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Homemade baby food is healthy and costs less than the prepared stuff! Learn how to make and store Basic Steamed Vegetables for Baby, and Walnut & Raisin ‘Bon Bons’ for Toddlers.
Basic Steamed Vegetables for Baby
Veggie Options:
Sweet Potatoes, 1 lb. peeled and cut into 1-inch cubes
Asparagus, 1 bunch, washed well, trimmed and cut into 2-inch pieces
Carrots, 1 bunch (about 6), peeled and cut into 1-inch pieces
Green beans, 1 lb., stem ends trimmed
Green peas (fresh), 1 lb., removed from pods
Butternut Squash, 1 lb. peeled and cut into 1-inch cubes
Broccoli / Cauliflower, 1 head, cut into florets
Whatever veggie you choose, the key is to try and cut it into uniformly-sized pieces so it cooks evenly. Place water and steamer basket into saucepan, then place veggies on steamer in an even layer. (Veggies should be no more than 2 inches thick on the steamer basket.)
Cover the pan, turn heat to medium-high and bring the water to a boil. Reduce heat to medium. Steam until tender and a paring knife slides in easily. (Watch for color too: they will turn a brighter and more vibrant shade of green or orange.)
When veggies are done, transfer to a food processor and puree until very smooth. (You may need to scrape the processor down a couple of times with a spatula to get any lumps off the sides.) Test the temperature (so it’s not too hot) and serve!
• To refrigerate: let veggie cool slightly, put leftovers in a clean container, refrigerate and use within 3 days.
• To freeze: portion the veggie puree into a clean ice cube tray, or a silicone mold. Cover/wrap and freeze. When frozen, you can pop the veggie cubes out and store them in a container or freezer bag for quick, easy access.
• To thaw: 1 day before serving, pull out 1 veggie cube and place in a small bowl. Cover and keep in refrigerator until thawed. Or, defrost in the microwave and consume right away.
IMPORTANT NOTE: For beginning eaters, the mixture should be very smooth and run off the spoon. Feel free to thin with breast milk or formula.
Walnut & Raisin “Bon Bons” for Toddlers
Ingredients:
1 cup walnuts or blanched/skinned almonds
½ cup raisins
4 oz. cream cheese (regular, not low-fat)
½ t. vanilla extract
If desired, toast the nuts: Preheat oven to 350 degrees. Spread nuts out on a dry sheet pan and bake until lightly golden. (Nuts burn easily! Check them after 7 minutes, and then every 1-2 minutes until done.) Cool nuts completely.
Place 1 cup nuts in food processor and pulse until finely chopped. Remove and spread out on a plate or small tray. (Don’t bother to clean the food processor bowl.)
Chop down the raisins, either by hand or in the food processor. Add the cream cheese and vanilla and process until well combined.
Take a bit of cream cheese mixture and form into a ball. Roll the ball in the ground nuts to coat it. Repeat with remaining cream cheese mixture and nuts.
Store bon bons in the refrigerator for 2 days, or freeze (despite being in the freezer, there is very little change in texture or firmness, and they can be served right out of the freezer).
Makes about 2 dozen marble-sized bon bons.
Chef’s Notes:
• If nuts need to be avoided, you can substitute about 4 T. wheat germ, rice cereal (like Rice Krispies), ground up Cheerios, or graham cracker crumbs.
• In place of the raisins, try substituting equal parts shredded carrots + minced, pitted dates.
Learn how to make these recipes by watching the cooking class below
