Got your attention, didn't I? Well, this is a yummy recipe and a really great way to get some VEGGIES into your kids. It's a sweet comfort food, super simple to make, and very nutritious. What a combo! Good for breakfast or a snack.
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ZUCCHINI CUSTARD
In your blender, combine:
- 2 medium zucchini, cubed
- 6 eggs
- 1/2 c. milk
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 c. honey (or 3/4 tsp. stevia)
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. cinnamon
- 1 T. butter or coconut oil
Blend on high for 1 minute until well blended. Pour into a greased 8x8 glass pan. Dot with butter (optional) and sprinkle with more nutmeg. Bake in a 350-degree oven for 35 minutes or until a knife comes out clean in the middle.
This is one of my mom's comfort foods, filling and delicious. Wonderful on a winter day!
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Cube 5 or 6 potatoes (skins on or off as you prefer), cover with water just so it barely covers them, add 1/2 tsp. salt, 2 or 3 cloves of minced garlic, and an 8-oz. can of tomato sauce. Cover and simmer until potatoes are tender.
Remove from heat and puree in batches in blender with enough milk to process. (You can also just hand-mash them in the pan with a more lumpy result. I actually use a Braun handheld blender right in the pan.) Return to a low heat, add more milk to desired thickness, and reheat. Add 2 cups grated cheddar cheese, stirring constantly until melted, and add more salt to taste if necessary.
Serve with crackers or whole-grain bread and a green salad.
Note: I have adapted this to a main-dish soup by adding browned hamburger or sausage and green chilies.
Okay, this may not fall under "health food," but a lot of generations of Scandinavian kids have been raised on it and it's wonderful! I made a real Swedish dinner for us last night: meatballs, creamed potatoes, peas, and steamed cabbage. Sounds of rejoicing were heard from the dining table...so I thought I'd share my meatball recipe with you. It's my Mom's, which makes it really special--comfort food of the first order.
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Mix well:
- 1 1/2 lbs. ground beef
- 1 onion, grated
- 3/4 c. bread crumbs or saltine cracker crumbs
- 2 eggs
- 3/4 tsp. allspice
- 1/4 tsp. sage
- 1 tsp. salt
- pepper to taste
- some milk to soften and moisten
Shape into balls and either brown in a skillet or bake on a cookie sheet in a 400 degree oven for 20-25 minutes until brown. Remove to a shallow casserole dish. Cover with 1 can beef broth, diluted with 1 can of water.
Bake in a slow oven (325 degrees) for 1 1/2 hours.
YUM!