Tag Archives: cultivating baby’s tastes

Kid Food: Salty Pretzel Dogs & Sweet Coconut Soup

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IMG_5144[2]What’s more kid friendly than a cooking project that doubles as dinner?  In my book, nothing.  Tonight we had pretzel dogs with coconut squash soup.  The mix of the sweet soup with the salty dog was divine enough to keep my taste buds happy while also providing that added mix of comfort.  Comfort food – yay!

Creating this perfectly simple dinner is even more fun when you hit rewind.  It all started with making the pretzel dough.  (Sorry friends, yes, I am still obsessing about pretzels).  B and CJ were involved from this point on.  The ingredients are few and simple.  The process provides short bursts at a time that are perfect for the attention span of my active brutes.

There is activating the yeast. Pouring, stirring and waiting for bubbles.  Each part captivating for young chefs.  Next there is creating the dough.  Followed by kneading.  Then, letting the dough rise.  Followed by shaping.  If your lil ones are playdough junkies, then they’ll love this. Why not make a pretzel in the shape of their favorite animal or superhero?

Frankly B’s favorite part was shaping the pretzels; whereas CJ’s was tasting everything.  Ahh yes, I’m proud to say he gets it from me.

While you are letting the dough rise, throw a pumpkin, preferably kabocha or a butternut squash in the oven and let it cook.  You can later use the baked pumpkin or squash to create a yummy soup.

Want to try it out? Here’s my adaptation of the Pretzel bite recipe.  Thank you Epicurious for getting me started on this!

Pretzel Dough

  • 1 cup warm water (100° to 110°F)
  • 2 tablespoons active dry yeast
  • 3 cups flour
  • 1 tablespoon coarse kosher salt
  • 2 tablespoons light brown sugar
  • 1/2 stick unsalted butter melted
  • oil for bowl

Hot dogs

  • Will make 6 bun length hot dogs or 8 shorter ones

Baking Pretzels

  • 8 cups water
  • 1/2 cup baking soda
  • kosher salt

Squash Soup

  • 1 kobacha pumpkin or butternut squash
  • 1 can of light coconut milk

Making the Dough

Add yeast to water.  Make sure the water is the right temperature.  Mix.  Add the sugar.  Let sit until yeast is activated.  You’ll know when it is frothy and bubbly.  If it doesn’t bubble, then toss it out and start over.  Add the rest of the ingredients and mix.  Then, four a work surface.  Knead dough until elastic.  This takes a few minutes.  It’s great for little hands.  But be forewarned that this is fun, yet messy process.
Frankly I loved the impromptu visitor while I was in the middle of this.  Coated in flour and sticky hands – yes, my kitchen and I (not to mention the boys) were in quite a state.
I digress.  After the dough is elastic, get out a bowl or a larger tubberware – lightly coat in in oil.  I use Canola or Olive Oil.  place dough in it, turn it over so it’s coated.  Then cover with a kitchen towel.  Let it rise until it is at least doubled in volume.
Starting the Soup
While the dough is rising, bake your squash.  You can bake it whole if you like, or cut it in half and take out the seeds.  Either way works.  It takes about an hour in an oven at 375 degrees.  You’ll know it is done when the squash is soft.  Once soft, then let sit and cool.
Baking the Dogs
Once it has risen, then (1) preheat the oven to 375 and (2) boil a pot of water with 1/2 cup of baking soda.  If you are making just pretzels, no dogs, then go on to shaping the pretzels.  If you are making pretzel dogs, then roll out the dough, and cut in pieces to cover the hot dogs.  Wrap the hot dogs completely in the dough.
Once all of your dogs are wrapped.  Place them three at a time in the pot of boiling water.  Let them cook there until they rise.  Once they rise, gently remove them and place on a baking sheet coated with nonstick spray or parchment paper.  Dust with salt if ya like.  Repeat for the rest of your dogs.
Once all of your dogs are on the baking sheet, then bake for 30 minutes or until the hot dogs reach at least 160 and the pretzel dough is golden brown.  The dough browns towards the end of the baking process.
Finishing the Soup
While the dogs are baking, then make your soup.  Scoop out the baked squash or pumpkin and put in a pot at a medium temp.  Then add a can of light coconut milk.  Mix with a whisk or an immersion blender.  Cover and let it warm.  Voila – soup!  If it’s too thick for your taste then dilute with a bit of water, cream or milk.  If you want to add more flavor, then consider curry as an fabulous option.
Dish it out and enjoy!

Pizza Pizza

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Making pizza provides a fabulous kid friendly activity and meal.  It’s amazing how many vegetables I can get Bobby to eat just by offering them as pizza toppings.  He likes piling them on his little pizza.   Pizza 1And, then when it’s all baked, he’s so proud and happy to gobble up his creation.

To be honest, it took me a long time to find a good pizza dough recipe.  In the process, I made many a pizza dough Frisbee, that ended up being tossed into the trash.  To save you that trouble, here’s my “go to” pizza dough recipe adapted from Alice Waters, the Art of Simple Food.  The dough even freezes well!  So, make a batch and freeze half of it.

Ingredients

2 teaspoons dry yeast

1/2 cup lukewarm water

3 3/4 cups unbleached white flour (can use mix of flours as well)

1 teaspoon salt

3/4 cup cold water

1/4 cup olive oil

(if you like it sweet add a tablespoon of Honey)

(consider adding herbs to the dough)

Parchment Paper

Method

Stir together yeast and warm water until yeast is dissolved. Add 1/2 cup flour and stir well. Allow the mixture to sit until bubbly (30 minutes).  Add flour, salt, cold water and olive oil.

Mix thoroughly.  I use a KitchenAid Stand mixer with a dough hook.  Knead on low until the dough is soft and elastic, about 5 minutes. If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.

The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.

Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise overnight in the refrigerator. Remove from the fridge 2 hours before shaping.

Divide the dough into balls.  Allow the dough balls to rest at room temperature, for an hour or so.  Shape pizza dough on Parchment Paper.  Shape into desired shapes.  If doing fogaccia, you can make it into rectangles.  For a thicker dough, let the shaped pieces  sit for about an hour before baking.   Brush with olive oil and garlic.

Top with desired sauces and toppings.  My favorite is brushed with a salted garlic oil, then top with prosciutto, pears, white cheese and fresh herbs.  Bobby’s favorite is brushed with garlic olive oil, then topped with marinara sauce, veggies (mushrooms, zucchini & broccoli), and sausage.

Preheat the oven (and a baking stone if you have it) to its maximum.  Preheat for about a half hour.  Put in pizza and turn down oven to 400.  Bake for about twenty minutes. Let it cool for 5 to 10 minutes.  Enjoy!

Where to Dine With Kids in Sonoma & Glen Ellen

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FremontWith numerous Michelin rated restaurants, Sonoma is definitely a culinary mecca. There’s no reason to let kids deter you from hitting the town. From formal to casual, there are endless places to enjoy. Here is my short list.

cafe The Fig Cafe, Glen Ellen – With kid friendly tablecloths, divine food and friendly service, the Fig Cafe has it all. Savor the seasonal flavors and local produce while your little Picasso decorates the tablecloths. Don’t panic, because the cloths are topped with butcher paper (yay!). Bobby and CJ (well and to be honest I) highly recommend the mac & cheese. Bring your favorite bottle of wine as corkage is complimentary. A word to the wise – make sure to avoid the long wait by arriving when they open at 5:30.

Hopmonk Tavern – With a lovely beer garden that is nearly fully enclosed, Hopmonk is absolutely kid friendly. Hopmonk also hosts a variety of musical gigs, which can be captivating for young-ones as you enjoy the local brew.

Murphy’s Pub – Warm enough to dine al fresco? Then Murphys is a great spot. With burgers, fries and chicken strips, the menu offers kiddo friendly food. Bobby and CJ love the curry fries. So order up your favorite pint and enjoy!

Red Grape, Sonoma Square – Who doesn’t love Italian food with fresh Sonoma flair? In a laid back setting, the Red Grape allows families to do so in a no fuss setting. And, what kid dislikes pizza? I recommend just ordering off of the adult menu and providing Junior a slice of the adult flavor. Should you be meeting up with friends, consider reserving a spot in the back room. The bench is a great way to corral tumbling toddlers.

Taste of the Himalayas, Sonoma Square – This quaint restaurant is perfect for kids. With warm service and flavorful food, kids are right at home. They’ve brought food out for the kids almost immediately. Bobby recommends the garlic naan and CJ the lentil soup.

Fancy a special breakfast spot? Then check out the Fremont Diner or Studebaker Cafe.

Fremont Diner – It doesn’t get more kid friendly than Fremont Diner where you’ll be greeted by rusty trucks out front. Watch out Cars fans, Bobby has cited Mater. Farm enthusiasts will delight watching the chickens free range in the back garden. The patio hosts picnic tables perched atop gravel. A delight for toddlers as they toss their food on the floor (yay!). So, grab a table and order up some comfort food. I’m in love with the breakfast sandwich, and my husband with the biscuits and gravy.

Studebaker Cafe home to the Golden Hawk Cafe (breakfast only) offers a more casual experience. Fully equipped with a train table and developmental toys, Studebaker photo(18)Cafe can help keep your kids entertained while you enjoy some of the decadently sinful offerings there including the famous cheesecake. They have a nice and affordable breakfast menu. For example, organic egg omelets with cheese are $4. That said, I highly recommend the scones. with each bite, a symphony if bliss. Maybe its from the fact that Studebaker takes endless efforts to ensure perfection, including making their own buttermilk. So, check it out.

Did I miss your favorite spot? I’d love to learn about it.

Dining With An Eight Month Old

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While it is easy to enjoy a nice meal with a sleeping baby, once that sleeping baby awakens things change.  Months later the previously sleeping baby turns into an active monkey who can enjoy real food.  The challenge becomes being able to feed the happy active baby while also eating something yourself.

For the longest time, my husband, Tony and I would take turns appeasing CJ. Then, we appeased hungry monkey by putting him on the table in a Bumbo.  It worked for about two months.  Now he can bust out of the Bumbo, but he still wants to be part of the action.

The quandary became how to entertain CJ while also enjoying a meal.  After loads of trial and error, pulled tablecloths, spilled glasses, and plates tossed on the floor, I finally figured it out.  I followed his cue – and stopped feeding CJ off of a plate.  I discovered something heavy and bulky to put in its stead.  A cutting board!  After all, a wooden cutting board is too heavy for him to toss on the floor or otherwise mess with.  It goes right on the tablecloth and acts like an anchor for his food.  CJ feels like a part of the family dinner (and eats more too).

Now, we can literally dine together without worrying about dishes being dropped on the floor or tablecloths being pulled from their place.  At least not CJ doing that, my 3 year old is another story.

A 6 Month Old Foodie – Feeding Baby Sonoma Style

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Raising kids in Sonoma has tons of benefits, beautiful weather, picturesque pastures and amazing local produce.  The food part of this joyous trinity seemed to disappear when I started feeding my 6 month old premade babyfood.

Have you ever tasted store bought babyfood?  The other day, I opened a jar of garden veggie dinner of the organic variety.  I gave some to CJ, my 6 month old.  He spit it out!  So, I had to wonder why his protest?  I tasted it.   It was absolutely dreadful.  I spit it out too!  It made me wonder about the long term effect of serving my child bland disgusting mush.  So, in a very dramatic style, I tossed the jar in the trash and threw some of my dinner into a blender (the magic bullet – best 20$ investment ever).   Shallot and lavender chicken, sautéed Romano beans and panko crusted mac n’cheese.  Interestingly enough, CJ gobbled down the blended mush.

It turns out that folks have written all about this phenomena – check out Hungry Monkey by Matthew Amster-Burton and Bringing Up Bebe by Pamela Druckerman.

It has turned into a bit of an experiment for me.  As I fed my first son completely differently than how I am feeding CJ.  With Bobby, I followed the traditional approach.  First he had rice cereal.  Then I slowly introduced each food individually for about a 5 day period looking for allergies.  For awhile Bobby had very plain tastes that have taken awhile to undo.  That’s not to say I disagree with the idea of slowly introducing foods as to look for allergies.  But as a mom with a child with food allergies, I can tell you that in my experience the reaction a child may have to food can be really pronounced  (rash, wheezing, swelling, vomit).

It is quite possible that I stunted Bobby’s culinary tastes by feeding him such plain food for so long.  Having come to this realization, I have completely changed what and how I feed CJ.  Now for breakfast, he gets whatever we’re having.  Today it was bits of sweet potato banana scones (see recipe in my blog post).  For lunch, he gets blended fruits and veggies.  He snacks on fresh produce from the farmers market. He loves cucumbers, peaches and plums all fed through a mesh feeder.  For dinner, he gets a mashed version of whatever we’re having.  Over the weekend, he tasted and loved ribeye steak, basa fillets, and lavender chicken.   All were hits as he didn’t spit it out and wanted more.

Don’t get me wrong – sometimes he gets jarred food too as it is so convenient.   It is the rare instance that I don’t add some sort of flavoring to it.

So, if you want to start feeding your baby Sonoma foodie style – pick up a small blender like the Magic Bullet and a few mesh feeders.  Get creative and you won’t be disappointed.