Whining 'N Dining

Try This: Tangy Edamame

When it comes to picky eaters, you just never what is going to work and what is not. Why does it have to be so hard?? Ugh.

Sometimes you need a little persistence in this department. If your picky one doesn't like a vegetable this way, well, try it another way. For example, I sent picky whine 'n dine girl to school with edamame. She didn't even touch it. OK, so I'll give it to her that it was a tad plain. I boiled the Trader Joe's frozen shelled edamame that morning and added a touch of Kosher salt. Mission failed.

That night, I took my chances and decided to try the edamame a different way. She ate every single one of them. Here's what I did:

Tangy Edamame

• Prepare frozen shelled edamame according to instructions or you can use fresh edamame.
• Squeeze a little lime and drizzle with rice wine vinegar.
• Touch of Kosher salt.
• Serve cold.

So, keep at it parents! If it doesn't work one way, try, try it again another way!

Toddler Test Kitchen: Lily Pad Pancakes

Just in time for spring, we recently made these green Lily Pad Pancakes  (courtesy of The Toddler Cafe cookbook). Made with both pureed peas and whole peas, they are perfect for enticing the veggie averse kid. Plus you can dip the finished product in yogurt, which makes for a fun snack or dinner addition. My daughter helped me make them, and we both polished off every last bit.

Ingredients
8 ounces (about 1.5 cups) of frozen peas, thawed
2 Tbsp. water
1 egg
3 Tbsp. flour (I used whole wheat)
1/4 tsp. kosher salt
1/8 tsp. baking powder
Vegetable oil (or olive oil), as needed
Plain yogurt for serving

Directions
1. Set aside 1/3 cup of peas.
2. Add rest of peas to blender with water and egg; blend until smooth
3. Pour mixture into a medium bowl and stir in the  flour, salt and baking powder and gradually mix with a fork or whisk.
4. Stir in the reserved 1/3 cup of peas and let batter rest.
5. Place about 2 Tbsp. oil in a saute pan and warm over medium heat until shimmering.
6. Drop 1 Tbsp. of batter into the pan. Cook for about 3 minutes until you see bubbles forming around the edges. Then, flip and cook the second side until lightly browned.
7. Repeat 6 until batter is gone.
8. Serve warm with yogurt. (you can add a touch of curry powder to the yogurt for a little kick)

Happy Cooking and Happy Spring!

Muffin Tin Monday

Let's face it....Mondays can be somewhat of a "blah." So I love any idea to make Monday a little more fun.

Fellow blogging mama at Her Cup Overfloweth initiated the "Muffin Tin Mondays" idea. She takes a muffin tin and fills it with healthy foods based on a theme / story / frame of mind / whatever. Like her "springtime" muffin tin (see left photo from Her Cup Overfloweth). {clockwise from top left: Blood Oranges (Flower Petals), Toast with Jam (butterfly wing), Yogurt (With a sad little flower on it!), Apple with Butterscotch chips (Ladybug), Toast with Jam (butterfly wing), Sliced Banana (Bunny Ears)}

If you follow the above link to her site, Michelle features several photos from other mamas' Muffin Tin Monday fun. You can join in, too, if you submit a photo to her Flickr stream and then leave a comment on her blog to let her know.

I'm going to give it a try myself to see how my whine 'n dine girl likes it. Since she's really into stories, I just might create some storybook themed muffin tins. We'll see.....