Rice Congee for Baby

Uncategorized By September 19, 2006 Tags: , , , , , No Comments

baby food recipe for new babies

Traditionally a dish eaten in China and the rice growing regions of Southeast Asia. Congee, an unseasoned and unsweetened rice pudding is eaten much like a slice of toast – for breakfast and as a filler between meals. Light and digestible, it is the perfect baby food. Grownups eat it hot; for babies let it cool to finger temperature.

Tip: All rice, even the rice labeled “glutinous” is gluten-free, making it non- allergenic. It is also free of extrinsic sugar, the sticky stuff which leads to tooth decay!

  • ½ cup short grain rice (Thai fragrant is perfect)
  • 2 ½ cups of water

If you have time, soak the rice for 2 hours in plenty of cold water, then drain. If not, no matter.
Put the rice in a roomy pot and add the water (proportions do matter though: for a rice to make pudding, the grains must absorb 4 times their own volume of liquid). Bring to a boil, reduce the heat, loosely cover and simmer gently for a least 30 minutes, stirring occasionally, until you have a soft soupy pudding. It freezes well – just pop a supply in the ice cube tray and defrost portions as needed.

from: Adventures in Baby Food, Elisabeth Luard and Frances Boswell

See also our Baby’s First Foods.

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Sore Knees and Achy Back in Pregnancy

Uncategorized By September 1, 2006 Tags: , , , , , , No Comments

Q. I’m only 5-months pregnant but already I’m finding that my knees are tender when I’m trying to do my normal workouts, and my lower back is getting achy more often. I don’t want to stop working out, but want to make sure I’m not doing any permanent damage. What do you recommend?

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Roasted Red Pepper Soup

Uncategorized By September 1, 2006 Tags: , , , , , No Comments

Fall SoupWith the weather cooling and everyone gearing up for the winter, we thought it was appropriate to share one of our favourite tummy warming dishess: Roasted Red Pepper Soup. A big warm bowl with a chunk of fresh bread is the perfect chilly evening meal.

  • 3 tbsp melted butter
  • 1/2 onion
  • 1 Stalk of celery
  • 1 Red pepper
  • 1 Yellow pepper
  • ½ tsp paprika
  • 1 tsp fresh parsley
  • ½ tsp chervil
  • 3 tbsp flour
  • 4 ½ cups chicken stock
  • Salt & pepper to taste
  • 3 tbsp whipping cream

Easy September recipe for new momsSauté the onion in butter for 5 mins, covered.  Add celery; sauté 5 minutes more.  Add peppers, sauté 5 to 6 minutes, and then add spices.  Turn heat to low, sprinkle evenly with flour; mix well.

Add chicken stock, bring back to boil, and then simmer for 20 minutes with lid partially covering pot.  Puree with either a hand mixer or food processor.  Add salt & pepper to taste, and whisk in cream. Voila!

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