Showing posts with label Baby. Show all posts

Easy Cheese Crackers

new: december 2024

Better to make a half recipe these are impossible to e

at in 2 days.
Also not that good, but Luca tolerates.

Ingredients
¾ cup whole wheat flour
½ cup rolled oats
¼ teaspoon baking powder
½ teaspoon dried rosemary, crushed (optional)
½ cup milk
1½ cups shredded cheddar cheese
2 tablespoons cold butter (diced into small pieces)

Instructions
Line a baking sheet with parchment paper and preheat the oven to 375 degrees  F.
Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and add another piece of parchment to cover.
Roll out until 1/4 inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
(If your milk, cheese, and butter are cold the dough should be easy to roll out between parchment paper. If the dough seems too sticky, stick it into the fridge for 5-10 minutes.)
Bake 14-16 minutes or until crackers are golden. Cool for a few minutes on a wire rack before serving.
Store in an airtight container for up to 2 days at room temperature.
original: https://www.yummytoddlerfood.com/easy-cheese-crackers-with-oats-recipe/ 

Cottage Cheese Pancakes



Cottage Cheese Pancakes
New: December 2024
from Linda and see below

(This is a half recipe from the original) Makes about 6 little pancakes

1/2 cup oats
1/2 cup cottage cheese
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
A dash of cinnamon

Add everything into a blender, blend until smooth.
Heat frying pan to medium low. Add butter to pan when hot. Spoon batter into pan and cook until you see bubbles. Then flip and cook until done.

Luca pouches

~6 pouch recipes:

Tropical Spinach
16 oz pear juice (or 15 oz can of pears + juice)
12 oz bag frozen spinach
2x 16 oz bag frozen tropical mix (pinapple, mango, strawberry)

Banana Orange Kale
16 oz orange juice
8 oz frozen kale
3 ripe bananas

Strawberry, Kale, Pear, Prune
16 oz pear juice
16 oz frozen kale
16 oz frozen strawberry
Prune Puree

Orange Apple Kale (Luca did not like this one so far)
16 oz orange juice
8 oz frozen kale
12 oz apple sauce






To try:

Pear
Peach
Kale

Apple
Butternut squash OR Pumpkin
Carrot


Sweet Potato
Mango
Carrot

Apple
Banana
Kale

Apple
Beet
Blueberry OR Guave

Pear
Squash
Blackberry

Pear
Blueberry
Spinach/Kale





1 bag carrots
Half bag strawberries
Half bag cherries
Half can pumpkin
Prunes
Pear juice




1 bag carrot
1 bag mango
Tangerine juice
Apples

Toddler Meatballs With Veggies

 Toddler Meatballs with Veggies
New; May 2024

▢1/2 cup carrots, roughly chopped
▢1/2 cup parsley leaves, lightly packed
▢1 small onion, peeled and halved
▢1/2 cup Italian-flavored bread crumbs
▢1 pound ground beef
▢1 egg
▢2 tablespoons milk
▢1/2 teaspoon salt
▢1/2 cup grated Parmesan

Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon-size meatballs and place on the prepared baking sheet.
Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta (or ketchup and other simple sides!) as desired.

original: https://www.yummytoddlerfood.com/hidden-veggie-toddler-meatballs/

Toddler Lamb Meatballs

Toddler Lamb Meatballs


New: May 2024


▢1/4 cup diced onion
▢1/4 cup diced carrot
▢2 tablespoons fresh parsley leaves (or 1 teaspoon dried parsley)
▢1 pound ground lamb
▢1 teaspoon cumin
▢1 egg
▢1/4 cup shredded cheddar cheese (or Monterey Jack)
▢1/2 teaspoon salt
▢1/3 cup plain breadcrumbs


1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and coat with nonstick spray.
2. Place the onion, carrot, and fresh parsley (if using) into the bowl of a food processor. Grind finely for about 30 seconds.
3. Add the lamb, cumin, egg, cheese, raisins or apricots, salt, and breadcrumbs or cornmeal and combine well for 30-60 seconds, stopping to scrape down the sides of the bowl as needed.
4. Form into 1-inch balls and place on baking sheet.
5. Bake for 18-20 minutes, or until just starting to brown.
6. Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin.
x



 Luca hates these: 6 month-1 yr
Luca actually eats these: 15 months




original: https://www.yummytoddlerfood.com/mini-moroccan-meatballs-recipe/

Zucchini and Chickpea Fritters

Zucchini and Chickpea Fritters 

1 cup chickpea flour 
1/2 teaspoon salt 
1/2 teaspoon turmeric 
2 medium zucchinis, grated (about 2 cups) 
1/4 cup chopped fresh basil 
1/4 cup olive oil, divided 
3 /4 cup water, additional water as needed  
 
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.   

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.   

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.   

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Zucchini Fritters

 Zucchini Fritters


▢ 3 small shredded zucchini (squeezed very dry)

▢ 1 egg

▢ ⅓ cup shredded cheddar cheese

▢ ⅓ cup whole-wheat flour

▢ ½ teaspoon cumin

▢ ¼ teaspoon salt


Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.

Roll up zucchini and press to remove all excess moisture.

Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.

Fill prepared muffin cups about half full. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.

Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.


from: https://www.yummytoddlerfood.com/easy-zucchini-fritter-muffins/

Baby Chicken Nuggets

Baby Chicken Nuggets

1 pound ground chicken
1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
½ teaspoon salt
¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
½ cup regular or panko-style bread crumbs

Instructions
  1. Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
  2. Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
  3. Flatten slightly (or shape into nuggets) and place on a parchment-lined baking sheet. 
  4. Optional: Spray or brush lightly with olive oil.
  5. Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
  6. Remove from oven, let cool for a minute or two and serve warm.

Can freeze fully cooked for 6 months


 https://www.yummytoddlerfood.com/chicken-nuggets-with-sweet-potato/

Masoor Dal (Brown Lentil Dal)

Ingredients
2 tablespoon Ghee or Oil
2 teaspoon Cumin seeds (Jeera)
2 Green chili pepper optional (japaleno)
2 Onions diced
1 tablespoon Garlic minced
1 tablespoon Ginger grated
1 can of whole tomates
2 cup Brown lentils (Whole Masoor Dal) rinsed and soaked for at least 30 min
5 cups Water
2 tablespoon Lime juice
Cilantro to garnish

Spices
½ teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
1 teaspoon Garam Masala
2 teaspoon Salt adjust to taste

Instructions
  1. Add ghee to hot dutch oven then and cumin seeds. Saute for 30 seconds.
  2. When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  3. Add tomato and spices. Stir and sauté for another 2 minutes. 
  4. Add the lentils, water and stir well.
  5. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
  6. Garnish with cilantro. Serve dal with roti, naan or rice. 
https://pipingpotcurry.com/brown-lentil-masoor-dal-instant-pot/#wprm-recipe-container-8269

Luca's Pastina

 INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper


INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil. 


2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.


3. Take the pastina off the heat, slowly pour in beaten egg while stirring


4. Season to taste with salt and pepper and stir through the cheese and butter. 


5. Finish off with a sprinkling of extra cheese.
Subscribe to: Posts (Atom)
Blogger Template by Clairvo