On the gourmet menu this week: Green beans with mint & olive oil, white asparagus puree and sweet potatoes with a touch of cinnamon (Recipes from the cooking for baby book).
Drew loves sweet potatoes. We can pretty much mix anything he doesn't like with them so he will eat it. We decided to take it a step further and add a touch of cinnamon for some added flavor. Drew loves this.
Asparagus: When my husband was at the store this past week he was looking for regular green asparagus, but they only had white. So, we went ahead and made that. He doesn't seem to love them, but doesn't dislike them either. They have a pretty mild taste. We took a bunch of white asparagus and removed the woody ends. We than steamed them until tender (about 7-9 minutes) and rinsed them in cold water to stop the cooking. Finally, we pureed them in a food processor until smooth. The cookbook notes that if baby is reluctant to eat this, stir in apple or pear puree. Store in airtight container in fridge for up to three days or freeze for up to three months.
Green Beans with Mint & Olive Oil: Boil a half pound of fresh green beans until tender and bright green (about 7-9 minutes). Drain and rinse under cold water to stop the cooking. Puree beans with 2 tbsp of water and 1 tbsp of fresh mint. After it is pureed, stir in 2 tbsp of olive oil (optional). Store in airtight container for up to three days (Note: I went ahead and froze some). I am not sure if it is because we used fresh green beans, and/or because they were boiled instead of steamed, but these pureed much better than the last batch. Drew also enjoys this much better than plain green beans.Barnes, Lisa. Cooking for Baby. Gold Street Press, page 33.