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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Recipes for food to take camping

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1. Blackened Fish

Ingredients:

– 2 T Paprika
– 2 T Cayenne pepper
– 2 T White pepper
– 3/4 c Creole seasoning
– 1/4 c Blackening seasoning
– 4 to 12 fish fillets
– 1/8 c Butter (or margarine)

Directions:

– Mix the spices. Coat the fillets with the spice mixture.
– Melt the butter or margarine in an iron skillet over a hot cooking fire.
– Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
– Remove the skillet from the fire and cover.
– The heat in the pan will complete the cooking in about 10 minutes.
– The spices can be mixed at home and stored in an airtight container.

Makes about 4 to 6 .

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2. Blazing Trail Mix

Ingredients:

– 2 c miniature wheat or,Shredded bran squares
– 1 c thin pretzel,Unsalted sticks, broken into pieces
– 1/2 c lentils,Cooked
– 1/2 c Quick-cooking rolled oats
– 1/2 c Raisins
– 1/2 c dried apples,Chopped
– 1/4 c Honey
– 2 t Curry powder
– 1/2 t coriander, Ground
– 1/4 t cumin, Ground
– 1/4 t Paprika
– 1/8 t red pepper, Ground

Directions:

– In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples.
– In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper.
– Drizzle the honey mixture over the cereal mixture.
– Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally.
– Store in an airtight container or self-closing plastic bags.

Makes 8 cups or 16 .

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3. Box Oven

Ingredients:

– 1 Brick (or flat rock)
– 1 pk Aluminum foil, heavy-duty
– 1 Corrugated cardboard box
– 1 Metal pie pan, old
– 3 Coat hangers
– 4 Charcoal briquets,lit

Directions:

– Cover the inside and outside of the box completely with 3 or 4 layers of aluminum foil, including the flaps. Lay box on level ground so that the opening opens oven-style (front-door style is OK, too).

– Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack.

– Set brick in bottom.  Place live coals into pie pan/pie plate. Put pan on brick (don’t forget, the PIE PAN IS HOT!  Use an oven mitt or hot pad).

– Place food to be cooked onto coat-hanger rack and close oven door. Watch carefully, checking often.  Each live coal makes about 80 degrees Fahrenheit.

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