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One of the key aspects of cooking meals for children involves finding ways to integrate ingredients that may not be as appealing to their palates, in a creative manner. Ensuring that food looks as good as it tastes becomes one of the pre-requisites of a kiddie-friendly meal. Using vegetables and fruits as natural colourants to elevate the aesthetic value of dishes is a great way to get children to ingest nutrition while enjoying the process of eating. Assembling meals using Usha’s Infrared Cooktop means that the convenience of rustling up yummy dishes increases significantly. Moreover, using the cooktop also means that children can be involved closely in the making of food, without having to worry about being exposed to fire safety issues.
Cauliflower Crust Pizza
While wondering how to incorporate colour into this gluten-free version of the pizza, use a mix of grated carrot, beetroot and cauliflower to make a vibrant crust that is slowly toasted in an induction pan. Top it up with veggies in varying colours to make it as appealing as possible, along with slices of pepperoni or chicken ham as well as gooey mozzarella cheese. This fun pizza is a great way to cater to the whimsical meal wishes of children while also keeping the nutritional value of their food intact. Experiment with purple or orange cauliflower, if available or easy to source.
Rainbow Veggie Wraps
Whether one needs to pack a lunchbox or simply throw together a quick meal while rushing between tasks, sauteeing a handful of bell peppers, purple cabbage and onions is a great, fibre-rich base to have encased within a whole wheat wrap. Drizzle in some avocado dip or hummus, add grilled paneer, tofu or cheese before rolling it up and cutting it into wheels that are easy to eat in a bite or two. The cross-section of colourful vegetables is sure to make for a tantalising and appealing option for kids.
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Grilled Beetroot Hummus
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What is essentially a matter of caramelising boiled beetroot in a grill pan before blending it with chickpeas, garlic, tahini, olive oil and lime juice—the light cooking of the beetroot elevates its flavour while mellowing its inherent earthiness that might not be as appealing to children. One can also have a similar approach in grilling seasonal vegetables like sweet potatoes or pumpkin before transforming them into a dip that is vibrant-hued as well as delicious for dipping crudites, chips, bread and even to use in sandwiches.
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Shrimp Burgers
The challenge in replicating the appeal of fast food but making it healthy is one that is made fairly manageable with this version of a takeout burger. Minced shrimp mixed with spring onions, mild chillies, garlic and a bit of soy sauce can be shaped into patties that require no more than a flash fry to turn crisp on the outside. Place it over a bed of shredded coleslaw made with purple cabbage, onions and lettuce inside a whole wheat bun and sliced cucumbers to give it the appeal of a bright and flavoursome bite. Swap the coleslaw out for a mango or pineapple salsa if a sweet-savoury flavour is preferable.
Veggie-Loaded Frittata
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Weekend brunch ideas must be such that they not only cater to the appetites of adults but also make it enjoyable for children to eat. A protein-forward frittata that can be portioned to satiate the appetite of multiple family members means that adding in cherry tomatoes, slices of potatoes, red onion and bell peppers gives it all the components needed to make a full meal. Layer the vegetables by partially cooking them in a pan placed over the infrared cooktop before pouring in the egg mixture and sprinkling a generous amount of grated parmesan cheese on top. Serve the frittata with a side salad for the grown-ups and toast for the children.
Raspberry-Banana Toastie
For a quick snack option, toast a slice of good quality milk bread in some butter and spread a generous amount of raspberry jam on it. Slice up some bananas and caramelise them in some brown sugar before spooning it over the jam toast. The sweet, slightly tart treat is appealing as well as a great way to encourage children to eat more fruit. Add a layer of peanut butter to create a spin on the PBJ sandwich; experiment with a variety of homemade compotes using seasonal fruits or berries. Make it a full blown dessert by drizzling some caramel sauce or a dollop of whipped cream on top or serve the toastie warm, with a scoop of vanilla ice cream.
