How to make cooking for Kids and Families Easier During Lockdown Part III

How to make cooking for Kids and Families Easier During Lockdown Part III-

5 Simple and Delicious Recipes to make in a day for and with the Kids!

With the most recent government announcement for a National Lockdown parents everywhere are feeling the pressure! I don’t know about all of you, but I was looking forward to the kids being able to go back to school after the winter holidays. My son being able to go back to school in the fall was a saving grace for him and me. I was able to focus on my career and things that had fallen by the wayside, and he was able to be properly educated, spend time with his friends and get the active socialisation that he really needed.

With kids being at home now 24/7 everything becomes more challenging and cooking and finding quick to prepare meals are part of that. Click here to read 3 easy family recipes I’ve shared before and top 3 benefits of cooking with your kids.

Below are 5 simple and delicious recipes to cook with and for your kids. There is little prep involved but lots of nutrition and a variety of good ingredients. I have also given tips on how to prepare in advance for the next meal. And some of these recipes have crossover ingredients so whilst you are prepping one recipe you can prep similar ingredients and place them aside or in the fridge for later use.

For more recipes and tips on how to prep meals for families and kids during lockdown please do get in touch. I am continuing to offer online cooking classes for adults and children throughout lockdown. All classes are bespoke and can be individual, family and/or group.

I also know that parents may need an evening social break throughout this time, and I can organise bespoke online cooking socials so that you can continue to connect with friends and family in a meaningful way and cook something delicious.

Banana and Oatmeal Pancakes

Ingredients

2 medium ripe bananas (the riper the better as the bananas are what will add the sweetness to the pancakes)

2 eggs

½ cup milk (any dairy or non-dairy milk will work here)

1 tsp vanilla extract

1 ½ cups of rolled oats

2 teaspoons of baking powder

1 tsp of cinnamon powder

1 tsp vanilla

¼ tsp salt

Add Ons

Chocolate Chips

Blueberries

Nuts

Maple Syrup

Other fruits

Method

This is a super easy recipe to make. Just put all the ingredients into a blender or nutri bullet and whizz up until smooth. Heat a pan and add a little oil or butter. Once hot cook the pancakes for 2-3 min on each side. At this point you can add on ingredients like chocolate chips or blueberries. Serve with maple syrup or honey or a topping of your choice. You can even make extra batter and save some for the next day or as a dessert in the evening.

Carrot Cake Energy Balls

These are made with a few simple ingredients and take minutes to make. Whilst you are making the oatmeal banana pancakes above you can measure out the oats for this recipe to save you time. This a really fun recipe to get the kids to make with you as well!

Whilst you have your blender or food processor out for the pancakes you can also make this mix and keep it in the fridge to roll out into balls later or roll them out then and there to give you more free time later. And you can double the recipe to make extra for snacks for a few days.

Ingredients

1 Cup of Rolled Oats

2 Cups of soft pitted dates

1 medium carrot/¾ cup of grated carrots

1 cup of unsweetened shredded coconut

1 tsp cinnamon

¼ tsp nutmeg (optional)

A handful of chopped nuts or seeds  like pumpkin seeds, walnuts or pecans (optional)

¼ tsp salt

Method

• In a food processor or a blender grind the oats to break them down slightly.
• Add in the rest of the ingredients and bring it altogether into a sticky dough.
• Roll the mixture into approximately 20- 25 energy balls depending on the size.
• You can leave the energy balls as they are or roll them in cocoa powder or more desiccated coconut or even dip them into chocolate.

One Pot Pasta Recipe (With lots of hidden veg)- Serves 4

This is such a delicious and easy pasta recipe to make and takes less than half an hour. It is not a typical way to cook pasta and when I have time I always cook pasta the traditional way but this is a great alternative when you are short on time.  Again you can prep the vegetables if you like when you are making the energy balls above- grating the carrots for both recipes at the same time and whilst you have your food processor or grater handy grating the courgettes, onions and garlic. Thinking ahead and prepping your ingredients for multiple recipes can make life easier and save time later on. If your kids are good in the kitchen or keen cooks get them to help you grate all the veg.

Ingredients:

2 tbsp oil

1 small grated courgette

1 large grated carrot

1 large onion grated or diced really finely

3-4 cloves of garlic crushed or chopped finely

1 can of chopped tomatoes

2 cups of Vegetable or Chicken Stock

1 pack of spaghetti or your pasta of choice (do not use fresh pasta for this recipe)

Salt and Pepper to taste

A handful of fresh basil

1 tbsp of dried oregano

1 tsp of balsamic vinegar

Grated parmesan to serve

Method

• Grate all your vegetables using a box grater or a food processor
• Heat the oil in a deep and wide non-stick pan. Once hot add all your vegetables and cook till softened but not browned. Be careful not to let the garlic burn.
• Once softened add in the canned tomatoes and the stock. Season well and add in the dried oregano and the balsamic vinegar.
• Once boiling add in the pasta and cover on a medium simmer to cook. Every few minutes just give the pasta a stir to ensure that it is not sticking and/or that you still have enough liquid
• After about 10-12 min your pasta should be ready. Fold through some fresh basil and check for seasoning. Serve with some freshly grated parmesan and drizzle with a bit of olive oil.

One Pan Fish and Coconut Rice: Serves 4

This is a favourite go to meal in my household. It is quick and easy and super nutritious. The coconut adds a healthy dose of good fats and the fish/seafood gives your body a necessary amount of protein, antioxidants and minerals to maintain healthy cells.

Ingredients

2 tbsp oil

1 tbsp of butter

1 onion

2 large tomatoes chopped finely

3-4 cloves of garlic

1 ½ cups of rice

2 cups of coconut milk or cream

1 cup of stock

Salt and pepper to taste

A handful of fresh thyme

250 – 300g uncooked king prawns or fish of your choice (salmon or cod fillets will work well)

A handful of fresh parsley

Method

• Chop your onions and garlic finely or put them into a food processor to break down. Chop your tomatoes finely.
• Heat some oil in a non stick wide and deep pan and sautee your vegetables until they are soft and translucent. Season the veg really well at this point. Add in the fresh thyme.
• Wash your rice till the water runs clear and add that into the pan with a little bit of butter. Sautee the rice till it is covered with the vegetables and slightly translucent- similar to risotto. DO not let the grains colour or burn.
• Add in the coconut milk and stock and allow to come to the boil. Reduce to a simmer and cover to cook till the rice is about 5 min from cooked.
• Add in the prawns or fish and close the lid to steam.
• Cook until the rice is soft and has absorbed all the liquid and the fish is cooked to your liking.
• Serve with some freshly chopped parsley.

Banana Nice Cream

I absolutely love this dessert and frozen bananas, when blended, makes for the creamiest faux ice cream. It is a lovely little weekday treat for dessert without the unnecessary processed sugar. The kids and adults will love it and you can add things like chocolate sauce, nuts and other fruits to jazz it up a bit.

Ingredients:

4 medium bananas

1-2 tbsp maple syrup

1 tbsp nut milk or dairy milk

Add On and Additions

Berries, other frozen fruits to blend in or fresh fruits to top, chocolate chips, cocoa powder to blend in, nuts, dessicated coconut, peanut butter etc.

Method:

• Slice the bananas and freeze them for at least 3-4 hours
• When ready to make take out the bananas about 10 min before to thaw slightly
• Blend the bananas in a good blender or food processor. At first they will look powdery but be patient. It will come together. After a minute or so of blending add in the milk and the maple syrup and blend till the bananas look creamy and ice cream like.
• You can at this point mix in any chosen ingredients that you want to add in. Serve and enjoy!

For more recipes and inspiration please have a look at my Instagram @natashashamji and on my website www.thymeinthekitchen.co.uk

Natasha Shamji is a private Chef who trained at Le Cordon Bleu London. Earlier this year she started a culinary business called Thyme in the Kitchen and has been holding regular zoom and face to face cooking classes throughout the pandemic. The company was founded on the idea that everyone can learn to prepare delicious and nutritious meals at home, and Natasha continues to inspire and teach students from all ages and skills. She is particularly passionate about teaching children healthier home cooked recipes and inspiring them to become confident in the kitchen. Additionally she offers small event catering and often caters for birthday and dinner parties. Have a look at her website www.thymeinthekitchen.co.uk and on social media platforms like Instagram and Facebook for more information on her classes, private catering and homemade treats that she sells. Natasha continues to offer zoom cooking classes throughout lockdown.