Autumn comfort food for toddlers

The birthdaycake once again received rave reviews.  I’mthinking of making individual servings to bring into work.  The cream cheese icing was much richer thanthe milk-free version that I made for my first son.  I think that it was preferred.  It also made it feel a bit more breakfast-ywhich fit into the brunch theme.  Give ita try - it really is a delicious cake!

I’mactually making quite a bit of baby food again. I’m going to make my favorite pumpkin polenta recipe this week (now thathe can have milk!)  This recipe is adapted from The Petit Appetit Cookbook and I usually double it.  Below is the original recipe size (before doubling). 

2 cups milk(we use organic whole milk, but I have used goat’s milk before)
1 cup canned pumpkin
½ teaspooncinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg
pinch of salt
½ cup organic polenta (aka cornmeal. I buy Bob’s Red Mill online)
1 tablespoon unsalted butter or butter substitute
1 tablespoon maple syrup

Combine thefirst six ingredients in a medium saucepan and bring to boil over medium heat.  Add in the polenta and whisk to combine (becareful – polenta will “jump” out of the pot).  Reduce heat and simmer for 5 minutes, whiskingoccasionally until thick.  Remove fromheat and stir in butter and syrup.

My firstson loved this so much that I fed it to him long after he was eating solidfoods exclusively.  I love that both ofmy boys were born in autumn and I could make this for them when they turnedone.  There is just something comfortingabout that pumpkin spice flavor when the leaves are changing.

Carnivorous?

We are officially in the new house now (although not all of our stuff is). Unfortunately our new house appliances are pretty much unusable and the replacements still won’t be in for another week or so. That being said, my poor son has eaten pretty much the same thing every day for about two weeks. The variety has been seriously lacking.

We did try to introduce a little bit of garlic powder mixed with carrots and white potatoes, but that did not go over so well. I wasn’t home for this particular incident, but I heard that it was awful. Later I used some cinnamon in winter squash to try to entice the little guy to finish his dinner and the results weren’t nearly as horrible as the garlic powder. The cinnamon did make him curious to take about two more bites, but he still didn’t finish his dinner. He did seem to like the cinnamon, but was just so over eating.

Now that my appliances are getting nearer, I am starting to look at more combinations and other foods to introduce (to make up for the recent lackluster meals). As I looked into recipes and stared at the jarred food for ideas, I kept coming across meat. I have no intention to make my children vegetarian. If this is something that he decides on his own at an older age I will totally support his decision and try to accommodate his dietary needs. But as of right now, his father and I are both carnivores and I would like to add meat into his diet.

And this may be a good spot to add that I am terrified of this venture. I was very unsure about making my own baby food and honestly thought that it would be a failure and we would be using jarred food* by now. Obviously, I am still making all of his meals and that never happened, so I hope that preparing meat has the same outcome.

As I mentioned, I have been using Super Baby Food as my go-to guide and handbook. When I consulted it to find some yummy meat recipes I could find none. I don’t know if I am looking in the wrong place in the index or it’s just not there (which after searching every term for meat that I could possibly think of, this is my conclusion), but regardless, nothing. So, I had to turn to the internet for inspiration.

I have been eying quite a few recipes that not only look pretty good to me, but also look like something that he will eat (usually contains at least one or two ingredients that are already in regular rotation). Here are my favorites (so far):

Simmering Sweet Apples and Chicken

1 chicken breast - uncooked and diced
1 or 2 medium sized apples (try Macintosh), peeled, cord and diced
½ cup peeled and diced sweet potato
2 cup water or chicken stock or vegetable stock

Combine all ingredients in a medium sized pot.
Bring to a slow boil and then turn the heat down.
Simmer until the meat pieces are cooked; approximately 20 minutes. Keep an eye on the liquid level when simmering.
When meat is fully cooked and the apples are mushy, remove contents to a bowl and allow to cool. Puree, mash or chop for your baby.

Variations:

Add ¼ cup uncooked brown rice before cooking
Add ¼ uncooked couscous or quinoa before cooking

I am definitely going to try one of these variations when I make it – most likely I will add quinoa or orzo

Baby Beef Stew

½ cup cubed cooked beef
1 peeled potato
¼ cup shelled fresh or frozen peas
1 peeled carrot
1 stalk of celery
¼ cup uncooked pasta (try ditalini (small tube shaped noodles) as it's small and makes for great finger food)4 cups of water

Wash vegetables thoroughly and chop very fine.Simmer the veggies for 20 minutes or until softenedAdd the pasta and cook for 10 minutes longer or until very soft. Drain but save the water.Mash or puree the mix until it is of a consistency adequate for your baby (if needed, use the reserved water to reach desired consistency).

Brown Rice Chicken and Peach Delight

½ cup cooked boneless chicken - chopped
¼ cup cooked brown rice
1 ripe peach
1 T peach juice (white grape or apple juice may be used or juice may be left out)
1 T milk and
2 t wheat germ

Mix all ingredients together, transfer to blender/food processor and puree or chop to make textured for older babies.

Due to my little guy’s lactose sensitivity, I am going to omit the milk.

Although I have all intentions of feeding my children meat, I would also like to introduce tofu and other meat alternatives. I don’t use tofu currently, but would also like to incorporate it into the adult diets, too. Since I am not familiar with it, I needed to do some research in storage, preparation, etc. My research usually begins with baby food and this is what I found:

- When you have opened the package of tofu, drain the water and blot the tofu dry with a paper towel. You can then slice it according to what you are going to use it for. If blending or mashing it, it is a good idea to slice it into small cubes.

- Tofu may be stored in the fridge for up to 7 days. You must store it in a container of water that is airtight. The water should be changed daily or every 2 days at the least.

 - Tofu does freeze but it will turn spongier in texture and often changes to a darkish caramel color. Should you choose to freeze it, simply put it in a freezer bag and toss in the freezer or, put the whole container that it came in into the freezer. Thaw it on the counter - do not microwave to thaw.

Here are some tofu combinations that make yummy meals.

Blend tofu with:

Applesauce and squash
Avocado and pears
Blueberries and bananas
Sweet potato and carrots
Broccoli and parsnips

I have a lot of these ingredients in my kitchen already, so I hope to make up some tofu and meat dishes either later this week or beginning next week. I will let you know how he likes it!

*Just a note about jarred food – I did have to use it during a recent trip to visit relatives. I purchased sweet potatoes and pears (of course organic) which are always winners. The pears were fine and he ate those, but he refused to eat the sweet potatoes. It made his mommy feel pretty good about the homemade food.

Spice it up!

Spices can be added to baby food anywhere from 8 – 10 months. I am right in this window, so I have been looking at different spices and ways that I can use them. Here is a list of baby (in my opinion) safe spices

Anise, Basil, Cinnamon, Dill, Garlic powder, Ginger, Lemon zest, Mint, Nutmeg, Oregano, Pepper, Rosemary

We have been trying to avoid medication with our little guy, so I like to use food remedies when possible. Another benefit is that these spices have a lot of uses:

Cinnamon – good for upset belly, diarrhea, and possible anti-fungal and anti-bacterial

Garlic – anti-biotic and blood pressure

Ginger – good for upset belly

Dill – hiccups, colic, and digestive troubles

Mint – stimulates healthy digestion and helps respiratory issues

Coriander – relieves gassiness, stimulates appetite, and helps rheumatisms and joint pain (not recommended on the baby spice list, but the parents can benefit from this)

I also wasn’t exactly sure how to incorporate these spices into his meals. I found a helpful list of ideas:

Fruits:

Apples: cinnamon, nutmeg, ginger

Pears: ginger, cinnamon, mint

Bananas: cinnamon, ginger

Dairy:Plain yogurt: mint, cinnamon, nutmeg, ginger

Vegetables:

Sweet potato: nutmeg, cinnamon

Pumpkin: cinnamon, nutmeg, ginger

Carrots: basil & garlic – baked cinnamon carrots are yummy, too

Green beans: garlic powder

Potatoes (white): dill, garlic

Winter squash: cinnamon, nutmeg, ginger

Cereals/Grains:

Pasta: oregano, garlic, basil

Oatmeal or other cereals: fruits, cinnamon, nutmeg

Rice (sweet): cinnamon, nutmeg, ginger

Quinoa (sweet): cinnamon, nutmeg, ginger

Quinoa (savory): garlic powder, pepper, basil, oregano

Since most of his foods are already made and frozen, I am going to add the spices right before serving. Also, if he doesn’t like something, then I won’t have to toss an entire batch of food. And, after reading this list, I plan to add ginger to the rhubarb recipe in the previous post.

Unfortunately, every spice, with the exception of salt and pepper, is already sealed in a box awaiting the move this weekend, so I won’t get to try any of this until (the soonest) next week.

Feeding 9 Months

For my little guy, the nine month mark is just around the corner and now even more foods can be introduced. Since the last post, he has gotten his first tooth, so I have been using the Earths Best barley teething biscuits (which are quite tasty). Although I prefer those, he has been enjoying frozen washcloths quite a bit more than the biscuits.

These are the foods that (in my opinion) are safe to introduce at 9 months

Cooked and ground: Dried beans, Lentils, and Split peas

Pineapple, Beets, Brussels sprouts, Cauliflower, Eggplant, Greens (cooked), Kale, Onion (cooked), Rhubarb, Rutabaga, Spinach, Turnips

Finely chopped: (raw) Parsley

I am pretty excited about this list. First of all, we have been regularly receiving beets, greens, kale, rhubarb, turnips, and parsley from our CSA. The only vegetable that I was able to use from our share before 9 months was carrots. Now I can use a lot more. Also, now I can come up with a lot more interesting food combinations. I am excited to try some new things and see what he likes.

As excited as I am about the rhubarb, I have no idea how to turn it into baby food. I searched the internet for a recipe and found this one (which looks pretty tasty to me, especially since my little guy loves pears):

Very Peary Berry Rhubarb

6 stalks of rhubarb* (wash it, trim it and then cut it into small pieces)
3 pears, peeled, cored and chopped (you may leave the skin on if desired)
1 cup water
½ cup organic apple juice
1 teaspoon vanilla extract**
1 pinch cinnamon
½ pound of strawberries, trimmed and cut into fourths***

1. Place water and apple juice in a medium saucepan over medium-high heat.

2. Add rhubarb* and simmer until tender, approximately 5-10 minutes.

3. Remove rhubarb and allow it to cool. Once cooled, puree and then add back into the saucepan.

4. Add pears and strawberries*** when the rhubarb has cooked to tender

5. Turn heat down to low, add the vanilla** and pinch of cinnamon and simmer for 5 minutes.

* I know that there may be concerns about oxalates and rhubarb. My research has led me to believe that although rhubarb does contain oxalic acid, the highest amount occurs in the leaves. There are very low instances of oxalates in the stalk (which is the part that is eaten), and it is actually believed that the stalk may contain zero levels of oxalic acids. Let me know if you found contradicting information.

** I am not a fan of using vanilla extract for baby food (for numerous reasons), so I will probably omit this when I make it

*** Since strawberries are not recommended under 12 months, I will probably replace this with another fruit (apples?), but after 12 months I will make it with the strawberries

Feeding 7 & 8 Months

I wanted to do an entry every month to update what foods could be introduced, but I am already behind. Since my little guy is going to be 8 months in two weeks and I have the time right now, I thought that I would just do 7 and 8 months together.

7 months

These are the foods that (in my opinion) are safe to introduce at 7 months

Homemade (organic) mixed cereals, Tofu, Cottage cheese, Hard cooked egg yolk (not the white), Peaches (raw), Asparagus, Carrots, Green beans, Peas, Summer squash, White potatoes

All of the fruits and vegetables need to be cooked, strained, and pureed into a smooth consistency, free of lumps. Fruits that are safe to serve raw are indicated.

Juices are now safe to introduce, too. We have been working with a sippy cup with very little success. I do not make my own juice, but buy organic. I would like to make my own some day, but the solid food is priority right now. These are the juices that (in my opinion) are safe to introduce at 7 months:

All organic: Apple, Apricot, Grape, Papaya, Pear, Peach, Prune

Water down all of these juices. Remember that since the introduction of a sippy cup is very new to the baby, the first few times he/she will probably drink very little, so don’t fill up the cup. I use about half water and half juice.

8 months

These are the foods that (in my opinion) are safe to introduce at 8 months

Tahini, Ground nuts, Ground seeds, Brewer’s yeast, Powdered kelp, Natural cheeses, Apricot, Apple, Cantaloupe, Grapes (peeled and quartered), Honeydew, Kiwi, Plum, Watermelon, Broccoli, Okra, Cooked parsley

Although I don’t think that this is going to give him a much larger variety of food (anyone have powdered kelp handy?), it does look like 8 months is a turning point. The purees can be chunkier and thicker. More foods can be fed raw. Also, it looks like a lot more finger foods can be introduced. This is definitely great for convenience, but it also can be a little scary because the risk of choking is greater.

Since my son is at the 7 months mark, I will let you know what he is eating. Right now we are doing two solid food meals a day with a lot of bottle feedings. He takes just a fruit to the baby-sitter and we have a full meal for dinner (perfectly timed to end right before his bath).

We are only rotating two fruits right now, pears and bananas. Pears were an instant favorite. The bananas are supposed to be a great “take along” food because you can just mash it on site, but I find that mashing with a fork still makes it too thick for him, so I have to mix in some formula. It’s actually quite a bit easier for me to put a cube of food in a container (I bought specific “safe” ones to use just for this purpose) for the baby-sitter than dealing with her mashing bananas for him. Because of this, bananas have become more of a weekend fruit. I have some apples at home that I want to make for him soon (maybe tonight? maybe this weekend?) and I would also like to introduce peaches and mangoes. I plan to make those after the apples and really hope that they are available.

His dinner always includes organic rice cereal and avocados. He still loves the avocados, but now that there are more options, I don’t know if I would still consider them his favorite. He really loves those pears. He also has either carrots, sweet potatoes, or winter squash, which I try to rotate. We have a lot more carrots and sweet potatoes than winter squash, so he gets those more often. Carrots are his least favorite of the three, but he likes all of them. I took green beans out of rotation because he just would not eat them.

He has had some juice, but, as mentioned earlier, with little success. I gave him apple at first. He was really surprised when something other than breast milk/formula came out of the cup. He mostly likes to chew on the top. I also gave him some prune this past week. He started sucking it down and drank about an ounce before he realized that it wasn’t formula. If he is having constipation problems I will mix it in his bottle which makes it look like chocolate milk. I have papaya juice ready for him, but he hasn’t tried it yet.

You may notice a lack of incorporating dairy into his diet. He does have a mild milk intolerance, so I have hesitated introducing yogurts and cottage cheese and other dairy foods. I think that he would love them, so it makes me a little sad. I have started research on goat’s milk products, but don’t really know enough yet to form an opinion.

I still use the same method to make all of this food. If I can, I will steam the produce and then just puree it in the Magic Bullet. Otherwise, I will bake it and then puree it. The sweet potatoes and winter squash were baked. After that, I put it into the cube tray, freeze it overnight, and then put it into a labeled (food and date) bag the next morning.

I don’t really like using the plastic bags, and I just read a great tip on another blog: mason jars. They are reusable and they are glass, so BPA free. I think I am going to invest in a few the next time that we go to Sam’s Club. I am really trying to cut back on that kind of thing, so I am looking into WasteNot Sacks, too. I think that these will be great to transport his bottles and his food to the baby-sitter.

I haven’t made my own cereal yet. I haven’t needed to. We have only bought one box of the organic rice cereal and are still using it. I am interested in trying to make it, but I am also thinking that if a box lasts this long that it may not be worth the effort.

I found that I really hate peeling fruit. I really don’t know why. I don’t think that I am very good at it, so I feel wasteful and it’s time consuming. Anybody have any tricks or anything to make this easier/better?

I still can’t believe how easy it has been to make this baby food. I always procrastinate, like it’s some big chore, and then once I finally make myself do it (usually right before the produce is about to turn) I always wonder why I didn’t do it sooner. The most it has ever taken is about 30 minutes, and that's when I have to peel fruit (ugh).

Green beans, carrots, and winter squash

I was uploading pictures of the little guy last night and realized that I had taken some pictures of baby food making and never wrote about it. Overall, the baby food has been going very good. I really thought that I would start this project and after about a week realize that it is time consuming and resign to buying baby food. That isn’t the case, though. Each time I make the food it takes anywhere from 15 – 30 minutes (minus cooking time which I don’t count because it is either steaming or baking and neither of these methods take any effort on my part).

I have made green beans, carrots, and winter squash since my last post. I made the green beans and carrots at the same time and that is when I took the pictures. Unfortunately I don’t have any pictures of the squash. I bought frozen organic green beans and just steamed them. I used the water from steaming to help with the consistency. My son was not at all impressed with the green beans. I even added some butter and salt the second time around, but still no luck. Fortunately, I didn’t make a huge amount, but now I do have pureed green beans just sitting in my freezer. The carrots were on sale, so I got the organic baby carrots for $1. I also steamed those, but I read somewhere that the water from steaming should not be used when pureeing due to high nitrate content, so I used formula instead. The carrots also did not go over very well at first, but I think that it was mostly from confusion. They look very similar to the sweet potatoes and I am sure that he thought that’s what he was getting and was surprised when it wasn’t what he tasted. Anyway, the second try with carrots went much smoother and they are in our regular rotation now.

A couple of weeks later I decided to tackle squash. Quite honestly, I was kind of frightened of it. I think that it’s because I don’t eat much squash, so it felt like unfamiliar territory. I couldn’t even tell you which kind of squash I used. I had a friend with me (who has a pretty green thumb) and she helped me choose one. I cut it in half, put it face down in a casserole dish with about an inch of water and baked it for about 1 ½ hours at 400 degrees. The recipe suggested 40 minutes, and the skin should “pucker” and the squash should feel soft, but mine was doing neither, so I increased the time. In retrospect, I wish that I would have done less time because it did start to burn a little around the skin. After it was finished baking and cooling, I peeled it and used the water from baking in the puree. Squash was an instant favorite with my son. He actually had it for the first time for Easter dinner and it is eaten regularly now.

I have only made four different types of food, but he also eats rice cereal (which I bought organic, but have not made myself) and avocado at every meal. Avocado is still his favorite (I would have never guessed that in the beginning) with the winter squash and sweet potatoes a close second. I rotate the carrots, potatoes, and squash, and for at least right now, this seems to be plenty of variety for him. I am also introducing a sippy cup with apple juice (store bought organic that is quite watered down). He had the same reaction to the juice that he did the carrots, but now he likes the taste.

I did learn something with the avocado. When I originally froze the pieces, I just chopped it up and put them in a Ziploc bag in the freezer. The pieces ended up frozen together and difficult to break apart. This time I cut the pieces and just set them in one of the trays and once they were frozen I put the pieces in the Ziploc bag. Now each piece is separate and it is much easier to grab one to thaw.