Put some oatmeal on that fish! Oatmeal isn’t just for breatfast!

Jun 14, 2010 Finger Foods, Meat and Fish, New Baby Food Recipes

If your older baby loves texture and has readily adapted to self-feeding, give this fish recipe a try.  Bonus, no need to make a different meal for baby!

Great for the whole family, this fish is lightly fried and goes really well with a rice or quinoa pilaf! 

Oatmeal Crusted Haddock or Cod

What You Need:

1/2 cup olive oil and 1/2 vegetable oil for frying (more or less depending on the size of your pan)
1 egg
1/3 cup milk 
4-5 small Cod or Haddock  fillets
2 tablespoons all-purpose flour
2 cups regular oats
Garlic powder, paprika, pinch of salt, dash of basil and pepper to your taste  

How to do it – Frying:

Add spices & herbs to the flour or, “rub” the fish with herbs and spices prior to coating with plain (or seasoned) flour
Warm the oil in a large skillet over medium-high heat.
Whisk the egg and milk until a bit frothy. 
Dip and coat the fish fillets in the flour and be sure to shake off any excess flour.
Now dip the fish into the egg mixture then dip into the oats and thoroughly coat the fish with the oats.
Fry the fish in the heated oil for approx. 3 minutes on one side and fry about 3 minutes on the other side. Depending on the size and thickness of the fish, you might need to fry for a longer/shorter length of time. 
Once fried, drain on paper towels then serve.

How to do it – Baking:

Season and coat the fish as directed above
Preheat the oven to 350F degrees and coat a baking pan with olive oil
Put the pan in the oven to warm up once the oven temp has reached 350F
Wait 5 minutes then add the fish to the pan – bake for 5-10 minutes depending on thickness of fish then flip and bake until flaking (approx 10 more minutes)

Allergy Alert:
Milk
Wheat

Visit this great link on cooking times for fish  from Minnesota Sea Grant!

Happy St. Patrick’s Day – Baby Food

Mar 17, 2010 Friendly Baby Food Advice, Holiday Foods, Meat and Fish, holidays, vegetables

Will you be offering your little one a St. Patrick’s Day feast today?  A typical and “traditional” Irish St. Patrick’s Day feast includes either a stew or corned beef and cabbage with potatoes.  These foods may be easily mashed, chopped and/or pureed to accommodate  your little leprechaun’s needs.

All of these foods are suitable for babies 8 months and older, with the possible exception of cabbage.  Cabbage may cause painful gas in your little one’s belly. Also, corned beef may be extremely salty; as this is a one-off feeding, you have to decide if you are comfortable with it.

My Irish gran made the best corned beef and soda bread though her stew was by far the greatest ever!  Did you know, corned beef and cabbage is really not an Irish tradition per se.  In the days of olde, beef was not plentiful and if it was to be had at all, it was for the King and important people of the realm.  Pork was the food of the “common folk”.  Many Irish boiled bacon with cabbage.  Today, most Irish folk won’t eat corned beef and cabbage but prefer to cook and feast on dinners more grand.

GOOD GRIEF – NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it’s corned beef you’re makin’
You’re sadly mistaken,
That isn’t what Irishmen ate.

If you ever go over the pond
You’ll find it’s of bacon they’re fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes ’twas pleasant.

This custom the Yanks have invented,
Is an error they’ve never repented,
But bacon’s the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy’s.
Don’t feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

©Frances Shilliday 2004

Baby’s Creamy Fish Chowder Recipe – Remember to save some for Your Baby!

Feb 19, 2009 Meat and Fish, New Baby Food Recipes

I’ve been thinking about making a nice hearty fish chowder. It’s such a hassle to make a truly tasty and hearty fish chowder, in a manner befitting an adult palate that is.  So taking an old recipe and giving many of the fish ingredients the heave-ho, we think this recipe is great and satisfies the craving for a fish chowder! Bonus – your 10 month or older baby will be able to enjoy this too! Don’t forget to visit our Introducing Fish to Your Baby page and our Fish Baby Food Recipes page as well!

6 yukon gold potatoes, peeled and diced (any potato type will do but we love the taste of yukon gold!)
1 large onion, chopped and diced
1/2 pound haddock fillets, chopped into sizes that you like – we prefer pieces that are about 1 inch squares.
1 cup milk
shake of garlic powder
pinch of nutmeg
shake of pepper

Add the potatoes to a large pot and add just enough water to cover them; bring to a boil and then allow to simmer
Saute the onion until onions are translucent/soft then add them to the potatoes.
When the potatoes are soft and a bit mushy, and the liquid has turned a milky color, add the haddock pieces. Add your desired spices.

Maintain the simmer until the fish pieces have cooked through. Now, add the milk, slowly stirring it in and then simmer for an additional 10 minutes. You may add more or less of the milk depending on the texture you want.

Mash or puree a portion, if needed, to serve to your baby! Your bay may enjoy this with a bit of shredded cheese sprinkled on top!

Tags: Chowder, Fish, New Baby Food Recipes