Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: Purées That Are Also Baby-friendly

  1. #1
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,132

    Purées That Are Also Baby-friendly

    Now that my boy Soren is 6-months old I have been making more purées to go along with my meals. That way everyone can eat it and the leftovers I freeze in ice cube trays for later baby food.

    Anyone have any suggestions. So far I have done a carrot and mint puree and another one with broccoli, pea, and ham.

    I think I might do a parsnip or maybe cauliflower next. I also might cook up some orzo to add some texture.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  2. #2
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    670
    One of the cooks at work runs the brown jasmine rice that he and his wife eat through a food mill, then thins it with stock for his little girl. We were actually talking about this this morning. Most of their meals either go in the food mill or vita prep and then feed Eloise.

  3. #3
    Senior Member
    Join Date
    Dec 2012
    Location
    England
    Posts
    460
    If you make good parsnip purée, pass me the recipe.. Mines always like frikken glue

  4. #4
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,975
    Quote Originally Posted by mr drinky View Post
    Now that my boy Soren is 6-months old I have been making more purées to go along with my meals. That way everyone can eat it and the leftovers I freeze in ice cube trays for later baby food.

    Anyone have any suggestions. So far I have done a carrot and mint puree and another one with broccoli, pea, and ham.

    I think I might do a parsnip or maybe cauliflower next. I also might cook up some orzo to add some texture.

    k.
    you should try making congee, so good and so many flavors can be added.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #5
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    670
    Add apples to the parsnips, like 80/20 or so, and it makes the texture much nicer. Mounting with a ton of butter also helps.

  6. #6
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Location
    Isle of Lucy
    Posts
    1,620
    Sweet potatoes?
    Now is not the time to bother me. And it's always now. Wiley Miller

  7. #7
    Senior Member chefcomesback's Avatar
    Join Date
    May 2013
    Location
    Hunter Valley , Australia
    Posts
    754
    Quote Originally Posted by mr drinky View Post
    Now that my boy Soren is 6-months old I have been making more purées to go along with my meals. That way everyone can eat it and the leftovers I freeze in ice cube trays for later baby food.

    Anyone have any suggestions. So far I have done a carrot and mint puree and another one with broccoli, pea, and ham.

    I think I might do a parsnip or maybe cauliflower next. I also might cook up some orzo to add some texture.


    k.
    My daughter is 2 and I have cooked all the meals for her at home.I have started with carrots and then sweet potatoes. I would steam them until very soft and add the juice from the steaming water to adjust to consistency and pass trough chinois. Then it was mashed potatoes ,parsnips. With the parsnips if you take out the tough inner inner core it will be lot softer puree. Peas are always her favorite tough we gave that more for earlier meals since it is little more difficult to digest. Later on I have started cooking fish in those purees and break it apart in little pieces to add more protein. I have done pumpkin puree , spinach puree with added cooked quinoa, cauliflower wit fennel (helps digestion ) ,red lentil soup...
    Hope this helps

  8. #8
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,132
    That apple and parsnip puree sounds good. And I also do sweet potatoes a lot, but I just bake them for an hour or so, wrap them in foil for the fridge and smash them with a fork before serving. The kid eats it like a champ. That and avocado.

    I also read somewhere recently that it good to introduce textures into their food from 4-12 months. Kids that weren't introduced to textures in the first year (read: too much purees) are much more likely to be picky eaters. All these child raising books are so afraid of allergies that they tell you to do a single food puree for one week and monitor for allergies before starting another food. You then are supposed to do this for several weeks until you are SURE they don't have allergies and only then do you *gasp* mix foods -- let alone add mild texture that will likely choke your kid to death. I hate the American 'child safety' industry.

    Anyhow -- rant aside -- I love the idea of adding fish to purees. I'll definitely try that. Gives some protein and texture.

    The congee also sound fabulous. A chicken one strikes me off the bat as being a good option.

    I actually did a cauliflower, cream, and potato soup a few weeks ago that I would have been good, but I ate it all. I might try that again and thicken it up a bit. Another one of my favorites (but probably a few months down the road when more teeth come in) is pork ribs. Strip off the bigger chunks of meat and it becomes a protein teething bone. I actually got the idea of Eamon (who is no longer on the forum). His kid at 5 months or so was gnawing on a rib bone and loved it.

    Anyhow, thanks for the ideas. Keep 'em coming if you have any. I might post my favorite recipes in a few months.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  9. #9
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Location
    Isle of Lucy
    Posts
    1,620
    If he's old enough for cereal, grits might be good. (Or polenta, if you want to be highfalutin.) I make a side dish of tomato grits topped with cheese--saute a little garlic in olive oil, add tomatoes, thyme, saffron, salt, & pepper--boil it up and throw in some grits to soak up the liquid. Cook until the grits are done. You could puree the veg with an immersion blender before adding the grits--add whatever veg you want--and add the grits and liquid as necessary to get it to a nice runny cereal texture. You could vary the spices/vegetables to suit your palate. Top with some grated cheese for the adults.
    Now is not the time to bother me. And it's always now. Wiley Miller

  10. #10
    We always have a few purees on our menus at work. They are usually pretty simple with very little added to them as they are a component to a dish. Veg stock, salt & butter, maybe some herbs or a spice or two. The list includes (depending on the time of the year):

    English pea (w/ mint)
    Chickpea
    Lentil
    Corn
    Squash
    Garlic
    Cauliflower
    Parsnip
    Lemon
    Potato
    White bean
    Soy bean
    Heirloom tomato
    Eggplant

    and the list goes on and on.
    "God sends meat and the devil sends cooks." - Thomas Deloney

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •