Happy Friday Foodies!! It’s been quite the week. First, it’s been raining here all week; I am not complaining. I enjoy rainy days, especially like today. However, one of the worst things about rainy days is having to take Pippy outside to do his business. He is not very normal. He trots around and takes his good old time. Oh, if you don’t already know, he has hair longer than mine. So on wet days it gets all wet and curly and gross. There is not much I can do about it; though, I do have some great ideas. I just don’t know how to get the ball rolling on them. So, instead I have to come in and dry him off, which he loves for some reason. Every time he sees a towel his tail starts waggling… weird!
This week has been filled with other bumps. Like Nick coming home hours later than he usually does. Yes, I said hours. In fact, he did not get home until about 8:30 last night, having left for work at 5:00 am. If that is not dedication, then I don’t know what is. With the exception of Monday, his work schedule has been early mornings and late evenings. Whatev!
Other than those thorns, I am not willing to get into more details. However, I will tell you that my weekly bumps in the road are not too horrible, especially when compared to others; and, all of my superficial problems can easily be fixed with a pizza pie. Yep, I am still talking about pizza. However, I promised yesterday that I had something other than pizza for you today… and I do!
Today I have a very special guest for my Kid Friendly Friday segment. Christina, or Bean to me, was one of my dearest friends when we were in high school. I remember her walking into Mr. Hill’s biology class during our 9th grade year and I knew we were going to be friends. I mean how could you not bond with somebody in a biology class hosted by a hippy and his bird, right? Bean and I had a lot of fabulous times when we were younger, but like a lot of my friends, we grew apart and went our separate ways after high school. She was having her own journey in life while I was doing the same. Never did I think I would bump into her again, but thanks to fascists, I mean, Facebook we were able to reconnect & voila! We have been corresponding ever since!
She is happily married to a man that seems to be her perfect match; her ying to his yang. And, not only that, they have a BEAUTIFUL little girl, Natalie. Bean has so much fun with Natalie and is always talking about her and posting beautiful pictures of her little family. I figured she had to have great fun with Natalie in the kitchen and I was right. So, without further adieu, here is my friend Christina Bean.
Hey Mel! So the recipe I'm giving you is for Veggie Pancakes. I got this recipe from Disney's family fun website and then this month, they featured it in their Disney Family Fun Magazine, so I just knew this was the recipe to share with you. (o: Natalie fights us all the time when it comes to eating her veggies, fruits she loves and can't get enough of, but veggies...FORGET IT! Well the first time we made these, I had her help me, and we made a big deal out of her making them. Well, let me tell you that she goes crazy over these things! They're healthy; we get some veggies into her system, and fun to eat! So I hope they go over well with all you kid friendly followers! (o:
For the pancakes:
2cups finely grated zucchini
1cup grated carrots
1c corn kernels, drained
1 large egg
2tablespoons low-fat plain yogurt
1/2cup fine yellow cornmeal
2teaspoons baking powder
1/2cup grated cheddar
1 to 3 tablespoons vegetable oil
For the dipping sauce:
1/3 cup sour cream
- Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn, tossing to combine the vegetables. Stir in the eggs, yogurt, salt, and pepper until well blended.
- In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the cheddar, to the vegetables, and stir until well blended.
- Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer the pancakes to a paper towel-lined plate. If needed, add more oil to the pan as you cook.
- Stir together the pesto and sour cream in a small bowl. Serve the pancakes hot or at room temperature.
I am not a huge vegetable fan. I never have been, but these little Veggie Pancakes sound delicious. I mean, if Natalie loves them then I should too, right?!
I hope you all give them a try sometime!!
Until Next Time,
Happy Kid Friendly Friday