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, baby, baby food, carrot, cheddar, cheese, chunky, Freezer Friendly, herb, Parsley, pasta, recipe, tomato, whole wheat

Rosemary Potatoes

Included in this recipe are options using red or Yukon gold potatoes. I encourage you to try both variations, as the Yukon gold potatoes provide a wonderfully distinct flavor, different than the red.

Ingredients

• 3-4 medium sized red or Yukon gold potatoes
• 3/4 cup organic chicken or vegetable broth
• 1/2 tsp rosemary, very finely chopped
• Dash of pepper

Instructions

1. Wash, peel and dice potatoes
2. Place potatoes in pot, cover with enough water to boil
3. Boil potatoes until tender
4. Drain and transfer potatoes to blender or bowl
5. Slowly add vegetable or chicken broth, may need a little more or less depending on desired consistency
6. Add rosemary
7. Blend (or mash in bowl) until desired consistency is reached

Potatoes don’t freeze as well as many other vegetables, as they don’t seem to thaw to the same consistency as they were before freezing. I’ve found that if you use more vegetable or chicken broth though, they tend to freeze better.

Photo courtesy of Flickr user Robert Couse-Baker.

Filed under: food, baby, Family, family friendly, food, herb, potato, recipe, rosemary

Avocado Mash

Avocados are considered superfoods, and one of the most easily digestible protein and healthy, unsaturated fats. They provide the perfect ratio of protein, fat and carbohydrates, all in one fruit. Unsaturated fats are helpful to baby’s developing brain and central nervous system. Additionally, avocado requires no cooking, and boasts the simplest prep process of all of the baby foods I’ve tried, except bananas of course.

Ingredients

Avocado halves

• One ripe avocado
• Lemon juice (if you plan to store in freezer)

Instructions

1. Using your hand, roll avocado around on prep surface to aid in peeling
2. Slice in half
3. If you’re going to use only half, leave the pit in the half you are storing and cover tightly with plastic wrap.
4. To remove pit, stick a knife in the pit, twist a little, and pull out pit
5. Remove flesh from avocado skin using a fork
6. Mash avocado flesh and serve

Avocados are best frozen in slices, dipped in a little lemon juice to prevent them from browning.

Avocado Combinations

Ripe avocados

• Mashed banana
• Pureed pear
• Pureed apple
• Yogurt (if baby is eating dairy)
• Crushed whole grain crackers and basil (for older babies accepting of more inconsistent textures)

Filed under: Apples, Avocado, baby, Banana, Basil, food, Freezer Friendly, Fruit, nutrition, Pear, apple, Avocado, baby, banana, basil, crackers, food, Freezer Friendly, Fruit, herb, infant, Medley, parenting, parenting blog, pear, puree, recipe, superfood, yogurt

Sugar and Spice and Everything Nice

One of the many benefits of homemade baby food is versatility. Once baby has been exposed to herbs and spices, a single ingredient recipe can take on a multitude of culinary experiences. Although it is not recommended to add sugar or salt to baby’s food, the use of many common spices are a great way to help baby expand her familiarity with different tastes and learn to enjoy natural flavors.

I usually wait to add spices and herbs until right before serving instead of when freezing or storing. That way if I find something baby really likes (or doesn’t), I can tailor meals to her preferences and continually try new combinations.

Most pediatricians recommend waiting until 8 months to introduce spices, and keep in mind the 4 day rule. As always, please discuss the introduction of any new food, herb or spice with your baby’s doctor.

A few combinations to get you started:

Vegetables:

• Sweet Potatoes – Cinnamon, ground cloves, nutmeg, vanilla*, pumpkin pie spice
• Pumpkin – Cinnamon, nutmeg, ginger, ground cloves, vanilla*, pumpkin pie spice
• Carrots – Basil, garlic, cinnamon
• Green Beans – Garlic
• White Potatoes – Garlic, dill, anise
• Butternut squash and winter squash – garlic, ground cloves

Fruits:

Rosemary

• Apples – Cinnamon, vanilla*
• Bananas – Ginger, lemon zest
• Pears – Ginger, vanilla*
• Blueberries – vanilla*
• Peaches – vanilla*

Grains:

• Oatmeal – Cinnamon, vanilla*, nutmeg
• Pasta – Oregano, basil, parsley

Meats:

• Chicken – rosemary, cinnamon and coriander, garlic, basil, lemon zest, parsley, sage, thyme
• Turkey – garlic, basil, parsley, sage, thyme

Dairy:

• Plain yogurt – vanilla*, mint

*An important note about vanilla

Vanilla extract contains on average 35% alcohol, used to stabilize and preserve the flavor. Make sure you’re using natural vanilla flavor or a dash of ground vanilla beans.

Have you found any winning combinations? Let me know!

Filed under: Apples, baby, Banana, Butternut Squash, Chicken, Cinnamon, Coriander, food, Fruit, Ginger, Herbs and Spices, Medley, Nutmeg, nutrition, Parsley, Pasta, Peaches, Pear, Proteins, Pumpkin, Sage, Sweet Potato, Turkey, Vanilla, Vegetables, anise, apple, baby, banana, basil, blueberry, carrots, chicken, cinnamon, cloves, coriander, garlic, ginger, herb, infant, lemon zest, mint, nutmeg, oatmeal, oregano, parenting, parenting blog, parsely, pasta, Peaches, pear, potato, Proteins, Pumpkin, recipe, rosemary, sage, spice, Sweet Potato, thyme, toddler, turkey, vanilla, yogurt