Tomato and Cauliflower Gratin

Makes 4 portions

Takes 5 minutes to prepare and 20 minutes to cook.

Needed: 2 cups of cauliflower florets, 2 tbsp of butter, ½ lb. tomatoes (peeled, seeded and roughly chopped), ¼ cup grated cheddar cheese

1. Put the cauliflower florets in a steamer and cook for about 12 minutes.

2. Meanwhile, melt the butter in a pan, add the tomatoes and sauté until mushy. Remove form heat and add the cheese, stirring until melted. Mix the cauliflower with the tomato and cheese sauce, then blend to desired consistency.  

*Variation: steam the cauliflower until soft, then blend with three tbsp of cheese sauce, omitting the seasoning from the sauce.

First Chicken Casserole

Makes 6 portions

Takes about 10 minutes to prepare and about 22 minutes to cook.

Needed: 1tbsp. vegetable oil, ¼ cup carrots (chopped), ¼ cup of sliced leeks (white part only), 2 ½ oz. of chicken breast (cut into chunks), ½ lb. potatoes (peeled and chopped), ½ cup peeled and chopped parsnips, boiling water

1. Heat the oil in a pan, add the carrots and the leeks, and sauté until softened, about 6 minutes. Add the chicken and sauté, turning occasionally until seared, but not browned.

2. Add the potatoes and parsnips, and just cover with boiling water. Cover and simmer for about 15 minutes, or until everything is tender and cooked through. Blend to a puree, or leave chopped for older ones. 

Sweet Potato, Carrot and Broccoli

Makes 6 portions

Takes about 5 minutes to prepare and 18 minutes to cook.

Needed: 2 medium sweet potatoes (peeled and chopped), 1 large carrot (sliced), ½ cup of broccoli florets

1. Put the sweet potatoes and carrot  in a steamer and cook for 10 minutes. Add the broccoli and continue to cook for about 7 minutes or until all the vegetables are tender.

2. Blend the vegetables with 6-7 tablespoons of water from the bottom of the steamer to make a puree of a desired consistency.

 Chicken Soup and Stock

Makes 7 ½ cups

Takes about 10 minutes plus 4 hours of refrigeration and 2 hours to cook.

Needed: 1 large chicken with giblets (cut into 8 pieces and trimmed of fat) or one roast chicken carcass (broken up), 12 cups of water, 2 large onions (roughly chopped), 3 large carrots (roughly sliced), 2 parsnips (roughly chopped), 2 leeks (sliced), 1 celery stalk, 2 parsley sprigs, and 2 or 3 chicken bouillon cubes (if child is over a year).

1. Put the raw or cooked chicken pieces into a very large pot and cover with water. Slowly bring to a boil and skim off and scum that comes to surface.

2. Add all the remaining ingredients including the bouillon cubes. Cover and simmer gently for about 2 hours, checking occasionally and adding more water if necessary. Remove the chicken pieces. If you have used a whole chick strip off the flesh and set aside. Return the bones to the pot and cook for another hour.

3. Remove the pot from heat and allow to cool. Chill for at least 4 hours or overnight, then skim off fat layer of fat from the surface. 

4. Strain the stock through a sieve into a clean pot or bowl. If desired you can make a puree by blending a little of the stock together with some of the cooked vegetables and pieces of chicken.