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Thanksgiving
2011
In This Issue
Butternut Squash Soup and Soft Pumpkin Cookies
MyPlate Collection
Potatoes
New! Portion Bags
Fall Favorite Potato Hash
Like Us on FaceBook
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Greetings david,
Our Fresh Ideas World Series brings us home for the holidays for traditional meals
with family and friends, and no other holiday is as rich in traditional American
fare as Thanksgiving. Add some flare to the traditional fare by including plenty
of fall fruits, vegetables and herbs to your meals.
There is a reason the pilgrim's Thanksgiving menu included potatoes, carrots and
pumpkin. They are in season and these seasonal foods are rich in flavor, chock
full of vitamins, and locally available. We'll share some ideas and recipes in this
issue, so your family, guests and pint-sized healthy eaters can enjoy the flavors
of the season.
Enjoy delicious, healthy food with friends and family
this holiday season. Thank you for your continued support of Fresh Baby and Happy
Thanskgiving!
Cheryl Tallman
cheryl.tallman@freshbaby.com [mailto:cheryl.tallman@freshbaby.com]
P.S. Check out our Blog [http://r20.rs6.net/tn.jsp?llr=jetmfun6&et=1108670045673&s=27024&e=001sFY2SVmtq9GtVB4xw9x95XBRgi6KA6oJhMsBOVpGCo6z9ia7kKnZ2IMiYkVYAbwSi1RGFWngprFliT3dQfXUA7F40Z_iIRRRB8n-rK8ks0UaThMjmYI8UA==]
for many more great holiday tips and recipes!
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Thanksgiving: A Great Start and a Fabulous Finish
Adding a warm cup of delicious soup to your holiday menu can help to stimulate the
appetite without filling you up. Homemade soups are a great way to kick off your
holiday meal, and they make great leftovers for a light lunch. And while pies are
the norm at the Thanksgiving table, starting your own tradition with a unique dessert
can create a memorable finish with annual requests for more. Delight in the flavors
of the season with these yummy recipes.
Butternut Squash and Roasted Garlic Soup
The bright orange color of butternut squash is a seasonal addition to your holiday
meal. For families with babies over 8 months old, this soup can be easily made into
baby food by thickening it with mashed rice, potato, or baby cereal.
Ingredients:
* 1 Large or 2 small butternut squash (4 lb)
* 20 garlic cloves ,peeled
* 2 Tbsp. olive oil
* ¼ cup water
* 4 cups (32oz.) chicken broth
* 1 can (12oz.) coconut milk or 1 cup half & half
* 1 tsp. tarragon
* Salt and Pepper, to taste
* Zest of 1 lemon, finely grated
* Chives or Parsley, chopped as garnish (optional)
Directions:
Preheat oven to 350° F. Cut the squash in half lengthwise and remove seeds and fibers.
Using a vegetable peeler or a paring knife, remove the skin from the squash and
cut the flesh into 1-inch thick slices.
In a roasting pan, combine the squash and garlic cloves. Sprinkle with salt and
pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in
the water. Roast, stirring occasionally, until the squash and garlic are soft and
golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry
or scorched. Remove from the oven and set aside to cool slightly.
Combine roasted squash and garlic with 2 cups of the stock in a blender or food
processor. Puree until very smooth, about 1 minute. (You may need to work in batches
to prevent overflowing the blender). Transfer the puree to a large soup pan. Stir
in the remaining soup stock, coconut milk (or Half & Half), tarragon, and lemon
zest.
To serve, warm soup thoroughly and ladle into soup bowls. Sprinkle with chopped
chives or parsley.
Makes 8 servings
Note: Can be made 1-2 days ahead of time and stored in the refrigerator or frozen
up to 2 months.
Soft Pumpkin Cookies
A nice alternative to pumpkin pie, these soft cookies are a delightful treat. The
little ones can help with this easy recipe. Make them in advance and freeze them
to seal in freshness. The cookies will thaw in one hour at room temperature. You
are sure to create smiles with this dessert.
Ingredients:
* 2-1/2 cups flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1 ½ tsp. pumpkin pie spice
* 1/2 tsp. salt
* 1-1/2 cups granulated sugar
* 1/2 cup butter (1 stick), softened
* 1 cup canned pumpkin
* 1 large egg
* 1 tsp. vanilla
* Orange Glaze (recipe follows)
Directions:
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium
bowl. Beat sugar and butter in a large mixing bowl until well blended. Beat in pumpkin,
egg and vanilla until smooth. Gradually beat in flour mixture. Drop dough by rounded
tablespoons onto prepared baking sheets.
Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely. Drizzle Orange Glaze over cookies.
ORANGE GLAZE:
Combine 1-1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2
teaspoon grated orange peel in medium bowl until smooth.
Makes 20 cookies
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Announcing Fresh Baby's My Plate Collection.
As parents and caregivers, we know you want to do what is best, and often a quick
reminder can help make it easier to choose foods wisely.
Fresh Baby has developed new products to help support your efforts to make smart
food choices and raise healthy, active kids.
Earlier this year, we joined forces with the USDA in a strategic partnership. Our
role is to help communicate their key messages on healthy eating. Our My Plate Collection
is designed to make toddler mealtimes simpler and healthy. The collection will include
a 4-section plate, 4 oz. drinking cup, 2-sided placemat and 3-piece silveware set.
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Fresh and Local: Potatoes
'Tis the season for delicious root vegetables! Grown underground, root vegetables
absorb high amounts of minerals and nutrients. Plus they store well and can be prepared
using a wide range of cooking methods. The often underestimated gems of the season
are potatoes.
Potatoes are a healthy, nutritional powerhouse, loaded with fiber and essential
vitamins and minerals. A medium-sized potato has more potassium than a banana and
more vitamin C than an orange. Potatoes are also a good source of vitamin B6, and
when eaten with the skin on, they are a good source of fiber.
Potatoes come in a variety of shapes, sizes and colors. We found this handy table
on the Washington State Potato Association web site. It's a simple guide to help
you choose the best potato for your recipes:
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NEW! Portion Storage Bags
Fresh Baby So Easy Storage Bags help you follow USDA guidelines for portion size.
The bags are freezer safe and stand upright for quick identification. Measurement
marks and write-on area make it easy to store appropriately sized meals.
Made from biodegradable plasticthat is Lead, BP-A & Phthalate FREE, you will love
these bags for Stage 3 baby foods, soups, one dish meals, and all your food storage
needs.
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Fall Favorite Potato Hash
As a distant cousin to the potato, sweet potatoes have a flavor all their own plus
Vitamin A and beta-carotene for added goodness. Try cooking with a combination of
potatoes for a comforting winter meal. Here's a simple hash recipe using Yukon Gold
(Yellow) and Sweet Potatoes.
Ingredients:
* 1 lb (about 10 small or 5 medium) Yukon Gold Potatoes, diced
* 1 large or 2 medium Sweet Potatoes, peeled and diced
* 1/2 large sweet onion, diced
* 4 oz. package Shitake Mushrooms, stems removed and sliced
* 3 Tbsp. cooking oil
* 1/3 -1/2 cup chicken or vegetable stock
* Salt and Pepper, to taste
Directions:
Heat cooking oil in a large non-stick sauté pan over medium-high heat. Add potatoes,
sweet potatoes, onions and mushrooms. Sprinkle with salt and pepper. Using a wooden
spoon, toss the mixture to coat it with the oil.
Add the stock to the mixture and bring to a boil. Cover and cook until potatoes
are done, about 7 minutes. Remove the lid and test potatoes with a fork. They are
done if the fork slides easily into the potato.
Continue to cook with the lid off over medium-high heat about 7-10 minutes. Toss
gently 1-2 times with a wooden spoon. Any liquid in the pan will evaporate and
the potatoes will begin to brown and crisp around their edges. Serve hot.
Makes 6 servings.
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