food for the rugrat
As of right this minute, I am making my own baby food. That can change tomorrow...but so far I am able to stay on top of it. It is pretty darn simple, the key is to make a big batch of something twice a week. I use my rice cooker to steam most of the food and then use these awesome OXO trays to freeze the food. Once frozen, I transfer the cubes to a large ziploc bag for freezer storage. I am REALLY excited for the day when my little "G" can just eat whatever I am eating, but until that day comes, I will continue being his personal chef.
Steamed Carrots
Ingredients:
2 lbs organic carrots (peeled and cut into 2" chunks)
1/4 cup filtered water
Directions:
- Place carrots and water in rice cooker.
- Select "quick cooking" setting.
- Mash, puree, blend, or whatever your choice of consistency for you child is.
- Freeze single servings. (I use these trays, just make sure food is completely cool before using plastic.)
Roasted Butternut Squash
Ingredients:
2 butternut squashes
1/2 cup filtered water
Directions:
- Preheat oven to 400º.
- Cut squash in 1/2 lengthwise. Scoop out & discard seeds.
- Place squash face down in a pan and add about an inch of water. (approx. 1/2 cup depending on depth of pan.)
- Bake at 400º for 40 minutes or until a fork glides through when pierced.
- Scoop squash "meat" into bowl and puree. I like to use my immersion stick for this. Add a little water if you need to in order to achieve desired consistency.
- Freeze single servings. (I use these trays, just make sure food is completely cool before using plastic.)