Baby Recipes No Chat Thread

Easy Pumpkin:

Cut pumpkin into large pieces (we bought a slice and just used it). Cover flesh with butter and cinnamon. Place flesh part down in water. Cook in oven at 400 degrees for 45 minutes or until soft. Cut into pieces and serve cold.

Hannah *loved* this

Chicken Spaghetti

Ingredients:

1 pound of ground chicken
1 small onion
1 green pepper
1 yellow pepper
1 red pepper
handful of fresh basil
a few cloves of garlic
grated carrots (maybe a cups worth)
4 tomatoes
1 can of tomato paste

*you may want to cut the recipe down unless you want a lot of leftovers*

Chop onions, peppers and garlic. Cook together with the ground chicken. Add grated carrots, tomatoes and tomato paste. Simmer. Add basil towards the end. Once cooked puree in blender. Freeze in individual ice cube trays.

Pear/Butternut Squash Puree

Ingredients:
1/2 Butternut squash
2 pears

Cut into pieces and take skin off both. Steam together until soft (15-20 minutes). Puree in blender. Makes 6 cubes worth.

Cinnamon Squash

Ingredients:

1/2 butternut squash
teaspoon of cinnamon
teaspoon of butter

Dust cinnamon on the fleshy party of the squash. Place face down in a pan of water. Add butter. Cook at 400 degrees for 40 minutes (or until soft). Cool and remove skin. Makes a great finger food.

Sweet Potato and Apple Puree

3 sweet potatoes
2 apples (skin removed)
teaspoon of cinnamon
teaspoon of butter

Peel sweet potatoes and apples. Cut into chunks. Place in baking pan and dust with cinnamon. Cover with water, put butter into water. Bake at 400 degrees 35 minutes (or until soft). Puree in blender and freeze in ice cube trays (makes approximately 1 trays worth)

When layla was little she loved
Warm fruit mash .

Stewed Pears
Stewed Apples
Warmed Mango (I used microwave for few seconds)

Mashed together with Cinemon and a tiny tiny bit of honey .

mine has just discovered pureed parsnips with baby danone yogurt!! It actually doesn't really taste like parsnips at all!

Lewis loved this and it's a great way to get him to eat fish, as it tastes nothing like fish.

75g Cod (no skin)
220g Sweet Potato
100ml Orange Juice
2 tbsp milk & knob of butter.

Microwave (or poach) the fish with butter & milk for a couple of mins until cooked. Cook the sweet potato and then either blend or mash the fish, sweet potato & OJ together.

This makes about 12 ice cube blocks, so plenty for freezing.

Beef Spaghetti Sauce

Ingredients:

.5 pounds ground beef
2 Roma tomatoes
1/2 large sweet onion
1 red pepper
3-4 cloves of garlic
basil to taste
2-3 medium sweet potatoes
1 zucchini

Bake or boil the sweet potato until soft. Roast the red pepper in the oven. Cook the remaining ingredients together, add the sweet potato and red pepper. (you may need to add a little bit of water if it seems dry--you need enough liquid to puree later). Let simmer together. Puree. Suitable for freezing and makes 24 ice cube trays worth (so quite a lot). Serve with pasta of your choice

Success with my 1st recipe with Jessica. Easy peasy.

I butternut squash diced
2 peeled and chooped potatoes
I packet of Heinz vegatable stock
Quarter a pack of pork mince

I put everything in the pot and slowely simmer until very soft- whizz it up and ta daa! tastes lovely!!

Chicken "soup"

*not a very soup-like consistency but Hannah likes it

Ingredients:

1 pound of ground chicken
1/2 sweet onion
2 cups chopped celery
2 cups chopped carrots
1/2 cup cous-cous (or as needed/desired)

Cook the chicken. Add onion, celery, carrots and 12 ounces of water. Simmer on medium heat for approximately one hour. Cook the cous-cous in a separate pan according to directions. Puree chicken mixture to desired consistency. Add cous-cous to thicken

Zucchini Chicken and Cheese

1T olive oil
1/4 onion diced
1 zucchini trimmed and diced
chopped poached chicken
1/2 cup grated cheddar cheese
1/3 cup chopped fresh parsley (optional)
3 T high fat plain yogurt
2 tomatios washed skinned seeded and diced

1. saute onion on medium heat in oil until translucent. add zucchini and saute for 20 minutes until thoroughly cooked

2. The recipe calls to blend the rest of the ingredients with the above in a blender until desired consistency.
I have just added the rest of the ingredients into the same pan to heat through as I don't puree foods for Allie anymore.

Frozen batches of this are still great. I added my last few cubes into pasta sauce and cooked it with curly pasta and Allie loved it too!

other recipes Allie loves are these:
Vegetable Barley Risotto

1 cup barley
2T olive oil
1/2 onion diced
1 celery stalk trimmed and finely diced
1 carrot peeled and grated (I omit this as Allie doesn't like carrots and have added squash or sweet potatoe)
1 clove garlic finely chopped
31/2 cups salt free chicken broth

1. rinse barley
2. saute onion, garlic, cerlery, carrots in pan until tendar
2. add barley and continue to stir. add enough stock to cover and bring to boil. reduce heat and simmer stirring occasionally for 30-35 minutes. add stock as needed to keep barley covered. I cook this a little longer to get the barley more soft.


Spinach and Cheese

1 potato cut into cubes
4 handfuls of spinach ( I chop this up)
1/3 grated cheddar cheese
1/2 cup cottage cheese
1/4 cup chicken or vegetable stock

1. in saucepan cook potato for 20 minutes, drain and reserve cooking water
2. in steamer cook spinach for 5 minutes
3. puree vegetables and cheese, with stock and reserved cooking water if too thick

I just mix all together and add reserved cooking water if needed

Some recipes I received from my husband's cousin. Hannah loved the first one I have yet to try the others

Spinach and Cheese Raviolis

Ingredients

4 handfuls of chopped spinach
1/3 cup cheddar cheese
1 potato
1/2 cup cottage cheese
1 package of won-ton wrappers
eggs

Wash and coarsely chop the spinach. Steam until cooked. Peel and boil the potato. Add cooked spinach, potato, cheddar cheese, and cottage cheese to blender. Puree.

Fill won-ton wrapper with 1/2 tablespoon of spinach mixture, spread eggs along side and add wrapper on top. Press down. Place raviolis in boiling water for 5-10 minutes or until done.