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.
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.
Read an Excerpt
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
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
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
Table of Contents
Foreword by Dr. Michael A. Levi
Introduction: A Word from the Authors
Chapter One: Food and Your Baby
Chapter Two: Your Child from 6 to 12 Months
Chapter Three: Your Child from 12 to 18 Months
Chapter Four: Your Child from 18 to 24 Months
Chapter Five: Your Child from 24 to 36 Months
Most Helpful Customer Reviews
This is a WONDERFUL BOOK for the new - or even 'experienced' mom! I bought this book in 1990 when my oldest daughter was born. I would steam veggies of what WE were eating (minus spices-until later), and then – when older – was able to simply cut up the family dinner into toddler-sized pieces. The nutritional advice was a tremendous help – and how the book is divided up is incredibly convenient! They even include items and ideas for snacking (the Sesame Crunch Cookies are my very favorite!) that are appropriate for every age. All in all, this is one of those books you DO NOT want to ever lose! :D