{Kids} Dealing with baby cold

Umar caught his first cold at two weeks. Feeding time was a struggle as he could not breathe through his blocked nose. He would latch on for a few seconds then unlatched for air, screaming because he had to let go of his source of food for a few seconds, as you do. I asked friends-with-kids' opinions regarding how to best remedy the situation. Most suggested using unmedicated saline spray then suck out the snot using the included aspirator/bulb, which I was already doing. 

But one friend's advice that worked for me was to put some eucalyptus oil on a cloth and place it near the baby's head as they sleep. She also recommended baby vac which you use with your vacuum cleaner to suck mucus out.

The days are getting colder in Perth and Dawud has caught a cold at 6 weeks. I am quite crook myself. It is nasty business looking after and feeding the baby while you're under the weather. So here are some tips to make your days and nights easier as baby recovers:

1. Use unmedicated saline spray in both nostrils (baby's) a few minutes before feeding.

   

   Saline spray and bulb

   
   

2. Suck out the mucus using the bulb or baby vac.

   

   Baby vac

3. Feed baby and repeat 1 and 2 before putting baby to sleep. A baby with a blocked nose tends to sleep fitfully so you want baby's nose free of muck.
4. Put a few drops of eucalyptus oil on a cloth, roll up and place near baby's head.
   
5. If baby is older than 3 months, you can rub babyvicks on their chest and back.
   
6. If you can and comfortable in doing so, being mindful of your nurse/doctor's advice about sleeping positions, keep baby's head elevated while sleeping. 
7. You sleep in content (for 3 hours until baby screams for milk).

I got my baby vac from ebay. I find young babies like the sound of vacuum cleaners as it is white noise and therefore easier to use the baby vac on as opposed to older ones who you might have to pin down (2 adults necessary) because they believe the vacuum cleaner can suck their limbs clean off their bodies.

Other tips that might be worth a try are running a hot shower and letting steam tease out the mucus and sucking snot out using your own mouth (which I haven't had the courage to try).

Now that Umar can blow his own nose, I give him a box of tissues and a bucket to throw tissues in when he has a cold. He carries them around the house as he goes about his day parking cars and playing in his one-man band. I still stick to steps 4 and 5 for Umar.

Winter is coming and head colds are pretty much inevitable but hopefully these tips will make them at least tolerable.

Thank you for stopping by!

P/S: Happy birthday to my cousin FA!

{Art and craft} Edible paint

A repost from my old blog horrendezvous.blogspot.com 

Babies and toddlers put everything in their mouths so this quick and easy recipe is great for when you need an activity to occupy the little ones outdoors or even in the bathtub!

Ingredients

1 tbsp sugar
1/2 cup flour
2 cups water
Food colouring
5-6 glass jars (I reused baby food jars)

1. In a small saucepan, mix sugar and flour. 
2. Gradually whisk in water. 
3. Turn heat on low and keep whisking until mixture becomes thick and, gooey. This should take about 5-10 minutes, no need to boil.
4. Divide into jars.
5. Add a few drops of food colouring in each and mix. I used the handle of a spoon. 
6. Leave to completely cool and let the little tike have fun! 

We set up our 'art centre' in the back patio with old towels on the ground in anticipation of the mess but the bathtub would have been great too as you could just wash the bub off right away and extend the 'art' session!

Enjoy! Ta ra~

{Recipe} Portuguese-style chicken

A repost from my old blog horrendezvous.blogspot.com 

We just bought bulk chicken so our freezers are overflowing with whole chicken, chicken pieces, thighs, well you get the picture. In order to keep interest high in our meals, I have to scour the deepest of internet oceans to come up with different recipes for the same meat. This particular one was altered from this recipe. It tasted great and caramelised very well so it was juicy and sticky, just the way we like it. Have a try!

Ingredients:
4 chicken thigh fillets
2 tbsp oil
4 tsp ground coriander
3 tsp paprika (I mixed regular and smoked)
1 tsp dried oregano
2 garlic cloves, crushed and finely chopped
Juice from half a lemon
1/2 tsp crushed dried chilli (optional)
Salt to taste, I finely ground sea salt over the fillets so I used maybe 1/2 tsp (will need more if using coarser grains) but we tend to undersalt our food

1. In an oven proof dish big enough to hold the chicken, mix all the marinade ingredients. 
2. Put the chicken in and rub thoroughly. Cover the dish with its lid or cling wrap and let marinate in the fridge for 1 hour or overnight. Take it out for about an hour before baking.
3. Preheat the oven to 200°C (190 fan-forced).
4. Take off the lid and bake for 20-30 minutes, basting the chicken with the marinade every 5-10 minutes.
5. Take out and rest the chicken for about 5 minutes and serve with a spinach salad and rice. Drizzle the juice over the meal and enjoy!
   

Notes:  

• I rub about a tablespoon of salt on the chicken I use and thoroughly rinse to get rid of the 'chickeny' smell
• You can replace the fillets with breast/chicken pieces/whole chicken but please be sure to adjust the amount of marinade and baking time. 

Happy cooking! Ta ra~
 
Image sources for ingredient board:

Chicken thighs - http://www.farmfreshgrocer.com.au

Olive oil - http://www.newhealthguide.org 

Ground coriander - http://www.mediterraneanfoods.co.nz

Paprika - http://www.savoryspiceshop.com

Dried oregano - http://www.finecooking.com

Garlic - http://www.bbcgoodfood.com

Lemon - http://vladimiria.blogspot.com.au

Dried chili -  http://www.thalgoldenspice.com

{Recipe} No cook breakfast: Apple and cinnamon muesli

A repost from my old blog horrendezvous.blogspot.com

How many times have you stumbled out of bed wishing you had already had something ready for breakfast instead of having to put on a frying pan and crack those eggs? Well, that happens to me pretty much every morning so I tend to skip it even though my mum keeps drumming it into me that ‘breakfast is the most freaking important meal of the day!’. Ok, she didn’t really say it that way. So when I stumbled upon this post by Fat Mum Slim, I made it (a variation of it anyway) right away. The beauty of this recipe is that you can have whatever variations you crave.

Apple and cinnamon muesli (serves 1)

Ingredients

½ cup traditional oats (not quick)
½ cup milk (I used whole as I love the creaminess; skim is fine too)
2 tbsp vanilla yogurt (go on sneak a couple of spoons more)
½ apple, coarsely chopped (eat the rest :P)
Honey for drizzling (optional)
Ground cinnamon for sprinkling (optional)

1. Shake oats, milk and yogurt up in an airtight container and leave in the fridge overnight.
2. Good morning! Drizzle the honey and sprinkle the cinnamon on, grab a spoon and enjoy!

Tips and variations: 

• This recipe can be easily multiplied and for breakfast on-the-go, simply put in separate containers.
• Substitute apple with a handful of blueberries/strawberries and top with more.
• Substitute apple with a handful of dried cranberries and milk with cranberry juice (great body cleanser).
• Substitute vanilla yogurt with plain/or any kind really.
• If you use a yogurt with fruity bits, you can skip fresh fruit altogether.

The Big Kahuna is a chronic snacker and he says when he has this for breakfast, he does not think of snacks at all, gets him straight to lunch. So do have a try.

Ta ra~

{Recipe} Jjajangmyun (black bean noodles)

A repost from my old blog horrendezvous.blogspot.com

Annyeong! How many times have you sat down and watch K-dramas (especially rom coms) and thought to yourself, man how good do they make food look?? The way they eat their noodles *slurp* and the spread they put out for breakfast... That happens to me and the Big Kahuna every single time and so I have been dabbling in Korean cuisine, sort of, lately. I have made jjajangmyun countless times now, experimenting with different ingredients and brands of black bean sauce :D

This dish originated from China and so is considered a Chinese dish enjoyed by many Koreans. I have tried the instant noodles version. Alas, not to my liking lol.

The recipes I found mostly use pork belly for the protein and since we are not pork eaters, this recipe has been altered in that sense and in many other ways to suit our taste. So this might not appeal to most people, least of all actual Koreans! Sorry! But jjajangmyun is so tasty that it would be awesome if people who find pork or even meat a deterrent to try making it at least once! :) If you're vego, just leave out the meat and it would still be super delicious, trust me ;)

Jjajangmyun (black bean noodles) Serves 4-6

Ingredients

Olive oil
1 onion (diced)
A quarter of a cabbage (roughly chopped, about 2 cups; optional, can be substituted with 1 diced radish)
2 carrots (chopped; optional)
2 potatoes or 1 sweet potato (diced)
1 zucchini (diced)
1 chicken breast (diced; optional)
2-3 cups water
1/4 cup black bean paste
Sugar to taste
2 tbsp potato starch or cornflour mixed with 1 tbsp water
White wheat flour noodles, follow instructions on packet
Half a cucumber (julienned, for garnish)
Kimchi (accompaniment; optional)
Sesame oil (optional)

Cabbage, potatoes, onion, carrots and zucchini

Diced carrots, onions and zucchini

Chopped cabbage

Diced potatoes

Diced chicken breast

The black bean paste I used this time (I always like to try different brands to find the best-tasting ones; this one was nice)

Noodles I used

Cornflour mixed with water

1. Heat oil in a wok or a big saucepan with a lid.
2. Sautee onion and carrots.

Sauteeing carrots and onion

3. When onion is transluscent, add cabbage, potatoes and zucchini.

Sauteeing the rest of the veggies

4. After a few minutes, add chicken and stir fry for a couple of minutes.

More sauteeing, with chicken

5. Add water until just covered and place the lid on. Let simmer for 20-25 minutes or until potatoes are cooked. Remember to stir every once in a while to make sure that the potatoes don't stick to the bottom.

Water added

Chuck the lid on

6. Remember to cook the noodles in the meantime!

Cooking noodles in boiling water

7. Add black bean paste and sugar. Add more of either if you'd like it saltier/sweeter. You can heat up some oil in a small saucepan and fry the black bean paste before putting it into the mixture but it is not necessary.

Frying the bean paste

8. Add potato starch or cornflour mixture to thicken the sauce bit by bit. You might not use it all or you might have to add more. You'd want a very thick sauce that when you mix it with the noodles, it'd make this squishing noise lol.

Sauce which still needed thickening

9. Place noodles in a flat bowl/plate, heap a serving of black bean sauce on top and garnish with cucumber and a dash of sesame oil. Enjoy with or without kimchi. Mashittda!

Voila! Jjajangmyun with a side of cheat kimchi (recipe to come)

Notes and tips:

This is not traditional but I usually blend all the vegetables together and this gives the sauce a thickness (possibly the starchiness from the potatoes), I do this when I can be bothered :P Since the sauce is already thick, I would add very little water and sometimes I don't even need to add cornflour/potato starch mixture.

One happy customer!

If you find you have too much cabbage cut up, don't panic, you can make kimchi using a very easy recipe which will be put up very soon.

The beauty about this dish is that if you do not have certain vegetables, you can either substitute or omit. I would keep at least three different vegetables in.

Since I cook for two, we usually have heaps of leftover sauce. You can chuck it in the fridge if you're lazy to cook the next day or in the freezer to have over the months.

Happy cooking! Ta ra~

{Recipe} Chicken with turmeric (ayam masak lemak)

This is the chili-free version of the popular Malay/Indo dish so feel free to add some if you'd like a bit of heat.

Ingredients:

1.5 kg chicken pieces
1 tbsp raw sugar
6 candlenuts*
3 garlic cloves
1 onion
2.5 cm galangal*
2 lemongrass stems*
1 cm cube belachan/shrimp paste
4 cm fresh turmeric or 1 tbsp ground turmeric
1 tbsp tamarind paste* dissolved in 1/4 cup water
4 tbsp oil*
400 ml coconut milk
Water
Salt and pepper to taste

*2 candlenuts can be substituted with 1 macadamia nut or 2 almonds; galangal may be substituted with ginger; I have found myself lemongrass-less before and substituted with about a tablespoon of lemon zest mixed in a tablespoon of lemon juice; tamarind juice can be substituted with lemon/lime juice; I used coconut oil but other oils may be used

1. I rub chicken with salt and rinse to get the chickeny taste off. Then rub sugar into chicken and set aside.
2. Blitz candlenuts, garlic, onion, galangal, lemongrass, belachan and turmeric.
3. Heat up oil in a pot and sautee the turmeric paste until aromatic without browning.
4. Add chicken pieces and coat with the paste.
5. Scoop the creamy bit off the top of coconut milk (set aside) and add the watery part. Add tamarind juice. Add enough water to just cover the chicken.
6. Cover the pot and cook for about 45 minutes until chicken is cooked.
7. Stir in the coconut cream, season with salt and pepper and serve.
8. Garnish with deep fried onions and freshly chopped coriander if desired. Enjoy!

Thank you for stopping by!

{Recipe} Jacket potatoes

A repost from my old blog

I wanted to post this recipe a few weeks ago (forgive me!) but I was caught up in so many projects that I just couldn’t sit down and spend half an hour writing this up. But here it is now! As with many of the recipes on the blog, It was a whatever-I-had-in-the-pantry-and-the-fridge recipe. And as usual you can substitute wherever you need to.

Jacket potatoes (serves 2 or 4 as a side dish)

Ingredients:

2 tbsp olive oil

4 potatoes

50 g Wensleydale cheese with cranberry

2 tbsp cream

Salt and pepper

1 spring onion (I only used the green part), chopped

1. Preheat the oven to 200°C (190 fan-forced).
2. Pierce the potatoes with a fork in six places.
3. Rub with olive oil and salt and pepper.
4. Place on a baking tray lined with aluminium foil and put in the oven. Bake for 30 minutes.
5. Turn down the oven to 180°C (170 fan-forced) and bake for a further hour.
6. Check if the potatoes are done (when the skin is golden and crisp), take out and place a potato on a clean tea towel. Cut a shallow cross on top and squeeze from underneath to ‘open’ the potato. Repeat with the rest.
7. Mix the cheese and cream and spoon 1 tbsp of the mixture onto the potatoes and top with spring onion (I don’t like raw spring onion that’s why I cooked it but you can leave this until after you take the potatoes out of the oven).
8. Place in the oven for 5 minutes or until cheese has melted.
9. Serve with your favourite main or enjoy it on its own!

Tip: You can use a softer cheese and omit the cream altogether or use whatever toppings you have on hand.

Sorry for the shadowy photo! Ta ra~

Photo sources for ingredients board:

http://www.newhealthguide.org

www.huffingtonpost.com

http://canadacheeseman.wordpress.com

http://www.vegetables.co.nz

http://a2milk.com.au