Fresh Baby's Peas & Carrots Blog

Get Saucy!

It's National Sauce Month! Sauces are time consuming to make and many can be fattening, but a piece of broiled chicken or pasta really comes to life with a pesto or alfredo sauce. These sauces can be high in calories, but you don’t have to deprive yourself of the flavors from these delicious sauces. You know what they say, everything in moderation. Instead serving a gravy boat full of sauce, use So Easy Food Storage Trays to make singe serving sauce cubes. These little cubes are bursting with great flavor and the portion size won’t blow your diet.

 

Simply make your favorite sauce recipe or purchase them fresh in the store. Spoon the sauce into the So Easy Food Storage Trays. Cover the trays and freeze them overnight. Pop the cubes out, and place them in a freezer storage bag with the name and the date on the bag. At meal time, remove your sauce cubes and defrost them in the microwave (or a water bath) and pour it over your meal. From boring to gourmet in minutes!

  

 

Works well for:

• Alfredo Sauce
• Green Pesto Sauce
• Gravy
• Marsala Wine sauce
• Peanut Dipping Sauce
• Pesto Sauce
• Pumpkin Sauce
• Sweet and Sour Sauce
• Tomato sauces
• Vodka Cream Sauce

-- www.FreshBaby.com

 

St. Patty's Day: Traditional Irish Fare

A visit to rural Ireland is filled with spectacular views of lush, green hillsides and fields. Ireland's green countryside is perfect for raising cattle and sheep, and dairy farming. The country's mild climate provides a long growing season for a variety of vegetables and fruits. Irish cooks take advantage of the local harvest by choosing to cook with high quality, local and fresh ingredients.

Irish cooks keep it simple in the kitchen. Dishes are prepared using basic ingredients and easy to follow recipes.

The common staples in an Irish kitchen include:

• Potatoes (you may have guessed this!)
• Root vegetables (parsnips, carrots, etc...)
• Cabbage
• Whole grains
• Beef, mutton (lamb/sheep) and fish
• Dairy products - cheese, milk, butter and buttermilk

Herbs and Spices in Irish Cooking

Herbs grow well in Ireland and are used in many soups, stews and main dishes. Commonly used herbs include parsley, sage, rosemary, thyme and bay leaves. Irish bakers like to use nutmeg, cinnamon, cloves and vanilla to create delicious breads and cakes.

We have a good friend who lived in Ireland for 10 years and enjoyed this dish during her stay. It's a simple and delicious vegetable and fruit combination that is very green. The grapes provide a pleasant sweetness which makes this recipe nicely suited for introducing little ones to Brussels sprouts.

Sprout and Grape Puree for Baby 

Ingredients:
• 1 1/2 cups Brussels sprouts
• 1 1/2 cups Green grapes, washed
• 1 Tbsp. Olive oil

Directions:

Trim Brussels Sprout ends, remove outside leaves and slice in half. Heat the oil in a large saute pan over medium heat. Add Brussels sprouts and cook for 5 minutes. Add grapes, 1/4 cup of water and cook for 15 minutes, stirring occasionally. Pour the mixture into a blender or food processor and puree to a smooth texture. Pour the puree into your So Easy Baby Food Trays, cover and freeze. Simply defrost cubes when ready to use.

Toddler Treat: Pumpkin Date Scones

Ireland is well-known for baked goods. Crusty on the outside and moist on the inside, the scone is an authentic Irish treat. Our recipe adds a little extra nourishment with pumpkin puree and whole grain graham cracker crumbs. The directions also describe how to make smaller sized scones for little fingers.

Ingredients:
• 1-1/2 cups Flour
• 4 Graham crackers, crushed (1/2 cup crumbs)
• 1/3 cup Sugar
• 1 Tbsp. Baking powder
• 1/2 tsp. Salt
• 1/2 tsp. Pumpkin pie spice
• 1/4 cup Chopped dates, minced
• 6 Tbsp. Cold butter, cut into 1/4-inch slices
• 1/2 cup Canned pumpkin (100% pumpkin)
• 3 Tbsp. Buttermilk
• 1 Egg

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Whisk together the dry ingredients: flour, graham cracker crumbs, sugar, baking powder, salt, and pumpkin pie spice. Slice the cold butter into small pieces and cut it into the flour mixture with a pastry cutter or 2 knives until the butter pieces are no larger than small peas. Toss in dates and set aside.

In a separate bowl, whisk together wet ingredients: pumpkin, buttermilk and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife or pizza cutter to slice the dough lengthwise making two equal portions. Cut each log into 4 squares and cut each across the diagonal to form triangular shaped scones (each log will make 8 scones).

Place scones on the prepared baking sheet leaving about 1/2 inch between each scone triangle. To add a touch of sweetness, brush the tops of the scones with buttermilk and sprinkle with sugar.

Bake for 13 minutes, or until light brown. Place on wire rack to cool. Scones can be frozen for 3-4 months.

Family Meal: Traditional Irish Dinner 

To many Irish-Americans, corned beef and cabbage conjures up nostalgic images of a rural Irish past. It is a traditional meal to eat on St. Patrick's Day and our recipe is easy to prepare. We've also included a recipe for clove-spiced sweet mustard that is just divine!

If you prefer Irish Lamb Stew, we've got the perfect family recipe too. Our recipe calls for ground lamb which is easier on the pocketbook; cooks in less time than using stew meat; and has a texture that appeals to small children, too. Whether you choose to make Corned Beef or Irish lamb Stew, both are fantastic paired with our Roasted Cabbage and Potatoes.

Irish Dinner Menu
Corned Beef with Clove-spice mustard sauce
Or
Irish lamb stew
Roasted Cabbage and Potatoes
Fresh pineapple


Corned Beef with Clove-Spiced Sweet Mustard

Ingredients:
• 1 4-pound Corned beef
• 1/3 cup Yellow mustard
• 1/3 cup Brown sugar
• Dash of Ground cloves

 

Directions:

Remove corned beef from the package and rinse it in cold water. Place the corned beef in a large pot and fill with water until the meat is covered. If the corned beef came with a spice packet, open it and pour the contents into the water. Bring the pot to a boil and reduce heat to low and simmer 50 minutes per pound (a 4-pound corned beef will simmer for 3 hours and 35 minutes).

Test for doneness: a fork should easily slide into the meat.
When done, remove corned beef from the water and place it on a plate. Cover with foil and let stand for 20 minutes. Slice corned beef before serving. Using a sharp knife, slice across the grain into 1/4 inch thick slices.

Clove-Spiced Sweet Mustard: Combine the yellow mustard and brown sugar in a bowl. Stir well to dissolve the sugar. Add a dash of ground cloves. Serve corned beef with the mustard on the side.

Irish Lamb Stew 

 

Ingredients:
• 1 lb. Ground lamb
• 1 lb. Ground beef
• 2 cups Sweet potatoes, peeled and diced (about 2 medium)
• 1 cup Parsnips, peeled and diced up Pearl onions, frozen
• 2 Tbsp. Tomato paste
• 2 Tbsp. Garlic, minced
• 1 Tbsp. Rosemary
• 1/4 cup Flour
• 1 cup Dark beer (such as Guinness)
• 3 cups Beef broth
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Dijon mustard

 

Directions:

In a heavy stockpot over high heat, saute the ground lamb and beef until browned (about 8 minutes). Remove the meat from the pan and set aside. Add sweet potatoes, parsnips, and pearl onions to the pot and saute 5 minutes. Add the tomato paste, garlic, rosemary and cook 2 minutes. Stir in the flour and cook 1 minute.

Add the beer, broth, Worcestershire and mustard. Add the meat back into the pot and bring to a boil. Cook for 15-20 minutes. Add salt and pepper to taste. Serve.

 

Roasted Cabbage and Potatoes 
Ingredients:
• 1/2 head Green cabbage (small to medium-sized)
• 10 small Yukon gold or Red potatoes
• 4-5 Tbsp. Olive oil
• Salt and Pepper (or seasoned salt - we used Trader Joe's Everyday Seasoning - Grinder)

Directions:

Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. Cut cabbage into 6 wedges and cut potatoes in half and Place cabbage wedges on one-side of the baking sheet. Brush cabbage with half the olive oil. Season with salt and pepper.

Place remaining oil and potatoes in a bowl, season with salt and pepper and toss to coat with oil. Spread potatoes on the empty side of the baking sheet.

Place in the oven and roast for 25-30 minutes, until a fork slides easily into the cabbage and the potatoes. Remove from the oven and allow to cool slightly before serving.

 

-- Learn more at www.FreshBaby.com.

 

 

Foods That Don't Freeze Well

There are a variety of foods that simply don't do well in the freezer. Here are some Fresh Baby tips on 

what not to freeze.

DO NOT FREEZE:
• Food in cans

• Eggs in the shell. Egg yolks do not
freeze well.

• Salad greens or crisp raw veggies will
become limp after freezing.

• Whipping (heavy) cream will not whip
after freezing.

• Raw potatoes will become mushy if
frozen and chunks of cooked potatoes
will become soggy and grainy.

However, mashed potatoes freeze
well.

• Mayonnaise, sour cream, yogurt,
cottage cheese and cream sauces do
not freeze well and will separate
when defrosted.

For more information and ideas on freezing, check out our free Frozen Foods Tip Sheet

Hot Breakfasts

It's National Hot Breakfast Month! Fresh Baby loves breakfast! Here are some of our favorite hot breakfast recipes! 

Fruity Quinoa Breakfast Cereal

Omelet with Fresh Herbs

Tropical Fruit Pudding for Babies

Perfect Hard Boiled Eggs

Potato Hash

Pumpkin Oatmeal

Pumpkin Pancakes

Roasted Pears and Breakfast Sausage

Spinach Quiche

 

-- www.FreshBaby.com

 

Soups are Souper!: A Great Introduction for Toddlers

Soups are a terrific way to introduce your toddler to vegetables and fruits. There are many types of soups, but the best place to start with your toddler is with pureed soups.  They have a pleasing, smooth texture.  If your child's "spoon" skills are not refined enough for soup, pour it in a cup and let them sip away.

Pureed soups, such as Butternut Squash and Roasted Garlic and Creamy Cauliflower may sound exotic, but they are quite simple to make. Even a novice in the kitchen can be successful. A handheld immersion blender is a good appliance to invest in for making pureed soups hassle-free.  This appliance is placed right into the soup pot, move it around, and viola – pureed soup!

Don’t overlook fruit soups.  They are sweet, healthy and refreshing. Most fruit soups require no cooking.  You simply put ingredients in a blender and whirl away. Fruits soups are a huge hit with toddlers.

Butternut Squash and Roasted Garlic Soup 

Even some of the pickiest of toddlers will eat their veggies when they are in soup. This soup is a creamy puree, so it is easy to sip. Always check the temperature of soup before serving it to small children.  

The bright orange color and sweet flavor of butternut squash appeal to young children. For families with babies over 8 months old, this soup can be easily made into baby food by thickening it with mashed rice, potato or baby cereal.

 

Ingredients:

• 1 large or 2 small butternut squash (4 lb)
• 20 garlic cloves ,peeled
• 2 Tbsp. olive oil
• ¼ cup water
• 1 tsp. tarragon
• 4 cups (32oz.) chicken broth
• 1 can (12oz.) coconut milk or 1 cup half & half
• Salt and Pepper, to taste
• Zest of 1 lemon, finely grated

 

 

 

Directions:

Preheat oven to 350°F. Cut the squash in half lengthwise and remove seeds and fibers. Using a vegetable peeler or a paring knife, remove the skin from the squash and cut the flesh into 1-inch thick slices.

 

In a roasting pan, combine the squash and garlic cloves. Sprinkle with tarragon, salt and pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry or scorched. Remove from the oven and set aside to cool slightly.

 

Working in batches, add the squash and garlic with 2 cups of the stock to a blender or food processor. Puree until very smooth. Transfer the puree to a large soup pot. Stir in the remaining soup stock, coconut milk (or Half & Half) and lemon zest. Over medium-low heat, warm the soup.

 

Always check the temperature of soup before serving it to small children. 

Makes 8 servings and leftovers can be frozen for up to 2 months.

 

Creamy Cauliflower Soup  

Ingredients:

• 1 head of cauliflower, cored, and chopped into florets
• 1 medium potato, peeled and diced
• 4 cups vegetable broth or chicken broth
• ½ teaspoon herbs de Provence (or a pinch of each rosemary, parsley, oregano, and thyme)
• Salt and pepper, to taste

Instructions:
Place all ingredients in a large soup pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Pour in batches into a blender, being careful not overfill the blender. Puree until smooth. You can also use a hand blender to puree the soup right in the pot. Add salt and pepper, to taste. Serve Warm.

Taste of the Tropics Soup 

Ingredients:

• 1 papaya peeled, seeded, and cut into chunks
• ½ cup pineapple, cut into chunks
• 1 1/2 cups of vanilla yogurt (soy or dairy)
• 1/2 cup of milk (soy of dairy)
• 1 tablespoon honey
• 2 teaspoons lime juice
• Sprinkle of nutmeg and cinnamon

Directions:

Puree all ingredients in a blender. Chill and serve.

Makes 3-4 servings.

-- www.FreshBaby.com

 

 

Water: The Elixir of Life

The human body is made up of as much as 70% water, but is your daily beverage intake the same? Without an adequate supply of water our bodies cannot perform normal and necessary functions including removing toxins and carrying nutrients and oxygen to our cells.

Adequate consumption of water is necessary to replace what is lost throughout the day from breathing, sweating and even digestion. How much water does your child need? Children between the ages of 4 and 8 years need about 1.3 liters (43 ounces or 5 ½ cups) of water daily*.

If your child is very active or you live in a hot climate, the need for water is greater. The American Journal of Clinical Nutrition reports that a study conducted between 2005 and 2006 found that as few as 10% of girls and 15% of boys were drinking the recommended amount of water each day. The study also concluded that high-sugar beverages were consumed more than water, especially at meal time. How can you get more water in your child’s diet?

1. Make it fun! Allow your child to choose a water bottle or special cup that makes drinking convenient and fun. Check out our new Kid’s Water Bottle here.

2. Make it available! Take water bottles with you on the go to avoid purchasing high-calorie beverages while out. On school days, clip a water bottle to your child’s lunchbox.

3. Flavor it! Prepare frozen fruit, herb or cucumber ice cubes to add a hint of flavor without adding sugar or calories. Try this refreshing recipe.

4. Water with meals! Water is essential for good digestion. Make it the beverage of choice at lunch and dinner and avoiding including other beverages at these meals.

5. Water served here! Avoid purchasing other beverages for home consumption. Instead, keep chilled water available and ready to drink in the refrigerator.

6. Eat fruits and veggies! Make sure your children are getting the appropriate amount of fruits and vegetables each day, including those rich in water. Watermelon is 92% water by weight and a tomato is 95% water. Download our free Portion Size Tip Sheet to find out the appropriate servings for your child.

 7. Eat soup! Broth-based soups with plenty of veggies will help to increase your water intake.

8. Drink herbal tea! Avoid caffeine, but benefit from the properties of herbs. To help increase water intake, try a cup of hot herbal tea. It’s nice iced too!

9. Set an example! Make water a family beverage and share in this healthy habit with your children. Check out our Eco-Friendly Water Bottle and our Mom’s Water Bottle.

10. Be consistent! Habits, healthy or not, don’t happen overnight. Be consistent when making choices for yourself and your children and in time everyone will be on board without a thought. When do you start your child drinking water? Water will help your baby with the digestion of solids foods. The U.S. Department of Agriculture recommends offering 4-8 ounces of water each day when your baby starts eating protein, typically at 6-8 months old.

*Institute of Medicine of the National Academies Daily Reference Intake (DRIs) Table

For January, those who "like" our Facebook page will receive 30% off our water bottles. Learn more here!

-- www.FreshBaby.com