Simple Roasted Pumpkin Purée 6-9 months 9-12 months Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil -1-2 teaspoons room temperature water Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool. Once the
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How-To Roast a Pumpkin Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool to the touch before enjoying or adding to a recipe.
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Apple season is one of my favorite seasons of all. While I completely mourn the loss of summer (I grew up in Florida so of course I love the sun and heat that comes with summer!) one thing that makes me happy about the cool weather is apple season. I love, love, LOVE apples. To me, a crisp, yummy apple is a form of perfection. There are so many tasty varieties to enjoy and if you don’t want to eat one straight off the tree or right out of the store, they present lots of different cooking opportunities, too
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Roasted Pumpkin and Apple Purée 6-9 months 9-12 months Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 medium apple, cut into half down the middle, peeled, with seeds and core removed -1 tablespoon olive oil -1 ounce room temperature water Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto 1 half of the sheet and place pumpkin halves, skin side up, on the oiled side of the baking sheet. Place the apple, skin
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I love this recipe for a bunch of reasons: 1. It is an easy “I’m too tired to cook” recipe. 2. It provides vegetables, starch and protein all in one dish. 3. You can customize it with whatever vegetables, proteins and type of rice you want. 4. You can make it using only one large pan so that cuts down on the clean up time. 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium. 6. You can also save time by making a large batch
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Congratulations! You’re starting your 6+ month old on “solids.” For a First Time Foodie, this is a time of exposure*. You are exposing her to new flavors, new textures and new concepts such as the feeling of food in her mouth and using a spoon rather than a bottle or breast. Even though your baby will get all the nutrients she needs from breast milk, formula or a combination of the two, it’s not a bad idea to start mixing in natural sources of protein, too. After all, they’re just another element of flavor and texture you’re (literally) putting into
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Here’s another recipe for a delicious and healthy pizza. I love making pizza because I can cross off starch, protein and veggies all in one dish. New to making pizza at home using fresh dough? Click here for some tips and ideas. Enjoy! Cauliflower and Collards Pizza Ingredients: -½ head cauliflower, florets and stems, chopped -1-2 garlic cloves, smashed and peeled (or scapes which I used in place of garlic cloves for these photos) -4 leaves collard greens, rib removed and sliced into ¼-inch strips -4 ounces fresh mozzarella, sliced -1 ounce locatelli romano cheese, shredded to taste
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For this week’s Monday Meal, I’m not sharing one of my original recipes. Instead, I’m sharing a recipe for polenta that I make fairly regularly for dinner. The original recipe, by Peter Berley, is adaptable to any season and can be made using staples from the fridge and pantry so I make it all year long with a few little revisions of my own. But I must confess that this week’s Monday Meal has some ulterior motives, too. It just so happens that when I made this recipe recently, Eliana had one of her “totally toddler” moments that can occur
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Baked Tofu with Super Easy Asian Marinade and Sauce Ingredients: For the tofu: -1-2 pounds extra firm tofu -Few pinches each of salt, pepper and garlic powder For the marinade: -⅓ cup tamari or low-sodium soy sauce -⅛ cup dark brown sugar, packed -2 teaspoons molasses -⅔ cup water -⅛ cup vegetable oil -1 tablespoon rice wine vinegar -2 teaspoons ground ginger -2 teaspoons garlic powder -Sriracha or other red chili sauce, to taste Preparation: Make the marinade prepare the tofu*: In a medium-sized bowl, together the ingredients for the marinade. Taste and adjust seasonings as
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Broiled Salmon Fillets with Super Easy Asian Sauce Yields 4-6 adult portions Ingredients: For the fish: -1½ pounds salmon fillet with skin removed and portioned into 6 4-ounce pieces or 4 6-ounce pieces -Few pinches each of salt, pepper and garlic powder For the marinade: -⅓ cup tamari or low-sodium soy sauce -⅛ cup dark brown sugar, packed -2 teaspoons molasses -⅔ cup water -⅛ cup vegetable oil -1 tablespoon rice wine vinegar -2 teaspoons ground ginger -2 teaspoons garlic powder -Sriracha or other red chili sauce, to taste Preparation: Marinate the fish: Make the marinade by
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Sesame Greens Serves 2 adults Ingredients: -1 bunch raw leafy greens such as kale, spinach or collard greens*, cleaned and dried with stems removed -1 teaspoon sesame seeds -¾ teaspoon sesame oil -2 teaspoons vegetable oil -1-2 cloves garlic, smashed and peeled -Salt, pepper and red pepper flakes, to taste Preparation: Toast the seeds: Heat a small, dry pan over low heat. Add the seeds and stir continuously, until toasted and fragrant, around 2 minutes. Remove seeds to a small plate to cool. Cook the greens: Heat a large sauté pan or skillet over medium heat and add
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My family and I love this flavor packed marinade. In fact, we love this quick marinade so much that I chose it to be part of the “dinner recipe” for the “Cooking for Toddlers” classes I’m teaching regularly at Taste Buds Kitchen in NYC. (Wanna come? Click here to register). I’ve included links to the recipes for my tofu, salmon and greens below the recipe for the marinade but I’m sure the recipe would compliemnt lots of other proteins, too. But, before the recipe, there are a couple tips and ideas I want to share: Kitchen and Cooking Tips:
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