Tips I picked up:
~If your child is egg allergic, you can substitute a mixture of 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder, mixed together, for one egg. For two eggs, just double this.
~Also, you can add 1 heaping teaspoon of arrowroot powder to each cup of flour in any non-dairy, non-egg baking dish, in addition to egg substitutes.
This will keep your baking product firm and crisp!
~Kenyatta
Herb-and-Vegetable Yogurt Dip
Contributed by Nancy
Okay, it took me a while but I found a few fun ways to eat veggies without eggs!
Ashe tells me that in some recipes, you can use some cornstarch and water to replace the eggs for binding purposes. Good to know. Thank you MommyAshe! While my son doesn't have food allergies, chances are at least one of his friends will. It's a good idea to be sensitive to this issue when taking treats to school or parties.
~Nancy
Combine 1 cup yogurt with 1 tsp fresh or dried parsley or dill and 1/4 cup finely chopped vegetables, such as peppers, carrots, or tomatoes. Serve with raw veggies, or on crackers or bagels.
Tortilla Pinwheels
Contributed by Nancy
1 8-oz pkg cream cheese, softened
1 7-oz can chopped green chiles, drained
1 4-oz can chopped ripe olives
2 2.5-oz pkgs lunch meat
4-6 dashes hot pepper sauce
1/2 tsp garlic powder
8-10 flour tortillas
To cream cheese, add green chiles, olives, hot pepper sauce and garlic. Mix well. Spread mixture on flour tortilla. Cover tortilla with approx. 3 slices lunch meat. Roll up tightly. Wrap in plastic wrap and chill for at least 2 hours. When ready to serve, remove plastic wrap and slice into 1-inch thick rounds.
Okay, that's the recipe from the book. What I would do with it is: delete the chilies and most of the hot sauce. Add some slightly-cooked and finely-chopped veggies like carrot, broccoli, cauliflour. Maybe even leave out the meat. ~Nancy
Ham & Potato Patties
Contributed by Nancy
2 cups cool mashed potatoes
2 cups finely diced ham
1/2 cup shredded cheddar
1/4 cup sliced scallions
1/4 t salt
Mix everything and form 1/2-inch thick patties. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Cook patties, turning patties 2 or 3 times until golden brown; about five minutes.
Again, I'd change this a little if the goal is to get veggies in the kid. I'd reduce the ham and include some finely chopped cooked veggies instead!
You can also hide veggies in your everyday dishes. Grate them into meatloaf. Disguise cauliflower in mashed or twice-baked potatoes. Puree them into rich soups.
~Nancy
Yummy Broccoli & Cheddar Cheese Nuggets
Contributed by Nancy
Yields 32 to 36 pieces
Prep time 8 minutes
Cook time 20-25 minutes
Vegetable oil spray
1 16-oz package frozen broccoli, cooked, drained, and chopped
1 cup seasoned bread crumbs
1 ½ cups shredded cheddar cheese
3 large eggs
Heat oven to 375
1. Coat a baking sheet with vegetable oil spray and set aside.
2. In a large bowl, combine all remaining ingredients and mix well.
3. Shape mixture into nuggets and place on baking tray approximately 3 inches apart. Bake for 20 to 25 minutes, turning nuggets over after 15 minutes. Serve warm.
Cheesy Corn Nuggets
Contributed by Nancy
Yields 24 to 28 pieces
Prep time 5 minutes
Cook time 10 to 14 minutes
2 cups leftover cooked corn or frozen corn, thawed
2 eggs, lightly beaten
½ cup Monterey Jack cheese, shredded
½ cup minced onion (optional)
4 Tbs. All-purpose flour
1 tsp. Baking powder
1 to 2 tsp. Salt
¼ tsp. Black pepper
2 to 3 Tbs. Vegetable oil
1. In a large bowl, combine corn, eggs, Monterey Jack cheese, onion, flour, baking powder, salt and pepper. Mix well
2. In a medium skillet, heat oil. When oil is hot, form nuggets by pushing batter off a teaspoon with a finger and into the skillet. Cook for 3 to 4 minutes, then turn them over and cook for an additional 2 to 3 minutes. Drain on paper towels. Repeat with the remaining batter. Serve warm.
I serve the above with dip made from salsa and sour cream - or you could use any creamy salad dressing.
~Nancy
Fruity Banana Coconut Nuggets
Contributed by Nancy
Yields 20-24 pieces
Prep time 5 minutes
Cook time 3 to 5 minutes
2 large eggs, lightly beaten
½ cup milk
1 ½ cups flour
1 tsp. Baking powder
1 tsp salt
1 tsp vegetable oil
1 tsp sugar
1 cup shredded coconut
3 ripe bananas, mashed
2 Tbs. Vegetable oil
1. In a large bowl, combine all ingredients except the 2 Tbs oil. Stir well.
2. Heat the remaining oil in a nonstick skillet. When oil is hot, form nuggets by pushing mixture off a tablespoon with a finger into skillet.
3. Cook on one side for 2 to 3 minutes. Turn and cook for an additional 1 to 2 minutes. Drain on paper towels. Repeat with remaining banana coconut batter. Serve warm.
I serve this with vanilla yogurt for dipping. Stir in some honey if you want honey-vanilla!
~Enjoy - we LOVE these recipes!
Nancy, Mom of Jake, age 4
| 
if you have any questions or comments!