Hello, Baby Kitchen Babies and Parents!
I am back to post a quick request for you all. I am looking for requests for our spring /summer seasonal menu item. I have gotten some great ideas over the winter from some of you and I want a few more. What so you want to see on our menu? Is something missing that you think your baby would love?
Second, I would love some photos of your babies enjoying their Baby Kitchen food! I will be posting some of the pics on this blog and maybe even the website! No names will be used, just those cute messy baby food faces :) !!
Thanks everyone!
Gina
Saturday, January 5, 2008
Friday, January 4, 2008
2008!!!!!
Hello everyone!
I hope this message finds everyone healthy and happy in the new year. The farmers markets have been cold but full of wonderful veggies! Don't let the cold stand in your way of eating food grown by our very own Texas farmers. In the sprit of the cold farmers market I am including a recipe for veggie soup! Perfect for a chilly winter evening with your loved ones. I think you will love the addition of our Baby Kitchen purees. They really thicken and fortify this soup while adding a boost from the whole grains. Please feel free to substitute any other veggies that you love or have on hand to make this soup your own. If you find any at the market try adding some turnips too .....babies love them!
Enjoy!
The Baby Kitchen Veggie Soup
1 tablespoon olive oil
1 pat butter
1 cup finely chopped onion
1 large garlic clove, minced
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 ribs of celery, cut crosswise into 1/4-inches slices (about 1 cups)
2 large carrots, cut crosswise into 1/4-inch slices (about 1 cups)
1/2 pound broccoli chopped
1/2 pound small red potatoes
1 can great northern beans, drained and rinsed
4 cups broth plus, if desired, additional for thinning the soup
3 cups packed fresh spinach leaves, washed well, dried, and shredded coarse
6 1-ounce portions of The Baby Kitchen Carrot, Cauliflower and Quinoa, thawed
6 1-ounce portions of The Baby Kitchen Green Bean and Pea with Brown Rice, thawed
freshly grated Parmesan to taste
In a heavy soup pot over medium heat add olive oil and butter. Saute the onion, the garlic, the bay leaf, the thyme and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the broccoli, the potatoes- cut into 1-inch pieces, the beans and 4 cups of the broth. When broth has come to a simmer add the thawed Baby Kitchen puree. Continue to simmer the mixture, covered, stirring occasionally, for 20 minutes, or until the potatoes and carrots are tender. Stir in the spinach and add any additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan.
Yummy for babies and grown ups alike!
I hope this message finds everyone healthy and happy in the new year. The farmers markets have been cold but full of wonderful veggies! Don't let the cold stand in your way of eating food grown by our very own Texas farmers. In the sprit of the cold farmers market I am including a recipe for veggie soup! Perfect for a chilly winter evening with your loved ones. I think you will love the addition of our Baby Kitchen purees. They really thicken and fortify this soup while adding a boost from the whole grains. Please feel free to substitute any other veggies that you love or have on hand to make this soup your own. If you find any at the market try adding some turnips too .....babies love them!
Enjoy!
The Baby Kitchen Veggie Soup
1 tablespoon olive oil
1 pat butter
1 cup finely chopped onion
1 large garlic clove, minced
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 ribs of celery, cut crosswise into 1/4-inches slices (about 1 cups)
2 large carrots, cut crosswise into 1/4-inch slices (about 1 cups)
1/2 pound broccoli chopped
1/2 pound small red potatoes
1 can great northern beans, drained and rinsed
4 cups broth plus, if desired, additional for thinning the soup
3 cups packed fresh spinach leaves, washed well, dried, and shredded coarse
6 1-ounce portions of The Baby Kitchen Carrot, Cauliflower and Quinoa, thawed
6 1-ounce portions of The Baby Kitchen Green Bean and Pea with Brown Rice, thawed
freshly grated Parmesan to taste
In a heavy soup pot over medium heat add olive oil and butter. Saute the onion, the garlic, the bay leaf, the thyme and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the broccoli, the potatoes- cut into 1-inch pieces, the beans and 4 cups of the broth. When broth has come to a simmer add the thawed Baby Kitchen puree. Continue to simmer the mixture, covered, stirring occasionally, for 20 minutes, or until the potatoes and carrots are tender. Stir in the spinach and add any additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan.
Yummy for babies and grown ups alike!
Friday, November 23, 2007
Happy Happy Thanksgiving!!
I hope you are enjoying the day after Thanksgiving as much as I am!! There is just so much to be thankful for that I cannot even begin to list them all. My family is healthy and happy.....what more could a mother want?
I wanted to pop in and post a recipe for some pancakes that I made this morning using our Baby Kitchen food. This is a family favorite but make sure before you feed them to your baby that you have already introduced eggs dairy and wheat. They freeze great but don't count on having much leftover.......we didn't.
Sweet Potato Pancakes with Pear Maple topping
pancakes:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
8 oz Baby Kitchen Sweet Potato thawed (8 individual portions)
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
topping:
6 oz Baby Kitchen Golden Pear thawed (6 individual portions)
1/2 cup pure maple syrup
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. To make topping combine thawed golden pear and maple syrup. Serve pancakes warm with a pat of butter and a small amount of topping for each pancake!
Makes about 24 small pancakes.
Enjoy!
I wanted to pop in and post a recipe for some pancakes that I made this morning using our Baby Kitchen food. This is a family favorite but make sure before you feed them to your baby that you have already introduced eggs dairy and wheat. They freeze great but don't count on having much leftover.......we didn't.
Sweet Potato Pancakes with Pear Maple topping
pancakes:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
8 oz Baby Kitchen Sweet Potato thawed (8 individual portions)
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
topping:
6 oz Baby Kitchen Golden Pear thawed (6 individual portions)
1/2 cup pure maple syrup
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. To make topping combine thawed golden pear and maple syrup. Serve pancakes warm with a pat of butter and a small amount of topping for each pancake!
Makes about 24 small pancakes.
Enjoy!
Sunday, September 30, 2007
Well, the votes have all been counted and it was very close!! We have a winner in the Pumpkin seasonal blend contest. Winning by the seat of it's pants was the amazing Pumpkin Banana Cream Pie!!
I can tell you that there is one toddler that will be glad to take all the remaining leftovers that I can bring home for him! As mentioned in the previous post Pumpkin Banana Cream Pie will be available beginning October 1st until December 31st so I hope that all your little babies will enjoy it while we have it.
I am also taking suggestions for our next spring/summer seasonal blend so put your thinking caps on and let me know what you would like to see on our menu.
I hope everyone is enjoying the sweet potatoes that I have been getting from the farmers market on Wednesdays at the Triangle. These things are so huge and crazy looking but they have been making some excellent baby food. It feels really good to be supporting the farmers in our area and our wonderful farmers market as well. If you haven't checked it out yet, you have just got to go and take your children. (Wednesday from 4-8 pm at the Triangle)
I can tell you that there is one toddler that will be glad to take all the remaining leftovers that I can bring home for him! As mentioned in the previous post Pumpkin Banana Cream Pie will be available beginning October 1st until December 31st so I hope that all your little babies will enjoy it while we have it.
I am also taking suggestions for our next spring/summer seasonal blend so put your thinking caps on and let me know what you would like to see on our menu.
I hope everyone is enjoying the sweet potatoes that I have been getting from the farmers market on Wednesdays at the Triangle. These things are so huge and crazy looking but they have been making some excellent baby food. It feels really good to be supporting the farmers in our area and our wonderful farmers market as well. If you haven't checked it out yet, you have just got to go and take your children. (Wednesday from 4-8 pm at the Triangle)
Friday, August 31, 2007
It's that time again! Time for The Baby Kitchen to decide what festive item we will add to our menu for the fall/winter season. As of this point we have narrowed it down to 3 possibilities all containing pumpkin, the perfect fall and holiday veggie!
Here are the contestants......
Pumpkin Red Lentil Stew- This stew is thick and so hearty! I am so pleased with how the lentils and pumpkin compliment each other. I finish this off with a touch of Baby Kitchen grown organic flat leaf parsley and it really brightens the dish and adds beautiful bright green flecks!
Pumpkin Cranberry Pie- Talk about holiday flavors!! This one is so fun! I have to work on the ratios to balance out the texture but the taste is there. This item has baked pumpkin, cranberry and just a hint of pumpkin pie spice to round it out.
Pumpkin Banana Cream Pie- This is just plain heaven. Baked pumpkin is blended with fresh banana, locally produced whole milk yogurt and a sprinkle of pumpkin pie spice. I love how creamy this turned out.
I am having a really hard time deciding which one it will be. They are all so good but very different. I have a focus group scheduled to test these recipes for me and I should be adding the winner to the menu by October. We will only offer this new seasonal item from October 1st to December 31st so get it while it lasts!!
In other news: we will be tweaking some of our recipes to make them even more wonderful. Most of the tweaking will include the addition of fresh herbs for flavor and the health benefits they provide. One of the changes will be adding fresh ginger to the already famous Blueberry Pear and also adding fresh nutmeg to our Butternut Squash Corn Chowder. Your little eaters are going to develop such refined taste buds!
See you soon and remember to email me with any questions you have about our products!!
Here are the contestants......
Pumpkin Red Lentil Stew- This stew is thick and so hearty! I am so pleased with how the lentils and pumpkin compliment each other. I finish this off with a touch of Baby Kitchen grown organic flat leaf parsley and it really brightens the dish and adds beautiful bright green flecks!
Pumpkin Cranberry Pie- Talk about holiday flavors!! This one is so fun! I have to work on the ratios to balance out the texture but the taste is there. This item has baked pumpkin, cranberry and just a hint of pumpkin pie spice to round it out.
Pumpkin Banana Cream Pie- This is just plain heaven. Baked pumpkin is blended with fresh banana, locally produced whole milk yogurt and a sprinkle of pumpkin pie spice. I love how creamy this turned out.
I am having a really hard time deciding which one it will be. They are all so good but very different. I have a focus group scheduled to test these recipes for me and I should be adding the winner to the menu by October. We will only offer this new seasonal item from October 1st to December 31st so get it while it lasts!!
In other news: we will be tweaking some of our recipes to make them even more wonderful. Most of the tweaking will include the addition of fresh herbs for flavor and the health benefits they provide. One of the changes will be adding fresh ginger to the already famous Blueberry Pear and also adding fresh nutmeg to our Butternut Squash Corn Chowder. Your little eaters are going to develop such refined taste buds!
See you soon and remember to email me with any questions you have about our products!!
Sunday, July 29, 2007
Welcome!!
Well, this is the official first post for The Baby Kitchen!! I have been toying with the idea of an e-newsletter for some time but honestly I hate getting spammy stuff in my email box and I have not wanted to burden my customers with extra email. To me this blog could solve that delima! This way, people can decided whether or not they have the time, energy or desire to read about the goings on at The Baby Kitchen. I am thrilled to be able to have a place to talk about the yummy produce I encounter week after week and to share recipe ideas I have for your little babies. I am also excited to let you know what farmers and farmers markets have contributed to my menu each week. Please feel free to chime in and let me know what you want to see here.
News for this week:
I am sad to loose one of my customers to a move across state lines! I have enjoyed dropping off their little one's food every other week and seeing their cute little dog. Thank you for giving me the opportunity to nourish your sweet baby!
Mangos are super yummy and juicy right now! I am thrilled with every batch of Mango Avocado coming out of the kitchen right now. If you haven't ordered your Mango Avocado for next week you have until Thursday at 10:00 pm......you won't regret it!
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