Roasted Ham, Potato, Pumpkin N Cheese in Avocado Skin

Little one had been begging me to make him his favorite avocado smoothies since last week, I just kept forgetting about it until today, where we spotted some fresh avocado selling at 3 for RM10 at the MBG fruit stall, so instantly I picked 3 ripe ones (among the many over-ripe ones...). While scooping out the avocado flesh later, I thought it is such a waste to discard the skin, why not just used it for baking something? So I did.

And the random thought gave birth to this new dish - Baked Ham, Potato, Pumpkin & Cheese in Avocado Skin.

I added some greens and cherry tomatoes as dressing.

How would I rate this dish? Lets see.

Taste - passed.

Speediness - passed.

Dummy-Prove - passed.

Presentation - passed.

My little boy liked it it so much that he asked me to make more again next time. He had 2 wedges all by himself and happily finished up his whole plate of dinner, along with other veggies. Even big guy loved it, so all 6 wedges were grabbed up before dinner was even over.

I am definitely going to make this for next coming gathering.

After dinner we had the avocado smoothies for dessert, this time my baby C had a small cup, she kept saying "好吃" (which means delicious) and efficiently emptied her cup.

Simple homemade dish can be pretty satisfying too. :)

Preparation Time: 10 min
Cooking Time: 30 min
Serving for: 6 wedges

Ingredients:
3 ripe avocados 

2 slices of ham, cut into small bits

1/2 cup of potato, cut into small cubes 

1/2 cup of pumpkin, cut into small cubes

1 cup of shredded cheddar cheese 

A dash of fresh basil leaves (optional)

The Making:

1. Preheat oven to 160°C. 

2. Cut the avocado into half lengthwise, scoop out the flesh using a spoon. Lay them onto the baking tray.

3. Mix ham, potatoes and pumpkins evenly, scoop them into the avocado skin until about 2/3 full, then add spoonful of the shredded cheese until its fully covered.

4. Bake for 30 minutes until the skin turns crispy and the cheese all melted. The cheesy aroma will fill the entire dining hall and wakes up the appetite in you...

Best to serve warm. 

The dinner was fast eaten.

Oh, I took a bite of the avocado skin, it's bitter. Yuck. So don't attempt to eat it like potato skin unless you like crunchy bitter skin. *wink*

You may refer to the recipe for creamy avocado smoothies here.

Non appetite!

Homemade Rolled Sushi 简易手卷寿司

Hub and I are both sushi lovers, I especially love mine with lots of wasabi :) My little boy enjoys sushi too as the rice are usually soft and easy to eat. Having 2 little ones now, sometimes we prefer dining at home than going out (the trouble of having to bring so many things...) So, since I knew this will probably be one of those days that we will be lazy to go out for dinner yet I'm craving for sushi, I decided to get all the ingredients needed for making sushi when doing my grocery shopping in the afternoon.

So, all of us had a big plate of nice Japanese sushi served at the comfort of our home that night, with a pot of hot Chinese tea. It was a peaceful and cozy dinner with my baby girl freely exploring at the play area right next our dining table.

Homemade Hand-rolled Sushi platter

Homemade Hand-rolled Sushi platter again

Grilled Salmon Bean curb with a dash of homemade anchovy powder (I made that for baby's porridge, you may refer to to recipe here on making the anchovy powder)

Grilled Salmon rolled sushi & Sausage rolled sushi

Here's how you do it..

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serving: 3 seaweed sushi rolls and 3 sweet bean curbs sushi

Ingredients:
2 cups of calrose rice (pearl rice, 珍珠米, or use normal rice if you do not have this), soak in water for about 30 minutes and cooked as normal, let cold in a tray once done.
3 table spoons of Japanese rice wine 日本寿司醋
3 sheets of square seaweed sheet
1 block salmon (about 250g), seasoned with salt (can substitute with canned tuna flakes too)
1 piece of sausage
1 Japanese cucumber, cut into long stripes of 1.5cm thickness
1 ripe avocado, cut into long stripes of 1.5cm thickness
2 eggs, beaten and seasoned with 1 teaspoon of Japanese soy sauce
2 teaspoons of black sesame seed (I used organic sesame seeds)

These are the ingredients... ready to roll!

Equipment Needed:
A bamboo sheet for rolling the sushi
A bowl of clean water to wash your fingers (the rice can be sticky)


The Methods:
For the Rice
1. In a shallow tray (I used glass baking tray), spread out the cooked rice and gradually add the rice wine into the rice. Mix eventually using a spatula and set aside.

For the Fillings
2. Heat up some oil in the frying pan, cook the salmon on medium heat approximately 3 minutes on each side until it turns light brown. Cook the sausage and beaten eggs.

3. Cut all item in step 2 into long stripes, set aside.

4. Lay a piece of the seaweed sheet onto the bamboo sheet (shiny side face downwards), drop a big scoop of rice onto the seaweed sheet and spread them out evenly.sprinkle with some black sesame seeds on top.

5. Arrange the salmon, eggs, cut cucumber and avocado in the middle. Don't put too much as it can be difficult to roll.

6. Lift the edge of the bamboo sheet and begin rolling the seaweed into a cylinder shape, pull the bamboo sheet lightly to tighten up the sushi roll. You should get a nice firm sushi roll like the one here.

7. Using a clean knife, cut the sushi roll in half then into smaller pieces. Wipe clean the knife after each cut. Make sure you trim the edge for better presentation.

8. Repeat same step but this time using sausage instead of salmon for variety of taste.


Serve the sushi right away with wasabi and Japanese soy sauce, and they were Yummy...!

My big guy was pleasantly surprised when he saw the sushi platter, little did he knew that this was not as difficult as it may seem. :)

Happy rolling!




Useful Tips to consider!

• If your little one dislikes seaweed, serve the sushi in sweet bean curbs instead. You can buy the ready made from most supermarket like Jusco, Mercato.. My little loved his sushi and finished 2 rolls all by himself.
• Have everything ready before you start rolling the sushi. Prepare a bowl of clean water next to you, wet your fingers before you work on the rice so it will not stick to your fingers.
• Add a dash of anchovy powder for the added aroma and natural saltiness, you may refer to to recipe here.
• Before cooking the calrose rice, soak them in water for about 30 minutes so the rice will turn out nice and soft. This was the rice I used.

Teriyaki Chicken Fillet and Avocado Sandwich 鸡柳牛油果三文治

I had an avocado chicken burger at a popular cafe in town recently and I regretted my choice; the burger was dry and the patty was plain and flaky. Having paid RM24 for that burger, I was disappointed with what I've got. So, on the next day, I bought some fresh chicken fillet and decided to make a tender and juicy chicken burger (well, I made sandwich instead). With same amount I paid for the individual meal, I made enough to feed 4 person!

Ethan loved the sandwich, after 2 big bites he told me "hmmm mommy, this is delicious!". He then finished his sandwich effortlessly by himself. He even ate up the extra fillet on the plate, so did my big guy. Do give this recipe a try as it is really easy. :)

Preparation Time: 35 min
Cooking Time: 15 min
Serving for: 4 sandwiches

Ingredients:
8 pieces of chicken fillets, cleaned

Chicken Marinate (A):
4 table spoons of Teriyaki Sauce
1 tea spoon of Chinese Sao Xin wine 花雕绍兴酒 (skip for little one)
1 table spoon Paprika powder (optional, skip for little one)
a dash of of pepper
2 clove of garlic, chopped
Few drops of sesame oil

Sandwich ingredient (B):
1 Wholemeal loaf, cut into 8 thick slices
1 medium size avocado
8-12 leaves of lettuce
4 slice of natural cheddar cheese
1/2 Japanese cucumber, thinly sliced

Step-by-Step Guides:
1. Rub each fillet with a small amount of salt using your hand. Ensure the salt are evenly distributed.
2. Put all ingredient A in a bowl, add the chicken fillets and ensure they are thoroughly coated with the marinate.
3. Cover the marinated chicken fillet with a cling foam (or a plate) leave in fridge for about 30minutes.
4. Heat up 2 table spoons of olive oil in a non-stick frying pan, gently lay the chicken fillet one by one, make sure they do not overlap.
5. Cook each side for about 5 minutes, or until golden brown. Do not over cook as you want the fillet to be juicy and tender when eaten. Set aside the chicken fillets once done.

Assembling the sandwich..
6. Slit a ripe avocado half length wise, remove the core and scope out the flesh using a table spoon. Cut into big slices.
7. Arrange the lettuce, avocado, teriyaki chicken filets, cheese and sliced cucumbers on a bread loaf. Serve with ketchup or your favorite hot sauce.


Variation - Chicken Teriyaki Pocket
When serving for little ones, I would recommend to use round bun and only make an 2/3 opening cut, so the bun functions like a pocket for you to stuff the fillings. It's easier for the little hands to handle and definitely less clean up for mommies later :)

Useful Tips!
1. You can store the cooked chicken fillet for making wraps later. Refer to the wrap recipe for idea on how to make a toast wrap.
2. Remaining avocado can be used to make a cup of avocado smoothies, or mix with milk and feed to young baby.

The ingredients for the marinate.

Creamy Avocado Smoothies 牛油果冰沙

*updated*
Not an avocado lover? Give this smoothies a try and you may think again. Living in a city where midday temperature can reach as high as 38°c, a cooling smoothies is just nice to combat the heat. With a little deco, this greenish smoothies can be transformed into a really tempting dessert.

Little Ethan was so delighted to see his "green yogurt" (as what he called it), and he said this to me after tasting a big spoonful -- "Mommy, this is so good! It is so nice that you made this for me..".

Needless to say, I'm happy beyond words :)

Hope you & your little one will enjoy this healthy treat too. You may dribble some chocolate chips to give an extra kick :)

Preparation Time: 10 min
Serving for: 4 persons

Ingredients:
2 medium ripe avocados
1 1/4 cup fresh milk (you may replace with BM or FM for baby under 1 year old)
4 table spoons honey or agave sweetener (adjust the sweetness according to your liking)*
2 tablespoon freshly squeezed lime juice
8-10 ice cubes

* Suggest to skip honey if serving for baby under 12m. Please read the footnote at the bottom of this page.

Steps by Steps Guide:
1. Cut the avocados in half lengthwise. Remove the pit and scoop the flesh using a spoon.
2. Mix avocado flesh, honey and lemon juice, blend the mixture until creamy smooth. Add the ice cubes and continue blending.
3. Divide the mixture into 4 cups, decorate with cut fruits or serve as is with a spoon.

Useful Tips!
1. A ripe avocado is really soft and has a dark green / brown color skin. If you bought an avocado that is still hard, store it at normal room temperature for few days until it's soften. Do not refrigerate it.

2. If there is any left over smoothies, put them in a cube tray and freeze it for few hours, you'll get a nice avocado dessert (see the sea shells and heart shapes avocado dessert below). I added some chocolate chips as bonus for Ethan.

A Note on Honey for Young Babies...

A reader asked at what age can she introduce this smoothie to her little one? 

• For baby from 6m onward, you shall serve avocado with only milk, either BM or FM are fine, no honey nor ice required.
• Do avoid serving honey to baby under 12m to avoid potential allergy reaction. Besides, when serving honey to baby above 1 year old, do practice the 3-day monitoring rules when introducing new food, where you should watch out for symptom such as rashes, swallen, diarrhea. Seek medical advice immediately if any allergy reaction spotted. 
• You may skip the ice when serving for young babies. It will be less creamy but still tasty none-the-less.

Frozen Avocado Macha Popsicles 牛油果绿茶冰棒

I have always been rather clueless when it comes to avocado, apart from using it to make salsa, I actually never though of serving it as a dessert until I started preparing baby Claire's puree, where avocado can be served fresh by just adding some milk.

Having read about the many benefits of avocado, I thought perhaps I should try to make something yummy out of it that Ethan too can enjoy it's goodness.. So, here it is, the result of my first attempt of making an avocado popsicle, and I had myself a really pleasant surprise... The avocado mixture is simply heavenly delicious! Cannot believe it? Just try it out for yourself ;)

Wait a minute, just what so good about avocado? Well, according to wholesomebabyfood.com, it is nature's perfect food that almost contain every nutrient a person needs to survive... It is perfect to be serve as baby's first food as it is good for baby's brain and physical development, besides, low chance of allergic reaction. Good to know isn't it?

Now, enough of facts sharing, let's get started...


Preparation Time: 10 min
Waiting Time: 4 hours
Serving for: 4 Popsicles

Ingredients:
1 big or 2 small ripe avocados
3/4 cup fresh milk
3 table spoons honey or agave sweetener (suitable for diabetes)
Pinch of salt
2 tablespoon freshly squeezed lime juice
1 teaspoon of green tea powder (optional)

Steps by Steps Guide:
1. Cut the avocado in half lengthwise. Remove the pit and scoop the flesh using a spoon. Squash the avocado flesh using a fork or use a blender if you like your Popscile really smooth.
3. Mix avocado flesh, honey and salt, blend until you get a smooth & creamy texture. Add the lime juice and green tea powder, mix well.
4. Divide the mixture into popsicle molds and freeze for at least 4 hours before serving.

Useful Tips!
1. A ripe avocado is really soft and has a dark green color skin. If you bought an avocado that is still hard, store it at normal room temperature for few days until it's soften. Do not refrigerate it.
2. If you find it difficult to remove the Popsicle stick from the mould, run the mould under the tap water for few seconds before pulling it, or just soak it in a bowl of water for a minute.
2. If you like your Popsicle creamer, substitute fresh milk with equal amount of coconut milk instead.