Vegetables your kids will love

January 25, 2008 12:34:20 PM PST
Brussels sprouts your kids WILL eat! Celebrity Chef Domenica Catelli shares her secret to turn your kids into vegetable-lovers.

Brussels sprouts are two words that would make most kids cringe, until now! Domenica Catelli promises that her recipe will make a believer out of even the pickiest eaters. She's a celebrity chef and author of the new cookbook, Mom-a-licious.

For more info: mom-a-licious.com
To purchase Domenica Catelli's book Mom-a-licious: Click Here

Events:

    Mendocino Crab Festival
    Saturday, January 26,2008
    12:30-3:30 PM
    Domenica will be judging at this event.

    Domenica Catelli Book Signing
    Saturday, January 26, 2008
    4:30-5:30 PM
    Stanford Inn by the Sea in Mendocino

Not Your Mama's Brussels Sprouts
From Mom-a-licious. Not to say your mama wasn't doing a good job with the Brussels sprouts, it is just that this recipe actually makes you want to eat them.

    1 bag (1 lb.) Brussels sprouts
    2 tablespoons extra virgin olive oil
    1 shallot (or ¼ of medium onion), finely minced
    ½ teaspoon dried red chili flakes
    1 tablespoon fresh thyme (or rosemary, or a combination), minced
    2 cloves garlic, minced (optional)
    2 tablespoons water
    Salt and pepper

    Method:

    1. Cut the tough bottom of the sprout, then cut in half lengthwise (remove outer leaves if they are damaged).
    2. Pour enough extra virgin olive oil in the bottom of a skillet to coat it. Turn on medium high heat.
    3. Add shallot and chili flakes, sauté until soft about 2 minutes (if using garlic add at his point).
    4. Add sprouts and half the thyme and cook until they start to brown, turning occasionally (will take about 10 minutes to cook).
    5. If the sprouts seem to be sticking to the pan and getting a bit dry, add a couple tablespoons of water to loosen them up.
    6. Sprinkle with remaining thyme, salt to taste, and serve.

Protein Packed Creamy Dill Dressing and Dipping Sauce
Adapted from Mom-a-licious. Can use this for multiple foods, including children's snacks, salad dressing, sandwiches, and vegetable dip.

    1/3 cup sour cream
    1/3 cup plain Kefir
    2 teaspoons dried dill or 1 tablespoon fresh, chopped
    1 ½ teaspoons granulated garlic
    ½ teaspoon honey
    ½ tablespoon white wine vinegar
    ¾ teaspoon salt

    Place sour cream and kefir in a medium size bowl, whisk in all other ingredients. Stir until well blended. Will keep in refrigerator for a week.

Tricks to get kids to eat vegetables:

  • Don't overcook brussel sprouts.
  • Try a snack tray with a protein dip instead of a ranch dip.
  • Try fresh vegetables or organic, frozen ones.
  • Introduce vegetables when kids are young.
  • It may take two or three tries to introduce something to kids, just don't give up.


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