Weekend recipe: Smoothie pops

Yeah, I know it's January. But in my head, I like to pretend it's June. Helps me get through the cold drizzly times.
Adding fuel to my is-it-summer-yet fire, is a sweet set of Tupperware popsicle molds I found tucked away in my father-in-laws cupboard. It's pretty much the exact same set I used as a child in the 19(ahem)80s(ahem) to make pudding pops (I was a cultish follower of Bill Cosby. It was the 80s.) and fruit pops and frozen Kool-Aid. Anyway, enough popsicle-induced flashback.
Suffice to say, I found inspiration. I added it up in my head, and the sum was "total yes."
- I'm trying to find different ways to get Josie to eat more fruit and take more liquids [TMI: But the switch to whole milk has created some problems...let's just say in the back porch area.]
- I wish it were summer.
- I love playing with popsicle molds.
- And, it turns out, my father-in-law is a huge fan of smoothies.
So here I go!

Smoothie pops

Very berry good!

Time
Prep time is about 15 minutes
Freeze time is a few hours
Ingredients and Equipment
- 1 ripe banana
- 1 cup frozen fruit (Go nuts. Mix and match. I like blueberries, strawberries, mango and peaches. You could also try pineapple. And grocery stores sell beaucoup kinds of frozen fruit mixes. Fresh fruit may be used, but you may have to add ice to get the smoothie effect, and I find that approach can yield watery drinks)
- A couple tablespoons of yogurt (I like vanilla yogurt, but fruit flavors or plain would work. With plain, you may have a tarter, less sweet smoothie)
- A few splashes of milk (just enough to get things moving in the blender. You could also use soy milk — just make sure your little one is OK with that.)
- Blender
- Popsicle mold set
Directions
- Dump everything in blender and puree until smooth and creamy.
- Pour the smoothie into the popsicle molds and freeze until hard.

"I wish it were summer, too, Mommy."

P.S. If you aren't down with the whole pops thing, just make the smoothie. Also, if you're not fortunate enough to find Tupperware popsicle-making treasure in your or someone else's pantry, go kitchen gangsta and pour the smoothie into Dixie cups and insert plastic spoons (preferably filched from a fastfood restaurant) as sticks.

My little monkey

Josie's got Daddy reeled in, and it's so cute.
But Daddy's got strategy. He's setting a good example. For instance, snacking. That's not a Twinkie in his hand.
I think by seeing us enjoy good food, Josie tries good food. And she can think she's in charge.

Weekend recipe: apple cranberry jiggle

No, that's not Chris' pet name for me. Though, it wouldn't be the worst he's come up with.
It's my (belated, again) recipe that blends a distinct flavor of the upcoming Thanksgiving holiday with gelatin, a wiggly fun food.
Ever since I decided to be a super adult and cook my own Thanksgiving a handful of years back, I've been making the cranberry sauce from scratch. Dear goddess of the harvest, it is the easiest recipe on earth...that involves cranberries. And it is super delicious. I can't look at the canned stuff the same.
Bonus! This is a recipe that can be used by adults as well as kids, or kids of all ages, or all immature adults.
Apple Cranberry Jiggle
Psstttt...hey y'all adults...I bet if you add extra powdered gelatin and a couple or dozen shots of vodka, this would make a great holiday shooter. Just sayin'... I mean, who doesn't feel like they need a drink during family holidays?

Time
15 minutes to prep and cook; must chill overnight
Ingredients and Equipment
This is going to be a two-parter. The first recipe is for the cranberry sauce, from which you'll strain off some juice to then make the jiggle. Adults get a delicious relish and babies get a fruity snack.
For the cranberry sauce, you'll need:
- 1 12-oz package of fresh cranberries (so available right now in the produce section of your grocery store; please do not use canned)
- 1 cup of unsweetened apple juice (like Motts for Tots or the natural stuff)
- 1/2 cup of sugar
- 2 cinnamon sticks
- 8 whole cloves (optional)
- sauce pan

For the jiggle, you'll need:
- 1/4 cup water (room temp is fine)
- 1 1/4-oz packet OR 1 tablespoon of plain gelatin (may be a little hard to find; check the baking aisle of your grocery store)
- 1 and 1/2 cups unsweetened apple juice
- 1/4 cup of strained cranberry sauce (just the liquid)
- sauce pan
- bowl
- sieve or other strainer
- 8-inch baking pan
- plastic wrap
Directions
To make the cranberry sauce:
- Add cranberries and 1 cup of apple juice to a sauce pan over medium heat.
- Mix in sugar and add cinnamon sticks and cloves.
- Bring to a simmer. Allow it to cook covered — though stir occasionally — until the berries have popped and softened and the mixture thickens into a syrupy stew.
- Remove from heat.

Magic

To make the jiggle:
- Mix the gelatin and water in a bowl.
- Once the cranberry sauce has cooled, ladle a portion into a sieve over a bowl and mash down to force out liquid. Strain 1/4 cup. (You can then add the mashed berry mixture back in with the rest of the cranberry sauce and store in the fridge.)

- Pour the cranberry sauce and 1 and 1/2 cups of apple juice into a sauce pan and bring to a boil. Then, remove from heat.

- Add the juices to the gelatin in the bowl and stir until the gelatin is fully dissolved.

- Pour the mixture into the baking pan, cover with plastic wrap (careful not to let the wrap touch the top of the mixture) and place in the refrigerator to chill overnight.

- Once the gelatin has set, cut into postage stamp-sized squares and serve.

My grandma's old bake ware still works

Quick warning: This jiggle is such a pretty color, but less pretty once you realize how easily it stains clothes. Thus, bibs are a must...maybe for the adults, too, especially if there's vodka involved.

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!

Weekend recipe: peaches and mango

Josie is a big fan of fruit with cereal, either oatmeal or barley, for breakfast on weekdays.

One of her all-time favorites this summer has been peaches. We were fortunate enough to get Chilton County, Ala., peaches at our farmers market (Eat it Georgia! Chilton County peaches are DA BEST!). So the other day, when our grocery store had some good looking, ripe mangoes on sale , I scooped one up. Turns out mangoes and peaches make a great combination.

Peaches and Mango

(Moms, I think you are also going to like this one. Yes, for yourself. Because when baby's down for a nap, just sneak two frozen cubes of the puree into a fluted glass and top with prosecco or sparkling wine for a delicious bellini.)

Time

Less than 20 minutes prep to finish

Ingredients and Equipment

- About 3 large, ripe peaches or 5 smaller ones (Ripeness is important because you don't want to add sweeteners, especially processed sugar, to baby foods.)

- One ripe mango

- Blender/food processor

- Saucepan

- Ice cube trays

Directions

- Peel and dice peaches and mango

- Add to saucepan and cook on medium heat (You don't need to add any liquid because, if the fruit is ripe, it will release its own juice. But if your baby requires a thinner puree, go ahead and add a little water. More can be added during the blending.)

- Stir occasionally so fruit does not burn or stick to the bottom of the pan. Once fruit starts to soften and bubble, turn off heat and let cool.

- Puree in a blender or food processor to the desired texture: total puree for wee ones, chunky for older babies

- Pour into ice cube trays and freeze. Once frozen, you can transfer the cubes to an airtight, plastic bag to keep in your freezer for a couple of months (if it lasts that long).