Perfect Fit

A shift in season is upon us. 

A shift in kid’s wardrobes is also upon us. 

Year after year, season after season I come to the same shocking discovery.  The clothes our kids were wearing last year have shrunk.  How do they shrink every year?  Do they wane on hiatus over the months of waiting patiently for our kids to take them out to play as a sulking tactic?  Surely there’s no way our little ones could have grown so aggressively that neither pants nor socks cover their ankles, bordering on shins, anymore?  No, I think it’s got to be those mischievous clothes.

Let’s hope the hand-me-downs scored last year which were in line with the season’s temperature requirements, but required too many pant cuff or sleeve roll ups, will fit to perfection now.  Fingers crossed.  Good old hand-me-downs.

We’re lucky to have lots of friends with little boys a little older than our youngest to reap the benefits of their wardrobe.

A cute song called “My Big Sister” comes to mind from The Barenaked Ladies’ 2008 Juno award winning children’s album “Snacktime”.  Although the band name doesn’t scream “kids r us”, they created one of the most clever and fun albums out there for kids (and adults who like to pretend they’re kids).

My Big Sister

By the Barenaked Ladies

I like my big sister

But I don’t want to wear her coat

Maybe black, it may fit perfect

But you and I both know, it’s a girls coat

Now I can handle some hand-me-downs

Shirts and sandals are out of bounds

Balls and games, and such, I don’t mind

But a coat, is over the line

 

O.K. time to cook.  I’m thinking potatoes, both sweet and white and add in some spinach for a Solid Food Apprentice iron boost.  These are perfect pureed for ages 6 months +, or mashed for those Solid Food Intermediates out there who are 8 months + and can handle some more texture.

Ready…Set…Evolve…

Popeye’s Potatoes

 

Age – 6 months +

Ingredients

·         3 white potatoes

·         1 small sweet potato

·         2 cups of baby spinach leaves

·         1 tbsp. of butter

·         ¼ cup of milk

Baby Steps

1.      Peel and chop white and sweet potatoes and put in steamer set over boiling water, cover and cook for 15 minutes.

2.      Meanwhile, clean and pat dry baby spinach well and then add to potatoes.  Continue to steam for 2 more minutes.

3.      Remove from heat and let cool for a few minutes.

4.      Transfer to a food processor, blender or bowl to use hand held blender to puree, or you can mash if baby is 8 months +.

 

5.    Add in butter and milk and puree or mash.

6.      Once pureed or mashed, let cool for a few minutes then transfer to freezing trays in the freezer to be used within 3 months, or to food storage containers in the fridge to use within 48 hours.

Makes – Approx. 11 servings (1 serving = 2 tbsps.)

Note:  These are a great adult side dish as well…just add a bit of salt and pepper for added seasoning if your heart desires.

Now it’s back to assessing the new season’s wardrobe needs or else my little guy will be a “big guy in a little coat.”  I couldn’t resist this Chris Farley of Saturday Night Live fame reference.  Enjoy.

 

 

Pick Me

It’s Apple Picking Time!!!!

There is no other sign that summer is relenting to the ambush of fall quite like the first trip to the apple farm.

We made our way to Chudleigh’s Apple Farm yesterday despite warnings of the poor apple crops in Ontario Canada this year.  They explained that in Ontario, New York State and Michigan, the unusually early spring and warm weather that went along with it, brought the fruit trees out of winter dormancy.  Following this were 6 nights of cold temperatures causing damage to the fruit buds, and once damaged, they are done for the year. This resulted in reduced apple crops in these regions to 20% of an average year.  Seems painful to think of farmers tending to their crops and waiting patiently for a year for the big reveal and then mother nature swoops in and decides, nope not this year…wait some more.  Farmers could build a second vocation in teaching poise and tolerance to others.  Still, we decided to try our luck at the orchard.

It’s always fun to get out to an apple farm this time of year with the kids and hop on a wagon out into the orchard to score the best and sweetest apples of the season.  Even kids who don’t usually like apples are found in the field devouring them and the experience to the core. 

Despite this year’s crop issues they did have a delicious Honey Crisp variety growing even though they were donning only one row of trees.  But one row of trees is plenty for us.  Especially when they’re $3.50 per pound.  Somehow we all get so lost in the magic of personally plucking each apple from the tree, we pick and pick and pick until we end up with bags full and a sobering “that will be $93.50 please” at the check-out. I only needed enough for lunches this week?!  Lord knows I had no intention of baking a pie...or several for that matter.

I’m going to use some of these delectable apples for our baby food puree this week along with some mango for an added flavour twist for baby.

Ready…Set…Evolve…

Mango’s the Apple of My Eye Puree

Age – 6 months +

Ingredients

-          3 Mangos

-          2 Apples

-          Yes, that’s it

Baby Steps

1.      Peel, core and chop mangos and apples into small chunks.  For tips on peeling and chopping a mango, which can be daunting, see an earlier post “Sunny Side of Grey” for details.

2.      Place chopped mango and apple into a large saucepan and add 3 tbsps. of water.  Cover and cook over medium/high heat for 5 minutes, then reduce heat to medium and continue to cook, stirring often, for approx. 10 minutes or until the fruit is tender and juicy.

3.      Remove from heat and let cool for a few minutes.

4.      Transfer to a blender, food processor or bowl to use a hand held blender to puree.

5.      Puree to smooth consistency.

6.      Let cool then transfer to freezing trays in the freezer to use within 3 months, or to a food storage container in the fridge to use within 48 hours.

Makes – Approx. 10 servings (1 serving = 2 tbsps.)

Have fun on your next visit to your local apple farm...regardless of crop threats. 

Spark

“You can’t start a fire without a spark.” – The Boss/BRUCE/Bruce Springsteen.  Wise words indeed.

I’ve got so many sparks flying around I should have a towering inferno by now.  Maybe it’s flammable material I’m missing?  Or more time?

I’m finding it really difficult to find the time to start piecing my baby food cook book together.  By the time work is done, unnecessarily long drive home due to construction is done, kids are picked up and fed, sporting events attended, kids bathed, bed time storied and tucked in, PVR show taped from 2 weeks ago watched and a spousal exchange of hello, my week days are toast.  By the time the house is cleaned, garden tended to, kids entertained, friends entertained, exercise entertained, blog written and a week’s worth of meals prepped for a new detox/cleanse regime my husband and I are trying out is done, my weekends are toast.  I don’t think that leaves any days?

I know I set out on this journey indicating I would be taking baby steps toward my goal, but I think I’ll update that to baby ant steps.  I suppose even baby ant steps move forward rather than stay still so I may be on track yet.  Look at me go!

Well at least I’m starting to get a good collection of recipes together to include in my book thanks to this blog.  It’s allowing (forcing) me to stay on track with my dream as I whip up baby food puree’s to share with you on a regular basis.  Thanks blog and you who are reading. J

When time is something you don’t have a lot of, you can always slip in a simple 1 fruit puree for baby.  Let’s talk plums.  They are a great first food for the 6 months +, Solid Food Apprentices out there.  They are easy to digest and are said to have laxative properties so if baby needs some help in that department…plums to the rescue!  They are also a good source of potassium and contain vitamin C and riboflavin.

 

For this puree you’ll want to peel them.  The easiest way to do so is to score an “X” on the bottom then plunge them into boiling water for 30 seconds, then cool immediately in cold water for about 10 seconds.  Remove from cold water and they should be easy to peel.  You can always use a hand held peeler to help if they aren’t cooperating.  The riper the plum is, the easier it will be to peel.

Ready…Set…Evolve…

Peek-a-boo Plum Puree

Age – 6 months +

Ingredients

·         5 ripe plums

·         Yes, that’s it

Baby Steps

1.      Peel and slice plums taking care to get all the flesh around the pit.

2.      Place plum slices in saucepan over medium heat, cover and cook for 5 minutes, stirring occasionally, just enough to get the juices flowing.

3.      Remove from heat and transfer to a food processor, blender or bowl to use a hand held blender to puree.

4.      Puree to a smooth consistency.

5.      Let cool for a few minutes then transfer to freezing trays in the freezer to be used within 3 months, or to a food storage container in the fridge to be used within 48 hours.

Makes – 10 Servings (1 serving = 2 tbsps.)

Note: Even really ripe plums are somewhat tart so when you offer this puree to baby I would suggest adding a bit of mashed banana to it for some added sweetness to cut the sour and save baby’s face from turning inside out.

I wrote my first blog post 1 year ago this month.  Happy Anniversary to me.  Now let’s get a move on baby ant!!

Don't Delay

Can any of you working parents out there appreciate my anxiety at abandoning the office at the stroke of 5pm. to get to the daycare by cut off time…6pm.?

Luckily for me, my husband works from a home office most days which is 5 minutes from the daycare so he can pick up our son seamlessly.  It’s only the odd day here and there, or if he’s away on a business trip that I tag in as one and only pick up parent.

If the anxiety at the thought of my little one longingly staring out the daycare window asking the cleaning lady, the only other person left there,  why I haven’t shown up yet isn’t enough, there’s the added stress of how to plan my impending escape from a meeting that was scheduled for 11am. but started at 4:36pm.  Do they not understand the gravity of my situation?

If I don’t get to the daycare by 6pm. there is a firmly broadcast rule that you will pay a $ amount for every minute past and get tarred and feathered.  Maybe the last part was made up but I bet that’s what they would like to do.

4:57pm…I make the announcement…”I really do have to get going to pick up my son”.  The initial response is, “of course, that’s fine”, which is then followed by a lackadaisical subject change delaying the meeting wrap up and ultimately my exit to on time pick up.

Luckily this live re-enactment of The Amazing Race only has to happen once in a while for me.  I don’t know how some of you out there face that stress every day.  BRAVO!!

Wow…I just re-read that and my blood pressure is starting to rise.  I think I need to switch gears and get me some baby food making therapy.

This week I’m going to incorporate an ingredient that may seem like an unusual addition to a baby food dish…mushrooms.  Mushrooms can be safely added as an ingredient to a dish for babies over 8 months old.  They are fungi so it’s best to make sure they are cooked well to be on the safe side.  They don’t pose a high allergy risk, but they could cause a digestive issue in some over sensitive tummies.  If you are watchful for signs of a reaction, just as you were when introducing all first foods to baby, it should be fine.  Use them pureed in a sauce to add some great flavour and nutrients, including potassium, to baby’s meal.  More info. on mushrooms and other unusual ingredients that can be safely used in baby food dishes can be found at Momtastic’s Wholesome Baby Food website…a great on-line resource for all things baby food.

Ready…Set…Evolve…

Don’t Be Saucy Mushroom & Chicken Risotto

Age – 8 months +

Ingredients

·         1 ½ tbsps. of butter

·         1 small boneless, skinless chicken breast

·         ½ cup chopped onions

·         2 cups sliced mushrooms

·         1 tsp. fresh thyme leaves

·         1 cup of milk

·         1 tbsp. of flour

·         1/3 cup of homemade or low sodium chicken broth

·         1/3 cup of frozen peas

·         ½ cup of rice

Baby Steps

1.      Cook rice according to package instructions, leaving out salt and set aside.

2.      Chop chicken breast into small pieces.

3.       Melt ½ tbsp. of butter in a large sauté pan over medium high heat.

4.      Add chicken to pan and cook for approx. 10 minutes until cooked through stirring as required.

5.      Transfer cooked chicken to a large bowl and set aside.

6.      In same sauté pan melt 1 tbsp. of butter over medium heat then add onions and mushrooms.  Cook until tender, approx. 5 minutes.

7.      Whisk flour into milk and then add to mushrooms and onions along with the chicken broth and thyme.

8.      Increase heat to medium high and cook, whisking occasionally, until creamy, approx. 4 minutes.

9.      Remove from heat and transfer to a blender and puree to a smooth sauce.

10.  Return sauce to sauté pan and add in the peas.  Cook over medium heat for approx. 5 more minutes until peas are tender.

11.  Remove sauce from heat and let cool for a few minutes.

12.  Dice the cooked chicken that is set aside into tiny pieces that baby can handle.

13.  Add cooked rice and mushroom sauce to the chicken in large bowl and combine well.

14.  Let cool for a few minutes then transfer to freezing trays to keep in the freezer to use within 3 months, or to a food storage container to use within 48 hours.

Makes – Approx. 10 servings (1 serving = 2 tbsps.)

 

Note: If you, like I used to, enjoy using canned mushroom soup in various family dinner recipes, you can use the mushroom sauce in this baby food recipe instead.  Just add some salt and pepper to boost the flavour for adults and older children.  This sauce is great with chicken and rice or pasta, or even as gravy on mashed potatoes and pork chops.  Up to you if you want to puree it smooth, or leave it as a chunky mushroom sauce.

Another little tip when using a blender to puree…rinse/clean it right after you use it otherwise it can be a pain to get it clean.  If you clean it right away with some hot water and dish soap it really just takes a few seconds instead of a lifetime to get the dried on ingredients out.

It’s amazing how getting back into my kitchen helps me de-stress.  I hope it does you too.  In the meantime, may the force be with you as you plan your next meeting escape to avoid the hypothetical tar and feathering ceremony at daycare.