Veggie Buds Club
  • Home
  • Blog
  • About
  • Contact
  • Shop

Crunchy Baked Onion Rings

4/10/2019

0 Comments

 
Onion rings are a great way to make onions more approachable for kids! Get your kids in the kitchen with many steps: they 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.
Picture
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.

Crunchy Baked Onion Rings

Ingredients
  • 1 large onion
  • 1/2 cup flour (any kind)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 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 1/4-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.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
0 Comments

Broccoli Cornbread Muffins

1/8/2019

0 Comments

 
Have you ever made savory muffins? They are a fun and delicious way to get veggies into your day! Broccoli can be a little tricky for small hands to chop, so have your child help break apart the florets then practice sawing back and forth to trim the broccoli “leaves” off the “tree.” Chop the broccoli alongside your little chef and if he or she gets tired of cutting, your child can always help transfer the chopped broccoli to a measuring cup. Kids will also love to help by cracking the eggs, measuring the ingredients, and mixing everything all together. Enjoy!
Picture
This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, 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.

Broccoli Cornbread Muffins

Ingredients
  • 1 small to medium-sized head of broccoli, cut into florets
  • 1 cup milk (any kind)
  • 1 tablespoon apple cider vinegar
  • 1 cup cornmeal
  • 1 cup flour*
  • 1 1.2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup butter or oil, melted
  • 2 eggs
  • 1 tablespoon honey
  • 1/4 cup finely shredded cheddar cheese plus more for the top (optional)
Instructions 
  1. Preheat oven to 375 degrees.
  2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
  3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
  4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
  5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
  6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.
* Flour can be all-purpose, whole wheat, or gluten-free blend.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
0 Comments

Purple Veggie Platter

12/27/2018

0 Comments

 
We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. December's theme is "Root Veggies Rule!", and we're having fun this month by celebrating PURPLE veggies in a yummy and kid-approved Purple Veggie Platter.
Picture
This recipe was developed by Katie Blauser, 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.

Color of the Week - Purple

This week is all about PURPLE! The neat thing is, some of the veggies we found had purple outside, but no purple to be found inside. We stuck to root veggies and the color purple and found some new things to try. We’ve been playing the matching game from Veggie Buds Club so much this month that my oldest knew exactly what to look for and their names! He had fun seeing the drawings come to life in real vegetables at the store.
We gathered up Purple carrots, Turnips, Rutabaga, and Beets. I thought it would be a fun week to see how all of the varying vegetables taste different. We sampled each one on it’s own and talked about how they taste. We all agree beets taste like dirt! Turnips were kind of spicy, Carrots were sweet, and Rutabaga was like french fries. I served them with plain yogurt but my oldest also wanted to see what they tasted like with different dips so we later added ketchup and peanut butter.
Picture

Purple Veggie Platter

Ingredients
You can use any root veggies!
  • Purple Carrots
  • Turnips
  • Rutabaga
  • Beets
  • Avocado Oil to coat
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 425F. Peel and chop the vegetables to try and make them all similar sizes so they cook the same time.
  2. Drizzle oil on veggies and toss to coat in a large bowl. Sprinkle salt and pepper to taste. Line a baking sheet with parchment paper and lay the veggies out flat on the tray. Bake for 30-40 minutes or until soft.
  3. Serve as a sampler tray with the any dip/s of choice! 

Purple Foods

There are more out there, but here’s a list to get started! ​
  • Rutabaga
  • Beets
  • Purple Carrots
  • Turnip
  • Purple Potatoes
  • Eggplant
  • Red Cabbage
  • Figs
  • Purple Cauliflower
  • Ube
  • Plums
  • Purple Asparagus
  • Blackberries

Want your kids to eat more veggies?

​Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
0 Comments

Butternut Squash Hummus

12/19/2018

0 Comments

 
Butternut squash and sweet potatoes can be added to so many dishes to increase nutrient density. From soup to macaroni and cheese to dips, these gorgeous orange veggies fit into them all! The hummus recipe below is a favorite in our house year-round with its savory taste and smooth texture. And this time of year it is a nice compliment to a tray of festive colored veggies. So whether you need a nutritious after school snack for your kids or a colorful dish for the neighborhood potluck, we have you covered! 
Picture
This recipe was developed by Noelle Martin, a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.


Butternut Squash (or Sweet Potato) Hummus

Ingredients
  • 1 butternut squash*
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoon tahini (or SunButter)
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced 
  • 1/2 tablespoon honey mustard
  • 2 tablespoons lemon juice 
Instructions
  1. Cut open and roast butternut squash at 375F for 30-40 minutes (or until it is soft throughout). 
  2. Scoop the contents into a food processor and add chickpeas, olive oil, garlic, lemon, and honey mustard.
  3. Blend on low for 3-5 minutes (until all is mixed well). 
  4. Serve with your favorite vegetables, crackers, or on a wrap, sandwich, or pita.
*This recipe also works well with 1 large or 2 small sweet potatoes in place of the butternut squash.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
Picture
0 Comments

Root Veggie Latkes

12/4/2018

2 Comments

 
Turn a bowl full of winter root veggies into crispy fritters to enjoy any time of day. Have your little chef help peel and grate the veggies, either by hand, with a box grater, or using a food processor. Crack the eggs together, then mix in a couple more ingredients and you are ready to cook. Top the veggie pancakes with a little Greek yogurt, sour cream, or even applesauce. If you have a French fry fan or potato lover, these are sure to be a hit!
Picture
​This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, 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.

Root Veggie Latkes

Ingredients
  • 2 cups peeled, shredded potato (about 1 large Russet potato or 2 smaller Yukon Gold potatoes)
  • 1 cup shredded turnip
  • 1 cup shredded carrot, parsnip, and any other root vegetable or combination of root vegetables
  • 2 eggs*
  • 1/4 cup flour (any kind)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Neutral oil, for cooking
Instructions
  1. Place shredded potato in a kitchen towel and squeeze out any excess moisture. Add the potato and other shredded vegetables to a large bowl.
  2. Have your child help you crack the eggs into a separate small bowl then beat eggs with a fork to scramble. Add eggs and remaining ingredients (except the oil) to the shredded vegetables and stir well to combine.
  3. Using your hands, make small patties of the vegetable mixture, squeezing together to remove any excess liquid as you form each one. Lay patties out onto a parchment lined pan or plate. 
  4. Heat a cast iron or other skillet over medium heat. Add one tablespoon of oil to coat the bottom of the pan. Cook vegetable cakes until golden brown, 4 to 5 minutes per side, adding more oil to the pan as needed after each batch. Sprinkle the tops with a little salt and eat warm. Store any leftover veggie latkes in the fridge and reheat in the oven or toaster oven for best results.
* For egg-free latkes, substitute eggs for 2 tablespoons of ground flax mixed with 4 tablespoons of water. Latkes will be a little bit softer but still hold together.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
2 Comments

Kale Chips

11/29/2018

0 Comments

 
Kale is such a powerhouse vegetable and yet one that kids often turn their nose up at if served “as is”. One recipe that is always a winner in our house is Kale Chips. Kale Chips are a great snack or side to any meal. I have even served them with scrambled eggs at breakfast!
Picture
This recipe was developed by Noelle Martin, a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.

Kale Chips

Break apart on head of fresh, washed kale...or better yet, have your children pull it apart! Place pieces on a baking stone or sheet and drizzle with avocado oil, maple syrup, and a small sprinkle of turmeric. Add sunflower seeds and roast at 400F for about 8-10 minutes or until kale is crispy. This can also be made in a toaster oven at 400 for 3-5 minutes. It’s that easy!!! That calls for a Kale Yeah! 
Picture

Want your kids to eat more veggies?

​Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
Picture
0 Comments

Rainbow Kale Salad

11/22/2018

0 Comments

 
We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. November's veggie is KALE, and we're having fun this month by celebrating RAINBOW veggies and a RAINBOW KALE kid-friendly recipe!
Picture
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.

Color of the Week - Rainbow

Some weeks we like to have a little fun and instead of picking a color, we pick all of the colors! Rainbow is a color in our book. We grabbed one item in each color to go with our green kale in this month’s Veggie Buds Club box. My son picked some of his favorites for each color. Blueberries for blue, carrots for orange, yellow bell pepper for yellow, tomatoes for red, and purple cabbage for purple.
Salads may not be the first thing that comes to mind when thinking of kid food, but making it full of color and having them help pick the ingredients makes it a little more exciting. The fun thing about this recipe is you could use almost any fruits or veggies that fit the colors, as long as you try to make a rainbow! Have your kids be a part of it from start to finish.
Picture

Rainbow Kale Salad

Ingredients
  • 3 cups kale, stem removed and finely chopped
  • 1 medium yellow pepper
  • 1 cup shredded carrots
  • 1 cup diced tomatoes
  • 1 cup shredded purple cabbage
  • 1 cup blueberries
Dressing
  • 2-3 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Instructions
  1. Place kale in a large bowl. Mix all dressing ingredients in a small jar. Shake it well to combine.
  2. Drizzle dressing on top and gently massage dressing into kale (this is a fun part for the kids!). Add in remaining ingredients and toss to coat the vegetables in the dressing.
  3. Cover and place in the fridge to let the kale become a little more tender.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
Picture
0 Comments

Gluten-Free Kale Crackers with Kale White Bean Dip

11/15/2018

0 Comments

 
Blending kale into a simple, creamy dip is a great way to get kids involved in cooking with the veggie of the month. Your little chef can get hands-on experience by preparing the kale for this recipe: wash and dry the kale leaves, remove the kale stems, and rip or cut the kale into small pieces. The kale is first cooked with garlic to infuse the dip with lots of flavor and make the kale easily blend into the white beans. Make sure you have your little one push the button on the food processor and watch the bean dip turn a beautiful shade of green. Serve the dip with crackers and fresh veggies, or spread it on bread for a delicious sandwich filling.
Picture

Kale and White Bean Dip

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, 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.

Ingredients
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 packed cups chopped or ripped kale leaves (any kind)
  • 1 15-ounce can white beans (2 cups), drained and rinsed
  • 1/2 lemon
  • 1/2 teaspoon coarse salt
Instructions
  1. Heat 1 tablespoon of oil in a sauté pan or skillet over medium heat. Add garlic and cook, stirring occasionally, until the garlic is lightly browned, about 1 minute. Add kale and a ¼ cup of water. Stir occasionally until the kale is wilted and all the water has evaporated, about 5 minutes. Transfer cooked kale to a plate to cool.
  2. Meanwhile, add beans, the juice of ½ a lemon, remaining 2 tablespoons of oil, and salt to a food processor bowl. Once kale has cooled, add it to the food processor and blend. Add a splash of water if bean dip seems too thick to blend. Stop and scrape down the sides of the bowl then blend again until creamy.
  3. Taste for seasoning and add additional salt and/or lemon juice as needed. Serve as is or store in the refrigerator for up to 5 days.

Gluten-Free Kale Crackers

Ingredients
  • 1 packed cup chopped kale leaves (any kind)
  • 1 1/2 cups all-purpose gluten-free flour blend or regular all-purpose flour
  • 1/4 teaspoon coarse salt
  • 2 tablespoons room temperature coconut oil or butter
  • 1/2 teaspoon honey
  • 3 to 5 tablespoons cold water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add kale to a food processor and pulse until very finely chopped.
  3. Add flour and salt and pulse a few times to combine. Add oil and honey and pulse until mixture looks crumbly.
  4. Continue to pulse and add a little water at a time until a dough forms. Check by removing the top of the food processor and squeezing the dough together between your fingers. If the dough is still crumbly, add another tablespoon of water and blend again. If your dough is too sticky, add a little more flour.
  5. Dump dough out onto a sheet of parchment paper and press it together to form a small rectangle. Place another sheet of parchment on top of the dough and use a rolling pin to carefully roll the dough out about 1/8-inch thick. Remove the top sheet of parchment and sprinkle a little extra salt over the top of the dough then gently roll it in with the rolling pin.
  6. Using a pizza wheel or knife, cut the dough, making a grid of squares. If the edges of your rolled dough are very thin, trim and discard so they don’t burn in the oven. Transfer the parchment paper with the rolled and cut dough on it to a sheet pan and bake until golden brown around the edges, about 12 to 15 minutes. Watch the crackers carefully because you want them cooked enough to be crunchy and brown but not burnt.
  7. Store cooled crackers in an airtight container at room temperature for up to a week.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
Picture
0 Comments

One Bowl Sweet Potato Pancakes

9/6/2018

0 Comments

 
Sweet potato pancakes are such a yummy way to celebrate the veggie of the month! There are so many different and beautiful varieties of sweet potatoes in markets these days. We especially love the purple ones but you can use any kind of sweet potato you have for this recipe. These pancakes are a great way to add some extra nutrients into your morning. Pack them up for a healthy snack or they are also delicious spread with nut/seed butter and tucked into a lunch box. Kids will love to help peel and chop the sweet potato, and measure and mix all of the ingredients. Applesauce makes a great lower-sugar dip for the pancakes, but traditional maple syrup is delicious as well. 
Picture
These recipes were developed by Heather Staller, a mom of two boys, ages 5 and 3, 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.

One Bowl Sweet Potato Pancakes

Makes 15-18 medium sized pancakes
Ingredients
  • 1 medium (orange or purple) sweet potato
  • 1 egg (or flax egg)
  • 1 cup milk (any kind)
  • 1 tablespoon oil
  • 1 tablespoon maple syrup
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1 cup flour (whole wheat or gluten-free blend)
Instructions
  1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
  2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
  3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
  4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
  5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.
Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.

Quick Maple Applesauce

Makes about 3/4 cup, depending on apple size
Ingredients
  • 2 apples
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
Instructions
  1. Peel apples. Using the large holes of a box grater, shred the apples until the core is reached.
  2. Place shredded apple in a small pot with the remaining ingredients. Simmer until the apple is softened. Serve warm or cold.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
Picture
0 Comments

Roasted Tomato Ketchup

8/21/2018

0 Comments

 
Picture
These recipes were developed by Heather Staller, a mom of two boys, ages 5 and 3, 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.

Roasted Plum Tomatoes

Roasting tomatoes concentrates their sweet flavor. Use the finished tomatoes in the ketchup recipe below, or they are great on pizza, in sandwiches, on toast, or in a pasta sauce!
Ingredients
  • 6 plum (Roma) tomatoes* (about 1 1/2 pounds)
  • 3 to 4 sprigs fresh thyme
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • Salt and black pepper
Instructions
  1. Preheat oven to 400 degrees then line a sheet pan with parchment or aluminum foil.
  2. Trim stem end off tomatoes then slice into ¼ inch thick rounds. Tomatoes are difficult for little ones to cut, so have your child get involved by placing tomato slices side-by-side on the sheet pan.
  3. Your child can help pick the tiny leaves off of the thyme stems and scatter them over the tomatoes. Make sure you both smell the fresh thyme and talk about what it makes you think of.
  4. Gently smash the garlic cloves to make them easier to peel. Cut each garlic clove into thin slices then have your child scatter them over the tomatoes. Together, drizzle the oil over the tomatoes then sprinkle on a big pinch of salt and a few grinds of black pepper. Show your child how to hold his hand up high to “shower” the salt all over the tomatoes like rain.
  5. Place pan in the oven and bake until the garlic is brown in spots and the tomatoes have shrunk in size, 20 to 25 minutes.
*You can also use small tomatoes such as grape or cherry tomatoes in this recipe. No need to cut smaller tomatoes, and they may take less time to roast, about 15 to 20 minutes.

Homemade Roasted Tomato Ketchup

Everything is better from scratch! Making your own ketchup lets you control the sugar content and quality of ingredients, and it tastes great. Homemade ketchup is the perfect kid-friendly condiment!
Makes 2 cups
Ingredients
  • 2 teaspoons oil
  • 1/2 sweet onion, diced (about ½ cup)
  • Roasted Plum Tomatoes, recipe included
  • 6 ounces tomato paste (1 small can)
  • 1/4 cup honey or agave nectar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground allspice (optional)
Instructions
  1. Heat oil in a small saucepan over medium heat. Add onion and sauté until lightly browned and softened, about 5 minutes. If you are comfortable with your child at the stove, have her carefully stir the onions a few times while cooking.
  2. Together, add the remaining ingredients to the pot and stir carefully. Turn heat down to simmer and cook for 10 to 15 minutes.
  3. Allow mixture to cool slightly then use a handheld immersion blender or regular blender to purée tomato mixture. Your child will love to help push the buttons to turn your blender off and on.
  4. Taste ketchup for seasoning. You may want to add more salt or extra  sweetener depending on your taste. Allow ketchup to cool then place in a jar or airtight container. The ketchup tastes best when chilled but you can also serve it at room temperature. Store ketchup in the refrigerator for up to one month.
0 Comments
<<Previous
Forward>>

    Archives

    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017

    Categories

    All
    Apples
    Arts And Crafts
    Asparagus
    Avocado
    Baked Goods
    Basil
    Beans
    Beets
    Bell Peppers
    Berries
    Boy Choy
    Breakfast
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celery
    Corn
    Cucumbers
    Dessert
    Dinner
    Dip
    Food Art
    Games
    Garlic
    Growing Projects
    Herbs
    Kale
    Lettuce
    Lunch
    Lunch Box
    Melon
    Onions
    Peas
    Potatoes
    Pumpkins
    Radishes
    Rutabaga
    Side Dish
    Smoothie
    Snack
    Snacktivity
    Soup
    Spinach
    Summer Squash
    Sweet Potatoes
    Tomatoes
    Turnips
    Veggie Buds Book Club
    Watermelon
    Winter Squash
    Zucchini

    RSS Feed

    SUBSCRIBE
© 2017 Veggie Buds Club LLC. All rights reserved.
  • Home
  • Blog
  • About
  • Contact
  • Shop