Cherry Peary Steel-Cut Oats & Oatcakes.

I know that I already have posted quite a few porridge recipes, perhaps even disproportionately so, but my family simply loves to wake to a bowl full of the yummy stuff. The best part is the variety that oats offer. Serve alone, mix and match fruit and/or add spices like cinnamon, nutmeg or cloves. The taste possibilities are endless and they are incredibly family friendly. They can be fed to little ones who have not yet traversed into the wily world of finger foods as well as finger foodies via oatcakes (a great way to use leftover oats!).

Here are two fun and delicious oat recipes: one is my favorite fruity porridge combination--Cherry Peary--and the second is for quick and simple oatcakes--a recipe created by my wonderful husband!

* Just a note: Using steel-cuts oats, or course-cut oats, offers more nutrition because they are the whole unprocessed grain--the inner portion of the oat kernel cut into two or three pieces. Not only are they healthier, the slightly firm texture of the oats is an added bonus!

Cheery Peary Steel-Cut Oats.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• handful of dried cherries
• 1 ripe pear
• dash cinnamon

(*Any fresh, frozen or dried fruit will work--choose your favorite and combine as desired. We love adding prunes, raisins, apricots, mango, persimmons, berries, etc.)


Directions:

1. Add oats and water to a large pot.
2. Bring water to a boil.
3. Add fruit (dried so that it will rehydrate and plump and fresh and frozen so that it will soften).
4. Add cinnamon.
5. Reduce heat to low and simmer for 20-30 minutes--or until oats reach desired tenderness--stirring occasionally.
6. Serve and enjoy.

Tip: I spread the oats out on a plate so that they cool quickly for my hungry little one. Once cooled, I spoon off pieces of fruit covered in oats onto his highchair tray. This enables him to pick it up with his fingers and self feed. For younger eaters, simply spoon feed.

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Oatcakes.

Ingredients:

• 1 tbsp canola oil
• leftover steel-cut oats (Rolled oats have not worked as well in our experience--they are too soft and mushy. The firm texture of the steel-cut oats allows them to hold together well when made into "cakes".)
• whole wheat flour--just enough to lightly sprinkle and coat the surface of each oatcake

Directions:

1. Shape oats into small "pancakes"
2. Lightly dust each side with flour
3. Heat oil in skillet
4. Add oatcakes to pan--only as many as will fit without touching one another
5. Cook each side on medium heat until lightly brown and warmed throughout--approx. 5-8 minutes per side
6. Serve as-is or add a dollop of plain yogurt on top--your finger foodie is sure to love self-feeding with these!

Tip: These are great to take on the road. Just cut into bite sized pieces for easy feeding on-the-go.

One Pot RaTOTouille.

Enjoying a heaping hot bowl of freshly prepared ratatouille is an awfully nice way to spend a cold winter evening. Usually this French stewed vegetable dish requires baking and some even insist on sauteing the veggies separately before baking--but that takes time and tons of effort.

Here is a very simple approach to preparing the yummy stuff sans baking that can be cooked all together in one large saucepan for your little foodie and the whole family to enjoy. Though it's a little messy, the soft veggies work great as a finger food--my 11 month old, myself and my husband devoured it!

Really, the best thing about this dish is that you can throw in any veggies you have in your crisper drawer--it's hard to go wrong. Once done, it can be eaten on its own or enjoyed over pasta, rice, polenta, gnocchi, ravioli, orzo, couscous, etc.

One Pot RaTOTouille

Ingredients:

• 1 tbsp olive oil
• 1 can of diced tomatoes
• 1 shredded carrot
• 1 chopped bell pepper
• 1/2 cup chopped cauliflower
• 1 chopped yellow squash (you can also use zucchini or eggplant)
• 1/2 chopped fresh spinach
• 1/2 medium onion
• 2 tbsp fresh basil
• 1 tbsp fresh oregano

Directions:

1. Heat olive oil in pan
2. Add everything but the canned tomatoes and saute on medium low heat for 6-8 minutes
3. Add tomatoes, stir well and continue to cook on medium low until it begins to simmer--approx. 6-8 minutes more
4. Simmer for 10-15 minutes or until veggies reach desired softness
   
5. Serve as-is or put on top of pasta, rice, polenta, gnocchi, ravioli, orzo, couscous, etc.
   

Proud To Be Ad-Free.

"Feeding Little Foodies" aims to be a cozy little corner on the wide wide world web for you and your hungry family to seek and find:

• culinary inspiration
• useful information about the things that matter most when preparing food for your family's table (pesticides, nitrates, eating organic, etc.)
• handy preparation tricks and time-saving tricks
• fast, easy, yummy and nutritious recipes
• recommendations for helpful feeding gear that has been tested and approved by my family (but never bought or paid for by advertisers)
• homemade baby and finger food making workshops (for local Los Angeles yokels)
• and, lastly, a first-time mama who enjoys preparing food for her little foodie and sharing what she has learned so much that she pauses to write all about it at least once a week

The seed for "Feeding Little Foodies" was planted by a supportive mama friend and grew to the bountiful plenty it is today only after many hours with my finger on "grind".

There was a time, however, when I was a timid new mom with a shiny unused food processor and lots and lots of apprehension about beginning the solids adventure. I was simply overwhelmed at the prospect of being solely responsible for nourishing my beautiful little growing boy beyond breast milk and had no clue where to start. After reading and researching books and websites, the process seemed daunting and the sheer volume of contradiction by even "experts" was overwhelming.

But once I rolled up my sleeves, peeled a piece of produce or two, and gave that processor a whirl, I was shockingly surprised by how easy, fun, cheap and delicious making my own baby food was. And once I had developed my own little system, I couldn't imagine feeding my baby anything other than the colorful, fragrant and fresh purees that I was making with my own loving hands right there in my own cozy kitchen.

So, armed with lots and lots of reading and a bit of hands-on experience, I decided to share what I had learned with other moms in hopes of convincing them to give it a try too. And, so it was born--the "Feeding Little Foodies" blog and my workshops, "Little Foodie Feasts" and "Little Finger Feasts". "Feeding Little Foodies"--both the blog and workshops--truly have taken on a life of their own and I am so thankful to all of my supporters, followers, fans and frequent readers.

While "Feeding Little Foodies" has many aims, one of its most passionate is to always remain a small, grass roots, homespun and little mama-run operation. And, one of the most important aspects of that mission is to run a site that is ad-free.

I promise that this site will always remain free of the constant bombardment of commercial ads. I will never accept money to advertise any product on my blog nor will I accept money to promote any product in my blog posts. If you find a product mentioned anywhere on this site, it means that I have independently purchased and used this item in my home and have found it to be worth mentioning to other families who I think may also benefit from it's use. You have my word that you and your family will always be able to find exactly what you are looking for without being sold or solicited to anywhere on this site.

I hope that you will feel free to stop by and visit just as you would an old friendly neighbor. Come by for a chat (e-mail me: feedinglittlefoodies@gmail.com) or a visit--leave a recipe or two, or feedback in the comments--constructive criticism is welcome.

Thank you for your support and making "Feeding Little Foodies" such a success. And, keep those e-mail coming!

Oppose corporate ads on your blog: www.adfreeblog.org.

Happy Thanksgiving From Feeding Little Foodies.

Thanksgiving is a time to give thanks and enjoy the bounties of the harvest. It is a time to pause and appreciate those that we love and celebrate with one another by surrounding ourselves and filling our tummies with both very symbolic and incredibly delicious foods.

Whether you are preparing this Thanksgiving for a turkey feast or a tofurkey fest, don't forget about the littlest tummies that you will also be nourishing at your table.

• For your little foodies as well as for the rest of your family, try and strive to flavor dishes with fresh herbs, garlic, shallots, onions or ginger instead of salt and honey or agave instead of sugar.
• For the most tasty and fresh flavors, use fresh produce instead of frozen or canned.
  
• Making your dishes from scratch allows you to know exactly what (when and how, too) went into each dish and, therefore, into yours and your little one's body. Make your own pumpkin pie this year and whip cream--it's easy, really. And oh so much tastier then the boxed and canned stuff.
• Buy natural, free range and antibiotic/hormone free turkey and ensure that no "juices" have been added--usually this added solution includes preservatives and salt.
• Lastly, feed with love. I truly believe that healthy associations with food start early. Make sure that your little one always has a pleasurable and positive eating experience. Try and not force them to eat when they don't want to or eat something that they don't like. Their palettes will be ever-changing and expanding. Feeding them with patience and fun now will help guide them towards developing healthy eating habits later on.

If your little foodie is ready, don't be afraid to give them some of the day's bounty. As long as they are not overloaded with salt and sugar, the sweet potatoes, mashed potatoes, casseroles, any veggies, breads and turkey all get the green light for feeding to baby! Just mash as needed and feed with love.

Gobble, Gobble and Happy Thanksgiving from Joni at Feeding Little Foodies.

Feeding Your Littlest Foodie On-The-Go.

No matter how you're traveling this holiday season--by land, air, or sea--feeding your little foodie fresh and nutritious food need not be a hassle. I recently posted about traveling for the holidays with your finger foodie, now here are a few tips for traveling with your littlest foodie--those not yet able to eat finger foods. I am referring to those little guys who are just entering the world of solid foods--still relishing in all of the exciting new tastes, textures, colors and scents.

It's really a whole lot simpler than you think and there's no need to go out and stock up on any jarred or commercially prepared foods either. It's as simple as this:

• Pick up a few avocados, bananas and kiwis at the market before the trip that you can serve on the road and buy the same when you arrive at your destination.
• Because these foods need no preparation (cooking or pureeing) before feeding even the littlest foodie, they are great for all foodies on-the-go.
• Simply bring along a small spoon. If the kiwis and avocados are ripe enough you can halve them open with your spoon and then scoop out the contents and feed directly to baby. No need for plates, bowls, or a highchair. Bananas, I think, are self explanatory.
  
• If an even softer consistency is needed, simply softly smash small bits with the feeding spoon as you go right inside of the peel.
• And, voila! There you have it . . . incredibly healthy and fresh instant baby food anywhere you happen to venture this holiday season!
  

Because your little one is still being introduced to the vast variety that the solids world has to offer, these three fruits will provide enough variety and nutrition for the duration of your trip. Some say that if you were stranded on a deserted island and had nothing to eat but avocados, you would not only survive, you would thrive. Therefore, consider the bananas and kiwis nutritional bonuses.

If you are on an extra long trip and feel that baby may be getting burned out on these three fruits--and if you have access to an oven--throw a few sweet potatoes wrapped in tin foil in a 425 degree oven and bake until they are soft when squeezed. Allow to cool and simply feed directly from skin.

Safe Travels and Happy Feeding!

Rosemary Buttermilk Biscuits.

Biscuits seem to be such an adult food, don't they? Filled with meat, globs of butter, or sugary jam? Well, they don't have to be. This recipe is a longtime household favorite of ours and our guests and there isn't much in them that would rule them out as a savory treat for even the smallest foodie. As long as your little one has begun finger foods, this biscuit's for them. And, if you've been looking for a mouthwatering homemade and easy alternative to the biscuits from a tube this Thanksgiving, then look no further--these little pretties will rock the breadbasket!

These biscuits are considered an old-fashioned quick bread--which means that they leaven without yeast and therefore need no rising time; you can mix their batters in minutes and bake immediately. I have adapted this recipe from one of my favorite "adult" cookbooks of all time: "A New Way To Cook" by Sally Schneider. I found it dirty and dusty on a clearance rack at Williams-Sonoma years ago. It has held a prominent place on my cookbook shelf ever since.

Serve these little goodies to your finger foodie in bite sized pieces. You don't need any garnish, but if you're really feeling the urge to dress them up, then try slathering on a bit of plain yogurt or a dollop of honey (if your baby is over 1 year). But honestly, I devour the little rustic rolls just the way they are.

You can also make them into little sandwiches by adding cheese, ham, Thanksgiving turkey or even veggies!

Rosemary Buttermilk Biscuits (makes 12 biscuits)

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon minced fresh rosemary
• 21/2 tablespoon cold unsalted butter
• 2 tablespoon regular sour cream
• 3/4 buttermilk

Directions:

1. Combine flour, baking powder, baking soda, salt and rosemary (we ALWAYS add 1 tablespoon of garlic at this point too because we LOVE it!) in a medium bowl.
2. With a pastry cutter or two table knives, cut in butter and sour cream until the mixture. resembles very course meal.
3. Make a well in the center and pour in the buttermilk.
4. With a fork, stir until it just holds together.
5. Gather the dough together and knead it in the bowl six or seven times.
6. On a lightly floured work surface, pat or roll the dough to a 1/2 inch thickness.
7. Cut into rounds with a cookie cutter or inverted glass.
8. Place the biscuits about 1 inch apart on an ungreased cookie sheet.
9. Reroll the scraps and cut out more biscuits.
10. Cover with waxed paper, refrigerate, and let rest for 20 minutes, or up to 2 hours.
11. Preheat the oven to 450 degrees F.
12. Bake the biscuits for 10-12 minutes or until lightly browned.

Beautiful photo courtesy of the delicious Brooklyn based food blog: www.eatmakeread.com.

Foodies-On-The-Go: Travel-Friendly Snacks.

The holidays are nearly upon us and one of the most popular pastimes aside from cooking and eating is traveling. Whether it be a family ski trip, a day drive to Auntie Esther's or a cross country flight to the opposite shore, you might want to pack a few munchables to take on the road for your little foodie to keep their little tummy content--and perhaps give you a moment or two of the kind of piece and quiet and comes with a full mouth and busy hands.

Here are a few handy travel-ready snack suggestions for grubbing on the go that will get your little one happily from meal to meal, as well as, from place to place:

For younger eaters and teethers:

• fresh bananas, kiwis and avocado (carry all whole and simply halve and spoon out kiwi and avocado when ready to feed)
  
• simply simple teething biscuits
• all natural turkey jerky (Trader Joe's and Whole Foods have a hormone, antibiotic, preservative and MSG free "original" version that's delicious!)
• dried mango slices (look for the unsulphured and unsweetened kind)
• fruit leather

For older tots:

• freeze dried bananas, apples, blueberries, etc.
• honey oat carrot cookies
• cumin sweet potato chips (cook longer for crispy chips--these travel better than softer ones)
  
• trail mix (our family favorite is a cranberry, almond and cashew mix)
• roasted pumpkin seeds

As an added note: flying has a tendency to dehydrate and, therefore, constipate even the most "regular" traveler. So be sure to have plenty of water on hand--and a bag of yummy prunes wouldn't hurt either!

Here's to happy, safe & yummy travels this holiday season!

The Incredible Edible Egg.

Ever find yourself in a real pinch trying to prepare a delicious and nutritious "complete" meal with little time? Of course you have, you're a parent!

Well, here's a fast and flexible solution that the whole family can enjoy--eggs! Throw together some veggies, onions/garlic/shallots/herbs if you've got any on hand, a couple of eggs and some cheese if you please, and there you have it--a complete meal--fast, yummy, cheap and easy at any time of the day.

Still not convinced? Here are a couple of egg health facts that you may not already be aware of:

• Eggs are abundant in healthy fat, supply all of the essential amino acids for humans and provide several vitamins and minerals, including: vitamin E, vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, *choline, iron, calcium, phosphorus and potassium
• They also contain lutein and zeaxanthin, which are yellow and orange carotenoids that can reduce your risk of developing cataracts and age-related macular degeneration
• They are also an inexpensive single-food source of protein
  

(*Choline a nutrient that is essential to normal cell structure and function and proper signaling between regular cells and nerve cells. Not only is it an important nutrient for development of the brain, it is also said to be important for nursing women to help assist in healthy brain development for baby.)

Just be sure to ensure that the eggs you are purchasing are from humanely raised, organic fed, free range, antibiotic and hormone free hens. Check your local farmer's market for super farm fresh and artisan eggs--they come in many beautiful colors like green, blue, grey and spotted! The large red and brown speckled variety are our family favorite!

The following recipe is for a veggie egg scramble, but it adapts easily into an omlette if that's your preference. Because of the protein in eggs, this dish is a great meat substitute--and a gluten-free food. Also, because of the large chunks of eggs and soft vegetables in this dish, it works great as a first finger food. Just be sure that the veggies are soft enough for your little one to gum and swallow.

Veggie Scramble

Ingredients:

• eggs
• whatever veggies you have on hand--be adventurous and mix and mingle any you may have in your crisper (pictured above: artichokes, asparagus, spinach, garlic, yellow heirloom tomatoes, yellow bell pepper, basil and purple onion)
• milk
• olive oil
• cheese (optional)

Directions:

1. Crack eggs into bowl and add small splash of milk
2. Beat vigorously until eggs and milk are well mixed and fluffy
3. Set egg mixture aside
4. Pour approx. 1 tbsp of olive oil into a heated frying pan
5. Add onions/garlic/shallots,if you are using any of these, and cook until semi-soft (about 2-4 minutes) on medium heat
6. Add chopped vegetables and continue to fry for another 4-7 minutes stirring frequently on medium heat
7. When vegetables have reached desired tenderness, make a well in the middle of the vegetables and pour in the egg mixture
8. Allow to cook for 2-3 minutes before stirring eggs gently
9. When eggs are beginning to firm, stir eggs and vegetables together and continue to cook until eggs are firm and no longer runny
10. Spoon onto plate and sprinkle a small amount of cheese on top--we like to use an aged super sharp white English cheddar
    

Gear-a-licious: Getting Started.

Not only do I occasionally get e-mails but I also often get moms who come to my workshop asking for a list of eating gear that I have found and used with success. So this post will feature a few of my favorite feeding tools.

Steaming: I use a good old run of the mill stainless steel steaming basket that I purchased at a flea market years ago. It is not fancy and it was not expensive. My goal in teaching the workshops is proving to moms that you don't need to spend tons of money on fancy equipment. Everything you need is probably already in your kitchen. I have written in the past about the Beaba Babycook, an expensive French steaming and pureeing device--basically concluding that it's nice but certainly not necessary. Click here to read more.

Pureeing: We love our Mini-Prep 4-Qt. Cuisinart Food Processor. It runs anywhere from $30-$50.00 depending on where you buy it, sales they are having, etc. However, if you're in a pinch and cannot afford or are unable to get to your pureeing device, potato mashers, blenders, a fork or coffee grinder can essentially do the same thing.

Drinking: We use the Safe Sippy by Kidbasix. Why we like it: it is stainless steel (no harmful plastics), has a removable handle, includes a soft sleeve to protect furniture or other children who may be in the path of a tossed cup, is extremely easy to clean, and you must tilt it up to receive liquid even when sucking (does not have a straw). This is beneficial for when your child begins to drink from a real cup when they will also have to tip it up to drink. It'll run you anywhere from $12-$15.00.

Eating: We use Bambu's eco-friendly bamboo fork and spoon set. They are gentle on the gums and double wonderfully as teethers. We have both the 6-12 month and 18 month sized sets and interchange them regularly. These will also run you anywhere from $12-$15.00 a set.

Storing, Reheating, Serving, Traveling: There has been one single invention that I could not have lived without--simply because it made all aspects of homemade baby food so much easier--Baby Cubes. You can label, refrigerate, freeze, reheat in, travel with and serve from these little resealable containers. They are bisphenol A and phthalates free and they are dishwasher and microwave safe. Using glass would of course be the ideal way to store your baby food, but if you do not already have them laying around your kitchen they can be expensive to buy. If you're in a pinch, ice cube trays can be used for freezing and breast milk storage bags can be used for both freezing and refrigeration.

Sitting: The Antilop highchair from IKEA has been the best $25.00 that we have spent on baby gear so far. Read the raving review that I wrote about it on my mommy blog right after we first purchased it here.

Protecting: We use two different kinds of waterproof pocket bibs, Bumkin and JJ Cole. I wrote a post not too long ago outlining the pros and cons of them both. You can find it here.

Feeding your little foodie is tons of fun, but not when you're overwhelmed and intimidated just fresh out of the starting gate. By no means is this list definitive, it is simply a collection of items that we have found, used and those that have worked well for us--but, I hope that it can at least help get you started. If you have found other gear items that you just can't get enough of, please do not hesitate to share them with me and the other readers in the comment section below. In the meantime, happy feeding!

Fruity Pancakes With Yogurt.

Daddy is usually on breakfast duty--which means that Noah Finn is doubly the lucky boy because he is who taught me how to cook. He does a fantastic job preparing fresh and delicious morning meals: veggie scrambles, homemade yogurt, steel cut oats and pancakes--and they are all always served cooked with or alongside some kind of fruit.

This morning's feast consisted of scrumptious blueberry, banana and almond pancakes topped with plain yogurt. We all cleaned our plates so quickly that I knew this one had to be shared. So, here's our recipe for happy and healthy pancakes that the whole family can enjoy!

Fruity Pancakes With Yogurt

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoons baking powder
• 3 tablespoons sugar in the raw
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 to 1 3/4 cups milk
  
• 2 tablespoons melted butter
• 1 large banana, chopped
  
• handful fresh or frozen blueberries
• handful of sliced raw almonds
• plain whole milk yogurt

Directions:

1. Mix together flour, baking powder, sugar, salt, eggs, milk and butter in a large bowl until a smooth batter is formed.
2. Mix in banana, blueberries and almonds (set some aside for garnish).
3. Melt a small amount of butter or oil in a large frying pan.
4. Pour in batter and cook pancake on each side for 3-4 minutes or until golden brown and pancake is cooked throughout.
5. Place cooked pancakes on a plate and top with desired amount of yogurt.
6. Sprinkle remaining blueberries, bananas and almonds on top.
7. Serve warm and enjoy: for finger foodies cut pancakes into sticks and let them dip the remaining fruit and pancake sticks into the yogurt before feeding themselves. This is sure to be a lot of fun and great feeding practice!
   

Variations:

• Top with a dash of cinnamon or nutmeg
• Use other fruit like: baked apples, baked pears, any other berry, persimmons or peaches
• Use other nuts like: chopped walnuts, pecans, or hazelnuts