Name: Mixed Purees for the Whole Week
Prep time: 45 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 chicken thigh; 1/2 chicken breasts; 1 potato, small, peeled, and cut into slices; 2 zucchinis, cut into sticks; 1 broccoli, chopped into pieces; 4 leaves chard, disinfected and stem removed; 1 cup peas; 2 carrots, peeled and cut into sticks; 1 cup rice, steamed; 2 liters water, purified or the necessary amount

Preparation

15 mins

30 mins

Low

Place the cleaned chicken in a pot with enough purified water and bring to a boil. Do not use salt, garlic, or onion, as babies should not eat seasoned food until after their first year. When we notice that the chicken broth has foam on top, we should remove it, as it is the impurities from the broth and it’s not a good idea to leave it. Wash all the vegetables perfectly and peel the carrots and potato; disinfect the chard leaves and remove the stems; set aside all the vegetables cut into pieces, as we will add them gradually according to their perfect cooking time. When the chicken is almost ready, after about 20 minutes of cooking, it is time to add the potato, carrots, and peas, as these are the vegetables that take the longest to cook. When we notice that the vegetables we added in the previous step are almost ready, we add the broccoli and zucchini, cooking them for about 3 minutes before removing them, as we don’t want them to oxidize and change their emerald green color. I place them in a separate container without broth. Once we have removed the cooked broccoli and zucchini at their exact point, we add the chard leaves and let them cook for only 1 minute, as we don’t want them to overcook and lose their nutritional properties. At this point, we have all the vegetables ready, the chicken cooked, and we need to turn off the heat. We will proceed to blend the vegetables gradually, making any combination we can think of, but not forgetting that in each of them, we must add chicken, a bit of steamed rice (it is washed, cooked with water or broth over low heat and covered, adding water as needed), and a bit of the cooking broth to achieve the consistency that your baby likes. I start by blending, for example, chard with chicken and rice, adding a bit of broth and blending or processing; the resulting puree I store in 1 to 2 glass containers with lids and continue with the next combination, meaning I can keep blending potatoes with peas, chicken, rice, and it will have a bit of chard left from the previous blending process; and so on until I make different combinations, all in different glass jars. After finishing blending all the vegetables and all the combinations you can think of, it’s time to label each jar with the name of the vegetable combination used in each one, as well as the date of preparation. Use an indelible marker. On this occasion, I obtained: chard; potato with peas; broccoli and zucchini; carrot with potato; zucchini; all with chicken and rice. With this, you will achieve good control of the foods and also a great variety, so your baby won’t get bored, all starting from the same base. When the purees are cold, you can refrigerate the ones you will use in the next 2 days, and the rest should be frozen. Just remember to move them to the refrigerator one day before you need them, so they will be completely thawed when you heat them. I heat them in a water bath, but if that’s not possible and only a microwave is available, I use it, heating for just a few seconds.

Mixed Purees for the Whole Week

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mixed Purees for the Whole Week

Ingredients

Preparation

Nutritional information

Presentation

Tips

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