Homemade baby food recipes

Homemade baby food recipes

Green Beans With Mint for Baby

(Appropriate for ages 6 months and up.)
Servings: 5
(2 ounces each)

8 ounces green beans, trimmed
2 tablespoons water
1 tablespoon mild olive oil
1 tablespoon packed mint leaves

Fill a large skillet with 1 inch of water. Bring to a boil over medium-high heat, then add the green beans. Cover and cook for 7 to 9 minutes or just until they are bright green. Drain and cool under running water.

Transfer to the bowl of a food processor. Add the water, oil and mint. Puree until as smooth as possible; add water as needed to adjust the consistency.

MAKE AHEAD: Mixture can be refrigerated for 2 days in a tightly sealed container or frozen for up to 1 month.

NUTRITION Per 2-ounce serving: 38 calories, 1 g protein, 3 g carbohydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 3 mg sodium, 2 g dietary fiber, 1 g sugar

— From Ryan Morgan, executive chef at Art and Soul restaurant in Washington D.C.

Baby's Yummy Avocado Fruit Salad

(Appropriate for ages 6 to 8 months. For older babies and toddlers,
dice the same amount of fruit and drizzle yogurt on top.)
Servings: 12
(about 3 cups total)

3 or 4 ripe avocados
3 or 4 ripe bananas
3 or 4 ripe pears
Vanilla yogurt

(optional; for 8 months and up)

Place the avocados, bananas and pears in the bowl of a food processor. Puree until chunky or smooth.

If desired, add a dollop or two of yogurt. Serve right away or refrigerate.

MAKE AHEAD: The avocado will discolor slightly after a few hours' refrigeration. That will not affect the taste, but if you'd like to keep things pale green, dip the avocado in slightly acidulated water (with a little lemon juice) for a few minutes before adding to the food processor.

NUTRITION Per 2-ounce serving: 131 calories, 1 g protein, 17 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 4 mg sodium, 5 g dietary fiber, 8 g sugar

— From Maggie Meade at www.wholesomebabyfood.com.

Mexican Beans and Rice for Baby

(Appropriate for ages 6 to 9 months.)
Servings: 8 to 10
(about 2 cups total)

1 tablespoon canola oil
1 tablespoon minced onion
1 small clove garlic, minced
1 cup water
1/2 cup instant brown rice, preferably Minute brand
1 cup black beans (preferably Eden Organic brand), drained and rinsed
1 tablespoon minced cilantro leaves
1/3 cup canned, diced, no-salt-added tomatoes (drained of juice)

Heat the oil in a medium saucepan over medium-low to medium heat.

Add the onion and garlic to the pan; cook, stirring, for 3 to 4 minutes, until the onion has softened. Adjust the heat as needed so the garlic does not burn.

Add the water and rice; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes or until all the water has been absorbed.

Add the black beans, cilantro and tomatoes; mix well. Mash the beans and tomatoes slightly, if desired. Let cool to lukewarm and serve, or cool thoroughly before storing.

NUTRITION Per 2-ounce serving: 48 calories, 2 g protein, 7 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 93 mg sodium, 2 g dietary fiber, 0 g sugar

— Adapted by The Washington Post from a recipe at www.weelicious.com.

Curry Chicken for Baby

(Appropriate for babies 1 year and older.)
Servings: 10
(2 ounces each)

1 teaspoon cornstarch
1 tablespoon water
1 tablespoon canola or grape seed oil
3/4 pound boneless, skinless chicken breast, cut into very small and thin strips
1 medium zucchini, cut into small dice (to yield 1 cup)
1/2 cup coconut milk
1/2 cup vegetable or low-sodium chicken broth, preferably homemade
1 teaspoon red curry paste or mild curry powder
15 basil leaves, finely chopped

(to yield 2 tablespoons)

Combine the cornstarch and water in a small bowl; mix well.

Heat the oil in a wok or large saute pan over medium-high heat until the oil shimmers.

Add the chicken and stir-fry for 2 to 3 minutes, until no trace of pink remains. Use a slotted spoon to transfer to a plate.

Add the zucchini, coconut milk, broth and curry paste or powder to the wok or saute pan; stir to combine. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, for 6 to 7 minutes, until the zucchini is tender.

Return the chicken to the wok or sauce pan, and add the basil and the cornstarch mixture. Cook, stirring constantly, for about 2 minutes, until the sauce has thickened. Let cool to lukewarm before serving, or cool thoroughly before storing.

MAKE AHEAD: Cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months.

NUTRITION Per 2-ounce serving: 81 calories, 9 g protein, 2 g carbohydrates, 5 g fat, 2 g saturated fat, 20 mg cholesterol, 55 mg sodium, 0 g dietary fiber, 0 g sugar

— From Ryan Morgan, executive chef at Art and Soul restaurant in Washington D.C.

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