child friendly veggie entrees

[veggie val]

Okay, help me out, I have a picky 6yr old daughter. She does not like spicy, alot of things mixed together. Mexican is a hit with her. Also spaggetti, but she wants the protein seperate.
Any ideas?
veggie val

[This message has been edited by veggie val (edited 10-20-2000).]

[Marcie]

Would she go for homemade alphabet soup, or does that count as "too mixed together"? Cooking Light has a recipe for white refried beans that my toddler loves, which contains cannellini beans, diced carrots and green onions. What about spinach-filled ravioli? CL's Spinach, Rice & Feta Pie is also a big hit with my son. I also make pumpkin or sweet potato pancakes for dinner about once a week for the big shot of beta carotene.

[This message has been edited by Marcie (edited 10-20-2000).]

[Laura]

what about a spinach quiche? My 8 year old is very picky but once he got past the color, and I told him he could put ketchup on it, it has become one of his favorite meals. With respect to soup, you can add lots of veggies that often take on the flavor of the broth. The african peanut soup is kind of spicy but I love the idea that it has sweet potato in it.

[Susan]

Originally posted by Marcie:
Would she go for homemade alphabet soup, or does that count as "too mixed together"? Cooking Light has a recipe for white refried beans that my toddler loves, which contains cannellini beans, diced carrots and green onions. What about spinach-filled ravioli? CL's Spinach, Rice & Feta Pie is also a big hit with my son. I also make pumpkin or sweet potato pancakes for dinner about once a week for the big shot of beta carotene.

[This message has been edited by Marcie (edited 10-20-2000).]

Marcie~

Could you please post the recipe for white refried beans & sweet potato pancakes. I couldn't find them through the recipe search. Thx!

~~Susan~~

[Shirley Panek]

I think these are the beans Marcie was referring to.

http://www.cookinglight.com/bbs/smile.gif
Shirley

* Exported from MasterCook *

Refried White Beans

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : April '98 Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1/2 cup finely chopped carrot
1 cup chopped green onions
3 large garlic cloves -- minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans cannellini beans or other white beans -- undrained
1/4 cup chopped fresh cilantro

Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.

Serving Size: 1/4 cup

Source:
"Cooking Light, April 1998, p.107"
Copyright:
"© Cooking Light"
Yield:
"2 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 116 Calories (kcal); 1g Total Fat; (9% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Make ahead to use in the Wild-Mushroom Nachos and the Chicken-and- Rajas Enchiladas, or just for dipping. The beans can be stored in an airtight container in the refrigerator for up to two weeks.
Nutr. Assoc. : 0 20022 0 620 0 5512 0

[karen w]

I second the motion for the pumpkin and sweet potato pancakes. That sounds like an interesting way to get more veggies into my kids. Please post those recipes if it's not too much trouble. Thanks.

Karen

[veggie val]

I like your idea of ravioli. I will certainly do that. my little one is not one for soup. At least not yet! Originally posted by Marcie:
Would she go for homemade alphabet soup, or does that count as "too mixed together"? Cooking Light has a recipe for white refried beans that my toddler loves, which contains cannellini beans, diced carrots and green onions. What about spinach-filled ravioli? CL's Spinach, Rice & Feta Pie is also a big hit with my son. I also make pumpkin or sweet potato pancakes for dinner about once a week for the big shot of beta carotene.

[This message has been edited by Marcie (edited 10-20-2000).]

[karen w]

I just thought of one that 2 out of 3 of my children like(you can never please all of them at one time, can you?). I call them spaghetti sandwiches or spaghetti pizza depending on whether you eat it on bread like a sandwich or just plain cut into wedges. It goes like this: saute some leftover spaghetti with the sauce(meat or plain)and anything else you may want to add(soft cooked carrots, mushrooms, etc...) in a little olive oil to heat up. Do this in an omelet type pan that can be placed in the oven(with handle wrapped in foil, if needed.) Scramble a few eggs(I usually use 1 generous cup leftover spaghetti to 2 eggs) and add salt and pepper to taste. Dump onto spaghetti. Cook until almost set. Sprinkle with parmesan and finish under the broiler. My middle son likes this cut in wedges like a frittata. He calls it spaghetti pizza. My other son will only eat it if its sandwiched between buttered toast-his spaghetti sandwich. My one yr. old eats it anyway she can get it! I hope this may help. Good luck.
Karen

[emptyspool]

If she likes Mexican, try tostados. We always have cooked pintos beans in the fridge. As long as I have those, I feel like we have a meal. We were vegetarians for 10 years. I cook 1 pound dry beans for 2-21/2 hours with just water. Add salt at the end. You can "refry" them in a nonstick skillet with no oil, mashing as they warm until consistency you like. We "fry" white corn tortillas in microwave til crispy, turning once. Add cheese on top and lettuce if she likes it. Also you can just serve a spoonful of whole beans on her plate. Put a toothpick in one bean. She will like this method of eating something new. Been there, done that.

[emptyspool]

oops, forgot to say put the refried beans on the crispy tortillas first then add the cheese and beans.

good luck

[KristaMB]

Veggie Val,

I copied this from another post and made it this week. It's really good! I am not a vegetable fan but have been really trying hard to work them into my diet. Everything here is mixed together, but it really just looks like spinach, carrots and risotto.

BAKED VEGETABLE RISOTTO

2 T extra-virgin olive oil
1/2 c chopped onion
1 clove garlic, minced
1 c Arborio rice
2 c chicken (or vegetable) stock
1-10 oz package chopped frozen spinach, thawed and drained
2/3 c shredded carrot
3 T chopped parsley
salt, to taste
1/4 tsp freshly ground black pepper
1 c (4 oz) freshly shredded Parmigiano Reggiano

Heat oil in a heavy saucepan. Add onion and garlic. Cook, stirring, just until onion is tender. Stir in rice and stir over heat to coat.

Stir in stock. Add spinach, carrots and parsley. Season with salt and pepper and stir in half of the cheese.

Pour the mixture into a 1-quart casserole or souffle dish. Sprinkle with remaining cheese. Cover dish with lid or heavy-duty foil.

Place in the center of a pre-heated 400 degree oven and bake for about 35 minutes or until moisture is absorded. Serve hot.

Makes 3 - 6 servings

[Marcie]

Thanks, Shirley P, for posting the refried white beans recipe above. Yes, that was the recipe I was referring to.

As for the sweet potato pancakes, they are in the March 2000 CL issue. I don't have it on the computer but maybe a kind soul can pull it in from their Cookpac? We almost always substitute 3/4 c. of canned pumpkin for the sweet potato in that recipe, with excellent results.

[Gail]

Is eggplant parmesan too spicy for her? My kid has loved that (as well as eggplant on pizza) for years. His picky eater friends seem to enjoy fried zucchini-- with spaghetti sauce or ranch dressing as a dip, which could certainly be used as a main course. If the word "fried" turns you off, CL offers this:

Crispy Zucchini Coins

1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly sliced zucchini (about 1 pound)
2 egg whites, lightly beaten
Cooking spray


Preheat oven to 450`. Combine first 3 ingredients; stir well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450` for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.
Yield: 4 servings.

CALORIES 94 (17% from fat); FAT 1.8g (sat 0.9g, mono 0.3g, poly 0.1g); PROTEIN 6.5g; CARB 13.6g; FIBER .60g; CHOL 3mg; IRON 1.0mg; SODIUM 498mg; CALC 83mg

You could also check out these two web sites to see if there's anything which might work for you: www.epicurious.com/e_eating/e02_kids/kidmain.html (http://www.epicurious.com/e_eating/e02_kids/kidmain.html) and http://starchefs.com/Kids/menu.html









[This message has been edited by Gail (edited 10-23-2000).]

[BethR]

Okay, let's see if the BB accepts the entire recipe this time...........

This recipe may have been posted already, but I couldn't tell because for some reason I couldn't get to the bottom of the thread! Anyway, here it is! I haven't tried it yet, but I plan to soon.


* Exported from MasterCook *

Sweet Potato-Pecan Pancakes

Recipe By :Cooking Light Magazine. March 2000. Page: 107.
Serving Size : 6

1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 can (16-ounce) sweet potatoes or yams, drained and mashed (about 3/4 cup)

Directions.
These pancakes go best with our Vanilla-Maple Syrup recipe. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

The Vanilla-Maple Syrup recipe can be found in the March 2000 issue.

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

2. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans. Yield: 6 servings (serving size: 2 pancakes and 1 teaspoon pecans).


* Exported from MasterCook *

Vanilla-Maple Syrup

Recipe By :Cooking Light Magazine. March 2000. Page: 108.
Serving Size : 24

1 1/2 cups maple syrup
1 piece (3-inch) vanilla bean, split lengthwise or 1/4 teaspoon vanilla extract

Directions.
1. Pour maple syrup into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to syrup. Bring to a simmer over medium heat, and cook 5 minutes. Remove from heat; discard bean. Yield: 1-1/2 cups (serving size: 1 tablespoon).

Per serving: 52 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 13g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

[This message has been edited by BethR (edited 10-24-2000).]

[veggie val]

Thank you, my daughter loves tostados from taco bell, without the sauce. I should make them at home too.

Originally posted by emptyspool:
If she likes Mexican, try tostados. We always have cooked pintos beans in the fridge. As long as I have those, I feel like we have a meal. We were vegetarians for 10 years. I cook 1 pound dry beans for 2-21/2 hours with just water. Add salt at the end. You can "refry" them in a nonstick skillet with no oil, mashing as they warm until consistency you like. We "fry" white corn tortillas in microwave til crispy, turning once. Add cheese on top and lettuce if she likes it. Also you can just serve a spoonful of whole beans on her plate. Put a toothpick in one bean. She will like this method of eating something new. Been there, done that.

[veggie val]

I printed this recipe and can't wait to try it!!! With ranch dressing, I am sure it will be a great success!!
Originally posted by Gail:
Is eggplant parmesan too spicy for her? My kid has loved that (as well as eggplant on pizza) for years. His picky eater friends seem to enjoy fried zucchini-- with spaghetti sauce or ranch dressing as a dip, which could certainly be used as a main course. If the word "fried" turns you off, CL offers this:

Crispy Zucchini Coins

1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly sliced zucchini (about 1 pound)
2 egg whites, lightly beaten
Cooking spray


Preheat oven to 450`. Combine first 3 ingredients; stir well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450` for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.
Yield: 4 servings.

CALORIES 94 (17% from fat); FAT 1.8g (sat 0.9g, mono 0.3g, poly 0.1g); PROTEIN 6.5g; CARB 13.6g; FIBER .60g; CHOL 3mg; IRON 1.0mg; SODIUM 498mg; CALC 83mg

You could also check out these two web sites to see if there's anything which might work for you: www.epicurious.com/e_eating/e02_kids/kidmain.html (http://www.epicurious.com/e_eating/e02_kids/kidmain.html) and http://starchefs.com/Kids/menu.html









[This message has been edited by Gail (edited 10-23-2000).]

[Susan]

I just made the Sweet Potato-Pecan Pancakes for breakfast, and my 15 1/2 month old loved them! Me too! I used leftover sweet potatoes that I had baked last week. I froze the rest of the pancakes and hope they do freeze well. Thank you, Marcie for suggesting them in this thread!

~~Susan~~

[Ed]

Hi,

Here's a good recipe that makes Carrots not only edible but desreable for even people who would rather not eat any Carrots.

I think this recipe came from Vanessa, but I'm not certain, on a thread from this Bulletin board.

So if this recipe came from you Vanessa,
Thanks. It's a good one and we make it at our place every once in a while.

Ed


* Exported from MasterCook *

Orange Glazed Carrots 01

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup orange juice
3 Tablespoons Honey
3 Tablespoons Butter -- Melted
1/4 teaspoon Sea Salt
1/16 Teaspoon Nutmeg -- a dash of nutmeg
2 teaspoons Corn Starch
1 pound Carrots -- sliced 1/2 " thick

Cook the Carrots until Tender

Combine Juice, Honey, butter, salt & nutmeg,

Stir in Cornstarch and mix well until blended. stir constantly while cooking over low heat until it thickens up.

Put the cooked carrots into the pan with the sauce and stir until the carrots are coated well, heat the mixture and serve.

Description:
"Honey Orange Glaze"
Yield:
"1/2 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 175 Calories (kcal); 9g Total Fat; (43% calories from fat); 1g Protein; 25g Carbohydrate; 23mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

[sfsue]

you might try mashing very well cooked carrots with mashed potatoes or shredding zucchini and putting it into pancake batter (i fooled my two w/these for some time)i also add shredded vegetables to things like gingerbread and cornbread (zucchini disappears in gingerbread and carrots or mashed winter squash cannot be detected in cornbread)- my two would also eat many vegetables if there was ranch dip to go with it- they are both teen-agers now, both eat any vegetables going- in fact, my daughter has been a vegetarian since 8th grade and she's now a VERY healthy 17 year old- good luck!

[Tally]

If your grocery store carries Morningstar Farms brand, you might want to try their veggie corn dogs. They're really delicious and fairly healthy.