Kid Food

This recipe came about because I was at a loss for what else to do with the potatoes and sweet potatoes that were in the fridge. Olivia is past purees and won't even get stuck into a mash. So, I decided to try and make a patty along with some canned tuna. They were an instant hit and I now make them regularly for my big eater. Here is the recipe:

OLIVIA'S TUNA PATTIES

Ingredients
1 can chunk light tuna
8 small fingerling potatoes, cubed with the skin still on
1 small sweet potato, peeled and cubed
1/2 cup bread crumbs
1 tablespoon fresh dill, chopped finely (dried works too if you don't have fresh)
1 egg, lightly beaten

Method
Boil the potatoes and sweet potatoes until tender, drain and allow to cool.
Mash up the potatoes and combine with the canned tuna, bread crumbs, egg and dill.
Form into good sized patties, this mixture usually makes about eight.
Heat some oil in a frying pan over medium-high heat, cook the patties until golden brown and then flip to cook the other side.
I then serve these to Olivia as is, just chopped up into finger food size.

Friday Favourites: Dessert

1. Blackberry & Meyer Lemon Pavlova // 2. Miette's Miniature Cheesecake // 3. Lemon Cake with Passionfruit Syrup // 4. Goat Cheese & Yoghurt Cheesecake // 5. Baked Mini Donuts

A Hearty Bowl of Goodness

I had never tried chili before moving to America. I never really knew what it consisted of. I think it even took me a couple of years before I had my first steaming bowl. But when I finally did, I was hooked from my first spoonful. The earthy, spicy goodness is like a hug in a bowl. I can't get enough!

I first made my own chili when I was pregnant with Olivia. I have made so many tweaks and additions that I can't even remember where my first attempt came from. But here is my current version if you would like to try it...

FAVOURITE CHILI

Ingredients
500g ground beef
1 can kidney beans, rinsed and drained
1 can diced tomatoes
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 small red capsicum, chopped
2 teaspoons crushed garlic
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon chilli flakes
1 teaspoon paprika (optional)
1 tablespoon olive oil
coarse salt and ground pepper, to taste
1 avocado, mashed, for serving
Sour cream, for serving

Method
In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion, carrot, celery and capsicum and cook until softened, 3 to 5 minutes. Add garlic and cook for another minute.
Add beef, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink, about 3 minutes.
Add turmeric, cumin, oregano, chilli flakes and paprika (if using). Cook, stirring, until mixture is fragrant, about 1 minute.
Add tomatoes and rinsed beans. Bring to a boil over high; reduce to a simmer, and cook until chilli is slightly thickened, about 30 minutes.
Serve with mashed avocado and sour cream.

I will always continue to make tweaks and adjustments as I go along, but one thing is for sure... chili will forever be in our regular weeknight rotation.

Kid Food

Lately, I have really struggled with what foods to feed Olivia. She is certainly not what you would call a fussy eater, in fact, she rarely refuses food, but I have stressed nonetheless with making sure I have easy, ready-to-go, and healthy food for her.

It was easy when it was all purees. I added lots of flavours and textures, and tried to be really adventurous. I would freeze the purees in big batches and that way had lots of food ready to go as needed. Fast-forward to now and Olivia is at the stage where she wants to feed herself, yet isn't quite there with using a spoon or fork. Fingers seem to be much more effective, and fun. The problem with the current status quo however, is that I am afraid of mess (I'm working on it), and so I like Olivia to eat foods that leave the fewest amount of crumbs possible. Finger foods are where we are at and so I have had to get a little creative to make sure Olivia is getting good nutrition in every meal she eats, with the least amount of mess (shameful but true).

Aside from easy things like chopped fruit and vegetables, cheese and rice cakes, my go to lunch (and sometimes dinner) has become a modified version of Zucchini Slice. I omit the bacon and add lots of other veggies to make Olivia's version a little more nutritious. I slice it into Olivia sized portions and keep it in the fridge or freezer, depending on how quickly we plan to get through it. Here is my recipe...

OLIVIA'S ZUCCHINI SLICE

Ingredients
1 large zucchini, grated
1 large carrot, grated
1/2 - 1 small head of broccoli, chopped finely
1 medium onion, grated
4 eggs
1 cup grated cheddar cheese
1 cup self-raising flour*

Method
Preheat oven to 375 degrees F/190 degrees C.
Combine vegetables with the flour, cheese and lightly beaten eggs.
Pour into a lightly greased pan (I tend to use a round 10 inch pan), smoothing the top with the back of a spoon.
Cook for 30-40 minutes, until cooked through and nicely golden on top.

*As an alternative to self-raising flour, use 1 cup of all-purpose flour with one teaspoon each of baking powder and bicarbonate soda. I also like to use wholemeal flour.

There you have it, so easy you can almost do it in your sleep. I also find it delicious for myself served with sweet chilli sauce and a nice side salad. Enjoy!