3 Easy Winter Recipes For Children

3 Easy Winter Recipes For Children

If you’re searching for tasty recipes that are not only delicious but also healthy for your little ones – look no further. These winter warmers are not only yummy, but also super easy to throw together in no time.

Keep those little tums happy this winter - here our some of our favourite simple winter recipes.

 

1) Don't Go Bacon My Heart’s Butternut Squash Pasta

 We're sure your little ones will love this warming pasta dish. It's simple yet filling and flavoursome.

Ingredients:

  • 400g linguine
  • 1x 1kg whole butternut squash
  • 120ml chicken stock
  • 40g freshly grated parmesan
  • 60ml double cream
  • 200g pancetta
  • 3 small shallots
  • 2 large cloves of garlic
  • 1tbsp finely diced fresh sage
  • Olive oil
  • Salt and pepper
Instructions:
  1. Slice off the firm stalk at the end of the squash, then carefully slice in half lengthways. Use a spoon to remove the seeds.
  2. Place on a baking tray flesh-side-up. Drizzle over a good glug of olive oil then sprinkle over a generous pinch of salt & pepper. Brush or rub into the squash, then add a clove of garlic to the base of each squash. Roast in the oven at 190C/375F for 45-60mins, or until very soft and slightly caramelized.
  3. Once cool enough to handle, remove the garlic cloves, then scoop out all of the flesh, leaving the skins behind. Add the squash to a blender alongside chicken stock & cream. Squeeze the garlic out of the cloves & add them in too. Blend until smooth.
  4. Add pasta to well-salted boiling water and cook until al dente. Don't drain.
  5. Add pancetta to a large deep pan over low-medium heat & fry until crisp with the fat rendered. Add shallots and fry until soft & lightly golden.
  6. Pour in the sauce then add parmesan, sage, chilli flakes and a generous pinch of salt & pepper (to taste). Give it a stir until well combined. Use your tongs to transfer the cooked pasta straight from the pot and place it into the sauce. Toss over low-medium heat until the sauce thickens and clings to the pasta. If it thickens too much, just toss in some of the leftover pasta water to thin out as needed. Serve up & enjoy!

2) Persian Chicken Recipe from Cooking them healthy

cooking them healthy persian chicken

This is a deeply warming, fragrant and aromatic recipe that is sure to be a hit with all the family. It would also work beautifully as a delicious dinner party meal.

Ingredients:

  • Coconut oil or ghee (for cooking)
  • Fragrant Spice Mix
  • 1 cinnamon stick
  • 2 thumb sized piece of fresh turmeric
  • ¼ whole nutmeg
  • 6 whole cloves
  • 6 cardamom pods
  • 6 All Spice berries
  • 6 dried apricots
  • 1 large clove garlic, finely chopped
  • 10 prunes
  • 400ml chicken stock (preferably homemade)
  • 2 onions, finely chopped
  • 4 chicken thighs, boned and cut into bite sized pieces
  • Fresh pomegranate seeds
  • A handful of Coriander leaves
  • Toasted flaked almonds
Instructions:
  1. Place all the spices into a blender or coffee grinder and blitz to a fine powder.
  2. Next add some coconut oil or ghee to a saucepan and cook the onions on a medium heat until softened and slightly coloured. Add the garlic and cook for 30 seconds.
  3. Then add the chicken pieces to the pan and stir to seal.
  4. Add in 2 generous tsp of the fragrant spice mix and stir to combine. If the onions & spices are starting to burn or catch on the bottom of the pan, simply add a splash of water.
  5. Pour in the chicken stock which will bubble and begin to reduce. Next add the dried apricots and prunes, bring up to a gentle boil and then a simmer. Place the lid onto the saucepan and cook gently for 10 minutes.
  6. After 10 minutes remove a piece of the chicken, cutting it in half to check it is cooked through, then return it to the pan. Take the pan off the heat and move the chicken pieces to one side and the prunes and apricots to the other. With a hand blender, blitz the apricots and prunes (avoiding the chicken) to make a quick sauce. Stir everything together and serve hot. Scatter with torn coriander leaves, toasted flaked almonds & pomegranate seeds if desired.

3) Warming vegetable stew from Cooking Them Healthy

Stews are a brilliant way of combining pulses & beans with vegetables to provide a real nutrient boost for children. You can adapt this recipe to include other seasonal root vegetables or pulses and try adding different spices combinations for variety.

Ingredients:

  • Coconut oil
  • Butter for sweating
  • 1 onion – chopped
  • 1 cloves garlic finely chopped/ pasted
  • 1 tablespoon tomato puree
  • 2 carrots – chopped
  • 2 celery – chopped
  • 2 parsnips – chopped
  • 1 tin chopped tomatoes
  • 1 small tin butter beans
  • 1 small tin kidney beans
  • 1/4 teaspoon smoked paprika
  • 500ml chicken stock
  • A few sprigs thyme

Instructions:

  1. Place a tablespoon of coconut oil (or butter) into a large saucepan (with a fitting lid) and on a medium to low heat warm through and melt.
  2. Add in your onions and allow to cook through and soften gently – this will take about 5-10 minutes.
  3. Add in your carrots and celery and cook and soften for a further 5 minutes.
  4. Add in the parsnips and cook for a few minutes and then the garlic. Cook the garlic out for no more than a minute before adding in the tomato puree and smoked paprika and then the chicken stock, chopped tomatoes and sprigs of thyme. Bring up to a boil and then down to a simmer.
  5. Place the lid on the saucepan and cook all the vegetables for 10-15 minutes on a gentle simmer until cooked through.
  6. Take the lid off and add in the kidney and butter beans and cook everything together for another 10 – 15 minutes. You want to reduce liquid down so it’s not watery and a stew like consistency.
  7. Taste and season to your liking. Remove the sprigs of thyme before serving.
What are your favourite winter warmers? Leave us a comment below.
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