Expanding a toddler's vegetable repertoire...

As my son approaches the two-year mark, I only now understand why parents are constantly trying to find ways to *sneak* vegetables into kids meals.  In fact, didn't Seinfeld's wife write an entire book on how to be a veggie sneak??  I digress.  Now, to be completely honest, my toddler is not an overly fussy guy.  He's pretty good about eating his veggies at supper (lunch is another story...) but somehow I feel like I'm in this never-ending rotation of peas, carrots and potatoes.  Boooring!

It's summer time and we are fortunate to have a wide variety of local veggies available to us, the majority of which are not peas, carrots, or potatoes.  So on the weekend I bought a number of zucchini at my local farmer's market and as our camping weekend approached, I realized I had yet to use them!  A quick search on tastespotting for "zucchini" brought up a number of zucchini fritter/pancake recipes.  Worth a shot, I thought.  So, I pulled out my handy-dandy food processor and grater attachment and went to work.  What resulted were these totally awesome fritters that much to my surprise and pleasure, my toddler couldn't get enough of (ketchup added, of course...)!  The recipe below was my own version of what I found.

Zucchini fritters

4 c grated zucchini (I used the grater on my food processor)
1.5c bread crumbs
3 Tbsp whole wheat flour
2 eggs
chopped parsley, salt & pepper, to taste
coconut oil, for frying *

* If you don't have cocont oil, I'm sure you could substitute canola.

Place zucchini in a colander or sieve and use your hands to wring out as much moisture as possible.  Leave for 5-10 minutes over a bowl and squeeze again.  Add in remaining ingredients and stir to combine well.  Add extra flour if too moist.

Heat coconut oil in a big frying pan.  Once hot, take 1-2Tbsp of zucchini mixture and shape into small pancakes.  Drop into hot oil and fry a couple of minutes until nice and brown on each side  (I used a cast iron pan).  Transfer to a plate lined with paper towel.  Serve warm.

Cookies for a weekend camping adventure

These cookies break all my *rules* in healthy eating: they are chock full of sugar, flour, and all around yumminess!  However, these cookies are for a special occasion - this weekend John and I have decided it would be fun to take our toddler camping in Lake Placid.  Now, in our pre-child (or DINK) days, Lake Placid was a regular destination of ours, both in winter and in summer.  Since the birth of Monkey, as he is affectionately, but oh-so-appropriately nicknamed, we have yet to venture the 3.5 hour trip to that area.  So, perhaps it is our longing for the relaxed, rugged days of before, more so than our good sense (camping with a toddler??) that is motivating this trip, but whatever it is, the campsite is booked and now, the cookies are made, so nothing will can hold us back. 

It is somewhat of a tradition, er, habit of mine to always bake cookies for camping trips and not just any cookies, but usually something extra special to, you know, counter all those calories we burn hiking the adirondacks, swimming in Mirror Lake, mountain biking or cycling through the rolling hills, etc.  This trip is no exception.  Mind you, most of the calories we burn will likely be chasing Monkey around a campsite, away from campfires, and maybe if we're lucky, up the mountain in his backpack while he sleeps (did I mention this insanely busy Monkey also likes to sleep, thank goodness...).  So, maybe we don't need the calories like we once did, but I'm not one to mess with tradition, or at least not one that tastes so good!

So, here is my most recent camping cookies invention.  Give them a try. I bet they'll taste just as good in the comforts of your own home without the annoying blackflies, drunk obnoxious campers, or a toddler who refuses to sleep in a portacrib (oh no, did I just jinx myself?!)

Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp kosher salt
2 eggs
1/4 cup natural peanut butter
1 tsp vanilla
1 1/2 cup white flour
1/2 cup whole grain flour (e.g. whole wheat, spelt, barley, rye)
1/2 tsp baking soda
1/2 tsp baking powder
1 cup large flake rolled oats
3/4 cup peanut butter chips
1 cup chocolate chips
1/3 cup chopped peanuts

1. In a standing mixer, beat butter.  Add sugars and salt and beat until well combined.  Add eggs and peanut butter.  Beat mixture until everything is well incorporated and then add vanilla. 
2. Sprinkle flours, baking soda, and baking powder over butter mixture, and then either stir in using the "stir" option on your machine, or else use a wooden spoon.  
3. Once the flours are well incorporated, add your remaining ingredients and stir in with a wooden spoon.
4. Form into 1-11/2 inch balls spaced 1-2 inches apart on your baking sheets (I needed two baking sheets).
5. Bake for 12 minutes at 350o.
6. Let cool for a minute ot two on the sheets and then transfer to a cooling rack.