Macaroni Ala-carte

Prep Time : -

Cook Time : 15 mins

Yield : 1 serving

Freezer-friendly: No

 I always did macaroni the Chinese style, with soups as my toddler would not accept mac & cheese type of mac. However, macaroni is soups will create a mess when dining outside, so sometimes I did this, macaroni ala-carte, just plain cooked macaroni served with hard-boiled eggs and steamed veges.

Ingredients:

1/2 cup macaroni

water

pinch of salt

Steps:

1) Bring a small pot of water to boil, add salt.

2) Pour in macaroni and cook for 15 min. I would want to make it a little less chewy for by toddler.

3) Strain and serve.

Mock Ebikko (Prawn Roe) Sushi

Prep Time :15 min

Cook Time : 20 min

Yield : 6 sushis

Freezer-friendly : No

My toddler loves prawn roe sushi for no reason! Being a picky eater, I could not believe it when she opened her mouth to try a whatever roe sushi (in black colour, I do not even know what roes was that). Subsequently, we try prawn roe sushi (in orange colour), the result is amazing, she can take 2 plates (a total of 4 sushis) in 15 minutes. This definitely has bought me a 15 min calm-dinner time and make that sushi restaurant a kids-approved one :)

My toddler initially was very excited when seeing this mock sushi but rejected it after the first bite mainly due to the taste was far different from the real one..lol..I guess the acceptance chance would be much higher if this was offered to toddler who has not been exposed to the real one...lol.

Ingredients:
1/2 cup sushi rice
1/2 cup of water
1tsp apple cider vinegar
1/3 Nori sheets
1/2 small carrots


Steps :
1) Rinse sushi rice once and add water in a bowl.
2) Wash carrot and diced, steam together with sushi rice for 20 mins. Let cool.
3) Add vinegar to sushi rice and mix evenly using a spoon.
4) Take a small amoun of sushi rice and mould into 1.5cm x 3cm x 2 cm sushi shape.
5) Cut nori sheets into 2cm wide, 10cm long and wrap around the sushi.
4) Strain steamed carrot through a strainer and collect the strained carrot (this mimics prawn roe) and put onto the sushi.

Carrot Choy Sum Congee

Preparation Time : 15 minutes

Cooking Time : 1 hour 30 minutes

Yield : 3 servings for toddler

Freezer Friendly : No

I made the congee before I head off to work on weekend, so I did not get a chance to snap the photo of the congee.

Ingredients:
2 stalk of Chinese Flowering Cabbage (Choy Sum in Cantonese)
1 small carrot
2 oz pork tenderloin
1/2 cup of uncooked rice
4 cups of water
Pinch of salt

Steps:
1) Wash Choy Sum, carrot and pork. Cut into small pieces.
2) Wash rice and put into rice cooker.
3) Add water, Choy Sum, carrot and pork.
4) Press 'boiling' function.
5) When the mixture is boiling (about 15 minutes), stop the 'boiling' function and press 'congee' function. This should take 1 hour and 30 minutes.
6) When the congee is done, add a pinch of salt, stir with ladle and serve.

Brocolli Cheesy Bites

Prep Time : 10 minutes

Cook Time : 50 minutes

Yield : 8 pancakes

Freezer Friendly : No

I personallly feel that this bites are too salty and not suitable for toddlers and that I would replace the Parmesan Cheese with Bega grated cheddar cheese for a lighter taste.

Ingredients:

2 cups brocolli florets

1/4 cup parmesan cheese

1/2 cup breadcrumbs

2 eggs

2 tbsp grapeseed oil

Pinch of salt and sugar

Steps:

1) Make breadcrumbs by toasting leftover breads/sides of breads,diced, at 220 degrees for 20 minutes or until golden brown.

2) Wash brocolli and blanch in a pot of boiling  water with pinch of salt and pinch of sugar for 1 min. Then steam for 15 min.

3) Blend steamed brocolli, cheese, breadcrumbs and egg until smooth.

4) Under medium heat, pan fry 1tbsp of mixture until both sides turn golden.

5) Repeat until mixture finish.

Original Recipe:

http://www.superhealthykids.com/cheesy-broccoli-bites/

Vegetarian Fried Rice

Prep Time : 5 minutes

Cook Time : 35 minutes

Yield : 2 servings

Freezer Friendly : No

Ingredients:

1/2 shallot

1 1/2 cup rice, washed

1/2 cup frozen mixed vegetables

2 eggs

2tbsp grapeseed oil

Water

Steps:

1) Steamed raw rice with 1 1/2cup water for 20 min or until cooked.

2) Stir-fry shallot in oil until fragrant.

3) Add in frozen mixed vege, then cooked rice. Lastly add egg. Serve.

Stir Fry Choy Sum

Prep Time : 15 min

Cook Time : 15 min

Yield : 2 servings

Freezer Friendly :No

Ingredients:

2 stalks Choy Sum, roughly cut

2oz chicken breast, sliced

Pinch of salt

Dashes of peppers

Few drops of sesame oil

2 tsp starch powder

2tbsp oyster sauce

1tsp light soy sauce

2tbsp grapeseed oil

Water as needed

Steps:

1) Marinate chicken with 1tsp starch powder, pinch of salt, dash of pepper and few drops of sesame oil. 

2) Wash all ingredients thoroughly, soak Choy Sum for at least 2 minutes before rinsing.

3) Brown chicken with grapeseed oil under high heat. Remove and set aside.

4) Put Choy Sum into wok and stir-fry under high heat for 3 minutes. Put 2 cups of water, wait to boil. 

5) Simmer under medium low heat for 5 minutes or until water lessen to half.

6) Add dash of pepper, oyster sauce, light soy sauce, pinch of salt. Stir until combined, taste and adjust accordingly.

7) Add 1tsp starch powder to 1/2cup water. Pour into the wok to thicken the sauce. 

8) Stir until combined and serve warm

Chinese Cabbage Chicken Congee

Prep Time : 15 minutes

Cook Time : 1 hour 45 minutes

Yield : 2 servings

Freezer Friendly : No

                            After

                             Before

Ingredients:

1cup Chinese Cabbage

2oz chicken breast

1 dried scallop

3tbsp lentils

1/4cup rice

Water

Pinch of salt

Steps:

1) Wash all ingredients. Slice cabbage and chicken. 

2) Put all ingredients into rice cooker.

3) Press 'boil' function. After boil, cancel the function, press 'congee' function.

4) Add salt and serve.

Cauliflower Cheesy Fritatta

Prep Time : 5 minutes
Cook Time : 20 minutes
Yield : 6 fritatta
Freezer Friendly : No

Ingredients:
6 florets cauliflower
2 eggs
grated cheddar cheese
pinch of salt and sugar

Steps:
1) Wash and cut 6 florets of cauliflower.
2) Blanch cauliflower in boiling water with punch of salt and sugar for 1 minute.
3) Pre-heat oven at 180 degrees.
4) Put cauliflower and egg into blender, blend until smooth.
5) Pour into muffin tray lined with baking paper, sprinkle cheese on top.
6) Bake for 20 minutes.

Chicken Pineapple Pizza

Prep Time : 10 hours
Cook Time : 1 hour
Yield : 4 servings

Freezer Friendly: Pizza dough - Yes

Dough Ingredients:
1cup warm water
1tbsp olive oil
1tsp salt
1 1/2tsp brown sugar
3cups bread flour
2tsp yeast

Dough steps:
1) Add all ingredients into breadpan.
2) Insert and lock breadpan into breadmaker. Press Mode6:Knead, Timer:10 minutes, press Start.
3) Place dough into lightly-oiled bowl.
4) Cover bowl with plastic wrap, chill for 8-24 hours.
5) After 8 hours, leave at room temperature for 30 minutes.
6) On lightly-floured surface, knead several times and form to round ball, cover with towel, rest for 10 minutes.
7) On lightly-floured surface, shape dough into rectangle shape.
8) Dough can be divided into 2, freeze extra by lightly wipe surface with olive oil, put into freezer bag (remove extra air).

Tomato Sauce Ingredients:
1clove garlic
olive oil
2 tomatoes
pinch of salt
pinch of black pepper
2tsp tomato puree in can
water
thyme

Tomato Sauce Steps:
1) Saute garlic in olive oil until golden.
2) Add tomatoes, salt, pepper and cook gently for 20 minutes, mashing tomatoes. Add water if too thick.
3) Add tomato puree and thyme.
4) Taste and season if required.

Toppings Ingredients:
1/2 chicken breast (steamed and diced)
1can of pineapple
grated cheddar cheese
parmesan cheese

Pizza Steps:
1) Pre-heat oven at 180 degrees.
2) Put dough onto lightly oiled aluminium foil.
3) Spread thin layer of olive oil onto the dough.
4) Spread tomato sauce.
5) Top with chicken, pineapple, then cheeses.
6) Bake for 20 minutes or until golden.



Original Recipe:
Donlim Breadmaker Recipe14
www.jamieoliver.com

Chicken Rice Balls

Prep Time : 5 minutes
Cook Time : 45 minutes
Yield : 1 serving
Freezer Friendly : No

Ingredients
1/4cup rice
water
1/2 stalk carrot
2oz chicken breast
Sesame oil

Steps:
1) Put rice & 1/2cup water to steamer to steam it for 20 minutes.
2) Add chicken & carrot into a pot of water, boil for 10 minutes, turn heat to low, simmer for 30 minutes.
3) Drizzle some sesame oil, cut chicken into smaller pieces.
4) Mix rice and chicken and carrot, form into ball shape and serve.


Original Recipe:
http://17chipmunks.wordpress.com/2014/04/18/healthy-chicken-rice-for-my-15-5-mo/

Stir-fry Pumpkin Noodle

Prep Time : 5 minutes

Cook Time : 10 minutes

Yield : 1 serving

Freezer Friendly :No

Ingredients:

1 egg

1 piece Dried Organic Pumpkin Noodle

Few drops of Liquid Amino

Dash of pepper

Few drops of soy sauce

1tbsp grapeseed oil

Steps:

1) Boil the noodle for 5 minutes. Drain it, set aside.

2) Beat egg, add Liquid Amino, dash of pepper.

3) Heat oil on non-stick wok, put noodle in and stir-fry for 2 minutes.

4) Add egg and stir-fry for 1 minute. Add soy sauce, stir-fry for 30 seconds. Serve.

Chinese Cabbage with Egg Gravy

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 2 toddler servings

Freezer Friendly : No

Ingredients:

1/3 Chinese cabbage/Napa cabbage

1 egg

3 tbsp grapeseed oil

1/2 tsp ginger powder

1/2 tsp garlic powder

1 tsp vegetarian mushroom seasoning 

powder

Few drops of Liquid Amino

Dash of pepper

2 ice cubes of chicken stock

1tbsp cornflour

Water

Steps:

1) Put the cabbage horizontal on chopping board, start cutting from the leafy side, about 2cm wide. 

2) Wash while loosen the cabbage.

3) Heat oil in non-stick wok. Add cabbage, stir-fry for 2 minutes.

4) Add a cup of water, simmer on low heat for 5 minutes.

5) Add garlic powder, ginger powder, vegetarian seasoning, Liquid Amino, pepper, chicken stock, stir-fry for 1 minutes

6) Beat egg and add to wok while stirring the gravy.

7) Mix corn flour with 3-4 tbsp water, slowly add to wok until desired consistency.

8) Off heat and serve.

Tomato Baked Cheese

Prep Time : 2 minutes

Cook Time : 25 minutes

Yield : 1 tomato baked cheese

Freezer Friendly : No

                          After

                         Before

It has been a while since I made this for my toddler. Yes, she had been rejecting all kinds of food I cook for at least 2 months except egg. 

I notice that she becomes bored if I cook the same dish for the 2nd day so I decided to give this simple recipe a try again.

My girl was very hungry when we were on the way to dinner, she keep on asking for food. I gave her 1 pc Heinz biscuit and raisins (that was all I have) but she took all within minutes. Then asked for more and started wailing. I have no choice but to serve her the tomato baked cheese in the car. I fed her and she ate without fuss. 

I am a happy mom today!

Ingredients: 

1 big tomato

1 tbsp grapeseed oil

1/2 tbsp Italian herbs

2 tbsp grated cheddar cheese

1 tbsp Parmesan cheese

Dash of pepper

Steps:

1) Pre-heat oven at 210 degree celcius.

2) Wash tomato, cut into half.

3) I put the tomato halves into 2 ramekins so that it stands still and holds the cheese well.

4) Top the tomato with cheese, herbs, pepper and oil.

5) Bake for 25 minutes. 

Another version i made by slicing the tomato. Bake for 15 mins under 200 degrees and make sure oil is applied at both sides of tomato slices.

Long Bean Egg Pancake

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 1 toddler serving

Freezer Friendly : No

   

As a mom, I always scratches my head on how to sip in healthy veges and meat into my toddler's meal. It has always been a conflict where I cook the food the way they are (so she knows what she is eating but risking that she will not touch the food at all) or just "hide" the vege or meat inside the food she loves so she will eat happily without fuss. 

Today, I decided to go for way 1, cook the food the way they are. So here I go with the simple long bean egg pancake. It has always been my family favorite dish as it is really delicious and healthy.

My luck today is good, she took more than half of what I cooked without fuss, of course, I have to pretend stealing food from her container so that she thinks that the food must be very tasty, lol. The other half went to the floor when she insist going off the high chair with the container in her hand.

I am still a happy mom!

Ingredients:

1 egg

1/2 stalk long bean

1 tbsp grapeseed oil

Few drops of Liquid Amino

Steps:

1) Wash long bean and cut into thin pieces. I cut mine around 2mm to test if my girl can accept it.

2) Beat egg. Add long bean and Liquid Amino.

3) On medium low heat, heat 1 tbsp of grapeseed oil on a non-stick wok. 

4) Pour the mixture into the wok, turn heat to low.

5) When 1 side of the cake is firm (about2-3 minutes), turn to the other side. Repeat turning until the pancake is slighty golden brown colour on both side.

Rice Cooker Fried Rice

Preparation : 15 minutes

Cooking Time : 55 minutes

Yield : Serving for 1 adult and 1 toddler

Freezer Friendly : No

Ingredients:
1 clove garlic, minced
1 shallot, minced
1 tbsp grapeseed oil
1/2 cup white rice
1/2 carrot
2 oz chicken breast meat, minced
Water as needed

Steps:

1) Steamed cut carrots for 20 minutes
2) Turn Rice Cooker onto Boiling function.
3) Pour oil, garlic and shallot, stir fry until fragrant.
4) Add rice, stir fry a while. Add water.
5) Add chicken and carrot.
6) Switch to 'Rice' function.
7) Serve when the rice is done.

My girl does not like the rice cooker fried rice during lunch as we went for outing where weather is hot. I turn it into real fried rice as follows:

Ingredients:

1 tbsp grapeseed oil

Leftover rice cooker fried rice

1 egg

Steps:

1) Pour oil on non-stick pan. 

2) Under high heat, put the rice cooker fried rice onto the pan, stir fry a while, add egg, stir fry for about 1 minute.

3) Put into thermos for dinner outing.

My girl had her portion happily :)

Original Recipe:
http://www.food.com/recipe/rice-cooker-fried-rice-183349

Steamed Shredded Chicken

Preparation Time : 5 minutes
Cooking Time : 20 minutes
Yield : 2-3 servings for toddler
Freezer Friendly : No

       

Ingredients:
1/2 chicken breast
Few drops of Liquid Amino
Dash of pepper

Steps:
1) Wash the chicken breast.
2) Put everything in a bowl, steam for 20 minutes.
3) Let cool and shred into small pieces by hand.

Dried Scallop Congee

Preparation Time : 30 minutes

Cooking Time : 1 hour 30 minutes

Yield : 3 servings for toddler

Freezer Friendly : No

It has been a hard week for me that I need to work on weekend but I know I still would love to prepare food for my baby (she is a toddler now but I still call her baby...). Saw this dried scallop porridge recipe on the book 'Cooking for Kids' by Ben Yeo and Anna Phua and decided to try it out as congee as the recipe is quick, easy, hassle free and still tasty!


Ingredients:
3 pieces of dried scallop (soaked in hot water for 30 minutes)
1/2 cup of uncooked rice
4 cups of water


Steps:
1) Put everything into the rice cooker.
2) Press 'boiling' function.
3) When the mixture is boiling (about 15 minutes), stop the 'boiling' function and press 'congee' function. This should take 1 hour and 30 minutes.

Original Recipe:
Cooking for Kids by Ben Yeo and Anna Phua

Cauliflower Pork and Egg Pancake

Prep Time :  10 minutes

Cook Time : 40 minutes

Yield : 2 servings

Freezer Friendly : No

Ingredients:

2 eggs

4 florets of cauliflower

2 oz of lean pork

Few drops of Liquid Amino

Dash of pepper

Pinch of salt and sugar

Water as needed

Steps:

1) Bring 3 cups of water, pinch of salt and sugar to boil in a pot.

2) Cut cauliflower into florets, wash and blanch in the pot of boiling water for 1 minute.

3) Wash and mince the pork, marinate with few drops of Liquid Amino and dash of pepper. 

3) Steam cauliflower for 20 min, cut into tiny pieces.

5) Put steamed cauliflower, pork and egg into blender, blend until smooth.

6) On medium low heat, heat oil on non-stick wok. Turn heat to low, pour mixture into wok.

7) When 1 side is firm (about 3-4 minutes), turn to the other side. Continue turning until cooked and surface turn golden brown ( about 15 minutes)

Pasta soup with corn and egg

Prep Time : 1 minute

Cook Time : 20 minutes

Yield : 1 serving

Freezer Friendly : No

Dinner with grain, vege and protein. I will add Korea Pear for fruit, a balanced meal :)

Ingredients:

1/2 cup pasta

1 egg

1/3 cup frozen corn

1 tbsp grated cheddar cheese

1 tbsp grapeseed oil

Pinch of salt 

Water

Steps:

1) Bring 4 cups of water with pinch of salt to boil. Add pasta. Boil for 13 minutes. Set aside. Note that all pasta has different cooking time, always refer to package instruction.

2) Put frozen corn into steamer, time 15 minutes.

3) Beat eggs and add cheese, mix well.

4) Pour oil onto non-stick pan. Add egg mixture, when 1 side turns solid about 30 seconds, turn to the other, continue turning until no liquid is seen. Serve with steamed corn.

5) Boil 2 cups of water in a pot, add in vegetarian seaaoning powder, boil for a minute, serve with pasta.

Cauliflower Potato Stir-fry

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 1 serving

Freezer Friendly : No

First I must apology for the poor image as I forgot to take the photo until I was in the car. Basically this is my last minute recipe but the taste is pretty good, with the mash potato like texture.

Ingredients:

1 tbsp grapeseed oil

1 potato

5 florets of cauliflower

1 tbsp grated cheddar cheese

Pinch of salt and sugar (for blanching)

1 tbsp Vegetarian mushroom seasoning 

powder

Few drops of Liquid Amino

Dash of pepper

Water

Steps:

1) Wash potato, diced. 

2) Blanch cauliflower in boiling water with pinch of salt and sugar added for 1 minute.

3) Pour oil onto non stick pan. Add potato and cauliflower, stir-fry for 2 minutes.

4) Add 3 cups of water, add vegetarian seasoning, few drops of Liquid Amino and dash of pepper.

5) Cover with lid and wait for 8-10 minutes.

6) Open lid, wait until little water left, add cheese. Stir until even, serve.