From: Martha Stewart KIDS
As a parent, you know you need to select your baby’s food wisely. But even though more and more brands are turning up in the stores, the very best food you can serve your baby is still the kind you prepare yourself. Here’s why:
Purity
When you make your own baby food, you’re the one choosing the ingredients (if ever there was a time to buy organic, this is it). Babies don’t need sweeteners, fillers, or artificial anything — just fresh, healthy food.
Convenience
Baby food can be prepared in large batches and frozen in single-serving containers, so the food is ready when you are.
Color
It’s important to babies, and fresh vegetable and fruit purees are beautiful and vibrant.
Flavor
Combinations taste wonderful — plum pear, squash apple, green-pea chicken — and you’ll find ones to satisfy even the most finicky eater.
Do You Know?
An 8-month-old may think a spoon is really a toy, so hands are the best utensils.
Baby food making classes are forming now. Call to see if one is forming in your area or get your own group together of up to 10 mommies. Contact me for available dates.
If you’d like to host a cooking class in your home that features Holiday Foods, then NOW is the time to book it!
Premium dates are filling up fast! You can call or email me for available dates.
Choose FIVE recipes from the list below to create your own Holiday Basics Class……
- How to Roast the Perfect Turkey
- Fresh Corn Souffle
- Spiced Brandy Punch
- Pumpkin Pie Brulee
- Spiced Cranberry Sauce with Zinfandel
- Traditional Cranberry SAuce
- Sweet Potato Parmesan Gratin
- Twice Baked Potatoes with Goat Cheese & Chives
- Southwest Cornbread Stuffing with Green Chilies
- Traditional Stuffing
- Rosemary Lambchops with Breadcrumbs
- Thyme Roasted Duck
- Potatoes Au Gratin
- Classic Double Crust Apple Pie
- Gingerbread Cake with Mascarpone Cream
All classes are $52 per student, up to 10 students. These classes can be hands on or demonstration…you choose!
YES! I will be delivering holiday sides again this year!
Menus will be posted October 1st!
What kiddo doesn’t like potatoes?? Mashed, fried, sauteed, roasted & baked. These make a great foundation for ALL kinds of fun eating. Why not put a fully baked potato (or half) in your kids lunch with all of the toppings they like….cheese (of course), diced turkey bacon, chopped broccoli, diced turkey or ham or any other item you can think of.
Try the recipe below for a great side dish and a yummy leftover to fill that Thermos for lunch!!
Ingredients
- 8 medium potatoes (about 2 ½ to 3 lb. total), peeled and cut into 1-inch chunks
- 1 cup Lowfat 2% Milk or soymilk
- ½ cup light sour cream or tofu sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
- 6 slices turkey bacon, cooked and crumbled, divided
- Sliced green onions (optional)
Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 ½- to 3-quart casserole dish.
RETURN potatoes to saucepan; add milk or soy, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 ½ cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining ½ cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Tip:
This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.
