Toddler Cafe - Jennifer Carden [15]
Cut circles out of the bread with a sippy cup or 2- to 3-inch cookie cutter and toast them. Serve the apple spread, warm or cold, on toast rounds or as mini sandwiches. Store any leftovers well covered in the refrigerator for 3 days.
variations
Try figs or prunes instead of dates, or use pears instead of apples.
Add sliced turkey, chicken, or cheese on the sandwiches.
Need to add some more sweetness? Try a few drops of pure maple syrup or agave nectar.
recipe notes
Get date pieces from the bulk section of your store or fresh ones in the produce section.
Cutting sticky things like dates? Spray your knife with cooking spray for a non-stick surface.
Don’t have a round cookie cutter? Use a sippy cup: take the top off, press the open end in the bread, and twist.
crisp and satisfying, and perfect for dipping, these are an easy version of the old standard potato pancake. adding squash gets kids used to a more complex flavor than just starchy potato, and it also gives a little crunch and a little squish with each bite. make them kid-size and they will be perfect for little hands. these are super served with applesauce, barbecue sauce, or sour cream.
squashed potato pancakes
makes 12 medium pancakes
ingredients
One 10-ounce box frozen squash, thawed
1 egg, beaten
¼ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon baking powder
8 ounces frozen hash-brown potatoes, semithawed (about 10 minutes out of the freezer)
Vegetable oil, for frying
Applesauce, for serving
preparation * In a large bowl, mix the squash and egg together well. Add the flour, salt, sugar, and baking powder, and stir with a fork or your hands. Add the potatoes, stirring until combined.
Heat a nonstick sauté pan over medium heat, and add enough oil just to cover the bottom of the pan. When the oil is shimmering, portion about 2 tablespoons of the potato mixture into the pan and fry on each side until browned, about 6 minutes total. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter and serve when the pancakes have cooled slightly. Serve with a cup of apple-sauce for dipping.
These can be refrigerated, well covered, for up to 2 days and reheated in a warm (250°F) oven.
variation
Omit the salt and add ½ cup French-fried onion rings to the batter with the dry ingredients.
toddler tip
Ask your child to take a bite and tell you what they think the shape looks like—such as a bird, a boat, or a fish.
the creepier the better for some little kids! the bright green color of this soup will have them thinking about swamps. hide a slice of carrot or a bean in the bottom of the bowl, and have them dig in the swamp for a muck monster. this soup is packed with vegetables and will warm you up on a cool day. the more you blend it, the smoother and silkier it gets. serve with parmesan crisps.
you might want to make sure your child knows how to really use a spoon before you go on this adventure. this is a great time for a splat mat on the floor.
swamp soup
makes 4 servings
ingredients
4 cups chicken or vegetable broth, divided in half
1 medium onion, finely chopped
2 cloves garlic, finely chopped
teaspoon ground nutmeg
2 cups thinly sliced zucchini (3 medium)
2 medium ripe avocados
½ teaspoon kosher salt, or to taste
Prepared pesto (optional)
preparation * In a large saucepan, heat 2 cups of the broth, the onion, garlic, and nutmeg. When it is boiling, reduce the heat to low, cover, and cook for 15 minutes. Stir occasionally.
Add the remaining 2 cups broth and the zucchini and bring to a boil. Cover and reduce the heat to low. Cook for another 10 minutes, until the zucchini is limp but still bright green. Remove the lid and allow the soup to cool slightly.
In a blender, purée the soup mixture with the avocado flesh in batches. Return the blended soup to the pan and warm on low, adding