Zucchini and Carrot Pancakes (Fritters)

 

Makes about 16-20 small fritters
or 8 larger ones

These are a great snack for toddlers while getting some delicious vegetables in their diet. 
They can be served hot or cold. 

Ingredients: 

2 medium zucchinis, grated with the peeling on 
1 medium carrot, peeled and grated
1/2 tsp kosher or fine sea salt (sprinkled on the zucchini)
1/2 cup (60g) all-purpose flour 
1/2 tsp baking powder 
1/2 cup grated parmesan cheese (or vegan parmesan cheese)
2 TBS fresh chopped chives or green onions (scallions) 
2 tsp fresh chopped rosemary 
1/2 tsp black pepper (omit or modify according to your taste)
1 tsp lemon zest 
2 large eggs, lightly beaten 
2-4 TBS olive oil for pan frying or any neutral oil like canola or vegetable oil 
Greek yogurt or sour cream for serving 

Instructions:

1. Using a food processor fitted with the shredding attachment, or the large holes of a box grater, shred the zucchini with the skin on. You should have 7 cups or so. Shred the carrot and you should have about 1 cup of carrot. Alternatively, you can omit the carrot and just add another zucchini. 

2. Add the zucchini to a large bowl and sprinkle with 1/2 tsp salt and mix well. Set aside for 30 minutes at room temperature. This will help draw out excess water. 

3. After 30 minutes, wrap the zucchini in a tea towel or cheesecloth and squeeze out as much water as you can. 

4. To a large bowl, add the zucchini, shredded carrot, flour, parmesan, baking powder, chives, rosemary, salt, pepper, lemon zest and eggs. Mix well till combined. The batter should come together and hold. Salt according to taste and reduce salt for toddlers. The parmesan cheese will also add salt. 

5. Heat the 2 TBS oil in a large skillet over medium heat. When the oil is hot, add the zucchini mixture, using a small scoop or spoon.  Form the mixture into circular patties and spread them out. 
Work in small batches so they are not overcrowded. Fry them 3-4 minutes or until golden brown. Flip and continue gently frying. You should get 8 3"-wide pancakes, or 16 smaller ones. 

6. Remove them to a paper-towel lined plate or wire rack to cool. Sprinkle with salt if desired. Serve immediately with yogurt or sour cream and a splash of lemon.

Notes: 

These pancakes/fritters are best eaten immediately when they are crispy. However, they can be stored and covered in an air-tight container for up to 5 days in the fridge. Toddlers can enjoy them cold as snacks. 

You can reheat them in the oven at 350F (180C) for 15 minutes or until heated through. 

To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe bag and freeze for up to 3 months. 

Chicken Ricotta Meatballs - Baked

 Makes about 25

Ingredients: 

1 lb ground chicken (90-95% lean)
1 cup ricotta cheese 
1/2 cup grated parmesan cheese
1 small egg (or 1/2 large egg - beaten)
1/4 cup flat leaf parsley, finely chopped
1/2 cup raw spinach, finely chopped
1 TBS olive oil
1/4 tsp garlic powder, or one fresh clove, finely minced
salt & pepper
pinch of ground nutmeg
1 tsp grated lemon rind

Instructions: 

1. Preheat oven to 375F (190C).

2. Stir all the ingredients together in a large mixing bowl. Mixture will be soft.

3. Use a tablespoon or small ice cream scoop to make small meatballs. 

4. Place them on a greased, or parchment lined cookie/baking sheet. 

5. Bake for 15 - 17 minutes until the meatballs are a little brown, but do not overcook. 
  They will continue cooking a bit, once out of the oven. 

Notes: 

With no breadcrumbs in this recipe, the texture is very soft and great for toddlers as a snack just the way they are. 

You can add tomato sauce and serve them over pasta, or have them plain as an appetizer with toothpicks. 

Broccoli and Chick Pea Salad with Maple Mustard Dressing

 

This crunchy broccoli salad is perfect for a quick and easy side salad that is healthy too! 

Ingredients: 

4 cups chopped broccoli, small pieces 

1 15 oz can of garbanzo beans, chick peas, drained and rinsed 

1/4 to 1/2 cup dried cranberries 

1/2 cup roasted sunflower seeds, or 1/4 cup of pumpkin seeds, pepitas 

1/3 cup diced red onion 

salt to taste 

Maple Mustard Dressing:

1/3 cup olive ol 

1 TBS pure maple syrup 

1 TBS apple cider vinegar 

1 tsp dijon mustard 

salt & pepper to taste 

Instructions: 

Add all the salad ingredients to a large bowl and mix until combined. 

Add all the dressing ingredients to a small jar and whisk or shake until combined. 

Pour over the salt and mix again until combined. Season with sale and pepper if desired. Salad can be served immediately or refrigerated for up to 4 days. 

Notes: 

To roast the sunflower seeds, you can add them to a hot frying pan (dry) and toss/stir them till. they turn a light brown color. You can also bake them at 350F and mix them till they are lightly toasted. It will make them nutty and crispy and give a nice texture to the salad.

Carrot Muffins

This is a delicious recipe from Prettysimplesweet.com. 

I have reduced the sugars, using 1/2 cup of coconut sugar and 1/4 cup of brown sugar. 

I grated the carrots using my food processor on the larger disk, not the superfine one and they were perfect. 

https://prettysimplesweet.com/carrot-muffins/

Cranberry Orange Muffins

 

• • Makes 12
  • Ingredients: 
  • 2 cups all-purpose flour
  • 1 cup sugar or a little less 
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon orange extract
  • 1 teaspoon of grates orange rind
  • 1 cup fresh or frozen cranberries, halved
  • 1/3 cup slivered or sliced almonds
  • Directions: 
  • 1. In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
  • 2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 
  • 3.  Cool and sprinkle with icing sugar. 

  
  

Cherry & Almond Shortbread Cookies

 

Photo: Cherry Almond Shortbread Cookies, Fudge Brownies, Pecan Tassies 

Makes about 36 cookies 

Ingredients:

1 Cup unsalted butter 

3/4 cup brown sugar 

1/2 tsp vanilla 

1/2 tsp salt (optional) 

2 1/4 cups of flour - less 2 TBS 

1 cup (small container) red glazed cherries (chopped) 

1/2 cup sliced almonds * 

Directions: 

Cream the butter and sugar together. Add the vanilla. Add the salt & flour.  Add cherries. 

Stir in almonds. Divide dough in 3 and make 3 logs which are about 6-8" long. The diameter should be about 1 1/2 inches. Wrap the dough in plastic and refrigerate till firm. About an hour. Slice into 1/4" slices and place on a cookie sheet. 

Bake at 350F 7-9 minutes till light brown. Cool slightly 5-10 minutes and remove to rack. 

The logs can be frozen and thawed and baked later. 

* Omit the almonds for a nut-free cookie. 

Shortbread Cookies

This dough can be rolled to create 'Snowballs' or rolled into a log shape and curved into a crescent. 

You can use pecans, walnuts or omit the nuts. 

You can double the recipe to make a big batch. 

You can roll the warm cookies in icing sugar or fruit sugar (fine white sugar). 

Dough: 

7/8 to 1 cup flour 

1/2 cup unsalted butter (room temp)

3 TBS white sugar 

1/4 tsp salt 

1/2 cup of pecans or walnuts chopped 

1 tsp vanilla 

Cream the butter and add the sugar. Add the vanilla, flour and salt and mix well.

Then add the nuts. 

Roll into balls or crescent shapes. Place on a cookie sheet (about 12 - 16 per sheet). 

Bake at 350F about 10-12 minutes. 

Let sit for a few minutes then remove to a wire rack.

When warm, roll in icing sugar or fruit sugar. 

Makes 3 dozen.