Veggie Pancakes (Week 46, 52 New Foods)

Posted by Jennifer Lee on November 28, 2012 2 Comments
veggie pancakes


Veggie pancakes? You bet! Carrot and zucchini come together to make a tasty, easy veggie pancake perfect for brunch or to munch at lunch!


Anytime pancakes are on the menu my kids rush to the table. I wondered, “Would veggie pancakes get the same exuberant reaction?” Catherine McCord of Weelicious had the perfect recipe to help me find out. Made with wholesome carrots and zucchini and a touch of fresh butter these veggie pancakes were a winner at our table. Bonus that I can make these little fritters ahead of time, then just pop them in the oven to crisp when we’re ready -- a perfect addition to our holiday brunch!

Veggie Pancakes

Prep time: 5 minutes
Cook time: 18 to 20 minutes
Yield: Makes 8 pancakes

Ingredients:

veggie pancakes ingredients


1/2 cup grated carrots
1/2 cup grated zucchini
1 egg
1/4 cup milk
1/2 cup whole wheat flour
1/2 tsp baking powder
1 tsp kosher salt
2 Tbsp butter
Note: I used a mandoline to julienne the carrots and zucchini. It's easy to use and makes absolutely perfect little matchsticks. If you don't have a mandoline, you can use a basic box grater

Directions:

1. Whisk the egg and milk together, then pour over the veggies.   

veggie pancakes step 1


2. In a separate bowl, whisk the dry ingredients together. Add to the veggie mixture and stir gently.

veggie pancakes step 2


3. Heat the pan, then add a little butter and a dollop of the veggie pancake mixture. Cook until golden brown (1 to 2 minutes), then flip and brown the other side (another 1 to 2 minutes).

veggie pancakes step 3


4. Serve warm. Enjoy!   

veggie pancakes step 3


To freeze, cool the pancakes completely and store in an airtight glass container. To serve, heat the pancakes in a 350 degree oven until they are hot and crisp again (about 10 minutes).

Recipe inspired by Catherine McCord's veggie pancakes at weelicious.com.

* What are your favorite foods to serve at a festive holiday brunch?

Craving more easy recipes to try? Catch up on last week’s recipe: Gluten-Free Stuffing.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Easy Butternut Squash Soup: Recipes for Your Holiday Table (Week 44, 52 New Foods)

Posted by Jennifer Lee on November 12, 2012 2 Comments

easy butternut squash soup 

This easy butternut squash soup recipe is a must for your holiday table! It’s a healthy version of my favorite holiday soup – and can be made ahead to give you more time to celebrate with friends and family.


The holidays sparkle at our house with family celebrations, but I can easily lose my sparkle when I get burdened down with too much cooking and not enough socializing! That’s why I rely on a stable of tried and true make-ahead recipes, and this easy butternut squash soup is one of my favorites. It’s deliciously, creamy texture comes from using fresh roasted butternut squash puree – there’s not a drop of cream in this soup making it healthy and tasty.

Easy Butternut Squash Soup

Prep time: 30 minutes
Cook time: 25 minutes
Yield: Makes 6 to 8 servings

easy butternut squash soup


Ingredients:

2 cups butternut squash puree (made from 1 medium size butternut squash)
2 cups low sodium chicken broth
1 small onion, chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions:

1. Heat a medium stockpot, then add the olive oil and onions.  Sautee gently until the onions are soft and fragrant.

easy butternut squash soup step 1


2. Add the butternut squash puree and chicken broth to the onions. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

easy butternut squash soup step 2


3. Puree the soup in a blender for about 2 minutes.

easy butternut squash soup step 3


4. Add a little salt and pepper, then garnish and serve! If you're making this recipe ahead, let the soup cool completely then store in a glass container in your freezer. When you're ready to serve, just thaw, heat gently and enjoy! 

easy butternut squash soup


What we Liked:
My kids loved how the smell of this simple butternut squash soup brought back fond memories of family celebrations! Make it ahead for an easy addition to your holiday table or turn a regular weeknight dinner into a festive gathering.     

* What is your favorite way to serve butternut squash?

Craving more easy recipes to try? Catch up on last week’s recipe: Baked persimmon!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Butternut Squash Puree: Recipes for Your Holiday Table

Posted by Jennifer Lee on November 12, 2012 0 Comments
butternut squash puree step 1


Roasted butternut squash puree is easy to make and turns holiday soups into delicious, healthy dishes.


Prep time: 2 minutes
Cook time: 30 minutes
Yield: Makes about 2 cups

Ingredients:
1 medium butternut squash

Directions:
1. Slice the butternut squash lengthwise, scoop out and discard the seeds.

butternut squash puree step 1


2. Place the butternut squash face down on a lined baking sheet. I like to use a Silpat liner for easy cleanup.

butternut squash puree step 2


3. Roast in a 400 degree oven for about 30 minutes.

4. Let cool then scoop out the flesh and use to make our easy butternut squash soup.

easy butternut squash soup


About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Persimmon: Recipes for Your Holiday Table (Week 43, 52 New Foods)

Posted by Jennifer Lee on November 05, 2012 3 Comments
persimmon recipes for the holidays


Move over baked apples. Persimmon is our new food of the week and the votes are in: it’s a landslide victory!  


During the holidays, we always feature our traditional family favorite recipes like cranberry sauce and homemade pumpkin pie. But this year, in honor of our 52 New Foods Challenge, we wanted to add a few new additions to our holiday table. On our weekly visit to the local farmers’ market, my kids spotted overflowing bushels of beautiful persimmons. We loaded them into our basket, baked them up with a little honey and cinnamon and discovered a new fall treat that will most definitely be making an appearance at our holiday table this year.

Baked Persimmon

Prep time: 5 minutes
Cook time: 40 to 50 minutes
Yield: Makes 8 servings

persimmon recipes ingredients


Ingredients:

4 medium Fuyu persimmons
2 Tbsp honey
1/2 tsp cinnamon
1/8 tsp ginger
1 cup hot water

Directions:

1. Cut the tops off the persimmons. Slice the remaining fruit in half, horizontally. Place in a foil lined baking pan.

Note: Admire the beautiful pattern inside the fruit.

persimmon recipes step 1

persimmon recipes step 1b

2. Add the honey and spices to the cup of hot water. Mix gently until dissolved.

persimmon recipes step 2


3. Pour the honey mixture over the persimmons. Cover and bake at 350 for 40 to 50 minutes, or until the fruit is soft.

persimmon recipes step 3


4. Garnish with a drizzle of the honey cinnamon syrup.

persimmon recipes for the holidays

baked persimmon


What we Liked:
We searched through several persimmon recipes, but this simple dish from The Kitchn was easy and tasty. You can also enjoy the simple pleasures of persimmon by just slicing the fruit and adding to a hearty fall salad.     

* Do you have a favorite persimmon recipe? How do you like to prepare this delicious fall fruit?

Craving more easy recipes to try? Catch up on last week’s recipe: Homemade pumpkin pie!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Gifts that Give Back

Posted by Jennifer Lee on November 27, 2011 0 Comments

Spread joy and love this season by giving gifts that give back to support a good cause. Give knowing that your gift is helping others, which is the best gift of all.


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