It's official. Making your own baby food is now THE thing to do, thanks to the special Baby issue of "Martha Stewart Living."
The article, "Baby Food" by Stephana Bottom offers parents a basic how-to on making your own baby food, and provides some beautiful, colorful pictures as all the articles in Martha's magazines do (OK, OK, I admit it -- My name is Kristine and I'm a Martha-holic). In addition to the basic description on cooking, freezing and serving up your own baby food, the feature also includes a chart recommending starter foods, foods to avoid and food combinations that may spark your eater's interest.
Bear in mind that this feature does not list traditional recipes. In fact, traditional recipes for baby food are hard to come by, because most are single- or two-ingredient recipes. But the author does a good job of describing how to cook very common baby foods.
I have to admit, though, that I'm stumped on a couple cooking recommendations. The author advises to cook fruits such as apples, plums and peaches with the skins on, pureeing and then passing it through a mill. I say peel those fruits first, then cook, then puree and leave the mill in the cupboard. I suppose the thought is to retain as many nutrients found in the skins as possible, but after cooking the fruits, we're talking a very tiny, if not unnoticeable, difference in nutrient content. I don't think it's enough of a benefit in nutrition to spend all that time passing the purees through a mill. But I do recommend cooking potatoes, sweet potatoes and yams in the skins, because I think the nutritional difference is more significant, and peeling a cooked potato is quicker than peeling a raw one, in my opinion.
So, if you love Martha, go get the new Baby issue, which hit the newstands March 6. If you hate Martha, just glance through the issue at the grocery store. There is also an online version of the feature on Martha's web site. And, there will be a live discussion on making baby food on April 11 at marthastewart.com.
Either way, making your own baby food is now officially "A Good Thing."
The article, "Baby Food" by Stephana Bottom offers parents a basic how-to on making your own baby food, and provides some beautiful, colorful pictures as all the articles in Martha's magazines do (OK, OK, I admit it -- My name is Kristine and I'm a Martha-holic). In addition to the basic description on cooking, freezing and serving up your own baby food, the feature also includes a chart recommending starter foods, foods to avoid and food combinations that may spark your eater's interest.
Bear in mind that this feature does not list traditional recipes. In fact, traditional recipes for baby food are hard to come by, because most are single- or two-ingredient recipes. But the author does a good job of describing how to cook very common baby foods.
I have to admit, though, that I'm stumped on a couple cooking recommendations. The author advises to cook fruits such as apples, plums and peaches with the skins on, pureeing and then passing it through a mill. I say peel those fruits first, then cook, then puree and leave the mill in the cupboard. I suppose the thought is to retain as many nutrients found in the skins as possible, but after cooking the fruits, we're talking a very tiny, if not unnoticeable, difference in nutrient content. I don't think it's enough of a benefit in nutrition to spend all that time passing the purees through a mill. But I do recommend cooking potatoes, sweet potatoes and yams in the skins, because I think the nutritional difference is more significant, and peeling a cooked potato is quicker than peeling a raw one, in my opinion.
So, if you love Martha, go get the new Baby issue, which hit the newstands March 6. If you hate Martha, just glance through the issue at the grocery store. There is also an online version of the feature on Martha's web site. And, there will be a live discussion on making baby food on April 11 at marthastewart.com.
Either way, making your own baby food is now officially "A Good Thing."
Happy reading!
Kristine ;-)
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