These, though, are so delicious that Dan and I find ourselves hoping Jonno doesn't finish them all---so that we can!
Little lunches for little people - healthy. easy, delicious.
Monday, 25 February 2013
Chicken sausages
I made a batch of these organic, free range chicken "sausages" last week, and froze them for quick-fix dinners. They're organic chicken breasts mixed with wholemeal breadcrumbs, a free range egg and some boiled vegetables (carrot, broccoli and sweet potato). You could vary the base recipe with any veggies and add cheese or peas or herbs.
These, though, are so delicious that Dan and I find ourselves hoping Jonno doesn't finish them all---so that we can!
These, though, are so delicious that Dan and I find ourselves hoping Jonno doesn't finish them all---so that we can!
Friday, 22 February 2013
Play dough
Mum and I made some play dough for Jonno this afternoon- what a fun and cheap afternoon activity! I found a great recipe online here: http://www.bestrecipes.com.au/recipe/play-dough-L926.html for one that is gently heated on the stove top and it was perfect. I think it's arguable over who had more fun playing with it!
Wednesday, 20 February 2013
Satay chicken & "little trees"
For Jonno tonight, chicken satay sticks, "little trees" (like the dinosaurs do eat, mama!) and an organic Cous Cous timbale. I'm always surprised with meals like this to see what he attacks first and enjoys most. Despite whipping up a yummy organic satay sauce, the Cous Cous is the hit of the platter tonight.
For the satay sauce, I literally mixed organic crunchy peanut butter and organic low-fat coconut cream to a 50/50 ratio and cooked it with the chicken. I added a dash more coconut cream once I had removed the chicken from the pan, and let it simmer and reduce. For toddlers who can't have peanuts, cashew butter substitutes perfectly.
Little trees were quickly blanched and Cous Cous cooked according to packet instructions- you only need two tablespoons of dry Cous Cous to make a small timbale.
The little dish I served it in was given to me today by my clever mum who has impeccable taste and can always find a treasure in amongst op-shop trash.
For the satay sauce, I literally mixed organic crunchy peanut butter and organic low-fat coconut cream to a 50/50 ratio and cooked it with the chicken. I added a dash more coconut cream once I had removed the chicken from the pan, and let it simmer and reduce. For toddlers who can't have peanuts, cashew butter substitutes perfectly.
Little trees were quickly blanched and Cous Cous cooked according to packet instructions- you only need two tablespoons of dry Cous Cous to make a small timbale.
The little dish I served it in was given to me today by my clever mum who has impeccable taste and can always find a treasure in amongst op-shop trash.
Monday, 18 February 2013
Fish & Chips
Driving home from daycare today, my son cheerfully requested fish and chips. I happened to have a salmon fillet in the freezer that would be perfect for such a dinner. I defrosted it and then got to cooking.
(Makes two dinners)
Ingredients
1 salmon fillet
1/2 sweet potato
1/3 cucumber (optional)
1/4 cup rice flour
1 tablespoon (heaped) breadcrumbs
1 egg
1 tsp olive oil for frying
Julienne the sweet potato and put in a preheated oven (approx 220'c). No need to add oil, just use a non-stick baking tray or baking paper. Bake for approximately 15 minutes, depending on thickness, until soft.
Beat an egg in one bowl and then in another mix the two flours. Slice the salmon into fish-finger size pieces and dip first in egg yolk and then in the flower.
Heat a non-stick pan over moderate-low heat. Put in a small amount of oil and then wipe it around the pan with a paper towel to remove excess. Add the salmon pieces and fry for a couple of minutes on each side, until lightly golden then transfer to oven tray. Bake for a further five minutes until cooked through.
I served mine with choo-choo cucumber and a lemon wedge, which my little guy loved spritzing over the fish. I was surprised to see that he liked the fish better than the chips, and ate it all up very quickly.
Now, I had some egg and a little flour left over, so I combined them in one bowl and added finely grated organic zucchini and finely grated Parmesan, stirred and then lightly fried and baked (same technique as the salmon)- I will give these to him for brekkie tomorrow.
I smashed one fish finger and 3 little chips into a dinner for Emme, too.
(Makes two dinners)
Ingredients
1 salmon fillet
1/2 sweet potato
1/3 cucumber (optional)
1/4 cup rice flour
1 tablespoon (heaped) breadcrumbs
1 egg
1 tsp olive oil for frying
Julienne the sweet potato and put in a preheated oven (approx 220'c). No need to add oil, just use a non-stick baking tray or baking paper. Bake for approximately 15 minutes, depending on thickness, until soft.
Beat an egg in one bowl and then in another mix the two flours. Slice the salmon into fish-finger size pieces and dip first in egg yolk and then in the flower.
Heat a non-stick pan over moderate-low heat. Put in a small amount of oil and then wipe it around the pan with a paper towel to remove excess. Add the salmon pieces and fry for a couple of minutes on each side, until lightly golden then transfer to oven tray. Bake for a further five minutes until cooked through.
I served mine with choo-choo cucumber and a lemon wedge, which my little guy loved spritzing over the fish. I was surprised to see that he liked the fish better than the chips, and ate it all up very quickly.
Now, I had some egg and a little flour left over, so I combined them in one bowl and added finely grated organic zucchini and finely grated Parmesan, stirred and then lightly fried and baked (same technique as the salmon)- I will give these to him for brekkie tomorrow.
I smashed one fish finger and 3 little chips into a dinner for Emme, too.
Saturday, 16 February 2013
Lovely-love
Since having babies, I have found myself marking celebrations and events that used to previously have little relevance for me. Valentines day is just such an event. Sure, Before Children (BC) it was a fun excuse to go out for dinner, spoil each other a bit. But celebrating all things love, not just romantic love, seemed quite appropriate this year; I have never loved so much as I do now.
My son and I started the day with some valentines day craft- he painted the paper we would later use as a table runner, and helped me stick cardboard love hearts to string that turned into decorations. And, we cooked. Of course, we cooked. We had a love-heart shaped loaf of spelt bread with truffle oil and balsamic vinegar, followed by Peking duck pancakes (my husband's favourite). The kids were then despatched to bed and we tucked into surf & turf with crispy kipfler potatoes. What excited me most though was our dessert. We made my nephew's signature cake (he is five, and quite the gourmet). It's gluten free, with ricotta, raspberries, almond meal and vanilla seeds, and it is just the perfect mix of sweet, tart, and moist. My entire family loves it.
In four quick months, Emme will turn one, and there is a small part of my brain already planning how we will mark the first of her birthdays. Particularly, how I can make pretty cakes without using too much colouring, preferably none. Well, I made the icing for this cake by simply whipping cream with raspberries. It was a lovely pale pink, though I'm planning to experiment with boiling the raspberries and mashing out the colour and adding this to the cream, and I think blueberries, and kiwi fruit would be worth trying as well. Any other ideas for colour-giving fruits and vegetables gratefully received.
My son and I started the day with some valentines day craft- he painted the paper we would later use as a table runner, and helped me stick cardboard love hearts to string that turned into decorations. And, we cooked. Of course, we cooked. We had a love-heart shaped loaf of spelt bread with truffle oil and balsamic vinegar, followed by Peking duck pancakes (my husband's favourite). The kids were then despatched to bed and we tucked into surf & turf with crispy kipfler potatoes. What excited me most though was our dessert. We made my nephew's signature cake (he is five, and quite the gourmet). It's gluten free, with ricotta, raspberries, almond meal and vanilla seeds, and it is just the perfect mix of sweet, tart, and moist. My entire family loves it.
In four quick months, Emme will turn one, and there is a small part of my brain already planning how we will mark the first of her birthdays. Particularly, how I can make pretty cakes without using too much colouring, preferably none. Well, I made the icing for this cake by simply whipping cream with raspberries. It was a lovely pale pink, though I'm planning to experiment with boiling the raspberries and mashing out the colour and adding this to the cream, and I think blueberries, and kiwi fruit would be worth trying as well. Any other ideas for colour-giving fruits and vegetables gratefully received.
Baby bites
Smashed carrot, broccoli, potato and zucchini. She loved it! Started her off with a super dry toasted piece of kalamata olive organic sourdough toast for a starter. My little Emme is 8 months now and she just loves meal times, like most little babies. She is in that high-chair slapping stage. She sees food and just beats the high chair with gleeful expectation.
PS this veggie smoosh is the base for the chicken sausages I made my son for dinner - will post recipe soon.
PS this veggie smoosh is the base for the chicken sausages I made my son for dinner - will post recipe soon.
Subscribe to:
Posts (Atom)