Baby food, Uncategorized

Baby Monthly Photos

My husband and I love food! That’s why we decided to dress our little cobbler in food costumes for his monthly photo!

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A clueless pea

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Wasap-bi?

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Such an innocent carrot.

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This one’s my fa-burrito!

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Oh just a nice hotdog chillin in his buns.

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Mushroom of the forest.

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Perfectly violet grapes

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Our blockbuster popcorn.

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Spicy chili. You can see it on his face!

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Yummy mint ice cream

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Pineapple not meant on pizza!

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Little chef gonna cook up all the other ingredients!

 

Do you have any suggestions for our next baby? We’re running out of ideas!

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Baby food, Recipes

Baked Stuffed Apple

Here’s a great way to enjoy your regular apples. I was thinking of making apple pie lately but I find it too time consuming to make the dough, so I searched for something easier which is this. I used really large apples for this recipe but you can use smaller ones too and that would be perfect as well.

Apple really goes well with cinnamon right? I just love the combination of flavors and textures in this recipe. The crumble also gives a nice crunch to the soft and warm apple, and this is really delicious topped with vanilla ice cream!

You can also serve this to your toddlers but replace the sugar with honey instead. 😉

bakedapple

Ingredients:

Stuffing:
2 large Fuji apples
1/8 tsp cinnamon powder
1/8 cup sugar
1/2 tbsp butter
1 tbsp

Crumble topping:
1/4 cup rolled oats
1/4 cup flour
1/8 cup sugar
1/2 tbsp butter
1 tbsp cream cheese
1/8 tsp salt
1/8 tsp cinnamon powder

Procedure:

1. Preheat oven to 200 F.
2. Remove the top of the apples then remove insides to create a bowl.


3. Roughly chop the apple pieces and place on a pan with the sugar, butter and cinnamon. Cook until apples are a bit soft, around 8-10 minutes.
4. Return the cooked apples in to the apple bowls.

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5. For the crumble, mix oats, flour, sugar, salt and cinnamon powder in a bowl. Mix in the butter and cream cheese until it forms into small crumbly pieces.
6. Put on generously on top of the apple bowls.

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7. Bake in the oven for 10-15 minutes.

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8. Best to top it with vanilla ice cream and caramel sauce, but pouring cold milk on top will also do.

bakedstuffedapple

Best served with vanilla ice cream!

This recipe is also available in Foodies.ph

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Baby food, Recipes

Minestrone

Have a look at this cute minestrone soup that we prepared for our little cobbler. We added some fun to it by using unique-shaped pasta which we bought from Healthy Options. You can view my other post about the pasta shapes.

Our son really loved this minestrone recipe and kept asking for more. He loved seeing the different pasta shapes and even loved identifying them.

You can cook these ahead and keep them in sealed containers in the freezer and just heat them up before eating. You can also add a bit of cream for a creamier texture or you can also add cheese cause kids love cheese right!

This is a very healthy and nutritious meal for your baby and even for you cause it contains a lot of vegetables.

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Ingredients (6 persons):

2 tbsp olive oil
3 cloves garlic
1 pc carrot diced
1 stalk celery diced
20 pcs french beans cut into diced
1 pc zucchini diced
1/2 cup pasta
1/4 cabbage chopped
1 tbsp tomato paste
1/2 cup white wine (you can omit if cooking for kids)
2 cups Chicken stock (you can use this recipe)
Salt
Pepper
1 sprig thyme
2 leaves chopped basil
chopped parsley for decor

 

Procedure:

1. Heat olive oil in a pan and saute garlic.
2. Add in carrots, beans, celery and saute also.
3. Add in tomato paste and cook it for a while.
4. Pour in white wine and cook until reduce.
5. Add in zucchini, pasta and cabbage. Cook until soft.
7. Add more water if you reduced it too much.
6. Season with salt and pepper.
7. Add in thyme and basil to add to the taste.
8. Garnish with chopped parsley before serving.

You can also view this recipe at Foodies.ph. Remember to use the sign up code ‘halohalo13’ to make an account and share your recipes too!

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Baby food, Recipes

Sweet potato truffles

Sweet potatoes, I think, are very underrated root crops even though they are easily available here in the Philippines. They contain a lot of vitamins and minerals, some of which are vitamin C, thiamin, potassium, manganese – four very essential nutrients.

You can cook and eat sweet potatoes in many and different kinds of ways like boiling, steaming, baking, frying, and many more. It is very versatile plus it’s great for snacking too.

Below is a quick and easy sweet potato dessert I came up with. I thought of this because we’ve been just boiling and eating the sweet potatoes. I thought “Why not make a dessert out of it?” I attended the Blessingway event of Doula Irina, Doula Betty and Sound healer Yeyette yesterday and brought these with me to share to the other moms there and I’m glad they loved it.

This is very simple and and easy to do and you don’t have to feel guilty because it is healthy. Our little cobbler loved it too!

sweetpotatotruffles

Ingredients:

5 pcs palm sized orange sweet potato
4 tbsp cocoa powder4 tbsp honey
1/2 cup cocoa powder for coating
1/2 cup powdered sugar for coating
2 tbsp ground sunflower seeds
Other ground nuts (optional)

 

Procedure:

1. Boil the sweet potato until soft. Let it cool then peel.

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2. Crush seeds in a food processor.


3. Put the seeds/nuts in the mixing bowl with the sweet potato and use the beater attachment to mash it and mix.

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3. Add in cocoa powder, honey. Mix until well blended.
4. Form into 1 tbsp balls.
5. Mix 1/2 cup cocoa powder and 1/2 cup powdered sugar and coat the balls.

sweetpotatotruffles

6. Serve in 1 oz cupcake liners.

You can also find this recipe on Foodies.ph. Just use the code ‘halohalo23’ to sign up.

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Baby food, Recipes

Chicken Noodle Soup for Kids

chickennoodlesoupkids

Here’s a tasty yet simple soup which toddlers will enjoy. I bought the pasta from Healthy Options – I’ll show the pack on my next post. The pasta shapes look really cute and my son really loved identifying the objects before eating them. He even asked to play with the uncooked pasta because he liked the objects. There’s a leaf, soccer ball, rooster, cow, t-rex, bicycle, fish, shooting star, heart, pig, horse, seahorse, sailboat, rabbit, car, bear, bow, sheep, candy cane, Christmas tree and brachiosaurus. They’re even more adorable when cooked because they’ll be puffier and softer. It’ll definitely be hard for us moms to eat into that cute bowl of soup right?

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This recipe is pretty much like a chicken stock except for the sauteing part. We adults can also eat this soup and we can use the stock for other dishes that calls for it.

Ingredients:

1 tbsp olive oil
1/2 white onion
1 pc carrot cut into 1cm cubes
1 handful French beans (around 20 pcs) cut into 1cm
1 handful parsley leaves chopped
5 parsley stalks
2 pcs bayleaf
10 pcs peppercorn
2 chicken breast
2 chicken thighs
2 cups water or more

1/2 cup shaped pasta

Procedure:

1. Saute onions, carrots, beans, parsley in olive oil.
2. Add the chicken and saute also.
3. Add water to cover chicken.
4. Add in peppercorns and bayleaf. Simmer until chicken is soft.
5. Add pasta last and cook for 5 minutes or follow instructions on pack.

Next recipe I’ll post is the minestrone my husband cooked using the pasta also!

You can also view this recipe on Foodies.ph! You can sign up and use the sign up code ‘tocino93’ to be able to share your recipes too.

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Baby food, Recipes

Carrot, zucchini, longganisa and mushroom lasagna with corn

So what’s in your fridge? Most of the dishes I make come from ingredients that I just find in our pantry, fridge or garden. Sometimes I really run out of ideas of what food to cook especially for my kid, but you just have to look around and experiment.

When I made this, I had corn, zucchini, carrots, mushrooms, flour, milk, butter & cheese. I didn’t have pasta sheets, ground beef or even tomato sauce, so I had to think of something and I used longganisa from Cagayan instead. Longganisa is a type of sausage made in the Philippines. 🙂

Okay, secret’s out. My husband taught me this method. For the corn, the best and yummiest way to cook it is to boil it in milk and cinnamon for 10-15 minutes. These will make the corn tasty, juicy and sweet – way better than your regular corn.lasagna5

Next is the lasagna. Start off with slicing your vegetables into really thin rounds. It’s best to do this using a mandolin but if you don’t have one, a really sharp reliable knife will do. You can use other vegetables for this too like eggplant or potato.

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Make a bechamel sauce with equal parts flour, butter and milk. You can adjust the consistency with milk depending on your preference. Layer the ingredients in a baking pan and start the first layer with your vegetables rounds. Add the bechamel sauce next then shred the longganisa with your hands and spread over the sauce.

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Repeat all layers until you fill the pan. You can add mushrooms too in between but I put it on the last layer because I only had few ones.

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Finish the last layer with bechamel sauce and spread cheese on top. Whatever cheese you have at home will surely be perfect for this. In my case, I had havarti slices so that’s what I used. I just tore it into pieces and sprinkled on top.lasagna2

Bake the pan for 45 minutes at 180°C or until golden brown. You can sprinkle chopped herbs on top before serving like rosemary, oregano, thyme or parsley. We had rosemary in our garden so that’s what I used.

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Serve the corn and lasagna together. Make sure to cool the lasagna before serving to keep the layers and the form, unless you’re too hungry to wait then that would be fine too! 🙂 Find the whole recipe below.

Corn
2 pcs corn, husk removed
1 liter milk
1/2 tsp nutmeg

Bechamel Sauce
4 tbsp butter
3 tbsp flour
3 tbsp milk from corn (contains nutmeg already)
adjust nutmeg, salt & pepper to taste

Lasagna
1 pc zucchini, sliced thinly
1 pc carrot, sliced thinly
3-4 pcs longganisa, skin removed
1/4-1/2 cup button mushrooms, but any kind will do as well

  1. Place corn in a sauce pan and pour milk until covered.
  2. Sprinkle nutmeg and boil for 10-15 minutes.
  3. Preheat oven to 180°C
  4. For the bechamel sauce, melt butter in a pan.
  5. Add the flour and cook until a bit brown.
  6. Add in milk from the corn and mix with a whisk until no more lumps visible. Just adjust milk until your desired consistency.
  7. Add in more nutmeg, salt & pepper if necessary depending on your taste.
  8. Prepare an 8×8 inch baking pan.
  9. Put the carrots and zucchini as the first layer. Pour some bechamel sauce as a second layer. Spread some longganisa on top of the sauce then lastly add the mushrooms.
  10. Repeat all layers until you fill the baking pan. Finish with bechamel on top and cheese.
  11. Bake in the oven for 45 minutes or until top is golden brown. Cool and let it set before serving.
  12. Serve together with the corn and sprinkle herbs on top.
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Baby food, Recipes

PB & Strawberry heart cakes with banana and strawberry sauce

Valentine’s is just around the corner and if you don’t have any idea of what to do for your loved ones, nothing beats expressing your love by cooking for them.  Truly, actions speak louder than words and this breakfast could be a sweet beginning to their long day.

These heart cakes are somewhat similar to the Coco Orange Oatmeal Pancakes I made but this one contains milk, peanut butter and strawberry.

Cakes:
1 cup rolled oats
1 cup milk
5 pieces strawberry
3 tbsp peanut butter
1 egg

Sauce:
2 large bananas
10 strawberries
3 tbsp condensed milk
water to cover

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Cakes:
1. Put the rolled oats and milk in a pan. Add a bit  of water and cook for a few minutes. Set aside.
2. Cut up the strawberries into small pieces and add into the cooked oats.
3. Add in the peanut butter and egg into the cooked oats as well and mix everything together.
4. Heat up a nonstick pan on medium heat and place the metal heart cutters. Pour in some batter by teaspoons until the cutter is filled to the rim. Cook each flat side until golden brown. The metal cutter helps in cooking the narrower sides too.
5. Remove the metal cutter and cook the narrow sides of the cake.
6. Remove from heat and place on a plate with the sauce.
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Sauce:
1. Place all the ingredients together in a saucepan.
2. Cook until the fruits are very soft and try to mash with a whisk if you don’t have a hand blender.
3. Let it boil until it is the desired consistency. Pour over the cakes and serve.
heartcakes
This is very tasty and the banana serves as the sweetener in this dish. My baby and I ate so much and we enjoyed the hearts too. You can work with other shapes also if you have other metal cookie cutters. Don’t try to use plastic cutters cause it might melt but if these are the only cutter you have, I would suggest for you to try cooking them into pancake shapes first them just cut them after cooking. Enjoy and happy Valentine’s day!
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