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Category: Baby Food

Early Tastes, Baby Food

Early Tastes, Baby Food

Avocado & Cherimoya Mousse (Baby Food)

1 avocado
1 cherimoya

Wash both fruits. Halve the avocado, remove the pit and scoop the light green flesh into a food processor. Halve the cherimoya and remove the big black seeds. Scoop white flesh into a food processor. Puree until smooth and serve.

 

Celery Root & Potato Puree (Baby Food)

1 potato, peeled and cubed
1 medium celery root, peeled and cubed
1/4 C. whole milk (if over 10-12 months), breast milk or water

Place ingredients in a steamer pot over boiling water. Steam for 8-10 minutes or until fork tender, reserving water in pot. Place celery root and potato in a food processor. Puree for 30 seconds. Add the milk and continue to puree. If it’s still too thick, add water from the pot. Puree until smooth. Cool and serve.

First Tastes for Infants 6 months

First Tastes for Infants 6 months

ss_101853982First Fruit Purée

2 medium apples or pears, peeled, cored and chopped

2 tablespoons water or unsweetened apple juice (optional)

Put the chopped fruit into a heavy-bottomed saucepan and, if using apples, add the water or apple juice (ripe pears will not need any extra liquid). Cover and cook over low heat until tender (6 to 8 minutes for apples and about 4 minutes for pears). Blend the fruit to a Purée. Spoon a little into your baby’s bowl and serve lukewarm. Makes 6 portions for a 6-month-old and is suitable for freezing.

 

First Vegetable Purée

4 to 6 medium carrots (12 ounces), peeled and chopped

Put the carrots in a steamer set over boiling water and cook for 15 to 20 minutes or until tender. (Or put the carrots in a saucepan and add just enough boiling water to cover; cover and simmer for 15 to 20 minutes or until soft). Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then Purée until very smooth. The amount of liquid you add really depends on your baby; you may need to add a little more if he finds the Purée difficult to swallow. Spoon some of the Purée into your baby’s bowl and serve lukewarm.   You can also use potatoes, sweet potatoes, butternut squash or pumpkin. The above carrot recipe for 6-month babies makes 8 portions and is suitable for freezing. Carrots make excellent weaning food, as babies like the naturally sweet taste.

Creamy Vegetable or Fruit Purée

1 tablespoon baby rice cereal

3 tablespoons your baby’s usual milk

1/4 cup vegetable or fruit Purée (use recipes above)

Mix the baby rice and milk together according to instructions on the package and stir into the vegetable or fruit Purée. Makes 1 portion for a 6-month-old and is suitable for freezing.

 

Fruity Baby Rice Cereal

1 T. sugar-free Baby Rice Cereal

3 T. Breast Milk or Formula

4 T. First Fruit Purée

Mix together cereal and milk according to instructions, and stir into the fruit Purée to give it a slightly creamy texture. Serve lukewarm. Pour any extra into an ice cube tray and freeze.

Simple Fruit & Vegetable Purées

Melon: Take one small wedge melon, remove seeds and cut away flesh from the skin, discarding the green flesh near the skin. Blend to a smooth puree of desired consistency. Combines well with mashed banana or avocado. (cantaloupe is the most nutritious of all melon varieties)

Peach or Nectarine: Score a cross on the base of a small ripe peach or nectarine, then submerge in boiling water for 1 minute. Skin and chop the peach flesh, then puree in blender. (vitamin C and potassium)

Dried Apricot: Simmer a handful of dried apricots in a little water about five minutes or until tender. Blend to a puree of the desired consistency with as much of the cooking liquid as needed to make a smooth pulp. Work pulp through a food mill or puree in blender and push through a sieve. Good mixed with rice cereal or pureed apples or pears. (beta carotene, iron, potassium)

Avocado: Choose a soft ripe fruit and prepare immediately before eating (avocado discolors quickly). Halve and pit one avocado and mash the flesh with a fork or puree to desired consistency with about 2 T. breast milk or formula.(potassium, vitamin b6 and E)

Cauliflower or Broccoli: Place 2 ½ C. of small cauliflower or broccoli florets in steamer and cook until tender, about 10 minutes. Drain and blend to puree. Mix with potato puree or baby rice cereal. 6 servings. (folate, potassium, vitamin C)

Zucchini: Place 2 C. trimmed and sliced zucchini in a steamer and cook until tender, about 12 minutes. Alternatively, simmer in water on stovetop about 6 minutes. Blend to puree. (beta carotene, potassium, vitamin C, magnesium – most in skin, do not peel)

Butternut Squash or Pumpkin: Peel and de-seed a 1 lb. squash or slice of pumpkin, then cut into small pieces. Cook (steam or bake) until tender and blend to a puree, adding a little cooking water if necessary. 8 servings. (beta carotene, potassium, Vitamin C and E

 

 

Cheesy Leek, Sweet Potato & Cauliflower Puree

Cheesy Leek, Sweet Potato & Cauliflower Puree

baby1 T. Butter

¼ C. Leeks, washed and sliced

1 Sweet Potato, peeled and cut into chunks

1 C. Boiling Water

¾ C. Cauliflower Florets

3 T. Grated Cheddar Cheese

 

Heat butter in a pan and add leek.  Sauté about 3 minutes until softened.  Add sweet potato and boiling water and cook for 5 minutes.  Add cauliflower and continue to cook for 5 minutes.  Strain vegetables, reserving cooking liquid.  Blend vegetables together with about 1/3 C. of the cooking liquid and the grated cheddar cheese.

 

6-9 months

 

Braised Beef with Carrot, Parsnip and Potato

Braised Beef with Carrot, Parsnip and Potato

2 tbsp butter

1 cup leeks, sliced

6oz lean stew beef cut into cubes

1 1/2 cup sliced carrots

1 cup peeled and chopped parsnips

1/2 lb potatoes chopped

2 cups unsalted beef stock or chicken stock

 

Preheat oven to 350. Heat the butter in a flame proof casserole, add the leeks, and sauté for 5 minutes or until softened. Add the beef and sauté until browned. Add the carrots, parsnips, and potatoes, cover with stock and bring the mixture to a boil. Transfer the casserole to the preheated oven and cook for 1 1/2-2 hours, or until the meat is soft. Blend to a puree to the desired consistency.

 

6-9 months

Baby’s First Foods

Baby’s First Foods

Tips: Foods should be lump-free for kids 6+ months, should be slightly lumpy for kids 8+ months, and can be chunky for kids 10+ months. Remember to always talk to your pediatrician about what’s right for your Baby.

 

peas with mint

pears with ginger

cinnamon peach oatmeal

spinach nutmeg yams

cuban black beans

cheddar apple mini muffins

banana date mini muffins

 

Avocado Puree (can be served to kid 6+ mos)

 

1 ripe organic avocado

a little breast milk or formula (optional)

 

Mash about a quarter of the avocado with a fork until smooth. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  This food does not freeze well, so make a fresh batch at each meal–it takes seconds!

 

 

 

Roasted Sweet Potato Mash (can be served to kid 6+ mos)

 

3 large organic sweet potatoes

1/8 tsp ground organic cinnamon (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, and chop sweet potato in 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 1 hour until sweet potatoes are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cinnamon if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Mint Peas (can be served to kid 6+ mos)

 

1 10-oz bag frozen organic green peas

2 leaves fresh organic mint (optional)

a little breast milk or formula (optional)

 

Cook peas according to directions on package. Puree peas well with hand blender or in a blender or food processor until smooth. Blend in fresh mint if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Roasted Cardamom Pears (can be served to kid 6+ mos)

 

8 organic pears

1/8 tsp ground organic cardamom  (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, core, and chop pears into 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 20 minutes until pears are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cardamom if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Rice Cereal

 

1/4 c. rice powder (brown rice ground in blender or food processor)

1 cup water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired. Serve warm.

 

 

 

Oatmeal Cereal

 

1/4 c. of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor

3/4 c. water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired.  Serve warm.

 

 

 

Barley Cereal

 

1/4 c. ground barley (barley ground in blender or food processor)

1 cup water

 

Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly. Mix in formula or breast milk or juice and add fruits if desired. Serve warm

 

 

 

Rice Breakfast Pudding

 

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size – don’t grind if serving to a Toddler )

2 cups water

1/4 cup apples sliced into small dices or slivers

1/4 cup raisins (optional)

1/8 cup brown sugar (optional)

2 tsp cinnamon

1/2 tsp ginger

 

Combine all of the above ingredients in a medium saucepan.  Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.  Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty. . Stir frequently to stop sticking to the pot and add more milk or water if necessary.  Serve warm then transfer remaining portion to the fridge.

New Tastes and Textures

New Tastes and Textures

 

Instant No-Cook Purées

 

Mango and Banana: Purée or mash the flesh of a quarter of a small ripe mango with half a small ripe banana, peeled and sliced.  Serve immediately.

 

Avocado and Banana:  Mash a quarter of an avocado together with half a small ripe banana and 1-2 T. breast milk or formula.  You can substitute flesh of half a papaya for the banana, then the milk is optional since papaya is juicier.

 

Banana and blueberry:  Cut a medium size banana into pieces and simply blend together with ¼ C. mashed blueberries.  Serve immediately.

 

Apple & 3 Fruits:  Combine one ripe peach, skinned and cut into pieces, one small ripe banana, peeled and diced, ¼ C. blueberries, and 2 T. apple Purée and mix in blender.  For older babies, simply mash the fruit into a rough paste and mix with apple Purée.

 

Cantaloupe and Strawberry:  Blend together 1/2 cantaloupe, peeled, seeded and chopped and 3 strawberries, hulled and quartered.  Stir in 1 to 2 tsp.  baby rice cereal to thicken..

 

Mango and Yogurt:   Purée or mash 1/2 small mango, peeled and chopped  (or papaya) with 1 T. greek yogurt (or sieved cottage cheese).

 

Papaya & Chicken:  Peel and halve a small ripe papaya, remove the seeds and Purée or mash the flesh with ¼ C. of cooked, boneless, skinless chicken.

 

Banana with Tofu:  Mash 1 small banana with ¼ C. silken tofu.

 

Cooked Purees

 

Juice Pear & Prune

 

2 Ripe Pears, peeled, cored and chopped

2 pitted Prunes, chopped

1 T. Baby Rice Cereal

 

Simmer the fruit in a saucepan with a little water for 5 minutes.  Puree to desired consistency, using as much cooking water as needed.  Sieve to remove tough prune skins.  Stir in cereal while warm and serve.

 

Apple, Pear, Blueberry and Strawberry

 

1 Apple, peeled, cored and chopped

1 ripe Pear, peeled, cored, and chopped

1/3 C. Strawberries, hulled and cut into quarters

1/3 C. Blueberries

2 T. Baby Rice Cereal

 

Place fruit in heavy bottomed saucepan, cover and cook over a low heat for about 5 minutes.  Puree in blender and stir in baby rice cereal.

 

Apricot, Pear, Peach & Apple Compote

 

3 Dried or Fresh Apricots, chopped

1 Apple, peeled, cored and chopped

1 large ripe Pear, peeled, cored, and chopped

1 large ripe Peach or Plum, peeled, pitted and chopped

 

Place all chopped fruit into a saucepan and simmer with a little water until soft, about 8-10 minutes.  Blend mixture to desired consistency.  For a creamier finish, mix 2 T. baby rice cereal with 4 T> breast milk or formula and blend with the fruit puree.

 

Peach, Apple and Strawberry

 

1 Apple, peeled, cored and chopped

1 Peach, peeled, pitted and chopped

3 large Strawberries, hulled

 

Steam apple for 6 minutes, or until tender.  Add peaches and strawberries to steamer and continue cook 3 minutes.  Blend fruits to a smooth puree.

 

Peach and Banana

 

1 small Peach, peeled, pitted and chopped

½ small Banana, peeled and sliced

1 T. freshly squeezed Orange Juice

 

Place all ingredients in a small saucepan, cover and cook over a low heat about 2-3 minutes, or until the fruit is slightly mushy.  Blend to puree and allow to cool slightly before serving to infant.