©
JO
H
N
-
AL
EX
/
S
H
UT
T
ER
S
TOC
K
BY JENNIFER BABISAK
NEARLY 100 YEARS since manufactured
baby foods gained popularity, the pendulum
is swinging back to the home kitchen.
Physicians and nutritionists emphasize the
increased quality control and nutritional
value possible with homemade baby food,
and parents enjoy the ability to introduce
freshly prepared, creative flavor combinations to their young eaters.
“Making your own baby food provides
much more variety than packaged foods
ever could, so you’re able to expose your baby
to many more flavors than you ever could
with packaged baby food,” says Costco mem-
ber Karen Ansel, nutritionist and baby food
cookbook author. “Over time that can help
your little one develop a much more adven-
turous palate.”
Pureed vegetables and fruits—espe-
cially those with high fat content, like avo-
cado—are perfect for baby’s first solid
foods. “I’m really big at promoting fat in
the first year of life for brain development,”
says Dr. Randy Naidoo, a pediatrician in
Richardson, Texas.
Naidoo, a Costco member, recommends
an early diet of breast milk, then segueing
to include solid foods when the baby is 5 to
6 months old and meets milestones includ-
ing good head and neck control and sitting
up with minimal assistance. He advises that
babies advance to eggs, beans and nut but-
ters at 10 to 11 months (this is in line with
recommendations from the American
Academy of Pediatrics).
Meats can be introduced when the
molars come in, he says, and parents should
save grains for last.
And parents don’t have to keep baby’s
menu monotonous. Baby food cookbook
author Jacqueline Burt Cote encourages
using complex flavors with exciting blends.
“Don’t be afraid to get creative when it
comes to blending produce. Some fruits and
vegetables that you might think of as
strange combinations actually complement
each other very well,” she says. “Apples and
mangos make a great pair, as do avocados
and bananas. Pears can make any veggie
sweet, even green beans.”
When cooking for a baby, it’s particu-
larly important to maintain good kitchen
hygiene practices. “Be sure that all cook-
ing utensils and storage containers are
sterile and surfaces are clean,” says Cote, a
Costco member. “Also make sure that food
is thoroughly cooked to the appropriate
temperature and cooled before putting
it in the fridge or freezer.”
Ansel advises storing homemade baby
food in the fridge for up to 48 hours or in the
freezer (labeled with the type of food and
preparation date) for one to three months.
Although it’s more work to prepare your
own baby food, Naidoo believes the effort
carries the potential for long-term benefits.
“We want minds that are active and vibrant
that will create the next great invention or
cure or solve the greatest world problems,”
he says. “Nutrition is the foundation to get
us there.” C
Jennifer Babisak is a Houston–based writer.
Into the
mouths
of babes
Making baby
food at home
THECOSTCOCONNECTION
Costco offers a variety of fresh ingredients
for making delicious baby food. T H
E
B
A
BY
A
N
D
TO
D
DL
ER
C
OO
KB
O
OK
SPRING GREEN RISOTTO
Great for children age 7 to 8 months
4 asparagus spears, tough ends trimmed
1 small zucchini, cut into ¼-inch-thick slices
½ cup fresh or frozen peas
½ cup arborio or other short-grain rice
1½ cups vegetable stock,
low-sodium vegetable broth or water
1 teaspoon unsalted butter
Pour water into a large saucepan to a depth of
1 inch. Put the asparagus and zucchini in a steamer basket. If using fresh peas, add them to the basket now as well. Put the basket in the saucepan
and bring water to a boil over high heat. Cover and
steam until the vegetables are very tender, 6 to 8
minutes; if you use frozen peas, add them after
the first 5 minutes. Transfer the steamed vegetables to a food processor or blender and process
to a smooth puree, adding a little water for a
smooth consistency, if necessary. Set aside.
In a saucepan over medium-high heat, combine
the rice and stock, and bring to a boil. Reduce the
heat to low, cover and simmer gently, stirring
occasionally, until the liquid is absorbed and the
rice is soft and creamy, about 20 minutes. Remove
from the heat and let stand, covered, for 10 minutes.
Stir the butter and the vegetable puree into the
rice. Depending on your baby’s age and chewing
ability, you can transfer the risotto to a food
processor or blender and process to a coarse or
smooth puree. You can also add more stock, broth
or water to thin the puree to a consistency your
baby can handle, if necessary. Serve lukewarm
or at room temperature. Makes about 2 cups.
Note: You can refrigerate the risotto in an airtight
container for up to 3 days, or spoon individual
portions into ice-cube trays or other baby-food
freezer containers and freeze, covered, for up to
3 months.
Excerpted from The Baby and Toddler Cookbook: Fresh,
Homemade Foods for a Healthy Start, by Karen Ansel and
Charity Ferreira (Weldon Owen 2016; not available at Costco).
FOR YOUR TABLE
