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Maia so loved these individual nachos that I made for her that I took a photo so I could remember this one again. The corn chips are the plain Mexicano brand - they are large enough to hold the toppings and are the only ones at the supermarket without all the nasty artificial flavours. At 2.5yrs she was easily able to eat each chip without dropping the toppings.
On each chip I layered: grated cheese, Mexican Beans, plain greek yoghurt, guacamole, and ground almond/sesame sprinkle.
Everyone has a tomatoeee bean recipe but the secret of this one is cumin seeds (thanks Alison Holst). We love these beans served on plain nacho chips and topped with plain greek yoghurt or cheese or guacamole or all three - but could just as easily be popped in tacos, tortillas or just over rice. Check out my kid-friendly nachos - Maia finished all of hers and then asked for more.
2T olive oil
2 chopped onions
4 cloves chopped garlic
2 large carrots diced
2t cumin seeds
1 can chopped tomatoes
1 can kidney beans
2T tomato paste
2T tomato sauce
1T balsamic vinegar (or wine vinegar)
salt and chilli sauce to taste
Heat oil and sauté onions for about 5 mins and add garlic, carrots and cumin seeds. Continue sautéing until carrots and onions are well cooked (about 15mins),
Add remaining ingredients and simmer for at least 20mins.
Taste and adjust salt and chilli to taste.
This has become one of my favs - it's so easy and I love the fact you don't have to fry these tasty baked falafels.
The recipe comes from the wonderful blog 101cookbooks.com and is called Baked Sweet Potato Falafels.
Try these wrapped in pita bread with salad, as a nibble with yoghurt and mint dip, or on a anti-pasta or meze plate.
If you haven't cooked with chickpea flour before - you'll find it either in your local health foods shop or an even better bet is an Indian grocers - it may be called Chana Flour.
2 large kumara (orange is best but yellow or purple work to)
1 cup chickpea (chana) flour
2 cloves garlic (crushed)
1t ground cumin
1t ground coriander
Juice of 1 lemon
Salt and pepper
1T olive oil
Handful of chopped fresh coriander
Sesame seeds
Bake kumara at 200oC until well cooked. Remove from oven and peel off skin.
Mash kumara and with all other ingredients except sesame seeds.
Leave in fridge for at least an hour. Mixture should be firm enough to form into balls - if it is still to sloppy add a little more chickpea flour (the moisture level of the kumara can vary hugely).
Use a teaspoon to make balls on oiled baking tray and sprinkle with sesame seeds.
Bake at 180oC for 15-20mins - until browned (watch as the sugars in the kumara mean the bottoms burn easily).
Maia so loved these individual nachos that I made for her that I took a photo so I could remember this one again. The corn chips are the plain Mexicano brand - they are large enough to hold the toppings and are the only ones at the supermarket without all the nasty artificial flavours. At 2.5yrs she was easily able to eat each chip without dropping the toppings.
