First up, Beet & Bean Puree for the baby. I got this recipe from Jen Loves Kev. Addie just loved it to pieces. Warning: It was a mess to make and is a mess to eat, but it’s still worth it. Just know that your hands are going to turn purple and baby should NOT wear any clothes while eating. That’s what we did anyway.
1/2 C dried navy beans
3 large beets (we went w/ organic)
Dash of cinnamon
1. Soak beans in a pot overnight. Drain and rinse in the morning. Put them in a pot, covered with 3 C of water. Bring to a boil, cook for 10 minutes. Turn heat down and cook for 1.5 hours with a lid on tight.
2. Once cooked, drain and puree in food processor or blender.
3. In the meantime, trim beet stems to 1 inch, put in pot and cover with boiling water. Simmer for about 45 minutes, until soft.
4. When they are cool enough to touch, peel the skins off and chop in to pieces. Puree in food processor or blender.
5. Add pureed beans to pureed beets. Puree together. Add a dash of cinnamon if you want.
6. Add breast milk or water to reach your baby’s favorite consistency.
7. Divvy up into portion-sized, freezer-friendly, BPA-free containers. Our recipe made 9 servings!
This will last up to 3 days in the fridge and up to 3 months in the freezer.
Now, for us: Sausage & Sweet Potato Goulash! (Or at least that’s what we call it!) This recipe has changed over the years. Originally, my family had something similar to it on a vacation and my mom thought she’d try to remake it at home. I’ve been making it ever since college. This is one of our favorite meals. It’s great for all seasons and it only takes one pan!
1 rope sausage (beef, pork, or kielbasa)
1 onion (red or yellow is fine)
2-3 sweet potatoes
2-3 baking potatoes (yukon work well too)
Oil (olive, vegetable, canola – whatever you’ve got on hand)
1. Chop up your sweet potato into 1 inch pieces, leaving skins on. Add them to a big skillet with 1/4 C oil. (I always do the sweet potatoes first because they take a tad longer to cook.)
2. Next, chop up the other potatoes into 1 inch pieces, again – leaving the skin on. Through them into the pan.
3. Chop up your onion, add it to the pan. I like big hunks of onions in this recipe.
4. Chop up the rope sausage into 1 inch pieces, throw it in the pan.
5. Cook over medium heat until browned and cooked through, about 20-25 minutes. Add salt and pepper to taste. You’ll know when it’s done – the potatoes start to look mushy and the sausage has browned.
This recipe is fantastic. I don’t know a single person who doesn’t love it. It’s my go-to meal when I’m making something to take to a friend.
Enjoy! Let me know how these recipes turned out!