Category Archives: Baby Foods & Weaning

A Simple Chicken Stew

Hoping you all had a wonderful christmas with lots of tasty fodder, and wishing a very happy and prosperous 2012!. My apologies for over three weeks absence from the blog, but Chez Foti all went to England for Christmas and although it was my best of intentions to continue blogging, time was most definitely short….and the laptop I intended to use was festively soaked in rather too much vin rouge (luckily it’s now made a full and dried out recovery).

To kick off the New Year I’m blogging my very simple, and not to mention very healthy, Chicken Stew recipe. I tend to make this with the kids in mind, though more often than not it’s our family supper too. Any leftovers get put into small portion sized tupperware pots and frozen for a later convenience dinner for the wee ones.

You can add lots of different veggies to the stew, depending on what’s in season or what you have lurking. Today I used cauliflower, carrots, some pumpkin and a few green beans from the freezer. Peppers, squash, mushrooms, swede, parsnips, sweet potato, cabbage, peas, spinach etc are all great additions. This stew’s a lovely way to fill up those wee little tummies with an abundance of good veg.

Enough for 8 children’s portions or a family of 4:

3 whole chicken legs, skin removed

olive oil

1 onion, diced

2 cloves of garlic, finely chopped

2 carrots, sliced

2 sticks of celery, sliced

500g of other veggies, cut into appropriate sized pieces

a large glass of white wine (optional)

a heaped tbsp of tomato puree

3 bay leaves

2 sprigs of thyme (optional)

500ml of chicken stock

black pepper

Add a good glug of olive oil to a large saucepan or casserole and place on the heat. Add the chicken legs and fry on  both sides until golden. Remove with a slotted spoon and set aside.

Add the onions and garlic to the pan and fry for a few minutes until softened, adding a little extra olive oil if necessary. Now add the carrots and celery and all the other veggies, though if you’re using less robust veggies like cabbage, spinach or peas add these towards the end of the cooking process. Cook all the veggies for a few minutes, stirring regularly.

Return the chicken to the pan, along with the white wine if using, the tomato puree, the bay leaves and thyme (if using). Pour in the chicken stock and add a good grind of black pepper.

Bring to the boil and cover and simmer gently for one hour, until the chicken is falling off the bone and the veggies are very tender.

Remove the chicken from the bone and return the meat to the stew.

Serve with a big pile of fluffy buttery mash.


Kids 5-a-day Pasta Sauce

6-8 months +, Toddlers & Young Children

This is a great pasta sauce for babies, toddlers & kids.  It’s quick and easy to make, healthy, tasty and hides an umteen amount of veggies which has got to be good!  I literally throw in any veggies that happen to be lurking and handily clear out my fridge in doing so,  and as they’re all whizzed up with tomato and creme fraiche, they’ll never ever know exactly what you’ve put in it. Excellent if you have difficulty getting your kids to eat their veggies.

I tend to make my sauce in quite large quantities so that I can freeze all the leftovers (in tupperware portions that can be pulled out and made into almost instant dinners).

If making for young babies serve the sauce with an appropriate sized pasta, teeny weeny pasta stars are perfect for weening babies onto lumps in their food. Increase the size of the pasta as they get more accomplished and by the time they’re toddling around they should be eating grown up pasta sizes and shapes.

In this particular sauce I used a courgette, half an aubergine, a handful of french beans and surprise surprise a large slice of pumpkin (yep it really does go into anything and everything these days!).  You really can add a whole multitude of veg, peppers, carrots, squash, peas, celery, broccoli and mushrooms all work really well too.

Enough for several children’s meals
1 tbsp olive oil
1 onion, diced
1 clove of garlic, crushed
600g mixed veggies (see above list)
1 400g can of chopped tomatoes
a bay leaf
1 tsp dried oregano
1 tbsp of tomato puree
100 ml water
pinch of sugar
salt and pepper
2 heaped tbsp creme fraiche

Add the oil, onion and garlic to a high sided saucepan and saute for a few minutes, until the onion is soft.  Meanwhile roughly chop your veggie selection into smallish chunks – don’t worry about them all being uniform and neat as you’re going to blitz the mixture later anyway.

Add the veggies to the onion for about 5 minutes, stirring at regular intervals.  If they appear to be catching on the bottom add a splash of water to the pan.  After 5 minutes, stir in the chopped tomatoes, tomato puree, 100 ml of water, bay leaf, oregano, pinch of sugar and maybe a little salt and pepper (if your child is very young then obviously don’t add any salt).

Cook the sauce for a further 15 to 20 minutes until all the veggies are soft and fully cooked through.  Take out your bay leaf, add the creme fraiche and blitz the sauce until smooth (and all veggies fully unidentifiable!) either with a stick blender in the saucepan or in a food processor.  Job done!  One huge pan of yummy pasta sauce.

Serve with whatever pasta your precious monsters like most and a sprinkling of cheese on the top.  And I promise you they’ll never guess what’s in it!


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