Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
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)
2 cups frozen corn
1 10-oz. box frozen chopped broccoli -- thawed
1/2 medium onion -- finely chopped
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
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.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.