Ingredients: 1 onion diced, 100g potatoes diced, 3 carrots (175g) sliced, 400g tin of plum tomatoes, 250g cabbage, 1 large (175g) sweet potato, 1 large (100g) parsnip, 1 green pepper (capsicum), 2cm piece of fresh ginger or 2 tbsp of ground ginger, 2 tbsp of curry powder, 2 tbsp all purpose seasoning, vegetable low salt stock cube, teaspoon of chilli flakes/powder, 2 garlic cloves finely chopped, 10 allspice berries, 2 tbsp parsley, 2 tbsp fresh coriander.
Put all ingredients except stock cube in a large pot on medium heat. Make up stock and pour into pot until all vegetables are covered. Bring to the boil and then simmer on a low heat for about 45 minutes or until all vegetables are tender.
This can be quite spicey. I served it with crusty bread but you could also serve with rice or cous cous. The heat mellows a bit and it tastes even better the next day. A lot of the heat is in the sauce but Ethan did not seem at all bothered by the spiciness.
Alfresco dining the BLW way!
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Tuesday, 16 November 2010
Tomato & Chard Pancake Bake
Ingredients: 1 onion diced, 300g chard shredded, half a yellow pepper (capsicum) cut into strips, 400g tin of plum tomatoes, 1 small sweet potato (150g) finely sliced (using a julienne slice if possible or failing that a peeler will do), 50g of hard cheese grated, pancakes made as per previous recipe, olive oil, clove of garlic and fresh basil.
Method: Place olive oil in medium heat frying pan or wok and fry onion until softened. Add chard stirring. Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper. Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through. Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish. Keep repeating until all pancakes have been used, reserving a little sauce. Pour the remaining sauce on top of pancakes and cover in grated cheese. Put dish under a hot grill until cheese bubbles and pancakes crisp up.
Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.
Method: Place olive oil in medium heat frying pan or wok and fry onion until softened. Add chard stirring. Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper. Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through. Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish. Keep repeating until all pancakes have been used, reserving a little sauce. Pour the remaining sauce on top of pancakes and cover in grated cheese. Put dish under a hot grill until cheese bubbles and pancakes crisp up.
Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.
Monday, 1 November 2010
Beef Casserole
400g lean beef cut into chunks (can be substituted for any other meat or butter beans)
Olive oil
1 Onion sliced
1 tsp of Paprika
Bouquet of Garni (or bay leaf, thyme, majoram, basil and oregano)
3 Carrots sliced
200g of new potatoes (or whatever you have in) cubed
125g of butternut squah (or pumpkin or sweet potato) cut into large chunks
150g of cabbage shredded
1 tin of plum tomatoes (400g)
Preheat oven to 170'C/325'F/Gas Mark 3. Fry onions in olive oil in casserole dish until soft. Toss meat in flour and paprika before adding to casserole dish and browning. Add tomatoes, potatoes, carrots, squash, cabbage and just enough water to cover. Bring to the boil. Add bouquet of garni. Remove from heat. Cover and place in oven for 1and a half - 2 hours.
Ethan loved getting stuck into this and had a banana for dessert!
Olive oil
1 Onion sliced
1 tsp of Paprika
Bouquet of Garni (or bay leaf, thyme, majoram, basil and oregano)
3 Carrots sliced
200g of new potatoes (or whatever you have in) cubed
125g of butternut squah (or pumpkin or sweet potato) cut into large chunks
150g of cabbage shredded
1 tin of plum tomatoes (400g)
Preheat oven to 170'C/325'F/Gas Mark 3. Fry onions in olive oil in casserole dish until soft. Toss meat in flour and paprika before adding to casserole dish and browning. Add tomatoes, potatoes, carrots, squash, cabbage and just enough water to cover. Bring to the boil. Add bouquet of garni. Remove from heat. Cover and place in oven for 1and a half - 2 hours.
Ethan loved getting stuck into this and had a banana for dessert!
Friday, 29 October 2010
Stevo's Gorgeous Curry
Swede is a great source of vitamin C, B6, potassium, maganese, thiamin, folate, calcium, magnesium and phosphorus.
Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!). You can get 3 to 4 adult portions and a baby portion out of this. Serve with rice and or naan or just on its own. I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.
Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.
Method: Fry onion until clear in large saucepan. Add water and all other ingredients. Bring to the boil and then simmer, stirring regularly until fully reduced. If you don't stir regularly, this will stick by the way!
Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!). You can get 3 to 4 adult portions and a baby portion out of this. Serve with rice and or naan or just on its own. I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.
Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.
Method: Fry onion until clear in large saucepan. Add water and all other ingredients. Bring to the boil and then simmer, stirring regularly until fully reduced. If you don't stir regularly, this will stick by the way!
Monday, 25 October 2010
Vegetable Pasta Bake
Makes about 3 adult portions with enough for baby too
Ingredients: 500g Passata or a tin of tomatoes, 200g Pasta (I used penne but any will do), 100g Broccoli, 3 carrots (125g), 125g Cabbage, 1 small onion diced (100g), Olive Oil, Oregano and Basil for seasoning, 50g Mature Cheddar (would also work with mozarella, feta etc).
Chop vegetables up according to your baby's development. If they have mastered the pincer grip you can chop into smaller pieces otherwise just chop it into sticks and broccoli trees. Ethan loves broccoli trees the best out of all veg, I think I do too!
Method: Preheat oven to 200'C/400'F/Gas Mark 6. Put some olive oil in a wok and stir fry until clear, add carrots followed by broccoli and shredded cabbage. Meanwhile make up pasta according to instructions on packet. When vegetables are done (Ethan likes his with a bit of crunch in them as do we!) pour into a casserole dish and add passata. Then add pasta and herbs and stir until well combined. Sprinkle cheese on top and place in oven til cheese melts. This comes out of oven fairly cool still as passata is added cold so I was able to serve Ethan straight away but do check is cool enough before giving to baby.
Ethan loved this meal. It's very simple but he wolfed a huge portion down. I think he liked the al dente pasta and vegetables as he has 2 more teeth coming through at the moment so it's comforting to bite on.
Ingredients: 500g Passata or a tin of tomatoes, 200g Pasta (I used penne but any will do), 100g Broccoli, 3 carrots (125g), 125g Cabbage, 1 small onion diced (100g), Olive Oil, Oregano and Basil for seasoning, 50g Mature Cheddar (would also work with mozarella, feta etc).
Chop vegetables up according to your baby's development. If they have mastered the pincer grip you can chop into smaller pieces otherwise just chop it into sticks and broccoli trees. Ethan loves broccoli trees the best out of all veg, I think I do too!
Method: Preheat oven to 200'C/400'F/Gas Mark 6. Put some olive oil in a wok and stir fry until clear, add carrots followed by broccoli and shredded cabbage. Meanwhile make up pasta according to instructions on packet. When vegetables are done (Ethan likes his with a bit of crunch in them as do we!) pour into a casserole dish and add passata. Then add pasta and herbs and stir until well combined. Sprinkle cheese on top and place in oven til cheese melts. This comes out of oven fairly cool still as passata is added cold so I was able to serve Ethan straight away but do check is cool enough before giving to baby.
Ethan loved this meal. It's very simple but he wolfed a huge portion down. I think he liked the al dente pasta and vegetables as he has 2 more teeth coming through at the moment so it's comforting to bite on.
Sunday, 24 October 2010
Mixed Dhal (Lentil Curry)
Lentils are a great source of fibre, protein, count as one of your five a day and the folate and magnesium they contain is important for keeping the heart healthy. They are also a good source of iron. This serves about 4 adults and 2 babies.
Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average
Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice. I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too. It's a pretty messy meal but Ethan really loves it.
Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average
Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice. I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too. It's a pretty messy meal but Ethan really loves it.
Thursday, 14 October 2010
Broccoli & Cauliflower Soup
Broccoli and cauliflower are both super healthy containing calcium, iron, vitamin A, C, K, B6, B9 (folate ie the naturally occuring version of folic acid which is important for mums when pregnant and nursing) and E. When chopping up the vegetables for this soup I saved a few trees and steamed them quick in the microwave leaving them to cool whilst the soup cooks as Ethan loves eating both broccoli and cauliflower in this form.
Serves 2 adults and as many babies as are hungry!
Ingredients:
Olive oil,
150 grams broccoli,
150 grams cauliflower,
1 small onion,
400 ml stock made with low salt stock cube, black pepper to season.
Method: Dice onion and fry in a saucepan til starts to go clear. Chop broccoli and cauliflower into florets and add to saucepan. Add just enough stock to cover. Simmer for around 20 minutes until vegetables are tender. Use a handblender to blend into soup or cool and set aside before blending in food processor. I like my soup chunky and thick so it doesn't take much blending but you can make it as thick or thin as you like. Ethan isn't really getting spoons at the moment (anything given on a loaded spoon ends up being poured straight off) so as with the other soup I dunk torn up crusty bread into it and he wolfs those down.
Serves 2 adults and as many babies as are hungry!
Ingredients:
Olive oil,
150 grams broccoli,
150 grams cauliflower,
1 small onion,
400 ml stock made with low salt stock cube, black pepper to season.
Method: Dice onion and fry in a saucepan til starts to go clear. Chop broccoli and cauliflower into florets and add to saucepan. Add just enough stock to cover. Simmer for around 20 minutes until vegetables are tender. Use a handblender to blend into soup or cool and set aside before blending in food processor. I like my soup chunky and thick so it doesn't take much blending but you can make it as thick or thin as you like. Ethan isn't really getting spoons at the moment (anything given on a loaded spoon ends up being poured straight off) so as with the other soup I dunk torn up crusty bread into it and he wolfs those down.
Friday, 8 October 2010
Pasta Con Carne
Pasta is a good source of carbohydrate which is slowly released for energy and contains glucose which is fuel for brain and muscles. Beef mince is a rich source of iron which is more easily absorbed by the body than vegetable sources and protein which is essential for muscle and organ health but there are health risks associated with eating too much red meat so it's best to stick to having it once or twice a week if you can. If you're vegetarian or vegan you can substitute the mince for lentils which are also a good source of iron and protein.
Serves 4 Adults & 4 Babies
(Freezes really well so a good one to cook in bulk and then freeze for when you want a healthy meal for you and baby but don't have the time or energy to cook one)
Ingredients:
Olive oil for frying
1 Onion diced
500 grams Beef Steak Mince
1 Parsnip thinly sliced
1 tin tomatoes.
1 Red Capsicum (pepper) cut into strips
Garlic to taste ( I like 3 big cloves)
100 grams frozen sweetcorn or a small tin
75grams fresh spinach or a couple of portions of frozen
300 grams of Conchiglie pasta (this shell like stuff is easy for baby to handle and the sauce fills the shell but you can use any shapes you like).
Handful of grated cheese and black pepper.
Method:
Put olive oil in a wok or large pan over a medium heat. Add onion and fry until looks clear. Pour in mince and cook til browned. Next add tin of tomatoes followed by parsnip and capsicum and combine all ingredients. Crush garlic and add to pan, stirring into mix. Stir in sweetcorn and then spinach. If sauce begins to boil, reduce heat and simmer for 20 - 30 minutes. Meanwhile make pasta according to instructions and drain and set aside. When sauce is cooked stir in pasta. Season with black pepper and top with cheese (if you don't have an inconvenience store near you which stocks dog chews but no cheese!) I usually leave Ethan's dinner to cool by an open window as the weather is pretty cold here now but you could put a bowl in the fridge and then put baby's food in there to cool it down quicker.
Serves 4 Adults & 4 Babies
(Freezes really well so a good one to cook in bulk and then freeze for when you want a healthy meal for you and baby but don't have the time or energy to cook one)
Ingredients:
Olive oil for frying
1 Onion diced
500 grams Beef Steak Mince
1 Parsnip thinly sliced
1 tin tomatoes.
1 Red Capsicum (pepper) cut into strips
Garlic to taste ( I like 3 big cloves)
100 grams frozen sweetcorn or a small tin
75grams fresh spinach or a couple of portions of frozen
300 grams of Conchiglie pasta (this shell like stuff is easy for baby to handle and the sauce fills the shell but you can use any shapes you like).
Handful of grated cheese and black pepper.
Method:
Put olive oil in a wok or large pan over a medium heat. Add onion and fry until looks clear. Pour in mince and cook til browned. Next add tin of tomatoes followed by parsnip and capsicum and combine all ingredients. Crush garlic and add to pan, stirring into mix. Stir in sweetcorn and then spinach. If sauce begins to boil, reduce heat and simmer for 20 - 30 minutes. Meanwhile make pasta according to instructions and drain and set aside. When sauce is cooked stir in pasta. Season with black pepper and top with cheese (if you don't have an inconvenience store near you which stocks dog chews but no cheese!) I usually leave Ethan's dinner to cool by an open window as the weather is pretty cold here now but you could put a bowl in the fridge and then put baby's food in there to cool it down quicker.
I put in what vegetables were to hand but it would work equally well with courgettes(zucchini), aubergine (eggplant), carrots, broccoli, peas etc. Little one's enjoy picking out the different textures.
Tuesday, 21 September 2010
Vegetarian Tagine
Makes 4 Adult and 2 Baby Portions
Ingredients: 250g cous cous, 1 tbsp olive oil, 2 onions thickly sliced, 1 sweet or ordinary potato peeled and cubed, 1 large aubergine cubed, 2 tomatoes roughly chopped, 1/2 tsp of cumin seeds, 1 litre hot vegetable stock (made with low salt stock cube) , 100g dried or 175g fresh apricots, 400g can of chickpeas drained, 1/2 tsp dried chilli flakes, 1 cinnamon stick, 1 lime, handful of fresh mint leaves roughly chopped.
Method:
Place cous cous in large bowl and just cover with boiling water. Stir well and set aside.
Heat oil in large casserole dish and fry onions, sweet potato and aubergine for 10 minutes until well browned. Add tomatoes and cumin seeds and cook for 2 minutes.
Add stock to the pan with apricots, chickpeas, chilli and cinnamon stick. Simmer gently for 15 minutes until vegetables are tender. Cut 4 thin slices of lime. Squeeze juice from rest of lime into tagine and stir in mint. Season to taste with black pepper.
Divide cous cous into serving dishes or plastic tubs if freezing, spoon over tagine and garnish those serving immediately with lime. I didn't give Ethan a piece of lime with his!
Ethan enjoyed picking out the various vegetables and found the cous cous very easy to handle. It clumps together a lot making it a perfect weaning food for little fingers to handle!
Ingredients: 250g cous cous, 1 tbsp olive oil, 2 onions thickly sliced, 1 sweet or ordinary potato peeled and cubed, 1 large aubergine cubed, 2 tomatoes roughly chopped, 1/2 tsp of cumin seeds, 1 litre hot vegetable stock (made with low salt stock cube) , 100g dried or 175g fresh apricots, 400g can of chickpeas drained, 1/2 tsp dried chilli flakes, 1 cinnamon stick, 1 lime, handful of fresh mint leaves roughly chopped.
Method:
Place cous cous in large bowl and just cover with boiling water. Stir well and set aside.
Heat oil in large casserole dish and fry onions, sweet potato and aubergine for 10 minutes until well browned. Add tomatoes and cumin seeds and cook for 2 minutes.
Add stock to the pan with apricots, chickpeas, chilli and cinnamon stick. Simmer gently for 15 minutes until vegetables are tender. Cut 4 thin slices of lime. Squeeze juice from rest of lime into tagine and stir in mint. Season to taste with black pepper.
Divide cous cous into serving dishes or plastic tubs if freezing, spoon over tagine and garnish those serving immediately with lime. I didn't give Ethan a piece of lime with his!
Ethan enjoyed picking out the various vegetables and found the cous cous very easy to handle. It clumps together a lot making it a perfect weaning food for little fingers to handle!
Wednesday, 15 September 2010
Courgette (Zucchini) Torte
Makes 3 Adult Portions and 2 Baby ones (although if baby keeps dropping it you can just give baby both portions!)
Ingredients: 6 courgettes (525 grams approx), olive oil, 1 small onion, 1 fresh chilli (I used a mild one and left seeds in but you can add more or less and put seeds in according to taste), 4 medium free range eggs, 50 grams self-raising flour, 100g cheddar cheese ( I used mature - again depends on your taste), 1/2 teaspoon cayenne pepper, butter to grease.
Method: Preheat oven to 200'C (350F). Trim courgette and slice thinly. Fry with oil in a pan for a few minutes, turning until they are soft and browning. Use a slotted spoon to transfer to a bowl. Slice the onion thinly and add to remaining oil in pan with the chilli. Saute until onion soft and beginning to brown. Using slotted spoon add onion and chilli to courgettes. Beat the eggs in a large bowl. Add flour and cheese and cayenne mixing in well. Then add courgette mixture. Grease a 9" shallow ovenproof dish with butter and bake for 30 minutes until risen, firm to touch and golden. Allow to cool but do not refrigerate. Serve with tomato and cucumber salad or veg of your choice.
Ingredients: 6 courgettes (525 grams approx), olive oil, 1 small onion, 1 fresh chilli (I used a mild one and left seeds in but you can add more or less and put seeds in according to taste), 4 medium free range eggs, 50 grams self-raising flour, 100g cheddar cheese ( I used mature - again depends on your taste), 1/2 teaspoon cayenne pepper, butter to grease.
Method: Preheat oven to 200'C (350F). Trim courgette and slice thinly. Fry with oil in a pan for a few minutes, turning until they are soft and browning. Use a slotted spoon to transfer to a bowl. Slice the onion thinly and add to remaining oil in pan with the chilli. Saute until onion soft and beginning to brown. Using slotted spoon add onion and chilli to courgettes. Beat the eggs in a large bowl. Add flour and cheese and cayenne mixing in well. Then add courgette mixture. Grease a 9" shallow ovenproof dish with butter and bake for 30 minutes until risen, firm to touch and golden. Allow to cool but do not refrigerate. Serve with tomato and cucumber salad or veg of your choice.
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