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Can babies eat foods grilled on the barbecue?

Can babies eat foods grilled on the barbecue?

 

It’s getting hot outside and it’s time to light the barbecue. You might be wondering if babies can eat food grilled on the barbecue. The question is: are barbecuing and Baby Led Weaning (BLW) compatible?

 

The answer is yes, starting at around 6 months old. You do want to make sure you do it safely (as with everything else) because research shows that cooking meat, poultry and fish at high temperatures may increase you and your baby’s risk of cancer.

 

Here are a few tips from the cancer.ca website:

 

  • Marinate meat, poultry and fish before cooking. Studies have shown that marinating these foods can prevent the formation of cancer-causing chemicals.
  • When barbecuing, choose lean cuts of meat, poultry and seafood over higher-fat meats. Trim off visible fat. This will reduce the amount of harmful chemicals that develop from the smoke created by burning fat.
  • Barbecue slowly and keep the food away from the hot coals so that flames are less likely to engulf the food to prevent charring.
  • Try grilling vegetables, veggie burgers and fruit slices. Most experts agree that plant-based foods do not form the cancer-causing substances when cooked at high heat.

 

Foods grilled on the barbecue are great for babies because they maintain their shape yet babies can easily bite into them. Asparagus are delicious this time of year. Why not try barbecued asparagus? Here is a 6-month old enjoying asparagus on the barbecue:

 

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Even grilled mushrooms are totally appropriate for babies:

 

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If your baby just sucks on a strip of meat without actually eating any, he or she is still getting some iron. It could also occupy a baby for quite some time!

 

Here are some free barbecue recipes that you can try for your baby:

 

Chicken satay with creamy peanut sauce (includes a cooking demo video)

 

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Simple burgers for babies (feel free to cook these on the barbecue)

 

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Grilled lamb chops for babies

 

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Minty Lamb Meatballs

 

The mouthwatering final product! BLW

 

For more Baby Led Weaning (BLW) recipes for babies, GET YOUR FREE COOKBOOK FOR BABIES HERE.

 

What will you grill on the barbecue this weekend?

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Slow Cooked Leg of Lamb

Slow cooked leg of lamb with spiced yogurt and herb salad

 

I’m about to share the recipe for the BEST meal I’ve ever made: Slow Cooked Leg of Lamb with spiced yogurt and herb salad. What’s more, it’s totally appropriate for babies 6 months or more doing Baby Led Weaning (BLW). I perfected this recipe several times throughout the years and I’m so excited to share it with you today. Impress your guests and make this slow cooked leg of lamb next time you have them over!  It’s not only a slow cooked leg of lamb.  It’s a layered full meal complete with spiced yogurt and a herb salad.  This is part 7 of my “Half Lamb for Babies” series.

I snapped more than 15 pictures as I prepared this meal. Check out how I proceeded!

 

4 days before

 

To begin, I started thawing the leg of lamb in my fridge.

 

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I also pulled out some homemade chicken broth from the freezer and started thawing it in my fridge.

 

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1 day before

On the day before the event, I prepared the liquid that the leg of lamb will be cooked in. I took 4 room-temperature lemons:

 

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Then, I juiced them to obtain 1 cup of lemon juice.

 

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I combined the spices into the lemon juice and broth mixture. This is the smoked paprika I used:

 

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Here’s the liquid that the leg of lamb will be cooked in:

 

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After that, I took 15 garlic cloves:

 

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And smashed them like this:

 

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Then, I put the smashed garlic cloves in the fridge until the next day. I took the jalapeños:

 

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After, I seeded the jalapeños and quartered them (yes, babies can have jalapeños in this recipe because it gives the sauce a little kick but doesn’t burn the baby’s mouth). I put them in the fridge.

 

The day of the event

On the day of the event, I seasoned the leg of lamb.

 

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After, I added the onions, garlic and jalapeños to the roasting pan, then the liquid mixture. I placed the seasoned leg of lamb in the middle. The meat (super high in iron by the way!) was cooked at 425F for 45 minutes then 2 ½ hours at a lower heat.

 

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The house smelled divine! The meat was fall-off-the-bone tender.  Check out the recipe below for instructions on how to prepare the spiced yogurt and herb salad (can be prepared the day before). Here is an appropriate serving size of the lamb for a baby 6 months or more:

 

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And here is the herb salad (most babies are ready for a raw herb salad like this one at around 12-18 months old):

 

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It’s all coming together! The spiced yogurt, herb salad and meat:

 

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Add on the sauce and it’s almost complete!

 

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We served it on a mixture of mashed potatoes, celery root and carrots that my mom made. Check out the layering of the meat, sauce, spiced yogurt and herb salad.  Here is an adult-sized serving:

 

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I cannot explain how good this meal tastes. Here is a child-sized portion:

 

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And the toddlers sitting/standing around their table with their fancy slow cooked leg of lamb with spiced yogurt and herb salad:

 

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We were 12 people total and everyone finished their plate. Some even asked for more.  I’m not kidding when I say it’s the best meal I’ve ever made!

 

Slow Cooked Leg of Lamb with Spiced Yogurt and Herb Salad (for babies 6 months +)

 

Ingredients

 

Lamb

5 cups chicken broth

1 cup fresh lemon juice (I used 4 lemons)

1/4 cup maple syrup

1/2 teaspoon whole cloves

1/2 tablespoon ground coriander

2 tablespoons smoked paprika

2 tablespoons fresh oregano leaves, chopped

2 tablespoons thyme

1 tablespoon whole black peppercorns

2 onions, coarsely chopped

15 garlic cloves, peeled and lightly smashed

3 jalapeños, seeded and quartered

One 5.5 lb semi-boneless leg of lamb, tied  (2.5 kg)

Sea salt (optional) and freshly ground pepper

 

Spiced yogurt

2 cups plain Greek yogurt

1/4 cup extra-virgin olive oil

1 cup packed cilantro leaves

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon fresh lemon juice

Salt (optional)

Ground pepper

 

Herb salad

3/4 cup packed parsley leaves

3/4 cup packed cilantro leaves

1/2 cup packed tarragon leaves

1/2 cup snipped chives

1 jalapeño—halved, seeded and very thinly sliced crosswise

1/2 cup very thinly sliced red onion

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

 

Preparation

 

Lamb

Preheat the oven to 425F. In a roasting pan large enough to hold the lamb, whisk the chicken broth with the lemon juice, cloves, coriander, paprika, oregano, thyme and peppercorns. Then, add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt (optional) and pepper and place it in the roasting pan, fat side up.

Braise the lamb, uncovered, for 45 minutes until it just starts to brown. After that, reduce the oven temperature to 325° and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone. Then, transfer the lamb to a carving board and let stand for 10 minutes.

After that, strain the braising liquid into a medium saucepan and skim off the fat. Then, boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.

 

Spiced yogurt

Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.

 

Herb Salad

Combine the ingredients in a medium bowl and toss well. Season with salt and pepper.

Cut the strings off of the lamb and carve the meat into 1/2-inch-thick slices. Arrange the lamb on a bed of mashed potatoes, celery root and carrots. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.

This recipe was inspired by Food & Wine.

 

What do you usually prepare when you have people over? Let me know if you try this recipe by commenting below!

 

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Liver pate recipe for babies

Liver Pate BLW recipe for babies

Have you ever made liver pate recipe?  So much better than the salty store-bought version!  So first you might be wondering why you should offer liver pate to your baby.  It’s simple: babies need lots of iron! Since their iron needs are so high, it’s difficult for babies to consume enough iron every day (especially since some babies don’t eat large quantities).  With liver pate, babies get lots of concentrated nutrients per bite.

For this liver pate recipe, I used lamb liver from my half lamb I purchased a while back.  This is part 6 of the half lamb for babies series.  If you’re making this for your baby, I would recommend using chicken liver because it’s so much higher in iron AND lamb liver contains too much vitamin A.  Also, I recommend limiting your baby’s chicken liver consomption to twice per week to avoid too much vitamin A.  Here’s what I did:

I melted the coconut oil in the pan and added the apples and allspice:

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Then I cooked the liver and thyme until the liver was no longer raw. I put everything in the blender and transferred the liver pate into small jars:

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Babies can either eat liver pate on a cucumber stick, perfect to encourage self feeding with baby led weaning (BLW):

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Or enjoy the liver pate directly from a spoon:

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At our house we eat liver pâté as a snack on a regular basis. It’s a great way to make sure the little ones are getting enough iron!  You can eat this liver pate on anything, really.  Here is some liver pate spread on a cracker:

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Liver Pate Recipe

Ingredients

4 tablespoons coconut oil

1 apple, peeled and sliced

1/2 teaspoon allspice

2 cloves garlic, chopped

1 small shallot, chopped

1/2 lb liver, cut into cubes

1 tablespoon fresh thyme

 

Instructions

  • Place 2 tablespoons of coconut oil into a pan on medium heat. Add apple slices and allspice and cook until soft. Add garlic and shallot and cook for 3 minutes.
  • Add liver, thyme, and 2 more tablespoons of coconut oil to the pan. Cook until liver is pink inside and no longer raw.
  • Pour everything into a blender. Blend until smooth. Store in small jars.

 

Limit chicken liver consumption for babies to twice per week to avoid ingesting too much vitamin A.  Recipe inspired from Megan Garcia.

Let me know if this convinces you to make liver pate by commenting below!

Ribs recipe fail (!)

BLW ribs recipe fail

This is part 5 of my Half Lamb for Babies series.

Spoiler alert: I decided to not share the BLW ribs recipe on the blog because the taste was off and the texture was too tough. I guess we all mess up recipes once in a while!  This was a real recipe fail.  Our friends ate all the ribs but also had a great laugh because we came to the conclusion that I shouldn’t make these again. For this recipe, I placed a spice rub on the ribs and baked them in the oven for two hours. In order for ribs to be tender, they need to be cooked for a very long period of time (in a slow cooker for example). When I attempt a slow cooked rib recipe I will post it here.

We were having our best friends over and decided to prepare something out of the ordinary: lamb ribs.  It was a first for us. We have cooked ribs before but not LAMB ribs.

Meanwhile, I did take some pictures of “the making of” the ribs so I’ll share those. I thawed a package of lamb ribs from Ferme Valens:

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Then, my oldest daughter helped me combine the spices in a small bowl.

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After, I pat dried the ribs and rubbed the spice mix on all sides. I baked them for one hour at 300F. Then I baked them at 375 for another hour. Here is the final product and perfect portion size for a baby (if it were tender!):

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How often do you mess up recipes?  Comment below!

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Lamb Osso Buco Stew for Babies

Lamb Osso Buco Stew for Babies

This is the 3rd post of the Half Lamb for Babies series where I make every piece of lamb BLW-friendly.  A BLW recipe for each piece!  You can check out my two first posts: Minty Lamb Meatball recipe and Grilled Lamb Chops recipe.

I had never made lamb osso bucco before but this was BY FAR the best meal of my whole week.  Used a package of the Ferme Valens lamb shanks which can also be called osso bucco. Cooked in Instant Pot which is a pressure cooker that cooks meat in no time. This meal is full of garden-fresh veggies that I got from my CSA basket from Tourne-Sol Farm.

To serve the adult portion, I took some white rice:
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Spooned the stew on top like this:download full film Kong: Skull Island 2017

 

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The meat is so tender that even 6 month olds can enjoy it.  Here is the baby portion:

 

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Lamb Osso Buco Stew Recipe

 

INGREDIENTS

4 pieces lamb shanks (osso bucco)

2 tablespoons coconut oil

2 onions, chopped

2 cups carrots, chopped

1 cup radishes

4 cloves garlic, coarsely chopped

2 cups kale, chopped

2 cups + 2 more cups chicken broth

2 bay leaves

1 tablespoon dried rosemary

 

PREPARATION

Over medium-high heat in the pressure cooker pot (sauté setting for the Instant Pot), sear all sides of the lamb osso buco in coconut oil until browned. Remove from the pot. To the oil in the pan, add the chopped onion, carrots, radishes, garlic and kale and cook until about 15 minutes. Add 2 cups of chicken broth and let the mixture cook for about 5 more minutes. Add the osso buco pieces back in, and pour in the rest of the chicken broth. Make sure that the meat is covered in liquid. Add bay leaves and rosemary. Cover and cook on “meat/stew” for 35 minutes on high pressure.  Release the pressure and remove the meat.  Let cool and serve.

 

Let me know if you try this recipe by commenting below!

Get your 100% FREE mini-cookbook featuring my top 5 BLW recipes by heading to jessicacoll.com.

lamb chops blw Baby led weaning

Grilled Lamb Chops Recipe for Babies

Grilled lamb chops made baby led weaning (BLW)

This is the second blog post part of the “Half Lamb for Babies” series.  Basically, I bought a half lamb and every time I cook a portion, I make it appropriate to serve to babies six months or over (and the rest of the family for that matter!).  I started with minty lamb meatballs for babies made with ground lamb and today I’m sharing a scrumptious grilled lamb chops recipe.  Fancy yet simple.

First off, I thawed one package of lamb chops from La Ferme Valens:

lamb chops baby blw baby led weaning

 

I picked some fresh rosemary and thyme in fresh herbs pot:

rosemary fresh baby led weaning BLW Jessica Coll
Can you spot the one sprig of fresh rosemary in my pot of fresh herbs?

 

fresh thyme BLW baby led weaning
Check out the fresh thyme on the left

After that, I combined all the ingredients except the lamb chops in a small bowl:

oil lamb chops BLW baby led weaning

 

Then I rubbed the herb mixture on both sides of the lamb chops.  I placed the lamb chops in a container to marinate for one hour in the fridge:

lamb chops baby led weaning

 

Finally, I cooked them on the barbecue at the highest temperature.

 

lamb chops blw Baby led weaning
The finished product! You can offer one small lamb chop to your baby to gnaw on.

Babies can gnaw on these lamb chops even when just starting out at around 6 months old. They won’t get much meat off but the sucking action will draw out the iron from the meat and this can keep them busy for a long time. Long enough for the rest of the family to enjoy a nice hot meal while the baby chomps on the baby led weaning (BLW) lamb chops.

 

Did you ever give a lamb chop to a baby?

 

Grilled Lamb Chop Recipe for Babies

 

INGREDIENTS

2 large garlic cloves, minced

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves, chopped

Pinch cayenne pepper

1/2 teaspoon coarse sea salt (omit if you have a baby under 12 months)

2 tablespoons olive oil

4 lamb chops

 

Combine all ingredients except the lamb chops in a bowl. Rub the mixture on both sides of the lamb chops and let marinate for at least one hour in the refrigerator. Then, remove from refrigerator and allow the lamb chops to come to room temperature for about 20 minutes.

Then, heat barbecue over high heat, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 1/2 minutes. Let cool to room temperature and offer one small lamb chop to your baby. Enjoy!

Makes approximately 4 adult-sized portions.

Recipe inspired from the Food Network.film Extinction 2015 download

Get your 100% FREE mini-cookbook featuring my top 5 BLW recipes by heading to jessicacoll.com.

Lamb Meatballs BLW

Minty Lamb Meatball Recipe for Babies

BLW minty lamb meatball recipe for babies… oh how divine this is!  For the first time ever, we decided to buy a half lamb to store in our freezer. This time we went with Ferme Valens in Huntington because they are at the Ste-Anne-de-Bellevue market and we see them all the time. My plan is to make all parts of the lamb baby led weaning (BLW)-friendly and blog about it. Today I’m starting with a simple meatball recipe perfect for babies’ hands.

I already had most ingredients in my kitchen so I didn’t have to make a special trip to the grocery store. I did however make a special trip to my sister’s to pick some of her mint that’s taking over her garden! Here we are picking the mint :

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Picking mint at my sister’s

She gave us some amazing chimichurri as a BONUS!  It also tasted great with the meatballs.

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Bonus chimichurri from my sister’s

This baby led weaning (BLW) recipe is very easy. You take the ground lamb:

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Ground lamb from Ferme Valens

Combine all ingredients in a large bowl and mix to combine in a stand mixer.

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All ingredients are in the hand mixer

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Then shape the mixture into 16 BLW-approved meatballs.  This recipe makes 16 baby led weaning iron-rich meatballs:

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Uncooked meatballs

Then cook them on the barbecue for about 10 minutes. Easy!  Perfect for little baby hands! I served these baby led weaning (BLW) meatballs with a yogurt lemon dip, recipe below.

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Lemon yogurt dip
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The mouthwatering final product contains lots of iron.

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The baby led weaning (BLW) serving size

BLW Minty Lamb Meatball Recipe

 film The Revenant 2015 download

INGREDIENTS

1 pound ground lamb

1/2 cup finely chopped white onion

1 tablespoon finely chopped fresh mint

2 tablespoon finely chopped fresh cilantro

1 garlic clove, finely chopped

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

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INSTRUCTIONSWatch movie online The Transporter Refueled (2015)

  • Heat the barbecue.
  • Combine all ingredients in a large bowl (I used my stand mixer) and mix to combine.
  • Form into 16 balls (about 2 teaspoons each) and place on skewers.
  • Cook on barbecue until meatballs are no longer pink in the middle, about 10 minutes.

        

Note: These BLW meatballs can also be made in the oven at 375F on the middle rack. Place individual baby led weaning meatballs on a baking sheet and cook for 15 minutes. Do not overcook them as the texture will be tougher.

 

Lemon Yogurt Dip

 film The Revenant 2015 download

INGREDIENTS

1 cup whole-milk plain Greek or thick yogurt

¼ cup peeled cucumber, minced (optional)

1 tablespoon finely chopped fresh cilantro

2 teaspoons finely chopped fresh mint

1 teaspoon ground cumin

Zest of 1 medium lemon, grated

½ tsp freshly ground pepper

 

INSTRUCTIONSWatch movie online The Transporter Refueled (2015)

Combine all yogurt ingredients in a small bowl. Mix well.

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Let me know if you make this BLW recipe for your family.  Did everyone enjoy it?

Get your 100% FREE mini-cookbook featuring my top 5 BLW recipes by heading to jessicacoll.com.

 film The Revenant 2015 download

 film The Revenant 2015 download

 film The Revenant 2015 download

 film The Revenant 2015 download

 film The Revenant 2015 download