Carrot Tomato And Basil Baby Food Recipes

MAGIC BULLET CARROT BABY FOOD

Steps:

• Place ingredients in the short cup.
• Twist on a shaker/steamer top and steam the carrots until tender -in microwave.
• ---WARNING---.
• PLEASE BE CAREFUL, THE CUP AND CONTENTS WILL BE HOT!
• DO NOT ATTACH BLADE UNTIL DONE MICROWAVING.
• ---WARNING---.
• Strain off most of the extra water - the more water you keep, the thinner the consistency.
• For younger babies, keep a tablespoon or so of water.
• For bigger kids, drain almost all of the water -- you can always add more to thin it out.
• Twist on the cross blade and blend until you've achieved a smooth puree.
• Let cool before serving.

CARROT CAKE SQUARES (BABY FOOD)

Steps:

• Preheat oven to 350°.
• Combine: flour, baking soda, salt, sugar, cinnamon, carrots and oil.
• Add eggs slowly, mix thoroughly.
• Spray jelly roll pan or 4 sided cookie sheet with nonstick cooking spray, dust with flour.
• Pour batteer into prepared pan. Bake 30-40 minutes or until center is done.
• Cool completely and frost.

TOMATO CARROT BASIL BISQUE

Steps:

• In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
• Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
• Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
• Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
• Add salt, pepper, and garlic powder to taste.
• Serve immediately.

CARROT, TOMATO AND BASIL BABY FOOD

Steps:

• Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
• Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
• Draining and rinse with cold water - the skins will peel away with ease.
• Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
• In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
• Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.