All posts tagged: baby food

Meaty Intro: Veal Cutlet Stew

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If your family eats meat, it won’t be long before your child should do the same.   And for whatever reason, I found introducing meat a bit of  a tricky one.  First of all, it just feels like it would be tough to chew.  I mean, am I the only adult that has trouble with meat sometimes? Secondly, I think we can all agree that there is literally nothing more disgusting than pureed beef.  Try the ‘baby food’ beef in the little pots- grey, flavorless and just YUCK. Don’t get me wrong, I don’t need a crystal ball to tell you that there will be months where the blender will be your new bestie and the beef is it’s number one victim. It will happen but it shouldn’t happen for long.  You, my friend, have options.  As soon as you stop pureeing EVERYTHING, as soon as you start to introduce more solid textures like rice and you can offer food that were merely mashed using back of a spoon, as soon as all that starts to happen, …

Baby Weaning Basics: An Introduction

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You are probably a sophisticated eater. Doubtful? Let’s take this mini-quiz I just made up on the spot. It’s based on what I see most of my friends have in their pantry. You can mark yourself according to how many you have but let’s just say that if you have any of these ingredients or if even know what they are, you are probably falling in the sophisticated territory.  Do you have: Dried spices Chilies: fresh, frozen or pastie Hot sauce Any vinegar that isn’t white (red wine, white wine, balsamic) Any grain that isn’t rice (quinoa, bulgar, couscous) See where I am going with this? I bet it was pretty hard to scale back when it came time to weaning your baby and family cooking?  In our house, the idea that spice was not going to be front and center was something we all mourned for awhile.  I love things hot and so does my husband.  It has certainly been an adjustment.  I prefer to think of this change as an adjustment.  Taking spice out …

Simple, Clean and Fast Chicken Broth

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Obviously we can’t serve our little ones chicken soup from the can, from the cube or from the carton. Obviously. How did our pantries stoop to such low levels that we can’t use…soup. (see what I did there).  Salt, a natural preservative is the culprit here and frankly, very few people are healthy enough to endure the amount of salt and sodium found in a can of condensed soup.  Not my dad with high blood pressure.  Not my anemic sister and certainly not my little munchkin. That being said, I’m really not the type to sit around skimming junk off the top of a boiling cauldron of chickens that are meeting a rubbery end.  Ironically I always find this method, the old fashioned way of boiling fresh chicken to the ends of the earth and back, well, tasteless.  What a conundrum. My solution is to boil chicken that has already been roasted and enjoyed.  I boil the bones and the results are delish.  It is a much faster system and while it may not yield …