Toddler Easy

Dessert, Snack, To Try, Toddler Easy
January 27, 2026 Leave a comment In Dessert, Snack, To Try, Toddler Easy

Ingredients

  • Ingredients:
  • 2 medium sweet potatoes or yams (~450g)
  • 1/4 cup sugar
  • 1 cup of glutinous rice flour (or you can use tapioca flour)
  • 1/4 cup of corn starch (this makes them crispy)
  • Vegetable oil for cooking
  • Optional: Mozzarella Cheese

Directions

  • Peel, chop, and steam or roast sweet potatoes until soft
  • Add them to a bowl and let them cool for 10 min before mashing, adding in the sugar, and flours. You may need to add more of both flours into the mixture until you get a soft but not sticky dough-like texture.
  • Pinch some dough and roll into once inch balls
  • Heat vegetable oil in a pan (1 inch thick) over low heat until it’s ready to deep fry (370-375 degrees F or use wooden spoon method to check)
  • Add your dough balls and cook for 2 min over low heat, turning them frequently
  • Increase the heat to medium/low and cook for 4 more minutes, turning them frequently
  • Remove and serve
  • Optional: flatten the dough ball, add some cheese, roll it into a ball and deep fry it using the same method 
Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes
May 8, 2024 Leave a comment In Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes

Artichoke Ingredients

  • 2 jars @sadaf_foods chargrilled artichokes in oil
  • 3 garlic cloves, crushed
  • 1 tbs parsley, chopped
  • 1 tbs dill, chopped
  • Baguette crostini, for serving

Goat Cheese Yogurt Spread Ingredients

  • 4 oz goat cheese
  • 1/4 cup Greek yogurt
  • 2 garlic cloves, crushed
  • The zest of 1/2 lemon
  • 1/2 tsp salt
  • 1 tbs water

Directions

  • Preheat air fryer to 390 F;
  • Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
  • In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
  • Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
Dessert, Toddler Easy
March 15, 2019 Leave a comment
  • 18 standard – cupcake liners
  • 2 cup – flour, whole wheat
  • 1 1/2 teaspoon – cinnamon
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1/2 cup – butter, unsalted
  • 3/4 cup – milk
  • 1/2 cup – honey
  • 1 large – banana
  • 6 ounce – spinach
  • 1 large – egg
  • 1 teaspoon – vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.
Sauces & Dips, Toddler Easy
March 15, 2019 Leave a comment
  • 2 medium – carrot
  • 2 cup – spaghetti or marinara sauce
  • 1/2 cup – spinach
  • 1/4 cup – chickpeas (garbanzo beans), canned
  • 1/2 teaspoon – oregano, dried
  • 1/4 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1/2 teaspoon – garlic powder

Directions

  1. Preheat oven to 450 degrees F.
  2. Peel and slice carrots thinly. Add to a small microwave safe dish with enough water to cover the carrots. Cook for 1-2 minutes or until they have softened enough to blend with other ingredients.
  3. Add sauce, carrots, spinach, drained beans and seasonings to a blender. Mix until smooth.

Yields about 3/4 cups.

Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • 1 medium – Cauliflower
  • 2 ounce – Mozzarella Cheese
  • 1 ounce – Parmesan Cheese
  • 1 large – Egg
  • 1 teaspoon – Oregano, dried
  • 1 teaspoon – Basil, dried
  • 1/2 teaspoon – Garlic salt
  • Microplaned Fresh Garlic to taste
  • 1 cup – Spaghetti or Marinara sauce for dipping

Directions

  1. Wash and clean cauliflower; remove the florets from the bunch and discard the core.
  2. Place the florets in a food processor and pulse until it is of a “rice” consistency.
  3. In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow to steam for 4-5 minutes. Watch closely so it does not boil over!
  4. Preheat oven to 425° F.
  5. Use a fine mesh strainer to drain the steamed cauliflower. Allow it to cool for a few minutes, then place in a clean dish towel (or even a paper towel) and squeeze as hard as you can to remove any excess water; add to a large mixing bowl.
  6. Grate the mozzarella and Parmesan cheeses.
  7. Add 1/4 cup mozzarella cheese, egg (slightly beaten), oregano, basil, and garlic salt (or garlic powder and regular salt) to the cauliflower. Stir well to combine.
  8. Line a baking sheet with parchment paper and spray lightly with cooking spray.
  9. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11-inch rectangle.
  10. Bake for 30 minutes or until the crust is golden brown and firm.
  11. Remove the crust from the oven and top with remaining mozzarella and Parmesan cheese.
  12. Return the pan to the oven and bake for another 7-10 minutes until the cheese is melted.
  13. Cut into “breadsticks” and serve with warm marinara sauce for dipping.

 

Pastas & Breads, Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • Make your own pizza dough or buy store-bought pizza dough
  • 1/4 cup – spinach
  • 1/2 medium – bell pepper, green
  • 1/4 cup, pieces or slices – mushrooms, white
  • 1/2 medium – onion
  • 1 medium – tomato, red
  • 1 medium – carrot
  • 1 medium – zucchini
  • 1 cup – spaghetti or marinara sauce

Directions

  1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
  4. Preheat oven to 400 degrees F.
  5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
  6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch border around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
  7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
  8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.

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