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Baby Dinner Recipes From Our Readers These baby dinner recipes were sent in by our visitors - browse through these unique and imaginative suggestions and see what other babies are having for dinner! Please note: The comments with many of these recipes - including the suggested age of introduction - come from the parents who submitted them. Please discuss the introduction of any new foods with your child's doctor. advertisement Recipes on this page... Meat Healthy Chicken and Rice Dinner Hawaiian Pork and Rice Dinner Turkey with Spiced Apple Casserole Turkey Macaroni Tasty Iron Rich Baby Meal Chicken/Lamb Patties Creamy Sweet Orzo Barley and Turkey for Two Pureed Apple and Pork Diced Pork with Curried Peach and Onion Sauce Mini Munchkin Meatloaf Stew Akni Cracked Wheat with Chicken and Potato Meatballs with Veggies Baby Enchiladas Unstuffed Zucchini Loaded Egg Baby's Beef Dinner Thick'n'Hamburg Fish Haddock, Carrot and Parsnip Puree Speedy Fish Pie Salmon & Roast Vegetable Bake Salmon and Broccoli in a Cheesy Sauce Tilapia and Spinach Rice Island Tuna Delight Orangey Salmon Vegetable/vegetarian Spaghetti Squash Cheese Bake Cream of Celery Macaroni Rice Mess Tangy Mac 'n Cheese Avocado Hash Cauliflower Cheese Vegetable Khichdi Cheesy Zucchini Pasta Tarragon-ific Peas Cheesy Mixed Vegetables One Potato Veggie and Cheese Lunch Avo Delight Coconut Rice Protein Packed Potato for Two Sweet Potato Porridge Tomato & Basil Pasta with Red Lentils and Cheese Warming Cream Corn Chowder From Scratch Cheesy Potatoes for Two Khichdi Layered Root Vegetable Bake Curry Rice Linguini In Yogurt Sauce Veggie Semolina Reimi's Sauce Spicy Creamed Sweet Potato Vegetable and Rice Medley Tofu and Seaweed Noodles Baby's Favorite Risotto Herby Cannelini Beans Tomato Zucchini Rice Casserole Veggie Paella Cream and Pearl Sunshine Rice Baby Dinner Recipes - Loaded Egg From Ruthann in the United States 1 Organic Duck egg 1 oz liver (frozen) 1/8 tsp garlic, minced 1 tsp butter 1/8 tsp flax seed, ground Steam or hard boil egg until done. Separate yolk from whites, discard whites. Grate frozen liver into egg. Meanwhile, on medium temperature, melt butter and toast garlic and ground flax seed until garlic begins to give off a slight aroma. Remove from heat, and allow to cool. Mix garlic and flax in with liver and eggs. Serve slightly warm to baby. *This is a recipe that has been handed down through the ages and is a staple (even though some of us adults can't stand liver haha). Enjoy Return to top of page Baby Dinner Recipes - Baby's Beef Dinner From Stephanie in the United States 8 oz. ground beef 1/2 medium onion 4-5 Tbsp homemade marinara sauce 1 medium zucchini, grated handful taco flavored shredded cheese 1/2 to 1 cup prepared brown rice garlic powder dried parsley, basil, oregano Saute onion lightly in olive oil. Crumble the ground beef into the onions. Sprinkle garlic powder, basil, parsley, and oregano onto the beef. Brown the beef until almost cooked through. Stir in enough marinara until desired wetness. Grate the skins of the zucchini into the pan. (I use the skins first since that's where most of the vitamins are found.) Stir in rice and cheese. Warm through until cheese melts. This gives me 3 servings for my 16 month old... one for dinner, 2 for the freezer! Return to top of page Baby Dinner Recipes - Thick'n'Hamburg From Tracy in the United States 6 oz ground beef (low fat) 6 oz potato (cubed) 2 oz peas 2 oz carrots (diced) 1/2 oz minced onion (optional) 1/4 cup water garlic powder Brown ground beef in a pan on medium heat. Drain excess fat. Add onion (optional). Add enough water to cover the ground beef. Add peas and carrots. Lower heat and simmer for 20 minutes. Steam (or boil) potatoes. Mash or puree (with water, milk or formula as desired). Add a pinch of garlic powder. For an older baby: put the beef and veggie mixture over the potatoes. For a younger baby: puree or mash the beef and veggie mixture and combine it with the potatoes. (Add enough water or formula until it is the desired consistency). For the rest of the family: add salt and pepper. Return to top of page Baby Dinner Recipes - Baby's Favorite Risotto From Jacqueline in the United States 1 Cup Arborio Rice 1 Tbsp. Butter 2 Cloves Garlic, minced 4 Cups low sodium fat free chicken broth (homemade is great!) 1/2 Cup Diced Asparagus 1/2 Cup Diced Carrots 1/2 Cup Diced Broccoli 1/2 Cup Diced Butternut Squash 1/2 Cup Frozen Peas 1/4 Cup Parmesan Cheese Melt butter in large saute pan over medium heat. Add garlic and saute until fragrant - 1 minute. Add rice and stir to coat with butter and garlic. Add 1 cup of broth to rice and let cook while stirring occasionally until rice appears dry. Add rest of broth in same manner, 1 cup at a time. When all the broth is absorbed add asparagus, carrots, broccoli, squash, and peas and let cook for a few minutes until vegetables are tender. Add frozen peas until just heated through. Mix in parmesan cheese at the very end. When baby is ready for meat, stir in diced chicken or cooked ground turkey. Freezes great in individual servings perfect for quick heat and serve lunches and dinners. Baby gets all the benefits of colorful vegetables and delicious grains all mixed together in a comforting one bowl meal. Return to top of page Baby Dinner Recipes - Herby Cannelini Beans From Melanie in the United Kingdom 2 tbsp olive oil 1 red onion, diced finely 2 celery sticks, diced finely 1 carrot, peeled and diced finely 1 garlic clove, crushed 1 tsp dried thyme 2 tins cannellini beans (or any other white beans), drained and rinsed 2 bay leaves 150ml water 2 large ripe tomatoes, seeded and chopped 4 tbsp fresh parsley, chopped Sweat the onion, garlic, celery, carrots, thyme and rosemary in the olive oil for 10 minutes, or until soft. Add the cannellini beans, bay leaves, stock, seasoning and cook for 10 minutes. Add the tomatoes, and parsley and cook for a further 5 minutes. Put a little aside for yourself (because you can then season it with a little salt and pepper and eat it yourself!) and mash the rest up to whichever consistency you need for your baby, depending what stage they are at. This is a lovely dish that both babies AND adults love! And it can be frozen too, so it's convenient. Return to top of page Baby Dinner Recipes - Tomato Zucchini Rice Casserole From Jodi in the United States 2 roma tomatoes 1/2 small zucchini 4 sprigs of fresh flat leaf parsley 1 small sprig of fresh dill 1 serving of brown rice Peel 2 roma tomatoes and cut up chunks of 1/2 of a small zucchini. Put in a small saucepan and just cover with water. Add four sprigs of fresh flatleaf parsley and sprig of dill. Steam until zucchini and tomatoes are tender. In separate pan cook one serving of brown rice. Spoon drained rice, tomatoes, zucchini and parsley into blender. Add about 2 tablespoons of cooking water from veggies. Use more or less water depending on the consistency you desire. Puree until smooth. Return to top of page Baby Dinner Recipes - Veggie Paella From Melanie in the United Kingdom 85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8oz) Arborio rice 1 tsp turmeric 600ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor - you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley Heat the butter in a large pan, and cook the mushrooms, red peppers and garlic for 5 minutes. With a slotted spoon, remove the red peppers and mushrooms and set aside. Fry the onions in the remaining butter for 5 minutes, covered. Mix in the rice and turmeric, then add the water and bring to the boil. Lower the heat and simmer gently and cook covered for 10 minutes, stirring occasionally. Add the peas, tomatoes, seasoning, and simmer covered for a further 5 minutes. Stir in the nuts, cheese, parsley and the reserved peppers and mushrooms. Cook for five minutes or until the cheese has melted, and the ingredients are well mixed and hot. You can mash this up for easy feeding to the baby, and then you can then add some salt and pepper and have it for your dinner too! Perfect- A Well fed Happy mummy and baby! Return to top of page Baby Dinner Recipes - Cream and Pearl From Uma in India 2 tsp dalia (broken wheat) 1 tsp onion, chopped fine 1/2 tsp red capsicum, diced 2 tsp carrots, chopped 1/2 a handful fresh or frozen peas 1/2" chunk cooked and skinned sweet potato 1/2 tsp cooked and diced beetroot 1 almond, grated (note from editor - you may wish to omit this ingredient for younger babies) water for cooking 1/2 tsp ghee 3 tsp yogurt seasoning as per taste and choice Pressure cook dalia with vegetables ( about 12 whistles for soft and pearly dalia). Mash veggies with the back of a spoon if required. Add ghee and yogurt before serving. Return to top of page Your Baby Food Ideas - Sunshine Rice From Julie in Canada 1/3 cup carrots 1/3 cup peaches 1/3 cup rice water as needed Cook carrots or steam them till soft. Cook rice. Put all ingredients into a blender and blend. Add water to get consistency you want. My daughter doesn't like carrots, but she likes this mixture! Return to top of page Baby Dinner Recipes - Healthy Chicken and Rice Dinner From Noman in Pakistan 1 cup cooked brown rice 1/2 cup plain yogurt 1 medium sized sweet apple, peeled, cored and diced 1/2 teaspoon raisins soaked in warm water (optional) Steam diced apple with 1/4 cup water until tender. Drain and keep aside. Puree boiled brown rice, steamed apple, raisins with yogurt in a blender. Refrigerate. Serve either chilled or at room temperature. Return to top of page Baby Dinner Recipes - Unstuffed Zuchinni From Tiffany in Canada 1 cup cooked ground beef 2 cups vegetable or beef broth 2 cups finely shredded zuchinni 1 clove garlic 1 dash Oregano For older baby: Shredded Mozarella and/or cooked orzo Put beef,broth, garlic, & oregano in pot, bring to boil; then reduce heat to medium high & cook 10 minutes. Strain, reserving broth. Add zuchinni to beef (the beef will be hot enough to "steam" the zuchinni.) For a younger baby, puree, adding reserved broth as needed. Left overs can be frozen. For an older baby, do not puree, & top with shredded mozarella. Serve as is, or with orzo pasta. Return to top of page Baby Dinner Recipes - Hawaiian Pork and Rice Dinner From Sara in the United States For 10 months or older 1/4 cup ground pork 2 cups water 1/4 cup rice, uncooked 1/2 cup peaches, peeled and sliced (fresh preferred) 1/4 cup pineapple chunks Bring pork and 1 cup of the water to boil. Reduce heat, and simmer 2 minutes. Drain, refrigerating reserved liquid. Add rice, remaining 1 cup water, peaches and pineapple to meat. Simmer 15 minutes. Remove any grease from reserved liquid and return juices to pot. Continue to cook mixture for another 5 minutes. Mash or puree before serving. Return to top of page Baby Dinner Recipes - Turkey with Spiced Apple Casserole From Jeneen in the United States Ground Turkey 2 medium apples, diced in 1/2" cubes (peeled if not organic apples or if serving to an infant) 2 cups cooked whole wheat spaghetti or brown rice Trader Joes Everyday Seasoning (or other no-salt seasoning blend) Cinnamon, or to taste Ginger, or to taste 1/4 - 1/2 cup apple juice or breastmilk Add the ground turkey to a large non-stick stovetop pot, along with the Everyday Seasoning. Saute the ground turkey on medium to medium-high heat, stirring to incorporate the spices into the meat. Cook until meat is done all the way through (about 15 minutes). Remove the turkey from the pot and reserve in a mixing bowl. Return the pot to the stove and lower the heat to medium. Add the diced apples, cinnamon and ginger. Saute until the apples are soft, then add to turkey. If using noodles, chop up the spaghetti into manageable bite-size pieces and add to the turkey and apples. Or else add the brown rice to the turkey and apples. Mix everything together using apple juice or breastmilk to desired consistency. If serving to an infant, run the mixture through a food mill or food processor. Baby's meal is ready and the leftovers will freeze beautifully for several months in an airtight container. For adults, skip the liquids and serve the turkey and apples over the grains or mix all together and stuff a yellow bell pepper, add feta to top and brown in a 400 degree oven for 15 minutes. Return to top of page Baby Dinner Recipes - Haddock, Carrot and Parsnip Puree From Mary in Southport, UK 1 tsp olive oil 1 onion, chopped 1 carrot, cubed 1 parsnip, cubed 8 fl oz (1 cup) low-salt or homemade vegetable stock 200g (around 1 cup) haddock fillet (skinless and boneless, cubed) Heat the olive oil and cook the onion for a few minutes until tender. Add the diced carrot, diced parsnip and the stock and cook, covered, for 5 minutes. Add the haddock cubes and cook until the vegetables are done and the fish is cooked through (it should be flaky). Puree in a food processor until smooth. Return to top of page Baby Dinner Recipes - Turkey Macaroni From Shelly in Canada 1 lb ground turkey meat 1/2 can diced tomatoes with juice 2 cups cooked whole wheat macaroni 1 tsp crushed garlic 1/2 cup whole milk mozzarella cheese, grated 1/2 cup whole milk cottage cheese pepper to taste Cook macaroni according to package. Brown ground turkey and add garlic and pepper. Let cook a few minutes. Add tomotoes and macaroni, turn off heat. Add mozzerella cheese and cottage cheese. Whip in blender if you require pureed. I left part of the noodles whole as my little one is starting with more solid food. This was really tasty - all it needed for an adult was a little salt. Return to top of page Baby Dinner Recipes - Spaghetti Squash Cheese Bake From Virginia in the United States one spaghetti squash cheese basil, oregano, or any seasonings your baby loves Preheat oven to 375 degrees F. Cut your spaghetti squash in half lengthwise and place cut side down in a glass baking dish. Fill dish with about an inch of water. Spaghetti squash can also be baked whole (don't forget to pierce with a knife all over to allow steam to escape), but I have found that this method makes softer "noodles" for baby. Bake for one hour, or until tender. Carefully (I use an oven mitt) scoop out the seeds and fibery stuff, then using a fork, scrape out the "noodles". Spread them in a baking dish and cover with cheese and seasonings. Return to oven for 10 minutes or until cheese melts. This recipe is extremely versatile and will be enjoyed by the family as well.. You can top this bake with tomatoes before putting in the oven, or add some chicken to make a complete meal. Return to top of page Baby Dinner Recipes - Cream of Celery Macaroni From Dilnaz in the United States Celery has great benefits but the taste doesnt always appeal to kids. And macaroni is a great finger food but not nutritionally superior. So I combined the two! My 11 month old loves it. Any additional veggies can be added to it. This is a vegan dish. macaroni or any other pasta shape 2 cups (16 fl oz) vegetable broth 1 cup (approx 8 oz) diced celery (can also substitute asparagus) 1 small onion, finely diced 1 small clove garlic or garlic powder (to taste) 1 cup (8 fl oz) non-dairy milk (can substitute half and half) 2 tsp cornstarch salt to taste (note from editor - we wouldn't recommend including salt before 12 months of age and very sparingly - if at all - after that) parsley or chives Boil the celery and onion in the broth till soft. Add the milk, cornstarch, garlic and salt (if using), and stir over medium high heat till the soup thickens. Add the finely chopped herbs. Boil pasta per packet directions. Mix the cooked pasta with the "soup". Let it cool. This tastes better the next day when the pasta has had a chance to soak up the soup and get soft and mushy (for those without teeth). Return to top of page Baby Dinner Recipes - Meatballs with Veggies 1/2 lb lean ground beef 1/2 cup (2 oz) oatmeal (uncooked) 1/2 c (2 oz) finely shredded veggies (carrot, zucchini, or another favorite) 1 egg yolk 2 tbsp applesauce dash of ground pepper pinch of oregano Combine all ingredients and form 1 inch meatballs. Place on a lightly greased cookie sheet and bake at 400 degrees for 12-15 minutes. After baking these can be frozen and removed as needed from a zip-top bag in your freezer. Return to top of page Baby Dinner Recipes - Tasty Iron Rich Baby Meal Sophie Pennington-Ridge in the United Kingdom 1 tbsp olive oil 50g (just under 2 oz / 1/4 cup) onion, peeled and chopped 125g (just over 4 oz / 1/2 cup) minced beef 125g (just over 4 oz / 1/2 cup) chicken liver, cut into pieces 250g (just over 8 oz / 1 cup) pumpkin, swede or butternut squash, chopped 2 tomatoes, skinned, deseeded and chopped 250ml (just over 8 fl oz / 1 cup) unsalted chicken stock Heat the oil in a frying pan and saute the onion for a few minutes until soft. Add the minced beef and chicken liver and saute, until the meat is brown all over, stir occasionally. Add the pumpkin (or whichever veg you chose) and tomatoes and pour over stock. Bring to boil. Reduce the heat, cover and cook for 20 minutes. Blend/puree to desired consistency. Enjoy!! Return to top of page Baby Dinner Recipes - Baby Enchiladas From Karen in Canada corn tortillas (as many as you want as this recipe is good for all the family) tomato/spinach pasta sauce (any brand) one chicken breast sour cream grated mozzarella cheese Cook chicken in boiling water. Remove from water (do not throw away this broth), cool chicken down and pull it with two forks into fine strings. Mix your chicken broth with the pasta sauce to thin it little (please do not make it too runny). Soften the tortillas by warming them in the microwave for 15-20 seconds, covered with a paper towel. Stuff each tortilla with the pulled chicken and roll the tortillas (as if making wraps). Set your wraps in a glass or ceramic baking pan, pour on your pasta sauce, add sour cream on top and your grated cheese and grill in the oven. Ready! You can serve these yummy enchiladas with black beans which are high in iron! To make your canned beans tastier: in a frying pan add some butter and 1/2 onion, finely chopped. Cook until crystal like, add beans, cook on medium heat then mash them. Serve them as a side with your enchiladas. I hope you enjoy them. My baby is 14 months and loves this recipe! Return to top of page Baby Dinner Recipes - Cheesy Mixed Vegetables From Neha in the United States 1 tpsp Olive oil 3/4 cup (around 6 oz) all mixed veggies [frozen or fresh] [Green beans, green peas, carrots, corn kernels] 1/4 cup (2 oz) finely chopped tomatoes 1/4 cup (around 1-2 oz) cooked macaroni pasta 2 tbsp of milk 1/4 tsp of dried parsley 1/4 tsp of garlic salt (optional) 1/4 tsp fresh chopped cilantro In a pan heat the olive oil. Add the chopped tomatoes and saute till they are almost a puree consistency [you can cover the pan for a couple of secs to speed up the cooking process]. Next add all the mixed veggies. Cover the pan and cook till all veggies are done. Next, add the pasta and mix well. Add the garlic salt/parsley and cilantro. Mix well and saute for 1 min. Add the cheese and milk and mix well and cook till the required consistency. Tip: if your baby eats only pureed food, let the dish cool and puree it. Add warm milk if it's too thick. Return to top of page Baby Dinner Recipes - Avocado Hash From Kristin Metcalf in the United States 1 tsp olive oil 3 tbsp diced yellow and red pepper 1/2 cup (around 4 oz) cooked rice 1/4 cup (2 oz) canned (or presoaked) black beans pinch of cumin 1/2 ripe avocado Heat olive oil in small skillet. Add pepper and saute for about 4-5 minutes on medium heat until softened. Add rice and cumin. Heat through. Remove from heat. Remove avocado flesh from skin. Dice and add to mixture in skillet. Allow to cool to temperature appropriate for your baby and serve. This is a great finger food entree! Return to top of page Baby Dinner Recipes - Speedy Fish Pie From Alma in Brighton, UK 4 tbsp boneless white fish, cooked and flaked 4 tbsp cooked, mashed potato 4 tbsp milk, heated 1 tbsp grated Cheddar cheese Just mash all the ingredients together. If it's too lumpy for your baby, puree in a blender (you might want to add a bit more milk). I sometimes throw in a few cooked vegetables. Return to top of page Baby Dinner Recipes - Pureed Apple and Pork From Gretchen in Canada 4 oz (1/2 cup) pork, trimmed to remove fat 4 oz (1/2 cup) sweet potatoes, peeled and diced 4 oz (1/2 cup) rutabaga (swede), peeled and diced 1 tbsp chopped onion 1/2 small apple, peeled, cored and diced pinch dried sage Dice the pork, then combine it with all the other ingredients in a small pot. Just cover with water. Simmer for about 10-15 mins, until everything is cooked. Puree, or just mash it if your baby is chewing little lumps. Return to top of page Baby Dinner Recipes - Cauliflower Cheese From Mo in Wales, UK 2 broccoli florets 2 cauliflower florets 1 tbsp unsalted butter 1 tbsp plain (all purpose) flour 4 fl oz (1/2 cup) full-fat milk - or use formula or breast milk 2 tbsp cheddar cheese, grated Steam the broccoli and cauliflower for a few minutes until tender. In a small saucepan, melt the butter, then stir in the flour. Cook for a couple of minutes, then remove from the heat and slowly stir in the milk. Cook over a low heat, stirring CONSTANTLY, until the sauce has thickened. Remove from the heat, stir in the cheese and serve This freezes well, but it always looks a bit watery when it thaws. I just give it a good stir, then it's fine. Return to top of page Baby Dinner Recipes - Vegetable Khichdi From Rajeshree Joshi in the United States 1 cup (8 oz) rice 1/2 cup (4 oz) lentils (yellow or green) 1 1/2 cup (12 fl oz) water 1 cup (8 oz) fresh or frozen mixed vegetables (carrots, beans, peas, cauliflower or your favorites) 1 teaspoon ginger and garlic paste Salt for taste (note from editor - for older children only) 1 tablespoon butter Wash the rice and lentils together. Wash the fresh vegetables and cut them into small bite size pieces. Heat the pressure cooker and put in the butter. Stir in the ginger-garlic paste for few seconds. Put the cut vegetables in and stir-fry in the butter for a minute or two. Then put the washed rice and lentils into the cooker and again stir-fry for a minute. Add water and salt to taste (see note above). Mix well. Close the pressure cooker lid. Increase the heat to med-high. Let it cook for 15 minutes or till you hear 3 whistles from the cooker. Turn the heat off. Let it sit for 15 mins. The delicious and fully nutritious Khichdi is ready to serve. Serve mixed with plain, non-sweet yogurt or just as it is. This one step dish is a mix of rice, lentils and vegetables. It tastes delicious. My kids loved it all the time. I served them this dish right from the age of 1 year because it is not only delicious but more importantly it provides complete balance of nutrients in one dish itself. The rice provides carbohydrates, lentils are protein-rich and vegetables rich in fiber and other nutrients. Serving this with plain yogurt provides with the necessary calcium. Return to top of page Baby Dinner Recipes - Cheesy Zucchini Pasta From Sarah in Portland, Oregon 4 oz (1/2 cup) fresh zucchini (courgettes) 1/2 clove garlic, crushed 3 oz dry pasta 2 oz (1/4 cup) ricotta cheese 1 tbsp fresh basil 1 tbsp Parmesan cheese, shredded Cut the ends of the zucchini and put the rest, whole, into boiling water. Boil for 2 mins, then drain and cool. Slice the zucchini into 1/2 inch slices. Heat the olive oil in a saucepan and saute the garlic until soft. Add the sliced zucchini and saute for 5 mins, stirring constantly. Meanwhile, cook the pasta by following the instructions on the pack. Drain, then mix the pasta with the zucchini. Add the ricotta and stir well. Top with the basil and ricotta. My son loves this. When I first cooked it for him at 8 months, I would crush the pasta before I cooked it and dice the zucchini instead of slicing to make it easier for him to manage. Return to top of page Baby Dinner Recipes - Sweet Potato Porridge From Amy in Malaysia 1 cup (8 fl oz) water 2 oz (1/2 cup) rolled oats 2 oz (1/4 cup) sweet potato, cooked and pureed pinch cinnamon pinch nutmeg Put all the ingredients together in a saucepan and bring to a boil. Simmer for 7 minutes and serve! Thin with milk if the texture is too thick for your baby. Return to top of page Baby Dinner Recipes - Coconut Rice From Jaclyn in the United States 1 cup (just under 8 oz) long grain rice 2 cup (16 fl oz) coconut milk 1 tbs olive oil 1/2 medium onion, minced 2 cloves of garlic, minced zest of 1 lime (optional) optional ingredients: cubed tofu, peas, berries, avocado on side, or any other soft food that your child likes Mince onion and garlic. Zest lime. Heat up sauce pan and add oil. Saute onion and garlic until translucent. Add lime zest and rice, coat and lightly toast the rice. Add coconut milk, stir, and bring to a boil. Cover, turn down the heat to low, and let cook for about 15 minutes. When rice is done, toss in any other ingredients your child likes (cubed tofu, peas, avocado or berries on the side, etc.) Return to top of page Baby Dinner Recipes - Tarragon-ific Baby Peas From Carrie in the United States 16 oz fresh or frozen peas, cooked until tender 2 Tbsp olive, canola, safflower, or other "healthy" oil 1 Tbsp fresh or dried minced tarragon *1 Tbsp lemon juice Cook and drain peas. Toss with oil, lemon juice, and tarragon. Blend/strain to baby's puree level. Once baby is old enough, butter is also able to be substituted for the fat. *If child is under 9 mos or hasn't been exposed to citrus, omit the lemon. Makes very yummy peas with added benefits of healthy oils! Return to top of page Baby Dinner Recipes - Creamy Sweet Orzo From Namrata in the United States 1/4 cup (2 oz) orzo 3 cups (24 fl oz) organic chicken broth 1/2 cup (4 oz) sweet potato puree Dash of black pepper 1/4 tsp dried basil (or herb of your choice) Bring the broth to boil in a medium saucepan. Add the orzo, reduce heat to medium high and cook stirring occasionally until al dente. Stir in sweet potato puree, pepper and basil. Cook till orzo is well done. Set aside to cool. This also gives time for the individual pasta 'grains' to absorb any remaining liquid. Serve at room temperature or slightly warm garnished with freshly grated parmesan if desired for your toddler. Makes a great side dish for adults and is perfect for babies under 12 mths when briefly pulsed in a processor or chopper. Return to top of page Baby Dinner Recipes - Reimi's Sauce From Claudia in Japan 1/4 bunch broccoli 6 spinach leaves 1 TbSpoon of butter or cream cheese or parmesan cheese milk boiled vermicelli Cook the broccoli in the microwave oven for 3 minutes, also cook the spinach leaves with stems for 1.5 minutes. Put the broccoli and the spinach in a saucepan, add some milk and using a stick blender make a cream (not too thick). Then put the saucepan on a low flame add the butter or cheese and cook it for 2 minutes, stirring well. Add more milk if necessary. Serve with the boiled vermicelli. Return to top of page Baby Dinner Recipes - One Potato Veggie and Cheese Lunch for Mom and Toddler From Nancy in the United States 2 teaspoons olive oil 1 small zucchini squash, grated or shredded 1 small yellow squash, grated or shredded 1 small carrot, grated or shredded 1 cup prepared mashed potatoes (leftovers are fine) 1/2 cup cottage cheese 1 teaspoon no-salt herb seasoning of your choice 1/2 teaspoon black pepper (or to taste) Place olive oil in a large skillet; heat skillet over medium heat. Add grated or shredded zucchini, yellow squash, and carrot. Cook vegetables until they are soft and tender, stirring often. Add to the skillet the mashed potatoes, cottage cheese, no-salt herb seasoning, and black pepper. Stir well to mix; continue cooking over medium low heat until potato mixture is heated through. Allow mixture to cool before serving it to your toddler. Makes a lunch serving for mother and toddler. Note: This is a quick, easy, delicious, nutritious, and economical lunch for mother and toddler. It makes use of left-over mashed potatoes and fresh vegetables that cook quickly. This is also a flexible recipe, as you can add baby's other favorite vegetables in the combination as well. Those additional vegetables might also be left-over, if desired. The cottage cheese adds a protein boost and the fresh vegetables give a colorful note to lunch for two. Enjoy! Return to top of page Baby Dinner Recipes - Avo Delight From Hilge in South Africa 1/4 Fresh Avocado Pear 30g Cream Cheese ( I use Kiri ) Yogurt (any kind) Mix all together and that's it! This dish is packed full of protein and will keep babies full for a long period. It is very nice in summer as lunch! Return to top of page Baby Dinner Recipes - Protein Packed Potato for Two 1 very large boiling potato or 2 medium large ones, peeled 1 cup cottage cheese 1/2 cup cooked leftover vegetables, finely chopped (carrots, green beans, etc) Season to taste with your favorite no-salt herb seasoning blend Season to taste with pepper, if desired Boil potato in water in pan on stove top until potato is well done, drain, and discard water. Remove pan from heat. Place cottage cheese in the pan. Use a potato masher to mash potato and cottage cheese mixture to a smooth consistency. Stir in 1/2 cup finely chopped cooked vegetables. Season to taste with no-salt herb seasoning and pepper (if desired). Makes 1 entree serving for mother and toddler. Baby Dinner Recipes - Stew Akni From Farieda in South Africa This recipe is suitable for babies from around 8 months. 1 cup cooked white rice 1 piece steak fillet or chicken fillet, cut into cubes half an onion, sliced finely 1 potato, cut into cubes half a cup of mixed vegetables pinch of pepper 1 grated tomato Fry onion in a little butter until soft. Add cubed steak/chicken adding a little water and cook until soft. Once meat is cooked and nice and soft for baby to chew, add potato and cook until almost soft. Add mix vegetables, tomato and pepper. Once that's cooked through, add cooked rice and steam on low heat for Return to top of page Baby Dinner Recipes - Tilapia and Spinach Rice From Michelle in the United States We recommend this recipe for babies of at least one year of age. Michelle has included salt in her recipe, although we do recommend avoiding salt where possible (here's why). 1/2 fillet tilapia 1/4 cup spinach 2 1/2 tbsp butter 1/4 cup boiled rice 2 tsp orange juice 1 tbsp tomato sauce 2 tbsp water Makes 2 servings In a small frying pan, sautee the tilapia in 1/2 tbsp butter over medium high heat. Sprinkle pinch of salt over the fillet. Leave for 1 minute and flip. Allow to sautee for another minute and add orange juice. Add tomato sauce and water. Cover and simmer for 6 minutes. In a frying pan, sautee the baby spinach in 1 tbsp butter on medium heat for about 4 minutes until wilted. Add 1/4 tsp salt. Chop in a chopper and return to frying pan. Reduce heat to medium low. Add boiled rice, rest of the butter and mix well. Combine the tilapia and spinach rice by flaking, grinding or mashing the tilapia as preferred by your baby! Return to top of page Baby Dinner Recipes - Island Tuna Delight From Terrie in the United States We recommend using pineapple canned in its own juice in this recipe. 1 fresh tuna fish steak 1/2 cup canned pinapple, drained 1 mango 1 teaspoon lemon juice (1 year+) 2 tablespoons olive oil Brush tuna fish steak with olive oil and grill or broil (high) 10 minutes per side. Peel, core and dice mango. Place grilled tuna fish, lemon juice, mango, and pineapple in blender. Puree until smooth and serve! Return to top of page Baby Dinner Recipes - Sweet Orangey Salmon From Amy in the United States 6-8 oz salmon fillet 1 large sweet potato or yam 1 large orange, juiced 1 tblsp fresh dill, finely chopped or 1 tsp dried dill 1 tsp onion powder or 1 tblsp grated fresh onion Peel the sweet potato and chop into even sized chunks (the smaller the quicker it will cook). Place the sweet potatoes in a large sauce pan and cover with filtered water. Boil uncovered until the potatoes are tender. Once they are soft, stir in the onion, dill and the orange juice. Add the salmon (no skin or bones) to the top of the potatoes and turn the heat down to med-low. Cover and poach the salmon for 10-15 minutes, or until soft and cooked through. Puree all the ingredients together in the food processor to your babies preferred consistency! Return to top of page Baby Dinner Recipes - Chicken/Lamb Patties 100g (around 4oz or 1/2 cup) chicken or lamb mince 1/2 grated zucchini (courgette) 1/2 grated carrot 1 tablespoon parsley, chopped 1 clove crushed garlic 1 egg yolk wheat germ Mix the mince, zucchini, carrot, parsley and garlic together. Add the egg yolk and about a tablespoon of wheat germ. Make up a small ball of the mince mixture and flatten into a patty. Coat in wheat germ and lightly fry in some vegetable oil. Cut up into finger food sizes when serving. Can be frozen for later! Return to top of page Baby Dinner Recipes - Diced Pork with Curried Peach and Onion Sauce From Una in the United States 2 Tbsp olive oil 2 boneless pork chops (about 1/2 lb.) 1/2 cup (4oz) canned peaches, chopped (with a little syrup) 1 Tbsp curry powder (sweet) 1/2 onion, chopped Heat 1 tablespoon olive oil in pan over medium heat, fry pork chops about 6-7 minutes each side or until cooked through (depends a lot on how hot your stove is). Remove chops to cutting board. Add remaining oil to pan, bloom curry in oil (add curry to hot oil and cook 30 sec or so). Add chopped onion and cook about 5-7 minutes, or until softened. Add chopped peaches and cook until sauce is hot through (about 2 minutes). Dice pork into baby-sized pieces (about 1/4 inch cubes). Pour sauce over pork, mix and cool to just above room temperature. Adults can enjoy the same dish but with whole chops. The chops for grown-ups can be salted before frying. Return to top of page Baby Dinner Recipes - Salmon & Roast Vegetable Bake From Amina in the United Kingdom 100g (approx 4oz or 1/2 cup) boneless salmon 1 tsp olive margarine 1 fresh tomato, pureed lemon juice (12 months+) 1/2 tsp ginger or garlic paste 1/2 mug (approx 4 fl oz) of water 2 to 3 cubes each of butternut squash, sweet potato, broccoli, parsnip, simmered in water for 3-4 minutes Place fish in a non-stick pan on the stove. Add the ginger/garlic, few squirts of lemon juice, margarine, pureed tomato, water and let it simmmer until all the water is reduced. Place the fish and juices from the pan into an ovenproof dish. Place simmered vegetables on top of fish. Cover the dish and bake in oven for 30 minutes on gas mark 5 (375 deg F, 190 eg C). Return to top of page Baby Dinner Recipes - Tomato & Basil Pasta with Red Lentils and Cheese From Nikki in South Africa Note from editor - tomatoes can cause nappy/diaper rash in some babies because of their acidity. Many parents choose to delay the introduction of tomatoes until at least 8 months of age for this reason. 6 fresh tomatoes, blanched 1/2 cup (4 oz) red lentils, cooked according to packet instructions 1/2 cup (2oz) of grated white cheddar cheese handful of basil, chopped 1 leek, sliced 2 sticks celery, sliced 1 clove fresh garlic, minced 1/2 cup pasta (2- 4oz depending on whether you use pasta shapes or orzo - I use orzo) Cook pasta in pot of boiling water until al dente. Peel tomatoes and chop roughly. Fry leek, garlic and celery together until soft. Add tomatoes, cooked red lentils and chopped basil. Simmer for about 10 minutes Add cooked pasta and stir through. Add grated cheese just before serving. Return to top of page Baby Dinner Recipes - Spicy Creamed Sweet Potato From Aysha in the United States 2/3 cup (6 oz) mashed sweet potato (fresh or canned) 1/4 cup (2oz) plain or natural vanilla yogurt 3 Tbsp spiced apple butter (dark and spiced) Mix together sweet potato, yogurt, and apple butter, in a small saucepan over medium heat. Bring mixture to a simmer, stirring frequently. Takes about 3-4 minutes. Do not let boil. Simmer, stirring constantly, for one minute. Remove potatoes from heat, let cool for 2-3 minutes, stir well and serve. Garnish with crumbled graham crackers, toasted oats, or finely chopped apple. Your little one might not care that it looks pretty, but they'll love that it tastes yummy! The recipe makes a little over one cup of sweet potatoes, or about 4 servings. I usually use 1/4 cup at a time, then store the rest in the fridge. Then just take out the needed amount, pop it into the microwave, and serve. Return to top of page Baby Dinner Recipes - Warming Cream Corn Chowder From Scratch From Aysha in the United States 1 cup (8oz) Sweet Yellow Corn (whole kernels, canned is fine, use a rounded cup, more like 1 cup and 1 Tbsp) 1/4 cup (2oz) chopped celery 6 very crushed, whole wheat crackers, or 2 Tbsp very crushed crackers. (Wheat is healthiest, though soda or butter crackers work. Avoided shredded wheat crackers though) 2 tsps very finely chopped onion (red is best) 1/4 tsp fresh pressed garlic clove 1/8 tsp fresh, finely chopped rosemary 1/2 cup (4 fl oz) water 1/2 tsp lemon juice 1/4 cup (2oz) sour cream Place 1/2 cup of the corn into a blender. Add celery, crackers, onion, garlic and rosemary. Cover with lid and blend until almost smooth. Pour mixture into a small saucepan over medium heat. Stir water, lemon, and remaining 1/2 cup of corn in. Bring chowder to a boil, stirring constantly. Reduce heat to low and let chowder simmer, uncovered. Simmer for five minutes, or until it thickens up, stirring ocassionally. Remove chowder from heat and let cool for two minutes. Stir in sour cream. Make sure to mix well. Test if the temperature is right for your little one, then just serve up and let them enjoy. Makes about two cups of chowder. Either 6 snack servings of 1/3 cup each, or 3 meal servings of 2/3 cups each. Just pop left-overs into some tupperware and place in the fridge. Toss into the microwave to reheat. I usually add the sour cream a little at a time, stirring it in seperately for each serving. Return to top of page Baby Dinner Recipes - Cheesy Potatoes for Two From Nancy in the United States 1 extra large or 2 medium large potatoes Water to cook potatoes in 1/2 cup (4 fl oz) milk 1/2 cup (4 fl oz) yogurt 1/2 cup (4oz) of your favorite shredded cheese 1 teaspoon black pepper 1 teaspoon of your favorite no-salt herb seasoning Peel and chop the potatoe(s). Place in cooking pot and add water to cover potatoes. Cook over medium heat until potatoes are tender. Drain off and discard water. Add to cooking pot: milk, yogurt, cheese, black pepper, and seasoning mix. Mash with a potato masher until the mixture is smooth. Makes a serving each for parent and tot! Note: We enjoy a tomato-basil no-salt herb blend as a seasoning. You may also adjust the amount of milk, yogurt, and cheese to get the precise consistency you desire. Mom, just add a salad to eat with your cheesy potatoes, and your grown-up lunch is done. Enjoy! Return to top of page Baby Dinner Recipes - Barley and Turkey for Two From Nancy in the US 2 cups (16 fl oz) boiling water 1 cup (8oz) quick-cooking pearl barley 1 cup (8oz) diced, cooked turkey meat 1/2 cup (4oz) diced, cooked broccoli 1/2 cup (4oz) plain yogurt 2 teaspons favorite no-salt herb seasoning blend (or to taste) Boil 2 cups water in saucepan and add barley. Stir, reduce heat, and simmer for 10 to 12 minutes until barley is soft. Remove pan from heat and let sit 5 minutes. Add to saucepan: turkey, broccoli, yogurt, and seasoning blend. Mix well. Remove 1 cup of mixture from saucepan for serving(s) for adult(s). If desired for smooth texture of child's portions, whirl remaining mixture in blender or mash well with fork. Divide remaining child's mixture in 4 ounce portions. Store child's portions in covered containers in refrigerator. Return to top of page Baby Dinner Recipes - Mini Munchkin Meatloaf From Maureen in the USA 1 pound ground beef (I use 80/20) 1 cup (2 oz) bread crumbs 2 eggs 3/4 cup (6 fl oz) milk Salt and pepper to taste 1/2 tsp onion salt 1/2 tsp garlic powder Note from editor: We recommend avoiding salt in the diet of young babies, so you may prefer to omit the salt from this recipe. Preheat oven to 375 deg F. Mix all ingredients in bowl by hand. Divide meat into 6 mini portions and place in muffin tin. Bake for 30 minutes When meatloaves have cooled, pop them out of muffin tins and place in separate freezer bags. Perfect little portion for 6 meals! Return to top of page Baby Dinner Recipes - Amazing Baby Vegetable and Rice Medley From Amal in the United Arab Emirates 1 potato 1/3 cup rice 2 tbsp lentils 1 garlic clove 1/2 red onion 1/2 carrot olive oil pumpkin pinch cumin pinch turmeric This amazing recipe is a SURE FIRE pleaser for your baby. My baby is the most pickiest eater ever, even at 13 months she still has a delicate appetite, so you can imagine my delight when she gobbled this down without taking a break *knock on wood*! First off you peel your potato and cut into cubes. Take the carrot and shred with cheese shredder for easier cooking. In a saucepan, combine the carrot, garlic, onion, pumpkin (cut into chunks), rice, two tablespoons lentils, cumin and half a dash of turmeric for color and benefit of turmeric! Add water so that it is all covered very well and bring to a boil. Then put it on medium heat and keep stirring so rice does not get stuck to bottom of stainless steel pan. it should be getting thicker, but still liquidy - you do not want it to be too liquidy and not too stiff. If you feel it's too thick, add water (or even chicken broth if you have some saved !) Cook until rice, potato and pumpkin are all done. Put in your blender, wait until it cools a bit and serve. I promise you it's a baby pleaser!!!! You'll thank me, I know :)) Return to top of page Baby Dinner Recipes - Layered Root Vegetable Bake From Namrata in the United States 1 large potato scrubbed, peeled and sliced (thickness as per your preference) 1 large turnip, peeled and sliced 1 large sweet potato, peeled and sliced 2 carrots, peeled and sliced olive oil pepper per taste fresh rosemary and thyme, finely chopped 1/2 tsp crushed fennel seeds (optional) 1/2 bulb fennel, sliced 1/4 cup shredded mild cheddar Preheat oven to 375 degrees. Lightly grease a small baking dish. Put aside. Mix the herbs, pepper and crushed fennel seeds (if using) with the olive oil. Toss each kind of the vegetable separately excluding the sliced fennel bulb with the olive oil and the herb-pepper mix and keep aside. Do not mix the vegetables together. Place a single layer of the now seasoned potatoes in the bottom of the dish. Top with a few slices of the sliced fennel bulb. Layer the turnips next on top of the fresh fennel. Layer with the sweet potato slices. Top with fresh fennel slices. Layer the carrots. Repeat. Top the last layer with cheese. Cover with foil and bake for 35 mins. Remove the foil for the last 5 mins and let brown golden in the oven. Remove, cool, lightly mash with a fork and serve baby either by itself or mixed with formula/breast milk for a creamier texture. Note: Check for doneness after 35 mins. Depending on the dish size and oven, one may have to leave it in for a few minutes more to cook through completely. This dish makes for an excellent side dish for grown ups too, not to mention that the layers look pretty when served without mashing! Return to top of page Baby Dinner Recipes - Salmon and Broccoli in a Cheesy Sauce From Louise in the UK 1 fillet salmon (skinless) handful of broccoli florets (frozen is ok) 30g (1oz) unsalted butter 1 tbsp plain flour 5 fl oz full fat milk 30g cheddar cheese Cook the salmon in the microwave at full temp for 3-4 mins until its cooked completely all the way through. This time may vary for different models. Steam the broccoli until cooked. This usually takes about Melt the butter in a saucepan, add the flour and cook, while stirring for a minute. Take off the heat, whisk in the milk. Put back on the heat and stir continuously until thickened. Blitz the salmon and broccoli in a food processor until it reaches the desired consistency. Pour over the cheese sauce and mix in. Return to top of page Baby Dinner Recipes - Khichdi From Priyanka in India Priyanka has included salt in her recipe - although we understand that salt is normally used to make khichdi, it is not recommended for use in baby food recipes (here's why). Instead, we suggest making the dish for your baby WITHOUT salt and - if the dish is to be shared with adults - allowing the adults to add their own afterwards! 2 tsp rice 2-3 kinds of pulses (beans, peas, lentils etc) 1 tsp each - pumpkin, potato, beans, spinach, tomato (note from editor - some parents delay tomatoes until late in baby's first year as they sometimes cause nappy/diaper rash) 1 lady finger (okra) few coriander leaves ginger for taste pinch of salt 1/2 tsp butter 10 cumin seeds water Wash the rice, pulses and all the vegetables. Put all these ingredients together and place in a pressure pan. Sprinkle in the ginger, salt (grown ups only) and cumin seeds. Cover with plenty of water. Close the lid of the pressure pan and cook for 10 whistles. After a while open the pressure pan and blend the mixture into a fine paste. Add a little butter and serve to your child. Baby will loo-oove it! Return to top of page Baby Dinner Recipes - Cracked Wheat with Chicken and Potato From Ayesha in the US 1 cup of cracked wheat (soak in water about 30 mins) 1 potato 2 to 3 big pieces of boneless chicken 1 clove of garlic, chopped 1/2 teaspoon of black pepper (optional) pinch of salt (unsuitable for younger babies - read more here) 2 cups (16 fl oz) of milk 1 cup (8 fl oz) of water 1 tablespoon of butter Melt the butter in a pan, add garlic and fry for about 30 seconds. Add the water and, when it boils, add the cracked wheat. Next, add the potato and chicken and mix well for about 2 to 3 minutes. Add the milk , black pepper and salt (if using) and leave it on a medium flame for about 15 minutes (stirring occasionally). Finally, stir it thoroughly with the spoon until well mixed and thick, like a puree. My baby Aayan likes this recipe a lot! Return to top of page Baby Dinner Recipes - Curry Rice From Prakash in the UK 1 and a 1/2 tablespoon Basmati rice 1 tablespoon peas (fresh or frozen) 1 tablespoon broad beans (fresh or frozen) 1 tablespoon onion (finely chopped) 1 tablespoon tomato (finely chopped) 1/2 teaspoon ginger and garlic - take equal amounts of each and crush into a fine paste 2 pinches cinnamon powder 2 sprigs coriander leaves (finely chopped) 2 teaspoons oil 250-300 ml (9-10 Ounces) water Heat oil in a thick bottomed vessel and add the onion. Fry it until translucent. Add the ginger garlic paste and fry for a minute. Add the tomato and cinnamon powder and keep mixing till the tomato turns mushy. Add the washed rice and the peas and the broad beans and mix for a few seconds. Add the coriander leaves. Add water and pressure cook (once the pressure has fully developed heat at medium flame for about 15 minutes). When the pressure becomes normal remove the rice. It will be slightly overcooked. Mash it with a spoon while hot. Discard the skin of the peas, tomato and broad beans before feeding your baby. I started giving this to my daughter when she was 9 months old and this is one of her favorite meals. I like this because it is a complete food- containing carbohydrates, proteins, fats and different vegetables. Instead of broad beans and peas you can use red lentil (Masoor dal) and/or Mung dal (green gram dal). You could also use a variety of vegetables like carrot and string beans or a mixture of lentils/vegetables/peas/broad beans. While making this for older children and adults reduce the water (to about 8 ounces), add some salt and green chili or red chili powder (if you like it hot). Yogurt is a good accompaniment for this dish. Return to top of page Baby Dinner Recipes - Linguini In Yogurt Sauce From Selina in Canada 8oz linguini 1 clove of garlic, crushed 1tsp olive oil 2tsp finely chopped fresh parsley 4oz (1/2 cup) natural yogurt Cook the linguini using the instructions on the packet. While it's cooking, mix the olive oil, garlic, parsley and yogurt together. Drain the linguini, then add the yogurt sauce and mix it all together. This is really easy to make and I chop it up into little pieces for my son - sometimes he has it for his main meal and we have it as a side dish with our dinner. Don't make more than you need, though, because it doesn't store well. Return to top of page Baby Dinner Recipes - Sweet Potato with Tofu and Strawberries Please note: - not all the ingredients in this recipe may be suitable for YOUR child. Whereas many babies love strawberries and enjoy them during their first year, in other infants they may trigger an allergic reaction. If you are concerned about using strawberries, you may wish to try a different fruit that your baby enjoys! sweet potato 1 to 2 oz (1/8 to 1/4 cup) tofu 1 tsp butter 4 to 5 strawberries Peel the sweet potato and cut into medium sized pieces. Add just enough water to cover the pieces. Cook until soft. Keep heating at low flame so that all the water is absorbed. Mash it to make a smooth paste. Melt butter in pan for about 15-20 seconds. Wash the tofu in water. Crumble the tofu well with hands. Add this to the melted butter and fry for about 2-3 minutes. Add the mashed sweet potato to the fried tofu and mix well for 2-3 minutes. Mash the strawberries. Mix them with the sweet potato tofu mixture just before serving. VARIATION: Instead of tofu you can use green gram or mung dal (easily available in Indian grocery shops) or lentils as a source of protein. Cook about 50 grams of mung dal in water until it is soft and mash it well and use instead of tofu in step 3. NOTES: The cooking time can be considerably reduced if sweet potato and mung dal are cooked in the pressure cooker. Pour enough water in the pressure cooker and in that place the vessel containing sweet potato pieces without any water. After the pressure develops cook for 8-10 minutes in medium flame. For cooking mung dal in the pressure cooker add twice the volume of water (for 1 cup mung dal 2 cups water) and cook for 6 minutes in medium flame minutes after pressure has developed. SUITABILITY: This food is suitable for babies from 6 months. This is a very healthy food for babies and adults as it good source of carbohydrates proteins, fats, vitamins, minerals and fiber. For toddlers and adults the sweet potato and tofu can be mashed into bigger lumps. Addition of strawberries has really improved the taste of this dish and I also have started having this for breakfast! Return to top of page Baby Dinner Recipes - Veggie Semolina 5 tsp semolina 1 carrot, finely chopped 10-15 leaves spinach 1 tomato (chopped) 1 small scoop cabbage (finely chopped) 1/2 tsp butter NOTE: Other vegetables as cauliflower, bell pepper, broccoli or any other vegetable that your baby loves could be used. But they should be finely chopped. Heat a pan and pour semolina into it. Cook until it changes the color to light brown and remove from the pan. In another pan, boil all the vegetables except the tomatoes. Mash the tomatoes so that they form a thick puree. Now, heat a pan and put butter in it. When the butter melts pour in the tomatoes and cook until they become soft. Add the veggies into the pot, mix well and pour in a cup of water, then bring it to a boil. Now add the semolina and keep stirring the mixture until it becomes thick. NOTE: do not completely dry the water, the mixture should be in a semipuree form. Remove the semolina veggie from the pan into the serving bowl, and if your baby likes cheese, sprinkle some over it and serve. This is a nutritious dish comprising vegetables and wheat which is completely healthy for your baby. I think your baby will love the taste as my baby loves it! NOTES: The recipe is suitable for babies aged 7 months and above and is prepared on the hob. Return to top of page Baby Dinner Recipes - Rice Mess From Sima in the United States 1 cup rice 1 cup lentils (Can substiture Lentils with beans) 5 cup water 1 teaspoon salt (optional) 1 teaspon turmeric (optional) 1/2 cup peas 1/2 cup diced carrots 1 teaspoon olive oil/Canola oil 1/2 teaspoon cumin powder Pressure cook all ingredients or cook all ingredients in rice cooker. Puree in mixer (for children under 1 year). Put oil in saucepan on medium flame. Once oil is hot (not too hot), add cumin powder and puree mixture. Saute for 2 minutes and serve. Return to top of page Baby Dinner Recipes - Tangy mac and cheese From Tammy in the United States Note from editor - some babies love spicy foods, but if your baby like his meals a little milder, just omit the cayenne pepper from this recipe. 1 lb whole wheat shell shaped pasta 4 oz (1 cup) shredded cheddar cheese 4 oz (1 cup) shredded monterey jack cheese 3 tsp butter 3 tsp flour 2 cups (16 fl oz) whole goat milk salt (optional) and water for boiling pasta pinch of cayenne pepper Put up enough water to boil pasta and add salt to water for seasoning. In a food processor, shred cheese, set aside. Put pasta in boiling water to cook according to the package directions. Measure out 2 cups of goat milk and microwave it for one minute. Give it a stir and set aside. With a medium-low flame, in a heavy bottomed, wide saucepan, melt butter then add in flour, whisk together and let cook for a couple of minutes. Gradually add in the warmed milk while whisking continuously to avoid lumps. When all the milk has been added and the mixture is smooth and starting to thicken, turn the flame to low and add the cheese to the sauce. Keep stirring until it is all combined. Mix in the cayenne pepper. Drain the pasta and stir it into the sauce. Serve immediately and freeze the left-overs in individual portions. The whole wheat pasta is an excellent source of fiber and the sauce is so creamy, even the pickiest pasta eaters won't know it's healthy. The goat milk is much easier to digest than cows milk and it adds a yummy tang to the sauce. Return to top of page Baby Dinner Recipes - Tofu and Seaweed Noodles From Aileen in Singpaore 20 strands of organic japanese buckwheat noodles 1 inch cube of organic tofu 1 teaspoon of wakame seaweed 1/4 teaspoon of organic miso paste 1 rice bowl of fish soup (boiled earlier with ngor-he fish bones, and frozen in bottles) Boil the noodles in water (just enough water to cover the noodles). Add in the seaweed. When noodles and seaweed are cooked, pour in the fish soup (this way this fish soup is not used to cook the noodles). Add in tofu and miso paste - simmer for 2 minutes and serve! Return to top of page We love to hear what other parents are cooking for their babies - and the sender of our favourite recipe each quarter wins a prize! If you'd like to send in YOUR recipe and be in with a chance of winning a $60 Amazon voucher (or local equivalent), please visit our competition page and complete the simple entry form. More baby food recipe ideas from other parents... Baby breakfast recipes Fruit and baby dessert recipes Finger foods for baby Soups for baby Baby food recipes with chicken Pureed vegetables for baby Smoothies for babies From "Baby Dinner Recipes", return to home
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Kako nahraniti zahtjevne goste Sve više ljudi ima problema s glutenom i laktozom, a vegetarijanaci također imaju neke zahtjeve na koje je lako zaboraviti Proveli ste dan kuhajući slasnu pečenku i razne priloge, no u zadnji ste se trenutak sjetili da vam je najbolja frendica prešla u vegetarijance, a dečko joj ne podnosi laktozu ... Jedna od najpoznatijih blogerica o hrani Beatrice Peltre, poznata kao La Tartine Gourmande, dat će vam par ideja kako zadovoljiti i najzahtjevnije goste na večeri. Vegetarijanski recept: Rižoto od graška s bosiljkom i limunom Sastojci: 5 šalica juhe od povrća 1.5 žlica putra 2 žlice maslinovog ulja 1 grančica limunske trave 1 poriluk, samo bijeli dio, fino narezan 1 lučica, fino narezana 1 češanj češnjaka, zdrobljen sok od jednog limuna 1.5 šalica riže 1/4 šalice vermuta ili suhog bijelog vina 2 šalice graška, svježeg ili smrznutog 1/2 šalice parmezana, najbolje svježe naribanog 2 žlice milerama 10 listova bosiljka, fino nasjeckanih 1 žlica listova peršina, fino nasjeckanih Priprema: Zagrijte juhu i stavite je sa strane. Rastopite putar u velikoj vatrostalnoj zdjeli, dodajte maslinovo ulje i kad se zagrije, dodajte limunsku travu, poriluk i lučicu. Kuhajte par minuta da omekša, uz lagano miješanje. Dodajte češnjak i sok limuna, kuhajte još minutu pa pojačajte vatru i dodajte rižu. Sve dobro miješajte 1 minutu, pa dodajte vermut ili vino. Kuhajte dok riža sve ne upije, miješajući. Dodajte po jednu šalicu juhe uz miješanje, pa kad riža upije tekućinu dodajte novu. Kad vam je ostalo samo još pola šalice juhe, dodajte grašak i kuhajte sve dok riža ne bude al dente. Umiješajte sir, vrhnje i bilje. Skinite s vatre, pokrijte i ostavite dvije minute. Iscijedite još jedan limun i ponovno promiješajte. Servirajte lagano pošpricano maslinovim uljem. Osobe koje ne podnose gluten: Povrtna juha s uljem od tartufa Sastojci: maslinovo ulje 1/4 fino nasjeckanog crvenog luka 1 poriluk, samo bijeli dio, fino nasjeckan 2 stabljike timijana 1 žličica korijandera 2 češnja češnjaka, fino nasjeckana 1 žličica paste od sušenih rajčica 1 rajčica, oguljena i zgnječena 1 veliki slatki krumpir, oguljen i zgnječen 1 pastrnjak, oguljen i zgnječen 2 male repe, oguljene i zgnječene Preljev: mileram 1/2 šalice fino zgnječenog crvenog kurija izmrvljen kozji sir svježi peršin ulje od bijelog tartufa Priprema: U velikoj zdjeli ugrijte 2 žlice maslinovog ulja na umjerenoj vatri. Kad se zagrije, dodajte luk, poriluk, timijan i korijander. Kuhajte tri minute dok luk i poriluk omekšaju. Dodajte češnjak i kuhajte još minutu. Umiješajte pastu od sušene rajčice i svježu rajčicu i kuhajte još dvije minute. Dodajte ostalo povrće, lovorov list, šećer i vodu. Začinite solju i paprom, pustite da provrije i poklopite. Kuhajte 20 minuta, zatim izvadite lovorov list i timijan. Prelijte juhu u multipraktik i miksajte dok ne postane jednolična masa. Za preljev ugrijte žlicu maslinovog ulja u tavi na umjerenoj vatri. Kad se ugrije, dodajte zgnječeni kuri i začinite solju i paprom. Kuhajte 5-6 minuta dok sve ne omekša. Servirajte juhu u velikoj zdjeli i dodajte mileram, sir, peršin i ulje od tartufa. Osobe koje ne podnose laktozu: Njoki od cikle i krumpira s lješnjacima Sastojci: 1/2 kilograma kuhane cikle, oguljene i zgnječene kilogram krumpira sol, papar 1 žliča maslinovog ulja 1/3 šalice + 1 žlica smeđeg ili bijelog rižinog brašna 1/3 šalice škroba od krumpira 2 žlice kukuruznog škroba 2 žlice mljevenih lješnjaka 1 jaje pečeni lješnjaci, oguljeni i grubo nasjeckani listovi svježeg špinata Priprema: Skuhajte krumpir u komadu u slanoj vodi, ostavite ga da se ohladi, zatim ga ogulite i zgnječite. Na čistoj ravnoj površini rasporedite gnječeni krumpir, dodajte jaje, maslinovo ulje, soli, škrob od krumpira i kukuruza, mljevene lješnjake te kuhanu ciklu i mijesite dok ne dobijete ravnomjernu masu koja se ne lijepi za prste. Razvaljajte tijesto u duguljaste ravne kobasice, narežite na komade i kuhajte u vreloj slanoj vodi dok njoki ne isplivaju na površinu. Servirajte toplo, prelijte s malo maslinovog ulja, pečenim lješnjacima i svježim listovima špinata