Category Archives: Toddle Food

Quinoa veggie burger

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Ingredients:

  • 5-6 potatoes, peeled & chopped into cubes
  • 1 cup of quinoa (cooked as per packets instructions)
  • 2 cups of grated vegetables (e.g. carrot, zucchini, sweet potato, pumpkin)
  • 1 handful of fresh herbs, chopped finely (i use mint and parsley, but if for fussy kids just use parsley)
  • 2 shallots, chopped finely
  • zest of 1 lemon
  • 1 tbsp soy sauce (Tamari for gluten free)
  • Herbamare, to taste (or sea salt) – Herbamare is a vegetable flavoured sea salt found in the healthfood section of supermarkets
  • 2 eggs, beaten
  • 1 cup (approx) polenta (to coat burgers) – you can substitute with bread crumbs.
  • Coconut oil, for frying

Method:

Fill a large pot with water and bring to the boil.  Add potatoes and cook until tender but not too soft.  Drain the potatoes and dry mash – set aside to cool.

In a large bowl add the cooked quinoa, grated vegies, herbs, shallots, potato, soy sauce and lemon zest and stir to combine.  If needed add herbamare or salt to taste.  Add in the eggs and mix thoroughly.

Pour polenta into a large bowl.  using your hands shape quinoa mixture into balls and roll into the polenta.

Heat a large frypan and add enough coconut oil to shallow fry.  Once oil has melted, place rolled balls into pan and press down with a spatula to create burger shape.  Cook on each side until a light golden colour.

Serve the quinoa patties with a nice crisp salad or add to a burger bun with your favourite sauce and salad ingredients.

Chicken Meatloaf

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Ingredients

  • 1.5kg chciken mince
  • 1 cup fresh wholemeal breadcrumbs
  • 3  onions, grated
  • 3/4 of a head of garlic
  • 3 carrots, peeled, coarsely grated
  • 3 zucchini, peeled, coarsely grated
  • 2 tablespoons flat-leaf parsley leaves, or basil, chopped
  • 1 egg, lightly beaten
  • slat and white pepper

saute onions and garlic   Meanwhile cook vegetables.

Tempe Ellie’s Meatballs in Sauce

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The MamaBake Online Big Batch Baking Club by mamabake

For serving with spaghetti, rice or anything that tickles your fancy!  This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!

Meatball Ingredients

1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.

Method

  1. Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK: 
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.

Meatball Sauce

5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.

Method

  1. Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
  2. Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.

Easy wholemeal cheese crackers

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Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. Preheat oven to setting 7 (400F).

  2. Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
  3. Add the butter and pulse and until a ball forms.
  4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. Bake for 15-17 minutes (found about 13 is enough)
  6. Serve.

Link

http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/

Comments

Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

Experiments

Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!

 

 

 

Slow Cooker Chicken with Cram of Mushroom Sauce

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http://allrecipes.com/recipe/slow-cooker-chicken-with-mushroom-wine-sauce/

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 g dried minced onion
  • 0.5 g dried parsley
  • 60 ml white wine
  • 0.7 g garlic powder
  • 15 ml milk
  • 1 (4 ounce) can mushroom pieces, drained
  • salt and pepper to taste
  • 4 boneless, skinless chicken breast halves

 Directions

  1. In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
  2. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.