Veggies, veggies, more veggies...
We all do a pretty good job of eating our veggies but I have found a great way to get even more veggies in common meals. Now that Kellan has started on solid foods, I have been cooking and pureeing different veggies for him to try which has led to these great ideas.
I have made baby food for all of the boys thus far and I have struggled in the past to find a safe and effective way to store the pureed food in a single serve format. This time I have the answer...ice cube trays!!! I boil the veggies or fruit, puree in the blinder, and then freeze in ice cube trays. I try to use seasonal produce that is usually on sale or available in large quantities so I can make a big batch and then keep the ice cubes in Ziploc baggies until I need them. (I imagine this would be a great trick for large patches of produce from the garden). Of course this surplus of food cubes got me thinking of different ways to consume them. Here are some of my favorites so far...
Yellow squash - in pancake/waffle batter, mac and cheese, quiche, and any soup stock or cream based
Carrot - in mac and cheese and spaghetti sauce (makes it really rich and creamy), muffin batter (mixed with liquids in the recipes)
Butternut Squash - mac and cheese, spaghetti sauce, a spread on toast for sandwiches and quesadillas, and salad dressings
Green beans and zucchini/yellow squash - spaghetti sauce, soups, salad dressings
any fruit can go in a bowl of oatmeal, pancakes/waffle batter, cake and muffin batter mixed with the liquid, or drizzled over vanilla ice cream
These are a few of the ways I have used these frozen cubes I will pass on more uses as I discover them!
Ryan
