Potato And Cheese Dinner Baby Food Recipes

BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS

Baby Potatoes with Creamy Goat Cheese and Fine Herbs image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1 (1 by 2-inch) piece of lemon zest
1 tablespoon kosher salt
6 small red-skinned potatoes (about 8 ounces)
1 teaspoon extra-virgin olive oil
3 ounces fresh soft goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon
2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish
2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill
Freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.
Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.
Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.
Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.
Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve.

POTATO & CHEESE DINNER (FOR BABIES)

Potato & Cheese Dinner (For Babies) image

This is for babies 6 months and up. It is just like cheesy potatoes...but for babies. My DH could smell this when I first made it and wondered what I was making for dinner. I told him it was for the baby, he seemed disappointed. It tastes pretty good, so I probably could have given him some too! I use a pinch of dry minced onion, instead of the onion. I also used breastmilk/formula instead of the milk.

Provided by Legna

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil
1/2 small onion, chopped
1 potato, peeled and chopped
2 tablespoons milk
3 tablespoons water
1 tablespoon cheddar cheese, grated

Steps:

Heat oil in a small saucepan over medium heat.
Fry onion until soft, about 5 minutes. (If using dry minced onion, add with potato).
Add potato & heat 1 minute.
Add milk & water, stir to mix.
Cover & simmer, stirring occasionally until potatoes are soft, about 15 minutes.
Remove from heat & stir in cheese until melted.
Puree, adding water as needed.

Nutrition Facts : Calories 66.4, Fat 2, SaturatedFat 0.7, Cholesterol 2.9, Sodium 18.6, Carbohydrate 10.5, Fiber 1.3, Sugar 0.8, Protein 1.9

POTATO AND CHEESE DINNER (BABY FOOD)

Potato and Cheese Dinner (Baby Food) image

This recipe is intended to be for babies 6 months or older (based on what your pediatrician recommends.) I portion baby food into ice cube trays and then store in freezer bags for up to six weeks. Two cubes satisfied my seven month old for a meal. Making your own baby food is a little time consuming, but it is worth! Have peace of mind knowing your baby is getting the freshest and healthiest food possible!

Provided by Hadice

Categories Low Protein

Time 35m

Yield 1-3 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil
1/2 small onion, chopped
1 small potato, peeled and chopped
2 tablespoons milk (breastmilk or formula for younger babies)
3 tablespoons water
1 tablespoon cheddar cheese, grated

Steps:

Heat olive oil in a small pan over medium heat. Saute onion until soft, for about 5 minutes.
Add potato and heat for one minute. Add milk and water and stir.
Cover and simmer, stirring often to prevent sticking, until potato is soft.
Remove from heat and add cheese. Stir until melted.
Puree in blender or mash with fork.
Add more water to achieve thinner consistency.
Serve or store. Fridge life is 24 hours. Freezer life is 4-6 weeks.

Nutrition Facts : Calories 232.2, Fat 8, SaturatedFat 2.8, Cholesterol 11.4, Sodium 69.3, Carbohydrate 34.7, Fiber 4.2, Sugar 2.9, Protein 6.4

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