food

Toddler Approved Recipe #1

May 19, 2015 | 0 Comment

“There’s no harsher food critic than a cranky toddler” – Quote by me.

It’s fun isn’t it? You get to the end of the day and your toddler is (if anything like my 21 month old) getting a bit tired and ratty and its time to cook dinner. I actually really enjoy making a home-cooked meal but there’s nothing worse than dodging a whinging toddler around the kitchen only for them to reject that very meal you’ve worked hard to make. Actually Jack isn’t too bad, he’s usually so wiped out by the end of the day that he will happily sit down on his little couch and watch ABC kids.

I wouldn’t say I have a fussy eater. He chows down as big a bowl of cereal as my husband and will eat whatever we put in front of him for lunch but by dinner time he’s fussier. In fact, I think he just stores his other meals and snacks and just doesn’t need much dinner, depending on the day.

Anyway, lately I’ve come across a few things that he’ll eat no matter what. Some are commercial recipes, some my own and some family ones. I’m going to start with Julie Goodwin’s Zucchini Slice. What I love most about this recipe is that it sets well, so it can be cut into small cubes for Jack to feed himself. I love to give him fresh vegetable soups etc in winter but although he’s mastering his spoon really well, he still can’t eat without supervision or we’ll all be swimming in soup. Meals like this slice allow me freedom to leave him to it so I can clean up the kitchen or start to prepare side dishes for hubby and I.

Ingredients

2 Zucchinis, grated

1 Large onion, finely chopped

3 Rashers of bacon, finely chopped

1 Cup tasty cheese

1 Cup self-raising flour

½ Cup oil

5 Eggs

Salt/Pepper to taste

Hint: I also add a 125g tin of sweet corn, drained

 

Method

Preheat oven to 170’C. Grease and line a non-stick lamington tin. I use a rectangular glass pie dish.

Combine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs and mix. Season with a little salt and pepper and pour into your tin or dish.

Bake for 35-40 minutes until golden and set. Allow to cool slightly before cutting.

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So quick and easy, a fairly healthy option, always tastes delicious and perfect served hot for winter or light enough with salad for summer.

Please excuse my food photography, these were taken in a rush last night in my kitchens crappy lighting. I’ll work on it.

Belinda x

 

 

Quinoa Tabbouleh

October 21, 2014 | 0 Comment

Now that we have Jack I’m much more conscious about what we eat, because he’s basically eating the same and I want to eat well. This is why I love quinoa, it’s a healthy, gluten free grain that cooks a lot quicker than rice. This is a great salad or side dish for summer and it gives an excuse to use the abundance of parsley in my herb garden. Not to mention it’s delicious!

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Ingredients

1 cup quinoa, rinsed

1 1/4 cup of water

1/2 cup extra virgin olive oil

1 cup parsley, chopped

1 garlic clove, finely diced

Juice from 1/4 lemon

1/2 continental cucumber, sliced into quarters

2 tomatoes, chopped

3 spring onions, thinly sliced

1 teaspoon salt

Pepper, to taste

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Bring quinoa (pronounced keen-wa), water and salt to the boil on high heat, reduce to medium heat and cover, cooking for 10 minutes or until quinoa is tender and there is little water left. Remove from heat and let cool.

To make dressing, combine lemon juice and garlic then gradually add olive oil. Season with salt and pepper.

Add dressing to quinoa bowl and toss through the spring onions, tomatoes, cucumber and parsley.

Chill in fridge. This can be made the day before, it tastes even better!

Enjoy!

Belinda x