I will be posting some recipes at 12 CST that are kid friendly. I will "replay" them at 6 CST in case anyone missed them. These are recipes that I have found in Parenting magazine. Carrot Chips: Preheat oven to 250 F. Using a mandolin or knife, thinly slice 4 carrots into rounds. Place carrot chips on a parchment-lined cookie sheet, sprinkle lightly with sale to taste and bake for 45 mins or until crisp. Carrot Ginger Sauce: Heat 1 tbsp canola oil in a saute pan over medium heat. Add 2 minced garlic gloves and saute until soft, about 30 seconds. Add 1 TBSP minced ginger and 4 medium peeled, chopped carrots. Cover and cook until carrots are soft, about 15 mins. Transfer to a food processor and add 2 TBSP miso, 1 TBSP Tahini and 2 TBSP water. Puree until smooth. Serve tossed with pasta, soba or udon noodles or with rice. (sauce stays fresh in the fridge for 3-4 days) Carrot Apple Coconut Muffins: Preheat over to 350F. Combine 1 1/2 cups all-purpose flour, 1 TSP baking powder, 1/2 TSP baking soda, 1/2 TSP salt, 1/2 cup unsweetened coconut flakes, 2 peeled, grated carrots (about 1 cup) and 1 peeled, grated apple (about 1/2 cup - Gala, Fuji, Pink Lady, and Red Delicious are good choices) in a bowl. In a separate bowl, combine 2 large eggs, 1 TSP vanilla, 1/3 cup milk, 1/4 cup vegetable or canola oil, & 1/2 cup honey (for kids over age 1). Slowly add the dry ingredients into the wet and stir to combine. Place 1 TBSP of batter into greased mini-muffin tins. Bake for 15 mins. Be sure to let us know if you try any of these and what you thought of them! ~Gina
Posted on: Mon, 17 Jun 2013 23:00:01 +0000
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