Since Stacy has my copy of Blender Baby Food - I had to go back to some archives on my mommy chat board to get my favorite couple of recipes. Sarah is coming next month, and since her little Briana is getting into solid foods, I want to have a couple batches of home made goodness for her :)
So... here were some favorites I made for Madeleine, and will make for Briana, and then Julia, too, when she's ready!
Lentils, Carrots and Celery
1 Tbsp vegetable oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups low-sodium vegetable stock
1 cup dried green lentils, rinsed (but I could only find "lentils" not green, so that's what I used)
In a medium saucepan, heat oil over medium-high heat. Add onion, carrot and celery and cook, stirring occasionally, until tender, but not browned. About five minutes
Add stock and lentils; cover, reduce heat and simmer until lentils are tender, about 30 minutes. Let cool.
Transfer to blender (or food processor) and puree on high speed until smooth (or desired consistency)
***NOTES: This tastes really good! It's a little "lentil-y" - so I might double the carrot next time to make it sweeter. But then again, maybe not - this was pretty good. Also, I'm not gonna lie, this looks a little like cat vomit. It could be because I couldn't find green lentils. It was kind of brownish-grey. If you can get past the look - it's a worthwhile recipe.
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Barley with Apples and Dates
2 dates, pitted and chopped (I tripled the recipe and used 1 cup of dates)
1 cup chopped, peeled apples (again, used 3 cups)
1 cup whole milk (3 cups)
1/2 cup barley (used 1 1/2 cups)
Bring to a simmer, then reduce heat to low for 45 minutes.
Blend to desired consistency. Since Madeleine is a little older, I did a rough blend with my food processor.
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Barley, Lentils and Sweet Potato
2 tsp olive oil
1 carrot, peeled and diced
1 stalk celery, diced
1/2 onion, diced
2 cups low-sodium chicken stock
1/2 cup pearl barley, rinsed
1 cup peeled diced sweet potato
1/2 cup green lentils, rinsed (I mis-calculated and ran out of lentils on the previous recipe, so I used steel ground oats instead.)
In a medium saucepan, heat oil over medium-high heat. Add carrot, celery and onion and cook, stirring occasionally, until carrots are tender, about five minutes
Add stock and barley and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Add sweet potato and lentils. Simmer until barley, lentils and sweet potato are very tender, about 25 minutes. Let cool.
Transfer to blender and puree on high speed until smooth.
****NOTES: This was BEAUTIFUL! A really lovely orangey-yellow. Really pretty. It was very, very flavorful too. YUM - a real hit. Ted actually had a bowl of the pre-blended mix for dinner, he liked it so much. :)
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Chicken with Pumpkin (but I made it chicken with butternut squash and craisins)
1 Tbsp olive oil
6 oz chicken (boneless/skinless, cubed)
1 cup cubed peeled pie pumpkin (or butternut squash)
1/2 cup low-sodium chicken stock
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
(note - I used 1 tsp pumpkin pie spice instead of the three individual spices)
Optional - handful of craisins.
Heat oil over medium heat - brown chicken
add pumpkin (squash), stock and spices (and craisins)
simmer 20 minutes until chicken is no longer pink and pumpkin/squash is very tender. Let cool.
Transfer to blender and puree on high speed until smooth (or desired consistency).
So... here were some favorites I made for Madeleine, and will make for Briana, and then Julia, too, when she's ready!
Lentils, Carrots and Celery
1 Tbsp vegetable oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups low-sodium vegetable stock
1 cup dried green lentils, rinsed (but I could only find "lentils" not green, so that's what I used)
In a medium saucepan, heat oil over medium-high heat. Add onion, carrot and celery and cook, stirring occasionally, until tender, but not browned. About five minutes
Add stock and lentils; cover, reduce heat and simmer until lentils are tender, about 30 minutes. Let cool.
Transfer to blender (or food processor) and puree on high speed until smooth (or desired consistency)
***NOTES: This tastes really good! It's a little "lentil-y" - so I might double the carrot next time to make it sweeter. But then again, maybe not - this was pretty good. Also, I'm not gonna lie, this looks a little like cat vomit. It could be because I couldn't find green lentils. It was kind of brownish-grey. If you can get past the look - it's a worthwhile recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Barley with Apples and Dates
2 dates, pitted and chopped (I tripled the recipe and used 1 cup of dates)
1 cup chopped, peeled apples (again, used 3 cups)
1 cup whole milk (3 cups)
1/2 cup barley (used 1 1/2 cups)
Bring to a simmer, then reduce heat to low for 45 minutes.
Blend to desired consistency. Since Madeleine is a little older, I did a rough blend with my food processor.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Barley, Lentils and Sweet Potato
2 tsp olive oil
1 carrot, peeled and diced
1 stalk celery, diced
1/2 onion, diced
2 cups low-sodium chicken stock
1/2 cup pearl barley, rinsed
1 cup peeled diced sweet potato
1/2 cup green lentils, rinsed (I mis-calculated and ran out of lentils on the previous recipe, so I used steel ground oats instead.)
In a medium saucepan, heat oil over medium-high heat. Add carrot, celery and onion and cook, stirring occasionally, until carrots are tender, about five minutes
Add stock and barley and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Add sweet potato and lentils. Simmer until barley, lentils and sweet potato are very tender, about 25 minutes. Let cool.
Transfer to blender and puree on high speed until smooth.
****NOTES: This was BEAUTIFUL! A really lovely orangey-yellow. Really pretty. It was very, very flavorful too. YUM - a real hit. Ted actually had a bowl of the pre-blended mix for dinner, he liked it so much. :)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Chicken with Pumpkin (but I made it chicken with butternut squash and craisins)
1 Tbsp olive oil
6 oz chicken (boneless/skinless, cubed)
1 cup cubed peeled pie pumpkin (or butternut squash)
1/2 cup low-sodium chicken stock
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
(note - I used 1 tsp pumpkin pie spice instead of the three individual spices)
Optional - handful of craisins.
Heat oil over medium heat - brown chicken
add pumpkin (squash), stock and spices (and craisins)
simmer 20 minutes until chicken is no longer pink and pumpkin/squash is very tender. Let cool.
Transfer to blender and puree on high speed until smooth (or desired consistency).
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