201 Organic Baby Purees (9 page)

FREEZER/PARENTS

If the flavor of spinach seems too strong for baby, adding it with the potatoes will make it more acceptable.

6 SERVINGS

1 medium-sized baking potato

½ small onion (optional)

Unsalted butter (optional)

½ cup water

1 cup fresh or frozen spinach

1.   Wash, peel, and chop potato into small chunks.

2.   Peel and slice the onion into thin pieces. Sauté in a deep nonstick pan until soft and translucent. If the onion sticks, use some unsalted butter in the pan. Avoid using cooking oil.

3.   Add the diced potato and water to the pan. Bring to a boil; then turn down the heat and simmer until the potato is tender, about 25–30 minutes. Add more water if the potato sticks to the pan.

4.   If using fresh spinach, wash the leaves thoroughly, chop, and remove all stems. Boil in a pan of shallow water for about 10 minutes. If using frozen spinach, defrost and cook according to the package directions.

5.   Combine the cooked potatoes, onion, and spinach in a blender.

6.   Purée until smooth, adding as much water as necessary for age-appropriate consistency.

 
Wholesome Chicken, Carrot, and Rice Dinner

FREEZER/SUPERFOOD/PARENTS

How often do you prepare chicken, carrots, and rice for dinner? Prepare this family classic using your favorite spices, but reserve unseasoned portions for baby.

4 SERVINGS

1 medium carrot

¼ cup cooked brown rice

½ cup cooked chicken

1.   Wash and peel the carrots. Cut into small pieces.

2.   Place in a saucepan with enough water to cover the carrots. Bring the water to a boil; then simmer until the carrots are very tender, about 15–20 minutes.

3.   Place the carrots in a food processor or blender with the rice.

4.   Dice chicken and add to the food processor.

5.   Purée while gradually adding water to reach a semi­smooth consistency.

 
Apple Date Purée

FREEZER

Soft and plump dates make this purée a lot easier to process. This recipe requires a few hours of presoaking, so while you're waiting on them, make applesauce out of the remaining apples you have on hand.

3 SERVINGS

¼ cup fresh dates

1 medium apple

Water or breast milk for thinning as needed

1.   Remove the pits from the dates. Cover with water in a dish, and allow to soak for 3–4 hours, or until they are completely hydrated.

2.   Peel and core the apple. Cut into pieces and put into a saucepan.

3.   Cover the apple with water; then bring to a boil. Simmer for 25 minutes or until completely tender.

4.   Drain the apple pieces and combine with soaked dates in a food processor or blender. Purée until mixture is smooth, adding water or breast milk as necessary.

 
Garden Veg and Lentil Dinner

FREEZER/SUPERFOOD/PARENTS

Lentils feature prominently in cuisines from around the world, including the Middle East and India. For you, serve as a soup by adding spices and more broth if desired.

4–6 SERVINGS

2 tablespoons carrots, peeled and chopped

2 tablespoons celery, chopped

2 tablespoons sweet onions, chopped

1 tablespoon extra-virgin olive oil

2 cups chicken or vegetable stock

½ cup brown lentils, picked and rinsed

2 tablespoons tomatoes, seeded and chopped

1.   Sauté carrots, celery, and sweet onions in extra-virgin olive oil in a medium pot until onions are translucent.

2.   Add stock, lentils, and tomatoes and bring to a boil over medium-high heat.

3.   Reduce heat to low and simmer gently with lid tilted for 30–45 minutes, or until lentils are tender.

4.   Purée to the desired consistency and serve. Freeze remaining portions up to eight weeks.

 
Meaty Squash Pasta

FREEZER/SUPERFOOD/PARENTS

Combining meats, vegetable, and starches makes a complete, well-balanced meal in one bowl—for baby
and
your entire family
.

3 SERVINGS

¼ small unsalted butternut squash

½ cup cooked lean ground beef

¼ cup cooked pasta

1.   Remove the seeds from the squash. Place facedown in a shallow pan of water. Bake for about 40 minutes at 400°F.

2.   Allow to cool; then scoop out the squash flesh and place in food processor or blender.

3.   Add beef and pasta.

4.   Purée as needed to reach desired consistency. Thin with water if desired.

 
Blueberry Applesauce

FREEZER/SUPERFOOD

Add flavor to cooked apples by adding in other fruits. Serve this alone or add in oatmeal cereal for added fiber.

3 SERVINGS

1 medium apple, peeled and cored

½ cup fresh or frozen blueberries

¹
⁄
₈
teaspoon pure vanilla extract

¼ cup water

1.   Cut apple into pieces and add to a medium saucepan.

2.   Wash blueberries and place into the saucepan with the apple. Add vanilla and water.

3.   Simmer over medium-low heat for about 25 minutes, or until the apple and berries are completely tender.

4.   Transfer fruit to blender. Purée until mixture is semi­smooth, adding water if necessary.

 
Raspberry-Pear Purée

FREEZER/SUPERFOOD/PARENTS

The hue of raspberries adds a splash of color to this dish, which your baby can enjoy any time of the year.

4 SERVINGS

1 medium apple

½ fresh pear

¼ cup raspberries

Water or breast milk for thinning as needed

1.   Peel and core the apple, removing all seeds and skin. Cut into pieces and put into a saucepan.

2.   Peel and core the pear. Cut into slices and add to the saucepan.

3.   Wash raspberries and place into the saucepan along with the pear and apple. Cover with water and bring to a boil.

4.   Simmer for about 25 minutes, or until the apple and pear are completely tender.

5.   Put fruit into a food processor or blender. Purée until mixture is smooth, adding water or breast milk as necessary.

6.   Pour the purée through a fine strainer to remove any seeds.

 
Garlic Mashed Potatoes

FREEZER/PARENTS

The fresh garlic adds a great flavor to potatoes. Make a big pot for all to enjoy. Top with Parmesan cheese if you dare! Yum.

8–12 SERVINGS

2 cups water

4 baking potatoes, peeled and chopped

1 garlic clove, pressed

Pat of unsalted butter

1.   Add water and potatoes to a medium pot. Bring to a boil.

2.   Add pressed garlic. Simmer over medium heat for about 10 minutes or until tender, stirring occasionally.

3.   Remove potatoes with a slotted spoon and mash with a potato masher or fork. Add more water and mash until the potatoes are a smooth consistency, or purée in a blender.

4.   Remove potatoes and add unsalted butter.

5.   Serve warm. Freeze remaining portions.

 
Twice-Baked Potatoes

FREEZER/PARENTS

Remember when your mother made twice-baked potatoes for dinner when you were younger? Here's a version that both you and baby can enjoy.

2 SERVINGS

1 baking potato

1 tablespoon mild Cheddar cheese

1 tablespoon shredded Parmesan cheese

Dab of unsalted butter

1.   Bake potato in oven at 375ºF for 30 minutes or until soft and tender.

2.   Cut potato down the center, remove flesh, and mash up the inside with a fork. Top with cheese and a dab of unsalted butter.

3.   Add mixture back into the potato. Bake an additional 5 minutes until cheese is melted.

4.   Scoop out the potato and cheese from the skin. Mash with a fork and serve warm.

 
Cauliflower Casserole

FREEZER/SUPERFOOD/PARENTS

This yummy dinner makes instant delicious baby food. The good part about it is that you are not purchasing anything extra, you're simply scooping out a little portion for your little one to enjoy. You'll probably still have leftovers! To make enough for your entire family double or triple this recipe.

4–6 SERVINGS

3 cups cauliflower, cut into florets

2 tablespoons unsalted butter

1
¹
⁄
₃
cups tomatoes, skinned, deseeded, and roughly chopped

¼ cup Italian seasoned bread crumbs

¼ cup grated Parmesan cheese

¼ cup grated Cheddar cheese

1.   Put the cauliflower florets in a steamer and cook until soft, about 12 minutes.

2.   Meanwhile, warm unsalted butter in a pan, add toma­toes and bread crumbs, and sauté until mushy.

3.   Remove from heat and add the cheeses, stirring until melted.

4.   Mix the cauliflower with the mixture and blend to a semismooth consistency. Add water to thin if desired. Freeze remaining portions for up to eight weeks.

 
Pomegranate Glazed Carrots

FREEZER/SUPERFOOD/PARENTS

This savory dish combines the sweetness from the carrots and agave nectar with the tartness of the pomegranate juice into a savory purée that the whole family can enjoy.

3 SERVINGS

1 cup fresh carrots, cut and peeled

½ cup 100 percent pomegranate juice

1 tablespoon agave nectar

1.   Place carrots into a saucepan with enough water to cover them. Bring the water to a boil; then simmer until carrots are very tender, 15–20 minutes.

2.   Drain the carrots and place into a blender or food proc­essor. Purée for about 30 seconds.

3.   Add water if necessary. Continue puréeing until smooth.

4.   Pour juice in a small saucepan over medium-high heat. Cook for 15 minutes or until juice is reduced by half. Stir in agave nectar.

5.   Combine agave glaze and carrot purée. Serve warm.

 
Blueberry Dream

FREEZER/SUPERFOOD/PARENTS

Get two for one when you make this recipe and freeze in ice cube trays. Make an extra batch and freeze in festive ice cube tray molds, such as hearts or stars. Once the cubes are frozen, add them to sparkling lemonade or your favorite beverage for extra flavor and a powerful blend of antioxidants!

2 SERVINGS

1 cup blueberries

4 tablespoons water

¼ teaspoon pure vanilla extract

Rice cereal for thickening as needed

1.   Combine all ingredients in a small saucepan.

2.   Cook until blueberries start to burst open.

3.   Purée until smooth. Use a sieve to remove any fibrous material if needed. Add rice cereal if desired to thicken. Serve.

 
Blueberry Cream Pie

FREEZER/SUPERFOOD/INSTANT/PARENTS

This delicious dessert purée introduces cream cheese, a soft white cheese that provides a great source of calcium, fat, and protein.

1 SERVING

4 tablespoons blueberries

1 tablespoon cream cheese

1 tablespoon crushed organic graham crackers, plain

1.   Purée blueberries in a blender to a smooth consistency. Push through sieve to remove any fibrous material if necessary.

2.   Combine blueberry purée and cream cheese. Fold in graham crackers. Serve immediately.