Homemade Baby Food

When I was about to introduce solids to our daughter, I said that I would make my own. I had books on how to do it and I had friends (including moms with full-time jobs, love you Jenn!) who made it work. It seemed pretty easy. I didn't say my child would ONLY have homemade, because I knew I'd have to use jars occasionally when traveling.

Fast forward to 15 months later and I'm trying to get back in the swing. I had a baby who preferred nursing to solid foods and would often eat less than half a food cube (ice cube shaped portion of food, more about that later) in one sitting. Food was sitting in our fridge and freezer spoiling, because Kalaya wouldn't eat enough. Plus, she'd eat the jarred stuff much better. It almost hurt my feelings that she preferred the jars, I was making her food with so much love! : ) But, I knew that the jars had healthy things that were organic. I decided I'd rather have a child eating than not. It really didn't matter though; she really has only started eating regularly in the last couple of months. I could have easily gotten away with nursing her only the first year, with no solids. (and, the advice so many people are willing to give about sleeping long/through the night after introducing solids?? Not with this kid.)

My wonderful friend (since we were 7!) Laura recently blogged about making her own baby food. She is a stay-at-home-mom as well, but she has a toddler and an infant. (though it sounds like her six month old eats more than my 15 month old!!) And she's making her own. I felt like I had no excuse. I decided to start up again.

I have book Blender Baby Food which is just perfect, I love it!! I've also read Baby Super Food and The Nutrition Book, which are both great also. I've made several batches of recipes from Blender and put froze them in ice cube or muffin trays. Then I put the frozen cubes in tupperware or baggies in the freezer. I modify them a bit, so that they're thicker and chunkier, since Kalaya is a big older than what the recipes are designed for. It's like having go-to ready meals!! Here are the recipes I made this week (all organic ingredients) Add water or stock to thin out. Or breast milk or formula:

Summer Savory (6 months and up, according to the book)

1 tbsp veg oil, 1/2 cup of leeks (white and light green parts), 1 cup diced peeled potatoes, 1/2 cup frozen corn (I used diced carrots instead, didn't have corn), 1/2 cup diced tomatoes (I used canned organic, had some leftover), 1/2 cup low-sodium veg stock (Trader Joe's), 1 tbsp parsley

Saute leeks in oil about 5 min until tender, add potatoes, tomatoes & carrots (corn) and saute until potatoes are golden, about 5 min. Add stock, reduce heat to medium. Cover and simmer about 15 min until potatoes are tender. Stir in parsley. Let Cool. Blend until desired consistency.

Quick and Easy Quinoa (this is great for mixing in with veggie and other food cubes)
7 months and up

1 cup quinoa, 2 cups veg stock, 1/4 cup grated parmesan.

Toast dry quinoa in skillet over med heat until golden, about 3 min. Add stock, bring to a boil. Reduce heat to low and simmer 12-15 min, until liquid is absorbed. Let cool, add cheese and blend.

Lemon Chickpeas with Carrots and Celery (8 months and up)

1 cup dried chickpeas (garbanzo beans), 2 cups water, 1 tsp veg oil, 1/4 cup diced onion (I used leeks, since I had some leftover), 1/4 cup diced celery, 1/4 cup diced peeled carrot, 1 cup veg stock, 1 bay leaf, 1 lbsp fresh squeezed lemon juice, 1 tbsp parsley.

Soak chickpeas in water overnight. Heat oil in saucepan, saute onion, celery, carrot until tender about 5 min. Add stock, chickpeas and bay leaf; bring to boil. Cover, reduce hear and simmer until chickpeas are tender, about 45 min. Let cool. Blend with lemon juice and parsley.

Spinach, Salmon and Rice (8 months and up)

2 tsp EVOO, 1/4 cup chopped onion, 1/2 cup rice (I used brown) 1 cup water, 1 cup chopped fresh spinach or other green, such as blanched kale or chard. (I used baby spinach) 4 oz skinless salmon fillet, double check for bones!!!, 1 tsp lemon juice

Saute onion in oil over med heat about 3 min. Add rice, stir until coated with oil. Stir in water and bring to boil. Cover, reduce heat and simmer until water is mostly absorbed and rice is slightly tender. This will vary, based on type of rice. Takes much longer with brown than white. Place spinach and salmon on top of rice; cover and cook until spinach is wilted and salmon flakes easily with a fork, about 10 min. Let sit, covered for 10 min. Add lemon juice and blend. WARNING: store this separately from other foods, unless you want a fishy smell on other foods.

Chicken with Celery (can sub other veggie) (8 months and up)

6 oz boneless skinless breast diced (fresh only, don't thaw and re-freeze meat), 1 cup chopped celery, 1 cup low sodium chicken stock

Combine all in saucepan, bring to simmer over medium heat. Cover and simmer until veg is tender and chicken is no longer pink, about 15 min. Let cool and blend.

Chicken Stew (8 months)

1 tbsp veg oil, 6 oz chick (see above) diced, 1/2 cup diced peeled carrot, 1/4 cup onion (leek), 1/4 cup diced celery, 1 small potato cubed, 1 cup chicken stock, 1 tbsp parsley

Brown chicken in oil over med high heat. Add carrot, onion, celery, saute another 5 min. Stir in potato and stock, bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer until potatoes are tender about 20 min. Stir in parsley. Let cool. Blend.

Spinach Surprise (9 months)

1 tbsp EVOO, 1/4 cup minced onion, 1 package (10 oz) fresh spinach, stems removed, 1/2 cup half & half, 1/4 cup parmesan

Saute onion in oil about 5 min. Add spinach and cream. Cover and cook until spinach is wilted, about 3 min. Remove heat and let cool slightly. Add cheese and blend.

Broccoli and Cauliflower Gratin (9 months)

1 cup broccoli florets, 1 cup cauliflower florets, 1 cup veg stock, 1/2 cup shredded cheddar

Combine veggies and stock in saucepan and bring to a boil. Cover, reduce heat, simmer for about 15 min. Let cool. Add cheese and blend.

Tomato, Cauliflower and Cheese (9 months)

2 tsp EVOO, 1/4 cup chopped onion, 1 cup cauliflower florets, 1/2 cup canned diced tomatoes in juice, 1/4 cup shredder cheddar cheese

Saute onion in skillet with oil, about 5 min. Add cauliflower and tomatoes with juice. Cover, reduce heat, simmer about 10 min. Let cool. Add cheese and blend.

No name, I just made it up! (don't know what age....sorry!)

2 sliced zucchini, 2 tsp EVOO, 1/4 cup parmesan

Saute zucchini in oil over med heat until tender 5-10 min. Drain on paper towel. Let cool. Add cheese and blend.

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I'm going to make more with fruit soon. I add ready made baby cereal (oatmeal or mixed grains) if I want it to be thicker. Laura directed me to this site too, that I'll try soon!