Mar
24

Pacifiers: Are they good for your baby?

admin on March 24th, 2011

The decision to use a pacifier — or not — is up to you. Consider the pros and cons as you decide what’s best for you and your baby. [Source: Mayo Clinic]

Most babies have a strong sucking reflex. Some babies even suck their thumbs or fingers before they’re born. Beyond nutrition, sucking often has a soothing, calming effect. That’s why many parents rank pacifiers as must haves, right up there with diaper wipes and baby swings. But are pacifiers really OK for your baby? Although the answer to that question is often debated, the American Academy of Pediatrics gives pacifiers the green light.


İyi yanları

Bazı bebekler için emzik iki emzirme arasında rahatlamanın tek yolu olabilir. Emziğin göz önünde bulundurulması gereken iyi yanları:

The pros

For some babies, pacifiers are the key to contentment between feedings. Consider the advantages:

  • A pacifier may soothe a fussy baby. Some babies are happiest when they’re sucking on something.
  • A pacifier offers temporary distraction. When your baby’s hungry, a pacifier may buy you a few minutes to find a comfortable spot to nurse or to prepare a bottle. A pacifier may also come in handy during shots, blood tests or other procedures.
  • A pacifier may help your baby fall asleep. If your baby has trouble settling down, a pacifier might do the trick.
  • Pacifiers may help reduce the risk of sudden infant death syndrome (SIDS). Researchers have found an association between pacifier use during sleep and a reduced risk of SIDS.
  • Pacifiers are disposable. When it’s time to stop using pacifiers, you can throw them away. If your child prefers to suck on his or her thumb or fingers, it may be more difficult to break the habit.

The cons

Of course, pacifiers have pitfalls as well. Consider the drawbacks:

  • Early pacifier use may interfere with breast-feeding. Sucking on a breast is different from sucking on a pacifier or bottle. Some babies have trouble learning how to nurse properly if they’re given a pacifier too soon.
  • Your baby may become dependent on the pacifier. If your baby uses a pacifier to sleep, you may face frequent middle-of-the-night crying spells when the pacifier falls out of your baby’s mouth.
  • Pacifier use may increase the risk of middle ear infections. However, rates of middle ear infections are generally lowest from birth to age 6 months — when the risk of SIDS is the highest and your baby may be most interested in a pacifier.
  • Prolonged pacifier use may lead to dental problems. Normal pacifier use during the first few years of life doesn’t cause long-term dental problems. However, prolonged pacifier use may cause a child’s top front teeth to slant outward or not come in properly.
  • Bebeğiniz her ağladığında emzik vermeyin. Bazen pozisyon değişikliği ya da beşiği sallamak bebeği sakinleştirebilir. Eğer bebeğiniz açsa, emzirmeyi ya da mama vermeyi deneyin.

Pacifier do’s and don’ts

If you choose to offer your baby a pacifier, keep these tips in mind:

  • Wait until breast-feeding is well established. Be patient. It may take a few weeks or more to settle into a regular nursing routine. If you’re breast-feeding, the American Academy of Pediatrics recommends waiting to introduce a pacifier until your baby is 1 month old.
  • Don’t use a pacifier as a first line of defense. Sometimes a change of position or a rocking session can calm a crying baby. If your baby seems hungry, offer the breast or a bottle.
  • Choose the one-piece, dishwasher-safe variety. Pacifiers made of two pieces pose a choking hazard if they break. The shape and firmness is up to you — or your baby. Once you’ve settled on a favorite pacifier, keep a few identical backups on hand. Many babies refuse a substitute pacifier.
  • Let your baby set the pace. If your baby’s not interested in the pacifier, try again later — or skip it entirely. If the pacifier falls out of your baby’s mouth while he or she is sleeping, don’t pop it back in.
  • Keep it clean. Before you offer your baby a pacifier, wash it with soap and water and allow it to dry thoroughly. Resist the temptation to “rinse” the pacifier in your own mouth. You’ll only spread more germs to your baby.
  • Keep it safe. Replace pacifiers often, and watch for signs of deterioration. A worn or cracked nipple can tear off and pose a choking hazard. Also use caution with pacifier clips. Never use a string or strap long enough to get caught around your baby’s neck.
  • Know when to pull the plug. If ear infections are a concern, you might begin to wean your child from a pacifier at age 6 months. Most kids stop using pacifiers on their own between ages 2 and 4. If you’re concerned about your child’s pacifier use, consult his or her doctor for suggestions.


The bottom line

The decision to use a pacifier — or not — is up to you. Let go of any guilt or pressure as you learn what works best for your baby.

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Mar
23

Breast-feeding: 7 tips for pumping success

admin on March 23rd, 2011


Breast-feeding is a commitment, but your efforts are worthwhile. If you’re pumping, follow these simple tips for maintaining your milk supply — from pumping often to drinking plenty of fluids. [Source: Mayo Clinic]

Breast-feeding is based on supply and demand. The more you breast-feed your baby — or pump while you’re away from your baby — the more milk your breasts will produce. Consider these seven tips for pumping success.

  1. Relax. Stress can hinder your body’s natural ability to release breast milk. Find a quiet place to pump. It may help to massage your breasts or use warm compresses. You may want to think about your baby, look at a picture of your baby or listen to relaxing music.
  2. Pump often. The more you pump, the more milk you’ll produce — especially if you’re using a high-quality pump. If you’re working full time, try to pump for 15 minutes every few hours during the workday. If you can, pump both breasts simultaneously. It’ll save you precious time and may even increase your body’s production of prolactin, the hormone responsible for milk production.
  3. When you’re with your baby, breast-feed on demand. The more you breast-feed your baby when you’re together, the greater your supply will be when you pump. Try more frequent evening, early morning or weekend feedings. Pumping after a breast-feeding session can help boost milk supply, too — even if you pump but no milk is produced.
  4. Avoid or limit formula feedings. Formula feedings will reduce your baby’s demand for breast milk, which will lower your milk production. To maintain your milk supply, it’s important to pump anytime your baby has a formula feeding. Remember, the more you breast-feed your baby or pump while you’re apart, the more milk you’ll produce. It also helps to pump extra milk — either after or between breast-feeding sessions — and freeze it for future use.
  5. Drink plenty of fluids. Water, juice and milk can help you stay hydrated, which promotes milk production. Limit soda, coffee and other caffeinated drinks, though. Too much caffeine may lead to irritability or interfere with your baby’s sleep. If you choose to have an occasional alcoholic drink, avoid breast-feeding for two hours afterward.
  6. Don’t smoke. Aside from the well-known dangers of smoking, smoking can reduce your milk supply — and the nicotine in your breast milk may change the taste of the milk and interfere with your baby’s sleep. If you smoke, ask your doctor for options to help you quit. In the meantime, avoid smoking just before or during a feeding.
  7. Take good care of yourself. Eat plenty of fruits, vegetables and whole grains. Include physical activity in your daily routine. Sleep when the baby sleeps — and don’t be afraid to ask for help when you need it. Also consider your birth control options. Birth control pills that contain estrogen may interfere with milk production. While you’re breast-feeding, you may want to use condoms or other forms of birth control.

Breast-feeding is a commitment, and your efforts to maintain your milk supply are commendable. If you’re having trouble maintaining your milk supply or you’re concerned that you’re not producing enough milk, ask your doctor or lactation consultant for other suggestions.

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Mar
22

Order for introducing solid foods

admin on March 22nd, 2011

There is no evidence for a benefit to introducing complementary foods in any specific sequence or at any specific rate. However, it is generally recommended that first solid foods be single ingredient foods and that they be started one at a time at 2 to 7 day intervals. The order of introduction of complementary foods is not critical, except for providing nutrients required from complementary foods. Combination foods (instead of single-ingredient foods) may be given to older infants after tolerance for the individual components has been established.

This order is mostly based on custom and a little science.

  • 6 months: cereals, yellow and orange vegetables
  • 7 months: fruits
  • 8 months: green vegetables
  • 9 months beef, chicken, pork, fish, soy, egg yolks, beans, lentils
  • 10 months: cheese, yogurt
  • 12 months: honey, whole milk, egg whites, peanut butter, tree-nut butters, shell fish

Use acidic foods like citrus fruits and berries with caution in that they can cause rashes around the mouth and in the diaper area.

No juice! Juice is mostly sugar water and is one of the leading causes of poor weight gain toddlers.

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Mar
22

Introducing solids to infants

admin on March 22nd, 2011


  1. Begin feeding your infant solid foods at 6-months of age.
  2. Imagine how you’d like your infant to eat at 1-year of age and introduce food and meals to fulfill that image. A good goal is for all families to eat together and for each family member to eat the same food as the others.
  3. Begin with one meal a day, add a second meal by 8-months of age and a third meal by 10-months of age. The meal that is chosen first should be the meal that you have the most time to prepare and at the most likely time that the family can eat together.
  4. Always breast or bottle feed before offering solids. Breast milk and/or formula is your child’s primary source of nutrition. The solid foods are for fun, to give your infant the opportunity to practice with different tastes and textures, and to teach your infant the social aspects of eating.
  5. There is no specific amount of food that should be offered at a meal. Watch your infant’s behavior and stop feeding him or her when he or she is no longer interested.
  6. Introduce one new food at a time. Watch for stool changes including diarrhea and constipation. If a food causes either, put it aside and try it again in a month or so.
  7. Baby foods are prepared food for infants. They’re for convenience. If you can prepare a table food that is an appropriate texture for your infant and also eat it yourself, do so. An infant will always eat better if you’re eating the same food as they are.
  8. Infants initially need food that is pureed but by 9-months of age, they generally develop a good pincer grasp and can eat small bites of more solid food.
  9. Introduce cups of water to help your infant learn to drink from a cup and to help keep their bowel movements soft as solids are added.

 

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Dec
25

Chestnut Cake

admin on December 25th, 2010

Kestane soyma işlemi için tam bir saatimi ve iki tırnağımı feda ettim ama doğumgünü çocuğunun özlediği tadı elde ettim!


Pandispanya Malzemesi:

  • 7 yumurta (oda sıcaklığında)
  • 1 su bardağı şeker
  • 2 su bardağı un
  • 1/2 paket vanilya
  • 1 çay kaşığı limon kabuğu rendesi

Islatma Şurubu Malzemesi:

  • 1/4 su bardağı şeker
  • 2 çorba kaşığı meyve suyu (ben portakal suyu kullandım)

Kreme Malzemelesi:

  • 1 kg. kestane
  • 1,5 su bardağı şeker
  • 1 paket vanilya
  • 2 çorba kaşığı kakao
  • 1 çorba kaşığı tereyağı
  • 2 çorba kaşığı şerit badem

Tarif:

  1. Fırını 175ºC’ye açın.
  2. Kestaneleri 2 su bardağı su ile 20-25 dakika pişirin.
  3. Kestaneler pişerken pandispanya hamurunu hazırlayın: Una vanilya katıp eleyiniz. Kek kalıbını yağlayıp tabanına yağlı kâğıt serin.Yumurta beyaz ve sarılarını ayırıp yarımşar bardak şeker ile ayrı ayrı kaplarda çırpın. Yumurta sarıları koyu boza kıvamına, beyazları da krem şanti kıvamına gelinceye kadar çırpın. Yumurta akı karışımına un, limon kabuğu rendesi, ve yumurta sarısı karışımını katıp kaşıkla alttan alarak yavaşça karıştırın. Kalıba döküp fırında 45-50 dakika pişirin. Kalıp ılıyınca pandispanyanın çevresini bıçakla kalıptan kurtarıp ters çevirip kâğıdını çıkartın.
  4. Pandispanya keki pişerken haşladığınız kestanelerin dış kabuk ve iç zarlarını soyup küçük bir tencereye koyun. 1 su bardağı su ilave edip hafif hararetli ısıda kestaneler yumuşayıncaya kadar pişirin. Püre makinasından veya tel süzgeçten geçirin. Şeker, kakao, ve tereyağını katıp 3-4 dakika karıştırarak kaynatın. Vanilya ilave edip soğumaya bırakın.
  5. Islatma şurubu için şekere 1/4 su bardağı su katıp eritin. Meyve suyunu ilave edip karıştırın.
  6. Pandispanyayı isteğe ve kalıp şekline göre enine ya da boyuna 2 eşit parçaya kesin. Islatma şurubu ile ilk parça ıslatıp kremanın 1/3 ünü üzerine muntazam sürün, diğer parçayı üzerine kapatın. Üstteki parçayı ıslatma şurubu ile ıslatıp kalan krema ile pastanın üstünü ve yanları bıçak yardımı ile kaplayın. Üzerini badem şeritleri ile süsleyin.
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Dec
25

Stuffed Chicken Breasts

admin on December 25th, 2010

Malzemeleri:

  • 4 kemiksiz, derisi soyulmuş tavuk göğsü
  • 3 yemek kaşığı sıvıyağ
  • 250 gr mantar (temizlenmiş; ince kıyılımış)
  • 1 küçük pırasa (beyaz kısımları boyuna ikiye kesilmiş; ince kıyılmış)
  • 1/2 tatlı kaşığı kıyılmış taze kekik
  • 1 yemek kaşığı limon suyu
  • 1/2 su bardağ beyaz şarp
  • 1 tatlı kaşığı kıyılmış taze maydanoz
  • 1 su bardağı tavuk suyu
  • 1 tatlı kaşığı hardal
  • 2 yemek kaşığı tuzsuz tereyağ

Tarif:

  1. TAVUKLAR: Keskin bir bıçakla tavuk göğsünün ince kısmından başlayarak kalinli boyunca keserek büyük ince bir parça yapın. Tavuk göğsünü düzgün ve eşit şekilde inceltın. İncelttiğiniz et parçalarını kenarlarındaki fazlalıkları keserek düzgün bir dikdörtgen elde edin. Kenarlarından kestiğiniz et parçalarını robotta püre kıvamına gelene kadar çekin.
  2. İÇ KARIŞIMI: Orta-yüksek ayardaki ocakta 1 kaşık yağı tavada kızdırın. Mantarları ekleyip suyunu çekene kadar arada karıştırarak 8-11 dakika pişirin.  1 kaşık yağ ve pırasaları ekleyip pırasalar diriliğini kaybedene kadar 2-4 dakika pişirin.  Kekiği ekleyin ve aroması çıkana kadar yarım dakika kadar pişirin. 1 1/2 çay kaşığı limon suyunu ekleyin ve buharlaşana kadar yarım dakika kadar pişir. Karışımı mutfak robotuna aktarın. Tavaya şarabı koyun ve tavanın dibine yapışan parçacıkları kazıyın. Şarabı küçük bir kaseye aktarın.
  3. Mantar karışımını robotta irice çekip püre yaptığınız tavuk parçaları ile karıştırın.  1 1/2 tatlı kaşığı maydanoz, 3/4 tatlı kaşığı tuz, ve  1/2 tatlı kaşığı biberi ekleyip iyice karıştırın. t
  4. SARMA: Her tavuk gögsü parçasının bir kenarı boyunca iç karışımını 1/4′ünü yayıp rulo şeklinde sarın. Kat yeri alta gelecek şekilde üç yerinden pişirme ipi ile bağlayın.
  5. Sarmalara tuz ve biber ekin. Tavada kalan yağı kızdırın. Sarmalarının her dört yanını da tavada kızarana kadar 2şer dakika kadar pişirin.  Tavuk suyu ve şarabı ekleyip altını azaltın ve kapağı kapalı tavuk eti pişene kadar 12-18 dakika kadar pişirin. Tavuk sarmaları kesme tahtası üzerine alıp üzerini aliminyum folyo ile kaptıp dinlendirin.
  6. SOS: Pişirme suyuna hardalı ekleyip çırpın. Tavanın dibine yapışan et parçacıklarını kazıyarak 7-10 dakika kadar sos koyulaşana kadar yüksek ateşte pişirin. Ateşten alıp  tereyağ, kalan 1 1/2 tatlı kaşığı maydanoz, 1 1/2 tatlı kaşığı limon suyunu ekleyin. Tuz ve biberini damak zevkinize göre ayarlayın.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons vegetable oil
  • 1/2 lb white mushrooms (trimmed, wiped clean, and sliced thin)
  • 1 small leek (white part halved lengthwise, washed, and chopped)
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 tablespoon juice
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley leaves
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter

Instructions

  1. FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside. (Do not wash out food processor bowl.)
  2. FOR THE STUFFING: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
  3. Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1 1/2 teaspoons parsley, 3/4 teaspoon table salt, and 1/2 teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1 1/2 cups stuffing).
  4. TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
  5. Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
  6. TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1 1/2 teaspoons parsley and 1 1/2 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
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Mar
27

Puff Pastry Lamb Pie

admin on March 27th, 2010

Nowadays, I am craving for anything and everything you can think of; of course the taste and hearty ones that will satisfy my appetite. These little puff pastry lamb pies made the afternoon tea-time more enjoyable…

Ingredients:

  • 8 piece puff pastry (about 3″ x 3″)
  • 1lb lamb meat (lean; diced)
  • 1 tablespoon olive oil
  • 1 cup peas (canned or frozen is fine)
  • 1 carrot (diced to pea size)
  • 1 teaspoon dried thyme
  • 1 teaspoon blackpepper
  • a pinch of salt
  • 1/2 cup finely chopped dill
  • 1 egg yolk
  • black seeds

Recipe:

  1. Preheat the oven to 400ºF.
  2. Heat the oil on medium heat. Add the meat to the pan and sautee well. Reduce the heat to low and let it cook covered until it absorbs all the juice.
  3. Add the carrots to the pan and sautee 2-3 minutes on medium heat.
  4. Add the salt, blackpepper, tyhme, and dill.
  5. Finally, add the peas to the mixture and cook until the peas are warmed thoroughly. Turn of the heat and let the mixture cool down.
  6. Meanwhile take the puff pastries out of the freezer and let them defrost.
  7. Place about 2 tablespoons of the mixture in the middle of each puff pastry. Bring for corners of each puff pastry together and pinch the edges to seal. Place them on a cookie sheet.
  8. Brush them with the egg yolk and sprinkle with the black seeds. Bake for about 15-20 minutes until golden brown. Serve while they are still warm.
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Mar
13

Russian Potato Salad

admin on March 13th, 2010

This salad is great with meat, on picnics and barbecues. Next time you have a hot dog try lining the bun with this salad.

Ingredients:

  • 4 tablespoons mayonnaise
  • 4 medium size potatoes (boiled; diced)
  • 1 carrot (boiled; diced to pea size)
  • 1/2 cup peas (boiled(
  • 2 cucumber pickle (diced to pea size)
  • pinch of salt
  • pinch of blackpepper

Recipe:

Mix all the ingredients together. Adjust the amount of mayonnaise and spices to taste. If desired, use canned or frozen peas. Drain the canned peas well. If using frozen peas, you only need to cook them for 3-4 minutes in boiling water. You can add boiled eggs or salami for a richer taste.

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