Food on the Un-Foodie Blog.

by Lori Dwyer on June 14, 2011 · 27 comments

This post is sponsored by Nuffnang, mmmkay?

I’ve heard them say- I’m not sure who, exactly, just the ever present ‘them’- that kids develop their father’s eating habits, more than their mothers.

In my house, that’s only half true.

The Chop, due to turn four at the end of this year, is just as fussy as they come. Like me. He doesn’t eat much of anything at all. He used to, back in the puree’d solids days. I carefully followed the Guidelines- provided by a different category of ‘Them’ altogether and introduced vegies, then fruit, then meat. I cooked all his meals individually, spoon fed him for as long as possible..

And he still exists on naught but sandwiches, fruit, sultanas and biscuits. I know.

The Bump, on the other hand, takes very much after her Daddy. She eats anything and everything she can get her hands on. Nom nom. If I was to theorise, I’d say that a bit of that has to do with how I fed her- instead of individually cooked meals, she just ate directly off our plates. Whatever we were eating- spaghetti bol, a roast, beef strogonoff… whatever we ate, the Bump would dig in too.

Hence, she’s a very…erm… robust little darling. I’ll resist the urge to call he a garbage disposal, shall I? It makes me quite a happy camper, the variety of foods she eats, even if I’m not that adventurous myself. We try to have red meat at least three times a week- not so easy now there’s no Man to cook for. But it’s packed full of iron, B vitamins, omega 3′s, protein and lots of other awesome stuff.

Anyway. Since Tony’s death, I really haven’t cooked much. I don’t eat much, especially at the moment, and the Chop refuses anything except a jam sandwich for dinner. So, given the chance to try some kid-friendly, packed full of goodness and nutrients, iron recipes from the Red Meat People I certainly wasn’t going to turn it down…

Here’s the recipe….

Beef & vegetable skewers

Serves: 4

Preparation time: 15 mins

Cooking time: 8 mins

Ingredients:

500g beef rump, cut into 2cm pieces

2 zucchini, cut into 1cm slices

1 yellow capsicum, cut into 2cm pieces

16 cherry tomatoes

3 tsp olive oil

¾ cup natural yoghurt

1 tsp ground cumin

Method

1. Toss beef and vegetables in oil. Thread

onto 8 bamboo skewers (Cut off sharp

ends with scissors after threading).

2. Heat a large non-stick frying pan or bbq. Cook skewers for 6-8 mins over

medium heat, turning occasionally. Place skewers on a warm plate and

loosely cover with foil. Rest the skewers for 5 mins.

3. Combine yoghurt and ground cumin. Serve with skewers

Here’s me making a mess…

Here’s where I remind me to take my advice at your own risk- as we’ve established before, this is definitely not a foodie blog. I enter these posts as evidence, your Honour.

And here’s the end result.