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falafelrecipe · 4 years

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Varied Baby Food Recipes 8–12 months, Fast & Easy

How to make fast Baby Food recipes, By now your baby has probably mastered purées and tried a wide variety of nutritious—and delicious—new tastes. It’s time to get more adventurous with his meals by introducing fresh flavors and more complex baby food. This is one of my favorite stages in a baby’s eating career. By nine months Rosa was more comfortable in the high chair, more at ease with utensils, and just more expressive (dare I say even more cute?). Each day was different, and I was curious to see what flavors she would prefer and whether most of the finger foods would end up in her mouth or on the floor (um, often the floor . . . this is also when we invested in a small handheld vacuum).

I prepared most of the dishes in this chapter specifically for Rosa, contin- uing to use the freezer for easy meals during the week. But a few of the recipes (I’m thinking of Baby’s Bolognese, Greek Fish and Tomatoes, and Curried Cauliflower and Chickpeas) were our dinnertime standbys that just happened to make delicious, age-appropriate baby food. And sometimes it works the other way around: After making the Rosemary Roasted Pears just for Rosa, I promptly ate half of it myself.

List of Baby Food Recipes:

Rosemary Roasted Pears

Salmon, Kale, and Sweet Potato Smash

Savory Beef and Broccoli

Curried Cauliflower and Chickpeas

Comforting Chicken Soup

Baby’s Bolognese

Sweet Spiced Chicken Stew

Mighty Green Beans

Beets in Yogurt with Dill

Greek Fish and Tomatoes

Pumpkin-Banana Mash

Fruity Tofu Pudding

Since your baby’s tummy is still so tiny, you want to be sure to feed her themost nutrient- dense foods possible, full of protein, iron, and all the vita-mins and minerals she needs to be healthy and strong. The recipes in thischapter fit the bill perfectly, chock-full of both nutrition and flavor.

As your baby grows and becomes more proficient at chewing and swal-lowing, you’ll want to maintain more texture in her food. Instead of using ablender, transition to pulsing dishes in a food processor, blending them witha handheld immersion blender, or simply employing a knife and fork to dothe job (less dishes!). Don’t be afraid to feed your child chunkier foods onceshe has mastered purées. According to a 2009 study, children who started lumpier foods between six and nine months had more food acceptance atage seven.

During this period you should also offer your baby a wider variety of finger foods. Look for ideas in chapter four.

Continue with a sippy cup of water at each meal. At around eight to ten months it’s time to move on to a cup with a straw, which will allow yourbaby to train another set of muscles and learn new drinking skills. Considerboth sippy and straw cups as transitional tools, rather than permanent waysof drinking. By 12 months, your toddler is ready for an open cup. Start experi-menting with very small amounts of milk or water and have plenty of kitchentowels at hand during the learning period. This upgrade is extremely impor-tant for your child’s oral health and development of feeding skills, so don’tlet the mess deter you (as tempting as that may be).

Serving Sizes

Your baby will likely be able to handle ¼ cup or more ofeach of the meals in this chapter. Most of the recipes makemany times more than that, so there will be plenty to refrig-erate or freeze for future meals.

Wholesome feeding tips

Make sure your baby has transitioned to a regular feeding schedule by now, a structure that includes three set meals a day, plus a midmorning and midafternoon snack. Some babies also need a bedtime snack, so be guided by your little one.

Continue to avoid added salt until your baby is 12 months old, and take this opportunity to attune her palate to foods without a lot of added sugars.

Babies at this stage love to explore. Let your little one touch and squeeze the food. By ten months he may be ready to practice with a fork and spoon.

Don’t be alarmed if your baby chows down at one meal and then hardly eats at the next, or if he rejects a food he liked just yesterday. Babies’ appetites are always in flux, and they are still experimenting with flavors. Trust your baby, and never pressure him to eat.

Your child may make a funny face when he tries a new food, but don’t give up as long as he continues to eat! At this stage most children are open to new foods, so continue to serve a variety and meet your baby’s frowns with smiles.

Rosemary Roasted Pears

Give your baby a head start on sophisticated flavors with this delicious twist on basic applesauce.

4 ripe (but not squishy) Bartlett pears (about 2 lbs)

2 teaspoons olive oil

½ teaspoon finely chopped fresh rosemary

2 tablespoons almond butter

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Peel and core the pears; slice each into 8 wedges. Toss the pears with the olive oil. Spread them out on the baking sheet and roast for 30 minutes or until tender and lightly golden brown. Cool slightly.

Transfer the pears to a medium bowl. Mash the pears with a fork until you get the desired consistency for your baby. Stir in the rosemary and almond butter.

Makes about 2 cups

Age It Up: This pear sauce is scrumptious at any age. Make it part of a cheese plate, or spread it between two slices of toast for a satisfying breakfast or lunch.

Nutrition per serving (¼ cup): 100 calories; 1g protein; 4g fat (0g sat. fat); 18g car-bohydrates; 4g fiber; 11g sugars; 1mg sodium; 24mg calcium; 0mg iron; 165mgpotassium; 5mg Vitamin C; 26IU Vitamin A.

Wholesome Tip: Look for creamy unsweetened and unsalted almond butter.

Salmon, Kale, and Sweet Potato Smash

Superfood alert! Salmon, kale, and sweet potatoes all top the list of nutrient and an- tioxidant-rich foods. Be sure to run your fingers along the salmon to check for small bones. Use regular tweezers or fish tweezers to easily remove them.

1 medium sweet potato, peeled and cut into 1-inch chunks

2½ cups chopped Tuscan kale, thick stems removed

6 oz. salmon fillet, skinned and cut into 4 pieces

1.In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the sweet potato chunks. Cover and steam for 5 minutes.

Add the kale and cook for another 3 minutes. Add the salmon and cook for 5 more minutes or until the vegetables are tender and the salmon is cooked through. Cool slightly.

Transfer the vegetables and salmon to a bowl. Using an immersion blender, a potato masher, or a fork, mash until you get the desired consistency for your baby.

Makes about 2½ cups

Nutrition per serving (¼ cup): 87 calories; 8g protein; 2g fat (0g sat. fat); 8g car- bohydrates; 1g fiber; 1g sugars; 43mg sodium; 57mg calcium; 1mg iron; 404mg potassium; 41mg Vitamin C; 8853IU Vitamin A.

Savory Beef and Broccoli

Give your little one a sneak preview of stir-fries to come with this tasty, protein-rich meal.

¾ cup low-sodium beef broth

½ lb. strip steak or top sirloin, fat trimmed and cut into cubes

3 cups broccoli florets

In a medium saucepan, bring the beef broth to a boil. Add the steak, making sure it is covered by the broth (add a bit more if necessary). Place the florets on top of the steak. They don’t need to be submerged. Cover the pan, reduce the heat to medium-low, and simmer for 15 minutes or until the steak is cooked through and the broccoli is very tender. Cool slightly.

With an immersion blender, food processor, or knife and fork, mash the beef and broccoli until you get the desired consistency for your baby.

Makes about 2 cups

Nutrition per serving (¼ cup): 88 calories; 15g protein; 2g fat (1g sat. fat); 4g car- bohydrates; 2g fiber; 1g sugars; 97mg sodium; 28mg calcium; 1mg iron; 365mg potassium; 38mg Vitamin C; 905IU Vitamin A.

Curried Cauliflower and Chickpeas

Cauliflower, chickpeas, and curry are a classic Indian flavor combination.

½ cup low-sodium chicken broth (or vegetable broth or water)

½ cup water

4 cups cauliflower florets (about half a head)

1 cup canned chickpeas, rinsed and drained

½ teaspoon mild curry powder

In a medium saucepan, bring the chicken broth and water to a boil. Add thecauliflower florets and the chickpeas. They won’t be covered by the liquid.Cover the pan, reduce the heat to medium-low, and simmer for 8 to 10 minutes or until the cauliflower is very tender. Cool slightly.

Sprinkle in the curry powder. With an immersion blender, food processor, orknife and fork, mash the cauliflower and chickpeas until you get the desiredconsistency for your baby.

Makes about 3 cups

Age It Up: For a delicious snack or lunch for kids and grown-ups of all ages, add abeaten egg, ½ teaspoon salt, extra curry powder to taste, and enough panko for theveggies to come together. Form into cakes and sauté in olive oil until goldenbrown.

Nutrition per serving (¼ cup): 63 calories; 3g protein; 1g fat (0g sat. fat); 12g car-bohydrates; 3g fiber; 1g sugars; 140mg sodium; 24mg calcium; 0mg iron; 232mgpotassium; 25mg Vitamin C; 8IU Vitamin A.

Comforting Chicken Soup

Let your baby find out early how satisfying chicken soup can be.

1½ teaspoons unsalted butter

1 leek, white and light green parts only, chopped

½ cup low-sodium chicken broth

½ cup water

1 medium Yukon gold potato, peeled and chopped

2 carrots, peeled and chopped

1 boneless, skinless chicken breast, cut into 1-inch chunks

1 teaspoon lemon juice

Melt the butter in a medium saucepan over medium-low heat. Add the leekand cook until tender, about 5 minutes.

Add the chicken broth, water, potatoes, and carrots to the pan. Bring to aboil. Reduce the heat to low, cover, and simmer for 10 minutes. Add thechicken, cover, and simmer for 8 more minutes or until the chicken iscooked through and the vegetables are tender. Cool slightly.

Add the lemon juice. With an immersion blender, food processor, or knifeand fork, mash the chicken and veggies until you get the desired consistencyfor your baby.

Makes about 2¾ cups

Nutrition per serving (¼ cup): 115 calories; 5g protein; 3g fat (1g sat. fat); 18g car-bohydrates; 2g fiber; 1g sugars; 44mg sodium; 26mg calcium; 1mg iron; 346mgpotassium; 13mg Vitamin C; 2145IU Vitamin A.

Wholesome Tip

When buying canned goods, always look for cans that haven’t been linedwith BPA, a chemical that may have negative effects on developing brains.Or, seek out boxed or pouched versions.

Bolognese baby food

This recipe will keep you in sauce for the foreseeable future, and you’ll be glad once you see how much your little one loves it. Freeze some in small quantities to defrost quickly for your baby’s meals; freeze the rest in larger portions for the whole family to eat over pasta.

1 tablespoon olive oil

1 lb. ground beef

1 cup finely chopped onion

2 medium carrots, peeled and finely chopped

1 clove garlic, finely chopped

½ teaspoon chopped fresh rosemary

1 cup low-sodium chicken broth

One 28-oz. can crushed tomatoes

2 tablespoons ricotta cheese

For serving:

¼ cup cooked whole-wheat orzo

Heat the olive oil in a medium-sized pot. Add the ground beef, onion, carrots, and garlic. Sauté over medium heat until the beef is no longer pink, about 8 to 10 minutes. Drain and return to the pot.

Add the rosemary and stir to combine. Add the chicken broth and tomatoes. Bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and stir in the ricotta cheese.

To serve, mix ¼ cup cooked orzo with 2 tablespoons of sauce. With an immersion blender, food processor, or knife and fork, mash the pasta and sauce until you get the desired consistency for your baby.

Makes about 5 cups sauce

Age It Up: Add 1¼ teaspoons salt and a pinch of sugar to the sauce.

Nutrition per serving: 30 calories; 3g protein; 1g fat (0g sat. fat); 2g carbohydrates; 1g fiber; 1g sugars; 51mg sodium; 12mg calcium; 1mg iron; 115mg potassium; 2mg Vitamin C; 538IU Vitamin A.

Sweet Spiced Chicken Stew

An immersion blender works particularly well when mashing this lightly spiced stew. Don’t be tempted to leave out the prunes. They add a deep and pleasing sweetness, plus they are excellent for your baby’s digestive health.

⅓ cup low-sodium chicken broth

½ cup water

1 boneless, skinless chicken breast, cut into 2-inch chunks

1 medium zucchini, thinly sliced into half moons

4 pitted prunes, chopped

½ teaspoon cinnamon

½ teaspoon ground cumin

In a medium saucepan, bring the chicken broth and water to a boil. Add the chicken. Cover the pan, reduce the heat to medium-low, and simmer for 5 minutes.

Add the zucchini, prunes, cinnamon, and cumin and stir. Cover and simmer for 10 minutes or until the chicken is cooked through and the zucchini is tender. Uncover and cool slightly.

With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby.

Makes about 2 cups

Nutrition per serving (¼ cup): 53 calories; 8g protein; 1g fat (0g sat. fat); 4g car- bohydrates; 1g fiber; 2g sugars; 20mg sodium; 10mg calcium; 0mg iron; 152mg potassium; 4mg Vitamin C; 90IU Vitamin A.

Mighty Green Beans baby food

Quinoa and almond butter add a punch of protein to this appealing dish.

1 lb. green beans, trimmed

2 teaspoons olive oil

1½ cups cooked quinoa

2 tablespoons almond butter

4 mint leaves, chopped

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Toss the green beans with the olive oil. Spread on the prepared baking sheet and roast until tender, 15 to 20 minutes.

In a large bowl, combine the green beans with the quinoa, almond butter, and mint leaves. Add 2 tablespoons of water. With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby. Add a tablespoon or more water if needed for smoother blending.

Makes about 2 cups

Nutrition per serving (¼ cup): 98 calories; 4g protein; 4g fat (0g sat. fat); 12g car- bohydrates; 3g fiber; 2g sugars; 4mg sodium; 51mg calcium; 1mg iron; 272mg potassium; 5mg Vitamin C; 2IU Vitamin A.

Beets in Yogurt with Dill

1½ cups chopped, cooked beets (about 10 oz.)

2 tablespoons plain, whole-milk Greek yogurt

⅛ teaspoon chopped dill

Forget the fact that these beets are smooth, creamy, and surprisingly sweet. They are worth making for the bright magenta color alone.

Purée the beets in a blender until smooth.

To serve, stir together 2 tablespoons beet purée with the 2 tablespoons Greek yogurt. Sprinkle with the dill.

Makes about 1½ cups

Nutrition per serving (¼ cup): 40 calories; 3g protein; 2g fat (1g sat. fat); 4g car- bohydrates; 1g fiber; 3g sugars; 37mg sodium; 44mg calcium; 0mg iron; 87mg potassium; 5mg Vitamin C; 438IU Vitamin A.

Greek Fish and Tomatoes

I make a variation of this dish for my (grown-up!) personal chef clients. For a hit of brine I always roast some capers or pitted Kalamata olives along with the tomatoes. Let your older baby explore these flavors as well by serving them on the side.

Olive oil

6 oz. red snapper fillet or other white fish, bones removed

½ cup grape tomatoes, quartered

2 tablespoons pitted Kalamata olives, halved, or 2 teaspoons capers

¼ teaspoon dried oregano

Preheat the oven to 400°F. Rub a small baking pan with olive oil.

Place the snapper on the prepared pan. Drizzle with ¼ teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.

In a small bowl, combine the tomatoes, olives or capers, ½ teaspoon olive oil, and oregano. Spoon over the fish. Most  of it will land on the pan; that’s fine. Roast until the fish flakes easily with a fork, about 10 minutes. Cool slightly.

Transfer the fish, tomatoes and any juices to a large bowl, leaving behind the olives or capers and the fish’s skin. With an immersion blender, food processor, or knife and fork, mash the fish and tomatoes until you get the desired consistency for your baby. Serve the olives or capers on the side.

Makes about 1 cup

Age It Up: Before mashing, this is a lovely, easy dinner for the grown-ups and big kids in the household. Just salt and pepper the grown-up’s portions.

Nutrition per serving (¼ cup): 53 calories; 8g protein; 1.8g fat (0g sat. fat); 1g car- bohydrates; 0g fiber; 1g sugars; 55mg sodium; 9mg calcium; 0mg iron; 229mg potassium; 4mg Vitamin C; 204IU Vitamin A.

Pumpkin-Banana Mash

What a treat! Buttery-soft banana is mixed with smooth and creamy pumpkin purée and spiked with cinnamon. Be sure to use a ripe banana for the sweetest flavor.

1 teaspoon unsalted butter

1 medium banana, sliced

¼ cup canned pumpkin purée

⅛ teaspoon cinnamon

Melt the butter in a medium skillet over medium heat. Add the banana slices and sauté until lightly browned, about 5 minutes.

Transfer the banana to a small bowl. Add the pumpkin and cinnamon. With a fork, mash the banana to get the desired consistency for your baby.

Makes about ½ cup

Nutrition per serving (¼ cup): 95 calories; 1g protein; 2g fat (1g sat. fat); 20g car- bohydrates; 3g fiber; 10g sugars; 3mg sodium; 14mg calcium; 1mg iron; 332mg potassium; 8mg Vitamin C; 4877IU Vitamin A.

Fruity Tofu Pudding baby food

Make this creamy concoction a day ahead, and feel free to experiment with different fruits.

8 oz. silken tofu, liquid poured off

1 cup chopped nectarine (about 1)

¼ cup raspberries

1 tablespoon agave nectar

Put all of the ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides with a rubber spatula.

Transfer the pudding to a storage container and refrigerate for at least 4 hours or overnight.

Makes about 1 cup

Nutrition per serving (¼ cup): 66 calories; 3g protein; 2g fat (0g sat. fat); 10g car- bohydrates; 1g fiber; 8g sugars; 3mg sodium; 21mg calcium; 1mg iron; 185mg potassium; 4mg Vitamin C; 121IU Vitamin A

Wholesome Tip

Tofu is a wonderful addition to the diet of vegetarian and non-vegetarian ba- bies alike. Inexpensive and high in protein, it has a mild flavor that plays well with both sweet and savory ingredients.

The post Varied Baby Food Recipes 8–12 months, Fast & Easy appeared first on Falafel.

from WordPress https://falafelsrecipe.com/baby-food-recipes-8-12-months/

#Recipes #8 month old baby food menu #baby food recipe #baby food recipes 8-12 months #baby food vege

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falafelrecipe · 4 years

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Varied Baby Food Recipes 8–12 months, Fast & Easy

List of Baby Food Recipes:

Rosemary Roasted Pears

Salmon, Kale, and Sweet Potato Smash

Savory Beef and Broccoli

Curried Cauliflower and Chickpeas

Comforting Chicken Soup

Baby’s Bolognese

Sweet Spiced Chicken Stew

Mighty Green Beans

Beets in Yogurt with Dill

Greek Fish and Tomatoes

Pumpkin-Banana Mash

Fruity Tofu Pudding

During this period you should also offer your baby a wider variety of finger foods. Look for ideas in chapter four.

Serving Sizes

Wholesome feeding tips

Continue to avoid added salt until your baby is 12 months old, and take this opportunity to attune her palate to foods without a lot of added sugars.

Babies at this stage love to explore. Let your little one touch and squeeze the food. By ten months he may be ready to practice with a fork and spoon.

Rosemary Roasted Pears

Give your baby a head start on sophisticated flavors with this delicious twist on basic applesauce.

4 ripe (but not squishy) Bartlett pears (about 2 lbs)

2 teaspoons olive oil

½ teaspoon finely chopped fresh rosemary

2 tablespoons almond butter

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Transfer the pears to a medium bowl. Mash the pears with a fork until you get the desired consistency for your baby. Stir in the rosemary and almond butter.

Makes about 2 cups

Age It Up: This pear sauce is scrumptious at any age. Make it part of a cheese plate, or spread it between two slices of toast for a satisfying breakfast or lunch.

Wholesome Tip: Look for creamy unsweetened and unsalted almond butter.

Salmon, Kale, and Sweet Potato Smash

1 medium sweet potato, peeled and cut into 1-inch chunks

2½ cups chopped Tuscan kale, thick stems removed

6 oz. salmon fillet, skinned and cut into 4 pieces

1.In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the sweet potato chunks. Cover and steam for 5 minutes.

Add the kale and cook for another 3 minutes. Add the salmon and cook for 5 more minutes or until the vegetables are tender and the salmon is cooked through. Cool slightly.

Transfer the vegetables and salmon to a bowl. Using an immersion blender, a potato masher, or a fork, mash until you get the desired consistency for your baby.

Makes about 2½ cups

Savory Beef and Broccoli

Give your little one a sneak preview of stir-fries to come with this tasty, protein-rich meal.

¾ cup low-sodium beef broth

½ lb. strip steak or top sirloin, fat trimmed and cut into cubes

3 cups broccoli florets

With an immersion blender, food processor, or knife and fork, mash the beef and broccoli until you get the desired consistency for your baby.

Makes about 2 cups

Curried Cauliflower and Chickpeas

Cauliflower, chickpeas, and curry are a classic Indian flavor combination.

½ cup low-sodium chicken broth (or vegetable broth or water)

½ cup water

4 cups cauliflower florets (about half a head)

1 cup canned chickpeas, rinsed and drained

½ teaspoon mild curry powder

Sprinkle in the curry powder. With an immersion blender, food processor, orknife and fork, mash the cauliflower and chickpeas until you get the desiredconsistency for your baby.

Makes about 3 cups

Comforting Chicken Soup

Let your baby find out early how satisfying chicken soup can be.

1½ teaspoons unsalted butter

1 leek, white and light green parts only, chopped

½ cup low-sodium chicken broth

½ cup water

1 medium Yukon gold potato, peeled and chopped

2 carrots, peeled and chopped

1 boneless, skinless chicken breast, cut into 1-inch chunks

1 teaspoon lemon juice

Melt the butter in a medium saucepan over medium-low heat. Add the leekand cook until tender, about 5 minutes.

Add the lemon juice. With an immersion blender, food processor, or knifeand fork, mash the chicken and veggies until you get the desired consistencyfor your baby.

Makes about 2¾ cups

Wholesome Tip

When buying canned goods, always look for cans that haven’t been linedwith BPA, a chemical that may have negative effects on developing brains.Or, seek out boxed or pouched versions.

Bolognese baby food

1 tablespoon olive oil

1 lb. ground beef

1 cup finely chopped onion

2 medium carrots, peeled and finely chopped

1 clove garlic, finely chopped

½ teaspoon chopped fresh rosemary

1 cup low-sodium chicken broth

One 28-oz. can crushed tomatoes

2 tablespoons ricotta cheese

For serving:

¼ cup cooked whole-wheat orzo

Makes about 5 cups sauce

Age It Up: Add 1¼ teaspoons salt and a pinch of sugar to the sauce.

Nutrition per serving: 30 calories; 3g protein; 1g fat (0g sat. fat); 2g carbohydrates; 1g fiber; 1g sugars; 51mg sodium; 12mg calcium; 1mg iron; 115mg potassium; 2mg Vitamin C; 538IU Vitamin A.

Sweet Spiced Chicken Stew

⅓ cup low-sodium chicken broth

½ cup water

1 boneless, skinless chicken breast, cut into 2-inch chunks

1 medium zucchini, thinly sliced into half moons

4 pitted prunes, chopped

½ teaspoon cinnamon

½ teaspoon ground cumin

In a medium saucepan, bring the chicken broth and water to a boil. Add the chicken. Cover the pan, reduce the heat to medium-low, and simmer for 5 minutes.

Add the zucchini, prunes, cinnamon, and cumin and stir. Cover and simmer for 10 minutes or until the chicken is cooked through and the zucchini is tender. Uncover and cool slightly.

With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby.

Makes about 2 cups

Mighty Green Beans baby food

Quinoa and almond butter add a punch of protein to this appealing dish.

1 lb. green beans, trimmed

2 teaspoons olive oil

1½ cups cooked quinoa

2 tablespoons almond butter

4 mint leaves, chopped

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Toss the green beans with the olive oil. Spread on the prepared baking sheet and roast until tender, 15 to 20 minutes.

Makes about 2 cups

Beets in Yogurt with Dill

1½ cups chopped, cooked beets (about 10 oz.)

2 tablespoons plain, whole-milk Greek yogurt

⅛ teaspoon chopped dill

Forget the fact that these beets are smooth, creamy, and surprisingly sweet. They are worth making for the bright magenta color alone.

Purée the beets in a blender until smooth.

To serve, stir together 2 tablespoons beet purée with the 2 tablespoons Greek yogurt. Sprinkle with the dill.

Makes about 1½ cups

Greek Fish and Tomatoes

Olive oil

6 oz. red snapper fillet or other white fish, bones removed

½ cup grape tomatoes, quartered

2 tablespoons pitted Kalamata olives, halved, or 2 teaspoons capers

¼ teaspoon dried oregano

Preheat the oven to 400°F. Rub a small baking pan with olive oil.

Place the snapper on the prepared pan. Drizzle with ¼ teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.

Makes about 1 cup

Age It Up: Before mashing, this is a lovely, easy dinner for the grown-ups and big kids in the household. Just salt and pepper the grown-up’s portions.

Pumpkin-Banana Mash

What a treat! Buttery-soft banana is mixed with smooth and creamy pumpkin purée and spiked with cinnamon. Be sure to use a ripe banana for the sweetest flavor.

1 teaspoon unsalted butter

1 medium banana, sliced

¼ cup canned pumpkin purée

⅛ teaspoon cinnamon

Melt the butter in a medium skillet over medium heat. Add the banana slices and sauté until lightly browned, about 5 minutes.

Transfer the banana to a small bowl. Add the pumpkin and cinnamon. With a fork, mash the banana to get the desired consistency for your baby.

Makes about ½ cup

Fruity Tofu Pudding baby food

Make this creamy concoction a day ahead, and feel free to experiment with different fruits.

8 oz. silken tofu, liquid poured off

1 cup chopped nectarine (about 1)

¼ cup raspberries

1 tablespoon agave nectar

Put all of the ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides with a rubber spatula.

Transfer the pudding to a storage container and refrigerate for at least 4 hours or overnight.

Makes about 1 cup

Wholesome Tip

Tofu is a wonderful addition to the diet of vegetarian and non-vegetarian ba- bies alike. Inexpensive and high in protein, it has a mild flavor that plays well with both sweet and savory ingredients.

The post Varied Baby Food Recipes 8–12 months, Fast & Easy appeared first on Falafel.

https://falafelsrecipe.com/baby-food-recipes-8-12-months/

#Recipes #8 month old baby food menu #baby food recipe #baby food recipes 8-12 months #baby food vege

0 notes

falafelrecipe · 4 years

Text

Varied Baby Food Recipes 8–12 months, Fast & Easy

List of Baby Food Recipes:

Rosemary Roasted Pears

Salmon, Kale, and Sweet Potato Smash

Savory Beef and Broccoli

Curried Cauliflower and Chickpeas

Comforting Chicken Soup

Baby’s Bolognese

Sweet Spiced Chicken Stew

Mighty Green Beans

Beets in Yogurt with Dill

Greek Fish and Tomatoes

Pumpkin-Banana Mash

Fruity Tofu Pudding

During this period you should also offer your baby a wider variety of finger foods. Look for ideas in chapter four.

Serving Sizes

Wholesome feeding tips

Continue to avoid added salt until your baby is 12 months old, and take this opportunity to attune her palate to foods without a lot of added sugars.

Babies at this stage love to explore. Let your little one touch and squeeze the food. By ten months he may be ready to practice with a fork and spoon.

Rosemary Roasted Pears

Give your baby a head start on sophisticated flavors with this delicious twist on basic applesauce.

4 ripe (but not squishy) Bartlett pears (about 2 lbs)

2 teaspoons olive oil

½ teaspoon finely chopped fresh rosemary

2 tablespoons almond butter

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Transfer the pears to a medium bowl. Mash the pears with a fork until you get the desired consistency for your baby. Stir in the rosemary and almond butter.

Makes about 2 cups

Age It Up: This pear sauce is scrumptious at any age. Make it part of a cheese plate, or spread it between two slices of toast for a satisfying breakfast or lunch.

Wholesome Tip: Look for creamy unsweetened and unsalted almond butter.

Salmon, Kale, and Sweet Potato Smash

1 medium sweet potato, peeled and cut into 1-inch chunks

2½ cups chopped Tuscan kale, thick stems removed

6 oz. salmon fillet, skinned and cut into 4 pieces

1.In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the sweet potato chunks. Cover and steam for 5 minutes.

Add the kale and cook for another 3 minutes. Add the salmon and cook for 5 more minutes or until the vegetables are tender and the salmon is cooked through. Cool slightly.

Transfer the vegetables and salmon to a bowl. Using an immersion blender, a potato masher, or a fork, mash until you get the desired consistency for your baby.

Makes about 2½ cups

Savory Beef and Broccoli

Give your little one a sneak preview of stir-fries to come with this tasty, protein-rich meal.

¾ cup low-sodium beef broth

½ lb. strip steak or top sirloin, fat trimmed and cut into cubes

3 cups broccoli florets

With an immersion blender, food processor, or knife and fork, mash the beef and broccoli until you get the desired consistency for your baby.

Makes about 2 cups

Curried Cauliflower and Chickpeas

Cauliflower, chickpeas, and curry are a classic Indian flavor combination.

½ cup low-sodium chicken broth (or vegetable broth or water)

½ cup water

4 cups cauliflower florets (about half a head)

1 cup canned chickpeas, rinsed and drained

½ teaspoon mild curry powder

Sprinkle in the curry powder. With an immersion blender, food processor, orknife and fork, mash the cauliflower and chickpeas until you get the desiredconsistency for your baby.

Makes about 3 cups

Comforting Chicken Soup

Let your baby find out early how satisfying chicken soup can be.

1½ teaspoons unsalted butter

1 leek, white and light green parts only, chopped

½ cup low-sodium chicken broth

½ cup water

1 medium Yukon gold potato, peeled and chopped

2 carrots, peeled and chopped

1 boneless, skinless chicken breast, cut into 1-inch chunks

1 teaspoon lemon juice

Melt the butter in a medium saucepan over medium-low heat. Add the leekand cook until tender, about 5 minutes.

Add the lemon juice. With an immersion blender, food processor, or knifeand fork, mash the chicken and veggies until you get the desired consistencyfor your baby.

Makes about 2¾ cups

Wholesome Tip

When buying canned goods, always look for cans that haven’t been linedwith BPA, a chemical that may have negative effects on developing brains.Or, seek out boxed or pouched versions.

Bolognese baby food

1 tablespoon olive oil

1 lb. ground beef

1 cup finely chopped onion

2 medium carrots, peeled and finely chopped

1 clove garlic, finely chopped

½ teaspoon chopped fresh rosemary

1 cup low-sodium chicken broth

One 28-oz. can crushed tomatoes

2 tablespoons ricotta cheese

For serving:

¼ cup cooked whole-wheat orzo

Makes about 5 cups sauce

Age It Up: Add 1¼ teaspoons salt and a pinch of sugar to the sauce.

Nutrition per serving: 30 calories; 3g protein; 1g fat (0g sat. fat); 2g carbohydrates; 1g fiber; 1g sugars; 51mg sodium; 12mg calcium; 1mg iron; 115mg potassium; 2mg Vitamin C; 538IU Vitamin A.

Sweet Spiced Chicken Stew

⅓ cup low-sodium chicken broth

½ cup water

1 boneless, skinless chicken breast, cut into 2-inch chunks

1 medium zucchini, thinly sliced into half moons

4 pitted prunes, chopped

½ teaspoon cinnamon

½ teaspoon ground cumin

In a medium saucepan, bring the chicken broth and water to a boil. Add the chicken. Cover the pan, reduce the heat to medium-low, and simmer for 5 minutes.

Add the zucchini, prunes, cinnamon, and cumin and stir. Cover and simmer for 10 minutes or until the chicken is cooked through and the zucchini is tender. Uncover and cool slightly.

With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby.

Makes about 2 cups

Mighty Green Beans baby food

Quinoa and almond butter add a punch of protein to this appealing dish.

1 lb. green beans, trimmed

2 teaspoons olive oil

1½ cups cooked quinoa

2 tablespoons almond butter

4 mint leaves, chopped

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Toss the green beans with the olive oil. Spread on the prepared baking sheet and roast until tender, 15 to 20 minutes.

Makes about 2 cups

Beets in Yogurt with Dill

1½ cups chopped, cooked beets (about 10 oz.)

2 tablespoons plain, whole-milk Greek yogurt

⅛ teaspoon chopped dill

Forget the fact that these beets are smooth, creamy, and surprisingly sweet. They are worth making for the bright magenta color alone.

Purée the beets in a blender until smooth.

To serve, stir together 2 tablespoons beet purée with the 2 tablespoons Greek yogurt. Sprinkle with the dill.

Makes about 1½ cups

Greek Fish and Tomatoes

Olive oil

6 oz. red snapper fillet or other white fish, bones removed

½ cup grape tomatoes, quartered

2 tablespoons pitted Kalamata olives, halved, or 2 teaspoons capers

¼ teaspoon dried oregano

Preheat the oven to 400°F. Rub a small baking pan with olive oil.

Place the snapper on the prepared pan. Drizzle with ¼ teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.

Makes about 1 cup

Age It Up: Before mashing, this is a lovely, easy dinner for the grown-ups and big kids in the household. Just salt and pepper the grown-up’s portions.

Pumpkin-Banana Mash

What a treat! Buttery-soft banana is mixed with smooth and creamy pumpkin purée and spiked with cinnamon. Be sure to use a ripe banana for the sweetest flavor.

1 teaspoon unsalted butter

1 medium banana, sliced

¼ cup canned pumpkin purée

⅛ teaspoon cinnamon

Melt the butter in a medium skillet over medium heat. Add the banana slices and sauté until lightly browned, about 5 minutes.

Transfer the banana to a small bowl. Add the pumpkin and cinnamon. With a fork, mash the banana to get the desired consistency for your baby.

Makes about ½ cup

Fruity Tofu Pudding baby food

Make this creamy concoction a day ahead, and feel free to experiment with different fruits.

8 oz. silken tofu, liquid poured off

1 cup chopped nectarine (about 1)

¼ cup raspberries

1 tablespoon agave nectar

Put all of the ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides with a rubber spatula.

Transfer the pudding to a storage container and refrigerate for at least 4 hours or overnight.

Makes about 1 cup

Wholesome Tip

Tofu is a wonderful addition to the diet of vegetarian and non-vegetarian ba- bies alike. Inexpensive and high in protein, it has a mild flavor that plays well with both sweet and savory ingredients.

The post Varied Baby Food Recipes 8–12 months, Fast & Easy appeared first on Falafel.

source https://falafelsrecipe.com/baby-food-recipes-8-12-months/

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