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Kooking For Katie

November 30, 2010 By: admin Category: Kooking for Katie

Kooking For Katie


Well this December, Katie is turning 25 years old. Where did the time go? So for this  month’s column, it brought me back to when I first stated “kooking” for Katie.


 WhenKatie  first started eating “real” food, I would buy oatmeal and later those crackers that she could munch on and oh yes, those Honey Nut Cheerios.  But being a Buffalo girl that was a no brainer.  Yes, Cheerios are made in Buffalo.


But for fruits and veggies, it was much easier to  cook them, freeze them in small quantities and then heat them up when it was time for lunch or dinner.  To me this was easier, because I liked to cook and I liked to know what was going into Katie. It is  best to feed your child one specific food for a week to make sure they have no allergies or adverse reaction.


Baby Food*


Vegetables - Pick a vegetable….. peas, carrots, potatoes.  Veggies that are more mild


Fruits - apples, peaches, plums, bananas,  or pears


Wash the veggies or fruits, peel them, cut them in smaller pieces, steam them until they are soft and can be pureed in a food processor or blender.


 Place the pureed vegetables or fruit in ice cube trays.  Then place in freezer.


When meal time rolls around, pop out one or two veggie or fruit cubes.

Heat in the microwave or on the stove top.


Feed your child one veggie or fruit for a week. Then the next week try something different. When you know  that your child tolerates the fruit or veggies, you can mix different combinations  to make a new  taste.. Peas/Carrots,  Apples/Plums; Apples/Bananas.  Bananas tend to brown when frozen but they still taste good.


If you want to introduce your baby to meats  you can use the same procedure. Cook the meat, puree it in the food processor or blender, store and freeze in ice cube tray.  When meal time approaches, cook one of two cubes. 


Twenty five years later, I am still “Kooking for Katie” but proud to say that Katie has become a great cook too. This  past Thanksgiving, my husband and I were able to spend time with here at her homein Northern Virginia…. and the apple pie was delicious

Noodles and Eggs, by Dianne Duringer

November 01, 2010 By: admin Category: Kooking for Katie

A very simple but tasty dish! Usually made when you can’t think of anything else to make! But once you taste it, you can make it anytime!
Can be easily doubled or tripled
Noodles… any type of noodle can be used…spaghetti, angel hair, penne, rigatoni.
 One cup of cooked  noodles ( for one serving)
One egg mixed with 2 tablespoon of water ( for one serving)
Heat the noodles in a frying pan that is coated iwth butter or a cooking spray. Then add the egg/milk mixture.Scramble with the noodles until cooked thoroughly. Add salt and pepper.
This recipe is so simple, but very tasty.I think my mom made it because it was also economical.  She would make it for a side dish. When  my older sister and I would eat it, we would divide it in two….on the one side we would top with a pat of butter and salt and pepper. On the other half we would top with ketsup. When we grew up, we still carried on this same traditon.
I have made this recipe for Katie since she was little. All kids love noodels.  And she has shared this recipe with her high school friends, her college friends and now her friends in Northern Virginia. It is one of those comfort foods!

KOOKING for KATIE, by Dianne Duringer

October 01, 2010 By: Anna Marie Category: Kooking for Katie






Well, the time has come to harvest the summer jewels!


Basil Pesto


 2 cups of fresh basil leaves (discard stems)           

 ½ cup of grated parmesan cheese

 ¾ cup of walnuts ( or 3/4 cup of pinenuts)

 2 garlic cloves

  1/3 cup Extra virgin olive oil

Mix  the  first four ingredients together in food processor until combined evenly. Then slowly add extra virgin olive oil. (Will use about 1/3 of a cup).

This recipe can be easily doubled or tripled.

Variations: Mix 1/3 to 1/4 cup of light whipping cream to make a creamy pesto sauce

                 Add cherry tomatoes that are halved into pesto.

Freezes well.  After I harvest my basil, I spend a morning making the pesto and freezing for later use.  In the midst of winter, nothing tastes better than a pita pizza with pesto, tomatoes and fresh mozzarella or  pesto over noodles and chicken.




Well the time has come to harvest the summer’s jewels!