toddler dinner rut
We're in a dinner rut. Looking for yummy and toddler-friendly healthy dinner ideas. Not into faux meat. Right now mac and cheese, spaghetti, black rice with edamame and corn, cheese omelettes, and soup are on high rotation. Any inspiration out there? My 2 year old and 3 year old thank you in advance :-)
We do a Greek night with hummus & pita, (store-bought) dolmas, feta and salad. I also made sliders today -- mini-hamburger buns from KAF and mini-black bean burgers from Cooking Light. Really tasty and, since they are small, they don't fall apart. We also have make-your-own-soft taco night. Looking forward to other suggestions!
Our toddler is younger (to be honest, we still call her baby) at 14 months. Her favorite thing to eat is avocados and we do avocados on toast, rice and beans with chopped avocado, avocado mashed with cereal.
Also, lots of Indian food. She loves green peas in onion-tomato-cumin-coriander sauce. Potatoes always go over well and I try to mix in some greens -- as in mashed potatoes with some pureed spinach/kale mixed in. Just recently started her on chickpeas as well now that she has more teeth.
not a specific answer to your question, but;
when my daughter was a toddler, she really enjoyed dipping her foods into sauces/spreads.
sometimes the combos didn't make flavor-sense to me, but SHE enjoyed it (i.e. dipping blanched green beans into peanut butter, dipping cherry tomatoes into tahini or into guacamole, dipping cucumber slices into anything spreadable. tofu was good, but tofu DIPPED into peanut butter was better.)
I wonder if you could puree those for the kids. Or chop them up fine after you cook them. It's been a while, as my boys are in their mid 20's now, but I don't recall fixing special kid meals for them. My husband and I were always pretty adventurous eaters, and the boys just ate what we did (other than some personal dislikes for each of them).
Kids usually like things they can put together themselves, like mini-pizzas, tacos, even panini. A salad bar at home is fun for them, too.
Mini quiches, anything in pancake form, mini veggie frittatas, butternut squash pasta, "slurp-able" soups, tofu tacos, mini bean wraps or burritos, baked "summer pasta."
Spinach pesto. Mixed with pasta, stirred into bown rice, spread on grilled cheese, topping for vegetable soup....
These zucchini (or other veg) pancakes might be a good fit. They can be made with cottage cheese or ricotta, and you can sub other vegetables for the shredded zucchini; they even work well with shredded winter squash. For a dozen 3-inch or so pancakes, whisk together 3 eggs, about a cup of cottage cheese or ricotta, a cup of flour, a teaspoon of baking powder, some salt, a cup and a half or so of shredded zucchini, and whatever herbs you like (dill is nice with zucchini). Cook them like you would any other pancakes in an oiled pan.
These make good finger food on their own (if you let the kids eat with their hands), and they're also good topped with tomato sauce or roasted red pepper sauce (just pureed roasted peppers with seasonings).
It is really hard to cook for young ones. My son now eighteen loved fish sticks, chicken nuggets and KD. He seemed to be wired to reject all other types of food. He did like a soup I made, real easy, every vegetable cut and diced super super fine, carrots, potatoes, leeks, fennel,etc mixed with a can of vegetable broth and large can of tomato juice. Also you can mix mashed potatoes with sweet potato and sneek in a vegetable and then serve with the a main entree. Pasta seems to be a hit with children, so a spaghetti sauce made in advance, and if you want pasta like small rigatoni, with cheese. Also my son loveees shephard's pie, you can make a healthy version and great for a fall meal. If you are a vegetarian I guess you could use a soy product instead of ground beef.
What about sushi? since they eat black rice. I make my sushi with a mix of brown and white rice too! And it is stuffed with lots of veggies and kid friendly. I make korean sushi called kimbap but its just the same really. If you don't have a sushi mat, just use some seran wrap!
1 cup white rice (or brown and white mix if you like)
5 sheets of nori-seaweed
1 cup julienned carrots (matchstick size length 2 inch)
1/2 cup pickled radish/ daikon
1/4 cup blanched spinach (about a cup uncooked)
Roasted sesame seeds
1/4 lb Ground beef
1 tbsp sesame oil
2 tbsp Soy sauce
1 tbsp mirin or any sweet cooking wine (like sake) or skip it
Special tools: Bamboo sushi rolling mat
Prepping the Filling
Peel and julienne carrots and the pickled radish (no peeling here).
Bring to boil about 2-3 cups of water in a sauce pan. Add a pinch of salt (this makes spinach greener when blanching!). Woa my mum's tip of the day! Add the spinach for about 45sec-1min. Rinse with cold water and squeeze out all the water from the spinach. Season with a pinch of salt and 1 tsp of sesame oil.
In a frying pan up carrots first in a sauce pan with 1 tbsp of olive oil. Add a pinch of salt and fry for about 30sec. Because you want some crunch factor and no mushy carrot in your kimbap. But remember to taste test! Next, fry up the ground beef...
In the same frying pan add some sesame oil and when its hot, add your beef. When it is slightly pink, add the soy sauce and mirin.
Rolling it out
This kimbap is thinner and taller than your usual kimbap because you add less rice and more veggies so cut out about an inch from the length of the seaweed sheet. Or make your kimbap fatter.
To the cooled down/warm-ish rice add about 1 tsp sesame oil and 2 tsp sesame seeds and fluff up the rice with a paddle. Don't mush it or overwork it. The oil helps the rice be not to sticky.
On a sheet of seaweed placed on a sushi mat, add a thin layer of rice (2-3 grains thick) and leave about 1 cm at the top. Add the spinach and carrot in equal parts and a little less of the pickled radish and ground beef.
Roll the kimbap to tuck in all the filling (away from you) and quickly roll it to let the rice stick on the seaweed. Using the sushi mat, knead lightly and roll a little to keep the kimbap in place. Repeat until no more ingredients to work with!
To cut the kimbap, lightly oil your hands with sesame oil and run along the roll of kimbap. Sprinkle some sesame seeds too. Then using a sharp knife, cut them into 1 inch height.
HERE"S THE LINK
although i think this is a great idea (my son loves sushi too) i think the OP may be looking for vegetarian version. instead of ground beef you could use sweet egg. mix a few tablespoons of mirin and a dash of salt and white pepper in the egg before cooking and you can get a nice sweet egg to replace the beef.
These are all such great ideas. I can add soba noodles with a mild coconut/ peanut sauce, pesto with pasta or on a pizza, red beans and rice, polenta, chickpea fritters or felafel, risotto and quinoa dishes, and grilled "cheese" sandwiches. I can recommend the blog by Vegan Dad, as well. Great family friendly recipes.
The best thing about babies is they will tell you what they like. I would try with some of their favorites and do a re-make. Like spaghetti squash spaghetti or appetizer sized foods.. Like Italian tomatoes on toast like Julia Child made, Rachael Ray has her kids line and there is alot of nutrition in there. When the kids get older the kids cookbook shows how you can get your kids into healthy eating. I love that book! Tofu egg breakfast burritos. Kids like food they can feel and taste I loved granola., but that is a ways off. Peach Cobbler is a good snack food and you can deconstruct and it still taste the same.
I used to watch a Vegan mom make dinners from her garden and organic markets for like 10 people. Then make the kids something totally different, you just have to keep making sure to reach the nutritional dietary needs in their food pyramid. Have staples around and prepp till your heart is content.
When I was a child, I ate what my parents ate though it wasn't a vegetarian diet. I think that is the best way to go in raising a child who will have healthy eating attitudes & know they must eat vegetables, etc. and not be a pain to be around into adulthood. It would be "toddler-friendly" to be sure they are getting enough vegetables, not just pasta and cheese. The vegetables can be put in the other dishes too, of course, not just as a side dish.
It might be fun for toddlers to see the different types of pasta available since the bow-tied ones are just plain cute. You might teach them different shapes through different shapes of pasta? (I always say that when someone calls it "mac n cheese" they are eating too much of it for good health.)
It is getting to be a time of year that soups might be good -- pumpkin soup or cream of mushroom soup or celery soup.
Boiled okra & field peas was always a wonderful treat as a child. I was fond of butterbeans too.
I wonder if someone knows of a cookbook that lists what foods toddlers need to supplement their diets if they aren't going to eat, say, chicken.
Salads get quite mushy if marinated over just a few hours in, say, a honey vinaigrette and would be easier to eat for children that way.
Fun but non-healthy variety could be peanut-butter&jelly sandwiches or peanut-butter and banana sandwiches but not until after this last recall is done with. (I trust everyone here checks fda.gov every day for food recalls especially since toddlers are more susceptible to some of the salmonella & other exposure problems just as the elderly are.) There are many ongoing peanut butter recalls right now.