I make no pretensions of authenticity with these dishes. They are just easy to prepare and - I hope - reasonably child pleasing. I apologise for the lack of decent photos. Time and houseguests did not permit it. However, on the cooking with/for children theme, here are some nutritionally unsound fairycakes I made with my two-and-a-half-year-old niece.
I also commend the kohl rabi to you. Raw, it looks pretty weird. Peeled and cut up in stews, it can be mistaken for a piece of potato but is more akin to cabbage in its nutritional profile.
Not, admittedly, stew. Yet almost all children like this. It was definitely my favourite when I was little. There’s quite a lot of veg in it anyway (onions, carrots, celery, mushrooms, tomatoes) but you can hide plenty of extra without attracting too much attention. Diced courgettes or aubergines blend in particularly well and are likely to pass unnoticed (saute them with the onion, celery and carrot). You might even get away with finely shredded spinach (wilted in just before serving). Or if your children like peas you could be brazen about it and chuck in a handful of frozen ones right at the end of cooking.
Leftovers can be mixed together in an oven-proof dish, sprinkled with grated cheese, reheated and renamed “pasta bake”. Or else top leftover Bolognaise with mashed potato and, voila, a cottage pie! (Of sorts.Tomatoey sorts. Still tasty though.)
- 6 rashers bacon
- 2 onions
- 2 carrot
- 2 stalk celery
- 3 cloves garlic
- 400g mushrooms
- 500g beef mince
- 4 tins chopped tomatoes
- 500g spaghetti or dried pasta
- Finely chop the bacon and fry it in a large pan over a medium heat.
- Dice the onion, add it to the pan with the bacon and cook until turning transparent. Add a little olive oil or butter if necessary and repeat with the celery, the carrot and, lastly, the mushrooms.
- Crush the garlic and, when the vegetables are all tender, add it to the mixture.
- Then the mince. Break it up with a wooden spoon and briefly turn up the heat so it has a chance to brown.
- Once it has, add the tins of tomatoes. Leave to simmer for at least half an hour (preferably longer, it'll only get nicer) stirring occasionally.
- When hungry children start to clamour for their dinner boil the pasta according to instructions on the packet and drain. Season the sauce and serve over the pasta. Maybe with some grated cheese on top.
Ifs And Ands
- When I make this I usually put in a pinch of both ground fennel seeds and chilli flakes as well as a little bit of sugar. You can’t really taste them in those small quantities but they bring out the other flavours.
- I’ll tell you what literally all children like: pasta pesto. If you have leftover pasta, why not add peas, grated courgette or chopped spinach to that, and make it into a bake with sliced tomatoes and cheese on top?
Another non-stew (don’t worry, we’ll get there) but surprisingly versatile. Again you can put almost any veg in here. Broadbeans, peas and asparagus for a classic Primavera, roasted squash in winter, even diced tomatoes and basil for something fresh and summery.
The next day it can be rolled into little balls, breadcrumbed and baked into arancini or else pan fried in little patties. (Neither will be quite the same as the proper deep fried ones, but who can be bothered?) Perhaps the small people could even be pressed into action rolling the balls and hiding a little piece of mozzarella in the middle of each?
Leftovers could also be stuffed into pepper halves, topped with cheese and cooked in the oven.
- 100g butter
- 2 onions
- 2 litres (approx) chicken or vegetable stock
- 600g risotto rice
- 4 handfuls of whatever veg you fancy
- 100g parmesan
- Melt half of the butter in a heavy bottomed pan. Dice the onion and sweat it over a low heat until translucent.
- Heat the stock in a separate pan.
- Add the rice to the butter and onion and stir, making sure each grain is coated.
- Then the stock, one ladleful at a time. Keep stirring. When each ladleful has been absorbed add another. Keep going until the rice is nearly done, creamy but with a little bite.
- Add your vegetables and any other ingredients and make sure they are cooked through.
- Grate the parmesan and stir it in with the remaining butter.
Ifs And Ands
- Fry some chopped bacon pieces with the onion.
- Stir in a couple of tablespoons of pesto instead of the parmesan. Or use it to zhush up the leftovers.
- Try prawns and peas with a squeeze of lemon (leave out the parmesan).
Chicken Stew, Two Ways
As you correctly surmise, I don’t know at all what your children like but chicken stew is relatively uncontroversial whetehr tomatoey or creamy. These would go with pasta, rice, cous cous or whatever other grain you like. Or potatoes. If you can’t be bothered to cook a side-carb, you could just bung a tin of drained butter beans or similar in there.
A stew can also be repurposed the next day as a soup by adding stock to thin it down and maybe some of those tiny little pasta stars or a handful of rice or pearl barley.
Or, bake some potatoes whilst the stew is cooking. Scoop out the insides and make them into mash for the first dinner. The next day put the leftover stew in the skins (leave a bit of potato in there), top with cheese and heat them up in the oven. Call it a super magical supper boat or something...
1) Ratatouille Stew(y)
Inspired by the flavours of the classic French dish but without all the faff of cooking the vegetables separately and made more substantial with meat.
- 100g bacon
- 4 chicken thighs or two breasts
- 3 tbsp olive oil
- 1 large onion
- 3 cloves garlic
- 1 red pepper
- 1 courgette
- 1 aubergine
- 500g cherry tomatoes/1 tin chopped tomatoes
- 400ml chicken or vegetable stock
- Chop the bacon and fry in a heavy-bottomed pan until beginning to brown.
- Cut the chicken into pieces and cook it with the bacon.
- Slice the onion, pepper, courgette and aubergine into bite size bits. Peel the courgette and aubergine if you think their dark skins will be off-putting to the children.
- Put the oil in the pan over a low heat. Crush and add the garlic, then the vegetables. Onion first followed by pepper, courgette and aubergine, waiting for each to soften before adding the next.
- After the aubergine is in, add the stock, season and leave to simmer for half an hour.
- Serve with torn basil leaves if you have any.
2) Cream Of The Crop
- 100g bacon
- 4 chicken thighs (or 2 breasts)
- knob of butter
- 2 onions
- 4 carrots
- 3 stalks celery
- 4 leeks
- 300ml creme fraiche
- stock (on standby)
- Cook the bacon and chicken as above then remove from the pan.
- Finely dice the vegetables. Melt the butter and slowly sweat the onion til soft and translucent. Then add the carrot and celery. When they are tender, put in the leeks.
- Once all the vegetables are soft return the chicken and bacon to the pan and add the creme fraiche and maybe some stock if the sauce is thicker than you'd like. Season and serve.
Ifs And Ands
- Substitute chunks of cooking chorizo for the bacon. Or sausages for the chicken.
- Use cream of yoghurt instead of creme fraiche.
- A squeeze of lemon juice or a teaspoon of mustard would be nice in the sauce.
- Courgettes would work instead of the leeks. If your children aren't mushroom objectors they would go well too.
- A few sage leaves gives a hint of "stuffing" flavour which might be popular.