Vanilla Pumpkin – Homemade Baby Food Blog

Icon

Homemade Baby Food Recipes – Pure as babies

Pumpkin Waffles by Weelicious

Ok, you all know how I feel about pumpkin. We love it in oatmeal and soup, Little K still loves it as a puree. Catherine at Weelicious posted a recipe for Pumpkin Waffles which of course I had to try. Delicious! They are indeed as good as they look in the photo. I served them for breakfast and K was hooked. She asked for them again at dinner and I used Catherine’s suggestion of making a sandwich. I sliced one waffle in two and made a sandwich using about a tablespoon of cream cheese and thinly sliced apples.These would also be fantastic as finger food or a snack for younger, self feeding babies (torn into small pieces, of course).

Great recipe, I’ll definitely be making a batch to freeze for quick, healthy meals.

Advertisements

Filed under: Finger Food, Freezer Friendly, Pumpkin, Snack, , , , , , , , ,

Butternut Squash Puree

Butternut squash is a fantastic source of both vitamin A and C, and just one vegetable can go a long way. Widely available in October and November, butternut squash has a sweet, creamy flavor, and is enclosed in a tough skin. Stored correctly in a cool, dry place, butternut squash will keep for 2-3 months.

You can serve Butternut Squash puree alone, or mix it with apple puree, carrot puree, applesauce, mashed banana, pumpkin, sweet potato, rice or homemade rice cereal, chicken or peaches. Baby K loves her Butternut Squash Puree with a sprinkle of cinnamon.

For a toddler, I’ve had success with mini bagel “pizzas”, that is, halve a whole wheat bagel, spread about a tablespoon or two of butternut squash puree over bagel, sprinkle with a little parmesan or asiago cheese, and bake for about 10 minutes.

To make the puree:

  • Preheat oven to 325 degreesButternut Squash
  • Wash butternut squash just before slicing
  • Carefully cut the vegetable in half lengthwise
  • Scoop out the seeds and fibrous strings
  • Using a small knife, carefully peel the skin from each half
  • Cube the remaining squash into about 2 inch cubes
  • Place cubes on a foil lined pan, and drizzle a little olive oil over the squash
  • You will probably have a pretty full pan, be sure to use a spatula and toss the cubes around making sure that all sides have a little EVOO
  • Bake for 45 minutes to 1 hour, using the spatula to turn the cubes occasionally.
  • Squash should be baked until tender.
  • Allow the butternut squash cubes to cool
  • Transfer to cubes to blender or food processor with about 1/2 cup of water
  • Blend away, adding water if necessary.
  • Pour into ice cube trays, cover and freeze immediately.

Photo credit to Rex_roof.

Filed under: Butternut Squash, Finger Food, food, Freezer Friendly, nutrition, Vegetables, , , , , , , , , , , , ,

Green Supreme Smoothie

My once adventurous eater, now 18 months, has turned to the infamous toddlerGreen Smoothie “white diet” of only wanting bread, pasta, potatoes, bananas, Cheerios, crackers and cheese. Like any concerned parent, I wanted to make sure she was getting enough nutrients, especially since flu season is here. I turned to the “sneaky chef” method, and started making super food packed smoothies for her, which she usually drinks as a snack.

The great news is that this smoothie recipe, and the ones to follow, freeze well: just portion them in 8 ounce freezable Ball containers and label. You can semi-thaw them in the refrigerator, or for (nearly) instant smoothie snacks, submerge the container in a mug of hot water for a few minutes. Either way, just keep shaking the smoothie container to make sure the icy parts are evenly distributed. She will usually drink about 6 ounces over the course of an hour or so. I usually serve Baby K’s smoothie in a sippy cup that I’ve widened the nipple, but she also likes drinking them with a straw.

Yields 1 liter

  • 3 cups of spinach, washed and dried
  • 1 orange, peeled and seeded and sectioned
  • 1 apple, peeled, cored and sectioned
  • 1 seeded and peeled papaya
  • 1/2 of a banana
  • 1/2 cup soy milk OR 6 oz container plain yogurt
  • 1/2 cup orange juice
  • 2 tbs flaxseed meal (optional)
  • 6 ice cubes

Instructions

  1. Place all ingredients except ice cubes into blender and blend until well blended.
  2. Add ice cubes and pulse until well blended
  3. Serve or freeze immediately

Also, I’ve found that when I feel like my diet needs a little boost, I drink one of the 8 ounce containers as a meal replacement. To see the (adult) nutritional data and analysis on this recipe driven by NutritionData.com, click here.

Photo credit to ilovemypit.

Filed under: Apples, Banana, Family, Freezer Friendly, Leafy Greens, Oranges, Recipes, Smoothies, Spinach, Vegetables

Homemade, DIY Vegetable Stock

So many dishes benefit from good, quality vegetable stock and how gratifying would it be to be able to use your own homemade stock? By saving and freezing unused veggie scraps, peelings, leaves and stalks, you can quickly accumulate enough to make your own stock.  This post by The Kitchn has some useful suggestions and tips for this project including vegetables to use and what not to use:

Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as…

Additionally, The Kitchn has a great post detailing the recipe for using your new stockpile.

After using The Kitchn’s recipe and trying out a few others, I’ve found that one of the most important things to remember is to make sure you don’t overcook your stock or the flavors will turn bitter. I’d also suggest adding a bay leaf and a few peppercorns to the simmer for a more complex taste. Feel free to experiment as depending on your vegetable mixture, you’ll get a different flavor. Good luck!

Filed under: Around the Play Yard, baby, Bay, Carrots, Celery, Corn, Family, Freezer Friendly, Herbs and Spices, Medley, Recipes, Tomato, Vegetables, , , , , ,

Sweet Potato Minestrone

Filled with healthy antioxidants, this recipe makes enough minestrone to freeze for baby, or share with the entire family!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 2 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 (28 ounce) can Italian-style diced tomatoes
  • 5 cups vegetable broth
  • 2 large sweet potatoes, peeled and diced
  • 2 large carrots, sliced thin
  • 6 ounces green beans, cut into 1 inch pieces
  • 5 cloves garlic, minced

Instructions

  1. Heat oil in a soup pot over medium-high heat. 
  2. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. 
  3. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. 
  4. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

Filed under: Carrots, Celery, Family, Freezer Friendly, garlic, Green Beans, Recipes, Sweet Potato, Vegetables, , , , , , , , , , , , , , ,

Lentil Vegetable Soup

Lentil Veggie Soup is most appropriate for babies at least 9 months, and can be made in a saucepan or a crockpot!

Ingredients

  • 3 cups water
  • 1/3 cup dried lentils 
  • 1 cup organic vegetable stock
  • 1 medium organic carrot, diced
  • 1 medium organic yellow potato, diced (could also substitute sweet potato or winter squash)
  • 1 stalk of organic celery, chopped
  • 1/2 cup organic tomato sauce
  • 1/2 tsp of dried basil 

Instructions

  1. In a large saucepan, combine water, lentils, vegetable or beef stock, carrot, potato and celery.
  2. Bring to a boil, reduce heat and simmer, covered for about 4-45 minutes. (may need to add a little more water)
  3. Add tomato sauce and basil and heat until thoroughly warm
  4. Remove from saucepan, blend or puree if needed

FREEZER FRIENDLY

  1. Pour into ice cube trays
  2. Cover and freeze overnight

Filed under: Basil, Freezer Friendly, Herbs and Spices, Legumes, Lentils, nutrition, , , , , , , , , , , , , , , , , , , , ,

Carrots and Stars in Tomato Sauce

Ingredients

  • 2 organic carrots, sliced
  • 1 cup boiling water
  • 1Tbs no salt added butter
  • 1 tomato, peeled, seeded, and chopped
  • 1/4 cup cheddar cheese
  • 2Tbs whole grain pasta stars
  • 1 tsp dried parsley

Instructions

  1. Steam carrots until tender
  2. Meanwhile, saute tomatoes in butter until tender
  3. Remove from heat and stir in cheddar cheese
  4. Cook pasta in water in another sauce pan until tender.
  5. Combine carrots with cheesy tomato sauce.
  6. Add desired amount of cooking water from carrots.
  7. Blend until you reach desired consistency.
  8. Add pasta stars and dried parsley, mix well.
  9. If freezing, pour into ice cube trays, cover and freeze overnight.

Filed under: Carrots, food, Freezer Friendly, Grains, Herbs and Spices, nutrition, Parsley, Pasta, Uncategorized, Vegetables, , , , , , , , , , , , ,

Banana Veggie Blend

Nutrient-rich red bell pepper combined with the familiarity of carrot and banana. I haven’t yet tried to freeze this one. Have you? Let me know! Update: FREEZER FRIENDLY!

Ingredients

1/2 red bell pepperred bell pepper

1 carrot

1 banana

Instructions

1. Slice red pepper and remove seeds and core

2. Peel and slice carrot

3. Combine red pepper and carrot slices and steam until tender

4. Peel and slice banana

5. Combine steamed red pepper and carrot with banana slices in blender

6. Blend until you reach desired consistency. If baby is older, can also use “chop” setting for chunkier blend.

Photo by zoha_n.

Filed under: Banana, Carrots, food, Freezer Friendly, Fruit, Medley, Red Bell Pepper, Vegetables, , , , , , , , , , , , ,

Lasagna: Italian Dinner for the Whole Family

As Baby K gets older and is able to eat more complex meals, I find it easier at times to prepare parts of our family meals for her. Lasagna is a family favorite at my house, and I’ve adapted my tried and true recipe to suit her needs as well. As a bonus, both the family portion and baby’s portion are freezer friendly!

Ingredients

  • 1 lb extra lean ground beef (or turkey)
  • 1 jar of organic, basic tomato sauce
  • 12 oz shredded Italian cheese blend
  • 1 12 oz container of cottage cheese
  • 1 package whole wheat oven ready lasagna
  • 1/4 cup whole wheat tiny pasta for baby (I used acini di pepe)
  • 1 diced tomato
  • 1/4 finely chopped onion
  • 2 cloves chopped garlic
  • 2 tbs dried parsley
  • 2 whole bay leaves

Instructions

  1. Brown ground beef (or turkey) in pan, drain excess fat if any and return to pan.
  2. Add chopped onions and continue to cook on low for 3-4 minutes, stirring frequently
  3. As onions start to turn translucent, add chopped mushrooms, garlic and tomato, continue cooking for about 5 minutes
  4. Stir in tomato sauce and bay leaves, bring to a boil
  5. Remove mixture from heat
  6. Remove bay leaves

Baby’s Dinner

  1. Cook baby’s pasta, drain, rinse and set aside
  2. Remove about a cup of the beef and sauce mixture and place into a mixing bowl
  3. Add 1/2 cup of cottage cheese, mix well
  4. Blend this mixture into a puree
  5. Combine with baby’s pasta
  6. Add 1/2 tbs of dried parsley if desired
  7. Serve, or pour into ice cube trays, cover, freeze overnight and store

Family’s Dinner

  1. In an ungreased 9×13 pan or 2 9×9 pans, spread a layer of about 1/3 beef and sauce mixture on the bottom of the pan.
  2. Add a layer of lasagna noodles
  3. Add a layer of 1/3 of the cottage cheese
  4. Add a layer of 1/3 of the shredded cheese
  5. Sprinkle with parsley if desired
  6. Cover with foil and bake for about 1 hour at 350 degrees

Filed under: Bay, Beef, Chicken, Family, food, Freezer Friendly, garlic, Herbs and Spices, Parsley, Pasta, Proteins, Turkey, Uncategorized, Vegetables, , , , , , , , , , , , , , , , , , , , , , , ,

Herbed Chicken with Corn and Rice

This dish can easily be doubled or tripled to feed the rest of your family as well. Just skip chopping the chicken and pureeing. Also try it with turkey for a different flavor. Freezer friendly!

Ingredients

  • 1/2 lb boneless, skinless chicken breast
  • 2 cups low sodium organic chicken or vegetable broth or water
  • 1/2 cup fresh or frozen (thawed) corn
  • 1/3 cup cooked basmati rice (may substitute brown rice)
  • 2 bay leaves
  • sprig of parsley
  • 1/2 tbs unsalted butter
  • 1 tbs whole wheat, organic flour
  • 2-3 whole peppercorns

Instructions

  1. Combine the chicken breast, broth or water, bay leaves, parsley and peppercorns in a large stock pot.
  2. Bring to a boil, then cover and simmer for about 45 minutes, or until chicken is cooked thoroughly
  3. Remove chicken and chop finely
  4. Strain the remaining water or broth and reserve, be sure to remove bay leaves, peppercorns and parsley sprig
  5. Melt unsalted butter in a pan, add the flour, stir and cook for a few minutes.
  6. Add the remaining water or broth, bring to a boil, and simmer for 2-3 minutes, stirring frequently.
  7. Add the corn and continue to simmer for another few minutes.
  8. Mix in chopped chicken and rice.
  9. Serve, or cool then puree to reach desired consistency.
  10. If freezing, pour into ice cube trays, cover, and freeze overnight.

Filed under: Basmati Rice, Bay, Brown Rice, Chicken, food, Freezer Friendly, Grains, Herbs and Spices, nutrition, Parsley, Proteins, Turkey, , , , , , , , , , ,

Explore

All A-Twitter