Creamy & cheesy triple mushroom pasta for kids

This is the perfect pasta dish for any mushroom-lovers-little-ones. It is creamy, it is cheesy, no one would resist this. It is bursting with lots of good fats and protein, just the right nutrients a growing toddler needs.

Ingredients:

*Cooked wholegrain pasta

*2 cloves garlic, minced

*Half an onion, minced

*Pepper and salt (season accordingly)

*3 fresh brown mushroom, quartered

*3 brown button mushroom from the can, finely chopped  

*A bunch of Enoki mushrooms

*A dollop of cream cheese + 1 cup of full cream milk (heated up in microwave to melt the cheese)

*2 tbsp of grated Cheddar (add into heated cream cheese and milk mixture)

*Water to adjust the consistency

 

Method:

1. Heat up 2tbsp of oil in a pan. Stir in minced garlic and onion and fry until fragrant.

2. Stir in all types of mushrooms. Cook for a few minutes.

3. Add in ½ cup water and let simmer for 10 minutes.

4. Add in cream cheese and milk mix.

5. Simmer for another 10 minutes. Adjust consistency by adding water, if needed.

6. Season with salt and pepper.  

7. If you prefer a creamy consistency, bring to blend leaving some mushrooms behind so there is still bite to the sauce. 

Kiddie's curry - Pumpkin, chicken and tomato curry

I may be a multitasking mom, but I do not take my cooking lightly. I love my cooking to be flavorful (flavored with naturally available spice and ingredients) and presentable, as it improves one's appetite. I make effort in cooking nice delicious food for my family, especially little J. Even if it means waking up at 5am to prep for our lunch, I would still think it's all worth the time and effort. I am a working mom, so I try my best to wake up earlier everyday to prep my own breakfast and lunch for both little J and I. I am very fortunate that I get to take long lunch break to enjoy nice homecooked lunch at the comfort of our home. 

I prep for this dish ahead (the night before) by 

1. Marinating the chicken with dash of liquid amino (or soy sauce), pinch of salt and sesame oil 
2. *Mincing the garlic, shallots and onion in blender and store in fridge for use the next morning. 

Ingredients (serves 2-3): 

• 1 chicken leg or half a chicken, chunked 
• 3 cloves of garlic* (See prep no. 2 above)
• 4 shallots* (See prep no. 2 above) 
• 1/2 onion* (See prep no. 2 above)
• 2 medium sized tomatoes, quartered 
• 150g pumpkin, cubed 
• 2 sprigs of curry leaves 
• 1tsp turmeric powder
• 2-3 tbsp tomato puree (if you dont have this, then use more tomatoes) 
• 2-3 cups of freshly squeezed coconut milk (or stock) 
• Salt and pepper (season accordingly) 
• Optional: 3x Fresh brown button mushroom and a small bunch of enoki mushroom

Method: 

1. Heat up 2-3 tbsp of cooking oil (I use grapeseed oil for cooking for LO) in a wok/ pan. Pan fry cubed pumpkin and curry leaves till pumpkins turn golden color on the outisde. Set aside. 
2. Heat up 1tbsp of cooking oil in a wok/ pan. Stir fry garlic, shallots and onion mince with chicken until chicken turns brown. 
3. Add in mushrooms, tomato, pumpkin and curry leaves. Cook for 2-3 minutes. 
4. Add in turmeric powder, tomato puree with coconut milk (or stock). Simmer for 20-30 minutes. 
5. Season accordingly. 
6. Serve with rice.