Ratatouille

Makes: 5 cups

Eggplant - 1 small
Salt - 1 tbsp
Olive oil - 2 tbsp
Zucchini - 1, thinly sliced
Green bell pepper - 1 small, thinly sliced
Onion - 1 small, thinly sliced
Crushed tomatoes - 2 medium, finely chopped or crushed
Bay leave - 1
Cooked rice - optional

1. Cut the eggplant into 1" thick slices. In a colander, toss the eggplant with the salt and let rest for 30 minutes. The bitter, dark juices of the eggplant will be drawn out. Rinse the salt off the eggplant.
2. In a large saucepan, heat the oil over medium heat and in batches, brown the eggplant. It is important to cook the eggplant slices in small batches so that they brown properly. Once all the eggplant is browned, remove to a dish.
3. In the same pan, add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Add the pepper, onion and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft and translucent.
4. Return the eggplant to the pan. Stir in the tomatoes and bay leaf. Bring to boil over high heat. Reduce the heat to low, cover and simmer, for at least 30 minutes to blend flavours.
5. Cool slightly and remove and discard the bay leaf. Serve as is or puree in a food processor to a consistency appropriate for your child.

Serve, if desired, over hot cooked rice.

Marmalade Cookies

These are simple butter cookies that are sweetened with marmalade instead of sugar. Us any fruit-juice-sweetened jam, jelly or preserve.

Makes: about 3 dozen

All-purpose flour - 1 1/2 cups
Baking powder - 2 tbsp
Salt - 1/2 tsp
Butter - 1/2 cup, softened
Your favourite fruit juice-sweetened marmalade, jelly, or jam
Egg - 1
Vanilla Extract - 1 tsp

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a medium bowl combine the flour, baking powder and salt until blended
3. In a large bowl, with an electric mixer on medium-high speed, beat the butter; marmalade, jelly or jam; egg; and vanilla until blended.
4. Gradually beat in the flour mixture until blended. The dough will be streaked with marmalade.
5. Drop by teaspoonfuls onto the prepared baking sheet, at least 2" apart. Bake for 12 minutes or until golden.
6. Remove from the oven and cool on rack for 1 minute. Remove the cookies to the rack and cool completely.

Light Chocolate Cake

This easy cake is light on sugar and also admittedly light on chocolate. It contains just enough of both to make it a treat.

Makes: 16 squares

All purpose flour - 1 1/4 cups

Baking powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch
Semisweet chocolate chips - 1/3 cup
Butter - 3 tbsp
Egg - 1
Packed brown sugar - 1/2 cup
Milk - 1 cup
Vanilla Extract - 1 tsp
Frosting - of your choice

1. Pre-heat the oven to 350 F. Grease a 9" baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small microwave-safe bowl or measuring cup, combine the chocolate chips and butter. Microwave on high for 10-30 seconds. Stir until the chocolate is melted; let cool.
4. In a large bowl, with an electric mixer on medium speed, beat the egg, brown sugar milk, and vanilla until blended. Beat in the cooled chocolate mixture until blended.
5. Gradually beat in the flour mixture until blended
6. Pour into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool on rack for 10 minutes. Remove the cake to the rack and cool completely
8. Frost and cut into 16 squares.

Vegetable Tempura

Makes: 3 cups

All-purpose flour - 1 cup
Egg - 1
Ice Water - 1 cup
Vegetable oil - for frying
Vegetables - 3 cups of your favourite such as carrots, eggplant, green beans, or peas, sliced into pieces no larger than 2"

1. Preheat the oven to 200 F
2. In a large bowl, whisk together the flour, egg, and ice water until blended though still lumpy.
3. In a deep saucepan or fryer, heat at least 3" of oil to 375 F, or test with a few drops of batter. The oil is ready when the batter immediately bubbles and sets.
4. Working in batches, dip a few vegetables in the batter, allowing any excess to drop off, and then place in the oil. Do not crowd the pieces.
5. When the vegetables float to the surface, turn them with tongs and cook until crispy, no longer than 6 minutes. Let drain on paper towels.
6. When frying, be sure to let the oil return to its temperature in between batches.
7. Put the drained tempura on a baking sheet and keep it warm in the oven.
8. Refrigerate leftovers and reheat them in a toaster over.

Banana Bread

Makes - 12 slices

Bananas - 3 very ripe, peeled and mashed with a fork
Egg - 1
Packed Brown Sugar - 1/2 cup
Vegetable oil - 1/4 cup
Vanilla Extract - 1 tsp
All-purpose flour - 1 1/2 cups
Baking powder - 2 tsp
Baking Soda - 1/2 tsp
Ground Cinnamon - 1 tsp

1. Preheat the oven to 350 F. Grease a 9" X 5" loaf pan; set aside.
2. In a large bowl, whisk together the bananas, egg, brown sugar, oil, and vanilla just until blended.
3. Add the flour, baking powder, baking soda, and cinnamon and stir just until blended,
4. Pour into the prepared pan and bake for 45-55 minutes r until a toothpick inserted in the center comes out clean.
5. Remove from the oven and cool for 10 minutes on a wire rack. Remove the bread from the pan and let coo completely on the rack

To serve, cut into 12 slices.

Crispy Cauliflower

Cauliflower is a vastly underrated vegetable, especially for children. It has a mild, some would say bland, flavour and a pleasingly soft texture. It also wonderfully absorbs spices and sauces.

Makes - about 2 cups

Cauliflower - 1/2 head, broken into small florets
Vegetable oil - 2 tbsp
Sweet paprika - 1/2 tsp
Salt - to taste

1. Wash and thoroughly dry the cauliflower with paper towels.
2. In a large skillet, heat the oil over medium-high heat and cook the cauliflower for about 6 minutes, turning once, or until lightly browned and crispy
3. Sprinkle with the paprika and season with salt

No-Mayo Egg Salad

Makes about 3/4 cup

Eggs - 2
Olive Oil - 2 tbsp
Red Vine Vinegar - 1 tbsp
Chopped Chives - 1 tsp, optional
Sweet Paprika, optional

1. Put the eggs in a small saucepan with enough water to cover by 1". Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
2. Imediately remove the eggs to a colander and rinse with cold water until cool. Peel the eggs in half and remove the yolks.
3. Place the yolks in a small bowl. Add the oil, vinegar, and chives, if using and mix until sooth and creamy. Dice the egg whites ad fld into the yolk mixture. Sprinkle with paprika if using.

Mashed Potatoes

Potatoes are simmered in butter, milk, and a little garlic, then mashed into a melt-in-your-mouth creaminess. When preparing mashed potatoes for infants and young toddlers, peel the potatoes first.

Makes about 2 cups

Potatoes - 3 large. unpeeled and scrubbed
Butter - 2 tbsp
Garlic - 1 clove, sliced in half
Milk - 3/4 cup

1. Cut the potatoes into large chunks. Put the potatoes in a large saucepan with enough water to cover.
2. Add the butter and garlic and bring to a boil over high heat. Reduce the heat to medium-high and continue boiling for 15 minutes or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes, reserving the boiling water for mashing. Return the potatoes and garlic to the pot on the stove. Add the milk to the potatoes and cook over medium heat for 5 minutes or until heated through.
4. Remove from the heat and discard the garlic. Using a potato masher, mash the potatoes in the pot, adding some of the boiling water if needed to loosen the texture.
5. Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in refrigerator for up to 1 week or freeze up to 3 months.

Oatmeal-Chocolate Chip Cookies

Makes : About 4 dozen

All-purpose flour - 1 1/2 cups
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Butter - 1/2 cup, softened
Brown Sugar - 1/2 cup packed
Egg - 1
Vanilla Extract - 2 tsps
Quick-cooking oats - 1 cup
Mini chocolate chips - 1/2 cup

1. Preheat the oven to 350 F.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt until blended.
3. In a large bowl, with an electric mixer on medium-high speed, cream the butter, brown sugar, egg, and vanilla until blended.
4. Gradually beat in the flour mixture until blended. Stir in the oats and the chocolate chips.
5. Drop by teaspoonfuls onto an ungreased baking sheet, at least 2" apart. Bake for 10-12 minutes or until golden.
6. Remove from the oven and cool on a rack for 1 minute.

Egg-Free Shortbread Cookies

Poor little tykes who are allergic to eggs often miss out on treats. This classic shortbread recipe that can be used for any shape of cookie. These make great holiday cookies. Try topping with coloured icings or sprinkles for Halloween, Christmas, or birthdays.

Makes: About 2 dozen

All-purpose flour - 1 1/2 cups

Sugar - 1/4 cup

Butter - 1/2 cup, cut into small pieces.

1. Preheat the oven to 325 F
2. In a large bowl, combine the flour and sugar until blended. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
3. Using your hands, shape the dough into a ball and knead on a lightly floured surface until it is smooth.
4. Using a floured rolling pin, roll the dough out to about 1/2" thickness. Using assorted cookie cutters, cut out into desired shapes and place the cookies on an ungreased baking sheet
5. Bake for 20 minutes or until golden. Remove from the oven and cool on a rack for 1 minute. Remove the cookies to the rack and cool completely.

For chocolate shortbread, add 1/2 cup cocoa to the flour.

Corn Pudding

A delicious, almost desert like pudding. You can use frozen or fresh corn for this recipe. Do not use canned - it's too high in sodium.

Makes: About 3 cups

Milk - 2 cups
Eggs - 3
Maple Syrup - 1 tbsp
Corn Kernels - 1 cup frozen thawed or fresh

1. Preheat the oven to 350 F
2. In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn.
3. Pour into a 2-quart deep, buttered baking dish. Bake for

Oven-Roasted Root Vegetables

The natural sugars in parsnips, turnips, and carrots achieve glorious warmth when roasted.

Makes : About 5 cups.

Root Vegetables, such as parsnips, turnips, carrots - 2 lbs, peeled and chopped into 1" pieces
Olive Oil - 1 tbsp

1. Preheat the oven to 350 F
2. In a large bowl, toss the vegetables with olive oil until evenly coated. Spread in 1 layer on a baking sheet.
3. Roast in the oven for 30 min or until the vegetables are tender when pierced with a fork.
4. Serve as a finger food or mash to a consistency appropriate for your child.