Winter Feasts For Baby By Beaba Babycook

Step up your baby food making game with Beaba Babycook and create Insta-worthy baby meals in minutes!
Recipe Notes: Always, please check with your pediatrician before introducing new foods to your baby


Chicken, Leek & Rosemary Purée

Recipe adapted for Babycook from Little Foodies

Ingredients
1 1/2 cups chicken breast cubed
1/2 cup leek chopped
1/2 teaspoon rosemary
1 teaspoon extra virgin olive oil
Instructions 1. Put chicken, leeks and rosemary in the steamer basket.
2. Pour water into tank (level 3).
3. Start the cooking process.
4. When the chicken, leeks and rosemary are cooked, put them in the blending bowl, reserving the cooking liquid.
5. Add the olive oil and some of the cooking liquid to bring the purée to the desired consistency and blend.

 

 


Baby’s Beef Stroganoff

Beaba Babycook Beef Stroganoff
Good to Know: Not only is beef an easy meat for tiny tummies to digest, but it is also an excellent source of iron, zinc and vitamins B12 

Ingredients
1 cup potato skin removed and cubed

1/4 cup carrot peeled and sliced
1/2 cup tomato cubed 1/4 cup white onion skin removed and cubed 3 ounces Beef cubed

Instructions
1. Put the potato, carrot, tomato and onion in the steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the vegetables are cooked, put them in the blending bowl and pulse once.
5. Put the pulsed veggies in a separate bowl to the side.
6. Put the beef in the steamer basket.
7. Pour water into the tank (level 3).
8. Start the cooking process.
9. When the meat is cooked, put the meat and vegetables in the blending bowl.
10. Add some of the cooking liquid to bring the purée to the desired consistency and blend.

 

 

 

Baby’s Baba Ganoush


Ingredients

1 cup eggplant sliced
1/3 cup red pepper sliced
1/3 cup green pepper sliced
2 tablespoons basil chopped
1 teaspoon olive oil

Instructions
1. Put the eggplant and the peppers in the steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the eggplant and peppers are cooked, put them in the blending bowl, discarding the cooking liquid.
5. Add the basil and olive oil to the blending bowl and pulse blend until smooth.
Recipe Notes As always, please check with your pediatrician before introducing new foods to your baby.

 

 

Chicken, Pepper & Corn Purée


Ingredients
1 ounce chicken cubed
1 cup corn
1 cup red bell pepper sliced

Instructions
1. Put the chicken, corn and pepper in the steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the chicken, corn and pumpkin are cooked, put them in the blending bowl, reserving the cooking liquid.
5. Add some of the cooking liquid to bring the purée to the desired consistency and blend.

 

 


Turkey, Carrot and Parsnip Purée

 

Ingredients
1 1/2 cups carrots sliced
1 1/2 cups parsnip cubed
1 ounce turkey cubed
1 teaspoon Butter

Instructions
1. Put the carrots, parsnip and turkey into the steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the carrots, parsnip and turkey are cooked, put them in the blending bowl, reserving the cooking liquid.
5. Add the butter and some of the cooking liquid to bring the purée to the desired consistency
and blend.

 

 


Sweet Potato Hummus


Ingredients
1 cup sweet potato cubed
1 8 ounce can chickpeas drained
3 tablespoons tahini
1 tablespoon olive oil
1/2 tablespoon agave (optional)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions
1. Put the sweet potatoes in the steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the sweet potatoes are cooked, put them in the blending bowl with the rest of the ingredients.
5. Blend until the consistency is smooth.
Recipe Notes Create this recipe as an adult or older child appetizer/snack by adding some pita chips!

 

 


Freestyle Pizza


Ingredients
1 thin crust pizza dough ready-made or homemade dough
7 ounce can tomatoes crushed and strained
1/2 cup zucchini cubed
1/2 cup eggplant cubed
1/2 cup yellow pepper cubed
1/2 cup red pepper cubed
1/2 clove garlic minced
1 tablespoon olive oil
1 pinch oregano
1 cup cheese shredded
1 packet mini mozzarella balls
Salt & pepper to taste

Instructions
1. Preheat oven to 425 degrees F.
2. Put the vegetables in the steamer basket.
3. Pour water into the tank (level 2).
4. Start the cooking process.
5. When the vegetables are cooked, remove from the basket.
6. Heat the olive oil in a pan.
7. Add the steamed vegetables with a pinch of oregano and saute for 2 minutes.
8. Unroll the pizza dough and cut into desired shapes: you should be able to make 8 mini pies. Place a small amount of strained tomato, vegetables and shredded cheese on each. Decorate with 1/2 a ball of mozzarella cheese. Add salt and pepper.
9. Bake in the oven for 15 minutes or until cheese is melted and dough is crispy.

 

 

Baby’s Potato Gratin French Style


Ingredients
1/2 cup potato cubed
1 tablespoon onion cubed
2 tablespoons roquefort or gorgonzola cheese crumbled

Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. Put the potato and onion in the steamer basket.
3. Pour water into the tank (level 3).
4. Start the cooking process.
5. Mix the onions with the cheese.
6. Layer potatoes in the bottom of an oven-safe ramekin and coat them with the onion-cheese mixture.
7. Bake for 15 minutes, or until top is golden brown.

 

 


Winter Fruit Compote

Ingredients

1 cup apples cubed
2 tablespoons dates sliced
1/4 cup raisins Instructions
1. Put the apples, dates and raisins in the steamer basket.
2. Pour water into the tank (level 2).
3. Start the cooking process.
4. When the apples, dates and raisins are cooked put them in the mixing bowl, reserving the cooking liquid.
5. Add some of the cooking liquid to bring the purée to the desired consistency and blend

 


Pumpkin Pie Baby Purée

 
Ingredients
3 cups apples cubed
Approx. 1 cup banana sliced  
1 cup sugar pumpkin cubed Instructions

1. Put the apples, banana and sugar pumpkin in steamer basket.
2. Pour water into the tank (level 3).
3. Start the cooking process.
4. When the apples, banana and sugar pumpkin are cooked, put them in the blending bowl, reserving the cooking liquid.
5. Add some of the cooking liquid to bring the purée to the desired consistency and blend.

 

 


Ginger Cookies

Ingredients
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup Butter
2 Eggs
1/2 tablespoon créme fraiche
1 tablespoon flour sifted
2 tablespoons sugar

Instructions
1. Put the flour, sugar, and butter in the blending bowl. Pulse twice.
2. Add the creme, spices, and eggs and pulse twice more.
3. Transfer the dough to a bowl and cover it with plastic wrap.
4. Let the dough rest for about 3 hours in the refrigerator.
5. Preheat the oven to 350 degrees.
6. Roll the dough out so that it’s 1/8 – 1/4 of an inch thick.
7. Cut the dough with cookie cutters and place the cookies on a silicone baking mat or parchment paper.
8. Bake for approximately 15 minutes