First, I’m going to torture you with stories of my day. Then I’ll point you towards super delicious food. It looks like this: But before I get to the food… It was a nice day today. I had a short … Continue reading
Okay, this is going to be quick between finishing a batch of delicious baby food and doing the next step of homemade yogurt (and doing all of the katrillion dishes that I created last night and this morning… sigh).
I had a problem. Babies eat baby food, right? Baby food in the store is all fruits and veggies, unless you buy the super ridiculously expensive stuff that includes oats or quinoa or rice and some protein (mung beans and chicken???). My baby doesn’t need food that fancy.
But he does need protein and grains. Our kid will eat everything, which is awesome. The only thing he has turned down is baby rice cereal, and I can’t really blame him. It’s pretty darn bland. That means he just eats fruit and veggies by the pound these days. I wanted to help him meet the awesome world of other food so maybe he won’t get so hungry between meals.
I tried pureed chicken and pureed salmon with peas. Both sound gross to me, but he’s game. But I hadn’t really found a way to sneak in grains. Enter a baby food cookbook and today’s super successful experiment.
Generally, I feel awesome about this. I like the way it tastes, and little man has a healthy grain option that won’t eat into his college savings (sale quinoa).
(I promise this blog won’t henceforth be a baby food cookbook. Just this once. Or maybe a few times. I also made Korean barbecue burritos and a super delicious corn and poblano taco filling recently. Don’t worry.)
Toasted Quinoa and Peach Puree
- 1 cup quinoa
- 1 peach, peeled and cut into large chunks
- Rinse the quinoa under cold water, then drain well. Transfer to a medium pan and toast over high heat 5 minutes, stirring continuously, until any excess water evaporates and the quinoa is slightly brown and begins to pop. Slowly add 2 cups water, cover, and bring to a boil over high heat. Reduce the heat to low and simmer 30 minutes, or until tender. If using a blender with a plastic container, let the quinoa cool before blending.*
- When the quinoa is cool (or hot, if your blender has a non-plastic container), put about half of it in the blender container. Add peach and blend until smooth. Add water until the mixture is your desired consistency (thicker if I was planning to feed it to little guy with a spoon, slightly thinner to go into a resealable food pouch).
- Put the delicious food into a serving/storage container and let your little person enjoy.
- Store the extra cooked quinoa for at-home dining (maybe with another veggie or a pureed meat option for baby). I basically didn’t want to make a small serving, since this is a bit of a time commitment. It’s like making awesome leftovers. Why wouldn’t you?
*This step of the recipe is word for word (until the very last sentence) from page 47 of Healthy Eating for your Baby & Toddler by Renee Elliott. Thank you, public library. Thank you, Renee Elliott. It seems like a good baby cookbook, although the ingredients are a bit exotic. It’s a good starting point for figuring out how to create a balanced diet for a new person. I’m planning to make the recipes a bit more low-key. This recipe was originally mung beans with toasted quinoa. I don’t have mung beans in my pantry.