1 dessert apple or 1 ripe pear
1 tablespoon water, formula or breast milk
Peel, quarter and core fruit. Thinly slice and put into a small saucepan with water, formula or breast milk. Cover and simmer for 10 minutes until soft.
Press through a sieve or use food processor/blender. Spoon into serving bowl and cool. You can cover and refrigerate for 24 hours or freeze in ice cube trays.
3 medium potatoes
8 ounces spinach
2 large cloves garlic
Peel and cube potatoes. Crush and peel garlic. Cook potatoes, spinach, and garlic with about 1/2 cup water for about 15 minutes over high heat, or until potatoes are soft.
Process all in a blender or food processor until very mushy.
Freeze in ice cube trays overnight, then pop out cubes and store in another container in the freezer.
Yields 20 servings.
For 10 months or older.
1/4 pound ground chicken*
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato, peeled and chopped
1/4 cup frozen, fresh or canned corn
1/2 teaspoon parsley
1 cup long grain, enriched rice
3 cups water
Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or pur?e to serve.
For 10 months or older.
1 large boneless skinless chicken breast
1 bag frozen broccoli florets
1 can chicken broth, no salt added
1 can cream of chicken soup, no salt added
Infant rice cereal
Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour. Add cream of chicken soup and process. Add rice cereal (or mashed potato flakes) to desired consistency.
6 ounces (180 grams) lean pork
6 ounces (180 grams) potatoes
6 ounces (180 grams) turnip
1/4 onion
1/4 apple
1 1/4 cups water
1 pinch sage
Cut pork in small pieces and remove excess fat. Peel and cut vegetables into 1/2-inch cubes.
Peel apple, remove core and dice small. Place everything in a saucepan and let simmer until well cooked. Pur?e in blender and freeze in cubes.
Source: Feed Me I’m Yours by Vicki Lansky
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda
Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake at 350 degrees F for about 1 hour or until firmly set.
Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
For 6 months or older.
3 cooking apples
1 egg yolk (for babies 6 months to 10 months,
omit egg yolk and thicken with infant cereal)
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Small pinch of ground cinnamon
Peel, core and dice the apple into small pieces. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or untilsoft.
Mash or pur?e to desired consistency. Beat in the egg yolk (or infant cereal) and sugar until smooth. For babies age 6 months to 10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired consistency. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.
1 small ripe banana
1 cup unsweetened applesauce
2 cups Cream of Wheat farina
2 1/2 cups water
1 teaspoon granulated sugar (optional)
Boil water in a medium-size pot. Stir in the farina. Cook until the cereal is thick (about 5 minutes). Remove from the heat and let cool for 15 minutes. Put cereal, banana, applesauce and sugar into a blender. Blend until smooth. If the cereal is not cool enough, let cool. Add cereal to a bowl.
Source: The Complete New Guide to Preparing Baby Foods – Sue Castle (Bantam Books)
For babies 6-12 months.
1 teaspoon butter or margarine
1 teaspoon whole wheat or enriched flour
1/4 cup hot milk
1 tablespoon nonfat dry milk
1 large egg, beaten
1/2 cup cooked, mashed vegetables
Preheat oven to 350 degrees F. Grease 2 custard cups.
Melt butter in medium-size saucepan over medium heat. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator.
This serves one baby for days.
1 envelope unflavored gelatine
1 cup hot milk or soy milk
4 ounces cream cheese
2 cups of any combination of the following:
Shredded cooked zucchini, squash, onions, eggplant,
carrots, green beans, peas, or any other vegetable;
chopped cooked apples, pears, peaches, apricots,
mangoes, plums, berries, or any other fruit
Salt and/or granulated sugar, to taste
2 teaspoons lemon juice, if desired
In a blender or food processor process the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice (if using) and process for 10 seconds. Add the fruits and/or vegetables and blend until thoroughly pur?ed. Don’t over process or this will become foamy. Pour into an 8-inch square or loaf pan and chill until firm. Cut into squares and serve.