Tuesday, March 6, 2012

V is for Veggie Bites - ABCs of Homeschooling

This past weekend Sophia made Veggie Bites. The recipe is from the children's cookbook called Alpha-Bakery, and we're using that as part of Sophia's homeschool home economics class.

We used cauliflower for the fresh vegetable which turned out well. When the Veggie Bites are eaten shortly after coming out of the oven, they are still crisp and taste great.

If there are leftovers that need to be re-heated. Well...that's a different story. The flavor is still good, but they are no longer crisp. So, it's best to eat the Veggie Bites in one sitting.

Veggie Bites made from cauliflower and
sprinkled with parmesan cheese.

Ingredients

1/3 cup butter, melted (we used dairy-free butter)
1 egg
2 teaspoon water
1/2 cup flour
1/2 teaspoon salt
2 cup fresh vegetables (of your choice)

Directions

Heat oven to 450 degrees F. Brush bottom of 13x9x2 inch pan with about 1 tablespoon of melted butter. Beat egg and water with fork in a shallow dish. Mix flour and salt in another shallow dish. Dip about 1/4 of vegetables into egg mixture.

Remove 1 vegetable piece at a time with a slotted spoon, fork or hands. Roll in flour mixture to coat. Place in pan. Repeat with remaining vegetables.

Pour remaining butter carefully over each vegetable piece and into pan. Bake uncovered, turning once until vegetables are crisp-tender and coating is golden brown (10-12 minutes) drain sprinkle lightly with parmesan cheese if desired.

Makes 2 cups of Veggie Bites.

(Linked to the ABCs of Homeschooling.)

3 comments:

Rita said...

Recipes like that are usually not very good reheated, unless you re-bake them in the oven and that's still iffy. ;)
I do love cauliflower so this looks very good to me. :)

Fairy Tale Mama said...

I'm always trying to get more vegetables into my kiddos. Thanks for the recipe. :-)

mustardseed said...

oooh, I love cauliflower. Any excuse to eat more cauliflower! Thanks for the recipe. We're gluten free, so I'll play around with the 1/2 cup of flour... maybe potato starch?