Recipe Guide for Baby Food- Stage 1 Fruit,Veggies, and Cereal Recipes included

Stage 1 Baby Food Recipe Guide

Babies from the Ages of 4-6 Months and 8-10 Months

These are simple recipes to start your baby out with.

Yes, there are some foods that I did not list in this recipe post. However, if you cook each of these items that are included in this post then you will have a better idea as to how to cook your babies food.You should have no problem creating your own creations that your baby loves and enjoys eating.  

Pear (6 months and older)

1 ripe pear

1. Peel and de-seed a fully ripened pear
2. Mash or puree as needed for your baby's preference
3. Add cereal (if desired) to thicken up.

You may wish to steam pear chunks for a bit to soften them and enable easier digestion for a younger baby who starts solids early.
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Mashed Bananas ( 4-6 Months and Older) 

1 Ripe Banana
Water, Formula or Breast Milk as needed

1.Peel and cut a ripe banana into small dices
2.Mash with a fork

There should be no need to use a machine as bananas, just like avocados, will have a very soft consistency and texture. Bananas do not need to be cooked.

Depending on your baby's age and stage, you may not need to add any liquid to the mashed banana.  You may purée the banana in a food processor or blender if desired

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Peaches(6-8 Months) Can start as early as 4-6 Months

Steam or Bake or Blanch Peaches for Peach Puree - these methods work for nectarines, plums and pears  as well. Try giving baked peaches a try at least once. You will find they are more tasty.

Steam Peaches - Method 1
1. Scrub fruit clean and carve an X into 1 side of the fruit
2. Place X side down in a pan with an inch of water
3. Bring water to a boil and steam until soft and tender
4. Peel skin from fruit and remove pits and/or seeds
5. move to step #6 below

Steam Peaches - Method 2
1. Peel fruit
2. Pit the peach
3. Cut the peach into dices
4. Steam until soft and tender then
5. move to step #6

Bake

1. Halve the fruit, pit and place "open" side down in a pan filled with 1 inch of water
2. Bake at 400F until soft and tender and/or puckering of the skin appears.
3. Peel skin from fruit and remove pits if you did not do so prior to baking (you may also leave the skin on your baked peaches - the skin may simply melt into the fruit.)
4. move to step #6

"Blanch"

1. Bring 3 or 4 cups of water to a rolling boil
2. Add cleansed peaches or nectarines to the boiling water and boil the fruit for 3-5 minutes
3. Remove fruit to a bowl of cold water, allow to cool for 2 minutes
4. Slip off the skins and then take out the pit
5. move to step #6

Moving to Step 6

6. Reserve any left over water to use for thinning out the fruits
7. Peel off skin if you have not done this already. Place fruit(s) into your choice of appliance for pureeing and begin pureeing.
8. Add the reserved water as necessary to achieve a smooth, thin puree
9. Add cereal (if desired) to thicken up.

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Mango (8-10 Months old)

When introducing mango to baby, you should not need to cook (steam) it if it is ripe and soft. If your baby is younger than 8 months old when you decide to introduce mango, you may wish to steam it gently to help break it down.

Cut the mango lengthwise, along the side of the mango pit. You will be cutting off its flesh from one side then repeating the same process on the other side. You will then cut the ends off the mango pit.

Cut the remaining flesh from the pit. Use a small sharp knife peel the skin from the flesh. Dice or cube as desired. It is easier to make your cubes/dices prior to removing the skin. Make sure you don't cut through it. Once you have made your cube/dice "pattern" simply turn the skin skin inside out and slice the pieces away.

Mango Puree
Ingredients:
1 Ripe Mango

Preparation Directions: Peel, Deseed and Mash Mango until smooth. Add water until the proper consistency for your baby is achieved.
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Applesauce (6-8 Months Old)

Directions

1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil/steam until tender; be sure to check on the water level and stir, That's It. 

4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps 5 - 7

5. Reserve any left over water to use for thinning out the apples
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Add the reserved water as necessary to achieve a smooth, thin puree
8. Add cereal (if desired) to thicken up
9. Ask your pediatrician about adding some cinnamon for new tastes.

HINT.  You may also buy an "Adult" jar of Natural applesauce from your local grocers.  Make sure you buy Natural Applesauce however. Read the labels if you are unsure.  The only ingredients should be apples and water or just apples.  A few companies may add ascorbic acid (vitamin C) or citric acid to their Natural Applesauce; this is fine.

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 Apricot Puree (using dried apricots) (6-8 Months Old)

Ingredients
1 pound dried apricots
2 c. white grape juice or apple juice (plain water is ok but the puree may be a bit bitter-consider using ½ water or ½ juice is you disagree with the juices or if baby cannot have juice)


Directions
1.Bring juice (or water or the combo) and fruit to a boil and simmer for 15 minutes.
2.Reserve any left over liquid to use for the puree
3.Place into your choice of appliance for pureeing and begin pureeing.
4.Add the reserved liquid as necessary to achieve a smooth, thin puree or
5.Add cereal (if desired) to thicken up

NOTE: puree will not freeze solid, but into slightly soft/slightly frozen cubes.

Apricot Puree  using Fresh apricots (fresh apricots for baby food is best.)

  Baking Halve the fruit and remove pit, place "open" side down in a pan filled with 1 inch of water, bake at 400F until soft and tender or puckering of the skin appears.

Steaming Halve the fruit, remove pit and steam in an open pan of water until soft and tender - remove skins

Blanching Drop whole, cleansed fruits into a pan of boiling water for 5-10 minutes, until fruits are soft
Place fruits into a bowl of cold water and slip off the skins then cut and pit the fruit

Then Puree.

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Green Beans (4-6 months)(8-10 Months)

1 pound of fresh green beans

1. Clean & snap green beans (Skip if using frozen.)
2. Steam until tender
3. Place into your choice of appliance for pureeing and begin pureeing. Use a sieve if needed to get rid of the hulls.
4. Add water as necessary to achieve a smooth, thin consistency
OR
5. Cook frozen green beans (watch for salt) according to package directions
6.  Follow Steps 3 and 4

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Carrots (6-8 Months)

Any amount of fresh carrots you desire

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency.

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Peas (6-8 Months)

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen type of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas. 5. Place into your choice of appliance for pureeing and begin pureeing.

It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.

Plunging hot cooked peas into a bowl of ice cold water is known to help make a smoother puree.

6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins

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Sweet Potato (6-8 Months)

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking/microwaving.
2. Place in a 400 degree oven and bake for 30-60 minutes or until soft

3. Remove skins by slitting the sweet potato lengthwise when cooled then scoop out the "meat". Use a liquid from your preferred source to puree or thin the sweet potatoes.

Boiling/Steaming Sweet Potatoes for Baby Food:

1. Peel sweet potatoes and cut into small chunks
2. Place chunks into a pan with just enough water to slightly cover potato
3. "Steam" boil until tender, be sure to check on the water level.
4. Reserve any left over water to use for thinning out the sweet potatoes if desired.

Microwave Sweet Potatoes: (we prefer to not use a microwave for cooking)

1. Wet and wrap sweet potatoes with microwave safe plastic wrap.
You can skip the plastic wrap and simply wet the sweet potatoes and move to #2!*
2. Poke holes in the wrap with a fork and microwave for 10 minutes or until done.
3. Remove skins by slitting the sweet potato lengthwise when cooled then scoop out the "meat". Use a liquid from your preferred source to puree or thin the sweet potatoes.

Place cooked sweet potatoes into your choice of appliance for pureeing and begin pureeing.
Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency

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Squash

1 acorn or butternut squash

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.

You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5 - this way is most difficult however and rather time consuming.

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Idea Foods To Mix Your Babies Food With:

Rice, Oatmeal, Barley and Mixed Grain Homemade Baby Cereals
Bananas
Avocado
Blueberries
Pears
Peaches
Sweet Potatoes
Carrots
Summer Squash - Zucchini, Yellow (Crooked Neck)
Chicken
Beef
Yogurt

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 Mixes
Peachy Sweet Potatoes
Apples and Carrots
Blueberry, Apple, and Pear Sauce
Pears and Bananas
Bananas and Blueberries
Avocado, Peaches
Apples and Pears
Peaches and Bananas
Bananas, Blueberries and Pears
Apples and Plums
Blueberries and Apples
Pears, Peaches and Apples

These Puree recipes below are for older children. You can hide these veggies in your children's food easily by adding these in the food you cook.


Purple puree:
Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

 Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

 This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

White Puree
Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers. 
- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

 Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.


Orange Puree
Note: Make puree ahead of time to save you less time in the kitchen come dinner time
This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water

 In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence. (Then your kids will know the secret)

 Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.