Sometimes it surprises me, the food that my kids gravitate towards. I pretty much expect that they will always eat spaghetti or waffles, but I wasn’t expecting this one to be a “down it as fast as you can and ask for more” recipe. But it was.
Chicken Tortilla Soup (from Feeding My Kid)
1 lb. boneless skinless chicken breasts (or thighs)
28 oz. chicken broth (we use Pacific brand)
1 – 15 oz. can cannellini or black beans
1 – 15 oz. can diced tomatoes
1/4 cup fresh lime juice
1 -4 oz. can diced mild green chiles (Optional. I add these at the end as a garnish, because my kids think they are too spicy. No really. I can’t believe it either.)
1 tsp. powdered garlic
1 tsp ground cumin
1 tsp dried oregano
salt, to taste
5 corn tortillas, cut into thin strips
Preheat oven to 375 degrees. Spread the tortilla strips on a baking sheet, making an effort to not overlap them. Bake until toasted and dry, checking every five minutes to avoid burning. Remove from oven and cool.
In a large stockpot, bring chicken stock to a boil. Add chicken and poach until chicken is cooked through (about 20 minutes). Remove chicken from pot and let cool. Add beans, tomatoes and spices to pot, turn down heat to simmer. Using two forks, shred the chicken and add to pot. Simmer for ten minutes to meld the flavors. Garnish with tortilla strips and serve.
This recipe combines two things that most kids love: fajitas and pasta. I adapted the recipe from Women’s World magazine to be gluten and dairy free. The original recipe used rotisserie chicken. I’m not such a fan of rotisserie chicken – both in terms of the cost and the taste. If you are, you could use it here. It would make the prep even quicker.
Fajita Chicken and Pasta (from Feeding My Kid)
Adapted from Women’s World
10 oz. gluten free pasta shells (I use Tinkyada shells or elbows)
1 Tbsp vegetable oil
1 green pepper, diced
1/2 cup red onion, diced
1 ½ lb. boneless skinless chicken breasts, sliced into strips (or use chicken tenders)
1 Tbsp fajita seasoning mix *
2 cups mild salsa
1 – 11 oz. can Mexican style corn with peppers
¼ cup chopped fresh cilantro (optional)
* If you can find a commercial fajita seasoning that is gluten free, more power to you. If you can’t, or would rather make your own because it is cheaper, the mix recipe I use is below.
Cook pasta according to package directions. When draining, reserve ½ cup of the cooking water.
Heat oil in a large skillet. Add onions and peppers and cook until tender. Remove from pan with a slotted spoon and set aside. Add chicken to pan, brown on both sides and cook until cooked through. Remove chicken from pan and cut into chunks or use two forks to shred. Return onions, peppers and chicken to pan. Add fajita marinade mix, salsa and corn. Heat through. Add cooked pasta, reserved pasta water and cilantro (if using) and heat through.
Gluten Free Fajita Marinade Mix (from Feeding My Kid)
This is what I use when a recipe calls for dry fajita marinade mix, like the recipe above. It is not what I use to actually marinate meat for fajitas – but that’s a story for a different day.
3 Tbsp cornstarch
2 Tbsp chili powder
1 Tbsp paprika
1 ½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
1 Tbsp sugar
1 Tbsp. salt
Mix together and store in an airtight container.
Normally I never post anything that my kids don’t eat, because really this blog is about feeding them. But my kids don’t like chocolate (strange, I know). And this recipe is heavenly. And it is almost Valentine’s Day. So for all those reasons, here is a recipe for Dairy Free Dark Chocolate Truffles.
Dairy Free Dark Chocolate Truffles (from Feeding My Kid)
8 oz. Enjoy Life semisweet mini chocolate chips
4 oz. dairy free unsweetened chocolate, broken into ¼ inch pieces (I use Ghirardelli)
2/3 full fat (not lite) coconut milk
2 Tbsp confectioners’ sugar
Place both the semisweet and unsweetened chocolate in a medium bowl. Heat the coconut milk in a saucepan over medium heat until it is boiling. Pour the boiling coconut milk over the chocolate, and let stand five minutes. After five minutes, stir well to make sure that all the chocolate is melted and incorporated. Refrigerate for one hour – you want the chocolate to be firm, but not hard.
Line a baking sheet with parchment paper. Using a one tablespoon cookie scoop, scoop the chocolate mixture into balls. Refrigerate for 15 minutes. When the mixture is firm enough to handle, remove from the fridge and GENTLY roll in your hands to form smooth even balls. Coat each truffle in confectioners’ sugar. Serve these immediately. If you aren’t going to serve them immediately, store in the fridge in an airtight container, and bring to room temp and recoat with confectioners’ sugar before serving.
I think these are heavenly when you pair them with a raspberry coulis. Raspberries and dark chocolate – mmmmm. Technically, a coulis is a thick sauce of pureed and strained fruit or veggies. This is a couli for folks in a hurry. Or impatient folks, who don’t want to strain out raspberry seeds.
Quick Raspberry Coulis (from Feeding My Kid)
½ cup frozen raspberries
¼ – ½ cup water
¼ cup sugar (or more if you berries are tart)
Place all ingredients in a small saucepan and heat over medium high heat until boiling. Mash raspberries with a fork – they should just disintegrate. Simmer until the sauce reduces to a thick syrup. Cool and serve with truffles.
I love a simple dessert. Because if it’s not simple, at my house it just doesn’t happen. As the name inplies, you just dump the ingredients in and bake. There is no stirring or beating at any point. I adapted this recipe from my friend Connie to be gluten and dairy free. Since my son is allergic to cherries, this one uses strawberries instead. But if you love cherries, by all means, use cherry pie filling in place of the strawberry.
Although this is called a cake, and uses a cake mix, I think of it as being more like a fruit crumble or buckle. Only easier.
Gluten Free Dump Cake (from Feeding My Kid)
1 15 oz. can crushed pineapple
1 20 oz. can strawberry pie filling
1 box gluten free yellow cake mix (I used Betty Crocker)
1/2 cup chopped nuts (optional)
1 stick (1/2 cup) Earth Balance non-dairy margarine
Grease a 9x 13 pan. Preheat oven to 350 degrees. Dump the pineapple into the pan, and spread evenly, making sure you cover the corners. Dump strawberry pie filling on top and spread evenly. Sprinkle the cake mix over the top (Don’t stir! Just sprinkle to cover the fruit) If using, sprinkle the nuts over the cake mix. Cut the butter into small pats and place on top of cake mix. Bake for one hour.
Bulldog baby turned one year old in December. Now that he can eat just about anything we eat, he has been getting to try more foods lately, including this Thai Chicken Curry. He really digs it, especially the MaiFun rice noodles. This curry is not particularly spicy, which makes it great for kids. If you wanted to bump up the spice factor, you could double the curry paste.
Slow Cooker Thai Chicken Curry (from Feeding My Kid)
1 can coconut milk
1 Tbsp gluten free Thai red curry paste (I used Thai Kitchen brand)
1 tsp fresh grated ginger
1 lb. boneless skinless chicken breasts
2 red bell peppers, cut into 1 inch pieces
1 large onion, sliced
1 ½ cups baby carrots
1 cup frozen peas, thawed
1 package MaiFun style (angel hair) rice noodles
To a 6 quart slow cooker, add the peppers, onion and baby carrots. Lay chicken breast on top of vegetables. Mix together the coconut milk, curry paste, and ginger, and pour over chicken and vegetables. Cook for 5-6 hours on low, or 3-4 on high until chicken is cooked through. Add peas at end of cooking time to avoid losing their color. Prepare rice noodles according to package, and serve curry over noodles.
My kid doesn’t like to sit down and snack. He thinks of it as a waste of precious playtime. Some days smoothies are the only way to get him to the table, but I get tired of the garden variety strawberry banana flavor. Here are three more exotic, yet still kid-friendly concoctions, that make use of stuff I always have on hand.
Carrot Cake Smoothie (from Feeding My Kid)
4 oz. (1 small jar) carrot baby food
½ – ¾ cup canned pineapple, with plenty of the juice
1/3 c. coconut milk
1 frozen banana
1/8 tsp cinnamon
I have a baby, so I always have carrot baby food. But even after he grows out of baby food, I will still keep it on hand. Many carrot cake smoothie recipes call for carrot juice – which expires in your fridge pretty quickly. Baby food can hang out in your pantry for a good long while. Also, I peel bananas that are past their prime and stick them in the freezer whole. This is partially for baking, but more often for smoothies. I always have a bunch at the ready.
Incidentally, this was the boy’s favorite of the three:
Monkey: “Is this peach?”
Me: “No, carrot cake.”
Monkey (emphatically): “I love it!”
Me: “I’m glad!”
Monkey: “I can tell Daddy that it was my favorite.”
Very Berry Smoothie – with Beets! (from Feeding My Kid)
½ banana (frozen or fresh)
1 ice cube of pureed beets
¼ cup frozen raspberries
¼ cup frozen strawberries
¼ cup frozen blueberries
½ cup grape juice
¼ cup milk of your choice (almond, coconut, soy)
So “ice cube of pureed beets” is easier than it sounds. I keep these in the freezer because I make Pink Pancakes (from the Deceptively Delicious cookbook) with them. I don’t bother with fresh beets – who has the time? I grab a can of cooked beets, rinse very well to get as much salt out as possible, stick it in the blender, then freeze in ice cube trays. Beets are awesome for you, but I hate how they taste, so this is the way that I sneak them into our diet.
I keep separate frozen berries in my freezer, but you could also make this with a handy dandy frozen berry mix.
Blueberry Banana “Frozen Yogurt” Smoothie (from Feeding My Kid)
1 banana (fresh or frozen)
½ cup frozen blueberries
¼ cup milk of your choice (almond, coconut, soy)
1/3 cup plain yogurt of your choice (coconut, soy)
This is by far the most traditional smoothie recipe, but makes use of blueberries, which are nutritionally better for you then strawberries. If you (or your kid) likes things a bit sweeter, you could also add agave nectar. My kid gets excited about the “frozen yogurt” aspect – it’s all in the marketing, people.