Out Of The Garden Pancakes For Kids (Organic Recipe)

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From Lisa Barnes

Children who “don’t eat vegetables” will eat these pancakes. They are a filling entrée, a hearty snack, or a side dish for grilled meats.

1 cup organic broccoli or broccoli florets
12 organic asparagus spears
1 cup (6 ounces) sliced organic brown mushrooms
1/4 cup chopped organic onion
1 large garlic clove, minced
1/4 cup expeller pressed canola oil
2/3 cup organic whole wheat flour
1 tablespoon fresh dill weed
1/8 teaspoon sea salt
1 large cage-free, organic egg
1/4 cup organic milk
1 cup shredded cheddar cheese (optional)

Place the broccoli and asparagus in a steamer basket set in a pot filled with about 1 to 2 inches of lightly boiling water. Do no let water touch vegetables. Cover and steam vegetables for 4 to  minutes, or until tender.

Put broccoli, asparagus, mushrooms, onion, and garlic in a food processor and pulse on and off to chop, or chop by hand. Be careful not to puree. Transfer chopped ingredients into a large bowl and stir in oil, flour, dill, and salt. Add the egg and milk and mix thoroughly with a wooden spoon.

Heat a large skillet over medium heat and coat with cooking spray. Drop batter by 1/4 cups into the skillet and cook until firm on bottom, about 2 minutes. Turn the pancakes with a spatula and sprinkle cooked side with cheddar cheese, if desired. Cook remaining sides until golden, about 1 minute.

Makes about 10 (4-inch) pancakes.

Tip
Adult treats. This recipe can become an adult hors d’oeuvres by dropping batter by tablespoonfuls for bite-size treats. Top these pancakes with a spoonful of baby’s leftover Apple Puree or a dollop of sour cream or crème fraîche.
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See also Lisa’s Popeye Puree (Organic Spinach For Kids Recipe)
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Rosalind Creasy
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No Yolking Around – Organic Pancakes for Kids Recipe

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From Lisa Barnes

Jonathan, a two-and-a-half-year-old, was allergic to eggs but wanted to eat pancakes. His mom couldn’t find a recipe without eggs, so she sent me a request and challenge: Find an egg-free pancake recipe. I couldn’t find one either, so I came up with my own. This allows those not yet introduced to eggs to enjoy pancakes with the rest of the family.

Makes about 8 (5-inch) pancakes: 4 servings

1 cup organic whole wheat flour
1 tablespoon organic cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic milk
2 tablespoons expeller pressed canola oil.

In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda, and cinnamon. In a separate bowl, whisk together milk and oil. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.

Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.

For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with a spatula and brown other sides until golden. Warm finished pancakes in a 300°F oven, while continuing to use batter to make more batches.

Tip: Packing pancakes. Pancakes make a great snack for packing and snacking. Make a double recipe and seal cold, leftover pancakes in a zipper bag in your refrigerator or freezer. They make fast, convenient on-the-go finger foods.
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Wikimedia Commons
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What Are Those Little Black Things? (Organic Mini Banana Bran Muffin Recipe)

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From Lisa Barnes

There’s an important food science question circulating at my son’s preschool… what are those black little things in banana bread and muffins? Most just assume it’s something to do with the overripe bananas. But one of my son’s teachers (and a foodie with a cooking background) says she’s never noticed them in her breads. She even brought me a sample. But now that the mystery has gone on, she and I have made various banana breads and muffins with various results — all tasty but some with black things and some without. Recently I was at a cooking class at Restaurant TWO in San Francisco and asked Andrea the pastry chef. She probably thought I was crazy. She said “I don’t know. I’ve never not had them in my bread”. But then I’ve seen pictures in magazines and cookbooks both with and without the little black things.

I’ve consulted the “big book” too. That’s Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen. OChef.com takes questions about “life’s vexing cooking questions”, however, they say due to the volume of questions you’re never sure of a timely answer. He has a mention about ingredients such as blueberries and walnuts being folded into batters and turning colors (such as blue and green) and this is because of the solids in the batter and the distribution (or over use) of baking soda. But these little black things are pretty uniform. So I’m not satisfied with that as an explanation for the bananas.

I’m hoping someone who reads this will know what I’m talking about and might even be able to solve the mystery. Anyone?

Organic Mini Banana Apple Bran Muffins
(from The Petit Appetit Cookbook)

These mini muffins have all the flavor of a big muffin, but fit nicely into little hands. Of course you can also make these in a regular full size muffin pan, just remember to increase baking time to 15 to 18 minutes and check for doneness. Be sure you’ve already introduced wheat and eggs before giving these muffins to baby. This also makes a good use for baby’s extra apple puree.

1 cup organic wheat flour
½ cup organic oat bran
½ teaspoon salt
1 teaspoon baking soda
½ cup (1 stick) organic unsalted butter
¾ cup organic applesauce or homemade apple puree
3 medium organic bananas, 1 mashed (about ½ cup) and 2 sliced
½ cup organic light brown sugar
2 cage free, organic eggs

Preheat oven to 375°F. Grease 24 mini muffin cups or 12 regular muffin cups.

With a fork, combine flour, bran, salt, and soda in a small mixing bowl. Melt butter in a small saucepan over low heat or in a microwave for 25 seconds on High. In a large bowl combine butter, applesauce, mashed banana, sugar and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.

Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.

Makes 24 mini muffins or 12 regular muffins
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
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Easy, Creative Organic Dips for Kids Recipes

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From Lisa Barnes

Sometimes it’s hard to think of creative dips and spreads to excite your children. Don’t worry; whether you have an arsenal of dips or none at all, your child will use his imagination and come up with the craziest combinations.

Here are a few fun and easy suggestions that require no measuring or recipes.

Single Item Dips

Cream Cheese. Dip raw organic vegetables such as carrots and celery as well as fruit slices of apples and pears. Also a versatile spread on sandwiches, wraps, and crackers.

Fruit purees, such as apple, peach, and pear. Use for dunking chunks of fruits, pancakes, waffles, and chicken bites.

Mustards. These are very versatile. Honey mustard (do not give honey to babies under 1 year) is of course a favorite for chicken, meatloaf, broccoli, and cauliflower trees. For an Asian flair your child may enjoy mustard with soy sauce for dipping noodles, vegetables, and tofu sticks.

Naturally brewed soy sauce (tamari). Little ones can dunk meats and vegetable chips or pour the sauce over soba and rice dishes.

Organic ketchup. Have on hand for meats, fish sticks, polenta, potato fries, and vegetable chips.

Organic natural nut butters (peanuts are not recommended for children under 2 years). This is pure peanut taste without the trans fats and sugars. Use for dunking cheese sticks, apple slices, graham crackers, and bites of banana.

Vegetable purees, such as avocado, edamame, or spinach. Use as spreads on pitas, tortilla chips, and for dipping vegetable spears.

Yogurt. Serve with angel food cake pieces, toast points, waffles and pancakes, fruits, and vegetables.

Combination Dips

Classic oil and vinegar dressing. Use for dipping pieces of bread or steamed vegetables.

Cottage or ricotta cheese plus any fruit or vegetable puree. Dunk fruit and vegetable pieces, noodles, pancakes, and French toast.

Plain yogurt or cream cheese mixed with spices or herbs. Try yogurt with cinnamon or cream cheese with fresh rosemary or thyme.

Plain yogurt plus any fruit or vegetable puree. Create your own flavors by adding fruit and vegetable purees. Fruit blends work with fruit chunks, vegetable spears, toast points, and waffle pieces. Veggie combos are good for dipping vegetable slices and chicken pieces.

Ideas from Kids

Dip grapes in ketchup.

Dip fingers in mustard.

Dip all food in glass of milk or water.
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Lisa Barnes
is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.

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