Posts Tagged With: children

Babyfood – Part (2)Mbili

Baby Smoothies

Mmmmmm she loves to eat!

Embe na Parachichi

If it’s green it’s good!

ahhhhhhhh

Categories: Family, food we love to eat, Queen of Sheba, queen of sheba | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

MSETO – Muung Beans and Rice with Tomato Sauce

Ingredients:

1/2 cup Muung Beans

1 cup Rice (Basmati)

3/4 coconut milk 1/4 water mixed

1/2 tsp salt

Recipe:

Rinse the Muung Beans

Rinse the beans and boil for 25 minutes (start the timer when the water is boiling)

Rolling Boil 25 minutes

Drain water.

Muung Beans should look like this split and soft

Add water/ coconut milk mix and salt to Muung beans and bring to a boil.  Add rice.

Stir gently

Turn down to medium low with the lid on for 10 minutes…stir gently one last time at about 2 minutes after adding the rice.

Take the lid off

Take the lid off to let the rice “dry out” for 20 minutes or up to 1 hour on your stoves LOWEST setting! (This step makes the rice super tasty with a crunchy bottom)

Serving Size:

4 adults

Preparation Time:

1 hour

*Traditionally this dish is topped with honey but we like to eat it with sweet fruits like papaya, mango, banana, etc…and top it with tomato sauce.

It is said that this dish is an aphrodisiac for women!?!

Tell me what you think ladies!

Categories: Lunch, Recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Today’s Supper

Coconut Rice and Papaya

Ever feel like just eating something simple?

Categories: Lunch, Me, myself VeggieZ | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Today’s Menu

Lunch time!

Boiled Green Plantain with Salsa and Hot Sauce Dip

Do you ever have those days where you just want to take it easy but the kids “gotta” eat?

Categories: Family, Lailati, Milla, Moses, Recipes, Veggie kids | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

HUMMUS

Hummus and Carrots

Ingredients:

1 1/2 cups chick peas

1 cup chick pea water(if it’s fresh) or 1 cup tap water

2 cloves garlic

1/4 cup tahini

juice of 2 lemons (4 or 5 Tbsp)

1/8 cup fresh cilantro

1/2 tsp salt

1/2 tsp cayenne

Recipe:

Clean and soak 1 cup chickpeas over night and boil 1 and 1/2 hours with a pinch of salt…or do as I do and forget (then you have to boil for 3 hours and let sit for another 1 hour). Let cool for 30 minutes.

boil chickpeas

Add garlic and cooked cooled chickpeas to a food processor (you can mash by hand but the processor is so much easier)

Garlic first

then tahini, water, salt and the juice of 2 lemons.

juice of 2 lemons

Blend 2 minutes and then add cilantro and paprika.  Blend until smooth.

blend

Hummus is ready to eat with raw veggies, on a veggie burger, on a pita, or with bajia? (stay tuned for that one)

Preparation time:

2 hours (including boiling time)

Serving Size:

party size bowl for appetizer

Lailati loves Hummus!

Categories: Lailati, Moses, Recipes, Veggie kids | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

My Veggie Kids are SICK?

Milla has a fever and a headache.

Question: What do you do with a Veggie Kid with a fever…

Moses has "Snowhill Rash"

Question(con’t): …or a big owey??

Answer: According to Capital Health you can treat with Acetaminophen (aka Tempra or Tylenol) or Ibuprofen (aka Advil or Motrin) in combination with a series of other methods.

http://www.healthlinkalberta.ca/Topic.asp?GUID=%7BDF9768D1-6C35-4B8F-8C52-336E7258C3E8%7D

IS THAT REALLY THE ANSWER FOR ALL OF US?

Most medicines are combined with glycerine.  As you know Glycerin is an animal bi-product.  My Veggie kids don’t eat Glycerin.

So I have found an alternative.

NO GLYCERINE!

“FEVER REDUCER/PAIN RELIEVER”…

CHEWABLE TABLETS

Faker!

Anyone out there have any fun remedies?

Categories: F.Y.I - C.S.I, warnings | Tags: , , , , , , , , , , , , , , , , , , , | 3 Comments

WALI WA NAZI – Coconut Rice

WALI WA NAZI -Coconut Rice (*note: the crispy brown bottom)

This is a hard recipbecause I never measure.

Recipe:

Bring a 2 qt pot* of water to a boil.  Add salt generously (4-5 Tbsp) to boiling water.

*The pot that you use for rice should be wide bottomed.  Rice likes to be stretched out in a pot not piled on itself.

Salt generously because you'll be pouring it out later

Add rice to a slow count of 8 (or add 3 cups).

1-2-3-4-5-6-7-8

Stir rice and turn down a little (to avoid splashing out of the pot).

Be careful not to over stir rice!

Leave boiling for 4 minutes (5 or 6 minutes if it’s Basmati).  You want to try some “kernels” of rice.  If they are still a little crunchy the rice is ready to drain. 

Drain salt water.

Add 1 1/2 cup coconut milk to the rice (on the burner).  Stir in coconut milk but take care not to over stir and get mushy rice.

Add 1 1/2 cup coconut milk

Cover turn to a high low (like #4) for 4 minutes…this creates a golden bottom crust (ymmmmmm).  After 4 min. turn to low or minimum.

cover

Leave covered on low/minimum for 10 minutes.   After 10 minutes taste rice.  Is it still hard?  If it is cover for another 5minutes…repeat if nessecary.

Finish by uncovering the pot for up to 20 minutes (10 minutes works but the longer the rice cooks the drier it becomes).

Serve HOT!

(even though it tastes good cold too)

WALI WA NAZI -Coconut Rice

Preparation Time:

30 minutes

Serving Size:

3 adult suppers


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LEFTOVERS.

Fit for a 2 year-old

Yesterday’s beans? Hakuna Matata-No Problem!

Just add a bit of water to the beans and boil until creamy.  Then:

Add the rice and heat for a minute.

I added yesterdays rice at the end to heat-up the rice.

Fit for a 2 year-old

Categories: Family, Lailati, Milla, Recipes, Veggie kids | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

CHAPATI – Yeast-free Flat Bread

CHAPATI – Yeast-Free Flat Bread

Ingredients:

4 cups flour

2 cups water (warmed but not  boiling)

2 tsp salt

4 Tbsp oil for dough

1/2 cup oil for frying

Recipe:

Heat 2 cups of water.  Don’t let the water boil. (Take the water off the heat when you see the little bubbles start popping off the bottom of the pot).   Add your oil to the heated water.

Add salt to the flour.  Fluff up the flour with your fingers and make a “volcano” with a crater on top in the bowl.   Pour the water into the crater and mix until all the flour is mixed in (even off the bottom)**.  Kneed the dough 10 times.

Make 4 or 5 small dough balls.

dough balls

Roll out a ball of dough, fairly thin, (don’t worry about its perfect roundness quite yet) until you have an approximately 14′ (diameter ).

rolled out

Add a Tablespoon of oil on to the chapati.

Tbsp oil

Spread the oil around.

spread it around

Start pulling and cutting the dough circle into a 1′ thick ribbon of dough.  It should look like a long dough rope when you reach the end.

Turn the dough ribbon around and around itself (like tape on a roll) creating a 1′ thick “pinwheel”.

Continue with the rest of the dough balls.

Roll out the “pinwheels” of dough into a 12′ chapatis.

Roll out pinwheel

Preheat your pan on medium high heat.  Wipe out the hot frying pan.

wipe out pan

Put the rolled out chapati in to the hot pan but don’t add oil yet.  Roll out next pinwheel after chapati gets put into the frying pan.  (You have to be a quick roller because you don’t want your chapati to burn).

put chapati in hot dry pan

Turn the chapati in the pan constantly, so that it doesn’t burn.

Lift the chapati and when there are golden brown spots all over flip it over.  (If you notice that the chapati is burning turn your heat down slowly until you find the right heat)

ready (flip #1) note brown  

Add 3 Tablespoons of oil around the outer edges of the chapati.  Make sure to get some oil to the middle of the pan. Turn chapati until you notice that it is golden brown and flaky all over.

flaky (flip#2)

Flip the chapati.  There should be enough oil to fry this side (if the pan is dry add a Tbsp more of oil).  Turn chapati until this side is golden brown.

extra step: fold in half and turn

You can fold the chapati in half, to make it pull apart easily, and turn, flip, and turn.

Remember: The chapati shouldn’t be still in the pan for too long.

Take the flaky golden brown chapati out of the pan, put it on a dinner plate and continue frying.  Don’t forget to wipe out the pan and make it dry for each chapati that goes in.

Preparation Time:

1 hour

Serving Size:

This recipe makes 4-6 large chapati’s and feeds 2 adults and 3 children (approximately)

CHAPATI – Yeast-Free Flat Bread
*My husband is the master chapati maker of the house.  He has perfected the recipe!  I like to joke that he would make an old Indian grandmother jealous of his perfectly round and tasty chapati.
**My husband says that the dough should be coming off the edges of the bowl and off the fingers mixing the dough (not too sticky and not too dry).  He also tests the dough by holding the large dough ball in the air and if it sags and stretches down the dough is perfectly ready.  This is something to aspire to because it is not easy.
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Lailati

 

Lailati.

Categories: Family, Veggie kids | Tags: , , , , , , , , , , , , , , , | Leave a comment

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