ashleigh.cooks

Cheesy veggie risoni (orzo) 🧀🥦🥕 Recipe below 👇 If you’re looking for a quick, easy, veggie-packed meal that both kids and adults will love, this Cheesy Veggie Risoni is it! It’s cosy and nourishing and perfect for weeknight dinners, coming together in only 20 minutes. You’ll need: 1 tablespoon olive oil (to sauté veggies and garlic) 1/2 cup finely chopped broccoli florets 1/2 cup finely grated carrot 1/2 cup finely chopped or grated cauliflower 1 clove garlic, crushed 1/2 cup risoni (orzo pasta) 1 1/2 cups chicken or vegetable broth 1 tablespoon sour cream 1/4 cup cheddar or tasty cheese Method: Chop the broccoli, grate the carrot, and finely chop or grate the cauliflower. Heat olive oil in a medium pot over medium heat. Add the veggies and garlic, and sauté for 5–6 minutes until softened. Stir in risoni and chicken broth. Bring to a gentle boil, then reduce heat. Cook for 10–15 minutes, stirring occasionally, until the risoni is tender and most of the liquid is absorbed. Stir in sour cream and cheese until smooth and creamy. Let cool slightly before serving. Serve on its own or with grilled chicken or fish. #orzo #risoni #blw #blwideas #whatmytoddlereats

Day 1 of 100: Chicken and pumpkin nuggets 😊 These homemade chicken and pumpkin nuggets are absolutely delicious, with a subtle sweet flavour and juicy ground chicken. They’re kid friendly, freezer friendly and perfect for fussy eaters (the pumpkin is very well hidden!). You’ll need: 175 g pumpkin, peeled and chopped into rough chunks (6 oz) 250 g chicken mince, ground chicken (9 oz) 1/2 cup panko breadcrumbs 1/3 cup cheese, grated (I used a mild cheddar cheese, known as "tasty cheese") 1 egg Method: 1. Steam your pumpkin until tender – about 15 minutes. 2. Mash your pumpkin in a large bowl. 3. Add remaining ingredients, including egg, panko breadcrumbs, cheese and chicken mince. Use a fork, or your hands, to combine. 4. Shape into nuggets. I like to line a large baking tray and place the nuggets on there, so they don’t stick to any other surface (like a benchtop or a plate). 5. Pan fry until golden brown and cooked through. About 4 minutes on each side. 6. Allow to cool slightly before serving. This marks the beginning of my 100 days, 100 recipes journey. I am so excited to share more of my cooking with you! I’m doing a free weekly recipe wrap-up every weekend over on my Substack. Sign up via my website! Looking forward to seeing you tomorrow 😉 #babyledweaning #blw #blwideas #whatmytoddlereats