Tasty Roast Chicken Rice

This is a great, tasty recipe that uses left over roast chicken. It’s ideal for tinys who are weaning, although you’ll probably want to use reduced salt versions of the stock and gravy granules. I just want to confess that my older kids wouldn’t eat this meal unless blindfolded but my nearly 2 year old wolfs it down. It’s worth noting that when the oldest 2 are blindfolded they love it…

Ingredients
A splash of sunflower oil (or whatever oil you use apart from olive oil)
Left over chunks or strips of dark and white chicken
Two sticks of celery chopped
An onion chopped
Chantaney carrots halved up into stock
Half a tin of sweet corn
A crushed clove of garlic
One chicken stock cube made
A desert spoon of gravy granules three quarters of a kids cup of rice.

Fry your onions in a stewing pot or saucepan, once translucent add the chicken, celery, carrots and sweet corn. Add about half of the stock, bring to the boil and let simmer on a low heat. Keep checking to see the stock hasn’t evaporated about every 10 mins and then after 30 mins add the rest of the stock and gravy granules for thickness. Then leave to simmer for another 30 mins and put the rice on to boil 15 mins before your 30 minutes are up. Once the rice is cooked just drain and stir into the meal. If your kids don’t like the look of this you can always blend it to make a yummy soup. Delicious. The good thing about this meal is that if the children don’t like it the adults will!

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Kids Eggy Peggy Chicky Fried Rice

This recipe was born out of desperation and turned out pretty well. I had some left over roast chicken and some slightly moldy red pepper (Mmmm, yummy…) and just chucked it in with some other stuff I had lurking around. With all of my recipes, the veg and meat are pretty much interchangeable. If your child doesn’t like peppers then put something else in they’ll actually eat.

Ingredients

Chicken breast and leg diced (enough for however many kids you have)
One red pepper
A handful of peas
A handful of chopped mushrooms
One onion chopped
One garlic clove crushed
1 desert spoon of Thai fish sauce or reduced salt soy sauce
A good ol glub of Toasted sesame oil if you have it, sunflower or vegetable oil if you don’t
One egg.
Wok

Firstly, put your rice on to boil, then gently fry the mushrooms, onions and crushed garlic together in the oil until soft then put aside in a little bowl. Fry the chicken in the remnants of the oil and add the peas and peppers when the chicken is heated through or browned if fresh.

If your kids are anything like mine, then they hate anything remotely slimey like cooked onions or mushrooms, so what I do is use my hand blender to mush the garlic, mushrooms and onion together with a splash of water and the Thai fish sauce, then they don’t know they’re eating it. He he he…

Once you’ve made the sauce, put it aside and beat your egg, when it’s all mixed together, move the food in the wok to one side and tilt the wok so the food is on higher ground (if you know what I mean…?) pour the egg mixture into the lower part of the wok and make sure it’s over the heat, then stir the egg until it’s no longer liquid and mix in with the other ingredients. If the rice is ready then add it now. At this point you need to turn up the heat and add the sauce, making sure you stir constantly so the food doesn’t burn. Add the punch of salt, taste and if to your liking serve.

I have to say, I was very surprised to find the fish sauce in my food cupboard, it must have been left over from a Jamie Oliver recipe, but thank goodness it was, I usually use soy sauce for these types of meals but had run out!

Hope you like it!

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Marscalicious Pasta

pastaMarscalicious Pasta

As a student, I always used to love adding marscapone cheese to pasta because it was easy and tasty, so the other day I saw it on the shelf in Sainsburys and wondered why on earth I hadn’t used it in kids meals! Marscapone cheese is pretty calorific but currently Izzy is barely eating anything, Sam’s a beanpole and Maisie wont eat it anyway, so calories are just fine as far as I’m concerned.

Ingredients
A splash of vegetable oil
4 heaped desert spoons of Marscapone cheese
A hefty splash of semi skimmed milk
A handful per child of the kids favorite pasta shapes.
Approx 15 fennel seeds crushed
A meat of your choice (we used ham tonight, but chicken works really well too)
A green veg of your choice (we used broccoli but peas work well too)
Half a crushed garlic clove (that was in a portion for 3 kids)

Method
Heat the oil on a medium heat. Put your pasta on to boil. If you’re using raw meat then brown the meat, if you’re using a cooked meat then add the broccoli first to soften it and then add the meat. When the meat is cooked and the veg is soft then add the marscapone and stir. When the marscapone has melted down then add the crushed garlic and fennel seeds (fennel not compulsory if you havent got it!) and stir. Add enough milk so that the mixture is a good saucey consistency. When the pasta has boiled just add the pasta to the mixture and serve.

The only trouble with this meal is that it’s incredibly tempting for the hungry mummys who are doing the cooking… left-over snack alert!!!