In my quest to create new and exciting recipes, I forgot how much Kenya loves Tahini. He eats hummus as fast as I can get it on the spoon. Why not add it to a puree of protein and vegetables. Tahini is packed with Vitamin B3, E and Calcium. Since he’s still under a year, I’ve decided not to give him any nuts, since babies can have allergies at a young age. Tahini is a great replacement when you’re looking for a nutty taste and smooth texture. The bonus to this recipe is the frozen vegetables. It makes this recipe super fast and easy to prepare with minimal clean up.

Sesame Chicken Mash (10 Baby Servings, freeze 1/2)

1 Potato, cubed in 1/2 inch pieces
1 Boneless, Skinless Chicken Breast
1 Cup Organic Frozen Peas, Carrots, Corn and Green Beans
1 Tbsp Tahini

1. Put potato cubes in a steamer pot over boiling water and cook for 2 minutes.
2. Add chicken breast and steam another 4 minutes.
3. Add vegetables and steam for 3 more minutes or until all the ingredients are fork tender and chicken is cooked through.
4. Put steamed ingredients and tahini in a food processor and blend until smooth (for babies with a few teeth, you can leave it a little chunky).
5. 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 took a baby nutrition class yesterday that I was so excited about. Sadly, it was totally uninspirational. Someone asked the teacher about turning babies on to spices and she said “maybe you can put in a pinch if it’s part of your culture”. Really!? When I go out to dinner I can’t wait to try Mexican, French, Thai, anything and everything that’s new and exciting especially when it comes to dishes with complex flavors. Why shouldn’t babies be turned on to interesting new tastes? In this dish I put curry, cumin and coconut, 3 things that turn a blah dish into something exciting. Any time Kenya tries Indian food he gobbles it up.

Indian Fish (10 baby servings)

1 Cup Coconut Milk
1 Tsp Curry
1/2 Tsp Cumin
1/2 Potato, peeled and cubed
1/2 Cup Cauliflower
1 Tilapia Fillet (any whitefish will do)
1/2 Cup Frozen Pea

1. In a saucepan, bring coconut milk and spices to a boil. Add potato and simmer for 2 minutes.
2. Add cauliflower and cover 2 more minutes. Add fish and cover for 3 minutes.
3. Put all ingredients in a food processor and puree until smooth.
4. Cool and serve.
*If mixture is still too thick, add hot water to thin.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Babies need more protein than adults because they’re growing so fast. This is especially true in first few years of your baby’s life. Most of the time I cook with skinless, boneless chicken breasts, but last week I found organic/free range chicken thighs that looked delicious. The thigh is higher in fat than the breast, which is a good thing for babies and it also has more iron and twice as much zinc.
The first time I gave it to Kenya he kind of turned up his nose. I couldn’t figure it out since he loves carrots and corn. After try number two, I added a little hot water to thin it out and presto, he loved it. Always take into consideration the texture of baby food. Sometimes a creamy texture is all it takes.

Chicken with Carrots and Corn (10 baby servings, freeze 1/2)

1/2 Cup Brown Rice
1 1/2 Cup Water
2 Chicken Thighs, skinned on the bone
1/2 Cup Baby Carrots, sliced into coins
1 Cup Chicken Stock
1/2 Cup Frozen Corn

1. In a saucepan bring water and rice to a boil and immeditaly cover and simmer for 45 minutes.
2. In a saucepan over medium heat, bring stock to a boil.
3. Add the chicken and carrots and reduce to a simmer.
4. Cook for 5 minutes.
5. Add corn and cook another 2 minutes or until carrots are tender and chicken is cooked through.
6. Let mixture cool for several minutes.
7. Remove the meat from the chicken and put into a food processor with the remining ingredients and puree until smooth.
8. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Somehow a rich sauce and pasta seemed too heavy for a baby. All I could picture was one of the Sopranos slurping up spaghetti bolognese with noodles dripping all over. Then I remembered my love of tiny letter and number pasta as a kid. It was so much fun making out what all the symbols and shapes were in soup or sauce. Kenya’s still under 1 year old, but he loves everything in bolognese, so why not make a baby version.
While I was making it for him, our friend Dana, the chinese Doctor, was over and wanted to know if she could try it. “Delicious”, she exclaimed. Perfect, now I know what we’re having for dinner. Kenya’s unpureed sauce. Bon Appetito!
*This is a thick sauce, so add more liquid if you want it more thin.

Baby Bolognese (Makes 20 Baby Servings (2 Cups extra for adults)
*You can 1/2 the recipe if just making it for baby

2 Tbsp Onion, diced (about 1/4 onion)
2 Garlic Cloves, chopped fine
1 Tbsp Olive Oil
1 Cup Ground Meat (I used Bison)
1/4 Tsp Dried Basil
1/4 Tsp Dried Oregano
1 16 Ounce Can Chopped Tomatoes
6 Baby Carrots, cut into thin coins
1 Cup Mini Vegetable Pasta, numbers and shapes

1. In a wide skillet, heat oil over medium flame.
2. Saute onion for 3 minutes.
3. Add garlic, meat and herbs. With a spoon breakup meat into smaller pieces.
4. Saute for 6 minutes or until the meat is cooked through.
5. Add the tomatoes and carrots.
6. Bring to a boil, reduce to a simmer and cover for 10 minutes.
7. Remove the lid and continue to simmer until desired thickness of sauce.
8. Puree for baby.
9. In a large pot bring 4 cups of water to a boil.
10. Add pasta, return to a boil and cook for 9-11 minutes.
11. Mix the pasta and pureed sauce.
12. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I always take pictures of the food I make for the site, but this was a picture I couldn’t resist. This was the first time Kenya tried THE Teething Cookie and devoured it. He had so much fun holding it, eating it, sucking on it and rubbing it on his gums. The best part is that there’s no sugar in them and they’re packed with healthy nutrients. I’ve been giving him one every night after dinner and it’s a great treat before bedtime.

*I wouldn’t start giving these to a baby under the age of 8 months. You always need to be around when baby is eating something they could choke on.

THE Teething Cookie (makes 12 cookies)

1 Egg Yolk, beaten
2 Tbsp Vegetable Oil
2 Tbsp Blackstrap Molasses
1 Tsp Vanilla
1 Tbsp Rice/Soy Milk
3/4 Whole Wheat Flour plus 1 Tbsp for rolling
1 Tbsp Soy Flour
1 Tbsp Wheat Germ

1. Preheat oven to 350 degrees.
2. In a Food Processor or bowl put all liquid ingredients. Blend.
3. Combine the dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough.
4. Sprinkle whole-wheat flour on a clean surface and shape into a square, about 1/2 inch thick.
5. With a knife cut into 1 1/2 inch logs.
6. Place the logs on a parchment or silpat lined cookie sheet.
7. Bake for 10 minutes.
8. Cool on the sheet or tranfer to a wire rack.
9. Serve.

We used these to make this recipe:

Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

What baby doesn’t like cheese? It’s easy to pick up, soft, and has tons of flavor. One of my friends is vegan and introduced me to Nutritional Yeast a few years ago. The name sounds kind of disgusting if you ask me, but it’s a pretty cool ingredient. It comes in a powder form which is flakey.
My friend was cooking for her toddler and made vegan macaroni and cheese. I was totally skeptical at first, but then realized it was delicious! You can sprinkle it into casseroles, soup, sauces to add tons of nutrients and cheese flavor. In this dish, I’ve added it along with Colby Cheese, so that Kenya will get the protein and fat from a little cheese plus the vitamins and nutrients from the nutritional yeast.

Cheesy Chicken Casserole (10 Baby Servings, freeze 1/2)

1 Russet Potato, cubed
15 Organic Baby Carrots
1 Skinless, Boneless Chicken Breast
1/4 Cup Shredded Organic Colby or Cheddar Cheese
1 Tbsp Nutritional Yeast

1. Add the potato, carrots and chicken to a steamer pot over boiling water.
2. Cook for 6-8 minutes or until vegetables are fork tender and chicken is cooked through.
3. Put all the ingredients in a food processor and puree.
4. Add water from the steamer pot to make smooth.
5. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

When I first made these for Kenya, he wasn’t quite sure what to make of them. Was he supposed to play with them, eat them, toss them on the ground (usually all of the above when it comes to babies and their food). At 11 months, he was just getting introduced to foods HE can hold and put in his mouth.
The second time he tried them, I also offered them to his friend Mateo who was totally into the culinary treat. He popped them in his mouth life cheerios. Next thing you knew we were all eating them, grown ups included. I may even serve them for my next dinner party on an appetizer tray.

Chicken Meatballs (makes 30 1/2 inch meatballs)

1/2 pounds Ground Chicken
1 Egg Yolk, beaten
1/3 Cup Baby Oatmeal Cereal*
1 oz Chedder, Colby or Parmesan Cheese
1/4 tsp Dried Basil and Oregano
2 Tbsp Olive Oil

1. In a bowl mix all ingredients until combined.
2. Refrigerate for 1 hour or more.
3. Roll small meatballs and place on a parchment lined plate.
4. In a sauté pan, heat 1 tbsp oil over medium heat.
5. Pan sear meatballs until just golden, about 5 minutes, turning once or twice.
6. Cool on a paper towel lined plate and serve.

*You can also use plain breadcrumbs instead of baby oatmeal cereal.

**After step 3, place raw meatballs in the freezer and freeze for 1 hour. Remove and place in a ziploc bag, label and freeze for up to 3 months. When ready, defrost in fridge for 24 hours and follow steps 4-6.

I admit, this isn’t exactly a dish that would come to mind when you think of “baby food,” but my little guy sure does love it. Yes, it’s 70 degrees in Los Angeles, which doesn’t make you think of pulling out the crock pot to make a slow roast, but I disagree. Last weekend at the Farmers market I trudged out in the rain (it does rain here once in a while), and realized that I hadn’t purchased the delectable Bison that’s sold there in quite a while. Packed with more protein and Iron than even beef, it’s a perfect meat for everyone in the family. This is one of my favorite 1, 2, 3 dishes that takes little effort and is packed with flavor. As soon as its ready just puree a cup for baby and you can enjoy the rest.

Baby Bourguignon (Serves 6-8)

2 lbs. Bison (or Beef, Preferably Grass Fed, Roast)
1 Onion, chopped
4 Stalks Celery
16 Oz Baby Carrots
1 Bay Leaf
2 Cups Mushrooms, halved
1 14 ounce can Chopped Tomatoes
1 Cup Pomegranate Juice or Wine (only if you’re making for adults only)
2 Cups Water
1 Tbsp fresh Thyme
3 Cloves Garlic
Salt (after you remove portion for Baby)

1. Put all the ingredients in the Crock pot and cover.
2. Set to cook for 6 5-6 hours on high or 8-10 hours on low.
3. Remove 1 cup portion for baby and puree.
4. Salt the dish to taste for adults and serve.

*You may also heat 1 tbsp oil in a saute pan and sear the roast on all sides for several minutes before putting in the crock pot. Do not “cook” it, though.

When I was trying to find a teething biscuit for Kenya, I was shocked at how many recipes contained 1-2 cups of sugar. Do you really want your infant to be jazzed up on tons of sugar. I played around with a bunch of nutritious ingredients and came up with this soft and wholesome cookie Kenya loves.

“Not Too Sweet” Mini Cookies” (makes 22 1 inch bars)

1 Egg Yolk, beaten
1 Tbsp Molasses
2 Tbsp Brown Rice Syrup
1 Tsp Vanilla
1 1/2 Tbsp Oil
1/4 Cup Rice Milk or Almond Milk
2 Tbsp Oatmeal Cereal
1 Tbsp Soy Flour
2 Tbsp Wheat Germ
1 1/4 Cup Whole Wheat Flour, plus more for sprinking

1. Preheat oven to 350 degrees.
2. In a food processor, place all the wet ingredients and blend for several seconds.
3. In a separate bowl, mix the dry ingredients.
4. Add the dry ingredients into food processor with the wet ingredients.
5. Process until the mixture forms a ball of dough.
6. Sprinkle extra whole wheat flour onto a counter surface and place dough. Roll or pat into a rectangle (about 1/2 thick).
7. With a knife, make a cut down the center of the dough and more across to create 22 mini cookies.
8. Place cookies on a silpat or parchment paper lined cookie sheet.
7. Bake for 10 minutes.
8. Cool throughly on cookie sheet and serve.

We used these to make this recipe:

Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat