Summer Squash & Corn Casserole

I mentioned earlier that J. surprised me by saying he's never liked squash. This casserole is something I tried to make the squash seem less, well, squash-y. It must have worked because he liked it. It's also toddler approved.

The squash, potatoes and corn are all from our CSA box. The goat cheese is from a local farm. I used a knife (newly sharpened by J.) to slice the squash and potatoes as thin as I could, around 1/8-inch. A mandoline would probably be easier and faster but I don't have one. Bacon might be good in this, but it might be over-kill.

Summer Squash and Corn Casserole
2 medium yellow squash, sliced very thin
2 smallish waxy potatoes, sliced very thin
2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ears corn, kernels sliced off
3 ounces goat cheese

Preheat the oven to 400F. Grease a 2 quart casserole dish.
Combine the squash, potatoes, oil, salt and pepper.
In the casserole dish, layer a third of the squash mixture, followed by half of the corn and cheese. Repeat layers and finish with the remaining squash mixture. Bake, covered, for 45 minutes. Let stand for 10 minutes before serving.

Feline CRF

For years our cat has had minor kidney problems caused by high blood pressure. Medication controlled her blood pressure so her kidneys worked fine. Recently, she truly went into chronic renal failure (CRF). We give her subcutaneous fluids once a day to support her kidneys, medicine to control her blood pressure, phosphorus levels, and stomach acid, and feed her using a syringe. It's a lot of work but it keeps her pretty comfortable and stable. She still lets G. pet her and even played with G. and a pink cellophane hula skirt yesterday.

Pickles

Our CSA comes with an incredible quantity of cucumbers and besides eating them in salads, there is really only one thing we enjoy about cucumbers. Pickles. Each year I try to make enough to last through the winter.

There is also a lot of summer squash in the share. And each year I make a variety of dishes with them that I thought tasted good. Well, this year J. tells me he doesn't like summer squash unless it's in the form of bread or cake. He's been eating it all this time because he it is there and has to be eaten. Why he only comes up with these sorts of revelations after years of being served the same thing, I have no idea. He did the same thing about couscous, winter squash, and basic salads. Still, I take it as a challenge.

So I made squash pickles. He loves them.

This first batch was just a simple refrigerator pickle using the same recipe as the cucumbers. Next time I may can them and add a little more crushed red pepper. Made like this, there's really no heat at all. I frequently add onions to the cucumber pickles.

Pickles
5 pints sliced vegetables (cucumbers or squash sliced approximately 1/4" thick)
1-1/2 teaspoons mustard seeds
1-1/2 teaspoons crushed red pepper
1/2 teaspoon ground black pepper
10 cloves garlic, thinly sliced
4 cups white vinegar
1 to 2 cups sugar (I find the 2 cups a bit sweet but others really like them)
2 Tablespoons kosher salt

Divide the vegetables, mustard seed, peppers, and garlic among pickling containers. If canning, use very clean or sterilized glass canning jars.

Bring the vinegar, sugar and salt to a boil. Cook 1 minute. Pour over vegetable mixture.

For refrigerator pickles, let cool, then cover and chill for at least 4 days.

For canning, use a chopstick and poke about gently to release air bubbles in the liquid. Put lids and rings on jars, not too tightly. Place in a pot of simmering water, making sure the water is at least 2 inches up the sides of the jars. Bring water to a boil and boil for 10 minutes. Turn off the heat and let stand for 5 minutes. Remove from pot and place on a towel to cool for 12 hours. Check seal before storing.

Toddler Food - Beet & Bean Cakes

I forgot to write this recipe down as I made it so this is my best guess as to what I did. They're a little dry but she likes them slightly warm. The beets make them a bit sweet.

You could use any type of beets or beans here. I prefer to use yellow beets because we cloth diaper and don't want stains.

Beet & Bean Cakes
4 small yellow beets, steamed, peeled, and chopped
1/2 cup cooked pinto beans
1/2 cup cooked brown rice
1/4 cup frozen chopped spinach, defrosted
1 large egg, lightly beaten
pinch nutmeg

Pulse the beets, beans, rice & spinach in a food processor or blender until they are finely chopped and combined. Stir in the egg & nutmeg. Shape into 2 tablespoon patties. Place on a greased or parchment lined baking sheet. Bake at 400°F for 15 minutes.

Toddler Food - Tuna Pea and Pumpkin Kale Croquettes

G. hates peas.

She used to eat peas every day like they were candy. Best thing ever. Peas were better than cereal in a circular shape.

G. turned one. Hates peas.

In true toddler fashion, make them look a little different, they are yummy. The ones on the left are the Tuna Pea Croquettes. The ones on the right are Pumpkin Kale.

Tuna Pea Croquettes
1 cup mashed potatoes with butter & soy milk (no salt)
1/2 cup frozen peas, defrosted and pulsed in a food processor or blender
5 ounces canned skipjack tuna (no added salt), drained
2 large eggs, lightly beaten

Mix everything together. Shape into 2 tablespoon patties. Place on a greased or parchment lined baking sheet. Bake at 425°F for 15 minutes.

Pumpkin Kale Croquettes
15 ounces pumpkin puree
12 ounces tofu, pulsed in a food processor or blender to get small chunks
4 cups kale, cooked & chopped fine
1/4 cup flour
1 large egg, lightly beaten

Mix everything together. Shape into 2 tablespoon patties. Place on a greased or parchment lined baking sheet. Bake at 425°F for 15 minutes.

Toddler Food - Salmon, Sweet Potato Croquettes

Based on her sushi consumption, G. really likes fish. Cereal, raisins, they won't cut it. When's he getting back with more sushi?

She also loved the fish breakfast at Jack's in Aina Haina, the butterfish at Mr. Ojisan in Kapahulu, and the mahi from Fresh Catch in Kaimuki. We eat a lot of fish when we're in Hawaii but I'm picky and don't like a lot of the fish around here. Canned fish is a known quantity, though, and works great in croquettes. Add some sweet potato and they are a toddler favorite in this house.

Salmon Sweet Potato Croquettes
7.5 ounces canned red wild salmon, drained
8 ounces mashed sweet potato
1/2 cup cooked brown rice
1 large egg, lightly beaten
1/4 cup flour
1 tablespoon minced green onion
pinch black pepper

Flake salmon carefully into small bits, being sure to crush up all the bones. Remove any bones you can't crush. Mix in remaining ingredients. Chill until cold, approximately 30 minutes. Drop in 1-1/2 tablespoon scoops onto a greased or parchment lined baking sheet. Flatten slightly. Bake at 425°F for 15 minutes.

Toddler Food - Turkey Spinach Meatballs

I'd like to note that all of these little food bites taste really quite good to adults, too. The only thing I'd change is to add a little bit of salt.

These meatballs are sort of a success. She likes them slightly warmed, broken into smaller pieces, and only from Mommy. I think part of the problem is she ran into a tough bit of cartilage early on and decided they are kind of suspect. Still, given she doesn't really like the texture of meat in general, these work well.

Turkey Spinach Meatballs
4 ounces ground dark meat turkey
1-1/2 tablespoons applesauce
1/4 cup frozen chopped spinach, defrosted and drained
1/2 tablespoon minced shallot

Using hands, combine all ingredient thoroughly. Shape into 1 to 2 tablepoon size balls. Place on a greased baking sheet. Bake at 350°F for 15 minutes.

Toddler Food - Pumpkin Tofu Bites

So we are past the baby food. But in typical toddler fashion we have food issues.

Number 1: She is awfully picky about biting into things and textures. I'll admit, I'm just as likely to tear off pieces of bread-type things rather than take bites, but she just hates to take a bite out of anything! Even teething biscuits aren't worthy of biting.

Number 2: Sometimes she just won't eat something she used to love. For weeks. Peas were a daily favorite for months. Now, if she sees a pea, it's all over. It reminds me of feeding my grandmother with dementia.

Fortunately, she seems to eat anything I make into nugget/croquette form. This has been a theme for the last month and I figure it's best to document all these recipes in case I want to make them again.

Pumpkin and tofu were always favorite foods so I started with that. She really seems to like these and they freeze very well.

Pumpkin Tofu Bites with Broccoli

10 ounces firm tofu, drained and minced

8 ounces pumpkin puree (about 3/4 cup)

5 ounces cooked brown rice (about 3/4 cup)

1/4 cup flour

1 large egg, lightly beaten

2 ounce frozen broccoli, defrosted and minced (about 1/2 cup)

1/2 teaspoon grated fresh ginger

Combine the tofu and pumpkin, mash slightly. 

Stir in remaining ingredients. Drop in 1 Tablespoon balls on a greased or parchment lined baking sheet. Bake at 400° F for 20 minutes.