A Few of Caeden's Favorites

Putting a few more up to get us rolling....

Potato & Butternut Squash Stew

1/2 small butternut squash, peeled and seeded
6 small yellow potatoes, peeled
1 medium fuji apple, peeled and cored
1 tbsp olive oil
1 1/2 cups vegetable stock or water

- Cut the squash, potatoes and apple into chunks.
- Heat olive oil in a saucepan over medium-high heat. Add the squash, potatoes and apple and cook, stirring occasionally, about 10 minutes.
- Add the vegetable stock and bring to a boil. Reduce heat to medium low, cover, and let simmer about 30 minutes.
- Most of the liquid will have cooked off. Now you can mash it or put it in a food processor depending on the appropriate consistency for your baby.

*I leave this one on the chunky side. It makes a great side dish for an "adult" meal also. I double this recipe and put a bunch in the freezer for future use. Like most vegetable and fruit dishes, it will last in the freezer for up to 3 months.


Green Beans with Mint

1/2 lb green beans, trimmed (I have used organic frozen green beans as well)
1 tbsp chopped fresh mint
2 tbsp olive oil (I haven't used olive oil with this one yet)

- If you're using frozen green beans, cook as directed on package. If you're using fresh beans, using a large frying pan over medium-high heat, bring 1 inch water to a boil. Add the green beans and return to boil. Cover and cook until very tender and bright green, about 7-9 minutes. Drain and rinse under cold water.
- Puree green beans with 2 tbsp water, 2 tbsp olive oil (if using) and mint.

*This is a good puree for young babies but you can still use this one when they're self-feeding too. Instead of pureeing I just drain most of the water and add mint with a few minutes left to cook. Then I cut them up into bite-sized pieces. This is another great one to freeze (if you puree).


Avocado-Cheese Spread

1/2 large avocado
1/3 cup cream cheese
1 slice bread (I use organic whole wheat)

- Mash avocado until smooth. Add cream cheese and stir together.
- Spread onto bread and cut into pieces small enough for your wee one.

*I don't really follow the "recipe" for this one. I just grab some cream cheese, mush some avocado into it and spread it on the bread. It doesn't keep well once stirred together and I found that the recipe made too much for one serving. This makes a great lunch (I serve it with a vegetable and a fruit serving) or a great snack. Caeden LOVES this one.


Indian-Spiced Lentil Stew

1 tablespoon olive oil
1 carrot, peeled and finely chopped
1 medium red potato, peeled and finely chopped (I have used white potato and its just as good)
1/4 yellow onion, finely chopped
1 small garlic clove, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/3 cup red lentils
2 cups vegetable stock or water (vegetable stock adds a lot more flavor)

- In a saucepan over medium-high heat, heat the olive oil. Add carrot, potato, onion and garlic and saute about 5 minutes. Add coriander, cumin, and cinnamon and stir to mix well, then add the lentils and the vegetable stock. Stir. Bring to a boil, then reduce heat to low, cover, and simmer about 20 minutes. Vegetables should be very tender.

*Baby can eat this as is, or you can mash it or transfer it to a food processor depending on the consistency he/she can handle. I have served this over pureed white potatoes and brown rice (separately). I eat this one too. It's delicious!