Carrot Tomato And Basil Baby Food Recipes

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

KIDS CAN MAKE: ROASTED TURKEY AND BASIL CREAM CHEESE PINWHEEL SANDWICHES

Steps:

• Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
• Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
• Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top. Place 2 slices of turkey next to each other, covering the lettuce. Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrot just above the peppers. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread. Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom.

CARROT, TOMATO, AND SPINACH QUINOA PILAF

Steps:

• Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
• Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

CARROT, TOMATO AND BASIL BABY FOOD

Steps:

• Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
• Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
• Draining and rinse with cold water - the skins will peel away with ease.
• Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
• In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
• Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.