Butternut Squash Mac and Cheese

This recipe was inspired by a Parents Magazine recipe.  The original one had chunks of butternut squash whereas mine has puree; it saves me time just having purees already made vs having to cook the chunks of squash when I make this.  That is how this recipe was born....

Ingredients

• 1 1/2 cups butternut squash puree (less if you want the squash taste less pronounced)
• 1/2 lb elbow noodles of your choice
• 2 tablespoons butter (we used butter alternative to decrease the dairy amount in here for dairy intolerant Little Asher)
• 2 tablespoon flour or tapioca flour
• 1 1/2 cups almond milk (or reduced fat milk or other milk alternative)
• 1/4 teaspoon nutmeg
• dash of salt
• dash of white pepper
• 1 3/4 cups cheese (I used a mixture of part skim mozzarella and reduced fat cheddar--the high fat content is what bothers lactose intolerant folks; If I could do what I wanted I would use WHITE CHEDDAR)

Steps:

1. Preheat oven to 375 degrees.
2. Grease a medium casserole dish.
3. Cook the elbow noodles 2 minutes less than the box says.  Drain and place in a large bowl.
4. Meanwhile, melt butter over low heat.
5. Whisk in flour and cook for 2 minutes.
6. Slowly whisk in milk.  Bring mixture to a boil, add nutmeg, salt and pepper, then simmer.  Cook for 3 minutes; stirring occasionally making sure the lumps mix out.
7. Add cheese and squash and stir until cheese is melted.
8. Stir cheese sauce into pasta and transfer to greased casserole dish.
9. Bake for 10-15 minutes.

NOTE:  You can top this with turkey bacon crumbles or buttered crumbled wheat crackers or more cheese.  Get creative.  This time I tried buttered crumbed wheat crackers and it added a nice texture/

Difficulty:  2 out of 5; with the puree already made this was easy peasy!  I made it about an hour before I wanted to bake it, covered it in the oven and when it was almost time to eat I took the lid off and baked.  You could also make this during nap time or in the morning and refrigerate until ready to bake.  Increase the bake time if you refrigerate.

Timing:  I would give this to mine as early as 9 months depending on their chewing abilities.  Mine love finger foods so 9 months is good for mine---otherwise around 12 months is perfect!

Epicutie Rating (see left side of page for rating descriptions):

• Little Joy:  Yummy in the tummy!  She loved the crunch--she's my one with a bit of a mature pallete.  She likes lots of flavors like her mommy.
• Little Asher: Yummy in the tummy!  He does not have mac and cheese much because it is too much dairy but since there is not as much dairy to pasta with the squash in there, it is quite a treat!  He gobbled up two hardy helpings.

Step 6: Whisk in milk, nutmeg, salt and pepper with butter and flour

My Squash Puree

Noodles awaiting sauce

Shredded cheeses

Step 7:  Add cheese and squash to milk mixture

Before adding a topping

Topping added

YUMMMM

And its done!

Served with ham and steamed peas

Little Asher going in...

Hows it taste?

"MMMMM"

"Watch me mommy" says Little Joy

And all she says is CHEESE after it

Sweet Potato Puree

I am pleased to share Little Asher's very first Epicutie review on his first food other than cereal---Sweet Potatoes!!  And BONUS, I have shared how to make this puree for your infant AND toddler!!!  I forgot how fun making purees is and how much fun it is to try new foods on a very young Epicutie!!

Ingredients:

• Sweet Potatoes (however many you want)

Steps (Steamer):  

1. Wash and Peel sweet potatoes.
2. Dice into 1/2 inch to 1 inch cubes.
3. Place in steamer.
4. Steam for approximately 30 minutes or until soft.
5. Puree in food processor until desired consistency is reached.
6. Spoon into ice cube tray (or whatever your freezing method is) and freeze for 48 hours.
7. After frozen, remove cubes from tray and place in freezer ziplock bag.
8. *When serving, thin using breast milk, formula or water to desired consistency.

Steps (Oven):

1. Preheat oven to 400 degrees.
2. Wash sweet potatoes.
3. Using a fork, poke holes in sweet potato.
4. Wrap in foil and place on baking sheet.
5. Bake for 30-60 minutes or until soft (time depends on size of potato).
6. After cooling, cut the potato lengthwise and scoop out the meat.
7. Spoon into ice cube tray (or whatever your freezing method is) and freeze for 48 hours.
8. After frozen, remove cubes from tray and place in freezer ziplock bag.
9. *When serving, thin using breast milk, formula or water to desired consistency.

*The reason I did not thin BEFORE freezing is two fold; 1) the puree can be used in other recipes particularly those used in Jessica Seinfeld's recipes and 2) the puree can be used for your toddler as well!

Next Steps for Toddler Food:

• After thawing or pureeing the sweet potatoes, heat to warm.
• Add a little cinnamon and butter, stir and serve with big sibling as a great side item!  YUM!

Timing:  As early as 4 months; great choice for a first food after cereal!  Little Joy still loves sweet potatoes baked or as fries; so I am looking forward to making this food something the whole family can enjoy whether its a puree or a fry :)  We started Little Asher on sweet potatoes at 5 months and 5 days, it was his first food.

Serve:  As with every puree, when you reheat be sure to cook it through and then allow to cool to the proper temperature.

Difficulty:  1 out of 5; easy and fast especially since at this point there is only one ingredient!!

Epicutie Rating:  Yummy in The Tummy <---See left side of page for rating descriptions

Little Asher LOVED sweet potatoes; this was only his second food to taste (second to RICE cereal) and after one tiny bite he was opening his mouth for more!

Little Joy loved the sweet potatoes mashed up with a lil cinnamon and a tad bit of butter.  Its great for toddlers fine tuning their utensil abilities because it sticks to the fork well!

Allergy Reminder:  Please remember that as you begin to introduce foods to your infants to be sure to 1) talk to your doctor first about when to start and 2) wait 3-4 days before introducing any other new foods.

Diced

Ready to Steam

Puree

This is right after the first bite...he wants MORE!

Can you tell he loves it?  I think he is gonna be an EATER!

Lisa’s Pizza (Dough)

Most pizzas are all about the toppings!  This recipe, however is all about the dough.  This is a fun, unusual recipe that you will love.  I don’t know where it came from other than my mama.  She used to make it for me when I was a kid, and yesterday I pulled it out again… I don’t know how I forgot about it for so long because I think this will become a new old favorite!

Ingredients:

• 3 cups of flour                        
• 1 tsp sugar
• 1/2 tsp salt                          
• 1 1/2 tsp active dry yeast
• 1 1/2 tsp dried basil                 
• 1 cup tomato juice (warm)
• 3/4 tsp cayenne pepper                
• 1/4 cup olive oil
• Tomato/marinara/pizza sauce of choice
• Cheese of choice, I use mozzarella
• Toppings of choice

Steps:

1. Stir sugar and yeast into warmed tomato juice and place in warm, draft free place for
   5 minutes.
2. Combine flour, salt, basil and pepper in a bowl. 
3. Combine olive oil with tomato juice mixture and stir into flour mixture.
4. Turn out onto lightly floured board and knead until smooth and elastic (5-10 minutes).
5. Cover with towel and let rise in a warm place to double its size (about 1
   hour).
6. Punch down and pat into a greased 12 inch deep dish pizza pan.
7. Let rise for about 30 more minutes covered with a towel in a warm place. 
8. Preheat oven to 475 F.
9. Brush pizza lightly with olive oil.
10. Top as desired.
11. Place pizza on bottom rack of oven and bake for 5 minutes.
12. Lower the temp of your over to 400 F and bake for 25-30 minutes or until crust is golden.

Timing: Because of the cayenne pepper crust, I would wait until 1 year to introduce.

Difficulty: 3 out of 5, its not that hard, but I am always nervous about how much the dough “rises”.

Miscellaneous:

• You can also make this with whole wheat flour without sacrificing flavor, but you must make it with a little less flour.  I recommend first making it with white flour so that you have an idea of the dough’s consistency.
• It is very important that you put the dough in a WARM place.  I put mine on the radiator.
• I make this on a baking stone, not a deep dish pizza pan, and it works fine.
• I also find that it does not need to cook quite as long as the instructions say, but I know that each oven is different.

Epicutie Rating: Yummy in the Tummy! ----See right side of the page for descriptions

She gobbled it right up that day and the next! Hooray.

Also, don’t forget about our fundraiser for Kai!  For a donation of ANY AMOUNT (even $1), you can be entered to win a 13 cup Kitchen Aid Processor!  For details, click here:

• http://littletummyyummies.blogspot.com/2011/11/help-kai-and-win-13-cup-kitchen-aid.html

Ground Chicken Mini-Pizza Burgers

I cannot remember how I came across this recipe (with modifications), but it met all my criteria for a good meal – healthy, not too many ingredients, and easy for little ones to self feed with, so I thought I would give it a try!  And as a BONUS, it’s a combo of two of Little Frances’ favorite foods – pizza and hamburger.

Ingredients:

• 1 pound ground chicken (although any ground meat will work)
• 1/2 cup Italian bread crumbs
• 1 cup mozzarella cheese
• 1 cup of marinara or pizza sauce of your choice (divided into two 1/2 cup portions)
• 1 tablespoon Italian Seasoning
• 3 dashes black pepper
• 2 dashes garlic salt OR 1 teaspoon garlic powder (I used garlic salt)

Steps:

1. Pour 1/2 cup pizza sauce in bowl and combine with bread crumbs, cheese, pepper, garlic salt or powder and Italian seasoning.
2. Add ground chicken and mash together for 2-4 minutes to insure that all ingredients are thoroughly mixed.
3. Spoon mixture into a 12 serving muffin tin.
4. Make an indentation into each pizza-burger with the back of a spoon..
5. Use the remaining pizza sauce to evenly fill the dents in the pizza-burgers.
6. Bake for 35 to 40 minutes at 350 degrees; cheese and sauce will be bubbly.
7. Remove pizza-burgers from the muffin pan and set on a paper towel to let any fat drip off.

Yield: 12 pizza-burgers

Timing: This one is tricky.  According to some baby food makers, all of the ingredients can be introduced as early as 9 months, however with all of the spices, I would not have given it to little Frances until she was 12 months so I will mark it as both below and you should use your best judgment.

Difficulty: 2 out of 5, easy peasy, especially if using premade marinara sauce.

Miscellaneous:

• I made my own bread crumbs by putting brown bread into a chopper.  I have to do this with any recipe that calls for bread crumbs since you cannot buy them where I live.  Usually I season them with Italian Seasoning, but as this recipe already had a tablespoon of Italian Seasoning. I didn’t do it.
• In addition, I thought that the recipe as is, called for too much Italian Seasoning so I only used half a tablespoon.  I find a little bit of it goes a very long way.
• The next time I make this recipe, I am going to add 1/2 cup butternut squash to the mixture along with 1/4 cup milled flaxseed.  I bet it would be just as good and be even healthier!
• I also have not found a bottled marinara or pizza sauce that I like where I live so I always just make my own.  Its so easy!  Just put a 26 oz jar whole, peeled tomatoes in a blender with 1/2 cup water, 1/2 cup carrot puree (optional), 1/4 teaspoon garlic powder, a pinch of cayenne powder and blend.  Then add 1 bay leaf and simmer on medium heat for 20 minutes.  Its super easy. For this recipe I just skipped the bay leaf and didn’t cook it because I knew that it would cook for a while in the oven.

Epicutie Rating: Somewhat Yummy --- See right side of the page for description

I think Little Frances would like this better if served first thing.  She is usually not as receptive to new foods when she has a tummy full of foods she already likes, although the first couple of bites she seemed to like it.

Also, don’t forget about our fundraiser for Kai!  For a donation of ANY AMOUNT (even $1), you can be entered to win a 13 cup Kitchen Aid Processor!  For details, click here:

• http://littletummyyummies.blogspot.com/2011/11/help-kai-and-win-13-cup-kitchen-aid.html

Butternut Squash Fries

Who doesn’t love fries???  I know I certainly do!  And I love butternut squash, so this recipe is a win-win for me, its so good.  This is a great side to almost any meal, although we have a great suggestion to pair it with below.  Its also one of the earliest finger foods that you can start your baby on!

Ingredients:

• butternut squash
• seasoning of choice, such as salt, season-all, or my personal favorite, Tony Chachere’s

Steps:

1. Peel the butternut squash with a vegetable peeler.
2. Slice the squash into fry form. For the bulb part, make sure to scoop out the seeds.
3. Line a baking sheet with wax paper and lay the squash pieces as a single layer.
4. If your baby is very young (at least, less than 8 months), set aside a bit of the unseasoned butternut squash, and season the rest for your family.
5. Bake at 425 degrees for 20 minutes, turning the fries over at the halfway point.

Timing: Without seasoning, this can be introduced as early as 6 months.

Meal Suggestions: Consider pairing with salmon, which is so easy to make!  Simply sprinkle the salmon with the seasoning of your choice, and bake at 350 degrees for 20 minutes.  Timing of fish introduction varies, but I started Little Frances on salmon at 9 months.  Click HERE to gather more information to make your decision.

Epicutie Rating: Yummy in the Tummy --- See right side of the page for descriptions

Little Frances loves these two together!

Also, don’t forget about our Fundraiser/Giveaway. For a donation of ANY AMOUNT (even $1), you can be entered to win a 13 cup Kitchen Aid Processor!  For details, click here:

• http://littletummyyummies.blogspot.com/2011/11/help-kai-and-win-13-cup-kitchen-aid.html

Banana Bread with Cinnamon Streusel Topping

 

This another one from Deceptively Delicious!  I promise this blog is not just for Deceptively Delicious recipes, but I was looking through my cookbooks last night and I had all the ingredients on hand for this one so I couldn’t resist.  I have a history of my banana bread not turning out, and once upon a time, I tried every banana and banana nut bread recipe that I could get my hands on and I was never happy with how they turned out.  After making this, I still feel like I am searching for that perfect recipe, but in the mean time this healthy, easy version will definitely scratch the itch!

Cinnamon Streusel Topping (Optional)

Ingredients:

• 2/3 cup old-fashioned oats
• 1/4 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter or margarine

Steps:

1. Stir together dry ingredients in a bowl. Stir in the butter or margarine. Set aside.

Banana Bread

Ingredients:

• Nonstick cooking spray
• 3/4 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup firmly packed brown sugar
• 1/4 cup canola or vegetable oil
• 2 large egg whites
• 1 1/2 cups banana puree
• 1/2 cup cauliflower puree
• 1 teaspoon pure vanilla extract

***I used 4 thawed frozen bananas to make 1 1/2 cups and I did not puree them beforehand.

Steps:

1. Preheat the oven to 350 degrees F.  Coat a 9x5 inch loaf pan or 2 mini pans with cooking spray.
2. In a bowl or a zip lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using. Set aside.
3. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined.
4. Pour the batter into a loaf pan.  Cover evenly with the streusel topping if using.
5. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Timing: This could be given as early as 9 months, but be aware of the egg whites if your little one has an egg allergy.  Usually it does not affect children if it is cooked in something. I personally would not give

Difficulty: This was pretty simple, but I am giving it a 3 out of 5 because I had to get so many pans and bowls dirty!  Very few dirty dishes is a requirement for me to give something a low rating .

Miscellaneous:

• I used 3 mini loaf pans instead of 2.  I have a history of not evenly cooking my banana bread so I wanted to be cautious and not put too much batter into the pans.
• When I put the cinnamon streusel topping on the batter, I gently mixed it with the top layer of the batter so that it would stay on the bread once baked.  It turned out very well.
• To make cauliflower puree, simply steam raw cauliflower florets for 10 to 12 minutes and then puree.

Epicutie Rating: Yummy in the Tummy!!! ---See right side of the page for descriptions.

Chicken Enchiladas with Spinach

This is another recipe from Double Delicious, my second favorite cookbook!  This is such an easy, super healthy recipe, and I love that it gets Little Frances (and her Daddy) to eat such a large amount of spinach.  Plus, its delicious too.  This is one of my favorite things to cook (and eat)!
Ingredients:

• Nonstick cooking spray
• 1 T olive oil
• 2 boneless, skinless chicken breasts, cubed (about ¾ lb)
• ½ t garlic powder
• ¼ t pepper
• ½ c sweet potato puree or carrot puree
• ¼ c sour cream
• 1 c shredded cheddar cheese
• 6 (9 inch) whole wheat tortillas
• ½ c spinach puree
• ½ c mild tomato salsa

Steps:

1. Preheat the oven to 350 degrees F.
2. Coat a 9 x 12 inch baking dish with cooking spray.
3. Warm the oil in a large skillet over medium-high heat.
4. Sprinkle the chicken with garlic powder and pepper.
5. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
6. Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.
7. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish.
8. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.
9. Cover the dish with aluminum foil and bake until the cheese melts and filling is hot, 35 to 40 minutes.

Tips:

• When I am in a hurry, I just buy rotisserie chicken at the grocery store and use the meat to skip steps 3-5.  Then I warm a skillet to melt the cheese mixture.
• To make a 1/2 cup spinach puree I steam 1 large back of baby spinach for 2 minutes and then puree.  This purees easier with an immersion blender (which I don’t have).

Yield: 6 enchiladas
Timing: Because this is a difficult food to chew, I recommend no earlier than 15 months or until your baby has at least 8 teeth. I would NOT think that this would puree well for smaller children.  This is definitely a toddler food.
Difficulty: 2 of 5… super easy, super delicious!
Epicutie Rating: Yummy in the Tummy! --See right side of page for descriptions
Little Frances LOVES these!  It is her favorite food next to hamburgers.
Little Joy gave this a YUMMY IN THE TUMMY as well!  She gobbled it up and asked for more!  We served this along side some Mexican rice.


But before she will eat it, we must first feed baby!

Ok, now Little Frances will eat them. Yum yum.

Butternut Squash Puree

I realized we have never posted the basic Butternut Squash puree recipe!!!

Ingredients:

• One Ripe Butternut Squash

Steps:

1. Preheat oven to 400 degrees
2. Cut squash lengthwise
3. Scoop out seeds
4. Place flesh side (squash meat side) down on a cookie sheet or in a casserole dish
5. Add 1-2 inches of water to pan
6. Place in oven for 35-45 minutes or until the skin begins to pucker and when a knife is inserted its soft.
7. Allow to cool slightly.
8. Scoop out meat and puree to desired consistency using water (not from the pan) or breast milk to thin as you feel necessary.
9. Place in ice cube tray, cover and freeze for 24 hours.
10. Remove cubes from tray and place in freezer bag for long term storage.

Storage: Refrigerator for 3-5 days; freezer for 1-2 months.

Difficulty: 1 out of 2

Timing: 6 months; this is a great food to introduce as a first or second veggie

Miscellaneous: This puree (without any thinning) can be used in a number of other dishes too!!

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions

Little Joy has always loved squash!!!

Easy At-Hand Blueberry Muffins

A few weeks ago we were coming off of a week long family illness and I had not been to the grocery store in ages… our cupboards were bare!  I had no idea what I was going to make my family for breakfast since I was down to one egg, had no yogurt, and very little milk.  Thankfully I remembered this easy recipe from my Wild About Texas cookbook (one of my favorites!), and I was able to prepare something for the whole family.  The great thing about this recipes is that you probably already have every single ingredient on hand.  I always make certain to have frozen blueberries in my freezer for this and other recipes. 

This recipe is not what I would classify as “healthy”, but it is a healthier alternative to most blueberry muffin recipes and certainly less fatty than what you would buy in the store.  I like to make this occasionally when I am in the mood for something really sweet, like chocolate chip cookies.  This still satisfies my sweet tooth and is much better for me than what I would have normally eaten!

Ingredients:

• 1/4 cup butter or margarine
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberries (I always like to add a few extra.  I love blueberries!)

Steps:

1. Preheat oven to 350 degrees.
2. Cream butter and sugar until light and fluffy.
3. Beat in egg and milk.
4. Stir in flour, baking powder, and salt until moistened.
5. Fold in blueberries.
6. Spoon batter in to 10 well-greased muffin cups, filling each about 2/3 full. (I just add the frozen berries.  I do not bother to thaw them and it works fine.)
7. Bake for 20-25 minutes.

Yield: 10 muffins

Timing: I would use your best judgment, although I think that these could be given as early as 9 months considering the eggs and milk are mixed and cooked. 

Storage: Refrigerator for 1 week, freezer for up to 2 months.

Difficulty: 1 out of 5!  These are so, so easy.

Epicutie Rating: Yummy in the Tummy! --See right side of page for descriptions

I know you are thinking… of course Little Frances loved them! Who doesn’t love blueberry muffins?  Actually she has been such a picky eater since her molars have been slowly, slowly, slowly coming in.  She has even been turning down sweets, so I was delighted with how quickly she gobbled this up, and kept asking for more.  I didn’t think she would ever get full! Her happy face says it all.

Butternut Squash Apple Bake

I wanted to test out some seasonal foods with Little Joy while the foods are available very fresh. Here is the first in a series of fall foods!

Ingredients:
One Butternut squash
2-4 Apples (I use fuji)

Steps:

• Preheat oven to 400 degrees
  
• Cut butternut squash in half long ways (my husband has to help me do this---its HARD)
• Remove/scoop out all seeds and fibers from squash
  
• Place butternut squash in a pan cut sides facing up
  
• Peel and dice apples
• Place apple pieces in the squash where the seeds used to be
• Pour water over the apple pieces until the place where the seeds are is filled with water and apples completely (you can sprinkle with cinnamon but talk to your doctor before introducing spices, Little Joy has a lot of digestion issues so she wont be getting seasoning for a long time)
  
• Cook at 400 degrees for 40 minutes or until the squash is soft
• Scoop out squash meat and apples
• Puree and add water (or breast milk/formula) until it reaches the desired consistency
  
• Allow to cool
  
• Pour into your freezing method (I prefer to pour into ice cube trays and cover with plastic wrap)
• Freeze until frozen solid (about 12-24 hours)
• After frozen, place in freezer zip lock bags until ready to use (I like to save about 2 servings in the refrigerator)

**NOTE: one ice cube is about an ounce of food**


Timing: Many resources recommend introducing squash veggies around 6-8months months.

Storage: According to "Super Baby Food" by Ruth Yaron, this can be stored in the freezer for two months. Also, fresh whole squash itself (raw and uncut) can be purchased and stored in a dark, well ventilated area place for about 2 months.

Epicutie Rating: Somewhat Yummy--see right side of page for rating descriptions.
Epicutie Little Joy seemed a little confused about this food. Squash has a strong flavor, so I think it took her by surprise. Subsequent exposures revealed she loved it; it took about three or four tries before she loved it.

Miscellaneous: Nutritional information on Winter Sqaush

Difficulty: 3 out of 5 (difficulty is in cutting the squash!!!)

(From left to right) Baking Pumpkin, Acorn Squash, Butternut Squash

After cutting and scooping out the seeds

Prior to baking