Baby food

The Denver Post did a wonderful story last week on baby food. While my kids are waaaay beyond the baby food stage, I think I may be able to pursuade them to eat some of these recipes. Just this picture of the Fish Mornay makes me want to try it!

Fillet of Fish Mornay with Vegetables

This combination of white fish and vegetables served in a mild cheese sauce is generally popular with babies and takes about 10 minutes to prepare and 35 minutes to cook.

From First Meals it makes eight portions and is suitable for freezing.

Ingredients:

• 1 tablespoon butter
• 2/3 cup leeks, washed and thinly sliced
• 1 cup carrots, peeled and chopped finely
• 2/3 cup broccoli, washed and cut into very small florets
• 1/3 cup fresh or frozen peas
• 1/4 pound cod, haddock, hake or sole filets, skinned
• 2/3 cup milk
• 3 peppercorns
• 1 bay leaf
• Sprig of parsley

Sauce:

• 1 1/2 tablespoons butter
• 1 tablespoon flour
• 1/3 cup grated cheddar or Edam cheese

Directions:

1. Melt butter in a saucepan, add leaks and sauté 2-3 minutes.
2. Add carrots, cover with water, and cook 10 minutes.
3. Add broccoli and cook 5 minutes.
4. Stir in peas and simmer 5 minutes, or until vegetables are tender (adding a little more water if necessary).
5. Meanwhile, put the fish in a pan with the milk, peppercorns, bay leaf and parsley. Simmer 5 minutes or until fish is cooked.
6. Set aside, reserving the cooking liquid. Discard the flavorings.
7. To prepare sauce, melt butter in a pan, stir in flour, and cook 1 minute.
8. Gradually whisk in fish and cooking liquid.
9. Bring to a boil and cook, stirring until sauce has thickened.
10. Remove from heat, add cheese, and stir until melted.
11. Drain vegetables and mix with flaked fish and cheese sauce.
12. Blend to a purée or desired consistency for young babies. Provided vegetables are tender, this can be mashed or chopped for older babies who are starting to chew. \

For more kid friendly recipes go to the Denver Post website.

See below for an egg-free pancake recipe and some baby food cookbooks recommendations:

No Yolking Around Pancakes

Here's an egg-free recipe that lets babies who have egg allergies or who haven't been introduced to eggs enjoy pancakes just like the rest of the family. Double the recipe, and store extra pancakes in your refrigerator or freezer for snacking on the run. From The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler; makes about 8 5-inch pancakes. Note that this recipe calls for organic ingredients that can be substituted for their non-organic counterparts.

Ingredients:

1 cup organic whole wheat flour

1 tablespoon organic cane sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 cup organic milk

2 tablespoons expeller pressed canola oil

Directions:

1. In a medium mixing bowl, stir together flour, sugar and baking powder, salt, baking soda and cinnamon.
2. In a separate bowl, whisk together milk and oil.
3. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
4. Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on pancake and bottoms are golden and set. Flip with a spatula and brown the other side until golden.

More baby food cookbooks:

• Baby Bistro Cookbook : Healthy, Delicious Cuisine for Babies, Toddlers, and You
• Feeding Baby: Simple, Healthy Recipes for Babies and Their Families
• Homemade Baby Food - Pure & Simple
• So Easy Baby Food Kit : Make it Natural, Make it Fresh
• Better Baby Food - Your Essential Guide to Nutrition, Feeding & Cooking for Your Baby & Toddler

Like this post? Subscribe to my RSS feed.

Comments

[Mr. Steven G. Liggett]

Babies never had it so good!