Vegetarian Spanish Rice for Babies and Toddlers

Well for parents too really.  I had some and liked it; probably needed more seasoning for my taste but I'm trying to get used to less salt in my diet so pumpkin can have more foods that we eat every day.

Is it wrong to be inspired by processed foods?  Well this was an idea which started with Savoury Rice.  A packet thing which used to be on sale in the UK in the 80s.  I have no idea why I thought of this, I don't remember liking it, at all.  But your mind wanders and inspiration can sometimes come from the strangest places.

So this is made up by me so any credentials as being genuinely Spanish are, well as Spanish as a straw donkey and a bottle of Estrella Damm drunk in Epping but there you go.  They're Spanish-y ingredients and it's my blog!  Full of lovely vegetables but they're kind of hidden which could be good for some kids.  Add prawns, fish or chicken if desired to make it more substantial.

Spanish Rice - ok for babies on soft lumps / BLW and Toddlers (parents too).  Serves 1 adult and 1 baby / toddler.

Ingredients

1/2 onion, diced finely
1 garlic clove, finely sliced
A splash of olive oil
1 red, orange or yellow pepper, finely sliced
1 tsp smoked paprika (the mild kind, sometimes it's labelled with 'dulce' but it's very difficult to tell and in the UK they often don't.  For UK readers, I find the Asda one is mild but the Tesco Ingredients one is like chilli powder.)
A couple of fresh thyme sprigs, finely chopped
50g paella rice
2-3 Cherry tomatoes, finely diced
A small handful of frozen peas
Boiling water to cover (or water mixed with a low salt stock cube or home made stock)

Method

Saute the onions, garlic and peppers in the olive oil until softened.  Add the rice and the paprika.  Stir for a minute or so.  Add the thyme, the tomatoes and water to cover plus about 3cm in the pan.  Bring to the boil and simmer for around 12 minutes.  Add the peas and simmer for around 5 minutes or until the rice is fully cooked.

Serve.

Add a bit of parsley if you're feeling fancy(!)

I have one phrase for you.  Tropical fruit savoury rice...  Oh my word.  There is a recipe which will never grace my blog.

Cod and Prawn Chowder for Babies on soft lumps and finger foods, Toddlers and Adults

They say necessity is the mother of invention.  My son normally goes to nursery three days a week but this week he's at home with me due to having a bout of hand, foot and mouth (no, not the disease cows get before you ask, it's a mild virus).  Now there is a double frustration here; there is no way he picked it up from anywhere else but nursery so that's annoying as obviously their exclusion policies don't work but secondly, he's not ill!  He has been a bit funny about food but that's it. 

Nursery policies are nursery policies and even forwarding them the guidance from the health protection agency has had no impact on them so, here we are.  Still, there are worse things than being stuck at home with your child who isn't ill and grouchy!  The one problem is that his diet has been affected.  I had a think today and came up with a chowder recipe.  Now this is completely off the top of my head so I'm not saying it can't be improved upon.  Something saltier in there like smoked fish or bacon would also go down a treat, especially with older kids or adults where you're not worrying so much about the sodium content.

That all said, with a mixture of spoon feeding himself and fingers, he wolfed it down.  Best meal he's had all week so I'd say that was a hearty endorsement!

Cod and Prawn Chowder - serves 1 adult and 1 child with large portions!

Ingredients

I large potato, peeled and cut into approx half inch (1.5cm) dice
Half an onion finely diced
1 clove garlic, chopped finely or crushed
1/2 oz (15g) unsalted butter
1 pint (550ml) full fat milk
1 cod fillet, approx 4oz / 100g (or another white fish or even smoked fish)
Large handful of sweetcorn
A few small brocolli florets
A few cooked prawns
1 bayleaf
A sprig of thyme, chopped
A handful of fresh parsley, finely chopped

Method

Sweat the onion and garlic slowly in the butter until softened.  Do this on a low heat.  Add the milk bay and thyme, turn up the heat and bring to the boil (keep an eye on it, it will boil over if you're not careful).  Add the potatoes, return to the boil, cover and put on a low heat to simmer for 20 mins. Remove the bay leaf.

Add the broccoli and simmer for 3 mins.  Meanwhile, chop the cod into small pieces.  Add the cod and sweetcorn, simmer for a further 2 minutes then add the prawns and parsley.

Crush a couple of the potatoes against the side to thicken.  Serve when cool enough for your child (keep your portion covered to keep warm).

He followed this up with some halved grapes and a hearty portion of homemade sugar free date cake.  I think he might be on the mend.

Risi e Bisi for babies and toddlers (and adults)

I made this for my husband and son this lunchtime.  I'd been meaning to make a risotto for some time but you know, all that standing and stirring isn't really practical.  Risi e bisi is a good compromise, you get a lot of that risotto unctuousness but without all the stirring.  The finished texture is somewhat up to you.  Look at the instructions towards the end for variations.

Risi e Bisi - serves one husband and one little toddler (ok for babies on soft lumps, just keep an eye on salt intake through the day as it contains cheese.)

Ingredients

100g risotto rice (I used arborio)
Half an onion
600ml Chicken or vegetable stock (preferably home made or use a low salt stock cube)
Approx 25g unsalted butter
1 tsp olive oil
Two small handfuls of frozen peas
Approx 40g grated grana padano (or parmesan)

Method

Heat half the butter and oil in a pan.  Finely dice the onion and sweat in the oil and butter slowly until softened and translucent (approx 5-10 mins).  In the meantime, heat up the stock.  Add the rice to the onion and stir around for a couple of minutes.  Add the stock and bring to the boil.  Now rices vary on how long they cook so I suggest simmering for 10 minutes and then testing until it's the texture you prefer.  My rice took 16 minutes to cook in total which I boiled hard for the last 5 minutes to drive off the excess liquid, however, it's up to you.  Risi e Bisi can be served as a soup or thicker like risotto.  If you want the former, just simmer and add more water if it's too thick for you.

When the rice is cooked to your liking, take off the heat and beat in the remaining butter and cheese.  Put a child size portion into a small bowl uncovered to cool and leave the remainder covered for you.  This helps the texture as it gets slightly thicker as it stands.

Serve!

If you're following a vegetarian diet for your child or yourself, use vegetable stock and substitute the grana padano for another cheese.  There are 'parmesan like' cheeses for sale, or alternatively use a very well aged vegetarian cheddar, e.g. 20 months plus.

Pea and Ham Soup for Toddlers and Adults

Pumpkin is a little off colour at the moment.  He has a cold and he's been a bit off his food.  I suspect his throat is hurting.  I've never given him soup at home and it's comforting, 'ill person' food so I thought I'd give it a go.

This makes a thick soup which is useful for toddlers still getting to grips with using a spoon.   I wouldn't give this to babies.  Ham is high in salt, and not something you should eat every day, however, it's also very tasty so I'm not giving it up anytime soon.

The ham was left over from a basic gammon joint I bought in a supermarket.  It was a smoked ham and you can pick these up for around £3-£4.  I cooked it in the oven (follow pack instructions) after taking off the rind, scoring and covering with 1dsp dijon mustard and 1dsp muscovado sugar.  I then wrapped it in foil (loosely), baked for 55 mins at 190oC, then opened the foil for a further 20 mins.  Easy and very little intervention from me meaning I could get on with bathing junior and getting him in bed.

The joy with ham is that leftovers aren't really leftovers somehow, the leftovers are kind of the point with ham and are truly a joy.  A homecooked ham sandwich is elevated from the typical humble value bread with shiny presliced ham when you use proper, slow fermented bread, real salted butter and homecooked ham.

That joy however, will have to wait.  Today was soup day and despite his general grumpiness, it went down ok.  He ate most of his portion and half a slice of bread with unsalted butter.  Considering his lack of appetite recently, that's a huge amount of food.  Now if he would just go down for his nap...  (he's currently talking to himself in his cot!)

Pea and Ham Soup - ok for toddlers and adults, serves 1 toddler and 1 mummy

Ingredients

65g Ham
250g frozen peas
Boiling water to cover
1 very low salt stock cube, e.g. Heinz or Kallo; I used chicken

Method

Hmm, how to make this sound like a 'proper' recipe.  Put everything in pan with enough water to cover.  Boil.  Blimey, my writing just gets better and better.

Scoop the solid bits into a liquidiser (blender) and a bit of stock, blend.  Add more stock if it's too thick.

Done!

You could add more ham if this is just for adults or use some cooked bacon instead.

When he's older, would it be wrong to call this spooky-ooky soup?

Chicken Nuggets for Babies and Toddlers with Parsnip Chips

I suddenly realised that meat recipes have been a bit thin on the ground of late.   It's not as if pumpkin doesn't eat meat; far from it, just perhaps I've been sticking to old favourites.

Anyway, after cooking some chicken breasts with soft cheese for my husband and I, I had a breast left so decided to prepare some chicken nuggets for the little one and me to have for lunch.  I'd never found a recipe for chicken nuggets for babies I liked the look of so I came up with one myself.

Chicken Nuggets and Parsnip Chips - serves 1 Mummy and 1 Toddler

I've been told that baby led weaners give home made chicken nuggets to their babies so I'm making the assumption that babies on finger foods who are starting to chew would be ok with these (they don't need their molars to chew) so probably 10 months or so plus.

Ingredients

1 skinless chicken breast
1 slice of bread
A few herbs, I used parsley and thyme
1/4 tsp smoked paprika (the not too spicy smokey, sweet kind or use normal sweet paprika or another spice of your choice, a pinch of chilli might be nice for older kids.)
1 egg
Spray oil
1 parsnip (optional) - see end of recipe for instructions for parsnip chips.
Olive oil (optional)

Method

Cut the chicken breast into approx 1 inch (2.5cm) cubes.  Break the bread into pieces and put into a food processor with the chopped herbs and paprika.  Process until in crumbs.

Crack and whisk the egg slightly.  Dip each piece of chicken into the egg then the breadcrumbs then chill until ready to cook.

Preheat the oven to 200oC (or if it's on already for the parsnips)  spray the nuggets with a little spray oil or drizzle a little oil over them and bake the nuggets for 20 minutes or until cooked through.

If cooking the parsnips, peel, cut into small wedges cutting out the centre if it's hard.  Toss with olive oil and put into an oven at 200oC for 30-35 minutes (I put them in as the oven is heating for the chicken nuggets).  Cook until softened and starting to crisp at the edges but not too crisp as it doesn't go down well with delicate teeth and sore gums.

Leave to cool until cool enough for little hands and mouths.

Unlike my turkey nugget recipe, this contains no cheese so will be slightly lower in salt.  No added sugar either and although I'm not totally anti any kind of processed food, having a look at some chicken nuggets available commercially this is what was in them:

Chicken (31%), Water, Breadcrumbs (17%) (Wheat Flour, Salt, Wheat Gluten, Yeast, Sunflower Oil, Flour Treatment Agent (Ascorbic Acid)), Wheat Flour, Vegetable Oil, Textured Soya Protein (5%), Modified Wheat and Potato Starch, Salt, Soya Protein Concentrate, Garlic Powder, Dextrose, Stabilisers (Guar Gum, Hydroxypropyl Methyl Cellulose), Flavouring, Mustard Flour, White Pepper, Black Pepper, Garlic Extract.

Mine contain chicken, breadcrumbs, egg, paprika and herbs, sprayed with a little oil.  I think I prefer mine...

Why not try the garlic and herb version?

Egg Fried Rice for Toddlers

Well it could be for everyone really but I made this with my toddler in mind.  I'd never given my son prawns, probably having worked in food for so long and the fact he has eczema has made be cautious whenever I introduce a food which is on the list of 14 that the EU requires you to list on packaging.  (Do check local health care professionals advice as I know it varies on introducing potentially allergenic foods.)

If feeding to under 1's, skip the soy sauce, it is salty and also keep an eye on the salt content of the prawns.  Gut feel is the majority of salt in frozen prawns will come out from the ice glaze (yes, I did taste the water once defrosted and it was salty!  See the lengths I go to???)

If I've not put you off even with the terrible photography on this one...

Special Egg Fried Rice for Toddlers - serves one Mummy and one Toddler

Ingredients

60g Basmati Rice (or other long grain rice)

Spray oil

1 clove of Garlic

2 Spring Onions (scallions)

60g frozen peas

1 Egg, beaten

1 tsp Soy Sauce

120g Frozen Cooked Prawns or 90g of cooked, drained, defrosted (or chilled) prawns (shrimps)

Method

Cook the rice following packet instructions.  I always use basmati just because I find it easier to cook and get right, it's quicker (only takes 10 minutes) and I find other long grain rices really easy to overcook.  I know it's inauthentic!

Chop the spring onions, separating the white and green parts (no need to be obsessional about it; just the harder bits will be cooked with the garlic, the softer 'herb like' bits will be added at the end.)

Once the rice is cooked, drain it and heat some spray oil in a wok or frying pan.  Warm through the garlic and whites of the spring onions and soften a little.  Mix the beaten egg with a splash (approx 1dsp) of water then add to the onions and garlic, immediately adding the rice and peas.  Stir and keep stirring.  Add in the soy sauce and prawns and keep stirring until everything is hot through and the egg is cooked. Add the green parts of the spring onions and you're done.

I put a lid over my bowl and left my son's bowl to cool so mine was still warm when his was ready to eat.  Annoyingly though I forgot to take a picture until I'd snaffled all of mine so the above is pumpkin's half eaten portion which he was still working his way through (he's a fan of two spoons!)

Generally I'm not a fan of fried rice from takeaways because it's always so greasy but by using spray oil, this really wasn't.  Just one note of caution.  I always cook rice to order and never keep it.  This is because rice is notorious for causing Bacillus cereus food poisoning; particularly when it's reheated.  There are ways of controlling it if you're really careful but I never think it's worth the risk, especially with my son.

Like this dish?  Why not try the Spanish Rice?

Herby Salmon Pasta for Toddlers

I do like to feed my son oily fish.  Whether or not you agree with the thoughts that omega 3 have beneficial effects on intelligence, omega 3 does have proven health benefits throughout life.  I mean it's not every day but I try to give oily fish once a week.

That said the whole fish debate isn't clear cut.  There is the risk of mercury in fish very high up the food chain (which is why shark, marlin and swordfish aren't recommended for kids), then there's the sustainability argument.  Personally I get confused about the whole whether farmed or non farmed is better but generally I go for farmed salmon and pollock for white fish (as it's both more sustainable than cod and also contains some omega 3).

So if you negotiate the health and the political it can leave you without much of an appetite but the main thing for me is it really gets my goat when I hear someone say "I don't like fish".  It's disregarding a whole food group.  It's like saying "I don't do dairy" or "cake leaves me cold".  There is so much variety in the fish world and there will be a fish you like!  Trust me!  Anyway, I don't want to raise a "I don't like fish" kind of boy.  I think I will have to vary the fish a bit more now he's growing up though.


Herby Salmon Pasta for Toddlers - serves 1


Ingredients

50g Salmon (you might find the smallest piece you can find is 100g, if so, use the leftovers to make salmon fishcakes, salmon pasta salad or fish pie)
As much pasta as your child normally eats (around 20-30g for mine)
1 dsp cream cheese
Half a tomato, finely diced
A few sprigs of different herbs; I used garlic chives, curly parsley and french parsley

Method

Cook the pasta following pack instructions.

Cook the salmon following pack instructions; quick tip, you can often buy bags of frozen salmon pieces which can be microwaved from frozen.  It always ends up a bit overcooked for my taste but when it's in a sauce it's fine and it takes away any worries about freshness.

Heat a frying pan and add a splash of water from the cooking pasta.  Put in the cream cheese and heat reasonably gently until it melts, adding more water from the pasta if needed.  Flake the salmon and add to the sauce with the tomato.  Chop up the herbs and add to the sauce then take off the heat.

Mix in the pasta and wait until it's all at a suitable temperature for your child; then serve.

Like this recipe?  Why not try the prawn pasta recipe?

Cheese and Onion Muffins for babies and toddlers

I only had one egg in the fridge and some yoghurt so came up with these.  Good for babies on finger foods, baby led weaners and toddlers.

Cheese and Onion Muffins - makes 18-24

Ingredients

One onion, cut into a small dice
Splash olive oil
50ml Olive Oil
140g Full fat yoghurt
50g Cream Cheese
1 egg
4 tbsp milk
85g Grated strong / vintage cheddar
250g SR flour
Small handful of parsley, finely chopped

Method

Saute the onion in the splash of oil until softened and starting to turn golden.  Leave to cool while you prepare the rest.  Mix together the remaining oil, yoghurt, cream cheese, egg and milk then add the cooled onions.  Mix the flour with the cheddar and parsley.  Oil two cupcake or mini muffin tins (I use spray oil).  Mix the wet and dry mixtures together (not too well, don't overmix) and put some in each hollow.  Bake for approx 15 minutes in a preheated oven at 200oC.

Bircher Muesli for Babies

Ok, the first recipe in this was directly from the Good Food website so I will post a link; Bircher Muesli Recipe there you are!  I did find the recipe a bit on the small side and also I'd been eating something very similar for years without realising it was kind of a 'dish' so here are some variations too.

Bircher Muesli - suitable for babies or toddlers (from when they're able to cope with lumps)

Ingredients

Third of a large apple, grated (skin and all)
1 and a half dsp oats
1 and a half dsp full fat greek yoghurt
Small handful of blueberries

Method

Mix!  Ha!  Seriously!  It benefits from a minute or two resting before serving.

It's good for my son as well because at 15 months he's now getting pretty good with a spoon but struggles to get things to stay on it between bowl and mouth but this mix, especially with the yoghurt was nice and sticky.

Variations; you can substitute the blueberries for raspberries, strawberries or sultanas.  You can also substitute the yoghurt for lower fat versions or milk.  This is my version (for Mummies so less high calorie) with the rest of the apple, about 3dsp oats, a big handful of sultanas and skimmed milk.  Surprisingly tasty.

Sad thing is though since my husband also had some (except he had apple, oats, yoghurt, raspberries, blueberries and sultanas) we are now out of apples in the garden for another year.  Boo hiss!  Still, at least it was 4 of his 5 a day in one dish!  Can't be bad!