Pumpkin for children: beneficial properties, recommendations for use, recipes. Pumpkin for children - beneficial properties, recommendations for use, recipes Pumpkin dishes for a 1.5 year old child
In the article we discuss pumpkin for children. We will tell you how pumpkin is useful for children and what can be prepared from it. You will find out at what age pumpkin can be given to children.
Pumpkin is good for children The benefits of pumpkin for children are due to its chemical composition. Pumpkin contains many vitamins and minerals that are necessary for the growing body.
Pumpkin contains:
- magnesium;
- potassium;
- iron;
- phosphorus;
- vitamins A, group B, C, PP, E;
- fiber;
- essential oil;
- carotene.
A mature pumpkin fruit consists of 15% peel, 75% pulp, 10% seeds. 100 grams contain 1 g of protein, 4.5 g of carbohydrates, 0.1 g of fat, 2 g of fiber, 91 g of water. The calorie content per 100 grams of product is 23 calories, so the vegetable is dietary.
Pumpkin contains more carotene than carrots - 1.5 mg. The pulp is useful for restoring and strengthening vision, improving the functioning of the cardiovascular system. If your child participates in sports clubs, he should be given pumpkin once a week.
What can a child cook from pumpkin?
Many people are interested in the question: at what age can a child be given pumpkin? Raw pumpkin is given no earlier than 1-2 years. To begin with, you can give the child a small piece to try; if no negative consequences have occurred after eating the vegetable, then over time you can give pumpkin once a week.
How to cook pumpkin for a child? Cooking a vegetable is not difficult, depending on what kind of dish you want, the vegetable can be boiled, stewed, baked, or made into drinks.
How long does it take to cook pumpkin pieces for a child? It all depends on the width and thickness of the pieces, as well as where to cook the vegetable (slow cooker or regular pan). As a rule, it takes 20-30 minutes to cook pumpkin in a saucepan.
Below is a table so you can figure out how much to cook pumpkin.
Pumpkin puree for babies
It is most convenient to give pumpkin to children in the form of puree. Pumpkin puree for babies can be prepared in a double boiler or boiled on the stove. Pumpkin cannot be the first vegetable complementary food for a child under one year old. Add vegetables to the diet after the child has tried and got used to zucchini, potatoes and porridge.
From how many months can you give your baby pumpkin? Introduce complementary foods no earlier than 5-6 months.
To begin with, serve the pumpkin along with other vegetables. A baby can be given no more than 30-40 grams of pumpkin and other vegetable purees per day. When the child gets used to pumpkin, you can give it as a puree 2-3 times a week. We invite you to familiarize yourself with the recipe for pumpkin and carrots for babies.
You will need:
- pumpkin - 1 handful;
- carrots - ½ medium vegetable;
- yolk - 1 pc.;
- milk - ½ cup.
How to cook:
- Peel and finely chop the carrots. Pour it into boiling water for 10 minutes.
- Next, add the chopped pumpkin and cook the vegetables for another 10-20 minutes until softened.
- Drain the finished vegetables in a colander, place in a blender and chop.
- Add milk and egg yolk. Then pour the mixture with 3-4 tablespoons of pumpkin-carrot broth and bring to a boil.
- The baby's puree soup is ready. Mix thoroughly before feeding.
Calorie content:
Calorie content per 100 g. product 88 Kcal.
Pumpkin soup for children
Give pumpkin soup to a baby from 8 months, provided all components are fully tolerated. For children under 1 year of age, do not add sour cream, seeds, nuts or other ingredients to the soup.
You can make puree soup from pumpkin You will need:
- pumpkin - 250 gr.;
- carrots - 40 gr.;
- onion - 20 gr.;
- potatoes -70 gr.;
- water - 270 ml;
- olive oil - 10 ml.
How to cook:
- Pour water into a saucepan and bring to a boil.
- Cut the onion into cubes, grate the carrots and add to boiling water. Cook for 2 minutes.
- Peel the potatoes, cut into small pieces, add to the pan and cook for 5 minutes.
- Add the pumpkin pulp to the pan with the vegetables and simmer over low heat for 12-15 minutes.
- Once the vegetables are cooked, wait for the mixture to cool slightly, then transfer the ingredients to a blender and blend until smooth.
- Add vegetable oil to the finished soup and stir.
Calorie content:
Calorie content per 100 g. product 36 Kcal.
Pumpkin porridge for children
If you don’t know what to cook with pumpkin for your child, we recommend trying pumpkin porridge.
Millet pumpkin porridge for children aged 1 to 3 years will appeal to all children, without exception. Its pleasant aroma, golden color and beautiful consistency attract the child.
Pumpkin recipes for children expand after a year, since the little body can already cope with more adult food.
You will need:
- pumpkin - 200 gr.;
- milk - 250 gr.;
- water - 350 gr.;
- sugar - 1.5 tsp;
- salt - 0.5 tsp;
- butter - 100 gr.
How to cook:
- Wash the pumpkin, cut into pieces, peel and add to a pan with water.
- Rinse the millet under water at least 3 times.
- After 20 minutes of cooking, grind the pumpkin into puree, pour in milk and add millet.
- As soon as the porridge boils, put it on low heat and cook until tender for 20-30 minutes.
- Add salt, sugar and a piece of butter to taste to the finished porridge.
Calorie content:
Calorie content per 100 g. product 290 Kcal.
Steamed pumpkin in a slow cooker
Steamed pumpkin in a slow cooker for a child is a universal and low-calorie recipe. Pumpkin can be boiled in a double boiler for further preparation in puree or consumed as a whole. A child should be given whole pieces of pumpkin no earlier than 1.5-3 years.
You will need:
- pumpkin - 400 gr.;
- water - 2-3 glasses.
How to cook:
- Wash a piece of pumpkin, remove peel and seeds.
- Cut into 2 cm thick pieces.
- Pour water into the steamer bowl and place the pumpkin in the basket.
- Turn on the “steam” mode.
- Depending on the pieces and the steamer itself, the cooking time can be changed at your discretion. On average, cook the vegetable for 15-20 minutes.
Calorie content:
Calorie content per 100 g. product 27 Kcal.
Pumpkin and apple recipe
Apple and pumpkin are suitable for feeding infants from 6 months. For the first feeding, use homemade vegetables and fruits from your garden or purchase from trusted sellers. Pumpkin with apple for a child under one year old is great as an introduction to new foods and fills the body with essential vitamins. The taste of apple and pumpkin puree is delicate, juicy, aromatic and is liked by many children.
You will need:
- pumpkin - 1 slice;
- apple - 1 slice;
- water - 2-3 glasses.
How to cook:
- Wash the pumpkin and apples, remove peels and seeds.
- Cut into small pieces, add the ingredients to the pan, add water.
- Simmer over low heat for 20 minutes, drain and cool.
- Add the ingredients to a blender and puree them.
- Serve the puree slightly warmed.
Calorie content:
Calorie content per 100 g. product 40−45 Kcal.
When not to give pumpkin to children
When asked whether pumpkin strengthens or weakens the child, you can answer that it normalizes stool and helps with constipation, so if your baby has diarrhea or is prone to it, then you should not give pumpkin in this case.
Before preparing various vegetable dishes, find out if your child is allergic to pumpkin. If you have an individual intolerance, you should not give pumpkin.
Contraindications for use:
- ulcer, gastritis;
- allergy;
- individual intolerance;
- age up to 5 months.
First pumpkin dishes for children should not be given in their pure form. It is better to mix vegetables so that the pumpkin is not the main component, but an additional component. If you want to start feeding pumpkin before 1 year of age, consult your pediatrician.
For more information on how to make pumpkin puree for children, watch the video:
What to remember
- Before you start cooking, learn how long to cook the pumpkin.
- Despite the beneficial composition of the vegetable, it is not recommended to give pumpkin more than 1-2 times a week.
- To diversify the menu, look at what pumpkin dishes are available for children over one year old.
Due to its low calorie content, rich in vitamins and minerals, high fiber and pectin content, pumpkin is essential for babies. It will not only help cope with constipation, which often plagues children, but will also calm hyperactive toddlers. Your child will certainly love the sweetish taste of the orange dessert. And mom will be pleased with simple recipes for preparing pumpkin dishes that will help diversify the baby’s diet.
Why is it worth introducing pumpkin complementary foods?
The orange beauty from the fairy tale about Cinderella is a storehouse of useful elements. Its fruits can weigh up to 90 kg. The tender pulp of the vegetable is securely hidden under a dense “shell”, which allows the pumpkin to be easily transported and stored indoors at room temperature for quite a long time.
Useful composition
Pumpkin is a nutritious product that has not only a bright taste, but also a vitamin and mineral balance that is indispensable for the body.
- Beta carotene. Once in the body, it turns into vitamin A - an “essential product” for the proper functioning of the immune system. Responsible for good vision, skin condition, slows down aging. Therefore, the vegetable will be useful to all family members.
- Vitamin E. Helps to better absorb vitamin A, enhancing its beneficial effects on the body. It is an excellent antioxidant, promotes normal protein and fat metabolism, prevents the formation of blood clots, and slows down cell aging.
- B vitamins. They have a beneficial effect on the nervous system, relieve excessive tension, improve attention and memory. 1/3 cup of a decoction of this vegetable and a little honey or 100 ml of freshly squeezed pumpkin juice will cope with insomnia better than sleeping pills. Thus, the orange vegetable is an excellent natural sedative for babies.
- Vitamin C. 100 g contains a quarter of the children's daily requirement of ascorbic acid, which strengthens the immune system and helps the body cope with viruses, infections, and colds. Actively resists harmful radicals and takes care of skin condition.
- Vitamin K. Responsible for good blood clotting, activates cell growth, prevents osteoporosis.
- Vitamin T. This rare vitamin normalizes metabolic processes, promotes the formation of muscle mass and a muscle corset.
- Potassium and sodium. They have a mild diuretic effect, helping to remove excess fluid from the body and relieving swelling.
- Iron. Helps cope with anemia.
- Fiber and dietary fiber. The product has a mild laxative effect and normalizes intestinal motility, helping people with “lazy” intestines and chronic constipation.
- Pectins are an excellent adsorbent - they bind and remove radioactive elements, heavy metal salts, bacteria and their toxins from the body.
Side effects
Despite the numerous beneficial substances, you should not overuse sweet and aromatic pumpkin. This miracle vegetable contains no less carotene than carrots. This means that the potential risk of developing an allergic reaction in an infant is quite high. A fairly high percentage of carbohydrates and sugars makes pumpkin “persona non grata” on the diabetic menu. Those who are personally familiar with the diagnosis: stomach and duodenal ulcers should not overuse dishes from the red beauty.
Infants should not offer raw pumpkin. Fruits purchased on the market may contain chemicals that are destroyed and released from the pulp into the water during heat treatment. Remember the main rule is moderation.
Since pumpkin contains a lot of carotene, you should give your baby food from it no more than once every 2-3 days. Otherwise, your little one will turn yellow.
When can a vegetable be added to a baby’s main diet?
If the child is “artificial,” experts recommend introducing the baby to new tastes from 5-6 months, and after six months if the mother is breastfeeding the baby.
Introducing an unfamiliar product into a child's diet is a responsible step. As a rule, white and green vegetables and fruits are offered as first complementary foods, since they are least likely to cause an allergic reaction. The “warning” orange color is a kind of “natural recommendation” to introduce pumpkin later, in the company of carrots, beets and other bright fruits - after 7 months, if you observe a pronounced reaction, put off the new product for another month.
When offering your baby an unfamiliar dish, do not forget about the basic rules of complementary feeding:
- An untested product should be introduced at the beginning of the day, preferably during the second feeding.
- The first portion of a new complementary food is a maximum of half a teaspoon. Then the dosage is slowly increased, bringing it to 40 g per day.
- At the first sign of an allergy, complementary feeding should be stopped. But you shouldn’t give up the new product for long. After a month, you should try again.
- Before giving the puree to your baby, heat it in a water bath to a temperature of 37-40 degrees.
- Give complementary foods only from a spoon.
- The “distance” between new products should be at least 2 weeks.
Pumpkin has a sweetish taste. Having tried the dessert, the baby may refuse the relatively tasteless ones: cauliflower, zucchini or broccoli. It is worth postponing the introduction of the orange vegetable. And if you already have porridge on your menu, try seasoning it with pumpkin puree.
Cooking correctly
The best option for introducing your baby to a new product would be a homogeneous, tender and aromatic pumpkin puree. You can purchase ready-made complementary foods in jars, saving time. It will not be difficult to prepare pumpkin at home by choosing the right raw materials.
To do this, you need to take fruits whose weight does not exceed 3-5 kg. The younger and smaller the pumpkin, the less fibrous their structure, the juicier the flesh and the pleasantly sweet taste. Pay attention to the color and outer shell. The peel should be smooth, without rot or dents, and the tail should be dry.
How to cook pumpkin for a child? Despite its impressive size, weight, and fairly dense texture, the vegetable is easy to prepare and does not require long hours of waiting for it to be ready. It can be fried, steamed, stewed, baked. You can use only one component, or create a real fruit and vegetable “bouquet”. It all depends on your capabilities and the characteristics of the baby’s body.
The table below provides information on how long to cook pumpkin for complementary feeding.
Table - Pumpkin cooking time (pulp cut into large cubes or thin slices)
Recipes
There are many ways to cook pumpkin for a child. The following are recipes for simple, but at the same time healthy and tasty dishes.
Mono-component puree
- Wash the pumpkin thoroughly, remove seeds and large fibers.
- Cut into small pieces or cubes and place in a saucepan.
- To prevent the pieces from burning to the bottom, add a little water.
- Cook covered over low heat for 20-25 minutes until soft.
- Drain the water.
- Puree the resulting mass using a blender. To make the puree more homogeneous and to get rid of large pieces that can cause a gag reflex in a baby, you need to rub the boiled pumpkin through a sieve.
Pumpkin puree for a baby, prepared according to the following recipe, will not only normalize digestion, but will also help cope with gases, relieving the baby of bloating.
Pumpkin puree with dill
- Cut the pumpkin pulp into pieces and boil in water, a slow cooker, steam or bake in the oven.
- Add a pinch of finely chopped dill to the soft mass (the stems should not be used).
- Puree in a blender.
- Too thick puree can be diluted with breast milk or the baby's usual formula. You can add a little vegetable broth or a drop of boiled water.
Apple puree with pumpkin
- Cut the washed, peeled and seeded apples and pumpkin into arbitrary pieces and place in a saucepan, adding a minimum of water.
- Cook over low heat, covered, for at least 20 minutes.
- Drain off excess liquid.
- Cool the pumpkin-apple mixture.
- Grind with a blender or rub through a sieve.
- Instead of an apple, you can use zucchini, carrots or pears.
Vegetable puree
- You will need 50 g pumpkin, 30 g potatoes, 30 g carrots, 30 g cabbage, 30 g zucchini, vegetable oil.
- Cut thoroughly washed vegetables into pieces and place in a bowl.
- Add a little water and simmer over low heat, covered, until done.
- Puree using a blender.
- For older children, you can add a little salt.
Pumpkin goes well with many plant foods that are good for babies. And it can also become an excellent companion to meat. The following recipe will tell you how to make pumpkin puree for babies with the addition of meat.
Pumpkin puree with meat
- 150 g of washed and peeled pumpkin without seeds, cut into pieces and simmer in a small amount of water, covering with a lid.
- Separately, boil 50 g of chicken or turkey meat.
- Grind the ingredients with a blender.
- Season with a small amount of vegetable oil, which will soften the puree and help preserve vitamin A.
Semolina porridge with pumpkin
- This dish is suitable for kids who are already familiar with cow's milk.
- Cut the washed and seeded pumpkin into pieces.
- Place 3 tablespoons of chopped pumpkin in a saucepan.
- Boil lightly in a small amount of water.
- Pour in 1/3 cup of milk and bring to a boil.
- Without stopping stirring, add a spoonful of semolina in a thin stream.
- Cook for 5 minutes, also stirring constantly to prevent the formation of semolina lumps.
- Beat the finished porridge.
- Cool to 37-40 degrees.
Milk pumpkin soup
An alternative to homogeneous puree for a child can be pumpkin soup.
- Boil the pumpkin raw material until half cooked.
- Pour in boiling breast or cow's milk. By changing the ratio of ingredients, you can adjust the consistency of the future soup.
- Cook until the pumpkin is completely cooked.
- Cool and blend with a blender until creamy.
- Add a drop of vegetable oil.
Baked pumpkin
- Place the peeled and seeded pumpkin on a baking sheet and bake in the oven until cooked.
- Grind with a blender or mash with a fork.
- Add a drop of vegetable or cow oil. Can be diluted with warmed milk.
Pumpkin in reserve
Despite the fact that a whole pumpkin can be stored for quite a long time at home under the bed, the cut fruit quickly deteriorates even in the refrigerator. Freezing will help preserve all the beneficial properties of the orange beauty for several months and use ready-made semi-finished pumpkin in small quantities as needed.
Cut the washed and peeled pumpkin into small cubes, place on a board and place in the freezer. Place the frozen pieces into a bag. Pumpkin prepared in this way can be turned into aromatic and healthy complementary food at any time.
Baby portions are so small that it is quite difficult to guess the amount of food. If you've made enough pumpkin puree for an army, you can freeze the excess into disposable plastic cups. These “portioned cubes” can be added later to the porridge being prepared or simply reheated.
You can prepare pumpkin puree for the winter using the following recipe.
You will need one medium-sized ripe pumpkin, about 1 cup of brown sugar, 1 liter of water, 200 g of cranberries and just a little cloves for flavor.
- Peel, wash and cut the pumpkin into small pieces.
- In an enamel saucepan, mix water with sugar and add pumpkin.
- Stirring constantly, bring the pumpkin mixture to a boil.
- Squeeze juice from washed and dried cranberries.
- Add cranberry juice to the pot with the pumpkin.
- Cook, stirring, for about 20 minutes.
- 5 minutes before the puree is ready, throw a couple of “cloves” into the future puree.
- Drain the water and puree the resulting mass in a blender.
- Transfer the puree into sterilized jars and close with lids.
Now you know how to cook pumpkin for a baby, when to introduce this orange vegetable into complementary foods, and how to preserve this healthy baby food product for the winter. Let your little one’s menu be not only healthy, but also delicious!
Pumpkin is a sweet but very healthy vegetable. This melon crop is a storehouse of useful substances. Strengthening the cardiovascular system, normalizing sleep and metabolic processes, improving vision and motility of the gastric tract - this is how pumpkin is useful for children.
In order for a child to fall in love with this orange fruit, it is necessary to treat them to pumpkin from early childhood. You can prepare a large number of dishes from it: the first, the second, and the dessert beloved by all the kids! Young mothers often wonder: how to cook pumpkin for a child so that it is tasty and the benefits are preserved.
Pumpkin puree for children
For babies, this fruit is prepared in the form of puree. Most likely, the baby will not refuse to eat an unusual vegetable.
Ingredients:
- pumpkin – 50 g.
Preparation
The pumpkin is washed, peeled and cut into small pieces. Fill with water and place on the stove. How long should you cook pumpkin for a child? The readiness of the vegetable is determined by a knife: when the pieces become soft, the fire can be extinguished. Cooking will take approximately 30 minutes. Then, using a blender, the pumpkin is pureed.
Porridge with pumpkin for children
The best breakfast is porridge, which gives your little one a boost of energy for new discoveries and tricks. So why not cook it with pumpkin?
Ingredients:
- pumpkin – 150 g;
- cereal (rice, millet or semolina) – 50 g;
- milk – 0.5 cups;
- water – 1 glass;
- butter – 15 g;
- sugar – 1 teaspoon;
- salt - on the tip of the knife.
Preparation
We clean the pumpkin, wash it and cut it into small pieces. Pour boiling water over it, add sugar and cook for about 15 minutes, covering with a lid. Then mix the pumpkin with milk and cereal, simmer for another 20 minutes, stirring. Turn off the stove and add salt and butter to the prepared porridge.
The most delicious porridge for the best baby is ready!
Pumpkin soup for children
A bright and appetizing pumpkin first course will delight your baby with its wonderful taste. But inexperienced mothers do not know how to cook pumpkin for their child’s soup. The recipe below will be a great help.
Ingredients:
- pumpkin – 150 g;
- carrots – ½ root vegetable;
- potatoes – 1 pc.;
- sunflower or olive oil – 1 tsp;
- water – 500ml;
- salt - a pinch.
Preparation
Place a pan of water on the fire. Peel the vegetables and wash them. Cut the pumpkin and potatoes into small cubes, and grate the carrots. Place all vegetables in boiling water and cook over medium heat for 30 minutes. Grind the soup with a blender, add salt and butter. It's time to submit!
Pumpkin pancakes for children
Please your little one with little “suns” - pumpkin pancakes. The dish is especially suitable for picky little ones who don’t like this sunny fruit: they simply won’t notice the pumpkin in the pancakes.
Ingredients:
- pumpkin – 200 g;
- kefir – 2 glasses;
- flour – 150 g;
- egg – 1 pc.;
- water – 0.5 l;
- sugar – 2 tbsp;
- salt - on the tip of the knife.
Preparation
The pumpkin must be peeled, washed and grated. Kefir should be mixed with egg and flour so that there are no lumps left. Add pumpkin, sugar, salt and mix again. Pancakes are fried in vegetable oil. When serving, pour over sour cream.
Pumpkin Casserole for Kids
A little gourmet is unlikely to refuse to enjoy a piece of delicious pumpkin casserole! Give him this pleasure by preparing a dish for breakfast or dessert.
Ingredients:
Preparation
Peel the pumpkin and remove seeds and cut into small pieces. Beat eggs with cream, salt and sugar. Grease a baking dish with butter and sprinkle with breadcrumbs. Place the pumpkin in the mold and pour in the beaten eggs. The casserole is baked for 30-35 minutes at a temperature of 200°C.
Prepare pumpkin dishes 2-3 times a week, no more often, since carotene jaundice may develop due to the high carotene content. To avoid a pumpkin allergy in a child, introduce this product from 6 months and in small doses, carefully monitoring the reaction.
Pumpkin and apple casserole
Pumpkin-apple casserole is a healthy, nutritious, and most importantly – very tasty dish.
Pumpkin is not only an elegant, sunny fruit, but also a real storehouse of vitamins and minerals. Potassium is needed for normal heart function, vitamins C, A and E are necessary for the normal functioning of the body as a whole. In addition, both pumpkin and apples are rich sources of fiber.
It is better to choose apples for casserole that are moderately sweet and not very watery, otherwise the casserole will “float.” If the apples are very juicy, after grating, place the mixture on a layer of gauze or a clean napkin and lightly strain the juice - you can give it to your child while the casserole is being prepared.
We take:
Pumpkin –300 gr.
medium-sized apples - 2 pcs.
egg - 2 pcs.
wheat flour - 2-3 tablespoons
butter or vegetable oil - 2 tablespoons
cinnamon - optional
sugar to taste, but remember that pumpkin gives quite
enough sweetness
Cooking:
Wash apples and pumpkin, cut into slices, remove skin, grate on a coarse grater, place in a deep bowl, add eggs, sifted flour.
Grease a baking dish with half the butter that you and your child eat, and add the second spoon of butter to the dough.
Place the pumpkin-apple mixture in a greased pan and smooth it out. Place the filled form in the oven preheated to 180º for 40 minutes. Bake until beautifully golden brown.
When the casserole has cooled slightly, invert the pan onto a plate and remove the pan. You can wait 15 minutes, cut and serve.
It is best to serve pumpkin (as well as carrot) dishes with cream, sour cream and other fermented milk products, so that milk fats help better absorb beneficial vitamins and microelements.
Fruit compote goes well with pumpkin and apple casserole.
Zucchini casserole for children
Zucchini is one of the first vegetables in baby food. Zucchini dishes are actively used in baby food, as it is considered a hypoallergenic vegetable. But like any other food, children quickly get bored with zucchini in its pure form, so we begin to come up with more complex and tasty dishes from this healthy vegetable, for example, zucchini casserole for children.
To make the zucchini casserole look more appetizing, in addition to zucchini, you can add some carrots to it. Together with carrots, zucchini casserole turns out to be an appetizing golden color. But this is not necessary if your child suddenly does not like carrots, although in a casserole they acquire a completely different taste (not like boiled carrots).
We take:
Young zucchini – 2 pcs. (approximately 800 gr.)
carrots – 1 pc. (150 gr.)
chicken egg – 3 pcs.
sour cream – 150 gr
wheat flour – 6-8 tbsp. l.
vegetable oil – 2 tbsp. l.
Cooking:
Wash and peel the zucchini and carrots. Grate half the vegetables on a coarse grater and the other half on a fine grater. This will make the structure of the casserole more interesting. Lightly squeeze the vegetable mixture to remove the juice and prevent the casserole from being too runny.
Add 3 eggs, sour cream and flour to the vegetable mixture. The amount of flour will depend on the thickness of the sour cream, the amount of vegetable juice in the mixture and the size of the eggs. The flour must be sifted before adding.
Stir the mass until a homogeneous consistency is obtained and lightly beat the dough, saturating it with oxygen. This will make the casserole more fluffy.
Grease a baking dish with vegetable oil. Pour the dough into the mold and smooth it out.
Bake the zucchini casserole in the oven at 200 degrees for about an hour. When the casserole is well browned, check for doneness with a match or toothpick.
It is best to remove the casserole from the pan when it has cooled slightly. Serve zucchini casserole to children, cut into portions, with compote or tea.
Vegetable casserole with chicken
Vegetable casserole with chicken is a very easy to prepare dish, as well as tasty and healthy. We hope not only your children, but the whole family will like it.
We take: chicken fillet - 400 gr
frozen vegetables (broccoli, cauliflower, carrots) - 1 pack
milk - 1 glass
flour - 1 tbsp
butter - 1.5 tablespoons.
cheese - 50 gr
Cut the chicken into small pieces, lightly fry in vegetable oil, add salt to taste.
Place chicken fillet in a greased baking dish, then washed and chopped vegetables (cauliflower, broccoli and carrots), pour milk sauce, sprinkle grated cheese on top of vegetables.
Place in the oven for 25-30 minutes at t=200 degrees until golden brown.
Milk sauce
flour - 1 tbsp.
milk - 1 glass
butter - 1.5 tablespoons.
Place the saucepan on the fire, pour flour into it and add butter. Mix everything well. Then dilute with hot milk, pouring it in gradually. Cook the sauce, stirring continuously for 7-10 minutes.
If we need it for a vegetable dish, we add salt, if for a sweet dish, we add sugar.
Semolina casserole with fruits
We take: semolina - 1 cupmilk - 4 cups
salt - to taste
sugar-2-3 tsp.
any fruit or berry jam - 100 gr.
eggs - 2 pcs.
oil - 2-3 tbsp.
Cooking:
Cook semolina porridge in milk. Add sugar, eggs, salt and butter to the finished porridge. Mix all this and place in a greased form, level and sprinkle with granulated sugar. You can mix half the berries into semolina. Bake in the oven until golden brown.
Before serving, place fresh boiled or canned fruit on the porridge and pour over fruit sauce or berry jam.
Rice casserole with apples
We take: rice - 150 grmilk/water - 400 gr
apples - 100 gr
carrots - 100 gr
raisins - 70 gr
sour cream - 2 tsp.
olive oil - 2 tsp.
sugar - 15 gr
salt - a pinch
Cooking:
Rinse the rice, cook, place in a colander to drain. Wash the raisins, peel the apples and cut into slices. Peel the carrots.
Beat the egg with 1 tsp. spoon of butter. Place the rice in a bowl, add the egg mixture, 1 teaspoon of sugar, and raisins. Mix the resulting mass.
Grease the mold with oil and place half of the cooked rice mixture there. Place apple slices on top and sprinkle with a little sugar. Sprinkle remaining rice on top. Smooth the surface and sprinkle with melted butter. Bake until light golden brown.
Beetroot casserole
We take:
Boiled beets - 300g
bread, preferably stale - 400g
raisins - 100g
eggs - 4 pcs
margarine - 40g
breadcrumbs - 40g
maybe a little sugar
Cooking:
Cut the bread into thin slices without crust and lightly moisten with water or milk. Grate the boiled beets on a coarse grater, mix with steamed raisins, sugar and 2 eggs. In a mold greased with margarine and sprinkled with breadcrumbs, first place a layer of bread, then a layer of beets, then bread again. Pour 2 beaten eggs on top and lightly sprinkle with breadcrumbs. Bake for 40 minutes. Very tasty with sour cream or syrup.
Meat casserole with pasta and cabbage
We take: beef -150 gr.
pork - 150 gr.
onion - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.
Cooking:
We prepare minced meat and onions and salt it. Cook the pasta, chop the cabbage and simmer a little in butter. Combine pasta with cabbage, add raw egg, mix well. Grease a baking dish with vegetable oil and first place the minced meat in it, in a layer of about 2 cm, and then the pasta and cabbage. Sprinkle with grated cheese. Bake at 180 degrees for approximately 30-35 minutes.
Since ancient times, pumpkin and its seeds have been eaten in Rus'. The fruits were used to make porridge, pancakes and bread, make jam and even distill vodka.
The seeds were replaced in dishes with artichokes and almonds, and oil was pressed from them. Some varieties of pumpkins were grown to decorate the garden.
Pumpkin fruits are rich
vitamins B, C and E, trace elements and minerals, which is very useful, especially for children.
Rarely found vitamins T and K
stabilize metabolic processes and cleanse the child’s body, and beta-carotene strengthens vision and has a beneficial effect on the baby’s skin.
This vegetable goes well with fruits, grains and meat, so the choice of pumpkin dishes is very large.
The simplest and most dietary recipe for children is pumpkin soup.
Dip potatoes and pumpkin, cut into equal-sized pieces, into water, then add greens, carrots and small pasta. In total, pumpkin soup takes about 20 minutes to cook, so the pasta should be added towards the end of cooking.
To prepare an equally delicious pumpkin puree soup,
You will need a little pumpkin, an onion, a couple of carrots and half a liter of chicken or vegetable broth.
Boil the pumpkin in the broth and fry the vegetables by adding vegetable oil to the pan. After this, all the ingredients need to be ground in a blender and brought to a boil again.
The soup is served with sour cream, white croutons and herbs.
Pumpkin dishes for children
can be not only in the form of liquid soups. This healthy vegetable makes a very tasty sweet casserole.
Pumpkin pancakes can serve as a second course if prepared with meat filling, or as a dessert if made sweet.
Pumpkin jam can be used both as an independent dessert and as a filling for all kinds of donuts and pies.
Pumpkin soup in pots
Ingredients
potatoes – 2 pcs.,
onions – ¼ pcs.,
vegetable oil - grease the bowl,
pumpkin – 100 grams,
carrots – 1 pc.,
noodles – 2 tbsp. spoons,
salt - to taste,
fresh dill - optional
puff pastry – 2 squares,
chicken egg – 1 pc.,
water - depending on the size of the pots,
wheat flour - press the mold.
Peel the potatoes, wash them, cut them into small cubes and place them in a steaming bowl. You can boil the potatoes in a slow cooker until soft or in a double boiler. In a regular saucepan on fire is also a good option.
Chop the onion very finely into cubes.
Grease a bowl with oil and add onions. Turn on the “Extinguishing” mode in advance. Fry the onion for a few minutes until golden brown.
Peel and boil the pumpkin and carrots. Can be steamed. Transfer soft vegetables to a food processor and puree. Pour water into a bowl, add pumpkin-carrot puree.
Then add the sauteed onion and stir. Add salt
Place boiled potatoes in a bowl.
And add noodles. Stir the mass.
Pour the contents of the bowl into heatproof pots.
Flour a board and place the puff pastry on it. Cut into squares the size of the pots.
Place a square of dough onto each pot.
Brush the dough with egg. Place the pots of soup and tortillas in the oven, preheated to 180-200 degrees, and cook for about 20 minutes until the tortillas are well browned.
Serve the finished pumpkin soup with flatbreads with fresh herbs: dill, parsley. The soup turns out very tender and tasty, and the flatbreads have the smell of fried onions. It turns out to be a very unusual and original dish. Guests will be delighted.
Sweet pumpkin in a slow cooker
Pumpkin ¼ part
Honey – 4-5 tbsp. spoons
Butter – 50 grams
Dried apricots – 5 pcs.
Dry rosemary - to taste
Foil for baking.
Wash the pumpkin thoroughly under cold running water, remove the insides, if any (pulp and seeds). Then cut off the skin of the vegetable in a thin layer and cut the fleshy part into medium-sized cubes.
Let's cut off the baking foil and place the pumpkin pieces on the shiny side, pour the honey on top evenly, which we prepared in advance. Personally, I use regular flower honey for this purpose.
Then sprinkle the pumpkin lightly with rosemary for flavor.
Close the foil on top and place the pumpkin in the multicooker bowl for baking. Set the “baking” mode to 180 degrees and bake the pumpkin in this mode for about 20 minutes, while adding half a glass of plain water to the bowl. This is necessary to prevent the pumpkin from burning on the foil.
Then open the lid of the multicooker and unscrew the foil. Bake the pumpkin for another 20 minutes without foil on top. Close the lid of the multicooker.
Meanwhile, cut the finished dried apricots into thin strips. And we will send it to her 10 minutes before the pumpkin is ready.
When serving, place the prepared pumpkin on a plate and pour it with the sweet syrup that has formed in the foil.
Carrot-pumpkin casserole
Ingredients:
grated pumpkin – 200 ml
grated carrots – 200 ml
milk – 100 ml
sugar – 1 tbsp. l.
semolina – 2 tbsp. l.
egg – 1 pc.
Peel, rinse and grate a piece of nutmeg pumpkin on a fine grater. Also grate the peeled and washed carrots. There should be approximately 200 ml of carrot and pumpkin mass each (just poured into a measuring cup, not pressed).
Pour milk into a saucepan and bring it to a boil over low heat, stirring. Place the pumpkin and carrots in the pan, reduce the heat so that the vegetables are slightly simmered. When all the milk has evaporated (and been absorbed), remove the pan from the heat and cool the vegetable mixture.
Add sugar and egg, mix. You can add less sugar, and if you are cooking for a very small child, you can remove it from the dish altogether. Both carrots and pumpkin are sweet, so if your child is not accustomed to very sweet foods, he will find it delicious without sugar.
Add semolina and mix the dough well so that there are no lumps.
Take a small deep plate and place half of the dough into it. Pour 1.5-2 cm of water into a small saucepan, place a plate of dough in it, cover the saucepan with a tight lid and place everything together on low heat. The water in the pan should not boil violently so that splashes do not get inside the plate. Also, make sure that the water does not boil away, because the carrot-pumpkin casserole will very quickly become saturated with the smell of a burnt pan (tested from my own experience).
20-25 minutes after the water boils, the casserole is ready. You can sweeten it a little with powdered sugar.
Pumpkin cookies without eggs “Men”
Raw pumpkin – 200-250 gr.
Wheat flour (whole grain) with baking powder - about 200 g. Granulated sugar – 50-70 gr. (to taste)
Butter – 100 gr.
Dark chocolate – 50 gr.
Spices to taste (for example, 0.5 tsp cinnamon + 0.25 tsp cardamom) Marmalade - several of the most common red marmalade candies.
Cut a piece of the desired size from the pumpkin (in this case, 200 g). Remove seeds and soft fibers from the inside; it will be convenient to do this with an ordinary tablespoon. Then remove the skin. If you come across a fairly soft fruit, you can peel it with a knife or vegetable peeler, like a potato or an apple. Otherwise, the smartest thing to do would be to divide the pumpkin into 2-2.5 cm thick blocks, place it on a cutting board and carefully cut off the skin from each block.
After complete cleaning, cut the vegetable into cubes, sprinkle with sugar (a couple of pinches will be required) and, wrapped in foil, bake in the oven at 200-240 degrees Celsius. The pumpkin will cook quickly enough, a quarter of an hour is enough.
Place the hot pumpkin in a blender bowl along with the syrup formed during baking. Pour the remaining sugar there. Grind the pumpkin cubes into a smooth puree.
Place the pumpkin puree in the container in which you are going to knead the dough. Add spices to taste, you can use a bouquet of pumpkin pie spices (ginger, cinnamon, nutmeg, cloves and allspice), or you can limit yourself to cinnamon and cardamom.
Stir the mixture so that the spices are evenly distributed in the puree. The pumpkin should now cool to room temperature.
While the puree is soaking up the aromas of spices, you can start preparing marmalade hearts. Cut the marmalades into rectangles about 2-3 mm thick. Using a knife, cut out a heart from each rectangle.
You don’t need to try too hard; when baking, the sharp corners will smooth out on their own. To prevent sugar from sticking to the knife, you can first rinse each candy under running warm water and let it dry.
The puree has cooled down. Mix it with about 1/3 of the prepared flour. Use a fork or your hands until the mixture resembles a sticky dough. As for flour, it is better to take whole grain flour, first adding a teaspoon of baking powder to it.
Add butter (only 80 g, the rest will be used for glaze). Now you need to stir with a fork. Skip the oil from the sides of the bowl and rub thoroughly into the pumpkin-flour mixture. Place the dough in the refrigerator for a quarter of an hour before adding the remaining flour.
Now you face the final stage of preparing the dough. Remove the bowl from the refrigerator, add flour in small portions (for example, 1-2 tbsp). Stir as much as possible with a fork; When this becomes problematic, use your hands.
Add flour until the dough is pliable enough to roll out with a rolling pin without any problems. The finished dough should rest for another 15 minutes in the refrigerator; working with it will become even more comfortable.
So, the dough is ready, the best part remains - cutting out the figures! You can take a human shape or any other cookie cutters. You can do without forms altogether, cutting out figures along a self-drawn contour.
It is most convenient to bake pumpkin cookies on parchment paper at maximum temperature (240 degrees). It bakes quickly, so don't stray too far from the oven. Set the timer for 7-10 minutes. Don't forget to put a gummy heart on each person!
Once all the pumpkin cookies are ready and cooled, you can start making chocolate frosting. For 50 gr. dark chocolate you will need a piece of butter weighing 20 grams. Melt the chocolate any way you like (on the stove or in the microwave).
Pumpkin stew with apple and banana
Ingredients:
Pumpkin – 500 gr.
banana – 1 pc.
sweet apple – 2 pcs.
medium size sugar - 2 tbsp. spoons
vanilla sugar - a pinch
water – ½ cup
Let's start with pumpkin. First, if you buy already peeled pumpkin, just cut it into cubes. If you take a pumpkin with a peel, you will first have to make an effort to peel it. Wash the pumpkin pieces and prepare them for further processing.
Peel the banana and cut into 1 cm thick slices.
Peel the apple and cut into pieces.
Take a deep saucepan. Preferably metal. Place a pumpkin there, a banana in the second layer, and apple slices in the third.
Add sugar. It is also worth noting the presence of sugar in this dish. Sugar may not be added. Banana, apple and pumpkin are naturally sweet. Add some water to the bottom of the pan.
Place over medium heat and simmer the pumpkin with apples and banana under a closed lid for 20-25 minutes. The readiness of the pumpkin is determined simply. It will be soft. The pumpkin and apple will release juice and mix with water. This is where our ingredients will be stewed. Turn off the gas and let cool.
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