Recipes

Easy, Fun, and Tasty Fruit Recipes:

Apple Sauce:

Best to use Braeburns, Jonagolds, or Jonathans.

Directions:

1. Peel, core and cut apple into slices/chunks  Highly recommend tool: Apple Peeler 
2. Place slices or chunks into a pot with about 2 cups of water to boil/steam until tender.
3. Puree apples in a food processer, or with a potato masher until you reach your preferred consistency.

Applesauce can be easily canned for long term storage.

 

Bananas:

1 ripe banana

Directions:

1. Peel ripe banana - do not cook
2. Place banana in a food processor/food mill or blender and puree
You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness
Add formula/breast milk or water to thin or add cereal (if desired) to thicken up.

Bananas and banana puree may be frozen. Using a bit of lemon juice will help to prevent the browning of a banana (and most other fruits) when freezing it. It is the citric acid or the ascorbic acid that aids in the preservation of fruits. The exposure to oxygen and the enzymes in a banana (and most other fruits) are what cause it to go from green to yellow, and then brown to black, as it ripens. A blackish or brownish banana is not necessarily rotten or bad.

 

Banana/Applesauce:

2 apples 
1 ripe banana

Directions:

 1. Follow instructions for the applesauce
 2. Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed).
 3.Add applesauce to the banana and sprinkle with wheat germ* or crushed cheerios*
    Puree if necessary but mashing with a potato masher will typically get this mix smooth

 

Apple/Peach/Banana

1 peach – pit & peel
1 apple – cored & peeled
½ ripe banana
1/4 cup of water

Directions:

1. Dice apple & peach and simmer together in a small pot with water until tender.

2. Mash the banana into the apple & peach mix and then puree as needed.

 

Plums:

5 ripe plums

Directions:

Peel, pit and cut into chunks then steam until tender in a scant amount of water.
Puree using the leftover cooking liquid. Mix in applesauce, peach puree to help offset any bitterness or tartness

 

Pumpkin:

1 medium sized sugar/baking pumpkin

Directions:

1. Cut sugar pumpkin (the kind meant to be baked and eaten.) in half, scoop out seeds
2. Mop flesh side with vegetable oil, and place flesh side down on baking tray.
3. Bake in a 375-425 F degree oven for 40 minutes to 1 hour, or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place pumpkin "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.

6. You can also peel the pumpkin, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes).

 

Pumpkin and Pear:

1 ripe pear, peeled & cored & diced

1/2 cup pumpkin puree (fresh or canned)

Directions:

Mash the pear and then mix in the pumpkin – puree if needed.

 

How To Puree Meats:

 

1: Choose tender cuts of meat:  Remember, the more tender the meat, the easier it is to     puree and will result in the best tasting texture.

2: Cook: You can broil, slow cook, or braise. No matter how you choose to cook, the slower you prepare it the more flavor will be retained and the best texture will result. Make sure you thoroughly prepare your meats. 165 degrees for chicken, 160 degrees for pork, 145 degrees for beef, and 145 for lamb.

3: Chop meat into small piece. Recommend chopping into 1" chunks.

4: To puree: For best results, use a food processer.  Place 1-2 cups in at a time. Puree the meat until it is very fine.

5: Add liquid: Add 1/4 cup of liquid per 1-2 cups of meat. You can use the liquid reserves from cooking, broth, or water. Apple juice is great for pork.

6: Store pureed meats in Basics Best Cache Food Pouches for freezing or future eating