minutes, until thick and bubbly. Transfer to a heat-proof container, let cool and refrigerate for up to three weeks or process using canning jars in a hot water bath for 10 minutes.

Homemade Peach Syrup
Makes about 3 cups

If you prefer to make this syrupy peach topping on the stovetop, then add the ingredients to a medium-sized pot, bring to a boil, then reduce to a simmer until thick and jam-like. Since there is no pectin, it will not set or jel but will be a tasty topping to waffles, pancakes and even yogurt.

4 cups peaches, peeled & sliced
1 cup sugar

Add the sliced peaches to the bowl of your Cuisinart food processor. Pulse until finely chopped. Transfer to a large glass bowl, microwave-safe bowl. Add sugar and cook on high in microwave until peaches have reduced by half and are a thick, jam-like consistency, about 12 minutes. The bowl will be very hot, so be sure to use a hand towel or pot holder to remove from microwave. Transfer to a heat-proof container, let cool and refrigerate for up to three weeks or process using canning jars in a hot water bath for 10 minutes.

Reading Labels

Jennifer Perillo — Thu, 22 Jul 2010 11:18:00 -0400

My palm oil journey all started with a simple jar of peanut butter. I’d been happily serving a newer all-natural brand to my family, until I realized one of the ingredients was palm oil. That’s the secret to those new natural lines labeled “no need to stir”. Reading labels is perhaps the most important task when supermarket shopping these days. While manufacturers have responded to consumer concerns about the use of high fructose corn syrup and trans fats, such as partially hydrogenated oils, there’s a new ingredient in the hot seat: palm oil. So, what is it all about and is this yet another ingredient we should add to our “do not buy” list?

The main case against palm oil is due to its sustainability and the destruction to the rainforest and orangutan habitats. Consumers are taking to the streets again and companies are listening, but change is slow moving. Issues of sustainability and ethical harvesting of palm oil are not new. Back in 2004, the Roundtable on Sustainable Palm Oil was created recognizing the need to create better industry standards for production. The problem is the demand for palm oil has increased with lightening speed.

Sustainability isn’t the only concern surrounding palm oil. The removal of partially hydrogenated oils from many products required a new ingredient to take its place. Palm oil is that ingredient, and while it is a “natural” product, it is still a saturated fat.

What exactly does that mean for your baby? Well, children under the age of two need certain fats for brain and growth development—that’s why whole milk is recommended until age two. Making healthy food choices available for your children as they grow will lead to them making their own healthy choices into adulthood. Knowing what I now do about palm oil, it just doesn’t make the cut on my list of healthy ingredients. And as for my peanut butter dilemma, that solved itself pretty easily by roasting some peanuts and making a smooth puree out of them in my food processor.

[Science Daily]
[Roundtable on Sustainable Palm Oil]
[Health Castle - Palm Oil]
[Health Castle - Good and Bad Fats]
[American Heart Association]

Peanut Butter with a Twist

Jennifer Perillo — Tue, 20 Jul 2010 11:04:00 -0400

Provided there are no allergy issues, peanut butter can be a mom’s best friend. When all else fails, and you find your life filled with finicky eaters, peanut butter is usually the universal food most every kid will eat (yes, there are still a few who seem to resist its lure). While sticking to a budget is important when it comes to grocery shopping, so is reading labels— especially with peanut butter. Many brands are filled with palm oil or high fructose corn syrup (hfcs), even the “natural” ones. Anyone who’s ever made it at home knows it seems silly to fill such a nutritious food with unhealthy additives.

All you need is peanuts, preferably roasted and unsalted, and a food processor. In minutes, they go from crunchy to creamy, and are ready to spread on some bread. I’ve seen recipes that call for oil, but frankly the peanuts release oil as they puree, and I’ve never found the need for it myself.

Another fun treat I like to make—and the girls like to eat, is peanut butter-yogurt dip. Just mix equal parts peanut and Greek yogurt together with some honey, and you may find even the fussiest eaters will learn to love their veggies after a dip or two into the bowl.

Peanut Butter Yogurt Dip
Makes 1 cup

½ cup creamy-style peanut
½ cup lowfat Greek yogurt
1 to 2 teaspoons of honey

Add all ingredients to the bowl of your food processor and pulse until smooth and well combined, about 45 seconds to 1 minute. Serve immediately, or store, covered, in the refrigerator for up to two days.

Veggie Spotlight: Broccoli

Jennifer Perillo — Tue, 13 Jul 2010 10:13:00 -0400

When it comes to broccoli, it’s tough to put together a short list of this vegetable’s powerhouse properties. Not many foods can boast record numbers in Vitamins C, K and A, not to mention a healthy dose of dietary fiber and folate—linked to healthy brain development. Before reaching for a spoonful, though, take note that broccoli is a better choice for older babies, and only for those who do not have any digestive issues. For all the good stuff it contains, broccoli can also cause gas and put stress on new digestive systems, so go easy even if your baby is an experienced eater.

A simple puree made from steamed or roasted broccoli is perfect for babies 8 to 10 months old. Once you’ve introduced chunkier consistencies and finger foods, you can offer small chopped, well-cooked pieces too. And to keep the love flowing for broccoli as your little one grows, give this quick and easy dip a try.

Roasted Broccoli Dip
makes a bit more than a cup

2 cups roughly diced broccoli, including florets and stems
1 clove garlic, crushed (optional)
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper, to taste
freshly squeezed juiced of half a lemon
2 teaspoons freshly grated Parmesan cheese
1/4 cup Greek yogurt

Preheat oven to 400º. Toss broccoli, garlic, if using, and olive oil together in an 8-inch square baking dish. Season with salt and pepper. Roast until stem pieces are tender when pierced with a fork, 18 to 20 minutes.
Scrape broccoli mixture into the bowl of your Cuisinart food processor. Add the lemon juice, Parmesan cheese and yogurt. Process until smooth. Adjust seasoning with salt and pepper if necessary. Serve with fresh cut vegetables or toasted pita.

Source:
[World's Healthiest Foods]
[Wholesome Baby Food]

Play It Safe

Jennifer Perillo — Tue, 06 Jul 2010 12:12:00 -0400

An ounce of prevention is all it takes to stay ahead of dehydration and other heat-related illnesses. Before you head out for a day of fun in sun, use these tips to keep your little ones refreshed all day long.

The Natural Choice
Choose water over sugary drinks, and avoid sodas. Try adding frozen berries or sliced apples if your little one doesn’t take to the plain stuff. Packing filled reusable bottles in insulated bags also ensures each sip is icy cold. And don’t forget to offer it often during active periods of play.

Take Cover
Be sure to take plenty of breaks, and when possible camp out under a shady tree or beach umbrella, especially between the hours of noon and 2:00pm when the sun’s rays are at its strongest.

Slather Up
Apply sunscreen 15 to 30 minutes before you leave the house so it has time to take effect, and toss a bottle in your bag to reapply every 2 hours as recommended by the American Academy of Pediatrics. Try to avoid or limit sun exposure for babies under six months, when possible.

Fashion Sense
Loose, light clothing allows for proper ventilation and helps reflect light, keeping kids cooler when the temperatures are hot and balmy.

Smart Snacking
Fruits and vegetables are filled with lots of vitamins to keep your little one happy and healthy, so cut up some carrots or add chunks of watermelon to your cooler for a satisfying and sensible snack.

How to Freeze and Thaw Homemade Baby Food

Jennifer Perillo — Tue, 22 Jun 2010 14:01:00 -0400

Making your own baby food is a great way to help your family stay healthy - fiscally and physically. But to do it safely, you've got to master the ins-and-outs of freezing and thawing baby food in ways that prevent the growth of harmful bacteria.

Cuisinart fan Ruth Yaron's informative book, Super Baby Food, has long been a how-to staple for parents looking to master the art of making their own baby food. Read on for some of Ruth's easy methods to safely freeze and thaw your baby's specially made culinary creations.

The Food Cube Freeze
Most ice cube trays hold about 2 tablespoons of content in volume - the perfect portion of baby food for a baby first starting solids. Eventually, your baby will be putting away 2-3 cubes at a time!

Here's how to do Ruth's Food Cube Freeze:

Thoroughly clean utensils and equipment before use. Freezing retards growth of bacteria, but doesn't kill it.
When first attempting to make enough baby food to freeze, it's generally easier to cook and puree (in your Elite Collection ™ 14-Cup Food Processor), a single food at a time until you get the hang of it.
Once food is cooked and slightly cooled, evenly distribute portions into clean ice cube trays.
Freeze food as quickly as possible to avoid bacterial contamination.
Avoid stacking warm trays one on top of the other in the freezer - it prolongs freezing time.
Freezing takes an average of 8-12 hours or overnight.
After food is frozen through, remove from ice trays and transfer portions to quart size freezer bags. Be sure to use freezer bags - not storage bags - to avoid freezer burn.
Squeeze out as much air as possible before zipping each bag shut.
Clearly label bags with the name of the food, freeze date and expiration date - an average of two months for veggies.
To keep trays from sticking to other items in the freezer, place wax paper underneath before freezing.

How to Thaw Food Cubes
In order to prevent bacteria from contaminating your food, never let baby food thaw at room temperature. Instead, follow these easy defrosting methods:

Using the microwave:

The microwave is largely considered a risky way to thaw baby food, but if done carefully, it's by far the most expedient and convenient way to retain food nutrients and keep bacteria at bay. The goal is to thaw each food cube without leaving any solid ice chunks left inside. This can be tricky, because microwaves tend to heat unevenly.

Put cube(s) in microwave safe bowl and heat between 30 seconds and a minute.
If too hot, add a frozen cube or two and mix thoroughly to cool food fast.
Stir thoroughly to distribute heat evenly.
Dip a clean finger all around bowl to check for hot spots.
Food should be served to baby at a mild temperature - not hot!

Stove top:

Place cube(s) in saucepan.
Use very low heat.
Give 10 minutes for food to thaw.
Stir often.
Make sure food never gets warm or hot.

Final Tips:

Food cubes can also safely thaw in your refrigerator overnight.
Never refreeze thawed baby food!

Sweet Relief

Vivian Manning-Schaffel — Mon, 07 Jun 2010 14:07:00 -0400

Can you imagine how it must feel for teeth to literally erupt through your gums? And being a helpless little tyke to boot? YOWCH! Many babies' are in the throes of their teething woes come 9-12 months of age, and exhausted, frustrated parents are left scrambling for ways to ease their pain.

To further complicate things, it's been widely reported that certain teething toys are made out of plastics containing phthalates, an ingestible, toxic substance that can leach into their saliva and be swallowed. Dental experts also say that biting on hard toys can sometimes damage a babies incoming teeth.

The good news? We've come up with a cool and nutritious way, in keeping with the spirit of the summer season, to safely soothe babies' painful, swollen gums -- a homemade smoothie pop!

"With all the ongoing discussion about the fear of teething gel packs erupting, and toxics in plastics, a frozen pop made with a proper mold can be a nutritious way to soothe an older baby's teeth," says Jennifer Perillo. "It's a positive way of literally providing comfort food. Plus, it's a great way to get them to eat fruit and even sneak in some veggies."

And all you have to do is gather the necessary ingredients, plug in your Cuisinart Blender, blend and freeze!

Take a gander at Jennifer's easy-to-make recipes for teether pops and offer your lil' one some sweet relief:

Feelin' Groovy Teether Pops
Most any berry will work, so feel free to experiment until you find a flavor combination your little one loves. You can swap carrot juice for orange to lower acidity and up your baby's veggie intake.

To make these pops, we advise you to use pre-made ice pop molds found in many large home supply stores and boutique culinary supply stores. Babies are much too young to handle a pop made in an ice tray with toothpick at this stage.

Off to the Tropics
Makes six 2-ounce pops

1 whole banana, peeled and cut into three chunks
1/2 cup raspberries
1/2 cup mango, cubed
1/2 cup orange juice

Place banana, raspberries and mango in jar of your Cuisinart Blender. Add 1/2 cup of juice and blend to smoothie consistency. If mixture is too thick, add more juice, one tablespoon at a time, until smooth and pureed. Divide into ice pop molds and freeze until solid.

Berries n' Cream
Makes six 2-ounce pops

1 whole banana, peeled and cut into three chunks
1/2 cup blueberries
1/2 cup strawberries, stems removed
1/2 cup milk

Place banana, blueberries and strawberries in jar of your Cuisinart Blender. Add milk and blend to smoothie consistency. If mixture is too thick, add more milk, one tablespoon at a time, until smooth and pureed. Divide into ice pop molds and freeze until solid.

TIP: Not sure how many ounces your ice pops hold? Fill one with water, and pour it into a measuring cup that has ounce markings printed on the side.

The Ice(cream) Man Cometh

Jennifer Perillo — Fri, 04 Jun 2010 10:25:00 -0400

As your little one gets older, the ice cream truck becomes something of a toddler temptress. In the evenings, as the truck trolls by, my 2-year old goes running to the window, like a nosy neighbor to see the commotion. Once he flips the switch for the music, she makes her way to the center of the living room and breaks out in her Mr. Softee dance. An adorable sight, yes, and harmless since she hasn’t started begging for a buck to run outside and get her fix.

I figure the best way to counteract the artificial flavors and high-fructose corn syrup is to keep a stock of ingredients on hand so I can make these slushies, reminiscent of my own childhood. Best part is even the wee little ones can help pour the ingredients into the blender bowl. Right now I’m using strawberries since they’re in season. I suspect raspberries will be an equally delicious stand-in as the summer progresses.

strawberry slushies serves 4

Simple syrup is a liquid made with equal parts sugar and water. You can leave it out all together, if you prefer, though you might need to increase the amount of apple juice to help puree the frozen strawberries.
1/2 cup fresh strawberries
1/2 cup apple juice
1/4 cup simple syrup
1 1/4 cups frozen strawberries

Add all ingredients, in the order listed, to your Cuisinart blender.
Pulse until strawberries are pureed, about 60 to 90 seconds.

Better Butter

Rebecca Marber — Tue, 01 Jun 2010 11:30:00 -0400

Peanut butter and jelly is truly a child favorite meal. Parents prepare this sandwich for their kids all the time; however, it is not exactly the healthiest meal on the planet. Store-bought peanut butter, for starters, is loaded with saturated fats and hydrogenated oils. Like most nuts, peanuts are categorized as acidic foods, which are much more damaging to our bodies. There is, however, one nut that is much more alkalinizing (meaning that it balances our bodies, speeds up our metabolism, and gives us more energy), and that is the almond. A subtle switch from peanut butter to almond butter can do wonders for your better health.

Almond butter is nearly double the price of peanut butter in stores—although, it is quite delicious, if I do say so myself. So why not make it yourself. Follow this simple recipe and create a homemade almond butter that is both better tasting and better for you than your standard store-bought peanut butter. Put this yummy spread on some whole wheat bread, throw on some tasty organic jelly and you will have the much healthier “A”B&J.

P.S. I personally like to have a spoonful of almond butter for dessert… Forget that bread and jelly stuff!

Almond Butter:
1 cup almonds (roast them first if you like extra flavor)
¼ teaspoon sea salt
1 tablespoon vegetable oil

Place almonds and sea salt in your Cuisinart Spice and Nut Grinder.

Then add finely chopped nuts in food processor with oil and blend until smoothness is to your liking. For smoother butter, add more oil. For chunkier butter, add more almonds.

You’re guaranteed to like this warm and delightful alternative to the peanut butter you get off the shelf.

*Note: For obvious reasons, do not try this recipe if allergic to nuts.

Granola on the Go

Jennifer Perillo — Fri, 28 May 2010 10:20:00 -0400

I love granola, and luckily the kids do too. It’s a much tastier and healthier alternative to the sugary cereals on the market, and is an easy-to-pack snack. Last year I even created my own granola bar recipe, which quickly disappeared into the bellies of my husband and daughters.

The only problem is as the weather gets warmer, I don’t bake as often—or relegate it to the early morning hours before the sun’s ray warrant air conditioning. That doesn’t leave me a lot of time, so the added step of making the granola before I can make bars, well, complicates things.

A few weeks ago I tasted the most delicious breakfast bar at a bake sale. They were called English Flapjacks. Though my intention was to share this very generous portioned bar with the baby and my husband, I couldn’t help but gobble it all up. It was beyond addictive and instantly reminded me of a granola bar. I went home and started researching this new mysterious treat.

Turns out they are a very popular tea-time staple in England. The only problem is every recipe calls for golden syrup, and I needed more of these flapjacks now. There was no time to wait for shipping. It was time this recipe assimilated, and so here you have it. English Flapjacks—Brooklyn style. I’ll bet your kids love them as much as mine.

English Flapjacks—Brooklyn Style
Be sure to buy quick oats—old fashioned just won’t work here. For a great tutorial on the various types of oats, checkout this great post over at Simple Bites. Makes 8 bars

1 stick (4 ounces) butter
1/2 cup (115 grams) sugar
2 tablespoons molasses
2 tablespoons pure maple syrup
2 1/2 cups (9.25 ounces) quick oats
1/2 cup (75 grams) raw pumpkin seeds
1/4 cup (45 grams) dried sweetened cranberries
1/8 teaspoon sea salt

Preheat oven to 350ºF. Generously butter the bottom and sides of an 8-inch square baking dish.
In a small pot, melt the butter, sugar, molasses and maple syrup. Stir to mix well.
Add the oats, pumpkin seeds, cranberries and salt to a deep bowl. Stir to combine. Pour in the melted butter mixture and stir, using a rubber spatula, until well combined. Spread the mixture into the prepared baking dish, patting down into the corners and edges of the pan. Bake for 18 to 20 minutes, until golden.
Remove from oven and let cool slightly in the pan before cutting into 8 even bars.

Snack Attack

Jennifer Perillo — Tue, 25 May 2010 12:56:00 -0400

As the weather gets warmer and your toddler gets more active, food is the last thing on her mind. When hunger does hit, it's usually too late, making it a prime moment for meltdowns. Luckily, this is one tantrum you can tackle before it happens by simply packing some healthy snacks as you head out for a day of play. Here are few ideas to get you started.

Easy to Eat Fruits
My little one loves bananas, and so do I for their portability. Pop one in your purse and you've an instant snack.

Apples are another favorite. While slices are better for younger children, try encouraging them to eat the whole apple as they get older—the skin is filled with natural fiber. This way there's also less prep work , and try to choose organic ones when possible to be sure there are no pesticide residues on the skins.

Kids love grapes—and children 3 and under can enjoy them cut in half. Try freezing them overnight for older kids, so they have a healthy frosty treat to cool off too.

Safer Snacking
Yogurt and string cheese or wedges are a good source of calcium and protein, making them a well-balanced snack. Be mindful of the temperature outside, though, and tuck an ice-pack into your lunch sack to keep them cool and avoid spoilage.

Juice Fixation

Vivian Manning-Schaffel — Fri, 21 May 2010 13:17:00 -0400

At around six months of age, right around the time they start solids, parents introduce their kids to one of their most important diet staples for years to come -- fruit juice. But many parents complain about their children rapidly becoming addicted to the sugary sweetness of a juice drink, often at the expense of all other beverages.

Sure, fruit juice is a great source of vitamin C. But it's important to set limits. Many juices contain sorbitol, a non-digestible form of sugar that can cause loose stools by sending extra water from the bloodstream into the intestine. Aside from a runny tummy, too much juice can turn a toddler off to other foods and cause tooth decay.

Which juices are high in sorbitol?

Prune
Apple
Pear
Peach
Cherry

Try and stick to the recommended daily allowance, which is one 4-6oz glass of juice. You can always up this a tiny bit if your child has a cold or is constipated.

Some tips to help curb your toddler's juice habit:

Give juice in a cup instead of a bottle
Dilute juice with 50% water
Abstain for a few days and gradually reintroduce diluted juice

Looking to get creative? Try these recipes:
You can use the juicer attachment on your Cuisinart Stand Mixer to blend your baby any number of fresh tasty juices, without added sugar and preservatives.

Soothing Apple Cider
Blend:
1/2 inch piece ginger
3 apples or 1 cup apple cider

Peachy Summer Juice
Blend:
1 apple, cored and sliced
2 peaches, remove seed
1 pear, sliced

A Berry Good Treat

Jennifer Perillo — Mon, 17 May 2010 10:35:00 -0400

Last year, my little one was just a year old when strawberry season started. She was instantly hooked. A year later, and another strawberry season gearing up, she’s now a toddler—but her taste for those ripe, red berries hasn’t changed.

I brought a few pints home from the farmers’ market last weekend, and was greeted with squeals of joy. It turns out I’ve got something to be happy about too. Not only is she fulfilling her 3 to 5 servings of fruit, strawberries are an excellent source of calcium and dietary fiber, and have a good dose of folate for healthy brain development.

She never tires eating them one-by-one, but I like to mix things up a bit, and sometimes toss a handful into our breakfast pancake batter. Another favorite is strawberry jam. Here’s my quick and easy recipe for a homemade version, perfect for PB&J sandwiches or stirring into yogurt. It’s sure to put a smile on your little one’s face too.

Jennie's Strawberry Jam
Makes about 3 cups

I've made jam on the stove top but nothing beats the ease and speed of using the microwave. My microwave is 1000 watts, so keep in mind that cooking times will vary for models with lower or higher power. Pomona’s Universal pectin can be found in healthfood markets and larger grocery stores like Whole Foods.

2 quarts of strawberries, about 4 cups, washed and hulled
3/4 cup sugar
2 teaspoons calcium water (included with pectin package - follow directions for making water)
2 teaspoons Pomona's Universal Pectin

In a large glass bowl, microwave-safe bowl, mash berries to desired consistency depending on if you like a smooth or thick and chunky jam. A potato masher does the job perfectly.
Cook on high in microwave until berries are almost boiling, about 3 minutes. Ladle out 1 cup of cooked berries into a bowl; set aside. Add the sugar and calcium water to the bowl with remaining berries, stir well and cook on high for 3 more minutes.
Meanwhile, whisk the pectin powder into the reserved cup of berries. It will look like it clumping but don't worry. Stir the pectin-berry mixture into the berry-sugar mixture. Cook on high for 3 more minutes, until thick and bubbly. Transfer to a container, let cool and refrigerate for up to three weeks

Teething Troubles

Jennifer Perillo — Fri, 07 May 2010 10:20:00 -0400

A funny thing happened on the way to the market…
A friend’s 20-month old daughter loves chowing down on raw onions as if they're apples. When I asked how she picked up such a peculiar habit, she said it just happened one day. Then she told me she’d heard onions have a numbing quality and suspected that is why her teething sweetie got hooked. Turns out onions, part of the ailium family, are a natural antiseptic, but they’re also a diuretic. I imagine her daughter’s addiction is causing quite a stir, if you get my drift.

Truth is, teething is a fact of life and a big part of your little one’s journey from baby to toddler. Think of the wonderful world of foods they will soon discover. Painful as the “breaking in” period may be for them, it can also feel insurmountable to sleep-deprived parents. While there is no magic cure-all, take heart in knowing that this too is a just a phase — and one with a more defined ending, unlike those teen years on the horizon. In the meantime, make a batch of these all-natural fruit smoothie pops for a cool treat that’s sure to add a smile for baby to showcase her new-found chompers.

Just Peachy Smoothies
Serves 2

1 cup banana, cut into chunks (about two small or one large)
1 cup frozen strawberries
1 cup frozen peach slices
6 ounces juice, such as apple or orange

Add all ingredients to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined and smooth. Add more juice for a thinner consistency, or less for thicker smoothies. This recipe is also perfect for ice pops—see below.

Fly Me to the Moon Pops
I was inspired to make these ice pops after buying Tovolo's rocket ship pop molds in my local cooking supply store. They're a fun treat for breakfast and a tasty way to take baby’s mind off her teething woes.
Serves six

Make one batch of your favorite smoothie recipe. Pour into ice pop molds and place in freezer. Let set six hours or overnight before serving.

Gluten-Free Eating

Jennifer Perillo — Tue, 04 May 2010 11:03:00 -0400

Gluten. A protein found in wheat, barley and rye, it lurks in everything, yet we never give it a thought. That is until your child is diagnosed with celiac disease, an auto-immune disorder that affects the small intestine. Suddenly, you’re faced with a new way of life. Reading labels are important more than ever. At a time when you’re teaching your child to share his toys, you must also let him know he can’t share in his friend’s snack or lunch. It can be confusing for both parent and child.

The good news is, you can still embrace your love of cooking and raise a healthy eater, as Shauna James Ahern, mom to a very active toddler, proves in her popular food blog, Gluten Free Girl. All it takes is research to know what ingredients are safe to eat and then you can get to work on stocking your pantry. Bob’s Red Mill Gluten Free All Purpose Flour is good for beginners. It’s a ready-to-use blend of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour, making it easier to create gluten free versions of your favorite recipes. And what better kid-favorite recipe to get you started than pizza?

Basic Gluten Free Pizza
Serves 3 to 4
We’ve left this one “plain” but don’t let that stop you from adding your child’s favorite veggies.

2 ¾ cups (12 ounces) gluten free all purpose flour
1/2 teaspoon (4 grams) fine sea salt
1 1/4 teaspoons (5 grams) gluten free yeast (Red Star is gluten free)
2 teaspoons (8 grams) xantham gum
3/4 cup warm water
1 tablespoon extra virgin olive oil
To Make the Pizza:
3/4 cup tomato sauce
6 ounces fresh mozzarella, sliced thin

Add 8.5 ounces of gluten free flour, salt, yeast and xanthum gum to a deep bowl. Whisk to combine. Pour in the water and olive oil. Stir together with a wooden spoon until it forms a wet, tacky dough.
Sprinkle the remaining flour on a clean counter or surface. Turn the dough out onto the counter and knead until the dough is no longer sticky. Leave any remaining flour on the counter for when you're ready to roll out the dough.
Place the dough in an oiled glass or metal bowl and cover tightly with plastic wrap. Let it sit in a cool, dry place to rise until it has risen about 1/4 in volume.
Preheat oven to 450º. Coat a round pizza pan with cooking spray or brush lightly with olive oil. Turn dough out onto floured surface and, using a rolling pin, shape it into a 16-inch circle for a thin crust pizza.
Place crust on the prepared pan. Spoon sauce on top, and spread it almost to the edges. Top with the sliced mozzarella cheese. Bake 10 to 12 minutes, or until cheese is bubbly and golden and the crust nicely browned.

For more information on celiac disease visit the Children’s Digestive Health and Nutrition Foundation.

Baby Fat

Vivian Manning-Schaffel — Mon, 26 Apr 2010 14:49:00 -0400

If your baby is on the chubby side, you might hear plenty of comments like, "Love those rolls!" and "I could just squeeze those chubby cheeks!" Everyone's got something to say about the cuteness of a chubby baby, but doctors also say that a chubby baby is a healthy one.

The truth is, babies need fat. A baby's brain consists of 60% fat, much of it consisting of essential fatty acids. Because their little brains are growing so fast, babies need the essential fatty acids that come from food to help them grow and enhance visual development.

Without enough fat in their diets, babies can fall off the growth curve, miss developmental milestones, and might be subjected to visual problems and mental delays. That's why breast milk is considered by health experts to be the ultimate natural food. It contains a whopping 50% fat - and just the kind of calories your rapidly growing baby needs to grow until their first birthday.

With most babies beginning solids around six months of age, parents need to avoid restricting their babies' fat intake as they would for themselves, thinking this will promote a healthy lifestyle. Babies really need the fat they are no longer getting from drinking as much milk. Parents should try to replace the lost fat amount by adding fat wherever they can in their babies' diet.

Here are some easy ways to up your babies' fat intake, and ensure they get the essential fats they need:

Adding milk to oatmeal
Adding butter and milk into mashed potatoes
Adding egg yolks into cereal
Adding cream to veggies, like mashed peas
Adding butter to mashed pumpkin or sweet potatoes

Playing it Safe

Jennifer Perillo — Mon, 19 Apr 2010 11:37:00 -0400

Toddlers lead busy lives, and stopping for a sip isn’t always high on their list of priorities. Staying well-hydrated is especially important as warmer weather approaches. Water plays a key role in most body functions. It helps breakdown minerals and nutrients so they can be absorbed, regulates body temperature and aids in healthy bowel movements. Knowing the signs and stages of dehydration, and what to do if they occur, is important.

Symptoms of Dehydration include:

Dizziness
Headaches
Fatigue, sudden decrease in activity (severe dehydration)
Dry, sticky mouth
Decreased bowel movements, less than 6 wet diapers a day for babies or going more than eight hours between urinating for older kids
Sunken eyes (severe dehydration)

Dehydration can also occur under these circumstances when children are sick, and can lead to severe dehydration if not treated properly:

Severe diarrhea develops
Vomiting for more than 8 hours

To prevent dehydration at the beginning of a child’s illness, make sure to offer them fluids frequently and make rest a priority. It’s also a good idea to always keep an oral electrolyte drink specially formulated for children on hand. Water alone is not effective in fighting mild or moderation dehydration in children, so better to have it on hand and follow your pediatrician’s advice on how much and how often to give your child. If excessive vomiting or diarrhea does occur, call your pediatrician immediately and proceed with their advice.

Under normal, healthy conditions, keeping a refillable bottle of water handy and offering it frequently during times of increased activity, such as playing at the park, is the easiest way to make sure your child gets their daily dose.

Source:
[Mayo Clinic]

Pizza Night

Jennifer Perillo — Tue, 13 Apr 2010 15:42:00 -0400

We all know kids love pizza. Made from scratch, it can be both healthy and a great way to get your little ones to try new foods. It’s also a fun family project, so get ready for a little mess in the kitchen.

Start by taking the kids shopping and let them choose the toppings. Walk the produce aisle together and play guess the vegetable, then let them decide what’ll grace their creations. Some vegetables, like onions, develop a more subtle flavor after a quick sauté, and this can be done a few days ahead so they’ll be in the fridge ready to use at a moment’s notice. Chop broccoli florets into smaller pieces so they’ll cook nice and tender by time the pizza is done. Other vegetables like thinly sliced zucchini and eggplant can just be tossed in a bit of olive oil before spreading on top—they’ll roast on top of the pizza while it’s cooking.

And although we’re giving you a head start with a classic mozzarella cheese and tomato pizza, don’t stop at toppings. White pizzas, basically any pizza that doesn’t have sauce, is like a flatbread and crisps up deliciously. Sprinkle with fresh ricotta or goat cheese and let the kids pick a leafy green, like spinach or arugula. Finish with a drizzle of olive oil, then bake as directed. With an endless imagination, the combinations are limitless.

Classic Cheese Pizza
Makes one 16-inch round thin-crust pizza
You can make the dough in the morning and take it out as soon as you get home to begin the rise. If you have a terracotta baking stone, use it for an extra-crispy crust. The final amount of flour will vary each time you make the recipe depending on humidity and the temperature in your kitchen.

2 1/2 to 3 cups all-purpose flour
1 1/4 tsp yeast
3/4 tsp salt
2 Tbs olive oil
1 cup warm water
non-stick cooking spray
1 ½ cups tomato sauce
8 ounces shredded mozzarella cheese
Desired toppings

Preheat oven to 425º. Spray a 16-inch round pizza pan with non-stick cooking spray or brush with olive oil and set aside. If using a pizza stone, place it in the oven to preheat. Coat a glass or ceramic bowl with non-stick cooking spray or olive oil and set aside.
Add two cups of flour, yeast and salt to the bowl of your food processor. Pulse for 15 seconds to combine. Mix warm water and olive oil in a measuring cup. Pour liquid mixture into food processor using the feed tube and pulse just until dough comes together in a ball. If dough is still wet or sticky, add additional flour one tablespoon at a time and pulse again briefly to combine.
Sprinkle one-half cup of flour on a clean counter or large cutting board and knead dough. Continue kneading additional flour if necessary, ¼ cup at a time, until the dough holds a fingertip impression. If it immediately pops back into a ball, then you need to add more flour. Place dough into coated glass bowl and cover tightly with plastic wrap. Place in a warm, dry place and let rise until doubled in size, about one to one and half hours.
Once dough has doubled in size, gently press dough into a circle in the coated pizza pans, being careful not poke any holes in the dough. Bake plain crust for five minutes. (TIP: you can prepare pizza to this step and freeze the prebaked crusts. When you're ready to make just take the frozen crust out and begin at step 5.)
Remove from oven and divide tomato sauce and spread on top of each crust. Evenly sprinkle shredded mozzarella cheese over sauce and add desired toppings and return to oven. Cook for an additional 15 minutes or until crust is golden brown and cheese is golden and bubbly. Let sit for a minute or two before cutting. Serve immediately.

You Are My Sunshine

Vivian Manning-Schaffel — Sat, 10 Apr 2010 15:29:00 -0400

With the onset of spring, thoughts turn to warmer weather and basking in the sunshine. But with baby in tow, sun exposure can be treacherous business. It takes no time at all for the sun to singe delicate baby skin. And all it takes is one sunburn to risk dehydration, or even skin cancer. Here are some tips to help you protect your baby from that ball of fire in the sky:

Keep your baby out of the sun completely until they are at least 6 months old, when it's safe to use sunscreen. Cover them up with a wide brimmed hat, a stroller blanket or an attachable shade extension to the stroller hood. Be sure to cover any exposed skin -- even if it's cloudy!
Generously apply sunscreen with at least 15 SPF (sun protection factor) - no matter the season - when your baby reaches 6 months of age.
Sunscreens with ingredients like zinc oxide and titanium dioxide are gentle choices for babies, because they aren't absorbed into baby's skin and don't usually cause skin irritation.
Before slathering sunscreen all over, test a small amount of sunscreen on baby's arm to check for an irritating reaction.
Slather on sunscreen at least a half hour before heading out into the sun. Don't miss any exposed spots!
Be sure to reapply sunscreen generously every two hours, even if it's waterproof.
Sunscreen ingredients expire yearly, so make sure to keep a fresh supply in your medicine chest.

Strong to the Finish

Jennifer Perillo — Sun, 04 Apr 2010 10:55:00 -0400

Spinach—it’s high in vitamin D, calcium, folic acid and is quick cooking. Serve it as a side with grilled chicken or fish and you’ve got a well-balanced meal. Sauté it with garlic, chopped tomatoes and olive oil, toss with pasta and it’s the perfect one dish meal for spring and summer. So, how do you get your kids to eat it?

This past Easter, I found myself growing tired of the same old preparation. I’ve also fallen into a veggie rut with my 7 year old and 2 year old. There’s only so much broccoli and peas you can serve before they start their own food revolution. Since we’re all born with a natural sweet tooth, I wondered what I could do to tame the earthy flavor, which I love, to make it more palatable to the kiddies. Then I spied the container of raisins on the kitchen counter. The baby has been on a raisin kick and can eat her weight in them. I figured why not add some to mix.

A quick sauté of thinly sliced onion, slivers of garlic and a handful of raisins transformed this humble green into a tasty side. I’ve even used the leftovers for panini filling with some fresh mozzarella cheese and tomato jam. And, when in doubt, toss it with a whole grain pasta, and you too will see your little ones channel their inner Popeye.

Sauteed Spinach with Onions, Garlic and Raisins
This recipe seems like it’s a lot of spinach, but keep in mind this leafy green cooks down to a lot, leaving you with just about 2 cups when it’s
Serves 4

2 teaspoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
8 cups packed spinach leaves, rinsed and well-drained
1/3 cup raisins
1/4 teaspoon freshly grated nutmeg

Heat olive oil in your Cuisinart 3-quart round covered casserole. Add the onion and sauté over medium-low heat until golden, about two minutes. Add garlic and sauté for another minute until it becomes fragrant. Add spinach to the pot, along with the raisins and nutmeg. Cover and cook until barely wilted, about 2 minutes. Remove lid, stir spinach and season with salt and pepper. Cover and remove from heat. Let stand for two more minutes for perfectly cooked spinach. Serve warm.

Surviving April Showers

Vivian Manning-Schaffel — Thu, 01 Apr 2010 15:35:00 -0400

Depending on where you live, volatile April weather can put a damper on outdoor baby fun. If you are one of those folks stuck inside for what feels like the umpteenth time, here are some indoor play suggestions that will stimulate your baby's mind and keep you entertained.

Birth to 3 months
It doesn't seem like a baby at this age is capable of much but eating, sleeping and pooping. And you are right - for the most part. But there are many fun ways to play that engage their senses.

Song & dance
Singing and dancing with your baby is a great way to sneak in some exercise while introducing them to the wonder of music. Hold them gently and slow dance, or sling 'em and swing 'em (with neck support of course!) and get your groove on. Baby doesn't care if you can carry a tune; they just love the movement and being the source of your undivided attention.

What's that?
It's always an option to bust out a bevy of rattles and stuffed animals and goo. But just taking baby through the house and naming various colorful objects can get them interested in the world around them. Point out images in paintings, or hold up basic, harmless household objects, and say what they are aloud. Sure, it's way too early for them to retain and repeat, but babies just love to check out new and colorful things they haven't seen before.

4 to 6 months
This is the age when true physicality begins, as baby learns how to grab objects, sit up and roll over. They are also starting to look you in the eye, smile and giggle -- meaning you can get a chuckle of approval out of them once in a while!

Peek-a-boo
Babies never tire of this classic game. Place baby in a bouncy seat or swing and use a scarf to hide your face and say, "Where's mommy?" - "There's mommy!" Or lower a hat over your eyes and lift it to say "Peekaboo!" The more dramatic your gesture, the more entertaining for baby.

Whee-whee-whee!
Interactive songs like "This Little Piggy" are great tools to engage your baby through song and touch. The easy rhythm of this song, combined with the tickling, guarantees a good giggle fest every time.

Work out
Time for baby to hit the floor and exercise - for tummy time that is! Spending at least 10 minutes a day on their tummies helps babies develop the neck and upper body strength they'll eventually need to sit up and crawl. Lay down with your baby on a blanket or mat on the floor and encourage them to look up, or roll from side to side.

7 to 9 months
By now, your baby is increasingly active, working hard at developing both large and small motor skills. They are likely to be sitting up, grabbing and maybe even crawling.

Bubbles, Bubbles Everywhere
To a kid, there's nothing more magical than watching bubbles float around. Bubble solution is really inexpensive, and blowing bubbles around your baby a great (and clean!) way to keep them entertained during a long afternoon inside.

Make some noise
Baby has gotten proficient at grabbing at things they find around them, so let them have at it in a controlled, safe way. Sit them up in the middle of a bunch of rattles, shakers or pots and pans. They are endlessly fascinated with their ability to make sounds, and it's equally as fascinating to watch them.

Play ball!
Sit your baby close to you and roll a soft, plush ball toward them. Make funny noises to draw their attention to the ball, or just say, "Here comes!" Eventually, they'll figure out how to grab the ball and maybe even roll it back your way.

The Best Defense

Jennifer Perillo — Wed, 17 Mar 2010 11:07:00 -0400

Germs. As a mother of two, I see them everywhere. I knew they existed before having children but somehow I didn’t feel as vulnerable. With kids, the chances of hand-to-mouth contact occur at least a million times a day. While we can’t keep them in a bubble, we can teach them at least one very basic, yet important, skill: proper hand washing. Explaining why they need to wash, when and how, is your first defense against many common colds. Expect to repeat the mantra again and again, especially with little ones. Be patient, though, and your efforts will be rewarded with an auto-pilot stealth as they come home from school and head straight to the bathroom for a soap break. I speak from experience!

A Few Tips to Get Started

Make it a sing along To really get clean, kids and adults should rub hands together to get a good soapy lather at least 15 to 20 seconds—that’s as long as it takes to sing “Happy Birthday.”

Pump it Up Bars are a slippery slope, so get a refillable pump and make sure it’s easy enough for kids to dispense themselves.

Rule of Thumb While pediatricians aren’t as uptight about thumb-sucking anymore, remember everything your baby touches gets ingested. Better to break this habit in the early stages.

You Are What You Eat Teach kids to wash their hands before meals. You can buy all the organic you want, but if they’re sitting down with dirty hands, then it’s money out the window. Pack all-natural, alcohol-free wipes or hand sanitizer in school-aged kids lunch boxes so they clean up before digging in too.

Stay on Top of Things Don’t forget there are two sides to every story, so make sure they know to wash both their palms and top of hands too.

Shape Shifting

Vivian Manning-Schaffel — Wed, 10 Mar 2010 13:12:00 -0500

Unless you are an actress, model or gym rat, physical fitness is rarely a priority in the first few months after having a baby. But exercise - even in small doses - releases feel-good bursts of energy called endorphins throughout your body. And those endorphins beat that third cup of caffeine hands down as a way to help a new mom keep her energy up.

I know, I know, who has time to go to the gym with a baby? Between feedings, burpings and diaperings, it can take an hour just to suit them up and get them out the door.

The important thing to realize is that when it comes to exercise, every little bit counts. Every fifteen minutes you spend exercising is fifteen minutes closer to getting your old body back. And who knows, you might just get addicted to the endorphins!

Here are a few easy ways to burn a few extra calories -- some even with baby in tow:
Walking-
We often take it for granted, but walking DOES count as exercise, especially while lugging a ten-pound infant around. Invest in a back-friendly baby sling or carrier, tie up your sneaks and hit the road. Or just load up baby in the stroller and push it across town. Give yourself a destination, like the coffee shop a mile away, or a bookstore in the next neighborhood. You'll gain some peace of mind, get your heart rate up, and baby will probably enjoy a dose of fresh air.

DVDs & Videos
Exercise DVDs or videos are available in almost any bookstore or library, and make for a great way to work out indoors. A perfect option for the new mom who easily gets bored or is dealing with inclement weather, you can set up right in the comfort of your own living room (no commute!), and experiment with as many types of exercise as you want - change it up by trying Tae-Bo one day and yoga the next!

The Gym More and more gyms and health clubs are getting in on the postpartum exercise market. Check out your local options and see if you can find a Mommy & Me yoga class. Some facilities even offer childcare options at a decent hourly rate, so you can drop off your baby and spend an hour of "you" time in a class or on the machines to get back in shape.

Outdoor Classes
Lots of cities offer Baby Boot Camp classes or group stroller outings where babies are integrated into the workout. Look around your neighborhood for postings and meet up with other moms to burn off the baby weight, while using baby as a weight!

Mealtime Milestones

Jennifer Perillo — Mon, 08 Mar 2010 10:23:00 -0500

Homemade purees are the best start for your baby, but once she grows a few teeth and becomes curious about chunkier foods, don’t be surprised if she starts singing a different tune. Take heart in knowing this is yet another milestone, and help guide her along in her journey to ensure fruits and vegetables stay among her favorite foods. Here are a few easy solutions to get your experienced eater back on track.

1,2,3 dip! Homemade hummus is a delicious pairing for apple slices—skin on for added fiber and Vitamin C. Made mostly from chickpeas, hummus is a healthy source of protein and fiber. Throw in some yogurt and you can even consider this a well-balanced lunch too.
(For great hummus recipes, try any of ours: "Hummus," "Zuchinni Parmesan Hummus," or "Yummy Hummus")

A little seasoning goes a long way. Steamed vegetables are quick and easy but to get maximum flavor, try roasting broccoli and cauliflower with some extra-virgin olive oil and a few cloves of garlic. Toss ingredients together in an oven-proof dish and bake, covered with foil, until fork-tender, about 20 minutes in a 400ºF oven. Sometimes it just takes a break in routine and introducing new flavors to wake up any eaters’ taste buds.

Spring is on the way, and what better way to squash fussy-eating habits than with a trip to your local farmers’ market. Many vendors put out samples of their product, so this is a great, inexpensive way to let your little one try new fruits and vegetables. Then bring home some of her new found favorites and serve fresh or show her a few pictures from your cookbook—with recipes that include your bounty, of course, for a fun and tasty “mommy and me” activity.

A Delicious Way to Beat the Blues

Jennifer Perillo — Mon, 01 Mar 2010 15:39:00 -0500

It’s still one month until the official start of spring. The days are getting a little longer, and before you know it, you’ll be hurrying out of the park to make it home in time to cook dinner. Until then, here’s a tasty cure for the whole family to beat the winter blues: homemade blueberry frozen yogurt. Yes, I know it’s not blueberry season, but that doesn’t mean you can’t enjoy these plump Vitamin C packed berries. Frozen blueberries are available year-round, and in the off-season are usually better tasting than fresh ones being shipping long distances to your local supermarket. When mixed with yogurt, they make for a refreshing treat you can feel good about serving the kids. In fact, this is also a quick, easy and delicious way to help them get an extra boost of calcium. Come summertime, offer this healthy “treat” for breakfast, and the kids will think you’re the coolest mom on the block.

Quick Blueberry Frozen Yogurt
Makes 2 servings

For an added protein boost, try swapping in Greek yogurt.

1 cup frozen blueberries
½ cup vanilla yogurt

Add the ingredients to the bowl of your Cuisinart mini-prep and pulse a few times until berries and yogurt are fully combined. Serve immediately for a slushy treat or freeze until firm enough to scoop, about an hour.

Smart Snacking

Jennifer Perillo — Fri, 26 Feb 2010 10:23:00 -0500

When I was a kid, I remember my sister and I would argue over who got to go supermarket shopping with my mom on Saturday mornings. My mom always prefaced it with a comment along the lines of “we’re not buying anything unless it’s on sale or I have a coupon.” These days, that’s the least of my worries when the kids are in tow. Snacks have become the real danger strolling up and down the aisles. As Jennifer Steinhauer cited in a ,a href="http://www.nytimes.com/2010/01/20/dining/20gusti.html">New York Times article a few weeks ago, what to eat between meals has become a bit of an obsession when it comes to our children.

Some snacks times are obviously justified. Take after school or pick up from daycare for instance. My girls, having eaten lunch around noon, are understandably hungry come three o’clock. Frankly, even my tummy starts rumbling for a pre-dinner pick me up. That’s when I try to offer some cheese and fruit or yogurt to tide them over. Then there are those times when you just want a snack for the sake of fulfilling a sweet tooth. Moderation combined with healthier fun snack options goes a long way towards helping them make better food choices as they grow up.

That’s where my recipe for oven-dried apple chips comes in handy. This just happens to be the snack my six-year-old requests most often when we’re shopping, and boy are packaged brands expensive. Her almost two-year-old sister has taken a liking to them too, so you can imagine the savings by making them myself. Another added bonus is there’s only one ingredient, and even the kids have no problem pronouncing it: apples!

Oven-dried Apple Chips
makes about four dozen

If you're baking two trays at a time, be sure to rotate the pans halfway through for even baking. For birthday parties and other celebrations swap potatoes for the apples to make your own healthier, oil-free chips—a small sprinkling of sea salt is all you need for flavoring.
1 medium to large apple, cut in half and seeds scooped out
Silicon lined baking sheets

Preheat oven to 225ºF. Use the thinnest slicing blade setting on your Cuisinart Elite Collection food processor to cut the apple halves into thin slices. Place apple slices single layer on a silicon-lined baking sheet. Bake for one hour until crisp and dried. Let stand for two minutes then gently remove with a metal spatula and transfer to a dish or platter and let cool completely before serving. Will keep fresh in an airtight container for up to three days.

Deciphering Today's Meaty Options

Vivian Manning-Schaffel — Fri, 19 Feb 2010 16:36:00 -0500

Take a stroll through any supermarket and you'll find more and more options to choose from -- organic vs. non-organic, free-range vs. antibiotic-free. If you are a meat-eater, here is some background information about what these different labels mean, so you can decide which to buy for your child.

Antibiotic Free
Most cows, chickens, and other livestock either eat or drink low levels of antibiotics to speed their growth and keep them from spreading illness to each other in the tight quarters they live in. However, there is some important information about the use of antibiotics in meats and poultry that is worth paying attention to.

The basic rule with any antibiotic is this - the more an antibiotic is used to stave off a strain of bacteria, the more the bacteria will become resistant to it. That said, antibiotics used in agriculture have contributed to the emergence of bacteria resistant to common antibiotics.

Eating meat or poultry containing antibiotics doesn't transfer them directly to you and your child, but there is some concern that the overuse of these antibiotics will increase antibiotic-resistant bacteria. And experts warn that there are new strains of diseases emerging that no longer respond to antibiotics.

On the flipside, if antibiotics aren't given to animals kept in pens, or are given in too small a dosage, the bacteria can survive and multiply into resistant strains of disease. Some of these bacteria can be spread by eating the meat, causing strains of food poisoning that are hard - or impossible - to treat.

For more information on the benefits of antibiotic free meat, visit Eat Well Guide.

Free-Range
The term "free-range" describes animals that are allowed to graze the farm freely, as opposed to the close confinement of a pen.

In theory, free-range animals are healthier and eat better, and thus are less likely to need antibiotics. Unfortunately, the standards for free-range labeling don't include the use of preventive antibiotics. So just because a meat is labeled "free-range," does not necessarily mean it is antibiotic free.

Organic
Certified organic meat is devoid of antibiotics, hormones, or any other drugs used in industrial agriculture. Proponents of organic food say they really can taste the difference. As the organic food movement is at an all time high, it's pretty easy to find organic meat at any supermarket chain, farmers market, organic food store or even at the butcher.

A Savory Start

Jennifer Perillo — Tue, 16 Feb 2010 15:13:00 -0500

We all know that saying about breakfast being the most important meal of the day, right? Well, it’s especially true for your little one. Toddlers burn lots of energy throughout the day, and oatmeal is one of those good for you stick-to-your-ribs kind of meal. It’s high in fiber, and steel cut oats are a particularly good source of protein too. Add in some fresh fruit and it’s a well-balanced meal.

Want more good news? Oatmeal can be topped with more than just fruit. Savory oatmeal is a delicious way to introduce your baby to new flavors, and makes for a perfect grown-up treat too, as you’ll see in this recipe for steel cut oats with caramelized onions and fresh ricotta. Sauteed onions have a naturally sweet flavor and the ricotta compliments the already creamy texture of the oatmeal. Experienced eaters will lap this up—my 21 month old grabbed the last lick. And for younger babies, skip the onions and puree it in the food processor with the ricotta cheese.

Caramelized Onion & Ricotta Oatmeal
serves 2 adults and 1 baby

Sure, this sounds decadent and like a lot of work, but it comes together pretty quickly if you have leftover oats in the fridge and you can always make a big batch of caramelized onions to store in the fridge—they'll just need a brief reheat in the microwave.

1 teaspoon extra virgin olive oil, plus more as needed
Salt and freshly ground pepper, to taste
1/2 teaspoon molasses
1 small onion, thinly sliced
1 cup cooked steel cut oats
2 tablespoons fresh ricotta

Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 5 minutes. Stir in molasses, and a touch more olive oil if necessary. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes.

Divide the cooked oatmeal among three bowls, making baby’s portion appropriate for her age and appetite. Top with the caramelized onions and fresh ricotta.

Lentils: The Little Bean that Could

Jennifer Perillo — Wed, 03 Feb 2010 12:51:00 -0500

Unlike most dried beans, lentils are a busy mom’s best friend. They don’t require an overnight soak and they are ready in less than 30 minutes. Another bonus is that they’re packed with protein and fiber to keep your little ones on the move—inside and out. They also keep in the refrigerator for a few days, so make a double batch and you can use them to prepare veggie burgers—a big hit with my sometimes finicky six year old. They also go great with pasta or simply pureed for even the youngest eaters in the family. Come to think of it, lentils are a win-win in my house: quick cooking, delicious and a perfect fit for the whole family.

Lentils
yields about 24 ounces cooked lentils

1 cup uncooked lentil beans
3 cups vegetable stock
1 bay leaf
1 clove garlic, smashed
1 shallot, sliced
Salt and freshly ground pepper to taste

Add all ingredients to a 2-quart pot. Bring to a boil. Reduce to a simmer, and cook for 20 minutes, until lentils are tender (cook a few minutes less if you prefer lentils with a bite).

Lentil Burgers
makes 4 to 6, depending on size

1 1/2 cups cooked lentils (about 10 ounces)
1 large egg, lightly beaten
1/2 cup plain breadcrumbs
2 teaspoons extra virgin olive oil

Place cooked lentils in the workbowl of a food processor. Pulse until mostly pureed, leaving some whole lentil pieces. Turn into a mixing bowl and stir in the egg and 1/4 cup of breadcrumbs. Cover and refrigerate for two hours, or overnight.

Remove lentil mixture from the refrigerator and stir in the remaining breadcrumbs. Shape into 4 to 6 patties. Meanwhile, heat olive oil in a nonstick skillet over medium heat. Add patties and cook until golden brown all over, about 3 to 5 minutes on each side. Serve hot on toasted buns or over mixed greens.

Cutting Corners

Vivian Manning-Schaffel — Mon, 25 Jan 2010 16:47:00 -0500

Babies are expensive little creatures. With all the wonderful things they bring, they don't come with user manuals or an accessories kit. And they develop so rapidly that, as soon as you gather all the tools to bring them through a certain phase, it's time to head back to the store again for more stuff.

All parents could benefit from cutting corners here and there.

Check out these inexpensive ways to score great baby goods for less:

Coupons - Save lots of money on diapers, wipes and formula by clipping coupons. Those free parenting magazines delivered to your door each month are full of them. By taking the time to flip through each issue and clip out what you need, you can easily save between $5-$25 per month on baby supplies. Also, visit each of your favorite diaper/formula manufacturers' websites and sign up for special offers - if you are on their list, they tend to mail out discount coupons regularly. A little effort adds up to big savings!

Clothing Swaps - The great thing about having a friend with a baby slightly older than yours, aside from their priceless advice, is the leftover baby swag. If you happen to have a friend with a baby six months or older than yours, ask if you can borrow some of their child's gently used baby clothes. Sure, every parent has a few new articles of clothing for their sweetie that they'd like to treasure as mementos, or save for another child, but by arranging a clothing swap, your pal will gain back some much needed storage space and you'll save tons of money on clothes your kid will only sprout out of in seconds flat.

And why not pay it forward? If you have a friend with a slightly younger child, offer to loan them clothing that your child has outgrown. Keep the good karma going!

Furniture - It's great to save money on certain big-ticket items like baby furniture, car seats and the like. But for safety's sake, some of these items are much better to splurge on. Here's what to buy used, and what to buy new:

Buy New

Cribs: You really should invest in a new crib to assure it meets today's safety requirements. Also, often times cribs don't reassemble as well the second time (a serious safety hazard), so it's usually better to shell out for a brand new bedtime spot.

Car Seats: It's better to buy car seats new due to rapidly changing safety features. Both infant (rear facing) and toddler (front facing) car seats must be LATCH (Lower Anchors and Tethers for Children) system compatible to meet legal safety requirements.

Buy Used With Caution

High Chairs: Many high chairs are made of plastic and, after a few years, can begin to wear. You want your high chair to assemble with the utmost security. Make sure it has a three-point safety belt and can withstand twenty-five pounds or so of weight.

Buy Used

Bureaus/Storage Furniture: If they are in excellent condition and can be anchored into a wall for safety, there's no reason not to buy a great looking piece of nursery furniture used and paint/spruce it up for your baby's room.

Changing Table: These are generally really easy to reassemble and are widely available - lots of kids outgrow them around the age of three. For hygienic reasons, be sure and invest in a new contoured changing pad and two or three waterproof pad covers that you can rotate.

Baby Carriers/Slings: Babies tend to get really picky about how they like to be lugged around. That said, parents go through a lot of trial and error in finding the right means to transport them. Check out online listings, local parenting groups, and garage sales for gently used baby carriers. If baby doesn't happen to like what you score, your wallet will feel a lot less pain.

Toys: There are so many new toys and gadgets on the market to aid in babies' development. But unless you're Madonna, it's almost impossible to bankroll all the latest and greatest stuff. Besides, there's no way to tell which toys will become favorites and which will end up gathering dust.

Make the rounds of flea markets, garage sales and stoop sales to see what toys other parents are trying to off load. You can score some amazing deals for next to nothing. Just be sure to give your loot a good hose down and disinfecting before offering it to your little one.

Food - Making and freezing your own baby food can save you a ton of money at the grocery store, not to mention offer your child nourishment free of additives and preservatives. Just grab your handy Cuisinart Elite 14-Cup Food Processor and get to it!

Hooray For Hummus!

Vivian Manning-Schaffel — Tue, 19 Jan 2010 12:21:00 -0500

Being of Armenian descent, I grew up eating lots of food that none of my other friends had for dinner. At the time it made me feel like the odd kid out, but since then, many of the dishes I grew up eating have been mainstreamed into the American pantry.

Take hummus, for example. My mom's hummus recipe makes for a healthy, protein-packed snack for kids over the age of one. Kids love to dip things, so serve up your hummus with small pieces of pita, on a mini-bagel as a sandwich, or with crisp medium size chips.

One question remains: Just what the heck is hummus made of anyway? By Arabic definition, Hummus means chickpea, aka the garbanzo or cece bean. And with the basic ingredients and your handy Cuisinart Elite Food Processor, this tasty, healthy, anytime treat can be at your fingertips.

Anny's Yummy Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (to taste)
1 1/2 tablespoons tahini
2 cloves crushed garlic
1/2 teaspoon salt
2 tablespoons olive oil (to drizzle on top)

Drain chickpeas

Save liquid from can

Combine lemon juice, tahini, garlic, salt and olive oil in Cuisinart PowerPrep Plus 14 Cup Food Processor. Add liquid from chickpea can

Blend for 3-5 minutes on low until smooth

GROWN-UP HUMMUS:
Hummus is also an easy-to-make party dip for those nights you get to spend in the company of your peers. Give it a kick by topping it with chopped parsley, a dash of cumin, and a dash of paprika.

Mealtime Magic

Jennifer Perillo — Tue, 15 Dec 2009 15:25:00 -0500

Once your baby starts solids, dinnertime may seem challenging, but there’s no reason to cook separate meals for the whole family. All you need is a good strategy. Begin with the base of your meal, which is usually where you start adding seasonings. You can control the flavors at this point, and it’s easy to reserve some more mild tasting portions that are perfect for baby.

One of daughter’s favorite first foods was butternut squash. I’d split the squash lengthwise, remove the seeds and roast in a 400º oven until the flesh was tender. Once cooled, it’s easy to puree in your Elite food processor. Some would become her dinner, while the rest was used to make a butternut squash risotto. Now, at 18 months, she enjoys getting to eat the whole meal.

And as baby grows and becomes a more experienced eater, you can add diced, roasted root vegetables as a side your dinner and she can happily munch away—just reserve some to roast in a separate pan where you can adjust the seasoning for her developing palate. And to end the meal, give this naturally delicious treat a try.

Apple “Compote”
makes 2 to 3 servings

It may be too soon for apple pie, but add an extra apple to your shopping cart to make this wholesome treat. In fact, it’s so healthy, you can serve it as a snack, or mixed into yogurt.

1 apple
1 tablespoon water
¼ teaspoon ground cinnamon

Peel and core an apple; add it to a small pot with enough water to just cover the apples. Bring to a boil, then simmer until fork tender. Drain and puree until very smooth in a food processor for babies 6 months and up, or keep it chunkier for older, more experienced eaters.

Food of the Month: Quinoa

Vivian Manning-Schaffel — Thu, 03 Dec 2009 11:55:00 -0500

I'll admit it: I was afraid of quinoa. The name alone connotes a far away land where palm tree dotted mountain ranges are drenched in blinding sunlight. But its mystique beckoned me from the supermarket shelf, and I gave into its exotic allure. Boy, am I glad I did. It's delicious!

Quinoa is a unique grain - not quite a cereal, not quite a green, either. Originally from the Andes region of South America (looks like I correctly guessed its mountain vibe!), the Incas thought quinoa was sacred, and referred to it as "the mother of all grains."

When you find out what's in it, you understand why it earned its maternal moniker. It's packed with protein and contains a healthy dose of nine essential amino acids - a rarity in any kind of grain.

One would think something that sounds this exotic must be tough to cook, but it's actually very easy. Quinoa cooks just like rice - two parts water to one part quinoa -- and resembles couscous when it's cooked. It is easy to digest too, which makes it a perfect early food for young taste buds to discover.

Babies can eat pureed quinoa once they've mastered their basic grains, from the age of nine months or so. Experimenting with quinoa is great excuse to grab your Elite Food Processor and get to blending!

When introducing baby to quinoa, try pairing it with:

Carrots
Peas
Lentils
Sweet Potatoes
Turkey
Chicken

Going Ape for Apricot

Vivian Manning-Schaffel — Thu, 26 Nov 2009 12:05:00 -0500

Apricot is an amazing, healthful fruit to serve to babies. Apricots contain good quantities of Vitamins A (including betacarotene), C and Folate, as well as Potassium and Calcium.

The term "apricot" stems from the Latin term, Prunus armeniaca, or "Armenian plum." Being of Armenian descent, I was introduced to apricots as a baby myself and have always tried to make a point of keeping it a part of my (now four year old) son's finicky fruit intake. All you have to do is combine it with a little natural sweetner or yogurt to enhance its slightly bitter flavor.

Here's how you can introduce apricot to your little one:

Apricot Puree

Ingredients:

1 lb. dried apricots

2 cups white grape juice or apple juice

Prep:

Put juice and fruit in a saucepan.

Simmer for 15 minutes.

Put ingredients, including liquid, into a food processor, like the Cuisinart Elite 14-Cup Food Processor, and puree away.

Cool for 10 minutes.

Add cereal for thicker consistency if desired.

Apricot, Apple & Pear

Ingredients:
1/2 cup chopped dried apricots
1 pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
4 tablespoons water
Prep:

Combine apricots and apples in a saucepan.

Add water.

Bring to boil.

Cover and simmer for 3 to 4 minutes.

Add pear and simmer for 2 more minutes.

Puree in food processor, like the Cuisinart Elite 14-Cup Food Processor.

Cool for 10 minutes.

Tastes great over rice or mixed with vanilla baby yogurt!

Bacteria: The Good, The Bad, and The Ugly

Vivian Manning-Schaffel — Thu, 19 Nov 2009 12:12:00 -0500

Making your own baby food is tons of fun. And the best place to start is a sparkling clean kitchen.

Believe it or not, there is something called good bacteria. Take yogurt for example; the probiotics (good bacteria, like Lactobacillus acidophilus) found in yogurt can actually do battle with bad bacteria and fight stomach trouble.

But bad bacteria, such as E. coli and salmonella, runs rampant on proteins, like red meat and chicken. The scary thing is that it can survive on kitchen surfaces for hours, spreading to utensils, plates and other food. Just a droplet of juice from an uncooked chicken or piece of meat on your counter can contaminate your hands, or a dish, making you feel really lousy - unless you are really careful.

Cooking food thoroughly kills most bacteria, but if it has been left out for more than a couple of hours, not even the hottest oven on earth can salvage it.

Keep your kitchen workspace bacteria-free by:

Using an antibacterial spray on all surfaces daily, or immediately handling meat or eggs on that space.

Set your fridge no higher than 40 degrees.

Stick plates and utensils used on raw meat or eggs, or wash with hot soapy water pronto.

Don't remember when you made that last batch of baby food? Don't take chances - toss it out!

Launder kitchen towels in hot water weekly.

Throw your sponge in the dishwasher every few days.

Food to Play With

Vivian Manning-Schaffel — Thu, 05 Nov 2009 12:16:00 -0500

When babies reach a certain age (usually after we've spent a few years trying to lift fruit and vegetable stains off of clothes, furniture, and carpeting), parents begin the long and arduous process of instilling the idea that playing with food is a no-no.

But we can create some foods for them that are okay - and downright fun -- to stick their little fingers into. I got these play-food recipes from "Super Baby Food," a wonderful do-it-yourself baby food book, by Ruth Yaron.

These recipes make it easy to introduce your children to the concept of making food for themselves. It's also a fun way to develop your child's fine motor skills. On top of that, they will feel so proud to have made something themselves.

Play Dough Cookies (Marzipan Cookies)

Let your kids shape their own treats!

1 cup butter or margarine
½ cup sugar
¼ teaspoon almond paste
2 ½ cups Super Flour (Wheat flour topped with 1 tablespoon soy flour, 1 tablespoon wheat germ, 1 teaspoon brewers yeast)

Cream first three ingredients together in your handy Cuisinart Stand Mixer.

Gradually introduce flour until thoroughly mixed.

Divide into mounds small enough for your child's hands.

Let kids mold own cookies by rolling into snake shapes, or using cookie cutters.

Bake in oven preheated to 300 degrees.

True oven temperatures vary, so be sure to check cookies often to ensure they don't burn.

Edible Play Dough (No oven necessary!)

2 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons instant powdered milk
Add water to thin as needed

Combine ingredients into dough-like consistency with Cuisinart Stand Mixer.

Give handfuls to kids to any shape they like...or even their initials.

Eat!