Disguise Your Fries! 2 Recipes for Kids
It seems from the time they are two, the kids seem to have a radar that anything that's good for them is on the "refuse to eat" list. Try these two ways to get some nutrition into their little bods, and they'll have fun, too! Give them something to dip 'em in if they want. Scroll down to find out where fries came from, too (hint: not from France)!
1. ROASTED SWEET POTATO FRIES - Serves 4
Sweet potatoes are packed with nutrients, and one of the best foods you can eat. Here's a super easy way to get the kids to eat them and they still retain all the good stuff that's sometimes lost in the frying process.
Preheat oven to 450 degrees f. Cut 2 large sweet potatoes into ½ inch by 1 inch sticks. Toss with 2 teaspoons olive oil, and spread in a single layer on a lightly oiled baking sheet. Bake for 20 minutes, or until golden – turn once after 10 minutes. Season with salt & pepper.
A Little Tidbit..
You CAN get your toddler or preschooler to eat the things they need to. I just tell my kids "we are eating orange french fries" or "green french fries" tonight and they are running to the table.
Just tonight as I was preparing the photo for the hub, I served them a few of the fries from the fast food giant we all know, hate and love simultaneously, alongside their chicken for dinner. I kid you not, my 3-1/2 year old picked them over, turned his nose up and said, "but mommy, I wanted SWEET potato fries!" I realize this is the exception rather than the rule - but he was just asking for what he is accustomed to.
Here's another family favorite:
2. ZUCCHINI FRIES - Serves 4
- 4 medium zucchini, trimmed
- 2 teaspoons coarse salt
- 2 garlic cloves, smashed once with a heavy knife
- 3/4 cup olive oil (not extra-virgin)
- ¼ cup. Flour
Cut the zucchini in half crosswise, then cut each half lengthwise into 1/8 – inch wide slices. Cut the 1/8 inch slices into 1/8 inch strips. Toss with salt in a large colander, and set to drain over the sink for about 25 minutes (This takes the water out of the zucchini so they can be fried without splattering). Squeeze handfuls of the zucchini out with paper towels to remove the excess moisture.
Cook garlic pieces in oil in a deep, heavy skillet over medium-high heat. After the garlic pieces are golden, fish them out with a slotted spoon. While the garlic is cooking, toss the zucchini in a large resealable plastic bag with the flour to coat. Cook in two batches in the oil, until golden, about 5 minutes. Transfer zucchini to paper towels to drain. You don’t need to salt them since they were salted before cooking. Serve hot.
French Fries not French? Sacre Bleu!
To my native French husband's chagrin, the French cannot take credit for the origin of French Fries any more than the Americans (I often tease him that the French like to take credit for all food on the planet). But the original recipe comes from the Belgians, where fries are cherished even more than they are anywhere else. Often they are thick slabs of potatoes are freshly fried and served in paper cones, and served with a variety of toppings, the most popular being mayonnaise. But the Belgians actually even have shops, called, in Belgium "frietkots" or "fritures", dedicated to this treat.
In fact, the Americans are the only ones who refer to fries as "French". One can only suppose that it is because the French were one of the first to discover it and a bordering neighbor. It is interesting to note, however, that the French call fries "pommes frites", which translates literally to "fried apples", not a potato at all.
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