Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

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.
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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, , , , , , , , , , , , , , , , , , , , ,

Quinoa Veggie Pilaf

I found this recipe at allrecipes.com, and have adapted it for baby. Quinoa Veggie Pilaf is family friendly, in that you can easily double this recipe for your family, or for smaller families, just remove a portion for baby at end and puree.

Although quinoa is relatively new to the American market, it has been named by the United Nations as a “super crop”, and is considered a complete protein.

Ingredients

  • 1 tablespoon olive oilquinoa, by net_efekt
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, diced
  • 1/2 cup quinoa
  • 1 cup hot water
  • 1 bay leaf
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup no salt added, frozen green peas, thawed
  • ground black pepper to taste

Instructions

  1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  2. Using a strainer, rinse quinoa under cold water. Drain well.
  3. Stir into the vegetables; cook and stir for 1 minute.
  4. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  5. Remove bay leaf and discard.
  6. Stir in peas, and season to taste with pepper.
  7. Puree and serve.

I haven’t tried to freeze this meal yet, so I don’t have any recommendation on its freezer-friendliness. Have you tried it? Please comment!

Filed under: baby, Bay, Carrots, Celery, Family, food, Grains, Herbs and Spices, nutrition, Peas, Quinoa, Vegetables, , , , , , , , , , , , , , ,

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