Momversation Monday – Homemade Baby Food

Hello All!

As I mentioned in my “coming back” post, I’m going to try to incorporate posts about my new role as a mom so I thought a mom-themed post on Mondays would be a great balance. I love alliteration.

After my first week back to work, I was thrilled to spend the weekend with Z and EJ. I soaked up every minute of my time with the Z-monster and I was thrilled to be here for her first giggle-fest. It was music to my ears. I swear EJ and I were beaming for hours after the fact and those 5 minutes made my day.

This weekend I was also able to carve out some time to do something that I’ve been looking forward to since we found out that we were expecting, make baby food. I don’t know why but I’ve always been excited (hello dorky lady) to make my own baby food. And I’m here to tell you that it is not only extremely easy, it can also be ridiculously cheap if you grow your own produce or buy it locally while in season.

This was actually my second batch of zucchini and summer squash puree. Our zucchini plant has been working overtime in our garden AND my sister was kind enough to gift us her garden leftovers as well.

I followed the Cooking for Baby cookbook recipe to make both batches and I can’t stress how easy it was.

You will need:
– One big pot
– Veggie Steamer
– Food Processor/Blender
–Β  2-3 large Zucchini/Summer Squash
– Water
– Ice Cube Trays or Baby food freezer trays (I use Fresh Baby trays but regular old trays will work perfectly)

Step One: Fill your pot with about one inch of water and boil. (I place my veggie steamer into the pot while bring the water to a boil) This took about 3-3 1/2 cups of water.

Step Two: Chop your Zucchini into 1 inch thick rounds

Step Three: Place chopped zucchini into the pot and cover. Let sit for 9-11 minutes. *One of my zucchini’s was mammoth so it took me about 14 minutes. Make sure the squash is soft before transferring it.
*Edited to add: keep the heat on while steaming the veggies. πŸ™‚

Step Four: Transfer steamed squash into food processor and puree/pulse until it reaches a smooth consistency (i.e. no chunks)

Step Five (last one): Transfer puree into ice-cube trays and place in the freezer until frozen (duh!). This takes about 8 hours for me, but I need them pretty firm so I can transfer them into a ziploc bag.

Done.

Truth be told I have zero clue how much this actually yields because Z isn’t eating solids (are we really calling the picture above a solid?) yet. I’ll have to do a follow-up post once she starts actually eating the homemade baby food. Next, on my list will be butternut squash and apples. I’m not sure if we will be able to feed her homemade food exclusively while she is transitioning from puree to actual solids, but I would like to give it my best attempt especially since I enjoy making it.

Now, if anyone has any ideas for what this girl can do with all this basil send them my way. (Not pesto! I’ve used 10 cups of basil already and have enough pesto to last through the rest of the year)

Let me know if you have any ideas for my new posting series, I’m thinking my title might be a tad dork, perhaps we’ll shorten to Mom Monday. Happy Monday ladies and gents!

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5 thoughts on “Momversation Monday – Homemade Baby Food

  1. As always, it’s a pleasure to read your posts! So glad that you got to see the first gigglefest – I’m sure that there will be many more, and I look forward to seeing my first! Happy Monday right back attcha!

    MS

    • Roasted Tomato Basil Soup
      Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
      Ingredients

      3 pounds ripe plum tomatoes, cut in half lengthwise
      1/4 cup plus 2 tablespoons good olive oil
      1 tablespoon kosher salt
      1 1/2 teaspoons freshly ground black pepper
      2 cups chopped yellow onions (2 onions)
      6 garlic cloves, minced
      2 tablespoons unsalted butter
      1/4 teaspoon crushed red pepper flakes
      1 (28-ounce) canned plum tomatoes, with their juice
      4 cups fresh basil leaves, packed
      1 teaspoon fresh thyme leaves
      1 quart chicken stock or water

      Directions

      Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

      In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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