Fish Baked Rice~ 1 serving, 250g

One of my personal favourite dishes is a yummy baked rice. While preparing J's dinner last weekend, I thought why not try something different, rather than the usual rice with dishes and soup.

Probably at his age, he's not so concerned with how the food looks, but rather how it tastes. Although using the same usual ingredients that J is familiar with, it's with a TWIST.

And yay! J loves it so much, he was asking for more! Initially, I thought he would not be able to finish the portion I prepared...but surprise surprise...he FINISHED all!

Having said that, many of my recipes shared on this blog are self-created or modified to suit the taste of my LO.

Ingredients:
100-120g cooked rice (this proportion will depend on how much your LO is currently eating)
Homemade pasta sauce ~ Check out this link for the recipe: http://jschronicle.blogspot.sg/p/simple-pasta-sauce.html
50-60g fish (I used threadfin. Other options: codfish, salmon, even meat)
1 small egg
1 tsp chopped onion
1 tsp chopped corn
1 tsp chopped carrots.
1 tsp chopped broccoli
2 slices cheese [I tried regular cheese~adults eat + Bega string cheese~J eats: see below for more explanation on the cheese.]

Method:
1. Heat some butter/olive oil. Sautee the onion, corn, carrot and broccoli until soft.
2. Preheat oven to 175 degrees C.
3. Add in the cooked rice. Beat an egg into the rice and vegetable mixture until cooked.
4. Put the fried rice into a small baking glassware, top with slices of fish and bake in oven for about 10 min or until the fish is slightly cooked.
5. Pour the homemade pasta sauce over the fish and top with cheese.
6. Bake in oven until cheese melts and slightly brown.
7. Leave to cool for a while before serving. Straight out of the oven can be scald LOs' tongue.

**Recipe is good for toddlers (1 yr old onwards...or if they can already chew rice well) & adults. For adults, add seasoning if you like and adjust the portion accordingly.

**As mentioned earlier, I used 2 different kinds of cheese: Regular cheddar & Bega String cheese. Overall, I found the texture of the regular one much easier to eat for J after baking as it still remains quite creamy. On the hand, the Bega string cheese turned out a little rubbery after baking (somewhat similar texture to mozzarella), which was a little difficult for J to chew & swallow. I had to remove the layer of string cheese while feeding.

**Recipe can be modified to have pasta instead of rice. For pasta, I would suggest, you mix together with the pasta sauce before putting in to bake.

**Hope ur LOs love it as much as mine did! :)

Meatballs ~ 36 meatballs

Ingredients:

250g lean pork

250g chicken breast

1 corn (remove corn bits from cob ~approx. 125g)

breadcrumbs (for dredging -*optional)

1 medium egg

pepper

2 tbsp olive oil

Method:

1.Cut the lean pork and chicken breast into large chunks. Blend the corn and add in the meats and continue to blend until resembles a paste. The mixture should be smooth but not too sticky.

2.Add the egg into the mixture and blend to combine.

3.Season with pepper.

4.Heat 2 tbsp of olive oil in a pan.

5.Take some of the mixture and roll it into a small ball. (*Dredge with breadcrumbs for a more crispy texture - optional)

6.Pan-fry the meatballs until golden brown. To test if it’s cook, poke a satay stick into the meatball. If the satay stick feels warm when taken out, the meatball is ready to serve.

Note:

* Meatballs are suitable for freezing and reheat before serving.

* They can be added to pasta or even porridge.

 

Recipe adapted from: Baby Bowl by Kim McCosker

Black Bean and Pork Rib soup~ 8 servings, 150g each

Ingredients for illustration only

Ingredients:

300g pork rib

200g lean pork

6 red dates (washed)

1/2 cup black beans (washed)

1.2 litres water

Method:

1.Blanch pork ribs and lean pork in boiling water to remove scum.

2.Drain the pork and set aside. Boil a pot of water.

3.Once water is boiled, place blanched pork ribs, lean pork and the rest of the ingredients into the pot.

4. Bring into a rapid boil for about 10 minutes, and then simmer on lower fire for approximately 40 minutes.

Note:

*Season as you prefer for adults

*I did not add any seasoning when serving it to my LO

 

And if you like the original recipe, check out this link:

http://www.noobcook.com/chinese-black-bean-soup/

Stuffed Chicken Rolls ~ 2 Rolls

Ingredients:

2 pieces skinless and boneless chicken breast

¼ carrot (cut into small sticks)

2 young sweet corn (cut into small sticks)

pepper

1 tbsp olive oil

Method:

1.Slice the chicken breast in half, without cutting through it. Pound the chicken breast until it’s flat.

2.Sprinkle some black pepper on the chicken breast.

3.Put a pot of water to boil.

4.Lay the carrot and young sweet corn sticks on the chicken breast and start rolling from one side.

5. Once water is boiling, steam the chicken rolls for 12-15 minutes, or until fully cooked.

6.Remove the chicken roll and pan sear in a heated pan until slightly golden brown on all sides.

Note:

*the pan-searing process is just to add a nice colour to the dish

Oven baked codfish fingers~ 4 servings; 25g each

From the time J was 6.5 months old, I had already started feeding him fish. However, it was only one variety and that is the threadfin. Threadfin is popularly believed to have the least bones and best for babies to consume. When he turned 8 months, I introduced other fish like salmon or codfish to him but the method of cooking still remains as steaming.

With him turning 1 year old already, I thought I would like him to try out fish cooked in a different style. Hence, I poached salmon with garden vegetables and the latest, oven baked codfish fingers. They are so easy to make and very yummy! Even I couldn't resist and had to try some...hee. Serve them with baked sweet potato sticks, these fish fingers could become a very healthy version fast food that is good for the whole family. You can also sandwich them between buns and you'll have a codfish burger! :)


Ingredients:

100g codfish (skinned and deboned)
2 tbsp. greek yogurt or milk
Breadcrumbs, for dredging
2 tsp blended instant oatmeal (no sugar)
pinch of pepper
2 tbsp. olive oil


Method:
1. Cut the fish into sticks/wedges and soak in the milk/yogurt while you heat the oven to 180 degrees. Mix the breadcrumbs and blended oatmeal on a plate and lightly sprinkle with pepper.

2. When oven is hot, take fish out of yogurt and clean away the yogurt slightly. Dredge the fish in the breadcrumbs, patting them to make sure they adhere. Drizzle a little oil on the bottom of a baking tray, then lay the fish sticks on it. Drizzle with remaining oil.

3. Bake in the oven for 10-15 minutes, or until golden brown.  Serve immediately.


And if you like the original recipe, check out this link:
http://main.kitchendaily.com/recipe/oven-fried-fish-sticks-142895/