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Kids’ Cuisine
Appears in
Published 2011
- You’ll find many family-friendly recipes throughout this book, from old favorites to delectable new dishes that will appeal to today’s generation of time-starved cooks.
- Transform part of your family’s meal into infant or toddler food. This works very well with macaroni and cheese, tuna noodle casserole, lasagna, chili, pasta with tomato sauce and veggies (e.g., broccoli, carrots, peas), boiled chicken with carrots, noodles or rice, meatballs (add mixed veggies to the sauce), shepherd’s pie, any kind of vegetable-based soup—the possibilities are endless.
- Remember to ease up on the salt shaker. What tastes bland to you may not taste bland to your baby or toddler.
- Penne, rotini or elbows are ideal as finger food for toddlers, and vegetable purées make a tasty sauce for pasta. Cook desired pasta 1 minute longer than recommended on the package. Mix 1 cup pasta with ½ cup vegetable purée (e.g., squash) and sprinkle with Parmesan cheese.
- Broccoli florets are fun to dip into a cheese sauce, some grated Parmesan or your favorite dip. Rinse 1 cup florets and place in a 2-cup glass measure. There’s no need to add extra water. Cover with a damp microwavable paper towel (not plastic wrap) and microwave for 2 minutes on High. Cool to lukewarm, then dip away.
- Couscous is quick to make and has a neutral taste. Combine ½ cup couscous with ¾ cup boiling water, cover and let stand 5 to 10 minutes. You can substitute cooked quinoa or orzo for cooked couscous. Fluff with a fork, add desired steamed veggies (e.g., minced broccoli, carrots, bell peppers, peas, zucchini) or finely chopped cooked chicken and mix together.