White Bean Pancakes

Every Sunday my husband takes my daughter, Ivy, to the diner for pancakes while I try to catch up on a weeks-worth of sleep.

Ivy LOVES pancakes.

And when I found out that her iron levels were a little on the low side, I started thinking about how I could get more iron into her diet.

Pancakes were just the thing!

I’ve done Acorn Squash Pancakes, so I figured why not try a new version by adding an iron-rich bean instead of the squash?!

I put a can of drained and rinsed cannellini beans in my batter, and I’m telling you, the result looks and tastes JUST LIKE regular pancakes!

It was so simple (opening a can of beans!) to turn a semi-indulgent breakfast into one we can feel really good about eating!

It’s easy to “eat healthy” when you’re eating like this!

White Bean Pancakes

makes: 10 to 12 medium (4 to 5 inches in diameter) pancakes

Ingredients:

• One 15-ounce can cannellini beans (about 1¾ cups), rinsed + drained
• 1½ cups all-purpose flour
• 1 cup whole milk
• 5 ounces frozen spinach (about 1 cup), thawed + drained (optional)
• 2 large eggs
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter

Directions:

1. Add the beans, flour, milk, spinach (if desired), eggs, baking powder, vanilla, and salt to a blender, and blend this mixture until it is smooth.
2. Next, add the butter to a large skillet over medium heat. Once the pan is hot, pour about ½ cup of the batter into the pan; this will make one pancake about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
3. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

• If you prefer fluffier pancakes, separate the yolks and whites of the eggs. Rather than following Step 1 as written, add the beans, flour, milk, spinach (if desired), egg yolks, baking powder, vanilla, and salt, to a blender, and blend this mixture until it is completely smooth; then transfer to a large bowl. Meanwhile, beat the egg whites in a medium bowl with a handheld electric mixer on medium-high until they are white and fluffy and have soft peaks (they should be about 4 times larger than their starting size)—about 2 minutes; you could also whisk by hand or do this in a stand mixer. Gently fold the whipped egg whites into the bean and flour mixture, deflating them as little as possible. Then proceed to Step 2 as written above.

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Chicken Boxed Mac + Cheese

Buffalo Mac and Cheese—made in minutes and good for you?!

If  you think you're dreaming, I would suggest pinching yourself! Then read on!

I wanted to bring all the usual Buffalo chicken suspects to the table: Franks RedHot Sauce, celery, and chicken, of course.

Then to make sure you feel good about piling your plate with seconds, we'll toss in some wilted spinach, which also livens things up a bit.

And because you already have butter in there from the mac and cheese, the hot sauce is all you need to finish off that classic Buffalo flavor.

This is sinfully delicious, but let’s not forget—you are eating chicken, celery, and spinach.

So it really is a complete meal, veggies included!

Dig in, already!

Buffalo Chicken Boxed Mac + Cheese

makes: 3 cups

Ingredients:

• One 7.25-ounce boxed mac + cheese with cheese powder (such as Kraft Macaroni + Cheese Dinner Original)
• 4 tablespoons unsalted butter
• 2 tablespoons whole milk
• 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 1 cup lightly packed fresh baby spinach (about 1½ ounces)
• 4 ounces cooked chicken, chopped (about 1 cup)
• ¾ cup finely chopped celery (about 3 stalks)
• Pinch of blue cheese (optional)

Directions:

1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
2. Return the pasta to the same pot over medium heat, adding the butter, milk, hot sauce, and cheese powder packet, then stir all ingredients to combine.
3. Add the spinach, chicken, and ½ cup of the celery, then stir to incorporate all ingredients and wilt the spinach.
4. To serve, top with the remaining celery and a sprinkle of blue cheese (if desired).

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Cabbage Spring Rolls

Check out this recipe for my Buffalo Cabbage Spring Rolls—from my book Meat On The Side!

Buffalo Cabbage Spring Rolls

servings: 6 Spring Rolls + 1 Cup Dipping Sauce

Blue Cheese Dipping Sauce:

• ½ cup blue cheese crumbles (2 ounces)
• ¼ cup sour cream
• 2 tablespoons buttermilk
• 3 tablespoons finely chopped scallions, (green parts only)
• ¼ teaspoon kosher salt

Buffalo Cabbage Spring Rolls:

• 1 teaspoon olive oil
• 1 boneless, skinless chicken breast half (6 ounces)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 ounces cream cheese
• ⅓ cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2½ cups lightly packed cabbage slaw mix (from the supermarket)
• ¾ cup finely chopped celery
• ¼ cup finely chopped scallions
• ¼ cup coarsely chopped fresh cilantro
• ½ teaspoon garlic powder
• 6 flour egg roll wrappers
• Canola oil, for frying

Blue Cheese Dipping Sauce:

1. Put the blue cheese crumbles in a small bowl, breaking up the pieces if they are bigger larger than ¼ inch. Add the sour cream, buttermilk, scallions, and salt to the bowl and stir to combine. Set aside.

Buffalo Cabbage Spring Rolls:

1. Heat the oil in a small skillet over medium heat. Sprinkle ½ teaspoon of the salt and ¼ teaspoon of the pepper evenly all over the chicken. Add the chicken to the skillet and cook until golden brown on both sides and cooked through—, about 6 minutes per side. Transfer the chicken to a cutting board to rest for 2 to 3 minutes; then chop it into ½-inch pieces.
2. To make the filling, placePut the cream cheese and hot sauce in a large microwave-safe bowl; and microwave on high until the cheese is has slightly softened slightly—, 15 to 20 seconds—. and then wWhisk the mixture them tountil well gethercombined. . It (This mixture does not have to be perfectly smooth; it’s okay to have some lumps.) Add the chicken, slaw mix, celery, scallions, cilantro, garlic powder, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper to the bowl and stir until well combined.
3. Arrange the egg roll wrappers on a work surface, orienting each so one corner points toward you (making a diamond shape). Have ready a small bowl of water and a pastry brush. Make the rolls one at a time: Spoon about ½ cup of the filling onto the center and then brush a little water onto the margins. Fold up the bottom corner over the filling; then fold up each side corner. Then roll the filled wrapper over on itself toward the top corner.
4. Pour oil into a small or medium heavy-bottomed saucepan to a depth of at least 2 inches (but not more than halfway up the sides). Place the pan over medium-high heat and bring the oil to 375°F; (use a candy thermometer to register the temperature). Working in small batches, fry the rolls until they are golden brown on all sides—. 4 to 6 minutes. Transfer each batch to a paper- towel– lined plate to drain.
5. Serve the rolls hot with Blue Cheese Dipping Sauce.

Notes:

• don’t always have buttermilk on hand, and although it adds a little extra tang to the dipping sauce, it can easily be replaced with any milk or cream you keep have in your fridge.
• 50/50 - With all the flavor going on in these spring rolls, you will not miss the meat if you prefer a vegetarian appetizer—there are many times I choose to serve them meatless. To make half the recipe meatless, use only 3 ounces chicken, but add an extra ½ cup slaw mix; (don’t add the chicken to the filling until after you’ve made 3 vegetarian rolls. Or to go totally meat-free, and simply replace all the chicken with an extra cup of the slaw mix.
• FF - Kids aren’t big fans of blue cheese? Leave it out for a scallion– sour cream dressing. Also to tone down the spicy taste, cut the amount of hot sauce to 3 tablespoons and use 5 ounces of cream cheese instead for a milder version.

: @NikkiDinki

: @NikkiDinkiCooking

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Sundried Tomato + Pesto Mac and Cheese Cups

Why make your mac and cheese into a cup?

Why not?!

It’s cute, your kids will be more likely to eat it no matter what is inside, and you can serve it at parties!

And did I mention how cute it is?!

For this hacked version of mac and cheese, I'm adding sundried tomatoes and pesto.

Two easy-to-find, jarred ingredients that suddenly make mac and cheese feel elegant!

All you need to do is make the mac, add the sundried tomatoes, top it with pesto and parm, bake and serve!

The tomatoes deepen the flavor, while the zingy pesto adds a fresh note!

It’s mac and cheese that you can suddenly serve to guests!

Or just devour standing in the kitchen on a Tuesday night.

Either way, you win.

Sundried Tomato + Pesto Mac and Cheese Cups

makes: 10 cups

Ingredients:

• One 14-ounce box of macaroni and cheese (with liquid cheese packet)
• ½ cup coarsely chopped sundried tomatoes
• ¼ cup basil pesto
• 2 tablespoons grated parmesan cheese

Directions:

1. Preheat the oven to 350°F and prepare a non-stick muffin tin with cooking spray. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook until al dente—about 9 minutes; drain when finished. Return the cooked pasta to the pot and turn the heat down to medium, then stir in the cheese packet and tomatoes.
2. Scoop ½ cup of the macaroni mixture into each of the prepared muffin cups, then top each cup with about 1 tablespoon of the pesto and about ½ teaspoon of the parmesan.
3. Bake the cheese cups until the pasta on the top of each is lightly browned but not crunchy—about 12 to 15 minutes. Allow the cups to sit in the pan to cool for at least 10 minutes before unmolding them.

: @NikkiDinki

: @NikkiDinkiCooking

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Cucumber Zucchini Salad

A friend of mine wrote an article about having a ton of zucchini in her family's garden when she was growing up.

So much, in fact, that her family resorted to dressing their excess of squashes in "outfits" and leaving them on a "lucky" neighbor's doorstep (read more).

I suppose that is one (uh...ahem) effective way to deal with an excess of zucchini in your garden.

However, may I gently suggest another?

To bring another vegetable into the conversation, cucumbers are similar to zucchini.

For instance, both vegetables are delicious raw as well as cooked.

With this in mind, I'd like to point out that anything cucumbers can do, zucchinis can do also!

So instead of making the same old cucumber salad (don't get me wrong, those cucumber salads can be delicious!), I decided to bring our mutual friend, Mr. Zucchini, to the pickling party.

The best think about this Cucumber Zucchini Salad is that it takes only a few minutes to make and only a few more to marinate.

In the end, you have a light, refreshing salad with crunchy cucumbers and zucchini that are seriously a match made in heaven.

And as a bonus, it’s like -20 calories (okay, not really, but I'm sure it's close)!

Cucumber Zucchini Salad

servings: 4 cups

Ingredients:

• 1 English cucumber (about 12 ounces)
• 1 medium zucchini (about 8 ounces)
• ½ small red onion (about 2 ounces), very thinly sliced
• 1 teaspoon kosher salt
• ½ cup apple cider vinegar
• 2 tablespoons granulated sugar
• ½ teaspoon red pepper flakes

Directions:

1. Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.
2. In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.
3. Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.
4. Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.

: @NikkiDinki

: @NikkiDinkiCooking

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

There are a lot of cool things going on in this recipe.

First, the shrimp get tossed in cumin, paprika, and garlic powder, which gets them nice and spicy and gives them TONS of flavor.

Next, you're making a spread of creamy sour cream, spicy chipotle, and cool lime.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

And because it’s really just a slice of jicama, it takes almost no extra time.

You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

Whatever you do, you are eating good tonight!

Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings: 4; makes 8 small tacos

Pineapple Avocado Salsa:

• 1½ cup finely chopped pineapple
• 1 avocado, finely chopped (about 1 cup)
• 1 red pepper, finely chopped (about ½ cup)
• Juice of half a lime
• 2 teaspoons finely chopped cilantro
• 1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

• ½ cup sour cream
• Zest of 1 lime
• 1 tablespoon chipotle puree *see note
• 2 teaspoons kosher salt
• One-1½ pound jicama, about 4-5 inches wide
• 3 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 16-20 large/extra large shrimp (about ¾ to 1 pound)
• Pineapple Avocado Salsa
• Cilantro, for a garnish

Pineapple Avocado Salsa:

1. In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.
2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.
4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

• You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.

: @NikkiDinki

: @NikkiDinkiCooking

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Lentil + Carrot Chicken Nuggets

The classics are the classics for a reason—they're delicious!

Chicken nuggets are simple and simply tasty, and with so many options out there—from the grocery store to McDonalds—you may ask yourself, why make them myself?

Well, I'll tell you why!

These nuggets are worth making because they're unlike anything you can buy.

They're actually half lentils and carrots, and yet they taste like the good-old fashioned chicken nuggets you (and your kids!) are used to! 

The lentils get slightly pureed, which allows them to pretty much melt into the meat.

As for the carrots, you will see some small specks of them in the mix—so if your kids are super weary, you can always skip them.

Or if you’re feeling crazy, you could use parsnips instead!

Like many of my toddler recipes, these are the kinds of things that I make huge batches of and freeze.

And a freezer full of chicken nuggets is a happy freezer indeed!!

Lentil + Carrot Chicken Nuggets

makes: 50 nuggets

Ingredients:

• 1¾ cups chicken stock
• 1 cup dry split red lentils
• 2 cubes chicken bouillon
• 2 cups grated carrots (about 6 ounces)
• 1 pound ground chicken
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ cup Italian breadcrumbs
• 1 tablespoon olive oil

Directions:

1. Place the chicken stock, lentils and bouillon in a small saucepan. Bring the stock to a boil, then reduce it to a simmer and cook the lentils until the broth is fully absorbed and the lentils are very soft—about 15 minutes.
2. Add the carrots to the bowl of a food processor and pulse until they are crumb-like in texture—ground, but not pureed. Then transfer the cooked lentils to the food processor with the carrots and pulse to combine the ingredients.
3. Next add the chicken, parmesan, garlic powder, onion powder, and salt to the food processor and pulse again until all ingredients are just combined; avoid overmixing.
4. Scoop the mixture by tablespoons and shape it by hand into nuggets (the easiest way to do this is to form the mixture into a ball, then smash it flat and add dents and curves by hand). Then coat each nugget well in the breadcrumbs.
5. Heat the oil in a large skillet over medium-high heat; add 10 to 12 nuggets and cook them until all sides of the nuggets are golden brown—4 to 6 minutes per side. Repeat this process until all of the nuggets have been cooked.

Notes:

• If you prefer to bake the nuggets rather than frying them, preheat the oven to 425°F. Place the prepared nuggets on a parchment-lined or nonstick baking sheet. Spray the nuggets with olive oil cooking spray and bake them until they are light golden and cooked through—about 15 to 20 minutes. Note that the nuggets will be paler in color—not as brown—than if you were to cook them as in Step 5. The air fryer is also a great option!
• Freeze It: Once nuggets are totally cooked, throw them into a plastic storage bag, and freeze. From frozen reheat the nuggets in an oven preheated to 375°F for 8 to10minutes.
• Hack It: Don’t think your kids are going to go for a handmade chicken nugget? Try to sneak some veggies in by dipping store-bought nuggets in my homemade BBQ sauce or Ketchup.

: @NikkiDinki

: @NikkiDinkiCooking

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

Citrus Honey Dressing with Fish Oil + Radicchio Salad

servings: 4; makes about 1 cup dressing

Citrus Honey Dressing with Fish Oil:

• ¾ cup whole milk Greek yogurt
• ¼ cup orange juice
• 1 to 2 tablespoons lemon flavored fish oil
• 1 tablespoon honey
• 2 teaspoons white wine vinegar
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons finely chopped fresh chives

Romaine + Radicchio Salad:

• 2 romaine lettuce hearts, cut lengthwise into 8 wedges
• 1 radicchio, cut lengthwise into 4 wedges
• 1 red onion, cut lengthwise into 8 wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1½ cups halved red grapes

Citrus Honey Dressing with Fish Oil:

1. Add the yogurt, orange juice, fish oil, honey, vinegar, salt, and pepper to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

1. Preheat a gas or charcoal grill (or preheat a grill pan). Brush the oil over all surfaces of the romaine, radicchio, and onion wedges, then sprinkle evenly with the salt. Arrange the romaine, radicchio, and onion wedges on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all cut sides (leave the uncut sides raw), 1 to 2 minutes per side for the romaine and radicchio; 2 to 4 minutes per side for the onions.
2. To serve, divide the romaine, radicchio, and onion wedges among four plates. Ladle one-quarter of the dressing over each serving. Divide the grapes equally and scatter over the tops.

: @NikkiDinki

: @NikkiDinkiCooking

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Cheesecake Parfaits

Cheesecake Parfaits

servings: 6 to 8

Ingredients:

• 1 pound cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• ¾ cup heavy cream
• 1 teaspoon kosher salt
• Assorted toppings such as fruit, preserves + cookies

Directions:

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it is softened. Then add the powdered sugar and beat the mixture until it is smooth, scraping down the bowl to ensure there are no lumps.
2. Add the lemon juice, vanilla extract, sour cream, heavy cream, and salt. Beat these ingredients until the mixture is very thick, about 5 minutes.
3. Spoon the mixture into desired glasses, layering with toppings. Refrigerate the parfait until you are ready to serve it.

: @NikkiDinki

: @NikkiDinkiCooking

Remember that time my friend, Zac Young, and I made cheesecake parfaits?

Still SO my fave!

I mean, blueberries are like “fruit caviar!”

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Cauliflower Egg Salad Sandwich

So you think adding cauliflower to your egg salad is weird?

While it may sound newfangled, twenty years from now, this version will be a household staple everywhere—it’s that good.

A little steamed cauliflower added to a traditional egg salad gives you the perfect texture you didn’t know was missing from the classic recipe.

But the egg salad is still soft and creamy when you bite into it.

Let's not forget to mention that this recipe includes the perfect combo of mayo, mustard, celery, and scallions—and, of course, those beautiful eggs!

It's hard for me to talk about this any more without actually eating the sandwich, like, RIGHT NOW!

Veggies shouldn’t just make things healthier, they should make things better!

And this is a better sandwich.

Cauliflower Egg Salad Sandwich

makes: 2 sandwiches, with about 2 cups of egg salad

Ingredients:

• 4 large eggs
• 1½ teaspoons kosher salt
• ¼ head cauliflower, stems removed + broken into florets or coarsely chopped
• ½ cup mayonnaise
• ¼ cup finely chopped celery
• 1 tablespoon finely chopped scallions
• 2 teaspoons mustard
• ½ teaspoon paprika
• 4 slices white bread
• 4 pieces romaine lettuce
• 1 medium tomato, sliced

Directions:

1. Begin by hardboiling the eggs; in a small saucepan, arrange them in a single layer and add cold water until it reaches an inch above them. Set the saucepan over high heat and bring the water to boiling. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool; peel when ready to use.
2. Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to boiling over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy—3 to 5 minutes. Drain and run the cauliflower under cold water, finely chop it, and then pat it dry (this should give you about 1½ cups of cooked, finely chopped cauliflower).
3. Peel the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.
4. Place a slice of bread on each of 2 plates. Mound the salad on top, dividing equally. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and enjoy!

Notes:

• Sometimes you can find cauliflower florets in a container in your produce section. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.

: @NikkiDinki

: @NikkiDinkiCooking

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Eggplant Zucchini Meatballs

My stash of freezer foods for my daughter, Ivy, is one of my greatest sources of pride.

Forget a big bank account—if I have a freezer full of Banana Carrot Oat Muffins, Acorn Squash Pancakes, Cauliflower Tater Tots, and Broccoli Tater Tots, I am truly a rich woman.

My daughter eats like me—she’s definitely a "Meat On The Side" kiddo.

And she wears her bib proudly.

She eats every veggie under the sun (even if she doesn’t always know it!), which is incredible!

But I do want to get a little meat into her diet.

And since I know meatballs freeze really well, I went to work perfecting one for the whole family.

And even though the goal is to add meat here, let's be real—I knew right away I wanted to bring veggies to the party.

I also wanted to make a meatball that was a little on the moist side, so it would be perfect for new eaters who don't have all their teeth yet.  

Pureed roasted eggplant and zucchini add moisture and a depth of flavor that don't just make these meatballs more nutritious—they elevate them to a ridiculously flavorful level.

The not-so-secret secret?

You're using vegetable puree instead of milk or any other wet element you might normally add to your favorite meatballs.

And you end up with an awesome meatball.

Or maybe we should call it a vegemeatball.

Or a meateggieball.

Or maybe not 😉 .

Eggplant Zucchini Meatballs

servings: 30 to 34 meatballs

Ingredients:

• 1 small eggplant (about ¾ pound)
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 large zucchini (about ¾ pound)
• 8 ounces ground beef
• 1 cup Italian breadcrumbs
• ½ cup grated parmesan (about 2 ounces)
• 1 large egg
• 1 teaspoon finely chopped fresh rosemary leaves
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Directions:

1. Preheat the oven to 400°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with ½ teaspoon of the oil and then sprinkle ¼ teaspoon of the salt and ¼ teaspoon of the pepper over them. Bake the eggplants until they are very soft—about 15 minutes.
2. While the eggplant is baking, cut the zucchinis in half lengthwise and drizzle them lightly with the remaining ½ teaspoon of oil and then sprinkle them with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
3. Remove the eggplant from the oven and add the zucchini cut-side-up to the same baking sheet. Continue to cook the eggplant and zucchini until the zucchini can be easily pierced with a fork and the eggplant is very soft—25 to 30 minutes more. Then remove the baking sheet from the oven, but leave the oven on.
4. When the vegetables are cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Then place the entire zucchini (including the skin) into the food processor as well. Process until pureed; this should give you about 1¾ cups of puree.
5. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, egg, rosemary, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand and space them evenly on a prepared baking sheet. Bake the meatballs until they are golden brown—about 30 minutes.

Notes:

• If you wish, you can sauté the meatballs instead of baking them (if your meatballs are on the moist side, this may be a little harder to do). After forming the mixture into balls, heat 1 tablespoon of olive oil in a large pan over medium heat and cook the meatballs, turning occasionally, until they are golden brown on all sides—8 to 10 minutes.
• To reheat the meatballs, bake them in an oven preheated to 400°F for 10 to 12 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Irish Soda Bread

QUESTIONNAIRE:

Have you ever chosen a particular restaurant just because they serve great bread?

Have you ever ordered mussels just to be able to dip large amounts of bread into the broth?

Do you have a loaf of bread on your counter right now that costs more than you would like to admit?

Have you ever chosen a sandwich at a deli based solely on what bread it came on?

If you answered yes to these questions you may be...a BREAD-A-HOLIC.

And you maaaaaaaay love bread as much as I do. Though loving bread as much as I do is a hard and possibly unobtainable goal.

I know, I know, you're disappointed, but only one of us can be the bread queen. And considering I’m pretty sure 80% of my body is made of bread, I have to say I win that title.

As much as I love bread, and as simple as some recipes will tell you it is to make, making your own bread can easily go terribly, terribly wrong (BELIEVE ME!).

This is exactly why when I have a hankering for some fresh bread, I love QUICK BREADS!

You see, they are...well...QUICK! No rising, no kneading, just great bread...QUICK! And the quicker I am eating this bread, the better it is for not only me, but everyone around me. ;)

Irish Soda Bread with Buttermilk Wash

servings: Makes 1 loaf of bread

Buttermilk Wash:

• ¼ cup butter, melted
• ¼ cup buttermilk

Irish Soda Bread:

• 4 cups all-purpose flour
• ½ cup margarine, softened
• 4 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk
• 1 large egg

Buttermilk Wash:

1. In a small bowl, combine the butter and the buttermilk, then set aside.

Irish Soda Bread:

1. Preheat oven to 375° F. Then lightly grease a large baking sheet.
2. In a large bowl, mix together the flour, margarine, sugar, baking powder, baking soda, and salt. Stir in the buttermilk and egg and mix until just combined.
3. Turn the dough out onto a lightly floured surface and knead slightly. Then form the dough into a round and place it on the prepared baking sheet. Then brush the dough with the Buttermilk Wash.
4. Use a sharp knife to cut an 'X' into the top of the loaf, then bake until a toothpick inserted into the center of the loaf comes out clean--40 to 50 minutes. During the baking process, brush the loaf with the Buttermilk Wash at least once.

Notes:

• The buttermilk wash will burn if it gets on your pan, so try to not let it drip too much over the sides of the bread.
• You can brush with the buttermilk as often as you wish, but just be sure you give it at least 10 minutes with no extra brushing of the wash at the end of the baking time to allow the top to brown completely.
• It is supposed to be a little chunky and not overly smooth, so don’t over knead it.

: @NikkiDinki

: @NikkiDinkiCooking

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Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

As a kid--and still, as an adult--I was (am!) obsessed with mac and cheese.

But my kid-self wanted nothing to do with any kind of homemade mac and cheese sporting a bubbling crust.

Gross!

No, if it didn’t come out of a box, I wouldn’t go near it.

It’s been a couple of years, but there are still a lot of kids out there just like me (and maybe some adults, too).

So how do you get your kids to eat a homemade mac and cheese that’s also packed with veggies?

You make it look and taste as much like the original as possible!

The base of this sauce is pureed veggies.

There's no butter and no milk.

But there are so many hidden veggies inside, it will make your head spin.

It’s time to lose the box (...at least, sometimes)!

Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

servings: 6

Ingredients:

• ½ tablespoon extra-virgin olive oil
• 1 small yellow onion, coarsely chopped (about ¾ cups)
• 2 garlic cloves, sliced
• ½ medium head cauliflower, cut into large chunks, (about 1 pound or 3 cups)
• 1 large sweet potato, peeled + cut into 1-inch chunks (about ½ pound or 1¼ cups)
• 1 cup vegetable stock
• 1¼ + ½ teaspoon kosher salt, more to taste
• 8 ounces shredded cheddar cheese (about 2 cups)
• 8 ounces American cheese (12 slices)
• 1½ pounds macaroni pasta

Directions:

1. Place a large pot of salted water over high heat for cooking the macaroni. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic, and sauté until tender—5 to 7 minutes. Stir in the cauliflower, sweet potato, vegetable stock, and the 1¼ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the veggie mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Then transfer the mixture back to the saucepan over low heat. Add the cheddar cheese, American cheese, and remaining ½ teaspoon salt; stir until the cheese melts (depending on the saltiness of your stock and cheese you may not need this extra ½ teaspoon of salt). Add more stock if your mixture is too thick or if it thickens over time.
4. When the water boils, add the macaroni and cook according to the package directions. When done, drain and transfer the macaroni to the saucepan with the veggie and cheese mixture. Toss to combine and serve.

Notes:

• You can use any combination of cheese that you like—cheddar, parmesan, fontina or provolone— though I do like to include a little American or Velveeta in my mix, as it gives the cheese sauce the right consistency.
• This version is on the simple side; for a flavor that makes a bigger impact, I suggest stirring in some salsa or adding sautéed peppers to the mix.

: @NikkiDinki

: @NikkiDinkiCooking

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Silent Recipe!: Veggie Burgers

Burger Time—VEGGIE Burger Time!

I may not be Bobby Flay, but hey, that’s okay, because I’ve got THE secret to making the perfect veggie burgers…

It's been my goal for awhile now to make a bang-up version of a veggie burger.

But every time I really thought about it, I was super intimidated.

I mean, all of those weird ingredients, lots of chopping, and then the fear that after the first bite, the whole thing might just fall apart.

So instead of tackling this daunting task head-on, I've avoided it like the plague.

I just told myself that someday I'd make a better—no, a perfect—veggie burger.

More perfect than any other one out there.

And so when the time came for me to face my fear, I came up with something that makes me wonder what I was so afraid of in the first place.

My Ultimate Veggie Burgers have no weird ingredients, are super dense (for that BIG bite experience!), and look better than some of the best beef patties you've ever laid eyes on!

And my big secret?! Well, watch the Silent Recipe video, and you’ll see…

This Veggie Burger is a game changer.

Ultimate Veggie Burgers

servings: 4 large or 6 small patties

Ingredients:

• One 15-ounce can brown lentils, rinsed + drained (1½ cup cooked lentils)
• 8 ounces baby bella mushrooms, sliced (about 3 cups)
• 1½ cups cooked brown rice
• ½ cup walnuts halves + pieces
• ¼ cup all-purpose flour
• 2 tablespoons barbeque sauce
• 1 large egg
• 1¼ teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon finely chopped fresh rosemary leaves
• ¼ teaspoon smoked paprika
• 1 tablespoon olive oil

Directions:

1. Preheat the oven to 400°F. Spread the lentils and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the lentils are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.
2. Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the lentils are very dry—15 minutes.
3. While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the lentils, mushrooms, and rice have finished roasting, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, barbeque sauce, egg, salt, garlic powder, rosemary, and paprika and pulse just until all ingredients are combined.
4. Next, form the mixture by hand into either 4 large patties or 6 small ones. Then heat the oil in a large skillet over medium-high heat. Add the patties and cook them until they are well-browned and crisp—about 3 to 4 minutes per side.

Notes:

• ¾ cup dried lentils should yield the 1½ cups cooked lentils you need in this recipe. Also, ½ cup uncooked brown rice should yield the 1½ cups cooked rice needed.
• If you prefer to bake the patties rather than sautéing them, place them on a lightly-sprayed unlined tray and bake them at 400°F until they are golden brown and crispy on the outside, flipping halfway through—about 20 minutes.
• You can omit the flour for a gluten-free patty. The patties will be slightly less stable, but still very good.
• To prepare from frozen, bake patties at 400°F for 13 to15 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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