Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

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/

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!