RSS
 

Posts Tagged ‘Carrots’

Homemade Babyfood Fish Puree – Cod, Carrots, Potatoes and Cheese

19 Oct

I made this puree tonight for my 9 month old. It is one I made for my older son but I don’t remember it being so creamy and smooth. Also, I was reminded as to how ridiculously easy this puree is to make. Hardly takes any time at all!

Perfect For: lunch or dinner, an infant who has been on solids for about a month with no issues and who wants MORE

Time Required: 25 minutes – 8 minutes food prepping, 15 minutes steaming, 2 minute pureeing

 

Servings: 4 approximately

Tools:

  • Small cutting knife
  • Cutting board
  • Peeler
  • Beaba Babycook (or separate steamer and pureer)
  • Microwavable safe bowl
  • Plastic wrap
  • Ramekin for serving

____________

Food:

  • 1 carrot, peeled and chopped
  • 2 small potatoes, peeled and chopped
  • 1/4 pound cod
  • 1/2 cup cheddar cheese, shredded
  • 1 tablespoon butter
  • A little bit of pepper to taste

____________

Method:

  • Wash, peel and chop carrot and potatoes
  • Add 3/4 cup water to the steamer (fill up to line 3 if you are using the Beaba) and steam for 15 minutes (automatic on the Beaba)
  • While vegetables are steaming, place fish in microwavable safe dish, cover with cheese and add butter
  • Cover dish with plastic wrap, make a slit in the plastic wrap for an air vent
  • Microwave fish for 2-3 minutes (you can also cook the fish in an oven, covered in foil but it will take you much longer
  • Check the fish by flaking it. Make sure there are no bones.
  • Add vegetables and fish together and puree (quick to get a nice smooth puree) with reserve water
  • Add water or broth for a creamier, smoother puree (I added water)

____________

Annabel Karmel adds orange juice in with the fish, which is quite nice. I made it without the OJ and it worked very well for us.

Same drill, store what you are going to use within the next 3 days in the fridge. Any remainder should go in the freezer. See GEAR section of this site for product recommendations.

Goodness Factor: Beta Carotene, Calcium, Vitamin B

Happy Eating!

Marnie

 
No Comments

Posted in 7 months +, 9-12 Months, Dinner, Fish, Food, Lunch, Recipes

 

Carrot Leek Puree

08 Dec

I like this puree because of it’s simplicity but also because you can “spice” it up if you and your child desires. This puree is inspired by fall flavors because it seems warm and cozy to me, and by Indian flavors by adding a bit of coriander and tumeric. Finally this puree is so wonderful because you can add a meet, such as chicken, for added protein and iron.

-

-

FOOD:

  • 1 tbsp butter
  • 3 medium leeks, sliced using only the light green and white parts
  • 4 medium carrots, peeled and chopped
  • 1 cup of vegetable stock or water
  • Black pepper to your child’s taste
  • 1 tbsp ground coriander (be careful when adding, can be overwhelming so add a bit and taste)
  • 1 tsp turmeric (same note as above)

-

GEAR:

  • Sautee pan
  • Wooden Spoon
  • Cutting knife
  • Cutting board
  • Peeler
  • Blender

-

METHOD:

  • Get out your sautee pan, place on medium heat and warm with butter in pan, add leeks
  • Once leeks have softened, add carrots
  • Add black pepper and other spices if you desire
  • Cover with stock (or water) and let simmer for 15 minutes or so, until soft
  • Grab your blender and puree away
  • Taste and add more spices if desired
  • Transfer to dish and serve

-

NOTES:

  • If you want to make this puree even creamier, consider adding whole fat greek yogurt.
  • As always store what you are going to use within the next 3 days in the fridge. Any remainder should go in the freezer.
  • Spices: I am a big proponent of introducing flavors early but please read up on it before you go for it.

-

GOODNESS FACTOR: Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese


Enjoy!
Marnie

* I do not get paid for writing this blog. What you can do to help support the effort is at no cost to you. Search within the Amazon search box in the right sidebar and visit the Amazon Store by clicking the link in the upper toolbar. Or click on the product link at the end of this post. Or click on the link within the post to buy the book on Amazon. I get a small % for commission. Thanks!

 
No Comments

Posted in 6-9 Months, Basic Puree, Dinner, Getting Started, International, Vegetarian

 

Getting Started on Solids – my Little Man’s First and Favorite Puree – Carrot

25 Aug

After about a month of mixing breastmilk and rice cereal, which wasn’t hugely popular with my little guy, I moved on to bigger and better basic purees (thank god).

The first question you might be asking is ‘how do I know when my little one is ready to move on?’ I don’t have the greatest answer for that question. Everyone’s circumstances are different. For us, first my baby was not shy about eating and was clearly very curious in the process. Next, we had been working with rice cereal for a month. Finally, we sensed, actually we knew that he was ready for more. Of course if you have any concerns, talk to your child’s pediatrician.

The next question you might be asking is ‘what should I try first?’ You have probably read all sorts of stuff about how you shouldn’t start with fruit because fruit is sweet and your baby will never want anything beyond that sweetness. There is some truth in that point, I suppose, but who knows? So I decided to go down the line and compromise with a sweet vegetable, carrots. There are many wonderful vegetables to purée. I personally enjoyed making vegetable purees better than fruit purees because the consistency always came out in a way that worked for us (sweet potatoes was a favorite early on for that reason).

I loves basic beginning purees because they are just that – basic – and subsequently, easy. The tough part about getting started is learning the techniques of preparing, yes, but more the techniques of storing and freezing, which I will blog about in a post soon enough.

Servings: About 8

The gear:

  • Cutting knife
  • Peeler
  • Steamer and Pureer or Beaba Babycook

___

The goods:

  • 2-3 medium sized carrots, peeled (duh) and cut up

___

The approach:

  • Take out Beaba
  • Peel and cut carrots
  • Steam for 10-15 minutes until carrots are soft
  • Puree with reserve water from the bottom of the steamer
  • Serve warm
  • Store any remaining in the fridge for no more than 3 days and then freeze using a Tovolo ice cube tray or Babycubes

___

Goodness Factor: Vitamin C, Vitamin B6, Folate, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese

Worried about Nitrates? Read a comment on nitrates from a previous post.  As always, let me know if you have any questions.

Happy Eating!

Marnie

 
No Comments

Posted in 6-9 Months, Basic Puree, Getting Started

 

Two Fingerfoods that Saved My Sanity

26 Jul

As you know we are in a transition in my household. Purees are a thing of the past and now we’re onto the big stuff. Well, the problem is my little guy is a texture eater and it is tough to find something he will keep in his mouth. He explores exploring his food, which I like and accept, so finding foods that 1) aren’t as messy (cottage cheese instead of yogurt, for example) and 2) end up in his mouth instead of the floor is important.

Thank goodness for Weelicious where I found two finger foods that saved the day in my household.  I am not going to recreate the recipes so below are the links with a few comments.

Carrot Sticks
Catherine McCord of Weelicious calls these “snack sticks” but lately I have been giving them to my little guy throughout the entire day. He cannot get enough of them.

A few points:

1) Make sure you very finely shred the carrots. I had to make this recipe more than once shall we say because I didn’t finely shred the carrots enough. The water from being finely shredded helps bind the dough. Otherwise you will get super crumbly dough. Once I did this fine shredding properly, I didn’t have to work the dough very long at all. I didn’t need to add extra oil, water or anything. In my experience it was all about very finely shredding the carrots. I used a microplane to do so.

<—See these shredded carrots in the photo to the left? That is the incorrect way to shred. I am not sure what I was thinking – way too “not finely shredded” and of course the dough was not going to take.

2) Carrots are a great vegetable for kiddos but go ahead and try these snack sticks with other vegetables. Zucchini, broccoli (which I imagine you’d have to use a puree instead of “shredding”), etc. We’re going to try out broccoli today. I will let you know how it goes.

3) The parmesan is a great addition. I am betting you could add garlic and your kiddos (and you and your partner!) would love them just as much!

Below are the steps in the process.

Kneading the dough wasn’t actually too hard. It only took a few minutes.

If you don’t own a Silpat, go buy one. They rule the school.

Bake at 400 degrees for 15 minutes or so.

____

Potato Tots
Potato Tots are the healthy version of ‘Tater Tots and, man, are they good. Like the Carrot Snack Sticks, the Potato Tots are ridiculously easy and good for a snack or addition to a “dinner” for your little one.  My only comment on the Potato Tots is that I had to cook them for a bit longer – about 10 minutes longer – than Catherine outlines in her recipe.  It seems everyone’s oven’s bake differently so just keep an eye on the Tots and make sure they are to your liking and not burnt!

Three separate bowls!

I used a microplane to grate my potatoes but you could do it in a variety of ways.

Make a ball with the grated potato.

Roll in the flour.

Dip in the egg.

Then finally the breadcrumbs!

I ended up baking my Potato Tots a bit longer than stated in the recipe.

Both these finger foods are easy for traveling too whether you are going about town, on a picnic or on a plane. I am relieved that my little man loves them so. Now only finding iron foods he will eat…a mother’s job is never done!

Happy Eating!

Marnie

Related Posts with Thumbnails

 
No Comments

Posted in 12 months +, Finger Food, Recipes, Travel, Vegetarian

 
« Older Entries