I haven't had the chance to try out these recipes yet, but they are definitely on my to-do list! I'm not one to make a totally separate meal for my toddler, so I love the recipes that I can make for everyone. Here's a few that I thought sounded good! These recipes are all from
Annabel Karmel's The Fussy Eaters' Recipe Book.
Annabel's Secret Tomato Sauce
1 T. olive oil
1 small red onion, chopped
1/2 leek, carefully washed and finely chopped
1 garlic clove, crushed
1/4 red bell pepper, chopped
1/2 medium carrot, chopped
1/2 medium zucchini, chopped
one 14.5-ounce can diced tomatoes
2/3 cup vegetable broth
3 T. tomato paste
1 t. superfine sugar
1 T. torn fresh basil leaves (optional)
salt and freshly ground black pepper, to season
Heat the oil in a pan and saute the onion and leek for approximately 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the bell pepper, carrot, and zucchini, and cook for another 3 minutes, stirring occasionally. Add the tomatoes, broth, tomato paste, and sugar, and stir for approximately 1 minute. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened. Stir in the basil leaves, if using. Transfer to a blender and blitz the sauce to a puree. Season to taste with salt and pepper.
Orzo Salad
1/3 cup orzo
2 T. peas, cooked from frozen
1/4 cup drained canned corn
1/2 cup cubed cooked chicken
Dressing
1 T. mayonnaise
1 T. sour cream or Greek-style yogurt
1 t. water
1/2 t. white wine vinegar
1 1/2 t. snipped fresh chives
Cook the orzo according to the package directions. Drain and mix with the peas, corn, and cooked chicken.
Whisk together all the ingredients for the dressing and toss with the salad.
Mummy's Ramen Noodles
2 1/2 ounces Chinese-style dried thin egg noodles (lo mein) or use bean thread (cellophane) noodles
1/2 cup chicken broth
1 1/2 t. soy sauce
1/3 cup frozen peas
1/2 cup drained canned corn or frozen corn
1/2 cup shredded cooked chicken
1/2 t. cornstarch
1 scallion, thinly sliced
Cook the noodles according to the package directions. Drain and set aside. Put the broth, soy sauce, peas, corn, and chicken in a pan over medium heat. Bring to a simmer and cook for 2 minutes.
In a small cup, mix the cornstarch with 1 teaspoon cold water and add to the contents of the pan, then cook, stirring, for another minute or until the liquid thickens slightly. Add the noodles and scallion and reheat briefly, stirring. Transfer to a bowl or small cup to serve.
1 T. olive oil
1 small red onion, chopped
1/2 leek, carefully washed and finely chopped
1 garlic clove, crushed
1/4 red bell pepper, chopped
1/2 medium carrot, chopped
1/2 medium zucchini, chopped
one 14.5-ounce can diced tomatoes
2/3 cup vegetable broth
3 T. tomato paste
1 t. superfine sugar
1 T. torn fresh basil leaves (optional)
salt and freshly ground black pepper, to season
Heat the oil in a pan and saute the onion and leek for approximately 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the bell pepper, carrot, and zucchini, and cook for another 3 minutes, stirring occasionally. Add the tomatoes, broth, tomato paste, and sugar, and stir for approximately 1 minute. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened. Stir in the basil leaves, if using. Transfer to a blender and blitz the sauce to a puree. Season to taste with salt and pepper.
Orzo Salad
1/3 cup orzo
2 T. peas, cooked from frozen
1/4 cup drained canned corn
1/2 cup cubed cooked chicken
Dressing
1 T. mayonnaise
1 T. sour cream or Greek-style yogurt
1 t. water
1/2 t. white wine vinegar
1 1/2 t. snipped fresh chives
Cook the orzo according to the package directions. Drain and mix with the peas, corn, and cooked chicken.
Whisk together all the ingredients for the dressing and toss with the salad.
Mummy's Ramen Noodles
2 1/2 ounces Chinese-style dried thin egg noodles (lo mein) or use bean thread (cellophane) noodles
1/2 cup chicken broth
1 1/2 t. soy sauce
1/3 cup frozen peas
1/2 cup drained canned corn or frozen corn
1/2 cup shredded cooked chicken
1/2 t. cornstarch
1 scallion, thinly sliced
Cook the noodles according to the package directions. Drain and set aside. Put the broth, soy sauce, peas, corn, and chicken in a pan over medium heat. Bring to a simmer and cook for 2 minutes.
In a small cup, mix the cornstarch with 1 teaspoon cold water and add to the contents of the pan, then cook, stirring, for another minute or until the liquid thickens slightly. Add the noodles and scallion and reheat briefly, stirring. Transfer to a bowl or small cup to serve.
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