Peaches, peaches, peaches!!! Thanks to this year’s harvest from the ranch and our neighboring friends (thanks LL!) my house is overflowing and exploding with juicy Texas organic peaches! Best time of summer in my opinion. So, before they all get squishy I am using them in everything…and I do mean everything, beware. This is one of our favorite purees that we make all of the time but especially now when they’re in season! Full of Vitamin A, C and calcium, this puree is not only perfect for babies ready for stage 1 foods (providing they have sampled butternut squash and peaches separately to make sure of no allergic reaction) it is perfect for us all!

Butternut Squash and Peach Puree {stage 1+} makes 3 cups

• 1 small butternut squash
• 4 to 5 large peaches (2 cups sliced), peaches are on the dirty dozen list choose organic if possible
• of course you could always make this supper fast & buy winter squash puree & frozen peaches but that takes all the fun out of it.

Preheat oven to 400°.

With a sharp knife, slice the end and top of the squash. Stand it upright and slice the squash in half. With a spoon, scoop out the seeds and discard. Lay both halves face down in a baking dish or pan. I cover mine with foil because I hate cleaning dishes almost as much as laundry but that’s another story for another day. Place in oven for 45-50 minutes until tender. Allow to cool.

While the squash is in the oven, peel and slice peaches.

After the squash has cooled, scoop out the “meat” and discard the skin. Set aside 1 cup of butternut squash. The rest you can eat for dinner or puree and freeze for future use. In a food processor or blender, add 2 cups of sliced peaches and 1 cup of the butternut squash. Puree for 1 to 2 minutes until silky smooth.

Serve or freeze.

To freeze, spoon puree in an ice-cube tray and cover with plastic wrap. Place in freezer. Once frozen, store cubes in a freezer bag in the freezer for up to 3 months. Each cube is 1 ounce.

If using immediately this will store in refrigerator in an air tight container for 3 days.

Like I said earlier, this is a great puree for everyone! Mia thinks she’s a big girl and won’t touch anything that resembles baby food, except applesauce. I still make purees weekly not only for you but for our family. It’s a great and fast way to sneak a little fruit or veggie in almost everything! Try adding a defrosted cube of this into yogurt with a little honey or oatmeal in the morning (Mia’s current favorite). The little ones will never know its squash! *insert evil genius smile here*

left: plain yogurt with buternut squash and peach puree and a little honey

right: oatmeal with butternut squash and peach puree with dried cherries and flax seed

I promised Monday that today I would deliver the usual stellar baby food post for you baby food foodies out there. Ok, so I lied. In all honesty I planned to deliver but what in my head seemed like a good idea at the time turned out not to be so wonderful. I think we can all admit we’ve been there before {many of my college days ended with that line}. The post today was supposed to be about how one can turn leftovers into baby food. This is true. It can happen {check out Pork Tenderloin with Sweet Potatoes and Peaches) but sadly it was not in the cards today for this mama.

My attempt to turn this:

Into this:

well, turned into this…

enough said.

My apologies. If you are a follower of In Sock Monkey Slippers you well know that we’re not so perfect and revel in it. We do have our good days! So, come back tomorrow for the tantalizing post, An Accidental Tourist in the State of Parenthood by Ashley Bass, and next Monday for your baby food fix. Trust me this time it’s a good one. I know because I’ve already made it. If you are daring and you think your baby would like Pineapple and Chicken Puree let me know and I will gladly, yet hesitantly, send it to you.

Hello Mr. Beet meet ChickPea. If you have a little one that loves hummus this is a great way to sneak a little veggie in! Beets are a wonderful source for calcium, potassium, and vitamin A. All essential for brain and growth development. Chickpeas are also full of protein and fiber. Try this great as a dip for veggies, crackers, fingers or alone with a spoon. And if you have a liking towards the awesomeness of hummus, then make sure to make extra because I guarantee it will go fast! By the way this is an ideal way to reduce the fat in hummus because the beets add the moisture that the 1/2 cup of olive oil usually brings to traditional hummus!

* To make this a stage 2 (8 to 10 months) recipe you must omit the tahini and lemon juice! Lemon juice (citrus) is typically introduced after 12 months. Tahini is considered to be in the nut allergy category and should be introduced between 12 and 36 months depending on if you have a nut allergy history in your family.  Please consult your pediatrician on when the right time is to introduce nuts to your baby. This excludes your Uncle George who is just a little off his rocker. Then that is up to you.

Beet Hummus {stage 2* and 3+}

• 1 small beet, washed
• 1 can (16 oz) chickpeas or garbanzo beans, rinsed and drained
• 1 garlic clove, peeled
• 1 tsp tahini* (sesame paste), optional
• 2 tsp lemon juice*, optional
• 1 Tbs extra virgin olive oil

Preheat oven to 400°. Wrap the beet in foil and place on a baking sheet to catch any juices. Place in oven and roast for 50 minutes or until you can pierce beet with a fork. Remove and allow to cool.

With your hands, I wear gloves to avoid stained red hands, gently rub away the peel of the beet. With a knife,  cut both ends off of the beet and discard. Chop the beet into quarters and set aside.

Place the chickpeas and garlic clove in a food processor or blender and give it a couple of pulses to get it started.

Next add the beets, tahini*, lemon juice*, and olive oil.

Puree until smooth. If needed, add extra olive oil to reach your desired consistency. Add salt to taste if you are making this for yourself or older children.

Store in an air tight container in the refrigerator for up to 3 days. Enjoy those little red fingers!

Have you tried quinoa (pronounced keen-wha) yet? I hadn’t until recently. I kept seeing it presented as the “healthiest grain” in my husband’s running magazines and did a little digging. I found that this is a perfect grain for children as it provides fiber, calcium, iron, folate, amino acids, protein and best of all it’s easily digestible!

Quinoa can be introduced to baby as early as 8 months. It is usually found in the bulk “health food” sections of many grocery stores. Cooking quinoa is similar to cooking rice. Add 1 cup of quinoa to 2 cups of boiling water. Cover and lower heat to a simmer. Simmer for 15 to 20 minutes until soft.

I will be doing a little more research and creating more recipes so check back for some more quinoa creations!

although this recipe is stated to be for the baby/toddler it certainly does not count you out. A similar taste to rice pudding (and a lot healthier) double this recipe for the entire family!

Berries and Quinoa Cereal {stage 3 +} makes 1 to 2 servings

• 1/3 cup of milk (breast milk can be substituted)
• 1/2 cup of cooked quinoa
• 1/2 cup of fresh ripe berries (organic if possible, berries are on the “dirty dozen” list of foods to buy organic)
• 1 tsp of brown sugar or sweetener of your choice
• 1/4 cinnamon
• 1/4 vanilla extract

Combine all ingredients  in a saucepan and bring to a boil. Reduce heat to a low simmer and stir. Simmer for 5 minutes until mixture is warmed through and all ingredients are combined.

Serve warm. Refrigerate any remaining for up to 3 days.

Oh, the days of ocean puddles of drool, a case of the grumpies and chewing on anything that doesn’t move. Yes, we have reached the nasty days of teething. Mia has two molars coming in at once and I am desperate for a big towel to soak up all of this drool and anything that will help her get through this (ahh, so that’s what the ShamWow is for).

Since I can’t rally give her an ice-cube to chew on I made granita for the little bear and it was a success! It’s an easy recipe that can be made with any fruit or vegetable puree, fruit juice, or yogurt! I’m using cantaloupe and mint for this recipe. Just make sure that with whatever fruit, juice or yogurt you use that your baby has had it before and has had no adverse reactions.

Cantaloupe And Mint Granita For A Teething Baby

• 1 ripe cantaloupe (if it smells like a cantaloupe and isn’t rock hard than it’s ready)
• 1/2 cup fresh mint leaves

Slice cantaloupe in half. With a spoon, scoop out seeds and discard.

Scoop out the meat with a spoon from both halves and place the “meat” in a food processor or blender. Squeeze any juice remaining in the shell into the food processor.

Coarsely chop mint and place in the food processor with the cantaloupe.

Puree until very smooth.

Pour into an 8″x8″ dish and place flat in the freezer.

Every 30 minutes take the puree out of the freezer and scrape with a fork. Drag the fork in rows in one direction of the entire dish. Return to the freezer. Repeat process until the puree has reached a icy flakey consistency (about 3 or so hours depending on your freezer).

Makes about 3 cups depending on the size of the cantaloupe. Store remaining granita in the freezer in a freezer safe container. The texture will remain but might have to be grated with a fork to break up any clumps that might have formed while in storage.

It seriously works! Any puree that freezes well is perfect. Try honeydew and applesauce, pea puree and mint, blueberry puree and mint, blueberry puree and applesauce, carrot puree and applesauce and any of your child’s favorite juices or yogurt. Just follow the freezing and grating instructions. Hope this works for you as well as it has for us. Enjoy and good luck!

… pour a little white rum and a bit of honey over a bowl of cantaloupe and mint granita and you’ve got a little treat for mom. I’m just saying.

This is one you will want to double up on. If pears are popular in your house as they are in mine it will go fast! For example I thought I made enough yesterday to last a couple of weeks and when I turned around half of it was gone. This is also a great topping for french toast and ice cream. (As I’m writing this I keep hearing my father-in-law saying, “warm that up with a little brandy, pour it on some homemade ice-cream and that’s all you’ll ever need!”–for the adults only of course…I’m just saying)

Roasted Pear and Vanilla Bean Puree {stage 2 for baby 8 months+}

• 3 pears, organic if possible, pears are on the “dirty dozen list” of foods to by organic
• 1 vanilla bean*
• pinch of cinnamon

Preheat oven to 400°.

Slice pears in half and core.

Lay pears face down in a baking dish. Place in oven and roast 20 minutes or until skin is golden and pears are tender.

While the pears are roasting slice the vanilla bean in half lengthwise. Open the split bean to reveal the seeds. With the edge of a knife scrape the seeds out. Set aside.

After the pears have roasted and cooled, peel and discard skin. Place the roasted pears in a food processor or a blender. Add the vanilla seeds and a pinch of cinnamon to the pears in the food processor. Puree until blended and  smooth. Serve!

The recipes we use are large enough to freeze in ice-cube trays for future use. This recipe will make one ice-cube tray full. To freeze, spoon puree in an  ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days. Enjoy!

*Use vanilla bean instead of extract. Since the vanilla is not being cooked you don’t have to worry about the alcohol in vanilla extract.

Your Baby and Spices

One of the greatest sources for nutritional and educational information about making your own baby food is from the website WholesomeBabyFood.com this is an excerpt form an article about spices and herbs in baby food and I couldn’t say it better myself:

When Can I Add Spices to Baby’s Food? A majority of pediatricians will recommend waiting until an infant is 8 months or older to introduce spices and herbs. This recommendation often has more to do with staving off digestive upsets than it does with possible allergic reactions. If your baby is doing well with foods and does not seem to have any digestive upsets, then jump right in with spices! Like any other new food, please follow the “4 day wait rule” when introducing spices and herbs. As always, please discuss the introduction and use of herbs and spices with your baby’s pediatrician. Don’t forget, if you are a breastfeeding Mom, your little one is already tasting herbs and spices. Herb and spice flavors are transferred through breast milk, helping create and develop a taste for non-bland foods.

For those of you following the baby food recipe part of this lovely blog, here is Mia’s favorite puree (besides her apple cherry oatmeal that is). Not only will she down an entire bowl full she doesn’t even know there’s spinach in it. Yea, for the sneaky mama in her sock monkey slippers.

blueberry, apple, spinach puree {for baby stage 2}

• 1 cup frozen blueberries
• 2 peeled, cored, and chopped apples* (about 2 cups)
• 1/4 cup of water
• 1 1/2 cups fresh baby spinach*

In a medium pot, place the blueberries, apples and water. Simmer over medium heat until apples are tender, about 5 to ten minutes.

Turn off heat and add spinach. Stir until spinach is wilted. Just about a minute or so.

With a slotted spoon, remove blueberries, apples and spinach and transfer to a food processor or blender.

Puree adding the reserved cooking liquid as needed to reach desired consistency.

The recipes we use are large enough to freeze in ice-cube trays for future use. This recipe will make one ice-cube tray full depending on how much water you use. To freeze, spoon puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days.

* Apples and Spinach are on the “Dirty Dozen” list for foods to by organic due to their pesticide contamination level. If possible try to by organic.

While I was a cooking fool today this is what Mia was doing. Yes, I have become that mom that shows you countless pictures. sorry

This is a favorite in our house. Chicken, broccoli and cheese puree is simple and delicious and packed with nutrients. A good source of protein, iron, vitamin C, fiber and calcium all in one meal. Mia likes this meal a little on the textured side. That’s the great thing about making your own baby food. You can manipulate food based on the way your  baby likes it.

If you reading this and thinking “Seriously lady, I don’t have time to do all of this.” Then just cook extra chicken, broccoli, and rice the night before and throw it in the food processor the next day. Nothing to it.

chicken, broccoli and cheese {for baby stage 2+}

• 1 cup cold cooked chicken*, preferably chicken thighs
• 1 cup of cooked broccoli, I use frozen and steam in the microwave
• 1/2 cup brown rice, cooked (optional)
• 1/2 cup of grated Monterey jack cheese
• 1/4 – 1/2 cup of water, use more for a thinner texture

Place chicken, broccoli, rice and cheese in a food processor or blender. Puree until smooth adding the water a little at a time until the desired texture is reached.

To save time we like to make a large enough batch to freeze in ice-cube trays for further use. This recipe will make one ice-cube tray full depending on how much water you use. To freeze, spoon puree in ice-cube tray and cover with plastic wrap. Place in freezer. Once frozen, remove cubes and store in a freezer bag. Each cube is 1 ounce and will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days.

*Chicken is best pureed cold. I use thighs because they have the most nutrients and fat that babies need. To cook chicken, place chicken in a baking dish and place in a 400° oven for 20 – 25 minutes.

and since it’s bluebonnets season and all….

Here’s a pic of Mia trying her hardest not to pick our state flower on a picnic this past weekend. Because we all know it is possible for us parents to show those baby pictures, if you have a picture of your little ones in the spring flowers head on over to our facebook page and share. We’d love to see it!

Sweet with a little ginger spice make this a great purée for baby. As simple as peel, cut, roast, puree. I totally didn’t think Mia would like this one but she loves it! Ate 4 whole ounces in seconds.

Tomorrow’s Post: the easter bunny, jesus and a gastric bypass

carrot, apple and ginger purée {for baby stage 2}

• 6 carrots
• 3 apples*, apples are on the dirty dozen list choose organic if possible
• 1 tsp of grated fresh ginger, about a 1 1/2 inch section of ginger
• 1/4 cup water or baby apple juice, organic if possible

Preheat oven to 400°.

Peel carrots. Cut in sections and place in a baking dish.

Cut apples in half and remove core.

Place apples face down in same baking dish as carrots. Cover with foil and place dish in oven.

Roast for 30 to 40 minutes or until carrots and apples are fork tender.

Place carrots in food processor or blender.

With a spoon scoop apple out of the peel. Discard peel and put the apple in the food processor.

Add ginger to the food processor.

Process until smooth adding the water or juice a little at a time until the desired consistency is reached.

If storing, place puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce and recipe will make 1 tray depending on how much liquid added. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days. Enjoy!

* I like to use a variety of apples. Gala, Fuji, Granny Smith, Macintosh are all good choices. Granny Smith apples do cook faster so keep an eye on them and remove before carrots are done.

yummmmm…

BTW, I’m so getting a pair of these. Maybe not matching because that would be weird and I would be that weird annoying mom that everyone runs away from. But I miss my Chucks. *reliving the 80′s/90′s and i living vicariously through my daughter*

The title says it all. There’s no need for explanation. It’s every kids dream meal. Cheesy goodness with a little something green snuck in. Made in small portions, this is an easy bite size meal or snack.

Mac’n Cheese {for baby, toddler, oh who am I kidding? For everyone.}

• 3 Tbs butter
• 3 Tbs flour
• 2 cups milk
• 1 1/2 cup white cheddar, grated
• 1/2 cup parmesan cheese, grated (1/4 c will be used in sauce and 1/4 c for the topping)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 4 cups cooked elbow pasta
• 3 heads or close to half a pound of broccoli, cooked, chopped and stems discarded (I steam mine in the microwave in a bowl with a little water for 5 min. You can also put it in with the pasta when it is cooking.)
• 1/3 cup bread crumbs

Pre heat oven to 400°.

In a medium to large saucepan over medium heat, melt butter. Add flour and whisk until flour is cooked about 2 minutes.

Add milk and whisk. If you have a second warm the milk in the microwave for a minute before adding it to the flour/butter mixture. This will help with any lumps but if the kids are running around, the phone is ringing and the dog is chewing on the baby toy then don’t worry about it and do a little extra whisking. Bring to a slight boil.

Reduce heat to medium-low and add the cheddar, 1/4 cup of parmesan, salt, and pepper. Once melted and smooth, turn off heat.

Add pasta and broccoli. Stir until combined. Taste and add any extra salt or pepper if needed.

Add small spoonfuls into greased mini-muffin pans.

Combine the breadcrumbs and remaining parmesan cheese in a bowl and stir. Sprinkle a small amount over each cup in the pan. Place in oven for 15 to 20 minutes or until the tops are golden. Allow to cool and then remove carefully. Makes 2 mini muffin pans, or 48 mini-muffin size portions. Of course, you can do what I did and make 1 pan of 24 and eat the rest for dinner. Totally cancelling out this mornings workout. Adding in the glass of wine I’m drinking now and well, I’m hopeless.

This is a quick re-heat meal or snack. Store in an air tight container in the refrigerator for up to 3 days or in the freezer for a month. To reheat, place a damp paper towel over the mac n’ cheese an place in microwave.

Tip: Add 1/3 cup of shredded cooked chicken or use peas instead of broccoli.

I think she likes it.