201 Organic Baby Purees (17 page)

3.   Heat the oil in a frying pan. When hot, drop the batter into the pan by the spoonful, leaving enough space between them so that the fritters do not touch.

4.   Let fry 2–3 minutes; then flip over with a spatula. Cook another 2–3 minutes, flipping again if necessary.

5.   Drain onto paper towels. Serve as finger food once cooled.

 
Sautéed Sugar Snap Peas and Pearls

FREEZER/PARENTS

Pearl onions offer a mild flavor suitable for toddlers. Other mild onions include the yellow Bermuda onion, the white Spanish onion, and the red Italian onion. Feel free to use any of these but cut back the amount if the onion flavor seems too strong.

1 SERVING

¼ cup pearl onions, peeled

1 tablespoon unsalted butter

¼ cup sugar snap peas

½ cup water

1.   Cut each pearl onion into quarters.

2.   Melt the butter in a deep frying pan; then add the onions. Cook over medium heat for several minutes, stirring constantly to prevent burning or sticking.

3.   If using fresh pea pods, select ones that are firm, bright green, and medium size. Snap off the ends, and remove the strings from each pea. Or substitute frozen sugar snap peas.

4.   Add the water and peas into the frying pan. Bring to a boil; then simmer for 10–15 minutes, or until peas are cooked and tender.

5.   Allow to cool, then either serve as is or fork-mash if desired.

 
Homemade Biter Biscuits

BASIC/SUPERFOOD

Why settle for store-bought teething biscuits when you get make your own organic version? Keep these on hand when your baby wants something to chew on. The end result should be hard and crunchy. If it crumbles and breaks, it's too soft for baby.

20 SERVINGS

²
⁄
₃
cup milk or water

4 tablespoons unsalted butter, melted and cooled, or canola oil

1 tablespoon brown sugar

1 cup wheat germ (toasted or untoasted)

1 cup whole-wheat flour

1.   Beat together milk or water, unsalted butter or oil, and sugar.

2.   Stir in wheat germ and flour, and knead for 8–10 minutes until dough is smooth and satiny. Add more water or more flour if necessary.

3.   Make small balls of dough and roll them into sticks that are about ½-inch thick and 4 inches long.

4.   Roll out on floured surface to a ½-inch thickness.

5.   Bake on a greased cookie sheet at 350°F for 45 minutes, or until the biscuits are hard and browned.

 
Baby Biscotti

BASIC/SUPERFOOD

While you may like biscotti dipped in chocolate or nuts to go with your coffee, your baby will appreciate this hard yet comforting delight to smash against her gums.

8–10 SERVINGS

1 cup all-purpose flour

2 tablespoons brown sugar

½ teaspoon baking powder

¼ teaspoon baking soda

1 egg yolk

1 tablespoon oil

¹
⁄
₃
cup milk, water, or soy milk

1.   Mix together flour, sugar, baking powder, and baking soda.

2.   Add egg yolk, oil, and milk. Stir until the mixture forms a firm dough.

3.   Shape the dough into a log about 6 inches long. Place on a greased cookie sheet, and press the log into a bar about 2 inches wide. Bake at 325°F for 20 minutes; then cool until the log is cool enough to touch.

4.   Cut diagonally into ½-inch slices. Spread out on the cookie sheet; then bake for another 10–15 minutes. Slices should be crispy and dry.

5.   Cool on wire racks.

 
Quick Teething Rusks

BASIC/SUPERFOOD

Rusks, usually called cookies in North America, are a type of hard biscuit perfect for teething because they absorb the saliva from baby's mouth. That means less of it getting on you!

8 SERVINGS

¼ cup unsalted butter or margarine

1 cup self-rising flour

1 egg yolk

¼ cup milk, water, or soy milk

1.   Preheat oven to 375°F. Combine the unsalted butter into the flour with a fork. Mix together until coarse crumbs are formed.

2.   Add in the egg yolk and milk. Stir until it forms a smooth dough, adding more or less liquid as necessary.

3.   Roll the dough to a 1-inch thickness on a lightly floured surface. Cut into 1-inch slices and place on a greased cookie sheet.

4.   Bake at 375°F for 20–25 minutes, or until browned. Cool on a wire rack.

 
Cheesy Polenta with Roasted Vegetables

FREEZER/SUPERFOOD/PARENTS

The taste of Italy shines through this creamy polenta dish. Polenta comes from boiled cornmeal and is an important component of northern Italian cooking.

8 TO 10 SERVINGS

2 carrots

4 asparagus spears

6 mushrooms (button or cremini)

2 tablespoons extra-virgin olive oil

¹
⁄
₈
teaspoon salt

3 cups water

1 cup polenta

½ cup Cheddar cheese (dairy or soy)

1.   Preheat oven to 425ºF.

2.   Peel carrots and cut into ¼-inch-wide matchsticks.

3.   Break off tough ends of asparagus, and cut into 1-inch-long pieces.

4.   Cut mushrooms in half.

5.   Toss vegetables in extra-virgin olive oil and salt. Spread on baking sheet and cook until tender, approximately 10–15 minutes.

6.   While vegetables are cooking, bring water to a boil in a medium saucepan.

7.   Slowly whisk in polenta and keep whisking until polenta thickens and pulls away from the sides of the pan.

8.   Sprinkle on cheese, and stir to melt.

9.   In a large bowl, stir to combine polenta and vegetables.

 
Stuffed Pepper Surprise

SUPERFOOD/PARENTS

If you're already outside with your friends for a barbecue, instead of turning on the hot oven, pop these peppers right on the grill. Put them on once the heat dies down and let them cook under the cover until the pepper turns soft to the touch.

2 SERVINGS

1 large bell pepper

¼ pound ground beef

¼ cup cooked white or brown rice

¼ cup tomato sauce

1 ounce cheese, shredded

Dash of salt and pepper

1.   Preheat the oven to 350°F.

2.   Wash the pepper and cut off the top. Remove all seeds from the cavity.

3.   Brown the ground beef in a skillet over medium heat for 10 minutes, or until it's completely cooked. Drain any fat and return beef to the pan.

4.   Mix the rice, tomato sauce, cheese, salt, and pepper in with the beef. Continue cooking over low heat for 3–4 minutes, or until the cheese is melted.

5.   Place the bell pepper in a deep baking dish. Pour the meat mixture inside; then bake for 1 hour, or until the green pepper is tender.

 
Mini Pizza Faces

FREEZER/SUPERFOOD/PARENTS

English muffins make instant pizza crust! Most kids love pizza, so this dish is sure to put a smile on everyone's faces.

2 SERVINGS

1 baby carrot

2 tablespoons peas

2 cups water

1 English muffin

2 tablespoons tomato sauce

4 thin slices pepperoni

1 ounce shredded mozzarella

1.   Preheat the oven to 375°F.

2.   Slice the baby carrot in half lengthwise. Place it and the peas in a saucepan with the water. Bring to a boil; then cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.

3.   Split the English muffin in half and lay the two pieces face-up on a baking sheet. Spoon tomato sauce over each muffin to cover it and lay a foundation for the pizza face.

4.   On each muffin, place 2 pieces of pepperoni for eyes. Place half a baby carrot for a nose. Make a smile out of peas. Place the shredded mozzarella around the top of the muffin for hair.

5.   Bake for 10–15 minutes, or until the cheese melts.

 
Grandma's Meat Biscuit Roll

FREEZER/SUPERFOOD/PARENTS

This innovative dish makes a great entrée for the whole family. Feel free to make plenty more, especially save some for Grandma!

4 SERVINGS

½ pound ground beef

2 tablespoons tomato sauce

1 teaspoon parsley

1 teaspoon oregano

2 cups pastry flour

3 teaspoons baking powder

¼ teaspoon salt

¼ cup shortening

½ cup cold milk or water

1.   Preheat the oven to 350°F. Brown the ground beef in a skillet until the meat is completely cooked, about 10–15 minutes. Drain the fat.

2.   Mix in the tomato sauce, parsley, and oregano. Stir well; simmer over low heat for another 5 minutes.

3.   Sift the flour with the baking powder and salt (be sure there are no lumps of baking powder, or someone will be getting a rather unpleasant bite). Work in the shortening with a fork until it forms large crumbles. Add in the cold milk, 1 tablespoon at a time, and stir until a thick batter is formed. If the dough is too sticky, add more flour.

4.   Roll out the dough on a floured work surface. Place the cooked meat into the middle and roll the dough up so that it folds over to make a cylinder. Place on a greased baking sheet.

5.   Bake for 30 minutes, or until the biscuit is golden brown. Cut into slices before serving.

 
Blueberry Mini Muffins

FREEZER/SUPERFOOD/PARENTS

You can also use frozen blueberries for this recipe. If you are using frozen, the batter will take on a purple hue unless you thaw them first.

42 MINI MUFFINS; 21 SERVINGS

2 cups white whole-wheat flour

1½ teaspoons baking powder, divided

½ teaspoon salt

½ cup applesauce

½ cup flaxseed meal

¼ cup canola oil

½ teaspoon vanilla

¾ cup apple juice concentrate

¼ cup plain yogurt (dairy or soy)

¼ cup organic milk (dairy or soy)

1½ cups fresh blueberries

1.   Preheat oven to 350ºF.

2.   In a medium bowl, combine flour, 1 teaspoon baking powder, and salt.

3.   In a large bowl, combine applesauce with ½ teaspoon baking powder.

4.   Add flaxseed meal, oil, vanilla, apple juice concentrate, yogurt, and organic milk. Combine well.

5.   Slowly add dry ingredients to wet. Add blueberries.

6.   Spoon batter into lightly oiled mini muffin pan.

7.   Bake 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 
Chicken and Dumplings

FREEZER/SUPERFOOD/PARENTS

This comforting classic takes a while to prepare, but it's well worth it in the long run! The best part about it—it's all organic! Make up a big batch and freeze the rest for later.

4 SERVINGS

1 drumstick or thigh piece of chicken

6 cups water

1 small russet potato, diced