Table for Three, Please.

Namee Jorolan-Sunico’s Baby Cookbook Primer

By Guest on 20 February, 2015

Aside from being a great cook, Namee Jorolan-Sunico is now a proud new mum to bouncing baby girl J. And boy is she sure spoiled for good, healthy food! I first took notice of these recipes from Namee’s intagram feed and remember thinking her baby sure eats way better than the rest of us.

Baby J usually sits on a high chair in the kitchen while Namee cooks. Watching, being entertained and waiting to be fed.

Namee says, “I started feeding her with the typical grain cereal and lots of vegetable mush. But when I look at the food, I decided I didn’t want to give her food that I will not and cannot eat myself. I also had to be cost efficient. Our food is pretty much the same except that hers doesn’t have salt and sugar. But I also wanted to introduce her to a variety of flavors. I realized there’s so many flavors we can work with without having to use salt and sugar.”

And while Namee shares J actually eats regular table food and chicken nuggets too, she says: “We try to make every meal an opportunity to introduce flavors to her. She likes everything so far… Including liver and ampalaya!”

Namee was generous enough to share not one but six recipes. She should honestly make a book about cooking for babies. Start them all eating well and eating right young!  –AP

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You Can Think About Red, You Can Think About Pink… Oh! The Thinks You Can Think Up!

'You can think about red! You can think about pink… 'Beetroot + Granny Smith + Squash + Broccoli + Oats + Cinnannannannamon + All natural maple syrup…'Oh! The thinks you can think! – #DrSeuss inspired #julianasfood #babyfood

A photo posted by Namee Jorolan (@girlcook) on Nov 18, 2014 at 7:44pm PST

1 Medium Beet Root, Roasted
1 Medium Granny Smith Apple, Roasted
1 Medium Wedge of Squash, Roasted
1 Medium Broccoli, Boiled
1/3 Cup Rolled Oats, Cooked
Dash of Cinnamon
1 Tbsp Maple Syrup
Broccoli sprouts for garnish

1. Puree together Roasted Beet Root, Granny Smith Apple and Broccoli until it becomes a smooth red puree
2. Mash the wedge of squash with a fork
3. Mix the red puree with the mashed squash and cooked oats
4. Form little quenelles or scoops, sprinkle with a dash of cinnamon and drizzle some all natural maple syrup
5. Top with broccoli sprouts for garnish

*You may roast the beets, apples and Squash together. Wrap the beet root in foil and place it in an oven dish. In a separate foil, place the wedge of squash and wedges of peeled Granny Smith apple. Drizzle them with Olive Oil and close the foil. Place the pouch of squash and apple in the same oven dish with the beet root. Roast them at 375F for about 30-45 minutes or until a knife goes through.

*This recipe makes about 8-10 little scoops and good for 3-4 meals depending on the baby’s appetite

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Baby Russian Potato Salad 

Russian Potato Salad and Avocado Yogurt Swirl for Breakfast!!! #babyfood #julianasfood #merrychristmas!

A photo posted by Namee Jorolan (@girlcook) on Aug 13, 2014 at 6:58pm PDT

1 Medium Beetroot, Roasted
2 Medium Potatoes, Roasted or Boiled
*Since I’m roasting the beets, I roast/bake the potatoes as well
1/3 Cup, plain yogurt (or plain sweet yogurt)
1 teaspoon Maple Syrup *optional sweetener

1. Cut the beetroot into very small dice
2. Rough chop or mash roasted potatoes
3. Mix diced beetroot and mashed potatoes together
4. Fold in yogurt and drizzle some maple syrup for sweetness (if using plain yogurt)
5. Scoop and serve

*It’s best to press the food against the bowl while serving so you can mash big pieces of beets or potatoes before giving them to your baby… just in case there are any.

**This recipe is good for about 2-3 scoops or meals depending on baby’s appetite

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Kamote Q!

Kamote Q! Kamote + Quinoa … And a little bit of butter…. it's time! #babyfood #julianasfood #babylove

A photo posted by Namee Jorolan (@girlcook) on Aug 6, 2014 at 7:48pm PDT

1 Medium Sweet Potato
1/4 Cup Quinoa, Cooked
1/2 Teaspoon Unsalted Butter
1/3 Cup Baby’s Milk (to adjust consistency)

1. Boil Sweet Potato in water for about 15-20 minutes or until fork tender
2. Cook Quinoa according to package instructions
3. Mash Sweet Potato with a Fork, add milk to adjust consistency
4. Place mashed Sweet Potato in baby’s dish and top it with a layer of cooked Quinoa. Add a little knob of butter while still warm.
5. Mix it table side, allow to cool and serve

*This recipe makes about 2-3 servings depending on Baby’s appetite

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Coquillettes with Baby Rigatoni 

Coquillettes with Baby Bolognese with lots of carrots and tomatoes! #ironrich #julianasfood #babyfood #babylove #eatyourvegetables

A photo posted by Namee Jorolan (@girlcook) on Nov 19, 2014 at 12:04am PST

1 cup of Coquilettes (cook according to package instructions)

1/2 cup finely ground lean beef (I use sirloin)
1 teaspoon olive oil or unsalted butter (I use butter for this.)

1/4 cup finely grated carrots (about 1 medium sized local carrot)
1 tablespoon finely grated onion (about 1/4 of a medium sized onion)
TIP: *I use a box grater for the vegetables so I won’t have to worry about making sure they are diced small enough

1 cup finely diced tomatoes (seeded
1 teaspoon finely sliced (chiffonade) Basil, about 2 leaves
1 teaspoon finely sliced (chiffonade) Parsely, about 3 leaves
a small dash of black pepper
1 tablespoon finely grated mozzarella
a pinch of broccoli sprouts *optional

1. Cook pasta according to package instructions then allow to cool
2. Place a pan on medium heat
3. Melt the butter and brown ground beef
4. Add the onions and carrots and cook just until they are soft
5. Add the tomatoes and allow to simmer
6. Add basil and parsley
7. Season with black pepper
8. Add the cook cooled pasta, this makes sure that the dish will not be too hot for baby
9. Top with Mozzarella and broccoli sprouts
10. Serve warm

*Makes about 2-3 meals.

** Coquillettes are tiny macaroni shaped pasta. I chanced upon it in the grocery
**Use any small sized pasta that you think will be safe for your baby. I also use regular macaroni and break them to smaller pieces after they are cooked.

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Baby Avocado and Yogurt Parfait

Inspired by Grace Park's #Avocado Pie!! I made a little pie-in-a-jar for Little J! #julianasfood #babyfood

A photo posted by Namee Jorolan (@girlcook) on Sep 7, 2014 at 7:25pm PDT

6 pieces of graham crackers, crushed
1 fresh avocado, mashed or pureed
*If the avocado has a lot of fiber, I pass it through a fine mesh sieve strainer to get the fiber out.
1 small tub of all natural yogurt
1 teaspoon of melted unsalted butter, *optional
a dash of cinnamon *optional

1. Mix melted butter with crushed graham
2. Place about 1/2 tablespoon of graham ‘crust’ at the bottom of the baby food jar (about 2-3oz jars)
3. Fill 3-4 baby food jars with 1 tablespoon of mashed fresh avocado (swirl in a little yogurt to keep it from oxidising)
4. Top each jar with 1 tablespoon of yogurt
5. Sprinkle a dash of cinnamon

*serve chilled
**Makes 4 jars. You may freeze them and defrost about 30 minutes before serving or keep them in the refrigerator for consumption within 2 days

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Kale Oatmeal ‘Risotto’

Kale Oatmeal 'Risotto' #seasonal from where Kale comes from #julianasfood #babyfood #babylove plus a little bit of butter and a little bit of parm for a little more love

A photo posted by Namee Jorolan (@girlcook) on Sep 9, 2014 at 7:15pm PDT

1/2 cup of old fashioned rolled oats (not the quick cooking type)
1/4 cup Kale (sliced finely, chiffonade)
1 teaspoon unsalted butter or olive oil (for this I prefer butter) *optional
1 teaspoon grated parmesan cheese (plus some for topping)
a tiny dash of black pepper

1. Cook oats according to package instructions
2. Old fashioned oats usually cook for about 15 minutes in medium heat. When it’s almost cooked (about 12 minutes), add the finely cut Kale and allow to cook for 3-5 minutes more
3. Stir in butter or olive oil
4. Season with a tiny dash of black pepper
5. Prepare a small mound in a bowl and top it with a pinch of grated parmesan cheese

*serve warm
**Makes about 2-4 servings. Best kept refrigerated. Warm it up with about 1 tablespoon of boiled water before serving

LABELS: Baby Food, Namee Jorolan, Table Guest

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