Egg Fried Rice

A very quick and easy meal.

This recipe makes enough for 1 baby and 1 adult

Ingredients

90g easy cook rice
Sunflower or rapeseed oil (plus a dash of sesame oil if you fancy)
1/2 red onion
1/4 red pepper thinly sliced
1 carrot, finely sliced with the peeler
a few green beans or snow peas
2 eggs

Method

Put the rice on to boil
While it's boiling, heat the oil in a wok or pan, and start to gently fry the onions. Then add the pepper, carrot and beans.
When the rice is cooked, rinse and drain.
Add the eggs to the pan and mix them around with the veg, then quickly add the drained rice and mix well.
Cook for a further 2-3 mins

Serve out baby's portion, then add a dash of soy sauce to your own.

Chicken and Mushroom Orzo Pasta

Serves 1 parent and 1 baby

Ingredients

75g Orzo (or other pasta if your baby prefers the larger pieces)
1 chicken breast
4 or five medium sized mushrooms
1 tbsp creme fraiche
1 tsp basil pesto
Garlic pepper to taste

Method
Cut the chicken into pieces (of a size preferred by your child) and cook in a frying pan
Once cooked, remove the chicken and add the mushrooms, fry gently until cooked
In a separate pan cook the orzo (or other pasta), when cooked drain and return to the pan
Add the rest of the ingredients and mix well.
The temperature my be about right for your baby right now, but you can heat a little for yourself if required

Pea and Mushroom Risotto

Serves parent and child

Ingredients

1 small onion, finely chopped
1tbsp oil suitable for frying (sunflower or rapeseed - not olive oil)
1 clove garlic
150g mushrooms, sliced
1 cup frozen peas
 500ml low salt vegetable stock
150g arborio rice
25g parmesan
a little butter


Method

Fry the onions until they start to become clear, add garlic
Add the mushrooms and continue to gently fry
In a separate pan heat the vegetable stock
Add the rice to the onions and mushrooms and stir well to coat all the rice in oil, add a little more oil if necessary
Add some of the stock to cover the rice, and then add the peas. Cook gently.
Stir continuously until all the stock is absorbed, then add little more stock, and do the same again.
Keep going with this until the rice is cooked and the food takes on a creamy appearance.
Turn off the heat and add the butter and parmesan and mix well.


Note
Although the constant stirring may make you think risotto is not a dish to cook when looking after a baby it actually works well. Just turn off the ring if you have to leave for a while and you'll find that when you come back the rice has absorbed a little more stock. I actually find the slower it's cooked the better it tastes!

Lightly seasoned lentil patties

Makes 12-14 patties so plenty for freezing

Ingredients

1 small onion (finely chopped)
1 cup red lentils
2 cups low salt vege stock
1 teaspoon garam masala
1 carrot (grated)
1 medium potato (grated)
1 small sweet potato (grated)
1 tbsp finely chopped coriander or 1 tsp dried
3 eggs (beaten)
5 or 6 slices wholemeal bread (crumbed)
fouler for dusting
cooking oil (rapeseed or sunflower)

Method


Fry the onion and garam masala until the onion starts to become transparent
Add the lentils and vege stock and bring to the boil
Simmer for 10 - 15 mins
Add the grated vegetables and coriander and cook for a further 5 mins or until the mixture is quite dry
Beat the eggs in a bowl, add the vege mix from the saucepan and the breadcrumbs and mix well
Dust the bench with flour and form patties.
Fry in vegetable oil at a medium to high temperature

Uncooked patties can be frozen

Gardener's Pie

Servings: some for now and some for the freezer

Ingredients:

1 cup brown lentils

1 tbsp oil suitable for frying (eg sunflower or rapeseed - not olive oil)
1 large onion, finely chopped

1 clove crushed garlic
4-5 medium mushrooms, sliced
1 stick celery, sliced
1 carrot finely sliced
1/2 cup broccoli florets

1 cup low salt vegetable stock

1 tsp mixed herbs(or other herbs that you prefer - oregano is nice in this dish)
Garlic pepper
3 tbsp tomato paste

3 cups mashed potato (optional)


Method:
Soak the lentils for 2 hours or overnight, drain and rinse (or prepare in advance and freeze)

Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes
Add remaining vegetables and saute a further 5 minutes
Add cooked lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
Stir over heat until combined and simmer until all the vegetables are tender and the mixture is fairly thick
Place in an ovenproof dish and top with mashed potato
Brown in a hot oven for about 15 minutes

Alternatively, serve the mashed potato separately. Mashed potato can be substituted with sweet potato, or swede if you wish.

There should be enough for one meal for the two of you, and a couple of portions for the freezer (I don't recommend freezing the mash, just the base)