‘The Ul­ti­mate New Mom’s Cook­book’

Chef shares recipes, ad­vice

The Mercury (Pottstown, PA) - - FRONT PAGE - By Emily Ryan For Dig­i­tal First Me­dia

A new book of­fers ad­vice for new mom’s on how to keep baby happy and feed the rest of the fam­ily.

One of the big­gest challenges new moms face: feed­ing the whole fam­ily. When Lans­dale na­tive Aurora Satler wel­comed a son, she made “won­der­ful purees for him” but some­times for­got to nour­ish her­self. “I was start­ing to think that this has to be eas­ier, and ev­ery­one has to eat,” re­called the chef and food stylist.

Three years and a daugh­ter later, she’s writ­ten “The Ul­ti­mate New Mom’s Cook­book,” cov­er­ing ev­ery­thing from preg­nancy crav­ings to picky toddlers to fam­ily meals — all with a dash of hu­mor.

“Peo­ple al­ways ask, ‘What makes this cook­book dif­fer­ent?’ and ‘Why this cook­book?’” said Satler, now liv­ing in New York City. “It is com­pletely tar­geted to young chil­dren, but my sin­gle friends will love it as well.”

“They’re the recipes that you keep com­ing back to, the recipes that peo­ple re­mem­ber,” she added. “I love the brisket that I have in there. The fish tacos and the jerk chicken sand­wiches are my hus­band’s fa­vorites.”

Her first­born en­joys Cloudy Day Meat­balls, Bun in the Oven Ba­nana Zuc­chini Bread and Mommy and Me Green Smooth­ies while her baby girl eats home­made purees.

“I use the same purees I’m us­ing for her to make smooth­ies for my son and soups for us,” ex­plained Satler, who’s’ “re­ally try­ing to re­think how we do baby food and make it not so daunt­ing for moms.”

Take pureed car­rots, for ex­am­ple. “I can make that sweet or sa­vory. I can make that into a mil­lion things,” she said. The goal: “grad­ual steps, so we’re all eat­ing one meal to­gether” be­cause “it’s more work if you try to do that sep­a­ra­tion.”

The book also in­cludes “easy-to-di­gest” nu­tri­tional in­for­ma­tion, so “you get what you need with­out hav­ing to read a ton about it,” Satler de­scribed.

In other words, it’s “all the mom ad­vice if you were mak­ing a book for a friend who was hav­ing a baby for the first time.”

Bun in the Oven Ba­nana Zuc­chini Bread

Makes 1 loaf This is an easy-to-di­gest break­fast that is tummy friendly and full of good­ness. Many baked goods con­tain eggs, which are high in choline. Choline is a B vi­ta­min, and you need 450 mg of choline per day dur­ing preg­nancy. Many pre­na­tal vi­ta­mins have no choline at all.

This is also tod­dler ap­proved, great for us­ing up ba­nanas that are about to be­come over­ripe and has the bonus of com­bin­ing two great loaves into one healthy and to­tally de­li­cious recipe.


6 ta­ble­spoons but­ter ½ cup brown sugar, packed 1 egg 1½ cups mashed ba­nanas (3 ripe ba­nanas) 1 cup grated zuc­chini (about 1 small zuc­chini)

1¼ cups all-pur­pose flour ½ cup oats ¾ tea­spoon bak­ing soda ¼ tea­spoon salt


Pre­heat your oven to 350 de­grees. Grease a 5-by-9-inch loaf pan. In a large bowl, cream the but­ter and sugar with an elec­tric beater. Next, add the egg and mix well. Mix in the ba­nana and zuc­chini. In a medium bowl, whisk the flour, oats, bak­ing soda and salt to com­bine. Slowly add the flour mix­ture into the wet in­gre­di­ents, stir­ring un­til just mixed. Pour the bat­ter into the loaf pan and bake in the cen-

ter of the oven for about 60 min­utes. Test with a wooden tooth­pick or skewer; once it comes out clean your bread is ready. Al­low to cool for 10 min­utes be­fore re­mov­ing from the pan to finish cool­ing on a wire rack.

Note: This bread lasts about 2 days out on the counter un­der plas­tic wrap or in a sealed plas­tic con­tainer and up to a week re­frig­er­ated. Be sure to cool com­pletely be­fore stor­ing. In hot weather, watch it more dili­gently and keep in a cool, dry place.

Soba Noo­dle and Broc­coli Rabe Buddha Bowl

Serves 8 This is an en­ergy-packed lunch that tastes yummy, looks pretty and is def­i­nitely pic­ture wor­thy… go you! The bonus for kids is that noo­dles are fun, so they can dou­ble as a sen­sory ac­tiv­ity, al­though my lit­tle man just likes to throw them. The bonus for par­ents is that you pop this in a bowl, and it’ll give you the en­ergy you need to do what you do well!


2 ta­ble­spoons sesame oil 1 bunch broc­coli rabe, chopped into 1-inch pieces and rinsed

Salt and freshly cracked pep­per

1 cup shelled frozen edamame

1 cup quar­tered grape toma­toes

1 cup sliced scal­lions, slice on the di­ag­o­nal to make it pret­tier

12 ounces soba noo­dles


1/3 cup tahini, well mixed 1/3 cup wa­ter (pre­vents the tahini from sep­a­rat­ing or be­com­ing lumpy)

2 ta­ble­spoons sam­bal (if you don’t like to taste heat only use 1 ta­ble­spoon)

3 ta­ble­spoons low-sodium soy sauce

1 ta­ble­spoon fresh le­mon juice 1 gar­lic clove, minced Sesame seeds, for gar­nish


In a large sauté pan, add the sesame oil and cook broc­coli rabe stems and flo­rets on high. I cook the

stems and flo­rets first, work­ing my way from the base to the leaves, which take less time. Once the stems have soft­ened, about 4 min­utes, add the ten­der leaves and cook for 1 minute, stir­ring con­stantly to make sure the leaves reach the bot­tom of the pan. Sea­son with salt and pep­per and re­move to a large bowl. In the same sauté pan, cook the frozen edamame with 1 ta­ble­spoon of wa­ter un­til warmed and the wa­ter evap­o­rates, 1 to 2 min­utes. Re­move the edamame to the bowl with the broc­coli rabe. Add the grape toma­toes and scal­lions to the bowl as well.

Cook the soba noo­dles ac­cord­ing to pack­age di­rec­tions. Mean­while, in a small bowl, whisk to­gether the tahini, wa­ter, sam­bal, soy sauce, le­mon juice and gar­lic. Drain the cooked soba noo­dles and rinse with cold wa­ter to pre­vent noo­dles from stick­ing. Drain again and then toss the noo­dles and sauce into your large sauté pan. Add your dressed soba noo­dles to the bowl with your broc­coli rabe and other in­gre­di­ents. Toss un­til well mixed and serve just warm, gar­nished with sesame seeds.

Note: Go­ing gluten free? Sub­sti­tute rice noo­dles for the soba noo­dles and co­conut aminos for the soy sauce!

It’s OK Not to Share Jerk Chicken Sand­wiches

Makes 4 sand­wiches This sand­wich is pretty leg­endary as it al­most ended my marriage. OK, a bit of an ex­ag­ger­a­tion on that one, but it def­i­nitely put a hia­tus on the hon­ey­moon pe­riod. On my ac­tual hon­ey­moon, my hus­band had scouted a cute café that was boast­ing these tasty sand­wiches as he picked up our morn­ing espresso. The rest of our day was planned around lunch, and when we fi­nally sat down to eat, I said I wasn’t re­ally hun­gry and or­dered a salad. Big mis­take. To add in­sult to in­jury, I said I wanted “just a bite” of his sand­wich but def­i­nitely took a wee bit more. As my hus­band de­scribes it, all I left him with was a bite full of bread. Since that day, I’ve been try­ing to recre­ate

Try this healthy ba­nana zuc­chini bread for break­fast or snack.

this sand­wich and atone.

For my tod­dler’s meal, I like to serve the diced chicken over rice with a side of diced mango.


Jerk mari­nade: 3 cloves gar­lic, minced 1 lime, juiced 1 tea­spoon dried pars­ley ½ tea­spoon dried thyme ½ tea­spoon smoked paprika ½ tea­spoon onion pow­der ¼ tea­spoon gin­ger ¼ tea­spoon nut­meg ¼ tea­spoon cumin ¼ tea­spoon red pep­per flakes ½ tea­spoon cin­na­mon 1 tea­spoon brown sugar 1 ta­ble­spoon olive oil ¼ tea­spoon salt 1 tea­spoon soy sauce 1 pound thinly sliced chicken breast

Ré­moulade sauce:

1 ta­ble­spoon lime juice

3 ta­ble­spoons may­on­naise 1 tea­spoon sriracha ½ tea­spoon hot smoked paprika

Mango rel­ish:

½ cup finely chopped yel­low mango

¼ cup finely chopped tomato

1 ta­ble­spoon minced jalapeño, op­tional

1 ta­ble­spoon minced red onion

1 tea­spoon chopped cilantro 1 ta­ble­spoon lime juice 1 tea­spoon olive oil Sea salt ¼ tea­spoon cumin


2 ta­ble­spoons veg­etable oil 4 kaiser rolls 8 slices pep­per jack cheese 4 leaves Bibb let­tuce


Pre­heat your oven to 350 de­grees. To mar­i­nate: In a gal­lon plas­tic re­seal­able bag, com­bine the gar­lic, lime juice, pars­ley, thyme, smoked paprika, onion pow­der, gin­ger, nut­meg, cumin, red pep­per flakes, cin­na­mon, brown sugar, olive oil, salt and soy sauce. Seal and shake to com­bine. Place the chicken breasts in the bag, seal and shake to dis­trib­ute the mari­nade. Mar­i­nate at least 10 min­utes or overnight. To make the ré­moulade: In a small bowl, mix the lime juice, may­on­naise, sriracha and smoked paprika to­gether. Re­frig­er­ate un­til ready to use. To make the mango rel­ish: In a medium bowl, mix the mango, tomato, jalapeño, onion, cilantro, lime juice, olive oil, salt and cumin to­gether. Cover with plas­tic wrap un­til ready to serve.

To cook the chicken: In a large sauté pan, add the veg­etable oil and heat on medium-high heat, 1 to 2 min­utes. Add the mar­i­nated chicken and cook for 2 to 4 min­utes per side. The thin­ner it is sliced, the faster it will cook. You want the pan pre­heated, so you get a nice char on the sur­face of the chicken and the inside re­mains ten­der. To make the sand­wiches: As the chicken is cook­ing, slice your rolls in half, place them on a bak­ing sheet and dress all sides with the ré­moulade. Top each half with a slice of cheese. Bake for about 4 min­utes, un­til the buns have just toasted and the cheese has melted. Add the chicken to the bot­tom half of each roll and top with let­tuce and mango rel­ish. Serve warm.

Note: Do not be daunted by the list of in­gre­di­ents; most are spices and pantry ba­sics. If you don’t have a lot of spices in your pantry, you can sub­sti­tute a store­bought jerk rub for the jerk mari­nade to avoid buy­ing mul­ti­ple in­gre­di­ents.


With more than 80 recipes, “The Ul­ti­mate New Mom’s Cook­book” hits book­stores June 19.


Be­fore writ­ing her cook­book, mom-of-two Aurora Satler owned a ca­ter­ing com­pany and worked as the cre­ative di­rec­tor of Many Kitchens.


The au­thor had fun nam­ing recipes like It’s OK Not to Share Jerk Chicken Sand­wiches.


Boost your en­ergy with a Soba Noo­dle and Broc­coli Rabe Buddha Bowl.


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