When you move out for uni, each flat has their own set of rules and agreements. In our flat, we take it in turns to cook for the entire flat and each person has to do it once a week. In my opinion, it’s a good way to ensure that you get a cooked meal often rather than living off takeaways. This can be a problem though if your flatmates have dietary requirements which limit your options and on top of that, shopping budgets have to be kept. One of my flatmates is a very fussy eater, which makes it difficult to cook for her. But after researching kids meal ideas (fussy eating is most common in kids), we’ve found some dishes that she really enjoys (mostly side dishes). So here are some suggestion you can try with your fussy eaters (whether they’re kids or adults).
Baked Zucchini Chips
When zucchini is in-season (May – September) they are an affordable and delicious ingredient for many dishes. A dish that should spark your fussy eaters interest are baked zucchini chips. Baking them will help keep the nutritious value rather than frying them.
- 1 ½ pounds zucchini
- ½ cup all-purpose flour
- ¾ tsp. found black pepper
- 2 tsp. salt
- 3 large eggs
- ½ cup grated Parmesan cheese
- 1 1/2 cup plain bread crumbs
- Preheat oven to 218 C
- Line 2 baking sheets with parchment paper
- Cut zucchini into thick chips-size sticks (about 7cm)
- Meanwhile, arrange 3 shallow wide bowls or plates in a row.
○ In the first bowl stir together flour, ½ salt and ¼ pepper
○ In the second bowl, whisk eggs, ½ tsp. salt and ¼ tsp. pepper
○ In the third bowl combine bread crumbs, Parmesan cheese and ½ tsp. salt
- Working in batches, dip zucchini in flour, transfer to egg mixture bowl and toss until coated, then coat zucchini in bread crumbs
- Arrange zucchini in a single layer on the baking sheets
- Bake for 15 minutes then rotate the baking sheets
- Continue to bake until golden and crisp, about 7-12 minutes
Sautéed Sweet Corn
There’s a good chance if your fussy eater does eat a vegetable it’s corn (or potatoes). Corn recipes are very affordable and corn is usually something that everybody in the family can agree on.
- 4 shallots, thinly sliced
- About 450 grams of frozen corn
- ½ tsp. salt
- 2 tbsp. olive oil
- ¼ sugar
- ¼ tsp. ground paprika
- 2 tbsp. fresh parsley
- Bacon cooked and chopped (optional)
- Heat olive oil in a pan over med-high heat
- Add shallots and cook for about 30-60 seconds
- Add corn, salt, paprika, sugar and cook for 8-10 minutes, stirring occasionally
- Take off heat and add parsley and optional bacon
Carrots are packed-full of vitamins including vitamins A, K, C and B vitamins. Carrots are a relatively cheap vegetable and a little bit of carrots goes a long way. Even if your fussy eater hasn’t been a carrot fan before, this recipe just might change his mind.
- ½ cup water
- ½ cup chicken broth
- 2 tbsp. light soft brown sugar
- 1 tbsp. unsalted butter
- ½ tsp. ground cumin
- ½ tsp. salt
- 1 tsp. lemon juice
- Ground pepper
- 2 tsp. minced parsley leaves
- About 340 grams carrots cut into coin-shapes
- In a small skillet, combine water, broth, butter, cumin, brown sugar and ½ tsp. salt and boil over medium heat.
- Stir until sugar is dissolved.
- Add carrots, reduce heat, cover and let simmer for 4-5 minutes (until tender)
- Uncover the pan and let liquid cook down until reduces a glaze, about 2-3 minutes
Have you been struggling to convince your fussy eater to eat his/hers peas? Perhaps it’s time you try a new recipe that is still as economical and convenient as buying frozen, fresh or canned peas.
- 1 lemon
- Ground white pepper
- Handful of grated Parmesan cheese
- Knob of butter
- 4 handfuls of fresh or frozen peas
- Boil the peas until perfect
- Remove from heat and drain – save a small cup of the cooking water
- Put the peas in the pan and add the reserved cooking water and knob of butter
- Stir around and then sprinkle in the Parmesan cheese, stir until every pea is coated with cheese
- Add more water if you need. You want them to ‘oozy’ like a risotto consistency
- Add small squeeze of lemon juice and white pepper