Vegetables Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/category/vegetables/ Sun, 19 Apr 2020 10:56:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Creamy sweet corn soup for kids (with lots of vegetables!) https://www.budgetpantry.com/creamy-sweet-corn-soup/ Thu, 16 Aug 2018 08:49:18 +0000 https://budgetpantry.com/?p=10676 I can’t promise that this tastes like Mos Burger sweet corn soup (because it doesn’t), but I can tell you that this is one pot of nutritious goodness that you want to feed your kids with. No oil, no sugar, no salt, no cream, no flour, no artificial ingredients – just a whole lot of vegetables and natural sweetness. This soup is thickened with potatoes and corn. I used a handheld blender to purée the soup at the end, but you could transfer it to your stand-blender. Buy a handheld blender if you don’t have it.. it will save you so much time! I often cook this for the whole family and add a bit of salt to ours. For an even yummier taste, you can add a tablespoon of butter at the beginning and saute your vegetables before adding water. For this recipe, I simply boiled all the vegetables together and puréed them in the end. Cbb loves having this with macaroni! Creamy sweet corn soup for kids (budgetpantry.com) Serves 4 What you need: 1 sweet corn, sectioned 6 stalks celery, chopped into small chunks 2 medium potatoes, peeled and chopped 1 large carrot, peeled and chopped 1 large yellow onion, peeled and chopped 4 cloves garlic, peeled and crushed 2 litres water Sprinkle of garlic powder 1 egg, beaten (optional) Salt to taste (optional) Black pepper (optional)) Steps: Combine all the ingredients in a large pot and fill with water. Bring to boil and then simmer for one hour, covered slightly until stock is done. Add a bit more water during the cooking process if needed. Switch off the flame. Fish out the corn and allow to cool. Break the corn kernels apart with your fingers and add back into the soup (reserve a few kernels as toppings). Purée with a handheld blender till smooth. Turn on the flame again on low heat and add the beaten egg if using. Swirl with a fork or whisk until cooked. Add the salt and black pepper for adults. Garnish with corn kernels before serving. Tip: Serve over pasta, noodles or rice for kids!

The post Creamy sweet corn soup for kids (with lots of vegetables!) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> I can’t promise that this tastes like Mos Burger sweet corn soup (because it doesn’t), but I can tell you that this is one pot of nutritious goodness that you want to feed your kids with.

No oil, no sugar, no salt, no cream, no flour, no artificial ingredients – just a whole lot of vegetables and natural sweetness. This soup is thickened with potatoes and corn. I used a handheld blender to purée the soup at the end, but you could transfer it to your stand-blender. Buy a handheld blender if you don’t have it.. it will save you so much time!

I often cook this for the whole family and add a bit of salt to ours. For an even yummier taste, you can add a tablespoon of butter at the beginning and saute your vegetables before adding water. For this recipe, I simply boiled all the vegetables together and puréed them in the end. Cbb loves having this with macaroni!

Creamy sweet corn soup for kids (budgetpantry.com)
Serves 4

What you need:

1 sweet corn, sectioned
6 stalks celery, chopped into small chunks
2 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and crushed
2 litres water
Sprinkle of garlic powder
1 egg, beaten (optional)
Salt to taste (optional)
Black pepper (optional))


Steps:

Combine all the ingredients in a large pot and fill with water. Bring to boil and then simmer for one hour, covered slightly until stock is done. Add a bit more water during the cooking process if needed.

Switch off the flame. Fish out the corn and allow to cool. Break the corn kernels apart with your fingers and add back into the soup (reserve a few kernels as toppings). Purée with a handheld blender till smooth.

Turn on the flame again on low heat and add the beaten egg if using. Swirl with a fork or whisk until cooked. Add the salt and black pepper for adults. Garnish with corn kernels before serving.

Tip: Serve over pasta, noodles or rice for kids!

The post Creamy sweet corn soup for kids (with lots of vegetables!) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Leek and cauliflower soup for the family https://www.budgetpantry.com/leek-and-cauliflower-soup-for-the-family/ https://www.budgetpantry.com/leek-and-cauliflower-soup-for-the-family/#comments Fri, 01 Jun 2018 08:38:54 +0000 https://budgetpantry.com/?p=10590 Have you tried Leek and Potato Soup before? Here’s my low carb version! Cauliflower is an amazing vegetable for people trying to lose weight or need to be on a low carb diet due to medical reasons. They’re such an awesome replacement for potatoes and flour, and can be used in so many ways! Today, I’m sharing a leek and cauliflower soup recipe that’s great for kids too. Cbb loves this soup and it’s another way I make sure she eats all her vegetables, not that I’m having a hard time getting her to – she eats everything! I often use this as pasta sauce.. just ladle on top of cooked pasta and serve with meat balls for a complete meal. I use my $49 panasonic handheld blender for this. It’s really one of the most-used tools in my kitchen apart from my airfryer. How often do you make soups like this? Do you have a favourite blender to recommend? Leek and cauliflower soup for the family (budgetpantry.com) Serves 6 What you need: 1 tablespoon butter 2 stalks leek 5 stalks celery 1 small head cauliflower 1 large yellow onion 3 cloves garlic 2 bayleaves 2 tablespoons concentrated chicken stock or ikan bilis powder for flavour Sprinkle of black pepper Spring onion for garnish Light dash of salt to taste if needed Water Steps: Chop the leeks, celery, cauliflower and onion into chunks. Set aside. In a large pot, melt the butter on medium flame and fry the onions, leeks and garlic for 2 minutes. Add the cauliflower, celery and bayleaves. Fill the pot with water until it just covers the vegetables. Bring to boil and lower flame. Simmer for 20 minutes. Turn off the flame and allow to cool slightly. Stick the handheld blender directly into the pot and blend to your preferred level of consistency. Add the chicken stock or ikan bilis powder, salt and black pepper to taste. Garnish with spring onions before serving. It’s great over pasta or eaten with pita bread.

The post Leek and cauliflower soup for the family appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Have you tried Leek and Potato Soup before? Here’s my low carb version!

Cauliflower is an amazing vegetable for people trying to lose weight or need to be on a low carb diet due to medical reasons. They’re such an awesome replacement for potatoes and flour, and can be used in so many ways!

Today, I’m sharing a leek and cauliflower soup recipe that’s great for kids too. Cbb loves this soup and it’s another way I make sure she eats all her vegetables, not that I’m having a hard time getting her to – she eats everything! I often use this as pasta sauce.. just ladle on top of cooked pasta and serve with meat balls for a complete meal.

I use my $49 panasonic handheld blender for this. It’s really one of the most-used tools in my kitchen apart from my airfryer. How often do you make soups like this? Do you have a favourite blender to recommend?

Leek and cauliflower soup for the family (budgetpantry.com)
Serves 6

What you need:

1 tablespoon butter
2 stalks leek
5 stalks celery
1 small head cauliflower
1 large yellow onion
3 cloves garlic
2 bayleaves
2 tablespoons concentrated chicken stock or ikan bilis powder for flavour
Sprinkle of black pepper
Spring onion for garnish
Light dash of salt to taste if needed
Water


Steps:

Chop the leeks, celery, cauliflower and onion into chunks. Set aside.

In a large pot, melt the butter on medium flame and fry the onions, leeks and garlic for 2 minutes. Add the cauliflower, celery and bayleaves. Fill the pot with water until it just covers the vegetables.

Bring to boil and lower flame. Simmer for 20 minutes.

Turn off the flame and allow to cool slightly. Stick the handheld blender directly into the pot and blend to your preferred level of consistency. Add the chicken stock or ikan bilis powder, salt and black pepper to taste.

Garnish with spring onions before serving. It’s great over pasta or eaten with pita bread.

The post Leek and cauliflower soup for the family appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/leek-and-cauliflower-soup-for-the-family/feed/ 1 Guilt-free cauliflower grilled cheese https://www.budgetpantry.com/guilt-free-cauliflower-grilled-cheese/ Sat, 10 Mar 2018 16:42:31 +0000 https://budgetpantry.com/?p=10456 Who else tries to eat as low carb as possible but can’t do without bread?! Hi, we can be friends! One day, I was craving grilled cheese sandwich (‘grilled cheese’ in short) so much that I literally had to have it immediately. There was no bread at home as usual but I had a whole head of cauliflower in the fridge. It was a sign that I had to create a low carb version. The key thing is to squeeze as much water as you can out of the cauliflower. Too much moisture and it’ll fall apart. For the cheeses, I used a mix of shredded sharp cheddar and mozzarella and they turned out perfect. So there you are! An indulgent grilled cheese with minimal guilt. You’re welcome. Guilt-free cauliflower grilled cheese (budgetpantry.com) Makes 2 grilled cheese sandwiches What you need: 500-600g cauliflower 1 teaspoon salt 1 large egg Chopped spring onions Dash of pepper Mixed herb flakes Garlic powder Shredded cheese of your choice 1 small knob butter 1 tablespoon olive oil Steps: Blitz the washed and dried cauliflower in a food processor. Place in a bowl and mix in a teaspoon of salt. Let it sit for 15 minutes to draw out the moisture. Using cheese cloth or kitchen paper, pat/squeeze the cauliflower to remove as much water as possible. Return cauliflower to a large bowl. Add egg, spring onions, 1-2 tablespoons of cheese, garlic powder, mixed herbs and pepper. Mix well. In a frying pan, heat up the half the butter and oil (reserve the other half for the second sandwich) and 2 drop large tablespoons of the mixture in the pan. Spread it out with your spatula and shape into rectangular toast shape. Fry for 2 minutes till brown. Flip over to cook the other side. Place more shredded cheese on one “toast” and cover with the second piece of “toast”. Press down lightly with your spatula and it’s ready to serve.

The post Guilt-free cauliflower grilled cheese appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Who else tries to eat as low carb as possible but can’t do without bread?! Hi, we can be friends!

One day, I was craving grilled cheese sandwich (‘grilled cheese’ in short) so much that I literally had to have it immediately.

There was no bread at home as usual but I had a whole head of cauliflower in the fridge. It was a sign that I had to create a low carb version.

The key thing is to squeeze as much water as you can out of the cauliflower. Too much moisture and it’ll fall apart. For the cheeses, I used a mix of shredded sharp cheddar and mozzarella and they turned out perfect. So there you are! An indulgent grilled cheese with minimal guilt.

You’re welcome.

Guilt-free cauliflower grilled cheese (budgetpantry.com)
Makes 2 grilled cheese sandwiches

What you need:
500-600g cauliflower
1 teaspoon salt
1 large egg
Chopped spring onions
Dash of pepper
Mixed herb flakes
Garlic powder
Shredded cheese of your choice
1 small knob butter
1 tablespoon olive oil


Steps:

Blitz the washed and dried cauliflower in a food processor. Place in a bowl and mix in a teaspoon of salt. Let it sit for 15 minutes to draw out the moisture.

Using cheese cloth or kitchen paper, pat/squeeze the cauliflower to remove as much water as possible.

Return cauliflower to a large bowl. Add egg, spring onions, 1-2 tablespoons of cheese, garlic powder, mixed herbs and pepper. Mix well.

In a frying pan, heat up the half the butter and oil (reserve the other half for the second sandwich) and 2 drop large tablespoons of the mixture in the pan. Spread it out with your spatula and shape into rectangular toast shape. Fry for 2 minutes till brown.

Flip over to cook the other side. Place more shredded cheese on one “toast” and cover with the second piece of “toast”. Press down lightly with your spatula and it’s ready to serve.

The post Guilt-free cauliflower grilled cheese appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 20-minute hearty bean and vegetable soup in an instant pot https://www.budgetpantry.com/hearty-bean-and-vegetable-soup/ Fri, 12 Jan 2018 15:25:53 +0000 https://budgetpantry.com/?p=10246 Yup, this amazing soup is cooked in 20 minutes in my Philips All-in-One cooker, my current obsession. I can cook everything in it!! I love the saute function, and I always saute or brown my ingredients before using the ‘pressure cook’ mode. I save more than half the time using this as compared to using a traditional stove-top pot. Just yesterday, I cooked oyster sauce chicken with carrot and potatoes in 15 minutes. The meat was fall-off-the-bone! What a life-saver this is. I did a short introduction to the all-in-one cooker recently. Click here to read. Back to the recipe. This is a super versatile soup/stew which I like to make in a large batch and freeze. The thing I love about this recipe is that it can completely be customised. Although I meal-prep, I don’t have to eat the same meal every day. I can jazz up this dish every day with different ingredients – an egg today, some fish slices tomorrow, or a handful of cabbage the next. These pictures show the creamy soup version. I use my hand-held blender to blend the vegetables into this consistency at the end of cooking. If you prefer a chunkier soup, you don’t have to blend the entire pot. Maybe half the pot or a bit more? It’s hard to believe, but ALL of these ingredients are blended into the soup: I didn’t use flour to thicken the soup because there’s no need to. The potatoes and beans are starchy enough to make this really creamy and satisfying. I’m gonna let you in on my secret ingredient: I add a tablespoon of garlic/ginger paste into this. Yes the Hainanese Chicken Rice paste. I choose one without preservatives, but to be honest, one tablespoon in a giant pot of goodness won’t kill you. You can use any brand from any supermarket. I think it really adds oomph to this dish! Alternatively, you can use grated ginger. Ready to give this one-pot wonder a try? Let’s go! Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes! 20-minute hearty bean and vegetable soup in an instant pot (budgetpantry.com) Serves 6 What you need: 6-8 stalks celery 1 large carrot 1 large yellow onion 1 yellow pepper 1 russet potato 2 stalks leek 1 round eggplant 1 can peeled or diced tomatoes 1 can beans (you can use kidney beans/black beans/white beans,etc) 2 handfuls red lentils 1 tablespoon garlic ginger paste or grated ginger 1 teaspoon cajun seasoning 1 teaspoon salt 1 teaspoon Worcestershire sauce 200ml water 2 tablespoons oil Shredded cheese, optional (for garnish) Steps: Peel and dice the celery, carrot, onion, pepper, potato, leek and eggplant. If using an instant pot or all-in-one cooker: 1. Select the ‘Saute’ option. 2. Wait for the pot to heat up and add the oil. Toss in the white part of the leek, garlic ginger paste or ginger, onion and pepper for 5 minutes. 3. Add the celery and saute everything together for 10 minutes. Follow with the potato, eggplant, carrots, green part of the leek, tomatoes, beans, lentils, cajun seasoning, Worcestershire sauce, salt and water. 4. Seal the pot and select ‘Pressure Cook’ for 20 minutes. 5. Once the pressure is released, wait for the stew to cool down before blending with a hand blender to the consistency you like. If using a regular pot over the stove: Follow steps 2 and 3 above. Add water until it just about covers all ingredients. Simmer, half covered for 1 hour. Watch the pot and top up water if needed. Once cooled, use a hand blender to blend into the consistency you like. Garnish with shredded cheese and serve with a crusty bread roll. TIP: You can use this as pasta sauce too!

The post 20-minute hearty bean and vegetable soup in an instant pot appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

Yup, this amazing soup is cooked in 20 minutes in my Philips All-in-One cooker, my current obsession. I can cook everything in it!! I love the saute function, and I always saute or brown my ingredients before using the ‘pressure cook’ mode. I save more than half the time using this as compared to using a traditional stove-top pot. Just yesterday, I cooked oyster sauce chicken with carrot and potatoes in 15 minutes. The meat was fall-off-the-bone! What a life-saver this is. I did a short introduction to the all-in-one cooker recently. Click here to read.

Back to the recipe. This is a super versatile soup/stew which I like to make in a large batch and freeze.

The thing I love about this recipe is that it can completely be customised. Although I meal-prep, I don’t have to eat the same meal every day. I can jazz up this dish every day with different ingredients – an egg today, some fish slices tomorrow, or a handful of cabbage the next. These pictures show the creamy soup version. I use my hand-held blender to blend the vegetables into this consistency at the end of cooking. If you prefer a chunkier soup, you don’t have to blend the entire pot. Maybe half the pot or a bit more?

It’s hard to believe, but ALL of these ingredients are blended into the soup:

I didn’t use flour to thicken the soup because there’s no need to. The potatoes and beans are starchy enough to make this really creamy and satisfying.

I’m gonna let you in on my secret ingredient: I add a tablespoon of garlic/ginger paste into this. Yes the Hainanese Chicken Rice paste. I choose one without preservatives, but to be honest, one tablespoon in a giant pot of goodness won’t kill you. You can use any brand from any supermarket. I think it really adds oomph to this dish! Alternatively, you can use grated ginger.

Ready to give this one-pot wonder a try? Let’s go!

Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes!

20-minute hearty bean and vegetable soup in an instant pot (budgetpantry.com)
Serves 6

What you need:
6-8 stalks celery
1 large carrot
1 large yellow onion
1 yellow pepper
1 russet potato
2 stalks leek
1 round eggplant
1 can peeled or diced tomatoes
1 can beans (you can use kidney beans/black beans/white beans,etc)
2 handfuls red lentils
1 tablespoon garlic ginger paste or grated ginger
1 teaspoon cajun seasoning
1 teaspoon salt
1 teaspoon Worcestershire sauce
200ml water
2 tablespoons oil
Shredded cheese, optional (for garnish)


Steps:

Peel and dice the celery, carrot, onion, pepper, potato, leek and eggplant.

If using an instant pot or all-in-one cooker:
1. Select the ‘Saute’ option.
2. Wait for the pot to heat up and add the oil. Toss in the white part of the leek, garlic ginger paste or ginger, onion and pepper for 5 minutes.
3. Add the celery and saute everything together for 10 minutes. Follow with the potato, eggplant, carrots, green part of the leek, tomatoes, beans, lentils, cajun seasoning, Worcestershire sauce, salt and water.
4. Seal the pot and select ‘Pressure Cook’ for 20 minutes.
5. Once the pressure is released, wait for the stew to cool down before blending with a hand blender to the consistency you like.

If using a regular pot over the stove:
Follow steps 2 and 3 above. Add water until it just about covers all ingredients. Simmer, half covered for 1 hour. Watch the pot and top up water if needed. Once cooled, use a hand blender to blend into the consistency you like.

Garnish with shredded cheese and serve with a crusty bread roll.

TIP: You can use this as pasta sauce too!

The post 20-minute hearty bean and vegetable soup in an instant pot appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Finger food for kids: Crispy potato and veggie bites https://www.budgetpantry.com/potato-veggie-bites-for-kids/ https://www.budgetpantry.com/potato-veggie-bites-for-kids/#comments Thu, 11 Jan 2018 06:52:17 +0000 https://budgetpantry.com/?p=10233 Quick recipe! If there’s one thing that gets cbb excited at meal times, it’s this: CRISPY STUFF! Are your kids the same? She’s not a fan of potatoes when it’s all mushy but she does love these airfried potato balls. It’s like begadil without the spices because I’m a bit too lazy to add this and that. This recipe only needs 5 ingredients: potato, carrot, broccoli, egg and panko breadcrumbs. You can jazz this up with a cheese surprise in the centre! When shaping, just stuff some shredded cheese in the middle and watch your kid’s eyes open big big when they bite into one! The egg is used as a dip before coating the balls in breadcrumbs. There will be leftover egg, so what I do is add some milk to the egg and make a fluffy egg omelette roll for cbb. Protein? Checked. Fibre? Checked. Carbs? Checked. Happy kid? CHECKED! And yes you can toast and blitz your own breadcrumbs. If you don’t have an airfryer, you could pan fry this or bake them in the oven. These freeze well, so I always make a big batch. Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes! Finger food for kids: Crispy potato and veggie bites (budgetpantry.com) Makes about 25-30 potato balls What you need: 4 medium-large potatoes (I used Holland potato) 1 large carrot 2 handfuls of cooked broccoli florets 2 eggs, beaten 100g panko breadcrumbs 100g shredded cheddar cheese (optional) Steps: Cook peeled potatoes and carrots in boiling water for 15-20 minutes. If you can push a fork through, they’re done. In the last 2 minutes, blanch the broccoli florets. Drain. Mash the potatoes and carrots with a fork. Using a pair of scissors, snip the broccoli florets into the mash and mix well. Set aside a portion for baby and season the rest with salt and spices for adults. Shape into balls with your hands. If desired, stuff cheese into the middle of the balls. These freeze well, so you can make the entire batch for baby and freeze the excess. Dip each ball in egg then roll in breadcrumbs. Repeat until all ingredients are used up. Spray some oil on each ball and airfry for 12 minutes at 180C. Alternatively, panfry in shallow oil till golden, or bake in the oven at 190C till browned. TIP: This is a meal for the entire family. You can shape leftovers into balls and freeze for baby, or season with salt and spices for adults!

The post Finger food for kids: Crispy potato and veggie bites appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

Quick recipe!

If there’s one thing that gets cbb excited at meal times, it’s this: CRISPY STUFF! Are your kids the same?

She’s not a fan of potatoes when it’s all mushy but she does love these airfried potato balls. It’s like begadil without the spices because I’m a bit too lazy to add this and that. This recipe only needs 5 ingredients: potato, carrot, broccoli, egg and panko breadcrumbs. You can jazz this up with a cheese surprise in the centre! When shaping, just stuff some shredded cheese in the middle and watch your kid’s eyes open big big when they bite into one!

The egg is used as a dip before coating the balls in breadcrumbs. There will be leftover egg, so what I do is add some milk to the egg and make a fluffy egg omelette roll for cbb. Protein? Checked. Fibre? Checked. Carbs? Checked. Happy kid? CHECKED! And yes you can toast and blitz your own breadcrumbs. If you don’t have an airfryer, you could pan fry this or bake them in the oven.

These freeze well, so I always make a big batch.

Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes!

Finger food for kids: Crispy potato and veggie bites (budgetpantry.com)
Makes about 25-30 potato balls

What you need:
4 medium-large potatoes (I used Holland potato)
1 large carrot
2 handfuls of cooked broccoli florets
2 eggs, beaten
100g panko breadcrumbs
100g shredded cheddar cheese (optional)


Steps:

Cook peeled potatoes and carrots in boiling water for 15-20 minutes. If you can push a fork through, they’re done. In the last 2 minutes, blanch the broccoli florets. Drain.

Mash the potatoes and carrots with a fork. Using a pair of scissors, snip the broccoli florets into the mash and mix well. Set aside a portion for baby and season the rest with salt and spices for adults. Shape into balls with your hands. If desired, stuff cheese into the middle of the balls. These freeze well, so you can make the entire batch for baby and freeze the excess.

Dip each ball in egg then roll in breadcrumbs. Repeat until all ingredients are used up. Spray some oil on each ball and airfry for 12 minutes at 180C.

Alternatively, panfry in shallow oil till golden, or bake in the oven at 190C till browned.

TIP: This is a meal for the entire family. You can shape leftovers into balls and freeze for baby, or season with salt and spices for adults!

The post Finger food for kids: Crispy potato and veggie bites appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/potato-veggie-bites-for-kids/feed/ 8