Posts Tagged ‘ purees for 7+ months ’

Turkey-Apricot Puree

Saturday, May 14th, 2011

Best for Babies 7+ Months Old

Today was Mason’s second swim lesson — a fun, exhausting adventure. When we got home, it was time for lunch: Turkey-Apricot Puree and yogurt mixed with pureed pear and green beans. The babe needed a protein blast because of all the energy it took for him to paddle and kick (sort of) up and down the mini lanes in the pool, not to mention fall off the pool edge into my arms like Humpty Dumpty  and whirl around in a circle while the parents sang Itsy-Bitsy Spider off-key. I started with ground turkey because it purees more smoothly than cooked and shredded turkey tenderloin. By itself, the turkey is mild so you definitely need to mix it with something flavorful. I loved the idea of apricot because it’s bright and tangy — the ideal match for the tender white meat. Other great things to mix turkey puree with: potatoes and peas, sweet potato and peach, butternut squash and apple, and banana and pear.

Mason loved his lunch — hope your babe enjoys the recipe too. Let us know how it goes!

Turkey Puree

Ingredients

Organic turkey, ground
Water

Directions

1. Bring a pot of water to boiling then reduce the heat until the bubbles are soft. Add ground turkey and cook until all the pinkness is gone (about 20 minutes).

2. Drain the turkey, plunge in ice water to stop the cooking, and puree until only slightly chunky in the food processor.

*I use ground turkey because it purees smoother than shredded turkey tenderloin.

Apricot Puree

Ingredients

Organic apricot, fresh or dried
Water

Directions

1. Wash, peel, and dice the apricot. Cook until tender (about 15 minutes). Reserve some of the cooking liquid. Puree until smooth in a food processor. (*If using dried, cook until very tender — closer to 25 minutes.)

For Turkey-Apricot Puree, combine two ounces of turkey puree with two ounces of apricot puree.

*Freeze for up to three months.

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OMG, He Finally Ate Green Beans

Thursday, April 28th, 2011

Best for Babies 7+ Months Old

From Mason’s POV, green beans suck. It doesn’t matter what I mix them with, he just won’t eat them. Or so I thought. Then I discovered YoBaby 3 in 1 meals with green beans and pear. It had never occurred to me to mix green beans with yogurt. Sure, Mason loves his yogurt — I usually make his homemade — but the combo just seemed strange. Could it possibly work? Did the people of YoBaby know something I didn’t? What the hell. I bought some and was honestly shocked when Mason gobbled it up three nights in a row. Perhaps he had no clue the yogurt was harboring the enemy. But who cares? It worked and I’m going to make my own batch of yogurt inspired from the YoBaby blend later this week (recipe below).

How do you get your babe to eat foods he/she doesn’t like?

 

 

Pear-Green Bean Yogurt

Ingredients

Organic Stonyfield full-fat plain yogurt or Greek yogurt*
Organic green beans
Organic pear

Directions

1. Wash and cook green beans (I prefer frozen because fresh can get gritty when pureed). Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Wash, peel, and cook pear. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
3. Combine three ounces of yogurt with 1 ounce each of pureed pear and green beans.
4. Freeze leftovers in 2- to 4-ounce portions.
5. Thaw overnight in the refrigerator.

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Avocado-Banana Mashup Part 2

Sunday, April 24th, 2011

Best for Babies 6+ Months

The first time I fed Mason Avocado-Banana Puree, I blew it. After his first bite he shuddered and looked offended. I coaxed him into taking a second bite and he gagged, then started screaming. Discouraged, I threw the rest of the stuff in the trash.

In retrospect, it wasn’t about the fruit — both of which he loves separately– it was about my technique. The unripe avocado that I used gave the puree a grainy texture (think brown mustard). I should have been more patient and waited for the avocado to ripen. The puree was also bland. It would have been better to use at least two bananas to add more sweetness and depth of flavor.

Tonight I started my second attempt at Avocado-Banana Puree with very ripe fruit.  I scooped the avocado out of its shell and sliced up the bananas. Then I pureed them together with premixed formula. The ultra-healthy fruits blended up fluffy and creamy. The puree tasted pleasantly sweet, without any graininess at all. Even my husband who usually refuses to taste any of Mason’s purees gave liked this one.

Now for the real test.

I fed a spoonful of the puree to Mason and waited. He tasted it and instead of gagging or screaming he swallowed and opened his mouth for more. And more. He ate all two ounces of the puree and was smiling afterward (above). His reaction made my night! Here’s the recipe. Hope your babe enjoys it too.


Avocado-Banana Puree

Ingredients:

1 Organic Avocado, ripe
3 Organic Bananas, ripe
Premixed Formula

Directions:

1. Slice a very ripe avocado in half. Remove the pit. Set aside.

2. Peel and slice ripe bananas. Combine with the avocado. Puree the fruits together in a food processor. Add premixed formula until you reach a very smooth texture.

Yield: Makes 14 ounces for $3.99

What’s your latest and greatest baby food success?

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Apple-Beef Puree and a Third

Thursday, April 21st, 2011

Best for Babies 7+ Months

Our last few food adventures were a success — but I’m not so sure about this one. For starters, pureed beef is plain gross. Chicken smells (and looks) icky but beef has the unfortunate luck of being brown. Pureed, it looks like your babe’s diaper on a very, very bad day. Sorry to be yuck about it but you all know exactly what I’m talking about. Don’t say you weren’t warned.

If you can get over that bad scene, however, then it does get better. I promise.

Once I mixed the iron-rich beef with apple puree, I tasted it. I’ll admit it, this was the first time that I really didn’t want to taste a puree — I still wasn’t over the sight of the pureed beef alone and the smell wasn’t helping — but it was actually pretty decent. To make it good, I’ll add a third more flavorful veggie or fruit, perhaps sweet potatoes, carrots, or plums, before I feed it to Mason because the pureed apple doesn’t stand up to the beef as well as I had hoped it would.

Will Mason go for it? I’m not sure. I think there’s a pretty good chance but I’m not as confident about it as I was the Cinnamon-Raisin Oatmeal or the Roasted Butternut Squash Puree (both instant successes).

Regardless of whether Mason gobbles it up or spits it out, this adventure was worth it. I learned something new and that exciting process of discovery is partly why I enjoy cooking for my babe so much. Next time I make this recipe — and yes, there will be a next time — I’ll get it just right. You see, I’ll have learned even more after Mason’s first taste.

 

Update: Yesterday, Mason tried the beef with carrots but didn’t like it. Today, I mixed one ounce of beef with two ounces of apple and he loved it!

Apple-Beef Puree Plus a Third

Ingredients

1/2 pound ground organic beef
3 organic Gala apples
3 sweet potatoes, plums, or 6 ounces of carrot puree (optional)
Water

Directions

1. Bring a pot of water to boiling then reduce the heat until the bubbles are soft. Add ground beef and cook until all the pinkness is gone (about 20 minutes).

2. Drain the beef and cool so that all the fat rises to the top. Skim off the fat. Set aside.

3. Wash, peel, and dice the apple. Cook until tender (about 15 minutes). Reserve some of the cooking liquid. Puree until smooth in a food processor.

4. Combine the apple and beef and puree once more, adding water until you reach a pretty smooth consistency.

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How to Roast and Puree Butternut Squash

Tuesday, April 19th, 2011

Best for Babies 6+ Months

Roasted butternut squash is pure and simple. Wholesome, velvety, luscious. And it’s so simple to make. Tonight, I roasted and pureed a whole squash in about 40 minutes. I have to admit, I expected it to be a chore — I usually purchase peeled and diced butternut squash in a package for cooking, but my grocery store was out of it. In fact, roasting a whole squash and then pureeing it was easier. I was amazed. Tomorrow I’ll mix two ounces of butternut squash with two ounces of organic apple puree for Mason’s lunch (recipes and how-to steps below!).

How to roast butternut squash

1. Cut organic butternut squash in half, lengthwise. (It doesn’t have to be perfect — as you can see, my squash was unevenly cut.)

2. Scoop out the seeds with a spoon.

3. Spray a bit of olive oil on a baking sheet, place squash on sheet, and roast on 400 degrees. Check the squash in 30 minutes. If it isn’t soft and scoopable with a spoon, keep adding 5 minutes of roasting time until it is.

4. Remove squash from oven and let cool.



Butternut Squash Puree

Ingredients

1.5 lb Organic butternut squash
Water
Pre-mixed formula, breast milk, or yogurt (optional)

Directions

1. Scoop flesh out of a roasted squash (directions above). Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.

Yield: 14 ounces for $2.29


Apple Puree

Organic Gala apple
Water

Directions

1. Wash, peel, and dice apple. Cook until tender (about 15 minutes).

2. Reserve some cooking liquid, then plunge cooked apple into ice water for about 3 minutes.

3. Puree cooled apple until smooth.

Yield: 4 ounces per apple for $1.25

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