Could leftover pot roast and veggies be turned into delicious baby food?
I’m not gonna lie. I’ve tasted the jarred meat baby food–even the gourmet organic brands, and they are all as flavorful as a dirty jockstrap (and that’s putting it lightly). So when it comes to making meat dishes for my baby, I can’t help but feel like I’m cooking for Roger Ebert–pureed foods that just so happened to satisfy an adult palate.
The recipe and more after the jump.
Curry=smile. Good to know.
SOOOOO remember all of the blood, sweat and tears I put into those last couple of batches of baby food? Not only did Ella basically reject the sweet potato/spinach mix after a few days of eating it, but then the extra freezer door was accidentally left open, and all of her food, both liked and unliked, melted.
FML.
So. Back to the drawing board, and bonus–I get to make food she might actually eat. This time, I decided to make it and feed it to her directly before freezing and saving it all, just in case she hated it. Based on food in my fridge, I decided to try a baby veggie curry. Ella seems to like the curry powder when I add it to her turkey dinner or different vegetables, so I wanted to take it to next level.
The recipe and food porn after the jump!
The first of two new baby foods I tried: sweet potato and spinach
Adventures in baby feeding update—Ella loves food! All kinds! So I have started to experiment more with what I feed her. To start, I have been adding either cinnamon or a homemade curry powder to her foods, fruits, veggies and meats. She has loved them both, even though the curry powder is a bit spicy. I figured if my father was able to eat those spices as a baby, so could Ella, and it gives me a way to change things up really easily.
I really wanted to make some foods with spinach in them because spinach is really high in iron (and babies lose their natural supply of iron at 6 months old) and it is in season. I took a stab at making sweet potato (a binding food) with spinach (a mover), and turkey breast with spinach (mover), carrots and parnsips (binders).
Photos, recipes and tips after the jump!
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