The Little Big Cookbook for Moms
Autor Alice Wong, Natasha Tabori Frieden Limba Engleză Hardback – mar 2012
The Little Big Cookbook for Moms contains lists of what always to keep in the freezer, pantry, and refrigerator. A selection of recipes will use these on-hand ingredients so Mom can whip up dinner on those nights when no thinking is required. These are the standards every mom will turn to with a minimum of fuss. Home-made chicken nuggets or turkey meatloaf, a jarred pasta sauce with freshly pureed vegetables, or a quick bean salad—these are but a few staples to rely on. For those days when Mom wants to do just a little more, there are a selection of great slow-cooker and easy-to-jazz-up recipes. And for the weekends when Mom wants try introducing new things, there are favorites from around the world: a rice noodle soup with favorite toppings, tacos with all the fixings, or even a non-spicy chicken tikka masala.
Weekends are also the time for moms to get a head start on the busy week ahead. The book includes recipes to make and freeze over the weekend, from chicken pot pies to salmon patties. There are also menus in the back of the book for four different weeks’ worth of dinners, complete with a link to the shopping lists available online.
Truly the ultimate cookbook for families, The Little Big Cookbook for Moms has the best of everything for every type of chef a mom has to be! It offers the favorites and classics, the easy and convenient, the interesting and fun, and is the cookbook moms will use for many years as their little ones grow.
The Little Big Cookbook for Moms is divided into Breakfast, Lunch & Snacks, Dinner, Vegetables & Sides, and Desserts. Within these categories you will find a range of recipe types, including: First Foods; Toddler Favorites; Finger Foods; Tried-and-Trues; The Essentials; For the Freezer; From the Pantry; Slow-Cooking; One-Pot Meals; Jazz it Up; and Around the World. There is also a section for families with food sensitivities, which includes lists of gluten- and dairy- free recipes in the book, as well as resources and tips.
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Specificații
ISBN-13: 9781599621098
ISBN-10: 1599621096
Pagini: 352
Ilustrații: 200 COLOR ILLUSTRATIONS
Dimensiuni: 172 x 188 x 38 mm
Greutate: 0.83 kg
Editura: Welcome Books
ISBN-10: 1599621096
Pagini: 352
Ilustrații: 200 COLOR ILLUSTRATIONS
Dimensiuni: 172 x 188 x 38 mm
Greutate: 0.83 kg
Editura: Welcome Books
Notă biografică
NATASHA TABORI FRIED is the managing editor of Welcome Books. She has conceived, edited, and produced numerous titles, including The Christmas Almanac, The Little Big Book of Love, and The Little Big Book of Comfort Food. She lives in New York with her husband and son.
ALICE WONG co-created, with Lena Tabori, the best-selling Little Big Book series, which has sold over 1.7 million copies. She co-edited many of the titles in this charming and popular series, including The Little Big Book for Moms and The Little Big Book for Grandmothers. She is author of The Big Book of Me: My Baby Book, and co-edited The Goodnight Book for Moms and Little Ones. Alice has also produced exquisite photography and art books which include Canyon Wilderness of the Southwest, India: In Word and Image, and China: 3,000 Years in Art and Literature (Welcome Books). Alice currently resides in Brooklyn with her husband Clark and their three children, Chi Chi, Sylvia, and Phoebe.
ALICE WONG co-created, with Lena Tabori, the best-selling Little Big Book series, which has sold over 1.7 million copies. She co-edited many of the titles in this charming and popular series, including The Little Big Book for Moms and The Little Big Book for Grandmothers. She is author of The Big Book of Me: My Baby Book, and co-edited The Goodnight Book for Moms and Little Ones. Alice has also produced exquisite photography and art books which include Canyon Wilderness of the Southwest, India: In Word and Image, and China: 3,000 Years in Art and Literature (Welcome Books). Alice currently resides in Brooklyn with her husband Clark and their three children, Chi Chi, Sylvia, and Phoebe.
Extras
Forewords
T he most frequently asked question in my family is “What’s for dinner?” While my girls—ages nine, thirteen, and fifteen—might feel otherwise at times, they are very, very lucky in the eating department. Both my husband and I cook a wide repertoire of foods influenced by personal taste and cultural upbringing, and the fact that we work on cookbooks and test recipes means that the girls are exposed to a worldly array of dishes. I can just imagine the stories they’ll tell when they are older: “Remember the time Mom was testing recipes for that butcher cookbook and we had strange meats for dinner for months?” “And what about that time when Dad was testing mac ’n’ cheese and used the baba ganoush Mom made instead of the cheese? We had mac a’noush for dinner!”
Between stints of recipe testing, my husband and I make the tried and true at home. My tastes lean toward the simple and clean dishes I grew up with. My childhood meals were often vegetable stir-fries with a bit of meat or steamed fish, lightly blanched greens, and fresh fruit. I still prefer unfussy dishes where the main ingredients are allowed to shine. My favorite recipes in this book are the Broiled Salmon, Chicken with Garlic and Shallots, Quinoa with Fennel, and practically all the vegetable dishes. I love vegetables. My girls know they are lucky, because Dad cooks—and their favorite meals are from him! Clark loves saucier dishes with an explosion of flavors. Unlike me, he is not put off by alonger list of ingredients. Turkey Meatballs with Linguine, Southwestern Chicken Tacos, and Vegetable Lasagna are his trusty dinner favorites.
But as all moms know, dinners are only part of the story. Kids can eat A LOT! No sooner is lunch off the table on weekends than they are scrounging around for a snack, and on weekdays they come home ravenous after school or sports. Snacks are huge in a growing kid’s life, and over the years I’ve learned to be prepared. Stocking the cupboards and refrigerator with prepackaged, somewhat-healthy snacks takes a huge chunk out of a food budget, however. Making and freezing little bites like empanadas, quiches, and frittatas to reheat, or having beans, hard-boiled eggs, avocados, and salsa handy to make salads or dips is much cheaper. Paying almost $6.00 for a small bag of granola at the health food store makes no sense, when I can easily make 4 quarts of the stuff at a fraction of the cost, by tossing rolled oats, nuts, and dried fruits into the oven.
Feeding a family is expensive, especially if you want to buy organic as often as possible, which I do. Luckily, many of the warehouse clubs are stocking more organics nowadays, and it’s easier than ever to find, for example, a 3-pack of organic chicken or a 5-pound bag of frozen organic vegetables at a decent price. For economy, nutrition, and taste, dried beans are a must-have for every family’s pantry—along with a slow cooker to make life easier. Rice and Beans, Tuscan Bean Soup, and Quick Bean Salad are regulars at my table. The chart on page 266 is a great guide for testing bean varieties.
Smart-shopping Moms (and Dads) know when to economize and when to spend a little more on the freshest, most delicious local produce. Nothing beats the seasonal apples, sugar snap peas, and asparagus we get at the farmers’ market. On Saturday mornings, my husband loves taking my youngest daughter, Phoebe, to our market at Grand Army Plaza in Brooklyn. Besides fresh produce, we indulge in fresh fish from local waters. (When the fish is fresh, the simplest preparation is best, as in our favorites Steamed Whole Fish or Pan-Fried Fish.) Farmers’ markets are a wondrous thing in big cities: not only a way to keep in touch with the earth through growing and picking seasons, but also a way to get the kids interested in all the wonderful, colorful vegetables available. If you live near a vegetable farm, that’s even better . . . there is something so satisfying about harvesting your own vegetables for dinner.
Recently, we spent an early fall weekend with Natasha at her mom Lena’s place on Long Island and visited a CSA farm. Natasha’s little boy just turned two and my girls chased him around the rows of vegetables and fruits. We picked squash, okra, and lettuces, searched for late-season berries, and dug for potatoes. At one point, Natasha’s son was toddling around chewing on a big piece of raw green pepper Phoebe had picked for him. He flashed a big green grin. That evening, Lena made her simply delicious Pan-Fried Fish with lemon-caper sauce, I made Quinoa and Fennel, and Natasha tossed together a salad of greens and roasted some veggies. We sat outside with the 4 kids, ages 2 to 15, who ate as heartily as the adults. It was divine. I wish you and your family many as happy and healthy a meal. —A.W.
I’ve always been a baker. I am the one who never missed the chance to volunteer dessert for the dinner party or cupcakes for the office party. I even made my own wedding cake! But I won’t claim to be a great cook. Which is why, when my son hit 8 months and started eating solids, I felt a bit challenged. The ironic part is, making my own baby food was easy. Steam and purée—even I could do it. It got a LOT harder when we got past the purées. He’s not a bad eater, but he’s a discerning one, and unlike my husband, he’s not wild about my simple cooking. Or at least, he’s not wild about trying it. Hard to know if he’d like it if he tasted it, but I keep telling him he will. So, in an effort to move beyond mac ‘n’ cheese, fish sticks, and spinach shapes (all organic, but still!) I’ve decided to branch out. Alice’s kids were eating sushi at a year old, so why shouldn’t mine?
We started with all things eggs: scrambled, in quiche, in fritattas (yes, he’ll actually eat vegetables this way). Then stews and casseroles, and finally, I even made my first risotto! It wasn’t nearly as hard as I had feared: in fact, as my little one gets older it will be a good dish to make with him, since he can take over all the stirring. And both he and my husband loved it. Once I’d tackled that, vegetables were simple. I discovered that roasted veggies are ridiculously easy and delicious. The Sautéed Cabbage and the Quick Cabbage Slaw are both very popular in my house.
What I’ve learned is that cooking healthy, yummy food for my family isn’t hard (phew) as long as I’m not a perfectionist, but that cooking for little ones who are learning, exploring, and testing what they can control can be. The trick is to keep trying new things and old ones, because sooner or later they just might decide they like it, not just yesterday, but always. Eating meals with family and friends, especially with older kids, help a lot as well. Little ones will be curious and excited to eat what the big kids eat.
There is so much to learn as a parent, and my first two years with my son has been a breathtaking and satisfying journey. He can walk down the street now, holding my hand. I tell him how nice it is and he brings my hand up to rub against his cheek in response. Of course my heart melts, and, of course, I want the best of everything for him. I look forward to real conversations, reading all the childhood classics together, and him starting school . . . but most of all I want to watch him grow up healthy and strong. Cooking well and trying out new foods requires some thought and a lot of patience, but that’s part of it all. I’m a mom now!
—N.T.F
T he most frequently asked question in my family is “What’s for dinner?” While my girls—ages nine, thirteen, and fifteen—might feel otherwise at times, they are very, very lucky in the eating department. Both my husband and I cook a wide repertoire of foods influenced by personal taste and cultural upbringing, and the fact that we work on cookbooks and test recipes means that the girls are exposed to a worldly array of dishes. I can just imagine the stories they’ll tell when they are older: “Remember the time Mom was testing recipes for that butcher cookbook and we had strange meats for dinner for months?” “And what about that time when Dad was testing mac ’n’ cheese and used the baba ganoush Mom made instead of the cheese? We had mac a’noush for dinner!”
Between stints of recipe testing, my husband and I make the tried and true at home. My tastes lean toward the simple and clean dishes I grew up with. My childhood meals were often vegetable stir-fries with a bit of meat or steamed fish, lightly blanched greens, and fresh fruit. I still prefer unfussy dishes where the main ingredients are allowed to shine. My favorite recipes in this book are the Broiled Salmon, Chicken with Garlic and Shallots, Quinoa with Fennel, and practically all the vegetable dishes. I love vegetables. My girls know they are lucky, because Dad cooks—and their favorite meals are from him! Clark loves saucier dishes with an explosion of flavors. Unlike me, he is not put off by alonger list of ingredients. Turkey Meatballs with Linguine, Southwestern Chicken Tacos, and Vegetable Lasagna are his trusty dinner favorites.
But as all moms know, dinners are only part of the story. Kids can eat A LOT! No sooner is lunch off the table on weekends than they are scrounging around for a snack, and on weekdays they come home ravenous after school or sports. Snacks are huge in a growing kid’s life, and over the years I’ve learned to be prepared. Stocking the cupboards and refrigerator with prepackaged, somewhat-healthy snacks takes a huge chunk out of a food budget, however. Making and freezing little bites like empanadas, quiches, and frittatas to reheat, or having beans, hard-boiled eggs, avocados, and salsa handy to make salads or dips is much cheaper. Paying almost $6.00 for a small bag of granola at the health food store makes no sense, when I can easily make 4 quarts of the stuff at a fraction of the cost, by tossing rolled oats, nuts, and dried fruits into the oven.
Feeding a family is expensive, especially if you want to buy organic as often as possible, which I do. Luckily, many of the warehouse clubs are stocking more organics nowadays, and it’s easier than ever to find, for example, a 3-pack of organic chicken or a 5-pound bag of frozen organic vegetables at a decent price. For economy, nutrition, and taste, dried beans are a must-have for every family’s pantry—along with a slow cooker to make life easier. Rice and Beans, Tuscan Bean Soup, and Quick Bean Salad are regulars at my table. The chart on page 266 is a great guide for testing bean varieties.
Smart-shopping Moms (and Dads) know when to economize and when to spend a little more on the freshest, most delicious local produce. Nothing beats the seasonal apples, sugar snap peas, and asparagus we get at the farmers’ market. On Saturday mornings, my husband loves taking my youngest daughter, Phoebe, to our market at Grand Army Plaza in Brooklyn. Besides fresh produce, we indulge in fresh fish from local waters. (When the fish is fresh, the simplest preparation is best, as in our favorites Steamed Whole Fish or Pan-Fried Fish.) Farmers’ markets are a wondrous thing in big cities: not only a way to keep in touch with the earth through growing and picking seasons, but also a way to get the kids interested in all the wonderful, colorful vegetables available. If you live near a vegetable farm, that’s even better . . . there is something so satisfying about harvesting your own vegetables for dinner.
Recently, we spent an early fall weekend with Natasha at her mom Lena’s place on Long Island and visited a CSA farm. Natasha’s little boy just turned two and my girls chased him around the rows of vegetables and fruits. We picked squash, okra, and lettuces, searched for late-season berries, and dug for potatoes. At one point, Natasha’s son was toddling around chewing on a big piece of raw green pepper Phoebe had picked for him. He flashed a big green grin. That evening, Lena made her simply delicious Pan-Fried Fish with lemon-caper sauce, I made Quinoa and Fennel, and Natasha tossed together a salad of greens and roasted some veggies. We sat outside with the 4 kids, ages 2 to 15, who ate as heartily as the adults. It was divine. I wish you and your family many as happy and healthy a meal. —A.W.
I’ve always been a baker. I am the one who never missed the chance to volunteer dessert for the dinner party or cupcakes for the office party. I even made my own wedding cake! But I won’t claim to be a great cook. Which is why, when my son hit 8 months and started eating solids, I felt a bit challenged. The ironic part is, making my own baby food was easy. Steam and purée—even I could do it. It got a LOT harder when we got past the purées. He’s not a bad eater, but he’s a discerning one, and unlike my husband, he’s not wild about my simple cooking. Or at least, he’s not wild about trying it. Hard to know if he’d like it if he tasted it, but I keep telling him he will. So, in an effort to move beyond mac ‘n’ cheese, fish sticks, and spinach shapes (all organic, but still!) I’ve decided to branch out. Alice’s kids were eating sushi at a year old, so why shouldn’t mine?
We started with all things eggs: scrambled, in quiche, in fritattas (yes, he’ll actually eat vegetables this way). Then stews and casseroles, and finally, I even made my first risotto! It wasn’t nearly as hard as I had feared: in fact, as my little one gets older it will be a good dish to make with him, since he can take over all the stirring. And both he and my husband loved it. Once I’d tackled that, vegetables were simple. I discovered that roasted veggies are ridiculously easy and delicious. The Sautéed Cabbage and the Quick Cabbage Slaw are both very popular in my house.
What I’ve learned is that cooking healthy, yummy food for my family isn’t hard (phew) as long as I’m not a perfectionist, but that cooking for little ones who are learning, exploring, and testing what they can control can be. The trick is to keep trying new things and old ones, because sooner or later they just might decide they like it, not just yesterday, but always. Eating meals with family and friends, especially with older kids, help a lot as well. Little ones will be curious and excited to eat what the big kids eat.
There is so much to learn as a parent, and my first two years with my son has been a breathtaking and satisfying journey. He can walk down the street now, holding my hand. I tell him how nice it is and he brings my hand up to rub against his cheek in response. Of course my heart melts, and, of course, I want the best of everything for him. I look forward to real conversations, reading all the childhood classics together, and him starting school . . . but most of all I want to watch him grow up healthy and strong. Cooking well and trying out new foods requires some thought and a lot of patience, but that’s part of it all. I’m a mom now!
—N.T.F
Cuprins
Forewords
General Nutrition
Glossary of Essentials, Dietary Guidance
Making Choices
Top Ways to Get Your Child to Eat Better
A Perfect Pantry
Herbs and Spices
Food Safety & Storage
Prepping and Cooking, Storing, Freezing Guidelines, Table of Suggested Cooking Temperatures
Feeding Baby
Homemade for Baby, Equipment for Baby
Food Allergies
Choking Hazards
Fabulous Fruit!
What’s in That Lunch Bag?
Nuts and Seeds
Buying Organic Meat and Animal Products
Know Your Fish
Buying Organic Produce
Eat Your Colors!
Preserving Nutrients
A Month of Dinners
Special Diets
Table of Equivalents
Index
BREAKFAST
Perfect Scrambled Eggs
Perfect Fried Eggs
Boiled Eggs, Poached Eggs, One-eyed Sailors
Classic Omelet
Western Omelet, Greek Omelet, Southwestern Omelet, Italian Omelet, Veggie Omelet
Baked Eggs
Ham and Salsa Eggs, Toast and Prosciutto Eggs
A Whirl of Smoothies
Berry-Oat Smoothie, Melon-Tofu Smoothie, Orange-Yogurt Smoothie, Spinach-Banana Smoothie
Homemade Applesauce
Blended Fruits
Banana-Apple, Better than Orange Juice, Strawberry Frappé, Summer Heaven
Kitchen Sink Frittatas
Cinnamon Toast
Cinnamon Milk Toast
A Pancake of Your Own
Whole Wheat Buttermilk Pancakes
Swedish Pancakes
Whole Wheat Banana Nut Waffles
Chocolate Nut Butter Waffles, Bacon and Cheese Waffles
Great Granola
Oatmeal Raisin Granola, Chocolaty Goodness Granola
Hot Cereal
Grain Preparation Chart
Overnight Oatmeal
Slow Cooker Oatmeal, Glazed Oatmeal
Home Fries
Spinach and Potato Frittata
Heavenly Hash Browns
Ham and Hash Brown Casserole
Blueberry Peach Breakfast Parfait
Choco-Berry Crunch Parfait
Breakfast Burritos
Baked Beans Burrito
Banana Oatmeal Muffins
Baked Apples Stuffed with Granola
Honey Whole Wheat Momma Bread
SOUPS & SANDWICHES
Basic Chicken Stock
Enhanced Stock, Asian-style Stock, Herbed Stock with Pasta
Basic Vegetable Stock
Easy Chicken Noodle Soup, Quick Bean Soup, Summer Vegetable and Pesto Soup, Asian Noodle Soup
Mixed Vegetable Soup
Slow Cooker Soups
Puréed Vegetable Soups
Tomato Soup, Carrot Soup, Broccoli or Asparagus Soup, Butternut Squash Soup
Creamy Tomato Soup
Scallion Soup
Summer Corn Chowder
Split Pea Soup
Tortilla Soup
Tuscan Bean Soup
Grilled Cheese Sandwich
It’s a Wrap
Turkey BLT Wrap, Reuben Wrap, Veggie Supreme Wrap, Great Salad Wrap
Stuffed Pita Pockets
Sloppy Joes
Portobello, Mozzarella, and Pesto Press
Chicken and Beans Quesadillas
Cuban Sandwich
Shrimp Salad Rolls
Fish Sandwich Rolls
SNACKS & SMALL BITES
Easy Nibblies
Roasted Chickpeas, Spiced Nuts,
Easy Edamame
Popcorn Munchies
Popcorn Toppers
Zesty Popcorn, Cheesy Popcorn, Cinnamon Popcorn, Tex-Mex Popcorn, Mexican Popcorn, Sweet and Nutty
Veggie and Fruit Yogurt Dips
Ranch-Yogurt Veggie Dip, Mustard-Yogurt Veggie Dip, Honey-Yogurt Fruit Dip
Guacamole
Baba Ganoush
Baked Kale Chips
Sweet Potato Chips
Homemade Pita Chips
Homemade Tortilla Chips
Cheesy Potato Skins
Potato Crisps
Seven-Layer Dip
Super Nachos
Quick Bean Salad
Great Tuna Salad
Tuna Salad with Grapes and Almonds, Curried Tuna Salad, Great Chicken Salad
Eggs, Pesto, and Pasta Salad
Whole Wheat Pasta Salad
Whole-grain Salad with Roasted Vegetables
Cold Sesame Noodles
Rice Noodle Salad
Vegetarian Brown Rice Sushi
Mini Pizzas
Pinwheel Pleasures
Mini Ham and Pea Quiches
Mini Frittatas
Mushroom Tart
Vegetable Tart, Roasted Asparagus Tart
Sausage and Pepper Empanadas
DINNERS
Rice and Beans
Macaroni and Cheese
Macaroni Pie
Risotto with Zucchini and Peas
Butternut Squash Risotto
Southwestern Chicken Tacos
Tacos with Homemade Salsa, Veggie Tacos
Sizzling Fajitas
Shrimp or Chicken Fajitas, Vegetarian Fajitas
One-Dish Stir-fry
Pan-fried Noodles, Basic Stir-fried Vegetables
Stir-fried Tofu with Chicken and Peas
Steamed Tofu with Meat
Chicken Fingers
Bleu Cheese Dip/Dressing, Thousand Island Dip/Dressing, Russian Dip/Dressing, Asian Thousand Island Dip/Dressing
Rotisserie Chicken
Chicken Paprika
Chicken with Ketchup
Baked Chicken with Garlic and Shallots
Easy Quesadillas
Ultimate Roast Chicken
Roast Chicken with Stuffing
Chicken Potpie
Broiled Salmon with Honey Dipping Sauce
Oven-baked Salmon Rice Cakes, Pan-fried Salmon Rice Cakes
Pan-fried Fish
Steamed Whole Fish
Shrimp Curry
Country-style Ribs
Pork Tenderloin with Shiitake Mushrooms
Pork Tacos, Slow Cooker Tenderloins
Slow Cooker Pork with Noodles
Grilled to Perfection
Grill Chart, Honey Mustard Marinade, Basic Rub, Curry Rub, French Rub, Middle Eastern Rub
Beef Stew
Turkey Shepherd’s Pie
Turkey Chili
Turkey-Spinach Meat Loaf
Stuffed Pasta Shells
Thin Linguine with Turkey Meatballs
Vegetable Lasagna
Cheater’s Lasagna
VEGGIES & SIDES
Steamed Vegetables with Sauces
Toasted Garlic and Coriander Oil, Balsamic-Bacon Vinaigrette, Pesto Sauce, Charmoula Sauce
Winter Vegetable Medley
Basic Roasted Vegetables
Roasted Garlic
Asparagus with Mustard Vinaigrette
Asparagus and Veggie Toss, Roasted Asparagus with Parmesan, Roasted Asparagus with Sesame Seeds, Stir-fried Asparagus with Shiitake Mushrooms
Avocado, Corn, and Black Bean Salsa
Avocado and Egg Toss
Beans, Beans, Beans
Beans Soaking and Cooking Times
Breaded Sautéed Broccoli
Broccoli and Cauliflower Salad, Stir-fried Broccoli
Butternut Squash with Lemon, Walnuts, and Parsley
Butternut Squash Purée
Sautéed Cabbage
Quick Cabbage Slaw, Cabbage with Spaghetti and Bread Crumbs
Simple Caesar Salad
Carrot and Jicama Salad
Glazed Carrots
Cauliflower and Apple Purée
Cauliflower Soup
Eggplant with Sesame Sauce
Stir-fried Eggplant with Pork
Green Beans with Cilantro
Two Bean Salad, Haricots Vertswith Lemony Tahini Sauce
Great Greens Sauté
Chinese Greens with Oyster Sauce
Seared Baby Bok Choy
Mashed Peas
Herbed Peas, Peas and Cheese Frittata, Peas and Asparagus
Smashed Red-skinned Potatoes
Red Peppers with Quinoa Stuffing
Quinoa with Kale, Stuffed Portobello Mushrooms
Baked Spinach Gratin
Japanese-style Spinach
Sugar Snaps with Orange-Honey Dressing
Sugar Snap, Radish, and Cucumber Salad, Stir-fried Sugar Snaps with Shiitake Mushrooms
Sweet Potato Fries
Baked Sweet Potatoes, Mashed Sweet Potatoes, Sautéed Sweet Potatoes
Five-Star Salad Bar
Power Dressing
Fried Farro with Collard Greens
Quinoa with Fennel and Pine Nuts
Couscous with Fennel and Pine Nuts
DESSERTS
Classic Vanilla Layer Cake
Lemon Cake, Orange Cake, Almond Cake
Chocolate Devil’s Food Cupcakes
Peppermint Cake, Extra-Chocolaty Cake
Chocolate Frosting
Chocolate-Hazelnut Frosting
Chocolate Ganache Icing
Classic Vanilla Frosting
Citrus Frosting, Mint Frosting, Coconut Frosting
Classic Sugar Cookies
Orange or Lemon Cookies, Snickerdoodles, Cutout Cookies
Chocolate Chip Cookies
Ice Cream Sandwiches, Oatmeal Raisin Cookies
Brownies Like No Other
Brownies with Nuts, Peanut Butter Brownies, Raspberry Nut Brownies, S’mores, Caramel Swiss Brownies, Chocolate Mint Brownies, Candy Brownies
Lemon Squares
Marshmallow Rice Treats
P B & J Bars
Apple Crisp
Apple-Cranberry Filling, Peach and Berry Filling, Apple Crumb Pie, Fruit Cobbler
Quick Breads
Cream Cheese Frosting, Pumpkin Bars
Ice Cream Creations
Strawberry Ice Cream Pie, Banana Split
Make Your Own Sundaes
Homemade Raspberry Sauce, Homemade Hot Fudge Sauce
General Nutrition
Glossary of Essentials, Dietary Guidance
Making Choices
Top Ways to Get Your Child to Eat Better
A Perfect Pantry
Herbs and Spices
Food Safety & Storage
Prepping and Cooking, Storing, Freezing Guidelines, Table of Suggested Cooking Temperatures
Feeding Baby
Homemade for Baby, Equipment for Baby
Food Allergies
Choking Hazards
Fabulous Fruit!
What’s in That Lunch Bag?
Nuts and Seeds
Buying Organic Meat and Animal Products
Know Your Fish
Buying Organic Produce
Eat Your Colors!
Preserving Nutrients
A Month of Dinners
Special Diets
Table of Equivalents
Index
BREAKFAST
Perfect Scrambled Eggs
Perfect Fried Eggs
Boiled Eggs, Poached Eggs, One-eyed Sailors
Classic Omelet
Western Omelet, Greek Omelet, Southwestern Omelet, Italian Omelet, Veggie Omelet
Baked Eggs
Ham and Salsa Eggs, Toast and Prosciutto Eggs
A Whirl of Smoothies
Berry-Oat Smoothie, Melon-Tofu Smoothie, Orange-Yogurt Smoothie, Spinach-Banana Smoothie
Homemade Applesauce
Blended Fruits
Banana-Apple, Better than Orange Juice, Strawberry Frappé, Summer Heaven
Kitchen Sink Frittatas
Cinnamon Toast
Cinnamon Milk Toast
A Pancake of Your Own
Whole Wheat Buttermilk Pancakes
Swedish Pancakes
Whole Wheat Banana Nut Waffles
Chocolate Nut Butter Waffles, Bacon and Cheese Waffles
Great Granola
Oatmeal Raisin Granola, Chocolaty Goodness Granola
Hot Cereal
Grain Preparation Chart
Overnight Oatmeal
Slow Cooker Oatmeal, Glazed Oatmeal
Home Fries
Spinach and Potato Frittata
Heavenly Hash Browns
Ham and Hash Brown Casserole
Blueberry Peach Breakfast Parfait
Choco-Berry Crunch Parfait
Breakfast Burritos
Baked Beans Burrito
Banana Oatmeal Muffins
Baked Apples Stuffed with Granola
Honey Whole Wheat Momma Bread
SOUPS & SANDWICHES
Basic Chicken Stock
Enhanced Stock, Asian-style Stock, Herbed Stock with Pasta
Basic Vegetable Stock
Easy Chicken Noodle Soup, Quick Bean Soup, Summer Vegetable and Pesto Soup, Asian Noodle Soup
Mixed Vegetable Soup
Slow Cooker Soups
Puréed Vegetable Soups
Tomato Soup, Carrot Soup, Broccoli or Asparagus Soup, Butternut Squash Soup
Creamy Tomato Soup
Scallion Soup
Summer Corn Chowder
Split Pea Soup
Tortilla Soup
Tuscan Bean Soup
Grilled Cheese Sandwich
It’s a Wrap
Turkey BLT Wrap, Reuben Wrap, Veggie Supreme Wrap, Great Salad Wrap
Stuffed Pita Pockets
Sloppy Joes
Portobello, Mozzarella, and Pesto Press
Chicken and Beans Quesadillas
Cuban Sandwich
Shrimp Salad Rolls
Fish Sandwich Rolls
SNACKS & SMALL BITES
Easy Nibblies
Roasted Chickpeas, Spiced Nuts,
Easy Edamame
Popcorn Munchies
Popcorn Toppers
Zesty Popcorn, Cheesy Popcorn, Cinnamon Popcorn, Tex-Mex Popcorn, Mexican Popcorn, Sweet and Nutty
Veggie and Fruit Yogurt Dips
Ranch-Yogurt Veggie Dip, Mustard-Yogurt Veggie Dip, Honey-Yogurt Fruit Dip
Guacamole
Baba Ganoush
Baked Kale Chips
Sweet Potato Chips
Homemade Pita Chips
Homemade Tortilla Chips
Cheesy Potato Skins
Potato Crisps
Seven-Layer Dip
Super Nachos
Quick Bean Salad
Great Tuna Salad
Tuna Salad with Grapes and Almonds, Curried Tuna Salad, Great Chicken Salad
Eggs, Pesto, and Pasta Salad
Whole Wheat Pasta Salad
Whole-grain Salad with Roasted Vegetables
Cold Sesame Noodles
Rice Noodle Salad
Vegetarian Brown Rice Sushi
Mini Pizzas
Pinwheel Pleasures
Mini Ham and Pea Quiches
Mini Frittatas
Mushroom Tart
Vegetable Tart, Roasted Asparagus Tart
Sausage and Pepper Empanadas
DINNERS
Rice and Beans
Macaroni and Cheese
Macaroni Pie
Risotto with Zucchini and Peas
Butternut Squash Risotto
Southwestern Chicken Tacos
Tacos with Homemade Salsa, Veggie Tacos
Sizzling Fajitas
Shrimp or Chicken Fajitas, Vegetarian Fajitas
One-Dish Stir-fry
Pan-fried Noodles, Basic Stir-fried Vegetables
Stir-fried Tofu with Chicken and Peas
Steamed Tofu with Meat
Chicken Fingers
Bleu Cheese Dip/Dressing, Thousand Island Dip/Dressing, Russian Dip/Dressing, Asian Thousand Island Dip/Dressing
Rotisserie Chicken
Chicken Paprika
Chicken with Ketchup
Baked Chicken with Garlic and Shallots
Easy Quesadillas
Ultimate Roast Chicken
Roast Chicken with Stuffing
Chicken Potpie
Broiled Salmon with Honey Dipping Sauce
Oven-baked Salmon Rice Cakes, Pan-fried Salmon Rice Cakes
Pan-fried Fish
Steamed Whole Fish
Shrimp Curry
Country-style Ribs
Pork Tenderloin with Shiitake Mushrooms
Pork Tacos, Slow Cooker Tenderloins
Slow Cooker Pork with Noodles
Grilled to Perfection
Grill Chart, Honey Mustard Marinade, Basic Rub, Curry Rub, French Rub, Middle Eastern Rub
Beef Stew
Turkey Shepherd’s Pie
Turkey Chili
Turkey-Spinach Meat Loaf
Stuffed Pasta Shells
Thin Linguine with Turkey Meatballs
Vegetable Lasagna
Cheater’s Lasagna
VEGGIES & SIDES
Steamed Vegetables with Sauces
Toasted Garlic and Coriander Oil, Balsamic-Bacon Vinaigrette, Pesto Sauce, Charmoula Sauce
Winter Vegetable Medley
Basic Roasted Vegetables
Roasted Garlic
Asparagus with Mustard Vinaigrette
Asparagus and Veggie Toss, Roasted Asparagus with Parmesan, Roasted Asparagus with Sesame Seeds, Stir-fried Asparagus with Shiitake Mushrooms
Avocado, Corn, and Black Bean Salsa
Avocado and Egg Toss
Beans, Beans, Beans
Beans Soaking and Cooking Times
Breaded Sautéed Broccoli
Broccoli and Cauliflower Salad, Stir-fried Broccoli
Butternut Squash with Lemon, Walnuts, and Parsley
Butternut Squash Purée
Sautéed Cabbage
Quick Cabbage Slaw, Cabbage with Spaghetti and Bread Crumbs
Simple Caesar Salad
Carrot and Jicama Salad
Glazed Carrots
Cauliflower and Apple Purée
Cauliflower Soup
Eggplant with Sesame Sauce
Stir-fried Eggplant with Pork
Green Beans with Cilantro
Two Bean Salad, Haricots Vertswith Lemony Tahini Sauce
Great Greens Sauté
Chinese Greens with Oyster Sauce
Seared Baby Bok Choy
Mashed Peas
Herbed Peas, Peas and Cheese Frittata, Peas and Asparagus
Smashed Red-skinned Potatoes
Red Peppers with Quinoa Stuffing
Quinoa with Kale, Stuffed Portobello Mushrooms
Baked Spinach Gratin
Japanese-style Spinach
Sugar Snaps with Orange-Honey Dressing
Sugar Snap, Radish, and Cucumber Salad, Stir-fried Sugar Snaps with Shiitake Mushrooms
Sweet Potato Fries
Baked Sweet Potatoes, Mashed Sweet Potatoes, Sautéed Sweet Potatoes
Five-Star Salad Bar
Power Dressing
Fried Farro with Collard Greens
Quinoa with Fennel and Pine Nuts
Couscous with Fennel and Pine Nuts
DESSERTS
Classic Vanilla Layer Cake
Lemon Cake, Orange Cake, Almond Cake
Chocolate Devil’s Food Cupcakes
Peppermint Cake, Extra-Chocolaty Cake
Chocolate Frosting
Chocolate-Hazelnut Frosting
Chocolate Ganache Icing
Classic Vanilla Frosting
Citrus Frosting, Mint Frosting, Coconut Frosting
Classic Sugar Cookies
Orange or Lemon Cookies, Snickerdoodles, Cutout Cookies
Chocolate Chip Cookies
Ice Cream Sandwiches, Oatmeal Raisin Cookies
Brownies Like No Other
Brownies with Nuts, Peanut Butter Brownies, Raspberry Nut Brownies, S’mores, Caramel Swiss Brownies, Chocolate Mint Brownies, Candy Brownies
Lemon Squares
Marshmallow Rice Treats
P B & J Bars
Apple Crisp
Apple-Cranberry Filling, Peach and Berry Filling, Apple Crumb Pie, Fruit Cobbler
Quick Breads
Cream Cheese Frosting, Pumpkin Bars
Ice Cream Creations
Strawberry Ice Cream Pie, Banana Split
Make Your Own Sundaes
Homemade Raspberry Sauce, Homemade Hot Fudge Sauce
Descriere
"The Little Big Cookbook for Moms" contains 150 of the best recipes for families with children of all ages. From first meals for little ones and favorites for picky palates, to more interesting fare to introduce to children, the recipes are selected with all the things moms need to consider in mind.