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Real Food for Healthy Kids
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Published: September 10, 2008
Authors: Tracey Seaman and Tanya Wenman Steel
Tracey Seaman and Tanya Wenman Steel have more than 40 years of experience in the food business. And, as working parents, they have plenty of experience trying to squeeze in time to cook wholesome meals that their kids enjoy.
Both their personal and professional experiences contributed to their new cookbook, Real Food for Healthy Kids (William Morrow, $29.95).
"We both wish we had a book like this when we were starting out as parents," Seaman said in a telephone interview from her office in New York.
Seaman is the test-kitchen coordinator for Everyday With Rachael Ray. Steel is the editor-in-chief of www.Epicurious.com.
The book has more than 200 recipes for breakfast, lunch, dinner, snacks, breads, drinks and desserts. The authors devote a separate First Foods chapter to food for 3- to 6-month-old children.
The book has nutritional analyses for most of the recipes as well as information on daily requirements from all the food groups, table etiquette, food allergies, Web resources and more.
"We wanted to cover everything you could think of and to make it easy and make it fun," Seaman said. "There's so much stuff coming at people these days, to get somewhere, to hurry up, to eat on the run. We wanted to take people by the hand bring them into the kitchen."
Recipes include turkey pinwheels (wraps with spinach and dried cranberries), maple-apple sandwich bread, garlic hummus, Island-style smoothies and brown-rice sandwich rolls.
The book is not about health food with a capital H, but simply wholesome nutritious food that kids will eat. "We tried to work in fruit and vegetables wherever we could," Seaman said.
To ensure that kids will like these foods, Seaman and Steel had parents and children from all over the country test the recipes.
Seaman hopes that Real Food for Healthy Kids will help people have fun in the kitchen and bond with their children.
"We want to teach people things they didn't know, show them that it isn't hard to make something healthy and delicious with a few ingredients," Seaman said. "We want to help them have better lives."
Peachy Keen Kitchen
Recipe adapted from Real Food for Healthy Kids. To use fresh or frozen peeled peaches, add 2 tablespoons of honey to the marinade. The leftover chicken is great for sandwiches.
1 15-ounce can light sliced peaches (in pear juice), lightly drained
1 tablespoon extra-virgin olive oil
½ tablespoon honey
1½ pounds boneless skinless chicken breast halves or chicken tenders
Kosher salt and freshly ground black pepper
1. Place peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend. Transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes. (This step can be done the day before.)
2. Prepare a grill: medium heat for a gas grill, indirect heat for a charcoal grill (or heat a grill pan on the stove over medium heat, or preheat a broiler.) Remove chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until firm when poked with a knife, 4 to 5 minutes more.
Makes 4 servings.
Nutrition information: 205 calories, 5 g fat (1 g saturated), 4 g carbohydrates, 0 g fiber, 34 g protein.
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