homemade mango and salsa for older babies

Advanced Pasta and Rice Baby Food Meals & Baby’s Food Recipes the Whole Family Will Enjoy

Advanced Pasta and Rice Baby Food Meals & Baby’s Food Recipes the Whole Family Will Enjoy.

Baby Food Vegetarian Recipes, Pasta and Baby Rice recipes – OH MY. Just the potential for exciting baby with the fun shapes of pasta are intriguing. Try some new baby food meals and serve some yummy pasta, rice and more adventurous food combinations for “baby food”. We do keep stating it but it’s true – Baby Food doesn’t always have to be fruit purées or purées of veggies and meats. We are posting Yummy Recipes that may be used for Baby “Meals”. These “baby” recipes are recipes that the whole family may enjoy and eat.

These pasta, rice and more baby meal recipes should all be suitable for those non-allergic babies who are 10 months of age and over. Please note however that some ingredients may not be suitable for a baby under 12 months of age.

 ALWAYS consult your pediatrician before introducing new “older” foods that you may be unsure of. Use your discretion to substitute ingredients in the Baby Meal Recipes as needed. We have included our own substitutions when we were making baby food for our “older” babies”

Items with a ** beside the recipe ingredient indicates the ingredient may need substituting.

Mango Avocado Salsa


  • Cooked white or brown rice, enough for the family
  • Fish fillets (any mild white fish like tilapia or halibut), enough for your family
  • Olive oil
  • Salt & pepper
  • 1 mango, pitted and cut into ¼” cubes
  • 1 avocado, pitted and cut into ¼” cubes
  • Red onion, finely diced, to taste (I use about ¼ of a small onion)
  • Cilantro, cleaned & chopped, to taste
  • Juice of 1-2 limes, to taste
  • Honey, to taste (optional; do not use if feeding a baby 12 months or younger)


Step 1: Prepare fish filets: brush lightly with olive oil and season with salt and pepper. Broil, pan sauté or grill. Set aside (along with cooked rice).

Step 2: In the meantime, prepare mango avocado salsa: in a medium bowl, toss mango, avocado, onion, cilantro, lime juice and a very small drizzle of olive oil. Season with salt and pepper; taste. If the mango isn’t perfectly sweet, you may want to mix in a drizzle of honey. You don’t want the salsa to have an overall sweet flavor, but you want a nice balance between sweet, salty and tangy (from the lime). Combine well and, if you have the time, allow the salsa to sit for 20 minutes to allow the flavors to marry.

Step 3: Plate the fish over a bed of rice and top with salsa. Flake the fish for small kids. Pulse the whole combination (rice, fish, mango and all) to an age appropriate consistency for infant eaters. Then everyone enjoy!

from Stacie Billis on Momtastic


Fast Veggie Pancakes – LOVE LOVE THESE


  • Hodgson Mills Buckwheat Pancake Mix (http://www.hodgsonmill.com/) WE LOVE Hodgson Mills grain and mixes..
  • Grated carrots
  • Grated zucchini
  • Grated cheese (cheddar, jack, colby – your choice)


Step 1: Prepare buckwheat pancake mix as directed on the box and add 1/4 cup grated carrots and 1/4 cup grated zucchini and toss in some cheese
Step 2: Fry gently in olive oil until done. Freezes and warms well.

SERVE WITH: Morning Yogurt Soup or a hearty chowder.


Fast Meaty Pancakes – in case you were wondering

  • Hodgson Mills Buckwheat Pancake Mix (http://www.hodgsonmill.com/) WE LOVE Hodgson Mills grain and mixes..
  • Very small bits of cubed ham, turkey or chicken
  • Grated cheese (cheddar, jack, colby – your choice)

Step 1: Prepare buckwheat pancake mix as directed on the box and add meat and grated cheese
Step 2: Fry gently in olive oil until done. Freezes and warms well.

SERVE WITH: Morning Yogurt Soup or a hearty chowder.


Sweet Potato Pancakes

  • 2 tbsp unsalted butter, melted
  • 1/2 cup cooked sweet potatoes, mashed
  • 1 egg
  • 1/3 cup all-purpose flour (use graham flour for a nice taste.)
  • 1/2 tsp baking powder
  • 1/4 cup milk (or more)


Step 1: Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.

Step 2: Add up to 1/3 cup of milk, stirring.

Step 3: Stir in 1 tbsp butter. The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix
Step 4: Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Step 5:Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.

Step 6: Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well.

Squash Soup with Rice

Ingredients (use vegan versions):

  • 1 1/2 lb winter squash chopped or 2-12oz pkgs frozen (thawed)
  • 1 small onion
  • 1 teaspoon curry powder (use cinnamon if desired)
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground pepper
  • 2 cups vegan “chicken” broth
  • 1/4 cup sour cream

Step 1: Sautee Onions then combine squash, onion and spices.. cook on low for 10 minutes..

Step 2: Stir in broth and cook another 15 minutes.You may also add 1/2 cup of applesauce for extra yum.

Step 3: Cool Slightly and pour 1/3 into blender and blend until smooth, repeating until all of the mixture is blended .

Reheat soup before serving, add cooked rice and swirl in some ‘sour cream’.. yummy.

SERVE WITH: Spoon soup into hollowed out round Boule bread bowls. Watch your older baby dig in.

Basmati Sweet Potato Pancakes

(we picked this one up from an Indian Grocery Store we frequent. Does your grocer offer recipes?)


  • 1 cup basmati rice – 1 1/2 pounds of Sweet Potato (orange not white ones.)
  • 3/4 cup frozen baby peas – 3/4 cup zucchini
  • 1/3 cup fresh breadcrumbs – 1 tablespoon ground cumin
  • 1 garlic clove – 1 egg
  • 2 tablespoons fresh flat leaf parsley
  • salt & freshly ground black pepper
  • olive oil


Step 1: Cook the rice in a large saucepan of water (typically 2 cups of water per 1 cup rice)
Step 2: Chop & steam or boil the sweet potato until tender, drain well. Mash until almost smooth.

Step 3: Cut the zucchini into small dices – add zucchini and all other ingredients to mashed sweet potato and mix well, season with salt & pepper if desired.

Step 4: Divide the mixture into equal portions and cook in lightly oiled frying pan for approx. 3 minutes each side, Drain on paper towel.

SERVE WITH: Baked Chicken and a veggie

Farmer’s Breakfast

( Barbara Pratt) (You can eat this meal anytime. Great for Dinner on a wintry evening with sourdough toast.)


  • 2 1/2 cups grated potatoes (about 3 medium potatoes)
  • 1/4 cup margarine or butter –
  • 2 tablespoons milk
  • 6 eggs –
  • 1 cup chopped ham
  • Seasoning salt and pepper (amount you desire) –
  • Some grated cheese (if desired)


Step 1: Peel and grate the potatoes. Place margarine or butter in frying pan and let melt.

Step 2: Add grated potatoes. Cook for 8 to 10 minutes.

Step 3: In a small mixing bowl, mix the eggs and milk together.

Step 4: Once potatoes are cooked, add ham and eggs.

Stir until eggs are cooked. Sprinkle with cheese then serve.

Stuffed Acorn Squash with Rice – MEATLESS


  • 2 acorn squash
  • 1 tsp canola oil
  • 1 medium tart apple, peeled, cored and diced
  • 1/2 small onion, finely chopped
  • 1/2 cup chopped mushrooms (we leave out the mushrooms.)
  • 1/2 celery stalk, diced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 cups cooked whole-grain brown rice
  • 1/2 cup dried apricots, chopped
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup apple cider (or juice)


Step 1: Cut acorn or butternut squash in half, scoop out seeds
Step 2:Place an inch of water in a baking pan, then place squash halves “face” down in the pan. Check on water level while baking
Step 3: Bake in a 400 degree oven for 20 minutes or until the “shell/skin” puckers and halves feel soft

Step 4: In a medium skillet, heat oil on medium heat. Sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked rice, apricots and raisins. Add apple cider, cook until apple cider is almost evaporated.

Step 5: Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for additional 20 minutes.








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