Thursday, May 22, 2008

"What's Up, Doc?" Kid-Friendly Carrot Recipes


The Prince is not a big fan of veggies, although we are able to sneak some in via Mrs. Seinfeld’s “Deceptively Delicious” hidden-puree method. (Actually, our nutritionist gave us this idea before Mrs. Seinfeld, but our nutritionist didn’t offer actual recipes!) But The Prince likes carrots. I know they are not the same as leafy greens, but I didn’t like leafy greens as a kid either. Our pediatrician says carrots “don’t really count” as a veggie. Well, tell that to Bugs Bunny! They are a source of vitamins A and C as well as adding a bit of fiber. Carrots aren’t so bad. Anyway, when it comes to veggies, if ANYTHING of the vegetable variety even passes The Prince’s lips, we are thrilled. Here are a few of his favorite carrot recipes.

Carrot Muffins

1 ½ cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus ¼ tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
½ cup crushed GF cereal
1 tsp cinnamon
½ tsp nutmeg
1 cup finely chopped carrots
2 eggs (or ½ cup egg substitute)
½ cup brown sugar
¼ cup vegetable oil
2/3 cup orange juice
(other add-ins you might like—but The Prince does not: dried cranberries or raisins, finely chopped nuts)

Preheat oven to 425. Lightly oil muffin tin with non-stick spray or use paper liners. Combine baking mix (or flour, xanthan gum,baking soda and baking powder), cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened. Do not overmix. Fill muffin tins and bake 20 minutes.
(Note: Pamela's mixes are GF but not all are CF. Some contain minute amounts of buttermilk. If your child is very sensitive to casein, you may want to substitute another flour blend, such as Bob's Red Mill.)



Honey Carrot Fries

1 bag carrots (about 2 cups) sliced in half and cut into 2 inch “fries”
1 TB olive oil
1 TB honey, to taste
Salt and pepper to taste

Preheat oven to 425. Cover rimmed baking sheet with foil. Toss carrots with other ingredients. Roast until tender, about 30 minutes, tossing once or twice.



Carrots Julienne

1 cup carrots
1 TB honey
2 TB butter substitute (I use Earth Balance buttery spread)

Using your food processor, julienne the carrots into very thin strips (or buy them already shredded). Mix carrots with about a cup of water and steam until carrots are soft. Turn off heat. Blend in honey and butter substitute until melted.

2 comments:

Thomas Dzomba said...

Hey Katherine! Good to have you back! Thanks for the great recipes.

Why does you ped think that carrots "don't really count?"

Thomas

GFCF Mommy said...

Hi Thomas, I don't think the doc has anything against carrots exactly, she doesn't think they are "bad" she just would prefer we push leafy greens. I don't disagree, but it is easier said than done! Fortunately, the Prince loves tomato sauce, and I can sneak pureed spinach and other things into that pretty easily.