The Ackerman Family

The Saldana Family

Edwards Family

More More Easter :)

More Easter

Easter 2009

Shiposh Family

Here is the next installment : )

The Adams

I thought I'd post a little sample of pictures from each family's shoot. Here are the Adams....

Pictures from Nov. 30

Thanks, Dawn, for taking these cute pictures!!

Healthy Meals and Snacks Nov. 23

Summary by Laura

Thank you for having me speak at the park about food and healthy snacks. I think that if we continue to give our kids healthy food options (carrots versus cookies), they will grow knowing how to eat healthy foods.

Here is a delicious recipe for butternut squash risotto. This can be given to toddlers, but even those babies who have more teeth to chew with. Risotto is typically a mushy type of dish so it would be suitable for those babies starting their whole food stages. I don't follow recipes when cooking but this is how it is made. I substitute half butter/olive oil when sauteing and also use onions and garlic. I also don't add the broth all at once; I add it in stages. It takes a little longer and if you have a child who is good at interrupting, then you may want to just add it all at once.

Butternut Squash Risotto:

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 3/4 cups)
• 1 garlic clove, chopped (optional)
• 1 cup short-grain rice (such as arborio or carnaroli)
• 4 cups vegetable broth
• 1 1-pound package peeled butternut squash roasted in the oven, cooled and then the flesh is scooped
• 1 tablespoon chopped fresh sage (optional)
• 1/4 cup whipping cream

PREPARATION

• Sauté onion and garlic in olive oil; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
  This makes a ton, enough for eight side dish portions or for leftovers. And, you don't have to use all the butternut squash in it. I roast one whole butternut squash and use half in the risotto and then some of it plain, as a side dish, but also mix some with cheese to make quesadillas. Its delicious.