Kids' Special# 4 - Soft Noodles with Veggies and Poached Egg #FoodieExtravaganza

It has been a long time since the last Kids' Special. I started this tradition of sharing Kids' meals a few weeks before my Mummy passed away and frankly speaking I never wanted to restart it as it reminded me too much of her. 

When Lauren Mitchell of From Gate to Plate hosted March's  #FoodieExtravaganza event Noodles, I had no choice but to restart the Kids' Special as I had already prepped the dish and had to only post the same. And for this thank you from the bottom of my heart dear Lauren. Also special thanks for allowing me to partake in this month's Noodles event though I was a little late without which I would have probably further delayed the sharing of G'Gina's Kitchenette's Kids' meals tradition. 


I have always wanted to make noodles or pasta from scratch. Never had a chance to buy the pasta maker though (someday!! sigh!)


Although this is not Mum's Recipe per say, it reminded me a lot of how she would cook up noodles for her grand kids when we all came visiting home as all of them love noodles.



You need:

• 1 packet of dried noodles of your choice (400 gms)
• 1-2 eggs (optional, I used quail eggs)
• Vegetables of your choice - chopped or diced (2 cups)
• Salt to taste
• Seasoning - A pinch each of turmeric, garam masala, coriander powder
• Cup of Fresh stock or 1 stock cube
• 1:1 ratio of Water to noodles
• Water to boil veggies
• 1-2 cloves of garlic shavings (optional)
• Drizzle of oil
• Drizzle of Soya sauce

The Make:

Serves 2 kids | Preparation Time: 5-10 minutes | Cooking Time : up to 20 minutes

1. Boil the noodles in same quantity of water (or a little less) on medium-low heat. Once the water is cleared, set aside. Boil the veggies until half cooked in another bowl. Drain and set aside.
2. Meanwhile in a wok, drizzle some oil in a wok and add the half cooked veggies and garlic shavings and saute well. 
3. Next add the stock cube, seasoning, salt to taste and saute for a minute.
4. Toss in the noodles and a drizzle of soya sauce (my kid likes it. You can skip it if you like) and saute it for a minute.
5. Serve hot with a poached egg on top. I intentionally did not swirl the water while poaching the egg as my kid likes to see the yolk. This was done with quail egg.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.    

And now for the star recipes from the #FoodieExtravaganza Noodle Party goers:

One Pot Garlic Pasta by From Gate to Plate
Haluski (Fried Cabbage & Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Bacon and Beer Mac & Cheese by Sew You Think You Can Cook
Sopa Seca de Fideo - Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline's Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara's Multicultural Table
MiMi's Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Kids' Special# 4 - Soft Noodles with Veggies and Poached Egg by G'Gina's Kitchenette

Assorted Pasta Bolognese - A Twist on Spaghetti Bolognese

I have to start this post with an apology to my readers. It has been quite a while since my last post and while the reasons are large and varied. I can tell you that the first part of my New Year 2013 was spent away on a holiday/medical research followed by what I earlier thought I would never experience "Writer's block"! I am happy to tell you though that I did spend that time in trying out new recipes and now am ready to share with you all of my new creations. January left with a bang with my darling' daughter's much celebrated 3rd birthday.

Of course as tradition goes, Mum always needs to pamper lil ones with their faves during their birthday celebration. Izzy has always loved pasta, noodles, tomato/ragu base with meat. So what best to make than Bolognese Sauce. Hmmm, but since we only had a duo at the celebration at first and pasta being one of my favourite as well, I decided to add a mild twist to the traditional Spaghetti Bolognese. I used Noodles and Rigatone. Needless to say the birthday girl was wowed with her surprise brunch meal. Bolognese Sauce as you may know is a meat based sauce originating from Bologna, Italy. Hope you enjoy this meal as much as we did.

Pasta Bolognese

 You need:

For the Bolognese Sauce:

• 500 gms Minced meat (Veg option: Soya granules)
• 1 large grated Onion
• 1 grated carrot
• 4 cloves of garlic, crushed and diced
• Sprinkle of oregano
• 2 tbsp of tomato paste or Homemade Tomato Puree
• 500 gms of tomatoes, skinned and chopped **
• Dash of Worcestershire Sauce (Veg option: Soya Sauce as Worcestershire sauce may contain fish)
• Salt and Pepper -  to taste
• Olive oil as required
• Dash of dried parsley or 2 tsp of  fresh parsley

*Optional: 

• Dash of red wine (avoid if cooking for kids)
• 1 tbsp of cream

**(Tip: you can skin the tomatoes by running the tomatoes under hot water)

For the Pasta:

• 50 gms of Noodles (half cooked and strained)
• 50 gms of Rigatone Pasta (half cooked and strained)
• Grated gruyure cheese (optional)

The Make:

Preparation Time: 10 minutes | Cooking Time: 20-25 minutes | Serves 4-6 adults

1. Heat olive oil in a deep bottomed skillet and saute the onions and carrots till translucent. Do not brown.

2. Season with salt and add the crushed garlic. Next sprinkle the oregano and saute for 1 minute on medium heat.

3. Add the mince meat, parsley and  add the tomato paste. Saute well.  You can add the red wine at this stage and reduce. I did not use wine as I mentioned this was a kids meal for my little one.

4. Next add the chopped tomatoes and Worcestershire sauce. Cover and simmer for 10-15 minutes. You can uncover and add cream at this stage.

5. Add the pasta and noodles. Saute without crushing the pasta and allow to simmer for 5 minutes. 

6. Serve with grated gruyere cheese or other of your choice on top.

Tip:You can also serve the sauce on the side and top the pasta with the sauce and cheese while serving, then you will get a more creamier texture as the pasta would absorb the sauce in the cooking process mentioned above.

Serve hot with crusted bread or your favourite salad or as is. Bon Appetit little ones :)

Topped with Gruyere Cheese

Post Christmas Turkey Soup - A Boxing Day Special

Hope you all had or are having a good Boxing Day. Boxing Day is traditionally the day after Christmas when those in service roles at home or work were given gifts, money, etc. The origins of the name is still uncertain. This day is also a public holiday in most Western countries. The recipe I have for you was also made last year after our Turkey meal for Christmas. It is a simple recipe made of the turkey carcass, some of the turkey meat and some veggies. I must say it is quite filling in itself.

Remove the usable meat from the turkey carcass which you can use to make nice, delicious turkey sandwiches (with some of the turkey drippings that were not used for the gravy) for the morning after Christmas. You can also use some of the turkey meat for this soup and make the stock right after the Christmas meal.

You need:

• Turkey carcass, skin
• Leftover turkey meat, giblets and drippings
• 1 large shallot
• 5-6 cloves of garlic
• 1" crushed ginger
• Water as required
• 4 carrots, diced
• 2-3 strands of fresh or dried thyme
• 1 bay leaf
• 1-2 Celery
• 1-2 bunches of parsley, diced
• Crushed Peppercorns to taste
• 2 diced tomatoes
• 200 gms of diced button mushrooms
• 1 onion diced
• Noodles/Rice - optional
• Mashed potatoes - optional
• Salt and Pepper to taste
• Dash of tobasco or hot chili sauce

The make:

Preparation Time: 20 minutes | Cooking time: 60 minutes | Servings depend on quantity of unused turkey

1. Break up the leftover bones in a large, deep bottomed pot along with some of the turkey skin and cover it with water by about an inch. Some of the drippings that were not used for the gravy and the unused giblets can also be added to the pot. Add a diced shallot, some garlic, 2 carrots, parsley, bay leaf, celery tops and the peppercorns.

2. Bring the contents in the pot to a boil on high temperature. Lower the heat to low-medium . Skim off any fatty residue that arise on the surface.

3. Add salt and pepper to taste. Remember the turkey and drippings may contain sufficient salt so take care on adding more salt to the mix.
4. You can either continue to cook the soup over a medium or low flame for about an hour or turn to an oven of about 150◦C for about an hour. You can later take off any residual foamy contents from the surface.
5. Next strain the contents through a fine, mesh sieve.
6. Return the strained stock to the deep bottomed pot  and add your choice of veggies - carrots, onions, mushrooms, celery, parsley, sage and/ or thyme on a medium-low heat and cook the veggies.
7. Once the veggies are cooked, add the tomatoes and you can add noodles, pasta or some cooked rice. You can now add the turkey meat. Top with some salt and pepper or a dash of tobasco or hot chili sauce for an extra kick.

Enjoy with some crusty bread or a simple green salad!

Veggies in Sweet and Sour Sauce

This recipe goes well with my last Chinese recipe post on Baked Rohu with toasted veggies in Fish Sauce. 

Veggies in Sweet and Sour Sauce served with rice

When Swapna Thomas, a successful blogger mom requested me to write a guest post for her wonderful blog, I decided what best to create than a kid-friendly recipe. Swapna's blog is for all moms and has wonderful tips and tricks for everyday activities with your precious little ones. As you know it can be tricky and troublesome to come up with unique Kid-friendly recipes for young kids/toddlers. 

A mum’s day is never done until she actually experiments recipes suited for her toddler/kid in the kitchen. With my toddler, I notice that she prefers variety be it with food or day-to-day activities. I created this recipe from scratch based on her taste buds. I am sure your toddler would love this and it’s a mom-feel good recipe too as it uses a variety of veggies.

I whipped this one up for my toddler who has off late been quite fussy with her greens and always requiring change with almost anything including her food. This recipe goes well with either Noodles or Steamed rice. I served it both with rice and noodles and there was not much of a fuss from her on this make.

Veggies in Sweet and Sour Sauce served with soft Noodles

I am sure your toddler will enjoy this meal as well. I normally add Kid-friendly recipes under labels such as Kids or Kid-friendly in my blog.

 Hope you enjoy making this one for your little one.

This is a Chinese recipe and would go well with either steamed rice or Noodles. To make this easy recipe,

You need:

·         2 carrots cut into thinly sliced cubes

·         1 potatoes cut into thinly sliced cubes (optional)

·         2 small tomatoes, chopped into cubes

·         ¼ kg French beans, chopped

·         6-8 florets of cauliflower or broccoli (optional) 

·         1 tbsp of ginger-garlic paste

·         2-3 bunches of spinach, chopped finely

·         1 capsicum, chopped into cubes

·         4-6 cloves of garlic, diced finely

·         1 onion chopped into cubes or 2-3 bulbs of spring onions diced finely

·         1 green chilli thinly sliced (optional)

·         1 tsp of paprika

·         1 tsp of black pepper (optional)

·         1 cup of filtered water

·         1 tbsp of cooking oil / olive oil

·         Salt to taste

For the sauce:

·         1 cup Homemade Tomato puree (http://gginaflavorspalatte.blogspot.in/2012/05/homemade-tomato-puree.html) or 1 cup of Tomato sauce

·         2 tbsp of soya sauce

·         ½ cup brown sugar or cane sugar

·         ½ cup vinegar

The make:

Cooking Time: 30 minutes | Preparation time: 15 minutes | Serves 6 toddlers

1.       Heat the oil in a large wok or non-stick deep bottomed skillet. Toss the onions, garlic, green chili and sauté till translucent.
2.       Next add the carrots and potatoes (optional) and sauté. Cover and cook for 10 minutes on low heat. You can also previously parboil the carrots and potatoes separately, in which case you can add it with the beans in the next step.
3.       Toss in the tomatoes and beans (broccoli/cauliflower –optional) to the carrot mix and stir well. Add the ginger-garlic paste, paprika and the salt and sauté.
4.       Cover and cook over low heat for 20 minutes until the veggies have glistened with colour and softened.
5.       For the sauce: In a mixing bowl, add the tomato sauce/homemade tomato puree, soya sauce, vinegar and brown sugar and stir well. Over a small skillet, heat the mixed ingredients, stir the mixed ingredients and add half a cup of water and bring to a boil. Take off the flame and add the sauce, to the veggies. If you would like a thicker sauce, you can also add some cornstarch.
6.       Add the spinach and water as required and cover and cook for another 10 minutes until all the veggies have softened and cooked. Add the remaining ½ cup of water as required and stir well.
7.       Uncover and raise the heat to medium and bring to a boil. Turn off and serve hot with noodles or steamed rice.

This is what is for lunch today. Bon Appetit!

Thank you Swapna for the opportunity to feature my recipe in your mom's favourite blog. I appreciate the invite.

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