fbpx

5 Baby-Friendly Recipes for Any Occasion

The funnest part of baby-led weaning is finding healthy, balanced recipes for everyone in the family. Contributor Khairun invited us into her kitchen to take a peek at some of her favourite baby-friendly recipes:

 

Menu - pancakes

Pancakes are easy to make and fast to get on the table. It’s yummiest hot so best eaten right off the pan – encourage a beeline for it! This recipe makes just enough for mum, dad and baby.

Method:

  1. In a small bowl, whisk together flour, sugar, baking powder and salt; set aside.
  2. In a medium bowl, whisk together milk, butter and egg. Add dry ingredients to milk mixture and whisk until just combined.
  3. Heat a large non-stick or cast-iron skillet or griddle over a medium fire. Fold a sheet of paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. (1 tablespoon is enough to make pancake dimes for baby)
  5. Pancakes are ready when bubbles rise from the batter and a few have burst. Flip with a thin spatula and cook until browned on the underside. Continue with more oil and remaining batter.
  6. For added protein, add fruit like bananas or blueberries on top. Serve as is or with desired dip.

Source: Adapted from Martha Stewart’s basic pancake recipe.

++

Screen shot 2013-10-01 at 3.38.04 PM

This recipe isn’t just universally pleasing, it’s quick to make and provides a healthy dose of creamy calcium. My toddler loves this dish as it is but my meat-lover husband would add in boiled sausages or sliced turkey ham for the extra taste.

Method:

  1. Cook pasta according to package directions until al dente.
  2. Preheat oven to 190°C and grease a 9 x 12-inch baking dish.
  3. Heat butter in a heavy-bottomed saucepan and brown onions. Whisk in flour to combine. Slowly whisk in milk to prevent lumps from forming. Bring to a boil and cook until the mixture thickens slightly, about 5 minutes. Add the cheddar cheese, salt and carrot puree. Whisk until smooth. Stir the cheese mixture into the pasta.
  4. Transfer to baking dish. Sprinkle the top with breadcrumbs and Parmesan. Bake until the macaroni and cheese is bubbly and the breadcrumbs begin to brown, 20 minutes.

Note: I prepare purees in advance and refrigerate in an airtight container for later use.

Source: Adapted from Double Delicious: Good, Simple Food for Busy, Complicated Lives by Jessica Seinfeld.

++

Menu - Soup

When the bugs are going around, this rich and creamy soup does the trick in filling those hungry tummies that won’t keep anything else down. The little ones have a choice of their favourite vegetable to pick on or slurp up the soup if they don’t feel like anything solid. They’d be feeling better in no time.

Method:

  1. Heat olive oil in a large stockpot over medium high heat. Add the carrots, celery, onion, pepper and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more until the ends of the rice turn translucent.
  2. Add the water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let the chicken cook in the hot water until it’s no longer pink in the bone, 25 to 30 minutes. Once the chicken has cooked through, removed the meat from the bone, shred it and return it to the pot.
  3. Stir purees into the soup. In a small bowl, mash cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until smooth and all lumps are gone. Stir the soup and cream-cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.

Note: I prepare purees in advance and refrigerate in an airtight container for later use.

Source: Adapted from Double Delicious: Good, Simple Food for Busy, Complicated Lives by Jessica Seinfeld.

++

Menu - Roast Chicken

It’s the weekend and guests are coming over. This fool-proof recipe is easy to make, balanced and never fails to impress. The lower thigh of the chicken is reserved for little one which keeps him occupied and frees me up to entertain friends and family.

Method:

  1. Preheat oven to 220°C.
  2. Finely grate lemon zest into a bowl and add 2 chopped cloves of garlic, salt, pepper and teaspoon of olive oil; mix. Rub mixture under the chicken skin. Rub butter, olive oil and salt onto chicken skin and inside the cavity of the chicken. Roll lemon on a hard surface with the palm of your hand to release juices and use a fork to punch holes through the surface of the lemon. Stuff lemon and remaining garlic cloves inside chicken cavity. Tuck wingtips under the chicken and cross its legs.
  3. Line roasting tray with sliced onions. Place chicken on top together with potatoes and carrots and season with salt and pepper. Roast until juices run clear, about 50 minutes.
  4. Pour the meat juices from the roasting tray into a saucepan. Add chicken stock and bring to boil. Use as gravy to serve.

Tip: Remove chicken skin if you want to reduce fat and calories.

++

Menu - Smoothie

A smoothie adds to the family’s calcium, vitamin and protein intake that’s also disguised as sweet treat! A snack, dessert or even breakfast on-the-go, smoothies are versatile and popular with adult and toddler alike. In my home, this one’s a favourite.

Method:

  1. In a blender, combine all of the ingredients and blend until smooth. Stir if necessary. Serve immediately.

Tip: If your strawberries are on the sour side, add vanilla ice cream for the sweetness.

Khairun is mum to 18-month old Aidan and owner of Recovr Resources Sdn Bhd, a growing social enterprise in the recycling and equal employment industry. She and her husband Max are currently living in Jakarta, and are expecting a daughter in December

Subscribe To Our Newsletter

Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!