feeding little foodies

Quinoa and Chickpea Salad With Tomato Vinaigrette.

2011-07-27T12:13:00.000-07:00

The excessive heat and humidity over the past few weeks here in Southern Ontario has taken some getting used to. Though both my husband and I are originally from North Carolina and, thus, are no strangers to muggy, sticky and soaking summers, we quickly learned to love the dry and mild year-round conditions of Southern California during the tens years of our residence there.

And, it's funny how the climate truly affects the foods that you eat--from seasonal availability down to cravings. When the heat is oppressive, I am simply not hankering for a hot, large, or heavy meal--I typically desire something on the lighter side of things--refreshing and something that doesn't require heating up the house via stove or oven to prepare.

This simple salad is just the answer for a light summer dinner. Serve with a fresh loaf of french bread and you'll have a meal for the entire family! Puree the salad for your experienced early eater or serve as-is for finger foodies--they'll have a ball with the sticky quinoa and pincher-sized chickpeas (just be sure to fork mash as needed).

Quinoa and Chickpea Salad With Tomato Vinaigrette

Ingredients
1 cup quinoa
2 cups fresh green beans, trimmed and chopped
1 can chickpeas, drained and rinsed
1 sweet red pepper, diced
1 cup crumbled feta cheese

Tomato Vinaigrette:
1/3 cup bottled strained tomatoes (passata)--I used a tomato and basil bruschetta
3 tbsp red wine vinegar
3 tbsp olive oil
3 tbsp honey (*omit step or substitute with brown sugar if your little one is under 1 year of age)
pinch cayenne pepper (*optional)
salt and pepper to taste

Directions
In a medium saucepan, bring quinoa and 2 cups water to boil
Reduce heat, cover and simmer for 12 minutes.
Fluff with a fork and let cool.
Meanwhile, in a pot of boiling salted water, blanch green beans until tender-crisp, about 3 minutes.
Drain and refresh in a bowl of ice water.
Drain again and transfer to a large bowl.
Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
Tomato Vinaigrette:
Whisk together tomatoes, vinegar, oil, honey (if using), cayenne pepper, salt and pepper.
Pour over quinoa mixture and stir to coat.

Welcome To The World, New Little Foodie!

2011-07-13T11:04:00.000-07:00

Eleven days following Mother's Day, which was the date of my last post here on Feeding Little Foodies, our second child was born.

Little, Fern Adele, is the newest addition to our household of foodies. Weighing in at 7 pounds, 7 ounces and 19 inches long, our beautiful baby daughter was born at 12:49 p.m. on May 19th at our home and in the water under the loving care of an amazing team of midwives, doula and husband. My mom and Fern's big brother, Noah, were also present for the amazing occasion. For the complete birth story please visit my mommy blog, m a m a :: m i l i e u.

I hope to have new and exciting posts in the coming weeks as I slowly adapt to the changes that this new little family member brings to the balance of our home (and kitchen). As many of you can guess, she will be of the age to begin her solid adventure before too long which will certainly bring about a proliferation of new and incredibly yummy puree info., ideas and recipes. So, please be on the lookout . . . and bear with me during any prolonged blog silences.

In the meantime, Happy Feeding,

Joni Surette-Nelson
The Mama Behind "Feeding Little Foodies"

Happy Mother's Day!

2011-05-08T10:22:00.000-07:00

Wishing my mom and all others an especially beautiful and yummy day!
Happy Mother's Day!

Here are a few special dish ideas that even someone else besides mom could handle in the kitchen tonight:

Hoppy Easter!

2011-04-23T10:49:00.001-07:00

Here are several egg-tastic recipes to cook up for your family of foodies' Easter table over this holiday weekend, as well as, a method of naturally dying eggs using various foods.

Egg-tastic Recipes:
Goat Cheese & Tomato Frittata with Broccoli
Veggie Egg Scramble

Recipe for Natural Egg Dying:
Visit this earlier post--Color Your Eggs Naturally, With Food

Enjoy this beautiful spring weekend. Hoppy Easter & Happy Feeding!

Feeding Little Foodies' Article Featured in ECO VOX London Magazine's Spring 2011 Edition!

2011-04-03T17:41:00.001-07:00

Feeding Little Foodies is so excited to announce that it is featured in the Spring 2011 Edition of The ECO VOX London Magazine!

Visit page 3 at the following link to read the article: http://www.ecovoxlondon.com/.

Happy Sunday and Happy Feeding,

Joni
The Mama Behind Feeding Little Foodies

Slow-Cooker Vegetarian Chili With Sweet Potatoes.

2011-03-27T18:04:00.001-07:00

I must apologize for the silence that has fallen over Feeding Little Foodies for the better part of March. Traveling and sickness (the worst and only flu I have had since childhood) have gotten the best of this mama-cook. Luckily, I feel that today I am on the upswing and with the help of my fantastic, Mr. Foodie, my kitchen has remained yummily productive. Vats of homemade chicken noodle soup and, today, a delectable vegetarian chili, later, his culinary nursings of my health have no doubt returned me to my feet speedier than I would have otherwise.

Today's recipe may seem frightfully un-seasonal for some. But, though spring has sprung in many of my reader's necks of the woods, in southern Ontario, we're still stuck in a daunting pattern of thawing, snowing and freezing. As such, spring produce offerings are still weeks or more away, so winter's bounty is still making its way to our seasonally-geared table.

This hearty chili recipe is sure to fight off the end of winter's chill. And, because its a slow-cooker recipe, its achingly simple to prepare! The dish is dairy and meat-free and the addition of sweet potatoes gives it an unexpected sweetness that pairs well with the tartness of the fire-roasted tomatoes. Garnish with your favorite chili toppings and you are sure to have a family-friendly meal that leaves your family happy that spring weather hasn't left chili off the dinner menu (strain out beans and veggies from juice for finger foodies and puree for advanced beginners)!

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Ingredients
1 red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tbsp chili powder (less for the wee ones, if necessary--but my foodie enjoys and little spice!)
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
sea salt and freshly ground pepper to taste
1 28-oz. can fire-roasted diced tomatoes
1 15.5-oz. can black beans, rinsed
1 15.5-oz. can kidney beans, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch pieces
Sour cream, sliced scallions, grated cheddar, tortilla chips, etc. for serving

Directions
In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt, and pepper.
Next, add the tomatoes (and their liquid), beans, sweet potato, and 1 cup of water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours, or on high for 4 to 5 hours.
Serve with yummy toppings of your choice and enjoy!

*Though my husband prepared this in our slow cooker, the traditional stove and pot method will work just wonderfully, too!

* Also, I was thinking that the addition of corn might be a nice veggie add-in!

From Farm To Table (And, Green Cookies, Naturally!).

2011-03-04T22:30:00.004-08:00

Welcome to March, my friends, and all of the culinary bounty that it has to offer. I have posted before on the benefits of striving to buy and serve farm fresh produce as often and as available as possible--for further reading, visit my earlier post: Food For Thought: From Farm To Table.

The key behind this idea is to eliminate the carbon footprint of the foods that you eat while maximizing the possible healthy rewards of those foods--and the fresher the better in terms of less reduced vitamin, mineral and nutrient loss which occurs as a result of time and prolonged refrigeration. Plus, you are supporting local agriculture which bodes well for the self-sustainability of your community and, thus, your family's future.

While eating fresh year round is more difficult for some than others (I have experienced this first hand having just moved from Southern California to Canada in the dead of winter), it is still possible. It just means eating seasonally--carefully choosing the meals you plan to make in accordance with what ingredients are available in that particular season. It's a challenge, but I find it a fun one.

Here are some resources that I use monthly to update the "From Farm To Table" section that I keep along the left hand side of this blog. It enables you to view each month what's in season in California and Ontario. If you find that you live in neither of these locations, there are links provided below that will take residents of both Canada and the U.S. to guides for their specific region.

Here is a taste of what's available for the month of March:

What's in season and fresh from the farm in Ontario, Canada in March?

: beets
: cabbage
: carrots
: cucumbers (greenhouse)
: lettuce (greenhouse)
: mushrooms
: onions
: parsnips
: peppers (greenhouse)
: potatoes
: rutabaga
: sprouts
: squash
: sweet potatoes
: tomatoes (greenhouse)

What's in season and fresh from the farm in California in March?

: artichokes
: asparagus
: avocados
: broccoli
: grapefruit
: kumquats
: lemons
: mushrooms
: oranges
: tangerines

Follow these links to find seasonal guides for other regions in both the U.S. and Canada:
United States
Ontario

Happy Feeding--and Happy St. Patrick's Day!

P.S. Don't forget to check out these fantastic "naturally" green cookies:"The Chemistry of Cooking: Green Cookies, Accidentally Delicious"! Bake them up for sharing on this gloriously green holiday!

Goat Cheese & Tomato Frittata With Broccoli.

2011-03-04T19:10:00.000-08:00

My little foodie is an egg-i-vore--meaning he simply adores eggs. The first word out of his sleepy little lips every single morning is, "eggies!". Scrambled, fried, boiled, poached, omelette, or quiche--he'll gobble them up any way that you serve them.

So, this morning's egg treat was a sure success at our breakfast table and it is certain to be at yours too! This dish is safe for finger foodies and will most certainly be enjoyed by adults, of course, too. I served it alongside of potato-yam pancakes for a well-balanced start to our day.

Best yet, this recipe is easily customizable. You can substitute the goat cheese, tomato and broccoli for any cheese and veggie combination of your liking.

Goat Cheese & Tomato Frittata With Broccoli

Ingredients
12 large organic eggs
salt and freshly ground pepper to taste
2 cups (10 oz.) crumbled fresh goat cheese
2 tbsp olive oil
2 shallots, finely chopped
2 cups (1.5 lb.) broccoli florets
1/4 cup water
8 red or yellow cherry or tiny plum tomatoes, halved
Directions
In a medium bowl, combine the eggs, salt, and pepper.
Whisk until well blended.
Stir in 1 cup of cheese and set bowl aside.
Preheat oven to 425F.
In an ovenproof 11-inch non-stick skillet, heat oil over medium heat.
Add shallots and saute for about 2 minutes, or until soft but not browned.
Add broccoli and water, cover, and cook for 2 to 3 minutes, or until the broccoli turns bright green, the water is evaporated, and the broccoli is slightly tender.
Taste and adjust seasonings as needed.
Arrange broccoli mixture in the skillet evenly and pour the egg mixture over top.
Cook over medium-low heat, stirring occasionally, for about 7 minutes, or until the bottom of the mixture is lightly set.
Arrange tomatoes on their sides around the outside of the pan.
Sprinkle with the remaining cup of cheese.
Transfer the skillet to the oven and bake 10 to 15 minutes, or until it is puffed and brown and the cheese is melted.
Serve straight from the pan hot or at room temperature.

Attention: March 6th London Workshop Location Change!

2011-02-25T10:12:00.000-08:00

Happy Friday families of little foodies! Please note, the location for the March 6th "Little Fingers Feast" London Workshop has moved! It will now be held at The Lotus Center instead of the Practice Loft. The time and date, however, remain unchanged. It will be held on Sunday, March 6th from 11:00a.m.-2:00 p.m.

If you are interested in attending, please contact me for further details and/or to RSVP. For information about the "Little Finger Feast" toddler/finger food workshop, please visit the workshops page or this earlier announcement posting!

Have a delicious weekend!

Happy Feeding,
Joni
The Mama Behind "Feeding Little Foodies"

Lamb Tagine With Couscous.

2011-02-20T14:01:00.000-08:00

Oh, the joys of lamb. I staved off for many years for many reasons, but the new cooking fury occurring in my new wintry kitchen has made me turn to soothing and comfy lamb recipes more than once now. Though it is a tad costlier than other cuts of meat (especially if you buy from an organic butcher), it's so incredibly simple to prepare and so very fast to get from refrigerator to plate--and the juicy and oh-so-tender results will only leave you yearning for more.

Don't let the fancy name of this pretty little ditty fool you. This little one-pot recipe is easy and sure to please your entire family of foodies (though, admittedly, the ingredient list is a little long).

It can be pureed for those in the later stages of purees and can be easily enjoyed by little finger foodies, too. An extra bonus is that it saves super well for the next day's lunch and dinner, so be sure to prepare enough for plenty of leftovers!

Lamb Tagine With Couscous

Ingredients
2 tsp paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne
1 tsp cinnamon
1 tsp sea salt
4 tbsp olive oil
1.5 lb. lamb loin, cut into 1/2 inch pieces
1 yellow onion, thickly sliced
4 carrots, peeled into thin strips
1 clove garlic, finely chopped
1 tbsp fresh ginger, grated
zest of 1/2 lemon, grated
32 oz. chicken broth
10 oz. couscous
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup kalamata olives, pitted and halved
Directions
Combine the paprika, turmeric, cumin, cayenne, cinnamon, salt and 2 tbsp oil in a large resealable bag.
Add lamb, seal and shake to coat.
Refrigerate for 1, or up to 12 hours.
Heat the remaining oil in a large sauce pan or dutch oven over medium heat.
Add the onions and carrots and cook for 15 mins., stirring occasionally, then transfer to a plate.
Add some of the lamb to the pan, being careful not to crowd the pieces.
Brown on all sides, about 12 mins total, and transfer to plate.
Repeat with the remaining lamb.
Return all of the lamb to the pot.
Add the garlic, ginger and lemon zest and stir to coat.
Return the onion and carrots to the pot, add the broth, and bring to a boil.
Stir in the couscous, remove from heat, cover and let rest for 10 minutes.
Stir in the cilantro, parsley and olives.
Serve and ENJOY!

Last Chance, London--Reserve Your Spot In This Saturday's Homemade Baby Food Making Workshop!

2011-02-16T18:48:00.000-08:00

There are just a few spots left in this Saturday's "Little Foodie Feast"--the homemade baby food making workshop! So, come, join in and learn how to make your very own fresh, delicious, and nutritious homemade baby food!

Making your very own homemade baby food from fresh and organic fruits and vegetables is easier and more fun than you think--and, it is incredibly rewarding knowing that you are filling your little one's tummy with fresh, wholesome, pesticide-free, and incredibly pronounceable ingredients.

Wondering if this workshop is for you?
If you are interested in making your own organic homemade baby food for your little one but don't know how to begin, are intimidated by the mere mention of it, or feel as if it would be too much work/money/time, then this workshop is for YOU!

For more information about the "Little Foodie Feast" workshop in general, please click here!
For more information about this Saturday's session, in particular, please click here!
To read what mamas just like you are saying about the workshops, please click here.

Contact me at jonisurettenelson@feedinglittlefoodies.com for further questions, details, or to reserve your spot today!

In the meantime, Happy Feeding,

Joni
The Mama Behind Feeding Little Foodies

Happy Love Day, Little Foodies!

2011-02-14T16:29:00.000-08:00

(Simple Honey Scones)

Happy Valentine's Day.
xoxo

Yellow Split Pea Soup With Yam & Cumin.

2011-02-11T10:00:00.000-08:00

Mmmm . . . soup is good food. This will be the third soup recipe that I will have posted in as many weeks, but what can I say? This chilly Canadian weather makes it so that nothing much else quite hits home like a warm, comforting and hearty bowl of soupy goodness.

So, get your soup on, Mama, because this one is EASY PEAS-y! This recipe was fairly simple and quick given the incredibly filling and delicious results! It refrigerates and freezes great (so prepare an extra large batch!) and makes for the perfect wintry treat. This recipe is also easily adaptable for vegetarian foodies: simply omit the bacon and/or ham hock and exchange the chicken broth for vegetable.

And, of course, this meal is "family-friendly"--meaning everyone from the wee one still dabbling in purees all the up to the great Big Papa Bear can dine in this delectable treat together!

Yellow Split Pea Soup With Yam & Cumin

Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 stalks celery, sliced
3 carrots, peeled and sliced
1 yam, peeled and cut into 2-inch pieces
2 cups yellow split peas, rinsed
8 cups vegetable or chicken broth
2 bacon slices (organic and nitrate free) or ham hock (organic)
1/2 tsp seasoning salt
freshly ground pepper to taste
1/2 tsp ground cumin
6 additional bacon slices for garnish

Directions
In a large dutch oven or soup pot, heat the oil over medium heat.
Saute the onion for 3-5 minutes, or until softened.
Add the celery, carrots and yam and saute for 3 minutes, or until just slightly softened.
Add the split peas, broth, 2 bacon slices or ham hock, seasoning salt, pepper and cumin and bring to a simmer over medium-low heat.
Partially cover and cook for 50 to 60 minutes, or until peas are tender.
Remove and discard the bacon or ham hock.
While the soup is cooking, place the bacon slices in a skillet and cook over medium-high heat until crisp on each side, about 3 minutes per side.
Using tongs, transfer to paper towels to drain. Crumble and set aside.
When the soup is finished cooking, coarsely puree in the pot with a hand blender or in batches in a blender or food processor. Return the soup to the pot if necessary and taste to adjust seasonings accordingly.
Ladle into soup blows and garnish with the crumbled bacon. Serve immediately.

*May be prepared up to 5 days ahead, covered, and refrigerated. May also be frozen for up to 3 months. Defrost and reheat gently. You may need to add a bit of broth or water to bring it to the right consistency.

Announcing: "Little Finger Feast" Workshop At The Lotus Center!

2011-02-09T20:55:00.000-08:00

Feeding Little Foodies is so very delighted to announce that it is joining forces with the Handmade Festival and Co-operative to bring the first public London workshop to the Lotus Center!

Please sign-up today to join me, Joni, the Mama Behind Feeding Little Foodies, for the "Little Finger Feast"--a three-hour informational, inspirational, motivational and hands-on finger food making workshop on March 6th at 11:00 a.m.!

The "Little Finger Feast" workshop is especially geared towards little ones who are ready to take the next step in their eating adventure--those ready to graduate from purees to the world of foods they can eat with their fingers (toddler foods). We will prepare finger foods from start to finish and talk about feeding picky eaters, healthy snacking, feeding on-the-go, how to prepare meals that the whole family can enjoy at the same time and much, much more.

The "Little Finger Feast" workshop is specifically tailored for the following little foodies:

eaters who are ready to graduate from purees to finger foods
who are more experienced eaters and have moms who are looking for a fresh new take on preparing finger foods/toddler dishes/snacks
with families who are seeking inspiration for preparing fresh, delicious and nutritious dishes that the whole family can enjoy--I like to call these "family friendly" dishes

The workshop will include:

light refreshments (organic juice and wholesome homemade cookies)
cooking demonstration from start to finish
seasonal produce guide
sample meal planner
allergy guide
quick reference food group guide
tips for going organic on a budget
tricks for using spicing, traveling, etc.
two freshly prepared dishes to take home with you
discussions with other families about common concerns/fears/anxieties/problems with feeding in the early eaters
Q&A

Daddies, partners, other primary caregivers and kiddos are welcome to attend. If you have any questions about this workshop or others currently scheduled on the calendar (including the "Little Foodie Feast" puree/babyfood workshop), or would like to sign up for this or any forthcoming workshop, please contact me at: jonisurettenelson@feedinglittlefoodies.com.

I hope to see you there . . . in the meantime, Happy Feeding!

* If you live one of the surrounding areas of London and would like a Feeding Little Foodies workshop brought to your community, please contact me to schedule a private one-on-one or private large group workshop in the comfort of your own kitchen!

__________

For more information about the Handmade Festival and Co-operative, please visit: http://handmadefestival.ca/. Love Your Hands!

To learn more about the beautifully inspired yoga, wellness and community space, The Lotus Center, please visit: http://thelotuscentre.vpweb.ca.html.

Easy: It's What For Breakfast.

2011-02-07T18:55:00.001-08:00

It's true what they say, breakfast really is the most important meal of the day. It has the ability to give you and your family the momentum needed to power through the rest of your day. But let's face it--it's not the easiest meal to get on the table.

If your family is anything like mine, then you know exactly what I mean. While my husband and I stumble, suffer and stutter through that first wee hour, our toddler begins to demand food from his pillow wedged in between ours before his first eye even cracks. He wakes up a ravaging eating-beast and it's our job to get something yummy, healthy and day-sustaining quickly to the breakfast table--and I mean really quick.

So, good morning sunshine . . . rise and shine to meet and greet the day with full and mega-powered tummies! Here are a few fairly simple breakfast options that I have I have collected from the site that we go to on a weekly basis to help get us through that first, and most important, meal of the day.

The best part about this list is that most of the options can be prepared ahead of time and in large batches, essentially making breakfast a no-cook meal on those lucky mornings--and even several mornings thereafter. These include: granola, yogurt, steel cut oats and baked goods (with the exception of the pancakes--which are best fresh from the pan).

Just always be sure and try to provide at least three food groups per sitting for the most complete and nutritionally rounded meal. For example, you might serve the granola over top of the yogurt, sprinkled with some freshly cut fruit, and finished with a dash of cinnamon and handful of nuts and seeds. Voila . . . breakfast extraordinaire!

Happy early feeding, little foodies!

Waste Less, Save Time & Eat Better: The Benefits of Meal Planning.

2011-02-02T09:27:00.001-08:00

You may roll your eyes at the thought of being organized enough to plan what you and your busy family will eat each week in advance--it takes planning and planning takes time and time is something that many young families don't have enough of. But just hear me out.

Meal planning is actually a whole lot easier than you think and the reasons for doing so are plentiful.

#1-Wasting food and money is substantially cut down if not eliminated entirely: Just think of it as eco-eating. When you buy only what you'll need for a week's worth of meals and snacks, you'll end up with a whole lot less of rotting produce and smelly expired meats. That means a whole lot less food (and money) into the garbage and a whole more into your families' tummies! Plus, the incredibly satisfying feeling that you get when peering into an empty fridge on market day to find that all of the goodies that went into your shopping bag last week went to good use, is well worth it!

#2-You'll be eating fresher, thus healthier, foods: Foods purchased a few days before consumption ensures that you will be enjoying all of the health benefits that food has to offer. Time is one of the most damaging elements to the vital vitamins, minerals, etc. naturally occurring in the fresh foods that we consume and eating them as close to the buy (or even "pick" date) ensures that we get the most from what we eat.

#3-You won't be tempted by quick and easy unhealthy dinnertime solutions: As the 5:00 hour draws near, every mom and dad knows that meltdown potential only increases. Without a dinner plan, many families are left scrambling at the last minute for something--anything--to satisfy their hungry and fragile bunch. Fast food, frozen foods and processed foods often become go-tos in these cases, and thus, tummies are left lacking for the wholesome nutrition needed to power them through the next day. Meal planning means that every night has a healthful, fresh and pre-planned solution to dinnertime madness.

#4-You'll be surprised at how much time you'll save: Worrying about what to cook the day-of means last minute hurried trips to the market several times a week. Thinking about what to cook once, one-a-week, means less thinking and planning is required later in the week. As your hectic week progresses, you'll be pleased to find that all of the ingredients (or leftovers in other cases) are awaiting your arrival in the refrigerator. All you have to do is get them to the table!

Okay, so here's how to get started with your meal planning:

Pick one day of the week to do all of your major grocery shopping. Of course, there will be weeks with quick trips, but the idea is to try and eliminate these in an effort to save time, money and maximize what's already in your fridge.
Before heading out to the market on your chosen day (for my family this is always Saturday or Sunday), take just a few minutes to peer through your favorite cookbooks or cooking websites. If you do not have either of these, start collecting some now! Having an arsenal of cooking resources means meal variety and variety is the spice of life (variety also means happy diners)!
Choose 2-3 meals that strike your fancy.
Write down the ingredients from these recipes that you do not already have in stock along with the other items you will need for that week's for lunches and snacks. For us this always means: milk, cream, eggs, plain yogurt, two types of cheeses, 2-3 snack items (fig bars, cucumbers and crackers, for example), cooking oils (olive, grapeseed), frozen berries (in the winter), cereal, fresh fruit and a few misc. fresh veggies.
Prepare one meal from your list every other night--and always make enough for leftovers. On the night that you do not cook, enjoy a cooking-free night of quickly re-heated leftovers, as well as, some much deserved family fun time.
On the next market day, repeat the above steps and enjoy!

If you want to see how meal planning panned out for my family this week, here is a glimpse of our week:

I went to the market on Sunday collecting the lunch and snack supplies mentioned above, as well as, all of the ingredients needed for the following three recipes chosen from one of my favorite quick and simple cookbooks, "Meals Made Easy" by Real Simple: 1) Roast Cod With Crisp Potatoes ("one pot" meal) which I served with sauteed asparagus, 2) Spiced Lamb Chops With Chickpea Salad (30-minute meal) and 3) Cheesy Vegetable Spelt Pasta (this is a casserole, so it also freezes well).

We enjoyed the Cod dish on Sunday and Monday nights, the Lamb last night and again tonight and will dine on the Cheesy Vegetable Pasta on Thursday and Friday evenings (and even more if I make enough for freezing!).

See, it really is as easy as that--but just like anything, it will take a try to or two in order to fit it into your family's routine and adapt the system to your liking. Here are a few great recipe resources, that are regular go-tos for me, to get you started--and, remember, though many of these seem like resources for adult meals, most dishes can be adapted and/or pureed for even the littlest foodie in your family:

"Meals Made Easy" by Real Simple
"A New Way To Cook" by Sally Schneider
"Seriously Simple: Easy Recipes for Creative Cooks" by Diane Rossen Worthington
My long-time subscription to Bon Appetit Magazine
101 Cookbooks

Happy Meal Planning--and happy wholesome, waste-free and time-saving dining!

Announcing: The First London Workshop!

2011-01-27T16:50:00.000-08:00

From Los Angeles all the way to the big city of London, Ontario . . . Feeding Little Foodies proud to announce its debut in its new town!

Greetings new friends and neighbors--Feeding Little Foodies is so very happy to announce that it will be hosting it's first ever London workshop! Please join me for an afternoon of hands-on, informative, baby food-making fun:

WHAT: The "Little Foodie Feast" Workshop--This workshop is a one-time, three hour, organic, homemade, baby food making session geared towards early/beginning eaters (you even get to take some freshly made fare home with you!). To learn more about what the "Little Foodie Feast" Workshop entails, please click here.

WHEN: Saturday, February 19, 2011 at 10:00 a.m.

WHERE: The workshop will be held at my home in the Wortley Village/Old South area of London. Address details will be given upon sign-up confirmation.

HOW TO SIGN UP: Please e-mail me at jonisurettenelson@feedinglittlefoodies.com to get your name on the RSVP list today!

I am truly hoping that this first workshop in our new snowy town is a hit. If you know any families who might be interested in Feeding Little Foodies or any of its workshops offerings, please feel free to pass the information along.

For further information about all of Feeding Little Foodie workshops, please visit the workshops page.
To read what other mamas are saying about our workshops, click here.
To learn more about the mama behind Feeding Little Foodies, click here.

In the meantime, happy feeding,
Joni, the mama behind Feeding Little Foodies

Beef, Barley & Mushroom Soup.

2011-01-27T16:01:00.001-08:00

I've posted before about the family friendly possibilities of a good homemade soup. Not only is it incredibly heart and belly warming, but most soups, stews, and roasts can be pureed for even the littlest eater, as well as, strained from it's liquid to reveal soft chunks for the little finger foodie.

This rustic, hearty and comforting soup recipe is sure to be a hit at your winter-time dinner table. Serve with a simple green salad, crusty bread for dipping, and cheese and fruit for dessert--enjoy!

* Vegetarian Note: If you prefer an all-vegetable soup, you can simply omit the beef and use vegetable broth.

Beef, Barley & Mushroom Soup

Ingredients:
1/2 lb. of each shiitake, crimini and button mushrooms, coarsely chopped
2 tbsp olive oil
3 leeks, white and light green parts only, cleaned and coarsely chopped
2 beef shanks (about 1 1/2 lbs. total weight)
freshly ground sea salt and pepper to taste
1/2 cup pearl barley
2 carrots, peeled and coarsely chopped
7 cups chicken, beef or vegetable broth
1 tbsp. soy sauce
3 tbsp finely chopped fresh parsley
Directions:
In a large soup pot, heat the olive oil over medium-high heat. Add the leaks and saute until nicely softened, 5 to 7 minutes.
Season the beef shanks with salt and pepper and add to the leek mixture. Brown on each side for about 2 minutes.
Add the barley, carrots, and mushrooms and saute until coated, about 1 minute.
Add the broth, reduce heat to low, cover, and simmer the soup for 1 to 1 1/2 hours, or until the barley is tender but not mushy.
Remove the beef and let cool.
Shred the meat and return it to the soup.
Add the soy sauce and parsley and simmer for 5 minutes, or until slightly thickened.
Season with salt and pepper to taste.
Serve immediately.

Food For Thought: Opt For Your Local Co-Op.

2011-01-24T12:02:00.000-08:00

I am going to be perfectly honest--finding local, sustainable and organic fare in the dead of winter in our new frosty town has not been easy. Up until yesterday, we had been greedily combing the shelves of Loblaws, the local superstore with the largest organic section we had found, for all of the organic, unprocessed and wholesome foods that we could get our eager fingers on. The problem was that there just wasn't much in the way of variety on those sterile shelves beneath fluorescent lights and the prices were downright pocket depleting. It just wasn't our idea of the kind of friendly, healthy, conscientious and wholesome community market we were in search of.

Despite an indoor year-round market, the Covent Garden Market, located just a few miles away in the middle of the small downtown, we were beginning to fear the worst. There we had found a fair array of organic and local cheeses, olives, freshly-made pastas and meats, but were still lacking in the fresh produce (until Spring and the pick-your-own farms and Farmer's Markets open!) and dry goods department. Depressed but not deterred, we kept searching for alternatives . . . and lo and behold, this past Saturday we stumbled upon our new quality food source . . . the London Co-Op.

Nestled in a small and inconspicuous space located just off of one of London's main traffic veins, Adelaide Blvd., the London Co-Op provides shoppers with a whole new new way of experiencing the process of stocking your family's pantry shelves. In operation since the 1970's, the London Co-Op is a socially and environmentally responsible, member owned, non-profit, food co-operative. It's more than simply just a market--"it's a community of people who share a vision of a better world in which food is natural and healthy, food production is environmentally friendly and socially responsible, and food distribution is as direct as possible." And it's located right here in London, Ontario!

We are absolutely certain that after our free trial shopping trips expire, we will become members--and members for as long as we call London home. Membership in the Co-Op means that everyone who is a member owns a share of it. For a family of two adults, that means paying a nominal weekly fee of $8.28 plus tax, which can be waived with volunteer work shifts at the store cashiering, stocking, cleaning, packaging, etc., as well as, purchasing shares at a rate of $10.00 per quarterly installment or $40.00 a year.

Having a say in the decision making process at the Co-Op is one of the most exhilarating aspects of membership:

"At annual general meetings, Co-op members set policy and elect the board of directors. Each household casts a single vote on any motion brought forward at the meeting.

The board is responsible to the membership for the sound operation of the Co-op. Paid managers run the daily operations.

Members can have ongoing input through feedback and suggestions to managers and the board by attending monthly board meetings, joining committees, leaving messages in the suggestion box, discussing issues on the forums and email list, and of course communicating in person while in the store."

Needless to say, we are absolutely stoked about our new find in our new community. If you live in London, I urge you to explore this amazing opportunity to bring new perspective to the way you feed your family, as well as, provide fresh, local and sustainable fare to your dinner table. Visit the London Co-Op and see if it is a good option for your family. My guess is that you won't regret it.

If you don't live in London, please seek out local Co-Ops, CSA's (Community Supported Agriculture), fresh box delivery services, or other alternative food "shopping" options in your area.

Feeding our bodies and those of our family members is one of the most important tasks that we fulfill each day. And, if we think about the act of feeding under the guise of " you are what you eat," than that task becomes even more crucial to perform with care, conscious and concern.

For further reading on the importance of eating and feeding with a conscious, please visit my earlier post, Food For Thought: Buy Local, Or Meet What You Eat First, as well as, my other Food For Thought posts.

Happy Feeding!

Roasted Butternut Lentil Soup.

2011-01-19T09:59:00.000-08:00

We landed in London, Ontario, just a little over a month ago and now that both the whirl of excitement and exhaustion surrounding our international move, as well as, unpacking is coming to a wind down, I have begun to slowly return to my kitchen and the whole new world of winter cooking adventures that await me there.

Because we have been living in Los Angeles for the last decade, we have become admittedly spoiled by the vast availability of produce year-round. Our new much colder home has been forcing us to think, shop, thus cook, much more seasonally. And, while, this has posed some culinary challenges from time-to-time, it has also encouraged us to make the most of winter's bounty.

Just this past weekend, I prepared a delectably delicious soup utilizing local winter foods--butternut squash and red lentils. The results were a tantalizing and hearty piping puree topped with a tangy yogurt sauce, fresh cilantro and roasted squash seeds . . . mmmm . . .

The best part about this wintry dish is that it is the ultimate family-friendly meal because it is, of course, a puree that everyone can enjoy--as long as your littlest foodie has all of the core ingredients involved in the recipe.

Serving Suggestions: Serve with these freshly made biscuits (replace the rosemary with chives or cilantro) or serve alongside of a toasted whole grain baguette topped with warm goat's cheese.

*Note: This soup only improves as is sits for a day or two--make enough for leftovers!

Roasted Butternut Lentil Soup

Ingredients:
1 medium butternut squash (acorn or buttercup also work well), peeled and cubed, seeds reserved
2 tbsp extra virgin olive oil
1 cup red or yellow lentils
1 tsp turmeric
1 tsp cumin seeds
1 medium onion, finely chopped
3 garlic cloves, minced
1 inch piece fresh ginger, minced
1 tsp garam masala or curry powder
salt and pepper to taste
juice of 1/2 lemon, about 1 tbsp
fresh cilantro
Directions:
Preheat oven to 400F
Place squash on baking sheet lined with foil and toss with 1 tbsp of olive oil
Bake for 25 minutes or until tender when pierced with a fork, stirring halfway through
Meanwhile, combine lentils, turmeric and 2 1/2 cups of water in a medium sauce pan and bring to a boil
Reduce heat and simmer covered for 10-15 minutes, or until the lentils begin to break down
Clean squash seed of pulp and dry well with a paper towel
Toast seeds along with salt to taste in a dry skillet over medium heat until golden brown, about 3-5 minutes, stirring frequently
Add the cooked squash to the lentils and mash with a fork or potato masher
In a large saucepan, heat 1 tbsp of oil over medium heat
Add cumin seeds and heat for 1 minute
Add onion, garlic, and ginger
Cook until onion softens and becomes translucent, about 5 minutes
Stir in garam masala or curry powder and cook for 1 minute more
Add lentil and squash mash, salt, pepper and 3 cups of water or vegetable stock
Bring to a boil and simmer for 10 minutes, adding more liquid of desired
Stir in lemon juice
Puree in a blender in batches
Ladle into serving bowls and garnish with cilantro, toasted seeds and yogurt sauce (optional, see below)

Lemon Yogurt Sauce (optional topping):
1 1/2 cups plain yogurt, thicker "greek-style" kinds work best
1/3 cup thinly sliced green onions or chives
1 tbsp lemon juice
pinch each of salt and pepper

London, Ontario, Here We Come: Schedule A Workshop Today!

2010-12-03T13:02:00.000-08:00

As many of you know by now, my family and I are making a great big move to the Great White Neighbor to the North this month . . . that's right, we're moving to Canada on December 12th!

As sad as I am to be leaving Los Angeles, our home of nearly 10 years, as well as the birth place of Feeding Little Foodies, I am super excited about all of the exciting opportunities that are sure to be waiting in London, Ontario. And as such, I simply cannot wait to begin hosting workshops in my new neck of the woods!

There are two workshops currently available:

The Little Foodie Feast--This workshop is especially tailored for those preparing to take their first bite, as well as, those who have just begun solids.
The Little Finger Feast--This session is designed for more advanced eaters through early toddlerhood. It focuses on preparing wholesome and delicious finger foods, as well as, "family-friendly" dishes that the whole family can enjoy.

Each workshop is a one-time, three hour session and babies, spouses and additional primary caregivers are welcomed and encouraged to attend.

If you or anyone you know in or around the London, Ontario area would like to learn more about schedule a Feeding Little Foodies workshop, please feel free to contact me at jonisurettenelson@feedinglittlefoodies.com.

To keep current with blog postings, workshop information and other exciting updates, follow Feeding Little Foodies on:
Facebook
Twitter

*Please Note: If you live in Southern California, fear not, workshops are still available for both the Los Angeles and Orange County areas! Please contact me to schedule a session today.

"Little Foodie Feast" Workshop Tuesday, November 30 in Hollywood--Don't Miss Out On This One!

2010-11-23T08:05:00.000-08:00

As many of you have read by now, my family and I are making a move in early December to the great white neighbor to the north--Canada. While Feeding Little Foodies workshops will continue on here in the Los Angeles area they will, of course, not be taught by me after the move.

This coming Tuesday, November 30th, will be the last workshop taught by me, the mama behind Feeding Little Foodies, in Los Angeles! If you or a family you know would like to attend, please contact me at jonisurettenelson@feedinglittlefoodies.com to sign up! The workshop being offered is the "Little Foodie Feast" and it will be held at a private residence in Hollywood at 1:00 p.m.

Hurry, sign up today--space is limited!

For more information about the "Little Foodie Feast" workshop, please click here.
For more information about all of the Feeding Little Foodie workshop offerings, please click here.
For more information on the move and how it will affect workshop availability in your area, please click here.

The Whole Enchilada In A Nutshell--Feeding Little Foodies Is Moving Again!

2010-11-17T23:19:00.000-08:00

So, my dear fans, friends and followers, here it is, the whole enchilada in a nutshell because long and grueling stories of woe fare well for no one--especially busy families with hungry mouths to feed:

The owner of Milagro Ranch sold it and we were notified that we had 30 days to move
We learned of the news several days before we left for a three week vacation on the east coast
We moved our stuff into a storage unit
We vacationed the best we could
While on vacation, we decided that my husband would accept an unexpected job offer in London, Ontario
We learned that we were pregnant with Little Foodie number two
We traveled to London to neighborhood shop and finalize paperwork
We returned to Los Angeles homeless but hopeful and in the good hands of friends
We are currently house sitting for friends while they are vacationing in Japan and waiting for a work visa
We are moving to the great white neighbor to the north on December 4th--unless Canadian Immigration decides otherwise

Now to the really important stuff--what does all of this upheaval mean for you?

Well, if you reside in and around the greater Los Angeles area it simply means that you will see a whole lot less of me, personally, teaching workshops around town. But rest your fears, the mama who has so fabulously been servicing the Orange County area of Southern California, Tammy Callis, will also be taking over the Los Angeles area too! So, how do you go about booking a private large group or private one-on-one workshop in L.A.? The same way that you always have; contact me at jonisurettenelson@feedinglittlefoodies.com.

If you happen to reside in my future place of residence, London, Ontario, then jump for joy because Feeding Little Foodies is coming to you! Both private large group and private one-on-one workshops will be available as early as mid-December. Please contact me at the e-mail address above for further information!

I have to take this time now to thank all of you for your continued support, concern and encouragement. This time has been challenging, no doubt, and I feel so fortunate to have had supporters of Feeding Little Foodies stick by me through the great long silence.

While I will not be in the comfort of my own kitchen surrounded by my favorite wares and will be moving in just a few weeks, as well as, settling into a new home and community, I do hope to keep the silent gaps shorter, thus much sweeter. Even until the dust finally settles and regular blog activity returns, I will do my best to continue bringing you tips, tricks, advice and recipes for feeding your little family of foodies as often as I can. If the silences ever get to long to bear, try browsing around the site to see what kinds of tidbits and treasures can be found in the archives.

In the meantime, from my family's temporary kitchen to yours, happy fall and feeding,

Joni Surette-Nelson
The Mama Behind Feeding Little Foodies

To read the whole enchilada without the nutshell, please visit this link at my other blog, m a m a :: m i l i e u.

Changing Flavors Is The Spice Of Life.

2010-09-13T10:54:00.000-07:00

My Dearest Foodie Friends,

I must apologize for my prolonged absence from the blog--and for not giving an explanation of why before now.

Many fairly major unexpected changes are occurring and have been since my last post in mid-August. I'll be able to provide more details as details unravel themselves for us in the coming weeks and months. Needless to say, these unexpected events and their poor timing have thrown us all for quite a loop. In the meantime, as my family and I muddle through the here and now I will do my best to continue to post with somewhat regular frequency.

A heartfelt thanks to all of you who have expressed concern with the silence that has fallen over Feeding Little Foodies. Life on the site will return, though just not yet at its normal pace.

Thank you so very much for your understanding and continued support of my mission here at Feeding Little Foodies.

Happy Feeding,

Joni
The Mama Behind Feeding Little Foodies

(Painting found here by Artist, Phil Wigglesworth.)

Back To Basics: Wet vs. Dry Measuring.

2010-08-14T12:59:00.000-07:00

Wet vs. dry measuring--did you even know that there was a difference? If you did, it is possible that your confidence in my kitchen knowledge may decline rapidly when I tell you that this is only a recent discovery of mine. But, I must admit that as I spread the news of this newly found tidbit, I am finding that many of my mama friends also don't know the difference between wet and dry ingredient measuring in their kitchens. So if you, too, have been pondering this very topic or find that you have several measuring devices that you use interchangeably, this is the post for you--they each have their own distinct use, and once you know what these are, you will use them with a whole set of new determined purposes.

Wet Measurers:

The clear glass Pyrex cup pictured above (or any clear cup with incremented measurings) and spoons (colored spoons pictured above--tablespoon, teaspoon, 1/2 teaspoon, 1/4 teaspoon, etc.) both work well for the purpose of measuring wet ingredients. They allow for more precise measurements.

Dry Measurers:

Sets of nesting cups or stand alone cups with bulk increments, like the pictured stainless steel cup above, as well as, spoons are examples of dry measuring devices--though many professional cooks choose a scale as the only truly accurate measuring device for dry ingredients.

Essentially, the difference all comes down to precision and ease of use--but crossing the line isn't going to cause a kitchen calamity. Only now you can look truly skilled when whipping up dishes at your next dinner party. And hopefully, your dishes will taste as good as you looked while preparing them.

For further reading, check out this helpful response I discovered at KitchenSavvy.

Happy Measuring!

New Items Added To The Menu: Special Diet Considerations.

2010-08-06T12:30:00.000-07:00

I am constantly revising and rethinking the "Feeding Little Foodies" site in an effort to continue improving its ease of use and helpfulness. In doing so, I have recently added long overdue items to the "Menu"--the list of posting categories along the left side of the screen. While gluten-free has been available on the menu for some time, you can now easily find posts written--recipes, tips, tricks, information, etc.--about the following other special diet considerations: vegan, dairy-free and vegetarian which is included under the "veggies" category.

If you feel that any special diet consideration categories are missing (wheat-free, perhaps?) or would like to see more of one of those listed above, please do not hesitate to comment on this post or contact me with your feedback and/or request.

Happy weekend, and as always, happy feeding.

(The illustration above--"eat, and, live"--comes from a Parisian poster campaign to eat organic. I found the image here.)

Figs For Little Foodies.

2010-08-03T22:26:00.000-07:00

My camera is still very sadly at the Canon fix-it lab. So while I cannot take any credit for the incredibly sumptuous fig photo above, I can take credit for whipping up some incredibly delicious fig dishes as of late.

Figs simply ooze romance for me--they are such an exotic and ancient fruit. I can almost picture Greek gods indulging their sweet tooth as they lay in lush gardens beneath leafy canopies as I take each bite. And while my little foodie cannot claim a single one of these references while he partakes in their seedy goodness, they certainly are his new favorite fruit.

How To Choose And Store
Native to the Middle East, figs were one of the first fruits to be cultivated and California currently ranks third in the world in fig production after Turkey and Greece--and, they are super seasonal this time of year! When selecting fresh figs, choose ones that are plump and tender, have a dark, rich color, are free from bruises and are not mushy. Ripe figs should not be washed until ready to eat and should be kept refrigerated. Unripe figs should be kept at room temperature and out of direct sunlight.

Nutrition
Figs are high in natural and simple sugars, minerals and fiber and contain potassium, calcium, magnesium, iron, copper and manganese. They are also amongst the most highly alkaline foods--making them useful in balancing the pH of the body.

Fig Puree

Simply puree washed, uncooked, unpeeled figs in your food processor. Add breast milk, formula or filtered water if thinning is needed. Serve as-is or . . .
mix into plain yogurt
use to top cottage cheese or porridge
puree together with other fruit like apricots or peaches for a delectable summery dish (drop or two of vanilla, optional)

For older foodies and families, serve fresh as-is or add to . . .
biscuits, muffins, breads, cookies, scones and dried figs to homemade granola
cous cous, quinoa, rice or other grain dishes
drizzled honey and serve with crème fraiche, mascarpone or vanilla ice cream
other fresh fruit for a fruit salad

(Photo Credit: Andrew Crowley at http://www.telegraph.co.uk/foodanddrink/recipes/6192912/Easy-ways-with-figs.html)

Squash Blossoms: For Finger Foodies & Family.

2010-07-26T11:43:00.000-07:00

Edible flowers are a colorful and simply novel way to spruce up any dish. Usually eaten raw, the blooms of pansies, marigolds and cornflowers, for example, all make great garnishes. But what about cooking flowers? Squash blossoms are one variety of edible flowers that can be eaten fresh or cooked and due to their large size the preparation options are many.

Squash blossoms are a seldom seen treat in most super markets due to their incredibly short shelf life--several hours once plucked in worst cases and only several days in best cases if handled very carefully. Typically, you have to come by these bright and fragile delicacies at your local farmer's market or even better yet, in your own home garden. I had only dabbled in the fine art of squash blossom tasting once at Mario Batali's place, Mozza, in L.A. where I dined on the finest pizza to ever dazzle my taste buds--squash blossoms, tomato and burrata. But, just this week we have had a proliferation of blossoms in our raised garden bed and it has been incredibly fun experimenting with all of the yummy ways that I can bring them to our own table here at home.

Once these bright blossoms make their way into your kitchen, it won't be long before your little finger foodie and family realize what a treat they're in for--not only will your little ones get quite a kick out of eating flowers, they will also reap a few health benefits. Squash blossoms are high in calcium and iron and especially high in vitamins A and C.

Here are five squash blossom recipes that I found on the Seasonal Chef and have tried with great success (with a few minor changes--switching olive for canola oil, omitting beer, etc.). All of the recipes with the exception of the "Squash Blossom Hush Puppies" (omit the bacon drippings!) are little foodie, and health, friendly. The "Battered Blossoms", "Frittata" and "Quesadillas" are especially fun for little fingers and the "Soup", as it is pureed, can be fed to those younger as long as they have had each ingredient before with no known issues.

Battered Squash Blossoms (With or Without Stuffing)

The Batter--Ingredients:
1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk or water
Cheese-Mushroom Stuffing--Ingredients:
1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Extra Virgin Olive Oil
Directions:
Prepare the batter first. Sift together dry ingredients, then whisk in milk or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.
Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
Sprinkle with salt, if desired and serve immediately.

NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffing.

(Source: University of Illinois Cooperative Extension)

: : : :

Squash Blossom Frittata

Ingredients:
3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
Directions:
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.
In a non-stick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.
Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
: : : :

Squash Blossom Quesadillas

Ingredients:
1 medium onion, diced
1 clove garlic, minced
1 poblano pepper, roasted, peeled, seeded, and diced
10 squash blossoms
1/2 cup chicken stock
3 sprigs fresh epazote, finely chopped
Salt and freshly ground black pepper
4 flour tortillas
1/4 pound grated Mexican white cheese
Olive oil
Directions:
Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
To compose the quesadilla, lay two of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortillas, place on heated griddle or nonstick saute pan with a little olive oil, butter or margarine, and cook for about 3 minutes on each side. When golden brown on each side, remove and cut into quarters.
(Source: Adapted from recipe demonstrated by Aaron Sanchez of the Food Network’s show, Melting Pot.)

: : : :

Squash Blossom Hush Puppies

Dry Ingredients:
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste
1/4 teaspoon ground cumin

Wet Ingredients:
1-1/3 cups buttermilk
2 large eggs
2 tablespoons extra virgin olive oil

Vegetables:
1/4 cup minced onion
8 to 10 squash blossoms, coarsely chopped
1 cup fresh corn kernels

Directions:
Combine the dry ingredients in a large bowl.
Combine the wet ingredients in a separate bowl and beat lightly with a fork to blend.
Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. Drain on paper towels.

NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk.

(Source: Kate's Global Kitchen)

: : : :

Squash Blossom Soup

Ingredients:
1/4 stick butter
1 onion, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound squash blossoms (about 4 cups)
1 cup half and half
Salt and freshly ground pepper to taste
Grated anejo cheese (for garnish)
Directions:
Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook for about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.
Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste.

Want to know which blooming beauties in your garden are edible and which ones aren't? Check out this incredibly helpful edible flower chart-- you'll be surprised at just how much of what's growing can end up on your dinner plate!

(It pains me to admit that I was unable to take pictures of the beautiful blossoms in my garden today. My camera has been sent out to Canon and with good luck will return in solid working order so that I can get back to using my own photography very soon! In the meantime, enjoy this vivid blossom image along with an incredibly yummy article about them courtesy of www.wellsphere.com.)

Kamut. Ka-What?

2010-07-23T11:04:00.000-07:00

Ka-what?, many of you might be asking? Ka-mut. It's an ancient grain packed with lots of healthy stuff. My family and I recently discovered Kamut and have been unable to stop experimenting with it ever since. So far, our favorite way to enjoy it is in porridge form, but there are many, many options for preparing this versatile grain. So, what is it you ask? Well, I'll answer that question before I get into the nitty gritty of how to go about getting it to your table.

Kamut is a close relative to durum wheat and is growing in popularity as an alternative to traditional wheat sources because it is considered nutritionally superior to many other forms of wheat. It is extremely resistant to pests and can be more easily grown organically than most other types of wheat. It’s also been discovered that about 70% of people allergic or sensitive to traditional wheat are not allergic to the Kamut grain. Additionally, this type of wheat is far more nutritionally sound than other wheat sources. For example, the protein content is approximately 40% higher than traditional wheat, the vitamin content is higher, and it has a higher lipid to carbohydrate ratio, which means the grain produces greater energy.

Aside from its noted nutritional benefits, Kamut has an extremely interesting history. Kamut, the name of the grain, is actually a registered trademark--a "brand". It is the trademarked name for the wheat cultivar QK-77. When it was first grown in the US, it was a novelty grain grown by a farmer in Montana who had gotten samples from his son, a WWII airman. It was dubbed King Tut's grain because of the suggestion of its ancient uses and possible origins and it wasn’t until the 1970s that any farmers thought to grow the wheat in a commercial manner.

Eventually, another Montana farmer obtained a sample of the Kamut grain and spent the next ten years attempting to grow it, as well as, learn more information about its origins. It was during his work that the most information about its origins in the Fertile Crescent and its close relationship to durum wheat was gained. This farmer registered this special ancient wheat under the trademarked name Kamut grain in the early 1990s.

Many say one of Kamut's distinct differences from traditional wheat is that it is not bitter and has a natural nutty sweetness. If you bake with this wheat, you won’t need to add as much, if any, sweetener. If you are allergic or sensitive to wheat, this may be the perfect wheat substitute, but do check with your doctor first before you try it.

So how does one go about preparing this grain as a yummy dish for a family of hungry little foodies? The options are many:

Whole Grain: Soak 1 cup of Kamut overnight. On the stovetop, add soaked grain to 3 cups of water and bring to a boil. Add a pinch of salt if desired, set to low heat and simmer for 40-45 minutes or until tender. (Note: Not soaking would increase the cooking time substantially. See your grain's package for details.)

Rolled: In rolled form, you can use it in place of rolled oats for porridge or baking.

Coarsely Ground: This is the quickest and easiest way to enjoy Kamut. Prepare kamut cakes or porridge the same as you would prepare steelcut oats in this way (cooking times may vary though, follow package for cooking instructions first)--see recipe here. It is also a yummy and nutritious addition to your homemade granola or cereals.
As Flour: In this form, you can substitute kamut flour in place of wheat flour in most recipes, especially pastas, breads, cookies and cakes.

Try substituting Kamut for the grain used in any of these yummy Feeding Little Foodies recipes:

(I am so very sad to say that my camera has up and croaked. It is being sent off to canon today. In the meantime, please enjoy this kamut photo courtesy of www.chefinyou.com)

Food For Thought: Are Chemical Dispersants From The Gulf Ending Up On Your Family's Plate?

2010-07-19T22:41:00.000-07:00

We can expect to experience the negative effects of the BP oil spill in the gulf for years yet to come. As far as its effects on the seafood currently being brought to dinner tables across the country . . . while there has been concern about oil contamination, there have been few questions raised about the toxicity of the chemical dispersants being used in the efforts to clean the spill.

While the NOAA, EPA and Nalco, the company that makes Corexit (the primary dispersant being used) insist that it is safe, I am not as convinced.

Here is a detailed list of ingredients found in Corexit--including both those listed as hazardous, as well as, those found in common "household" products. But if your home is anything like mine, your household products do not contain any of those listed here:

"Distillates (petroleum), hydrotreated light - Propylene Glycol - Organic sulfonic acid salt
Other ingredients can be found in common household products, Nalco said on its website. Those are:

Sorbitan, mono-(9Z)-9-octadecenoate. Nalco stated on its website that it is used in skin cream, body shampoo, and as an emulsifier in juice.
Sorbitan, mono-(9Z)-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs Nalco says this is an ingredient in “baby bath, mouth wash, face lotion, and as an emulsifier in food.”
Sorbitan, tri-(9Z)-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs This is also found in body and face lotions, and tanning lotions, according to the manufacturer.
Butanedioic acid, 2-sulfo-, 1,4-bis(2-ethylhexyl) ester, sodium salt (1:1) This ingredient is also used as a wetting agent in cosmetic products, gelatin, and beverages, the company said.
Propanol, 1-(2-butoxy-1-methylethoxy) This is an ingredient also found in common household cleaning products

Hydrotreated light - This ingredient is also used in air fresheners and cleaners."

Bottom line? Don't eat what you can't pronounce.

Bon Appetit: Public Radio.org: What Are The Ingredients In The Chemicals Used In The BP Oil Spill Cleanup.

Food For Thought: Certified Naturally Grown.

2010-07-13T15:09:00.000-07:00

A growing trend in healthy eating is buying "certified naturally grown" produce. What is unclear to many consumers, however, is how it is different from "certified organically grown".

While driving down the Pacific Coast Highway the other afternoon following a lengthy date with a Malibu playground, a sign along side of the road in front of a local pick-your-own caught my eye--it read: "Buy Certified Naturally Grown". Like any diligent student of food and lover of the internet would do, I rushed home and googled away finding a surprising many resources providing information on this relatively recent grass-roots movement in the natural foods market.

So what is Certified Naturally Grown (CNG)?

Certified Naturally Grown is a grass-roots movement founded by farmers and volunteers that takes natural farming and all natural foods to the level of certification and verification. Its certification programs are tailored for small-scale, direct-market farmers and beekeepers using natural or "organic" methods but have chosen NOT to become USDA certified Organic. The program includes an online application process, annual farm inspections and random pesticide residue testing to ensure consumer confidence.

The certification program, for example, assures that the soil as well as the produce, from chickens to eggs and from vegetables to grass-fed beef, are grown/tended in the most natural possible way. And, like the USDA-organic certification process, the standards are strict and there are many requirements.

Put simply, it is a grass-roots alternative to certified organic.

So why the skirting of Certified Organic Produce? How do they differ?

I stumbled across an article on the Journal of Natural Foods and Healing in my quest for answers. It broke down some incredibly interesting and compelling differences between the two:

"Some of their (CNG) requirements are more stringent (including such things as free-range chickens actually means being pastured, rather than running around in a dark barn–makes a big difference in the nutritional quality of the eggs and the meat.)

There is no charge for the CNG stamp of approval, although a small donation is suggested. Also, the Naturally Grown organization does not go around and say they own the words Naturally Grown and threaten action against using these words on a label or sign. I think that is very nice of them.

USDA Organic logos in the grocery store have ruined my appetite a few times, knowing that their meat and produce can come from 1800 miles away (and being familiar with USDA meeting agendas with Big Ag in Washington). CNG is more of a local phenomena, where Farmer Jack over in the next county might be likely to stop in and see you to inspect your operation.

In all fairness, the CNG or USDA logo is no guarantee for freshness, taste or nutrition– or whether a tomato has a speck of e-coli on it. The USDA has more frequent inspections, while the CNG is self-certification with an annual inspection by another program member actually doing the same thing on his farm. Whether certified or not, I would have to agree with Susan: consumers should follow the motto– Know your Farmer, Know your Food."

At the end of the grocery shopping day it does really come down to buying as seasonal and locally grown as possible--know thy farmer, right? But if you can't, if you really can't, looking into alternatives like this that may bring the next best fresh thing to your family's table is a win-win. And while the USDA is launching an attempt to make the CNG's label a violation, I think that Certified Naturally Grown just might be on to something fresh and unsullied by government bureaucracy (for now, anyway).

To read more about Certified Naturally Grown, to find a participating farm and farmer near you, or to get involved in the grass-roots movement, visit the CNG website at: www.naturallygrown.org.

Roasted Rosemary & Garlic Chicken With Heirloom Potatoes.

2010-07-08T20:40:00.000-07:00

I get many questions about meat--when to begin and how to prepare it. There are by no means any hard and fast rules when it comes to meat and babies. While many believe that it is a more difficult first food, digestively, for beginning eaters (and I have to agree), other cultures don't hold off on meats at all. While "western" introductory charts vary greatly on when to begin serving meats, my husband and I decided to wait until our little foodie was able to use his fingers for self feeding (about 9-10 months for us) before introducing just because I wasn't too keen on the idea of pureeing it--but I've never been a huge fan of pâté--others are.

Once you've made the choice of when to begin serving meat to your little foodie, the preparing it part is easy. As long as your baby has already tried everything you are using to prepare your meat with, you are in the free and clear as far as preparation method--baking, roasting, searing, grilling, broiling. This particular recipe takes a little love and time on the preparation side of things, but the juicy and flavorful results on the back end make it well worth all your troubles.

Roasted Rosemary & Garlic Chicken With Heirloom Potatoes

Ingredients:
extra virgin olive oil
organic, free range, cage free, roasting chicken
heirloom potatoes, quartered
fresh rosemary, minced
fresh garlic, minced
lemon, quartered
black pepper, freshly ground
other fresh or dried savory spices of your choice
organic "real" butter (can substitute with olive oil)

Directions:
Preheat oven to 350F degrees
Clean out chicken cavity and rinse well
Set chicken in the middle of a large roasting pan
Carefully, slowly and gently separate the skin from the meat
Stuff room temperature butter and rosemary in the pocket you have created between the skin and meat and massage it into the flesh
Stuff the empty cavity with lemon
Next, position the potatoes around the chicken in the roasting pan
Douse the outside of the chicken and potatoes with extra virgin olive oil and sprinkle with garlic, rosemary, pepper and additional spices of your choice
Place chicken in preheated oven and roast (length of time depends on weight of chicken *see below*)
Be sure to baste every 30 minutes or so and allow to rest after cooking for at least 20 minutes before carving--this allows the juices to settle

Recommended Chicken Roasting Times:

2½ - 3 lbs = 1 - 1¾ hrs
3½ - 4 lbs = 1½ - 1¾ hrs
4½ - 5 lbs = 1½ - 2 hrs
5 - 6 lbs = 1¾ - 2½ hrs

* Some people prefer to set the oven temperature to 450ºF (230ºC) and roast the chicken at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 350ºF (176ºC). The surge of heat will result in a really crispy and brown skin and deliciously succulent meat.

** To ensure that you have fully cooked your chicken, always check the internal temperature with a meat thermometer. Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone. When the chicken is done, the meat thermometer will have recorded a temperature of 180ºF (83ºC).

Let's Talk About Gluten--Celiac Disease And Your Baby.

2010-07-01T21:45:00.000-07:00

(These deliciously beautiful gluten-free mini apple pies can be found on Tina's blog!)

As any loyal follower of Feeding Little Foodies knows, I don't push products, advertise, or recommend much outside of this site. I don't because, well, I try really hard not to detract from my mission--to provide families with helpful information on how to fill their little one's tummies with easy to prepare, yummy and nutritious foods. In doing so, I often receive questions from parents concerning what to introduce when and food allergies/sensitivities.

I occasionally field questions from parents concerned with gluten in foods and have always done my best to present the most resent research findings. However, recently I have had the pleasure of becoming acquainted with Tina Turbin. Not only does she have three fabulous grown children--two of whom I have the pleasure of knowing--and write books for children, but she also is an activist, writer, expert and wealth of knowledge when it comes to celiac disease. And gosh, that takes a lot of pressure off of me because, well, I'm no expert.

Celiac disease is an autoimmune disease in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and possibly oats. It occurs in genetically predisposed people of all ages from middle infancy onward. Discovering that a child has this disease can be a frightening and challenging time as parents struggle to find acceptable foods to create a rounded and balanced diet.

Tina has so brilliantly written an article just for moms about when to introduce foods containing gluten to baby, infants at risk for the disease, and breastfeeding--including the signs and symptoms to be on the lookout for if celiac disease is suspected--and has offered it to me to share with the many families who visit Feeding Little Foodies.

She also runs and website and blog about everything and anything gluten-free--including information, advice, recipes and more--that aims to inform and support families affected by this disease. Her site can be found at www.GlutenFreeHelp.info.

Read, learn and enjoy!

When to Introduce Gluten to Your Infant

As a celiac patient or relative of a celiac patient, many have come to understand the mental and physical symptoms of celiac disease directly or indirectly. Now the time has come for your infant to delve into the world of eating solid foods, most of which happen to contain gluten, especially the first baby cereals. If you’re like most mothers, it’s understandable that you would be nervous. In my gluten-free advocacy work and as a celiac mother of three grown children, I understand these concerns and am pleased to inform others of the fruits of celiac disease research regarding infants at risk for the disease, introducing gluten, and breastfeeding. These studies indicate that there may be a way to lower the risk of developing the disease and reveal signs to look out for in your infant to determine whether indeed it may be celiac.

An important question which has been addressed in research across the globe is when to introduce solids, usually gluten-containing baby cereal. First, it was remarked that after guidelines were issued regarding the benefits of exclusive breastfeeding for six months, many countries, including the United States, United Kingdom, and Australia, found that the rate of food allergies and intolerances increased. In Sweden it was revealed that celiac disease rates sharply increased after the guidelines were followed, and these rates declined again after compliance with the guideline was dropped.

The question then arose regarding the introduction of gluten before the age of four months of age with a 2005 study published in the Journal of the American Medical Association. According to Nancy Lapid in her article, “Gluten-Free Baby? Facts About Breastfeeding, Gluten, and Celiac Disease,” “the babies who ate gluten before four months of age had a five-times-higher risk of developing celiac disease in childhood compared with babies who started on gluten between four and six months. Babies who first ate gluten at age seven months or older also had a higher risk compared with babies introduced to gluten between four and six months, but the increase in risk was small.” In the end, it seems research is supporting that the optimum time to introduce gluten into your baby’s diet is between the ages of four and six months, yet carefully and in small amounts.

Now let’s look at one of my favorite subjects, breastfeeding. As far as Nancy Lapid shares, “If neither the baby nor the mother has confirmed celiac disease, the mother should continue to eat gluten, even if there is a history of celiac disease in the family, because there is a chance that exposure to gluten in breast milk will actually help the baby to develop a normal immune response to gluten.” If your child is diagnosed with celiac disease, you’ll need to eliminate gluten from your own diet due to the fact that gluten can be passed from your system via your breast milk to your baby.

If you have reason to suspect that your child has a genetic predisposition to celiac disease, you’ll want to be on guard for a variety of celiac disease symptoms during the process of introducing gluten. Some common symptoms, which are visible in adults as well as in infants and young children, are gastrointestinal, or bowel issues such as severe chronic diarrhea with floating voluminous stools, extreme weight loss to the point of wasting, and growth issues. Should you observe abnormal physical or mental symptoms in your baby, you may try eliminating gluten from the diet and note changes, but do make sure to consult with a pediatrician or other qualified medical practitioner before you begin making major changes to his diet.

It’s important to note that it doesn’t necessarily indicate that introducing gluten during the optimum window will eliminate a child’s risk of developing celiac disease, but it could reduce risk or at least delay disease onset. As gluten-free awareness and research continues, however, we can assuredly look forward to more helpful information regarding reducing celiac disease and young children.

Tina Turbin is an award-winning children's author (http://DannyTheDragon.com ), writer, and researcher, humanitarian and mother of three. Working for many years with children in the Entertainment Business, Tina has always been an advocate for children, families, celiac disease, gluten-free foods and nutrition as a way to improve the quality of lives for others. She dedicates herself to diligent widespread activism, working closely with such reputable organizations as Dr. Peter Green’s, Celiac Disease Center at Columbia University Medical Center. As a prolific writer, Tina lends her expertise to a variety of publications, radio shows and websites including the National Foundation for Celiac Awareness, Celiac.com, and EverydayHealth.com, not to mention her own widely-acclaimed and very popular Gluten Free resource website (http://GlutenFreeHelp.info) in collaboration with top professionals.

Smoothie-liciousness.

2010-06-29T09:45:00.001-07:00

It may be cool and rainy here in Malibu today, but the need for a frosty, refreshing and tasty smoothie still remains. It's late June--smack in the middle of summer for most of us, and that may leave many looking for a great way to beat the searing sultry heat.

Smoothies offer a fresh, hydrating, nutritious and completely customizable way to cool off. And best yet, this treat can be enjoyed by early foodies all the way through Grandma and Grandpa--in other words, smoothies are a delicious family-friendly treat for everyone at weekend BBQs or just as an afternoon snack.

Smoothies

Ingredients:

Smoothie Base--choose one or more depending upon your baby or family's preferences/dietary needs
water
cow's milk
goat's milk
coconut milk
almond milk
soy milk
plain yogurt
natural unsweetened fruit juice

Smoothie Add-ins--choose one or more--be adventurous and creative
fresh seasonal fruit
fresh seasonal veggies (carrots, cucumbers, leaf vegetables like kale, spinach, etc.)
frozen fruit
frozen purees--both fruit and veggie (any leftovers from your homemade baby food making days)

Additional considerations for nutritional and flavor boosts--be sure your baby is of-age before adding
avocado
nuts
seeds
honey
tofu
flax oil
cinnamon
nutmeg
fresh herbs (basil, mint, lemongrass, etc.)
Directions:
Combine ingredients in blender and blend until smooth (ice optional)
Serve on a hot summer day and enjoy!
* For little ones practicing with the spoon, blend extra thick
* For those preferring to enjoy from a sippy cup or cup and straw, blend extra smooth

Feeding Little Foodies Quick Tip #6: Keeping Your Little Foodie Hydrated.

2010-06-27T11:30:00.000-07:00

As July quickly approaches the need to keep your little summertime tot hydrated is more important than ever! Why? Because your child is almost two-thirds water and, as such, water is the most important nutrient you can give your child. It transports nutrients and oxygen and helps the body regulate temperature, convert food into energy and absorb nutrients. It removes wastes and cleanses, as well as, protects and cushions vital organs and joints.

So what can you do to ensure that your little foodie is keeping adequately hydrated during the hot, hot heat of the summer months? Try serving these cool and refreshing treats in addition to frequent and consistent offerings of fresh, cool water:

Fresh Fruit: nothing cools and refreshes like fresh ripe fruit--and it contains an awful lot of water. Skip the dried varieties this summer, and offer up some freshly speared, diced, or pureed melon, peaches, kiwi, apricots, berries, papaya, mango, guava, pineapple, etc.
Fruity Totsicles: These summer treats-on-a-stick work great for younger teething babies all the way through the teen years and on!
Crushed Ice: Many babies, both those teething-aged and older, love the texture and chill of crushed ice. The consistency of snow cone ice works best for a summertime beat-the-heat hydration treat. Serve via spoon or allow self-feeding for frosty finger fun.
Soup: Many don't think of soup as a summer treat, but once you have cooled down for the evening, soups can provide much needed liquids for a parched body at dinnertime. If your little one is on the adventurous side, try a cold soup variety like cantaloupe and mint or gazpacho--and remember, these can always be pureed for earlier foodies.
Smoothies: Smoothies are a great way to sneak in lots of healthy stuff into an otherwise tasty and cool treat that hydrates, too! Blend ice and water, yogurt, milk, or a healthy natural juice together with your choice of fresh fruit. Sneak in veggies, a few drops flax seed oil, sea kelp, etc. to add a nutritional boost. Make it extra thick to serve on a spoon. Thin it out for a sippy cup or for those well-versed with a straw.
Fresh Veggies: At the end of the day, fresh foods always contain fair amounts of water. Serve as many fresh foods as possible and avoid processed and unnatural choices. Green veggies tend to have the most moisture content of all the veggies. Serve them uncooked/raw if your little foodie is old enough to handle the tough textures. Or, steam and/or saute to retain as much moisture as possible.
Freshly Squeezed Lemonade or Homemade Juice: Though water is always strongly suggested over juice of any kind, if a little fresh fruity flavor is preferred every once in a while, try freshly squeezed lemonade sweetened with honey and flavored with fresh herbs--or juice any fresh fruit to make another flavor of your choice (you may also use your steaming pot water!). If your little foodie is too young for honey, sweeten your juice with freshly pureed bananas, peaches or prune juice.

Happy Summer & Happy Hydrating!

Happy Father's Day From Feeding Little Foodies.

2010-06-19T12:02:00.000-07:00

Wishes for a very special happy day to the two most wonderful dads in my life--my father and my husband. And very special wishes to the papas of your little foodie(s), too.

Happy Father's Day and Happy "Grilling"!

Food For Thought: From Farm To Table.

2010-06-19T10:21:00.000-07:00

The disconnect between the food we eat and how it is grown, where it comes from and the processes by which it arrives at our table is far too great. I've bellyached about this before in a post entitled Food For Thought: Buy Local, Or Meet What You Eat First so I'll spare you a long grump, but I will encourage you to find a local pick-your-own and head out for a day on the farm with the family.

Shaping your child's healthy relationship with food and eating goes beyond simply serving fresh, delicious and nutritious foods at the dinner table. It includes a real tangible connection with where it all begins--soil, sun and seed. Allowing your child the opportunity to see fresh produce in the ground where it has grown and harvesting it with their own hands is a magical experience. It opens the door for a real education and appreciation for how our food is grown and what it takes to bring that food from the farm to our table.

And once home, don't let the interaction stop at the crisper drawer. Allow your child to be as involved as their age and attention span will allow--washing the produce, separating leaves or stems, chopping (with a toy wooden "knife") and adding to a bowl, pan or plate during preparation. Not only will this enrich your child's appreciation for the foods that will nourish their little growing bodies, but if you're lucky, their involvement may also promote a less picky and more eager eater.

If finding a farm near you proves to be tricky, growing your own garden--even if in pots--can do the trick. Hardy herbs, tomatoes, peppers and strawberries are fairly simple to grow for even the most novice gardener.

For help finding farmer's markets, pick-your-own farms, CSA's (Community Supported Agriculture) and co-ops near you, visit www.localharvest.org, where you can simply enter your zipcode for a list of locations near you. For assistance in finding out what grows when in your area, visit this handy seasonal produce map at www.epicurious.com.

Happy Picking = Happy Feeding.

The Chemistry Of Cooking: Green Cookies, Accidentally Delicious.

2010-06-09T22:22:00.000-07:00

After getting my little one to bed earlier than usual the other night, I decided to do, what else?! Well, bake, of course! I actually made a varied version of the peanut butter cookies recipe that I recently posted--but using sunflower seed butter instead. And, much to my surprise after taking that first delicious bite, I noticed that the inside of the cookie was green! That's right, green. I am not referring to a hint or lightly tinted hue. The inside of my cookie was as bright as a clover sort of St. Patty's Day green. I immediately scrutinized the list of ingredients I had used--did I use anything new, different? I had used a brand of maple syrup I had never used before . . . maybe . . . ?

Confused and apprehensive to indulge in the green treat any further, I rushed to do what every 21st century mom does when she's got questions--I googled it, and, low and behold I found answers, many of them.

Apparently, all plants contain "chlorogenic acid", mostly in the stems and leaves, but sunflowers also have it in the seeds. When the "chlorogenic acid" present in the sunflower seed butter meets baking soda or baking powder, the result is a grassy green tint to your baked goods! While it is completely harmless, the color can come as a shock to unsuspecting bakers--so, consider yourself warned.

Though you may find your appetite waned in the presence of cookies-gone-green, they will be an incredibly yummy and a super fun treat, sans food, coloring come mid March.

Attention Orange County Families: Reserve Your Spot in Saturday's Workshop Today!

2010-06-09T11:41:00.000-07:00

Are you struggling with the thought of transitioning from formula or breast milk into the wild and wily world of solids? Do you have friends or family members who need a little motivation and inspiration for preparing fresh and easy nutritious homemade purees for their little ones?

Well, help is here! Just send them our way for a "Little Foodie Feast" workshop this Sunday. Held at the cozy Seal Beach cottage of Mama and FLF Instructor, Tammy Callis, attending families will leave equipped with the information (food prepared during the session, handouts and more) needed to whip up a batch of yum for their little one's tum.

E-mail me for further details or to reserve your spot today!

Attention Southern California: Our Service Area Is Expanding!

2010-06-08T12:11:00.000-07:00

Please spread the word to families you know both far and near . . . Feeding Little Foodies is taking the show even further on down the road to more new and exciting communities. . . we are expanding our workshop servicing area in Southern California!

Regularly scheduled workshops, as well as, large group and private one-on-one house calls are already available in Orange County and large group and private one-on-one house calls, only, are available in the Los Angeles and Malibu areas. But that list has expanded!

New workshops offerings are now available in the following areas of Southern California:

Ventura
Oxnard
Thousand Oaks
Calabasas
Woodland Hills
Hidden Hills
Westlake Village
Pacific Palisades
Agoura Hills
Camarillo
Moorpark
Simi Valley

and of course,

Los Angeles
Malibu
Orange County

To learn more about the "House Calls" mentioned above, please select a title below:

Types of workshops available:

Contact me at jonisurettenelson@feedinglittlefoodies.com with questions or to schedule your "House Call" today!

In the meantime, happy feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Don't Forget: Large Group Workshops Are Available!

2010-06-07T21:55:00.000-07:00

Frustrated that you can't come to regularly scheduled Feeding Little Foodies' workshops in the Los Angeles or Malibu areas right now because of our blasted move to Malibu? Well, fret no more--Feeding Little Foodies can come to you! Learn more about Large Group House Calls available throughout Southern California! To find out if your community is on the servicing list, click here.

* Feeding Little Foodies also makes private one-on-one house calls. Click here for more info.

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Peanut Butter Cookies.

2010-06-04T08:04:00.000-07:00

In an effort to continue my quest for "healthy", yummy and sugarless baking recipes, I have come across a delicious and super easy recipe for peanut butter cookies.

If you have chosen to wait until one year to introduce peanuts to your little foodie, these won't make a suitable treat just quite yet--but any other hungry tummy in your house will be sure to polish these goodies off in a flash. And, because they are made with just a few simple core ingredients--flour, maple syrup and peanut butter--you won't mind a bit either.

Serve as an afternoon treat with a tall glass of the milk of your choice, and then pause, to wait for a big sticky peanut buttery smile.

* If you are feeling adventurous or have peanut allergies in your family, try experimenting with other nut or seed "butters" like, sunflower seed, almond, cashew, etc.

Peanut Butter Cookies
(recipe taken from and slightly adapted from 101 Cookbooks--one of my hands down favorite "adult" food sites)

Ingredients
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, creamy, natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350F degrees
In a medium mixing bowl combine flour, baking soda, and salt
In a separate larger bowl, combine peanut butter, maple syrup, olive oil, and vanilla and stir until mixed well
Pour the flour mixture over the peanut butter mixture and stir until the batter is still a bit dusty
Let the dough sit for five minutes
Give one more quick stir, just a stroke or two
Drop spoonfuls one at a time onto a parchment-lined baking sheet
Press down on each cookie gently with the back of a fork twice creating a crisscross pattern (here, she mentions that the dough is too soft without refrigeration for this, but I didn't find this to be the case)
Bake for 12-15 minutes (she recommends 10-11 minutes, but I found that the cookies were still doughy throughout when taken out that early)
Allow to cool for five minutes and transfer to a cooling rack

* Recipe yields about 2 dozen cookies.

Announcing: June Workshop Dates For The OC!

2010-06-02T08:11:00.000-07:00

Greeting parents of little foodies soon-to-be! June is here and it's time to enjoy all of the culinary bounty that the slow, warm afternoons of summer has to offer.

Here in Southern California, apricots, artichokes, asparagus, avocados, nectarines, okra, peaches, plums, raspberries and strawberries are all seasonal produce for the month of June. Join us for a workshop this month and learn how to prepare delicious and nutritious dishes made fresh from these delectable delights.

Feeding Little Foodies offers two workshops: one for the beginner foodie, "Little Foodie Feasts" and one for older foodie, "Little Finger Feasts". To read more about each workshop, please click on a workshop title below. The Orange County workshops are held in Seal Beach at the home of Feeding Little Foodies' Instructor, Tammy Callis. Dates for this month are as follows:

The "Little Foodie Feast" workshop: Saturday June 13th at 3:00 p.m.
The "Little Finger Feast" workshop: Saturday, June 20th at 3:00 p.m.

For more information or to sign up for a workshop, please e-mail me at jonisurettenelson@feedinglittlefoodies.com.

Regularly scheduled workshops in Los Angeles are still on hold due to my recent move and will hopefully resume by late summer/early fall. But don't forget . . . Feeding Little Foodies also makes "House Calls" for private one-on-one and large group sessions in the greater Los Angeles and Orange County areas of Southern California. E-mail me to schedule your house call today!

In the meantime, Happy Summer and Happy Feeding!

Back To Basics: How To Thin Purees.

2010-05-30T10:22:00.000-07:00

A frequent question at my "Little Foodie Feast" workshop is how to thin purees. There are a few super simple and tasty ways to ensure that your little foodie's purees are as thin or as thick as they need them to be.

While breast milk or formula is advisable as a first thinner because it provides foods with a familiar taste and smell for the newest little eater, you can progress to other mixers as your little one becomes more comfortable with solids. Here are a few others to try:

steamer pot water
filtered water
vegetable broth
chicken broth
beef broth
unsweetened homemade juices

Pucker Up, Baby--Herbed and Honey Sweetened Lemonade.

2010-05-24T21:10:00.000-07:00

Summer is just around the bend as Memorial Day is on the horizon and nothing brings in the season of sun and fun like a tall ice cold glass of lemonade. Ice cubes clinking, frost forming on the sides of your glass--this summertime beverage is more than just refreshing, it packs a powerful dose of vitamin C and it's okay for baby. That's right, it's okay for baby to enjoy citrus fruits earlier than you probably think. In January 2008 the American Academy of Pediatrics stated that there was no good evidence showing that delaying any food beyond 4 to 6 months decreases the odds of allergies (Read more here).

So what's all the rave about the health benefits of lemons? Well, lemons have anti-oxidant properties which are believed to fight off free radicals and cancer cells. Most notably, lemons are jam-packed with vitamin C. A mere tablespoon of lemon juice has 7 mg of the vitamin and a half-cup of juice meets 100% of the RDA for vitamin C. One lemon would also contain about 12 grams of carbohydrates, 1 gram of protein and 3 grams of sodium. Further, lemons contain no fat and no sugar.

We've been enjoying the small citrus grove on the ranch over the last month. The lemons are plentiful and the blood orange and grapefruit trees are getting ready to peak. Every other afternoon or so, we head up the hill to collect a few for a fresh batch of homemade herbed and honey sweetened lemonade. That's right, there is another way to brew up this favorite summertime beverage--be adventurous and wholesome--try using fresh herbs and honey instead of sugar. Fresh herbs that I've used and loved include:

lavender
rosemary
basil
peppermint
spearmint
lemongrass

Honey Sweetened Lemonade

Ingredients:
fresh lemons
fresh herbs
honey (use pureed bananas or peaches to sweeten for babies under 1 year)
water
Directions:
Halve and juice lemons--pour juice into a large pitcher and set aside
Finely mince fresh herbs
Combine desired amount of honey, two cups of water and herbs in a medium pot and slowly warm over low heat, stirring frequently, for approximately 5 minutes
Add honey and herb mixture to lemon juice in pitcher and stir well
Refrigerate for at least one hour
Serving Suggestions:
Serve chilled in a sippy cup as a refreshing summertime beverage
Use to prepare Totsicles to relieve teething pain or just to beat the heat of a hot summer day
Freeze only partially to create a fun and tasty spoonable slushy

Eating Seasonally: Long Beans.

2010-05-19T16:27:00.000-07:00

Bright green, lanky and pencil thin--long beans are in season this time of year here in California. After picking up a small bunch at our local farmer's market this past weekend, we enjoyed them with a lemon rosemary roasted chicken and heirloom potatoes (recipe soon to come!).

Also known as asparagus bean, Chinese long bean, garter bean, snake bean and yard long bean, these little pretties can grown to over several feet long! They are a great source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Most importantly, they are super easy to prepare and eating them at this time of year gives you the satisfaction of knowing that you are eating the freshest that the season has to offer.

Long Beans

Ingredients:
extra virgin olive oil
freshly diced garlic
freshly diced shallot
long beans, cut into 1-2 inch pieces
Directions:
Heat olive oil in a large skillet
Add garlic and shallot and saute, stirring frequently to prevent browning
Add long beans and saute for 5-7 minutes
Add 2 tbsp of water and cover immediately
Allow beans to cook for another 5-10 minutes, or until beans have reached desired tenderness
Serve as-is to your "older" family and puree, fork mash, or feed as a finger food to your little foodie

To find what's in season at this time of year in your area, check out this seasonal produce map at Epicurious.com.

Food For Thought: Avoiding Excess Methylmercury In Seafood.

2010-05-17T20:05:00.000-07:00

Seafood is a household favorite for mealtimes and actively avoiding/minimizing mercury exposure is always first and foremost on my mind at the market. Though it is well-known that fish is an excellent source of Omega-3 fatty acids--a fatty acid that our body cannot produce on its own and something that makes fish an incredible food for your brain--mercury, a pollutant found in many fish, is harmful to the developing brains of young children, affecting cognitive, motor, and sensory functions. And the more mercury that gets into a person's body, the longer the exposure time, and the younger the person, the more severe the effects are likely to be.

Therefore, when shopping for sea treats for your family's dinner table, be sure to keep the following lists in mind:

Commercially available fish that typically contain high levels of mercury include:
King Mackerel
Shark
Swordfish
Tilefish
Tuna (fresh or frozen)

In general, smaller fish have less mercury than larger fish because the older and larger the fish, the greater the risk for high mercury levels in their bodies. Commercially available fish that are considered low in mercury include:
Catfish
Cod
Crab
Flounder/Sole
Haddock
Herring
Lobster
Mahi-mahi
Ocean perch
Oysters
Rainbow trout
Framed Salmon
Wild Salmon
Sardines
Scallops
Shrimp
Spiny Lobster
Tilapia
Trout (farmed)

Here are two sites for further reading on mercury levels in seafood:

Buying high-quality seafood from conscious markets when possible is always best. Mercury concerns aside, environmental issues can also be a concern and as such, wild-caught fish, seems to be preferable to that of farm-raised for many reasons.

Read more here about the pesticides, flame retardants, antibiotics, dyes, etc. found and/or used in farm-raised fish
The Huffington Post: Sustainable Seafood. Wild Caught? Farm Raised? How To Choose

And, lastly, after you've wrangled up some mercury-free sea treats, check out these Feeding Little Foodies' seafood recipes:

Eating from The Can: Spruce Up Your Soup.

2010-05-13T22:12:00.000-07:00

I write an awful lot about eating fresh and eating fresh does not include consuming the heated contents of an aluminum can. But, being a realistic mom means admitting that from time-to-time it's okay to cheat--as long as those cheating choices are made with care.

Here's the key, choose an all-around healthy, natural, organic soup--one that is free from all of the yuckies . . . preservatives, additives, etc.--one that is closest to the pot of fresh soup that would be made in your own kitchen--and spruce it up by adding your own choice of grains, beans, sauteed veggies and herbs.

Here's one of my favorite cheats when the day has been long, my little foodie is frightfully fitful and relief is no where in sight . . .

Using a can our favorite local market's (Trader Joe's) delicious lentil and veggie soup, I add:
red quinoa
sauteed zucchini
kidney beans
and freshly chopped sage

Many times the grain (any grain will do) and sauteed veggies (any veggie will do) are leftovers remaining from a meal earlier in the week or day.

The best part of this quick and easy family-friendly meal that is it includes lots of fun soft textures that can be pureed, fork mashed, served as a finger food or used for spoon practice.

So, give yourself a break today and eat fresh tomorrow.

Feeding Little Foodies Quick Tip #5: The Steam/Saute Method.

2010-05-10T22:55:00.000-07:00

I field many questions from mamas wondering how to transition from the blended world of purees to that of more solid solids. My answer is always the same simple response and this is it in a nutshell--"as long as your diet is relatively balanced and free of excessive animal fat, preservatives, additives, preservatives, salt and excessive heat spices (habanero, cayenne, etc.), there is no reason that your little foodie can't eat exactly what's on your plate".

As soon your little one begins to show an interest in what's on your spoon, you should begin to share. Puree what your eating for dinner, making it more and more chunky each time, until you no longer need to puree it but can fork mash it instead. Also during mealtimes, be sure to give small but whole mushed pieces for play and experimentation.

That's right . . . I am suggesting that you begin cooking one, just one, meal for you and your family--a meal that everyone can share--a family-friendly meal. And one of the veggie preparation methods that is a sure bet with my family of foodies is the saute/steam process. It is quick, simple, yummy and fully customizable.

Q U I C K T I P: THE STEAM/SAUTE COOKING METHOD FOR VEGGIES
Heat cooking oil in a large saute pan over medium high heat
Add garlic, shallots, onions, etc., if using, and saute until soft and clear
Add chopped veggies and fresh herbs, if using, and toss to distribute oil and spices
Saute for 4-8 minutes, or until veggies have reached desired tenderness for you and the rest of your "adult" family (time will also depend upon type of veggie used)
Add 2 tbsp of water directly to pan and immediately cover
Gently shake pan to distribute water and lower heat to medium
Steam covered for another 3-6 minutes, or until veggies have reached the desired pureeing, fork mashing, or finger food feeding tenderness for your littlest foodie
Allow to cool and puree, fork mash, or feed as-is and watch the entire family enjoy the same dinner all together at one happy meal

Use veggies to top a healthy grain like couscous, quinoa, orzo, spelt, barley, millet, etc. or mix with lentils or beans for a protein boost. Serve alongside of seared fish or other meats for a complete meal or mix clever combinations to create meatless complete protein meals.

Food For Thought: Moms Ask, I Answer--Meatless Complete Proteins.

2010-05-05T13:30:00.000-07:00

Ensuring that little foodies are getting enough protein is one of the top concerns for parents--especially when struggling to feed choosy eaters whose culinary preference change day to day or even hour to hour.

I often receive e-mails from moms wondering how to incorporate protein into meals when meat is either rarely prepared or completely left off the menu all together for any variety of reasons. Below is a question and answer segment, including links to additional resources, that will hopefully shed some light on this feeding time issue.

QUESTION:

"I attended your January workshop and I am having a great time making my son's food. He is 8 1/2 months old and is starting to wean himself. So far I've been making him vegetables and fruit, but I feel I should be giving him some protein as well. I was thinking about pureeing some salmon. We don't eat meat in my house; fish and tofu are our main proteins. Do you have any ideas for me as to making some protein rich foods?"

ANSWER:

"I am so pleased to hear that you are enjoying the feeding process and I am happy that you asked about meat substitutions. Wild caught fish (simple seared salmon recipe) is an excellent source of protein and it's never too early to develop your little one's taste buds for all of the culinary wonders that the sea has to offer. But when preparing meals without meat, it is important that you are serving dishes that still pack a protein punch. Many times, just by strategically combining veggies, lentils, beans, seeds, etc., you can create a meatless complete protein and it is important that this be your goal when preparing meatless meals.

Here are a few great resources that I found some months ago for another mom with the same question:
She Know's Food & Recipes' List
Here is the direct link to a site where you can find AMAZING recipes for meatless complete protein meals that you can easily puree for your son--and you and your husband eat it too. At 8.5 months, with the exception of excess heat (hot peppers) or sodium, he can begin eating what you are eating now, just the pureed version: http://www.vegalicious.org/category/meals/main-dishes
Also, here is a list of foods high in protein and the quantities that they contain that you can easily and creatively combine. With the exception of tree nuts (until you choose to introduce those), you can puree the seeds and ground nuts in with his morning porridge or veggies, for example.

Eggs and Dairy
Egg, large - 6 grams proteinMilk, 1 cup - 8 grams
Cottage cheese, ½ cup - 15 gramsYogurt, 1 cup – usually 8-12 grams, check label
Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz
Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz
Hard cheeses (Parmesan) – 10 grams per oz

Beans (including soy)
Tofu, ½ cup 20 grams protein
Tofu, 1 oz, 2.3 grams
Soy milk, 1 cup - 6 -10 grams
Most beans (black, pinto, lentils, etc) about 7-10 grams protein per half cup of cooked beans
Soy beans, ½ cup cooked – 14 grams protein
Split peas, ½ cup cooked – 8 grams

Nuts and Seeds
Peanut butter, 2 Tablespoons - 8 grams protein
Almonds, ¼ cup – 8 grams
Peanuts, ¼ cup – 9 grams
Cashews, ¼ cup – 5 grams
Pecans, ¼ cup – 2.5 grams
Sunflower seeds, ¼ cup – 6 grams
Pumpkin seeds, ¼ cup – 8 grams
Flax seeds – ¼ cup – 8 grams

Here is another comprehensive list of high-protein foods, that includes veggies:
The Fat Free Kitchen's list

Read other "Food For Thought" postings here.

Grilled Shrimp With Corn & Potatoes.

2010-05-03T11:29:00.000-07:00

Nothing says summer is just around the corner like breaking out the grill after a long winter's slumber. Unless, of course, you live in southern California and love outdoor cooking and dining as much as us--in that case, your grill may never really get the "winters" off.

We are enjoying our new sea-side home in many ways and one of the most delicious is fresh access to local seafood. Our little foodie is much like us in his affection for anything edible from the sea. So, yesterday we wrangled up some large shrimp to throw on the BBQ for an early summer dinner kick-off. This yummy grilled shrimp with corn and potato dish will delight the whole family. It's easy, delicious and is the perfect dish for your little finger foodie.

Serving Suggestion: Best enjoyed outdoors under the dusking light of the setting sun as fireflies buzz about and the summer stars get set to begin their journey across the night sky.

Enjoy and Happy May!

Grilled Shrimp With Corn & Potatoes

Ingredients:
fresh or frozen jumbo shrimp, thawed
frozen corn
fingerling potatoes, quartered
fresh: chives, basil, rosemary--finely chopped
extra virgin olive oil
butter (optional)
garlic
lemon, cut into wedges
freshly ground black pepper

Directions:

Shrimp
Pat shrimp dry, brush lightly with olive oil and lightly sprinkle with pepper
Place on grill (George Foreman works wonders too!) and cook 2-4 minutes per side--or until shrimp have become completely opaque in color throughout
Set aside

Corn
Thaw corn by placing in a colander and running under cool water for several minutes
Heat olive oil and a small amount of butter in a large saute pan
Combine garlic, basil and corn in pan and saute on low until warm
Add shrimp and a squeeze of lemon to saute pan, toss and remove from heat

Potatoes
Preheat oven to 400 degrees
Pat potatoes dry, place in a large bowl and coat lightly with olive oil
Sprinkle potatoes with rosemary, pepper, garlic and toss to evenly distribute oil and spices
Place potatoes on a cookie sheet in a single layer
Roast in oven for 20-30 minutes or until potatoes have reached your preferred tenderness/crispiness
Remove from oven and garnish with chives

Food For Thought: Food Irradiation--What It Means To You And Your Family Of Foodies.

2010-05-01T11:14:00.000-07:00

I mentioned the use of a non-irradiated spice, Trader Joe's "21 Seasoning Salute", in my Simple Seared Salmon recipe post and I thought it both helpful and important to explain what irradiation, when it comes to the foods we eat, means.

The long and complicated, but nevertheless very interesting Wikipedia definition is as follows:

"Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration. Irradiation is a more general term of deliberate exposure of materials to radiation to achieve a technical goal (in this context "ionizing radiation" is implied). As such it is also used on non-food items, such as medical hardware, plastics, tubes for gas-pipelines, hoses for floor-heating, shrink-foils for food packaging, automobile parts, wires and cables (isolation), tires, and even gemstones. Compared to the amount of food irradiated, the volume of those every-day applications is huge but not noticed by the consumer.

The genuine effect of processing food by ionizing radiation involves damage to DNA, the basic genetic information for life. Microorganisms can no longer proliferate and continue their malignant or pathogenic activities. Spoilage-causing micro-organisms cannot continue their activities. Insects do not survive, or become incapable of proliferation. Plants cannot continue the natural ripening or aging process.

The specialty of processing food by ionizing radiation is that the energy density per atomic transition is very high; it can cleave molecules and induce ionization (hence the name), which is not achieved by mere heating. This is the reason for both new effects and new concerns. The treatment of solid food by ionizing radiation can provide an effect similar to heat pasteurization of liquids, such as milk. However, the use of the term "cold pasteurization" to describe irradiated foods is controversial, since pasteurization and irradiation are fundamentally different processes."

Okay, so what does all of this mean and how does exposing the foods you and your family eat to irradiation, or simply put, radiation, affect you and your family?

Essentially, irradiation alters food in an unnatural way in an effort to prolong its shelf life. Aside from the potential harmful effects of exposing foods to radiation, the bottom line is that processing food in any manner is never good nor is it necessary. Exposing foods to time, heat, pressure, chemicals, etc.--processing methods--alter its natural state and degenerates its nutritional value (time, heat, pressure, etc. destroy nutrients) thus, preventing your family from getting all of the vitamins and minerals that were possible if the food was fresh and unprocessed.

So what's a conscientious chef for a family of hungry foodies to do? Always aim to serve fresh, unprocessed and whole foods in their most natural state. Food served in this way are kindest to your body--your body is able to easily and efficiently digest and use all it has to offer in healthful ways that will benefit you now and in the future. When not purchasing fresh herbs, produce, or meats, always check the ingredient labels of any pre-packaged food to ensure that processing, if any, has been kept to a healthy minimum.

As far as spices are concerned, try to grow or buy and use fresh herbs as they have the most robust flavor. If you must use dried spices, try to make your own by drying your fresh herbs and combining them to create adventurous and customized varieties. When buying dried spices, look for labels that specify that the contents have been "non-irradiated" and look for the following "International Food Irradiation Symbol", which indicates that the food has been exposed to radiation:

For further reading:

The Organic Consumers Association: 1) an informative page on food irradiation, 2) an incredibly helpful explanation of the issues surrounding this controversial food treatment and 3) their project to stop food irradiation
An interesting article that discusses study findings in the Proceedings of the National Academy of Sciences by scientists from the University of Wisconsin-Madison that have shown neurological damage as a result of irradiated foods
Here is a link provided by 9gHealthFoods that includes further explanation about irradiation and its potential harmful effects, as well as, discussion of other methods of ensuring food safety without it.

Photo credit: image found here at Noshtopia.

Home Sweet, Sweet, Home.

2010-04-29T12:23:00.000-07:00

As a result of our recent Malibu move, many of you probably have noticed my absence over the last few weeks--my inbox has been piling up with unanswered e-mails and the blog has fallen silent.

Because of the remote location of our new home and the recent unseasonal winds and rains, it took a little bit of time to get our internet hooked up and running and though we are still have many boxes to unpack before getting all cozy and settled in, I am so very proud to announce my return to the blogosphere!

I have many new and exciting Feeding Little Foodies posts all cooked up and ready to share--and for those of you who have been patiently awaiting for an e-mail reply, please rest assured that I am combing through my inbox and will be in touch very soon.

In the meantime, happy Feeding from Milagro Ranch in Malibu,

Joni
The Mama Behind "Feeding Little Foodies"

Simple Seared Salmon.

2010-04-15T10:03:00.000-07:00

Many moms that I encounter explain their most pressing dinnertime fear--trying to figure out how to prepare a meal for the whole family with little time on hand. Well, seared fish is a great solution. Minimal ingredients means short prep time and fast cooking time makes fish an excellent quick and super nutritious way to fill the entire family's tummies.

Fish is often a feared food to introduce to baby--but it shouldn't be--it's easy to prepare to any consistency (pureed, soft finger-sized pieces), packed with protein, vitamins and minerals and most sources say that you can begin to serve it at 7 months of age. And, salmon, for example, is a great first fish because it is incredibly rich in vitamins A, B12, D, the mineral selenium, and it is an excellent source of omega-3 essential fatty acids.

One word of caution when purchasing fish to cook for your family, however--choose "eco-friendly" fish that are on the low mercury list and buy high quality wild caught to avoid pesticides, antibiotics, flame retardants and synthetic pigments. Here are a few helpful resources to aid you in ensuring that you are serving the "best" fish at your family's dinner table:

To find out more about the difference between farm-raised and wild-caught fish, visit this link at www.WHFoods.com.
To see a list of eco-friendly fish list, visit this link provided by the Environmental Defense Fund.
To view a list of low mercury fish, visit this link of safe fish supplied by the Natural Resources Defense Council.

Here is a quick and simple salmon recipe that you, your little foodie and the family is sure to enjoy as it can easily be prepared for the entire family and pureed for baby or cut into small finger-sized pieces for your little finger foodie. Serve alongside a sauteed veggie and quick grain like couscous and you'll have dinner ready in 20 minutes or less!

Simple Seared Salmon

Ingredients
salmon filets, patted dry with paper towels
lemon, cut into small wedges
extra virgin olive oil, just enough to cover the bottom of the pan
seasonings of your choice (I used the "21 Seasoning Salute" from Trader Joe's--it is an all-natural, non-irradiated and salt-free dry spice mix that includes the following: onions, black pepper, cayenne, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato and lemon oil)
Directions
Heat olive oil in a large skillet
Place salmon filets in pan, on medium-high heat, and allow to sear for 5-7 minutes--do not move salmon during this time to achieve a golden brown crispy crust
Flip salmon and sear the other side for 5-7 minutes, again not moving to achieve the browning effect
The salmon is fully cooked when it easily flakes with a fork and is opaque all through
Squeeze lemon wedge over top of the cooked filet, serve and enjoy

Feeding Little Foodies Quick Tip #4: Summer vs. Winter Squash.

2010-04-12T09:24:00.000-07:00

Summer is just around the corner and though summer squash is available in most areas year-round it is soon approaching it's peak season. What's the difference between summer and winter squash, you ask? The mystery is unveiled in this Feeding Little Foodies Quick Tip.

Q U I C K T I P: Summer vs. Winter Squash

Aside from different harvesting seasons, as indicated by the squash's name, there are other distinct differences to note.

Summer squash is harvested when the squash is immature and continues to ripen off of the vine at the market, on your kitchen counter, or in your crisper drawer. As such, it has a relatively short storage life.
Examples of summer squash include:

Cousa squash
Pattypan squash (aka. "Scallop squash")
Yellow crookneck squash
Yellow summer squash
Zucchini (courgette in French, and in some regional varieties English)

Winter squash does not continue to ripen off of the vine--it is harvested and eaten when mature. At this stage, most varieties have a rather long storage life.

Examples of winter squash include:
Acorn squash
Amber squash
Ambercup squash
Arikara squash
Atlantic Giant
Autumn cup squash
Banana squash (also called Pink Banana squash)
Buttercup squash
Butternut squash
Calabaza
Carnival squash
Cushaw (also called "winter crookneck squash")
Delicata squash (also called Peanut squash)
Gem squash
Georgia candy roaster
Giraumon
Gold nugget squash (also called "golden nugget squash")
Heart of gold squash (a hybrid of acorn squash and sweet dumpling squash)
Hubbard squash
Jarrahdale pumpkin
Kabocha
Lakota squash
Long Island cheese squash
Marina di Chioggia
Mooregold squash
Queensland blue pumpkin
Red kuri squash (also called "Hokkaido squash," "orange Hokkaido squash," or "baby red Hubbard squash")
Rouge vif d'Estampes (also spelled Rouge vif d'Etamps)
Spaghetti squash
Sugar loaf squash
Sweet dumpling squash (also called "dumpling squash)
Turban squash

For summer and winter squash recipes, take a peek in our veggie files here.

Last Minute Openings For Tomorrow's OC Workshop!

2010-04-10T17:50:00.000-07:00

A few last minute spots have just become available for tomorrow's "Little Finger Feasts" workshop in Seal Beach at 3:00 p.m.!

For more information on the workshop, click here. For further information or to sign up, e-mail me at jonisurettenelson@feedinglittlefoodies.com a.s.a.p.!

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Seriously Simple Shortbread.

2010-04-07T14:49:00.000-07:00

I absolutely adored animal cookies as a kid. The salty sweet complexities of the shortbread intrigued my novice taste buds and the fun animal shapes kept me entertained with, "Mr. Fox, meet Mrs. Squirrel" introductions and animal parades for hours. They were the perfect little mid-afternoon snack or special travel-time treat.

Now that I have learned how to make them at home as an adult, it is an exercise of great restraint not to make batches daily. In addition to being incredibly yummy, they are easy to make and super easy to customize--add your favorite nut, dried fruit, or herb to make it your very own.

Shortbreads do, however, contain a fairly bulky quantity of butter--that's just what makes them so tasty I suspect. But, the culinary goodness of real butter can't be beat by any artificial substitute in baking (or in any culinary instance, for that matter) and in moderation, I argue, fresh, natural and organic butter is really not so bad.

So, if you're okay with a little real butter splurge every now and again, then go ahead and tickle your little finger foodie's taste buds with this super fun and incredibly easy treat! This simple recipe uses honey instead of sugar, contains only four ingredients that are probably already in your pantry, and requires only a quick 10 minutes in the oven. So, go ahead, give it a shot!

Serving Suggestions:

These make great birthday treats--serve with a fruity yogurt dip or along side of ice cream
Serve with a small glass of milk for a satisfying after dinner sweet for the whole family to enjoy
They travel well--take them along with you on a playdate, beach day, or zoo outing

Animal Shortbread Cookies

Ingredients:
1 cup butter, room temperature
2 1/2 cup all-purpose unbleached flour
1/3 cup honey
1 tbsp. vanilla
just one or two cracks of fresh Himalayan pink salt--or any sea salt (optional)

Optional Ad-ins:
chopped nuts (almonds, pecans, walnuts, etc.)
dried fruit
cinnamon
nutmeg
lavender
orange or lemon zest
rosemary
Directions:
Preheat oven to 350 degrees
Beat butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy
Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand
Work in nuts or other optional add-ins
Roll out dough on lightly floured surface to a 1/2 inch thickness
Cover with plastic wrap and refrigerate for 30 minutes
Cut into fun shapes with your favorite cookie cutters
Place cookie cut outs on ungreased baking sheet
Brush lightly with milk
Bake for about 15 minutes, or until the edges of the cookies just start to brown

Carrots & Cauliflower With Thyme.

2010-04-05T23:04:00.000-07:00

Carrots and cauliflower make a great pair when cooked well--when not overcooked, they both pack a deliciously sweet punch and including an herb like thyme, adds a subtle earthiness.

This simple simple saute can be prepared:

by steaming and then pureeing for the beginner eater (as long as you have already introduce all of the ingredients singularly)
sauteing and then pan-steaming to varying degrees of tenderness for the finger foodie
al dente, as a side dish for the rest of the family

Serving Suggestions:

Serve over a whole grain like: brown rice, couscous, orzo, barley, millet, quinoa, whole wheat pasta, brown rice pasta, etc. and finish with a drizzle with extra virgin olive oil
Top with a spoonful of plain yogurt

Carrots & Cauliflowers With Thyme

Ingredients:
2 carrots, peeled and "coined"--halve the coins if they are too big to ensure even cooking
2 cups cauliflower, chopped
1 tbsp thyme leaves, separated from stem
1-2 tbsp of extra virgin olive oil

Directions:
Heat olive oil on medium-high heat in a saute pan
Add cauliflower, carrots and thyme
Saute for 5-8 minutes, stirring or shaking the pan often to redistribute and turn the veggies
Add 1-2 tbsp of water and cover immediately
Lower heat to medium and pan-steam for an additional 5-8 minutes or until veggies have reached the desired tenderness for your family (remove veggies before pan-steaming) and little foodie (cook as long as needed to achieve appropriate tenderness and puree if necessary)

Crunchy Little Foodies: Homemade Granola.

2010-04-05T00:41:00.000-07:00

Mmmm . . . the hearty crunch, the sweet nutty flavor, the simple goodness of homemade granola. It's so easy, yet so delectably delicious and completely customizable.

I have been experimenting with granola making lately with my dear sweet friend, Asami, purveyor of the incredibly yummy Honey Oat Carrot Cookies and Super Quick Scones recipes. And, we think that we may have fine-tuned and fiddled our way to the discovery of the perfect one!

But before we get to the recipe, here are a few serving suggestions for your early and experienced foodies, as well as, the whole family.

Serving suggestions for early eaters:

|| Puree the granola along with yogurt and fresh fruit (or add pureed fruit after) for a super soft and creamy texture.

|| Early eaters can enjoy this recipe mixed into yogurt and topped with freshly pureed fruit (try a simple applesauce). Allow the granola to sit and "soak" a while (15-20 minutes or so) before spoon feeding to achieve a soft and easy to swallow texture.

Recipe tweaks: You will want to omit the chopped walnuts and dried fruit due to possible chocking hazards. But feel free to add ground flax, brewer's yeast, oat bran, or any other ground/powdered grain to boost your granola's nutrition value.

Serving suggestions for experienced eaters (and the whole family):

|| Serve mixed into yogurt or with milk along with freshly diced or chopped fruit. The granola and milk or yogurt provide great spoon practice and the fresh fruit pieces make a great treat for little fingers.

|| Serve as an easy and delicious on-the-go snack!

Homemade Granola
Main Ingredients:
2 cups rolled oats
approx. 6 tbsp honey (add more for chewy, sweet granola and less for crunchier granola)
2 tbsp oil (peanut, olive, grape seed, walnut, coconut, etc.--do not use nut oils for babies under 1 year--olive or coconut, which is a "seed", not a nut, are fine.)

Optional Ingredients: (pictured above)
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup ground
handful of dried cherries
handful of raw sliced almonds and chopped walnuts

Additional Add-In Possibilities:
your favorite seeds (sunflower, pumpkin, etc.)
your favorite dried fruit (cherries, apricots, figs, raisins, dates, cranberries, etc.)
your favorite nut (hazelnuts, macadamia, etc.)
dried ginger
nutmeg
oat bran
brewer's yeast
whole seed flax

Directions:
Preheat oven to 350 F degrees
In a large bowl, combine "dry" ingredients (oatmeal, spices, nuts) and set aside
Whisk together wet ingredients (honey, oil, vanilla) in a pot and warm over low/medium-low heat, stirring occasionally
Once wet ingredients are warmed, pour into bowl of dry ingredients and mix until oats are coated
Spread an even layer of mixture into a large shallow cookie sheet
Bake in the oven for 15-20 minutes, stirring the granola occasionally to turn and loosen, or until granola is golden brown
Remove from oven and allow granola to fully cool
Loosen from pan and crumble as desired
Pour into a large bowl, add dried fruit and toss
Your granola is done--store in an air-tight container

Announcing: April Dates For Orange County Workshops!

2010-04-04T00:10:00.001-07:00

April is upon us, spring has officially arrived, and so have the "Feeding Little Foodie" April Orange County workshop dates!

THE "LITTLE FOODIE FEASTS" WORKSHOP: April 24th at 10:00 a.m.

Please join, Tammy Callis, mama of two and passionate FLF workshop instructor at her Seal Beach home for an informative and inspirational workshop tailored for beginning or early eaters. For more information about this workshop, click here.

THE "LITTLE FINGER FEASTS" WORKSHOP: April 11th at 3:00 p.m.

Please join, Tammy Callis, mama of two and passionate FLF workshop instructor at her Seal Beach home for an informative and inspirational workshop especially for more advanced eaters--finger foodies and toddlers. For more information about this workshop, click here.

Space is limited, so sign up now! To sign up for a workshop, please contact Joni at jonisurettenelson@feedinglittlefoodies.com.

Hoppy Spring and Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Feeding Little Foodies Quick Tip #3: How To Caramelize.

2010-04-03T10:32:00.000-07:00

Caramelizing onions and shallots is a great way to healthily season grains and veggies. Caramelizing is a simple cooking method that means to slowly cook using consistent heat over a period of time in an effort to bring out (or oxidize) the natural sugars present. The foods usually appear to be covered in a sticky light brown "syrup" when the caramelizing process is complete. You will find that both onions and shallots are surprisingly sweet and nutty in flavor when prepared this way and pair especially deliciously with apples and squash.

Both finger foodies and early eaters can enjoy the sweet benefits. To puree, simply caramelize first, and then puree along with another food like cooked apples, summer squash, broccoli, asparagus, or any whole grain recipe.

Q U I C K T I P: HOW TO CARAMELIZE
In a large saute pan, heat extra virgin olive oil over medium high heat
Reduce heat to medium and add chopped onions or shallots to pan
Saute until onions or shallots are soft, translucent and covered in a light brown "syrup"--usually about 5-7 minutes (be sure to stir frequently to prevent sticking)
*If your onions or shallots are browning to quickly, your pan is too hot, try reducing heat.

Color Your Eggs Naurally, With Food.

2010-04-02T09:41:00.000-07:00

Dying eggs was one of my very favorite family traditions as kid and now every time I use white vinegar for household chores or for cooking, I think of beautifully dyed Easter eggs. Having children lets you relive many of your most treasured childhood memories and holidays provide some of the best excuses.

This year as my little foodie and I anxiously prepare to color his first set of eggs, I plan to leave those little mysterious and fizzy coloring tablets on the store shelf and opt for a more natural dying process--using foods to color! Though this method does take a little longer for the color to take to the egg's shell, the beautifully rich, deep, earthy hues are well worth the wait.

Here are some suggestions for natural food colorants to use and directions for how to use them--Happy Spring and Hoppy Easter!

Natural Colorant	Egg Color	Directions	Hints
turmeric powder	bright yellow to deep gold	Put -1-2 tsp. ground turmeric powder in heat proof cup. Fill 2/3 full with boiling water. Add 1 tsp. white vinegar.	Works quickly. Turmeric stains so be careful. Wipe dusty spice residue from eggs.
chopped red cabbage	blue/teal	Put 2-3 tbsp. chopped red cabbage in heat safe cup. Add boiling water. Add 1 tsp. white vinegar.	Let sit overnight. Avoid excess handling.
onion skins, yellow	light peach to gold/orange	Use 1 large handful of onion skin for each cup of water. Simmer 20 minutes then add 1 tsp. of white vinegar.	A perennial favorite. Easy.
grape juice	blue to purple	Add 1 cup frozen juice concentrate to 1 tsp. vinegar.	Eggs may be simmered right in the juice to cook.
grated red beets	magenta red	Put 2-4 tbsp. freshly grated beets in heat safe cup. Fill 2/3 with boiling water. Add 1 tsp. white vinegar.	Speckled design. Dye may be strained before use. Orange beets may be used to obtain saffron color.
red cabbage & turmeric	green	Pour scant tsp. of turmeric and 2-3 tbsp. of chopped red cabbage in a heat safe cup then add boiling water.	Speckled design. Wipe vegetable off with damp cloth.
red cabbage & beet	purple	Put 2 tbsp. grated beet and 2 tbsp. red cabbage in heat safe cup. Add boiling water.	Striking and intense.
onion skins, red	pale celadon green	See directions for yellow onion skins.	Allow long steeping time.

Thanks to Rebecca Butala, I found these great egg dying recipes here--thanks, mama! And, the amazingly beautiful natural dyed eggs image, here.

Food For Thought: Mama, Baby Knows Best.

2010-04-01T20:38:00.000-07:00

Feeding time is so much more than just simply a time to nourish the body. Feeding your new little eater is an amazingly enjoyable experience full of exploration and investigation. It is a time when you are offering wholesome, colorful, flavorful, fresh foods prepared with love. It is a time when you establish and encourage a lifelong healthy and positive relationship to food and eating. It is a time for connecting and enjoying the company of each person gathered around your table.

Much to my concern, however, it seems sometimes that the when and how much and in what order of starting solids turns feeding time into a confusing, intimidating and daunting task--which has prompted me to publish this post. The following solids introduction questions come from a mama who attended a recent "Little Foodie Feasts" workshop--and they are questions that I receive a lot, a whole lot, from many, many mamas.

I have included my answer to these questions, this post, under the category "Food For Thought" because it's just that--something for you to ponder in your effort to make the decision that's best for your family . . . and nobody knows that but you. I am no medical expert, pediatrician or nutritionist. All I have are my own research findings, stories from other mamas in my many mama groups and from the workshops that I teach, advice received from several midwives and doulas in the area and, of course, experience with feeding my own little foodie. These are the places where the following suggestions contained here have derived--from the heart and tables of mamas who have been there and done that, including me. I hope that they may bring a little bit of feeding peace for any mama struggling with these same questions.

QUESTION:
"Our son is 6 1/2 months, and we just started him on solids two weeks ago. He's still doing 6 breastfeeds a day, plus 2 meals daily of cereal mixed with fruit. Does this sound like the right schedule? When should we introduce vegetables? Would vegetables be a third meal of solid food, or should we drop one of the cereal/fruit meals? Should we drop one of the breastfeeds? Soooo confused, hoping you can help!"

ANSWER:

"It sounds like to me that you are making feeding your little one a whole lot harder then it has to be--it's really as simple as this--feed him when he is hungry.

Remember, the first few weeks (and even months for some babies) of beginning solids is more a time for experimentation and exploration than it is a time for actual eating. The mouth muscles, taste buds and digestive system take time to acclimate to this very new experience of eating and, therefore, you don't want to force things along by creating rigid schedules--you want to follow your son's cues of hunger. He is getting used to new smells, tastes, textures. His body is figuring out how to pass this solid stuff through his digestive system. His tongue is learning how to move the food from the front to the back of his mouth because with liquid it did it all on its own. Beginning solids comes with a huge learning curve and for some babies, they experiment well into their first year. I have many moms who attend my workshops, for example, that are just beginning solids at 10 or 11 months because their little ones just weren't ready or interested or decided after a few months of it that they preferred the breast or bottle exclusively a little longer.

The most important thing to remember is that introducing solids is just that--an introduction. It is not meant to take the place of formula or breast milk. This is why it is important to continue to bottle and/or breast feed on demand (whenever he is hungry as opposed to a setting a rigid schedule) well through the first year in addition to solids being introduced. According to most experts, solids should not become the sole source of nutrition until the age of one--at which time you can continue to bottle/breast feed as a supplement to solids.

So, having said that, here's how I would progress from here with your son: When you are home, breast feed him when he shows signs that he is hungry. When he is with the sitter or nanny, tell them to bottle feed him in the same way. Babies tend to be great indicators of when they should eat as they are the best judges of when they are hungry. When he shows interest in eating more after a milk feeding, begin to implement one relaxed meal into his day. Breakfast (shortly after he wakes up, for example) is a great first meal as it is a time when babies tend to be most alert and rested. Because your son is still only 6 months old, it would be perfectly okay to feed solids only once a day--that one time a day could be cereal or any one of the 'low risk' allergy fruits or veggies.

As you begin to sense he is ready for a second solids feeding (still hungry despite milk and one solid feeding a day), begin a second solids feeding at "lunch" (maybe after his morning nap, for example) in which case you can serve any fruit, veggie or grain (or combo).

Finally, after several weeks of one and then two feedings--and as you have introduced him to more and more varieties of fruits and veggies over time--throw in a third late afternoon or early evening feeding.

Just remember that every day will be different--nap times are going to change as he begins to crawl, teethe and walk. His bedtime and morning wake up time will change, too, and all of these will affect the times and quantities that he eats each day. Some days he'll eat more often, some days less. Some days he may not be interested in solids at all, and other days he may reject the bottle and breast and only eat from the spoon.

The bottom line is to relax and remember to have fun. Remaining flexible and alert to his hunger cues as opposed to a schedule can lead to a much less stressful life for you and your family. Feeding should be a fun time for you and him. Listen to your mommy intuition and honor your son's ability to tell you when he is hungry, when he's not, how much, how often and when. This may allow you to enjoy feeding your son in a way that you never imagined.

It wasn't until my son turned 6 months old that I stopped listening to all of the books, other people, charts and guidelines and began listening to my gut instead and . . . my own son. I began doing what worked for our individual family and I have to say that it felt like an elephant had been lifted from my shoulders--it was truly liberating.

Visit my past post on this topic: "Starting Solids: Follow Your Little Foodie's Lead".

Rice, Barley and Spelt With Caramelized Shallots & Veggies.

2010-03-30T20:10:00.001-07:00

I realized today that I often provide recipes for sauteed veggies accompanying some kind of whole grain and it was in trying to rationalize why that I came to the conclusion that it's just simply a quick, easy and well balanced dish for little ones and adults alike. Plus, there is the added flexibility of easily serving along side of a protein when/as needed--grilled tofu, herbed lentils or beans, a simple fried egg, seared fish, scallops or shrimp and red or white meat--or just eating as-is for a quick and healthy lunch or snack.

So, here is another quick little veggie and grain dish that I whipped up this afternoon for my little finger foodie's and my lunch while he was napping. The sweet bits of caramelized shallots paired with the textured grains and hearty broccoli and zucchini made for a filling and yummy meal.

Enjoy, we did!

Rice, Barley and Spelt With Caramelized Shallots & Veggies

Ingredients:
1 cup rice, barley & spelt
1/2 shallot, diced
1 cup broccoli, chopped
1/2 cup zucchini
extra virgin olive oil

Directions:
Bring 2 1/2 cups of water to boil in a saucepan
Add 1 cup of combined grains (rice, barley, spelt) and bring to a simmer
Simmer for 15 minutes, or until all of the water is absorbed, stirring occasionally, and set aside
Heat olive oil in a large saucepan
Add shallots and cook on low/medium-low heat until they are soft, clear and very lightly browned--about 6-8 minutes
Turn heat up to medium/medium-high and add broccoli and zucchini
Saute veggies for 7-10 minutes
Add 1-2 tbsp of water to pan and cover
Continue to cook covered for an additional 3-6 minutes or until the veggies have reached the desired tenderness
Top grains with veggies, serve warm and enjoy!

Feeding Little Foodies Quick Tip #2: How To Peel A Banana Like A Monkey.

2010-03-27T23:19:00.001-07:00

The other day my husband picked a banana from the fruit bowl to feed to our little foodie and as he began to peel it, he explained a new method he had learned by watching monkeys on PBS have their afternoon snack. Though this random informational tidbit or the monkey sounds that followed did not impress our eager eater in the least, my interest was peaked. I have maintained a firm conviction over the last few years that banana stems are growing more resilient to hungry peeler's paws--I have a heck of a time getting the peel started!

So while it is entirely possible that I am the last one in the world to not know this handy little trick, I am going to share this tip in the hopes that there are at least a few dwindling banana novices, like myself, who are not yet privy to this helpful banana peeling tidbit.

Q U I C K T I P: HOW TO PEEL A BANANA LIKE A MONKEY
Hold the banana in your hand with the bottom facing up and stem facing down
Gently squeeze the brown banana "end" between the thumb and pointer finger of your other hand
The banana will easily pop open between your fingers for you to effortlessly peel
Voila! It's really that easy . . . and monkeys should know, right?

Whole Grains With Black Beans & Corn.

2010-03-27T21:38:00.000-07:00

This is a great dish for little foodies ready to explore with texture--firm corn kernels, soft black and baby garbanzo beans, little pillows of Israeli couscous, flat oblong orzo grains and tiny red pearls of quinoa. The varying size, color and texture is sure to amaze your little one's tummy and curiosity.

It is an easy, healthy and colorful combination of protein, whole grain and corn--which is rich in phosphorus, magnesium, manganese, zinc, copper, iron and selenium--and can be prepared in a jiffy. It can be spoon or finger fed and can also be served as a family-friendly side dish.

Optional variations (that add fun colors and nutritional value) include adding gated carrot, diced sweet red or orange peppers and fresh cilantro. Also, for a creamy texture, try mixing in a spoonful or two of plain yogurt.

Whole Grains With Black Beans & Corn

Ingredients:
1 1/4 cup of any combination of your favorite whole grains--I used a blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa (brown rice, barley and spelt also works well)
1 can organic black beans (ensure it's just black beans--nothing added, nothing removed)
1 cup organic sweet corn, cut fresh from cob or frozen
1 tbsp extra virgin olive oil
see optional additions above
Directions:
Cook grains as directed on package and set aside
In a separate pot, bring 1 cup of water to a boil
Add corn kernels and cook 5-10 minutes or until tender if using fresh corn and according to package if using frozen
Remove cooked corn from heat and drain water
Open can of black beans and rinse to remove all sediment
Add black beans, whole grains and olive oil to corn pot and mix together--the warmth of the grain and corn will heat the beans, as they are already cooked
Serve warm or as a chilled summer dish

Feeding Little Foodies is Moving!

2010-03-25T12:46:00.001-07:00

That's right, "Feeding Little Foodies" is beach bound--we're moving to Malibu! We've deemed it due time to ditch the smog and dirty dust of the city for the tranquil landscape of country life by the sea. We've been dreaming about it for some time--hens laying colorful farm fresh eggs, a friendly goat named "Gertie" furnishing us with fresh milk and cheese and an expansive edible garden all nestled in a rural and picturesque beach-side canyon.

That's all nice and lovely, you're thinking to yourself, right? But how will all of this affect me, is what you really want to know? Well, I'm so glad you asked. Chances are that for many of you, nothing at all will change. The website will continue to be updated with recipes, tips and tricks as usual and I will continue to offer private group and one-on-one workshops in the Los Angeles, Orange County and surrounding areas. And even better, I am guessing that this access to backyard fresh and super seasonal ingredients will inspire a slew of new and exciting recipes--good for both you and me!

What will change, however, are the regularly scheduled "Little Foodie Feasts" and "Little Finger Feasts" workshops held at my home in Los Angeles--the L.A. workshops are moving to Malibu:

As of April 1st, there will no longer be workshops held at my home in the Miracle Mile neighborhood of Los Angeles
Regularly scheduled workshops at the new Malibu location will resume this summer, dates to be announced

But . . .

Orange County workshops remain unaffected
Private large group and one-on-one workshop "house calls" are still available for scheduling
The website will remain unaffected

I very much look forward to teaching the "Feeding Little Foodies" workshops in our new location. This move enables me to still provide a valuable service to the Los Angeles families who are willing to brave the scenic drive along the PCH and also reach out to moms, dads and little foodies-to-be in a whole new community of Southern California.

So, for now, just imagine yourself . . . sea breeze blowing through your hair as you learn how to make delicious, nutritious and wholesome food from freshly picked produce from our little sea-side garden. Sounds lovely, doesn't it? We think so too.

I hope to see you this summer! If you have any questions or concerns, please do not hesitate to contact me at jonisurettenelson@feedinglittlefoodies.com.

**If you live in the Los Angeles area and are interested in hosting a "Feeding Little Foodies" workshop during the move in your home or business, please contact me for further details.**

In the meantime, happy feeding,

Joni Surette-Nelson
The Mama Behind "Feeding Little Foodies"

Food For Thought: Unprocess Your Pantry, Partially.

2010-03-22T23:15:00.000-07:00

(This is an amazing image from a 1914 FDA effort during the war to get Americans to conserve food. It was found on this link at Readymade.com.)

Jaimie Oliver's new lunchroom tray makeover TV campaign, "Food Revolution" launched this past Sunday and, not coincidentally so, I have been receiving quite a few e-mail inquiries from concerned parents on the topic of processed foods.

I thought that I would post one in particular from the Feeding Little Foodie's facebook page along with my response. This question is actually from a mom in one of my mama groups here in Southern California, Heather Kampf.

QUESTION:

"OK - I loved Jamie Oliver's Food Revolution last night! We are a pretty healthy family - vegetarian and most of our meals I cook at home. Not much in our freezer, except frozen veggies and a few veggie patties. But, now he's got me re-thinking the veggie patties ... I could make veggie burgers from scratch from tofu. And, what about those cans of beans in my pantry? Would I be better off taking the time to rehydrate beans? When exactly are processed foods OK? Ever? Thoughts?"

ANSWER:

"Hi Heather,

Anytime you expose foods to light, time, pressure and heat, some of the healthful properties are destroyed and this is exactly what happens when foods are processed--not to mention any additives like preservatives, colorings, sugar, hydrogenated oils, chemicals, etc. that may be used.

Therefore, it is always best to eat fresh unprocessed foods whenever possible. However, it may be unrealistic to have the expectation of always eating this way. We are moms, we're busy, tired, stressed, strapped for time and energy. I always like to tell the families who come to my workshops that eating healthy isn't 'all or nothing'--it's a flexible, adaptable and fluid goal for your family--meaning you do the best you can when you can and allow yourself room for compromise.

When, for whatever reason, you are unable to feed fresh and wholesome, try minimally, "smart" processed food choices. You mentioned veggie burgers--Dr. Prager's California Veggie Burgers, for example, have literally nothing in them but whole kernels of corn, peas and finely chopped carrots and a few other veggies mixed with spices and corn meal. These are minimally processed and could be an occasional compromise.

The bottom line is that eating whole and healthy should be the ultimate eating aim for a happy and healthy body and family, but you have to allow yourself to make "healthy cheating" choices sometimes, too. Sure, soak your beans when you have time. And when you don't, buy an organic canned variety with nothing added--just organic beans in a can. Want to make your own veggie soy burgers--yes--go for it--you can probably come up with some very delicious variations. But, pulling a minimally processed burger like the one mentioned above out of the freezer once or twice a month is okay too."

Feeding Little Foodies Quick Tip #1: How To Make Finger-Friendly Cous Cous.

2010-03-19T13:21:00.000-07:00

Couscous is delicious and nutritious (especially when using the whole wheat varieties) and little foodies love it, but how in the world is a little finger foodie to eat those itty bitty teeny tiny grains if they simply refuse the spoon? Make it lumpy, that's right, use this simple trick to make your couscous lump into little tasty clumps in a way that's just perfect for those little fingers to grasp and self-feed.

Q U I C K T I P: FINGER-FRIENDLY COUSCOUS

When covering your pot after adding the couscous to boiling water, allow the lid to sit slightly ajar (leaving an opening for some steam to escape). Wait the directed five minutes. Upon opening, you will find that your couscous will be a firm "cake" on the bottom of the pot. Gently loosen and separate with a fork so that breaks into bite-sized chunks (as opposed to fluffy individual grains)--it still tastes just as yummy and these finger-sized pieces are perfect for your independent self finger feeder!

Feeding Little Foodies Large Group Workshops.

2010-03-18T22:44:00.001-07:00

You now can learn how to prepare incredibly yummy dishes for your little foodie together with friends--that's right, Feeding Little Foodies will come to you and your large group!

Do you have a group of friends or mommy/parenting group that would love to learn about making fresh nutritious and delicious homemade baby food--or--that could use some help transitioning into the wily world of finger foods? Simply say the word and I'll come running armed with all of the gear, fresh produce, spices, handouts, reference books, inspiration and information we'll need to whip up a batch of yummy puree or finger food for your little foodie-to-be.

Your private large group session will include:

cooking demonstration from start to finish
sample menus
sample recipes
sample food introduction schedule
food allergy guide
tricks and tips for planning, making, spicing, storing, snacking
gear overview (what you'll need)
freshly prepared food for your wee one
a list of additional references and informational sources
discussion with other parents/Q&A

For further information about Feeding Little Foodies for large groups, please e-mail me at: jonisurettenelson@feedinglittlefoodies.com.

For the regular "Little Foodie Feasts" and "Little Finger Feasts" workshop schedule offerings, check the left hand column of the screen and for more information about scheduling a private one-on-one session, click here.

Happy Feeding,
Joni
The Mama Behind "Feeding Little Foodies"

The Key to Family Cooking Success: The Family-Friendly Meal.

2010-03-17T22:22:00.000-07:00

Back in early February, I wrote this post alongside of a family friendly recipe for Chicken & Veggie Whole Wheat Cous Cous. But I continue to receive so much interest and so many questions about what family-friendly meals are and how they work, that I decided to post it again.

Many of you are dying to learn how to be real kitchen champs. The secret is to cook fewer times each day when cooking for your family. Focusing on only one meal at each mealtime enables you to actually enjoy the cooking process--and it also means less time, less stress, more energy and double the smiles. Why cook more than you have to, right? As long as you and the rest of your family eat well-balanced meals (and if you don't, then this is a great time to begin!), there is no reason that your little foodie can't begin eating from the family table as soon as they graduate from purees. Family-friendly meals are meals that everyone can sit down and eat together. The bottom line is that eating one, not separate meals, promotes:

sitting down to eat together as a family
healthier eating habits for all
an earlier eating time
baby not feeling culinarily isolated, but part of the family unit instead
less cooking

So, here's the earlier post, not attached to a recipe, but standing on its own right as helpful information that will hopefully transform the kitchen and the dinner table into a happier place for your household chef--as it always, always should be.

For a collection of family-friendly recipes, click here.

* * *

ONE BIG HAPPY FAMILY
The real key to success in the kitchen and at the dinner table once your little one transitions from purees to finger foods (usually anytime between from 9 months to 1 year depending on your baby) is preparing family-friendly meals, or in other words, meals that the whole family can eat together and enjoy. This ultimately means less cooking for you, and it also creates an inclusive environment for family-style eating.

WHAT ARE FAMILY-FRIENDLY MEALS?
These meals are prepared for the entire family with baby in mind--meaning ditch the salt, super hot spices, and animal fats--and they have large chunks of soft foods in them that can be easily broken into smaller pieces if needed for baby or eaten as-is. I am pretty sure that you serve many of these at your dinner table already. Here are some examples:

curries
stir fries
pastas (spaghetti, lasagna, baked ziti, raviolis, etc.)
soups
stews
casserole
gratins
pot pies
ratatouille

You'll notice that the above examples include a dish with some kind of sauce. Foods with sauces work great because of the tendency for anything cooked in them, like meat or vegetables, to be soft--but sauce is not always necessary. Omelettes, scrambles, vegetable sautes and seared fish and meats work well, too.

DON'T WANT TO EAT MUSH? YOU DON'T HAVE TO!
If you are like my husband and I, you don't like veggie mush. Because we enjoy eating vegetables that are still slightly firm, or al dente, we remove our portion from the pan while continuing to cook the remaining portion until the desired tenderness for our little one is reached. This enables us all to eat the same meal while still meeting the separate needs of each family member.

LIKE TO SPICE THINGS UP? YOU CAN!
Eating what baby is eating does not mean eating blandly. Spices like fresh herbs, onion, garlic, shallot, cumin, coriander, etc. can be introduced as early as 8-9 months. So, if you haven't already introduced spices, do so slowly. You're little foodie may appreciate it and be more ready than you realize, so go ahead and spice it up, baby!

I always try and take my own photography for this site. However, when I am unable, I like to give credit when credit is due. The beautiful illustration above was created by Phil Wrigglesworth and can be found at the following link on: www.philwrigglesworth.com.

Don't Call It "Picky", Call It "Biological Preference".

2010-03-16T11:00:00.000-07:00

One of the most frequent complaints parents make about their toddler eaters is that they are "picky". Admittedly, it can be very frustrating to have prepared a meal at dinnertime, or several as the case may be, only to find it propelled at high speed onto the floor, wall, dog--well, you know exactly where I am going here. The fact of the matter is that we, as loving parents, have the utmost concern for the health and well-being of our children. As such, ensuring they consume a balanced nutritious diet is one of the most important ways that we can help them grow, flourish and blossom.

But, understanding the developmental, and biological, aspects of your child's responses to food at mealtimes can help make the process of cooking for and feeding your little foodie-in-training much less daunting and much more enjoyable for you both. Understanding the science behind "pickiness" can perhaps shed some light on their motivations behind choosing and not choosing what they do from their plates at dinner time.

Here are a few sites I've stumbled across that may help revise what you perceive now as your most challenging feeding time issue. They may give you a more positive perception of your tots preferential mealtime picks.

PBS's NOVA: The Science Behind Picky Eaters
PBS's NOVA: Ask The Expert
Dr. Sear's Tips For Pleasing The Picky Toddler
The Mayo Clinic: 10 Tips For Picky Eaters

A Few Spots Left: Saturday's "Little Finger Feasts" Workshop!

2010-03-10T23:03:00.001-08:00

Come, join us, for some finger food making fun--there are just a few spots left at this Saturday's Los Angeles workshop!

This workshop is especially geared towards little ones who are ready to take the next step in their eating adventure--those ready to graduate from purees to the world of foods they can eat with their fingers/toddler foods. We will prepare finger foods from start to finish and talk about feeding picky eaters, healthy snacking, feeding on-the-go, how to prepare meals that the whole family can enjoy at the same time and much, much more.

Click here for more detailed information about what the workshop includes and contact me at jonisurettenelson@feedinglittlefoodies.com with questions or to sign up!

Hope to see you there!

Super Quick Scones For Beginners.

2010-03-08T19:35:00.000-08:00

Okay, the coffee admittedly isn't very baby-friendly, but these little scrumptious pretties go oh-so-great with a cup of morning java joe for mama and papa. Scones have been my latest and greatest kitchen project and I have to say that I just may have found the easiest recipe yet. A fellow mommy friend, the same friend who gave me the incredibly delicious Honey Oat Carrot Cookie recipe, also gave me this little ditty. All it takes is five simple ingredients, a twist of the wrist in a large mixing bowl, 20 minutes in the fridge, and 20 minutes or so in the oven for a quick and satisfying morning treat or mid-afternoon snack for you and your little finger foodie.

While these scones do not have the hearty and super dense texture of more "advanced" scone recipes, their soft flakiness gives them a delicate pastry-like quality while also making them a great finger food because they melt easily and quickly in the mouth.

Though the carrot variety pictured above was incredibly delicious, I do plan on branching out and experimenting with other "flavors" next time--blueberry walnut and lemon raspberry are on my short list of must-tries! I also plan on delving into more involved scone recipes this weekend. If all goes well, hopefully I will have a cherry oat variety up on the blog for you sometime next week! In the meantime, enjoy this simply delicious "beginner" scone recipe.

Super Quick Scones

Ingredients:
1 cup unbleached all purpose flour (whole wheat, kamut, coconut, etc. flours are great variations too!)
1 tsp. baking powder
2 tbsp. unrefined cane sugar or 2 tbsp. honey
3 tbsp. milk
1 cup of "filling" (I used carrot in the pictured scones, but feel free to get creative and substitute with your favorite veggies, fruits, nuts--cinnamon, oats and a pinch of grated orange or lemon rind would make great additions too!)
1/4 cup salted butter, melted
Directions:
Preheat oven to 350 degrees
Mix ingredients together in a large bowl--dry first, mix well, wet next, mix well
Transfer dough to floured surface
Roll dough out to a thickness of approx. 1-1/5 inch
Wrap dough with plastic wrap and refrigerate for 20 minutes
Remove from refrigerator and cut or mold dough into desired shapes
Bake for 23-25 minutes until scone tops are golden brown and the middle is cooked throughout

Back To Basics: The Simple Art Of Steaming & Pureeing.

2010-03-06T10:52:00.000-08:00

Pureeing food for baby is an art form because of the sheer possibilities of culinary creativity, but not in process--because it's super simple to do. One of the goals of my homemade baby food making workshops is to demonstrate how simple, easy, tasty and cost-effective making your own baby food at home can be. One of the ways in which I attempt to do this is by showing families how to use what tools that are probably already in their kitchens and forgo purchasing any spendy equipment.

While there are many ways to cook your baby's food before pureeing it, some methods are better than others. Sauteing, for example, is great for older babies because it permits more flavorful seasoning opportunities, as well as, the added benefit of being able to set some of the tasty results aside for the rest of the family before pureeing it for baby. While boiling, however, I do not recommend because of the amount of nutrients that are lost in the boiling water during the cooking process--and who wants to drink boiling water to retrieve them, yuck--as well as the less than tasty soggy results.

Though I also discuss and demonstrate other methods of cooking and pureeing during my workshop, steaming is the method that I recommend for the first few months of feeding--and I use a good old simple less than $5 stainless steel steaming basket (click here for my post on the Beaba Babycook). Steaming your baby's food has several benefits--it is energy efficient, extremely simple, can be very quick depending upon the food you are preparing, allows you to cook in large batches, as well as, cook several foods at once, and because the remaining pot water is super concentrated and nutrient-rich, you can use it in two clever and helpful ways: 1) to thin your purees with and 2) to refrigerate and serve as a healthy juice substitute to baby. By utilizing this "water", you are ensuring that your baby is receiving any nutrients that were lost during the steaming process and it is much more nutrient rich than left over boiling water and is more concentrated, thus, tasty.

Here is a step-by-step guide through the simplest steam/puree process:

Peel and coarsely chop food (all foods should be peeled for the first several months to avoid digestive issues)
Place food in steamer basket
Set steamer basket down inside of pot
Pour in 1-1.5 inches of filtered water (ensure that water is covering the bottom of the pot but do not allow water level to touch the bottom of the steamer basket as your aim is not to boil the food)
Cover pot and bring water to a low boil
Keep pot covered and continue to boil water checking water level periodically--add water as needed to keep pot bottom covered at all times
Continue to steam until the food has reached the necessary tenderness--softer for younger babies and firmer for older babies
Transfer steamed food to your pureeing device of choice (we used a 4 qt. food processor)
Puree and slowly add a *thinning liquid as needed until desired consistency is reached (thinner for younger babies and thicker to chunky for older babies)

* Thinning liquid options: breast milk, formula, filtered water, broth, or any left over steaming pot water/runoff.

Related posts that you may find helpful early on in your baby food making adventure:

Click here for some of my favorite puree recipes!
For information on starting solids, click here.
For information on batching and freezing your purees, click here.
For more information on helpful baby food making gear, click here.

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Dress Up Dinner On Oscar Night: "Bowtie" Pasta & Veggie Medley.

2010-03-05T17:00:00.000-08:00

And the Oscar goes to . . . this thrilling and wholesome family-friendly and finger foodie dish featuring an all-star cast of pasta and delicious veggies!

Don't find yourself all dressed up on this 82nd Academy Award's Night with nowhere to go because you're a parent now, dress up dinner instead!

Every year on Oscar Sunday, we can see the strobe lights of the Kodak Theater streaming the night sky from from our living room windows and I am only able to imagine what Angelina and Brad fed their hungry tribe for dinner before heading out for this famous night of night of glitz and glam--I'd be willing to place a bet that it'd be an easy dish not too far off from this snazzy little flick I'm pitching! Okay, maybe not, but perhaps if they were fans of this blog they would?

Here's an simple and yummy recipe that's sure to be a big hit at your box office and it may even get a two thumbs up from your toughest critics--your family. There are no measurements provided on purpose. This allows for you to adjust the ratios as you wish--more or less of certain veggies, a large dish for a large family or a small one for just baby. Plus, it's just too easy of a recipe to mess up, so mix and match your favorite veggies and have the dishes washed by the time "best picture" is announced.

Bowtie Pasta & Veggie Medley

Ingredients:
olive oil
multi-grain or whole wheat "bowtie" pasta
garlic, minced
onion, chopped
spinach, finely chopped
carrot, grated or julienne
frozen petite green peas
frozen sweet corn
sweet red pepper, roughly chopped
green beans, chopped into 1/2 inch long pieces
Directions:
Cook pasta as directed on package
Heat olive oil in a large skillet or saute pan
Add onion and garlic and cook until tender
Mix in green beans, carrots and red pepper and saute over medium for 5-7 minutes
Add corn, peas, 1 tablespoon of water, cover and cook for another 5-7 minutes
Remove cover and add spinach last
Continue to saute until spinach has wilted and other veggies have reached the desired tenderness
When veggies are done, remove from heat, add cooked pasta to veggies and toss to mix
Serve and enjoy!

HELPFUL TIP: If cooking for the whole family at once, don't forget to remove the family's portion when the veggies are al dente--or at desired "adult" tenderness. Continue to cook baby's until required softness and serve as-is, fork mashed, or pureed.

March Workshop Dates In Los Angeles!

2010-03-01T22:36:00.001-08:00

Spring has nearly sprung as March is now upon us and it's time to whip up some delightful delicacies for your little family of foodies--learn how with this month's line up of helpful workshops!

Interested in learning how to dish up some tantalizing purees for your new little foodie? Join me for a "Little Foodie Feasts"! There are two up and coming March workshop dates:

Tuesday, March 9th at 9:30 a.m.
Saturday, March 27th at 10:00 a.m.

Want to learn how to feed your little foodie after the spoon? Sign up for a "Little Finger Feasts" workshop! There is one up and coming workshop date for March:

Saturday, March 13th at 10:30 a.m.

To inquire about private one-on-one sessions, large private group workshops, or to sign up for a workshop date listed above, please e-mail me at jonisurettenelson@feedinglittlefoodies.com.

Happy Feeding,

Joni Surette-Nelson
The Mama Behind "Feeding Little Foodies"

Cherimoya Puree.

2010-03-01T10:28:00.000-08:00

Mark Twain is said to have called the cherimoya "deliciousness itself" . . . and chances are you and your little foodie may have never heard of and probably never have tried a cherimoya (also sometimes referred to as a "custard apple"). All it takes is one sniff of its dense creamy insides--the scent is tantalizingly exotic, incredibly tropical, and this native South American fruit tastes as good as it smells.

The cherimoya tastes like a blend of banana, passion fruit, papaya and pineapple and is a great source of fiber, vitamin B6, potassium and vitamin C. The typical growing season is from December to May. When selecting a cherimoya from the market, it should be firm, heavy for its size, and free of skin blemishes and they are considered ripe when the skin is a dark brown color. To eat, remove the large dark seeds and scoop the super soft flesh out of the skin with a spoon.

Due to the extremely soft texture of a ripe cherimoya, you may not even have to puree it. Simply scoop and feed to your little foodie fork mashed or as-is. However, pureeing does have its benefits aside from just creating a super smooth puree, you can blend in formula, breast milk, plain yogurt, or other fun fruits to create a super tropical treat. Try mixing with bananas, kiwi, melon or mango.

Enjoy!

Space Still Available In This Saturday's L.A. Workshop!

2010-02-23T07:41:00.000-08:00

Attention Mamas and Papas of hungry babies, there is still space available in this Saturday's "Little Foodie Feasts" baby food making workshop--February the 27th at 9:30 a.m.! Want to learn more about what the workshop includes? Click here!

So, come . . . join us . . . and learn how to make your very own fresh, delicious, and nutritious homemade baby food for your little foodie-to-be. It's simple, it's yummy and it's a lot more fun than you think!

For more information about the workshop or to sign up, please contact me at jonisurettenelson@feedinglittlefoodies.com.

Announcing: Orange County March Workshop.

2010-02-21T08:25:00.000-08:00

Attention Orange County, California mamas! The first "Little Foodie Feasts" homemade baby food workshop date for our new Orange County Chapter has been set--mark your calendars for March 28th at 3:00 p.m. and reserve your spot a.s.a.p.!

WHAT IS THE "LITTLE FOODIE FEASTS” WORKSHOP?

"Little Foodie Feasts" is a workshop meant to inspire and instruct fellow families in the art of fresh, organic and homemade baby food making. This one-time two-hour long workshop is especially for early eaters who are ready to explore and engage the world of solids for the very first time, as well as, experienced eaters who are ready for more fun and adventurous chunky purees. Families are taught how to prepare, season, store, travel and more, with their very own delicious, easy and nutritious purees.

This workshop is to be thought of as a place where you can gather together with other parents to express concerns and ask questions about solids all while learning a thing or two about how to prepare them!

WHAT WILL THE WORKSHOP INCLUDE?

cooking demonstrations from start to finish
sample menus
sample recipes
sample food introduction schedule
food allergy guide
tricks and tips for making, spicing, storing and freezing
gear overview (what you'll need)
your own containers of food prepared in class to take home with you
discussions with other moms/dads about common concerns/fears/anxieties/problems with starting solids

For more information about the workshop, to sign up for an upcoming workshop in Los Angeles or Orange County, or if you are interested in starting a "Feeding Little Foodies" chapter in your community, please contact me at jonisurettenelson@feedinglittlefoodies.com.

**For more information about the "The Little Finger Feasts" workshop, click here.**

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Feeding Little Foodies' Recipe Featured On "Social Workout".

2010-02-20T08:27:00.000-08:00

The Feeding Little Foodies' recipe, "One-Pot RaTOTouille" gets some airtime on the website, Social Workout. Click here to read the complete article.

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"

Parsnip Perfection: Parsnip Puree & Parsnip Fries.

2010-02-18T09:56:00.000-08:00

Parsnips are an often overlooked winter vegetable and even though spring is just around the bend for some, for those in other parts of the country that are experiencing one of the coldest winters on record it may provide some hearty and yummy relief.

Parsnips are a sweet, nutty flavored root vegetable that resemble a carrot except for their pale cream-colored skin. They are particularly rich in potassium and fiber and have a peak growing season that spans mid fall through spring. They are an especially versatile vegetable--you can make parsnip fries, baked parsnips, roasted parsnips, mashed parsnips (which baby and the whole family can enjoy!), as well as, pureed parsnips--therefore, they are a great family-friendly mealtime option.

Here is a super yummy recipe for a Parsnip Puree for baby and Parsnip Fries for finger foodies and adults. You can roast these in the oven together to save time--just remove baby's portion after cooking to puree or mash (or mash for the whole family--they are a lovely substitute for mashed potatoes). The fries work well as a finger food and travel easy for a great snack/meal on-the-go option. Enjoy!

Simple Parsnip Puree

Ingredients:
1 tbsp olive oil
2 large parsnips, peeled and chopped/cubed
1/4 tsp nutmeg (if you have introduced this to your baby already)
Directions:
Preheat oven to 400 degrees
Toss cut parsnips in olive oil and nutmeg in a large bowl until evenly coated
Arrange in a single layer on a baking sheet
Roast in oven for 20-25 minutes, until lightly golden and soft, turning once during cooking
Put cooked parsnips into food processor and slowly add liquid (water, breast milk, formula, broth) as you puree until desired consistency is reached
*Other yummy add-ins: fruit, like pears or apples--other spices, like cinnamon--or herbs, like thyme or rosemary.

Parsnip Fries
(serves 4)

These can be prepared at the same time as baby's dish above!

Ingredients:
2.5 lbs. peeled parsnips cut into long slices, "fries"
2 tbsp olive oil
Course-ground sea salt and freshly ground pepper (omit if feeding to baby also--use nutmeg, cinnamon, fresh herbs or garlic instead for flavoring)
Directions:
Preheat oven to 400 degrees
Toss fries in olive oil, salt and pepper in large bowl until evenly coated
Arrange in a single layer on baking sheet
Roast until tender, or slightly crispy as desired, and golden brown--about 20-25 minutes--turning once while cooking

I always try and take my own photography for this site. However, when I am unable, I like to give credit when credit is due. The beautiful parsnip photo above was taken by Randy Mayor and can be found at the following link: Cooking Light Magazine.

Homemade Yogurt.

2010-02-15T19:50:00.000-08:00

I often get looks of disbelief mixed with a little loathing from moms at my workshop after I announce that I make my own yogurt. The funny thing is that I could say it takes loads of energy and meticulously honed skills--but then I'd be lying because the truth is that it really is simpler than you are probably thinking. All you need is a candy thermometer--that's it--and you can serve your very own fresh and homemade yogurt at your table. The best part of it all is that you can tailor your yogurt to your family's tastes--plain or extra sour, super fruity or cinnamon-spiced--and unlike store-bought varieties, you can control the sugar content.

I have been using Ruth Yaron's "Super Baby Food" since even before my son was born--studying and preparing for his culinary arrival. Yaron's book is dense, scattered, a little fanatical, and very verbose, but it is also incredibly informative and wonderfully supportive of all of the fun and exciting do-it-yourself kitchen adventures that are possible. Her recipe for homemade yogurt is among my favorite. And, if you're still not sold--Yaron claims that store-bought yogurt costs about 3 times that of homemade.

Okay, now convinced? Then, let's get started.

WHAT KIND OF MILK SHOULD I USE?
You can use, literally, any kind of whole milk. If using an animal's milk use organic because of the presence of antibiotics and hormones in non-organic:

pasteurized & homogenized
raw
cow
goat
soybean
almond
dry milk powder
etc.

WHY WHOLE MILK?

your baby needs the fat
the yogurt cultures remain more viable than in lower fat varieties
the higher fat content increases the assimilation of fat-soluble vitamins
it is more digestible than lower fat options

WHEN CAN CAN I INTRODUCE DAIRY PRODUCTS TO MY BABY?
Read my post on introducing solids called "Food Allergies Are Real, But Timelines Are Rigid" for my two cents on the topic.

Alright, ready? Here we go . . .

Homemade Yogurt

Ingredients:
milk
starter, or yogurt bacteria (Starter can be either store-bought yogurt--just be sure it has "live and active cultures" in it--or freeze dried bacteria culture sold in packets at any natural foods store. After you have made your first batch of yogurt, you can use it as starter for your next batch!)
Tools:
clip-on candy thermometer
pot
covered storage containers--glass and ceramic bowls or mason jars
large spoon
Directions:

Briefly, here is the quick guide:
Sterilize, by scalding, the milk to kill all of the bacteria
Cool the milk to the "incubation period" temperature
Introduce starter, yogurt bacteria, into the milk
Incubate
Refrigerate
Add fruit, spices, etc. to flavor, if desired

Now, here are the down and dirty directions:
Scald your milk: Pour milk into a pot (with candy thermometer attached) and heat on low until the milk is almost boiling--the point when small bubbles form around the edges of the pot and steam just begins to rise. Your thermometer should read around 180-185F.
Cool your milk to the incubation temperature--about 112F: Place the pot of milk on the counter for room temperature cooling or in the fridge for quicker cooling until the thermometer reads 112F. Stir occasionally during this cooling period to evenly distribute the heat.
Introduce the starter, yogurt bacteria: Once the milk has reached 112F, mix in the starter. If you are using a store-bought packaged starter, following package directions for quantity. If you are using already made yogurt from your fridge as a starter, use 2 tablespoons for each quart of milk.
Incubate: Cover the pot and transfer into your 112F oven. Keep yogurt at a consistent temperature between 90-120F--but as close to 112F as possible--and wait between 4-12 hours for it to become thick and pudding-like. Monitor your thermometer as necessary to ensure temperature. NOTE: The consistency and taste (tartness) of yogurt varies with the temperature incubated at and the length of time incubated, so experiment and find what works best for you.
Refrigerate: Transfer the yogurt into your desired covered storage containers (ceramic and glass bowls, as well as, mason jars work well for this purpose) and refrigerate the yogurt. It will last for several weeks refrigerated and, like store-bought yogurt, the older it is the more tart tasting it is.
Flavor, if desired: Though I truly do love the flavor and diversity of plain yogurt, feel free to add any pureed fruit (or soft small chunks), spices, or mix and match for extra fun. The yogurt pictured in this post is plain with a dusting of cinnamon in top--it is delicious mixed with baked apples!

Family-Friendly Meals: Chicken & Veggie Whole Wheat Couscous.

2010-02-09T22:37:00.000-08:00

Right before traveling back east to stay with family for the holidays this past December, I remember mentioning to my mom that I was excited to cook for her and my dad while I was there--sharing the dishes I made for my son with everyone. I remember her muttering that baby food didn't sound like her definition of a great meal. But, after being home for just a few days she quickly changed her mind and not only looked forward to dinner but even wrote down a recipe or two in her cooking binder.

The real key to success in the kitchen and at the dinner table once your little one transitions from purees to finger foods (usually anytime between from 9 months to 1 year depending on your baby) is preparing family-friendly meals, or in other words, meals that the whole family can eat together and enjoy. This ultimately means less cooking for you, and it also creates an inclusive environment for family-style eating.

WHAT ARE FAMILY-FRIENDLY MEALS?
These meals are prepared with baby in mind--meaning ditch the salt, super hot spices, and fats--and they have large chunks of soft foods in them that can be easily broken into smaller pieces if needed for baby or eaten as-is. I am pretty sure that you serve many of these at your dinner table already. Here are some examples:

curries
stir fries
pastas (spaghetti, lasagna, baked ziti, raviolis, etc.)
soups
stews
casserole
gratins
pot pies
ratatouille

You'll notice that the above examples include a dish with some kind of sauce. Foods with sauces work great because of the tendency for anything cooked in them, like meat or vegetables, to be soft--but sauce is not always necessary. Omelettes, scrambles, vegetable sautes and seared fish and meats work well, too.

DON'T WANT TO EAT MUSH? YOU DON'T HAVE TO!
If you are like my husband and I, you don't like veggie mush. Because we enjoy eating vegetables that are still slightly firm, or al dente, we remove our portion from the pan while continuing to cook the remaining portion until the desired tenderness for our little one is reached. This enables us all to eat the same meal while still meeting the separate needs of each family member.

LIKE TO SPICE THINGS UP? YOU CAN!
Eating what baby is eating does not mean eating blandly. Spices like fresh herbs, onion, garlic, shallot, cumin, coriander, etc. can be introduced as early as 8-9 months. So, if you haven't already introduced spices, do so slowly. You're little foodie may appreciate it and be more ready than you realize, so go ahead and spice it up, baby!

Here is a sauce-less family-friendly recipe that we enjoyed just this past weekend.

Chicken & Veggie Whole Wheat Couscous

Ingredients:
Extra virgin olive oil
Whole wheat couscous
Organic chicken breasts, cut into 1-inch pieces
Grape tomatoes (we use heirloom for a variety of taste and color), halved or quartered
Broccolini, chopped into 1-inch long pieces
Asparagus, chopped into 1-inch long pieces
Fresh rosemary, minced
Shallot, minced

Directions:
Cook couscous according to package and set aside
Heat olive oil on medium high heat in a large saute pan
Add shallot and rosemary and saute for several minutes until shallot is soft, approx. 3-5 minutes
Add chicken and continue to saute until the outside of the chicken is opaquely white in color
Stir in broccolini and asparagus and continue to cook for 6-10 minutes or until vegetables begin to soften
Add tomatoes and cover pan for another 3-5 minutes or until chicken is cooked throughout and vegetables have reached the desired tenderness for your family and little foodie (*Remember: you may have to remove the family's portion while leaving a small amount to continue cooking for your baby. This will allow his food to be extra soft while the family can have firmer veggies.)
Tear or cut larger chunks into small finger-sized bits for your little one
Serve over a bed of couscous and enjoy together as a family!

The "Feeding Little Foodies" Workshops Are Now Available In Orange County!

2010-02-06T00:40:00.000-08:00

I have been promising exciting news for months now and the time has come to break the tension by spilling the beans--I am so very proud to announce that the "Feeding Little Foodies" workshops will now be available in the Orange County area of Southern California!

"Feeding Little Foodies" is beginning a new chapter for a whole new community of families outside of the Los Angeles area and I am so very delighted to welcome, Tammy Callis, a passionate and inspired mama of two, to join my side in doing so. In keeping with the small, intimate and homespun roots of the "Feeding Little Foodies" workshops, Tammy will also be teaching out of her home in Seal Beach. Tammy's workshops will offer everything that the Los Angeles "Feeding Little Foodies" workshops do--inspiration and information for preparing your very own organic, fresh, nutritious and delicious dishes for your little foodie--only now they are available to even more families than before.

The Orange County workshops will begin in March and workshop dates and times will be regularly posted just beneath the Los Angeles workshops along the left hand side of this website.

For more information, to sign up for an upcoming workshop in Los Angeles or Orange County, or if you are interested in teaching "Feeding Little Foodies" workshops in your community, please e-mail me at jonisurettenelson@feedinglittlefoodies.com.

** "Feeding Little Foodies" currently offers two workshops. For more information about the "Little Foodie Feasts" workshop, click here. For more information about the "Little Finger Feasts" workshop, click here. **

Happy Feeding,

Joni
The Mama Behind "Feeding Little Foodies"