Tried and Tested Kid Friendly Recipes

Tried and Tested Kid Friendly Recipes | Octavia and Vicky

This week we’ve been enjoying a few old favourite meals and some new snacks. I even gave a few Pinterest recipes a whirl, which is always interesting. You never know when you’re gonna hit a Pinterest FAIL! Here are the recipes that we tried and loved – click on the image to go to the recipe or scroll down to the list of recipes and mini reviews at the end of the post. The short answer is: I’ve tried them all and highly recommend them.

2 Ingredient Cookies 2 Ingredient Pizza Dough Frozen Yoghurt Drops NOT Fried Chicken Pikelets Vegetable and Lentil Lasagne

The Reviews

2 Ingredient Banana and Oat Cookies

These cookies, made from oats and banana (and nothing else!) were delicious straight out of the oven and could not have been easier to make. I may have *cough* thrown a few white chocolate chips into the mix for the last two cookies and they were really, really good. The plain cookies were less delicious when eaten cold the next day, but the white chocolate ones were still good. I’d make these again – perhaps making and freezing a batch, and cooking as many as I needed at a time.

2 Ingredient Pizza Dough 

I have been using this pizza dough recipe since reading it on Chantelle’s site in August last year. The two ingredients are greek yoghurt and flour. It makes a light, crispy outside, fluffy centre pizza dough that we make once a fortnight at least, sometimes weekly. I usually use it for  a traditional tomato based pizza with cheese, veg and meat, but also tried a homemade basil pesto and prawn pizza this week, which was divine! If I had remembered to take a photo of that you would be seeing a blog post of it soon. I guess I’ll just have to make it again :P

Frozen Yoghurt Drops

I was a bit sceptical of this one, but was pleasantly surprised to find it worked! You pipe yoghurt dots onto a baking sheet and put it in the freezer to make frozen yoghurt drops. These were an awesome snack in this muggy Aussie heat this week. The yoghurt drops do melt a little once out of the freezer – not too fast for me to eat them though!

“Not” Fried Chicken

I have loved and used Liss’ recipe for ‘Frugal Fast Food’ chicken for a long time now, it must be a couple of years since we first tried it. The coating is so easy to make, you can make and freeze ahead, and throw it in the oven to bake. It’s also really easy to substitute bits and pieces in the recipe – I might substitute the rosemary for thyme or the cayenne for paprika, depending on what I have on hand. We always serve it with mashed potato, corn on the cob and gravy. The leftover chicken (if you have any) makes an awesome cold lunch either on it’s on or in a sandwich. I always use thighs or breasts instead of drumsticks, because that’s what I like :)

Pikelets

I love Beverley, otherwise known as Beth, and have been reading her blog ever since we were both preggo at the same time with our now three year old girls. She whips up some very tasty treats, and these pikelets certainly didn’t fail. Super simple recipe and perfect pikelets – I won’t try another recipe again. This is the one!

Vegetable and Lentil Lasagne

This is my very own recipe – actually it’s from Pebble’s child care centre cookbook, and we’ve been cooking and eating it for a year or so. It’s one of Pebble’s favourite meals to eat at child care and one that we’ve replicated for home too. Of course, now that I’ve just made another super batch of it she seems to be turning her nose up at it! I’m sure she’ll come around to it again. Kids!

Have you tried a Pinterest recipe lately? Was it a success? Or a big FAIL?

Kylie @ Octavia and Vicky

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Family Dinner: Quesadillas

We are really starting to expand our family dinner rotation around here. Not only are we ALL eating Tuna Mornay and Lentil and Vegetable Lasagne, we’re also eating chicken wraps and more recently, Quesadillas.

I was inspired to make these after having them at a friend’s house a few times. They are so delicious and so easy to make, and the best bit is that they’re easily adaptable for different tastes. Pebble likes hers with chicken, cheese and corn, while Paul and I are a bit partial to adding some capsicum, onion, fresh chilli and coriander. Perhaps even a cheeky dash of tabasco sauce.

Sometimes I cook up fresh chicken fillets, but on a work night, when I’m exhausted and want a quick dinner, I just buy a quarter of a chicken and shred it up.

These are so simple to make, they’re barely worth writing a recipe for. Get the kiddies involved, they love sprinkling on their own toppings, and are sometimes much more likely to eat something when they’ve helped make it. I can’t make any promises though!

Quesadillas

corn tortillas (2 per person)
fillings, chopped into small pieces eg: chicken, cheese, corn, capsicum, onion, chilli, coriander… whatever you like!

Heat a non stick pan (or even a sandwich press).

Sprinkle the fillings onto one tortilla per person, as if making a pizza. Top with a second tortilla, making a tortilla sandwich.

Place the tortilla sandwich in the fry pan on a medium heat, until it is golden on the bottom and the cheese has begun to melt. Flip the tortilla and repeat on the other side, until all these cheese has melted. The tortillas colour quickly, be careful not to burn them!

Place the warm tortillas on a board and chop into pieces (like a pizza).

You can serve them with salad on the side, but they are enough on their own. The point is to keep this meal super easy, and super simple.

What fillings would you put in your quesadilla?

 

Family Dinner: Lentil and Vegetable Lasagne

Lentil and Vegetable Lasagne

You may remember my recent lament that I am feeding our Pebble Tuna Mornay A LOT. It is her very favourite thing to eat, and getting her to eat anything else for dinner is…. ugh. I. Am. So. Over. It.

So when Pebble came home from child care and said that she loved the zizana (lasagne) that they had for lunch, I was all over that like a rash. I had made this lasagne once before about a year ago, and it really wasn’t very well received. I pulled out the child care cookbook again, and gave it another crack. (Yes, our child care centre published a cookbook – winning!).

Do you know what? Pebble ate that zizana up like she hadn’t been fed for weeks. Two and a half serves of it! She has since eaten it on three separate occasions, and jumps up and down with excitement when I tell her we’re having lasagne for dinner. I can’t tell you how much joy it gives me to see her enjoying a home made, nutritious dinner (that isn’t tuna mornay). My heart just wants to explode with love for that moment.

Toddler Dinner - Lentil and Vegetable Lasagne

Do you want to know something else? It’s delicious! Paul and I both enjoy eating it too. Want to try it with your family? Here you go:

Lentil and Vegetable Lasagne

2 x 425g cans brown lentils, rinsed (cook up your own from scratch if you prefer)
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, diced
1 red capsicum, diced
200g button mushrooms, chopped
1 zucchini, grated
1 carrot, grated
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
700ml bottle tomato puree
500g ricotta cheese
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
250g dried lasagne sheets

Look for the blue text for steps that little ones can help with.

1. Heat oil in a large saucepan, add onion and garlic and cook over low heat until onion is soft.

2. Add vegetables and cook for a few minutes.

3. Add the lentils and tomato puree. Cook until the sauce has thickened and the vegetables are tender.

4. Mix the ricotta and cheddar cheese together.

5. Cover the bottom of a 2 litre/8 cup oven proof dish with a small amount of the sauce mixture. Cover with lasagne sheets.

6. Spread with half the remaining lentil mixture, then half the ricotta and cheddar cheese mixture. Repeat with more lasagne sheets, lentil mixture and cheeses.

7. Sprinkle with parmesan cheese and bake in the oven for 30 – 40 minutes. Let the lasagne sit for 10 minutes before cutting and serving.

I freeze individual serves of this lasagne, and it reheats easily in the microwave.

Have you served up any new winning dishes at your house lately?

Family dinner: Tuna Mornay

Tuna Mornay
{There really is no way to make it look pretty…}

I feel like I can’t avoid writing about tuna mornay right now. I am making it A LOT. It is Pebble’s very favourite meal, especially when mixed with a little pasta or rice. I can make it in about seven minutes, and she eats it every time. What’s not to like?

My mum will dispute this, my siblings will support it: when I was a child there was a period of time where Tuesday night was Tuna Mornay night. It was the night that we had netball practice, and Tuna Mornay is quick, easy, nutritious and can be made in advance. Perfect! Except that I grew to hate that stuff pretty damn quick.

I’m still waiting for the day that Pebble turns around and says NO to Tuna Mornay, but for now I’ll be quite happy to tempt fate and keep it as a regular on the menu. Here’s my quickest, easiest and most toddler friendly version.

Tuna Mornay

1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 can corn kernels
1 cup grated cheese
1 large tin tuna

  1. Melt butter in a saucepan and whisk in the flour until combined. Cook, stirring for about a minute.
  2. Gradually stir in the milk until the sauce is thickened.
  3. Throw in grated cheese, corn kernels and tuna, stirring to combine and break up the tuna chunks. Season to taste.

Seriously, dinner couldn’t get any easier than this. You can bulk it out with extra veg, and serve it with rice or pasta. Or mashed potatoes if that’s the way you roll. Some people like to put breadcrumbs on top and toast it under the grill, but we keep things super simple around here.

What’s the winning dinner at your place right now?

Winter Minestrone with Cheesy Scones

winter minestrone and cheesy scones

I have been sick lately – just your boring, run of the mill sick. Cough, cold, sore throat, achey body. Boring. I finally went to the docs and got prescribed some medicine, but what I really felt like was a natural boost. I found myself on the door step of Nourished Kitchen (thanks to the heads up from Sarah Wilson in her new I Quit Sugar Cookbook) and this perfect cold and flu antidote – Winter Vegetable Minestrone.

I tweaked the recipe a tiny bit. If you’re looking for the cleaner, greener, gluten free version, then go to the original. My version is the ‘Mummy is sick and needs soup today” kind. Of course I needed cheesy scones on the side too…

Winter Vegetable Minestrone Soup

  • 1 can cannellini beans, drained
  • 1 cup macaroni noodles
  • 2 Tablespoons rice bran oil
  • 2 Tablespoons butter
  • 1 cup frozen chopped onion
  • 3 teaspoons crushed garlic
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 tablespoons dried Italian herbs
  • 1 small butternut squash, peeled, seeded and cubed
  • 2 handfuls green beans, diced
  • 1 litre chicken stock
  • 1 can crushed tomatoes
  • 1/2 box frozen chopped spinach portions
  • Salt and pepper to taste
  • Parmesan cheese to serve
  1. Boil the pasta until tender, and set aside.
  2. Heat oil and butter in a saucepan over a medium-high flame until melted and sizzling. Add frozen chopped onion and fry until fragrant and translucent. Add minced garlic, chopped carrots, chopped celery, cubed butternut squash and diced green beans frying with the onion until fragrant.Stir the dried Italian herbs into the mixture of vegetables.
  3. Pour 2 cups of stock into the pot, taking care to scrape the pot with a spatula to dislodge any flavourful bits of vegetables. Stir in crushed tomatoes and frozen spinach portions. Simmer the broth for thirty minutes or so.
  4. Stir in the cannellini beans and cooked pasta. Generously season the soup with salt and pepper. Remove from the heat, cover and allow it to sit for approximately five to ten minutes, allowing the flavours to meld. Serve with parmesan cheese and cheesy scones.

Cheesey Scones

I literally threw these together, barely measuring. You can’t go wrong!

  • 3 cups self raising flour
  • 1/2 teaspoon salt
  • 45g butter
  • 80g grated cheese
  • 1 1/4 cups milk
  • 1/2 cup softened butter and extra grated cheese for topping
  1. Preheat oven to 180 degrees Celsius.
  2. Sift flour and salt into a bowl. Rub in butter and stir in cheese.
  3. Make a well in the centre and pour in the milk, then mix to a soft dough. Add milk if it is not soft enough. Place on a floured surface and kneed lightly.
  4. Pat dough out to approx 2cm thickness. Cut into rounds using a floured cutter (or the nearest small glass).
  5. Spread the softened butter on top of the scones and sprinkle with extra grated cheese.
  6. Place the scones on baking paper on an oven tray and bake in the oven for approximately 15 – 20 minutes, or until tops are golden.

Serve up your soup in the most retro serving dish you can find – I used the very same bowl that my mum used to serve us minestrone when I was a kid. It made this soup that much more comforting.

What do you like to feed yourself when you’re sick?