Charred Tomato Garlic Bread

I love bread.

And by that, I mean:

I. LOVE. BREAD.

And if you have a fresh loaf of bread, according to me (or you!), of course it’s good all on it’s own.

But let me tell you how it gets even better...

It's so simple to char the bread in a grill pan with a little olive oil—on high heat.

It will get mouth-wateringly crusty on the outside, while still remaining soft and chewy on the inside.

And when it’s crisp and browned, take it off of the grill pan and rub it with cut garlic and tomato.

This infuses those flavors ever-so-delicately—and just so incredibly perfectly!—into the bread.

Sprinkle this amazing bread with salt and another drizzle of olive oil, and you have definitely transported that fresh loaf of bread to a whole new level.

Charred Tomato Garlic Bread

servings: 4 to 6

Ingredients:

• One 8 X 5-inch loaf ciabatta bread (or other crusty bread)
• 2 tablespoons olive oil, more for drizzling
• 1 garlic clove, halved
• 1 medium tomato, halved
• ¼ teaspoon kosher salt

Directions:

1. Heat a grill pan over high heat. Cut the loaf of bread in half length-wise and drizzle all sides of it with the olive oil. Place the bread crust side-down on the pan, and cook until grill marks appear and the bread is crusty—2 to 3 minutes. Flip the bread over, then press it down to ensure good contact with the pan; continue to cook until grill marks appear and the bread is charred in spots—2 to 3 minutes more.
2. Remove the bread from the heat and and rub the cut side with the cut side of the garlic, going over the bread a few times. Then rub the bread with the cut side of the tomato, squeezing the juice out of the tomato and onto the bread as you do so.
3. Sprinkle the cut side of the bread with the salt and a little extra olive oil. Serve hot and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

I LOVE this salad.

Yes, LOVE.

The char from the grill, the slightly bitter radicchio sweetened up by a dressing of honey and orange, and then the burst of fresh grapes to brighten up the smokiness.

Make this for your next dinner party, make it tonight, heck make it for breakfast—just make it!

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings: 4; makes about 1 cup dressing

Honey-Orange Dressing:

• ½ cup Greek yogurt
• ¼ cup mayonnaise
• ¼ cup orange juice
• 1 tablespoon honey
• 1 teaspoon white wine vinegar
• ½ teaspoon kosher salt
• 1 teaspoon finely chopped chives

Romaine + Radicchio Salad:

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

Honey-Orange Dressing:

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

Romaine + Radicchio Salad:

1. Heat a gas or charcoal grill (or plan to use a grill pan). Use a pastry brush to brush the oil over all surfaces of the romaine, radicchio, and onion wedges; then sprinkle the salt evenly over them.
2. If not using a grill, heat a grill pan over high heat. Working in batches if necessary, arrange the romaine, radicchio, and onions on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all sides—1 to 2 minutes per side for the romaine and radicchio, 2 to 4 minutes per side for the onions.
3. To serve, divide the romaine, radicchio, and onions among 4 plates. Ladle one-quarter of the dressing (about ¼ cup) over each serving. Divide the grapes over the tops.

Make It Meaty:

• When the veggies are done, leave the grill or grill pan on and cook up a small pork tenderloin. Cut, place next to the veggies and top everything with the dressing.

: @NikkiDinki

: @NikkiDinkiCooking

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Roasted Broccoli, Corn + Green Chile Stuffed Naan

Naan bread is tasty…

OK, I assume you’re looking for me to describe it as more than “tasty.”

Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes.

But unlike pita, naan is chewy and delicate in flavor and texture, and once again…very tasty!

Besides stuffing it like I do here, you can use naan as the base for a flatbread or pizza or cut it up for dipping into any kind of hummus or cheese dip.

However you prepare it, it's sure to be (you guessed it)…

TASTY!

Roasted Broccoli, Corn + Green Chile Stuffed Naan

servings: 2; double the recipe as you wish

Ingredients:

• 1 cup very finely chopped broccoli
• ¾ teaspoon kosher salt
• 1 teaspoon + 2 tablespoons olive oil
• ⅓ cup corn kernels
• 1½ cups shredded pepper Jack cheese
• Half a 4-ounce can chopped green chiles
• 1 naan
• ½ teaspoon turmeric

Directions:

1. Turn on the broiler, to high if you have that option. Toss the broccoli with ½ teaspoon of the salt and 1 teaspoon of the oil in a medium bowl until well coated. Then spread it on a rimmed baking sheet and place under the broiler until charred and tender—3 to 5 minutes.
2. Return the broccoli to the medium bowl. Add the corn to the broccoli, along with the cheese, the remaining ¼ teaspoon salt, and the chiles. Stir to combine.
3. Very gently open the naan by running a knife along one edge, between the layers. Naan usually has one layer that is thicker than the other, so try not to rip the thin layer. If some breaking occurs, that’s okay—the filling should stay in and the cheese will act as a glue, sealing up the bread as it cooks.
4. Gently spoon the broccoli mixture into the naan. You want to push it to the edges but if you are having trouble getting the filling into a particular spot don’t worry, it will melt into those areas, it doesn’t need to be perfect.
5. Briefly heat the remaining 2 tablespoons oil in a large skillet over medium heat. Stir in the turmeric, making sure it spreads evenly through the oil. Lay the naan in the skillet and cook until crisp and golden brown on the bottom—3 minutes. Gently turn it over and cook the other side until it is golden brown and the cheese inside has melted—for 3 minutes more. Cut the naan into sixths or quarters and serve immediately.

Keep It Simple:

• Though most stores are carrying naan bread these days, there are lots of substitutes that you can use for this recipe if it’s hard to find: Pita works very nicely, you can use two tortillas and make it like a quesadilla, or use the filling in between two slices of regular loaf bread, creating an outrageous grilled cheese.
• Turmeric has a warm, peppery flavor and adds a great bright yellow color to the dish, but it can successfully be replaced with paprika or garlic powder or simply left out.
• Green chiles come in a small can and can usually be found next to the refried beans, taco sauce and tortillas in your grocery store.
• Instead of buying frozen corn or corn in a can use the kernels from one ear of fresh corn. Simply place the husked ear in boiling water for 5 minutes or better yet, put it on your grill till slightly charred. Use a sharp knife to cut down the side of the ear to remove the kernels.

Make It Meaty:

• Add 2 ounces of very finely chopped cooked chicken to the filling mixture. Or to add an extra protein kick without the meat, add ¼ cup very finely chopped edamame.

Family Friendly:

• Nothing like hiding broccoli in cheese and between some bread to get your kids to gobble it up. But if the spice from the pepper Jack cheese is too much for them, replace it with mozzarella or cheddar.

: @NikkiDinki

: @NikkiDinkiCooking

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Turnip No-Potato Salad

Summer is officially here!

So, of course, I’ve got summer barbecues on my mind!

And obviously that means I’ve got summer barbecue staples on my mind—potato salad, to be exact!

I think we can all agree that potatoes are great, but there are other root veggies out there that are primed for side dish glory.

Take turnips, for instance.

Turnips are a little sweeter than potatoes and make for the most amazing substitute in a “potato” salad.

Combine them with some crunchy celery, a hit of bacon, and a simple dressing made of mayo and Greek yogurt.

Voila!

You’ve got a potato—I mean a turnip—salad to die for!

Turnip No-Potato Salad

servings: 3 cups of salad, serves 4

Ingredients:

• 5 small to medium turnips (about 1½ pounds), cut into ¾-inch cubes (about 5 cups)
• 1½ tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 slices thick-cut bacon
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• 1 tablespoon pickle juice
• 1 teaspoon whole-grain mustard
• ½ teaspoon paprika, more for a garnish
• 2 stalks celery, thinly sliced into half-moons (about ¾ cup)
• 3 scallions, thinly sliced (about ¼ cup), more for a garnish

Directions:

1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the turnips with the balsamic vinegar, oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Bake the turnips until they are tender and lightly colored—20-25 minutes.
2. While the turnips bake, heat a large skillet over medium heat. Add the bacon and cook it until it is crispy—6-7 minutes. Transfer the bacon to a paper towel to drain, then coarsely chop it and set it aside.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, mustard, and paprika. Add the turnips, celery, scallions, and three-quarters of the bacon. Toss this mixture to combine, and season it with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Garnish the salad with the remaining bacon, along with more scallions and paprika.

: @NikkiDinki

: @NikkiDinkiCooking

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Blooming Tomato

Why should onions have all the fun?!

Forget the Blooming Onion (though it is undeniably delicious), because this summer the Blooming Tomato is taking over!

I’m always looking to do something new with veggies—to transform them into something special.

And sometimes just cutting a veggie in a different way can accomplish that goal...

This tomato becomes the centerpiece of a salad, and suddenly the salad is an experience—not just some veggies tossed together on a plate.

The trick is to cut it into wedges while leaving the bottom center intact.

Then top it as you like!

I’m going with Caesar dressing, lettuce, bacon, croutons—and to make it really special, some crab.

And just imagine this with some summer heirloom tomatoes!

Oh man, get ready for a lot of Blooming Tomatoes on my Instagram!

Blooming Tomato

servings: 1; makes 1 salad

Ingredients:

• 1 bacon strip
• 1 large tomato
• Pinch kosher salt
• Pinch ground black pepper
• 2 tablespoons Caesar dressing
• 1 cup shredded romaine lettuce
• ¼ cup croutons, cut into small pieces
• Crab meat (optional)

Directions:

1. Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.
2. While the bacon cooks, remove the tomato’s stem and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).
3. Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, and top it with the croutons and crab meat (if desired). Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve.

: @NikkiDinki

: @NikkiDinkiCooking

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Quinoa Crust Cheese Pizzas

My kids have LOVED pizza since before they could even say “pizza!”

This obviously means that we have pizza once a week in our house (or, possibly four times a week?).

Often we go out to one of our local pizza places and then eat our slices in the park.

But lately I’ve been trying to find a version I can make at home that's a little healthier—but still satisfies our need for pizza!

These quinoa crust pizzas are remarkably easy.

You just cook up some quinoa and mix it with the eggs—which believe it or not—gives you a nice, sturdy crust.

If you're trying to understand how that wet mixture of quinoa, eggs, baking powder, and Italian seasoning forms a crust, you'll have to trust me.

It firms up so beautifully in the oven and is one of the most robust alternative-type crusts I've ever made.

This crust has a slightly wheat-y taste, which my kids don’t mind at all.

But if you have an extra picky eater, try making the crust on the thin side and loading on the toppings.

This will allow the focus to be more on the flavors of the sauce and cheese rather than the quinoa.

This is the kind of meal I love to make because you don’t feel like you're being healthy—you just feel like you're eating pizza!

These are also great to freeze so you have individual-sized pizzas ready to go anytime!

Quinoa Crust Cheese Pizzas

servings: Eighteen 4-inch pizzas

Ingredients:

• 1½ cups quinoa
• 6 large eggs
• 1½ teaspoons baking powder
• 1½ teaspoons Italian seasoning
• 1½ teaspoons kosher salt
• 2 cups pre-made pizza or tomato sauce
• 2 cups shredded mozzarella (16 ounces)

Directions:

1. Preheat the oven to 450°F. Rinse the quinoa in a mesh strainer and then transfer it to a medium saucepan. Add 3 cups of water and bring to a boil over high heat; cover the pan and turn down the heat to maintain a simmer. Let the quinoa cook until it is tender—10 to 15 minutes, then transfer it to a medium bowl and let it cool.
2. Mix the eggs, baking powder, Italian seasoning, and salt in a small bowl. Then add this mixture to the cooled quinoa and stir to combine.
3. Line a baking sheet with parchment paper and pour the quinoa onto it; flatten and shape it with your hands into 4-inch-diameter rounds (using about ¼ cup of dough for each round), ¼- to ½-inch thick.
4. Place the crusts in the oven and bake them until they are golden brown—about 15 minutes. Remove them from the oven and top each with about 2 tablespoons of the pizza or tomato sauce, then 2 tablespoons of the cheese.
5. Return the pizzas to the oven until the cheese is melted—5 minutes more.

Notes:

• If your kids are weary of the quinoa crust, try adding some extra toppings so you have a lot of sauce and cheese and just a little crust in each bite. Another option is to make the crusts a little thinner.
• To Freeze: Let the crusts cool before adding the toppings; once cooled, add the toppings as in Step 4. Freeze the pizzas topped, but not baked. To heat from frozen, bake at 450°F until the cheese is melted and the crust is thawed through—7 to 10 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Zucchini Crostini with Pomegranate Goat Cheese Spread

Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue…

So I decided to create something to go along with those words that would be just as fun to eat. 

And here you have it! You can have fun saying—and eating!—your Zucchini Crostini! 

Zucchini Crostini with Pomegranate Goat Cheese Spread

servings: 15 Crostini

Ingredients:

• 4 ounces cream cheese, at room temperature
• 2 ounces soft goat cheese, at room temperature
• 2 teaspoons minced fresh thyme leaves
• Zest of half a lemon
• ½ teaspoon kosher salt
• ¼ cup dried cranberries
• 1 large zucchini, cut diagonally into fifteen ¼-inch-thick slices
• ¼ cup pomegranate seeds

Directions:

1. Blend the cream cheese, goat cheese, thyme, lemon zest, and ¼ teaspoon of the salt in a medium bowl. Stir in the cranberries, distributing evenly.
2. Sprinkle the remaining ¼ teaspoon salt over both sides of the zucchini slices and arrange the slices on a serving platter. Divide the cheese mixture smoothly over the slices and top each with a generous sprinkling of the pomegranate seeds.

Notes:

• KEEP IT SIMPLE - This pomegranate goat cheese combo is one of my all-time favorite spreads and it works great on classic crackers or bread, too. Just be sure to fold the pomegranate seeds into the spread if you use it this way.
• While I’m crazy for the goat cheese, these zucchini crostini are super versatile and can be topped with anything from hummus to crab.
• All you can find are small zucchinis? Not a problem. Just cut the zucchini on more of a diagonal for a larger slice.

: @NikkiDinki

: @NikkiDinkiCooking

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Roasted Parmesan-Crusted Cauliflower

This is everything you want out of a good side dish—crunchy garlic and parm, crispy cauliflower, and just a touch of lemon!

Make it for your Thanksgiving table, or just make it for dinner tonight!

Roasted Parmesan-Crusted Cauliflower

servings: 4 to 6

Ingredients:

• ⅔ cup grated Parmesan cheese
• ¼ cup Panko breadcrumbs
• Zest + juice of 1 lemon
• 1 medium head cauliflower (2½ pounds), cut into florets (5 cups)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground pepper
• 4 tablespoons unsalted butter
• 3 garlic cloves, sliced
• 1 sprig fresh thyme

Directions:

1. Preheat the oven to 400°F. In a small bowl, combine the parmesan, panko, lemon zest, and lemon juice.
2. In a large bowl, drizzle the cauliflower with the olive oil, salt, and pepper, then toss in the parmesan-panko mixture.
3. Spread the cauliflower on a baking sheet, sprinkling it with any extra parmesan and panko that didn’t stick to the cauliflower when tossed. Roast until the parm and panko are nicely browned and the cauliflower is brown in spots—55 to 60 minutes.
4. While the cauliflower roasts, melt the butter in a small pot over high heat, swirling constantly until foaming, then reduce the heat to medium. Add the garlic slices and continue to stir until the butter is just browned and the garlic is deep golden brown and crispy—2 minutes. Remove the butter mixture from the heat and add the sprig of thyme; allow the mixture to marinate in the pot until the cauliflower finishes roasting.
5. Remove the cauliflower from the oven and transfer it to a serving dish. Scrape up any bits of browned parmesan that stuck to the baking sheet and sprinkle it over the cauliflower. Remove the thyme sprig from the brown butter, reserving it for a garnish. To serve, toss the cauliflower with the brown butter, then add the thyme back to the top of the dish and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Preorder MORE VEGGIES PLEASE! for Exclusive Muffin Recipes!

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More Veggies Please! comes out October 12!

When you flip through More Veggies Please!, you will see just how vegetables can enhance your go-to dishes. For instance, how eggplant moistens meatballs, white beans replace eggs in pancakes, and a blender full of spinach magically turns into your family's favorite muffins!

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DID SOMEONE SAY MUFFINS?!

And speaking of muffins, the muffins in More Veggies Please! were the fan favorites of my massive group of recipe testers. What I learned is that everyone loves muffins, and when those muffins include veggies, well, life is good.

So to say thank you for pre-ordering my book, I developed four more muffin recipes that you are going to LOVE. From savory to sweet, these recipes include all the veggies (of course!)—cauliflower, spinach, carrot, pumpkin and more!

I hope you enjoy these exclusive muffin delights so much that you will share your muffin pics with me on Instagram at @NikkiDinki—really, I can't wait to see them!

And of course, come October 12 when More Veggies Please! launches, I can’t wait to see even more of what you cook up!

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MORE VEGGIES PLEASE! Coming out OCTOBER 12!

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LET ME TELL YOU ABOUT THE BOOK!

I love veggies, but getting my kids to love them is a work in progress. I guess this shouldn’t come as a surprise considering I didn’t willingly eat my first vegetable until the age of 20—the name “Picky Nikki” still follows me to this day.

And although my kids are good eaters (better than I ever was!), they aren’t great ones, so getting them to eat more vegetables is one of my top priorities. I always include delicious veggies on their plates, but I don’t stress when those veggies go untouched (which happens . . . often).

That’s because my cooking incorporates vegetables at every turn. The kids may not have eaten their peas at dinner, but they enjoyed cauliflower and sweet potatoes in their mac and cheese, devoured spinach eggs at breakfast, and asked for more eggplant chicken tenders at lunch!

What I’ve learned—and what might surprise you—is that veggies aren’t just good for our bodies; they also have the potential to enhance the flavor, texture, and overall deliciousness of our favorite dishes.

For instance, the finely chopped mushrooms in my burgers intensify the beefy flavor while melting into the patty, and the roasted eggplant I use to replace eggs for breading chicken keeps the chicken irresistibly moist while adding the most delightful touch of smokiness (get ready for some insanely delicious chicken Parm!).

And yes, it’s pretty fun—and 100 percent satisfying—to watch my kids eat mushrooms and eggplant in these ways when they would never touch them otherwise.

What’s really great is that cooking this way requires no fancy ingredients or complicated cooking techniques—hey, sometimes I don’t even have time for a shower; I can’t be spending hours on dinner!

These are easy, accessible recipes that have been tested hundreds of times, both by me and other parents, to ensure that they work—every time, in every kitchen—perfectly.

This book is a collection of my most tried-and-true dishes, ones that wow both picky eaters and foodie parents alike. The recipes here are simply the best mashed potatoes, chicken tenders, and penne alla vodka you will ever have—and they also just so happen to be jam-packed with high-protein beans and nutrient-rich vegetables.

Soon you’ll be sitting back with a full belly at a quiet table, vaguely remembering that, oh yeah, your super satisfying, dinner party–worthy meal also contained veggies. TONS. OF. VEGGIES.

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Brown Butter Garlic Carrots

If you have read my vegetable-focused cookbook, Meat on the Side, it was probably shocking to learn on page 108 that...I don’t like carrots.

Because as much as I’m a huge veggie fan, I have to say that not all veggies are created equal.

In my mind, carrots just fall low on the list.

But that doesn’t mean I don't eat them.

I know that the more I eat them, the more I’ll get used to them and develop a taste for them.

In other words, I'll actually learn to like them.

So when thinking about a carrot side dish, I knew I wanted it to be delicious to carrot-lovers, carrot-likers, and carrot-tolerators alike. 

And I figured the best way to do this was to invite some of my favorite things like brown butter and garlic to party.

In the end I seriously LOVED these carrots—like shockingly LOVED these carrots.

YOU MUST MAKE THEM!

Brown Butter Garlic Carrots

servings: 2

Ingredients:

• One 8-ounce bunch carrots, with tops
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 cup panko bread crumbs
• 1 tablespoon finely chopped chives

Directions:

1. Preheat the oven to 425°F. Place the carrots in a single layer on a baking sheet and toss them with the olive oil, salt, and pepper. Roast in the oven until they are tender and browned in spots—about 30 minutes (If your carrots are thicker, they will take a little longer to cook).
2. Meanwhile, add the butter to a small saucepan over medium heat, stirring until the butter stops foaming and bubbling and there are brown specks on the bottom of the pan—about 5 minutes.
3. Remove the pan with the butter from the heat and stir in the garlic, then transfer this mixture to a small bowl and reserve; leaving 1 tablespoon in the pan.
4. Add the breadcrumbs to the pan with the 1 tablespoon of butter-garlic mixture, stirring to combine, then cook until the breadcrumbs are toasted—2 to 3 minutes.
5. When the carrots are done cooking, drizzle them with the reserved browned butter and garlic and toss to combine.
6. Arrange the carrots on a serving plate and top with the breadcrumbs and chives!

: @NikkiDinki

: @NikkiDinkiCooking

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Toddler PB + J with Quick Frozen Fruit Jam

There are a lot of delicious peanut butters out there, but not as many good jams. 

So I'd like you to imagine an incredibly tasty jam—a jam that is made simply of fruit and a touch of sugar.

And now that you're conjuring up this super appetizing vision, this is where I say, “Oh, but you can make a jam like that yourself!”

And then you snap out of your jam-filled fantasy and say, “Um, Nikki? I really don’t have time to be making my own jam.”

But here's the thing—you do!

It's as easy as grabbing a bag of frozen berries, adding a tablespoon of sugar, and cooking for only 15 minutes.

That’s it!

And if you want to combine this amazing new jam (that you made!) with some peanut butter and hemp seeds on your favorite bread, you suddenly have a seriously awesome lunch for yourself!

Oh, and your kids, too, of course. ;)

Toddler PB + J with Quick Frozen Fruit Jam

servings: 1 sandwich with ¾ cup of jam

Quick Frozen Fruit Jam:

• One 10-ounce bag frozen fruit (such as mixed berries)
• 1 tablespoon sugar

Toddler PB + J:

• 2 slices sandwich bread (such as whole wheat)
• 2 tablespoons peanut butter
• 1 teaspoon hemp hearts
• 2 tablespoons Quick Frozen Fruit Jam

Quick Frozen Fruit Jam:

1. In a small saucepan over high heat, combine the frozen fruit, 2 tablespoons of water, and the sugar. Bring this mixture to a high simmer, stirring occasionally and breaking up the fruit with a spoon.
2. Continue cooking the fruit mixture over high heat, stirring occasionally, until the mixture is thick enough to leave trails in the pan when stirred—10 to 15 minutes.
3. Remove the pan from the heat and allow it to sit for 10 to 15 minutes, then transfer the fruit mixture to a small bowl. Place the bowl in the refrigerator for at least 30 minutes to allow the jam to set and chill.

Toddler PB + J:

1. Spread one slice of bread with the peanut butter, then sprinkle it with the hemp hearts.
2. Spread the Quick Frozen Fruit Jam onto the other slice of bread, then sandwich the two slices of bread together.

Notes:

• The ¾ cup of jam yielded by the Quick Frozen Fruit Jam can make 6 sandwiches.
• You can omit the sugar if you prefer; the jam will still be super tasty.
• If you use tarter fruits, such as cranberries, you may need more sugar.

: @NikkiDinki

: @NikkiDinkiCooking

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Mushroom + Beef Sloppy Joes

Check out my OUTRAGEOUSLY good sloppy joes...

These Mushroom + Beef Sloppy Joes are from my book Meat On The Side.

If you're looking for amazing comfort food that's also good for you, you owe it to yourself to give them a shot.

The secret is that the sandwich filling is half meat, half veggies! No need to feel guilty--you can eat up and enjoy!

Mushroom + Beef Sloppy Joes

servings: 4 Sandwiches

Ingredients:

• 1 tablespoon olive oil, plus more if needed
• 8 ounces ground sirloin
• 1 pound portobello mushrooms, stems discarded, caps finely chopped
• 1 small green bell pepper, cored, seeded, and finely chopped
• 1 small yellow onion, finely chopped
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• One 8-ounce can tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons white wine vinegar
• 1 tablespoon sriracha or other hot sauce
• 3 tablespoons tomato paste
• 1 teaspoon minced fresh thyme leaves
• 4 hamburger buns
• Finely chopped dill pickles, for serving
• Sliced pickled banana peppers, for serving

Directions:

1. Heat the oil in a large deep skillet over medium-high heat. Add the sirloin, breaking up with a spoon or spatula, and cook until it has browned, about 5 minutes. Then, if the skillet is too dry for sautéing the mushrooms, add a bit more oil. Stir in the mushrooms and cook until they are brown and tender, about 5 minutes.
2. Reduce the heat to medium. Add the bell peppers, onion, ½ teaspoon of the salt, and the black pepper to the skillet and stir to combine. Cook until all the veggies are tender, 5 to 7 minutes. Meanwhile, whisk together the tomato sauce, Worcestershire sauce, molasses, vinegar, sriracha, and the remaining1 teaspoon salt in a small bowl.
3. Add the tomato paste and thyme to the mixture in the skillet and stir to combine. Cook for 2 minutes. Then stir in the tomato sauce mixture and cook until the sauce thickens and coats the veggies and meat and all the flavors come together, 5 to 7 minutes more.
4. To serve, spoon the sloppy Joe mixture onto the bottom half of each hamburger bun, dividing it equally, and dot with some pickles and banana peppers before adding the bun tops.

: @NikkiDinki

: @NikkiDinkiCooking

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Broccoli Tater Tots

Does anyone really want to eat their broccoli steamed?

Sitting there, waterlogged and sad on the side of the plate?

I don’t know about you, but broccoli tater tots seem like a MUCH more exciting way to eat this green veggie!

Sure, these tots take a minute or so longer than steaming up some florets, but I’ve streamlined the process for you.

And they're the perfect food to store in the freezer, so yes, you can have tots ANYTIME!

To make them, just mix together finely chopped broccoli (stems and all!), throw in some eggs, seasonings, a touch of cheese and flour...

Form them into whatever shapes you like and let them roll around in a flurry of panko and crushed tortilla chips...

Then bake them up into crunchy perfection!

You'll never look at broccoli the same way!

Broccoli Tater Tots

servings: 36 tater tots

Ingredients:

• ¾ cup crushed yellow corn tortilla chips
• ¾ cup plain panko bread crumbs
• ½ teaspoon paprika
• 1 large bunch broccoli (about 1½ pounds), entire stem + florets coarsely chopped + rinsed
• ¾ cup grated parmesan cheese (about 3½ ounces)
• ½ cup all-purpose flour
• 3 large eggs
• 2 teaspoons kosher salt
• 1½ teaspoon garlic powder
• Pinch of ground black pepper

Directions:

1. Preheat the oven to 425°F. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a Ziploc bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
2. Clean the bowl of the food processor, then place the broccoli inside and pulse until it is coarse and grain-like in texture (you should have about 4 cups of this broccoli “rice”).
3. Transfer the broccoli to a large bowl with the parmesan, flour, eggs, salt, garlic powder, and pepper and mix together to combine.
4. Using your hands, roll the broccoli mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tot in the corn chip breading mixture, reshaping afterwards if necessary.
5. Place the formed broccoli tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tots lightly with nonstick olive oil spray and bake them until browned—about 20 minutes.

Notes:

• Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let freeze completely; once frozen place them in a plastic food storage bag. To reheat, place in a 425°F oven on a baking sheet and cook for 10 minutes

: @NikkiDinki

: @NikkiDinkiCooking

FIND more recipes like this in MEAT ON THE SIDE!

 

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Acorn Squash Bread

Banana bread.

Zucchini bread.

Pumpkin bread.

All delicious, easy-to-make, moist and flavorful breads, thanks to the fruits and veggies they incorporate.

So let’s keep the Veggie Bread Train in business!

It's time to talk about Acorn Squash Bread!

Prepared similarly to pumpkin bread, acorn squash bread uses the delicacy and sweetness of squash—along with spices like cinnamon and nutmeg—to make for a savory, but slightly sugary bread.

This bread is perfect for your Christmas Day table or as a cozy treat for Christmas morning when you're sitting around the tree drinking coffee and opening presents.

Just bake halves of acorns squash, scoop out the sweet flesh, mix with some pantry staples, and you’ve got an extremely addictive quick bread!

And to take it one step further, I drizzle mine with a little cider vanilla glaze—yummm.

Then sprinkle it with some granola for a sticky sweet and delightfully crunchy topping, and you've got a recipe your family won't stop asking you for!

Acorn Squash Bread

servings: 1 9 X 5-inch pan of bread (about 8 slices)

Ingredients:

• 1 small acorn squash (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup light brown sugar
• ½ cup canola oil
• ⅓ cup granulated sugar
• ⅓ cup + 1 tablespoon cider
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup confectioner’s sugar
• ⅓ cup granola

Directions:

1. Preheat the oven to 425°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet and rub its flesh with the olive oil and ½ teaspoon of the salt. Bake the squash until the flesh is fork tender—about 45 minutes.
2. Scoop out the flesh of the squash, add it to the bowl of a food processor, and puree until smooth (this should give you about 1 cup of puree). Then reduce the oven temperature to 350°F and grease a 9 X 5-inch bread loaf pan.
3. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. In a second large bowl, whisk together the squash puree, light brown sugar, canola oil, granulated sugar, ⅓ cup of the cider, eggs, vanilla, and remaining ½ teaspoon of salt.
4. Fold the wet mixture into the dry mixture until just combined. Then pour the batter into the loaf pan and bake until the edges of the bread are brown and a toothpick inserted into its center comes out clean—about 60-65 minutes. Let the bread cool in the pan for 15 minutes, then remove it from the pan and cool completely.
5. Next, whisk together the confectioner’s sugar and the remaining 1 tablespoon of cider until a smooth glaze forms. Drizzle over the cooled bread, sprinkle with granola, and serve.

Notes:

• To make muffins: Lower the oven temperature to 350 F after the squash is roasted. Make the batter and glaze as directed above. Divide the batter into 9 cups of a lined or greased muffin tin and bake until the edges are brown and a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan for 15 minutes, then remove muffins from the pan to cool completely. Drizzle cooled muffins with glaze, sprinkle with granola, and serve.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

 

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