Toddler Cafe - Jennifer Carden [23]
variation
See what you have on hand. Try pinto beans and corn, or cooked crumbled bacon and a dot of peanut butter.
toddler tip
Tell them it is a treasure triangle and have them look inside to see if they can guess what the flavors are.
recipe notes
Puff pastry is located in the freezer section of your grocery store, with the frozen pie crusts.
Put the finished raw triangles in the freezer for 5 minutes before cooking. The colder the dough, the more beautiful the finished product. Unfilled baked shells may be stored in an airtight container at room temperature for up to 2 days.
To recrisp shells, place them in a 400°F oven for 5 minutes.
these are protein-packed and slightly crisp. they are a great main dish. the batter will be very loose but will puff up perfectly. if you want to serve them as a sandwich, toast two small rounds of bread, add crisp lettuce, and serve like a veggie burger.
chickadee chickpea cakes
makes 12 to 15 silver dollar–size pancakes
ingredients
10 baby carrots or 2 large carrots, peeled (see note)
One 15-ounce can chickpeas, drained
½ cup frozen sweet potato chunks, cooked
½ cup all-purpose flour
1 teaspoon kosher salt
2 eggs
2 tablespoons vegetable oil
Ketchup, barbecue sauce, or shredded cheese, for garnish
preparation * Preheat the oven to 250°F and line a baking sheet with aluminum foil; set aside.
Put the carrots in a food processor, and pulse until they are in very small pieces. Add the chickpeas, sweet potatoes, flour, and salt, pulsing until combined but still slightly chunky. Add the eggs and pulse until combined.
Heat the oil in a sauté pan until shimmering, and turn the flame down to medium low. Using a tablespoon, gently drop spoonfuls of the batter into the oil and flatten them with the back of a spoon. Cook until golden brown, then drain the cakes on a paper towel. Place them on the prepared pan and finish cooking in the oven for 10 minutes, until firm to the touch.
Serve with ketchup, barbecue sauce, or cheese on top. Wrap well and freeze the cooked patties for future use, for up to 1 month.
variation
Use black beans instead of chickpeas or use half black beans and half chickpeas.
Use a total of 1 cup of sweet potatoes instead of carrots, and next time add a minced clove of garlic or one quarter of an onion to the food processor.
toddler tip
Tell your child this is what chickadees eat and have them chirp for more. Or pretend it is a Frisbee flying by and have them take a bite before it passes.
recipe note
10 baby carrots equals about 4 ounces.
CHAPTER
04
protein
little drummerettes
a-maize-ing scramble
sea biscuits
lord of the apple rings
thai’d up soup
soup ghosts
twistin’ chicken
shrimp boats
i heart tofu
mini drumsticks are easy to hold and not overwhelming for small hands. these can take minutes to marinate, but for the best flavor let them sit overnight in the fridge. use aluminum foil to wrap the ends to create a handle, adding more interest for your kids. if you can find old-fashioned chop frills or bonnets, put them on the ends of the drumsticks—kids love them!
little drummerettes
makes about 20 pieces
marinade
One 11.5-ounce can mango nectar
¼ cup hoisin sauce (see note on page 88)
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon cornstarch
1 teaspoon granulated onion or onion powder (see note)
1 teaspoon grated peeled fresh ginger
1 pound mini chicken drumsticks
Kosher salt
preparation * Mix together all the marinade ingredients in a zip-top bag or covered container. Add the chicken and marinate for at least 1 hour or overnight in the refrigerator.
Preheat the oven to 400°F.
Drain off and discard the marinade. Pat the chicken dry, sprinkle with salt, place on a rimmed baking sheet, and bake for 15 to 20 minutes, or until golden.
Cool, and wrap the ends with aluminum foil for a fun and different kind of handle.
toddler tip
Have