Yogurt Cucumber Topping (Raita)
Pumpkin Seed & Parsley Garnish
Strawberry-Blueberry Sauce for Pancakes & Waffles
Mom put a dab of mayonnaise on a canned pear and set it on an iceberg lettuce leaf as a frequent side dish. I found the look and taste of it nauseating, and as an adult, the combination still baffles me. Dousing cheesy scrambled eggs with ketchup, however, was more than acceptable. Neither my brother, sister, or I would eat scrambled eggs without it. I still like it.
My daughter’s high school boyfriend tossed hot sauce on everything he ate. I always wondered when and why that preference started. Show me a slice of cheddar, and I must have some Dijon mustard. Dill pickle goes with my peanut butter and toast.
My daughter and I crave kasha for breakfast when chilly mornings roll around. We like it with a poached egg on top, a plop of sauerkraut or kimchi on the side, and just an itty drizzle of something called Thai chili sauce. The folks who made this sauce weren’t aware of our dependency. It just disappeared from the grocer’s shelf. We got a little desperate. Grace found some online and paid more in shipping for the four bottles than she paid for the sauce. Now we can’t even find it online and have attempted to make it ourselves, with little success.
Everybody’s got their compulsory condiments. What’s your thing? Making condiments and sauces may seem like just another extra, nonessential step, but don’t underestimate their dazzle. Having some on hand will change how you cook. Sure plain brown rice sounds boring, but what if it had Coconut Peanut Sauce on it? Oatmeal is for old people with no teeth, right? Maple-Glazed Walnuts on top change the game.
Next time your child refuses a food, ask them—what would make it yummier? A little salsa? A teaspoon of jam? (Please, not a dab of mayo.)
This relish makes a colorful, crunchy addition to sandwiches or bean soups; it is a good topping for fish too.
PREPARATION TIME:
15 to 20 minutes
MAKES 1 CUP
1 cup finely diced red, orange, or yellow bell pepper
1 jalapeño, finely diced
3 tablespoons sugar
3 tablespoons unfiltered apple cider vinegar
Pinch of sea salt
1 In a clean 1-pint jar, put the peppers and jalapeño. Add the sugar, vinegar, and salt and stir to mix. Allow the mixture to marinate for at least 10 to 15 minutes before serving.
2 Put a lid on the jar and keep it in the refrigerator, where it will keep for about 1 week.
FOR BABIES 10 MONTHS & OLDER: Try some of this relish on a sandwich made with French Lentil Dijon Spread. When making the spread, reserve plain cooked lentils and puree with a little water for baby.
This sensuous sauce may be used to top grains or vegetables. It’s especially nice over kasha or cooked greens. You can substitute different nut butters to create slight variations in taste.
PREPARATION TIME:
5 minutes
MAKES 1 CUP
⅓ cup water
¼ cup creamy almond butter
2 tablespoons tamari (soy sauce)
1 to 2 teaspoons hot pepper oil
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 teaspoon freshly grated gingerroot
1 In a small saucepan over low heat, add the water almond butter, tamari, oil, vinegar, maple syrup, and ginger and bring the mixture to a light simmer. Using a whisk, mix the ingredients until smooth. Simmer on low for 3 to 4 minutes with a lid on, or until ingredients are integrated and creamy looking, then remove the pan from the heat.
2 Once removed from heat, the mixture may thicken. Thin it with a little more water and re-warm if needed. Serve the drizzle immediately over grains, beans, or cooked vegetables.
FOR BABIES 10 MONTHS & OLDER: Stir ½ teaspoon of almond butter into baby’s warm cereal or pureed vegetables for added calories and other nutrients.
FOR CHILDREN: Omit the hot pepper oil. Use the drizzle as a dipping sauce for raw vegetables.
A simple variation on the previous recipe gives this sauce more of a “Thai” touch. This sauce is yummy on cooked greens or noodles and essential for dipping Thai Fresh Vegetable Rolls. Be sure to buy peanut butter with no sugar or additives—keep it real.
PREPARATION TIME:
5 minutes
MAKES 1 CUP
¼ cup creamy peanut butter
2 tablespoons tamari (soy sauce)
1 tablespoon rice vinegar
2 teaspoons freshly grated gingerroot
2 teaspoons maple syrup
1 to 2 teaspoons hot pepper oil
1 small (5.46-ounce) can coconut milk (about ⅔ cup)
1 Taste the peanut butter. If it is salty, you may need to reduce the amount of tamari added to the sauce. If it is not salty tasting, leave the amount as is.
2 In a small saucepan over medium heat, add the peanut butter, tamari, vinegar, ginger, maple syrup, and oil and bring it to a light simmer. Whisk in the coconut milk until smooth. Simmer on low, covered, until flavors integrate and mixture becomes creamy, 3 to 4 minutes.
3 The mixture may thicken if left to stand. Thin it with a little water and re-warm if needed. Serve immediately over grains, beans, or cooked vegetables.
FOR BABIES 10 MONTHS & OLDER: Stir 1 to 2 teaspoons of coconut milk into baby’s warm whole grain cereal or pureed vegetables for added fats.
Yogurt toppings appear in several ethnic cuisines. Raita is typically used with Indian foods, while tzatziki (more garlic and more lemon) is paired with Greek dishes.
PREPARATION TIME:
10 minutes; 30 minutes (for marinating)
MAKES 1 CUP
3 to 4 cloves garlic, minced
¼ of a large cucumber, peeled, seeded, and diced
1 cup plain whole milk yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoons finely chopped fresh mint or Italian parsley
Pinch of sea salt
1 In a small bowl, combine the garlic and cucumber with the yogurt, lemon juice, mint, and salt. Chill for at least ½ hour or up to overnight to allow flavors to marry.
2 Store covered in the refrigerator where it will keep for about 1 week.
FOR BABIES 10 MONTHS & OLDER: Adding ½ teaspoon of chopped green herbs to baby’s vegetables or cereal boosts the vitamin content of the food.
Be sure to buy organic yogurt that has active cultures and no added fillers (i.e., nonfat milk solids or pectin).
PREPARATION TIME:
5 minutes; 30 minutes (for marinating)
MAKES 1½ CUPS
1 cup plain whole milk yogurt
½ cucumber, peeled, seeded, and diced
2 tablespoons finely chopped fresh mint or cilantro
1 clove garlic, minced
½ teaspoon ground cumin
Pinch of cayenne
Pinch of sea salt
1 In a small bowl, combine the yogurt, cucumber, mint, garlic, cumin, and cayenne. Sprinkle in the salt to bring out the flavors. Chill for about ½ hour or up to overnight before serving.
2 Store covered in the refrigerator where it will keep for about 1 week.
FOR BABIES 10 MONTHS & OLDER: Serve baby a teaspoon of plain yogurt mixed with cooked vegetables.
This dressing is so versatile it is worth making regularly to use as a topping on brown rice, soba noodles, or as a lively salad dressing. Tahini is a creamy paste made of crushed, hulled sesame seeds. Look for it with other nut butters or Middle Eastern foods.
PREPARATION TIME:
5 minutes; 30 minutes (for marinating)
MAKES 1½ CUPS
½ cup tahini
¼ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice (from 1½ small lemons)
1 clove garlic
2 teaspoons tamari (soy sauce)
Pinch of cayenne
About ¾ cup water
1 In a blender, put the tahini, oil, lemon juice, garlic, tamari, cayenne, and ¼ cup of the water and puree until smooth.
2 Continue adding water to get desired consistency; it can be the consistency of thick cream or thinner if using as a salad dressing. Taste for salt and add more tamari if needed. Allow the mixture to set for 30 minutes to allow the flavors to meld.
3 The sauce will keep in the refrigerator for 10 to 14 days.
FOR BABIES 10 MONTHS & OLDER: Add a little tahini to baby’s cereal or pureed vegetables for added high-quality fat.
This salsa shines in late summer when sweet corn is in season. Put it on a taco. Just do it. Or some black bean soup.
PREPARATION TIME:
5 to 10 minutes; 20 minutes (for marinating)
MAKES 4 SMALL SERVINGS
1 ear of corn, shucked, kernels removed with knife (about 1 cup corn)
1 jalapeño, seeded and minced
½ ripe avocado, cut into cubes
¼ medium red onion, diced
2 tablespoons fresh cilantro
1 to 2 tablespoons freshly squeezed lime juice, plus more if needed
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 In a medium bowl, put the corn, jalapeño, avocado, onion, cilantro, lime juice, cumin, pepper, and salt. Stir gently. Taste and add more lime juice and salt if desired. Allow the mixture to marinate for at least 20 minutes.
2 This salsa can be made in advance and stored in a sealed container in the refrigerator for 3 to 4 days. Drain off any excess liquid before serving.
FOR BABIES 6 MONTHS & OLDER: Tried-and-true mashed avocado makes perfect baby food.
This relish adds big flavor to bland grains, noodles, or tofu. Control the heat factor by tasting a tiny piece of the jalapeño, noting the heat and adding it a little at a time.
PREPARATION TIME:
5 minutes; 20 minutes (for marinating)
MAKES 4 SMALL SERVINGS
½ medium cucumber, peeled, seeded, and diced
1 small jalapeño, seeded and minced
1 green onion, minced
¼ medium white onion, diced
¼ cup chopped fresh cilantro
2 tablespoons sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon rice vinegar
Pinch of sea salt
1 In a medium bowl, combine the cucumber, jalapeño, green onion, onion, cilantro, sugar, lime juice, vinegar, and salt. Gently stir until sugar has dissolved. Taste and add more lime, sugar, and salt if desired. Allow the mixture to marinate for at least 20 minutes.
2 The relish can be made in advance and stored in a sealed container in the refrigerator for up to 1 week.
VARIATION FOR CHILDREN: The jalapeño gives this topping a lot of heat! Replace the jalapeño with more cucumber for a less fiery version.
This salsa is fabulous served as a garnish with Huevos Rancheros or Caribbean Lime Halibut.
PREPARATION TIME:
10 minutes; 30 minutes (for marinating)
MAKES 6 SMALL SERVINGS
2 medium ripe mangos
1 bunch green onions, thinly sliced on the diagonal
2 jalapeños, finely diced
¼ cup finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice (from about 2 limes)
Pinch of sea salt
1 The mango has a flat elliptical-shaped seed in it. Hold each mango vertically and cut from the top down on both sides just missing the seed. You will have two bowl-shaped halves. Discard the middle section with the seed. Score the meat of the mango in a ¼-inch crisscross pattern on each half. Push up from the skin side, turning the bowl inside out, and cut the cubes off of the skin.
2 In a medium bowl, put the mango cubes, green onions, jalapeño, cilantro, and lime and stir to combine. Fold in the salt and taste. Add more lime and salt if desired. Let the mixture sit about 30 minutes in the refrigerator to mingle flavors.
3 This salsa will keep in the refrigerator for 3 to 4 days.
FOR BABIES 6 MONTHS & OLDER: Blend some of the ripe mango pieces to serve as a perfect beginner food.
Need to go dairy-free? Here’s creaminess without the cream. Try it as a dip for Deep-Fried Millet Croquettes.
PREPARATION TIME:
5 minutes
MAKES 1 CUP
½ pound tofu
¼ cup water
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 teaspoons tamari (soy sauce)
1 teaspoon freshly grated gingerroot
2 cloves garlic, minced
1 In a blender, put all of the ingredients and process until smooth. Add more water if you prefer a thinner dressing.
2 This dressing will keep in the refrigerator for 4 to 5 days.
FOR BABIES 10 MONTHS & OLDER: Cut up extra tofu into small cubes. Steam or drop the cubes into boiling water for a few seconds. Let them cool and serve as a finger food.
This garnish adds a crunchy texture and exciting flavor to smooth dishes like Rosemary Red Soup, or use it instead of sesame seeds on Sweet Rice Timbales. The fresh parsley adds nice dark leafy green nutrients.
PREPARATION TIME:
5 minutes
MAKES ABOUT ¾ CUP
½ cup pumpkin seeds
¼ cup fresh Italian parsley
3 to 4 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
2 cloves garlic
1 Heat a dry skillet over medium heat. Add the pumpkin seeds and keep them moving with a wooden spoon. After a few minutes, they will begin to pop, puff up, and give off a nutty aroma. Remove the seeds from the heat. Taste one. They should be crunchy.
2 In a food processor, put the toasted pumpkin seeds with the parsley, oil, salt, and garlic and pulse three or four times until you have a coarse mixture. (The toasted seeds, garlic, and parsley can also be finely chopped by hand.)
3 Store in a covered container in the refrigerator for up to 1 week.
FOR BABIES 10 MONTHS & OLDER: Grind a few toasted pumpkin seeds before adding other ingredients, then add to any food you are pureeing for baby for healthful fiber and minerals.
Tamari-roasted nuts make a crunchy addition to any lunch box. Sprinkle a few on salads or grains to liven up the flavor and texture. A jar of these nuts makes a welcome gift as well.
PREPARATION TIME:
30 minutes
MAKES 2 CUPS
2 cups whole raw cashews
1 to 2 tablespoons tamari (soy sauce)
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch of cayenne (optional)
1 Preheat the oven to 325 degrees F.
2 Place nuts in a dry 8-by-8-inch baking dish. Toast the nuts in the oven until they begin to turn golden and give off a nutty aroma, 12 to 15 minutes.
3 While the nuts are toasting, in a small bowl, mix the tamari, cumin, coriander, and cayenne together. Remove the nuts from oven and sprinkle the spice mix over the nuts, then stir and return the pan to oven to dry out for 10 more minutes. Once the nuts seem dry, turn the oven off but leave the pan in the oven as it cools off, at least 10 minutes.
4 Store the toasted nuts in a sealed container or jar, where they will keep for at least 1 month.
FOR BABIES 10 MONTHS & OLDER: Remove a few of the toasted nuts before sprinkling them with tamari and spices. Grind the nuts to a fine meal and stir tiny amounts into baby’s cereal or vegetables for a new flavor.
These walnuts are yummy on hot cereal, in a fresh green salad, or tucked in a lunch box compartment. They satisfy the desire for sweets and fats in a nutritious way.
PREPARATION TIME:
20 minutes
MAKES ⅔ CUP
Extra-virgin olive oil or unsalted butter, for oiling
⅔ cup walnuts
2 tablespoons maple syrup
Pinch of sea salt
One grind of black pepper
Tiny pinch of cayenne
1 Preheat the oven to 325 degrees F and lightly oil a baking dish.
2 In a small bowl, combine the walnuts, maple syrup, salt, pepper, and cayenne and toss to coat. Spread the nut mixture into baking dish.
3 Bake until nuts are golden and maple syrup bubbles, 8 to 10 minutes, stirring occasionally to break up clumps. Remove the baking dish from the oven, and cool the nuts on the baking dish. Remove them while slightly warm with a spatula.
4 Store in a covered container in the refrigerator for up to 1 month.
FOR BABIES 10 MONTHS & OLDER: Toast one or two walnuts without the syrup and spices. Grind them up and add them to baby’s cereal or pureed vegetables. (They’re especially nice on baked sweet potato.)
Cooking berries with a bit of sugar and serving over pancakes (or hot cereal) helps satisfy the one and a half to two cups of daily fruit recommended for children in a welcome way.
PREPARATION TIME:
10 minutes
MAKES 2 CUPS
¼ cup unrefined cane sugar
¼ cup water
½ pint fresh blueberries, or 1 cup frozen
½ pint fresh strawberries, hulled and halved, or 1 cup frozen
1 teaspoon freshly squeezed lemon juice
1 In a small saucepan over medium heat, combine the sugar and water. Stir to dissolve the sugar.
2 Add the blueberries and simmer, covered, until the blueberries are tender or have started to burst, about 15 minutes. Add the strawberries and simmer 10 more minutes. Remove the pan from the heat, add the lemon juice, and allow mixture to cool for 5 minutes.
3 In a blender, puree the berry mixture; or, if you prefer a chunkier texture, press it with a potato masher. Add a touch of water if mixture appears too thick.
FOR BABIES 6 MONTHS & OLDER: Reserve some fresh blueberries, puree them with a little water, and serve.
This relish is the perfect topping for Goat Cheese and Kale Chicken Roulade and a natural served at the Thanksgiving or Christmas dinner table.
PREPARATION TIME:
30 minutes
MAKES 2½ CUPS
1½ cups fresh, whole cranberries
1 cup chopped apple
1 cup apple juice or water
½ cup currants
¼ cup maple syrup
1 teaspoon orange zest
¼ teaspoon sea salt
¼ cup chopped walnuts
1 In a 2-quart saucepan over medium-high heat, put the cranberries, apples, juice, currants, maple syrup, zest, and salt and bring it to a boil. Reduce the heat to low, cover, and simmer, stirring frequently, until the cranberries have burst and mixture has thickened, 20 to 25 minutes. Remove the lid and cook off any excess liquid to thicken, if desired, though the mixture will thicken as it cools.
2 Remove the pan from the heat. Once cooled slightly, stir in the walnuts. Serve at room temperature.
3 This relish will keep in a sealed container in the refrigerator for 1 week.
FOR BABIES 10 MONTHS & OLDER: If your baby has teeth, reserve some apple slices, steam until soft, let cool, and serve as finger food.
There are many excellent brands of jarred applesauce, but there is nothing quite as satisfying as freshly made applesauce from seasonal apples. There’s no need to peel the apples if they are organic.
PREPARATION TIME:
20 minutes
MAKES 2 CUPS
4 medium apples (about 1½ pounds), cut into 1-inch chunks
½ to ⅔ cup apple juice or apple cider
2 cinnamon sticks
½ teaspoon ground allspice
¼ teaspoon sea salt
1 tablespoon unrefined cane sugar or brown sugar (optional)
1 In a 2-quart pot over medium heat, add the apples, juice, cinnamon, allspice, and salt. Taste a slice of apple to decide if and how much sugar you will add (none if this will become food for baby), and add your desired amount of sugar. Bring the pot to a boil, reduce the heat to low, and simmer, covered, until the apples are tender and some of the liquid has cooked off, about 15 minutes. (Alternately, applesauce can be made in the pressure cooker. Once the pressure cooker is up to pressure, only 5 minutes of cooking time is required.)
2 Remove the cinnamon sticks and puree the apple mixture in the blender or mash it with a potato masher, depending on whether you want a smooth or chunky consistency.
FOR BABIES 6 MONTHS & OLDER: This is it—the perfect food for baby, mommy, and all. Omit the unrefined cane sugar for these wee ones.
No fillers, cheap sweeteners, or unknown ingredients are present when you make ketchup at home; plus, the flavor is richer and the texture thicker (not watery!).
PREPARATION TIME:
6 to 8 minutes
MAKES 1 CUP
1 (6-ounce) can tomato paste
3 tablespoons apple cider vinegar, plus more if needed
1 tablespoon balsamic vinegar, plus more if needed
3 tablespoons honey, plus more if needed
1 tablespoon brown sugar, plus more if needed
1 clove garlic, pressed
½ teaspoon sea salt, plus more if needed
¼ teaspoon ground allspice
1 In a medium bowl, put the tomato paste, vinegars, honey, sugar, garlic, salt, and allspice and stir well until smooth and uniform.
2 Taste and add more honey, sugar, salt, or vinegar to get a taste you like.
3 The ketchup will keep in a closed container in the refrigerator for 1 to 2 weeks.
FOR BABIES 6 MONTHS & OLDER: Nothing is better than ketchup on Rosemary and Garlic Roasted Potatoes. Puree several chunks of roasted or steamed potatoes with a little water or breast milk for baby.
Add beauty to any dish or lunch box by decorating it with pretty flower-shaped orange carrots.
PREPARATION TIME:
10 minutes
MAKES 1 CUP
1 pound (about 4 or 5) carrots, trimmed and cut into 4-inch lengths
1 cinnamon stick
1 Using a sharp paring knife, make a lengthwise slit into each 4-inch length of carrot, about ⅛-inch deep. Make another lengthwise slit at a 45-degree angle to the first. Remove the V-shaped strip from the carrot. Cut out four more V-shaped strips at equal intervals around the carrot. Repeat this process on each piece of carrot.
2 Slice the grooved carrot lengths into ¼-inch rounds, creating flower-shaped slices. In a 2-quart pan over high heat, bring 2 cups of water and the cinnamon to a boil. Add the carrot flowers and reduce the heat to medium. Blanch the carrots a few minutes until tender. Drain, then cover the carrots in ice-cold water for 2 to 3 minutes. Drain again and store the carrots in the refrigerator, where they will keep for 3 to 4 days.
FOR BABIES 6 MONTHS & OLDER: Leave some carrots in the boiling water several minutes longer until soft enough to puree, and serve to baby.
Here’s a full-circle recipe involving the bees, the honey they make from flower nectar, and the evolution of the strawberry flower into fruit. Always choose organic when it comes to strawberries, as they are listed on the Environmental Working Group’s Dirty Dozen list of most pesticide-laden foods.
PREPARATION TIME:
1½ hours
MAKES 6 TO 7 HALF-PINTS
4 pounds fresh organic strawberries
2¼ cups honey
½ cup sugar
1 tart apple, grated
1 tablespoon freshly squeezed lemon juice
1 To prepare the jars, run six to seven pint-size jars and their lids through the dishwasher to sterilize them. If you don’t have a dishwasher, you can fill an 8-quart pot with water and put a rack or a towel on the bottom. Once the water is at a full boil, add the jars. Turn off the heat. Leave everything in the water for about 15 minutes, then remove them and put them on a baking sheet lined with a towel to air dry.
2 To make the jam, clean and trim the strawberries. Cut each strawberry into two to three pieces; quarter the large ones.
3 In a heavy 8-quart pot over high heat, combine the strawberries, honey, sugar, apple, and lemon juice. Bring the pot to a boil, stirring frequently.
4 Reduce the heat to low and establish a low bubble. Continue to stir every so often, scraping the sides of the pot where the fruit has thickened and stuck. Break up the strawberries with a potato masher as they soften. Let the mixture bubble for 45 to 60 minutes; it will reduce by almost half.
5 To test for doneness, put a small plate or ramekin in the freezer for 5 minutes. Spoon a bit of the jam onto the cold plate and put it back in the freezer for 1 minute. When you push the jam with your finger, does it set up and leave a clean space where you pushed it? When you spoon the jam onto the plate, does the jam coat the back of the spoon? Has the mixture reduced by about half? Is the temperature of the berry mix up to 220 degrees F? If you answered yes to most of these questions, your jam is ready.
6 To preserve the jam, fill the jars with hot jam, leaving ¼-inch headspace. A widemouthed canning funnel works well.
7 Wipe the rims with a clean, lint-free towel. Put the lids and bands on the jars, turning the band so the lid is secure but not overly tight.
8 Place a canning rack or extra jar bands on the bottom of a large pot filled two-thirds to three-quarters full of water (this can be done in an 8-quart pot or a 10- to 12-quart canning pot). Bring the water to a full boil over high heat. Lower the jars into the water so that they are fully immersed. Process for 10 minutes, then remove each jar to a towel on the counter and let it cool. You will hear a “plink” when the processed jar has sealed!
9 This jam will be thick but much softer (easier to spread!) than jams that use commercial pectin.
FOR BABIES 10 MONTHS & OLDER: If your baby has teeth, reserve two or three soft, ripe berries cut into slices for finger food.
My life is so much easier with a jar of this in the refrigerator. My friend Jeff Basom created this multiuse flavoring for soups, beans, and all sorts of Indian-flavored dishes. This handy product for busy cooks makes a unique Christmas gift.
PREPARATION TIME:
20 to 25 minutes
MAKES 1 CUP
1 cup extra-virgin olive oil
1 pound onions, finely chopped
¼ cup cumin seeds
¼ cup coriander seeds
2 tablespoons whole mustard seeds
2 teaspoons whole black pepper
1 teaspoon fenugreek seeds
1 teaspoon whole cloves
¼ cup ground turmeric
¼ cup gingerroot, peeled and finely chopped
4 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons cayenne
1 teaspoon ground cardamom
1 teaspoon sea salt
1 In a 2-quart pot over low heat, heat the oil. Add the onions and sauté until very soft.
2 While the onions are cooking, in a coffee or spice grinder, grind the cumin, coriander, mustard seeds, pepper, fenugreek, and cloves to a fine powder. Add the freshly ground spices to onions.
3 Add the turmeric, ginger, cinnamon, allspice, cayenne, cardamom, and salt to the onion mixture; cook, stirring continuously, until spices are no longer powdery, about 5 minutes.
4 Store the curry paste in a sealed jar in the refrigerator, where it will keep for several months.
FOR BABIES 10 MONTHS & OLDER: Use this paste to make Curried Lentil and Potato Stew. Remove some of the cooked potatoes and carrots from the soup, puree, and serve.
In the East, ghee is thought to take on and magnify the properties of food it is combined with, making the food more nutritious. Ghee is sometimes used in place of oil, especially in dishes that contain Indian spices. Ghee imparts a buttery flavor but can hold a much higher temperature than butter without scorching.
PREPARATION TIME:
15 minutes
MAKES ABOUT 1 CUP
½ pound unsalted butter
1 In a 2-quart saucepan over medium-low heat, heat the butter until it begins to bubble, 4 to 5 minutes, and then turn the heat to low.
2 White foam (from the milk solids) will begin to accumulate on the top. Use a fine mesh strainer and begin gently skimming the milk solids off the top without disturbing the bottom. As you continue this process, the liquid in the bottom of the pan will begin to appear clear and golden.
3 When all the water is boiled out of the butter, the cooking fat will sound like hissing and the bubbling will stop. Remove the pan from the heat and let it cool a few moments. Pour the ghee into a clean 8-ounce jar. It will solidify as it cools.
4 Store the ghee in the refrigerator, covered, where it will keep for several months.
FOR BABIES 6 MONTHS & OLDER: Use ghee to make Curried Cauliflower Dal. Reserve a small portion of soft-cooked cauliflower from the dal. Don’t be afraid that it will have traces of spice. Puree with a little water or breast milk and serve to baby.
