Vegetable Frittata

 

This recipe is adapted from www.recipetineats.com - Nagi Maehashi's recipe. 

Nagi gives you tips on how to create your own frittata with the ingredients you like. 

For a detailed list of pan measurements/substitutions - check out: 

https://sallysbakingaddiction.com/cake-pan-sizes/

I baked mine in an 8x8 square pan, (you can substitute a 9" round pan), using 8 eggs. You may think all the veggies won't fit - but they do! The sweet potato gives it a sweet taste and the kids will like it as all the veggies are soft enough once baked. 

You can roast the veggies the day before, making the assembly and baking the next day super easy. 

I used soy milk instead of dairy and omitted the cheese, but added about a TBS of nutritional yeast - making this recipe Vegan friendly. 

Link to the full recipe and notes below:

Vegetable Frittata - Recipe Tin Eats

Kai's Favorite Meat Balls

This recipe is great for toddlers and can be made with beef or chicken or lamb. 

The addition of cottage cheese makes the meatballs/patties very soft and easy to eat. 

Chicken Meatballs

Beef Meatballs pressed to patties

Beef Meatballs

Ingredients: 

500 grams/ 1 lb ground beef (lean)

1/3 cup of cottage cheese 

1/4 cup grated cheese (cheddar, mozzarella or parmesan) 

1 egg 

1/4 cup bread crumbs

1/4 cup of tomato sauce 

1 tsp Italian seasoning 

1/4 cup of chopped cooked spinach (about 1 cup fresh)

1 TBS chopped parsley

2 TBS olive oil (for the baking pan)

Directions: 

Preheat Oven to 200C (400F) 

1) In a bowl, combine the cottage cheese, grated cheese, egg, bread crumbs, tomato 

sauce, seasoning, spinach and parsley. 

2) Add the ground beef. Mix well. You can use a spoon or your hands. 

3) Line a baking sheet with tinfoil or parchment paper. Spread a bit of olive oil on it, and 

brush to cover the paper/foil. 

4) Scoop about 1 TBS of the mixture to form a meat ball, and then gently press it down to 

form a pattie. A small cookie scoop works well! This is easier for toddlers to hold in their hands. 

But if you prefer, you can leave them in the shape of the meatball. 

5) Bake at 180-200C for about 15 minutes until done. 

6) Remove from the baking sheet and cool. 

The patties will freeze well and you can portion them in freezer bags. They are delicious hot or cold. 

Note: You can substitute ground chicken (mince) for the beef. 

Note: To cook the spinach, put the spinach in a pot/pan with a bit of water (1 TBS). Heat to Medium high and toss to cook till wilted. Remove, cool and chop finely before adding it to the meat ball mixture. 

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 of garlic 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. 

* If you prefer, add 1 cup of grated zucchini (peeled). 

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.

Italian Peasant Bean Soup

Serves 8


Ingredients

• 1 medium onion
• 4 ripe tomatoes
• 2 stalks of celery
• 2 tablespoons olive oil
• salt
• pepper
• 1 tsp sugar
• 8 cups low sodium chicken stock (or vegetable stock)
• 1 cup of dried white cannellini or navy beans
• 2 large cloves of garlic
• 1 - 14 oz can of mixed beans, or white haricot beans
• 2 to 3 tablespoons of fresh chopped Italian flat parsley


Preparation

1. Chop the onion, tomatoes and celery into even-sized chunks and toss together. Chop in small batches in a food processor or by hand, as finely as possible.

2. Put 2 tablespoons of olive oil in pot and add the vegetables. Stir over high heat for 10-12 minutes to enrich the vegetables. Add salt, freshly ground pepper and sugar.

3. Add 8 cups of chicken stock – homemade or purchased low-sodium.  *Swanson sells an Organic broth with 1/3 less sodium.

4. Add the cannellini or navy beans raw, rinsed, from the package.

5. Cover the soup and simmer for 1 ½ hours until the beans are almost cooked. Stir occasionally to ensure the beans do not stick.

6. Add 2 large cloves of fresh garlic, finely chopped. Cook another 15 minutes.

7. Drain and rinse the can of mixed beans. Add to the soup.

8. Add the chopped Italian parsley and heat through. Serve with crisp French or Italian Bread.

You can add cooked chicken, spinach, cooked rice or cooked pasta to make a heartier soup.
You can vary the amount of pepper and garlic – if you like a spicier soup – add more pepper & garlic.  Keep tasting it until you feel it has enough salt, pepper & garlic to your liking.


Tips

• Italian parsley is sometimes called continental parsley – and the leaves are flat unlike the curly regular parsley.
You can chop it using kitchen scissors. Wash and dry it. Put the parsley in a glass and snip it inside the glass.

• Always store tomatoes at room temperature as the fridge tends to make the inside 

Almond Lemon Blueberry Cake

 

This recipe is from The NY Times.  Yotam Ottolenghi

• Ingredients: 
• ½cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan

• 1scant cup/190 grams granulated or superfine sugar (caster sugar)

• 1teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)

• 1teaspoon vanilla extract (vanilla essence)

• 3large eggs, beaten

• ⅔cup/90 grams all-purpose flour (plain flour), sifted

• 1¼teaspoons baking powder

• ⅛teaspoon salt

• 1cup/110 grams almond flour (ground almonds)

• 1½cups/200 grams fresh blueberries

• ⅔cup/70 grams confectioners’ sugar (icing sugar)
  
  Directions: 
• 
  Step 1
  Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.

• Step 2

  Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

• Step 3

  In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about ¾ of the blueberries by hand, then scoop batter into the prepared loaf pan.

• Step 4

  Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.

• Step 5

  When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Cranberry Bliss Balls

 

Makes 30

Recipe can be halved.

These are great for school lunches or gifts. 

Ingredients: 

1 cup dried cranberries, or dried tart cherries

18 medjool dates (pits removed)

1/2 cup desiccated coconut 

1/2 cup rolled oats 

1/2 tsp vanilla

2 tsp pure maple syrup (or less) 

Extra coconut for rolling

Directions: 

1) Put the cranberries, dates, coconut and oats in a food processor.  Blend using the on/off setting until the consistency is fine. Add the vanilla and maple syrup. Blend until the mixture starts to bind together. 

2) Roll 1 tablespoon  quantities into a ball. You can use a small cookie scoop. Roll in the extra coconut. 

Store in the fridge for 1 week. Freeze up to 3 months. 

Notes: 

If you are making a full recipe, make 1/2 at a time so it is not too much in the food processor/blender at once. 

Put the maple syrup in last - one tsp at a time. If your dates are moist, you may not need to add this.

You could substitute water for the maple syrup for less sweetness. 

Peanut Butter Blossoms

 

Makes 30 

Ingredients: 

1 3/4 cups all-purpose flour

1 tsp baking soda 

1/2 tsp salt 

4 ounces (1 stick) butter at room temp

1/2 cup smooth peanut butter (or other creamy nut butter) 

1/2 cup granulated sugar, plus more for rolling 

1/2 cup light brown sugar 

1 large egg 

1 TBS milk, cream, or other oat/nut milk 

1 tsp vanilla extract 

30 Hershey Kisses 

Directions: 

Preheat oven to 375F (190C)

1) Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, white and brown sugar. Add the egg, milk and vanilla; beat until well blended. Gradually add the flour mixture, mixing thoroughly.  If the dough is very soft, refrigerate for about 1 hour. 

2) Line the baking sheet with parchment paper, or lightly spray with vegetable oil (optional). 

3) Using a small scoop, roll the balls into the granulated sugar and set on the cookie sheet (12 per sheet) so they are spaced out. They will flatten out as they bake. 

4) Bake for 6 - 8 minutes.  Remove from the oven, and press a Hershey Kiss into each cookie, pressing lightly, allowing it to crack. Return to the oven and bake a further 2-3 minutes until light brown. Remove from the oven and let sit for 5 minutes. Remove from the sheet and cool on a rack. 

Store in an airtight container. 

Notes: 

You can cut the sugar down to 1/3 cup each for the white/brown sugar. 

Test bake one cookie so you can get the time right for the batch. I found 7 minutes and then 3 minutes worked well with my oven. 

When measuring the flour, spoon the flour into the measuring cup and then level it off with a knife. This is a good way to get the right amount in recipes. 

Vegan Zucchini Muffins

 Mini muffins (24) 

Great for children and snacks. 

Use a small cookie scooper for the batter.

Regular size muffins

Makes 10 - 12

Use an ice cream scooper for the batter. 

Zucchini Muffins

Recipe from The Modern Nonna - another great website! 

Roasted Whole Butternut Squash

 

Ingredients: 

1 Butternut squash (about 1 1/2 to 2 lbs) 

2 TBS olive oil (divided) 

kosher salt for seasoning 

black pepper 

1 TBS of maple syrup

1/4 tsp ground cinnamon 

1/8 tsp nutmeg 

2 TBS chopped pecans (optional) 

Directions: 

1. Preheat oven to 400F / 204C.

2. Was and dry the squash. 

3. Place the squash on a sturdy cutting board. Using a sharp chef's knife, trim the stem and bottom of the squash. 

4. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. 

5. Use a spoon to remove the seeds. 

6. Line a large baking sheet with foil. Grease the foil with 1 TBS olive oil, using a paper towel or brush to spread evenly. 

7.Brush the flesh of the squash with 1 TBS oil and place the half cut side down - evenly spaced on the baking sheet. 

8. Roast until a knife can easily pierce into the flesh, about 30-45 minutes depending on the size of your squash. 

9. Carefully turn the squash over with tongs and season with salt and pepper. Serve as is, or proceed with the maple glaze. 

10. In a small bowl, combine the maple syrup, cinnamon and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes. 

11. Garnish the whole roasted squash with chopped pecans. 

Here is the link to the original recipe - many great recipes to explore!

Jessica Gavin website

Crispy Roasted Potatoes

 

Click on this link! 

Crispy Roasted Potatoes

Vegan Breakfast Cookies

 

Makes 30 cookies

Recipe can be halved.

Ingredients: 

2 - 3 ripe bananas 

2 cups of rolled oats 

1 TBS maple syrup (optional)

3 TBS ground flaxseeds (optional) 

1/2 cup of nuts/seeds, chopped
(almonds and pumpkin seeds - pepitas)

1/4 cup raisins or other dried fruits, cranberries, cherries 

1/3 cup dark chocolate chips (optional) 

4 TBS of nut butter , peanut or almond (or tahini) 

1 tsp vanilla extract 

1 tsp baking powder 

1/2 tsp cinnamon (optional) 

1/4 tsp salt 

splash of plant milk (if necessary) 

 

Directions: 

Preheat oven to 180C - 350F. 

1) Mash the bananas with a fork. 

2) Add the rolled oats and remaining ingredients and mix well. 

3) Mix well until dough holds together. If it seems dry, add a bit of plant based milk. 

4) Line a baking sheet with parchment paper. 

5) Using a tablespoon or small cookie scoop, place on the baking sheet and flatten. 

6) Bake for 18-22 minutes till lightly browned and set. 

Check the bottom of a cookie to make sure they are not too dark. 

Almond Chocolate Chip Cookies

 

Makes 12-14

Ingredients: 

2 cups of almond flour 

1/4 tsp sea salt 

1/4 tsp baking soda 

1/4 cup coconut oil, melted and cooled 

1/4 cup maple syrup 

1/2 cup vegan chocolate chips * See note

12-14 whole almonds to garnish 

Directions: 

1. Preheat oven to 150C (300 F). 

2. Line a baking tray with parchment paper. 

3. Mix together the almond flour, salt and baking soda. 

4. Stir in the coconut oil and maple syrup. 

5. Fold in the chocolate chips. 

6. Use a small cookie scoop or a tablespoon and make a ball. Slightly press the cookies down before baking. Press an almond on each cookie for garnish. 

7. Bake for 12-14 minutes until lightly browned. 

Notes: 

The chips can be halved and you can make some with chocolate and some without. 

Thai Pumpkin Soup with Coconut Milk

 

Pumpkin simmering in stock.

Serves 4 

Ingredients: 

2 TBS olive oil 

1 brown onion (or 1/2), diced 

2 tsp minced garlic

2 tsp minced ginger 

2 or 3 TBS red curry paste 

1 kg of pumpkin chopped into 1/2" inch pieces (1.5 cm) 

4 cups vegetable stock 

400 ml (1 can) coconut milk 

juice of 1 lime (about 2 TBS) 

Directions: 

1. Heat the oil in a large saucepan over medium heat. 

2. Saute the onion until translucent and soft. Add the minced garlic, ginger and curry paste
and cook for 1 - 2 minutes. 

3. Add the chopped pumpkin and stock.  Bring to a boil, then reduce the heat and simmer for 20 minutes. 

4. Add the coconut milk and lime juice and cook for a further 5 minutes. 

5. Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Notes: 

You can use coconut cream if you prefer a thicker consistency. 

You can adjust the spice by adding more curry paste. 

If you find the soup is too spicy, add more coconut milk or vegetable stock.  

Reference: bakeplaysmile.com website.  (for more notes)

Lentil and Sweet Potato Stew

 

Serves 2-3 

This recipe is from www.deliciouseveryday.com. 

A few modifications were made and notes were added. It is an easy stew to put together and it has a sweet taste with the potatoes. The smoked paprika gives it an amazing flavor. 

Ingredients: 

2 carrots peeled and sliced 

2 TBS olive oil

1 yellow or white onion finely chopped (use less if you prefer) 

3 cloves of garlic, peeled and minced 

2 fresh tomatoes, chopped (or  1 can of chopped tomatoes, drained) 

4 bay leaves (dried) 

1 large sweet potato, peeled and chopped into bite sized pieces 

1 cup of dry lentils (I used Green), rinsed well and soaked for 8 hours *

1/2 tsp smoked paprika 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp dried oregano 

4 cups of vegetable broth (add more if needed) 

1 cup of fresh spinach, packed 

1/4 cup of fresh chopped parsley 

Directions: 

1. Heat the olive oil in a large pot.  Add the carrots and saute on medium for about 5 minutes . 

2. Add the onion and garlic and cook until tender (about 2 minutes). 

3. Add the tomatoes and bay leaves and saute for a few minutes. 

4. Add the sweet potatoes and soaked lentils. 

5. Add the paprika, salt, pepper and oregano. 

6. Add the 4 cups of vegetable broth. Add more if the stew is too thick. 

7. Simmer the stew for 30-40 minutes until the sweet potatoes are tender. 

8. Add the spinach and parsley and stir till spinach is wilted, but still bright green. 

9. Serve with crusty bread or Turkish bread 

Notes: 

This recipe is best with dry lentils as they have a nice finished texture. 

Rinse the lentils first, and then put them in a bowl and cover with plenty of water. If you don't have time to soak them for 8 hours or even just a few hours, rinse them well before adding them to the broth, and check them to test for doneness. It could take about 10 minutes longer.