Archive for the ‘ Finger Foods ’ Category

Is Your Tot Refusing to Eat? Entice Him With One of These Dips.

Friday, July 27th, 2012

When Mason’s being a picky little pill at mealtime, I add a dip to the mix, and watch him dig in. Last night, for example, he was more interested in his toy cars than dinner, so I added a dish of hummus to his tray, and suddenly he was gobbling up the strawberries, blueberries, grapes, and multi-grain crackers on his plate. (Sadly the pasta sat untouched, but you can’t win ‘em all!) Sometime he eats dip by the spoonful, but since we give him healthy dips, I don’t mind. These ideas have worked for us. Any of your own ideas to add?

Eggplant Dip — Multi-grain crackers, bell pepper, tomatoes, chicken.

Cucumber-Yogurt Dip — Bell pepper, carrots, cucumber, tomatoes, chicken.

Ketchup — Mason likes everything better with ketchup.
(I like Annie’s natural ketchup because it doesn’t have sugar or corn syrup.)

Hummus — Try it with chicken, bell peppers, carrots, cucumber, and apple slices.
Make it or buy it at the store; we like Sabra’s classic and roasted red pepper hummus

Peanut Sauce — Try it on chicken and lamb.

Guacamole — Try mild to medium guacamole on carrot sticks, toasted pita wedges, and tomatoes.

Photo: Eggplant Dip, BHG.com

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First Girl Scout Cookie

Tuesday, March 27th, 2012

Mason tried his first Girl Scout Cookie, a rich and chocolaty thin mint, over the weekend. In the few seconds that it took him to devour it, he managed to cover himself in chocolate, from his cheeks to the tips of his toes–no easy feat considering that he was sitting in a high chair. I think we had as much fun watching him as he had enjoying the treat. The look on his face was absolute bliss, and I’ll never forget it.

Girl Scouts were a big part of my childhood. I was in the local troupe with some of the other neighborhood girls, and we sold the cookies door-to-door every year. Like Mason, my first GSC was a thin mint at home, and I loved every bite of that chocolatey goodness. It was fun to relive that childhood memory though my son. (If only they made gluten-free cookies, I could still enjoy them…hint, hint Girl Scout Cookie Bakers!)

Where were you when you had your first Girl Scout Cookie moment with your kid?

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Gluten-Free French Toast From Your Freezer

Tuesday, March 20th, 2012

Lately we’ve been in a breakfast rut. I feel like we’ve always eating some combination of these breakfast ideas or muffins, and Mason seems as bored with our staples as I am. This morning I decided to make, er, heat up frozen, gluten-free French toast sticks that I discovered the last time I was at the grocery store. They toasted up crisp and were lightly spiced with cinnamon. I added a little bit of organic maple syrup…delish! Even Mason ate almost his entire serving. They’re not a replacement for homemade French toast, which we’ll keep making on the weekends, but they’re a great solution for us on busy weekday mornings. Yum!

What are your go-to breakfast ideas for weekday mornings?

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Gnocchi with Broccoli, Peas, and Cheese Sauce

Saturday, February 11th, 2012


Looking for a yummy, easy lunch idea for your tot? Perhaps the dish I fed Mason today will inspire you. He’s been eating a lot of pasta, so I decided to make a easy veggie toss with gnocchi (tiny potato dumplings) for a change. The gnocchi and veggies all came from my freezer (super convenient), and I was able to steam everything together in minutes. Annabel Karmel’s rich, homemade cheese sauce only took about five minutes to stir together; you can also use tomato sauce or pesto as a topper. For added convenience, store-bought variations of both work just as well. Enjoy!

Ingredients

Gnocchi
Peas, frozen or fresh
Broccoli, frozen or fresh
1/3 cup grated Cheddar cheese
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk

Directions

1. Prepare cheese sauce; we like the basic one from Annabel Karmel’s Top 100 Baby Purees: Melt the butter in a saucepan, stir in the flour to make a smooth paste, and cook for 1 minute. Gradually stir in the milk, bring to a boil, and cook for a few minutes over low heat until thickened and smooth. Stir in the grated cheese until melted. (Recipe makes 8 ounces of sauce.) Set aside.

2. To cook the gnocchi, follow instructions on the package. Set aside.

3. Steam broccoli and peas. Bring water to a boil, reduce heat, and cook together for 3-5 minutes. Drain veggies and rinse with cold water.

4. Mix gnocchi, cheese sauce, and veggies together. Serve immediately.

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Toddler Favorite: Japanese Egg-Salad Sandwich

Friday, February 10th, 2012

Best for Babies 12+ Months

Last week I asked for your toddler’s fave recipes via the High Chair Times Facebook page. I’m hoping to start a weekly or monthly series, “Toddler Favorite,” in which I highlight some of the special dishes you make for your tots. After all, I’m constantly searching for fresh, fun recipe ideas for Mason–and since many of you mamas are on the lookout for new ideas for your tots, I thought that perhaps we could inspire each other. Think of it as a mom-to-mom recipe swap! (Email your ideas to me through this blog; your recipe doesn’t have to be original–but if it’s not, please give me the source so it can be credited properly.)

The first recipe in this series is a Japanese Egg-Salad Sandwich from Aesook, a super talented (and sweet) mom whose son Logan is in Mason’s class at school (that’s Aesook and her little man, right). A little about Aeesok: She was born and raised in the port city of Yokohama, Japan, and she married and moved to the United States in 2005. Today she’s a Web Designer and Developer here in New York City, and she runs the gorgeous Asian-fusion cooking blog Working Mom Cook Fusion So many cute, creative ideas. Be sure to check it out when you have a sec.

Aesook tells me that little Logan loves this egg-salad sandwich for breakfast, and she sometimes makes it into a teddy bear shape, or wraps it in plastic wrap decorated with polka dots. Logan’s daddy loves the recipe, too. Looking forward to making it for my family this weekend!

The recipe:

Ingredients (serves2)

1/2 Tablespoon brown rice syrup (sugar)
1/2-1 teaspoon soy sauce*
2 Tablespoons mayonnaise
1 Tablespoon Japanese cucumber minced
1-2 Tablespoons onion minced
2 hard-boiled eggs, peeled and crushed
4 slices white sandwich bread

Directions

1.Sprinkle salt lightly over cucumber and onion and leave them until soften.

2.Gently squeeze the marinating liquid from the cucumbers and onion.

3.Mix all the ingredients together.

4.Spread egg mixture on bread.

5.Trim crusts from bread.

*Note: Soy sauce (“shoyu” in Japanese) is a fermented sauce made from soybeans (soya beans). I usually get organic soy sauce from asian grocery super market.

Have a toddler-friendly recipe to share? E-mail me through this blog.

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