Tag Archives: kid-friendly

A peek Into My Kitchen: Creamy Carrot Soup (dairy-free, GF)

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The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!

While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.

A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.

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A peek Into My Kitchen: Laaaazy Baked Pancake

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I love to make pancakes for my family…except for the standing over the stove and making them part ;)  I've noticed that pancake-making seems to fall into two scenarios when hungry kids are involved–1)the pancake-maker in question stands at the stove making batch after batch until everyone else is full and then gets (if lucky) to sit down and eat a couple him or herself OR 2)the pancake-maker simply scarfs down a couple of pancakes right out of the pan while standing over the stove making batch after batch.

Neither scenario results in that Norman Rockwell pancake-eating family togetherness that one imagines while whipping up a batch of batter.

The solution?  A pancake (sort of) baked in a casserole dish which can be cut into pieces to feed everybody.  Genius, huh?

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A peek Into My Kitchen: Pumpkin Bread

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I love pumpkin and apple picking with my family…but somehow, every year, we get so caught up in the fun of the day that we bring home waaaaaay too many of both.

This is a great recipe to make with young kids because it’s basically a two bowl mixing project–and because oil cakes make for much easier hand mixing than butter or margarine.

You could definitely use canned pumpkin for this recipe, but it is so easy to steam and puree your own you should try it at least once with fresh pumpkin.

What better way to show your kids that you friendly, neighborhood jack-o-lantern is actually a yummy vegetable?!

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A peek Into My Kitchen:Creamy Banana-Berry Ice pops

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I found the inspiration for  this recipe over at the Vitamin G blog on Glamour magazine's website and am raring to try it out on my kids sometime this week. I plan to use blueberries and to use a splash of maple syrup or a couple of tablespoons of sugar instead of the honey to make it friendly to my 11 month old (honey isn't considered safe until a year+).  We'll see how it goes 🙂 and I'll post any other changes that I make.

Creamy Banana-Berry Ice Pops

Makes 10 pops.

 1 1/2 cups buttermilk

1 banana

1 1/2 cups fresh or
frozen berries

1/4 cup honey or agave syrup

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