3 recipes your little ones will love

Monday 15 August 2016
  • Corn and butternut squash chowder recipe

Spring may be on our doorstep, but there's still a cool nip in the air. So flick on the kitchen stove and repel the outside chills with recipes to warm you up from the inside out. Cosy up with veggies disguised as comfort food that will please even the littlest of tough critics!

Corn and Butternut Squash Chowder

There really is no beating a d-lish warming vegetarian soup. A variation of the traditional pumpkin soup, this dish is best served with crusty dipping bread!

  • 2 tablespoons vegetable oil
  • 5 cups butternut squash, peeled, seeded and cut into chunks (about 800 grams)
  • 1 medium onion, chopped
  • 300 grams frozen corn, thawed
  • 1 ½ teaspoons curry powder
  • Salt & pepper to taste
  • 500ml vegetable stock
  • ½ cup thickened cream

Method

  1. Warm oil in a large pot over medium-high heat.
  2. Add squash and onion, and cook until soft (about six minutes).
  3. Add corn and curry powder, and cook until curry is fragrant (about two minutes). Season with salt and pepper.
  4. Add broth, and simmer until squash is tender (about 25 minutes). Remove from heat.
  5. Blend the soup in two batches until smooth.
  6. Return soup to pot and stir in cream over a medium-low heat, being careful not to boil the mixture.
  7. Enjoy!

Recipe courtesy of Martha Stewart.

Cauliflower Mac & Cheese

Kids will rejoice at being treated to mac and cheese for dinner – little do they know the vegie goodness infused into this dish! Cauliflower puree adds the signature ‘creamy’ texture, so less cheese is needed to make this dish aces. For an extra serving of vegies, stir in some frozen peas and corn before baking!

Hot tip: try making a big batch for school lunches, and package it up in a thermos!

  • 500 grams penne pasta
  • 1 cup milk
  • 400 grams shredded cheese
  • ½ head cauliflower
  • ¼ cup parmesan cheese
  • 3 tablespoons chopped flat-leaf parsley
  • Salt & pepper to taste
  • ½ cup bread crumbs

Method

  1. Preheat oven to 180°C.
  2. Bring salted water to the boil and cook the pasta until al dente.
  3. Steam the cauliflower until soft (about 10 minutes) then transfer to a blender along with three tablespoons of the steaming liquid. Puree the cauliflower, adding more steaming liquid to thin the mixture if necessary.
  4. Combine the pasta and hot cauliflower puree in a medium size oven dish. Add milk, both cheeses, parsley and season.
  5. Sprinkle bread crumbs across the top of the pasta mixture, then place the dish in the oven for 20 minutes, or until the top is crispy and the sauce is bubbling.
  6. Eat up!

Recipe courtesy of PopSugar.

Teriyaki Chicken Stirfry

Teriyaki Chicken recipe

If you’re on the hunt for a healthy, hearty, and delicious recipe to feed the family, look no further! Laden with vegies, this is a winning dish that will leave the kids wanting more!

  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 2 tablespoons corn starch + 2 tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 bag stir-fry vegetables (found in the produce section, or from the frozen aisles)
  • 3 cups cooked brown rice

Method

  1. Preheat oven to 180°C. Spray a medium sized baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger, and garlic in a small saucepan and cover. Bring to the boil on a medium heat. Remove lid and cook for one minute once boiling.
  3. Combine corn starch and water together in a separate dish, stirring until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken, then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over the chicken. Place chicken in the oven and bake for 35 minutes, or until cooked through. Remove from oven and shred chicken using two forks.
  5. Steam or cook vegetables according to packaged instructions.
  6. Add cooked vegetables and rice to chicken dish. Add remaining sauce. Gently toss all elements together until combined. Return to oven and cook for a further 15 minutes. Remove from oven and let stand 5 minutes before serving.
  7. Chow down!

Recipe courtesy of Life in the Lofthouse.

Haven't quite satisfied your hunger? Have a gander at our range of guilt-free recipes!

 

Ashley Hanger

Ashley is UQ Sport’s Content Marketing and Communications Coordinator. Partial to food of the deep fried variety, Ashley is a self-confessed social media addict with a knack for words. You’ll often find her with a cup of tea in hand, still in shock she made it through a HIIT class alive.