Regardless how much I love vegetables and how creative I am with cooking and serving veggies to my kids, it always seems that I need to use the art of ‘negotiation’ to convince them to try and eat.  So here an idea I had to not only get vegetable in them but serve them in a fun and ‘Pip-pip’ British manor, wrapped in wax-paper, lined newspaper.

You can cut up one or mix of any of these vegetables:

• Potatoes – any variety
• Sweet potatoes
• Yams
• Carrots
• Beets
• Parsnip

Simple directions:

1. Cut your choice or combo of vegetables as listed – recommended to cut them approximately the same size.
2. Toss cut veggie strips in a generous splash of olive oil (Try some flavoured olive oils ie. lemon-flavoured or truffle-flavoured/basil-flavoured etc.)
3. Sprinkle and toss with a dash of sea salt or kosher salt
4. Spread on tin baking pan (cookie sheet)
5. Brown in 425℉ oven for 20-25 minutes until brown.

I love serving this in a rolled parchment paper lined cone – use white paper (have the kids first decorate the outside of it first before rolling into a cone shape) or newspaper.

Carefully pack them in a paper bag and take to your park and sit on the bench and nibble away of serve them with any dinner.  Here are some great dips to serve with your Veggie Fries:

• Multi-Purpose Lemon Dill Dressing
• Multi-Purpose Honey Mustard Dressing
• Homemade Healthy Ketchup
• Good old malt vinegar & more salt
• Old-fashion Mayonnaise

Did you know trivia:

• The French fry is NOT invented by the French but was the invented in Belgium
• In England, they are called “chips”
• In France “pommes frites” (which means, literally, “fried apples”)
• In Belgium and Holland “patat” (not the word for potato, which is “aardappel”)
• In Quebec, Canada, “Poutine” was originated – French fries topped with fresh cheese curds, covered with brown gravy

Top picture is from http://www.yumuniverse.com/2010/10/11/mixed-root-veggie-fries-and-skrub’a-giveaway/

Being creative with vegetables takes some imagination.

Let’s be creative with some vegetables!  Focus on squash… acorn, banana, winter… and add some flavour so your children won’t turn it down but ask for more!

Directions:

• Cut squash into wedges.  Remove and discard seeds.
• Mix some ‘Flavour options’ (See below)
• Brush ‘Flavour’ over the inside of the wedges.
• Place on aluminium baking sheet or pan (or a foil-lined baking sheet)
• Roast at 400℉ oven until fork-tender (approx 25-30 mins)

6 Diffferent Flavour Options – try any one of these…or make one up yourself.

Tip: balance the flavours – something salty, sweet, spice and oil.

1. Mix 2 tbsp olive oil with 1 tbsp liquid honey, 1 tbsp minced ginger (or lemongrass), sprinkle of salt
2. Mix 2 tbsp vegetable oil, 2 tbsp brown sugar, 1 tbsp Madras-curry paste, pinch of salt.
3. Mix 2 tbsp olive oil with 2 tbsp white sugar, juice of 1/2 lemon, pinch of salt and pepper.
4. Mix 2 tbsp vegetable oil, 1 tbsp soya sauce, 1 tbsp liquid honey, juice of 1/2 small lime.
5. Mix 2 tbsp vegetable oil with 2 tsp sesame oil, 2 tbsp brown sugar, 2 tsp soya sauce, sprinkle of salt and whole sesame seeds.
6. Mix 2 tbsp olive oil with 2 tbsp brown sugar (or honey), 1 tbsp balsamic vinegar, pinch of salt, squeeze of lemon or lime.

Another tip:  Roasting anything is best in the old-fashion Aluminum pans or sheet.

Ideas:

• Try this with cut pumpkin wedges
• Add cut up onions and/or other ‘root veggies’ around wedges when cooking

Go ahead.  Get messy! Be creative. Have fun with flavour and veggies!

We have all been raised eating the most popular condiment, Heinz Ketchup.  Along with that I was raised with Campbell’s canned soup.  Now being ‘that’ mother that feels like I should make everything by scratch to avoid the unnecessary additives, MSGs etc., homemade soup is ‘no-brainer’ but ketchup was one of the all-time favourites that I never tackled until now.

I found this recipe on blog site called, Serious Eats Recipes.  The Sauced: Homemade Ketchup recipe is Joshua Bousel invention.  He writes condiment and grilling recipes and also has a blog called The Meatwave.

Here is his recipe.  It is easy and the ingredients are easy to find in most kitchens.  What I have done is make, place into nice little bottles or jars and give some to my friends and family (labelling an expiry date).  It will last in a sealed glass container and stored in refrigerator for up to a month.  So be popular and give what you don’t think you will use in the month to others.  It is always a hit!