Here’s some veggies for picky eaters

Karen Freeman
Food Columnist

April 09, 2008 11:19 am

— When we talk about picky eaters and eating our vegetables, we usually refer to our kids. If we are honest, however, kids aren’t the only ones who are picky eaters and who don’t eat their veggies. So, this can apply to many of us. If you have picky eaters at your house, we have some possible solutions this week. We are going to hide those yucky veggies inside things that look, smell and taste un-veggie like.
The first recipe is a carrot soufflé. However, it isn’t the kind of carrot soufflé that is hard to make. There is no need to separate eggs or try to keep the soufflé from falling. This carrot soufflé recipe is more like a carrot pudding, only not as sweet. I added a dash of cinnamon to mine.
The second recipe is brilliant. I wish I had thought of it first! I actually like Brussels Sprouts but my kids never did. I wish I had found this recipe when they were younger. If I had, they might eat them today. The Brussels sprouts in this recipe are shredded, and then tossed with ingredients like bacon, maple syrup, nuts and cheese. Don’t tell them its Brussels Sprouts. Call it shredded salad with bacon or something equally cute. They’ll never know.
The third recipe is corn pudding. Even kids like corn pudding. This recipe is creamy and full of flavor. Even better: Kids can make this corn pudding all by themselves. If you let the kids help create this, they will try it because they made it. Unfortunately, that doesn’t work with husbands.
Even though there is no one at my house who are picky eaters now, we still enjoyed these recipes. There are lots are ways to make foods look or taste differently and work those fruits and veggies into our lives.

Carrot Soufflé
1 Lb Carrots, peeled & cut into 1-inch chunks
1 Large Egg
1/4 Cup Honey
1/2 Cup Evaporated Milk
2 Tbsp. Butter

Preheat oven to 350 degrees F.
Place carrots in a microwave-safe container with a lid. Cover with water, then place the lid on the container. (If the container doesn't have holes for steam to escape, leave the lid slightly ajar.) Heat on high 6-8 minutes or until carrots are tender.
Drain carrots and transfer to a blender.
Add remaining ingredients. Puree until smooth.
Pour carrot puree into four 4 oz. ramekins. Place ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides. Bake 40 minutes or until set.

Brussels Sprouts with Bacon and Hazelnuts
1 Lb Fresh Brussels Sprouts
4 Slices Bacon or Pancetta
1/4 Cup Maple Syrup
1/2 Cup Hazelnuts
1 Tsp. Kosher Salt
1/2 Cup Shredded or thinly sliced Parmigiano-Reggiano Cheese
Trim Brussels sprouts by cutting the root ends off. Place the shredding blade in your food processor. Shred Brussels sprouts.
Cook bacon in a large (12-14-inch) skillet. Remove, drain and crumble.
Add Brussels sprouts to bacon drippings. Sauté 4-5 minutes. Do not overcook!
Add maple syrup, hazelnuts and salt to the Brussels sprouts. Stir in bacon.
Remove from heat. Stir in cheese, saving a little for garnish. Serve, topped with cheese.

Corn Pudding Recipe
1 15 Oz. Can Creamed Corn
1-1/2 Cups Frozen Corn
2 Eggs, Lightly Beaten
1/4 Cup Sour Cream
1 Cup Milk
3 Spring Onions, chopped (white and light green parts only)
2 Cups Crushed Cracker Crumbs
Preheat oven to 350 degrees F. Grease a 9 x 13 pan or spray with cooking spray.
Combine the creamed corn, frozen corn, eggs, sour cream, milk and green onion in a large bowl. Stir in the cracker crumbs.
Pour into prepared pan.
Bake 45-50 minutes or until golden brown.

Did you know?

Knowing the proper way to use kitchen utensils is key to cooking safely with kids.
Kitchen safety for kids starts with using the proper utensils. And since a knife is the most basic and arguably most important kitchen utensil, we'll focus on that here.
Small children should never use real knives. Instead, they can use plastic serrated knives, kitchen shears, spoons and even melon-ballers.
Plastic knives work well for tasks like spreading peanut butter or cream cheese for snacks. Kitchen shears can be used for everything from chopping herbs to cutting hot dogs. And spoons and melon-ballers can be used for cutting fruit, scraping seeds out of cucumbers and even peeling ginger.
Older children should learn to use knives properly. Knives should be sharp; dull knives can lead to accidents.
And children should learn to hold knives properly with the fingers of their dominant hand securely gripping the knife handle and the fingers of their other hand curled under as they hold the food. Curling the fingers under ensures they don't get chopped off!
Remember, graters, zesters, microplanes and peelers are sharp, too. Children should not use these utensils until they are old enough (usually around age 9 or 10) to learn to use them properly. And no matter how old your child is or how adept he seems to be at cooking, you should always be there in the kitchen with him when he's cooking.

Basic kitchen rules
• Get permission to use the kitchen.
• Wash your hands with soap and water before starting your kitchen preparations. Continually wash hands as needed like touching the trash can or picking up items from the floor.
• Re-read the recipe several times.
• Make sure you have all of the necessary ingredients. Put them out on the counter.
• Get out all of the equipment like pans and measuring cups.
• Follow the recipe exactly.
• Use oven mittens or potholders when taking food in and out of the oven.
• Clean as you go along.
• Share your wonderful dessert creation with your friends and family.
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Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/

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