Baby Food Recipes

Baby Yogurt Fruit Puree

Ingredients:

1 container of baby whole milk yogurt (I use YoBaby)

1 cup of fresh fruit (I like avocado, peach, and banana)

Directions:

Cut up the fruit and toss everything in baby bullet or a food processor/blender.  Pulses for few times then puree the whole thing for 10-30 seconds depends on your fruit's ripeness.

When baby is older (after 8 months) and able to chew well, I would puree either yogurt with avocado or yogurt with peach then add the banana and baby cereal when the baby is ready to eat.  Just kind of smash banana so it's not in huge chunks.  You can also add sweet potato to the puree instead of banana.

Sweet Potato Puree

Ingredients:

1 medium size sweet potato

Directions:

Wash, skin, and cut up sweet potato into 1 inch chunks

Place the chunks into a glass bowl that can fit into the rice cooker.  Put 1 cup of water in the rice cooker outer part (not in the glass bowl).  Cook the sweet potato until it's tender.  (about 15-20 minutes).  Let it cool and remove from the rice cooker.  Place it in air tight containers in the refrigerator up to 3 days.

To feed baby, mash it with forks or puree it through a fine mesh sieves.  Add formula with water or breast milk for young babies (4-6 months).  You can also add some baby cereal.  Make sure the consistency is running.  For older babies, you don't have to mash it so fine, you can just use the fork to mash it then add baby cereal, water or breast milk to it.

My 10 month old daughter normally would eat 3-4 cubes with cereal and yogurt in a feeding.  The total amount is about 3/4 - 1 cup.  A medium sweet potato usually is 3 feedings.

Baby pork or chicken stock

Ingredients:

8 cup of water (divided half)

1/2 lb of pork ribs or 1 small chicken (game hen size)

1 green onions

3-4 slices of ginger (nickle size slice)

1 T of cooking wine or rice wine

few pinch of salt (to taste, I suggest do not add any before baby turns 8 months old)

Directions:

Wash the ribs/chicken under running water.

Cut up the ribs/chicken into 1 inch cubes.

Add 4 cups of water and meat into a stock pot and heat until boil.

While the water is boiling, wash and cut up green onion and ginger.  Cut the green onion to 1-2 inches long and ginger to discs.

Once the water is boiling, carefully remove from heat and wash under the running water to get rid of the gray water (the water turns gray due to blood gets boiled out).

Add the new 4 cups of water, meat, ginger, onion, cooking wine into pot and return to stove.  Let it comes to a boil then turn the heat down to medium low.  Let the soup continue to simmer for 45 minutes until the meat is done and easily fall off the bone.

Add salt if you desire.

Reserve the stock and meat to be used for making porridge.

To make this soup for adult, you could add dried shiitake mushrooms for the chicken soup after you take out baby's portion and cook for another 10 minutes.  For the pork ribs version, you can add corn on the cob or chunks of daikon.  It'll take additional 20-30 minutes to cook the corn or daikon.  You can add the corn or daikon midway through cooking baby's stock.  But do not add the mushroom in chicken until you've already take out baby's portion to avoid any allergy reaction.