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.

Comments

  1. Beth FJanuary 4, 2015 at 7:00 AM

    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.

    ReplyDelete
  2. JoyJanuary 4, 2015 at 12:16 PM

    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.

    ReplyDelete
  3. Miz HelenJanuary 5, 2015 at 1:13 PM

    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

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
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.
Read more

Brussels Sprouts - Power Food - Re-post

Image
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 thi
Read more

Carrot Cake _ Power Food - repost

Image
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. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more