I used to have a hard time with meaty baby food purees but I've learned to embrace them over the past few months. Kate will basically eat anything and I love knowing that she's getting in good, healthy protein as well as a good servings of vegetables. I always test taste a little bit of her food and this combo is seriously good. The texture isn't at all what I expected and the flavors are so bright. Kate ate every last bite!
Steaming the steak was a tiny bit questionable to me but my Little Foodie cookbook hasn't failed me yet so I just went with it. I bought an organic, grass-fed ribeye that was on sale but I'm sure any good quality beef would work well. I have been paying attention to grocery store specials and trying to buy organic meats as much as possible, especially when I'm cooking for the minis. This puree is packed full of protein and nutrients and has been a hit with the little princess lately!
Pump Some Iron Beef Puree
recipe from Little Foodie
1/2 lb. organic beef, cubed
1 cup fresh broccoli florets
2 leeks, white and green parts only, chopped
1 apple, cored and chopped
1 cup trimmed and roughly chopped packed spinach
1/2 cup water, reserved from steaming (or unsalted beef stock)
Fill a medium saucepan with 2-3 inches of water. Heat on medium heat until it comes to a boil.
Place the beef in a steamer basked (I use a metal mesh strainer on top of a saucepan) over the boiling water and cover for 10 minutes. Add the broccoli, leeks, apple and spinach to the steamer basket and cook for an additional 5-10 minutes, or until all veggies are tender and the meat is cooked through. Let cool for a few minutes.
Place all cooked ingredients in a food processor. Pulse until you reach your desired consistency, adding reserved steaming liquid or stock as needed. I also add a pinch of salt at the very end.
Refrigerate and use within 3 days or store in the freezer for up to 3 months.
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