Quinoa Chilli Con Carne

This tasty meal is great for the whole family, who can add fresh or flaked chilli & salt when serving, to their own palates.

From 9 months. Serves 6 adults

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
2 tbsp tomato paste
2x400g cans diced tomatoes
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
optional garnishes
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sauté onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin & paprika & cook for 1 min.
Stir in tomato paste then add undrained tomatoes & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Vegetable Frittata

Thanks to Georgie for this recipe. You can use any leftover vegies in the fridge.

From 9 months to adult

2 large potatoes, peeled & cut into cubes or wedges
6 eggs
1/2 cup milk
1 tbsp olive oil
1 tbsp butter
1/2 onion, chopped
400g pumpkin, peeled & cubed
2 zucchini, cubed
200g spinach, chopped
1/4-1/2 cup grated cheese

Preheat oven to 190C.
Cook potatoes in salted boiling water until tender.
Wisk eggs & milk together till smooth.
Heat olive oil & butter over medium-high in oven-proof frypan.
Cook onion, pumpkin & zucchini until tender.
Add spinach & potatoes, stir, then add egg mixture. 
Cook on medium until edges are just set & middle is very runny.
Top with cheese then whack in the oven for 8 mins.
Very yummy & perfect finger food, plus great for using up left over vegies.

Baked Ricotta with Tomato Sauce

For 8-12 months. Makes 4

400g firm ricotta
1 tbsp finely chopped fresh oregano
1 tbsp olive oil
1 clove garlic, crushed (optional)
425g can diced tomatoes
1/2 cup bottled tomato pasta sauce
1 tsp sugar

Preheat oven to 160C.
Line oven tray with baking paper.
Combine cheese & oregano in small bowl with your hands & shape into 4 patties.
Place onto prepared tray & drizzle with half of oil.
Bake, uncovered, for 20 min or until heated through.
Meanwhile, heat remaining oil in small saucepan & cook garlic, stirring for 1 min.
Add undrained tomatoes, pasta sauce & sugar & bring to boil.
Reduce heat & simmer uncovered, stirring occasionally, for about 15 min or until sauce thickens.
Serve sauce with baked ricotta.
(Use leftovers yourself in pasta, frittata or pizza.)

Fillet of Fish Mornay with Vegetables

For 9-12 months. Makes 8 portions

15g butter
60g leeks, washed & finely sliced (optional)
125g carrots, peeled & chopped
60g broccoli, cut into small florets
45g fresh or frozen peas
150g white fish (eg cod, basa, barramundi), skinned
150ml milk
3 peppercorns
1 bay leaf
1 sprig of parsley
sauce
20g butter
1tbsp plain flour
45g grated tasty or Edam cheese

Melt butter in saucepan, add leeks & sauté for 2-3 min.
Add carrots, cover with water & cook for 10 min.
Add broccoli & cook for 5 min.
Stir in peas & simmer for further 5 min or until vegies are tender (adding more water if necessary).
Meanwhile, put fish in pan with milk, peppercorns, bay leaf & \parsley.
Simmer for 5 min or until fish is cooked.
Set aside, reserving milk.
Discard flavourings.
To prepare sauce, melt butter in pan, stir in flour & cook for 1 min.
Gradually whisk in milk from fish, bring to boil & cook, stirring until sauce has thickened.
Remove from heat, add cheese & stir until melted.
Drain vegies & mix with flaked fish & cheese sauce.
Blend, mash or chop to desired consistency for your baby.
Unused portions can be frozen.

Baby Bircher Muesli

From 9 months. Makes 4 baby-sized portions

30g rolled oats
30g toasted wheatgerm or linseed meal
1 dried apricot or pear, chopped
1 tbsp saltanas
150ml white grape juice or apple juice
1/2 red apple, peeled, cored & grated
3 grapes, halved & deseeded (optional)

Put oats & wheatgerm in bowl with dried apricot & saltanas.
Pour over juice & mix well.
Leave to soak for min. 2 hours or overnight.
Add apple & grapes (if using) to soaked cereal & serve.
Can be blended if baby isn't chewing yet.