Posts tagged cooking for kids

The one meal that my kids would love to eat every day….

Generally a vegie-smuggling theory of mine has been that too much repetition in a kitchen or on a weekly menu is a bad thing. Dealing with fussy kids is hard enough without adding an extra layer of “but it’s Tuesday – we always eat bolognaise on Tuesdays”. Too much predictability will make conquering bad food habits particularly tricky. So I like to mix it up and keep the kids used to coming to the dinner table with an open mind. “What’s this?” they’ll ask. I’ll tell them and they’ll shrug an “ok”, all the while giving it a sniff and checking out the colours.

Which is why our recent trip to Fiji was even more exciting – I completely let the rule book go. Repetition was inevitable since the kids only ate free if they ate from the kid’s menu (I’ve discussed dismal kid’s menus before here). So for lunch, every. single. day, my boy chose to eat ‘Fun in a Bun’. A mini burger of such magnificence that it was entirely satisfying for 5 days in a row. It came with chips (of course) and there was some token lettuce which was quickly tossed aside.

But looking at his blissed out face every day I pledged that mummy would tackle fun-in-a-bun. Which I have to admit has been quite fun. Of course my burgers are meanly sneaking in stuff, but not too much. And there is a certain lazy thrill is serving up a minimal kind of bun, without too much salad or fuss.

And the kids love it.

vegie smugglers basic hamburger for kids

The funnest bun in town

Fun in a bun

125g can 4-bean mix, rinsed, drained
2 big cloves garlic, peeled
4 spring onions, chopped into 4cm lengths
1 medium carrot, peeled, roughly chopped
1 egg
2 tbsp Worcestershire sauce
500g beef mince

Spray oil

To serve: burger buns, salad, sauces.

Preheat the oven to 180C. Line a baking tray with foil and place a wire rack on top. Spray the rack with oil. Set aside.

In a mini food processor, pulse the beans, garlic, spring onions, carrots, egg and sauce until everything is roughly chopped and well combined.

Place the mince into a large mixing bowl. Pour the vegie mix over the top and use your hands (wear kitchen gloves if you’re squeamish) to combine it all together really well. Shape the mix into about 14 mini-patties and place them onto the oven rack. Spray with oil and bake for 15 minutes. Carefully turn them over, spray with more oil and bake for another 15 minutes until cooked through.

Serve on small bread rolls with your choice of classic burger toppings – choose from lettuce, tomato, avocado, beetroot, gherkins and cheese. Top with your choice of sauce – we like classic tomato with American mustard.

Makes 14ish patties – serves 2 adults & 3-4 kids.

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Should we audition for Family Feud?

Grant Denyer is not really my cup of tea. I don’t have anything against him per se, more just a general mistrust of people who are always that ‘on’ (even if that’s what they’re paid to do).

So I don’t watch Family Feud. Midweek TV is rare at our place and when it is on, my kids are so immersed in Adventure Time that nothing else gets a guernsey. But I get the FF idea. Perky host with equally perky families play word games with hilarious results.

Sometimes my family seems quite perky. I’ve seen snippets of FF during ad breaks and wondered if maybe we should ring to audition. But I had a reality check last week.

Ad flash. Smiling Grant with an enthusiastic question, “Name something that gets passed around?”

Within a blink of an eye Mr VS & I were both on the buzzer.

“A JOINT” shouted MR VS.
“HERPES” shouted me.

Who knew we were such naturals at this game! I can practically smell the gameshow riches!

But it turns out we were both wrong. The correct answer?

Hat.

Call the doctor!

Call the doctor!

Chicken Pox Pies

Ok, yes, they’re chicken pot pies. But pox pies, sounds more fun, don’t you think?

1 tbsp oil
600g chicken breast (or thigh), diced
1 onion, finely diced
1 cup mushrooms, finely chopped
1 cup finely chopped cauliflower
1 clove garlic, crushed
2 tbsp plain flour
1 cup hot chicken stock
1/2 bunch English Spinach, finely shredded
1 cup peas
125g can corn kernels, drained
125g can creamed corn

2 sheets puff pastry
1 egg, whisked, for glazing

Heat the oil in a large frying pan. Saute the chicken and until browned all over and mostly cooked through. Remove and set aside. Add the onion and saute, stirring quite often for 6-8 minutes until browning. Pop in the vegies for a couple of minutes and once softening, toss in the garlic. When fragrant, return the chicken to the pan.

Sprinkle over the flour and cook this off for a minute or so, then slowly add in the hot stock, stirring the whole time (use a wooden spoon for all this). Bring the mixture to a strong simmer, then lower the heat a bit and simmer for 10-15 minutes until the chicken is completely cooked.

Add in the spinach, peas and all the corn. Combine really well.

Preheat the oven to 180C. Find a bunch of oven-proof pots (or one big pot pie is fine, too).

Divide the mixture between your pots. Line the edge of your pots with 1cm strips of pastry (this will help adhere the lids). Brush with egg, then cut circle lids and press them in place. Brush the entire top with egg and decorate however you like. I made spots with cookie cutters and the kids thought this was just a little bit awesome.

Feeds 2 adults & 2-3 kids.

Did you see my chocolate-free Easter recipe over on Mother & Baby? See the carrot bliss ball recipe here.

vegie-smugglers-carrot-bliss-balls

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Even Goldilocks would just sit down, shut up and eat this dinner

Most nights I can sit at the dinner table, close my eyes and instantly be transported to a fairy tale. Oh! I hear you exclaim with envy, ‘SHE HAS THE PERFECT LIFE!’.

But you’d be wrong, because unfortunately I’m not in the midst of a good Cinderella-type tale, with romance, makeovers and awesome frocks (have you seen the rude Tinderella version? Very funny.) No, I get taken straight to the story with the most annoying of annoying characters around – Goldilocks and the 3 bears. With eyes shut, my dinner companions all suddenly morph into Goldilockses, all criticism and complaints about the meal before them.

“This is too hot!”
“This is too spicy!”
“This doesn’t have enough flavour!”
“I think I saw a speck of pepper!”
“This sauce doesn’t match my underpants!”

Etc, etc, etc.

But every now and then a recipe comes along that has my entire family gushing with praise, declaring it, ‘Just right’. And thankfully, this is one of those recipes. It is a gorgeous bit of kitchen alchemy. My fairy godmother tip to you is to bake the kumura to give you a rich, sweet base.

Abracadabra. Enjoy.

Serve this on rice for a more substantial meal.

Serve this on rice for a more substantial meal.

Goldilocks chickpea patties

Feeds: 2 adults & 2 small kids, served on rice with salad
Allergy info: Vegan. Free from gluten, egg, dairy.
Substitutions?: I think this recipe is pretty perfect as is.
Freeze?: No.
Prep ahead?: Kumura mash can store in the fridge for 2-3 days. Prepared patties can be refrigerated until it’s time to cook.
Why I like it: Simple, vegie-packed, delicious. A perfect meat-free Monday recipe.
Smuggling rating: 9/10 – vegies hidden in vegies, all fried up a bit crispy.

1 1/2 cups mashed kumura (orange sweet potato)
400g tin chickpeas, rinsed, drained
2 spring onions, finely sliced
1 carrot, peeled, grated
1 tsp cumin
1 tsp sumac (available on the spice stand at good fruit markets) OR use the zest of half a lemon
1/4 cup besan (chickpea flour) – for rolling.
Oil for frying (I like about 1/4 cup of olive oil)

To get the kumura mash, chuck a whole kumura into your oven at 180C for 50-60 minutes until squishy. (Any leftovers are great added to spag bol, or mixed into sweet muffins).

In a large bowl, mash the chickpeas and mix through the vegies and spices. Form golf ball size patties and dunk in the chickpea flour.

Heat a frying pan over medium heat. Add the oil (be generous) and once hot, add a few patties to the pan. Turn when golden (you’ll probably need to cook them for about 3 minutes either side.)

Serve with salad, lemon & a dollop of Greek yoghurt.

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Muffin mania

Geez I make muffins a lot. Probably once a week. Possibly because I’m too lazy to cut up a whole cake (and also the fact that my oven is too crappy to cook a whole cake well). I love the fact that with minimal kitchen skills I can create so many varying culinary delights. They can be savoury for lunch, as a side dish with a soup, or of course, sweet and fantastic for lunchboxes and afternoon tea. You can make luscious large ones, mini ones that freeze well for lunchboxes or use pattie pans to make ‘muffin tops’ that look nice and large but are actually only a small amount of batter.

Since they’re so simple to make, you can get the kids onto cooking them and quite possibly they’ll stay focused for the entire recipe before getting bored and wandering off to cause destruction elsewhere.

Here’s a selection to try this week, while the kids are looking for things to do…

Cheese muffins

Cheese & vegie.

vegie smugglers choc chip almond and banana muffin

Choc chip, almond & banana.

Ready for this arvo & tomorrow (if there are any left).

Oat & berry.

vegie smugglers apple and sultana mini muffins

Apple & sultana muffin tops.

An all time favourite - chocolate, bran & zucchini

Chocolate, bran & zucchini.

What other flavour combos are popular in your house?

We also like strawberry muffins (from Vegie Smugglers 1), Cheese & ham muffins (from Vegie Smugglers 2) and Blueberry muffins (from 10 quickbakes/10 sandwich spreads).

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