Kids Healthy Recipes

Kids Food Made Easy

Archive for February 2010

Banana Bread

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Banana Bread Banana Bread is a great healthy delicious tea bread that can be used for breakfast or for a kids school lunch box. It makes 12 slices.
Ingredients: 225g wholemeal flour 125g soft brown sugar 3 ripe bananas 2 free range eggs pinch of salt 1 tsp ground cinnamon 150ml orange juice 5 tbsp of vegetable oil	Preparation Time: 15 mins Cooking Time: 45 mins Serves: 12 slices
Steps Pre heat an oven to 180 oc / Gas Mark 4 Grease a loaf tin using a can of cooking oil spray Line the tin with baking parchment In a large mixing bowl combine the flour, salt, sugar, cinnamon In another bowl mash the bananas. Add the orange juice, eggs, oil. Combine well Pour the banana mixture into the flour and combine well Pour the mixture into the loaf tin Bake for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean Leave the loaf to cool for 10-15 minutes Then remove the loaf from the tin and cool on a wire rack Store in an air tight container

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Yummy Mini Frittatas

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Yummy Mini Frittatas My children love baking. These frittatas can be served warm as a healthy kids part food or cold for a healthy school lunch.
Ingredients: 125ml evaporated milk 60g Emmantal cheese 100g frozen peas defrosted 10 slices of cooked ham 100g of ricotta cheese 6 free range eggs 1 tbsp of chopped chives Salt and Pepper	Preparation Time: 10 mins Cooking Time: 15 mins Serves: 4 children
Steps Heat the oven to 180oc / Gas mark 4 Whisk the eggs and evaporated milk in a large bowl Add to the bowl the Emmental cheese, herbs and the defrosted frozen peas Use some spray oil to grease two muffin trays ( the mixture makes 12 mini muffins) Add the sliced ham to each muffin hole Add the ricotta cheese pieces to each muffin hole Spoon two desert spoons of the mixture into each muffin hole Cook the muffins for 10-15 minutes until the egg mixture is cooked through Either serve warm or allow to cool

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Five A Day Carbonara

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Five A Day Carbonara Kids love pasta. If you have difficulty getting your children to eat vegetables, this pasta dish is for you as my kids love it and its quick and easy to produce for an evening meal.
Ingredients: 400g dried spagetti 125g of chopped pancetta or streaky bacon 1 brown onion 2 gloves garlic 100g of button mushrooms 15 broccoli florets 120g frozen peas 120g fresh or frozen broad beans 2 handfuls of spinach leaves 25g unsalted butter 2 free range eggs + 2 egg yolks 50g of grated parmesan	Preparation Time: 10 mins Cooking Time: 15 mins Serves: 4 children
Steps Cook the spaghetti in a large pan of boiling salt water Heat some oil in a casserole dish, add the butter Add to the pan the pancetta or bacon and cook until crispy Add the onions, garlic and mushrooms, reduce the heat and cook very gently for 5 minutes until the onions are soft While the onion and mushrooms are cooking beat the eggs into a bowl large enough to contain the spagetti Fold in the Parmesan cheese and season with salt and pepper With 5 minutes before the pasta is ready add to the salt water pan the broccoli, peas and broad beans When cooked, drain the pasta and add the pasta to the bowl containing the beaten eggs and cheese Add the spinach to the pasta Add the mushroom, onion and bacon

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Thai Green Curry

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Thai Chicken Green Curry Children love thai food. This green curry is packed full of flavour and is a great way to get children to eat vegetables. Best of all is cooked in one pot which saves parents on the washing up!
Ingredients: 1 tbsp Thai Green curry paste 1 tbsp finally chopped lemongrass 2 garlic cloves 1 tsp of finely chopped fresh ginger 2 small hot green chillies finely chopped 1 tbsp thai fish sauce 1/2 tsp ground tumeric 3 lime leaves Juice of 2 limes 2 cans of evaporated milk (an alternative to coconut milk) 500 ml of chicken stock 2 carrots peeled and finely sliced diagnolly 300g of broccoli 150g sugar snap peas 3 spring onions finely sliced 1 cooked chicken 1 tbsp of finely chopped coriander leaves	Preparation Time: 15 mins Cooking Time: 20 mins Serves: 4 children
Steps Heat some vegetable oil in a casserole pan and fry the curry paste for 1 to 2 minutes until you can smell the fragrence Add to the pan the chopped lemongrass, ginger, garlic, lime leaves, chillies, and the ground tumeric. Cook for 2 minutes Add the carrots, snow peas, brococoli, chicken stock and the evaporated milk. Bring to boil and simmer for 10 minutes While it is simmering, remove the chicken meat from the carcass. Add the chicken to the pan and simmer for 5 minutes Add the fish sauce, lime juice, coriander and spring onions Serve in bowls topped with some chopped coriander springled on top. The Thai Green curry can be served with Jasmine rice.

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Healthy Noodle Soup

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Healthy Noodle Soup This healthy noodle soup has fresh Oriental flavours and is great for using up left overs after a Sunday roast dinner.
Ingredients: 1 packet of egg noodles 100g broccoli florets 200g of shredded cooked pork or chicken 1 handful of baby spinach leaves 3 spring onions 2 tbsp of chopped fresh coriander leaves 2 garlic cloves 1 tsp of sesame oil 1 tsp of fresh grated ginger 1/2 tsp of chilli flakes 3 tbsp of light soy sauce 100g of sugar snaps 1.5 litres of chicken stock 1 tsp of honey	Preparation Time: 10 mins Cooking Time: 10 mins Serves: 4 children
Steps Cook the egg noodles as per the manufacturers instructions. Freshen them up using cold water, then drain into a bowl Heat some vegetable oil and sesame oil in a frying pan. Add the ginger, garlic and chilli flakes and cook for 1 minute Add to the pan the stock, the soy sauce and honey. Bring to the boil Add the sugar snaps and broccoli and bring to the boil Add the spinach leaves and cook for 2 to 3 minutes. Remove the pan from the heat Add the spring onions and the coriander and pork Divide the noodles between four bowls and spoon over the soup. Serve

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Squid Salad

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Squid Salad Squid is fairly cheap and this is has lots of flavour and is healthy. It can make a special school lunch during summer.
Ingredients: 500g squid tubes 1 tsp of Sichuan spice 1 lime For the salad Half a cucumber peeled and seeded 3 Spring onions finely chopped 1 packet of Spinach leaves 2 tbsp of chopped fresh coriander 1 tbsp of chopped fresh mint 1 lime 2 tsp of honey 1 tsp of thai fish sauce	Preparation Time: 15 mins Cooking Time: 10 mins Serves: 4 children
Steps Cut the cleaned squid tubes along one length to be able to open them flat. Score the inside of each tube in a criss cross pattern without cutting all the way through the squid Slice the squid into bite size pieces Place the squid in a bowl along with the Sichuan pepper spice, juice of 1 lime. Marinate for 10 minutes While the squid is marinating you can prepare the salad. Mix spring onions, cucumber, spinach leaves and mint and coriander together in a big bowl Make the salad dressing by mixing in a new bowl the lime, honey and fish sauce Toss the dressing through the salad just before serving Heat some vegetable oil in a frying pan until hot. Add the squid pieces scored side down. Cook for 1 or 2 minutes only, then turn and cook for 1 more minute. Dont over cook the squid or it will become very rubbery Remove from the pan and add to the salad and serve

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