20 Kid Friendly Veggies!

25 May

Want to switch things up from corn on the cob and steamed broccoli for the kids?  Check out the following article from Parents.Com!  My 5 year-old daughter likes to eat things that are “fancy” at times – to get the full effect we have fun and dim the chandelier in the dining room for “fancy” mood lighting!  Have fun with it – your kids can surprise you and really like a change!

20 Kid-Friendly Veggies

Cucumber Ribbon Salad
Week One: Make Familiar Veggies More Fun

Cucumber Ribbon Salad
Trim the ends off a medium cucumber, then cut it in half crosswise and peel into strips. Whisk 2 tablespoons rice vinegar, 1 tablespoon canola oil, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon honey, salt, and pepper. Toss the dressing with the cucumber and some toasted sesame seeds.

Tip: Ready in 15 minutes.

*All recipes make 4 to 6 servings.

Find the printable recipe here

Sunny Broccoli
Sunny Broccoli

Steam 3 cups broccoli florets for 5 minutes. Toss with 2 tablespoons orange juice, 1 tablespoon canola oil, 1 clove minced garlic, salt, and pepper. Spoon the broccoli mixture onto clementine slices arranged in the shape of a flower.

Tip: Ready in 15 minutes.

Find the printable recipe here

Minty Peas
Minty Peas

Saute 2 cups frozen peas in 2 teaspoons olive oil on medium for 2 minutes. Remove from heat; add 2 tablespoons fresh mint, 1 teaspoon lemon peel, and a dash of salt and pepper.

Tip: Ready in 15 minutes.

Find the printable recipe here

Roasted Red Pepper Soup
Roasted Red Pepper Soup

Puree a 12-ounce jar of roasted red sweet peppers packed in water (drain it first) with a garlic clove. Heat puree, 1 cup low-sodium chicken broth, and 3 tablespoons tomato paste on medium until warm, about 5 minutes. Stir in 1 tablespoon fresh basil, a smidge of honey, salt, and pepper.

Tip: Double the recipe and freeze leftovers.

Find the printable recipe here

Crinkly Carrot Fries
Crinkly Carrot Fries

Slice 1 pound of carrots into 1/2-inch-wide sticks using a crinkle cutter. Toss with 1 tablespoon olive oil, 1/4 teaspoon dried thyme, and 1/4 teaspoon salt. Bake at 400 degrees F. for 15 to 20 minutes, or until soft, on a parchment paper-lined pan.

Tip: Great for toddlers 12 months and up.

Find the printable recipe here

Mini Vegetable Cakes
Week Two: Mix a Veggie Your Kid Likes with Something Different

Mini Vegetable Cakes
Combine half an 8-1/2-ounce package corn-muffin mix with 1 egg white and 3 tablespoons water. Stir in 3/4 cup shredded zucchini and 1/2 cup chopped canned beets. Drop batter by the tablespoon into 2 tablespoons hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.

Tips: Double the recipe and freeze leftovers. Great for toddlers 12 months and up.

Find the printable recipe here

Roasted Veggie Medley
Roasted Veggie Medley

Mix 1/2 pound of tiny potatoes, quartered, and 1 cup small butternut squash pieces. Toss with 2 tablespoons each balsamic vinaigrette and olive oil; roast, uncovered, at 425 degrees F. for 15 minutes. Add red bell pepper pieces and roast 10 minutes more, or until tender. Garnish with 1 tablespoon fresh thyme.

Find the printable recipe here

Sweet Potato-Parsnip Mash
Sweet Potato-Parsnip Mash

Peel and cut 12 ounces of sweet potato and 2 parsnips into 1-1/2-inch pieces. Boil in lightly salted water for 15 to 20 minutes, or until tender. Drain and return to pot with 1/3 cup apple cider, salt, and pepper. Mash until nearly smooth.

Find the printable recipe here

Fiesta Corn
Fiesta Corn

Saute 3/4 cup each chopped red and green bell peppers in 1 tablespoon canola oil on medium heat for 3 minutes. Add 1 1/2 cups frozen corn and cook 2 minutes more. Stir in 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1 tablespoon fresh cilantro.

Tip: Ready in 15 minutes.

Find the printable recipe here

Pumpkin-Peanut Butter Soup
Pumpkin-Peanut Butter Soup

Cook 1/2 cup chopped onion in 1 tablespoon hot olive oil on medium for 4 minutes, or until tender. Stir in a 15-ounce can pumpkin puree, 2 cups low-sodium chicken broth, 1 cup water, 1/4 cup peanut butter, 1/4 teaspoon curry powder, and 1/4 teaspoon salt; heat through. Swirl plain yogurt on top of each bowl.

Find the printable recipe here

Breaded Asparagus
Week Three: Serve Up a Tasty Sauce or Dip

Breaded Asparagus
Dip 8 ounces trimmed asparagus spears first in all-purpose flour, then in beaten egg, and then in panko bread crumbs. Drizzle asparagus with 1 tablespoon olive oil. Bake in a single layer at 450 degrees F. for 10 minutes, or until golden. Serve with honey-mustard dip.

Find the printable recipe here

Teriyaki Green Beans
Teriyaki Green Beans

Cook 3 cups (24 ounces) frozen whole green beans according to package directions. Drain and toss with 2 tablespoons minced shallots, 2 tablespoons light teriyaki sauce, and 1/4 cup toasted slivered almonds.

Tip: Ready in 15 minutes.

Find the printable recipe here

Butterfly Salad
Butterfly Salad

Use a small cookie cutter or scissors to cut a butterfly shape from firm whole wheat bread. Brush both sides lightly with olive oil; toast for 2 minutes, or until crisp. Divide 4 cups torn lettuce, 1 cup halved seedless grapes, and butterfly croutons among plates. Offer dressing on the side.

Find the printable recipe here

Honey Glazed Carrots
Honey-Glazed Carrots

Boil 1/2 pound of peeled baby carrots in lightly salted water for 5 minutes; drain. In same pan, melt 1 tablespoon butter on medium; stir in 1 tablespoon honey and 1/2 teaspoon ground ginger. Boil 1 minute while stirring. Fold in carrots and 1 tablespoon Italian parsley.

Tip: Ready in 15 minutes.

Find the printable recipe here

Cheesy Spaghetti Squash
Cheesy Spaghetti Squash

Place half of a 2-1/2-pound de-seeded spaghetti squash, cut side down, in a baking dish with 2 tablespoons water; cover with wax paper. Microwave on high for 10 to 12 minutes, or until tender. Let cool slightly, then scrape strands from squash. Toss with 1 cup pasta sauce and 3 tablespoons shredded Parmesan cheese.

Find the printable recipe here

Cauliflower
Week Four: Try Something Totally New

Cauliflower “Popcorn”
Toss 3 cups small cauliflower florets with 2 tablespoons olive oil and 1/4 teaspoon pepper. Roast at 450 degrees F., uncovered, for about 20 minutes or until lightly browned, stirring once or twice. Sprinkle with 2 tablespoons grated Parmesan cheese.

Find the printable recipe here

Bacon Brussels Sprouts
Bacon Brussels Sprouts

Boil 12 ounces of brussels sprouts, trimmed and halved, in lightly salted water for 5 minutes. Meanwhile, saute 2 slices turkey bacon in 1 tablespoon canola oil on medium-high heat. Remove the bacon and crumble. Add cooked brussels sprouts to the skillet; cook 2 minutes. Stir in bacon, salt, and pepper until heated. Drizzle with 1 tablespoon red-wine vinegar before serving.

Find the printable recipe here

Curried Acorn Squash
Curried Acorn Squash

Place 1 pound of acorn squash wedges in a covered dish with 1 tablespoon water. Bake at 375 degrees F. for 30 minutes. Meanwhile, mix 1/4 cup reduced-sugar apricot preserves, 1/2 teaspoon curry powder, salt, and pepper. Spoon apricot mixture over squash and bake, uncovered, 10 minutes more, or until tender.

Tip: Double the recipe and freeze leftovers.

Find the printable recipe here

Citrusy Edamame
Citrusy Edamame

Cook 2 cups fresh or frozen shelled edamame according to the package directions; drain. Toss with 1 tablespoons olive oil, 1/2 teaspoon finely shredded orange peel, 1/4 teaspoon dried dillweed, and 1/4 teaspoon salt.

Tip: Ready in 15 minutes.

Find the printable recipe here

Greek Stuffed Mushrooms
Greek Stuffed Mushrooms

Bake 12 mushroom caps, with the smooth side up, at 425 degrees F. for 5 minutes. Saute 1/2 cup chopped mushroom stems along with minced garlic in hot olive oil on medium heat until tender. Remove from stove; stir in 1/4 cup seasoned bread crumbs, 1 chopped fresh Roma tomato, and 1/4 cup crumbled feta cheese. Fill caps with mixture and bake for 8 to 10 minutes more.

Originally published in the January 2009 issue of Parents magazine.

Find the printable recipe here

shim


parents
http://www.parents.comBringing together the power of respected magazine brands including American Baby and Parents, the Parents Network is your go-to destination for parenting information. From first kicks to first steps and on to the first day of school, we are here to help you celebrate the joys and navigate the challenges of parenthood.

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