This upcoming weekend I plan on making some more baby food.

Not just plan veggies like green beans or sweet potatoes, but some things with more flavor.  I plan on freezing each of these recipes.  These recipes are suitable for babies over the age of 6 months.

Sweet Potato and Carrots

1 medium sweet potato (orange-fleshed ones are a good source of vit. C and beta carotene) peeled and chopped

2-3 large carrots, peeled and chopped

Steam vegetables for about 20 minutes, until tender.  Try not to over cook.  Transfer to blender and puree, using water from steamer.  Breast milk or formula could be used instead of water to obtain desired constancy.

See-in-the-Dark Puree

(from Annabel Karmel)

1 small onion, sliced

2 Tblsp unsalted butter

1 pound carrots, peeled and chopped

1 1/2 cup vegetable or chicken stock

1/4 cup orange juice

Saute onion in butter until soft, add carrots for 3-4 minutes.  Add the stock and bring to a boil.  Reduce heat and simmer for another 20 minutes, until carrots are soft.  Transfer to blender adding orange juice and puree.

Sweet potato with spinach and peas

1/2 Tblsp unsalted butter

1 large sweet potato, peeled and chopped

1/2 cup frozen peas

3/4 cup fresh baby spinach, washed and tough stems removed

1 cup water

Melt butter in sauce pan and sweet potato, cooking for a minute.  Add water and bring to a boil, cover and simmer for 7-8 minutes.  Add the peas and spinach, cooking for another 3 minutes.  Transfer vegetables to blender, puree until smooth, adding water from pan as needed.

Tomato, cauliflower and carrot with basil

(from Annabel Karmel)

2 medium carrots, peeled and sliced

1 cup chopped cauliflower florets

2 Tblsp unsalted butter

2 medium tomatoes, peeled, seeded and chopped (or a can of chopped tomatoes, drained & juices reserved)

2-3 fresh basil leaves

1/2 cup grated cheddar cheese

Put carrots in small saucepan, cover with boiling water and juices from tomatoes.  Cover and simmer for 10 minutes.  Add the cauliflower and cook for another 7-8 minutes, adding more water as needed.

Meanwhile, saute tomatoes in butter until mushy.  Remove from heat and stir in basil and cheese until melted.

Puree carrots and cauliflower with tomato sauce adding cooking liquid as needed.

Vegetable puree with tomato and cheese

(also from Annabel Karmel)

3 medium carrots, peeled and chopped

1 cup chopped cauliflower florets

1/3 cup sliced zucchini

1 Tblsp Unsalted butter

2 medium tomatoes, peeled, seeded and chopped

1/2  cup cheddar cheese, grated

Put the carrots into a steamer and cook for 10 minutes.  Add cauliflower and zucchini and steam for another 7-8 minutes.

Meanwhile, saute tomatoes in butter for about 2 minutes, until mushy.  Remove from heat and stir in cheese, until melted.

Transfer all ingredients to blender and puree until smooth.  If too thick add water from steamed vegetables or breast milk/formula.

Some other recipes from Annabel Karmel that I plan to make:

(You might need to create a free account to see the recipes)

Eat Your Greens

Peach, Apple & Strawberry

Butternut Squash & Pear

This is a lot of baby food!

There is no way Baby Sid can consume all this food before it goes bad.  To avoid all this work going to waste, I plan on freezing most of it.

I will fill ice-cube trays with the puree and freeze.  After which I can place frozen cubes in a labeled bag or container.  Depending on the size of the ice-cube tray, each cube is about 1/2 a serving of food.

Place cubes for the day in the fridge to defrost, or to defrost quickly in the microwave or warm water.  Just be sure to mix completely so there are no hot spots.  If frozen puree are a little runny after defrosting just add some of your baby’s powdered cereal to thicken.

Happy Baby Food Making