What to feed 21mo? Stuck in a rut.

[Timmyrocks]

Hi,

I seem to be really stuck in a rut in what to feed 21mo ds. He doesn't really eat potato of any form but will try most other things, mood depending!!!

I used to be really good at cooking for him but have recently just run out of new ideas.

Any recipes or suggestion would be greatly received.

Thanks

Risotto.

Pasta - stir in a bit of pesto and philadelphia, serve with peas or other vegetables.

Would he eat potato if it was mashed with another root veg? e.g yesterday we had shepherd's pie and mixed the mash with sweet potato.

We simply make a bit extra when we're cooking for ourselves and freeze it. One of DS's favourites is curry and rice - just hold off the chilli until you've taken out his portion.

Bean stew: any kind of tinned pulse, onion, tinned toms, plus any other veg - carrots, peppers, celery. Freezes well too.

Moroccan stew: sweet potatoes, Butternut squash, carrots, peppers, courgettes, toms, chickpeas. Start off with sliced onions and a tsp each of cumin and coriander and its a nice mellow flavour, I sometimes add dried apricots for sweetness.

Thanks for you suggestions. I'll them to my shopping list.

here's what i'm making for ds and myself tonight.

bill granger's corn fritters

1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum (red pepper)
1/2 cup sliced spring onions (salad onions, the long stalky kind...)
1/4 cup chopped coriander and parsley
4 tbsp vegetable oil

Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non-stick fying pan on medium heat, then drop in two tablespoons of batter per fritter and cook 4 fritters at a time.

Cook for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining batter.

Notes from Bill: The fritter batter can be kept for up to 3 days, but do not mix the batter with the vegetables more than an hour before you're ready to cook, or the fritters will be soggy.

i tend to just think what i feel like eating, and then hope that ds feels like it too, or sometimes a slightly modified version, or just using same ingredients. i don't like duplicating too much. that said, i've been known to give him a slab of fish with some potatoes, when we're having something he probably won't eat/or if it won't be ready until later.

i also made this the other night - is quite tasty. i do like a one pot recipe!

Arroz con pollo

all of mine are quite fond of a very mild & creamy vegetarian curry...

about a tablespoon (poss a bit less) korma paste heated up with a glug of olive oil.
one onion & 2 carrots chopped and softened in the oil / curry mixture for 5 mins or so.
one can of chickpeas, drained
one can of basics chopped tomatoes
about two thirds of a can of coconut milk.

simmer the whole lot for ages until veg is soft and sauce has thickened.

You could chuck in a handful of green beans or even a couple of those frozen cubes of spinach at this point.

serve with rice and / or nan