Vegetable Recipes For Kids, Healthy Vegetable Recipes For Children, Kid Friendly Vegetable Recipes

Get your carrot on!

March 30, 2012 By Alex aka Ma, What's For Dinner 27 Comments

You know what one of our favorite go to veggies of all time is around here?

Yup, it’s the carrot.

Who doesn’t love a carrot?

They’re perfect!

Perfect for snackin’

Perfect for dunkin’

Perfect for roastin’

Perfect for grabbing a big bag and eating on the go!

To show our appreciate for everything carrot I’m going to feature some of our favorite carrot recipes over the next few week.

Let’s give it up for our favorite orange fella!

Asian Glazed Roasted Carrots

What you need:

1 T extra virgin olive oil

1/2 t sesame oil

1/2 t minced ginger

1/2 t minced garlic

1 T soy sauce

1 T mirin

5 dashes chili oil

1 T honey

S&P

1 pound baby carrots

1 t toasted sesame seeds

cilantro for garnish

What to do:

Preheat your oven to 425 degrees. Place the first 10 ingredients in a small bowl and mix well. Place the carrots in a 13×9 baking dish. Pour your mixture over the carrots. Mix well to coat. Sprinkle with sesame seeds. Roast at 425 for 3o minutes. Remove from oven and place on serving dish. Sprinkle with chopped cilantro for garnish. Enjoy!

Stay tuned for more exciting carrot recipes….

What’s your favorite way to eat carrots?

Tasty Tidbit – Salsa

March 5, 2012 By Alex aka Ma, What's For Dinner 11 Comments

Did you add a bit too much jalapeno to that salsa?

Did you add 4 Tablespoons of tobasco instead of 4 teaspoons?

Did your 4-year-old’s eyes just pop out of his head?

Want to tame it down?

Try adding a couple drops of vanilla extract and a teaspoon of salt.

Should bring it down a few notches and make it good for everyone to enjoy.

Filed Under: Cooking Tips, Healthy Recipes For Kids, Healthy Side Dish Recipes For Kids, Snacks, Vegan Recipes For Kids, Vegetable Recipes For Kids, Vegetarian Recipes For Kids Tagged With: Salsa, spicy tricks, too spicy?

Clam & Corn Chowdah Soup Week

February 18, 2012 By Alex aka Ma, What's For Dinner 4 Comments

It’s Soup Week here at Ma, What’s For Dinner.

It’s a cool cloudy day around here.

We’re expecting a boat load of rain this weekend.

This yummy soup will hit the spot!

Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes

WHAT YOU NEED:

2 T butter

1 T Olive Oil

4 slices thick cut bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 T fresh thyme

S&P

2 T flour

2 cups half-and-half

2 cups chicken stock

1 bag diced potato (near the hash browns in the meat section)

2 cans whole clams and their juice

1 10 oz bag frozen corn

WHAT TO DO:

In a medium pot over medium high heat sauté bacon with 1 T olive oil. When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P. Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely. Stir in frozen corn and cook for an additional 5 minutes. Serve with garlic bread and salad.

Filed Under: Dinner Recipes For Kids, Featured, Kid Favorite Recipes, Recipes For Kids, Soups, Vegetable Recipes For Kids Tagged With: bacon, butter, chowder, clams, corn, olive oil, potato, soup, thyme

Fall Flashback – Best Ever Butternut Squash

November 4, 2011 By Alex aka Ma, What's For Dinner 20 Comments

Fall Flashback!

With the holidays quickly approaching…

I can’t believe that Thanksgiving is in less than 3 weeks!

I’m tossing this family favorite at you again.

This bad boys is always a hit.

Perfect side dish for Thanksgiving.

Kids, babies, and grownups go gaga for this one.

WHAT YOU NEED:

1 large butternut squash, peeled, seeded, and cut into cubes

½ cup light mayo

1 large onion chopped

1 clove garlic

6 dashes hot sauce

1 egg

15 low sodium ritz crackers, crumbled

¼ cup parmesan cheese

½ T olive oil

½ T butter

½ t dried oregano

salt

pepper

WHAT TO DO:

Preheat the oven to 375 degrees. Heat a large pot of salted water over high heat. When it’s boiling add in the squash and cook until soft, about 15-20 minutes.

In a small saucepan heat olive oil and butter over medium heat. Once it is melted add in your crackers, cheese and oregano. Season with a bit of S&P and stir well. Remove from heat and set aside.

When the squash is cooked drain the water and toss the squash into a baking dish. Mash the squash with a potato masher and season with S&P. To the squash add in your mayo, onion, garlic, hot sauce, and egg. Mix well. Top with cracker/cheese topping, cover with foil and transfer your baking dish to the oven. Bake for 30 minutes, remove foil and bake for an additional 5 minutes. Serve.