Meatballs

Meatballs 

 

This recipe comes from our super Mum, Michelle. She is mum to a gorgeous 4 year old boy and two beautiful twin girls. Thanks for this recipe Michelle!

Ingredients

• 500g beef mince
• 2 slices bread, turned into breadcrumbs (approx 1 cup)
• 1/2 small spanish onion, finely diced (I use brown onion)
• 1 clove garlic, crushed
• 1 tbspn tomato sauce (I use tomato paste)
• 1 tbspn soy sauce
• 1 egg, slightly beaten
• 2 cups tomato passata, or 2 tins diced tomatoes
• 1 tbspn fresh basil, finely chopped
 

Method

1. Mix together in a large bowl, the mince, onion, garlic, breadcrumbs, sauces and egg.

2. Using your clean hands, mix all the ingredients thoroughly.

3. Shape the meat mixture into small golf ball sized meatballs.

4. Add the olive oil to the frying pan and bring to a high heat.

5. Add the meatballs to the pan. Turn each one until browned all over.

6. Turn the heat down and then add the tomatoes and basil. Turn each meatball over again so that each is coated in the tomato and basil mixture.

7. Put a lid on the pan and allow the meatballs to cook through, approximately 20 mins. Turn occasionally.

Notes:
• The tomato sauce really doesn't need anything more as the sauces in the meatballs seem to flavour the whole dish.

• If you find the sauce is drying out a little as the meatballs cook, you could either add a little more tomatoes, stock or water to the frying pan.

• This can be served a long thin spaghetti to make the most of the delicious sauce - and a generous grating of fresh Parmesan too of course! but its just as nice on mashed potato with fresh vegies

This recipe comes from Kidspot and are the tastiest meatball I have ever eaten.
 

 Here is the link:

http://www.kidspot.com.au/best-recipes/Mince+47/Meatballs-recipe+191.htm

Meatballs

www.kidspot.com.au

This meatball recipe is great on its own or served with an Italian-style tomato sauce and spaghetti.

Lunch/Dinner Inspiration

Lunch/Dinner Inspiration

So I've been thinking for awhile now that I need a go to list in my kitchen for ideas to feed my little man (and the rest of the family) for lunch and dinners.

I've compiled a list of lunch and dinner ideas that are whole family friendly. Let's face it I do not want to be eating baby food but by using these every day favourite meals and adding salt or other ingredients later most of these can be baby, toddler and family friendly. 

Here is the list so far:

• Zucchini slice - lunch or dinner which is nice with a salad too. Really it can be breakfast, lunch, dinner or snack (also great party food as it can be prepared beforehand and stored in the fridge and if necessary is still nice cold)
• Pizza - make with pita bread or use a homemade dough (great quick and easy dough recipe coming soon)
• Silverbeet pie/meat pie/chicken pie - any casserole type cooking with a pastry lid on top and baked in the oven= delicious
• Lasagna - make with any kind of meat or vegetables and use hearty veggies like eggplant, zucchini, roasted capsicums etc
• Omelette - a quick and easy meal
• Shephards pie
• Slow cooked apricot chicken (recipe coming soon)
• Spaghetti bolognese - really any pasta with a meaty sauce and cheese on top - yum yum!
• Pasta with vegetables and cheese in a creamy or tomato based sauce
• Stir fry - any kind of meat, veg, noodles, tofu, egg etc - such a great dish! (my quick and easy stir fry recipe coming soon)
• Chicken soup (recipe coming soon) - this is one of my favourites and something my Nonna and mum always make. Also great to use as a stock for risotto
• Risotto ( I make a risotto with pumpkin and spinach/silverbeet in it that Oscar loves - recipe coming soon). Add anything to it veg, chicken, parmesan its always a winner in our house
• Chicken nuggets
• Fish fingers
• Meatballs - see Michelle's yummy recipe here - http://tinytums.blogspot.com.au/2012/08/meatballs.html
• Steamed/grilled/baked fish - be careful of any bones
• Fried rice 
• Mornay sauce - add anything in it and add pasta or like my husband does use the crepe recipe on here, add tuna, peas and corn, roll up the crepe and bake (recipe coming soon for the crepe). You can also add creamed corn, tuna, tin asparagus, ham
• Sausage/chicken/beef rolls
• Cous cous with chicken and veggies. Really nice with parsley and grated lemon zest
• Sushi - try making your own. I will be posting photos of how to make your own sushi eventually :)
• Pumpkin soup - dip in some yummy bread
• Salmon rissoles 
• Tuna mornay pasta
• Asparagus chicken or mango chicken - two aussie classic's from my nan (recipes coming soon)
• Chicken cacciatore (recipe coming soon)
• Enchiladas (recipe coming soon)
• Honey mustard chicken
• Roast/slow cooked chicken/meat
• Hamburgers
• Bangers and mash
• Bubble and squeak 
• Triangles (recipe coming soon)
• Pumpkin pasta bake (recipe coming soon)
• Dhal (recipe coming soon)
• Frittata 

Mini salmon/tuna rissoles

Mini salmon rissoles

I make these with salmon but you could easily substitute tuna.

Ingredients

3 potatoes
1 x 95g tin of tuna or red or pink salmon
2 tbs full fat milk
1 egg
1-2 cups of flour (for rolling balls in)
1-2 cups of breadcrumbs - either fresh or store bought (for rolling balls in)

Method
1. Cook potatoes by either boiling, steaming or microwaving until soft.
2. When potatoes are cooked add to a mixing bowl and add the drained tin of salmon and milk and mash all together. The consistency of the mix should be not too runny and not too dry as you need to roll mini balls out of it.
3. Taking the mixture (just over a teaspoon size) roll into small balls.
4. Roll the balls in flour (shaking off excess flour), then egg, then roll in the breadcrumb mix
5. Store in a tupperware container lined with baking paper and freeze. Or if you are ready to cook then bake them in the oven for 10-15 mins on 180 degrees until slightly brown.

To turn into an adult version and a full family meal add 5-6 potatoes, a large tin of tuna or salmon, 1/2 cup of finely chopped green shallots, salt and pepper to taste.

Banana Yoghurt Muffins

Banana Yoghurt Muffins

These are also great for freezing.

Ingredients

2 cups wholemeal SR flour

1/2 cup SR flour

1 tsp ground cinnamon

1/2 cup brown sugar

1 cup mashed banana

1 tsp vanilla extract

1 egg lightly beaten

1 3/4 cups of yoghurt 

1/4 cup of olive oil ( I used less oil and topped it up with a bit of warm water)

Method

1. Pre heat oven to 190 degrees (170 for fan force ovens). Line a muffin pan with patty cases. Or I used a silicone baking tray

2. Add flours, cinnamon and sugar to a mixing bowl and stir together.

3. Add the mashed banana, vanilla extract, yoghurt, egg and oil

4. Mix well, but don't overwork the mixture

5. Spoon into the prepared tray

6. Bake for 20-25 mins or until a skewer inserted comes out clean

7. Stand in the tray for 2 mins, before turning onto a wire rack to cool.

I made these with banana and vanilla yoghurt but next time I would like to try berries with berry yoghurt or vanilla with stewed apples.

Breakfast inspiration!

Breakfast Inspiration

So I've been thinking for awhile now that I need a go to list in my kitchen for ideas to feed my little man (and the rest of the family) for breakfast.  I have also been compiling lists for lunch/dinner and snack ideas

Here is the list so far:

• Cereal - weetbix, porridge etc
• Toast - so versatile with spreads, toppings etc. Spread it with jam, peanut butter, vegemite, ricotta/cottage cheese, avocado. Top it with ham, cheese, tomatoes, avocado, cheese and grill or toast them into little sandwiches that can be cut up
• Pancakes/crepes - one recipe is on the blog here  http://tinytums.blogspot.com.au/2012/07/pancakescrepes.html
• Crumpets 
• Baked eggs, poached eggs
• Omelette
• Fruit and yoghurt
• Baked beans, spaghetti on toast
• Fruit/veg muffins
• Zucchini slice (I think it can be breakfast)
• Cheesy eggy bread - a Melting Moments Blog recipe http://meltingmoments.info/?p=642  
• Banana yoghurt muffins - http://tinytums.blogspot.com.au/2012/07/banana-yoghurt-muffins-these-are-also.html

Pancakes/crepes

Pancakes/crepes

My little boy loves this with a little bit of sugar and lots of freshly squeezed lemon on top. I then roll them up and cut them into strips. I love this recipe as it doesn't contain sugar in the mix so you can adjust to suit your taste.

This recipe comes from one of my favourite foodies - Hugh Fearnley-Whittingstall. I wrote it down while watching an episode of River Cottage where they were teaching school kids about healthy eating and how much fun cooking can be.

Ingredients
250g plain flour
2 eggs (lightly beaten)
600mls full fat milk
pinch salt

Method

1. In a bowl add flour then slowly stir in the eggs and milk.

2. Heat a frying pan over a low to medium heat and brush it with butter or oil (so pancakes/crepes don't stick).

3. Add about 1/2 cup - 1 cup (this is dependent on the size of your pan and whether you are making pancakes or crepes - for crepes add less mix) and swirl around the pan.

4. Leave to cook until the edges come away from the sides of the pan so you can flip the pancake/crepe

5. Cook the other side. 

6. Serve with your choice of topping.

Homemade jelly

Ingredients

1 tbs (14g) edible gelatine (I bought the McCormicks brand in the cake section)
400 mls fruit juice
1 cup of hot water

Method

1. Dissolve 1 tbs (14g) of the edible gelatine into 1 cup of hot water - stir thoroughly to get rid of any gelatine lumps. Keep stirring until all the gelatine has dissolved. This is important as if you add the gelatine to a cold liquid mix the gelatine will become lumpy.
2. Add to 400mls of fruit juice. Refrigerate overnight to set.

Note: For the fruit juice I used leftover water that I had stewed apples and pears in. I also added some of the stewed apples and pears that I mashed first to the jelly mix. I think it works better if you add hot liquid to the gelatine mix to dissolve it fully. Also I used this leftover hot stewed apple and pear juice in step 1 instead of hot water as I wanted a stronger fruit flavour.

If you want to add your own freshly squeezed fruit juice I would suggest adding more hot water to the gelatine mix in step 1 and reduce the fruit juice amount in step 2. All up you should get approx 650 mls of liquid.

Finger Food Ideas

Finger food/Snack ideas

Have a fussy baby who just doesn't want to be fed? Here are some great finger food ideas for the independent baby! As always make sure your baby is never left alone while eating and ensure the finger food you give is of an appropriate size and texture for your baby to avoid choking. Don't give finger food if you feel your baby isn't ready.

Also included in this list are snack ideas, because some days it seems my son just wants to eat, eat, eat.

• Tuna/salmon mini rissoles
• Mini pikelets
• Grated or steamed sticks/cubes of vegetables or fruit (e.g. apple, pear, broccoli, corn, potato, sweet potato, pumpkin, cauliflower, carrot)
• Sausages cut up (although limit sausages due to preservatives and salt)
• Peices of cooled cooked pasta - add some cheese and avocado on top melted for an even tastier snack - Angela's twins love these!
• Ravioli
• Fish fingers
• Cheese sticks
• Pita bread or mountain bread cut or torn up
• Sushi
• Mini pizza fingers
• Polenta fingers in sauce
• Mini sandwiches - some great spreads include avocado, cream cheese, cheese, baby vegemite, hummous, tuna with cottage cheese, boiled egg with shell removed
• Cruskits with spread on them
• Hard boiled eggs peeled and quartered
• Scrambled eggs
• Omelette
• Baked beans 
• Dried apricots, prunes or sultanas (make sure they are cut up to avoid choking)
• Mini rice cakes, mum mum rice rusks
• Jelly
• Crepes cut up into strips 
• Hummous with bread or crackers (like cruskits)
• Fried rice
• Tofu ( I use firm tofu) cut up into cubes and cooked with a little bit of soy sauce
• Yoghurt
• Zucchini slice
• Frozen berries
• Fresh fruit cut up or enjoy whole like a banana
• Stewed fruit - apples, pears
• Crumpets
• Smoothie 
• Chicken nuggets
• Meat balls/chicken balls
• Cooked potato topped with cheese
• Corn on the cob
• Banana yoghurt muffins

Tuna Mornay

This one was a big hit with my husband and son!

Ingredients

• 50g butter, chopped
• 1 brown onion, finely chopped (this is optional especially when cooking for younger bubs)
• 1/4 cup plain flour
• 2 cups milk
• 2/3 cup grated cheddar cheese
• 425g can tuna in springwater, drained, flaked
• 1 (100g) medium bread roll
• Olive oil cooking spray

Method

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add onion and cook for 2 to 3 minutes or until onion has softened (onion is optional). Add flour. Using a wooden spoon, stir to combine. Cook, stirring, for 1 to 2 minutes or until mixture bubbles.
3. Removethe  pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese and tuna.
4. Divide mixture between four 1 cup-capacity ovenproof dishes. Place dishes on a baking tray. Bake for 15 minutes or until golden.

You can also at Step 4 divide the mix into smaller size tupperware containers and freeze. To re heat you can bake in the oven or pop them into the microwave!

To turn into a family meal or an adult version, divide out your baby portions. Then place the remaining mix into a casserole dish. In a separate bowl tear up 1-2 medium bread rolls (or 2 slices of bread - day old works better) and add the zest of one lemon, 1-2 tbs of finely chopped parsely and 1/2 cup of grated parmesan cheese. Spread over the mixture in the casserole dish and bake in the oven for 15 mins until golden brown on top - enjoy!

Finger food - mini pikelets

Make a basic pikelet mix and add in any combination of veg, fruit, chicken, tuna, meat, cheese etc (just make sure the ingredients are finely chopped, grated or shredded).
A favorite in our house is tuna, cheese and creamed corn.

Basic pikelet mix
1 cup self raising flour
1 tsp baking powder (if you don't have it you can make without)
3/4 cup milk
1 egg lightly beaten
1/2 cup grated tasty cheese
125g can creamed corn
95g tinned tuna in spring water

1. Sift flour, baking powder and a pinch of salt in a bowl. Make a well in centre.
2. Whisk milk and egg together in a bowl. Add creamed corn. Stir to combine then add to flour mix. Stir well to combine
3. Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using 1 tablespoon batter at a time, cook pikelets, in batches, for 1 to 2 minutes or until bubbles form on surface. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a wire rack to cool. Repeat. To freeze wrap pikelets in baking paper and place in a plastic bag or tupperware container.

 (recipe adapted from www.taste.com.au)

Tuna, beef and chicken combos

Hi all,

Here are some ideas for protein mixes for bubs from the super mum of twins Angela May. Thanks for the ideas Angela, these look like some yummy combos!  

Tuna

Can use tinned tuna in springwater

• Tuna, sweet potato and Apple
• Tuna, asparagus and cottage cheese (can use tinned asparagus which is nice and easy or fresh asparagus if you feel like cooking it). Just mix all three together and warm in microwave.  
• Tuna, avacado and cottage cheese    

Chicken
Can use cooked chicken breast, or bbq chicken. Up to you if you want to steam, boil, grill chicken, or you can cook a whole chicken in the slowcooker and it is really tender and falls off the bone. Remove first skin and bones and break up into whatever size your bub is capable of eating. You can then freeze whatever you dont use. 

• Chicken, zuchinni and sweet potato 
• Chicken, potato and swede  
• Chicken, potato and cottage cheese
• Chicken, pumpkin, zuchinni 
• Chicken, carrot and apple  

The list is endless, you can pretty much mix any vegetable with any meat. Choose your bubs favourtites and go for it!

Beef
Cook with your choice of cooking method.

• Beef, carrot, and zuchinni 
• Beef, pumpkin, apple  again choose almost any vegetable to mix with beef    

Cous Cous
Cook as per instructions on the packet 

• Cous cous, pumpkin and apple
• Cous cous, tinned tomato and any vegetable you like. I add the tinned tomato to the cous cous in the sauce pan when it is just about cooked and heat through, then place however much i want in bubs plate and add my pre cooked vegetables and mix together. 

Make your own jam

From: blog.foodnetwork.com/healthyeats/2010/06/29/make-your-own-jam/

Many store-bought jams, jellies and preserves contain more sugar than fruit. While you do need some sugar, it’s really the fruit you want to taste! With a few simple ingredients and a little bit of simmering, you’ll have the best-tasting fruit spread imaginable.

Ingredients
Take your pick of juicy, sweet fruit. Berries, peaches, plums, figs and cherries top my list of favorites. You can even use citrus, rinds and all — then it’s called marmalade. Combine fruit with sugar and lemon juice, simmer until thick, and you’re in business. Cooking time will vary depending on the type of fruit you choose and how finely it’s chopped. I like mine a bit on the chunky side, which takes a little longer.

You can make jams the old fashioned way by cooking down until thick and gooey – the sugar and natural substances (called pectin) in the fruit, helps the jam gel. A batch of my Strawberry-Thyme Jam (recipe below) takes about 30 minutes.

To thicken things up a little faster, extra pectin can be added. Packaged pectin powder or liquid is made from apples or citrus, and is available at most grocery stores. Pectin does need the proper balance of sugar and acid to be effective, so follow directions on the box carefully.

While your fruit and sugar concoction cooks down, skim away any foam that accumulates on the sides of the pot. Since jam doesn’t reach its full thickness until it’s completely cooled, it can be hard to tell when it’s done. Place a small spoonful on an ice-cold plate – if it gels, you’re good to go.

Storage
The easiest way to store homemade jam is in an airtight container in the refrigerator for up to 3 weeks. For longer storage, the jam needs to be properly canned. For extra-special presentation, try making your own labels — homemade jam makes great gifts!

Strawberry-Thyme Jam

Learn more about canning and check out our interview with Sherri Brooks Vinton, author of a new book on all kinds of methods for food preservation.

Strawberry-Thyme Jam
Makes 2 cups

6 cups fresh strawberries, halved
1 cup granulated sugar
Juice of 1/2 lemon
2 teaspoons fresh thyme leaves

Simmering Strawberry-Thyme Jam

Combine ingredients in a non-reactive pot and toss well. Bring to a boil over medium heat, reduce to a simmer and cook until thickened (about 30 minutes). Cool to room temperature. Transfer to resealable containers and store in the refrigerator for up to 3 weeks.

Nutrition info per tablespoon:
Calories: 35 calories
Total Fat: 0 grams
Saturated Fat: 0 grams
Total Carbohydrate: 9 grams
Protein: 0 grams
Sodium: 0 milligrams
Cholesterol: 0 milligrams
Fiber: 0.5 gram

Easy Zucchini Slice

From www.exclusivelyfood.com.au

This savoury slice can be served hot or cold, as a side dish or with a salad as a main meal. You will need about 3 large bacon rashers for this recipe.

Preparation time: about 35 minutes (excludes baking time)

Serves about 6 as a light meal with a salad.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

550g zucchini
1 medium (about 160g) onion, peeled and finely chopped
130g bacon (after fat and rind has been removed)
75g (1 cup, lightly packed) grated tasty cheddar cheese
112g (3/4 cup) self-raising flour
Salt and pepper, to taste
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use a mild-flavoured oil, such as sunflower)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Finely chop bacon. Heat a heavy-based nonstick frying pan over medium-high heat. © exclusivelyfood.com.au

Fry bacon and onion for about six minutes, stirring occasionally, until onion has softened but not browned. Set aside to cool.

Line an 18cm by 28cm baking dish or slice pan with baking paper.

Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the slice from being too wet).

Combine grated zucchini, cooled onion and bacon mixture, cheese, flour, salt and pepper in a large bowl.

Use a fork to beat eggs and oil together in a small bowl. Add egg and oil mixture to the other ingredients and stir to combine.

Pour mixture into baking dish and spread evenly.

Bake for about 45 minutes, or until slice is golden brown and firm to the touch.

Set aside for five to ten minutes before slicing.

Store slice in the refrigerator. Suitable to reheat. © www.exclusivelyfood.com.au

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