• Home
  • First Steps Bulletins
    • For Boys
    • For Girls
    • Unang Mga Tikang
  • Steps on the Way
    • Babies
    • Toddlers
    • Preschool
    • Kindergarten
  • Parent Tips
  • Resources
    • Teaching
      • Teach to Read
      • Teach Handwriting
      • Math Concepts
      • Teach Spiritual Life
    • Kid Friendly Recipes
    • Special Needs
      • Cerebral Palsy
      • Autism
      • Learning Differences
      • AD(H)D
    • When to Call the Doctor
    • Book Reviews
    • Interesting Information
  • Links
  • About
    • Copyright Statement
    • Terms of Use
    • Privacy Policy

Your Child's Journey

wisdom for the big steps little children take

You are here: Home / Feeding / Fun Veggie Recipes

Fun Veggie Recipes

February 28, 2014 By Diane Constantine

Please see the original article and great pictures at: Parents.com

These were my favorites!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 waxpaper. 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

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.

Filed Under: Feeding, Preschooler, Recipes, Toddler

search Site

Contact Me

Please ask questions or make comments by emailing me at: Diane

Topics

attitudes autism baby signing bi-lingual bonding breast-feeding breast pump character chores communication dad daddy development developmental delay discipline eating feeding food intolerance games hearing humor illness immunizations independence learning lies listening meltdown pacifier parenting play post-partum depression potty training preschool reading safety self esteem separation anxiety sleep stammering tantrums temperament time toys tummy time

My Sites

  • Diane's Blog My art and my blog and a window on my world
  • Facebook – Parent Tips Parenting Tips for babies and children.
  • Intermin My husband’s site for marriage, parenting, and choosing a life partner.
  • Peter's Wife My site for women living and working cross culturally
  • Pinterest Boards My boards with great links to subjects of interest

Copyright © 2023 · Lifestyle Pro Theme On Genesis Framework · WordPress · Log in