• Jan. 16, 2010 11-1:30pm,
Cindy's House in Berkeley,
3024 B Fulton St.
• Feb. 13, 2010 11-2pm at Maria's in San Francisco, 206 27th St.
Free Movie Night at Mojo:
"Laboring Under an Illusion"
Jan. 14th, 2010 7-9pm at More Mojo, 1347 Church St., SF
Nutrition for Pregnancy Weekend Workshop
Prenatal, Preconception, and Postpartum
by Julie Matthews, Certified Nutrition Consultant
January 16th & 17th in SF
See bottom of email for more info
Welcome November Babies:
Estelle Joy, Liya, Hunter Ezekiel, Gabriel Thomas
Adding Protein to Toddler DinnersMy son Nate doesn't want anything mixed into his pasta like chicken or bacon bits. I'm always looking for ways to feed him protein. Sometimes I use nutritional yeast. But lately, I have been mixing in an egg.
I started off cooking the egg over low heat in the cooked and drained pasta, but it didn't turn out creamy. The egg looked like scrambled eggs.
"What's that?" Nate asked peering into his bowl of pasta.
Now I use the best eggs that I can find, and I just use the hot pasta to cook it, no flame!
- 1 egg to 2 cups of dry pasta
- Cook pasta
- Drain water
- Put pasta back into pot
- Crack egg into hot pasta and stir vigorously to mix
- Add any sauce to pasta and egg
In rice, I like the scrambled egg texture, and so I think cooking it over heat works.
- 1 egg to 1 cup cooked rice
- Cook rice
- Scoop rice into a fry pan over low heat
- Crack egg over rice
- Stir until cooked into the rice, 3-5 minutes
By Kathryn Shedrick
Here's a timesaving recipe that multitasking mamas and papas will appreciate. Often I'm too tired to do much cooking once I've put my daughter Thea (7 months) to bed, so I like to have meals on hand that I can prepare in advance and reheat. Soup is a wonderful option because you can make it in large batches ahead of time and freeze a portion for later.
This time of year I like to make soups with the winter squashes that are abundant in local markets. Loaded with vitamins A and C, potassium and fiber, they provide great nutrition for everyone in the family. The following recipe is perfect for a simple weeknight dinner, but it can be dressed up with the addition of heavy cream just before serving. This more decadent version makes a delicious first course when you're entertaining.
Last time I made this soup, I roasted an extra squash and pureed it for Thea while the other squash was simmering in the chicken broth. If you’re going to make baby food, just be sure to puree it before you puree the soup—that way you don’t have to wash the blender twice! Roasted butternut squash also makes a deliciously sweet and healthy finger food for older infants and toddlers. Just peel and cube a second squash and roast it on another lightly oiled baking sheet, turning once, until caramelized and soft enough to pierce with a fork, 15–20 minutes.
Roasted Winter Squash Soup
Makes 6 servings
- Olive oil
- 1 large butternut squash or medium pumpkin (about 3 lbs)
- 1 medium yellow onion
- 2 cloves garlic
- 3 tbsp. unsalted butter
- 1 tbsp. freshly grated ginger*
- ¼ tsp. freshly grated nutmeg*
- 4–6 cups low-sodium chicken broth or vegetable broth
- Salt and pepper
- ½ cup heavy cream, optional
Preheat the oven to 400°F.
Lightly brush a baking sheet with olive oil. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves, cut side down, on the baking sheet. Bake the squash until tender when pricked with a fork, 45–60 minutes. Set aside to cool.
Meanwhile, chop the onion and mince the garlic. Melt the butter in a saucepan over medium-low heat until foamy. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and nutmeg and cook until fragrant, about 1 minute. Add 4 cups of the chicken broth and bring to a simmer.
When the squash is cool is enough to handle, scoop the flesh from the skin; discard the skin. Add the squash pulp to the saucepan and simmer for 10 minutes.
Transfer the mixture to a blender or food processor and, working in batches, carefully puree until smooth. Alternatively, puree the mixture with an immersion (wand) blender. Add the remaining chicken broth or water as needed until the soup reaches the desired consistency. Return the mixture to the saucepan. Season with salt and pepper to taste. Cook over moderate heat until hot. If desired, just before serving, stir in the heavy cream and cook until heated through.
*For a spicy southwestern variation, omit the ginger and nutmeg and substitute ½ teaspoon cumin and 1 teaspoon minced chipotles in adobo sauce.