Autumn is here and that makes me so excited! I know three babies that are being born in the next few months (yay)! I just really love this time of year, I live in leafer country so along with the rest of the tourists that visit my town this time of year, I love watching the leaves change and fall, the scents of spices and fire places, it is just such a perfect time of year (perhaps the reason I got married in October), and all I want to do this time of year is make orange food! So, in honor of the first day of autumn I made spiced cheesy carrots, and homemade pumpkin puree- which turned into a pumpkin alfredo sauce for dinner last night- yes it was as good as that sounds.
When babies start out on solids, orange food is a good place to start. As your babies get older you will hear and read a lot about feeding the rainbow everyday, and as your babies get older you will realize how difficult that actually is, but some of the rainbow is better than none. Orange foods are known for their beta carotene contents (good for your eyes), high levels of antioxidants, are very good for maintaining healthy joints and bones, and they are generally sweet so they are easy to get babies and kids to eat them without much of a fight.
I want to apologize in advance for the pictures, my camera died in the middle of making these, and by the time my husband came with his phone to continue taking pictures half of the cooking was done, so if as you are making these if you have questions, please e-mail me.
Carrot Puree- an excellent first food for babies, 4m+
Preheat the oven to 400 degrees. Peel and wash 1 lb.carrots, and slice into diagonal rings.
Spray with a bit of olive oil and sprinkle any seasoning you wish on top, I used chives (although if you are making this for a first puree for a baby I suggest only using the carrots, as any seasonings you put on will be considered another ingredient and require the 4 day rule). Spread them out evenly on a baking tray, and roast for approximately 40 minutes.
This will enhance the sweetness of the carrots as opposed to steaming or boiling them. Once tender, puree in blender until smooth. You may need to add water, breast milk, or formula to help bring it together. These freeze beautifully in ice cube trays.
Spiced Cheesy Carrots- for the rest of the family, my husband thought this was great, as did my 13 month old son, he actually licked the spoon clean.
Reduce the oven temp to 350. Mix the carrot puree with one block of softened cream cheese, 1 tsp. of cinnamon, 1 tsp. of nutmeg, and ½ tsp.of ginger. Pour into a baking dish, sprinkle with a bit more of nutmeg and ginger on top and bake for 30 minutes.I subscribe to the Food Network Magazine, and we try and make something from it every month. This month they had a pumpkin spaghetti alfredo, and that just sounded amazing to me. I love pumpkin! I could eat pumpkin every day and be happy in life.However, we did not have any pumpkin puree at home, and we did feel like going to the store, but we did have sugar pumpkins. I did give my son pumpkin puree as a baby and he loved it, so I decided that this would be good to post here as well. Simply take the sugar pumpkins (small pumpkins, not the big Jack O’Lantern type), cut off the top (like you would do for a Jack O’Lantern). Quarter them,and then take a big spoon and spoon out the guts. Really scrape them well. Put in a 350 degree oven for an hour, and then puree in blender or food processor(your choice).This freezes really well in Ziploc baggies, or ice cube trays. I used them for the pumpkin alfredo, the recipe can be found here:
Anyway, enjoy your Fall!!