Recipes From
Cookbooks
Recipes taken from “Blender
Baby Food” by Nicole Young and “Cooking
for Baby” by Lisa Barnes
Apple, Apricot, and Tofu
3 Apples peeled and cored
6 dried Apricots Chopped
3 ounces soft silken tofu
Puree after chopping into fine
pieces. Add water, breast milk, formula, or apple juice to loosen the
thickness.
Lovely Lentils
½ cup onion finely chopped
1 cup carrot
½ cup celery
1 TSP Veg. Oil
¼ cup lentils
1 ¾ cups of sweet potatoes
1 ¾ cups water
Saute onion, carrot, celery, and
vegetable oil till softened not browned
Boil red lentils, sweet potatoes, and
water. After it hits a rapid boil let simmer for 20 minutes
Puree.
Zucchini and Pea Soup
½ chopped onion
1 tablespoon of butter
½ chopped zucchini
1 medium potato
½ broth or water
¼ frozen peas
Saute the onion, in butter until
softened not browned
Add Zucchini, Potato, and broth
Bring to boil
Add peas
Reduce Heat and let simmer till all
are softened
puree
Tomato & Basil Pasta Sauce
1 tbs Butter
2 tbs onion
5 ounces chopped tomatoes
2 fresh basil leaves
2 teaspoon cream cheese
Melt Butter in saucepan, saute the
onion,
add tomatoes & saute for three
minutes until mushy
stir in basil and cream cheese
Puree, then serve with pasta of
choice
Veggie and Cheese Pasta Sauce
¾ cups carrot
¼ cup broccoli florets
2 Tablespoon butter
2 Tablespoon flour
¾ Milk
½ cup cheddar cheese
Bring milk, flour, carrots, broccoli,
butter to a boil.
Reduce Heat and let it simmer
Add cheese
Puree
Butternut Squash, Corn, and Tofu
1 cup diced and peeled butternut
squash
1 cup water or vegetable stock
½ cup frozen corn
¼ silken tofu
Bring squash and water to boil then
allow to simmer for for 20 minutes
Stir in corn and cook for 5
Add cubbed tofu, squash, and corn to
blender and puree
Summer Succotash
1 Tablespoon Vegetable oil
½ chopped onion
1 cup frozen corn
1 cup frozen lima beans
1 cup diced tomatoes
½ cup water
1 TSP parsley
Cook onion in medium saucepan with
vegetable oil till tender, let simmer for five minutes then add corn,
lima beans, tomatoes, parsley, and water. Bring to a boil then reduce
heat. Let simmer for 15 minutes. Allow the medley to cool. Bring
together the mix and tofu and puree.
Asparagus Risotto
1 cup Arborio Rice
1 cup water or vegetable stock
1 TSP butter
2 TSP tarragon
½ cup asparagus puree
Bring together Rice, Water/Stock, and
Butter in a medium saucepan to a boil. Stir once and let boil till
liquid is absorbed. Reduce the heat, stir in tarragon, then allow to
stand for 10 minutes. Fluff rice and add the Asparagus. Puree if
necessary for an inexperienced solid eater.
Beef, Potato, and Green Beans
6 oz lean sirloin beef
½ cup potatoes peeled and diced
1 cup water or beef stock
½ cup frozen peas
Brown Beef along with potatoes, drain
fat, Add water, let simmer for 15 minutes
Add peas and cook for a minute or two
until softened.
Let cool, puree.
Orange Orange Orange!
1 cup (2) peeled diced carrots
1 cup (½) sweet potato
½ cup (½) diced pear
½ cup orange juice
½ cup of water
Add all to sauce pan, bring to boil.
Reduce heat, simmer, for 20 minutes. Puree.
Cheesy Salmon and Broccoli
1 cup broccoli florets
1 small sweet potato peeled and diced
8 oz skinned salmon fillet
½ cup full fat Milk (3.5%)
¼ Shredded Cheddar Cheese
