Baby food 201

I could also title this “Introduction to the Early Foods”.  So you call this what you’d like.  As I said yesterday, I started Liam on baby foods at 4 months.  We did applesauce and butternut squash for about a month and a half.  After the Christmas holidays, I started to introduce more and more vegetables and fruits each week.  By Liam’s 7 month birthday, I had introduced all of the following:

  • Apples
  • Bananas
  • Avocado
  • Butternut squash
  • Peas
  • Broccoli
  • Pears
  • Mangoes
  • Green beans
  • Plums
  • Peaches
  • Carrots
  • Potatoes
  • Sweet Potatoes

This is where the fun really began.  Up until this point, I hadn’t mixed any flavors together.  Mainly because I wasn’t sure of what would work.  I got this book out of the library, and this one, and this one.  I also went to the store.  I started to take note of the food combinations that were on the shelves and started to play.  I’m not one to use measurements much when I cook for my husband and I, but when it came to looking for a baby… I wanted everything perfect.  I the end, I wound up using equal measurements of each ingredient and mixing it together.  This recipe was the absolute favorite of Liam’s in the puree eating days (he has since sprouted 7 teeth and no longer deigns to be fed purees), I had to make a full batch every month.

Sweet potato carnival:

  • 2 large sweet potatoes
  • 5 carrots, peeled.
  • 1 1/2 cups corn

Scrub the sweet potatoes until all dirt is removed.  Poke holes in them with a fork and then bake at 350 degrees for about an hour, or until a fork can be easily inserted in to the flesh.  Allow the potatoes to cool enough to handle.  (*Note: if you desire, you can bake and puree the sweet potatoes in advance.  They will keep for a few days in the fridge, unpureed or can be frozen as a puree until you are ready to use them.)  In the meantime, boil or steam the carrots and corn.   Remove the sweet potato flesh from the skins and set aside.  Place the carrots and the corn in a food processor or blender with about half a cup of the cooking water.  Puree until smooth.  Add in the sweet potato and any additional cooking water until you are at the consistency you desire.  When I first made this recipe, it was fairly soupy.  After a month, I didn’t have to add as much water and I didn’t puree the sweet potato, I mashed it with a fork.  This  was so that I had some texture for Liam to work with in this mouth since he became obsessed with chewing.  

This recipe makes a large batch of food.  Liam enjoys eating at the table with the rest of us, so we went through a lot of baby food.  I started out freezing the foods I made in ice cube trays, but I must admit that was a huge hassle when I needed to get it back out again.  I have a friend who saves all her formula cans for me so I can recycle them and I asked her to save her plastic baby food containers as well.  Since I used the store-bought baby food when we weren’t going to be home, I just made a point to purchase the containers and not the jars.  More on how that worked for me tomorrow! 

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