Thursday, January 1, 2015

Corn and Broccoli Bake

I mention, in another post, I am cooking lots of side dishes.  We really don't ever run out of sides.  There are those from veggies, rice, quinoa, pasta, greens and bread.  The combinations are endless.  

The book, I found the recipe in has been on my shelf since 1994.  There are a whole series of 365 Ways books highlighting different areas of cooking.  This one is right for me since it is vegetarian.  Although, I am not a vegetarian, a good share of my cooking is purely veggies.  The more we eat, the more we like our vegetables.

Why don't children like vegetables?  It makes no sense to me.  Guessing, the parents are to blame.  A lot of the child's choices have to do with what is put in front of her or him as a baby.  (Is that why I like chocolate?)

On the other hand, there are some inborn preferences.  It happens my youngest child does not like bananas and has not offered it to her baby.  My husband loves bananas and decided to give her some.  The face on the 10 month old was priceless as she pushed the banana away and now did not trust the other food on her plate.  Like mother - like daughter.  They both like chocolate too although baby has not had very much.

Feeding such a young child is an experience.  I find that she eats most foods but has her preferences.  She eats happily squash, carrots and green veggies but likes Cheerios more.  When she sees the box of cereal, she starts to jump for joy.  As a result, that box must be well hidden.

I think it is good for a child to be exposed to almost any food that won't harm her or him.  Let the little one have an informed choice of favorites.  I can't speak for anyone else but I know mine ended up eating a lot of most foods.  I even have banana lovers.


Corn and Broccoli Bake (adapted from 365 Ways to Cook Vegetarian)

Ingredients:


2 cups frozen corn
1 10-oz. box frozen chopped broccoli -- thawed
1/2 medium onion -- finely chopped
2 eggs 
1 tablespoon olive oil

1/4 cup Rice milk
1 cup Panko crumbs, gluten free in 2 half cup servings
1/8 teaspoon chili powder
1 tablespoon chives


Method:

Preheat oven to 350F. 

In a large bowl, mix together corn, broccoli, onion, egg, milk, oil, 1/2 cup GF Panko crumbs, green and chili powder.


Pour mixture into a  greased shallow 11/2 quart casserole. Sprinkle with remaining  crumbs and chives.

Bake 30 to 35 minutes, until golden brown on top.

3 comments:

  1. I agree that kids should be exposed to a lot of different foods -- it's surprising how much variety they'll eat. This broccoli-corn bake looks great, plus it's GF and vegan.

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  2. We hardly ever have side dishes. Most of the time, we make a vegetable-centered main dish and that's it. I usually serve a salad alongside the dishes that are meat or bean-based.

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  3. Hi Chaya,
    I will be making your Corn and Broccoli Bake, it looks so delicious. Thanks so much for starting your 2015 with Full Plate Thursday and have a great week.
    Happy New Year!
    Miz Helen

    ReplyDelete

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