TASTYBABY RECIPES: WHO SAYS BABY FOOD IS JUST FOR BABIES

 Although babies, young children & adults all seem to love our flavors just as they are, right out of the cup, we've had lots of fun experimenting with other ways that Tastybaby can be used.  We've had a great time coming up with soft-drinks & cocktails, dips & spreads, soups and other creative uses for Tastybaby.

Check out some of our ideas below, and make sure you send us any new ideas you come up with as well!

Corn in the USA Muffins

Makes 12 large muffins or 24 mini muffins

INGREDIENTS
•    1/2 cup organic butter, softened
•    2/3 cup organic white sugar
•    1/4 cup organic honey
•    2 free range eggs
•    1/2 teaspoon salt
•    1 1/2 cups organic flour
•    3/4 cup organic cornmeal
•    1/2 teaspoon baking powder
•    1/2 cup organic milk
•    1-3.5oz container of TASTY BABY CORN IN THE USA

Our Tasty Recipe:
1.    Preheat oven to 400 degrees F. Grease or line 12 muffin cups or 24 mini muffins.
2.    In a large bowl, cream together butter, sugar, honey, eggs, TASTY BABY CORN IN THE USA, and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk. Pour or spoon batter into prepared muffin cups. Only fill 2/3 full.
3.    Bake in preheated oven for 20 to 25 minutes, 12 to 15 minutes for mini muffins or until a toothpick inserted into center of a muffin comes out clean.
4.    Serve warm with honey butter.

Recipe courtesy of Angela Boccuzzi Gaines

Spicy Lentil Dip

6-3.5 ounce packs (2 boxes) of Tastybaby Bollywood frozen organic baby food, thawed
2 Tbsp Organic Extra-Virgin Olive Oil
1 small Organic yellow onion, finely chopped
2 cloves Organic Garlic, crushed
1 tsp of fresh Organic Ginger, grated or finely chopped
1⁄2 tsp ground Organic turmeric
1tsp ground organic coriander
1 Tbsp organic tomato paste
2 Tbsp of Organic Italian Parsley, finely chopped
Kosher Salt & Fresh Ground Organic Pepper

Our Tasty Recipe:

Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat, and cook the onion, garlic and ginger until the onion is soft. Add the turmeric, coriander and tomato paste and continue stirring. Add the defrosted Bollywood Baby to the onion mixture. Combine the mixture by stirring well. Add 1 tablespoon olive oil to loosen, chopped parsley and season with salt and pepper. Remove from heat & let cool. Serve at room temperature with toasted pita and/or fresh veggies.

Organic Pumpkin & Squash Curry with Santa Barbara Prawns

9-3.5 ounce packs(3 boxes) Squash ‘Em Tastybaby Frozen Organic Baby Food, thawed
3-14 ounce cans Organic Light Coconut Milk
1 ½ to 2 Tbsp Palm Sugar
3 tsp Fish Sauce or as needed to desired saltiness
1 ½ to 2lbs(about 20 pieces) peeled Wild Caught Prawns or Shrimp
2 cups Organic Baby Zucchini, cut on the bias in ½ inch pieces
2 large bunches Organic Thai Basil or Fresh Basil, reserves basil sprigs for garnish
2-4 Organic red hot chilies, cut into thin slivers with seeds(optional)
Kosher salt for seasoning
6 Organic Acorn Squash(about 1 lb each), hollowed out into “bowls”

Serve with steamed Jasmine Rice

Our Tasty Recipe:

Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of a can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mush the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce. Whisk in all of the defrosted Squash ‘Em to the curry base until combined well.

 Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness. Add the pieces of zucchini & the basil bunches (tied with string).

Return to a boil, then lower heat to medium, or just enough to simmer the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender (15-20 minutes or more). Taste the sauce and adjust as needed with fish sauce, palm sugar & kosher salt to the desired salty-sweet combination. Season the prawns/shrimp with kosher salt. Add the seasoned prawns to the curry and poach for 10-15 minutes, or until cooked through and firm.

Turn off heat and spoon curry into a hollowed out acorn squash or serving dish. Garnish top with basil sprig(s) & slivered chilis. Serve with steamed jasmine rice.

Hip 2B Pear Upside-Down Cake

 
For topping:
1/2 stick (1/4 cup) Organic unsalted butter
3/4 cup packed Organic golden brown sugar
2 large firm-ripe Organic Barlett pears
For cake batter:
1 cup Organic cake flour (not self-rising)
1 cup Organic all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon freshly grated Organic nutmeg
1 stick (1/2 cup) Organic unsalted butter
1 cup Organic granulated sugar
1 teaspoon Organic vanilla
1/8 teaspoon Organic almond extract
2 large Organic Eggs
1 cup Organic Milk

1-3.5 ounce pack of Hip 2B Pear Tastybaby frozen organic babyfood

Hip 2B Pear Coulis:
2-3.5 ounce packs of Hip 2B Pear Tastybaby frozen organic babyfood

1/4 cup of Poire Williams(for adults only!), or Organic Pear Juice

On the side:

Sweetened whipped cream flavored with vanilla bean paste

Fresh Organic Mint

Our Tasty Recipe:
For the topping: In a well-seasoned 10-inch cast-iron skillet melt butter over medium heat. Reduce heat to low. Distribute brown sugar evenly onto bottom of skillet and continue cooking for 3 minutes. Do not agitate, even if all of the brown sugar is not melted. Remove skillet from heat & set aside.

Peel and core pears and halve lengthwise. Cut the halves lengthwise into 1/4-inch-thick wedges and arrange wedges in a fan around edge of skillet. Use the smallest wedges to decorate the center of the skillet.

Preheat oven to 375 degrees F.

For the cake batter: Sift together flours, baking powder, salt, and nutmeg in to a small bowl. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add in vanilla and almond extract beat well. Add eggs, 1 at a time, beating well after each addition. With mixer on low speed add milk, beating until just combined. Carefully add flour mixture in 2-3 batches until combined. Fold in one pack of Hip2B Pear.

Spread batter evenly and carefully over pears in skillet, and bake in middle of oven 40 to 45 minutes, or until golden brown and springy to the touch. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet. Invert a cake plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake.

For the coulis, blend together 2 packs of Hip 2B Pear with either Poire Williams or Organic Pear Juice, until the desired consistency and taste is reached.

Serve cake warm or at room temperature with Hip 2B Pear Coulis, whipped cream  garnish with fresh mint.

1 tsp. of Life's a Peach puree

4 - 6 oz. of champagne

Our Tasty Recipe:

Thaw peach puree.  Spoon puree into glass and slowly add champagne. Stir gently. Garnish with a peach slice.

Spiced Sweet Potato Cupcakes

1 cup organic sugar

¾ cups(1 & ½ sticks) unsalted organic butter, room temperature

3 large organic egg whites

1 large organic egg

6 (3.5-oz) packs of Tastybaby “Sweetie Pie” or

2 (15-oz) cans organic sweet potatoes, drained and mashed or 2 cups fresh organic sweet potatoes, cooked and mashed

1 cup organic 2%(reduced fat) milk

2 cups organic all-purpose flour

1/2 tsp. ground organic cinnamon

1 tsp ground organic pumpkin pie spice

1 tsp. baking powder

1 tsp. baking soda

1 tsp salt

1 tsp organic vanilla extract

Our Tasty Recipe:

Preheat oven to 325 degrees.

In an electric mixer fitted with a whisk attachment, or in a large bowl, beat together sugar and butter until creamy. Add egg whites and egg, one at a time, beating well after each addition. Mix in “Sweetie Pie” or sweet potatoes.

In another bowl, mix together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Slowly add the milk until mixture is super creamy then add vanilla.

Pour batter into a non-stick cupcake pan, or use cupcakes liners(my personal choice). Bake for 20 to 25 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on wire rack.

Ice the cupcakes with Cream Cheese Frosting(see recipe below) or serve plain with a little butter(my daughter’s favorite).Makes 16 large cupcakes or 80 mini cupcakes.

Cream Cheese Frosting

I like this recipe for cream cheese frosting because it is a cinch to make and uses ½ the amount of sugar that most recipes call for. Get the kids involved…this recipe is as easy as 1-2-3!

2 (8 ounce) packages organic cream cheese, softened

1/2 cup organic unsalted butter(1 stick), softened

2 cups sifted organic confectioners' sugar

1 tsp organic vanilla extract

Our Tasty Recipe:

In an electric mixer fitted with a whisk attachment, or in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. If using and electric mixer make sure the mixer is off when adding the sugar or you could have a royal mess!

Ice the cupcakes, and/or store in the refrigerator after use.

Bango Smoothie

4 packs of Tastybaby “Bangos”, or  2 frozen, ripe bananas and

1 mango, peeled and cut into chunks

8 ounces of organic apple juice

2 cups low fat or fat free vanilla yogurt

1 cup of ice

Our Tasty Recipe:

2 boxes (six 3.5 oz. cups) Tastybaby Peas On Earth
1 small or ½ large organic yellow onion, chopped fine
Small bunch fresh mint
12 oz. low sodium organic chicken stock (use water or vegetable stock if preferred)
1 tablespoon organic butter
1 tablespoon olive oil
Salt & pepper to taste

Sautee onions in butter & olive oil until transparent (do not brown).
Add Peas On Earth, mint & stock. 
Simmer on low heat until puree has melted & mint has steeped.
Remove & discard mint.
If desired, blend with an immersion or traditional blender.
Season to taste.

May be served hot or chilled.
Serves 4.

Garnish with any of the following:

Sprinkle with chopped organic turkey (or regular) bacon
Dollop of crème fraiche or organic sour cream
Croutons
Fresh mint sprig

Butternut Squash Soup

6 “Squash ‘Em” individual cups (2 boxes)

or 1 small organic butternut squash (about 1 ½ pounds) *

1 tbsp unsalted organic butter

2 tbsp organic extra-virgin olive oil

1 ½ inch slice of organic pancetta or organic bacon

1 small organic yellow onion, chopped (about 1 cup)

3 organic garlic cloves, smashed

3 sage sprigs, tied with string, reserve leaves for garnish

3 cups low-sodium organic chicken broth

1-2 cups purified water, as needed

Salt and pepper to taste

1/2 cup organic parmesan cheese

Sherry vinegar, optional

white truffle oil taste, optional

pumpkin seed oil for garnish, optional

Our Tasty Recipe:

Sauté the pancetta until golden then add the butter and onion.  Cook the onion and pancetta in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, add the garlic and sauté a little longer.

Add the contents of 6 “Squash ‘Em” Tastybaby organic baby food to the soup pot. Continue stirring the mixture, so that the water from the squash is steamed out.  Add the broth and simmer the mixture for 30 minutes, continue stirring. Transfer the mixture to a blender or food processor, in batches, and puree until smooth.  Adding the parmesan cheese, salt and truffle oil(optional) to each batch. Add enough water to achieve the desired consistency, and salt and pepper to taste.  If you feel the soup needs a little more acid…add a touch of sherry vinegar.  Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the sage leaves and pumpkin seed oil(optional).

*If you do not have any “Squash ‘Em” available, you may use butternut squash instead.

Directions for roasting squash: Pre-heat oven to 400 degrees. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side up in roasting pan. Fill roasting pan about 1 inch with water. Season squash with salt and pepper and a little olive oil.  Cover with aluminum foil and place in the oven. Roast squash in the oven for 40-45 minutes, or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.  Proceed with  “Our Tasty Recipe” above in place of the “Squash “Em”.

Grilled Chicken Sandwich with Goat Cheese, Bacon and Pea Tendrils

Chicken:

1 whole boneless, skinless organic chicken breast

Extra-virgin olive oil, as needed

2 teaspoons chopped fresh organic rosemary leaves

Kosher salt and freshly ground black pepper

Sandwiches:

4 ounces of soft organic goat cheese

1 package of smoked uncured bacon(12 pieces)

1 box of organic pea tendrils(sprouts)

1 3.5 ounce serving of Tastybaby “Peas on Earth” Frozen Organic Baby Food (may use basil pesto if Tastybaby is sadly not available in your area)

2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise

2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground black pepper

Pre-heat the oven to 450 degrees and the grill to med-high heat

Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, grill the chicken, turning once, until just cooked through.  

Make the sandwiches: Spread the bacon on a cookie sheet, so the bacon does not overlap.  Place cookie sheet in oven for 15 minutes, or until bacon is crispy. Toast the bread in the oven or the grill depending on your taste. Spread the Tastybaby “Peas on Earth” on one side of the bread(may substitute pesto), and the goat cheese on the other side. Layer the chicken, bacon and pea tendrils between the bread, sprinkle with a little rosemary and season with salt and pepper…tasty!

 Sweet Potato & Apple Muffins    

1 c. unsalted organic butter, softened

2 c. sugar (1 white & 1 brown)

2 organic eggs

2 tsp. organic cinnamon

2 tsp. baking soda

1 tsp. organic allspice

1/2 tsp. salt

4 c. flour

5 "Sweety Pie”, Tastybaby organic babyfood*

 In a small bowl sift the flour, cinnamon, baking soda, allspice and salt. Using and electric mixer, beat the butter and the sugar until creamy. Add the eggs in one at a time, until incorporated fully. Add the contents of the “Sweetie Pie” or applesauce to the batter. Gradually add the flour mixture to the “Sweetie Pie” mixture.

Mix all ingredients together until smooth.  Fill greased muffin tins or paper baking cups 2/3 full. Bake at 350 degrees for 18-20 minutes. Batter can be stored in refrigerator and used as needed. Freezes well too. Makes 2 dozen.

Crepes with Peaches and Vanilla Ice Cream

For the Peach Filling:

2 tablespoons organic unsalted butter

1/3 cup sugar

3 packs of “Life's a Peach”, Tastybaby organic babyfood*

2 large ripe peaches, cut in half inch slices

1 Tahitian Vanilla Bean, sliced in half and paste scraped our(or 1 tsp of Vanilla Bean Paste)

1 quart organic vanilla ice cream

Our Tasty Recipe:

Melt butter and sugar in large skillet over high heat until just beginning to brown. Add peaches, stirring until tender, 5 minutes.

Stir in vanilla bean paste

Remove from heat. Set aside.

Basic Dessert Crepes:

1/2 cup butter (1 stick)

1/2 cup sugar

1 1/2 cups cake flour

Pinch salt

3 eggs

1 teaspoon vegetable oil

2 cups milk

1 tablespoon rum or Grand Marnier, or 1 vanilla bean, split lengthwise

1 lemon, zest finely grated

 clarified butter (melted butter with the milk-fat skimmed off) for cooking

Our Tasty Recipe:

 Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool.

In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.

Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.

Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan and remember, move the pan, not the ladle.

Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.

Using the spatula, remove the crepe to a warm plate. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.)

Spoon the Peach Filling over half of the crepe, and fold the other half over and close. Scoop in a little Vanilla Ice Cream over the crepe, using a small ice cream scoop. Sprinkle the crepe with powdered sugar and cinnamon…and voila!

Yield: 6  servings

Autumn Pear Souffle

1 tb organic unsalted butter, melted.

3 organic egg yolks.

3 level tablespoons of castor sugar.

3 organic egg whites, plus 2 extra organic egg whites.

2  level tablespoons of castor sugar.

1 “Hip 2 B Pear” pack of Tastybaby organic babyfood

4 tb icing sugar for coating.

Organic Whipped Cream or Organic Vanilla Ice Cream

Our Tasty Recipe:

This is the souffle that people who can't cook souffles can cook. Based on the recipe of the famous Fredy Giradet of Switzerland, it is ethereally light, and as pale as a spring sunrise.

Butter the insides of four small individual souffle dishes. Using a hand-operated or electric beater, beat the egg yolks with the castor sugar, until the mixture is pale and smooth. Set that aside, and use a clean dry whisk to beat the egg whites. Add one more level tablespoon of castor sugar, and continue to whisk until they start to thicken. Add the final level tablespoon of castor sugar, and keepwhisking until they form little mountain peaks.

Stir in contents of “Hip 2B Pear” into the egg yolk and sugar mixture, beating   well. Gently but thoroughly fold into one-third of the egg white, then the remaining egg white, until lightly incorporated.

Fill the souffle dishes to about three quarters full with the mixture, and place the tray in the middle of an oven preheated to 400 degrees F. Bake for 10-15 minutes. You don't have to tip toe around the house, but neither should you continually open the oven door to check their progress.

When they have risen and are pale and beautiful, remove the tray from the oven, and carefully place each pot on a serving plate. Dust with icing sugar and serve with whipped cream or vanilla ice cream.

Serves Four

Bango Margaritas

3 3.5 ounce cups defrosted “Bangos” Tastybaby Frozen Organic Baby Food (1 box)

(follow defrosting instructions on individual cups)

1/2 cup water

1/4 cup natural sugar

3 cups ice

4 ounces tequila (optional)*

2 ounces triple sec (optional) *

Juice of 2 limes

Lime wedges for garnish

Mint Salt (recipe follows)

*If making virgin drinks (no alcohol), add ¾ cup of citrus juice

Put Bangos, water, sugar, ice, and lime juice in a blender. Add tequila and triple sec if desired.lend until smooth. Taste and add sugar or lime juice, depending on your personal preference. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Tasty Tip for the kids: Replace tequila and triple Sec with ½ cup of fresh-squeezed orange juice and ¼ cup of pineapple juice

Mint Salt:
1 cup fresh mint leaves
1 cup gray salt or coarse sea salt

Clean and dry mint and chop roughly. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup 

Bangos go great with our Tasty Tacos Recipe

Check out our non-baby food recipes for more great ideas from Chef Shannan and some of our other contributors!

   Love Bites Recipes: Cooking with Aphrodisiacs

   Valentine's Day Recipes

   Tasty Holiday Recipes

   Tasty Thanksgiving Recipes

What's Cookin' Good Lookin'?

Tasty Lunch Box Ideas & Recipes

A Malibu Picnic

Shannan's Grilling Guide

Father's Day Feast

A Tasty Mexican Fiesta

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