Applesauce

Applesauce is a staple in my daughters diet. Its a lighter color puree so its easy for feeding her while we are out and not as much of a mess, and its a great base for mixing with other fruits and cereal. There are several different varieties of apples with different textures and flavors. My favorite to use is a mixture of granny smith green apples and pink lady apples. The pink lady apples have a sweet taste and the green apple texture hold up to the cooking process and stay smooth, not gritty. 

So peel and core two apples (1 green and 1 pink), and cut into 1 inch chunks. For the best caramelized flavor, I like to bake them in the oven. 

Prepare a glass baking dish with a light spray of cooking spray, and spread chunks into an even layer. 

Pour over 1/2 cup of unsweetened apple juice and using a whole vanilla bean, split down the center and scrape out the seeds and toss with apple chunks and throw in pods as well for added flavor. If you don't have access to a vanilla bean 1 tsp of vanilla extract will work.

Bake in a preheated 400 degree oven for 20-30 min until tender and slightly golden and caramelized. 

Remove from the oven and allow to cool. Remove vanilla bean pods and scoop apples and cooking liquid into whatever you use to make baby food. (Baby Bullet, blender, food processor, etc.)

will store in the refrigerator for 1 week in an airtight container or in the freezer for 1 month.

Vegetable Medley

Vegetables tend to be a little less appetizing as a first food for babies as opposed to fruit, which most babies enjoy the sweet taste. So I figured why not just mix some of the "yucky" vegetable with the sweet ones. 

On the main page of this blog are 3 recipes, Green Pea Puree, Roasted Carrot Puree and Roasted Corn Puree. 

I simply mix together:

2 tbsp of Green Pea Puree

1 tbsp of Roasted Corn Puree

1 tbsp of Roasted Carrot Puree 

However if you are not able to create these 3 different purees or simply don't have the time then not all hope is lost! if using either fresh ingredients or frozen:

2 tbsp of thawed peas

2 tbsp of thawed corn 

1 tbsp of thawed carrots

Cook in a small pot for 4-5 min with a scant amount of water and 1/4/ tsp of salt if desired, for added flavor. (optional)

Blend together all 3 vegetables in whatever you like to make your baby food in (Baby Bullet, blender, food processor, etc.) Add cooking liquid if needed for a smoother consistency. 

Then strain through a mesh strainer, for the corn hulls are hard for baby to digest before 6 months of age.

Store in airtight container in refrigerator for 3-4 days or in the freezer for 3 weeks.

Roasted Carrot Puree

Carrots are a power food that are great for eyes of course, but they are also chock full of vitamins and taste great. Carrots are a very easy thing to make into baby food and can be used on their own or mixed into several baby food blends, sweet and savory. 

To get the most flavor out of the carrots, it is best to roast them in the oven. So peel and cube into 1/2 inch chunks for quick cooking in a 400 degree preheated oven. Spray a glass baking dish lightly with cooking spray and add carrot chunks along with a scant amount of salt.(optional ; Just enough to give a little flavor, for every 1 cup of carrots add 1/4 tsp salt.) and bake uncovered for 20-30 min or until carrots are fork tender and a little golden in color. Remove from oven and allow to cool for a few minutes, then blend in whatever you like to use to make your baby food (Baby Bullet, blender, food processor, etc.) Add liquid if needed to attain desired consistency. I like to use carrot juice or apple juice for a sweeter taste! will keep in the refrigerator for up to a week in an airtight container or 1 month in the freezer. This puree is great to use by itself or in my Vegetable Medley (refer to main page for recipe.)

Green Pea Puree

Green peas are an excellent source of fiber and protein. Fresh peas have a sweeter taste than frozen, however either one will do. My daughter prefers fresh and I don't mind to take the time to go ahead and cook them. With fresh peas you have to blanch them while still in the pod to loosen the actual pea seed from the inside. So in a pot bring to boil 4 cups of water with 1 tbs salt. This will not add any sodium to the actual pea seeds, just flavor it slightly. Cook 2 cups of whole pea pods for 4-5 minutes, until slightly tender. Allow to cool for 5 min so they are easier to handle. To remove pea seeds from pod, hold between thumb and forefinger with one hand and with other thumb and fore finger gently squeeze and slide peas out the end. If you are having trouble sometimes it helps to take a pair of kitchen scissors to snip the tip of the pod so peas will come out easier. After you have extracted all of the pea seeds, blend them with in whatever you like to use to make your baby food (Baby Bullet, blnder, food processor, etc). Add fresh liquid (not the water you cooked them in) for a smoother consistency. I like to use carrot juice for an added flavor! Will store in the refrigerator in an airtight container for 4-5 days or in the freezer for 3 weeks. I also like to mix them with carrot puree, corn puree or both for Vegetable Medley (see recipes on main page.

Prune Puree

Prunes! Although plums are more popular with my daughter, I still try to expand her taste buds with different flavors including bitter prunes. However, I have figured out a way to make them more appealing to my daughter.

Start with 1 cup of prunes or dried plums. you have to reconstitute them in hot liquid and steep them like tea. 

So 1 cup of water and 1/2 c of juice. (apple is good for a different flavor or if you want to stick with prune then thats fine too!) bring to a boil over med-high heat then turn off burner split one vanilla bean and scrape the insides and stir into liquid. Also add bean pods as well! (if you dont have a vanilla bean or access to one then add 1 tsp of vanilla extract) 

Add prunes and cover for one hour or until plump.

Remove vanilla pod and scoop out prunes and add them to whatever you use to make your baby food (Baby Bullet, blender, food processor, etc) 

Add a few tablespoons of the liquid at a time while blending until you get the desired consistency. I usually add all of it, for prunes tend to be a sticky fruit and require the liquid for a smooth texture.

Store in the refrigerator in an air tight container for a week or in the freezer for a month. Enjoy!

Red Plum Puree

Red plums and prunes help maintain bowel regularity. The best way to prepare a plum and still retain all of the nutrients from the skin is to bake them in the oven. Preheat oven to 400 degrees. Plums are a stone fruit, so they contain a hard pit inside that has to be removed. Take a sharp knife and cut directly into center of the stem area until you hit the seed. Then run your knife all the way around the plum until you have completely cut in half. Pull apart the 2 halves and in one side will remain the pit. Gently remove with either a knife or your fingers. 

Cut an X on the skin side of the plum so steam can escape. Lay the plums in a glass baking dish skin side up. bake for 15 min. 

Remove from the oven and flip the plums with the meat side up. Sprinkle with 1 tsp of vanilla and replace in the oven for 15 more min. 

Remove from the oven and allow to cool for 15 min. then remove peel with a knife and cut into chunks.

 Blend in whatever you make your baby food with (Baby Bullet, blender, food processor, etc). Add liquid from pan for smoother consistency, and also add juice or water if needed. I like to use juice as opposed to water for added flavor and vitamins.

 Store in refrigerator in air tight container for 5 days or in freezer for 1 month.

Roasted Corn Puree

Roasted corn can be a little time consuming but is well worth it in the end. It is difficult for babies to digest in its whole kernel form before at least 6 months of age, so the only way they can eat it before is to cook it, blend it, and strain it! Always use fresh corn, and to easily pull away the husk and the silk threads, blanch corn in boiling water for 3 to for min. (Blanch-a cooking technique in which food   is briefly immersed in boiling water easily remove skin or outer layer.)

Remove from water and let cool for at least 10-15 min for easy handling. Then peel away outer layer, or husk, and silk threads. 

On a cutting board, hold corn upright and using a sharp knife starting at the small point, cut in a downward motion. 

After all of the corn has been removed, place into a glass baking dish that has been lightly sprayed with cooking spray. Roast corn in a preheated 400 degree oven for 15-20 minutes, or until soft and tender. Blend in whatever you use to make your baby food (Baby Bullet, blender, food processor, etc.) Add water or juice if liquid is need for a smoother consistency. 

Then you must strain through a mesh strainer over a bowl. Like I say, a little time consuming but aren't all good things in life? :) My daughter really appreciates the effort, she LOVES corn!

Tropical Delight

Gerber has a flavor called Hawaiian Delight. I bought it, tasted it, and tried to create something similar for AlyJo and she loved it! I start with

1/4 c fresh pineapple

1/4 c strawberry puree (see recipe Strawberry Puree) or 1/4 c cooked, peeled strawberries

1 ripe peeled, pitted peach

1 ripe peeled, chopped mango 

1/2 tsp of vanilla

(If fresh fruit is not available to you, frozen also works. However you must rinse with cold water in a colander for 5 min to remove preservatives.)

In a pot cook all fruit on med heat covered with a lid for 10 min or until steaming. 

Remove from heat and add vanilla.

Blend in whatever you use to make baby food (Baby Bullet, blender, food processor, etc.)

The fruit is juicy enough that you will probably not need to add any extra liquid for a smooth consistency. 

Store in an airtight container in refrigerator for 4-7 days or 1 month in the freezer. Great to also mix in with oatmeal or rice cereal. Enjoy!

Strawberry Puree

Strawberry Puree is my daughters new favorite puree to add to oatmeal cereal in the morning, or for dessert after her dinner. You can use any amount of strawberries you like, this is a very loose and simple recipe. Strawberry seeds are difficult for babies under a year of age to digest because the intestinal tract is not fully developed. So to start this recipe you must first peel away the outer layer of skin containing the seeds and the green leafy stems. Strawberries are a natural allergenic food, so to avoid exposure to the element in strawberries that can trigger the allergy you have to cook them. In a small pot on med-high, cook peeled strawberries and enough liquid (i like to use juice) to almost cover them. Cook for about 10 min or until steaming and soft. Then remove from heat and allow to cool slightly before blending in whatever you use to make baby food (Baby Bullet, blender, food processor, etc.) They will keep in the refrigerator for 4-7 days in an airtight container or in the freezer for up to 3 months. 

Acorn Squash

Acorn Squash is one of the power foods that is great for babies. It has a rich, sweet, nutty taste and is loaded with dietary fiber, potassium, vitamin C, B and magnesium. 

Acorn squash is very easy to prepare. Start by preheating the oven to 400 degrees. With large sharp knife, carefully cut in half down the center thru the stem.

 Scoop out and discard seeds and place squash halves in small baking dish lined with foil for easy clean up. 
For savory flavor sprinkle with scant amount of salt and chili powder. For a sweeter taste pour 1/4 c of unsweetened apple juice into center of each half. Bake for 1 hour or until fork tender. 

Remove from oven and allow to cool for 15 minutes.  
Pour liquid from the center into whatever device you use to make baby food (Baby Bullet, blender, food processor, etc).

Carefully peel away skin with a knife and cut into cubes.

Blend until smooth and add liquid if needed for desired texture (I like to use juice for added flavor and vitamins as opposed to water.)

Will store in the refrigerator for 1 week in air tight container or in the freezer for 2 months. Bon apetit!