Making Baby Food

Making Baby Food

If you haven’t heard, The Cub was recently promoted to big sister and she’s taking the role very seriously. Among helping with her baths and changing her diaper, the cub loves to feed her a bottle and more recently, solid food.

This week the cub helped prep her little sisters food and she had a friend over to help.

Baby1The cub began by peeling the sweet potatoes. Her friend stood by to watch.

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The cub then chops the sweet potato. Once chopped Grandma DiDi cooked them in small amount of water until they are very soft to the touch.

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After the sweet potatoes had boiled and softened, the cub’s friend took a turn at pureeing the food in a blender.

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Then we poured the mixture into ice cub trays to freeze. Once frozen, pop them out for the perfect portioned meal for your baby.

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Next up, the cub’s little sister gobbled up all the yummy food she helped make for her. Bib not included.

 

Sweet Potato Baby Food

Ingredients

  • 2 cups chopped sweet potato
  • 2+ Tbsp water until you find the right consistency

Directions

  1. Wash sweet potatoes well
  2. Peel sweet potatoes and cut into small chunks
  3. Place chunks into a pan with just enough water to cover potato
  4. Bring to boil and cook until tender, be sure to check on the water level.
  5. Reserve any left over water to use for thinning out the sweet potatoes
  6. Place sweet potato into your blender (we use vitamix) for pureeing and blend.
  7. Add the reserved water or formula/breastmilk as necessary to achieve a smooth, thin consistency

We do this with all veggies and fruit that she can eat.  Just be sure produce is all washed well prior to cooking.

First foods include: Sweet potato, banana, pear, avocado, apple, peas, carrots, butternut squash and oatmeal. As she grows, we will get more creative with her meals and be sure to post our creations.

 

 

Pear Chips

Pear Chips

In ancient China, people believed that pears represented immortality and prosperity because pear trees live for a long time. We couldn’t think of a better post to start off 2018 than a recipe symbolizing prosperity in the new year.

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The cub started off by cutting up the pear. Her slices weren’t exactly perfect, but she was able to practice her cutting skills and she felt engaged in the process.

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Next up is her favorite part, measuring and smelling the spices! This girl loves flavor on her food.

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And we always stop to smell them.

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And snack on our ingredients…

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This particular day was special because we had G-ma in town for the holidays. The cub enjoyed showing G-ma how she brushed the maple syrup on each pear slice. Some may have had a bit too much maple syrup. 🙂

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Quick break to taste the maple syrup. Finger-licking good.

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That wasn’t enough so she decided to lick the brush. *No double dipping occurred in the process.

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After the pears had been brushed with maple syrup, we sprinkled the spices over the pears. This is the cubs best “salt bae” impression. I’m pretty sure that this could also become an internet sensation for this “spice bae” signature move.

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Dusting complete. Some more than others, but that’s ok. Embrace the imperfections of cooking with a little one.

Pear12Slow baked to perfection. Delicious, wholesome, flavorful and prosperous! The cub wishes you a happy new year filled with endless possibilities in the kitchen.

 

Pear Chips
(recipe adapted from Vegetarian Heartland)

Ingredients

  • 3 ripe, firm Bartlett pears, unpeeled and thinly sliced
  • 1 Tbsp. maple syrup
  • 3 different toppings can be used – see note
    • 1/2 tsp. garam masala
    • 1/2 tsp. cinnamon with or without pinch of cayenne
    • 1/2 tsp allspice and 1/4 tsp. black pepper

Directions

  1. Preheat oven to 225ºF.
  2. Line two baking sheets with parchment paper.
  3. Thinly slice pears.
  4. Prepare the chosen dry spice ingredients.
  5. Arrange pear slices in a single layer on the baking sheets lined with parchment paper. Brush with maple syrup on both sides and sprinkle with spice mixture.
  6. Bake, flipping once halfway through the baking time until all moisture is removed and they are brittle and not spongy – about 3 hours.
  7. Remove from the oven and let cool. They should be the consistency of a chip when cooled.
  8. Store in resealable bag at room temperature for up to 3 months.

Note: We used the cinnamon without the cayenne for the cub but the other mixes are delicious for more adult/sophisticated taste or your adventuresome cub).

Ribbon Salad

Ribbon Salad

Better known as Pear, Pomegranate and Roasted Butternut Squash salad with Maple Sesame Vinaigrette from the spiralizer inspired blog Inspiralized.com. If you were to say the full name to your toddler, they may have a confused look on their face. So we toddlerized the title to simply, Ribbon Salad!

Getting kids to eat veggies has to be fun! Using tools, like a spiralizer changes the way a child thinks about eating. It’s different, creative and fun!

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Grandma DiDi peeled and spiralized the butternut squash. After tossing it with oil, salt and pepper, she popped it in the oven to roast.

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While the butternut squash roasted, we made the maple sesame vinaigrette.  Once again, the cub is mesmerized by the garlic press.

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Measuring out ingredients always makes the cub feel part of the process. At two-years-old, she’s very independent and loves to do things by herself.

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Stir, stir and look cute.

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With the dressing complete, Grandma DiDi shows the cub how to make ribbons out of an asian pear. The texture of an Asian pear is firmer than a regular pear so it holds up to the spiralizer.

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The cub is so proud of the finished product! So is Grandma.

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Time to give it a try!

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We added  all the ingredients to the bowl which has the dressing at the bottom.

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In goes the pomegranate seeds and arugula.

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Toss and get ready to enjoy!

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To add to the experience and FUN, the cub ate her salad with chopsticks. Never underestimate how creativity in the kitchen can influence your child to eat.

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Ribbon Salad

 

Ingredients

  • 1 medium butternut squash, peeled, noodles trimmed (flat blade)
  • salt and pepper, to taste
  • 1 large asian pear (noodle blade)
  • 5 oz container of arugula
  • ¾ cup pomegranate seeds
  • 3/4 cup roughly chopped walnuts
  • For the vinaigrette:
  • 1 tablespoon real maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • 1 tablespoon soy sauce
  • pepper, to taste
  • 1 garlic clove, crushed and then minced

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.
  1. While the squash cooks, combine all of the ingredients for the vinaigrette.
  2. Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, toss with vinaigrette thoroughly.
  3. Serve immediately.