Weekend recipe: back to basics

First off, an apology. Sorry this weekend recipe is late. I'm not a fan of tardiness (Thanks Kim Zolciak for making that word hip). I'm also not a fan of tummy bugs, and this bug was mean and nasty. Let's just say I was in no shape to write, much less think, about food.
But after swigging some Pedialyte and balling up on the couch for 36 hours, I'm on the mend. And I'm ready to talk baby food makin'. Let's get it on.
When I decided to make Josie's food, I knew I wanted her first bite to be something nutritious, gentle and sweet but not too sugary. So I picked sweet potato.
Whatever you pick, making purees is actually pretty easy, is cheaper than buying premade, doesn't require any special kitchen appliances (as long as you have, pots and pans and a blender or food processor) and takes less time than slapping on sweats and shoes and driving to the grocery store.
Back to basics
Here's the basic recipe for any single fruit or veggie puree. For first stage food, the texture should be similar to cream. Once baby has been introduced to a variety and has moved on to stage two, you are free to mix and match as you please. Also, if you find yourself lacking ideas, go peruse the baby food aisles.
Time
30 minutes or less
Ingredients and Equipment
Here's where you have options. I'm lucky enough to have access to a farmers market from summer to mid-fall, and I really enjoyed picking out produce that was in season. I knew it was fresh and flavorful. But truth be told, I found some frozen vegetables worked just as well. I never used canned because of the high salt content and general not-fresh flavor.
I've listed some of our favorite fruits and vegetables, though feel free to run wild.
- Fresh vegetable: Sweet potatoes, butternut squash, carrots, broccoli
- Frozen vegetable: sweet peas, green beans, lima beans, spinach
- Fresh fruits: peaches, mango, apple, blueberries, pears (fruits such as bananas and avocados can be pureed and served raw)
- Frozen fruits: peaches, mango, blueberries, cherries
- Steamer pot, stew pot, oven or microwave
- blender or food processor
- sieve (optional)
Directions
Again, more options when it comes to cooking methods.
- Wash all fruits and vegetables and remove any peels, skins, rinds or seeds. Then, cut into manageable pieces.
- Steaming: great for squash, carrots, broccoli. Place pieces in a slotted or colander like basket over boiling water, cover and cook until tender.
- Baking: great for sweet potatoes, yams or any kind of potato. (In a hurry? Just prick some holes in the skin with a fork, pop in the microwave and nuke until the flesh is tender. Cut in half and scoop out.)
- Stewing: great for any fruit or frozen vegetables. Add a little water to the pot and simmer until tender.
You see, tender is the optimal condition here.
- Puree: Place the fruit or vegetable in a blender or food processor. Thin with breastmilk, formula or cooking liquid and blend until smooth.
- Strain: This is really only necessary for stringy or fibrous vegetables and fruits (green beans, mango, sweet peas)
- Store: Pour purees into ice cube trays and allow them to freeze overnight. Pop out the cubes (pre-portioned; about a tablespoon each) into a plastic freezer bag, label and keep up to a month.
Ta da! Now get on it, y'all!