Monday, March 9, 2009
Lil Green Baby Food: Organic Carrots
Starting now, I'm going to try my best to come up with at least one delish recipe that uses the baby food puree recipe I feature. That way, older kids (and adults!) can get in on the action. Here goes:
Carrot Baby Food
Take 1/2 pound bag of Organic peeled carrots and boil them in water for about 30 minutes until mushy. Strain and put into food processor. Chop or grind until you reach the desired consistency. (It is difficult to make carrots creamy and they do tend to be a little dry. Try mixing with your favorite fruit or adding a little formula if your baby isn't ready for the thicker consistency.) Pour into freezable trays and let freeze overnight. The next day pop the 1-ounce portions out into a freezer bag marked 'Carrots'. Makes 12 1-ounce portions. My daughter really likes carrots mixed with mango.
Cooked carrots are an excellent source of Vitamin A, a good source of potassium, and contain folic acid. And let's face it, they're better for you than cheetos! Here's how to sneak it in to regular dishes that your little ones will love. Once you get started, you'll start sneaking veggies into every dish!
This recipe from Deceptively Delicious serves 8. Eat half and save the rest for the next night!
Italian Meatloaf (with carrot)
1 cup Italian style breadcrumbs
1/2 cup skim milk
2 tablespoons olive oil
1/2 onion, finely chopped
2 stalks celery, finely chopped
1 pound lean ground turkey
1/2 cup grated parmesan
1/2 cup carrot puree (8 1-ounce servings)
1/4 cup ketchup
1 teaspoon salt
dash of pepper
1 cup bottled tomato sauce
4 slices turkey bacon
Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.
In a large bowl, soak the breadcrumbs in milk.
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.
Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
Another quick idea is to mix pureed carrot into store-bought spaghetti sauce. Use 1/2 cup carrot to 1.5 cups sauce.