Staple Recipe: Slow-cooker Applesauce

I'm writing this post in a hospital waiting room. My husband is finally getting the shoulder surgery he's been wanting to have for several years. His shoulder dislocates fairly regularly and it prevents him from doing many of the activities that he enjoys -- even picking up Luc certain ways. So it's a good hospital visit today, but that doesn't make it any less long!

Applesauce is a baby and toddler staple. From the age of 6 months, you'll be going through a lot of this stuff! The slow cooker makes preparing a big batch of applesauce so easy and convenient. You can then freeze it in whatever quantity works for you. You could use baby cubes for infant-sized portions and one-cup container for toddler, child, and adult portions.

Not only is it a great healthy snack on its own but it makes a great mixer for baby food purees, especially mixed with meats and vegetables that baby may find less appealing on their own. I will be posting a great puree recipe in the coming weeks that features this pre-made applesauce but really so many things taste great with the addition of a bit of sweet apple. It also great to have on hand in the freezer to bake with or to use as a dip for waffle strips.                                                

Slow-cooker Applesauce


- 3lbs  Macintosh apples
- 1 tsp apple cider vinegar
-  2 quarts (8 cups) water
- 1/2 cup water, apple juice, or cider

In a very large bowl mix the 2 quarts of water with the apple cider vinegar.

Peel, core and quarter the apples, placing them in the bowl of water as you go, making sure they get submerged (this step prevents browning).

Once you are done cutting the apples, drain them well and add them to a slow-cooker (at least 4-quart capacity) and add the 1/2 cup water, juice or cider.

Cook on high for 3 hours. At the end of that time giving the apples a good stir will make them dissolve into applesauce.

* This recipe is for unsweetened applesauce. If you'd like to sweeten it for kids over one year or yourself, replacing 1/4 cup of the water for 1/4 cup pure maple syrup (a darker grade is best) results in a seriously delicious applesauce free of refined sugar.

* Makes approximately 3 cups.

Avocado and Apple Puree

Avocados, rich in healthy fats, antioxidants, and fibre are a great food to incorporate into your child's diet. Paired with apple, it's an easy sell.This is a quick and deliciously creamy homemade puree suitable for babies from 6 months, once they've had both individually. Also makes a great breakfast alternative for toddlers and older kids...just call it pudding! 

Avocado and Apple Puree

- 1/2 ripe avocado
- 1 large sweet apple (I used a Gala)


Peel and coarsely chop the apple. Lightly steam using a steamer insert over a saucepan, or microwave for on high for two minutes in a loosely covered glass container. Let cool slightly. 

Scoop out avocado flesh and add along with the apple to the bowl of a food processor. Whiz until smooth, adding water to thin is necessary. (For

* Makes 4 baby servings or 2 toddler servings
* Can be refrigerated for up to 2 days with cling wrap pressed into surface, it will discolor somewhat but it'll still taste fine.

Gingered Sweet Potato and Carrot Puree

What a crazy busy week this is turning out to be. I even have a job interview tomorrow! Who knows, I might not be a full-time SAHM much longer...I'll let you know how it goes!


Anyhow, this is a great vegetable baby puree that takes plain old sweet potato and carrot up a notch with very little effort. Luc even ate a bowl of it although he generally won't touch anything that's a puree at this stage (unless it's pudding of course!). A nice gentle introduction to some Asian flavors for munchkins 6 months plus.

Gingered Sweet Potato and Carrot Puree

- 1 large sweet potato
- 2 medium carrots
- 4 slices fresh ginger (peeled and sliced into coin sized slices)
- 1/4 tsp ground coriander


Peel the sweet potato and carrots and cut into 1/2 inch chunks. Boil sweet potato, carrots, and ginger slices in a medium saucepan in plenty of water until soft. 


Drain, reserving the cooking water. Remove the ginger slices. 


Puree, adding the ground coriander and enough reserved cooking liquid to reach baby's favorite consistency. 


*Makes about 10 cubes
*Keep up to 3 days in the fridge or freeze up to 3 months 

Baby's Papaya and Raisin Puree

A couple weeks ago I ran into a nearby grocery store to grab a few things quick and I saw a jar of papaya and raisin chutney. It struck me as an unusual combination, so I bought it. It was delicious. I think it stood out to me because I have a tendency to pair tropical fruit with tropical fruit, and temperate fruit with temperate fruit. I guess it makes intuitive sense to me that if they grow together they'll taste good together. This chutney resulted in two things: 1. Teaching me that I have get more adventurous with trying different flavour combinations and 2. This amazing Papaya and Raisin Puree! 

This is another homemade baby food recipe that is suitable for babies from 6 months, as long as they've tried papaya on its own. Papayas are a nutrient powerhouse and they also contain something called papain, which aids digestion -- great for baby's tummy. It also helps relieve constipation, which many babies new to solids suffer from. 

Papaya and Raisin Puree 

1 cup papaya, peeled and chunked
1/4 cup raisins, any variety


Add the raisins to 2 cups of water in a saucepan that has a steamer insert. Leave the insert off for now and bring the water up to a boil over medium heat. Once the water is boiling set on the steamer insert, add the papaya chunks and steam until very tender (ripe papaya is already very soft, this will only take about 2 minutes). 


Once done, take off the heat and transfer papaya to a mini-food processor or blender. Let the raisins sit in the hot water until nice and plump, then transfer to the processor with the papaya. Blend until it reaches baby's favourite consistency, adding some of the steaming liquid if necessary.

Makes 3 baby cubes 


Keeps for 3 days in the fridge or freeze for up to 3 months


* Would also make a tasty dip for French Toast Strips


* This recipe is easily scaled up, but you will likely have leftover papaya as they are usually large. Papaya freezes really well. Cut the whole thing into chunks, place whatever you don't need right away in single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag to have on hand for future use. 


 Variation: Once baby reaches 8 months, swirl in a little full-fat yogurt in this puree.

Roasted Parsnip and Pear Puree

I realized that I haven't posted many recipes for our youngest munchkins just starting out on solid food, so I thought I would post this puree which is sure to tickle baby's taste buds. Roasting vegetables such as parsnips and sweet potatoes rather than steaming brings out and accentuates their natural sweetness and flavours. As for the idea that you shouldn't introduce baby to sweet tastes first or else they won't accept non-sweet foods, I don't really buy it. If you are breastfeeding, baby is already used to sweet, as breast milk is sweet tasting. Rather, you are just building on the flavors that they know, which will make the transition to solids smoother. 

This is fine to make for babies once they have tried each individually to rule out reactions. It is also a great recipe to multitask and make other foods at the same time (try roasting something else in the oven at the same time, and steam two pears rather than one and use half by itself or in another combo to economize on time making baby food).

This is a wonderful combo of seasonal produce and it is so naturally sweet and yummy that you can keep making it as an alternative to applesauce for older babes and kids.


 


















Roasted Parsnip and Pear Puree

- 3 parsnips
- 1 large pear (I prefer bosc for this recipe)


Preheat your oven to 350 degrees Fahrenheit. Peel your parsnips and cut into halves. Place on a baking sheet and bake for 45 min - 1hr, until tender, turning halfway through. (They will start to look a little dry, but don't worry about it). 


Meanwhile, peel, core, and chunk the pear. Steam until tender in a steaming basket set over a saucepan of water. Set steamed pear aside, keeping steaming water in the saucepan. 


When parsnip is finished roasting, cut into chunks. Bring steaming water back up to a simmer and add parsnip, simmering for 5 or so minutes. This step helps to soften them up and makes creating a nice smooth puree easier.


Puree both parnip and pear in a mini food processor or blender. 


Makes 5 or so cubes


* this mixture freezes well

Hearty Lamb and Vegetable Stew

Outside my window it's a winter wonderland, which is a bit of a rarity for Toronto (we don't get all that much snow). And while I'm not a big fan of cold weather, it is stunningly beautiful. This kind of weather is perfect for peasant-style comfort food that warms you from the inside out, so I made this hearty winter stew. It takes a long time, but most of that time it's just simmering on the stove-top, leaving you free to do other things. This stew is suitable for babies over 10 months, just puree to the consistency baby can handle after it's cooked, but truly this is a great meal for the whole family, although older members might like a wee bit of salt!

  
Hearty Lamb and Vegetable Stew 

-1/2 pound stewing lamb, trimmed of excess fat and cut into 1/2" cubes
-1 large carrot, chopped
-2 large potatoes, cubed
-1 small onion, chopped
-2 cloves garlic, minced
-1 bay leaf
-1/2 tbsp fresh rosemary, chopped
-1 tbsp all-purpose flour
-couple grindings black pepper (optional)
-1 tbsp olive oil
-3 tbsp tomato sauce (or 1 tbsp tomato paste)
-2 cups salt-free beef broth or water

 Toss the cubed lamb with the flour in a bowl. Heat 1 tbsp olive oil over medium-high heat in a medium saucepan. Once hot, tip in the lamb and brown, seasoning with freshly ground black pepper, if desired. 

Once the lamb is nicely browned, add the vegetables, bay leaf, rosemary, garlic garlic. Turn heat down to medium and cook until onion softens, about 5 minutes. Scrap up the browned bits from the bottom of the saucepan with a spoon and add broth and tomato sauce. 

Bring to a boil, then lower heat and simmer 1 1/2 hours or more until everything is softened and flavours are well combined. 


Would be great served with Munch Whole Grain Broccoli Biscuits! 


Variations: Add 1/2 cup of frozen peas with the broth and tomato sauce. You could also substitute beef for the lamb.

Roasted Red Pepper and Goat Cheese

It was a very busy holiday long weekend and that craziness coupled with some cooking misses, means that I haven't posted anything in quite a few days. I'm tinkering with a couple recipes that aren't quite there yet, but until I get them up to par I thought I would post a recipe for Roasted Red Pepper and Goat Cheese from Cooking for Baby by Lisa Barnes, that has been one of Luc's favourite flavour combinations since he was 9 months old (it isn't recommended for babies under that age). When he was younger he ate it as a baby puree and now it works well as a tasty spread and a dip for the whole family. 

 









  

Roasted Red Pepper and Goat Cheese
- 1 large red pepper
- 1 1/2 oz fresh pasteurized goat cheese (eyeball it)

Preheat the broiler. Line a roasting pan with aluminum foil and place the whole pepper on the pan and roast, turning every 3 minutes or so until evenly charred and blackened all over, about 15 minutes. (I usually roast a couple at once and then use some for pasta, grain salad, etc)

Remove from oven and place in a covered container or bowl with wrap on top so that the trapped steam with loosen the skin. Leave until the pepper has cooled enough to handle. 

Using your fingers, peel off the skin and then cut the pepper lengthwise and remove the stem and seeds. Slice the halves in half again and puree until smooth (a mini food processor is great for this). Spoon in the goat cheese and process with the pepper puree until it is blended and creamy. 

Makes about 1 cup


Can be refrigerated for up to 3 days and it actually freezes well for up to a month.

Tofu, Peanut Butter, and Banana Spread

This easy no-cook, super healthy spread is soooo delicious! I used really soft silken tofu because that's what I had, but if you could find a semi-soft silken tofu that would work better, so that it wouldn't be quite so runny for a spread. I rolled some up in a whole wheat tortilla for Luc today and it was quite a mess, but was eaten in record time! This would also make a great dip for waffle strips, a topping for pancakes, or a pudding on its own (I ate some as a pudding). Due to the inclusion of peanut butter and honey, this spread is suitable for babies over 1 year. It will turn a little darker in the fridge, but it will still taste just the same.

   
Tofu, Peanut Butter, and Banana Spread

- 1/2 package soft (or semi-soft)tofu
- 1 banana
- 1 tbsp honey
- 1 1/2 tbsp peanut butter (unsalted)
- 2 tsp lemon juice


Puree in a blender or food processor until ingredients are fully incorporated and it is nice and smooth.

Makes about 1 cup

Creamy Tropical Puree

This puree has been Luc's favourite from the very first time he had it and I have recommended it to other moms and their babies have liked it too. This is one baby puree that Luc will still eat -- he seems to think it's a treat. This is another super easy no-cook baby recipe. Suitable for babies over 8 months (due to the coconut), or you can just make Banana and Avocado Puree for those 6-8 months. 

Creamy Tropical Puree

- 1 med banana
- 1/2 avocado 
- 1/4 cup or so coconut milk

Mash banana in a bowl with avocado and add coconut milk until the mixture reaches your baby's favourite consistency. 


* can be stored in the refrigerator for 3 days. Just make sure you cover with cling wrap that is pressed against the surface to reduce browning of the avocado. 


* can also be frozen, but will discolour somewhat, although it won't affect the taste


About 5 baby cubes

Potatobaga Mash and Carsnip Mash

These are both great easy side dish alternatives for mashed potatoes and also make a great puree for babies over 8 months who enjoy a chunkier texture. Rutabagas are a good source of vitamin C, folate, and fiber and I think they get underused. Plus both of these mashes use produce that's in season in the winter.  

 Potatobaga Mash 
-1 lb good mashing potatoes, peeled and chunked
-1 lb rutabaga, peeled and chunked
-3 tbsp butter 
-1/4 cup vegetable broth 
-1 tsp freshly grated nutmeg
-sprinkle of black pepper
(adults may want to add a little salt) 

Place rutabaga in a medium saucepan, cover with cold water, and bring to a boil. Rutabaga takes longer to cook than potato so add potato just when the rutabaga is just starting to get tender, roughly 10-15 min. Continue cooking until both are tender.

Drain well in a colander, then return the chunks to the saucepan. Heat vegetable broth in the microwave and let the butter melt into it. Once melted, add to the vegetables along with the nutmeg and black pepper and mash until smoothish.  

Carsnip Mash: Substitute parsnips and carrots for the veg but otherwise follow the ingredients and directions as above, except only cook the parsnip for 5-10 minutes before adding the carrots.

Mango Lassi (Smoothie and Puree Versions)

 

Mango Lassi (Smoothie and Puree Versions)

A great Indian beverage/smoothie for toddlers, big kids, and adults. Alternatively, you make the same ingredients into a puree and introduce the same great taste for the younger set (8 months plus due to dairy and spices).

Lassi (Smoothie)

- 1 large very ripe mango, peeled and cubed (or use frozen cubed mango for ease - approx. 1 cup) 

- 3 cups plain yogurt (full fat for the munchkins)

- 1 cup milk (same deal)

- 1/2 cup water

- 1 tsp rose water (optional but I really recommend)

- 1/8 ground cardamon 

Blend until thick and yummy. Taste for sweetness (depends on your mango) and add sugar, agave nectar, or honey to taste. Serve with ice. 

Makes 3-4 servings

Mango Lassi Puree

- 1 cup cubed mango (fresh or thawed frozen)

- 1/2 cup full fat plain yogurt

- tiny sprinkling ground cardamon

Puree and serve. 

Both versions will keep refrigerated up to three days, but are not suitable for freezing.