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Mujadara

1/21/2021

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It's "Onion Fun & Garlic Yum" month at Veggie Buds Club and this delicious recipe from VegeCooking is the perfect recipe to celebrate! Mujadara is a pilaf featuring lentils, rice, and caramelized onions. This protein-rich combination of rice and lentils is a staple of Middle Eastern cuisine.
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Dawn Hutchins is the founder of VegeCooking- healthy cooking classes for kids, teens and adults. Dawn has an extensive knowledge of the power of plant-based cooking and nutrition. She has a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell foundation, and is certified in nutritional therapy with a focus in epigenetics. She's been developing healthful, delicious recipes since 2009.This recipe was developed by VegeCooking Club. ​

Mujadara

Serves 6
INGREDIENTS
  • 2 tablespoons olive oil (plus more, if needed)
  • Water or broth to unstick onions from pan
  • 3 cups onions, sliced
  • 5 cloves garlic, minced
  • 3 cups cooked rice
  • 2 cups cooked lentils
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1/2 cup parsley, finely chopped (optional)
INSTRUCTIONS
  1. Heat a skillet with 2 tablespoons olive oil; cook onions, stirring constantly, for 15 minutes. Add water or broth, as needed, to unstick onions from pan. Season with salt and pepper; add some additional oil, if needed, and add garlic; cook for an additional minute.
  2. Stir in cumin, cooked rice and lentils to that skillet. Taste and season with more salt and pepper, as needed. Cook for 5 minutes. Top with fresh parsley, if desired.

"Onion Fun & Garlic Yum!"

This month we're featuring onions and garlic at Veggie Buds Club! Teach your kids that onions and garlic are fun and tasty with our "Onion Fun & Garlic Yum!" Box. Inside you'll find hours of onion and garlic crafts, games, growing projects, recipes, and more!
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Garlic Knots

1/13/2021

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It's "Onion Fun & Garlic Yum" month at Veggie Buds Club and these tasty Garlic Knots are a very kid-friendly way to get acquainted with garlic!  
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This recipe was developed by Katie Blauser: mama of three boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.

Garlic Knots

INGREDIENTS
  • Olive oil
  • 1 cup all purpose flour
  • 3/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup fat free Greek Yogurt, drained of any excess liquid
  • 2 teaspoons butter
  • 3 cloves garlic, finely chopped
  • 1 tablespoon grated parmesan cheese
INSTRUCTIONS
  1. Preheat the oven to 375 degrees F. In a large bowl, combine flour, baking powder and salt. Add the yogurt and mix until incorporated and then knead with your hands until it comes together as a dough. If it’s too sticky, add a little more flour.
  2. Divide the dough into 8 equal pieces. Roll each one into a worm like strip, this part is really fun to get the kids involved! Make the strips about 9 inches long. Tie each strip into a knot.
  3. Line a baking sheet and place the knots on the sheet. Spray or brush the knots with olive oil. Bake for 18-20 minutes.
  4. While they are baking, melt the butter and garlic in a small skillet. Cook until golden. Brush the knots with the garlic butter after they are removed from the oven and sprinkle with parmesan cheese.

"Onion Fun & Garlic Yum!"

This month we're featuring onions and garlic at Veggie Buds Club! Teach your kids that onions and garlic are fun and tasty with our "Onion Fun & Garlic Yum!" Box. Inside you'll find hours of onion and garlic crafts, games, growing projects, recipes, and more!
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Pizza Rice

7/9/2020

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This month we're making tomatoes totally tasty at Veggie Buds Club! So let's get started with this rice dish that tastes just like pizza, a kid favorite! Your child can help chop the tomatoes and mash and stir them over the stove (if you're comfortable with this step). Finally, they can top the tomato-rice mixture with shredded cheese and then enjoy the final tasty meal!
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Pizza Rice

INGREDIENTS
  • 3 cups cooked basmati rice
  • 2 tablespoons olive oil
  • 4 Roma tomatoes
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • 1/2 cup shredded cheddar cheese
INSTRUCTIONS
  1. Preheat the oven to 425 degrees F.
  2. Roughly chop the Roma tomatoes (this is a great step for your child to assist with if you have a child-safe knife!).
  3. Heat the olive oil over medium-high heat in a large pan.
  4. Add the chopped Roma tomatoes and stir, next smash them with a potato masher or large fork. Add all of the dry seasonings except for salt and sauté for 2-3 minutes.
  5. Add the cooked basmati rice, stir everything together, and season with salt.
  6. Pour the tomato-rice mixture into a baking dish. Sprinkle the top with shredded cheddar cheese.
  7. Place the baking dish in the preheated oven on a high rack and bake for 5 minutes to melt the cheese.
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Herby Oven Fries with Fresh Herb Yogurt Dip

4/10/2020

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April is Culinary Herb Month at Veggie Buds Club and we are excited to bring you this delicious way to enjoy a variety of herbs from Heather at Happy Kids Kitchen! You can find more kid-friendly culinary herb recipes and activities that are guaranteed to make them tasty for your kiddos in our Facebook Group, request to join here.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Herby Oven Fries with Fresh Herb Yogurt Dip

Ingredients
Fries
  • 2 medium-sized Russet potatoes
  • 1 tablespoon avocado or vegetable oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon dried herbs such as Italian herb mix
  • 2 teaspoons chopped fresh herbs such as thyme and/or rosemary
Dip
  • 1 cup thick plain Greek yogurt
  • 1/2 to 1 cup fresh herbs such as parsley, cilantro, and chives
  • Pinch of salt

Instructions
  1. Preheat oven to 425 degrees.
  2. Wash and dry potatoes very well. Cut potatoes on a diagonal into 1/4-inch slices. Cut slices into 1/4-inch sticks. Kids can help with a child-safe knife once potatoes are in slices. Place cut fries into a large bowl.
  3. Add oil, salt, and whatever dried and/or fresh herbs you are using. Toss well to mix.
  4. Lay fries out on a baking sheet. Place them at least 1/4-inch apart. If you don’t have enough room on one pan, place remaining fries on another pan.
  5. Roast fries for 10 minutes then flip each out and roast for an additional 5 to 10 minutes until all sides are golden brown. Serve warm.
  6. For the dip, add yogurt, fresh herbs, and salt to a blender or food processor. Blend until smooth. Serve with fries.
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Chive & Cheddar Drop Biscuits

4/3/2020

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Drop biscuits are so simple to make and a great recipe for your child to help you with. Have your child use safety scissors to snip the chives (adult assistance may be required) and let them get messy during step #3 when they mix the batter with their hands! Finally, they can top each biscuit with the shredded cheese.

​If you'd like more kid-friendly recipes and hours of crafts, games, activity pages, and more designed to make culinary herbs tasty and fun for your children be sure to check out Veggie Buds Club's "Herbs are Awesome!" box and eBook here.
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Chive & Cheddar Drop Biscuits

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1-2 tablespoons chopped fresh chives
  • 1 stick cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk or milk of choice
  • 1/4 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease the baking sheet.
  2. In a large bowl, whisk together the flour, baking powder, salt, and chopped chives.
  3. Add the cold butter to the dry ingredients and use your fingers to rub the butter into the flour until it resembles a coarse meal.
  4. Add the milk and stir with a fork until the mixture just comes together into a fairly sticky dough.
  5. Use a 1/4 cup measuring cup to drop balls of dough onto the prepared baking sheet.
  6. Sprinkle some shredded cheddar cheese on the top of each biscuit.
  7. Bake biscuits until golden brown, about 18-20 minutes.
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Waldorf Salad with Yogurt Dressing

3/23/2020

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Enjoy this crunchy and sweet Waldorf Salad that's on the lighter side because of the creamy yogurt dressing! This recipe is a great introduction to celery and salad to children if they're apprehensive about both. Be sure to have them assist you with chopping the celery and apples using a kid-safe knife or butter knife and have them mix up the sweet dressing!
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Waldorf Salad with Yogurt Dressing

Ingredients
  • 3 medium Honey Crisp apples, chopped
  • 2 stalks celery, chopped
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup dried cherries, chopped if large
  • 1/4 cup vanilla Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon fine salt
Instructions
  1. In a large bowl toss apples, celery, pecans/walnuts, and dry cherries together. Set aside.
  2. In another bowl, mix the yogurt with lemon juice, honey, and salt.
  3. Pour the dressing over the salad, and stir until coated. Refrigerate for at least 1 hour until chilled.
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Beet Applesauce

11/12/2019

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November is Beet Month at Veggie Buds Club and we are excited to bring you this yummy kid-approved recipe from Katie at Eat Pretty Darling! You can find more recipes and tons of fun beet activities in our Beet eBook, check it out here.
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Katie Blauser is the mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.


Beet Applesauce


​Applesauce is a family favorite in our house! Making it homemade makes it even better. I will admit, beets aren’t something I enjoy but this is one of the ways I eat them. The sweetness of the apples helps balance out the earthiness of the beet. And the beet turns it such a beautiful color!
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Ingredients
  • 4 large apples, cored and cut into chunks (peeled optional)
  • 1 small beet
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
Instructions
  1. Place a pot on the stove top over high heat and add the apples, beet, cinnamon and water. Bring to a boil and then simmer on low, covered, for 30 minutes or until the apples are tender.
  2. Put all ingredients into a blender and pulse until desired consistency (be careful blending the hot liquid!). Place in a sealed container and chill in the fridge. Eat within 3 days.
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Dilly Beans

9/16/2019

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September is Bean Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun corn activities that are guaranteed to get your kids excited about eating beans in our "Bonkers for Beans!" eBook, check it out here.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Dilly Beans

Have you ever made your own pickles? A quick “refrigerator” pickle is so much easier than it sounds and no messing around with sterilizing or canning equipment. Just 6 simple ingredients, a night in the fridge, and you’ve got a yummy side dish or snack. Be sure to get the kids into the kitchen to help prep the green beans. They can either use a child-safe knife to trim the ends off the beans or snap them with their fingers. Measure and mix the ingredients for the brine together then pour in into your jar. The hardest part is waiting a little while to give the crunchy, tangy beans a try, but I promise it will be worth it.
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Makes 1 Pint Jar
INGREDIENTS
  • 1/2 pound fresh green beans
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon fine sea salt or pickling salt
  • 2 teaspoons honey (optional)
  • 1 to 2 sprigs fresh dill
  • 1 large garlic clove, sliced
INSTRUCTIONS
  1. Trim ends off of beans and cut to fit inside a wide-mouth pint sized canning jar. Pack beans tightly into the jar.
  2. Add vinegar, water, salt, and honey to a small pot. Place over medium heat, stirring gently until salt and honey are dissolved. Pour into a glass measuring cup or other container with a spout for easy pouring.
  3. Place dill and garlic into the jar with the beans. Pour brine mixture over the beans, stopping when they are just covered.
  4. Place top on the jar and refrigerate overnight or 1 to 2 days for the best flavor. Beans can be kept covered and refrigerated for up to a month.
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Sweet or Savory Corn Pancakes

8/6/2019

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August is Corn Month at Veggie Buds Club and we are excited to bring you this summer-y seasonal recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun corn activities that are guaranteed to get your kids excited about eating corn in our "Crazy for Corn!" eBook, check it out here.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home

Sweet or Savory Corn Pancakes

Fresh corn is so versatile! It is delicious in cornbread, corn muffins, corn soups, and corn salads, so why not make a kid favorite, pancakes, and try them out in both sweet and savory ways. Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner. You can mix up the base pancake batter and really add in anything you'd like. For the sweet pancakes, add in fruit, like blueberries or diced strawberries. For a savory pancake, keep the batter as written or add soft herbs like chives or chopped cilantro. You could even add in extra veggies like shredded zucchini or diced bell peppers. Serve sweet pancakes as is or with a drizzle of maple syrup or honey. The savory pancakes are great with avocado or spread with a little cream cheese and made into sandwiches. Try both recipes and come tell us whether you are on team sweet or on team savory!
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INGREDIENTS
  • 2 ears of fresh corn
  • 1 cup milk (any kind)
  • 1 teaspoon apple cider vinegar
  • ¾ cup whole wheat, all-purpose, or gluten-free flour
  • ¼ cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 tablespoons neutral oil, plus more for cooking
  • 1 large egg or flax egg
Sweet:
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup blueberries, rough chopped if large (or any other fruit)
Savory (optional):
  • 2 tablespoons snipped chives or chopped scallion
  • ½ cup shredded or finely chopped vegetables such as zucchini, yellow squash, or bell pepper
INSTRUCTIONS
  1. Cut corn kernels off the cobs and measure one cup. Roughly chop the corn and set aside.
  2. Stir vinegar into the cup of milk and set aside.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Add oil, egg, milk, vinegar mixture, and the chopped corn. Mix until just combined. Mix in any additional ingredients.
  4. Heat a skillet over medium heat and grease with additional oil. Use a tablespoon measuring spoon to scoop batter into pan, leaving 2 inches in between. Cook pancakes until small bubbles form on the surface and the edges start to look set. Flip and cook until second side is lightly browned, about 30 seconds. Repeat with the remaining batter. Serve warm.​
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Crunchy Baked Onion Rings

4/10/2019

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April's featured veggie is ONIONS at Veggie Buds Club! We hope you enjoy this delicious onion recipe from this month's Veggie Buds Club subscription box.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
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Crunchy Baked Onion Rings

Kids will love to help measure the ingredients, crack the eggs, and set up the breading assembly line. Little fingers might get pretty messy while making this recipe, but the end result is well worth it. Experiment with the kind of breadcrumbs you use or try grinding pretzels or crackers in the food processor to make a crunchy coating for the onion rings. Serve up the baked, crispy rings with ketchup, ranch dressing, or your family’s favorite sauce to enjoy as a snack or side dish.

Ingredients
  • 1 large onion
  • ½ cup flour (any kind)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt, plus more for seasoning
  • 3 large eggs*
  • 2 cups panko breadcrumbs, regular breadcrumbs, or ground pretzels

Instructions
  1. Preheat oven to 400 degrees and line two baking sheets with parchment paper or aluminum foil and grease with oil or non-stick spray.
  2. Cut the ends off the onion then peel outer papery skin off. Carefully cut across into ¼-inch rings. Separate out rings and set aside inner-most rings and any broken pieces aside for another use.
  3. In a large bowl, mix flour, garlic powder, paprika, and salt.
  4. Crack eggs into a second bowl and whisk together. Add breadcrumbs to a third bowl.
  5. Working with a few rings at a time, dredge in flour mixture, dip into eggs, then dredge in breadcrumbs, pressing to coat.
  6. Spread onion rings in an even layer on the prepared baking sheets. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
  7. Sprinkle with salt then serve with your favorite dipping sauce.

*For egg-free version, use 3 tablespoons of ground flax mixed with ¾ cup water or ¾ cup full-fat coconut milk.
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