We've moved

With so many new things to share, from recipes to eating tips, starting solids and all things nutrition, it was time for this humble little blog to have a growth spurt. So please join us over at our new home; onehandedcooks.com.au

toddler food: tofu and bean dip

Every week I try to have a dip on hand to combat my serious snacking addiction. Lately, Harry has become very interested in these delightful dips, and after talking to friends, they too have come to the conclusion if their kids can dip into it, they love it. Ahh, ding, ding, ding, lets make dipping a 'thing', and get as much good stuff as we can into them. 

This dipping post will be regularly updated as dips are added, and we would LOVE to hear yours. 

Tip: Store dips in an airtight container in the fridge for up to 3 - 5 days depending on ingredients. I usually make one on Monday to see me through the week. 

Each dip makes 11/2 - 2 cups. 

Tofu and bean dip

1 large can of mixed beans, drained and rinsed 
1/2 cup silken tofu 
1 tbs balsamic vinegar 
1 tbs lemon juice 
1/2 clove garlic, crushed (optional) 

1/ Combine beans, tofu, garlic in a food processor and process until smooth. Stir through the lemon and balsamic vinegar. 

Hummus dip 

400g canned chickpeas, drained 
3 tbs tahini* (find it in the healthfood section) 
3 tbs lemon juice 
1/4 cup water
1/2 tsp cumin
1 clove garlic, crushed 
2 tbs olive oil 

*tahini is sesame paste so be wary of allergies 

1/ Process the chickpeas, tahini, lemon juice, water, cumin, garlic, salt and pepper in a processor until combined.

2/ Gradually pour the olive oil while blending, process until the mixture is smooth and fluffy.

Tzatkiki dip

1 cup greek yoghurt
1/2 cucumber, peeled, seeded, grated (remove excess juice)
1 small garlic clove, crushed
1 tbs fresh chives
1 tbs olive oil
1 tbs lemon juice

1/ Combine all ingredients in a bowl. Place in the fridge for at least and hour for the flavour to develop.

Favourite dippers:
Use age appropriate dippers for your child

- Lightly baked pita bread 
- Celery sticks 
- Cucumber sticks 
- Cruskit chips (great for smaller babes as they dissolve) 
- Rusks
- Corn chips 
- Steamed carrot 
- Beans 

toddler food: vegetable squares

This is a very tasty and fast vegetarian snack for your kids. I ate it hot, Harry loved it cold (perfect for lunch boxes) and you can even use any leftovers as sandwich filler.

I love simple cooking.

Please come and join us at the facebook page for other foodie bits and pieces.

Ingredients 

3 potatoes, peeled
2 tbsp extra virgin olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, thinly sliced
1 zucchini, grated
6 free range eggs
1/4 cup milk
2 tbsp herbs (parsley/chives)
1 cup grated cheese

Method 

1/ Preheat oven to 200oC.

2/ Bring a large pot of water to the boil. Add the potatoes, simmer for around 5 minutes or until tender but not falling apart. Drain, and when cool enough slice into approx. 1cm thick pieces.

3/ Heat the oil in a fry pan over medium. Add the onion and capsicum, and cook for around 5 minutes. Add the zucchini and garlic and cook for a further few minutes.

4/ Whisk the eggs and milk together, add the herbs.

5/ Grease a square casserole dish or baking tray and layer the onion/capsicum mixture first, top with potato slices, then sprinkle over the cheese. Pour the egg mixture over the top. Bake in the oven for around 25 minutes, or until set.

Tip: Cut into squares, store in an airtight container in the fridge.

baby & toddler finger food: pick 'n' mix cheesy triangles

These are an old recipe of mine called cheesy triangles, you might remember? Anyway, my friend Carla sent me a message saying she uses them in the pick 'n' mix style and her little boy Xavi devours them. Crazy that I didn't think of that, of course they are perfect as pick 'n' mix. 

I made a sausage, cheese and tomato/onion sauce one for Harry today. Please help me out and let me know what your child's favourites so I can add them to the list. 

Ingredients 

3/4 cup grated tasty cheese
2 wholemeal wraps/Lebanese bread
1 tsp butter or olive oil

Pick 'n' mix - add a few of these

- Roasted garlic - crushed and used as a paste
- Tomato/onion sauce 
- Salt reduced tomato puree 
- 1 chopped organic sausage 
- Handful of spinach 
- Ricotta cheese
- Fresh herbs such as basil, chives, coriander, thyme
- Sliced meat such as, turkey, ham, beef 
- Crumbed feta 
- Cooked can tuna 
- Cooked salmon 
- Grated carrot 
- Fresh tomato 
- Potato, sliced paper thin 
- Sweet potato, sliced paper thin 

Method 

1/ Sprinkle cheese over the surface of one wrap, and add other pick 'n' mix toppings. Place the other wrap on top.

2/ Heat butter in a frypan over medium and place the bread down, fry gently for a minute, then flip and fry until cheese is completely melted and the wraps are slightly crisp. 

3/ Slice like you would a pizza, into triangles and serve. 

toddler finger food: pizza rounds

I love pizza, you love pizza, we all love pizza. But when I give it to Harry the topping usually slides right off and he he finds it hard to eat. So these little cuties are here to fix all that. They are simply the layers of toppings you would usually find on a pizza, but sliced into rounds and glued together with cheese, so it can be bitten into without falling apart.

I would be happy eating these warm or cold (in a lunch box), and there are a great range of gluten free pita's you can use if need be. 

Tip: Don't be limited by my ingredients, choose your favourites and run with it. 

Ingredients 

Makes around 8 mini pizza rounds 

4 slices good quality cooked turkey (or ham)

1/2 sweet potato, peeled 

1 potato, peeled 

1 zucchini 

3 tbs ricotta cheese 

1/2 cup grated cheese

2 slices wholemeal pita bread 

Tomato/onion sauce*

(or use tomato paste if you're in a hurry)  

1 tbs olive oil 

1 medium brown onion, finely chopped 
1 clove garlic 
410g can tomatoes 
1 tbs chopped fresh basil (optional) 

*This makes far more than you need, but is a wonderful base for many meals, so freeze the rest in small portions. 

Method 

Preheat your oven to 180°C. 

1/ To make tomato sauce, heat oil in a small saucepan, add onion and garlic and sauté for a minute, add tomatoes and simmer for around 10 - 15 minutes or until sauce has reduced. Stir through basil (optional) and set aside. 

2/ Using a sharp knife, cut 8 circles out of the pita bread. I used an egg ring as my guide. Then slice each of the vegetables as thin as you can and trim to roughly match the pita circles.

3/ (Optional) Depending on the vegetables you are using, you could briefly steam the slices to ensure they are cooked through. 

4/ Layer the pizzas - pita round, tomato sauce, sweet potato, ricotta, turkey, zucchini, potato, grated cheese. 

5/ Place in the oven for around 8 - 10 minutes or until the cheese is golden and the pita is just crispy. 

baby & toddler food: mushroom and barley patties

I am really excited to share these little patties, as they turned out far better than I expected and packed full of flavour and goodness. I made mini ones for Harry to test, he paused momentarily after the first bite, and I thought 'oh no...' but then he demolished three of them in a row 'pheew.' I ate mine burger style (see pic), and it was delish.

A great alternative to a beef burger patty, and perfect for any vegetarian guests.

Ingredients 

1/3 cup pearl barley
2 slices wholemeal bread
1/2 small onion, very finely chopped or processed
2 tbs extra virgin olive oil
3/4 cup button mushrooms
1 zucchini, chopped
2 tbs fresh herbs (e.g. chives, parsley, coriander)
1 tbs soy sauce (or tamari)
2 eggs, lightly beaten
3/4 cup grated cheese
1 tbs ricotta

Method 

1/ Cook barley according to pack directions (this can take up to 45 minutes so I did it the night before and refrigerated).

2/ Using a food processor, process the bread until a fine crumb forms.

3/ Heat 1 tbs of oil in a small saucepan. Sauté the onions until clear.

4/ Place the mushrooms, herbs and zucchini in the processor and process until finely chopped.

5/ Combine the eggs, barley, mushroom mix, bread crumbs, onion, soy sauce, ricotta and cheese in a bowl. Stir well to combine.

6/ Heat butter in a pan over medium. Drop 2 - 3 tablespoon amounts of mixture into the pan and flatten with a spatula until you have a nice sized patty. Cook for a few minutes either side. Serve.

Tip: Babies and toddlers can eat these as they are or with melted cheese on top. Older children can have theirs burger style on a bread roll. And adults will enjoy these on a roll topped with goats cheese. So delicious.

toddler food: chickpea and vegetable bitties

Harry and I try to go vegetarian at least 2 days a week. It has been working out really well and has encouraged me to be more adventurous and nutritionally aware of vegetarian diets. These little chickpea bites were a huge success - I know something's OK when Harry tries to grab food from out of my mouth.

This recipe is versatile for you to mix and match with more favourable vegetables.

Tip: These can be eaten on their own as a snack, placed in lunch boxes, used as sandwich fillers, or as dippers for dips like tzatziki.

Ingredients 
Makes around 18 balls - can be frozen

1/2 small brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 zucchini, chopped
1/4 cup mushrooms, chopped
1 clove garlic, crushed
2 - 3 tbs extra virgin olive oil
1 tin organic chickpeas
1 tbs mayonaise
2 tbs quick oats (or oat bran)
1 tbs wholemeal plain flour
3 tbs freshly squeezed orange juice
3 tbs flat leaf parsley

Method 

1/ Preheat your oven to 200oC. Line a baking tray with baking paper.

2/ Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor. Process until finely chopped but not pureed.

3/ Heat the oil over medium in a small frypan and sauté the processed vegetable mix for around 5 minutes (stir occasionally and be careful not to burn).

4/ Meanwhile, combine the chickpeas, mayo, oats, flour and orange juice in the processor. Process until the chickpeas are in small pieces (but not completely smooth). Add the parsley.

5/ Combine the chickpea and vegetable mix, form small balls (around a tablespoon size or smaller). Place on the baking tray and bake for around 30 - 40 minutes or until the balls are golden brown.

toddler snacks: apple banana muffins

Finally, a muffin success. I have made an embarrassing number of disaster muffins lately, because apparently sugar and butter and things are important when baking (says my fancy-baking sister). So it seems these are the perfect balance of healthy meets tasty. Harry was happy, and now I have a great stash of sweet snacks in my freezer.

Ingredients 

1 cup wholemeal self raising flour
1 cup self raising flour
3 tsp cinnamon
1/4 tsp bicarb soda
3 apples, peeled and grated
1/2 banana
1/4 cup honey (or brown sugar)
2 tbs maple syrup
1/3 cup extra virgin olive oil (or coconut oil)
2 eggs
1 tsp vanilla essence
Extra apple slices to top (optional)

Method 

1/ Preheat your oven to 180oC and grease a 12 hole muffin tin.

2/ Sift flours, cinnamon and bicarb into a bowl. Stir in the grated apple, banana and honey (or brown sugar).

3/ In a separate bowl whisk together oil, eggs, maple syrup and vanilla essence. Add into the flour mixture and mix until it just combines. Spoon evenly into the muffin pan, top with apple slices and bake for 20 - 25 minutes.

Note: I made these with brown sugar and honey, both were good, so it's up to you which you would prefer to use.

baby & toddler food: lamb quinoa and veggie dinner

This is Harry's dinner tonight and is packed so full of goodness, I just love watching him devour it. Quinoa is such a staple in this house now, if you missed my earlier post, you can see here why I prefer it over rice. I have started a great collection of quinoa recipes on the blog, so I promise you will get good use out of the packet. 

Please join us on Facebook for other foodie bits and pieces. 

Ingredients 

1 cup cooked quinoa (or brown rice)
300g lamb (or lentils/beef/chicken), diced into small chunks 
2 zucchini, sliced 
1/2 brown onion, finely sliced 
1/2 cup green peas 
1/2 cup broccoli florets 
1 cup sweet potato, diced  
1 small tin creamed corn 
3 button mushrooms, peeled, chopped 
1 parsnip, peeled, chopped 
1 tbs chia seeds (optional)
2 cups salt reduced vegetable stock (try homemade) 
Olive oil 

Method

1/ Heat the oil over medium in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through.

2/ Add the sweet potato, parsnip, mushrooms and stock, cover and leave to simmer for 5 minutes or until sweet potato is soft. Add the zucchini, broccoli, corn and peas, cook for a further 5 minutes - or until the veggies are tender.

3/ Blend until you have desired consistency, add the quinoa and chia seeds and stir to combine. Serve immediately and freeze the leftovers in small portions. 

baby & toddler food: chicken and vegetable pink rice

Awww, pretty pink food. The colour is beautiful, but when eating beetroot it's always a good idea to keep a mat under the highchair, as I discovered a few minutes too late.

Ingredients

(Makes 6 toddler serves) 

1 cup cooked rice (I use brown) 

200g chicken, diced into small chunks 

1 small tin creamed corn 

1/4 leek, finely sliced

1 cup sweet potato, diced 
1/4 cup beetroot puree* 
1 carrot, diced 

1 cup salt reduced vegetable stock (or make your own) 

1 tbs olive oil 

* To cook the beetroot, either boil (boil in water about 20 - 30 mins) or roast (200oC for about 50 mins) in the oven until tender. Peel under cool running water, and puree.

Method

1/ Heat the oil in a large saucepan over medium. Sauté the leek for a few minutes or until soft, then add the chopped chicken and brown all over.

2/ Add the sweet potato, carrot and stock. Bring to the boil, then reduce heat to a simmer, cover and leave for 5 minutes or until sweet potato is soft. Add the beetroot puree and creamed corn and cook for a further 5 minutes - or until the vegies are tender.

3/ Blend mixture until you have desired consistency. Stir through the cooked rice. Serve fresh and freeze remaining in small portions.

toddler snacks: dried apple chips

This is my third dried fruit and I think my (and Harry's) favourite. The cooking time really depends on how you like it, I dried half for 2 hours and the other half a little over 2.5 hours. You can eat them softer like you would find in most dried fruit bags, or really crisp them up - both lovely. 

Make a little dried fruit bag, great for school or daycare lunches. 
Banana chips 
Strawberry chips 
Apple chips 

Tip: try sprinkling some cinnamon on a couple of slices for something different. 

Ingredients 

2 apples, cored and peeled 

Lemon juice (to coat)

Method 

1/ Preheat the oven to between 80 - 100 degrees celsius.

2/ Slice the apple into 2-3mm thick pieces (as thin as you can - I used a mandolin) and place on a baking tray lined with baking paper. 

3/ Brush each slice with lemon and place in the oven for around 2hours (turn them half way to speed up the process). 

4/ Once you have desired texture, remove the apples from the oven (they will continue to crisp on cooling).

Tip: Apple chips are best eaten fresh when they are crisp and delicious. Store in an airtight container.

family food: corn fritters with salmon ricotta

We had these for fathers day breakfast and they were delicious. I gave Harry the ricotta salmon and he was sceptical, he didn't eat much but he loved the fritters. I highly recommend the ricotta and salmon for the adults, and the kids can try it, you never know?

Ingredients
Makes 16 small fritters, or 8 large

1 cup wholemeal flour (or plain white flour)
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1 egg
1 tsp lemon juice
1/2 cup water
1 large tin salt reduced corn kernels - or chop off the same amount of fresh (around 2 cups)
1/2 zucchini, grated
1/4 cup fresh herbs - I used parsley, coriander, chives, green onions
2 - 3 tbsp Avocado or canola oil to fry

Ricotta salmon

1/2 cup ricotta
50g smoked salmon, chopped
2 tbsp chopped dill
1 tbsp lemon juice
Salt and pepper (optional)

Method

1/ In a large bowl, sift the flour, baking powder, salt, and ground herbs. Add the egg, lemon juice and water - stir to combine. Stir through the corn, zucchini and fresh herbs.

2/ Heat the oil (use an oil with high smoking point) in a fry pan over medium-high heat. Dollop 2 tablespoons per fritter (if making large), or 1 tablespoon for kids. Flatten with the spatula. Cook for around 2 - 3 minutes each side. Remove from the pan and leave to drain on a paper towel. Continue with the rest of the batter.

3/ Combine the ricotta salmon ingredients in a bowl, sir to combine. Place on top of the fritters or serve separately.

Please come and join us on Facebook for other foodie bits and pieces.

baby & toddler food: hide the veggies pasta sauce

There are times when I come home from a big day and am really unprepared for Harry's lunch or dinner. One thing I know he loves and will devour is a big bowl of wholemeal pasta. It makes life so much easier to have a batch of pre-made sauce in the freezer. I make a batch once a month, and throw in some chopped veggies or peas when cooking the pasta, it is so easy.

Tip: this is my recipe that I used last week. However, you can hide as many veggies in there as you wish.

Please come and join us on Facebook for other foodie bits and pieces.

Ingredients 
Makes 12 - 24 tablespoons

1 tin diced tomatos
1 tbs tomato puree
1 small brown onion, finely sliced
1 clove garlic, diced
1/2 cup water or vegetable stock
1/2 cup diced sweet potato
250g organic beef, diced
1 small tin corn kernels
1 zucchini, diced
2 tbs fresh herbs - basil, parsley (optional)
1 tbs olive oil

Method 

1/ Heat the oil in a fry pan over medium. Add the beef and brown all over. Once brown, add the onions and garlic and sauté for a few minutes. Add the capsicum, water and tomato, bring to the boil then reduce to a simmer.

2/ Add the sweet potato, corn and zucchini, cover and simmer for around 10 minutes or until the beef is cooked and the vegetables are tender. Stir through the herbs and remove from the heat.

3/ Process mixture until a sauce forms. Depending on the age of your child you can either completely blend to a puree or leave some texture.

Tip: Freeze in small individual portions (i.e. ice cube style solids tray). Once frozen pop out the cubes and store in a freezer proof bag.

Reheat: To reheat, either use the microwave and cook until boiling for a few minutes. Alternatively reheat to boiling in a saucepan on the stove. Once heated stir through cooked pasta and sprinkle with grated cheese.

baby & toddler food: rice and veggie frittata muffins

After a big morning of finger painting painting mummy's clothes which was apparently hilarious, 14 months is too young for painting, I found myself home with a very tired and hungry Harry. These little bites are packed full of good stuff and can be eaten up fast. I hope I am now in for a looooong day sleep. Please? 

Ingredients 

Makes 12 muffins 

1 small (75g) tin of corn

1 cup cooked brown rice (or cooked quinoa) 

1 ripe tomato, chopped 

1 garlic clove, crushed 

1 cup fresh spinach (or equivalent frozen) 

5 large eggs 

1/2 cup milk

3/4 cup grated cheese 

2 tbs fresh ricotta (optional) 

1 tsp olive oil 

Method 

1/ Preheat the oven to 180oC. Grease a 12 hole muffin tin.

2/ Heat oil in small fry pan over medium. Sauté the garlic and corn for a few minutes, then add tomato, spinach and cooked rice until heated through. Set aside. 

3/ Combine the eggs, milk, ricotta and 1/2 cup cheese in a bowl. Add the rice mixture and stir to combine. 

4/ Spoon mixture in to fill each muffin hole. Sprinkle with extra cheese. Bake in the oven for around 20 minutes or until the egg is set and the cheese is golden. 

Please come and join the party on Facebook for other foodie bits and pieces. 

toddler food: dried strawberry chips

Safe to say I am addicted to making my own dried fruit. I made banana chips the other day, now strawberry and next I am trying apple. This sort of recipe is so good for the over ripe fruit no one wants or using up any fruit that is about to turn. The cooking time really depends on how you like it, I dried half for 2 hours and the other half a little over 2.5 hours. They were all good, and so sweet, Harry just loved them. 

Ingredients 

5 large strawberries 

Lemon juice (to coat)

Method 

1/ Preheat the oven to between 80 - 100 degrees celsius.

2/ Slice the strawberry into 2-3mm thick pieces (as thin as you can!) and place on a baking tray lined with baking paper. 

3/ Brush each slice with lemon and place in the oven for around 2hours (turn them half way to speed up the process). 

4/ Once you have desired texture, remove the strawberries from the oven (they will continue to crisp on cooling).

Tip: Strawberry chips are best eaten fresh when they are crisp and delicious. Store in an airtight container.