My "Cooking for Baby" book by Lisa Barnes was so helpful when I was making Ashlyn her first foods. This recipe is a great stock recipe that you can use to make baby risotto, soups, and other savory pureed recipes. It can be frozen in covered ice cube trays for up to 3 months. It's great because you don't have the sodium and preservatives that are found in some of the store-bought stocks.
6 asparagus spears
1 cup of largely chopped leeks
1 cup sweet potato cut into chunks
1. Put 1 pt. cold water into a pot and add veggies.
2. Bring to a boil, then reduce to simmer, and cover pot.
3. Simmer until veggies are soft and liquid has taken on color. (About 1 hour of simmering)
4. Strain broth using a sieve and store.
You can use this stock to make this recipe (one of Ash's favorites) found in "Top 100 Baby Purees" By Annabel Karmel
Chicken with Sweet Potato and Apple
1 tbsp. unsalted butter
1/4 c. chopped onion
4 oz. boneless, skinless chicken breast, chopped
1 large sweet potato, peeled and chopped
1/2 apple, peeled, cored, and chopped
1 cup stock
Heat butter in pan, add onion and saute. Add the chicken and saute until cooked through. Add the sweet potato and apple and pour in stock. Bring to a boil, then cover and simmer for 15 minutes. Puree and serve or cool and freeze.
*A note in the book: "Chicken is an ideal 'growth' food, as it is packed with protein and vitamin B12, which is not found in plants.