Archive for November, 2010

This comes from Robin and is a fave in the FZ Household.

1 fairly good sized baking potato peeled
2 medium/large green zucchini
2 medium/large carrots
1 white onion
2 tsp baking powder
2/3 c. whole wheat flour
1 egg
1 tsp salt
3/4 tsp pepper
pinch red pepper flakes (opt.)
1/2 tsp minced garlic
olive oil for brushing tops

Preheat oven to 425F. Foil and grease two baking sheets.
Grate potato and cover with cold water to prevent too much browning before you are ready for them.
Next grate carrots, zucchini, and onion.
Drain potatoes and squeeze all excess liquid out. Also squeeze liquid out of zucchini and onion as much as you can.
Toss veggies together briefly, then add baking powder, flour, egg, salt, peppers, and garlic. Stir together until well mixed.
Form mixture into cakes about 1/2″ thick, making sure to pack well and mush out as much liquid as you can. Place patties on baking sheets.
Brush tops of patties with a tiny bit of olive oil; bake for about 20 minutes, until lightly browned and nicely browned around edges. Loosen from pan immediately and serve warm.

Serve these with applesauce, plain yogurt, or honey.



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This is not Adelaide Approved.  Supposedly she doesn’t like potato and she won’t try it, but I know that most kids really are okay with the tater.

1 lb of potato peeled and cubed
2 large leeks sliced
1 tsp of dried thyme
1 bay leaf
4 cups of stock
less than 1/4 tsp chili powder (leave this out if you’re making for the kids)

Fry the leeks in 3T of butter and a pinch of salt until soft, stirring often.
Add the thyme (and chili if using) and stir for about 30s to let flavours release.
Add potatos, stock, pepper and bay leaf.
Simmer until potato is soft.
Once cooked your can mash the soup for a more chunky texture or puree with your immersion blender.  Your choice.  Add some milk if you’d like to dilute it more.
Serve with cayenne or chili powder if you left if out for the kids.  It’s much better when spicy.

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Pumpkin Fritters

I call these Pumpkin Pancakes so that Adelaide will eat them.  This was a favourite of mine as a child and is a great way to get rid of leftover pumpkin (or sweet potato).

1 cup of pumpkin
1/2 cup of flour
1/2 tsp of baking powder
dash of salt
cinnamon to taste
1 egg
1/4 cup of sugar (you can leave the sugar out or reduce it)

Make a batter with all the ingredients and then drop in a pan and fry until golden on each side (like a pancake).
Keep warm in the oven.
Mix cinnamon and sugar in a shaker and dust the fritters when you’re serving.

These freeze great between pieces of wax paper and can be toasted in your toaster.  Totally baby friendly too.

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Again, I can’t take credit for this one.  Robin made it and it was delicious.  Neva thought so too.

1 tbsp butter
1 cup chopped onion
1 cup sliced leek (white part only)
1/2 cup qunioa
3 cups frozen corn
2 cups vegetable broth
1 red bell pepper, chopped
1/4 tsp salt
pinch of ground pepper
1/4 tsp cayenne pepper (Skip the cayenne if making it for the kiddies)
5 saffron threads (I’m guessing Robin didn’t use the Saffron)

In a large saucepan, melt the butter and sauté the onion and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups of the corn; set aside the remaining corn to thaw. Cook for an additional 5 minutes, until the corn partially thaws. Add a few drops of the broth to keep it from sticking to the saucepan, if necessary.

Add the broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the quinoa is completely cooked. Remove from the heat. Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender or food processor. Return the mixture to low heat. Add the remaining 1 cup of corn and the red pepper, black pepper, cayenne, saffron and salt. Reheat and stir. Serve immediately. The soup can be stored in a seal container in the refrigerator for 2 days.


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Fish Tacos

You can make these with the hard shell tortillas, but my family prefers the soft tortillas that we can roll up.  Again, this is done off the top of my head, so feel free to make changes that will make it work for you.

The General Ingredients:
Some sort of white fish and as much as you think you’ll eat
Hard or soft tortillas
Sliced Avocado
Diced Tomato
Grated Cheese
Sliced Green Onions
Slices of Lemon

Bake the fish in the oven or on the bbq.  Once cook break into pieces with a spoon.
Cut avocado, dice tomato and prepare any other garnish.
Put each garnish in a separate bowl as little hands like to make their own tortillas.
Let your little one squish the avocado into the tortilla, layer the fish, cheese, onions and tomatoes.  Roll and enjoy.

This is Adelaide Approved except she eats the avocado and cheese in the wrap and the fish in a bowl on the side…..So weird 🙂

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Sausage, Peppers & Pasta

This one is done off the top of my head, so feel free to adjust to suit your tastes.

1 red pepper, 1 orange pepper, 1 yellow pepper cut in strips
1 cooking onion
1 package of mild italian sasuage, cut in pieces with skin removed
Some chicken or veggie stock

Fry the onion and peppers until soft in some olive oil.
Remove from pan and fry the sausage pieces.
Once sausage is browned add the peppers and onion and a some stock and let simmer until the stock evaporates.
Meanwhile boil up your choice of pasta.
Mix pasta with sausage and peppers and a bit of the pasta’s cooking water.

Adelaide Approved if you add parmesan cheese.

Also good for leftovers.

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I cannot take credit for this one but it is Adelaide Approved.

2 tablespoons butter
1 onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent.Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

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