Toddler Tuesday: Baked Parmesan Zucchini Coins

  Meghan likes most of her vegetables served plain, just lightly steamed.  She will eat just about all the vegetables I have offered her, but there are a few she refuses again and again.  One of her seemingly least-favorite vegetables is zucchini.  I've put some on her plate time and again as it's a vegetable I use often, but she never gets it from her fingers to her mouth.  I think it's the slimy look of zucchini (and no, I don't overcook it!).  I decided to try it a different way and see if she would give it a go.  It worked!  I just changed the look of it by baking it with some cheese/bread coating and she didn't even look twice at it--picked it right up and ate it.  And the real key: after her first bite she took another.  Next time I may add some spices (probably Italian spices) to liven it up a bit for Tim and me, but these are still good without them.

Baked Parmesan Zucchini Coins


1 medium zucchini, sliced thinly
1 egg, beaten
1/2 cup whole grain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup flour (I used whole wheat)

Serves two adults and one child.

Preheat your oven to 350 degrees and lightly oil a baking sheet.

Get three small bowls and set up your station:  In one bowl, beat your egg.  In another bowl, add the flour. In the third bowl, mix the bread crumbs and cheese.

First, dip a coin in the egg and turn it to coat it on all sides.  Then, coat it with flour.  Follow this by another dip in the egg bowl, and finish with a coating of the bread/cheese mixture.  Place on the tray and continue until you have all your coins coated.  It's helpful to have a paper towel nearby as your hands will get sticky.

Bake for 20 minutes and allow to cool before serving.

The cheese and bread made a nice, crisp coating, but not too crisp that it was difficult for Meghan to eat.  These were really good plain, but think they would be great with a tomato dipping sauce.  For Meghan, I cut the coin into quarters so they would be in bite-sized pieces for her.  The adults ate them whole.     

If you make these with some added spices, let me know how they turn out!  I'm happy to have another vegetable option for Meghan in my repertoire.   

If You Think You Don't Like Tofu, Try This

   There was a time when the thought of preparing tofu at home intimidated me.  I would use it as a stand-in for cheese in casserole dishes or lasagna, but that was about it.  I've enjoyed some tofu dishes at restaurants, but have always shied away from making a meal with tofu as the main ingredient.  Then I tried Sweet Chili Lime Tofu from Vegan Yum Yum.   This has become a staple meal at our house--Tim actually gets excited when he knows I'm going to make it.  And it's easy.  So incredibly easy.  Totally takes the intimidation factor out of cooking with tofu.  The last time I made this, I made a modified version for Meghan, as the regular dish is rather spicy and I wasn't sure if it'd be too hot for her.  I have changed the original recipe just a bit to make it a little healthier.

Sweet Chili Lime Tofu
Adapted from Vegan Yum Yum


3/4 cup quinoa
zest from one lime, divided
1 cinnamon stick
1/4 teaspoon salt
1 1/3 cups water
1 14-ounce block of extra-firm tofu
1 bunch kale, washed, deveined, and cut into bite-sized pieces
2-3 tablespoons water
1 teaspoon lime juice
1 pinch salt

for the sauce
3 tablespoons agave nectar (or sugar)
3 tablespoons reduced-sodium tamari (or soy sauce)
1 3/4 tablespoons fresh lime juice
1/2 zest of the lime
1/2 teaspoon red chili flakes
1 clove garlic, minced
1/4 teaspoon salt
4 mint leaves, chiffonade (stack the leaves, roll them up, and slice thinly)

Combine the quinoa, lime zest, cinnamon, salt and water in a pot with a tight-fitting lid.  Bring to a boil.  Once boiling, reduce the heat to low, cover, and allow to cook for 20 minutes.  After 20 minutes, turn off the heat, but don't open the lid.  Allow to steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking together all the sauce ingredients.  I divided the ingredients and made a smaller, separate bowl of all the ingredients except the red chili flakes for Meghan.  

Drain the tofu and cut it into small triangles.  Thin, small slices work best for the dry frying method you will be using.  In order to dry fry the tofu, you need a pan that the tofu won't stick to without using any oil.  You can use either a well-seasoned cast-iron skillet or a non-stick skillet.  I don't have a big enough non-stick skillet, so I had to do mine in batches.  I also used a separate pan for Meghan's.         

     

                                            

                                            

Heat your pan over medium heat.  Spread the tofu out in one layer.  Use a spatula to press the tofu carefully.  As you gently squeeze the liquid from the tofu, it will start to turn golden brown.  Be gentle as to not break the tofu pieces and try to squeeze as much liquid out as possible, as this will make for firmer pieces.  

After several minutes, gently flip the tofu over and continue frying on the other side.  After about 10 minutes of frying time, Add the chili lime sauce and stir to coat the tofu.  Turn off the heat and allow the sauce to bubble up, reduce, and form a glaze.  (If this doesn't happen, turn your heat back up, your pan isn't hot enough)  

Meanwhile, put your kale in a wok or large skillet with the water, lime juice, and salt.  Cover and cook them over high heat 3-4 minutes until the greens are steamed and tender.  

To serve, place the kale on your plate, top with quinoa and tofu.  Drizzle any leftover sauce over the top of everything.  

Meghan's plate looked a little different, as she likes her food separate. 

Her meal also included raw red bell peppers and some cheese.  I didn't give her any of the cooked kale.  I'm pretty sure it would be way too slimy for her--she's a big texture girl.  Anything that is too mushy or slimy and she won't even pick it up without making a face.  

I was hoping to be ready to transfer to my new site by now, but life has been so hectic that I'm just not there yet.  After this weekend (when we are traveling again), things should settle down and I hope to be able to focus on my blogging more.  I'll keep you updated as to when the move it going to happen.  

On another note, I read a really interesting article today about genetically modified organisms (GMOs) that I'd like to share.  It's scary how much these types of foods can show up in what we eat without us even knowing it!  Check it out here.  Make sure to scroll to the bottom of the article and get the Non-GMO shopping guide.  I printed it out; it's a great resource.    

I'm Still Here

Hi there blog friends! I'm just checking in to give reassurance that I have not disappeared on you.  This has been a busy, travel-filled summer (which I love!) and I'm not quite a mobile-blogger yet.  After a wonderful weekend in San Diego, I am now in Phoenix visiting one of my besties and her brand new baby boy.  I definitely chose the right time for my first trip back to Phoenix after moving last summer.  Yesterday was 115 degrees and did not make me miss the desert at all.  I will be back "home" in Ohio (ummm...is Ohio really my home?  Yikes. Sorry Buckeye fans, I still can't believe I live in Ohio)  tonight and hopefully posting some healthy-food thoughts within another day or so.  Thanks for hanging with me during my temporary blogging lapses.