Making Baby Food?

My son is 6 months and I'd like to make him some baby food. I have bananas that he likes to taste and I know i don't need to cook those. I also have an avocado and would like to get a sweet potato. How do I prepare and store them? Can I add spices to them if I want? Thanks!

I have not done this, since I don't yet have a baby, but I want to try it. I have heard people say they just cook and puree whatever they want, and I have heard a good tip of freezing the food in ice cube trays, so you can thaw 1-2 cubes at a time and it's a good amount of food.

I never had the time to do this much (beyond the bananas) for my kids, but It surely is a great way to save money and know your baby is eating good food. The only thing I have heard is that it's best to NOT try to do your own carrots as baby food. Something about the carrots' "skin" losing too many vitamins for babies in the mashing? I've forgotten exactly.

Anyhow, my friends who have made their own baby food mostly all swear by this book: "Super Baby Food" by Ruth Yaron.

Here's a few recipes that I have - ifyou want more just let me know -

Baby Pancakes

Baby Pancakes - not a biscuit but a great finger food

1 cup whole wheat flour
1/2 cup baby barley cereal (or other baby cereal)
1 cup formula (or another liquid such as milk)
1/2 cup mashed banana (or fruit of your choice)
1 tbsp melted margarine or butter (unsalted type)
3 EGG YOLKS

1/2 cup baby oatmeal
apple juice (about 1/2 cup) Use water if you prefer
Add cinnamon, nutmeg, dash of vanilla or other flavourings if you wish!

Mix all ingredients together and add enough juice to make pancake consistency. Cook on cook top in frying pan as with "regular" pancakes! **Freezes Well**

Eggless Baby Cereal Cookies

1 cup FLOUR
1 cup dry infant rice cereal with bananas (or other flavored or
unflavored infant cereal)
3 tablespoons cooking oil
ice water

Directions:
Preheat oven 425F
Mix flour and cereal.
Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup) until
dough begins to form a ball and pull away from the bowl.
Roll out to the thickness of a cracker on a floured surface and cut into desired
shapes.
Bake on an ungreased cookie sheet 10-12 min. or until lightly brown. Cool
completely.

Store in an airtight container. (you may want to try 1/2 plain and 1/2 flavoured baby cereal as the taste when using full flavoured baby cereal is
very strong!)




Baby Cereal Cookie Recipe!

2 Tbs Shortening
1/2 C. SUGAR
1 EGG
1tsp baking powder
1/4 tsp SALT
1 1/2 tsp vanilla
1 tsp water
1 1/2 C. baby cereal

Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking
powder, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal.
Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so
they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry.
Store in uncovered container overnight. **Freezes Well**

Banana Bread Sticks

1/4 cup brown SUGAR
1/2 cup oil
2 EGGS
1 cup mashed banana
1 3/4 cups FLOUR (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda

Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
Bake at 350 degrees F for about 1 hour or until firmly set.

Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet
and bake at 150 degrees F for 1 hour or longer until the sticks are hard and
crunchy. Store in a tightly covered container.




Monkey Cookies

2 1/4 cups all-purpose FLOUR
2 tsp baking powder
1/4 tsp SALT
1 cup SUGAR
2/3 cup butter/margarine, softened
2 EGGS
2 bananas, mashed
1 tsp vanilla

Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
Add butter or margarine. Mix well. Add remaining ingredients. Mix well. Drop by tspfuls on cookie sheet. Bake in a preheat, 400-degree oven 12 minutes. Makes about 3 dozen. These are very cake-like and you may wish to add more flour for a stiffer "cookie".






Teething Biscuits*

2 1/2 cups FLOUR
1/2 cup instant non-fat dry milk powder
1/2 cup wheat germ
11/2 tsps baking powder
1 tsp cinnamon
1/2 tsp SALT
3/4 cup SUGAR
3/4 cup vegetable oil
1 EGG
1/2 cup undiluted, frozen orange juice concentrate, thawed

Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt
together.

In another bowl, combine sugar and oil. Beat in the egg and orange juice and
gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.

Place greased cookie sheet on damp towel to keep from sliding. Place dough on
cookie sheet and flatten, rolling out to within 1 inch of the edge.

Cut into 2 by 3/4-inch bars; separating the cookies isn't necessary. Bake 15
minutes in preheated 375-degree oven until light brown.

Remove from oven; recut on the same lines. Return to oven. Turn off heat and
let set until oven is cool. Makes about 6 dozen cookies that can be frozen and
thawed as needed. **Freezes Well**




Nutritious Teething Biscuits

Ingredients:
1 beaten EGG YOLK
3 Tbsp maple syrup or molasses (May be omitted)
1 tsp vanilla
1 1/2 Tbsp oil
1/4 cup MILK
1 Tbsp uncooked oatmeal
1 cup flour (white, wheat or combo)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp nonfat dry milk.

Directions:
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin
and cut into strips or desired shapes.
Bake at 350°F (175°C) for 15 minutes on ungreased cookie sheet.
They can be made without the last 3 ingredients, but they add to the
nutritional value. **Freezes Well**




WHEAT-WHITE FLOUR SUBSTITUTIONS:

* barley flour This has a mild flavor and works especially well in pancakes, cookies, and quick breads. Replace up to half of any wheat flour in a recipe with this. Contains some gluten.

* buckwheat flour (Buckwheat is NOT wheat!) This is especially good in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this.

* oat flour This is especially good in quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. May contain some gluten due to cross-contamination.

* brown rice flour This is especially good for those with wheat allergies; replace up to 1/4 of any wheat flour with this. Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour. Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture, you may need to add more liquid to recipe.

* soy flour This is high in protein, but has a very strong flavor. Replace up to 1/4 of any wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature by 25 degrees.



Homemade Wheat Thins (8mos and up)

3 cups uncooked oatmeal
2 cups unbleached white FLOUR (may substitute 1 c. whole wheat flour for
the white)
1 cup wheat germ
3 tbsp. SUGAR
1 tsp. SALT (not necessary - omit if you choose)
3/4 cup oil
1 cup water

Mix all together, and roll out onto 2 cookie sheets. Sprinkle with salt. Lightly roll again to press salt in. Cut into squares or diamonds - a pizza cutter works well.
Bake at 350?. After 15 minutes begin checking the crackers and remove the ones that are golden brown and hard. Continue checking every 3-5 minutes. Optional sprinkle with sesame or poppy seeds before baking.



Zwieback Toast

1/2 c MILK
1 pkg active dry yeast
1/4 c SUGAR
1/4 c butter -- melted
1/4 tsp SALT
1/2 tsp ground anise or anise flavoring
3 EGGS
3 c FLOUR

Preheat oven to 400 degrees F. Scald the milk and when lukewarm add to the
yeast.

Add the sugar, butter, salt, anise and the eggs unbeaten, and enough flour to
handle. Let rise until light.

Make into 3 inch oblong rolls, place close together in a buttered pan in rows,
two inches apart. Let rise again and bake 20 minutes.

When cold cut in 1/2 inch slices and brown evenly in the oven. If desired you
can ice with a glaze made from confectioner's sugar
or dust with confectioner's sugar.



Eggless Baby Cereal Cookies

1 cup FLOUR
1 cup baby cereal
1 cup juice

Mix ingredients well. Roll out and cut into shapes. Bake for 20-30 min @ 350
deg. F.. Freezes Well
*Dough will be very sticky and seem "wrong" and may be hard to work with.
This is as it should be so do not panic! You may wish to add more flour and/or
cereal to achieve a more doughy consistency.*


Wholesome Wheat Cookies

2/3 cup MILK
4 Tbsp butter, melted and cooled
1 Tbsp brown SUGAR
1 cup plain, untoasted wheat germ
1 cup whole wheat FLOUR, approx.

Directions:
Beat together the milk, butter and sugar. Stir in the wheat germ and enough
flour to make a dough.
Knead until smooth and satiny, about 8 to 10 minutes. Pinch off balls of dough
and roll them into sticks about 1/2 in. thick and 4 in. long (1.25 cm x 10 cm).
Bake on a greased cookie sheet at 350°F (175°C) for about 45 minutes or until
browned and hard. Yield: 20



Overnight Teething Biscuits

2 EGGS
1 cup SUGAR (white or brown)
2 to 2 1/4 cups FLOUR (white, whole wheat, or a combination)
1/4 wheat germ
dash of cinnamon

Directions:
Break eggs into bowl and stir until creamy.
Add sugar and continue to stir. Gradually add enough flour to make a stiff
dough.

Roll out between two sheets of lightly floured wax paper to about 3/4"
thickness. Cut into round shapes or whatever shape you choose.

Place on a lightly greased cookie sheet.
Let stand overnight (10-12 hours).
Bake at 325°F (165°C) until browned and hard.
This will make about twelve durable and almost crumb-free teething biscuits.

Keep in mind that dairy in baked goods is generally fine for baby (drinking milk before 1 year old is not).

Spices may be omitted or substituted as you see fit for YOUR baby. Honey, even in baked goods, is NOT appropriate for children under 12 months old!

Some pediatricians will say that it is ok to use one whole egg in a baked good recipe for an infant over 8 months old who has no history or nor has shown any propensity to food allergies.

BABY CEREAL

Rice Breakfast Pudding

1/2 cup (Brown or Jasmine) Rice (ground down to barley peals size - don't grind if serving to a Toddler who will take the texture)
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

1. Combine all of the above ingredients in a medium saucepan.
2. Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy
3. 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.
4. Stir frequently to stop sticking to the pot and add more milk or water if necessary.
5. Serve warm then transfer remaining portion to the fridge.


Pastina and Bananas (8months+)


1. 2 tablespoons Prince Pastina (little tiny star shaped pastas)
2. 1 whole fresh banana)
3. Prepare pastina as directed for hot cereal. Do not add milk. Stir in banana and serve.

Add formula or breastmilk as desired (1 serving)



Baked Apple Cereal

1. Peel, core and cut a small apple into small dices
2. Place in a pan with 1/4 c ground oats and 3/4 c water
3. Bring mixture to a slow boil. Simmer covered, checking frequently, until apples are soft and oatmeal is cooked.
4. Be sure to stir and mash while cooking
5. Mix in formula or breast milk or juice to thin if needed - puree if necessary
(sprinkle a bit of cinnamon in the cereal if your desire and if baby is ready for or has had cinnamon)


Mixed Grain Cereals and More

30 Minute Cream of Grain Cereal

1/4 c. freshly ground brown rice or millet with honey or molasses
cinnamon (leave out honey for under 1yr and molasses is optional!)
pure vanilla extract
1 c. almond milk, sweetened - use plain water for infants!!
1/4 c. raisins (optional)

1. Put almond milk or water, ground grain and raisins in a pot.
2. Bring just to the boiling point, stirring constantly, until the grain flour has absorbed the liquid.
3. Turn off the heat and cover the pot.
4. Put the pot over a double boiler on a low simmer for 20-30 minutes. (or simply turn burner down to low and simmer)

Optional: Add sliced bananas, sliced strawberries, blueberries, peaches and/or nut milk (consult your pediatrician about the use of nut milk prior to using it!).



Oatie Banana Cereal

1/4 cup oatmeal (rolled or ground)
1/2 cup water or milk
1/3 ripe banana
1/4 cup milk (formula may be used here)

1. Combine oatmeal and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally until liquid is mostly absorbed.
2. Remove from heat and cover; let stand for 5 minutes.
3. Mash banana, and add remaining milk or formula, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.


Barley Cereal

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

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


Rice Cereal

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

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


Do I Need to Cook the Powder Before I Serve it?

You need to cook the rice-oatmeal-barley powder prior to serving because when you make your own cereal(s) you are taking a whole grain and grinding it into a powder. This powder should be cooked because the grains were not cooked prior to your processing them into a powder. This powder would not be easily digested if left in it's "raw" state.

Why Doesn't Commercial Baby Cereal Need to be Cooked?

The reason that you don't "cook" commercial baby cereal is that commercial baby cereal is precooked and then dehydrated. Commercial baby cereal is most often made from grain that has been processed and then milled into a flour. You notice this difference when you dump out some "flakes" of commercial cereal(s) and also when you mix up some commercial cereal and find a thin pasty substance in the bowl.

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

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

BABY VEGGIES

Beans - Dried (Lentils, split peas etc) 8-10 months+

1. Purchase the beans at your food shop
2. Follow basic cooking directions on the package ? many choose not to soak the beans and the beans cook fine
3. Reserve any left over water to use for thinning out the beans if you wish to puree them
4. Place into your choice of appliance for pureeing and begin pureeing.
5. Add the reserved water as necessary to achieve a smooth, thin puree
6. Add veggies such as carrots, squash etc if desired.

You may also wish to use a homemade chicken or vegetable stock to cook the beans in. Ensure that no salt is added to the stock!

Broccoli (same method for Cauliflower) 8-10 months+
Vitamins: A (4533 IU), C, E, K, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium

1. Wash broccoli under cool water.
2. Chop stems and florets into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency




Carrots* 6-8months+
Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency



Eggplant 8-10 months+

1. Wash and peel eggplant.
2. Cut into 1 inch pieces and steam until tender and mushy.
3. OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30
minutes or until tender.
4. Place into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency

Garden Vegetable Combo 6-8months+

1. Combine fresh or frozen green beans and peas, summer and/or zucchini
squash and thinly sliced pieces of potato, and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired
consistency.

Peas (green) 6-8months+(this method may be used for Green Beans as well)*
Vitamins: A (4533 IU), C, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins




* Why can?t I get peas and green beans to puree smooth?

Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the ?skins? if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the ?skins?.

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby?s age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars! Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods



Potato (White) 8-10 months+

1. Peel potatoes and cut into small chunks
2. OR bake in the oven
3. Place chunks into a pan with just enough water to slightly cover potato
4. Boil until tender, be sure to check on the water level.
5. Reserve any left over water to use for thinning out the potatoes
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Keep a close watch on the potatoes while you are pureeing as they may turn
into ?wallpaper paste? if pureed too much
8. Add the reserved water as necessary to achieve a smooth, thin consistency.
You may also use breast milk or formula to make the puree if you wish.

Squash (winter)(4)6 months+
(nutrient info for squash of all types may be found at our "Tips on Squash" page)

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the ?shell/skin? puckers
and halves feel soft then scoop squash ?meat? out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin
pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks
and boil/steam until tender (like when boiling potatoes for mashed potatoes)
then follow steps 4 and 5

Squash (summer) 6-8months+
(nutrient info for squash of all types may be found at our "Tips on Squash" page)

1. Choose yellow squash or zucchini that are somewhat small in diameter, as
these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove
skins. (*You may remove skins however an infant over the age of 8 months old
should be able to digest squash puree with skins on)
3. Steam until tender
Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency





Sweet Potato (4)6 months+
Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in
tin foil - do not peel for baking/microwaving. (you can also do this in the
microwave - only use plastic wrap and cook for 8 minutes on high or until
tender)
2. Place in a 400 degree oven and bake for 30 minutes or until soft
3. OR
4. Peel sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato
6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your
preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin
pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth,
thin consistency

Steamed Spinach** 10 months+ (May be used for Kale and Collards also)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Steam in a pot with a steamer basket insert (water should just peek through
the holes of the basket).
3. Leaves will shrink and appear wilted when done.
(DO NOT USE COOKING WATER TO PUREE!)
4. Drain and puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.

**Nitrate risk! Do not serve homemade spinach to an infant under 10 months
old! Spinach puree MUST be immediately eaten, frozen or stored in the
refrigerator! Studies done on spinach and nitrates in particular have shown that
with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk in leafy vegetables

Sautéed Spinach** 10 months+ (May be used for Kale and Collards also)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Heat olive oil in a frying pan
3. Place spinach in the pan with the heated olive oil and sauté until tender.
Leaves will shrink and appear wilted when done.
4. Puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.
Add some spices such as garlic, basil or onion powder if baby is able to have
these spices.

**Sweet Potato Custard - Break from the ordinary! 8-10 months+

1 cup mashed cooked sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 Tbsps packed brown SUGAR
2 beaten EGG YOLKS(or a cup egg substitute)
1/2 tsp salt
Nonstick cooking spray, as needed
1/4 cup raisins (optional)
1 Tbsp sugar
1 tsp ground cinnamon

Instructions:
In a medium bowl, stir together sweet potato and banana. Add milk, blending
well. Add brown sugar, egg yolks, and salt, mixing thoroughly.
Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato
mixture to casserole dish. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 325º F oven for 40-45
minutes or until a knife inserted near center comes out clean. *8months +




Should I add liquid to thin the purees BEFORE or AFTER I freeze the purees?
You may thin your purees either before or after freezing them. It really is an individual choice and is dependant on what you will be using as your liquid (previously frozen breast milk for example should never be re-frozen!), many parents find it easier to thin their purees and then freeze. When baby moves on to more texture, it may be easier to simply freeze the purees and then thin upon thawing if needed.

Salt and sugar are never needed when making baby food. Omit these items, preferably at ALL times, in your baby's meals! Other spices such as cinnamon, garlic powder, pepper etc.. may be introduced as early as 7 months with your pediatricians consult.



Asparagus 8-10 months+

* Prep the asparagus by holding one asparagus spear with one hand in the
middle of the spear and the other hand at the stem.
* Bend the spear until it snaps.
1. Toss out the lower end that snapped off. Repeat until all your asparagus is "snapped". A few people recommend peeling asparagus - we have done this only once and found it very very time consuming and not worth the trouble! The snapping method works just fine. You may however wish to experiment with both methods!

Cooking:

1. Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water - or until the water peeks through the holes of the steamer basket.
2. Place asparagus, "flower" side up into a steamer basket.
3. Steam asparagus until very tender and mushy - for adults, you want to steam it more "al dente" than you do for baby food puree.
4. Puree the asparagus when finished steaming
5. Add liquid as needed to make a puree of the texture your baby will tolerate.

Hint: Your baby's urine may change to a very bitter smell and quite possibly change colour due to the asparagus! We do however suggest that you serve asparagus as a finger food to an older baby. Many people find that asparagus gives them a bit of gassiness and bloating.



Green Beans (this method may be used for Peas as well)* (4)6 months+
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

SELECTING MEATS FOR YOUR BABY

Prepared ANY meat by baking it. Some good cuts are:

Chicken - Breasts (higher in protein and lower in fat), Thighs/legs (higher in iron and higher in fat),

Beef - Eye of Round roast, Top Sirloin, Lean Fresh Ground beef

Pork - Tenderloins, Pork Loin Roast (boneless - center cut), Center cut Pork Chops

Turkey ? Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white/dark meat with turkey as chicken)

Veal ? any cut will suffice

Ham ? while really pork, Ham is not the same as eating Pork Tenderloin for ex. A fresh home baked ham is the best. Check all labels for Sodium Nitrite and Salt content prior to purchasing!




Beef, Pork or Veal Purée (Basic)

1 cup cold and cooked boneless beef, pork or veal - chopped into chunks no bigger than 1 inch
1/4 c cooking juice or plain water

Place meat chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

Chicken Purée (Basic)

1 cup cold and cooked boneless chicken - chopped into no bigger than 1 inch pieces
1/4 c cooking juice or plain water

Place chicken chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

Egg Yolks

1. Hard-boil an egg
2. Peel shell away and cut in half
3. Scrape or pop out the yolk
4. Mash the yolk and mix in formula, breastmilk, yogurt, applesauce or whatever you choose that is appropriate for your baby.

OR

1. Crack an egg and separate the white from the yolk (you may use the shell for this or use an egg-separator)
2. Warm olive oil or butter in a frying pan
3. Scramble the yolk in a bowl with formula, breastmilk, juice or whole milk and transfer to frying pan
4. Cook over medium heat, scrambling constantly, until thoroughly cooked
** You may also add items such as pureed (or small diced & soft cooked) broccoli, carrots, peas etc...makes great finger food!

Fish Purée (Basic)


1 cup cooked boneless white fish -
1/4 c or plain water

Place fish in blender or food processor and slowly add liquid while puréeing until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby!

Turkey Purée (Basic)

1 c cold and cooked boneless turkey - chopped into no bigger than 1 inch pieces 1/4 c cooking juice or plain water

Place turkey chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.



EASY Meats and Protein food "Dinners" and Combinations


Baby Omelet
2 Egg Yolks
Milk or Formula
Puréed Chunky Veggies
Cheese

Prepare a small frying pan with a pat of butter or a dab of olive oil and heat
scramble egg yolks & Milk or Formula in bowl. Pour egg mixture into heated pan. Scramble egg mixture until almost cooked and add veggies. Cook until egg mixture is no longer runny.

Add small bits of shredded cheese (Swiss, American, Cheddar or Parmesan)
Scramble again when cheese has melted. Serve with Fruit Dices, Yogurt, and/or Petite Toast Points with Fruit Purée Spread.

Great for Lunch or Dinner too! Ensure that the Baby Omelet has cooled enough for Baby to eat! (Please use only those ingredients that baby has eaten without any allergic reactions!)

Baby Beef Stew
1/2 cup cubed cooked beef
1 peeled potato
¼ cup shelled fresh or frozen peas
1 peeled carrot
1 stalk of celery
1/4 cup uncooked macaroni
4 cups of water

Wash vegetables thoroughly and chop very fine.
Simmer the veggies for 20 minutes or until softened
Add the macaroni and cook for 10 minutes longer or until very soft.
Drain but save the water.*****
Mash or puree the mix until it is of a consistency adequate for baby

Beef or Veal Dinner

1 lb beef or veal, tender and lean, cut in 1" pieces
1 celery stick, chopped
3 carrots peeled and diced
2 medium potatoes, peeled and cut in 1/4
1 Tbsp (15 ml) minced onion

Put the meat in about 1 cup (250 ml) of water in a saucepan and simmer for 45 minutes. Add celery, carrots, potato and onion. Cook for 35 minutes or until veggies are tender. Take off heat and let cool a few minutes. Discard vegetables or add to puree.

Put about 3/4 cup of the meat in the blender with 1/3 cup of the cooking water. Puree until smooth. Add the reserved veggies. Repeat with the remainder of the meat



Apples & Chicken

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked apple (no skin or seeds), very soft

Puree chicken with cooked apple in a food processor or blender until desired
consistency for baby is achieved.

Chicken & Peach Delight

1/2 c cooked boneless chicken - chopped
1/4 c cooked brown rice
1 ripe peach
1 tb peach juice (white grape or apple juice may be used or juice may be left out)
1 tb milk and 2 ts wheat germ

Mix all ingredients together, transfer to blender/food processor
and puree or chop to make textured for older babies

Creamed Chicken & Potato


2 tsp Sweet butter or margarine
1 tsp Unbleached flour
1/4 c Low fat milk
1/4 c Chicken, cooked, boned and-shredded
1/4 Potato, baked and cubed (try using sweet potato!)
1 tbls Grated white cheddar cheese

Melt butter in small heavy pan over low heat.
Stir in flour and blend well and then add milk and stir until smooth.

Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Feel free to add a few vegetables. Add cheddar and stir until melted.

Chicken Casserole


1 tbsp vegetable oil
2 chopped carrots
2 sliced leeks, white part only
1 chicken breasts, cut into chunks
2 potatoes, peeled and chopped
2 peeled, chopped parsnips
boiling water

Heat oil in pan, add carrots & leeks, & sauté until softened, (about 6 mins.)
Add chicken and sauté, turning occasionally, till seared, but not browned.

Add potatoes & parsnips & just cover w/boiling water. Cover & simmer for 15 mins, or till everything is tender and cooked through. Blend to a puree, or leave chopped for older babies.

Fish Dinner (consult your pediatrician regarding introcuding fish!)

1 filet of any white fish such as cod, haddock etc..(unbreaded and cooked)
1/8 c or whole milk
1 tbsp melted butter
1/2 tsp salt
1/8 cup mashed peas
1/8 c mashed carrots
1/8 c mashed potatoes

Combine all ingredients and blend/puree until creamy - Serve warm

Tofu

Cut tofu into small bite-sized cubes and dust it with crushed cheerios, wheat germ or crushed graham crackers

Blend it up with a banana and wheat germ and serve by spoon.

You may blend it with any type of fruit(s) like apples, strawberries, blueberries or pears

Cube it and toss it into (sodium free) soups or broth and give the cubes to baby

Mash tofu with cottage cheese and seasoning to make a sandwich spread.

Create your own tofu burgers with mashed tofu, bread crumbs, chopped onion and your favorite seasonings - according to baby's age and stage of course!

Use the silken tofu and add fruits and fruit juice to create a Fruit Smoothie



Cooking & Puréeing Meats for Baby

Cooking Meats for Baby

Baking is the preferred method and retains the most nutrients.

You can boil/poach or use a crock-pot but *be aware that when any food sits in water or its own juices, nutrients leach into the liquid.

If you do not use the liquid, the nutrients along with the liquid will get tossed out down the drain.

Puréeing Meats for Baby (most tried and true method for the least amount of "grittiness")

*

Make sure the cooked meat is COLD and is in no bigger than 1-2 inch chunks when you puree.
*

Grind up the meat first until it is almost like a clumpy powder.
*

Add water, formula, or breast milk or the natural cooking juices as the liquid and continue to puree
*

Add fruits and veggies if you wish

Thanks for all the info so far! We will be starting solids in a few weeks and I also would like to prepare the food myself.

You can store any food you make in the freezer. One option is to freeze in ice cube trays. When frozen, pop out and put them in a freezer ziplock for long term storage. One "food cube" is 1 oz.

There are companies who now make food grade ice cube trays for long term storage of baby food and breastmilk. The trays even come with lids! A quick google search should turn up some good finds.

I would also recommend the book "Whole Foods For Babies and Toddlers" for more info.

Good luck!

I have a bunch of apples and would like to make applesauce (without added sugar). Do i just microwave the apples and mash them? (peeling/coring first)

Apple Purée/Applesauce
1/2 cup water
5 medium apples, cored, peeled, and diced
pinch of cinnamon if desired

Combine all ingredients in large saucepan and bring to a gentle boil
Lower heat and simmer until "sauce" like consistency is achieved; ensure that
you check on the liquid level!
Mash, strain and puree the resulting "sauce" as needed
May be frozen in ice cube trays for baby food cubes

Apple Grain Breakfast Salad
3 cups water
1/4 teaspoon salt
3/4 cup quick-cooking brown rice
3/4 cup bulgur
1 Granny Smith apple
1 Red Delicious apple
1 orange or 1 large peach
1 cup raisins
1 container (8-ounce) low fat vanilla or plain yogurt

1.) In large pot, heat water and salt to boiling over high heat. Add rice and
bulgur; reduce heat to low, cover, and cook 10 minutes. Remove from heat
and set aside, covered 2 minutes. Spread hot grains on baking sheet to cool
(this will make them fluffier). Grains can be prepared the night before and
kept refrigerated.

2.) Just before serving, prepare fruit: Core and chop apples; peel orange and
cut into sections. Add apples, orange or peach, and raisins to grain mixture.
Stir in yogurt to coat grains and fruit. Sprinkle with wheat germ.

Apple Smoothie
2 C applesauce
1 C 100% apple juice or apple cider
1 C orange juice
2 T honey
½ tsp ground cinnamon
½ tsp ground nutmeg

Place all ingredients in a blender, and blend until smooth. Serve immediately,
or keep chilled until serving time. Garnish with additional cinnamon, if
desired. Makes 2 servings.

Apple Ice

5 cups peeled and sliced Granny Smith or Macintosh apples
1 cup water
3/4 cup sugar
1/2 teaspoon finely grated lemon zest

1.) In large saucepot, simmer apples, water, and sugar until apples are
tender -- about 20 minutes. In food processor or blender, puree mixture until
smooth; stir in lemon zest.

2.) Transfer mixture to 8- or 9-inch metal pan and freeze until almost solid.
Return to food processor of blender and puree until chunks break up and
mixture is fluffy. Refreeze until firm.

Apple Butter

4 pounds Granny Smith or Macintosh apples, peeled, cored and quartered,
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons

Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup
brown sugar for each cup of puree. Add the spices, rind and lemon juice and
cook over very low heat until thick and dark brown. This may take 3 to 4
hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

Raquelita said:

I have a bunch of apples and would like to make applesauce (without added sugar). Do i just microwave the apples and mash them? (peeling/coring first)

Click to expand...

You can!

Another option would be to peel and core, the cook in a crockpot (on low) with a little water (maybe 3/4 cup for 6 apples) for six or more hours. This makes a very sweet and smooth applesauce.

If you want the apples even smoother, blend or mash.

We're getting ready to start solids in a few weeks, so I'm reading along. As for adding things to the apples, I thought you were only suppossed to use apples and water/breastmilk/formula?

Some of the recipes that I posted are also for toddlers.

I made all of my son's baby food (he didn't eat purees for very long before he was ready for finger foods). I agree with the ice trays. I could prepare several fruits and veggies and freeze them once every 2 weeks or so and I'd have plenty to last. The hardest thing I had getting over myself was the mixing of different foods. Try mixing fruits and veggies together, strange combinations were some of his favorites. At that age, kids don't know what foods "go together", so it's perfectly fine to have pears & peas, or peaches & squash.