Warm and comforting baby food recipes: what to feed growing babies

When it comes to feeds, many parents ask themselves these questions: should I make my own baby food or should I buy the ready-made mixes? This post is for you if you are one of these folks. We’ve prepared some gourmet baby food recipes that are easy to follow, don’t require too much preparation and even better – they will help you save money. Also, if your child is already a toddler and wants to eat like an adult , just leave out the salt in all our recipes which have it because children need less sodium than adults do. You can always add salt at your discretion when serving them their meals. Full blog by AloeMaa       

1. Here are the recipes:

1. “Mango & Pea Puree”

1. – 1 ripe mango, peeled and cut into chunks – 1/2 cup fresh baby spinach leaves – 1/2 cup frozen peas – 2 tbs olive oil – freshly ground black pepper to taste  Blend all ingredients together in a blender or food processor until smooth. Pour mixture into ice cube trays or small plastic containers for freezing. When ready to serve, defrost by running under hot water for a few minutes. Serve at room temperature . Makes six ice cubes

1. “Butternut Squash & Chicken Stew”

1. – 3 cups butternut squash cubes (about half of a medium squash) – 2 skinless chicken drumsticks – 1/4 tsp dried thyme leaves – 2 tbs olive oil – 1 large onion, diced – 3 cloves garlic, minced – 2 stalks celery, sliced thinly on the diagonal  Preheat oven to 350. Transfer butternut squash cubes and chicken drumsticks to a medium baking dish. Sprinkle with salt, pepper, and thyme leaves after drizzling with olive oil. Toss the chicken in the spices until it is well coated. Wrap foil around the baking dish and roast for 40 minutes, or until the vegetables are soft. Remove from oven and transfer contents of dish to a large saucepan over low heat.

1. – 2 cups water or vegetable stock

1. – 1/2 cup coconut milk – freshly ground black pepper to taste  Add enough water or stock to the saucepan to just cover the chicken drumsticks. Cook for 10 minutes on a low heat before adding the squash cubes and celery. Increase heat until liquid is at a low boil. Turn off heat, add coconut milk and give the soup one good stir with a wooden spoon to incorporate it into the broth. Taste broth, adjust seasonings (salt may be necessary) and serve piping hot in warm bowls!

1. Serves 4-6 people depending on how hungry everyone is 😉

1. Posted by Rachelle at 5:00 PM

1. I made this recipe today(12/7/13), but had some slight changes; I couldn’t find whole thyme leaves, so I used ground instead of fresh, I used cream of chicken soup in place of the mushroom, and added a can of peas. My husband loved it, and that is saying a lot for him! Thanks again Reply Delete

1. This reminds me very much of a lovely dish I had at a restaurant in Portland oregon…I do believe they used coconut milk instead though. yummm. i’ve been wanting to recreate it since i got home from our trip 🙁 great recipe Reply Delete

1. My daughter came home with this recipe from school.. We made it tonight and my family absolutely loved it! It’s going in our weeknight rotation 🙂 The only thing we did differently was add potatoes so next time I think I’ll try sweet potatoes or butternut squash too! Thanks for sharing 🙂 Reply Delete

1. This is the first time I’ve tried this dish, and it was a huge success. I’ve been looking for interesting dishes to use with the frozen vegetables I picked up at Costco. This is perfect! I added some garlic seasoning, saute the onions before adding them, and tossed in some potatoes as well. Served over white rice…shall definitely make again!! Thank you!!! Reply Delete

1. Great recipe! Just wondering though, could you use an alternative to coconut milk? We don’t have any here in Europe and we would like to try your dish 🙂 Reply Delete

1. Oh man – my fiance is half Cuban and has been talking about wanting Mexican food for a few days now. He asked me if he could use chorizo instead of beef in this recipe- I said “sure” with the full intention of making it myself. Just found this recipe through Pinterest and you’re right – I think he’ll enjoy this version MUCH more than mine! Thanks for your help! Reply Delete

1. Thinking about using some leftover cooked chicken with this? Would that work? Reply Delete

1. My husband is half cuban so I went nuts when I found this recipe. We didn’t have any peas so we added black beans…holy amazingness! This will be a weekly dinner at my house, thank you so much?! Reply Delete

1. Lovely, love the heat! Also used coconut milk (well doesn’t change how it tastes) but helps keep our tummies  happy. Soy is not good if you have thyroid issues.. Reply Delete

1. I just ate this for dinner with fried plantains and it was awesome!! I used the leftover chicken from the day before – so quick and easy! Reply Delete

1. This recipe is excellent, even better than my normal one. My wife has never had black beans before, but now she wants to use them all the time. Thank you! She even asked me to cook it again for her friends tomorrow night, haha! Reply Delete

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