7 wholesome meals for my 21-month toddler

Today, I have compiled 7 wholesome meals that I cooked for my 21-month toddler. The individual recipes are provided below.

Have fun cooking up a storm in your kitchen for your beloved little ones! :)

Chicken Drumstick Soup with Goji Berries

(served with steamed mee suah)

Ingredients:
(Serves 2 meals)

1 bunch organic mee suah
1 chicken drumstick, trim off most skin

1 tablespoon goji berries, soaked overnight, drained & rinsed

4 pitted dried Chinese red dates, soaked overnight, drained & rinsed

1 handful baby carrots, chopped

Water, enough to cover ingredients

How to:

For this meal, I used my 2-tier SEED Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for 1 hour.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 1-hour mark. Add 2 teaspoons VCO to the mee suah and mix well before packing in a thermal food jar.

Seaweed, Tofu & Leek Porridge with Miso

Ingredients:
(Serves 2 meals)

2/3 cup white rice + brown rice + millet, soaked overnight, drained & rinsed
About half a fist-size amount of minced pork
A few pieces dried Korean seaweed, soaked 30 minutes, drained & rinsed
1/4 piece organic tofu, roughly chopped
2-inch young leek stem, sliced
Water, enough to cover ingredients

1 teaspoon organic miso paste

How to:

Put everything (except miso paste) into the stainless steel container of the electric lunch box. Turn on power and steam-cook for about 40-45 minutes. Let cool for 10 minutes, then stir in miso paste.

ABC Chicken & Mushroom Soup

Ingredients:
(Serves 2 meals)

1/2 hormone & antibiotics-free chicken carcass

1 large Russet potato, chopped
1 medium carrot, chopped
1 medium celery stick with leaves, chopped

1 medium red onion, chopped

3 fresh shiitake mushroom, sliced
Water, enough to cover ingredients

How to:

Put everything into the stainless steel inner pot of a thermal cooker. Cook over medium-high heat at the stove for 30 minutes. Then, off the heat and transfer the inner pot into the thermal cooker, close the lid, and let it stay inside for another 30 minutes to an hour.

Mee Suah with Miso Fish Soup

Ingredients:
(Serves 2 meals)

1 bunch organic mee suah
1 small ikan tenggiri cut
1 medium potato, chopped

1 small carrot, chopped
2 fresh shittake mushrooms, cut into slices

Water, enough to cover ingredients

1 teaspoon organic miso paste

How to:

For this meal, I used my 2-tier SEED Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything (except miso paste) into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for about 40 minutes.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 40-min mark.

To serve, mix mee suah with soup. Let cool for 10 minutes, then stir in miso paste before eating.

Creamy Spinach Soup with Orzo Pasta & Scrambled Eggs

Ingredients:
(Serves 2 meals)

For the soup:
2 stalks English spinach, chopped
1 small red onion, chopped
2 tablespoons olive oil

100ml cooking cream
Some water

For the orzo pasta:
1/4 cup orzo pasta
1 teaspoon salt
Water

For the scrambled eggs:
1 large egg, lightly beaten
Some butter
Some milk
Some grated Cheddar cheese

How to:

For the soup: Heat up olive oil in a frying pan. Add chopped onions and stir fry until fragrant. Add chopped spinach. Stir fry until soft and add water. Bring to a soft boil and add cooking cream. Reduce heat to low and simmer gently for 5 minutes. Remove from heat and set aside to cool for about 10 minutes. Then, pour the soup into a blender and pulse until creamy.

For the orzo pasta: Boil water with salt in a large pot. When the water is boiling strong, add uncooked pasta. Cook uncovered for about 10 minutes. Stir occasionally to avoid clumping or sticking. Drain and set aside. Drizzle with extra virgin olive oil and mix well.

For the scrambled eggs: Heat up butter in a frying pan. When the butter has melted, stir in beaten egg, milk and cheese. Cook until the mixture is uniformly thickened but still quite soft, with very small and creamy curds.

Creamy Mushroom Soup with Macaroni

Ingredients:
(Serves 2 meals)

For the soup:
2 fresh shiitake mushrooms, washed & chopped
5-6 medium oyster mushrooms, washed & chopped
A handful enoki mushrooms, washed & chopped
1 small red onion, chopped
2 tablespoons olive oil

100ml cooking cream
Some water

For the macaroni:
1/4 cup macaroni
1 teaspoon salt
Water

How to:

For the soup: Heat up olive oil in a frying pan. Add chopped onions and stir fry until fragrant. Add all the chopped mushrooms. Stir fry until soft and add water. Bring to a soft boil and simmer gently for 10 minutes. Add cooking cream and cook for another 5 minutes. Remove from heat and set aside to cool for about 10 minutes. Then, pour the soup into a blender and pulse until creamy.

For the macaroni: Boil water with salt in a large pot. When the water is boiling strong, add uncooked pasta. Cook uncovered for about 10 minutes. Stir occasionally to avoid clumping or sticking. Drain and mix with soup before serving.

Macaroni with Creamy Mixed Veggies Sauce

Ingredients:
(Serves 2 meals)

For the sauce:

1 stalk English spinach, chopped
1/2 cup frozen green peas, thawed
1/2 cup frozen baby carrots, thawed
1/2 cup fresh pea sprouts, washed
1 small red onion, chopped
2 tablespoons olive oil
100ml cooking cream
Some water

For the macaroni:
1/4 cup macaroni
1 teaspoon salt
Water

How to:

For the sauce: Heat up olive oil in a frying pan. Add chopped onions and stir fry until fragrant. Add all vegetables. Stir fry until soft and add water. Bring to a soft boil and simmer gently for 10 minutes. Add cooking cream and cook for another 5 minutes. Remove from heat and set aside to cool for about 10 minutes. Then, pour the soup into a blender and pulse until creamy.