Puree Monday - Thanksgiving Trio

I have a very special Puree Monday for you today!!  In honor of the Thanksgiving (usa) holiday this week, I have created an entire bebe food feast!   Here are three recipes perfect to give your bebe or toddler on thanksgiving.  With all of the soft food we tend to have on Thanksgiving (i.e. stuffing, mashed potatoes, cranberries, etc) I know it’s temping to let your bebes try some but most of the food we prepare (even healthy versions) are much higher in salt (sodium) and sugars then we would want for those tiny tummies.  Here is three recipes that are sure to please tiny taste buds on Thanksgiving or any day!  

Cranberry Turkey Delight

Cranberry Turkey Delight - 7 Months+

Ingredients:

1-2 boneless skinless turkey breasts

1/3 cup water

additional water or Bebe Stock 

1 very ripe pear

1/2 cup whole fresh cranberries, rinsed

2 tsp pure orange juice

1 tbsp fresh rosemary (finely chopped)

Cut turkey into medium sized chunks.  Bake the turkey in a 350 degree oven for around 30-40 minutes or in a skillet on medium heat for around 10-15 minutes.  Be sure the chunks are fully cooked through.  Either way you cook the turkey it helps to keep it covered partially with a lid or foil, preventing it from drying out.  Allow the cooked turkey to cool while you prepare the cranberries.  Add 1/3 cup water and the orange juice to a medium saucepan and bring just to a boil, reduce heat to medium and add the cranberries.  Allow the cranberries to cook for about 10 minutes (uncovered) stirring occasionally.  Stir in the rosemary and remove from heat.  Allow the cranberries to cool for at least 5 minutes.  Peal and slice the pear.  Add the cooked turkey, cranberry sauce and pear slices to a food processor or Beaba babycook and puree until you reach the desired consistency for your bebe.  You may need to add some additional liquid such as water or Bebe Stock.   Serve warm!  This recipe will keep for up to 2 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings). 

This recipe is Dairy-Free and Gluten-Free.

Whipped Cauliflower and Asiago 

Whipped Cauliflower and Asiago Puree - 7 Months+

Ingredients:

1 head of fresh cauliflower

1 tbsp unsalted butter or non-hydrogenated spread such as Earth Balance

1 cup shredded asiago cheese

1 tsp ground sage

1 tsp nutmeg

Water for steaming

Breast Milk if necessary

Clean cauliflower well and cut into small to medium size florets. Steam the florets in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket of cauliflower florets.  If steaming on the stove use about 1-2 inch of water and steam for about 10-12 minutes.  Allow the cauliflower to cool to for at least 5 minutes then puree with the butter, asiago cheese, sage and nutmeg till a smooth and creamy consistency is reached.  You may need to add a little Breast Milk or water depending on the texture you desire. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings).   

This recipe is Vegetarian and Gluten-free.

Bebe Sweet Potato Pie

Bebe Sweet Potato Pie Puree - 7 Months+

Ingredients:

1 large sweet potato

water for cooking

1 tsp pure vanilla

1/2 a RIPE banana, sliced

1 tsp unsalted butter or non-hydrogenated spread such as Earth Balance 

4 oz. Vanilla Yogurt

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

Whole grain cereal crushed (optional)

Start by pealing and cubing the sweet potato.  Add the sweet potato to a medium saucepan and fill with water about halfway.  Add the vanilla.  Heat on medium high till boiling , then continue to cook another 10 minutes or so until the sweet potato is soft.  Drain the sweet potato cubes and allow to cool to almost room temperature.  Puree the sweet potatoes with the rest if the ingredients (except the crushed cereal) until a creamy texture is reached.  I like to put a layer of crushed cereal on the bottom of the serving bowl then top it with a touch of yogurt and more crushed cereal. This recipe will keep up to 2 days in the fridge or 3 months in the freezer.  It will fill about 3 ice cube trays (15-30 servings).  

This recipe is Vegetarian and Gluten-Free.

Happy Thanksgiving Bebes!!!!  

PS. More holiday recipes for the whole family coming this week.