Hi everyone!

I am currently enjoying making Simon's purees, but wonder if everything can be used? Also, do you have any interesting mixes I could make? I already made:

butternut squash spaghetti squash zucchini sweet potatoes green beans yellow beans carrots brocoli

prunes peaches pears apples pineapple banana

veal chicken lamb beef

I mix some of these up, but I'm afraid my LO will get bored.

Thanks for your advice!

I have lots!!!

PREPARATION:
Baked Apples
Preheat oven to 350 degrees F., then wash and core apples. Wrap each apple in a square of aluminum foil, and seal tightly. Bake for 30 to 45 minutes, testing with a fork for desired softness. Remove foil, skin, and core. Mash apples. Count on two to three apples to produce 1 cup of mashed apple. You can use the same method for pears, which will reach the desired softness within 15 to 30 minutes.

Pureed Meats
Cut meat into 1/2-inch cubes. Trim off all fat. Add 1 cup of stock (either meat or vegetable) to 1 cup of meat. Simmer until meat is tender - 45 minutes to an hour. Drain stock, reserving the liquid. When you puree, use l/2 cup of cooking liquid for each cup of meat. Freeze extra portions immediately.

Pureed Legumes
Carefully rinse and pick over 1 cup of any legume. Soak in water overnight or bring to a boil for 2 minutes, cover, and then allow to sit for 2 hours. Drain off the soaking water or the cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (anywhere from 30 minutes to 2 hours, depending on your choice of legume). Skim the surface often as beans are simmering. Puree with 3/4 cup milk. Freeze unused portions immediately.

Sweet Potatoes
Scrub sweet potatoes and bake at 450 degrees F. for 40 to 50 minutes, testing with a fork for desired softness. Allow to cool. Peel, then mash with a fork, adding vegetable cooking juices, milk, or a bit of apple juice. Acorn squash can be substituted for sweet potato.

Vegetable Purees
Cut vegetables into small pieces and steam them in a vegetable steamer over 1 or 2 inches of water in a tightly-covered pot. Use this water as a thinner when pureeing vegetables. The approximate ratio of vegetables to liquid is 2 cups of fresh vegetables to between 1/3 to 1/2 cup of liquid. Place steamed vegetables and a little of the steaming water in a food processor or baby-food grinder and puree to a soft consistency. To add flavor and protein, try adding an equal amount of baked or steamed potato to the steamed vegetables and puree together. Thin mixture with milk to desired consistency. Freeze unused portions immediately.

Combination Dinner
Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Puree, and freeze leftover portions immediately. Yield should be approximately 3 cups.

Rolled Oats and Bananas
1/4 cup rolled oats
1/2 cup water or milk
1/3 ripe banana
1/4 cup milk
Combine rolled oats and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 5 minutes. Slice banana, and puree in baby food grinder; add remaining milk, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.

Cereal a la Mode
Cooked cream of rice, cream of wheat, or oatmea
fruit puree
Puree applesauce, apricots, bananas, peaches, pineapple or prunes in a baby food grinder. Thin with a little milk and spoon on top of cereal. It is better to use fresh or freshly cooked fruits with out sugar. Canned fruits are alright too, as long as you rinse off the syrup before you puree the fruit in the baby food grinder.

Cooked Fruit Puree
Fresh, frozen or canned fruit(use apples, apricots, peaches, pears, plums, prunes, pineapple, or dried fruits)
Wash and peel fruit if necessary. Steam over low heat with a small amount of water until tender. Do not overcook. Cool and press through the baby food grinder. Serve.

Instand Fruit Butter
Raisina, prunes, dates, figs or dried pineapple
Milk
Use any of the above dried fruits or a mixture of dried fruit such as apricots, peaches, pears and pineapple. Dried fruits that are plump and moist can be made into butters without any cooking. And a baby food grinder will puree them quite readily without having to soak or steam the fruit in water, although, if necessary, this can be done.
Mix fruit butter with cottage cheese, pureed carrots or peanut butter and spread on pieces of whole-grain bread. A combination of dried pineapple and cottage cheese makes a delicious spread. Fruit butters may also be spooned onto pieces of celery. Be sure to remove the strings from the celery so baby won't choke on them.

Steamed Vegetables
1 cup fresh vegetables, diced (use carrots, squash, beets, beans, or peas)
1/4 cup water
Wash vegetables and peel only if necessary. Steam over low heat until tender. Keep saucepan tightly covered adding additional liquid if necessary. Do not overcook. Cool and press through a baby food grinder. Discard any fibers that may stick o the bottom of the cutting blade. If any liquid is left in the pan it may be used to thin the vegetable puree. Add the liquid slowly until the right consistancy is reached.

Baby Oatmeal
Put a cup of water in a saucepan on the stove top to boil. Meanwhile, take 1/4 cup (4 tablespoons) of oatmeal (non-quick cooking) and whiz it in the blender until it becomes a powder, stir it into the cup of boiling water, turn the heat down to low, and let cook for 10 minutes. Stir with a whisk or fork to prevent lumping and scorching on the bottom. Let cool thoroughly before feeding to your baby.

Baby Bananas
peel a ripe banana and thoroughly fork-mash until there are no lumps and the banana is so mushy it's almost liquid. That's all there is to it. If your child is still learning to eat solids, you can take a bit of formula or breast milk and mix it in with the bananas to make it more liquidy.

Fish for Babies
1 filet of any fish, unbreaded, cooked 1/8 c 2% or whole milk 1 tbsp melted butter 1/2 tsp salt 1/8 cup mashed peas 1/8 c mashed carrots 1/8 c mashed potatoes put ingredients in blender, blend until creamed babies and small children like it

Pumpkin:

1 sugar pumpkin
water
cinnamon, nutmeg (optional - sprinkle into the cooking water or when you puree/mash)

Pumpkin is best when baked though you may peel, cube and steam it! Bake a pumpkin exactly as you would bake a winter (Acorn, Butternut etc.) squash! Pumpkin is afterall a squash!

1. Halve the pumpkin, de-seed
2. Place halves face down in a baking pan with approx 1-2 inches of water
3. Bake between 375-425 F for approximately 40 minutes to 1 hour
Skin should be "puckery" and/or wrinkled and pumpkin should feel soft when pressed
4, Scrape out the pumpkin "meat" and then mash or puree as needed for your baby!

Apple Pumpkin Puree Baby Food Recipe (6-8 months)

1 sugar pumpkin
3 Apples, peeled & cored (use Macintosh, Gala, Braeburn or Granny Smith)
water
cinnamon, nutmeg (optional - sprinkle into the cooking water or when you puree/mash)

1. Halve the pumpkin, peel and de-seed it then cut into cubes
2. Slice the apples
3. Add 3 inches of water to a pot and then insert a steamer basket - add the pumpkin cubes and apples
4. Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level

Puree or mash as needed for your baby.
Information!Pumpkin is very watery so baking is the best method - you may peel, de-seed and steam chunks of you prefer.

Apple, Pumpkin & Oatmeal Breakfast Baby Food Recipe (6-8 months)

1/2 cup applesauce
1/2 cup pumpkin puree
1 1/2 cup (cooked) oatmeal
Dash of cinnamon, nutmeg and/or ginger

Mix spices, applesauce, pumpkin puree and oatmeal
Stir thoroughly or blend if needed

Pumpkin Baby Food Recipes - Yummy Bananas & Pumpkin (6-8 months)

1/2 cup pumpkin puree
2 small bananas

Mash 2 small bananas
Add pumpkin puree
Mix thoroughly, blend if needed for your baby's texture preferences. Makes a yumy addition to baby's cereal or yogurt!

Baby's Pumpkin & Pears (6-8 months)

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced

Mash the pear and then mix in the pumpkin – puree if needed.

Avocado:

Mashed Avocado (4)6 months+

Peel and de-pit a ripe avocado
Cut “meat” out and mash with a fork

There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.

Banana-Cado (4)6 months+

Peel and de-pit a ripe avocado
Cut “meat” out and mash with a fork
Peel and mash 1 banana

Place in a blender or food processor and puree until desired texture is achieved. Avocados and Bananas do not need to be cooked.

Guacamole for Baby 8 months+

Peel and de-pit a ripe avocado
Cut “meat” out and mash with a fork
wheat germ or crushed cheerios (optional)
pinch of garlic powder, pepper & basil

Mix avocado, wheat germ/cheerios and spice then blend. Fold in plain whole milk yogurt until a texture good for your baby is acheived. Allow baby to dip toast, soft cooked veggies or even her own fingers in the guac. for a yummy meal accompaniment

Avocado & Cream Cheese Delight 8months +

Prepare avocado as shown above Blend with Cream Cheese until a semi-smooth mixture is formed,
Add wheat germ or crushed cheerios and shape into little balls or spread on toast or crackers or blend with cereals.

Avocado Fruit Salad

3 or 4 ripe avocados
3 or 4 ripe bananas
3 or 4 Pears (steamed)
A couple of dollops Yogurt (for 8 months +)

Directions:
Peel, deseed and slice fruits as needed
Place in a blender or food processor and puree until desired texture is achieved
Add a couple of dollops of Yogurt if desired

*Use diced fruits as a Baby Finger Food snack for older infants and toddlers - drizzle the Plain Yogurt over the fruits

A Few Foods Good to Mix With Avocado:

Bananas
Pears
Apples
Summer Squash - Zucchini, Yellow (Crooked Neck)
Chicken
Yogurt

Squash:

How to bake or roast a butternut squash for baby food

With a sharp kitchen knife, cut the butternut squash in half - lenghtwise.

Scoop out the seeds from the round end of the cut butternut squash

Lay butternut squash "face" or meat-side down in a baking dish with about 1-2 inched of water.

Bake at 400 degrees F for 40 minutes or until shell/skin looks puckery and turns a darker tan.
A Few Butternut Squash Baby Food Recipes, Acorn Squash and other Winter Squash Baby Food Recipes:

Squash Baby Food Recipes -
Butternut or Acorn Squash - Basic Purée
(4)6 months+

1 acorn or butternut squash

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5 - this way is most difficult however and rather time consuming!

Squash Baby Food Recipes -
Rice with Apple and ButternutSquash Purée (4)6 months+

1 squash - acorn, butternut or other winter squash
1 or 2 cups cooked brown rice
1/2 cup applesauce

Cut acorn or butternut squash in half, scoop out seeds
Place halves face down in a pan and cover with an inch of water
Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
Place squash "meat" into your choice of appliance for pureeing
Add cooked rice and applesauce and blend
Add water as necessary to achieve a smooth, thin consistency.

Squash Baby Food Recipes -
Baby's Acorn Squash & Apple Bake 6-8 months+

1 acorn squash
2 or 3 Macintosh apples
pinch of cinnamon

1. Peel and dice apples
2. Cut acorn or butternut squash in half, scoop out seeds
3. Place halves face UP in a pan and add with an inch of water to the pan
4. Place diced apples in the squash "holes" where the seeds were
Sprinkle with cinnamon if desired
5. Pour water over the apples so that there is water in the squash holes - cover pan with tinfoil
6. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” and apples out of the shell
4. Puree as needed, adding water to thin if required. You may also chop or dice and serve as a finger food meal!

This baked medley is very nice when mixed with brown rice or quinoa!

Squash Baby Food Recipes -
Squash & Rice "Soup" 6 months+

1 cup cooked mashed butternut squash (works well with pumpkin too!)
1/2 cup water
1/4 cup cooked brown rice
dollop whole milk yogurt <optional for 8 months+ >

Mash squash with the water in a food processor or blender and slowly mix in the brown rice.
Process to a consistency that your baby enjoys and can handle then stir in the yogurt

Butternut Squash Baby Food Recipes - Baked Acorn Squash Bowls

1 acorn or butternut squash
2 tablespoons applesauce
handful of raisins
cinnamon (as you prefer)
ginger (as you prefer)
nutmeg (as you prefer)

Cut acorn or butternut squash in half, scoop out seeds
Wipe insides with butter or olive oil and add raisins and applesauce

Add 2 inches of water to a baking pan
Place halves face up with shell down in a pan
Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft.

Serve as is in the shell to older toddlers (our kids LOVE this in the shell!) or scoop out the meat and mash then serve.

Savory Butternut Squash & Potato Puree (or Mash)
6 months+

1 2-3lb. butternut or acorn squash - you may use any winter squash for this dish!
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half - 1 cup whole milk yogurt will work as well <optional for 8 months+>
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste (omit salt for babies!)

Cut the squash in half and scoop out the seeds.
Peel the shell and cut the squash into 3-inch dices.
Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes).
Drain liquid (reserving about 1 cup) and add in cream or yogurt and butter.

Using a potato masher, mash well or puree if desired for your baby's texture preferences; adding cooking liquid if you want it a bit thinner consistency.
Add chives and season to taste with salt and pepper.

Squash Soup** 8 months+ due to spices

1 1/2 lb winter squash chopped or 2-12oz pkgs frozen (thawed)
1 small onion *
1 teaspoon curry powder*
1/4 teaspoon ground turmeric*
1/8 teaspoon ground pepper *
2 cups chicken broth (use no sodium/low-fat or Make Your Own Stock and Broth)
1/4 cup sour cream *

Directions:
Saute Onions then combine squash, onion and spices.. cook on low for 10 minutes.. stir in broth and cook another 15 minutes.

Cool Slightly and pour 1/3 into blender and blend until smooth, repeating until all of the mixture is blended .. reheat soup before serving and swirl in some sour cream. 4 thumbs up from my twins!

** Please note that you may leave out the * items as needed for your baby's age and preferences. We like to keep the onion, replace the spices with cinnamon, nutmeg and ginger and also use plain yogurt instead of sour cream!**

Baby's Stuffed Acorn Squash - MEATLESS
8 months +

2 acorn squash
1 tsp canola oil
1 medium tart apple, peeled, cored and diced
1/2 small onion, finely chopped
1/2 cup chopped mushrooms (we leave out the mushrooms!)
1/2 celery stalk, diced
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp dried sage
2 cups cooked whole-grain rice (orzo or couscous are nice as well!)
1/2 cup dried apricots, chopped
1/4 cup raisins or dried cranberries
1/4 cup apple cider (or juice)

Cut each squash lengthwise in half and scoop out seeds.
Place squash halves, cut side down, in baking dish with 1-2 inches of water. Bake for 45 minutes or until shell/skin puckers and squash is soft. Let cool.

In a medium skillet, sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked rice, apricots and raisins. Add apple cider, cook until apple cider is almost evaporated.

Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for additional 20 minutes.

Serve blended and chopped by scooping out the squash & stuffing from the shell and transferring to a blender or food processor. To serve "in the bowl" for older toddlers, gently scrape the squash form the shell so that it falls into the middle with the stuffing and then mash a bit with a fork. Adults may be served as is.

Foods Good to Mix With Butternut or Acorn Squash:

Apples
Peaches
Pears
Carrots
Parsnip
Brown Rice
Lentils
Chicken
Beef
Pork

What a fantastic post.
Some ideas there I'm going to try too.

My DD loved them

Wow! Thank you so much! I love the soups and meals and your other great ideas. Simon will think all this is very yummy!!!!!!!!! I'll definitely let you know how my LO enjoys these foods.

I have pages more if anyone is interested