Ah, spinach, that green leafy vegetable of Popeye fame, renowned for building sailor muscles and giving Popeye a burst of energy when facing Brutus. Cooked spinach is packed with vitamin K, lauded for its potential role in the increase of bone mass. And though Popeye’s can of pure, green energy doesn’t appeal to most babies (or most kids for that matter) – heck, Popeye didn’t even like it, Creamed Spinach is a whole different ballgame! Of course, some babies do love spinach straight up; they will eat it wilted and chopped, without salt or any other seasoning.
Hungry Baby is not one of these babies. But Hungry Baby loves Creamed Spinach! Throw a little milk and cheese into the mix, and that leafy green vegetable is starting to look a little more appealing. Not only to Hungry Baby and her six-year-old sister, but to the whole family!
If baby does not take to spinach right away, try serving it with another vegetable or fruit that appeals to them, such as sweet potato or carrots.
Baby’s Age: 8 months
Consistency: pureed
Creamed Spinach
2 tablespoons olive oil
3-4 large handfuls of fresh, Organic spinach, approximately 8 cups
pinch of salt
2 tablespoons flour
2 tablespoons butter
1 cup whole milk OR 4/5 cup skim milk with 1/5 cup half and half or heavy cream
pinch of nutmeg
1/4 cup grated Parmesan
In a large pot, heat oil. Add spinach and cook until spinach is wilted and softened, approximately 4-5 minutes. Spinach will greatly reduce in volume to approximately 1-2 cups. Season with a pinch of salt and set aside.
In a medium pot, melt butter over medium heat. Add flour and bring to a simmer, stirring constantly for 1-2 minutes. Remove from heat and very gradually whisk in milk / milk-cream mixture. Season with nutmeg and return pot to medium heat. While whisking constantly, bring mixture to a simmer. Mixture will thicken noticeably when brought to a simmer. Remove pot from heat and stir in Parmesan, then stir in spinach. (Retain some of the spinach cooking liquid for thinning during pureeing.)
Transfer baby’s portion of spinach to a small food processor or food mill, and puree until smooth, adding some of the reserved spinach cooking liquid to thin, as needed. You may want to puree enough for baby’s meal and also freeze a few cubes for later meals.
Creamed Spinach can be made ahead and gently reheated in the microwave. Pass the grated Parmesan at the table for the rest of the family.
Serves a family of three and a hungry baby!
NOTE: Hungry Baby loves the big box of fresh Certified Organic spinach from Sam’s Club; it is organic and much cheaper than fresh spinach at the grocery store!
August 31, 2009
August 30, 2009
Hungry Baby's Favorites - Greek Yogurt
One of hungry baby's favorite foods is plain Greek yogurt!
Baby's Age: approximately 6 months
Consistency: smooth
Super easy and versatile, plain Greek yogurt can be served as is out of the container or added to fruit purees, vegetables, oatmeal, rice cereal, and even pureed chicken. The list of uses goes on and on! Why is Greek yogurt so great?
1. Unlike other yogurts found at the grocery store, Greek style yogurt is NOT low-fat, therefore it has no added thickeners. It adds fat to baby's diet. Yes, some fat is actually good for babies!
2. Greek yogurt is good stuff. Check the ingredients on the Greek yogurt at your grocery store and you're likely to find that it contains only milk, cream, and active cultures. Nothing that you aren't familiar with or can't pronounce!
2. Unlike regular yogurt, Greek yogurt is not sweetened either with artificial sweeteners or sugar, making it an excellent choice for babies, who should really be getting their sweets from fruits.
3. Greek yogurt is versatile! I have nothing against Yo Baby as a brand, and as a matter of fact, I think it is very flavorful. But, there is always a fruit or vanilla added to the yogurt, making it less appealing when added to dishes for baby such as pureed carrots or chicken. A plain Greek yogurt is a much more versatile choice when preparing baby's meals at home.
Greek yogurt can be found at most grocery stores. It is sometimes located in the organic or "green" dairy section of the grocery store. Other times, it is found with the other yogurts. Sometimes, it is located in both places. Our local grocery store carries flavored Greek yogurt with the other yogurts and plain Greek yogurt with the organic dairy products. Go figure.
Trader Joe's sells a Greek style yogurt - a large container for just a couple of bucks, and it generally lasts for about a month! Our local Publix sells a Greek style yogurt called FAGE (yes, all capital letters), which is also quite good. So let your baby give Greek style yogurt a try!
Baby's Age: approximately 6 months
Consistency: smooth
Super easy and versatile, plain Greek yogurt can be served as is out of the container or added to fruit purees, vegetables, oatmeal, rice cereal, and even pureed chicken. The list of uses goes on and on! Why is Greek yogurt so great?
1. Unlike other yogurts found at the grocery store, Greek style yogurt is NOT low-fat, therefore it has no added thickeners. It adds fat to baby's diet. Yes, some fat is actually good for babies!
2. Greek yogurt is good stuff. Check the ingredients on the Greek yogurt at your grocery store and you're likely to find that it contains only milk, cream, and active cultures. Nothing that you aren't familiar with or can't pronounce!
2. Unlike regular yogurt, Greek yogurt is not sweetened either with artificial sweeteners or sugar, making it an excellent choice for babies, who should really be getting their sweets from fruits.
3. Greek yogurt is versatile! I have nothing against Yo Baby as a brand, and as a matter of fact, I think it is very flavorful. But, there is always a fruit or vanilla added to the yogurt, making it less appealing when added to dishes for baby such as pureed carrots or chicken. A plain Greek yogurt is a much more versatile choice when preparing baby's meals at home.
Greek yogurt can be found at most grocery stores. It is sometimes located in the organic or "green" dairy section of the grocery store. Other times, it is found with the other yogurts. Sometimes, it is located in both places. Our local grocery store carries flavored Greek yogurt with the other yogurts and plain Greek yogurt with the organic dairy products. Go figure.
Trader Joe's sells a Greek style yogurt - a large container for just a couple of bucks, and it generally lasts for about a month! Our local Publix sells a Greek style yogurt called FAGE (yes, all capital letters), which is also quite good. So let your baby give Greek style yogurt a try!
Go, Butternut!
Hungry baby loves butternut squash! Another under-rated vegetable, butternut squash is tender, sweet, and good for both baby and family. With a taste reminiscent of pumpkin, butternut squash is loaded with vitamins A and C, as well as fiber.
This recipe does not even need to be modified to satisfy both baby and the rest of the family, and that's less work for tired moms and dads, right?
Baby Age: approximately 8 months
Consistency: cubed or mashed
Baked Butternut Squash
1 teaspoon dried or 2 tablespoons of minced fresh parsley
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 teaspoon salt
1 large butternut squash, peeled and cut into 1/2-inch cubes
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
In a large bowl, combine parsley, oil, garlic powder, and salt. Add butternut squash and toss to coat squash with oil. Transfer squash to lasagna pan. Spring parmesan cheese over squash. Bake, uncovered, for 50-60 minutes or until squash is tender. If your baby can grasp and chew the cubes of squash, you can serve this as is. If your baby needs a bit of help, the squash is easily mashed with a fork and can be thinned with formula or breast milk.
Serves a family of three, plus a baby!
NOTE: If using a smaller oven, such as a toaster oven, lightly cover squash with aluminum foil to protect it from sitting directly under the heating element; this can cause the squash cubes to brown, which can makes it difficult for baby to chew.
This recipe does not even need to be modified to satisfy both baby and the rest of the family, and that's less work for tired moms and dads, right?
Baby Age: approximately 8 months
Consistency: cubed or mashed
Baked Butternut Squash
1 teaspoon dried or 2 tablespoons of minced fresh parsley
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 teaspoon salt
1 large butternut squash, peeled and cut into 1/2-inch cubes
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
In a large bowl, combine parsley, oil, garlic powder, and salt. Add butternut squash and toss to coat squash with oil. Transfer squash to lasagna pan. Spring parmesan cheese over squash. Bake, uncovered, for 50-60 minutes or until squash is tender. If your baby can grasp and chew the cubes of squash, you can serve this as is. If your baby needs a bit of help, the squash is easily mashed with a fork and can be thinned with formula or breast milk.
Serves a family of three, plus a baby!
NOTE: If using a smaller oven, such as a toaster oven, lightly cover squash with aluminum foil to protect it from sitting directly under the heating element; this can cause the squash cubes to brown, which can makes it difficult for baby to chew.
Whipped Rutabaga and Red Potatoes
Isn't it always great to be able to make a vegetable that not only the baby likes, but the whole family can enjoy as well?
Rutabaga is one such vegetable! Too often overlooked in the grocery store (I can not tell you how many times the check-out clerk asks me what the rutabaga is in order to ring it up), rutabaga is high in potassium and vitamin C. A cross between a cabbage and a turnip, rutabaga is a healthy alternative to white potatoes with a creamy consistency and slightly sweet flavor. When serving whipped rutabaga, it's a good idea to add a few red or white potatoes, because the rutabaga tends to be just a bit runny when whipped on its own. This dish is great served with ground chicken and applesauce for the baby, and grilled chicken and a green veggie for the family. This side dish can be made ahead of time and re-heated in the microwave or conventional oven.
When preparing the rutabaga and potatoes, set aside the baby's portion, then add a bit more seasoning to the portion served to the rest of the family. For baby, the whipped rutabaga and potatoes freeze well when spooned into ice cube trays and frozen overnight before placing in Ziplock freezer bags.
Baby's Age: approximately 8 months
Consistency: whipped / pureed
Whipped Rutabaga and Red Potatoes
1 rutabaga, peeled and cut into 2-inch chunks
3-4 red-skinned potatoes, peeled (I remove some of the peel and leave on a bit for the nutritional value) and chunked
1/8 cup of milk, plus more for thinning in food processor
2 Tbsp. butter
salt, to taste
garlic powder, to taste
Bring a large pot of water to boil and add rutabaga. Boil for 20 minutes. Then, add red potatoes and boil an additional 15 minutes. Drain in a colander.
Place rutabaga and potatoes in food a processor and add milk, butter, salt and garlic powder to taste. Puree until smooth adding more milk to thin as needed.
Serve immediately or freeze in ice cube trays. Set you baby's portion aside and stir a bit more salt and garlic powder into the family's portion.
Serves a family of three and a baby with enough to freeze a tray of rutabaga and red potato cubes for later.
Rutabaga is one such vegetable! Too often overlooked in the grocery store (I can not tell you how many times the check-out clerk asks me what the rutabaga is in order to ring it up), rutabaga is high in potassium and vitamin C. A cross between a cabbage and a turnip, rutabaga is a healthy alternative to white potatoes with a creamy consistency and slightly sweet flavor. When serving whipped rutabaga, it's a good idea to add a few red or white potatoes, because the rutabaga tends to be just a bit runny when whipped on its own. This dish is great served with ground chicken and applesauce for the baby, and grilled chicken and a green veggie for the family. This side dish can be made ahead of time and re-heated in the microwave or conventional oven.
When preparing the rutabaga and potatoes, set aside the baby's portion, then add a bit more seasoning to the portion served to the rest of the family. For baby, the whipped rutabaga and potatoes freeze well when spooned into ice cube trays and frozen overnight before placing in Ziplock freezer bags.
Baby's Age: approximately 8 months
Consistency: whipped / pureed
Whipped Rutabaga and Red Potatoes
1 rutabaga, peeled and cut into 2-inch chunks
3-4 red-skinned potatoes, peeled (I remove some of the peel and leave on a bit for the nutritional value) and chunked
1/8 cup of milk, plus more for thinning in food processor
2 Tbsp. butter
salt, to taste
garlic powder, to taste
Bring a large pot of water to boil and add rutabaga. Boil for 20 minutes. Then, add red potatoes and boil an additional 15 minutes. Drain in a colander.
Place rutabaga and potatoes in food a processor and add milk, butter, salt and garlic powder to taste. Puree until smooth adding more milk to thin as needed.
Serve immediately or freeze in ice cube trays. Set you baby's portion aside and stir a bit more salt and garlic powder into the family's portion.
Serves a family of three and a baby with enough to freeze a tray of rutabaga and red potato cubes for later.
August 29, 2009
Hungry Baby's Broccoli Cheese Casserole
It's so hard to decide when to feed your baby solid foods. And, of course, which solid foods to introduce at any age. It's always best to consult your pediatrician - there are many different philosophies about when it is best to start solid foods, what foods are the best first foods, and how often a new eater should be sitting down in the highchair for a "solid" meal. Your pediatrician can offer guidance and advice. This blog is not advice, but merely an account of my experiences with my hungry baby. Use your judgement to decide what is best for your baby.
My little one is 8-months-old now and she is a good eater. By "good eater" I mean that she is not picky and she eats a good amount of solid food at each feeding, approximately 1/4 cup of food three times per day. It is amazing how many different foods a baby can eat at 8-months-old, and it is sometimes difficult to recall all the goodies they can eat when they are hungry, sitting in the highchair and you are staring into the pantry / fridge. So, I hope you enjoy these postings and find useful some of these recipes and re-countings.
At 8 months, I introduced my baby to broccoli, which she did not think much of until I made it into a "casserole".
Baby's Age: approximately 8 months
Consistency: pureed
Broccoli and Cheese Casserole
1 cup organic broccoli, trimmed of stems, bushy heads only
2 oz. medium cheddar cheese, cubed
3 tablespoons infant rice cereal
3 tablespoons heavy cream
1 tablespoon butter
pinch of sea salt
In a small, heavy-bottomed pot bring 1/2 cup water to simmer. Add broccoli and steam / simmer over medium low heat until broccoli is tender, approximately 8 minutes. Remove from heat and allow broccoli to cool enough to handle.
In a food processor, blend broccoli, cheese, rice cereal, cream, butter, and salt until almost pureed. Casserole can be served immediately, or frozen in ice cube trays for later consumption. When reheating frozen cubes, place cubes in microwave-safe bowl (I find small glass bowls the most useful). Heat in microwave on high for approximately 30 seconds to melt cheese. CAUTION: Casserole will be hot, allow to cool before serving.
At first, my daughter rejected this food, but really took to it at the second feeding. Now, she loves it!
My little one is 8-months-old now and she is a good eater. By "good eater" I mean that she is not picky and she eats a good amount of solid food at each feeding, approximately 1/4 cup of food three times per day. It is amazing how many different foods a baby can eat at 8-months-old, and it is sometimes difficult to recall all the goodies they can eat when they are hungry, sitting in the highchair and you are staring into the pantry / fridge. So, I hope you enjoy these postings and find useful some of these recipes and re-countings.
At 8 months, I introduced my baby to broccoli, which she did not think much of until I made it into a "casserole".
Baby's Age: approximately 8 months
Consistency: pureed
Broccoli and Cheese Casserole
1 cup organic broccoli, trimmed of stems, bushy heads only
2 oz. medium cheddar cheese, cubed
3 tablespoons infant rice cereal
3 tablespoons heavy cream
1 tablespoon butter
pinch of sea salt
In a small, heavy-bottomed pot bring 1/2 cup water to simmer. Add broccoli and steam / simmer over medium low heat until broccoli is tender, approximately 8 minutes. Remove from heat and allow broccoli to cool enough to handle.
In a food processor, blend broccoli, cheese, rice cereal, cream, butter, and salt until almost pureed. Casserole can be served immediately, or frozen in ice cube trays for later consumption. When reheating frozen cubes, place cubes in microwave-safe bowl (I find small glass bowls the most useful). Heat in microwave on high for approximately 30 seconds to melt cheese. CAUTION: Casserole will be hot, allow to cool before serving.
At first, my daughter rejected this food, but really took to it at the second feeding. Now, she loves it!
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