201 Organic Baby Purees (19 page)

Skip the freezer aisle and make your own fish sticks with organic ingredients. Cod works great for making fish sticks because you don't have to worry about picking out the bones, although it doesn't hurt to double-check.

1 SERVING

1 Atlantic cod fillet

1 large egg

½ cup milk

¼ cup flour

¼ cup plain bread crumbs

1.   Preheat oven to 400ºF. Grease a baking sheet or ovenproof dish.

2.   Rinse the fish fillet and remove all bones. Cut into slices.

3.   Beat the egg and milk together in a small bowl. Place the flour in a pile on one small plate, and the bread crumbs in a pile on another small plate.

4.   Dip each fish stick into flour, then egg, then bread crumbs. Shake gently to remove any excess and place on the baking sheet.

5.   Bake for 15–18 minutes. Flip the fish sticks over halfway during cooking. Cool before serving as finger food.

 
Plantation Chicken

PARENTS

Many Caribbean cultures cook with plantains on a regular basis. Unlike bananas, plantains must be cooked and not eaten raw. This simple recipe allows your toddler to discover new flavors from the Caribbean.

2 SERVINGS

1 small boneless skinless chicken breast (about 6 ounces)

2 tablespoons melted unsalted butter

1 plantain

Dash of cinnamon

1.   Preheat the oven to 350ºF. Wash the chicken breast and remove any skin or fat.

2.   Brush both sides of the breast with butter. Place in a greased ovenproof dish.

3.   Cut the ends off of the plantain with a knife. Peel the plantain from the skin. Cut into thin slices and place on top of the chicken. Drizzle the remaining melted unsalted butter on top of the plantain. Top with a dash of cinnamon.

4.   Heat the oven to 350°F. Bake for 30 minutes or until the chicken's internal temperature reaches 170ºF. The juice from the chicken should run clear when pricked with a fork.

5.   Allow to cool; then cut into small pieces and serve. You can also fork-mash if desired.

 
Pineapply Salsa

SUPERFOOD/INSTANT/PARENTS

Instead of just adding the pineapple into this salsa, how about grilling it first? Cut fresh pineapple into ½-inch thick slices. Place on medium-hot grill and grill for 5–7 minutes per side. Cool for about 10 minutes or so before adding to dish.

12 SERVINGS

1 cup diced fresh pineapple

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

½ cup black beans, drained and rinsed

¼ cup red onion, diced

¼ cup cilantro, finely chopped

¼ cup orange-pineapple juice

2 tablespoons lime juice

Salt and pepper to taste

1.   In a large bowl, combine pineapple, red and yellow peppers, black beans, red onion, and cilantro and mix well.

2.   In a small bowl, combine orange-pineapple juice and lime juice. Pour into large bowl.

3.   Mix all ingredients together, and season with salt and pepper to taste.

 
Chicken with Apricots

FREEZER/PARENTS

Allow your baby to feed herself. You can offer a fork for practice, but her fingers will work perfectly.

2 SERVINGS

1 small boneless skinless chicken breast (about 6 ounces)

1 ripe apricot

1 tablespoon apricot preserves

½ tablespoon unsalted butter

1.   Wash the chicken breast and remove any skin or fat. Place in the bottom of a greased ovenproof baking dish.

2.   Dice the apricot into small pieces. Mix with the apricot preserves; then spread over the chicken.

3.   Dot the top of the chicken with unsalted butter; then bake at 350ºF for 30 minutes or until the chicken's internal temperature reaches 170ºF. The juice from the chicken should run clear when pricked with a fork, and the chicken meat should not be pink when sliced.

4.   Allow to cool; then dice into small pieces for baby to self-feed. You can also fork-mash if desired.

 
Spiced Pumpkin Muffins

FREEZER/SUPERFOOD/PARENTS

During the autumn months, purchase a big pumpkin and go on a cooking spree. Invite your friends' kids over and see how many baked treats you can make out of the one pumpkin, including this one. Then, give the goods away as gifts!

12 SERVINGS

2½ cups white whole-wheat flour

2¼ teaspoons baking powder, divided

¾ teaspoon salt

1½ teaspoons cinnamon

½ teaspoon nutmeg

¾ cup applesauce

¼ cup canola oil

¼ cup blackstrap molasses

½ cup agave nectar

1 teaspoon vanilla

2 cups cooked pumpkin (or 1 15-ounce can)

1.   Preheat oven to 350ºF.

2.   In a medium bowl, combine flour, 1½ teaspoons baking powder, salt, cinnamon, and nutmeg.

3.   In a large bowl, combine applesauce with remaining ¾ teaspoon baking powder.

4.   Add oil, molasses, agave nectar, vanilla, and pumpkin to applesauce mixture. Stir to combine.

5.   Slowly add dry ingredients to wet.

6.   Spoon into oiled muffin pan.

7.   Bake 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 
Tuna Fishcakes

FREEZER/SUPERFOOD/PARENTS

Fish stock can be found in the aisle with all the stocks at the grocery store. It will add extra flavor to this dish, but it is still good without it. Substitute a boneless fillet of orange roughy or cod for tuna.

2 SERVINGS

1 boneless tuna fillet (3–4 ounces)

1 medium red potato

2 cups water or fish stock

1 egg

1 teaspoon parsley

½ cup bread crumbs

1 tablespoon extra-virgin olive oil

1.   Rinse the fish fillet and remove all bones. Cut into small pieces.

2.   Wash and peel the potato; then dice into small pieces.

3.   Bring the water to a boil in a medium saucepan. Add the fish and potato; then cook for 20–25 minutes, or until the fish is cooked and the potato is tender.

4.   Fork-mash the fish and potato in a small bowl. Add the egg and parsley, then mix thoroughly. Form into patties. Put the bread crumbs on plate, and roll each patty in bread crumbs so that it's well coated.

5.   Heat the oil in a nonstick skillet. Sauté the patties 2–3 minutes, or until lightly browned; then flip and repeat on the other side. Drain on paper towels before serving.

 
Breakfast Pizza

SUPERFOOD/PARENTS

Coat the bananas in orange or lemon juice right away to prevent from browning due to the enzyme in them that reacts with oxygen. The acidic juices from oranges and lemons prevent the browning process.

4 SERVINGS

1 large whole-wheat tortilla

½ teaspoon unsalted butter or trans-fat-free light spread

1 teaspoon table sugar

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teaspoon cinnamon

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cup organic whipped cream cheese (dairy or soy)

2 teaspoons honey

¼ cup blueberries

¼ cup strawberries, sliced

½ cup blackberries

¼ cup bananas, sliced

¼ cup kiwi, diced

1.   Preheat oven to 400ºF.

2.   Place whole-wheat tortilla on an ungreased cookie sheet.

3.   Spread unsalted butter evenly over tortilla.

4.   In a small bowl, combine table sugar and cinnamon. Sprinkle this over the top of the tortilla.

5.   Bake tortilla for 3–4 minutes or until edges begin to brown. Remove from oven.

6.   In a medium bowl, beat cream cheese with honey until well mixed.

7.   Spread over the tortilla, forming a base for the fruit toppings.

8.   Arrange fruit on top of tortilla. Cut into pizza slices and serve.

 
Fluffy Lemon Pudding

SUPERFOOD/PARENTS

Stir in strawberries, raspberries, or blueberries in this pudding for an even tastier treat.

4 SERVINGS

1 egg, separated

½ cup sugar

2 tablespoons all-purpose flour

Dash salt

2 teaspoons lemon zest

3 tablespoons lemon juice

½ cup milk (regular or soy)

1.   Preheat oven to 350°F.

2.   Place the egg yolk in a bowl. Beat in the sugar. Add in the flour, salt, and lemon zest. Stir in lemon juice and milk, and mix well.

3.   In a separate bowl, whip the egg white to soft peaks using an electric mixer. Beat on high until the egg whites form small white peaks when you lift one of the beaters out of the bowl. Fold the egg white into the rest of the batter.

4.   Pour into a baking dish. Bake for 45 minutes, or until the pudding is set.

5.   Let cool before serving, though adults may prefer the pudding warm. Store leftovers in the refrigerator.

 
Pear Pudding

SUPERFOOD/PARENTS

This unique homemade pudding makes a nice snack that the entire family will enjoy!

2 SERVINGS

1 medium pear

1 egg, separated

1 teaspoon lemon zest

½ teaspoon cinnamon

2 tablespoons sugar

3 tablespoons all-purpose flour

2 tablespoons milk (regular or soy)

1.   Preheat the oven to 375°F. Wash and peel the pear. Remove the stem and seeds, and grate the pear flesh.

2.   Place the egg yolk in a bowl. Beat in lemon zest, cinnamon, and sugar. Mix in flour and milk; then stir in grated pear.

3.   Whip the egg white to soft peaks using an electric mixer. Beat on high until, when you lift one of the beaters out of the bowl, the egg whites form small white peaks. Fold the egg white into the pear mixture.

4.   Pour into a greased baking dish. Bake for about 30 minutes, or until pudding is set.

5.   Allow to cool before serving.

 
Cheese Quesadillas with Tomato and Avocado

SUPERFOOD/PARENTS

To add more protein to this recipe, add beans or meat such as chicken or beef.

4 SERVINGS

1 ripe avocado

2 whole-wheat tortillas

1 ripe tomato

¼ cup organic shredded Cheddar cheese (dairy or soy)

1 teaspoon canola oil

Mild salsa for garnish

1.   Cut avocado, remove pit, and scrape out the insides. Mash avocado flesh with a fork.

2.   Add avocado mash on top of 1 tortilla.

3.   Dice tomato and layer on top of avocado.

4.   Sprinkle cheese on top of this layer and top with second tortilla.

5.   In medium skillet, heat canola oil. Place quesadilla in skillet. Heat until cheese begins to melt. Flip and cook to golden brown. Remove from heat and cut into eight triangles.

6.   Top with mild salsa.

 
Baked Chicken Nuggets

FREEZER/PARENTS

There's no need to rely on the fried version of this kids' favorite when it's this easy to make your own healthier baked version. Your kids will ask for more!

2 SERVINGS

1 small boneless skinless chicken breast (about 6 ounces), trimmed of fat

1 cup bread crumbs or corn flakes

¼ teaspoon fresh or dried parsley

½ teaspoon garlic powder

¼ teaspoon onion powder

1.   Cut chicken into bite-sized pieces.

2.   If using corn flakes, crush into a fine powder. Add the parsley, garlic powder, and onion powder to bread crumbs or crushed corn flakes, and mix well.

3.   Roll chicken in the flakes or bread crumbs; set aside.

4.   Preheat the oven to 400°F. Place the breaded nuggets on a greased baking sheet and cook for about 15 minutes, or until the chicken is white when you slice into it.

5.   Drain any residual grease onto paper towels, and serve once cooled.

 
Roasted Winter Vegetables

FREEZER/SUPERFOOD/PARENTS

Any root vegetable works good with this recipe. Try turnips, rutabagas, or beets for variety.

12 SERVINGS

1 large sweet potato

1 small butternut squash

2 medium parsnips

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1.   Preheat oven to 425ºF.

2.   Peel all vegetables and cut into chunks. (Remove seeds from squash before cutting.)

3.   Toss in olive oil, salt, and pepper, if using.

4.   Spread in a single layer on a cookie sheet.

5.   Bake until tender and sweet, approximately 20 minutes. Serve.

 
Summer Fruit Yogurt Coolers

FREEZER/SUPERFOOD/INSTANT/PARENTS

When the sun is beaming outside and you crave something refreshing, this should satisfy your taste buds and help cool baby off. Substitute whatever fruit you have on hand—be creative!

2 SERVINGS

2 strawberries

1 peach

½ banana

1 cup vanilla yogurt

1.   Hull and clean the strawberries. Cut in half and place in the blender.

2.   Wash and peel the peach. Remove the pit, cut into pieces, and place in the blender.

3.   Peel the banana and remove any damaged spots. Cut into chunks and place in the blender.

4.   Add the yogurt into the blender. Mix until a thin drink results.

5.   Pour into popsicle molds and freeze for 24 hours until set.

 
Sweet Potato Biscuits