Recipe for toddlers
Pasta with bolognaise sauce
Cous cous with pumkin and pork
Fried brown rice with chicken and french beans
Fried pasta with real ham (not processed ham) and
leeks
Brown rice cooked with tomatoes and chicken
Stewed vegetables (eggplant, zucchinni, red pepper)
with rice or pasta
Minced meat sauce on bee hoon
Pasta with chicken and mushroom in cream sauce
Mash potatoes with dory fish in cream sauce
If any of you have kids with food allergies and do not
know what sort of meals to prepare, please let me know
and I can create some recipes for your kid. Just
advise me the food that your child is allergic to and
I will find alternatives. My son has egg and milk
allergy hence I have been creating different recipes
in order for him not to get too deprived.
Anyway, happy trying and I would love to have your
feedback.
Quentina
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Pasta with bolognaise sauce
1 chinese porcelain spoon of pasta (I use coquillete
shapes as they are like mini marcaroni and I need not
cut them)
1 heap teaspoon of chopped white onion
50g minced beef
half a carrot
1 table spoon pasta sauce (any brand, prego, ragu
whatsoever. But I fancy the carrefour housebrand
spagetti sauce is the best so far. It's not too sour
or bitter)
pinch of italian herbs
quarter or less of a cube of vegetable stock (I use
organic ones as they are made of natural vegetables,
no msg or preservatives)
1 tablespoon of peas (I like the petite pois which can
be found only at carrefour as they are smaller than
normal peas)
- Cook pasta as per instructions, drain and keep aside
- Cut the carrot in large pieces and boil till
cooked/soft. Puree and leave aside.
- Heat up 2 tablespoon of olive oil, fry onions till
fragrant
- Add beef, italian herbs and vegetable cube. Fry till
beef is cooked
- Add carrot puree and pasta sauce, stir and bring to
boil
- Add peas and stir for a minute
- Pasta sauce is now ready to serve with the cooked
pasta
I personally like this recipe in comparison with the
usual bolognaise recipes because there are lots of
vegetables incorporated. Even if kids do not like to
eat the meat sauce, the pasta is already coated with
carrots.
I also personally like coquilette pasta as they are so
easy to handle with a spoon especially when
encouraging self feeding with a spoon. Same goes with
the petite pois. But you can always use a pasta or
other vegetable of your child's favourite to try.
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Cous Cous with Pumpkin and Pork
50g minced pork
1 teaspoon finely chopped white onions
quarter cube of vegetable stock
pumpkin - ( I'm sorry but I do not know how to
describe the amount however after boiling the pumpkin
in water and then puree it, you should yield about 3
tablespoons
1 tablespoon of uncooked cous cous
1 tablespoon of petite pois
- Heat a pan and add olive oil and onion. Fry till
fragrant.
- Add minced pork and vegetable cube.
- Add pumpkin puree and petite pois. Bring to boil and
turn off fire.
- Put cous cous in an empty porcelain bowl. Add
boiling water till it covers the entire cous cous and
water level is half cm above the cous cous. Stir
briefly and then leave it for 5 mins. When time's up,
stir cous cous to separate them Cous cous should soak
up all the water and should be soft. If still hard,
add a little more hot water and soak for another 5
mins.
- Mix cous cous and meat sauce and ready to eat
Tip: When cooking minced meats, best to loosen meat by
adding tap water before frying. Like this, meat will
be in very fine pieces.
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Fried Pasta with minced beef and broccolli
1 chinese porcelain spoon of uncooked pasta (I use
coquilette ones)
1 tablespoon chopped onions
50g minced beef
4 florets of broccolli
quarter vegetable cube (or salt or home made stock)
- Cook pasta according to instructions
- Add some water to minced beef and mix so meat
loosens
- Wash brocolli thoroughly and cut broccolli into very
small or florets. If your child does not have many
teeth and chewing is a problem, you can use only the
"bushes" without the thick stem. Otherwise, you can
replace with other leafy vegetables, french beans or
leeks. All vegetables to be cut very very small)
- Heat olive oil, fry onions till fragrant
- Add beef and vegetable cube and fry till cooked
- If using broccolli or french beans, you can add
broccolli and beef at the same time and cook till
broccolli is soft.
- If you are using other vegetables that cooks fast,
you can add them after the beef is cooked so
vegetables are not over cooked.
- Once meat sauce is done, add cooked pasta and stir
everything together. If you find the dish too dry, you
can add a little bit of water so that the pasta has
some gravy.
This recipe is the same for the Fried Pasta with Ham
and Leeks. Basically you can use any meat and any
vegetable in this disk. When I say ham, I do not mean
the processed ham you get from NTUC or carrefour or
cold storage. Those taste terrible when you cook them.
I get my cooked ham from the Swiss Butchery. They have
it also at The Market Place.
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Fried brown rice with chicken and french beans
The above recipe concept is the same as the fried
pasta, except I use brown rice in replacement.
Likewise, you can use any meat or vegetables you
currently have in your refrigerator to whip up this
dish. The gist of the recipe is as follows:
1 porcelain spoon of uncooked brown rice
1 tablespoon of chopped onion
50g minced chicked (mixed with a bit of water to
loosen)
5 french beans (washed, cut off tips and dispose,
slice into small pieces)
quarter vegetable cube or salt
If you are only cooking that little bit of rice, it is
impossible to cook it in the rice cooker or even a
stove. So I cook that small portion of rice like I
would cook pasta.
- Boil half a saucepan of water, add the washed brown
rice and boil till rice grain splits. Do not overcook
till it becomes porridge.
- Remove saucepan from stove and drain away the water.
Keep aside.
- Heat olive oil, add onions, fry till fragrant
- Add chicken and veg cube
- Add french bean and fry till soft
- Add rice and stir. Ready to serve
Variation of this recipe.
My son likes fried rice with meat, tomatoes and
cabbage. Make sure tomatoes are sweet and not sour.
Chop tomatoes and cabbage up real small and cook the
same way like other vegetables.
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Pasta with Chicken and mushroom in cream sauce
1 chinese porcelain spoon of uncooked pasta - cook
according to instructions and leave aside
1 shallot - chopped finely
50g minced chicken (add little water to loosen meat)
quarter vegetable cube
1 or 2 white button mushroom (chopped into small
pieces)
2 tablespoon of cream (I use the brand President and I
think it's called liquid whipping cream)
- Heat olive oil and fry shallots
- Add chicken, mushrooms and vegetable cube
- When all ingredients are cooked, add the cream and
bring to boil.
- Add cooked pasta and stir. Ready to serve.
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Mashed potatoes with Dory Fish in cream sauce
1 medium sized potato
1 teaspoon of butter
1 - 2 tablespoon of cream or milk
50g of Dory fish (make sure no bones, cut into very
small pieces)
quarter vegetable cube or salt
1 tablespoon of peas
2 tablespoon of cream
1 shallot - chopped finely
- Wash potato thoroughly and boil till soft.
- Take off skin and mash together with butter and
cream/milk
- Leave aside
- Heat olive oil and fry shallot is till fragrant
- Add Dory fish and vegetable cube and stir till
cooked
- Add peas and cream and bring to a "boil"
- Now it is ready to be served with the mashed potato
You can either mix everything together or serve it
like potatoes at the bottom and fish on top.
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Vegetable Stew
1 tablespoon of finely chopped onion
1 tomato (remove seeds)
half an eggplant (remove skin)
half a zucchini
half red pepper
half vegetable cube
- Cut all vegetables into similar very small pieces
- Heat olive oil and add onions, fry till fragrant
- Add all the chopped vegetables (tomatoes, eggplant,
zucchini and red pepper) and vegetable cube
- Add water till all vegetables are covered and bring
to a boil
- When stew is boiling, lower flame and continue to
cook till the vegetables are very soft. If liquid
levels are low and vegetables are still not soft, add
more water and stew till soft. Ready to serve with
either pasta, rice or noodles.
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Bee Hoon in meat sauce
A portion of cooked bee hoon or other types of
noodles
1 tablespoon of chopped onion
50g minced pork
1 button mushroom - chopped into bitesized pieces
light and dark soy sauce to taste
quarter chicken cube (or use half cup of homemade
chicken stock)
1 teaspoon of cornflour mixed with some water
- Heat some vegetable oil and add onions, fry till
fragrant
- Add minced pork and mushroon and fry till pork is
cooked
- Add chicken cube and half cup of water (or half cup
of chicken stock) and bring to a boil
- add light sauce to taste, and dark soy sauce to add
some colour
- Once sauce is to taste, add the cornflour mixture
and boil. (Add little at a time to ensure that sauce
is not too thick)
- Sauce is now done and can be put on top of the
noodles and ready to serve.
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