COOKING FOR BABY PEACHES
There is something so right about a fragrant, juicy peach, and your baby should begin to appreciate them from the moment he or she can eat solid foods. Peaches are high in vitamins and minerals and just plain delicious. I prefer making baby food with peaches with orange flesh, but you can certainly use white […]
COOKING FOR BABY NECTARINES
Nectarines are luscious when fully ripened. I recommend that you try to find nectarines, with either white or orange flesh, at your local farmers’ market and serve them to your baby. MAKES ABOUT 4 CUPS INGREDIENTS 6 medium nectarines, halved and pitted 1 cup filtered water or juice INSTRUCTIONS Combine the nectarines and […]
COOKING FOR BABY CHERRIES
Cherries need to be combined with another fruit to give you a decent puree. I recommend apples, pears, or any of the stone fruits, such as peaches or nectarines. MAKES ABOUT 4 CUPS INGREDIENTS 2 cups pitted cherries 3 medium apples or pears, peeled, cored, and quartered; or 3 peaches or nectarines, halved and […]
COOKING FOR BABY BLUEBERRIES
Blueberries should be introduced to babies only after apples and pears. They need to be cooked with another fruit in order to produce a puree. Blueberries have a tough skin and must be strained through a food mill or sieve. MAKES ABOUT 4 CUPS INGREDIENTS 3 cups ripe blueberries, picked over for stems 3 […]
COOKING FOR BABY APRICOTS
Apricots are tart and normally are paired with a sweeter fruit in jarred baby food. But if you are lucky enough to find them at a local farm stand, they will be sweet and juicy. Peeling apricots can be a job in itself, so I recommend pitting the apricots and then cooking them and straining […]
COOKING FOR BABY-APPLES
Begin with soft apple varieties and then graduate to your favorite cooking apples. Golden Delicious apples are a great way to begin. They fall apart in the pressure cooker, and then it’s just a matter of pureeing them in the food processor or blender. Start off using filtered water and then later add apple or […]
LOADED RICE PUDDING
I call this lithe kitchen sink” rice pudding because I add whatever ingredients I have on hand that will jazz up the pudding. You can toss in up to two cups of dried fruits and nuts without any problems. This pudding is flavored with vanilla and cinnamon, but feel free to flavor yours with citrus […]
TOASTED COCONUT RICE PUDDING
The combination of toasted coconut, creamy coconut milk, and a touch of ground nutmeg may fool you into thinking that you’re eating a coconut custard pie. I love this pudding topped with chopped fresh pineapple or mango and garnished with more toasted coconut. SERVES 6 TO 8 INGREDIENTS 1 1/2 cups Arborio or another […]
CHAI BASMATI RICE PUDDING
Fragrant chai tea teams up with aromatic basmati rice in this pudding, which is delicious garnished with chopped kiwi and pineapple. SERVES 6 TO 8 INGREDIENTS 1 1/2 cups basmati rice 2 cups whole milk 1 1/2 cups half-and-half 1/2 cup chai tea concentrate 1 cup sugar INSTRUCTIONS Coat the inside of the […]
BASIL PESTO
In the summer, when fresh basil is plentiful, make extra pesto and freeze it in small containers so you can use it throughout the year. MAKES ABOUT 1&1/2 CUPS INGREDIENTS 1 cup packed fresh basil leaves ⅓ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons pine nuts 2 garlic cloves ¼ cup extra-virgin olive oil […]