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#1 Thu 05 Apr 07 12:26am

Twinklea

Member
Occupation Stay at home mum, chief cook and bottle washer
From oxfordshire
Member since Wed 04 Apr 07

Tips on hiding veg

HI, i have a 5yr old who despite being given veg all the time, flat out refuses to eat it. i need tips on hiding veg. I've taken to mashing carrots and swede to a pulp and mixing into bologneses, and fajitas, but i want to get my kids eating more vegetarian meals too. Any tips greatly recieved!!!

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#2 Thu 05 Apr 07 8:47am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Tips on hiding veg

Here's a recipe for Chicken Noodle Soup that your kids will swear is only chicken and noodles.

Chicken Noodle Soup

1 small onion, chopped
3 stalks celery including leaves, chopped
1 cup mini-carrots, chopped
3 T oil to saute vegetables
2-3 boneless chicken breasts, boiled in water just to cover chicken
1 32 oz.
chicken broth
8 oz. thin spaghetti
Bring chicken breasts to boil in water seasoned with salt; cover and simmer until done. Saute chopped vegetables in oil until soft. Cool slightly and puree vegetables in blender. Tear chicken into small pieces. Places in soup pot with broth from cooked chicken and 1 box of chicken broth. Add spaghetti noodles and sauteed vegetables. Cover and cook until noodles are done. Season to taste

Macaroni and 4 Cheeses

Cooking spray
1 pound elbow macaroni
10-ounce) pureed squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Falafel

INGREDIENTS:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
Salt
Pepper
Oil for frying
PREPARATION:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

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#3 Thu 05 Apr 07 12:30pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Tips on hiding veg

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#4 Thu 05 Apr 07 5:53pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Tips on hiding veg

While searching ive came across these, going to try a few of these out myself thumbsup

Won Ton Ravioli Recipe
courtesy of Gourmet Magazine


Recipe Summary
Difficulty: Easy
Yield: 12 ravioli, serving 4


 
For the filling:
2 tablespoons finely chopped onion
1 tablespoon unsalted butter
1/2 cup fresh or thawed frozen corn kernels
1 poblano chilies, roasted and minced or 1/4 cup minced pickled jalapeno
1/2 large red bell pepper, roasted and chopped fine
1/4 teaspoon ground cumin
1/2 cup grated Monterey Jack
For the sauce:
1 garlic clove, minced
1/4 stick (2 tablespoons) unsalted butter
1 28-ounce can plum tomato, drained and chopped coarse
1 tablespoon fresh lime juice, or to taste
2 tablespoons finely chopped fresh coriander
24 won ton wrapped (available at Asian markets and many supermarkets), thawed if frozen
Garnish: 4 fresh coriander sprigs

Make the filling: In a heavy skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the corn, and cook the mixture, stirring, for 2 minutes, or until the corn is tender. Stir in the chilies, the bell pepper, and the cumin and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the Monterey Jack and salt to taste and chill the filling, covered, for 1 hour, or until it is cold.
To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.
Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. To make the sauce: In a heavy skillet cook the garlic in the butter over moderately low heat, stirring, for 1 minute, add the tomatoes, and boil the mixture, stirring, for 10 minutes, or until it is thick. Stir in the lime juice, the coriander, and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.




Vegetable Chili Wraps Recipe courtesy Family Circle Magazine
Show:  Good Food Fast with Family Circle
Episode:  You Can Take it With You 



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 10 servings


2 tablespoons oil
1 medium-size onion, chopped
1 sweet red pepper, diced
1 sweet green pepper, diced
1 jalapeno pepper, seeded and chopped
2 medium-size zucchini, diced (about 2 cups)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) stewed tomatoes
1 can (19 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup canned vegetable broth
10 chile-flavored or plain flour tortillas

Heat oil in large pot or Dutch oven over medium heat. Add onion, red and green peppers, and jalapeno; saute for 5 minutes. Add zucchini and cook until onions are translucent and softened, about 4 minutes. Add chili powder, cumin, salt and pepper. Stir in tomatoes, black beans, corn and vegetable broth; simmer for 20 to 25 minutes or until reduced and thickened.
Wrap tortillas in damp paper toweling. Microwave on 100 percent power 1 to 2 minutes or until steaming and very pliable. Spread 1/2 cup filling over a tortilla a roll up. Repeat with remaining filling and tortillas.






Pumpkin Bread Recipe courtesy Alton Brown
Show:  Good Eats
Episode:  Squash Court 


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Yield: 1 loaf or 1 1/2 dozen small mu

 
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.






Grilled Vegetable Pizza Recipe courtesy Kathleen Daelemans
Show:  Cooking Live
Episode:  Spa Cook Along with Kathleen Daelemans 




 
Dough:
3 1/2 cups unbleached, all purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
A sprinkling of cornmeal
Store-bought Pizza dough can be used instead
Topping:
2 (28-ounce) cans whole peeled tomatoes
Red peppers
Zucchini
Eggplant
Asparagus
Portobello mushrooms
Onions
Scallions
Olive oil
Salt, pepper

Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.






Sweet Peas au Gratin Recipe courtesy Emeril Lagasse, 2000
Show:  Emeril Live
Episode:  Emeril's Thanksgiving Feast 


Recipe Summary
Prep Time: 12 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings




1 teaspoon plus 2 tablespoons butter
1 cup minced onions
Salt
Freshly ground white pepper
2 tablespoons all-purpose flour
2 cups whole milk
4 cups sweet green peas, blanched
1/2 cup fine dried bread crumbs
Essence, recipe follows
4 ounces sharp cheddar cheese, grated

Preheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
In a large saute pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.

Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese.

Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.

Spoon onto serving plates and serve.


For Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup




"Mock" Garlic Mashed Potatoes Recipe courtesy George Stella
Show:  Low Carb and Lovin' It
Episode:  Low Carb Comfort Foods 


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 minutes
Yield: 4 servings


 
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

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#5 Fri 06 Apr 07 4:41am

Cindy

Forum champ
Occupation Registered Nurse
From Adelaide, OZ
Member since Tue 03 Aug 04

Re: Tips on hiding veg

Make rice paper rolls - kids love them, especially if you get them to help you.

Nigellas Rice Paper Rolls

I'll be honest with you: I had longed to make some version of these little rolls for years but either essential laziness or fear that they would be frighteningly complicated put me off. Now that I've made them, I can't quite see what I was on about. Fiddly they may be, but I think they must be one of the easiest recipes to make in the whole book. And also one of the loveliest: there is something about the light, unwheatenness of rice pasta (which in effect these sheets just are) and the bundles of fresh herbs within that make them compulsive and uplifting eating. you can, and this is how I ate them first in a Vietnamese restaurant, add some cooked prawns, and cooled, stir-fried chopped pork along with the herbs and rice vermicelli, but I can't honestly see that you need to.
You can often find the rice pancakes, or rice sheets (emphatically not rice paper) in the supermarket. If you're unlucky in this respect, you will have to track down an Asian store, which offers a gastro-reward of its own.


100 g rice vermicelli
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
bunch fresh mint, roughly chopped
bunch fresh Thai basil, roughly chopped
half a cucumber, cut into thin batons
6 spring onions, finely sliced
12 rice pancakes
soy sauce for serving (optional)

Soak the vermicelli according to the instructions on the packet, and drain once the translucent threads are rehydrated.
Flavour the vermicelli with the rice vinegar, soy and fish sauces, and then add the chopped herbs, cucumber and spring onions. Mix gently with your hands to try to combine the noodles, herbs and vegetables.
Soak the rice pancakes (again, according to packet instructions) in a shallow bowl of hot water and then lay each one on a tea towel to pat dry. Run a fairly narrow strip of noodle mixture down the middle of the pancake, fold over one half and then carefully roll it up as tightly as you can. Slice each roll into four and then arrange them on a plate.
If you want, pour some soy sauce into a few little bowls for dipping the rolls into as you eat.
Makes 48 rolls.



Vietnamese Rice Paper Roll Recipe

Ingredients
10 sheets rice paper, available round or square
100g bean shoots
100g rice vermicelli (rice noodles)
1/2 red capsicum, thinly sliced
cucumber, thinly sliced
1 carrot,thinly sliced
10 cooked green prawns
1 tablespoon fresh spearmint or mint leaves
1 tablespoon fresh coriander
garlic chives or regular chives, one for each roll

Method
Blanch the bean shoots quickly in boiling water, then plunge them into ice cold water. Drain well. Soak the vermicelli noodles in boiling water for two minutes, drain well. Soak the rice paper in warm water for 20 seconds and place on a clean towel or tea towel to absorb the excess moisture.
Tip: To make prawns straight and easier to roll in rice paper, buy green prawns, peel them and thread onto a skewer. Drop into boiling water for two minutes, let them cool and take them off the skewers.

Shred the mint and coriander leaves. Place some noodles and bean shoots and other ingredients on a piece of rice paper and roll the rice paper just enough to cover the filling. Tuck in the ends, then place a piece of prawn in the roll and continue rolling until the rice paper runs out.

Dipping Sauce Recipe

A traditional Vietnamese dipping sauce can be made to have with the rice paper rolls. Alternatively, use Hoisin sauce which is a Chinese barbecue sauce that can be served straight into a dipping bowl or diluted with water to weaken the flavour.

Ingredients
1/4 cup water
2 tablespoons sugar
1 tablespoon lemon juice or vinegar
2 tablespoons fish sauce
garlic, crushed (optional)
1/2 teaspoon pickled red chilli, ground (or fresh to taste)
1 tablespoon roasted peanuts, ground
Method
Boil the water and sugar together for two minutes, then allow to cool. Mix in the lemon juice or vinegar, fish sauce, crushed garlic, pickled red chilli and nuts and serve with the rice paper rolls.

Last edited by sadie-hoshi (Fri 06 Apr 07 4:42am)

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