Homemade Baby Food

As a new grandmother, I was thrilled when my daughter-in-law asked me to make my grandbaby’s first baby foods. I love knowing the baby foods I make are made with the highest quality ingredients. It’s really easy to do, and with commercial baby food costing anywhere from $1.20 to $4.30 for one 4-ounce jar, you can save a small fortune making your own.

Items used to make this homemade baby food:

(affiliate links)

• baby food jars https://amzn.to/3EKvkfq

• baby spoons https://amzn.to/3VkFhHv

• nutribullet https://amzn.to/3Ur2XZE

• label maker https://amzn.to/3OOEEDM

---

Homemade Baby Food (Stage 1 and 2)

make as much or as little as you like

Printable Recipe

Ingredients

• steamed fruits and vegetables (see notes below)

• liquid of choice (water, formula, breast milk)

Directions

1. Steam or roast fruits or vegetables until soft (if needed - see notes below).

2. Puree in personal blender with water, formula, or breast milk until the desired consistency is reached (very thin for Stage !, thicker for Stage 2).

3. Pour into baby food jars leaving 1/2-inch head space, label, and freeze for up to 3 months.

Notes

• Stage 1 Food Ideas: Start with easy to digest fruits and veggies like carrots, sweet potatoes, butternut squash, green beans, peas, pumpkin, mango, apples, peaches, pears, bananas (no need to cook).

• Stage 2 Food Ideas: try thicker consistency combinations like blueberry/strawberry/apple, spinach/zucchini/peas, sweet corn/green beans, carrots/sweet corn, pumpkin, apple/pumpkin/cinnamon, etc. This is also a good time to start introducing small amounts of herbs and spices. Hold of on added sugar or salt until baby reaches 12 months of age.

• Thaw frozen baby food in the fridge overnight, and use within 72 hours. If you feed directly from container, don’t try to save leftovers (they will liquify). If the entire jar isn’t going to be used, I suggest dispensing into a separate bowl before feeding.

• Bananas should be pureed as needed as they do not store well once pureed.

• Organic fruits canned in water with no sugar added can be pureed straight out of the can.

• For sweet potatoes, pumpkin, and squash, I prefer to roast them rather than steam them.

• Garden fresh fruits and vegetables are wonderful, but frozen are an excellent option when fresh fruits and veggies are out of season.

Panna Cotta

In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.

Items used to make this recipe:

(affiliate links)

• unflavored granulated gelatin https://amzn.to/3ug3HGq

• pure vanilla bean paste https://amzn.to/3XK05Kd

• pure vanilla bean extract https://amzn.to/3OPQ5Ln

• dessert cups https://amzn.to/3B1hjZM

---

Panna Cotta

makes 6-8 servings

Printable Recipe

Ingredients

• 2 tablespoons cool water

• 1 tablespoon unflavored gelatin granuals

• 2 cups heavy cream

• 1 cup half and half

• 1/3 cup granulated sugar

• 1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)

• optional garnish: fresh berries, mint leaves

Directions

1. In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.

2. In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.

3. Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.

4. Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.

5. Garnish with fresh berries and serve cold.

Notes

1. To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.

2. I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).

adapted from epicurious

---