Baby Food Recipes

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Pumpkin Chestnut Puree Recipe Recipe

Pumpkin Chestnut Puree Recipe

03.15.13 by Jackie

I prepared a pumpkin with fresh chestnuts today for baby Aria and she absolutely loved it. The texture was a little too thick, so I thinned it with mashed plantains and a bit of milk. The pumpkin chestnut purée was as nutritious as it was delicious.

Who said "baby" food can't be tasty? I’ve made an effort to prepare homemade baby food ever since Aria started eating solids. She's already 16 months old and loves trying new foods. My motto is that I won’t serve anything to her that I wouldn’t eat myself. She seems to appreciate it and has become quite the little foodie! She even says “mmmmm” when we’re watching The Cooking Channel. Bobby Flay and the Iron Chef are her favorites!


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Roasted Bell Pepper Soup Recipe Recipe

Roasted Bell Pepper Soup Recipe

10.12.12 by Jackie

Since we arrived in Paris, my husband Lulu and I have taken the opportunity to have romantic getaways in Europe and leave baby Aria with my parents. My parents are thrilled to get to have time alone with their granddaughter, and thankfully, so is Aria. As the crazy mom that I am, I've left a long list of instructions for my mom to ensure the happy well-being of my baby girl, and that includes what she eats. Ever since Aria started eating solid food, I've managed to feed her only homemade baby food. I use the term baby food loosely, since I only feed Aria food that I would also eat.

I've taught Maman one of Aria's favorite soups: roasted bell pepper soup. It's a healthy blend of lentils, brown rice and roasted bell peppers. When Lulu and I came home, there was still some soup left, so we all ate it as a first course. I garnished it with sweet basil and a drizzle of balsamic reduction. It's fantastic!


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Spinach Avocado Soup with Shrimp Chips Recipe

The idea for this little first course came from an attempt to introduce avocado to my 10-month old baby Aria. The cream soup consists of barley and toor lentils, avocado and spinach. It was so delicious, I thought I'd share the same dish with our dinner guests, with a few alterations, of course. I fancied up the recipe with fresh sautéed spicy crab and Vietnamese shrimp chips called bánh phồng tôm. The velvety texture of the soup against the tasty, cracker-like chips was heavenly.

I love the idea of sharing meals with my daughter, and I’ll share more of our personal favorites. I think I have a little foodie in the making!


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Creme de Betterave (Cold Beet Soup Recipe) Recipe

We just picked our last large batch of beets from the garden. I steamed the candy striped beets, red beets and golden beets and blended them with a mixture of bean and rice porridge (I used mung beans). I've started introducing new foods to my 9-month old baby Aria, and the natural sweetness from the beets works well for infants.

It's pretty nutritious and filling for adults too, so I served the same dish for the family dinner but with a twist. I added pistachio paste for extra flavor and coarsely crushed pistachios for crunch. And for the dinner presentation, I topped the thick soup with goat cheese-infused cream. Who said "baby" food can't be delicious?


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Guava Apple Sauce Recipe Recipe

Guava Apple Sauce Recipe

03.06.11 by Jackie

As my husband Lulu's little 6-year-old sister was enjoying a cup of guava apple sauce I recently made, she asked: "The jar is almost finished. Jackie, have you put this recipe on PhamFatale?" I replied to her that apple sauce was very easy to make and that all you need is ripe and very sweet fruit.

The munchkin insisted and asked:
" How do you know when the fruits are ripe?
Well, remember, as soon as we picked the guavas, we placed them in a paper bag, along with a banana and the gas released from the banana made the guava so fragrant."

It got me thinking that maybe making apple sauce wasn't as obvious as I thought, so here's the detailed recipe. I actually prepared it with Daddy, my father-in-law. The guavas were peeled, chopped and boiled with unfiltered apple juice (we love our juicer!) until mushy. In a separate saucepan, the same method was used for sweet apples (I used Fuji apples). Once the seeds of the guava were strained, both the guava and apple sauce are combined, then sweetened with honey. Voilà!


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