More baby food? I know. But I’m on a roll in the kitchen, passion is flowing, and Camille is happy, too. Why make any changes?
Also: to be perfectly honest, we gave up sugar for Lent in this house, so baking is hard right now. I have to make everything on Saturday, save 2 bites for Sunday (we are soooo those Catholics that cheat on Sundays during Lent), and give the rest to the neighbors. So, I’m making lots of baby food these days.
So, every baby food book I’ve read suggests to start babes on white fish because it’s mild-tasting. I just don’t think I have one of those kids that thinks that is acceptable. If anything is going to get her to unlatch from the boob and eat something else, it better be something unique and exciting.
The first time I give her a new food, her eyes light up and her left eyebrow pops up. She’s like a little foodie, taking it all in. This past weekend, I made her applesauce that tastes like carrot cake using Michele’s recipe, and she did this thing where she throws her arms out to the side and hula-dances, as to say ‘more more gimme more more.’ The kid loves to eat.
I’ve never followed any breast feeding advice and avoided cabbage, broccoli, spicy foods, or beans while nursing, so I can only imagine this kid has been getting wild flavors since birth. And furthermore, when she was in my belly 10 months ago (oh my god she’s been on the outside as long as she was on the inside!), my diet was so varied. This is my only explanation as to why she loves food so much.
We also try to make meal time fun; we eat alongside her, and there is much clapping, ‘yay-ing’ and smiling. In Camille’s mind, the kitchen table is a very happy place. She sees us savor food, talk about the flavors, and smile, so she does the same thing. All is fine until she insists on drinking out of a wine glass, too…
Luckily, I already spelled out for you in 500-too many words my thoughts and feelings on meat in my last baby food recipe for chicken and carrots. So, today, all I have for you is a recipe. This is also one of those recipes where Mama and Dad eat the same thing, right next to baby, except with a little salt and lemon juice sprinkled on top.
I took a big hunk of salmon, cut it into fillets, and brushed it with olive oil and herbs. Into the oven it went, low and slow. I baked the salmon at 350 for 15-18 minutes. I used to make really bad salmon. I used to crank the oven to 400 and over-cook it to the point of being dried out. We ate it, but it wasn’t until I started making salmon for Camille did I realize that low and slow keeps it moist. When the salmon is done, Mama and Dad’s portions get a sprinkle of fleur de sel and a spritz of lemon juice, while baby does not. Easy peasy!
So: potatoes Colcannon. This is 100% not an authentic recipe for the Irish classic Colcannon. It does not have bacon, and worse: there are even times when I make it with cauliflower instead of potatoes. I know, I know. If Kerrygold finds out, they may just fire me. But! I think this version of baby Colcannon is a pretty fantastic way to get some greens in your kiddo while eating what they already love: warm, starchy things.
So, the day that I made this, I made it with 1 potato. It yielded 5 servings of Colcannon for baby. I popped the leftovers into baby food trays and froze them. Side note: I freeze leftover salmon in chunks for her. One important thing, though: do not defrost/ reheat salmon in the microwave. I heat the potatoes on the stove in a small pan and add the salmon to that to reheat. This way, no one eats fish that smells like cat food. Deal?
I am having the BEST time taking your requests and sharing these baby food recipes! Keep the requests coming, friends! I’ve received requests for beef/ iron-rich recipes, and more dinners that baby and parents can eat side-by-side. I’m getting to work on those things now, and should share with you soon!
Yields 5 servings for baby
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 4-ounce piece of wild salmon
- 1 teaspoon olive oil
- 1-2 tablespoon fresh parsley, chopped
- sprinkle of freshly ground black pepper
- 1 russet potato
- 2 tablespoons grass-fed butter, melted
- handful of fresh kale, chopped
- 2 tablespoons sour cream
- 2 tablespoons whole milk
- Preheat the oven to 350.
- Rub the salmon with the olive oil, and sprinkle the parsley and black pepper on top.
- Bake for 15-18 minutes, until well-done, but not dried out.
- Meanwhile, boil the potato in plenty of boiling water until soft.
- Drain the potatoes.
- Wipe out the pan used for the potatoes, and add 1 tablespoon of the butter to the pan over medium heat.
- Saute the kale until wilted, about 4 minutes.
- Mash the potatoes, and stir in the remaining butter, sour cream, milk and kale.
- Flake the salmon into pieces for baby (or puree with water for younger babies), and serve with potato-kale puree.