Thursday, May 22, 2008

Stocking the Pantry-- More Baby Food

How did your carrots turn out?  Mine are in the freezer, patiently awaiting Baby Girls appetite. While we're on the subject, I've actually gotten motivated to do a little more.  So here's part two of our tutorial.

Avocados--Super easy.  We are so blessed to live in California.  Even with the rising costs of food, I am very thankful for the wonderful produce I can introduce my children to.  Avocados are no exception.  With a good source of fat, vitamins K, B6, C, and lots more, they are a super food in my book.  Simply peel and pit them, mash with a fork, and thin with breast milk or formula. They are fantastic.  Try them; your kids will love them.

Squash--Two ways to go about this.  
1. If you really want to do these from scratch, pick out a nice squash from the produce section. 2. Wash the outside of the squash, cut it in two and clean out the seeds.  
3. Place in an oven safe pan, drizzling with olive oil and seasoning with salt and pepper as you desire.  I tend to just drizzle with olive oil and keep the seasoning to a minimum.  This way your child can learn to appreciate the natural flavor of foods.
4. Pour some water in the bottom of the pan to keep your squash from drying out
5. Bake for 45 minutes to a hour at 400 degrees, until tender.
6. Scrape out the flesh and discard the shell.
7. Blend and thin with breast milk or formula until desired texture.  
8. If freezing, freeze blended squash and add milk or formula before serving. 

This technique allows for more adjustment and control of flavor.

The second option is much quicker and easier.  Are you ready for this?

1. Purchase a block of cooked squash from the freezer section.
2. Thaw and refreeze in ice cube trays.
3. Thin with breast milk or formula before serving.

This is still very nutritious and natural.

No comments:

Related Posts with Thumbnails