Stage 3: Butternut Squash Mac & Cheese

4 09 2011

Mac & cheese. Can I get a big, fat “Mmmmmm,” people? A food group in my world. I could eat it every day. No, not exaggerating. And I’m not a snob about it- a box of Kraft with the fake powdered cheese is fine by me! Ugh, I’m so going to gain 20 pounds once Grey becomes a toddler. This is a healthier version. My thinking was that I could also test-drive him allergy-wise as it has a small amount of a bunch of things that could potentially be a problem. Yippeeeeeeeeee! He had no reaction, other than a wide open mouth. (me, too!)

PREP:

I defrosted 1/2 cup of the butternut squash I’d made before. (see the Stewee recipe for cooking instructions). Cook 3/4 cup of small pasta- the stars (aka stelline) are the perfect size for tiny mouths, but orzo is also a good one. Drain and set aside. Make a roue by whisking a 1/2 TBS butter and 1/2 TBS flour in a medium size pot or pan. Slowly add a little over a 1/4 cup of milk, constantly stirring until it’s smooth and a little thick. Add the squash, then one TBS of cream cheese and a palmful of shredded monterey jack cheese. I added a little salt and pepper as well.

BLENDING:

Can you call it blending??? Add the pasta to the sauce and mix thoroughly.

STORAGE:

This made a HUGE amount (almost 2 cups), so I’m feeding Grey three-ounce servings. He loves it, so why not? You’ll have enough for yourself too! Enjoy!

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Stage 2: Nectarine & Cantaloupe

2 09 2011

Funny, I was complaining that I had no clue on how to tell if a melon is ripe, but it turns out hubby knows. If the melon sounds hollow when you knock on it, apparently it’s good to go. I have to say, it was delicious! Grey loved this one. Probably because it was good & sweet. I loved it because it was super easy to make, and sometimes I’m feeling too lazy to cook. Especially if I haven’t had my coffee.

PREP:

I used 1/8 of a cantaloupe and one nectarine, which I had peeled & chopped.

BLENDING:

Pulse in a food processor. The juices will make this one pretty thin.

STORAGE:

This was more or less another one-off, but the nectarines didn’t brown when stored overnight.

On an added note, over the next few days, I cut the cantaloupe into smaller bits and fed Grey. He actually chewed it! I was feeling emboldened enough to try him on chopped nectarine, and lo’ & behold, he ate that too. There is hope for him yet!





Stage 3: Chicken, Butternut Squash & Apple Stewee

30 08 2011

Once again, I overestimated Greyson’s ability to eat big boy food. Sigh. This started out as a thick “stew,” but ended up being turned into more of a purée after he kept spitting out the chicken chunks. Hmmmm…..Maybe he’s trying to tell me he’d like to be a vegetarian. What I love about this one is that the squash goes a long way. I froze a ton so I have a stash for other recipes. And man, do I have a yummy one coming up for you! I’m such a tease- you’ll have to check back for that. On to the current one first.

PREP:

Cut a small butternut squash in half lengthwise and remove the seeds. Lightly oil a cookie sheet and place the squash face down. Bake at 400 degrees for 40-50 minutes. Scrape out the “meat”. While the squash if cooking, salt & pepper a chicken tender and sauté in butter until brown on both sides and juices run clear. Chop into smaller pieces. Peel and chop an apple and steam for 10 minutes in the Beaba.

BLENDING:

Add 3/4 cup of squash and the chicken to the apple in the Beaba. Pulse, keeping the mixture chunky. If your sweet pea isn’t a fan of the texture, you can use an immersion hand blender to thin it out.

STORAGE:

This made enough for three 2 ounce servings, which was fine in the fridge for 3 days.

 





Stage 2: Honeydew & Plums

27 08 2011

I’ve been feeding Grey fruit with his breakfast bottle for a while now, and nothing says “breakfast” quite like a melon. Plus, hubby likes that there is always some extra for him since this recipe didn’t call for much. The trick is to make sure the melon is ripe, which I have no clue how to do. Anyone? Anyone? Help a sister out if you know the secret. Despite the fact that the melon wasn’t totally ripe, it was still quite tasty and really simple to make– no Beaba required! The downside is that (as I learned the hard way) plums turn brown, so making a larger quantity isn’t recommended. Plus, melons don’t freeze well due to their high water content.

PREP:

Use 1/8 of a RIPE honeydew and one plum. Peel the plum and chop both into smaller pieces.

BLENDING:

Toss both into a food processor and blend. This pureed down due to all the plum juice, though some of the honeydew stayed chunky since it wasn’t entirely ripe. The result was tangy and sweet at the same time.

STORAGE:

Don’t. 🙂





Stage 2: Yams & Corn

26 08 2011

I love corn. Grilled sweet corn. Yum. Hubby & I took a cooking class and learned to make the most amazing Grilled Corn & Cherry Tomato Salad with Feta & Cilantro. Every time I make it for friends, they end up leaving with the recipe. Yep, it’s that good. But I digress. I didn’t grill the corn for this. Lazy me opened a can. What? Did you think I was some sort of domestic goddess? Oh, please. Turns out Grey likes corn as much as his mommy. Though it could’ve been the yams that were so lip-smackin’ good.

PREP:

Peel & chop 2 small yams and steam in the Beaba for 20-25 minutes. I used a quarter cup of golden sweet corn that was canned in water.

BLEND:

I mixed the two in the Beaba, but pulsed it so it retained a bit of texture.

STORAGE:

This made about 6-8 ounces, so I didn’t have enough to freeze. I did keep it in the fridge for three days.

 





Stage 2: Potato, Broccoli & Sweet Peas

15 08 2011

Honestly, I wasn’t sure about this one. My hubby thought it was delicious, but I kinda thought the texture was weird. Sorta starchy. Grey really liked it though, which is all that really matters, right?

PREP:

Peel, chop and steam one medium potato for 20 minutes. Steam half a basket (about one cup) of frozen sweet peas for 10 minutes. I boiled one cup of  broccoli until tender. I also made up a cup of chicken broth to use to thin.

BLENDING:

Put all three veggies in the Beaba, and slowly add the chicken stock as necessary. I used the entire cup.

STORAGE:

Three days in the fridge, three months in the freezer.





Stage 2: Kiwi, White Peach & Apple

12 08 2011

Yippee!!!!!!!! I finally got to use my beloved white peaches! They just scream summer, and mixed with kiwi, made for a really yummy combo. He loves this one- I’ve made it a few times when I haven’t felt inspired to make something new and different. And I actually got to redeem myself for the onion debacle. WHEW! After two back to back misses, I thought for sure I was going to have to resort to pre-packaged food. Perish the thought, right!?!? It was a little odd seeing kiwi seeds in his poop though. Hmmm… TMI?

PREP:

Peel and steam the apple for 10 minutes. Peel and steam the white peach (if it’s not soft) for 5 minutes. Cut the kiwi in half and spoon out the “meat.”

BLENDING:

Put all three in the Beaba and pulse until somewhat blended. Again, tr to keep it from mixing too much or the flavors won’t stay detectable.

STORAGE:

This was one of those live & learn foods. Even in an “airtight” container, the top layer browned. I kept three days worth in the fridge, and froze three. The frozen ones browned when they defrosted. I just scooped it off and fed it to him.