Of all the recipes I have to get vegetables in Baby Monster, this is the one that he always enjoys. And when you serve it with a dill sour cream sauce, it works as a great adult appetizer or munchie. Adults love it, Baby Monster loves it–win win!
2 medium zucchinis, grated
2-3 medium carrots, grated
3 large eggs
~1/4 cup flour (I use whole wheat)
pepper, nutmeg to taste (salt optional*)
1 cup olive oil (for shallow frying)
Grate your zucchinis and carrots. I use my food processor with the grater attachment to save time. Add eggs and stir to combine. Add your seasonings and stir again. Then add your flour and combine until the vegetables become pancake like. You may need more or less flour depending on the size of your vegetables.
Heat the olive oil in a shallow pan over medium heat. I take a cookie scoop to scoop the vegetable mixture, place it in the hot oil, and then I use the back of the scoop to flatten it out to make a pancake. Alternatively, you can use a spoon to do this, but I find the cookie scoop the easiest. I usually put about 4 or 5 in a pan, but don’t over crowd your pan because it will cool your oil and makes the food more greasy. Fry on each side for 2-3 minutes. Transfer to a power towel covered plate. You can serve as is or add more salt before serving.
*Salt should not be consumed by babies and young children, especially if they have difficulty drinking water. Every child is different; use what you see fit.
So I know what you are thinking–“how the hell do you give a baby soup if they aren’t even coordinated enough to use a spoon?!” So not to burn them, I serve it luke warm. Then I give them a vehicle (other than a spoon) to help them sop up the soup; with Baby Monster, I cut up grilled cheese and add it to the soup. You can also use bread you have lying around the house, but I would toast it up first. I also put a spoon in the bowl in the off chance he will try and use it. He usually gets frustrated and sticks with his hands. This meal will get very messy–there’s no way around the mess. Just make sure you lay down a tarp on the floor, and you should probably smock up your baby too!
1 can diced tomatoes
1 celery stalk, diced
1 medium carrot, diced
1 small onion, diced
2 cloves of garlic, minced
1 bay leaf
1 cup chicken broth (you can substitute with vegetable stock if you want to make it strictly vegetarian)
1/2 cup heavy cream
handful leaves of basil, roughly chopped
1/2-3/4 cup of olive oil
pepper to taste
Preheat the oven to 450°F.
Drain the canned tomatoes, but save the juice. In a bowl toss the tomatoes in olive oil (~1/4 of a cup) and pepper. Then spread on a cookie sheet and place in the oven to caramelize, about 15 to 20 minutes.
In a large sauce pan, heat the rest of the olive oil over medium heat. Add your garlic, onions, carrots, and celery in the pot and stir around until softened. Then add your caramelized tomatoes, tomato juice, broth, and bay leaf and bring to a simmer, for about 20 to 30 minutes, until the carrots are soft.
When the carrots are soft, take off the heat, remove the bay leaf, and add your cream and basil. Then take an immersion blender and blend the soup and until smooth. Add more pepper to taste.