Try this- New and Fav. Recipies!
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  1. #1
    Posting Addict terriluvsbooks's Avatar
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    Default Try this- New and Fav. Recipies!

    This is a place where we can add any new recipies we try or recipies that our dc just like. I will be adding the teething bisquit recipes here soon.

  2. #2
    mom2amylia
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    Cranberry Apple Mash

    4 cups chopped apples
    1/2 cup fresh or frozen cranberries
    1/2 cup apple juice-it calls for sweetened, i used unsweetened
    1 tsp. cinnamon

    bring to boil; cover and reduce heat. Cook 25 minutes. Tip: keep an eye on it; it may boil dry. It did on me; i added a little more apple juice.
    I made 11 cubes from this recipe and Amylia absolutely loved it!
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  3. #3
    Macky.
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    Made this one last week and Erin totally gobbles it up!! I kind of made it up since I didn't have the right ingredients for any of my recipes (who ever has a ham hock handy in the freezer ) and I'd never made it before, but it turned out good and I even had a bowl, too.

    Split Pea and Ham Soup

    1 cup split peas (I used green)
    3 cups water
    1/2 cup onion
    1/2 cup celery (I used 1/4 cup celery puree I already had frozen for baby since I had no fresh celery handy)
    8 ounces cooked ham, in large slices or pieces (to make removal later easier)
    A bit of dried thyme (optional)

    Dump all ingredients into a saucepan, bring to a boil, cover and simmer for one hour.

    If baby can chew well:
    Remove ham and cut into whatever size cubes you're comfortable feeding to baby. Blend the rest of the soup to whatever consistency you like, chunky or smooth. Add ham back in and warm if necessary.

    If baby is best with purees:
    Cut ham into one-inch chunks from the beginning. Puree smooth with the rest of the soup.

    Be aware that cooked hams are often quite salty, so this isn't something you'd make all the time as it's high in sodium. It's still tasty and healthy otherwise, though!
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  4. #4
    Macky.
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    Best-Ever Baby Meatballs
    Modified from Best-Ever Spaghetti and Meatballs recipe clipped from a magazine (Chatalaine or Canadian Living, don't remember) ages ago. Enjoy!

    a little olive oil
    1/4 cup onion, finely minced
    2 cloves garlic, finely minced

    1 egg yolk
    1/4 cup plain yogourt
    1/2 cup quick oats
    1/4 teaspoon salt
    1/8 teaspoon each of ground fennel, cinnamon, cloves nutmeg and black pepper
    1/2 teaspoon dried parsley
    2 tablespoons Parmesan (optional if baby is old enough)

    1/2 pound extra lean ground beef

    Heat a little olive oil in a skillet and saute onion and garlic over medium-low heat until softened but not browned, just a minute or two. Transfer to a mixing bowl and let cool while you measure the other ingredients. (Reason to let it cool is so that it doesn't cook the egg yolk.)

    Add the yogourt, spices, egg yolk, oats and Parmesan if using. Whisk together well. Add ground beef and combine well.

    Form into 16 meatballs, placing on a foil-lined pan for easy clean-up later. Bake in centre of 400 degree oven until browned and cooked through, 10 to 15 minutes, depending on your oven - keep an eye on them because you don't want them to get dry.

    Cool and freeze.

    Try with ground turkey or chicken or a mix of 50/50 beef and pork.

  5. #5
    Mega Poster naomisri's Avatar
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    YUM, I've gotta try that!
    my weightloss blog
    Insanity is hereditary; you get it from your children.


  6. #6
    Krienna
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    More recipes please! I am terrible cook unless it is really long and complicated. I don't have time for long and complicated as I work fulltime!

    Thanks for the sticky thread and keep those recipes coming oh expert baby food making mommies!

    Suggestion, put storage ideas in with your recipes..meaning does it freeze well and/or any tips.

    FYI...My little one is just now 10 months and JUST starting to chew the harder foods. He is a little behind most of your babies in eating solids, but I am just ok with that. So beginner recipes are highly recommended!

    Thank you again and in advance if you post

  7. #7
    Macky.
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    Krienna, my favourite recipes for baby food purees are on my cookbook shelf. Cruise your cookbooks for soup recipes - they're easy and they puree smooth and freeze beautifully! I've done turkey soup (turkey, potato, celery, onion, carrot, thyme), chicken soup (same w chicken), beef and barley soup (beef, barley, tomato, carrot, celery, onion, potato), chili (beef, beans, mushrooms, green peppers, onion, tomato, chili powder), and roasted cauliflower soup (veggie stock, cauliflower, onion, curry powder). If you want any of those recipes, just say which ones!
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  8. #8
    Mega Poster naomisri's Avatar
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    Tofu Boofers

    You can substitute sweet potato for the white potato, plus we use basil or corriander (cilantro) instead of the parsley. I wouldn't add salt for babies either. Firm enough for finger food, but mashable!

    If anyone would like to try them baked let me know how it goes!

    3 c Mashed potatoes
    1 tb Oil
    1 md Onion, chopped
    1/2 c Tofu, crumbled
    1/4 c Parsley, minced
    1/2 ts Salt
    1/4 ts Black pepper
    2 tb Oil

    Saute the 1 T. oil and 1 med chopped onion.

    Mix the tofu, parsley, salt and pepper into the
    potatoes.

    Shape into 12 patties 1/2" thick and brown about 4
    minutes each side in 2 T oil.

    Per patty: Cal 83; prot 3 g; fat 4 g; carb, 8 g
    my weightloss blog
    Insanity is hereditary; you get it from your children.


  9. #9
    Mega Poster bomshelter's Avatar
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    Everything here is adapted from a book called Top 100 Baby Purees by Annabel Karmel

    Apple and pear with cinnamon

    2 medium apples, peeled, cored, and chopped
    2 medium pears, peeled, cored, and chopped
    1/4 cup unsweetened apple juice or water
    Generous pinch of cinnamon

    Put the fruit into a saucepan together with the apple juice or water and cinnamon, cover and cook oveer low heat for 6 minutes or until tender. Blend the fruit to a smooth puree.

    Suitable for freezing
    __________________________


    Chicken with leek, carrot, and peas (I kinda modified this one from the book)


    1 1/2 teaspoons vegetable oil
    1/3 cup washed and chopped white part of a leek (3 small leeks is about right)
    1 - 10oz can of chunk white and dark meat chicken
    1 cup of frozen peas and carrots mixed
    1 cup chicken stock

    Heat oil in the saucepan and saute leek on low-medium for about 2 minutes. Add chicken, carrots/peas, chicken stock and cook covered for about 5 minutes or until peas and carrots are tender.

    Strain veggies and chicken and retain the liquid. Puree veggies and chicken; adding liquid until it has reached desired consistancy.

    Suitable for freezing
    __________________________

    Sweet potato and zucchini

    1 medium sweet potato (peeled and chopped)
    1 medium zucchini (peeled and chopped)
    1 tablespoon unsalted butter
    1-2 tablespoon of breastmilk or formula

    Steam the sweet potato and zucchini until tender (the sweet potato for about 12 minutes; zucchini for about 6-7 minutes). Puree together with the butter and milk.

    Suitable for freezing



    __________________________

    Banana and cherry

    6 SWEET cherries, halved and pited
    1 tablespoon of water
    1 banana mashed
    1 tablespoon baby rice cereal

    Put the cherries into a small sauce pan together with the water and simmer for 2 minutes. Mash the banana, add to the cooked cherries and simmer for just under a minute. Puree using a handheld electric blender and stir in the baby rice.

    Note - not suitable for freezing but this will NOT be around long. They love this one!






    __________________________


    Apricot, apple, pear, and vanilla

    OMG this one is SOOOOOOOOO good that it would be dreamy on some vanilla ice cream!

    1 can of apricots (in light syrup if you can find it) drained and chopped
    2 large apples, peeled, cored, and chopped
    6 tablespoons of apple juice plus 4 tablespoons of water
    1 vanilla bean
    2 large pears, peeled, cored, and chopped

    Put the apriocots and apple into a heavy bottom saucepan together with the apple juice and water. Split the vanilla bean, scrape the seeds into the pan and throw in the split bean. Bring to a boil, cover and simmer for 4 minutes. Add the chopped pear and simmer for an additional 2 minutes. Remove the vanilla bean and puree in blender.

    Suitable for freezing.

    Note - this recipe originall called for dried apricots (no sulfur) but I chose canned since they were easier to find, and I prefer fresh over dried.

    MY DAUGHTER ABSOLUTELY LOVES THIS RECIPE! She is like a little birdie with her mouth open each time I feed it to her.
    Mindy



    "Look Mommy! A Little Pumpkin!"
    (aka Day Lily Seed Head)

  10. #10
    Posting Addict terriluvsbooks's Avatar
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    I tried this over the weekend and it was a big success. This recipe started out as carrot cookies here is the orginal recipe:
    1 cup shortening
    3/4 cup white sugar
    2 eggs
    1 cup mashed cooked carrots
    2 tsp. baking powder
    2 cups all-purpose flour
    1/2 tsp. salt
    3/4 cup shredded coconut (none of us here like coconut so I did not use this)

    Mix wet ingredients and then dry and then combine and bake at 400 degrees.

    Then I changed it this way:
    1/2 no salt butter
    1 mashed ban. (egg substitute)
    1 cup sweet pot (I had a lot left over from the holidays)
    2 tsp. baking powder
    2 cups flour
    1/2 tsp. salt

    I made sticks instead of normal cookies and I baked at 350. Miranda loves them and even though she doesn't have teeth she eats a whole one every time she is given one.

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