INSTRUCTION AND RECIPE BOOKLET Mini-Prep® Plus ... - Cuisinart

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Food Mango/Papaya Parsnips Peaches/Pears Plums Sweet Potatoes, Yams Tofu Turnips/Rutabagas Zucchini/Summer Squash Starting Age 6 to 8 months 8 to 10 months 6 months 6 to 8 months 4 to 6 months 6 to 8 months 8 to 10 months 6 to 8 months Amount Preparation 1 ripe mango (about 14 to 16 oz .) peeled, pitted and cut into 1-inch pieces, about 1 cup 2 medium parsnips (about 10 oz .) peeled and cut into ½-inch pieces (about 1¾ cups) 1 ripe peach or pear (about 7 to 8 oz .) peeled, cored and cut into 1-inch pieces (about 1 cup) 3 whole plums (about 12 oz .) peeled, pitted and cut into 1-inch pieces 1 medium potato (about 8 to 10 oz .) peeled and cut into 1-inch pieces 6 oz . soft tofu broken into small pieces 2 small turnips (about 10 oz .) peeled and cut into 1-inch cubes 2 squash (about 10 oz .) peeled, quartered, seeded and cut into ½-inch pieces Process for about 15 to 20 seconds until well puréed, scraping sides of work bowl halfway through . Steam at least 15 minutes until completely fork tender . Process, alternating between Chop and Grind for about 15 seconds . Add reserved cooking liquid (1 tablespoon at a time) and continue to process until desired consistency is achieved . If peach or pear is really ripe it can be processed without cooking – simply place fruit in workbowl, pulse 2 to 3 times and then process until smooth . If not completely ripe, steam fruit until soft . Pulse 3 to 4 times and then process, alternating between Chop and Grind about 15 seconds until smooth . Steam until fork tender, about 5 to 8 minutes depending on ripeness . Pulse 3 to 4 times and then process, alternating between Chop and Grind about 15 seconds until smooth . Steam at least 10 minutes, until completely fork tender . Pulse 2 to 3 times and then add about 2 to 3 tablespoons cooking liquid and pulse again . Add 1 to 2 tablespoons liquid and chop . Add additional liquid if necessary, until desired consistency is achieved, about 45 to 60 seconds . Pulse 3 times on Chop . Add 2 tablespoons liquid from tofu and process for about 10 to 15 seconds until smooth . Add additional liquid for a thinner consistency . Steam at least 10 minutes until completely fork tender . Process, alternating between Chop and Grind for about 10 seconds . Add 1 tablespoon of reserved cooking liquid at a time and chop until desired consistency is achieved . Steam at least 8 minutes . Process on Chop for 15 to 20 seconds, adding reserved cooking liquid if necessary . 7 Approx. Yields 1 cup 1 cup Nutritional Value Mango – High in beta carotene, vitamin A, some folate, vitamin C, K, calcium and potassium Papaya – High in beta carotene, vitamins A and C Folate, calcium, potassium ½ cup High in potassium ¾ cup 1 cup Vitamin A and potassium Folate, vitamin C, potassium, magnesium ²∕ ³ cup Calcium 1 cup Vitamin C, calcium, potassium (turnip) 3 oz . Lutein, folate
TIPS AND HINTS FOR BABY FOOD The Mini-Prep ® Plus Processor is an excellent tool for puréeing fruits and vegetables . For optimal nutrient retention, steam or bake baby’s food using as little water as possible . When puréeing, use any leftover liquid to increase the nutritional content and achieve the desired consistency . Add new foods one at a time, one teaspoon at a time . Serve only that type of food for at least 3 days before beginning another to be sure baby is not allergic . Once baby has been introduced to different foods, mix and match to make great combinations . For example, oat cereal and fruit, sweet potatoes and apple, or chicken with carrots . Always use the freshest ingredients, organic if preferred . Homemade baby food should not be seasoned or sweetened . Save time by preparing larger portions and freezing into ice cube trays or airtight containers . Each cube is equal to 1 ounce or 2 tablespoons, which is a complete serving for baby . Never refreeze any food that has been previously frozen . When introducing a new food, if baby doesn’t accept it, and does not have any adverse reaction, try again in a few days . Certain foods should be avoided for a period of time because of their highly allergenic properties . The following foods should be avoided until after 12 months of age: • Honey • Corn • Egg whites • Wheat • Soy • Whole milk • Raw berries • Citrus (or other highly acidic fruits) The following foods should be avoided until after 24 months of age: • Peanuts/peanut butter • Tree nuts • Shellfish Certain foods that can be a choking hazard should also be avoided, including, but not limited to, grapes, raw carrots, raisins (and other small dry fruits), candy, hot dogs, popcorn, and large pieces of meat . Vegetables that are high in nitrates, like spinach, turnips, carrots, and beets, should be offered in limited quantities at a time . Baby will be ready for finger foods when he or she has achieved all the behaviors indicating a readiness for solid foods (see page 4), around 8 months . Additionally, baby can transfer items from hand to hand, has more constant chewing motion, and puts “everything” into the mouth! 8 When baby is ready to graduate to family foods, he or she should be starting to use a spoon . Always remember to continue to check with your pediatrician regarding appropriate foods and ages, as every baby develops differently . For more information, recipes, and baby tools, please visit www.cuisinart.com/baby or www.cuisinart.com RECIPES Summer Fruit Crisp Summer berries are loaded with vitamin C – this crisp is a great way to showcase them . Makes 6 servings Crumb topping: 2 tablespoons whole wheat flour 2 tablespoons packed light brown sugar 2 tablespoons unsalted butter, cold and cut into small cubes ½ teaspoon ground cinnamon ¼ cup toasted pecans (or substitute ¼ cup old-fashioned rolled oats) pinch salt 3 cups mixed fresh berries (strawberries, blueberries and blackberries work well) 2 tablespoons whole wheat flour pinch salt 1 . Preheat oven to 425°F . 2 . Prepare the crisp topping . Put all crumb topping ingredients into the Cuisinart Mini-Prep ® Plus Processor . Pulse on Grind 8 to 12 times until combined . Remove and reserve . 3 . In a medium bowl, toss the berries with the flour and salt . 4 . Put the berries into a small baking dish (about 1 to 1½ quart) . Evenly sprinkle the topping over the fruit . 5 . Bake in preheated oven for about 25 minutes, or until fruit has softened a bit and the top is golden and crispy . 6 . Let crisp rest for 5 to 10 minutes before enjoying . Nutritional information per serving: Calories 151 (39% from fat) • carb. 21g • pro. 2g • fat 7g • sat. fat 1g • chol. 18mg • sod. 258mg • calc. 18 mg • fiber 0g
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INSTRUCTION AND RECIPE BOOKLET Mini-Prep® Plus ... - Cuisinart

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