Meet the lil’ connoisseur!
He has a few teeth and he loves to eat…
This is a story of another happy little tummy. This is my little nephew, Kian, and as you can see, he can eat anything and everything 😀 . But after tasting all the different things, his ultimate favorite is the food prepared for him by his mommy!
I’ve said this before… the food prepared for us by our moms is very near and dear to us. It’s made with the best possible ingredients – love and affection and all those emotions that a mother has for her child. I guess it is these emotions that makes every mom go to lengths when it comes to her children….be it the day-to-day meals or anything else! One such supermom is my sister, Deepti. After working 10-12 hours a day on million dollar construction projects, she makes every effort to feed him fresh, home-cooked food everyday.
Today, I’m sharing all those yumm baby food concoctions that my sister makes, especially for him. Every time I see Kian smacking his lips and slurping it all, I feel like taking a bite or two, too! I hope her simple and incredibly easy ideas will inspire you to try them for your lil’ connoisseur!
(The babyfood recipes posted here are for babies over 6 months of age. Please note that some ingredients may not be suitable for your baby. Use your discretion to substitute ingredients in the recipes below)
Jazzed-up Pear/Apple Sauce
(Apple/Pear with Mango and Peach)
Makes about 1 cup (6-8 oz)
1 pear or apple, peeled, cored and diced
3-4 frozen peach slices or 1 fresh ripe peach, peeled, cored and diced
3-4 frozen mango slices or 1 fresh ripe mango, peeled, cored and diced
1-2 green cardamom pods / ground cardamom
sugar, (optional) to adjust taste
Place the diced fruits in a small sauce pan and cover with water. Add the cardamom pods (if using) to it and bring it to a boil.
Simmer until the fruits are cooked completely. Remove from heat and let it cool down. Fish the cardamom pods out. Strain the water out and reserve it to add to the sauce, if needed.
Transfer to a blender and process until smooth. Add the reserved water if needed. Add ground cardamom (if using)
Serve at room temperature or cold. Can be refrigerated for upto 48 hours.
Mix ‘n’ match your baby’s favorite fruits and try making a variety of sauces that are great for snack time!
Baby’s Breakfast Parfait
(Layers of Fruit Sauce, Baby’s Oatmeal Cereal and Yogurt)
Make the fruit sauce similar to the above recipe using strawberries/raspberries, peaches and apples/pears. Add hint of spice like cardamom or cinnamon.
Prepare baby’s cereal like you normally do.
Assemble the parfait with the fruit sauce at the bottom, then the cereal and top it with your baby’s favorite plain or flavored yogurt.
(Mixed Vegetable Soup for Baby)
Makes about 1 cup (6-8 oz)
1 carrot, peeled and diced
1-2 sweet mini bell peppers, red and yellow, diced
1/2 sweet yellow onion, diced
1 medium tomato, diced
2-3 small cauliflower florets
1 baby potato, peeled and diced (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1-2 tbsp shredded cheese, for garnishing
Place the diced veggies in a small sauce pan, cover with water and bring it to a boil.
Simmer until the veggies are cooked completely and turn mushy. Remove from heat and let it cool down. Strain the water out and reserve it to add to the soup, if needed.
Transfer to a blender and process into a pureé. Add the reserved water if needed. Add the garlic, onion powders, paprika and season with salt and pepper.
Garnish with shredded cheese and serve warm or at room temperature along with some bread. Can be refrigerated for upto 48 hours and warmed up in the microwave.
Mix ‘n’ match your baby’s favorite veggies and try making a variety of soups that are work great for lunch time!
Green Mac & Cheese
(Tiny Star-shaped Pasta in Spinach/Broccoli/Cheese Sauce)
a handful of baby spinach leaves
2-3 broccoli florets, trimmed
¼ cup peas, frozen, thawed (optional)
1 small garlic clove, smashed
1-2 tbsp bread crumbs (optional)
3-4 tbsp milk or water
2-3 tbsp shredded cheese (like mild cheddar)
In a medium saucepan, cover the vegetables with water, add garlic, salt and pepper and bring it to a boil. Simmer till they are completely cooked. Remove from heat and let it cool a little bit.
In the meantime, cook the pasta according to the instructions on the box (not al dente).
Process the veggies in a blender until smooth.
Transfer to a bowl, add bread crumbs, cooked pasta, milk or water from boiling veggies or pasta and stir in the cheese so that it melts in the pasta.
Adjust seasonings and feed it warm or at room temperature
Potato & Cheese Patties
1 starchy (baking Idaho or Russet) potato, baked/boiled
a pinch paprika,
1-2 tsp shredded cheese
butter, for shallow frying
Mash the baked/boiled potato and mix in all the ingredients.
Make coin-sized flat patties and shallow fry in a little amount of butter until golden brown.
Serve warm or at room temperature.