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Homemade Baby Food Recipes – Pure as babies

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 potatoesRed 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.

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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

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, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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