Peel, core and cut an apple into slices or chunks. Place in a pan with enough water to slightly cover apples. Boil until tender. Mash apples with a potato masher to achieve a smooth applesauce consistency. Peel a ripe banana and mash in a bowl with a fork. (Heating in the microwave for about 20 seconds will soften the banana.) Add applesauce to the banana. If desired, sprinkle with wheat germ or crushed Cheerios (see note). Puree if necessary (mashing with a potato masher should smooth the mixture).

Note: Banana-applesauce mush is appropriate for babies 6 months and older. IF it contains wheat germ or Cheerios, it’s best given to babies 8 months and older.

– wholesomebabyfood.com

Cantaloupe puree

Made with: 1 medium-size ripe cantaloupe, cut into eighths, rind removed, seeds discarded

Makes: 12-14 (1-ounce or heaped tablespoon) baby servings

Place prepared cantaloupe wedges in a steamer basket set in a pot filled with a small amount of lightly boiling water. Cover tightly (for better nutrient retention) and steam for 3-5 minutes or until fruit is soft, replenishing water during steaming if necessary. Check for doneness with a toothpick or fork; fruit should pierce easily. Set cantaloupe aside to cool. Strain cantaloupe in a food mill or puree in a food processor fitted with the steel blade. No additional liquid is required.

Microwave directions: Place prepared cantaloupe wedges in a microwave-safe dish. Add ¼ cup water, and cover with plastic wrap, pulling back one corner to vent. Microwave on high for 1½ minutes, rearrange wedges, re-cover, and cook for 30 seconds to 2½ minutes. Check for doneness, and proceed with recipe.

Note: Introduce cantaloupe and other melons at 12 months.

Ripe cantaloupes take on a yellow appearance, have a sweet, fragrant scent and give slightly when pressed at the blossom end. Avoid cantaloupes with soft spots and mold on the stem end or elsewhere. Unripened cantaloupes will ripen on your kitchen counter in a day or two.

Seal ripe cantaloupes in a plastic bag and store in the warmest part of the refrigerator. The bag keeps the melon from exchanging odors with other foods.

– “Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler”

Basic chicken puree

Made with: 1 cup cold and cooked boneless chicken, chopped into 1-inch or smaller pieces and ¼ cup plain water or cooking liquid from the chicken

Place chicken chunks in a blender or food processor and puree until a very fine, crumbly mix is formed. Slowly add water and puree further until a smooth consistency is created.Add as much liquid as needed to make a consistency appropriate for your baby.

Note: This puree can be introduced at 7-8 months of age with the advice of your pediatrician.

-wholesomebabyfood.com

Elementary egg custard

Made with: 1 egg yolk, beaten; ½ cup milk and ½ teaspoon vanilla extract (optional)

Makes: 2 (4-ounce) custards

Preheat oven to 350 degrees. Blend all ingredients. Divide mixture between two 4-ounce custard cups. Set custard cups in a pan in preheated oven. Create a water bath by pouring hot water around cups; the water level should reach halfway up their sides. Bake custard for 30 minutes or until done. A toothpick inserted in the center should come out clean.

Variation: Add 2 teaspoons of fresh pureed fruit or vegetables to the custard mixture. Divide between three 4-ounce custard cups and proceed with recipe.

– “Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler”

Oatmeal cereal

Made with: ¼ cup ground oats (see notes) and 3/4 cup water

Bring liquid to boil in saucepan. Add ground oats while stirring constantly. Simmer for 10 minutes, whisking constantly. Mix in formula or breast milk and pureed fruit, if desired. Serve warm.

Notes: Don’t use instant or quick-cooking oats. Grind oatmeal in a blender or food processor. Oatmeal cereal is appropriate for babies 6-8 months old.

-wholesomebabyfood.com

Sugar sugar snap puree

Made with: 1 pint sugar snap peas, water and breast milk or formula (optional)

Cut the tips off the peas and remove the strings along each seam. Add water to saucepan about 1-inch high. Place steamer basket inside saucepan. Add sugar snap peas, bring to a boil and steam until peas are tender, about 3-4 minutes. Transfer peas to a food processor and reserve the cooking liquid. Puree to desired consistency. Use the cooking water, breast milk or formula to thin the puree, if necessary.

– Michelle Orgill, Green Baby Bistro

Brown rice cereal

Made with: ¼ cup brown rice and 1 cup water, milk or stock (or ½ cup water and ½ cup apple juice)

Makes: 8 to 10 (1-ounce or heaped tablespoon) baby servings

Place brown rice in a blender or small food processor and pulverize into fine powder, about 4-6 minutes at high speed. Bring liquid to a simmer in a small saucepan. Add pulverized brown rice and immediately lower heat. Cook for 4-6 minutes, stirring constantly (to discourage lumping). If mixture thickens too much, add a few tablespoons of water while cooking.

Serving suggestions: Rice cereal can be mixed with any fruit or vegetable puree, including banana, peach, acorn squash or peas. For toddlers, add chunks of steamed fruit (apple, pear, peach), a few raisins, a bit of maple syrup or a sprinkle of ground cinnamon.

Note: Introduce brown rice at 8 months. Don’t buy seasoned rice. The fresh seasoning and herbs you add will taste far better, and the rice will be additive-free. Try high proteins like quinoa and amaranth (available at health food stores) instead of rice.

– “Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler”

Cantaloupe-tapioca pudding

Made with: ½ cup water, ½ cup thawed apple juice concentrate, 1/3 cup quick-cooking tapioca, a pinch of salt, 1½ cups cantaloupe puree (see accompanying recipe) and ½ cup vanilla yogurt

Makes: 3 cups

Bring water and apple juice concentrate to a boil in a heavy, medium-size saucepan. Gradually add tapioca while stirring. Reduce heat to low and cook, stirring constantly for 5 minutes. Remove from heat, cool slightly, add salt and fold in cantaloupe puree and vanilla yogurt. Pour pudding into custard cups. Allow to set for 4 to 5 hours in refrigerator before serving.

– “Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler,” by Martha and David Kimmel with Suzanne Goldenson

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