Pumpkin Puree (For age 6 months+)

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I know winter is almost here, but I thought, I would share a fall season special pumpkin recipe this time. Pumpkins are actually a symbol of fall. I am always excited to see pumpkin patches in fall, it will make me feel like the holidays season is around the corner.

Pumpkins are very healthy for everyone including kids. These are low in fat and carbohydrates but filled with fiber, vitamins A and E, riboflavin, and minerals like iron and potassium. 

You can make fabulous baby food using pumpkin. Pumpkin puree is the best one for solid starters and infant. My son was a big fan of pumpkin puree when he was an infant, but now his favorite is “pumpkin soup”. I will be sharing pumpkin soup recipe later in this blog. This time I am sharing pumpkin puree recipe. Hope your little-one will love this. You can store them in refrigerator for up to a week and keep them in the freezer for up to 2 months.

HAPPY HOLIDAYS!

Ingredients

Pumpkin, small size

Salt and pepper, a pinch (Avoid pepper if your little-one is a solid starter)

Method

Step 1: Cut the pumpkin in half lengthwise. Scrape out all of the inside guts and cut off the stem.

Step 2: Peel off the skin and cut them into cubes. I know it is not easy to peel off pumpkin skin since it is harder, but you can.

Step 3: Cook them by adding salt and pepper (I cook them in my pressure cooker by giving 1 whistle by adding 2 OZ of water or you can use the way you usually steam or cook your vegetables).

Step 4: Blend them in a blender until you get smooth creamy consistency. You can add breast milk or formula to get desired consistency. Pumpkin puree is ready to serve. Enjoy!

Cut the pumpkin in half

Cook them by adding salt and pepper

Pumpkin pieces are very well cooked. Blend them until you get smooth consistency.

HAPPY COOKING!

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Beetroot and Potato Puree (For age 6 months+)

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Beets are very nutritious for your little one. They contain calcium, potassium, vitamin A, magnesium, folate and very good amount of fiber too. But I think beets are not as popular as the other fruits and vegetables, eventhough they are ideal for your little one. But there is a Mommy trick, mix beet with your baby’s favorite food. What I do is, mix them with potato or sweet potato. Usually babies will love this taste. This recipe is one of them. Simple and delicious "Beetroot and Potato Puree".

Ingredients (For 4 servings)

Beet- 1, medium size

Potato- 1, medium size
Salt, to taste

Process

Step 1: Peel the potato and beet. Cut them into small cubes.

Step 2: Cook them together by adding salt and water (I use my pressure cooker by giving one whistle).

Step 3: Mash them together with fork or spoon (I use my NUK mash&serve bowl). Or, blend them together in a blender by adding baby water or breastmilk or formula until smooth and creamy). Refrigerate them in an airtight container for up to three days or freeze them if you make it in large quantity. You can store them in freezer for up to 2 months.

Cook beet and potato together until they tender.

Mash them until you get desired consistency

Beetroot and Potato puree is ready to serve

HAPPY COOKING!

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Spinach Lentil Soup (For Toddler)

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I hope you all had a wonderful Halloween. Here in Texas, Halloween was somewhat chilly and rainy. But that doesn’t mean all our Halloween festivities have to end. I am glad that we could join few indoor Halloween activities in our community. My son really enjoyed them even though he refused to wear his Halloween costume. Hahaa

It was Monday after Halloween weekend, I thought of making a warm Spinach Lentil soup for my son. I know rainy season is all about warm soups. Especially if you are too lazy to cook.

This recipe is very simple and super healthy too. Spinach is packed with iron and lentils are a great source of fiber, folate, vitamin B1 and a good source of protein too. So it is a power pack combination. Really great for your kids and whole family too.

Ingredients (For 2 servings)

Spinach- One handful, chopped

Lentil- 3 Tbsp

Carrot- 1 medium size, cut into small pieces

Onion- ½ medium size, chopped

Butter- 1 Tsp

Ginger-Garlic paste- ½ Tsp

Pepper- 1/3 Tsp

Salt to taste

Cilantro leaves

Process

Step 1: Wash dry lentils.

Step 2: Heat pressure cooker over medium-high heat. Melt butter in this cooker and saute onion and ginger-garlic paste along with salt and pepper until the onion becomes translucent.

Step 3: Now add carrot, lentils and chopped spinach. Saute them for about 2 minutes. Then add water until all the vegetables and lentils are well soaked.

Step 4: Close the pressure cooker lid and cook it for 2 whistles or until all the ingredients cooked very well.

Step 5: Transfer the soup to a food processor or blender. Blend until the soup is medium chunkier consistency.

Spinach Lentil soup is ready to serve. Top with fresh cilantro and serve warm. 

Ingredients: Spinach, Lentils, Carrot, Ginger-Garlic paste, Big onion, Salt and Pepper

Saute onion and ginger-garlic paste in butter

Add spinach, carrot and lentils to the sauted onion and stir for about 2 minutes

Add water to the sauted ingredients and cook until all the ingredients are soft

Soup is ready. Blend them to get a medium chunkier consistency.

ENJOY!

HAPPY COOKING

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