Homemade Toddler Food Recipes of the Week
Carrot Couscous Cakes
Dairy and Soy Free
Makes approximately 4-5 servings or 20 small cakes
This recipe started as a dinner disaster. I was home from the clinic late, not prepared and scrambling to make a healthy meal for my family.
My idea, “my
dinner is quick and easy. I will sauté up some veggies and add some beans and voila dinner.” In trying to make the couscous and help my 2 year old daughter with her watercolors I mistakenly mixed up my water to grain ratio. Instead of the proper 1:1 ratio for couscous I did a 2:1 (water to grain) ratio and ended up with a pot of sticky mess.
Well, because I still had a hungry 2 year old (and mommy), I had an idea. Mix the sticky grain mixture with some shredded veggies, roll in to patties and lightly sauté in a skillet.
The result was amazing and they were gone faster than I could re-fill the plate. So to all the over worked moms out there who has had a dinner disaster – here is to making the most of it and to a second glass of wine!
• 2 ¼ cups chicken or vegetable stock
• 1 cup dry couscous
• ½ cup shredded carrots (could also try zucchini, parsnips, turnips, beets or any other shed-able vegetable)
• 2 Tbsp olive oil
• Bring the liquid to a boil and add the couscous, reduce the heat to low and cover. Simmer for 5 min.
• Keeping the pot covered, remove from heat and let stand for 10 min or until all the liquid has been absorbed.
• Take the grain mixture and add the shredded carrots.
• Make into little patties – about the size of half dollars
• Heat olive oil in the skillet and cook the couscous
cakes in the skillet for about 4 min each side or until golden brown.
• Remove from skillet and let dry on a plate with a paper towel to absorb the excess oil
• Serve warm and enjoy
Gluten, Dairy and Soy Free
Makes approximately 4 servings
• 1 medium kohlrabi
• 1 medium yellow onion
• 2-3 Tbsp olive oil
• Salt and pepper – to taste
• Wash and peel the tough outer skin of the kohlrabi and the onion
• Cut kohlrabi and onion into quarters
• Shred the quartered kohlrabi and onion– using either a cheese grater or the shedding attachment on the food processor.
• Place a large skillet on high heat and add olive oil.
• Add the kohlrabi, onion and salt and pepper to the skillet and flip several times to ensure all pieces are covered with oil
• Then using the back of a spoon, lightly press the hash-brown mixture into the skillet. Let cook for several minutes to allow for browning then flip again, repeating the above steps.
• Cook for about 7-10 minutes or until all hash-browns are golden brown.
Would you like more healthy kids recipes?
Visit The Baby Food Doctor Recipe Archives for more recipes.
Toddler Food Recipes - MEALS
Toddler Food Recipes - Finger Foods and Snacks
The Baby Food Doctor Ebook
Complete with all recipes for 6 months - childhood.