Curry Carrots

My little man has dropped carrots like a girlfriend caught cheating.  When he was little, he'd eat them puréed and I've had success sneaking them into other food, like these muffins.  Lately, he's avoided them like the plague.  I had this crazy idea as his "I'm hungry, please feed me" meltdown began that I would make carrot galette for him this evening.  I didn't have a recipe, I've never done this before, and I had a 21 pound sack attached to my leg.  It wasn't the best time to fiddle with something complex and new.  I only got as far as shredding the carrots in my Beaba before I quickly abandoned the original plan.  Curry Carrots evolved as my (extremely successful) Plan B.

Curry Carrots

Curry Carrots in the pan.
Simple and quick for desperate times.

• 2 large carrots
• 1 medium shallot
• Ghee
• Green Curry Paste (I like Thai Kitchen!)

Directions

• Wash and roughly chop the carrots
• Grate the carrots in a food processor or Beaba
• Heat about 1 Tbsp of Ghee in a frying pan
• Add the grated carrots into the mixture, stirring to incorporate with the Ghee
• Dice the shallot and add to the Carrots
• Add about 1.5 Tbsp of Green Curry Paste to the carrot mixture.  Use more or less depending on your baby's spice tolerance
• Stir all ingredients together and cook over medium low heat until the carrots are soft (about 5-8 minutes)

Zucchini & Shallot Frittata

I served the Frittata (center with no capers)
with grilled corn and peas.

I recently came across a delicious and simple recipe for mini muffin zucchini, leek & ricotta frittatas.  With a couple of minor changes, I found a version that I think is delicious and were devoured by my family.

Zucchini & Shallot Muffin Frittatas 

• 1 large Zucchini
• 1 medium-large Shallot
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 5 large eggs
• Olive oil
• Pepper
• Capers (optional)

Directions

• Preheat the oven to 350
• Dice the Shallot and begin to sauté in a small amount of olive oil over medium heat
• Wash and julienne the Zucchini.  (I'm a huge fan of this Julienne slicer!)
• Add the Zucchini slices in with the Shallot and continue to sauté
• Beat the eggs in a large bowl
• Mix in both cheeses.  Try to blend thoroughly, but it is ok to have chunks of ricotta in the mix.
• Add the Shallot and the Zucchini to the egg and cheese mixture.  Mix until incorporated.
• Add pepper to taste
• Line 1 muffin tin with cases and pour batter into each case
• Sprinkle capers on top if desired
• Cook for 25 minutes, or until set.

These are best eaten fresh, but they're ok to spend a few days in the fridge, too!