Thursday, March 14, 2013

adventures in baby food

I am a granola-mom-wannabe. Let me just start with that. 

I made my own "Moby" wrap, we... ahem, occasionally co-sleep (as in, most nights) and I made my own baby food! It was simple and fun. Bonus: in one afternoon of cooking/preparing and for $45 I probably made enough small human meals for 6 months.

I decided that I was not going to give baby girl anything I wouldn't eat and these recipes all turned out delicious! There were hundreds of different combinations out there on the interanets... Some sounding really yummy and others not so much... beet potato and cheese soup, for example, described as "deliciously sweet and pleasantly earthy." I think that's code for dirt flavored. Pass. 

I stuck with simple fruit and veggie dishes and Vanny has loved them all. 

First up P.E.A. (Pea, Edamame, Apple)

1 bag frozen peas

1 bag frozen edamame (soybeans)

2 apples
 (I used Fuji)
8 ounces apple juice

 (not pictured, amateur recipe blogger alert!)

  Fill a medium pot halfway with water. Bring to a rolling boil over high heat. While water is coming to a boil get your “green veggie shocking station” ready. You’ll need a colander and a large bowl filled with ice and cold water. You want as much ice as possible.

Peel the apples and then remove the seeds and stems and cut into sixths. 
Pour the peas and edamame into the colander. Run cool water over them to get rid of any ice crystals (which will allow the boiling water to come back to a boil faster). 

Pour the peas, edamame and apple into the boiling water. 

Cook for 3 minutes on highest heat. Pour peas, edamame and apple into the colander. 

Run cold water over them and pour them into the ice bath. 

Allow to chill for 3 minutes. 
Pour back into the colander and pick out any remaining ice.
Remove shell from edamame. 
Pour mix in the blender, food processor, or magic bullet/baby bullet and add the apple juice. Puree until smooth. 

I left it a little "textured" just for added interest, but you could go totally smooth if you like. Pour into two ice cube trays and freeze, after allowing to freeze overnight I then transferred the cubes to gallon zip locks. 

Vanny was there every step of the way to oversee and taste test. 

Most of the other recipes were prepared the same, just without the "shocking."

The next one we tried was Carrot, Mango, Apple. 

1/2 cup baby carrots, chopped

1 cup mango, chopped

1 cup apple, peeled and chopped

Boil carrots in a medium pot for 3 minutes. Add mango and apple and boil for another 2 minutes or until everything is fork tender.

Put in a food processor until smooth. Cool, and freeze! Easy peasy! And so pretty too!

And now time for a taste test...

The initial response was... well, not what we were hoping for but she did go on to eat several bites without protest! 

Third recipe was by far the easiest and so very good! I ate many bites... to taste test, of course.

Spinach, Banana, Greek Yogurt

12 ounces fresh spinach, well washed and tough stems removed

2 bananas

1/4 cup plain whole-fat yogurt

1/4 cup apple juice

Combine all the ingredients in a blender or food processor. Puree until smooth. And try not to eat it all yourself! 

And... She loves it. 

Next up, enter: Potato and Butternut Squash Stew (seriously, add a little cream and simple seasonings and you could easily serve this to adults)

1/2 small butternut squash, peeled and seeded

6 small yellow potatoes, peeled

1 medium Fuji apple, peeled, halved and cored

1 tablespoon extra-virgin olive oil

1 1/2 cups water

Cut squash, potatoes and apples into 1-inch chunks. Heat oil in a saucepan over medium-high heat. Add squash, potatoes and apple and cook, stirring occasionally, 8-10 minutes. Add water and bring to a boil; reduce heat to maintain a gentle simmer, cover and simmer until vegetables are soft, 30-35 minutes. Mash or put in a food processor and puree until you reach the desired consistency.

The last one I was most skeptical about but turned out savory and splendid!

Green Bean, Potato and Kale
1/4 pound green beans

1 large russet (baking) potato, peeled and sliced

4 large kale leaves, stems removed and coarsely chopped

1 cup organic chicken stock

3 tablespoons freshly grated Parmesan cheese

1 tablespoon extra-virgin olive oil

In a saucepan, combine the beans, potato, kale and stock and bring to a boil over medium heat. Reduce the heat. Cook uncovered until the potatoes are fork-tender, about 10 minutes. Transfer the contents of the saucepan to a blender and add the Parmesan and olive oil. Puree until as smooth as you prefer. 

Just look at all that beautiful, healthy, deliciousness! 
Here are all the recipes I used plus more! 

Also I would highly recommend doing this with a friend or your awesome mom like I did. Makes the work easier and it's just more fun!! 

Try it out, your baby will thank you!

Love, Jess


Leslie Young said...

I can attest that the food is delicious, beautiful and easy! Good job, Mama Jess!

Maria Martinez said...

You are just an all-around awesome and amazing mommy. Maria M.

Maria Martinez said...

You are just an all-around awesome and amazing mommy. Maria M.