Baby Bites // Khichdi

Say it with me … baby food doesn’t have to be bland! When I first started feeding my son solids, I had one rule — only serve him food I would want to eat myself. Make it safe, yes. Make it healthy, yes. But don’t skimp out on flavor. Khichdi is a comforting stew livened up by ginger, garlic, turmeric, and cumin. It’s a delicious, dynamic dish that sets the stage for a lifetime of eating bold, full-bodied flavors.

Khichdi

1 tablespoon moong dal (split yellow lentils)
3 tablespoons white rice
½ teaspoon ghee (can substitute butter or any high-quality oil)
⅛ tsp fresh ginger, grated
⅛ tsp ground cumin
⅛ tsp turmeric (optional, if you’re worried about staining)
½ garlic clove, grated
3 tablespoons grated zucchini
1 ½ cup water + water for soaking dal and rice

Soak dal and rice in water for at least 20 minutes or up to 2 hours.

When ready to cook, melt the ghee in a small saucepan. Saute ginger, cumin, and turmeric until fragrant, about 15 seconds. Add garlic and zucchini and saute for another minute.

Add water and drained rice and lentils. Simmer for 20 minutes on low until you achieve a porridge consistency. Feel free to blend it, or leave as-is for more texture. Allow to cool.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Baby Bites // Polenta

You might think, “Wow, polenta for a baby!? So fancy!” And yet, when you think about it, polenta is the perfect baby food. It’s mushy, has whole grain and healthy fats, and is easy for mom and dad to make. This dish is the perfect example of how broadening our idea of “baby food” can literally reveal a world of dishes that baby can enjoy.

Polenta with Slow-Roasted Veggies and Parmesan

½ cup quick cook polenta
1 teaspoon butter
1 head fennel
1 pint cherry tomatoes
Balsamic glaze
Parmesan cheese
Parsley

Preheat oven to 325°F. Slice fennel in a mandolin and puncture all tomatoes with a fork. Place vegetables in a 9x9 pan so the veggies are crowded. Drizzle with olive oil and roast for 2-2 ½ hours, or until vegetables are meltingly tender. You may want to cut the vegetables even smaller so they are safe and easy for baby to eat.

Please refer to the package instructions of your polenta, as they may differ from the instructions here. In a small saucepan, bring 2 cups water to a boil. Add ½ cup polenta and cook over medium heat for about 3 minutes, until polenta pulls from the sides of the pot. Feel free to add more water if you’d like a looser consistency. Add butter and mix until melted. Allow to cool.

When ready to serve, spread polenta over plate and then add roasted vegetables. Top with grated parmesan, parsley, and a drizzle of balsamic glaze.

NOTE: Once the polenta cools, it will stiffen. You can also eat the polenta like this, too! Makes great finger food.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Baby Bites // Chinese Congee

What is food to you? We all know it’s more than just sustenance. It’s tradition, it’s memory, it’s love. Chinese congee, or jook, is a special part of my family. So why not give it to its newest member? Remember, babies can eat so much more than we think and they also want to feel included. Sharing a cherished dish with your baby ranks as one of the top parenthood experiences, in my humble opinion!

Jook with chicken, bok choy, and scallions

½ cup white rice
1 teaspoon minced ginger
1 skinless chicken thigh with the bone
½ teaspoon neutral cooking oil
1 trumpet mushroom
6-8 leaves baby bok choy
2-3 scallions

Rinse and drain 1/2 cup of rice. Place in freezer bag and freeze for at least 6 hours or overnight.

When ready to cook, add rice to pot along with 4 cups water, 1 teaspoon minced ginger, and one chicken thigh. If your chicken thigh is very thick, cut it into smaller pieces. Bring to a boil and allow to simmer for 20-25 minutes, unti rice has completely broken down. Keep checking on it and add more water if it’s getting too thick or you’d like a thinner consistency.

In the meantime, dice your vegetables so they are small enough for baby. Heat pan to medium-low and add oil. Saute mushrooms first for 2 minutes. Then add bok choy and cook for an additional 1 minute.

When jook has finished cooking, remove chicken thigh and allow to cool. Once cool enough to handle, remove meat, dice, and add back to congee. Add vegetables and serve with sliced scallions.

This makes more than enough for baby! You can share with adults and add soy sauce and sesame oil. Or, freeze leftovers. For best results, only freeze rice and meat, and add vegetables fresh on the day you plan to eat.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Baby Bites // Coconut-Oat Haupia

My son LOVES tropical flavors. Whether it’s the sweetness of pineapple or the silkiness of mango or the richness of coconut, he loves it all. The boy can eat so many bananas, it’s a little scary.

I love this recipe because it has those tropical flavors while also being nutritious for baby. Sometimes breakfast can get a little monotonous, but by adding just one different ingredient, you can make something as simple as oatmeal into a mini-tropical getaway.

Coconut-Oat Haupia

⅔ cup unsweetened light coconut milk
¼ cup ground oats

Bring coconut milk to a simmer. Add ground oats. Whisk continuously, making sure there are no lumps for 2-3 minutes, until thick.

Pour mixture into a small container (keeping in mind you will be cutting for finger food pieces) and allow to come to room temperature. Once cool, cover and place in refrigerator until set, at least 3 hours or overnight.

OPTIONAL: After cooking the oats, mix in small chunks of fruit. They will set inside the oats.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Baby Bites // Baby-Friendly Tacos

The Baby Bites series wouldn’t be complete without this very special dish — TACOS! Tacos are a standby in our family and also a great way for baby to explore different flavors and textures — grilled, pickled, fresh, sour, mushy, crunchy, etc — in one meal. The variations truly are endless and can make taco nights the best night of the week (whether baby or adult).

Baby-Friendly Steak Tacos

Flank steak
Cooking oil
Lime
Onion
Garlic
Cilantro
Cooked black beans (if using canned, use a low-sodium version)
Avocado
Corn or whole wheat flour tortillas

Cut the flank steak into strips against the grain. Add sliced onions, cilantro stems, lime juice, and garlic cloves. Marinate for at least one hour, or up to 12 hours. It’s also okay if you don’t have time to marinate!

When ready to cook, dry off steak with a paper towel. Add oil to a cast-iron skillet and add steak slices. Heat pan to medium-low. Flip when the steak develops a nice sear, about 8 minutes. Cook on the other side until the steak is totally cooked through, about 6 additional minutes. Slice one piece to make sure there is no pink inside. Allow to rest and cool.

Mash black beans with a fork. Add avocado and mash again, mixing everything.

If your tortilla is a bit stiff, place it on a plate and cover it with another plate. Microwave for 15 seconds until soft. Arrange the tortilla, steak, avocado-bean mash, lime and cilantro on a plate, tray or mat.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Baby Bites Series with The Bump // Apple Pie Muffins

Earlier this year, The Bump asked me to do something that hit on all my interests — an international cooking show … for babies! I truly couldn’t say yes fast enough.

This 6-part series lives on The Bump alongside other resources on how to care for your baby. I’ll also be posting them here with the recipes so you can make these dishes at home.

First up is Apple Pie muffins! These have the comforting warmth of actual apple pie while also being healthy and easy to eat for your young kiddos.

Apple Pie Muffins

3/4 cup unsweetened applesauce
1 ½ cup old-fashioned oats
1 egg
1 tablespoon olive oil
1 tablespoon fresh-squeezed orange juice
2 teaspoon baking powder
3/4 teaspoon cinnamon (½ in batter, ¼ tossed with apples)
1/2 apple

Preheat oven to 350°F. Grease a mini muffin tin or use paper liners. Peel, core and finely dice the apple. Toss with ¼ teaspoon cinnamon.

Add applesauce, egg, olive oil, oats, baking powder, and remaining cinnamon into a high-powered blender. Blend on high until smooth, about 1 minute.

Spoon batter into the mini muffin tin. Add a teaspoon of diced apples to each muffin and gently press into the batter. Bake for about 25 minutes, until muffins are slightly browned at the edges.

Cool on a wire rack.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi