Saturday, 20 December 2014

Pre-Xmas Dinner of Roasted Chicky, Baked Kale Chips & Cheesy Pumpkin Mash for my BB

The recipe for the roasted chicken thigh has been shared previously at Basil Baked Chicken Thigh for BB.

Kale is one of the healthiest vegetables but it's not commonly eaten in Singapore. One reason could be that it's not readily available. Only selected Cold Storage outlets actually carry them. My mum tried to stir fry it once with pork in Chinese style for BB but it turned out too chewy so we didn't feed it to him. It actually has quite a sweet taste to it. I recalled seeing it being baked as chips on TV once & it seemed pretty easy so I tried it out previously. However, after putting it into the oven, I had to nurse my boy to sleep. When I asked my hubby to check & remove it as the time was up, they had already turned yellowish & tasted slightly bitter so they ended up in my tummy instead. 

My "Mummies group" friend was so kind to give me some this time round, so they were being 'monitored' constantly & they turned out perfecto! Crispy with a unique fragrant aftertaste. I'll definitely be making more of them as healthy chips for the family (~.^)v

Ingredients (1 toddler meal portion):

1 stalk of organic kale
Extra virgin olive oil (EVOO) or extra virgin coconut oil (EVCO)


1. Preheat oven to 180°C.

2. Wash & try to dry them as much as possible (if not, the residual water will have a 'steaming' effect & they'll not become crispy).

3. Carefully tear the leaves from the thick stem into bite-sized pieces.

4. Drizzle & toss with oil & spread out as a single layer then bake for about 5 to 8 minutes till the edges are slightly brown but not burnt.

5. Let them cool for about 3 minutes to further crisp up & it's snackies time!

In addition, I also attempted on something different - cheesy roasted pumpkin mash. As expected, the toasted pumpkin has a stronger flavour then the usual steamed version. &, BB likes them both ;)


Half of a wedge of organic pumpkin, cubed.
Some organic cheddar cheese, grated


1. Preheat oven to 180°C.

2. Drizzle & toss with EVCO then bake (can be steamed too) for 20 to 25 minutes.

3. Mash the pumpkin then add in cheese & mix well till cheese has melted.

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