Fruity Smoothy

Mommy Rating: ****
Baby Rating: ****

Ingredients:

• 1 frozen banana (cut into 2-inch chunks)
• 1 cup frozen or fresh peaches (peeled and sliced)
• 1/2 cup plain whole-milk yogurt
• 1 Tbsp flaxseed meal

Directions:

Put all ingredients in a blender and blend until smooth.

Notes:  As baby gets older, try making the smoothie with berries or tropical fruits such as mango, pineapple or papaya.

Since Christopher is older we used strawberries, raspberries and blueberries in his smoothie.

**Taken from Cooking for Baby**

Orange-Cranberry Scones

Mommy Rating: ****
Baby Rating: ****

Ingredients:

• 2 1/2 cups whole-wheat pastry flour
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp finely grated orange zest
• 6 Tbsp unsalted butter (cut into chunks)
• 1/2 cup whole milk (plus 1 Tbsp)
• 1 large lightly beaten egg
• 3 Tbsp fresh orange juice
• 1/3 cup chopped dried cranberries

Directions:

Preheat over to 400*F.  Line 2 baking sheets with parchment paper or aluminum foil.

In food processor, combine flour, sugar, baking powder, baking soda, salt, and orange zest.  Pulse to mix.  Add butter and pulse until mixture resembles oatmeal.  Add milk, egg, and orange juice and process until mixture comes together, about 20 seconds.  Transfer dough to a bowl and stir in cranberries with a wooden spoon.

Turn dough out onto a lightly floured work surface and lightly knead into a ball.  Dough will be sticky and may need to be sprinkled with more flour.  With a rolling pin, roll out dough 1/2 inch thick.  Flour a 1 1/2-inch round biscuit or cookie cutter and cut out as many scones as possible.  Place on prepared baking sheets 2 inches apart.  Gather scraps of dough, knead together, roll out, and cut out more scones.  Repeat until dough is gone.

Bake scones until golden, 6-7 minutes.  With a spatula, transfer to a wire rack and let cool.

Notes:  Get creative by cutting these with shaped cookie cutters instead of rounds.  To store, hold scones in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

**Taken from Cooking for Baby**

Mac & Cheese

Mommy Rating: TBD

Baby Rating: TBD

Ingredients:

• elbow macaroni (1/2 lb)
• broccoli and/or cauliflower (1 1/2 cups small, equal-sized florets)
• whole milk (1 cup)
• sharp white Cheddar cheese (3/4 lb shredded - about 3 cups) - I used yellow Cheddar
• salt
• pepper (1/4 tsp)
• Parmesan cheese (3 Tbsp grated) - optional

Directions:

Preheat over to 350*.  Bring a pot of water to a boil over high heat.  Reduce heat to medium and add macaroni and vegetables.  Simmer until macaroni is al dente and vegetables are tender but not mushy, 7-10 minutes.  Drain pasta and vegetables ad return them to pot.

Heat milk in a small saucepan over low heat.  Add hot milk and Cheddar cheese to macaroni and vegetables, and toss to combine.  Season with salt to taste and pepper, and stir again.

Pour pasta mixture into an 8-inch-square glass or ceramic baking dish.  Sprinkle Parmesan cheese over top.  Bake until bubbling, about 15 minutes.  Allow to sit for 5-10 minutes before serving.

**Taken from Cooking for Baby**

Hidden Veggie Sauce

Mommy Rating: ***
Baby Rating: TBD

It doesn't look very appetizing, but it is delcious!

Ingredients:

• olive oil (2 Tbsp)
• onion (1/2 finely diced)
• garlic (1 clove, minced)
• pureed spinach (1/4 cup)
• sweet potato puree (1/4 cup)
• tomato paste (1 Tbsp)
• dried oregano (1/4 tsp)
• pepper (1/4 tsp)
• trained tomatoes (one 26-ounce carton)
• molasses (1 Tbsp)
• ricotta cheese (1/3 cup) - optional

Directions:

In a large saucepan over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, about 4 minutes.  Add garlic and cook until aromatic, about 1 minute.  Reduce heat to low, add spinach and sweet potato purees, tomato paste, oregano, and pepper and cook, stirring frequently, for 4 minutes.  Increase heat to high, add tomatoes and molasses, and bring to a boil.  Reduce heat to low and simmer uncovered, stirring occasionally, for 20 minutes.

Serve sauce over pasta or on the side, for little dippers.  Top each serving with a small dollop of ricotta cheese.

**Taken from Cooking for Baby**

Orzo with Rainbow Vegetables

Mommy Rating: ****

Baby Rating: TBD

Delicious!

Ingredients:

• salt
• orzo (1/2 cup
• extra-virgin olive oil (1 Tbsp)
• fresh rosemary (1 tsp minced)
• red and yellow bell pepper (1/2 cup diced)
• fresh or frozen peas (1/2 cup)
• fresh lemon juice (1 tsp)
• pepper (1/8 tsp)

Directions:

Bring a pot of water to a boil.  Add a large pinch of salt and the orzo.  Cook stirring occasionally, until just tender, about 10 minutes or according to package directions.  Drain.

In a frying pan over medium heat, heat oil.  Add rosemary and saute until aromatic, about 30 seconds.  Add bell peppers and peas and saute until tender, about 3 minutes.

Add orzo to pan and toss with vegetables.  Sprinkle with lemon juice and season with salt and pepper.

**Taken from Cooking for Baby**

Succotash

Mommy Rating: ***
Baby Rating: ****

Who said kids don't like lima beans?!

Ingredients:

• unsalted butter (1Tbsp)
• lima or butter beans, fresh shelled or thawed frozen (1 cup)
• corn kernals, fresh or thawed frozen (1 cup)
• paprika (1/4 tsp)
• salt (1/4 tsp)
• baby's stock or low-sodium broth (1/2 cup)

Directions:

In medium saucepan over medium heat, melt butter.  Add beans, corn, paprika, and salt and saute until aromatic, about 3 minutes.  Stir in stock, cover and cook until vegetables are tender, about 10 minutes.

Depending on your baby's age and chewing ability, pass succotash through a food mill or process briefly in a food processor to make a course mince.

**Taken from Cooking for Baby**

Blackberry & Ricotta Parfait

Mommy Rating: ****
Baby Rating: ***
 

Ingredients:

• blackberries (1 cup, plus extra for garnish)
• ricotta cheese (1/2 cup)
• ground nutmeg (1/8 tsp)
• ground cinnamon (1/8 tsp)

Directions:

Puree blackberries in a food processort until smooth.  There will be seeds in the puree.  To remove them, put puree in a fine-mesh sieve over a small mixing bowl and push puree through sieve with a rubber spatula.  (This was very tedious!)

In a small mising bowl, stir together ricotta, nutmeg, and cinnamon.  In a dessert cup, alternate layers of blackberry puree and ricotta mixture.  Finish with halved berry on top.

**Taken from Cooking for Baby**