9.13.2014

Lime Creamsicles

Original Recipe HERE
 
These were great popsicles...and there isn't anything besides that to say.  They were both tart and sweet - actually, almost too sweet.  Next time I will add a few more ounces of regular milk and cut some of the condensed milk.
 
Ingredients
1-2/3 cups nonfat milk [I used 1%]
1/2 cup fresh lime juice [I used 5 limes]
1 can (14 oz) sweetened condensed milk
 
Directions
(1) Whisk all ingredients together until well combined.
(2) Pour into popsicle molds; freeze 6-8 hours or until solid.
 
Kid Participation:
* Whisk ingredients
* Pour into molds (if you don't mind half of it ending up on the counter)

Zucchini, Corn, & Cheddar Pancakes

Original Recipe HERE

*J* was excited to hear we were having pancakes for dinner.  That is, until he saw the green-tinged batter and learned there were vegetables in them.  He gave me the usual, "Yuck, I'm not going to eat them."  The boy ate his words - and the pancakes - in the end.  In fact, everyone thought they were great.  A few were leftover, and they reheated well in the toaster oven the next day.

I made the batter, minus the flour, a few hours early, so they're also a good prepare-ahead meal.

I wasn't sure what kind of consistency to expect, especially since there was no mention of draining the zucchini.  It took a little practice to get them golden on the outside and firm enough on the inside that I knew the egg was cooked, but they still weren't traditionally pancake-y in any sense.  I made them small (so the middle would cook without the edges burning), so I got about 20.

The kids dipped them in ketchup, naturally.  I tried them with salsa and sour cream as the recipe suggested and liked them that way, though they were plenty flavorful on their own.

Ingredients
4 large eggs, beaten
1/4 cup olive oil, plus more for skillet
2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups grated zucchini [about one large zucchini]
1 cup corn [I used frozen]
1 cup shredded cheddar cheese [I used Colby]
1 3/4 cups unbleached all-purpose flour

Directions
(1) In a large bowl, whisk together eggs, oil, salt, pepper, basil, and oregano
(2) Squeeze the zucchini to get some moisture out (don't dry it completely).
(3) Add zucchini, corn, and cheese to batter.  Stir until well combined.
(4) Add flour.  Stir until no dry flour is visible, making sure to scoop down to the bottom of the bowl.
(5) Heat a large skillet to medium heat.  Add a few tablespoons of oil; heat.
(6) Scoop batter in 1/4 cup amounts (I did less) onto the skillet.  Press into 4" diameter circles.
(7) Cook on each side 3-5 minutes or until deep golden brown.  Transfer pancakes to a paper towel-lined plate.  Repeat with remaining batter.
 
Kid Participation:
* Whisk wet ingredients
* Squeeze shredded zucchini
* Stir all ingredients