something’s cooking!

Introducing Bébé to gastronomy is not about being tied down to the home-cooked dishes we loved as children—our elbows on the dinner table, impatiently waiting for Grandma’s steaming ladle to fill our desperately empty bowl. Keeping in mind that our grandmothers’ tried-and-true recipes were not always completely focused on the nutritional needs of our littlest ones, I made adjustments to them, taking inspiration from the best aspects of the previous generation’s incomparable cuisine. So in these pages you’ll find one-pot meals specifically designed for kids ages one and up and bursting with vitamins and flavor. And, just between us, if you want to double or triple the recipe for the whole family’s enjoyment, that’s allowed, too.

chicken and vegetables in coconut milk

poulet au lait de coco et petits legumes

15	20	24h	0°

Makes five 4¼-ounce (120 g) servings

2 carrots, just under ¼ pound (100 g)

1 zucchini, about 2 ounces (60 g)

⅔ cup (100 g) green beans

5 to 6 broccoli florets

1 chicken breast, about 3½ ounces (100 g)

1 tablespoon sunflower oil

1 garlic clove, finely chopped

½ teaspoon ground ginger

3 to 4 fresh cilantro leaves, chopped

¾ cup and 2 tablespoons (200 ml) coconut milk

1 tablespoon lemon juice

Pinch each of salt and brown sugar

Just under ½ cup (100 ml) water

1. Wash the vegetables and peel the carrots. Cut the zucchini and carrots into rounds. Trim the green beans and cut them into pieces. Roughly chop the broccoli florets. Cut the chicken breast into pieces.
2. Heat the sunflower oil over medium heat in a large heavy-bottomed saucepan and cook the chicken pieces until golden brown.
3. Add the garlic, ginger, and cilantro, and continue cooking for 1 minute, without browning too much.
4. Add the vegetables, coconut milk, lemon juice, salt, brown sugar, and water and bring to a boil. Cover and simmer over low heat for 15 minutes.
5. Remove from the heat, add the cilantro, and blend until you have a coarse purée.

accompaniments

Serve with basmati rice. For one portion, boil just under ½ cup (100 ml) water in a saucepan. Add just under ¼ cup (50 g) rice, cover, and cook over low heat for 15 minutes, or until the water is completely absorbed.

yummy tips

Is Bébé not wild about coconut milk? Replace it with crème fraîche and leave out the lemon juice. The crème fraîche already has the slightly acidic note this dish calls for.

chicken tagine with raisins

tajine de poulet aux raisins secs

10	30	24h	0°

Makes five 4¼-ounce (120 g) servings

5 carrots, about ¾ pound (330 g)

1 zucchini, about 2 ounces (60 g)

2 tomatoes, just under ½ pound (200 g)

1 tablespoon olive oil

1 chicken thigh, about ½ pound (220 g)

1 onion, finely chopped

1 garlic clove, finely chopped

Pinch of salt

½ teaspoon ground ginger

½ teaspoon ground allspice

1 tablespoon raisins (preferably golden)

¾ cup and 2 tablespoons (200 ml)

orange juice

Just under ½ cup (100 ml) water

1. Wash the vegetables and peel the carrots. Cut the carrots and the zucchini into rounds and cut the tomatoes into quarters.
2. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat and brown the chicken thigh (skin-side down). Add the onion, garlic, salt, and spices and continue cooking for another minute, without browning too much.
3. Add the vegetables, half the raisins, the orange juice, and water. Cover and let simmer over low heat for 15 minutes. Add the other half of the raisins and cook for 10 more minutes.
4. Remove from the heat and take out the chicken thigh. Remove the bones and skin. Put the meat back into the mixture and blend roughly until you have a coarse purée.

accompaniments

Serve this tagine with Fine Semolina with Thyme.

yummy tips

For bigger kids, prepare this dish through step 3 with chicken drumsticks. Perfect for eating with their fingers!

lamb tagine with apricots

tajine d’agneau aux abricots secs

10	30	24h	0°

Makes five 4¼-ounce (120 g) servings

4 carrots, about ½ pound (250 g)

2 zucchini, about ¼ pound (120 g)

2 tomatoes, just under ½ pound (200 g)

3½ ounces (100 g) leg of lamb (or shoulder)

1 tablespoon olive oil

1 garlic clove, finely chopped

Pinch of salt

½ teaspoon ground ginger

½ teaspoon ground allspice

10 dried apricots

1. Wash the vegetables and peel the carrots. Cut the carrots and zucchini into rounds and cut the tomatoes into quarters. Trim the fat from the lamb and cut it into pieces.
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat and brown the lamb pieces on all sides. Add the garlic, salt, and spices and cook for another minute, without browning too much.
3. Add the vegetables and half the dried apricots, and cover them halfway with water. Bring to a boil, cover, and simmer over low heat for 15 minutes. Add the rest of the apricots and continue cooking for 10 more minutes.
4. Remove from the heat and blend roughly until you have a coarse purée.

accompaniments

Serve this tagine with Fine Semolina with Thyme or Fine Semolina with Orange.

yummy tips

For grown-ups, this tagine needs more zing! Liven it up with a dash of hot sauce or cayenne pepper. For crunchiness, add a handful of blanched almonds to the mixture just after cooking. Sprinkle a bit of cinnamon over the semolina.

italian meatballs

boulettes de viande comme en Italie

20	25	24h	0°

Makes five 4¼-ounce (120 g) servings

For the meatballs

3½ ounces (100 g) ground beef

½ onion, finely chopped

1 potato, cooked and mashed

Pinch of salt

Freshly ground pepper to taste

For the tomato sauce

2 tomatoes, just under ½ pound (200 g)

2 teaspoons olive oil

1 teaspoon finely chopped garlic

1 tablespoon tomato paste

4 fresh basil leaves, chopped

1. Mix together the ground beef, onion, mashed potato, salt, and pepper. Make small balls (about 15) and let sit for 10 to 15 minutes at room temperature.
2. Wash the tomatoes and cut them into quarters.
3. In a heavy-bottomed saucepan, heat half of the olive oil over medium heat and cook the garlic until lightly golden but not brown. Add the tomatoes, tomato paste, and basil. Cover and simmer for 10 minutes.
4. Heat the rest of the olive oil in another pan over medium heat and carefully add the meatballs. Brown them on all sides so that they are sealed, meaning you can no longer see any raw meat on the outside.
5. Remove the tomato sauce from the heat and blend. Add the meatballs and cook over low heat, for about 10 minutes, or until the meatballs are cooked through.

accompaniments

Serve these meatballs with cooked pasta shapes sprinkled with a bit of grated Parmesan.

yummy tips

Sometimes I find it too laborious and time-consuming to make my own meatballs, so I often use frozen mini meatballs. Heating them up in the tomato sauce takes 10 minutes and couldn’t be easier!

baby beef bourguignon

boeuf bourguignon spécial bébé

10	30	24h	0°

Makes five 4¼-ounce (120 g) servings

4 carrots, about ½ pound (250 g)

2 zucchini, about ¼ pound (120 g)

2 tomatoes, just under ½ pound (200 g)

3½ ounces (100 g) rump/chuck roast or other slow-cooking beef

2 teaspoons olive oil

½ onion, finely chopped

2 slices of bacon or dry ham

1 tablespoon tomato paste

½ teaspoon dried thyme

Freshly ground pepper to taste

1 bay leaf

1. Wash vegetables and peel the carrots. Cut the carrots and zucchini into rounds and cut the tomatoes into quarters. Cut the beef into pieces.
2. In a heavy-bottomed saucepan, heat the olive oil over medium heat. Brown the beef pieces on all sides. Add the onions and bacon and continue to cook for 1 minute without browning too much.
3. Add vegetables, tomato paste, thyme, pepper, and bay leaf, and cover halfway with water. Bring to a boil, cover, and simmer over low heat for 25 minutes.
4. Remove from the heat, take out the bay leaf, and blend until you have a coarse purée.

accompaniments

This bourguignon is well paired with Old-Fashioned Mashed Potatoes.

yummy tips

I top this dish off with caramelized chestnuts. They’re Maya’s favorite—and super-easy to prepare! Buy vacuum-packed chestnuts. In a skillet, melt a pat of butter over low heat and gently sauté the chestnuts with a generous pinch of brown sugar (or white sugar if that’s all you have). Turn the chestnuts constantly, until the sugar melts and the chestnuts are good and hot.

express lunches for busy days

In our hectic lives as overactive parents, we can’t always spend half an hour in front of the stove simmering, braising, chopping, and elaborating inventive recipes. Between the shopping (not to mention unloading and putting away the groceries), the picking up at school, and the getting to the pediatrician on time, your schedule is starting to make the president’s look like a summer-camp counselor’s! With this shortage of time in mind, I created a handful of “express recipes”—ready in the blink of an eye but still just as appetizing and nutrition-rich as the others in this book. Who’s getting a gold star?

tuna niçoise with thyme semolina

thon à la niçoise et semoule fine au thym

2	5	24h	0°

Makes one 4¼-ounce (120 g) serving

3½ ounces (100 g) ratatouille (which you wisely froze the last time you made it—see the Yummy Tip under Ratatouille)

About 1 ounce (30 g) canned tuna in water

¼ cup (60 ml) water

½ teaspoon dried thyme

Pinch of salt

3 tablespoons and 1 teaspoon (50 g) fine semolina

1. Heat the ratatouille in a saucepan over medium heat.
2. Drain the tuna and fluff it with a fork.
3. Mix the tuna into the ratatouille, reduce the heat, and let cook for 5 minutes.
4. Meanwhile, bring the water to a boil. Add the thyme, salt, and the semolina. Cover and let sit for 5 minutes (giving the semolina time to expand).
5. Fluff the semolina with a fork and serve with the tuna niçoise.

yummy tips

This dish can also be made with Fresh Tomato Sauce, which you have (of course) prepared in advance and can therefore pop out of your freezer whenever you need it!

pasta with ham and peas

pâtes au jambon blanc et petits pois

2	5	24h	0°

Makes one 4¼-ounce (120 g) serving

A heaping ⅓ cup (100 g) pasta shapes

A heaping ¼ cup (50 g) peas, fresh or frozen

1 scant tablespoon (10 g) butter

1 teaspoon finely chopped shallots

1 slice ham, cut into bite-size pieces

2 tablespoons crème fraîche

1. Cook the pasta according to the package instructions.
2. Meanwhile, bring a small saucepan of water to a boil, add the peas, and cook for 5 minutes. Drain and put them back into the pan.
3. Return the pan to the heat and add the butter, shallots, and ham. Cook for 1 to 2 minutes, stirring constantly.
4. Add the crème fraîche and bring to a boil, then remove from the heat.
5. Drain the pasta. Serve topped with the ham-and-pea sauce.

yummy tips

To speed up recipes like this one, I always keep a supply of finely chopped shallots, garlic, and onions in my freezer. If you have them handy, you won’t even need a cutting board to make this simple pasta dish.

chicken with broccoli and basmati rice

poulet aux brocolis et riz basmati

5	10

Makes one 4¼-ounce (120 g) serving

1 cup (240 ml) water

About ¼ cup (50 g) basmati rice

1 teaspoon olive oil

1 teaspoon finely chopped shallots

About 1 ounce (30 g) chicken breast, cut into small pieces

¾ cup (50 g) broccoli florets

2 tablespoons crème fraîche

1 tablespoon grated Parmesan

1. Bring half of the water to a boil in a saucepan with the rice and a pinch of salt. Reduce the heat, cover, and cook for 10 minutes, or until the water is completely absorbed.
2. In a heavy-bottomed pan, heat the olive oil, add the shallots, and cook for 1 minute.
3. Add the chicken pieces and brown them on all sides. Add the remaining water and the broccoli florets. Cook, uncovered, for 7 more minutes.
4. Add the crème fraîche and the Parmesan. Simmer for 2 to 3 minutes. Serve with the rice.

yummy tips

This dish can be made with all kinds of white meat: chicken, turkey, veal, and even pork. Use whatever you have. I don’t recommend using a lighter cheese than Parmesan—the chicken and broccoli benefit from its saltiness.

now I can eat like everyone else

It’s here! The moment all parent chefs eagerly await: when Bébé can eat like the rest of the family. At one year, he’s ready to take that step. You can finally stop dividing your brain into two—or even three—parts in order to juggle the daily menus for Bébé, Little Brother, Big Sister, and the grown-ups. In these pages, you’ll find recipes suited for little and big palates! The difference that remains, above all, is what is done to the food after it’s prepared. You’ll serve the dish as is to the older family members and adjust the preparation (that is, its texture) to fit Bébé’s needs: slices if he likes eating those or coarsely blended if he prefers smoother meals. But with these recipes, sharing is the name of the game. Everyone can enjoy themselves around the table with the same yummy dish. For Bébé, taking full part in this ritual is a precious moment in his gustatory learning process. Enjoy the family meal!

turkey cutlet with prosciutto, sweet potato purée and peas

escalope de dinde au jambon de parme, purée de patates douces et petits pois

10	15	24h	0°

Makes 2 adult portions and 1 baby portion

2 sweet potatoes, about 1 pound (450 g)

2 turkey cutlets, about 5 ounces (150 g) each

2½ slices prosciutto

1¼ cups (200 g) peas, fresh or frozen

1 scant tablespoon (10 g) butter

1. Wash and peel the sweet potatoes. Cut them into cubes.
2. Put the sweet potato cubes into a saucepan and cover with water. Bring to a boil, lower the heat, and simmer for 15 minutes.
3. Preheat the oven to 400°F (200°C).
4. Cut a thin slice off one of the cutlets for Bébé. Roll the cutlets inside a slice of ham each. Then roll the slice of cutlet inside the ½ slice of ham.
5. Put the turkey cutlets onto a baking sheet covered with aluminum foil. Bake the grown-ups’ cutlets for 10 to 12 minutes. Halfway through the baking time, add Bébé’s mini-cutlet to the oven.
6. Halfway through the baking time, put the peas into a saucepan, cover with water, and bring to a boil. Cook them over medium heat for 5 minutes.
7. Meanwhile, drain the sweet potatoes. Mash the potatoes and butter with a fork until you have a smooth purée.
8. Remove the turkey cutlets from the oven. Roughly chop Bébé’s piece. Serve with the sweet potato purée and the peas (blended for Bébé, if necessary).

yummy tips

Roast the sweet potatoes in the oven to enhance their flavor. Cook the sweet potato cubes on the baking sheet with the turkey cutlets. To serve, mash them for Bébé and add a splash of olive oil and a sprinkle of sea salt for the grown-ups.

cod papillote with orange

papillote de cabillaud à l’orange

10	20	24h	0°

Makes 2 adult portions and 1 baby portion

2 full-size cod fillets, about 7 ounces (200 g) each, and 1 small fillet, about ¾ ounce (20 g) for Bébé

10 cherry tomatoes

1 orange

5 fresh cilantro leaves, finely chopped

7 cups (500 g) broccoli florets

1. Preheat the oven to 350°F (180°C).
2. Place each cod fillet on a large square of aluminum foil twice its size. Make sure Bébé’s piece has no bones.
3. Wash the cherry tomatoes and the orange, and cut 5 round orange slices.
4. Place 2 orange slices and 4 cherry tomatoes on each grown-up’s fillet, and 1 slice and 2 cherry tomatoes on Bébé’s small fillet. Squeeze the rest of the orange (discard any seeds) and coat the fish with the juice. Add the cilantro leaves to the papillotes before sealing them carefully. Bake the grown-ups’ papillotes in the preheated oven for 20 minutes. Halfway through the cooking time, put Bébé’s papillote into the oven.
5. Meanwhile, wash the broccoli florets. Put them into a pot with water and boil them for 10 minutes. Drain and blend them to a smooth purée.
6. Take the papillotes out of the oven. Serve the grown-up portions with the foil open. For Bébé’s portion, remove the aluminum foil and serve the fish on a plate along with the broccoli purée.

yummy tips

If you want a more substantial meal, serve this dish alongside Old-Fashioned Mashed Potatoes.

oven-baked salmon with fava beans, lemon and basil

saumon au four avec fèves au citron et basilic

5	15	24h	0°

Makes 2 adult portions and 1 baby portion

2 full-size salmon steaks, about 5 ounces (150 g) each, and 1 small steak, about ¾ ounce (20 g), for Bébé

Pinch of salt

About 2 cups (200 g) fava beans, frozen

Juice from 1 lemon

6 fresh basil leaves, chopped

1. Preheat the oven to 400°F (200°C).
2. Place each of the grown-ups’ salmon steaks on a baking sheet covered with a piece of aluminum foil twice its size. Make sure Bébé’s piece has no bones. Put it aside.
3. Sprinkle the grown-ups’ steaks with a few grains of salt, then put them in the oven and cook for 15 minutes. Halfway through the cooking time, put the small steak for Bébé into the oven.
4. Halfway through the baking time, bring a pot of water to a boil and add the fava beans. Cook over medium heat for 7 to 10 minutes. Remove from the heat and drain. Add the lemon juice and basil.
5. Take the salmon steaks out of the oven and let cool. Serve alongside the fava beans with lemon and basil. If desired, blend to a smooth purée for Bébé.

yummy tips

This dish goes well with Carrot Purée blended with 1 tablespoon of butter and a pinch of salt.

two-fish pie with vegetables

parmentier de deux poissons et petits légumes

10	35	24h	0°

Makes 2 adult portions and 1 baby portion

5 fingerling potatoes

⅔ cup (100 g) green beans

About 1 cup (150 g) peas, fresh or frozen

1 salmon fillet, about 7 ounces (200 g)

1 cod fillet, about 5 ounces (150 g)

6 to 7 tablespoons (100 ml) crème fraîche

2 teaspoons lemon juice

4 fresh basil leaves, chopped

1 scant tablespoon (10 g) butter

2 tablespoons milk

Pinch of salt

Pinch of ground nutmeg

1. Preheat the oven to 350°F (180° C).
2. Wash and peel the potatoes and cut them into pieces. Put the pieces into a saucepan, cover them with water, bring to a boil, and cook for 15 minutes.
3. Meanwhile, trim the green beans. Put the beans and peas into another pot, cover the vegetables with water, bring them to a boil, and cook for 3 to 4 minutes. Drain and roughly chop the vegetables with a knife.
4. Cut the fish fillets into pieces. Make sure there are no bones.
5. Place the fish pieces at the bottom of a deep ovenproof casserole. Cover with the drained green vegetables. Coat the fish and vegetables with the crème fraîche mixed with the lemon juice and basil.
6. Drain the potatoes and mash them with the butter, milk, salt, and nutmeg. Cover the casserole with the purée and bake in the middle of the preheated oven for 20 minutes.
7. If Bébé is not yet used to eating chunks of food, mash the pieces of fish.

yummy tips

Infinite combinations are possible with this recipe. Replace the cod with another firm white fish, such as monkfish or swordfish, and change up the vegetables. You might try broccoli or cauliflower, thin rounds of carrot, or even fennel, if you dare.

I can eat by myself just like a big kid!

You’re finally there—at the phase every parent will know sooner or later: Neophobia. It’s no illness, simply a tough (and natural) period when your child starts to shrink from dishes she once loved. It’s also the time Bébé wants to do everything alone “like a big kid.” And eating tops her list. So I created these funny little galettes (think fancy fritters) that pack in—some would say camouflage—some serious quantities of vegetables, an ideal situation whenever your little gourmet makes a face at a plate of her former-favorite broccoli. It’s also a good way to let your little one gain some autonomy by crunching, dipping, and rolling her evening galette all by herself. After that, vegetables will once again become her favorite dish. Want to bet?

carrot-zucchini-lentil galettes

galettes de carottes-courgettes-lentilles

10	30	24h	0°

Makes 20 galettes (five servings)

For the galettes

8 carrots, about 1 pound (450 g)

About ½ cup (120 ml) orange juice

½ teaspoon ground cumin

½ cup (120 ml) vegetable stock

1½ cups (300 g) red lentils

3 zucchini, about ⅓ pound (180 g)

2 teaspoons olive oil

For the dipping sauce (1 serving)

½ cup (120 ml) plain, unsweetened Greek yogurt

4 fresh cilantro leaves, chopped

1. Wash and peel the carrots, then cut them into rounds.
2. Put the carrots, orange juice, cumin, and vegetable stock into a saucepan and add just enough water to cover. Bring to a boil and cook for 5 minutes.
3. Add the lentils and continue to cook for 10 more minutes.
4. Meanwhile, wash the zucchini and grate them.
5. At the end of the cooking time, add the grated zucchini, drain, and blend roughly.
6. Form the mixture into small galettes, about 1¼ inches (3 cm) in diameter and ½ inch (1 cm) thick. Let them sit for a few minutes on paper towels to absorb some of their moisture.
7. Heat 1 teaspoon of the olive oil in a large nonstick pan over medium-high heat. Brown 10 galettes, cooking them 3 to 5 minutes on each side, then place them on paper towels and let them cool. Repeat.
8. Mix the yogurt with the cilantro to make a dipping sauce.
9. Serve the galettes with a small bowl of the yogurt sauce. Let Bébé eat the galettes with her fingers and dunk them into the sauce.

yummy tips

Why not make these galettes for yourself? For a light meal, serve the galettes with a grilled chicken breast dusted with cumin, paprika, and curry powder and then sprinkled with olive oil and lemon juice. Add a pinch of cayenne pepper to the yogurt sauce, and you have a flavorful dinner.

cheesy corn and carrot galettes

galettes de maïs-carottes-comté

10	30	24h	0°

Makes 20 galettes (five servings)

For the galettes

6 carrots, about 14 ounces (400 g)

½ cup (120 ml) vegetable stock

1¼ cups (200 g) corn, frozen or canned

About 1 cup (200 g) grated Comté cheese

½ teaspoon paprika

2 teaspoons olive oil

For the avocado purée

½ ripe avocado

3 drops lemon juice

1. Wash and peel the carrots, then cut them into rounds.
2. Put the carrots and vegetable stock into a saucepan and, if necessary, add water to cover. Bring to a boil, reduce the heat, and cook for 10 minutes. Add the corn kernels and cook for another 5 to 7 minutes.
3. Drain the vegetables. Add the cheese and paprika, and mix until the cheese starts to melt. Blend until you have a coarse purée.
4. Form the mixture into small galettes, about 1¼ inches (3 cm) in diameter and ½ inch (1 cm) thick. Let them sit for a few minutes on paper towels to absorb some of their moisture.
5. Heat 1 teaspoon of the olive oil in a large nonstick pan over medium-high heat. Brown 10 galettes, cooking them 3 to 5 minutes on each side, then place them on paper towels and let them cool. Repeat.
6. Just before you are ready to serve the meal, cut open the avocado and remove the pit.
7. Scoop out the avocado flesh and put it into a bowl with the lemon juice (to preserve the green color). Mash until you have a smooth purée.
8. Serve the galettes with the avocado purée. Let Bébé eat the galettes with his fingers and dunk them into the purée.

yummy tips

These galettes make a perfect starter for that special dinner with friends. If you would like them to be crisp, just leave them in the pan for an extra minute or two. Upgrade the avocado purée to a real guacamole by mixing 2 avocados with the juice of ½ lemon or lime, 2 tablespoons chopped onion, ½ teaspoon salt, and a pinch each of cumin and cayenne. Dunk without moderation.

cheesy broccoli and fava bean galettes

galettes brocolis-fèves-parmesan

5	30	24h	0°

Makes 20 galettes (five servings)

For the tomato sauce

1⅓ pounds (600 g) cherry tomatoes

1 teaspoon olive oil

½ garlic clove, finely chopped

For the galettes

6 cups (400 g) broccoli

About 2 cups (400 g) fava beans, frozen

½ cup (120 ml) vegetable stock

Just under ½ cup (100 g) grated Parmesan

4 fresh basil leaves

1 teaspoon olive oil

1. Start the sauce by washing the tomatoes and cutting them into halves.
2. In a heavy-bottomed saucepan, heat 1 teaspoon of the olive oil and add the garlic. Brown the garlic, then add the tomatoes and lower the heat. Cover and cook over medium heat for 15 to 20 minutes. Remove the pan from the heat and stir the tomatoes until you have a chunky sauce.
3. Meanwhile, for the galettes, wash the broccoli florets and cut them into small pieces.
4. Put the broccoli, fava beans, and vegetable stock into a saucepan, and add just enough water to cover. Bring to a boil, reduce the heat, and cook for 10 minutes. Drain the vegetables.
5. Mix the drained vegetables, the Parmesan, and the basil until the cheese starts to melt. Blend until you have a smooth purée (it’s important to blend well because the starch in the fava beans will hold the galettes together).
6. Form the mixture into small galettes, about 1¼ inches (3 cm) in diameter and ½ inch (1 cm) thick. Let them sit for a few minutes on paper towels to absorb some of their moisture.
7. Heat the remaining 1 teaspoon olive oil over medium-high heat in a large nonstick pan. Brown 10 galettes, cooking them 3 to 5 minutes on each side, then place them on paper towels and let cool. Repeat for the remaining galettes.
8. Serve the galettes with the tomato sauce. Let Bébé eat the galettes with her fingers and dunk them in a cup of the sauce.

yummy tips

For a family lunch, serve these galettes with pan-fried chicken cutlets sprinkled with lemon and coated with tomato sauce.

“forgotten” vegetable galettes

galettes aux légumes oubliés

10	30	24h	0°

Makes 20 galettes (five servings)

For the tomato-apple coulis

2 tomatoes, just under ½ pound (200 g)

3 to 4 sweet apples (Golden Delicious or similar), about ¾ pound (350 g)

For the galettes

1 rutabaga, just under ½ pound (200 g)

1 parsnip, about 2 ounces (60 g)

1 medium piece celery root, just under ¼ pound (100 g)

2 potatoes, just under ½ pound (200 g)

½ cup (120 ml) vegetable stock

2 teaspoons olive oil

1. Start the coulis by washing the tomatoes and apples. Peel the apples, remove the cores and any spare seeds, then cut into cubes. Cut the tomatoes into quarters.
2. Put the tomatoes and apples into a saucepan and cover them with water. Bring to a boil, cover, and simmer over low heat for 15 minutes.
3. Meanwhile, for the galettes, wash the vegetables, then peel them and cut them into pieces.
4. Put the vegetables and stock into another pan and add just enough water to cover. Bring to a boil, lower the heat, and cook for 15 minutes. Drain the vegetables. Blend until you have a chunky purée.
5. Form the mixture into small galettes, about 1¼ inches (3 cm) in diameter and ½ inch (1 cm) thick. Let them sit for a few minutes on paper towels to absorb some of their moisture.
6. Remove the tomatoes and apples from the heat and blend until you have a smooth coulis.
7. Heat 1 teaspoon of the olive oil in a large nonstick pan over medium heat. Brown 10 galettes, cooking them 3 to 5 minutes on each side, then place them on paper towels and let cool. Repeat for the remaining galettes.
8. Serve the galettes with a small side dish of tomato-apple coulis. Let Bébé eat the galettes with his fingers and dunk them into the coulis.

yummy tips

These galettes pair really well with fish—a cod fillet, a swordfish steak, a piece of monkfish—roasted in the oven with a splash of olive oil and a dash of sea salt, then topped with the tomato-apple coulis.

polenta fries with tomato and red pepper relish

bâtonnets de polenta avec tomates et poivrons rouges confits au four

5	30	24h	0°

Makes 7 polenta fries (one serving) and five 3½-ounce (100 g) portions of relish (see Yummy Tips)

For the tomato and red pepper relish

5 tomatoes or 20 cherry tomatoes, about 1⅓ pounds (600 g)

2 red bell peppers, about ⅔ pound (300 g)

1 tablespoon olive oil

For the polenta fries

About ½ cup (120 ml) milk

3 tablespoons and 1 teaspoon (50 g) dried polenta

3 to 4 tablespoons (50 g) grated Parmesan

1. Preheat the oven to 300°F (150°C).
2. Start the relish by washing the tomatoes and bell peppers. Deseed the peppers and cut them into thin slices. Cut the tomatoes into quarters. Spread the vegetables on a baking sheet covered with aluminum foil. Drizzle the vegetables with the olive oil. Roast in the middle of the oven for 30 minutes.
3. Remove the vegetables from the oven and let cool. Blend or roughly chop according to Bébé’s tastes.
4. Meanwhile, bring the milk to a boil in a saucepan, stirring constantly. Remove from the heat and add the polenta and Parmesan, stirring vigorously until you have a thick, smooth purée. Pour the polenta onto a tray or plate to form a square ½ inch (1 cm) thick. Let cool, then cut into fries.
5. Serve the polenta fries with the tomato and red pepper relish. Freeze the remaining vegetables in small plastic containers.

yummy tips

I always set aside a bit of the tomato and red pepper relish to use as a chutney for grown-ups. It makes a great after-dinner treat served with a hard cheese (aged Comté or Beaufort). If apricots are in season, try adding a few to the vegetables you roast. This version pairs really well with white meat or even grilled salmon steak.

oh, pasta—kids’ all-time favorite

Let’s not forget pasta, the object of everyone’s affection! Were you thinking that this baby food cookbook, defender of healthy eating, would pass it by? Of course not! I’m going to let you in on a secret: Pasta is chock-full of nutritious benefits and is part of a healthy diet. The thing is not to overdo it—and to know how to prepare it (you can’t go wrong with a homemade tomato-basil sauce). On top of that, these quick meals are ideal for busy nights. Everyone wins!

mini-tortellini with ricotta and green vegetables

petits tortellinis, ricotta et légumes verts

5	10

Makes one 8-ounce (230 g) serving

¼ zucchini

¼ cup (40 g) peas, fresh or frozen

About ¼ cup (20 g) green beans, cut into small pieces

1 teaspoon olive oil

1 teaspoon finely chopped shallots

1 teaspoon chopped fresh basil

2 tablespoons ricotta

Just under ½ cup (100 g) mini-tortellini

1. Wash the zucchini. Cut it into thin rounds, then cut the rounds into quarters.
2. In a heavy-bottomed saucepan, boil some water and toss in the zucchini, peas, and green beans. Cook for 5 to 7 minutes, then drain and set aside.
3. In the same saucepan, heat the olive oil over medium heat and add the shallots. Cook for 1 minute, then add the vegetables and continue to cook for 3 more minutes.
4. Remove the saucepan from the heat, add the basil and ricotta, reheat, and set aside.
5. Meanwhile, cook the tortellini according to the package instructions.
6. Drain the tortellini, then mix it with the vegetable and ricotta mixture. Serve the dish lukewarm on Bébé’s favorite plate.

yummy tips

Want to change this up? Turn it into a baked lasagna for four instead, using fresh lasagna noodles and four times the amount of vegetables and ricotta. Take a 1-quart ovenproof casserole dish and start with a layer of lasagna noodles followed by the vegetables and ricotta, alternating layers until the dish is full. Finish with a layer of lasagna noodles, cover with a mixture of ricotta and Parmesan, and bake at 350°F (180°C) for 25 minutes.

farfalle with broccoli and parmesan

farfalles aux brocolis et au parmesan

5	10

Makes one 8-ounce (230 g) serving

1½ cups (100 g) broccoli florets

1 tablespoon olive oil

1 teaspoon finely chopped shallot

2 tablespoons grated Parmesan

¼ cup (60 g) farfalle

1. Wash the broccoli florets and cut them into small pieces. Bring a pot of water to a boil and add the broccoli. Cook for 5 to 7 minutes, then drain and set aside.
2. Heat the olive oil in the same pan over medium heat and add the shallots. Cook for 1 minute, then stir in the broccoli florets and cook 3 minutes longer. Remove from the heat, add the Parmesan, reheat, and set aside.
3. Meanwhile, cook the farfalle according to the package instructions.
4. Drain the pasta, then mix it with the broccoli and Parmesan mixture.

yummy tips

This simple recipe can be prepared with almost any green vegetable. For a delicate touch, add 1 teaspoon of grated lemon zest, 1 tablespoon lemon juice, and a few fresh sage leaves per serving. Sure to impress your mother-in-law when she drops in unexpectedly for Sunday dinner!

rotelle with cherry tomatoes and mozzarella

rotelles aux tomates cerises et à la mozzarella

5	10

Makes one 8-ounce (230 g) serving

6 cherry tomatoes

1 tablespoon olive oil

1 teaspoon finely chopped garlic

½ cherry-size mozzarella ball, cubed

¼ cup (60 g) rotelle

3 to 4 fresh basil leaves, finely chopped

1. Wash the cherry tomatoes and cut them in half.
2. In a heavy-bottomed saucepan, heat half of the olive oil over medium heat and add the garlic. Cook for 1 minute, then add the cherry tomatoes and cook for an additional 5 minutes still over medium heat. Remove the saucepan from the heat, add the mozzarella, return the saucepan to the heat, and leave it until the mozzarella is beginning to melt.
3. Meanwhile, cook the rotelle according to the package instructions.
4. Drain the pasta, then mix with the tomato and mozzarella mixture and sprinkle with basil.

yummy tips

If Bébé’s dinner is making your partner’s mouth water, grill a few slices of prosciutto in the oven (5 minutes at 475°F/250°C). Tear into pieces and cover the ham with the rotelle, cherry tomatoes, and mozzarella. A real delicacy.

fusilli with summer vegetables and basil

torsades aux légumes du soleil et basilic

5	10

Makes one 8-ounce (230 g) serving

3 cherry tomatoes

½ zucchini

¼ red bell pepper

1 tablespoon olive oil

1 teaspoon finely chopped garlic

3 to 4 fresh basil leaves, finely chopped

¼ cup (60 g) fusilli

1. Wash the vegetables. Cut the tomatoes in half, cut the zucchini first into rounds, then into quarters, and cut the bell pepper into small pieces.
2. In a heavy-bottomed saucepan, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, add the vegetables and basil, and cook for 10 minutes more still over medium heat.
3. Meanwhile, cook the pasta according to the package instructions.
4. Drain the pasta, then mix with the vegetable sauce. If sharing with Bébé, eat while closing your eyes and dreaming of a summer evening in Provence!

yummy tips

Chop a few pitted green olives and a few slices of strong chorizo, and mix them with the vegetables. Now you have a scrumptious dinner for the grown-ups.

pesto penne with sugar snap peas

pennes aux pois croquants et pesto doux

5	10

Makes one 8-ounce (230 g) serving

1 tablespoon olive oil

¼ garlic clove

5 to 6 fresh basil leaves

1 tablespoon pine nuts

1 tablespoon grated Parmesan

⅔ cup (100 g) sugar snap peas (or snow peas) cut into small pieces

¼ cup (60 g) penne

1. Using a food processor or blender, blend the olive oil, garlic, basil, pine nuts, and Parmesan to a smooth pesto.
2. Bring a small pot of water to a boil and cook the sugar snap peas for 7 to 10 minutes.
3. Meanwhile, cook the penne according to the package instructions.
4. Drain the pasta, then mix with the peas and pesto.

yummy tips

My daughter has fun with this dish, since she’s sure that penne were made especially to fit on her little fingers! For a grown-up dish, sprinkle with shavings of fresh Parmesan and toasted pine nuts.

first trip around the world

Thanks to your tasty dishes, Bébé has become a shrewd gourmet on a quest for increasingly more intense culinary pleasures. He’s curious about everything, and he’s more and more open to the world around him. It might be time to introduce him to the world of available flavors and help him discover foreign lands via his taste buds. At some point, it became my goal to prove that it is possible to create recipes that are inspired by foreign culinary traditions while still being perfectly suitable for little ones. I believe the development of taste should be oriented toward diversity, not limited by it. The experience of cooking these meals will prove enriching for both you and Bébé. Now boarding: a gastronomic voyage with multiple stops!

INDIA
lentil dhal with coconut milk and cilantro bulgur

dhal de lentilles rouges au lait de coco et boulgour à la coriandre

10	20	24h	0°

Makes five 7-ounce (200 g) servings

For the dhal

1¼ cups (250 g) red lentils

4 carrots, about ½ pound (250 g)

5 tomatoes, about 1⅓ pounds (600 g)

1 tablespoon sunflower oil

½ teaspoon finely chopped garlic

1 teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon ground ginger

½ cup (120 ml) vegetable stock

1 tablespoon tomato paste

1 cup (240 ml) coconut milk

For the cilantro bulgur

About 1 cup (200 g) bulgur

1¾ cups (415 ml) water

5 fresh cilantro leaves, chopped

1. Start making the dhal by rinsing the lentils, picking them over, and discarding any stones or debris.
2. Put the lentils into a saucepan and cover them with twice their volume of water. Bring to a boil and cook for 10 minutes over medium heat. Drain and set aside.
3. Wash the carrots and tomatoes. Peel the carrots and slice into thin rounds. Finely dice the tomatoes. Set aside.
4. Start the cilantro bulgur by putting the bulgur and water into a pot. Bring to a boil, then lower the heat and cook for 10 minutes, or until the water is completely absorbed. Remove from the heat and set aside.
5. Meanwhile, in a frying pan, heat the sunflower oil over medium heat and add the garlic. Cook for 1 minute, then add the carrots and tomatoes. Sprinkle in the spices, add the vegetable stock and tomato paste, and stir well. Pour in the coconut milk, lower the heat, and simmer, uncovered, for 10 minutes.
6. Blend to a smooth purée. Add the lentils and mix well.
7. Serve the dhal with the bulgur seasoned with the cilantro.

yummy tips

Serving dhal to grown-ups? They will love it! Add just a pinch of cayenne pepper. Pairs well with grilled tandoori chicken.

SPAIN
vegetable paella

paella toute jaune aux legumes

10	20	24h	0°

Makes five 7-ounce (200 g) servings

1 carrot, about 2 ounces (60 g)

1 red bell pepper

1 green bell pepper

⅓ cup (50 g) green beans

1 teaspoon olive oil

1 teaspoon finely chopped shallots

Pinch of saffron (or turmeric)

½ teaspoon paprika

Pinch of salt

1¼ cups (250 g) basmati rice

⅓ cup (60 g) peas, fresh or frozen

½ cup (90 g) corn, frozen or canned

1¾ cups (415 ml) water

1. Wash the vegetables. Peel and finely chop the carrot. Remove the seeds from the bell peppers and finely chop them as well. Cut the green beans into small pieces.
2. In a heavy-bottomed saucepan, heat the olive oil over medium heat and add the shallots, spices, salt, and rice. Cook for 1 to 2 minutes, until the rice is translucent.
3. Add the chopped vegetables, peas, and corn. Add the water, cover, and simmer over low heat for 15 minutes, or until the water is completely absorbed.

yummy tips

You can serve this vegetable paella with a cold yogurt sauce. Simply mix several tablespoons of plain, unsweetened Greek yogurt with a pinch of cumin and a teaspoon of ketchup. You can also easily transform this dish into traditional paella for you and your sweetie. Prepare the above recipe in a deep saucepan or wok. Add a bit of smoked paprika (depending on how spicy you like it) along with the other spices. Brown some pieces of chicken in a pan and add them to the rice when you add the water. If you are in the mood for variety, add a few jumbo shrimp or calamari and some large mussels as well. To make it really special, serve with a dry white wine such as a Spanish Pescador.

JAPAN
green vegetable and soba noodle stir-fry

sauté de legumes verts et nouilles soba

10	12	24h	0°

Makes five 7-ounce (200 g) servings

About 1 cup (150 g) each of peas, green beans, and broccoli florets

4 Swiss chard leaves or 25 to 30 fresh baby spinach leaves, about 2 ounces (50 g)

½ pound soba noodles, broken into small pieces (about 200 g)

1 tablespoon sunflower oil

½ teaspoon finely chopped garlic

1 tablespoon honey

1 tablespoon low-sodium soy sauce

1 tablespoon lemon juice

1. Shell the peas, if using fresh. Wash the other vegetables and chop them into small pieces. Chop the chard separately.
2. Bring a pot of water to a boil and add the noodles, green beans, peas, and broccoli. Boil for 3 to 4 minutes, until the noodles are just cooked (al dente). Drain and set aside.
3. In a frying pan, heat the sunflower oil over medium heat and add the garlic. Brown the garlic 1 minute, then add the noodles and precooked vegetables. Cook for 5 minutes, stirring frequently.
4. Add the honey, soy sauce, and lemon juice as well as the Swiss chard and cook for 2 minutes more. Serve warm in Bébé’s favorite bowl.

yummy tips

Add 7 ounces thinly sliced beef and a pinch of cayenne pepper to this stir-fry and you’ll have a tasty and healthy supper for grown-ups!

THAILAND
mild vegetable curry with thai rice

curry tout doux de legumes et riz thaï

10	10	24h	0°

Makes five 7-ounce (200 g) servings

1 large sweet potato, about ⅔ pound (300 g)

2 carrots, just under ¼ pound (100 g)

1 slice pumpkin, about ⅓ pound (180 g)

½ yellow bell pepper

1 teaspoon sunflower oil

½ teaspoon finely chopped garlic

1 cup (240 ml) coconut milk

1 teaspoon lime juice

1 teaspoon brown sugar

½ teaspoon ground ginger

4 to 5 fresh cilantro leaves

Pinch of salt

¾ cup (150 g) Thai (jasmine) rice

1. Wash the vegetables, then peel and chop them into small pieces. Bring a pot of water to a boil and add the vegetables. Cook for 5 minutes, drain, and set aside.
2. In a heavy-bottomed pot, heat the oil over medium heat and add the garlic. Brown for 1 minute and add the vegetables, coconut milk, lime juice, brown sugar, ginger, cilantro, and salt. Cover and simmer for 10 minutes.
3. Meanwhile, prepare the rice according to the package instructions.
4. Serve the vegetable curry with the rice.

yummy tips

For variety, you can use different vegetables in this recipe. Firm vegetables or root vegetables work best. A pinch of hot pepper and grated fresh ginger turns this dish into a delight for grown-ups.