2 cooking apples
1 pear
1 egg yolk
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Dash of ground cinnamon
Peel, remove core and dice the apples and pear into small pieces. Add the lemon juice and water (or apple juice) Simmer on low in a small saucepan until soft, about 20 minutes.
Mash or pur?e the fruit. Whisk in the egg yolk and sugar until smooth. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.
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.
2 eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
2 to 2 1/2 cups all-purpose flour
Beat eggs and add sugar, vanilla extract and flour. Mix well. Roll dough between two sheets of floured wax paper to 1/4-inch thickness. Cut desired shapes and place on a lightly greased cookie sheet. Let stand overnight for 10 to 12 hours.
Bake at 325 degrees F for 20 minutes.
For 12 months and older.
1 tablespoon butter
1/8 cup finely diced onions or chives
1 cup finely diced celery
1 (170g) can solid white tuna, drained
1/3 cup enriched white flour
2 cups homogenized milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon onion powder
1 tablespoon dill weed
5 slices whole wheat or multigrain bread, toasted (2 adults, 1 infant servings)
In saucepan, over medium heat, cook onions and celery in butter until tender (fig. 1).
Whisk flour into cold milk in small bowl then add to saucepan. Reduce heat to low, stirring occasionally (fig. 2).
>Drain tuna, break up into tiny flakes and add to saucepan. Add remaining ingredients, while stirring occasionally to avoid lumps.
Toast bread.
For adults, layer sauce over toast, and repeat. Salt and pepper may want to be added. For babies, serve like a stew, with toast fingers or cubes .
Fig. 1 – In saucepan, over medium heat, cook onions and celery in butter until tender.
Fig. 2 – Whisk flour into cold milk in small bowl then add to saucepan. Reduce heat to low, stirring occasionally.
Fig. 3 – Drain tuna, break up into tiny flakes and add to saucepan. Add remaining ingredients, while stirring occasionally to avoid lumps.
Fig 4. – Adult Portion – layer sauce over toast. Salt and pepper optional.
Fig. 4 – Baby portion – serve like a stew, with toast fingers or cubes for dipping, and a side of peas.
Recipe provided by www.lifeafterbabyfood.com
For 12 months and older. Eggs can be a high risk for allergies, check with your pediatrician prior to introducing eggs.
1 cup white mushrooms, finely diced
1/4 cup green onions or fresh chives, thinly sliced (kitchen scissors work great)
1/4 cup zucchini, finely diced
1/2 cup green pepper, finely diced
1/2 cup red pepper, finely diced
3 eggs
1/2 teaspoon celery salt
1/2 teaspoon pepper
1 cup Homogenized milk
1/4 cup parmesan cheese
2 slices whole wheat toast, cooled
1/2 cup grated mild Cheddar cheese
Preheat oven to 350 degrees F.
In small saucepan, over medium heat, cook mushrooms, green onions and zucchini for 5 minutes (to cook out excess juices that would make frittata soggy).
Add to peppers, mix well and layer along bottom of low casserole dish (fig. 1).
In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese (fig. 2). Pour mixture over vegetables in casserole dish.
Sprinkle cheddar cheese evenly over casserole dish.
With hand held blender, break down toast into breadcrumbs. Layer over cheddar cheese.
Cook for 30-40 minutes, or until egg is fully cooked (is not runny – very important for babies). Cut with spatula and serve.
Baby’s portion may be cubed or mashed. Adults may want to add extra salt and pepper.
Fig. 1 – Add to peppers, mix well and layer along bottom of low casserole dish.
Fig. 2 – In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese.
Fig 3. – Adult Portion – Served with herbed hash brown and sausage medallion.
Fig. 4 – Baby Portion – served with herbed hash brown.
Recipe provided by www.lifeafterbabyfood.com
Using a food processor or blender, blend organic brown rice until it is finely ground, like a flour. Boil some water in a saucepan with a lid, about 2 cups, slowly whisk in about 1/4 cup of the rice flour. Cover and turn down to minimum heat. Stir every 2 minutes for 10 minutes.
This will last in the refrigerator for 2 or 3 days. As your baby gets older, you can begin using all sorts of different grains and then legumes such as brown rice, oatmeal, millet, garbanzo beans and black beans. Just blend into flour and cook.
For 12 months and older.
Ingredients
Method
Fig. 1 – In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
Fig. 2 – Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender
Fig. 3 – Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce
Fig 4. – Adult Portion.
Fig. 4 – Baby portion.
Recipe provided by www.lifeafterbabyfood.com
Links