Posted: Thursday, October 6, 2005 7:00 pm
The following age-appropriate recipes are from “Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals” by Nicole Young (Robert Rose, $18.95)
* For 6 months and older
Roasted Squash and Pears
Ingredients
1½ cups cubed peeled butternut squash
1 cup cubed peeled pear
1 tablespoon olive oil
1 teaspoon crumbled dried rosemary (optional)
½ cup water (approximate)
Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
In a medium bowl, toss squash and pear with oil and rosemary, if using.
Arrange in a single layer on prepared baking sheet and roast in preheated oven until squash and pears are golden and tender, about 20 minutes. Let cool.
Transfer to blender, add water and puree on high speed, adding more water if necessary, until smooth.
* For 7 months and older
Peach and Banana Oatmeal
Ingredients
1 banana, sliced
1 cup cooked oatmeal
1 cup sliced, peeled peaches
Directions
Place banana, oatmeal and peaches in blender; puree on high speed until smooth.
* For 8 months and older
Chicken Divine
Ingredients
1 tablespoon vegetable oil
6 ounces boneless skinless chicken breast or thighs chopped
½ cup chopped onion
½ cup sliced white mushrooms
1 cup fresh broccoli florets
¼ cup shredded cheddar cheese
Directions
In a nonstick skillet, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
Add onion to skillet and cook, stirring, until tender, about 5 minutes. Add mushrooms and cook, stirring, until golden, about 7 minutes. Add water, broccoli and browned chicken; bring just to a boil. Cover, reduce heat and simmer until broccoli is very tender and chicken is no longer pink inside, about 10 minutes. Let cool.
Transfer to blender, sprinkle with cheese and puree on high speed to desired consistency.
* For babies 9 months and older
Lemon Raspberry Yogurt
Ingredients
½ cup fresh or frozen raspberries
1½ cups vanilla-flavored yogurt
Grated zest and juice of one lemon
Directions
Place raspberries, yogurt, lemon zest and lemon juice in blender and puree on high speed until smooth and well combined.
Make ahead: Store in airtight container in the refrigerator for up to one week.
* For ages 12 months and older
Nutty Waffles
Ingredients
3 eggs
1½ cups homogenized (whole) milk
¼ cup butter, melted
1½ cups all-purpose flour
½ cup ground toasted pecans or walnuts
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
Directions
Preheat a greased waffle iron
In blender, on high speed, puree eggs, milk and butter until smooth. Sprinkle with flour, pecans, baking powder, sugar and salt. Pulse on low speed just until combined (mixture will be lumpy). Do not overmix or waffles will be tough.
Spoon ½ cup batter into hot waffle iron, spreading with spatula. Close lid and cook for 5 to 7 minutes, until golden-brown and no longer steaming. Remove to a plate and keep warm. Repeat with remaining batter.
Make ahead: Store waffles in airtight container, layered between waxed paper or parchment paper, in the refrigerator for up to one day or in the freezer for up to three months. To serve, toast frozen waffles in toaster until warmed through.