Tag: broccoli

Broccoli Cheese Tater Tots

Published on by Vanessa Gregoria2 Comments

Hi all, I trialled a new recipe this past week for my daughter and I am happy to say it was a success. She loves broccoli, but you still never if she’s going to eat it if I’m not there. I tried them for afternoon tea and then again for her school lunch and she ate them no problem both times. Her dad also loved it, so I thought I better share this recipe.

I adapted this recipe from Baked Cheddar Broccoli Tots by Sabrina of Dinner then Dessert. I never intended on altering the recipe but made a few minor changes to suit my family and my style of cooking. Firstly, I blanched the vegetables instead of microwaving them. I don’t have a microwave in my kitchen. I don’t like using them at all. We do actually have one, but my partner has to go into the garage to use it on occasion. I prefer to use my stove or a small oven. I also added fresh grated carrot, red onion and Nutritional yeast. My family are more accustom to these ingredients and the Nutritional yeast gives a nice cheesy taste with extra health benefits. I also preferred to use my homemade breadcrumbs, since the panko crumbs and other breadcrumbs in general from the supermarket, are full of nasty ingredients. My homemade breadcrumbs are so quick and easy to make and they really do makes a difference the flavour of anything I add them too. They are also not so dry, so I don’t need to add spray oil to whatever I coat them in. Lastly, I had to add a little olive oil, as my batch of tots were way too crumbly. The oil made them lovely and moist and probably helped brown better when baking.

These tater tots are delicious on their own, but they also pair well with a good quality tomato sauce. They are perfect for lunchboxes, kids meal, appetiser or as party food. They also freeze well. If serving them re-warmed, I recommend placing them in the oven or air-fryer for a few minutes. This will keep them crisp, opposed to the microwave, which seems to make things soggy.

Broccoli Cheese Tater Tots

(nut free, gluten free option)

Ingredients:

2 cups of broccoli florets, don’t include hard stems

1/4 cup finely grated carrots

sea salt

1/4 cup red onion, diced

1 cup good quality store-bought or homemade bread crumbs (sourdough, garlic, lemon zest, sea salt), or use gluten free breadcrumbs if you prefer.

1/2 cup organic shredded cheddar cheese or other shredded/grated cheese

2 organic free-range eggs, lightly beaten.

1-2 tbsp Nutritional Yeast

1 tbsp extra virgin olive oil

Method:

  1. Preheat the oven to 200 degrees and prepare a baking tray with parchment paper
  2. Place broccoli in a small pan with a tiny bit of water. Cook for 2 minutes, add a pinch of sea salt and add carrot and cook for 2 more minutes. The broccoli should be tender and bright green in colour.
  3. Strain the broccoli and carrot in a fine mesh strainer and press lightly to remove any excess water and allow to cool a little.
  4. Place the broccoli and carrot mixture on a chopping board and mince, so that the broccoli is in smaller pieces. Then add to a large mixing bowl.
  5. Add red onion, bread crumbs, cheese, eggs, nutritional yeast and olive oil. Mix until combined
  6. Take about 1 tbsp size of the mixture into your hand and squeeze into a tater tot shaped ball and place the baking tray.
  7. Bake for 7 minutes. Remove from the oven, turn the tater tots. Return to the oven and bake for a further 7 minutes.

*Makes about 26 tater tots

*If freezing, wrap in small batches in an airtight bag or container and defrost overnight. If you want to serve them hot, reheat in an air-fryer or small oven. Serve immediately or place in a thermos.

Green Split Pea and Broccoli Pasta

Published on by Vanessa GregoriaLeave a comment

I am always trying to find quick and nutritious ways to cook broccoli and legumes in an interesting way for my daughter. Broccoli is probably the only vegetable she will outright say is yucky. However recently she has been saying she wants to eat it in between meals. I’m not sure if she is joking or shes finally coming around due to the daily exposure. Legumes have also been a challenge to serve in their whole form. Split peas and lentils are great introductory legumes for little people because they are small and soft when cooked and don’t have that skin that can get stuck in their throat (like chickpeas). I like to add them to pasta sauces, lasagna, curries and stews, for more fibre and protein.

I’ve made this recipe a couple of times and it has gone down without a fight. I have left the option of adding organic free-range ham, for carnivores or flexitarians. My daughter loves ham, which she discovered at Kindy. My local organic butcher makes their own leg ham, so it’s the only one I let her eat occasionally. She would seriously choose ham over sweets any day. If you’re a grown-up vegan you could use some liquid smoke or vegan ham. Although this recipe is delicious and healthy without these additions. If you still don’t use salt in your toddlers’ diet, you can always skip the liquid stock or just make your own salt free version. I use to do this and freeze them in baby freezer pods. You could also use the first part of the recipe of green split peas mixture as a healthier alternative to potato mash.

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