Life is moving so fast. I wanted to make this recipe for Kenya for Cinco de Mayo and somehow totally forgot. Sadly, I think Alzheimer’s is setting in early.
Kenya loves beans. Whether they’re pureed in a dish, mixed with other ingredients like this dish, or on their own, he loves ‘em.
The vegetarians in your life will also love you for making this. Simple, yet packed with flavor. You don’t need to celebrate a holiday in order to whip this dish up.

Mexican Beans and Rice (8-10 Baby Servings)

1 Tbsp Onion, finely diced
1 Clove Garlic, chopped
1 Tbsp Oil
1/2 Cup Brown RIce
1 1/2 Cup Water
1 Cup Black Beans, cooked
1 Tbsp Cilantro
1/3 Cup Tomatoes, finely chopped, fresh (peeled) or canned

1. Saute the onion and garlic in the oil in a saucepan over low to
medium heat until soft, about 3 minutes.
2. Add the water and rice and bring to a boil.
3. Cover and simmer for 50 minutes or until all the water has absorbed.
4. Add the black beans, cilantro and tomatoes and combine.
5. Cool and serve.

*If your baby doesn’t eat solids, you could easily puree this recipe.

*In this recipe I prefer organic canned tomatoes. Some little ones have
texture issues, so it’s much easier for babies to eat the soft canned
version.

I have to admit that I ripped off the idea for this salad from my friend, Annika. She made a similar version at a birthday party and Kenya gobbled it up. The best part is that you can buy pre-cooked lentils at Trader Joe’s (my favorite) or most supermarkets if you don’t have time to cook your own.
Lentils are a rich source of iron, needed for the production of white blood cells, the lynchpins of your child’s immune system. They’re a great alternative to meat as well as being high in fiber and easy to digest.
Since lentils are so tiny and soft, this recipe is perfect for babies with just a few teeth. Make sure to cut the tomatoes in an appropriate size, depending on your baby’s level of chewing ability. This salad is so beautiful and can quickly be prepared for your baby as well as your family, just by adding a little salt and pepper to taste.

Lentil Salad (6 Baby Servings)

1 Cup Lentils, cooked
1/4 Cup Tomatoes, small dice(I used cherry tomatoes)
1/2 Avocado, small dice
2 Tsp Lemon Juice
1 Tbsp Olive Oil

1. Combine all the ingredients in a bowl.
2. Serve.

Garam Marsala has one of those fabulous, exotic names that scare most people off when they see it in the spice aisle. It’s actually a mix of cardamom, cinnamon, cloves, cumin, black pepper and coriander. This dish has a mix of protein, vegetables a starch and is vegetarian. You don’t need to add very much garam marsala which gives it a little kick and smells incredible.
I’m usually a stickler for farmers market fresh, but let’s be honest, not everyone has the option of keeping seasonal produce in the fridge at all times. Most of the items in this recipe can be canned or frozen.
I find canned organic tomatoes and beans to be a saving grace. They’re soft and the tomatoes have added juice which is nice when you’re thinning a puree. It’s not ideal, but when tomatoes are out of season, it’s a perfect time saving option.

Garbanzo Beans with Garam Masala (12 Baby Servings, freeze 1/2)

1/2 Cup Cauliflower
1/4 Cup Peas (fresh or frozen)
1 Cup Brown Rice, steamed
1 Cup Garbanzo Beans, rinsed and drained(canned or fresh that have been soaked overnight and cooked)
1 Cup Tomatoes, chopped, canned or fresh
1/2 Tsp Garam Masala

1. Add cauliflower to a steamer basket over boiling water.
2. Cover and cook for 3 minutes.
3. Add the peas and cook for a total of 5 minutes or until cauliflower is fork tender.
4. Place all the ingredients in a food processor and puree until smooth.
5. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Recently I’ve gone on a “protein kick” cooking for Kenya. Chicken, beef, fish, but what about beans. Some people dread cooking beans because they think there are too many steps in the preparation. That’s where lentils come in handy. When mixed with a grain they become a protein and lentils are packed with iron, important for the creation of white blood cells and antibodies. Iron is more readily absorbed when eaten with vitamin C, so I added tomatoes to this dish.

*Don’t be freaked out by the purple color in the dish. I used purple cauliflower.

Indian Lentil Stew (15 Baby Servings, freeze 1/2)

1 Tbsp Olive Oil
1 Tbsp Onion, chopped
1 Garlic Clove, chopped
1 1/2 Cup Water
1/4 Cup Brown Rice
1/4 Cup Lentils
1/4 Tsp Cumin
1/4 Tsp Curry Powder
1/2 Cup Tomatoes, canned or fresh
1/2 Cup Cauliflower

1. Heat oil in a 2 quart saucepan and saute onion and garlic until soft.
2. Add water and bring to a boil.
3. Add brown rice, lentils, cumin and curry powder. Cover and simmer for 45 minutes or until soft.
4. Add tomatoes and cauliflower and simmer an additional 10 more minutes covered.
5. Puree mixture until smooth.
6. Cool and serve

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili (Serves 16)

1 16 Oz Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.

**Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.

As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.

As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

Curried Edamame (Makes 12 Baby Serving)

1/3 Bag Frozen Edamame
3 Tbsp Whole Milk Yogurt
1/2 Tsp Curry Powder
*2 Tbsp Apricot Puree
1 Tbsp Water

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.
2. Put all ingredients in a food processor and blend until pureed.
3. Cool and serve.

*Place in Baby Cubes and freeze.

*To make puree, put a bag or dried, unsulphored apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor