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1,2,3, Cook for Me: Over 300 Quick, Easy, And Healthy Recipes for Babies And Toddlers
Introduces more than three hundred tasty and healthful recipes for babies and young children, presenting a host of dishes that reduce sugar, trans fats, preservatives, and other potentially harmful ingredients found in processed foods. Original. 15,000 first printing.
304 pages, Paperback
First published March 1, 2006
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Displaying 1 - 2 of 2 reviews
May 30, 2009
I enjoyed how the introduction stated examples of protein, carbs, dietary fiber, etc. and stated what each component does in the body as well. There are also helpful browsing keys to determine whether the recipe is for baby, toddler or family as well as cooking method (microwave, stovetop, or oven). I liked that the recipes didn't make a ton - so I knew exactly how much I needed per meal. It also has the nutritional information with each recipe as well as variations on certain recipes.
What I didn't like is that a lot of the recipes are things I would never spend the energy to make (like soaking legumes) or require ingredients that we never have in our house (like avocados or tofu). Also, do people really need a recipe for tuna or grilled cheese sandwiches? I don't think so.
But just for my reference later, here are the recipes I liked (now keep in mind that I'm a cooking beginner who is desperate to get food for her toddler to eat - so some of these may be pretty basic):
Baked Rice Cup with Apple and Egg Yolks
1/2 cup cooked rice
1/2 cup peeled, cored, and grated apple
2 T. breast milk or formula
2 egg yolks
1 tsp. olive oil
Preheat the oven to 350 degrees. Oil or butter two 6 oz custard cups. Mix the rice, apple formula egg yolks and oil Divide the mixture between the two prepared cups. Place in a water bath and bake, uncovered, 20 to 30 minutes, or until a knife inserted comes out clean. Cool thoroughly and serve. Or cover with plastic wrap and refrigerate for up to 2 days. Yield: 2 baby servings.
Apple Omelet
1/3 cup apple, peeled cored, and grated
2 egg yolks
1 T. water, formula or breast milk.
Heat the oil in a small frying pan over low heat. Add the apple and cook for 1 minute. In a small bowl whisk egg with formula and pour over apples. Cook, turning once until egg is well set. Cool and cut into small strips or pieces. Yield: 1 baby serving.
Creamy Green Beans
1/4 lb. free green beans, trimmed and snapped in half
2 T. water
1 T. plain yogurt
1 T. cream cheese
Place the green beans in a microwave-safe dish with the water. Cover and microwave on high 3 minutes. When cool, cut the beans into small pieces. In a bowl mix the yogurt and cream cheese together and add the beans. Yield: 2 baby servings
Cottage Cheese with Scrambled egg Yolk
1 T cottage cheese
1 egg yolk
1 tsp. olive oil
Mix cottage cheese & egg yolk in a small cup and beat well with a fork. Heat the oil in a frying pan over medium heat. Add the egg mixture to heat & scramble.
Elbow Macaroni with Peas and Parmesan
1 cup uncooked macaroni
1 cup fresh or frozen peas
1-2 T. butter or olive oil
1/4 cup grated Parmesan or Pecorino Romano cheese
Cook macaroni adding the peas to cook the last 5 minutes. Drain water and add to a small bowl. Ad the butter or oil and cheese and stir until the butter is melted and cheese is well mixed. Yield: 1 baby serving & 1 adult serving.
Cereal, Applesauce, and Milk
1 T. nut-like cereal nuggets (example - Grape Nuts)
1 T. applesauce
1/4 cup whole milk
Combine the cereal, applesauce, and milk in a small bowl. Let it stand for 2 to 3 minutes to soften. Add more milk if desired.
Stelline with Cottage Cheese
3 T. stelline (stars) or other small pasta
1 1/2 cups water
1 T. butter
1/4 cup small-curd cottage cheese
3 T. cooked fresh or frozen green peas
Make pasta, drain, add butter, cottage cheese, and peas and mix well before serving.
Chicken with Rice and Broccoli
1 chicken tender
1 cup chicken broth
1 broccoli floret
1-2 T. cooked rice
In a pan over low heat, simmer the chicken in the broth 20 minutes. Steam (or microwave) the broccoli until cooked through. Chop the chicken and broccoli into small pieces. Serve with the rice.
Cottage Cheese and Noodle Casserole
3 cups water
1/2 cup broad noodles
1 egg
1 cup cottage cheese
2 T. butter, melted
3 T. bread crumbs
Oven to 375 degrees. Grease a small baking dish. Cook noodles on stovetop. Drain. In a small bowl, whish the egg; mix in the cottage cheese. In another small bowl, combine the butter and 2 T. of the bread crumbs. Place 1/2 the noodles in the bottom of the prepared baking dish. Pour in the cottage cheese mixture and spread evenly. Layer the rest of the noodles on top; top with buttered bread crumbs. Sprinkle the remaining bread crumbs on top. Bake for 30 minutes. Serve your toddler 1/4 cup. Cool your toddler's portion and cut the noodles into small pieces before serving. Yield: 1 toddler serving and 1 adult serving.
Chicken, Noodles, and Carrots
4 cups water
1/4 cup egg noodles
3 chicken tenders or one small skinless, boneless, chicken breast
unsalted chicken brother or water
2 baby carrots, cut into thing sticks
Cook & then drain noodles. Meanwhile, place the chick in a small sauce pan and add enough brother or water to cover. Bring to a boil reduce the heat, and simmer about 10 minutes, or until chicken is cooked through. Add the carrot to the chicken after 5 minutes and cook until they are soft.
Cool the chicken slightly and shred into bite-sized pieces. Serve noodles, chicken, and carrot as finger food.
Little Stars and Raisins
1 cup water
2-3 T. stars pasta
1 T. raisins
1/4 cup milk
fruit of choice
While cooking pasta add raisins. Drain. Add the milk and fruit of choice.
Roasted Chicken with Lemon and Oregano
1/2 onion, sliced
3 cloves garlic, peeled
4 small baby carrots
1 stalk celery, cut into thirds
salt
pepper
1 (3-4 lb.) chicken (giblets removed, washed and dried inside and out and trimmed of excess fat
1 small bunch parsley
2 T. chopped fresh oregano
1 cup nonfat chicken broth
Juice of 1 lemon
Oven at 350 degrees. Place onion garlic, carrots, and celery in the bottom of a 13x9 inch baking dish. Rub salt and pepper over the chicken and sprinkle salt inside the cavity. Place the parsley in the cavity. Place the chicken on top of the vegetables and sprinkle the oregano over chicken. Pour the broth and lemon juice into the bottom of the dish.
Roast on the center rack about 1 1/2 hours, basting every 20 minutes, adding more liquid to the pan if needed. The chicken is done with an instant-read thermometer registers 170 to 180 degrees F when inserted in the thickest part of the thigh. Serve your toddler 2-4 T of the finely chopped chicken. Makes 1 toddler and 3-5 adult servings.
What I didn't like is that a lot of the recipes are things I would never spend the energy to make (like soaking legumes) or require ingredients that we never have in our house (like avocados or tofu). Also, do people really need a recipe for tuna or grilled cheese sandwiches? I don't think so.
But just for my reference later, here are the recipes I liked (now keep in mind that I'm a cooking beginner who is desperate to get food for her toddler to eat - so some of these may be pretty basic):
Baked Rice Cup with Apple and Egg Yolks
1/2 cup cooked rice
1/2 cup peeled, cored, and grated apple
2 T. breast milk or formula
2 egg yolks
1 tsp. olive oil
Preheat the oven to 350 degrees. Oil or butter two 6 oz custard cups. Mix the rice, apple formula egg yolks and oil Divide the mixture between the two prepared cups. Place in a water bath and bake, uncovered, 20 to 30 minutes, or until a knife inserted comes out clean. Cool thoroughly and serve. Or cover with plastic wrap and refrigerate for up to 2 days. Yield: 2 baby servings.
Apple Omelet
1/3 cup apple, peeled cored, and grated
2 egg yolks
1 T. water, formula or breast milk.
Heat the oil in a small frying pan over low heat. Add the apple and cook for 1 minute. In a small bowl whisk egg with formula and pour over apples. Cook, turning once until egg is well set. Cool and cut into small strips or pieces. Yield: 1 baby serving.
Creamy Green Beans
1/4 lb. free green beans, trimmed and snapped in half
2 T. water
1 T. plain yogurt
1 T. cream cheese
Place the green beans in a microwave-safe dish with the water. Cover and microwave on high 3 minutes. When cool, cut the beans into small pieces. In a bowl mix the yogurt and cream cheese together and add the beans. Yield: 2 baby servings
Cottage Cheese with Scrambled egg Yolk
1 T cottage cheese
1 egg yolk
1 tsp. olive oil
Mix cottage cheese & egg yolk in a small cup and beat well with a fork. Heat the oil in a frying pan over medium heat. Add the egg mixture to heat & scramble.
Elbow Macaroni with Peas and Parmesan
1 cup uncooked macaroni
1 cup fresh or frozen peas
1-2 T. butter or olive oil
1/4 cup grated Parmesan or Pecorino Romano cheese
Cook macaroni adding the peas to cook the last 5 minutes. Drain water and add to a small bowl. Ad the butter or oil and cheese and stir until the butter is melted and cheese is well mixed. Yield: 1 baby serving & 1 adult serving.
Cereal, Applesauce, and Milk
1 T. nut-like cereal nuggets (example - Grape Nuts)
1 T. applesauce
1/4 cup whole milk
Combine the cereal, applesauce, and milk in a small bowl. Let it stand for 2 to 3 minutes to soften. Add more milk if desired.
Stelline with Cottage Cheese
3 T. stelline (stars) or other small pasta
1 1/2 cups water
1 T. butter
1/4 cup small-curd cottage cheese
3 T. cooked fresh or frozen green peas
Make pasta, drain, add butter, cottage cheese, and peas and mix well before serving.
Chicken with Rice and Broccoli
1 chicken tender
1 cup chicken broth
1 broccoli floret
1-2 T. cooked rice
In a pan over low heat, simmer the chicken in the broth 20 minutes. Steam (or microwave) the broccoli until cooked through. Chop the chicken and broccoli into small pieces. Serve with the rice.
Cottage Cheese and Noodle Casserole
3 cups water
1/2 cup broad noodles
1 egg
1 cup cottage cheese
2 T. butter, melted
3 T. bread crumbs
Oven to 375 degrees. Grease a small baking dish. Cook noodles on stovetop. Drain. In a small bowl, whish the egg; mix in the cottage cheese. In another small bowl, combine the butter and 2 T. of the bread crumbs. Place 1/2 the noodles in the bottom of the prepared baking dish. Pour in the cottage cheese mixture and spread evenly. Layer the rest of the noodles on top; top with buttered bread crumbs. Sprinkle the remaining bread crumbs on top. Bake for 30 minutes. Serve your toddler 1/4 cup. Cool your toddler's portion and cut the noodles into small pieces before serving. Yield: 1 toddler serving and 1 adult serving.
Chicken, Noodles, and Carrots
4 cups water
1/4 cup egg noodles
3 chicken tenders or one small skinless, boneless, chicken breast
unsalted chicken brother or water
2 baby carrots, cut into thing sticks
Cook & then drain noodles. Meanwhile, place the chick in a small sauce pan and add enough brother or water to cover. Bring to a boil reduce the heat, and simmer about 10 minutes, or until chicken is cooked through. Add the carrot to the chicken after 5 minutes and cook until they are soft.
Cool the chicken slightly and shred into bite-sized pieces. Serve noodles, chicken, and carrot as finger food.
Little Stars and Raisins
1 cup water
2-3 T. stars pasta
1 T. raisins
1/4 cup milk
fruit of choice
While cooking pasta add raisins. Drain. Add the milk and fruit of choice.
Roasted Chicken with Lemon and Oregano
1/2 onion, sliced
3 cloves garlic, peeled
4 small baby carrots
1 stalk celery, cut into thirds
salt
pepper
1 (3-4 lb.) chicken (giblets removed, washed and dried inside and out and trimmed of excess fat
1 small bunch parsley
2 T. chopped fresh oregano
1 cup nonfat chicken broth
Juice of 1 lemon
Oven at 350 degrees. Place onion garlic, carrots, and celery in the bottom of a 13x9 inch baking dish. Rub salt and pepper over the chicken and sprinkle salt inside the cavity. Place the parsley in the cavity. Place the chicken on top of the vegetables and sprinkle the oregano over chicken. Pour the broth and lemon juice into the bottom of the dish.
Roast on the center rack about 1 1/2 hours, basting every 20 minutes, adding more liquid to the pan if needed. The chicken is done with an instant-read thermometer registers 170 to 180 degrees F when inserted in the thickest part of the thigh. Serve your toddler 2-4 T of the finely chopped chicken. Makes 1 toddler and 3-5 adult servings.
March 12, 2015
I really think Karin made stuff up as she went, without double-checking any of her so-called facts. Most of the "recipes" were merely how to steam the fruit/veggie in the microwave, and she honestly put in print that a child should have 8-12 teeth by her first birthday. Wow. So so wrong. Who published this thing?
Displaying 1 - 2 of 2 reviews