You may remember seeing CT Working Moms in your living room a couple of weeks ago. No, we were not in our Goddess attire, but we were in aprons! In celebration of our one year blog anniversary, Fox 61 invited us on to do a baby food cooking demo and talk about our amazing first year. If you were like me when you were pregnant, you probably had these grandiose ideas about cooking and blending your own delicious gourmet baby food for your little one. Bringing up baby on the fruits of your labor, spending time in the kitchen lovingly preparing purées and blends of roasted vegetables, meats and pastas in bulk. And then you had your kid. Furthest from your mind may have been that whole “great idea” of planting a garden with your husband to grow your own organic fruits and veg to be made into baby’s dinner, but you were thinking of going the Gerber route (WHICH IS NOT A BAD ROUTE TO TAKE, BTW) and stocking up on pallets of jarred baby food, because who are we kidding here, having a newborn in the home really gives new meaning to not enough hours in the day, please sir can i have another?!
Well, dears, CT Working Moms to the rescue! Making homemade baby food is NOT HARD AT ALL! And it really does not take up much of your precious time or energy, and in the long run, can actually save you quite a bit of money by buying fresh fruits and vegetables in bulk, cooking them, and then blending them up to make dozens of little containers to freeze and re-heat.
Still don’t believe me?
Would a face like this lie to you?
Just to prove to you how easy it actually is, just watch our wonderful CT Working Moms founder, Michelle, and myself show Fox 61 morning news anchor Erika Arias just how easy it is! You can watch our video HERE, and to get you started on making your own quick and easy purees, here are the recipes I used on the show.
Mashed Sweet Potatoes
3 or 4 Sweet Potatoes
Baby formula, breast milk, or water
Preheat oven to 350 degrees. Wash and scrub the sweet potatoes and wrap in aluminum foil. Bake for 40-45 minutes, or until sweet potatoes are soft-firm to the touch. Once the potatoes cool completely, peel away the skin and place them in the Beaba or other small food processor. Blend until smooth. Add formula, breast milk, or water one ounce at a time and continue to blend until the sweet potatoes have a uniform creamy texture. Spoon out the mashed sweet potatoes into ice cube trays with a closable top, or use two ounce individual closable containers. Freeze until ready to serve.
¼ cup extra virgin olive oil
2 onions, chopped
4 garlic cloves, chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 bell peppers, chopped
½ tsp. salt
½ tsp ground black pepper
1 (32 oz) cans crushed tomatoes
1 can tomato paste
1 dried bay leaves
1 large handful basil, sliced into ribbons
In a large sauce pot, heat oil. Add onions and garlic and sauté 10 minutes. Add celery, carrots, peppers, salt and pepper. Sauté additional 10 minutes until all the vegetables are soft. Add canned tomatoes and tomato paste, and fill one large can of water, add to pot. Add in chopped basil. Drop in 2 bay leaves and simmer on low heat uncovered until sauce thickens. About one hour. Remove bay leaves and throw away. Season with additional salt and pepper to taste.
1 small onion, grated
3 garlic cloves, minced
¼ cup bread crumbs
3 Tbs ketchup
¼ cup finely chopped fresh Italian parsley
¼ cup grated parmesan
¼ cup grated Pecorino Romano
1 tsp. salt
¼ tsp. ground black pepper
1 lb ground turkey
Preheat oven to 350. Line baking tray with parchment paper, set aside. In a large bowl, mix onion, garlic, egg, bread crumbs, ketchup, parsley, parmesan, pecorino, salt and pepper. With your hands, mix in ground turkey. Shape into 1 ¼ inch meatballs. Place meatballs onto prepared tray, and bake 20-25 minutes, or until fully cooked.