Quick easy kids vegetarian recipes

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1. Vegetable Omelette

The best way to make a perfect omelette is to make it in a really good skillet. Non-stick is the best but not the only choice. You can use stainless steel, plain or enamelled iron or treated aluminium. I like to serve omelettes with 2 slices of 12-grain bread.

Ingredients

• 2 eggs
• 3 tbsp milk
• Big pinch of salt
• Big pinch of black pepper
• 1 tbsp butter
• ¼ cup green bell pepper
• ¼ cup red bell pepper
• ¼ cup onion
• Grated cheese to taste (optional)

Directions:

– In a medium sized mixing bowl, beat the eggs, salt, pepper, green and red pepper and onion with a fork until blended; do not over mix.

– Melt the butter in a 7 to 8 inch pan over medium-high heat. Make sure the butter covers the base of the pan (you can do this by tilting the pan). When the foam has subsided, pour in the egg mixture.

– Tilt the pan again to make sure that the eggs run around the entire base of the pan and a little onto its sides. Let the eggs set for at least 45 seconds before flipping, do the same for the other side.

– Once done, transfer onto a plate and sprinkle grated cheese on top, if using, and serve immediately.

Serves 1

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2. Quesadillas

Stored in a sealed container in the fridge, before fried, they will keep for 1 day.

Ingredients

• 1 cup extra-sharp cheddar, grated
• 1 cup Monterey Jack cheese, grated
• 6 ten-inch flour
• 3 tbsp unsalted butter

Directions:

– In a small bowl, toss cheese together, using your hands. On top of a cutting board, place 3 tortillas beside one another and leaving an edge, about 1 inch thick, evenly divide the cheese mixture between all three of the tortillas.

– In a non-stick skillet, melt ½ tbsp of the butter over medium heat. Place the other 3 tortillas over the ones coated with cheese. Add one filled tortilla to the pan and fry until both sides turn a golden-brown colour. Once done, add another ½ tbsp of butter and repeat for the next 2 filled tortillas.

– Once done frying, place onto paper towels and pat dry. Cut fried tortillas into eighths, place onto individual plates and serve immediately.

Makes 24 wedges

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Low calorie and vegetarian recipes

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1. Exotic Fruit Mix

If you don’t like Thai basil or cannot find it, feel free to substitute with fresh mint instead.

Ingredients

• 4 kiwis
• 1 ripe mango
• 3 passion fruits
• 1 ripe papaya
• ½ golden pineapple
• 2 limes
• 1 tbsp honey
• ½ vanilla bean, scraped
• 1 tbsp chopped fresh Thai basil

Direction:

– Using a sharp knife, peel kiwis and quarter lengthwise, place into a large bowl.
– Rinse off knife and peel mango.
– Using a melon baler, remove fruit away from the pit and place mango balls into bowl with kiwi.
– Take passion fruit and cut in half.
– Using a teaspoon, scoop fruit and seeds away from shell. Discard the seeds and place the chucks of passion fruit in the bowl with kiwi and mango.
– With a sharp knife cut papaya in half and using a teaspoon remove seeds and discard.
– Using the melon baller scoop fruit away from peel and place in bowl with the rest of the fruit.
– Remove core away from pineapple and using the melon baller scoop fruit away from skin and add to bowl with fruit.
– Take lime and with palms of hand press down of limes and roll on a counter top.
– Using a hand citrus juicer, juice the limes.
– Pour lime juice, honey, vanilla bean scrapings and Thai basil into a small bowl and whisk together.
– Using your hands, gently fold fruit together until well mixed.
– Using a ladle divide fruit salad onto individual salad bowls. Pour liquid mixture over fruit and sprinkle on granola. Serve immediately.

Serves 4

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2. Simple Crêpes

You can make the batter for these ahead of time and store it in the fridge for up to 3 days in case you get addicted like I did and need them everyday!

Ingredients

• 3 eggs
• ¾ cup+2 tbsp all purpose flour
• 1½ cups milk
• 1 tbsp granulated sugar
• 1 tbsp vegetable oil
• Pinch salt
• 1 tsp butter
• Whip cream, for the filling
• A few good handfuls of strawberries, rinsed, stems removed and halved
• A few good handfuls of raspberries, rinsed and drained
• A few good handfuls of blueberries, rinsed and drained

Directions:

– Combine eggs, flour, milk, sugar, oil and salt into a blender or food processor; blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes.

– Add the butter into a non-stick skillet over medium-high heat. Once butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until crêpe turns a light brown, 1 to 2 minutes. Flip over and cook second side until browned, another minute or so.

– Once crêpes are done, transfer onto plates and spray a line of whip cream down the centre; sprinkle on a few of the strawberries, raspberries and blueberries. Fold in the sides and gently roll into a cylinder. (If you wish sprinkle on a little icing sugar for garnish).

Serve immediately.

Makes 8 to 12 crêpes

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Healthy salad recipes

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1. Baja Chicken Pasta Salad

Ingredients:

– 3/4 pound chicken breast
– 6 ounces dried mixed fruit
– 1 cup ring macaroni or orzo – raw
– 1 cup Jicama – cubed
– 2 Green Onions/Tops – Sliced
– 1/2 cup Mayonnaise or Salad dressing
– 2 tablespoons sour cream or plain yogurt
– 1 teaspoon red chili’s – Ground
– 1/4 teaspoon salt

Notes: The chicken breast should be boneless, skinless and weigh about 3/4. You should use 1 6-oz package of diced mixed fruit.

Directions;

– Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven.
– Add the chicken breast.
– Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes.
– Remove the chicken with a slotted spoon.
– Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. – Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.
– Rinse with cold water and drain again.
– Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions.
– Mix the remaining ingredients and toss with the chicken mixture.
– Cover and refrigerate until chilled, at least 2 hours.

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2. Balsamic Dressing

Ingredients:

– 3/4 cup Water
– 1/4 cup Balsamic vinegar
– 3 teaspoons Capers
– 2 teaspoons Dijon mustard
– 1 1/2 teaspoons Dried basil
– 1 tablespoon Fresh parsley – chopped (opt)

Directions:

– Combine the ingredients.
– Adjust vinegar to taste, since it has a strong flavor.
– Store in a covered container in the refrigerator.

Makes about 1 cup.

Note: If you don’t have balsamic vinegar, you may substitute another kind. But, if this be the case, start with water and vinegar in equal proportions.

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3. Barbecue Cubes

Ingredients:

– 3 ounces lemon jell-O (1 Pkg.)
– 3/4 cup – boiling water
– 8 ounces tomato sauce (1 can)
– 1 1/2 teaspoons vinegar
– 1/2 teaspoon salt pepper
– 1 tablespoon horseradish

Directions:

– Dissolve Jell-O in boiling water.
– Mix all other ingredients, and when Jell-O is at room temperature, add and mix well.
– Pour into oiled 8-inch square pan.

Chill until firm.  Cut into cubes and serve salad to go with your barbecue.

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Restaurant salad dressing recipes

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1. Autumn Jewels Gelatin Salad

Ingredients:

– 1 cup cranberries
– 2 apples
– 1/2 cup sugar
– 6 ounces red gelatin
– 15 ounces crushed pineapple
– 1 cup celery – diced
– 1/2 cup nuts – chopped
– 2 cups boiling water

Directions:

Use pecans, walnuts, or a mixture of both.

– Chop the cranberries, apples and celery into small pieces.
– Drain the pineapple and save juice.
– Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
– Combine gelatin with boiling water and stir until dissolved.
– Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
– Add this to the gelatin mixture.
– Chill in refrigerator until slightly thickened.
– Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
– Stir into gelatin mixture.
– Pour into lightly greased mold or into individual serving molds.
– Chill until firm.
– Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas: Serve with your Thanksgiving meal

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2. Avocado with Groundnut Dressing

Ingredients:

– 2 avocados – ripe
– 1 tablespoon lemon juice
– 2 tablespoons peanuts – shelled
– 1/2 teaspoon paprika
– 1/2 teaspoon cinnamon
– Cayenne
– Salt – to taste
– Fresh chives – to garnish

Directions:

– Peel the avocados; cut out the stone and cut into cubes.
– Sprinkle with lemon juice and set aside.
– Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
– Mix the peanuts and spices well.
– Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.

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3. Bacon-Avocado Potato Salad

Ingredients:

– 6 medium boiling potatoes
– 2 avocados – cubed
– 8 slices bacon
– 1/2 cup chopped onions – chopped
– 1 tablespoon fresh lime juice
– 1/2 cup white wine
– 1/4 cup cider vinegar, salt, black pepper, paprika
– 1/4 teaspoon mustard powder
– 2 tablespoons fresh parsley – chopped
– 1 tablespoon fresh cilantro – chopped

Directions:

– Boil potatoes in their skins.
– While potatoes boil, cube avocados and toss with lime juice.
– Chop bacon into one inch pieces and fry until crisp in a large skillet.
– Remove bacon to paper towels to drain.
– In bacon fat, saute onions until golden.
– Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
– When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
– Allow to cool to room temperature.
– Fold in avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or longer.

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