Hellobee

Take a look at any so-called “Kid’s Menu” and you will notice much of the same fare– burgers, hot dogs, mac ‘n cheese… most of us have also learned the secret that kids will eat other things, too. But even having a varied diet at home doesn’t always equal immunity from picky eating. Picky eating can often be a cycle– something that we’ve noticed in our family. One day a girl will refuse a food. Maybe it’ll happen again. Soon, we’ve decided that she just doesn’t like that food and we might stop offering. We more recently discovered that by just continuing to offer, both girls would often surprise us with what they are willing (and happy!) to try and to eat.

Nonetheless, the demon of picky eating is no stranger to us. I, personally, love food. I have nothing against the concept of hiding veggies and extra nutrition in cooking, but I also feel really strongly that food can, and should be, delicious. It should nurture your body and your taste buds. Some recipes have given me even greater faith that even the pickiest of eaters can be wooed with real food. I’d love to share some of my favorite recipes that guarantee both girls at our house will be eating their vegetables, and loving every minute; no subterfuge necessary.

This particular recipe never ceases to amaze me– Ellie, who hates anything that ever had a life as a growing plant, knows exactly what’s in it and still requests it regularly. Lorelei, who doesn’t really love squash and can often take or leave carrots, will literally lick her highchair tray to get all the bits. It is great as a side dish; but at our house, with the addition of bacon, we serve this as a main dish.

Even in the middle of the night (which is when I do most of my writing) just looking at a picture of spoonbread makes me hungry.

PUREE:
2 1/2 cups cooked butternut
squash
1/2 cup cooked carrots

SAUTE IN 1 T. BUTTER:
1/2 cup yellow onion, chopped

ADD; BRING TO A BOIL:
1 cup water
1/2 cup whole milk
2 t. minced fresh rosemary

WHISK IN:
3/4 cup yellow cornmeal

COMBINE:
Cornmeal mixture
Squash/Carrot puree
1/2 cup heavy cream
3 egg yolks
2 T. unsalted butter, softened
2 t. kosher salt
1/4 t. cayenne
2 cups sharp cheddar cheese, shredded
1 cup bacon, diced, sauteed until crisp, and drained

BEAT; FOLD IN:
3 egg whites

Preheat oven to 375° with rack in the middle.

Saute bacon in a pan over medium-high heat until crisp. Set aside.

Puree cooked vegetables. Depending on how much energy I have, I might oven roast some squash and carrots at 450 F in the oven until soft. If I am in a rush, I substitute two 12 oz. packages of pre-cooked, frozen squash and one small bag of frozen carrots (prepared according to package directions).

Saute onions until translucent.

Add water, milk, and rosemary to onions; bring to a boil.

Whisk in cornmeal and cook, stirring constantly, for 1 minute. Remove from heat.

Combine cornmeal mixture, vegetable puree, cream, egg yolks, cooked bacon, shredded cheddar cheese, butter, salt, and cayenne in a large bowl.

Beat egg whites until stiff peaks form, then fold into batter.

Place in a greased 2-quart casserole dish and bake 45 minutes to 1 hour, or until set.

Adapted from Cuisine at Home Volume 41

Ellie rarely finishes a plate of food– but this one was a goner

I love her face– such determination!