Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Recipes For Kids Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday 10 January 2015

Vegetable Recipes For Kids Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Recipes For Kids Biography

Source:- Google.com.pk

Think you can’t serve vegetables other than corn and mashed potatoes to kids or picky eaters? This collection of veggie side dishes and main dishes that sneak in veggies is worth a try on stubborn diners. When possible, let kids help out in the kitchen, challenge them to try new foods by taking them to the store and letting them pick a new veggie to try, or offer vegetables in new ways.In this recipe for Pasta with Winter Squash and Pine Nuts, butternut squash breaks down as it cooks to create a smooth, hearty sauce for the pasta. Pasta, a pro at pleasing kids, dressed with a vegetable-based sauce, is sure to please veggie-seeking parents and picky kids all at once.

Pasta with Winter Squash and Pine Nuts
The texture of the squash breaks down as it cooks to create a smooth, hearty sauce for the pasta in this one-dish meal. The slightly sweet squash contrasts with the sharp Parmesan cheese. Use the grating attachment of a food processor to shred the squash
Ingredients

2 tablespoons butter $

2 tablespoons pine nuts, toasted

1 tablespoon chopped fresh sage

1 teaspoon olive oil $

1 garlic clove, minced

2 1/2 cups water, divided

1 pound butternut squash, peeled, seeded, and shredded

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon black pepper $

12 ounces uncooked penne (tube-shaped pasta)

1 cup (4 ounces) finely shredded Parmesan cheese, divided
Preparation

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.

Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.
Sweet Potato Casserole
Our reviewers rave about this sweet potato casserole recipe claiming that "family members who didn't like sweet potatoes are now fans." Don't miss out on this dish at your next potluck or holiday gathering.
Ingredients

Potatoes:

2 1/4 pounds sweet potatoes, peeled and chopped

1 cup half-and-half

3/4 cup packed brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

2 large eggs $

Cooking spray

Topping:

1 1/2 cups miniature marshmallows

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/4 cup packed brown sugar

1/4 teaspoon salt

2 tablespoons chilled butter, cut into small pieces $

1/2 cup chopped pecans, toasted
Preparation

Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.