Monthly Archives: September 2013

Strawberry Puree

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Here’s another basic puree…

During summer in Quebec, there is nothing better than fresh strawberries! Not that the one from USA during the rest of the year are not good, but yeah our strawberries are just super awesome and delicious, hehe! I know we’re almost in October, not in summer anymore, but I’m a bit late on posting all the things I wanna post, haha! With the moving, the trip to see the whales, taking care of the house, the kids, the cooking, enjoying the spa, hahaha! I’m still looking for more time to work on my blog.

Making puree with strawberries is a little tough.. they kind of become almost a juice, but it’s ok, I mixed the puree with some cereals before giving it to my big boy.

Strawberries are is a good source of Folate, Potassium, and fibers.

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Servings

6 servings (of 1/3 cup)

Ingredients

* 3 cups fresh strawberries (I used our famous Quebec’s strawberries)

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Directions

* Wash and cut the leaves of all the strawberries.

* Steam cook the strawberries for about 30sec-1min, just to give them all the same texture. (I prefer steam cooking over regular boiling water) You can totally skip this step if the strawberries are very ripe. I did it even if they were, just to make sure the texture was even.

* Put them in the food processor. Mix. Some people will make sure there is no little seeds left, but I don’t care, I use my ninja food processor and there was no more seeds in the puree!

* No need to add water in this puree, it’s already really smooth. Here it’s way to smooth for my boy, so I mixed strawberries and cereals for breakfast.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Pea Baby Puree

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Another basic puree..

Pea puree is one of Auguste’s favorite food, he just like it soooooo much!!! It’s funny because he his exactly like his big sis, hehe! he tasted tofu and liked it a lot too (Dalie is a big tofu fan too) No one can say they are not siblings, hahaha!

It is  a good source of protein, vitamins, magnesium and fibers.

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Servings

4 servings (of 1/3 cup)

Ingredients

* 2 1/2 cups green peas

* water

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Directions

* Steam cook the peas for3-4 minutes or until they are tender tender. (I prefer steam cooking over regular boiling water)

* Put them in the food processor. Mix.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Red Lentils & Sweet Potato Baby Puree

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Awww my big boy is growing soooo fast!!! Super smooth purees are not his favorites anymore.. now he wants some texture!

The mix of sweet potato and lentils is just awesome! What a great taste! I had to stop myself from eating his puree, hahaha!!

Lentils are amazing, they have such a high protein content compared to it weight. (It’s also super cheap, but super nutritious!) Sweet potatoes are awesome too, it’s a very good source of fibers and add a sweet taste to the dish (or puree in this case)

In my house… WE LOVE BEANS! Every kinds, lentils, chickpeas, black beans, edamame… ALL of them! It’s so versatile, cheap, delicious and you can use them in all kind of dishes even desserts, awwww I’m such a fan!

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Servings

8 servings (of 1/3 cup)

Ingredients

* 1 cup cooked red lentils

* 1 medium size sweet potato

* fresh water

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Directions

* Wash, peel and cut the potato. Steam cook it for 7-8 minutes or until it’s tender. (I prefer steam cooking over regular boiling water)

* Put the cooked potato and cooked lentils in the food processor. Mix.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Chocolate Mug Cake

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The other day on a mom’s facebook page that I am part of,  we were talking about mug cakes… and I was totally interested with testing the recipe a mom posted, haha!

It’s not a recipe I created, but one from a well know chef here in Quebec, it’s from Ricardo.

(HERE is the original recipe)

The result was incredibly good! My husband and I were super glad I decided to try it, because usually microwave cooking is not my thing.. It’s easy, super quick and so good.. no one can resist, hahaha! It’s kind of a brownie, not really a cake.. it’s weird but….

Can’t wait to do it again 😉

Servings

1 mug cake

Ingredients

* 3 tablespoons all-purpose flour

* 2 tablespoons brown sugar

* 2 1/2 teaspoons pure cocoa powder

* 1/4 teaspoon baking powder

* 3 tablespoons milk

* 1 tablespoon vegetable oil

* Few drops of pure vanilla extract (I used my Mexican vanilla)

* Few chocolate chips

choco poudre

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Directions

* In a regular coffee mug , mix the flour,  brown sugar, cocoa and baking powder. Add the milk, oil and vanilla.

* With a fork, gently stir until the dough has no more lumps. Add the chocolate chips on top.

* Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow the cake to finish cooking.

* Dig in!

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Carrot, Celery and Green Apple Baby Puree

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I love to mix veggies and fruits together, it’s always delicious!

I was looking for a way to make my big boy eat celery and I made this puree for him.

Celery is full of antioxidants and vitamin K (this vitamin is required for blood coagulation)

Servings

5 servings (of 1/3 cup)

Ingredients

* 2 large carrots

* 3 stalks of celery

* 1 green apple (Granny Smith)

* water

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Directions

* Wash and peel the carrots, celery and apple (Peeling the celery is optional, but it helps when it’s time to make puree.. ), then slice them all.

* Steam cook the celery for 5-6 minutes, then add carrots and apple slices. Continue to steam cook until everything is tender. (I prefer steam cooking over regular boiling water)

* Put it in the food processor. Mix.

* You can add a small amount of fresh water to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Butternut Squash Baby Puree

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Another very basic puree, but still, it’s delicious and good for your baby!

It’s a good idea to have some basic puree in your freezer, to mix some cubes with other basic purees… squash-apple, squash-fish, squash-peas…

Big boy was enjoying squash-pineapple at lunch time today.

Butternut squashes are very rich in vitamin A and fibers. It’s awesome because October is coming fast and it will be the big squash/pumpkin season, I’m sooooooo happy!!!! I’m such a fan!

Servings

7-8 servings (of 1/3 cup)

Ingredients

* 1 medium butternut squash

* water

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Directions

* Peel the squash and cut into small chucks.

* Steam cook until they are tender. It took me around 8-10 minutes. (I prefer steam cooking over regular boiling water)

* Put it in the food processor. Mix.

* You can add a small amount of fresh water to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Mango & Banana Baby Puree

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Another simple and delicious puree recipe.

Both of my kids loooooooooooooooove mangoes! (I do too, a lot!)

I remember when my big girl was a baby, if I anted to make her eat some meat, I had to mix it with mango, hehe.

Servings

6 servings (of 1/3 cup)

Ingredients

* 1 large ripe mango

* 3 ripe bananas

* water (if needed)

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Directions

* Peel the fruits. (There is no cooking needed)

* Put it in the food processor. Mix.

* You can add a small amount of fresh water to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Carrot Baby Puree

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Did you ever tasted a commercial carrot puree?

I did during the baby shower I had almost 3 years ago for my big girl.. and during prenatal classes. Irshhh it tastes like bad tomatoes and the texture is weird. This is not the only reason why I make all my baby food, but I think it’s one of the worst veggies that you can buy in tiny glass jars. (Carrots, Peas and meat are awful!!!) à

Fresh homemade puree is so easy, cheap, made with love and it’s only good things for your baby. I’m not judging people who buy them at the store, they are good for your babies too. It’s just that there is a lot of people who thinks it’s super hard or super long to make them when it’s the total opposite. And think about all theses little jars that you are throwing away (well no, don’t throw them, recycle them!!), homemade food don’t generate a lot of waste! Yay!

It’s funny because my boy prefers carrots over fruits! I totally understand him, after all the carrot puree have a sweet taste so who can resist!?!

Carrots are rich in anti-oxidants, carotene, vitamin A and fibers. So grab a carrot ans eat it, it’s good for you 🙂

Servings

5 servings (of 1/3 cup)

Ingredients

* 5 medium carrots

* water

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Directions

* Wash and peel the carrots, then slice them all.

* Steam cook until they are tender. It took me around 8-10 minutes. (I prefer steam cooking over regular boiling water)

* Put it in the food processor. Mix.

* You can add a small amount of fresh water to get a nice smooth puree. (It’s not recommended to use the water you just used for cooking because it’s full of nitrates.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.