When I opened my copy of Dr. Sonali Ruder’s newest cookbook, Natural Baby Food, I was delightfully surprised. The Foodie Physician had done it yet again. Yes, she’s created an easy to use, full of great information cookbook that not only can be for babies but for big ol’ kids and adults!
With a little ingenuity and a few tweaks, this cookbook can be adapted for so many other uses. It’s one of those double and triple duty cookbooks that make you glad it’s in your library!
The first six chapters of Sonali’s cookbook are dedicated to understanding why she wrote the cookbook and why it’s important to consider making homemade baby food. She also has guidelines on babies and eating. When to start solids, What to use and how much. Then there’s what you shouldn’t feed your baby, plus building blocks of good nuitrition and safely feeding your baby. Finally, she discusses making homemade baby food and all that you should understand and consider before diving in. In essence, you have a ‘textbook’ easy-to-read understandable background that leads into the recipes.
Making it even easier and more convenient, Sonali divides the chapters by ages: the first six months, six to eight months, eight to twelve months and twelve months and up. There’s not one single thing she hasn’t covered in making this cookbook your ‘bible’ for your new baby and initiating excellent nutrition from day one.
In doing this recipe, I didn’t have panko bread crumbs. I wanted to get the crunch that panko would provide. To do that I used one-third cup of sliced almonds, crushed well, and added it to my Italian bread seasoning. The recipe that follows is Dr. Ruder’s to a tee!
- 1/4 cup flour
- 2 eggs
- 1 cup panko breadcrumbs, preferably whole wheat
- 1/3 cup grated Parmesan cheese
- 1 tsp. dried Italian seasoning
- 1/4 tsp. garlic powder
- 2 medium zucchini (about 1 pound, cut into sticks
- Olive oil
- Preheat oven to 425.
- Line a cookie sheet with parchment paper.
- Prepare the breading station. Put flour in a shall dish like a pie plate. In a second dish, mix the eggs with one tablespoon of water. In a third dish, mix the breadcrumbs, parmesan, Italian seasoning, garlic powder and blend together.
- Working in small batches (three to four fries), dip the zucchini sticks into the flour, shaking off any excess, then dip into the egg, and finally the breadcrumbs, coating all sides well with the mixture.
- Place on the cookie sheet. Spray (or brush) them with olive oil.
- Bake in a preheated 425 oven about 18-22 minutes or until golden brown. Cool. Serve!
Serve with a dipping sauce or Greek yogurt.