Have you ever considered making your own baby food only to scratch the idea because of how time-consuming it must be? Well, I’m here to tell ya that it’s easier than you think and quicker than you believe, and so much fun too. Go ahead and put an end to buying expensive and “convenient” store-bought baby food and pull out your blender!
1. Use Fresh Ingredients
You all may know by now how I love the local farmer’s market. Buying local produce is the freshest of the fresh. It’s so much more fun to shop locally because the market is full of in-season goodies typically pulled from harvest days before market (as fresh as it gets!), the money we spend on fresh food helps local farmers, and buying from local farms cancels out the overhead - gas and transportation to local grocers. By meeting local farmers, you tend to know where the food comes from and how it’s grown. It’s a nice way to grow as a community and eat wholesome, healthy food.
2. Don’t Be Afraid to Mix It Up
Mixing fruits with veggies and adding little bursts of natural flavor really tickle the taste buds of your new little eater. Bananas go well with sweet potatoes, and apples go well with spinach. Homemade chicken broth can really do a lot for a potato and carrot mixture, and using fresh herbs in baby purees can delight even the crankiest of babes! My son, Benjamin, goes bananas over strawberry and mint puree, and a basic corn, tomato, and cilantro puree could easily be made into a salsa, dip, or marinade for fish or chicken - for the entire family.
3. No Need For Fancy Equipment
Baby Bullet, Magic Bullet…no need for the gadgets. Whatever you cook with will do. I tend to use my steamer basket, a pot with lid, the blender, and the food processor the most often. Just chop, steam, and blend. It’s that easy.
4. Waste Nothing!
ALL food could and should be used. Leftover carrots from a carrot puree? Make carrot cake cupcakes. Freeze. Add garlic and make carrot soup for the adults. Purees can be incorporated into a TON of recipes for the entire family. Always reserve the water from steaming veggies or fruits as the water can be added to the blender or food processor to make the purees. The more water used, the thinner the consistency. You be the judge. If in doubt, freeze! Search for a recipe and thaw to make. The freezer saves me every time I’m in doubt!
5. Store Food Properly
Now that you have a ton of purees, how do you store them? When you’ve made just enough, baby food can be stored in the fridge for up to three days. If you have enough to freeze, and with most purees you will, pour fresh purees into ice cube trays or small Tupperware containers (2-3oz, BPA-free) and place in freezer. Once frozen, the purees can be popped out into a freezer bag and labeled with the date. Use frozen food within 3 months of freeze date, and always thaw in the fridge, under warm running water, or in a glass container in the microwave.
Sweet Potato and Banana Puree: this puree is a great first food as it is easily digestible, and my boy, Benjamin, loves it!
1 sweet potato, peeled and diced
2 bananas, peeled and sliced
1. Steam the sweet potatoes for about 10 minutes or until soft. Reserve the liquid from the steamer.
2. Puree the sweet potato with the bananas in a food processor or blender with 1/2C of reserved liquid. Add more liquid to get desired consistency if needed.
Red Potato, Carrot, and Chicken Stock Puree: a favorite at our house. This puree can be made when slow roasting a whole chicken with veggies for the family.
3 red potatoes, peeled and diced
1 large carrot, peeled and sliced
1/2C -1C of homemade chicken stock
1/2Tbs fresh chopped parsley
1. Steam potatoes and carrots for about 10 minutes or until soft.
2. Puree the potatoes and carrots in a food processor or blender with 1/2C of chicken stock and parsley. Blend well and add more stock until desired consistency is created.
Persimmon, Berry, and Mint Puree: this recipe comes from my favorite baby food book, Bountiful Baby Purees, by Anni Daulter. This puree would be AWESOME as ice pops for the whole family come summertime! Benjamin’s absolute favorite!
3 persimmons, peeled and chopped
2C chopped strawberries
1/4C chopped fresh mint
1. Steam persimmons for about 8 minutes until soft. Add strawberries and steam for another 2 minutes. Reserve water from steamer.
2. Puree the mixture in a blender with the mint. Add 1tsp of reserved water at a time, if necessary, until desired consistency is achieved.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm