Now that our herbs and veggie garden is beginning to produce, we decided to prepare one of our favorite recipes with fresh green peppers. It is very simple, yet quite wholesome. We make it quite often, but using fresh peppers from the garden really gave a nice flavor.

Here is the recipe:

Ingredients

• 1/2 dozen medium sized green bell peppers
• 1/2 lb lean ground beef
• 1/2 cup basmati rice
• 1 medium sized onion, finely chopped or crushed in a food processor
• 1 tomato , sliced
• 1 tomato, crushed in a food processor
• 2 cups warm water
• 1 tsp tomato paste
• 1-2 tbsp olive oil
• Salt, pepper to taste

Method

Saute onion in olive oil. Add crushed tomato, salt an pepper and cook until onions are soft. Add ground beef and cook until beef turns light brown, stirring occasionally. Add rice and mix well. Cook for a little while more. Rice does not need to cook completely.

Wash green peppers. Slice off the cap but keep it aside for covering the peppers later. Remove seeds to create a cavity. Wash well.

Fill the pepper cavity with cooked beef and rice mixture. Don’t overpack but fill to the top. Cover with the cap and arrange in a deep pot. Arrange sliced tomatoes in a layer on top. Add warm water, tomato paste and remaining juice, if available, from the beef mixture around the peppers. Water level should be high enough to cover the peppers a little over half way.  Cook covered on low to medium heat until peppers and tomatoes are cooked to the desired softness.

Peppers are  a good source of fiber, vitamin C, iron, calcium and potassium.

Biber Dolma is the Turkish name for this recipe!

Enjoy!

©2011 Littlestomaks.com

Happy New Year! Hope you all had a wonderful time with your loved ones over the Holidays.

I took a little break from blogging but now it feels great to be back! I am looking forward to continuing our journey in child nutrition in 2011, but first I would like to invite you to check out these top 10 posts of 2010 in terms of page views and comments. Some of them were written in 2009 and made the list then, but continued to attract interest in 2010. Science driven, yet practical, nutrition knowledge indeed can be timeless in some ways! Thank you for interest and support over these years.

Whether you are a brand new visitor – or a regular reader of this blog – I hope you will find them interesting and useful as you try to manage your growing child’s nutrition needs. Share your own experience, offer advice, or simply ask a question in your comments below. I would love to hear from you!

	Simple Recipes – Chicken with Quinoa   This is a very easy recipe to make! Quinoa, in my opinion, is the unrecognized superfood because it is a good source of protein and low glycemic index carbs. It also provides a good mix of vitamins and minerals.
	Milk Allergy and Ear Infections   Dairy allergy can be one of the underlying causes of recurring ear infections. This article by Jasmine Jafferali, MPH, explores this issue in a simple, yet practical, Q&A format.
	Ask the Expert – Sushi and Toddlers  If you are a sushi lover and you are thinking about introducing your toddler to sushi, you have got to read this informative piece from registered dietitian Janet Helm. She writes a great blog at Nutrition Unplugged with tons of excellent information about nutrition and food trends.
	All Natural Toddler Multivitamin   My review of Floradix Kinder Love Children’s Multivitamin Liquid Extract Formula attracted a lot of attention because it is based on herbal extracts and fruit juices. It claims to be easy on the child’s digestive system while providing vitamins A, B, C, D and E. It is not a good source of minerals.
	Looking for a Multivitamin Supplement?  This is a “mini” guide to toddler vitamin supplements on the market. If you are considering a supplement for your child, you can use a simple comparison chart in this post. Centrum Kids and Flintstones Complete offer a good balance of complete vitamins and minerals. But the most important advice is to rely on a balanced diet with plenty of fruits and vegetables.
	Product Reviews – Buddy Fruits  This is a simple fruit puree and makes a healthy snack when you are on the go. When we found it in our local supermarket early last year, it wasn’t as commonly available as it is now. Can be a little messy for small children, but overall not a bad choice for a quick snack.
	Basmati Rice: It is Very Easy to Cook and You Will Love It’s Flavor and Fragrance  We love basmati rice! It is an excellent source of low glycemic index carbohydrates. Try my simple recipe to cook it as a separate side dish. You can also try some of the links in this post for other great recipes.
	Simple Recipes – Pasta with Spinach and Mushrooms  This is a simple variation of our recipe Chicken with Pasta and Vegetables. It hardly takes any time to prepare and we save it for those hectic days when we have to quickly put something together for dinner.
	Traffic Light and Food Labeling  Clearly, consumers want simple and easy to understand front of the box food labels. FDA is worried about accuracy and manipulation by the food industry. A traffic light based food labeling system is gaining popularity in UK and Australia. It is not perfect, but clearly a step in the right direction.
	Milk Choices for Toddlers   Registered dietitian Jill Castle offers an overview of several different milk choices for toddlers in case cow’s milk is a concern. Jill blogs about child nutrition at Just the Right Byte.

Web statistics are surely important, but here are a few of my personal favorites. I hope you will check them out and leave me a comment with your opinion!

1. Surprising easy solution for preventing childhood obesity
2. How worried should you be about your underweight child?
3. Do children need more vitamin D?
4. Nutrition trivia – 10 facts to know about protein
5. Resting metabolic rate and weight management

©2011 Littlestomaks.com

We have been grilling a lot of vegetables this summer! Recently we enjoyed a meal with pan-fried tilapia with a few grilled vegetables and basmati rice.

Ingredients

• 2-3 fillets of tilapia
• 2-3 Portabella mushroom tops
• 1 cup sweet peppers
• 2-3 tomatoes, cut in half
• 1/2 cup seafood fry mix (we used McCormick Golden Dipt)
• 1/2 cup extra virgin olive oil

Pour seafood fry mix in a bowl or a plastic bag. Wash tilapia fillets with water, shake off excess. Coat evenly with the fry mix. Let stand for 5 minutes and remove to a second dish. Pan fry in olive oil on medium heat turning once to brown evenly. Cook until fish is golden brown and flakes easily with a fork.

Lightly brush vegetables with olive oil before grilling. Apply oil to the surface of a grilling pan (we use a mesh grill pan from Williams Sonoma) and place over the grill while it is still cold. Fire up the grill to high and add vegetables to the grill pan when it has stopped smoking. Grill over medium heat until vegetables are cooked, turning a few times for even cooking.

Serve with basmati rice.

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

TwinToddlersMom got creative with leftover grilled steaks from the night before as she cooked up this dish. It turned out to be really good!

Ingredients

• 1-2 grilled steaks cut into thin slices
• 1 medium yellow onion, finely chopped or crushed in a food processor
• 2 cups frozen peas/carrot blend
• 1/2 cup pecan halves
• 2 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 1 tsp cumin
• salt, pepper to taste
• 1 cup warm water

Saute onions with olive oil in a saucepan over low-medium heat. Add tomato paste, cumin, salt, pepper and mix well. Stir in steak slices and pecan halves. Saute a little more then add frozen vegetables.  Add in warm water. Cover and cook on low heat for 15-20 minutes or until vegetables are soft.

Serve with basmati rice or bulgur pilav.

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

Ingredients

• 1 lb okra, cut in 1/2 inch rounds
• 2 medium sized tomatoes, crushed in a food processor
• 1 medium sized yellow onion, finely chopped or crushed in a food processor
• 1 tbsp Sera tomato paste (Domates Salcasi from Turkey)
• 1 clove garlic, pressed
• 1 tsp curry powder
• Salt, red pepper to taste
• Fresh ginger, cut in small pieces, about 1 tbsp
• 2-3 tbsp extra virgin olive oil

Method

Saute onions in olive oil over low-medium heat. Stir in garlic, ginger and spices. Then add tomato paste and crushed tomatoes and mix well. Cook for another 1-2 minutes. Add okra and fold in over the sauce. Pour a little warm water, about 1/2 cup over the mixture. Cover and simmer over low heat for 15-20 minutes or until okra turns soft. The sauce should be rich and smooth with an oily texture at this point.

Serve with bulgur pilav or basmati rice.

©2010 Littlestomaks.com

This recipe is similar to our Whole Chicken with Orzo Salad we wrote about a while back. Whole chicken is very easy to cook and also very economical. Give it a try and let us know if you like it!

Ingredients

• 1 whole chicken
• 4 medium sized potatoes, peeled and cut into small pieces about 1 inch long
• 1 cup baby carrots
• 1 tsp rosemary
• Salt and pepper to taste
• 3-4 cloves of garlic, whole
• 3 tbsp extra virgin olive oil

Method

Remove and discard giblets and neck from the chicken cavity. Clean the chicken under running water.  Rinse off excess water and pat dry with a paper towel. Place a few pieces of potatoes and some carrots inside the cavity. Rub outside of the chicken with olive oil, rosemary, salt and pepper and place in a deep covered baker (we used one from The Pampered Chef) lightly brushed with olive oil. Arrange the remaining potatoes and carrots around the chicken in the baker.

Preheat oven to 375 °F (190 ºC). Bake covered for 60 minutes. Carefully remove the lid and continue roasting for another 25 – 35 minutes. Remove chicken from baker about 10 minutes before carving.

Serve with bulgur pilav or basmati rice.

©2010 Littlestomaks.com

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 onion, finely chopped or crushed in a food processor
• 1/2 cup pecan halves
• 1 8 oz box of baby bella mushrooms, washed and cut into small pieces
• 3-4 mini sweet peppers (red, yellow, green)
• 1/4 cup extra virgin olive oil
• 2 tbsp low sodium soy sauce
• 2 tbsp finely chopped cilantro

Method

Wash and cut chicken thighs into small bite sized cubes. Heat olive oil in a large stir fry wok or a saute pan. Saute onions for about 1-2 minutes. Add chicken – the heat should be high at this point so that the chicken sizzles when added. Stir fry until light brown and edges begin to get a little dark. Add mushrooms and peppers in a different area of the saucepan if it is big enough. If not, then stir fry separately. Add to chicken and mix well. Stir in pecans and stir fry for another minute or so. Add soy sauce. Garnish with cilantro. Serve immediately over basmati rice.

©2010 Littlestomaks.com

Ingredients

• 1/2 lb lean beef, cut into cubes for stew
• 2 15.5 oz cans chickpeas (also called Garbanzo beans), washed
• 1 small yellow onion, chopped finely or crushed in a food processor
• 2 medium tomato, finely chopped or crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 1 cup warm water
• salt, curry powder to taste

Method

Wash the beef cubes, remove excess water and cook it covered in a saucepan on low heat. It will turn soft and you should be able to easily cut it in small bite size pieces with a fork or knife. Add onions and olive oil in another saucepan and saute slowly for 2-3 minutes at medium heat. Add tomato, tomato paste, salt and curry powder, mix and saute slowly for another 2-3 minutes. Add cooked beef, chickpeas and water, cover and let it simmer for another 30 minutes or until chickpeas turn soft.  Serve with basmati rice or a slice of whole grain bread.

©2010 Littlestomaks.com

Fried rice is a favorite in our household especially when we have leftover rice from the previous day. It is very easy to make and you can get very creative in terms of things to add. We try to not add any salt because most of it comes from the soy sauce anyway even if we use the low sodium variety. And although we use basmati rice, you can use jasmine rice or even brown rice.

Ingredients

1. 2-3 cups cooked basmati rice
2. 3-4 eggs, beaten
3. 1 cup carrots, grated or crushed in a food processor
4. 1 zucchini, peeled and cut into small cubes
5. 2 tbsp extra virgin olive oil
6. 1 tbsp low sodium soy sauce
7. Chopped cilantro or parsley
8. Chopped green onions

Method

Saute green onions in olive oil in a large saute pan. Add egg and cook like the way you would make scrambled egg. Don’t cook it all the way, it should still be a little runny. Add cooked rice and mix well to evenly coat the rice surface with eggs. Add carrots and zucchini. Cover and lower heat. Stir occasionally. Once carrots and zucchini’s are softened, add soy sauce and mix well. Add cilantro or parsley.

©2010 Littlestomaks.com

Greetings! Hope you have had another wonderful week in this new year and you are still on track with your resolutions (or priorities as I like to call them). I am saddened by the tragedy in Haiti. Every time I see a photo of an injured child waiting to be treated, I feel sad. It is encouraging to see an outpouring of support from the world community and I hope and pray that things will soon improve for the people of Haiti.

For this week’s Five for Fridays, I have compiled 5 excellent posts on recipes and tips from several blogs I follow. These are great bloggers and I encourage you to check their blogs out if you haven’t already done so.

Mushroom Rice Pilaf on KidAppeal

This is a very simple recipe, but more importantly, I like the way Jenna of Kid Appeal mixes nutrition information and tips on getting your kids involved in the cooking project. Kids love to make believe, and creating a plot involving the ingredients is a cool, creative way to get them engaged and learn about the good, the bad and the ugly of foods. As the article correctly points out at the end, this strategy is far better than the conventional “try one bite, it is good for you and you need to eat more”!

Tips for Homemade Yogurt on The Nourished Kitchen

If you are interested in making yogurt at home, this collection of practical tips will come in handy. Recent research is showing the health benefits of probiotics for all kinds of conditions. Yogurt is a great source of bacteria that are good for your system, but it is difficult to find products with low sugar. That is why homemade yogurt is such a great idea – not only can you save money, but you can also control what goes in your yogurt.

Vitamin D is often lacking from many yogurt products. This intrigues me because most milk has added vitamin D these days. Making yogurt at home using the milk in your refrigerator will ensure you get this vital nutrient in addition to the other benefits of yogurt (calcium, probiotics etc.)

It has been quite a while since I had homemade yogurt. We have gotten used to the convenience of buying different kinds of yogurts from the supermarket. Every week, we get a box of plain yogurt, about half-dozen small jars of fruit yogurts and kids yogurts. I am seriously considering trying the homemade option even if it means setting aside a few hours on the weekends to prepare it.

Feel free to share your tips if you make yogurt at home!

Gallo Pinto on A Life Less Sweet

Caty of A Life Less Sweet is one of my favorite bloggers not just because she is on a crusade against HFCS and a PhD Chemical Engineer, but also because of her very practical common-sense driven approach to food and nutrition. This recipe appeared in her Meatless Monday column, which is a great resource for those trying to cut down on meat from their diets.

Gallo Pinto is a dish made with cooked black beans and rice mixed with spices. This is an excellent – and an inexpensive way – to get a full supply of proteins in your diet. The recipe is very easy to make. I think you can also try it with red kidney beans, although we like to cook the beans and rice separately. Our favorite is Basmati rice, but you can also use brown rice.

Okra and Dal on Chow and Chatter

Rebecca of Chow and Chatter is the queen of simple but tasty Indian (South Asian) recipes. She also happens to be a Registered dietitian and a guest blogger on here, so you can be sure she knows her food!

This is a combo recipe to celebrate one of South India’s major festival called Pongal. Okra we all know, dal is basically a dish made from pulses (dried beans, lentils). These are simple and flavorful recipes which go very well with rice or naan, the Indian version of oven baked flatbread.

Okra recipe can be tricky to make because okra can very easily turn into a soft mush. If done right, the okra in this recipe should be crispy and relatively dry. Wash the whole okra prior to chopping it, and pat dry with a paper towel before you cut it.

Broccoli Parmesan on Raising Healthy Eaters

Broccoli is not a favorite of most people, us included. But I liked this recipe from registered dietitian Maryann Jacobsen because it is so simple and fast to make. I also like that the broccoli comes out crispy, and also the fact that they were a hit with her little daughter. Nothing like proven success to try it out yourself!

One of the recipes TwinToddlersMom makes is a sauted mix of broccoli with Salmon mixed with a few spices. Again the broccoli comes out crispy and flavorful. We will post it soon after we make it next.

I hope you will enjoy these recipes and share your thoughts in the comments section. Also, visit these blogs for other great kid-friendly recipes!

Photo Source: Crystl on Flickr
©2010 Littlestomaks.com

It has been an excellent year blogging about toddler nutrition! When I started writing back in the Fall of 2008, I did not realize how exciting it could be to learn and write about all aspects of a young child’s nutrition and growth. Blogging has also given me an opportunity to connect with both experts and moms in a unique way!

As we close on 2009, I would like to reflect upon the more than 220 posts I have published on this blog. Whether you are a brand new visitor, or a regular reader of this blog, I invite you to check out these top 10 posts of 2009 in terms of page views and comments.

Enjoy and let me know what is on your mind!

	Attachment Parenting and Toddler Nutrition This post by Annie of PhD In Parenting explains what it means to feed your child with love and respect. It is one of the 8 guiding principles of Attachment Parenting.
	All Natural Toddler Multivitamin My review of Floradix Kinder Love Children’s Multivitamin Liquid Extract Formula attracted a lot of attention because it is based on herbal extracts and fruit juices. It claims to be easy on the child’s digestive system while providing vitamins A, B, C, D and E. It is not a good source of minerals.
	Simple Recipes – Chicken with Quinoa This is a very easy recipe to make! Quinoa, in my opinion, is the unrecognized superfood because it is a good source of protein and low glycemic index carbs. It also provides a good mix of vitamins and minerals.
	Ask the Expert – Sushi and Toddlers If you are a sushi lover and you are thinking about introducing your toddler to sushi, you have got to read this informative piece from registered dietitian Janet Helm. She writes a great blog at Nutrition Unplugged with tons of excellent information about nutrition and food trends.
	Looking for a Multivitamin Supplement? This is a “mini” guide to toddler vitamin supplements on the market. If you are considering a supplement for your child, you can use a simple comparison chart in this post. Centrum Kids and Flintstones Complete offer a good balance of complete vitamins and minerals. But the most important advice is to rely on a balanced diet with plenty of fruits and vegetables.
	5 Reasons to Consider a Multivitamin Supplement I heard a variety of opinions from Moms who took my Global Toddler survey about use of multivitamins. In this post, I highlight 5 main reasons why you might consider it for your child. Vitamins should not be used to “fix” nutrition and eating issues; rather you should rely on them to supplement a balanced diet.
	Basmati Rice: It is Very Easy to Cook and You Will Love It’s Flavor and Fragrance We love basmati rice! It is an excellent source of low glycemic index carbohydrates. Try my simple recipe to cook it as a separate side dish. You can also try some of the links in this post for other great recipes.
	Help! My Kids Don’t Eat Enough Fruits and Veggies! This is a very common concern of most toddler parents. In this article, pediatrician Dr Ayala Laufer-Cahana offers a few practical tips to get your kids interested in fruits and veggies. Check out her blog at Ayala’s Herbal Water.
	Traffic Light and Food Labeling Clearly, consumers want simple and easy to understand front of the box food labels. FDA is worried about accuracy and manipulation by the food industry. A traffic light based food labeling system is gaining popularity in UK and Australia. It is not perfect, but clearly a step in the right direction.
	Think Play-Nutrition-Rest for Long Term Health of Your Children Play is an important part of your child’s physical, mental and emotional growth. Combine it with good nutrition and enough rest for long term health of your toddler.

Web statistics are surely important, but there are a lot of other articles which I am particularly very passionate about. Here are a few of my favorites. I hope you will check them out and leave me a comment with your opinion!

1. Twinkie tax will do nothing to reduce the sweetness
2. Shaking off a sweet addiction
3. Why we must address childhood obesity NOW
4. Good nutrition key to managing food allergy
5. Healthy fats for children

©2009 Littlestomaks.com

We made this recipe with a ready-to-cook  Patak’s Jalfrezi Curry Cooking Sauce, which we  got from our local Indian grocery store. It is a mixture of green pepper, red pepper, coconut, sugar, onion powder, tomato puree and various spices. If you like the flavor of Indian curry, it is a great option for a quick meal. Good thing is that it is not too hot and you can use it with chicken or vegetables as well.

Ingredients

1. 1 lb lean beef, cut into cubes for stew
2. 1 small onion, finely chopped or crushed in a food processor
3. 1 15 oz. bottle of Patak’s Jalfrezi Curry Cooking sauce
4. 1-2 small red potatoes, peeled and cut into small cubes
5. A few baby carrots cut into small pieces
6. Chopped parsley or cilantro

Method

Wash the beef cubes, remove excess water and cook it covered in a small saucepan on low heat for about 45 minutes. It will turn soft and you should be able to easily cut it in small bite size pieces with a fork or knife. Add onions and olive oil in another saucepan and saute slowly for 3 – 5 minutes at medium heat. Add potatoes and carrots, mix and saute slowly for another 3-5 minutes. Add a full bottle of Patak’s Jalfrezi curry sauce and mix well. Cover and cook for 10 minutes or until softened. Add cooked beef cubes and mix well. Cover and let it simmer on low heat for 10 minutes to desired consistency.

About Patak’s Jalfrezi Sauce

Ingredients: Water, green pepper, red pepper, creamed coconut, sugar, onion powder, tomato puree, spices, canola oil, dessicated coconut, dried onion, corn starch, garlic, salt, vinegar, cilantro, roasted cumin, paprika extract color, cumin seeds, turmeric, paprika

Allergy advice: contains coconut and may have traces of peanuts or other tree nuts

Check out these links for availability online:

Indiablend.com
Amazon.com

©2009 Littlestomaks.com

Last week I wrote about the mystery of enriched flour, which on the surface appears healthy but in reality not as good as whole grain. In response, a reader wondered:

What about rice? Why is white rice called not so healthy compared to brown rice…is it because the first one is polished and the latter one is not?

We don’t normally eat brown rice because we prefer basmati rice. In fact, we eat it almost every day at dinner. It tastes great and has a low glycemic index. So, I decided to research this question to confirm if brown rice is nutritionally superior to white rice.

The short answer is YES!

Just like the process of milling wheat removes the bran and the nutrient-rich germ to leave behind carbohydrate-rich endosperm, milling rice does the same to produce white rice. During my research, I found a great website called the Cereal Knowledge Bank from the International Rice Research Institute (IRRI), which is a Philippines-based non-profit agricultural research organization. Here is a link to a great summary of modern rice milling.

After pre-cleaning the rice paddy, the husk is removed. What you get at this stage is brown rice; this is the whole grain. Which means that it contains the bran, the endosperm and the germ. Polishing removes the bran layer from the brown rice. The amount of bran removed is called the milling degree and it is usually in the range of 8 – 12%. The higher the degree of milling, the higher is the amount of vitamin and oil-rich layers removed. Finally, whole kernels are separated from large and small broken kernels and polished further to add luster.

Here is a comparison of nutrients in brown rice and white rice on a 100g cooked basis. White rice is of un-enriched variety. Source: USDA Nutrient Database.

Red is “bad”, yellow is “about the same” and green is “better” compared to brown rice.

Overall, white rice contains a much lower amount of dietary fiber, proteins, vitamins and minerals.

Brown rice is definitely better from a nutritional value point of view. The problem is that the oils from the bran layer can oxidize and turn the rice rancid in as few as 6 months. Brown rice therefore comes with an expiration date! Also, it takes longer to cook, the taste is chewy and it does not come out as fluffy as white rice.

Does it mean you should stop eating white rice and switch completely to brown rice? Definitely not! If you are eating  a lot of high glycemic index white rice (jasmine rice for example), it will be better to consider switching to brown rice at least a few times. And if you simply can’t give up white rice, try white basmati rice!

Photo source: Photoxpress
©2009 Littletomaks.com

Ingredients

1. 2 medium sized fennel bulbs
2. 1/2 cup basmati rice
3. 5-6 baby carrots cut into bite sized pieces
4. 1/2  cup extra virgin olive oil
5. 2 cups warm water
6. 1 tsp sugar
7. Salt and pepper to taste

Method

Wash fennel bulbs thoroughly and chop into small pieces. You can include portions of the green stems cutting them into small round pieces. Add olive oil to a shallow saucepan on medium heat. Add the chopped fennel and saute lightly for around 5 minutes. Add rice and carrots and mix gently. Add warm water, sugar, salt and pepper. Reduce the heat to low and cook covered for about 25-30 minutes or until water is absorbed and rice is cooked. Add more warm water if all water is absorbed before rice is fully cooked.

About Fennel

Source: Wikipedia

Fennel is a popular herb with a strong anise-like smell and flavor. It is one of the main components of absinthe, an alcoholic drink of historical significance! Used as a vegetable for its swollen white onion-like base, Florence Fennel has a milder anise like flavor but it is more aromatic and sweeter. Raw fennel bulb is very nutritious with a lot of fiber, B and C vitamins, and minerals such as calcium, phosphorus, iron and potassium. Dried fennel seeds are used as a spice in many Indian and Middle Eastern recipes. Its medicinal value comes from anethole, a substance that acts as an antimicrobial and a plant-based estrogen. Fennel is also believed to provide comfort for digestive problems like gas. Learn more about Fennel on Wikipedia.

©2009 Littlestomaks.com

8 Toddler Servings, 4 Adult Servings

This recipe was inspired by the Cookie magazine. We tried it over this weekend with minor changes.

Ingredients

1. 4 pieces of Tilapia (or another white fish ~ 1 lb), cut into small cubes
2. 2 medium sized tomatoes, diced
3. 1 small onion, finely chopped
4. 1 clove garlic, minced
5. 1/4 cup cilantro, finely chopped
6. 3 tbsp olive oil, extra virgin
7. 2 tbsp white wine vinegar
8. 2 cups warm water
9. Salt, pepper to taste

Method

Saute onions in olive oil in a large saucepan over medium heat. Add minced garlic to the mix and continue to saute until onions are golden brown. Add 1 cup warm water and stir in tomatoes. Add white wine vinegar and continue to cook for another 5 minutes. Cut fish into small cubes and add to the mix and cook for another 5 minutes. Season with salt and pepper, continue to cook until fish is soft and cooked through. Add warm water if necessary to desired consistency. Add cilantro, remove from heat and let it sit covered for a few minutes before serving over Basmati rice or pasta.

Share and Enjoy:

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