Baby Let's Eat! - Softcover

Coyle, Rena

Softcover

ISBN 10: 089480300X ISBN 13: 9780894803000

Publisher: Workman Pub Co, 1987

Synopsis

Baby Let's Eat! offers home-cooked alternatives to commercially prepared baby foods that are as delicious as they are easy to prepare. Written by a professional chef with the help of a nutritionist, each chapter offers vital nutritional guidelines for the various stages of growth from six to 36 months. The author also assures parents that it isn't necessary to get bogged down in details meeting a baby's nutritional needs on a weekly rather than a daily basis is fine, and there are weekly menus for inspiration.

Few parents have the time to cook separate meals for their youngsters, so Baby Let's Eat! offers more than 100 hearty family recipes that, with the slightest of variations, are also perfect for babies.

Baked Rosemary Chicken with Tomatoes is a meal in itself, bakery goods such as Orange Muffins and The Great Oatmeal Wheel indulge the sweet tooth without refined sugar, and dishes like low-calorie, high-protein cottage cheese Sticky Dip with Vegetables store will in the refrigerator for healthy snacking. Many serve several purposes (sugar-free Fruit Supreme tastes great on pancakes, and soothes a baby's sore gums when frozen), and there are quick, easy souffles, puddings, and even French toast everyone will enjoy that are specifically formulated for children with common allergies.

Generously illustrated with fanciful drawings, Baby Let's Eat! is an upbeat choice for families who are short on time and money and long on giving their growing children a sound, delicious, headstart. Selection of the Book-of-the-Month Club.

About this title

About the Author

Rena Coyle, mother and former professional pastry chef, teaches children's cooking classes and is the author of My First Cookbookand My First Baking Book.

From the Back Cover

Sweet Potatoes with Peaches, Steamed Spinach with Pears, Orange Muffins, Applesauce Pancakes, Whole Wheat Biscuits, The Great Oatmeal Wheel. . .

Rena Coyle, mother and chef, and nutritionist Patricia Messing show how easy it is to train tiny eaters to love fresh, healthful foods and satisfy grown-up appetites at the same time. How to make mouthwatering meals in minutes and concoct nutritious snacks without sugar or salt. Everything you need to know to adapt wholesome fare to feed baby and the rest of the family at one sitting. Plus weekly menus for toddlers and special advice on feeding the overweight child.

Reviews

This attractive cookbook presents nutritional information and recipes for feeding children from six months to three years of age. Coyle emphasizes the development of healthy eating habits. She provides general guidelines, tips, and recipes for different stages of development, with preparation and cooking times, refrigeration and freezing rules, snack suggestions, and lists of "caution foods." One of the best of its type, this book will be much appreciated by the many parents concerned about their children's health. Barbara Carroll, M.L.S., Eau Claire, Wis.
Copyright 1988 Reed Business Information, Inc.

Excerpt. © Reprinted by permission. All rights reserved.

Sweet Potatoes with Peaches

Try serving plain baked or steamed sweet potatoes to your young eater first. Once you are sure she enjoys the taste, blend it with ripe peaches or other favorite fresh fruits.

Preparation Time: 10 minutes

Cooking Time: 12 to 15 minutes

Freezes: 2 months

3 medium sweet potatoes, peeled and cut into

-in-thick slices

2 ripe medium peaches, peeled, pitted, and cut into wedges

1. Bring 1 inch water in a medium saucepan to a boil. Place the potatoes in a steaming basket and set the basket in the pan. Lower the heat, cover the pan, and steam 6 minutes. Add the peaches to the basket, cover again, and steam until the potatoes are tender, 4 minutes longer.

2. Transfer the potatoes and peaches to a blender or food processor. Process to the desired consistency, adding water, 1 teaspoon at a time, if needed. Freeze any puree that you are not using right away.

Baked Rosemary Chicken with Tomatoes

This recipe doubles beautifully. If you do make two chickens, freeze one so you-ll be ready for another night. Serve on a bed of brown riceóperfect for absorbing the juices.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Refrigerates: 3 days

Freezes: 2 months

1 chicken (3

-pounds), cut into serving pieces and skinned

cup whole wheat flour

1 tablespoon safflower oil

3 large onions, cut in half and thinly sliced

2 medium garlic cloves, minced

1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary

1 cup salt-free chicken broth (preferably homemade)

5 large tomatoes, cored and coarsely chopped

1. Preheat the oven to 400 degrees F.

2. Dust the chicken pieces with the flour; set aside.

3. Pour the oil into a large heavy ovenproof skillet over medium heat. Add the onions and cook, stirring occasionally, just until they begin to turn golden, 5 to 6 minutes. Add the garlic and cook for another 2 minutes. Sprinkle in the rosemary.

4. Add the chicken pieces in a single layer and cook until brown, about four minutes on each side. Add the chicken broth and tomatoes. Bring the liquid to a boil, cover the skillet, and bake in the oven until the chicken is done, about 30 minutes.

5. To serve to small children, cut the chicken off the bone and into small pieces.

Serves 3 to 4

Edition details

• Publisher: Workman Pub Co
• Publication date: 1987
• Language: English
• ISBN 10: 089480300X
• ISBN 13: 9780894803000
• Binding: Plastic Comb
• Number of pages: 128