Pretty Weird, Kid-Friendly Veggies

DSC_0732RECIPE #403, DAY #686

THREE STARS

ORIGINAL RECIPE: Part of the “Corn Chip-Crusted Chicken” recipe from May 2017’s Food Network Magazine*

TIMING: 20 minutes

DIFFICULTY: Easy enough, just don’t overcook the potatoes or broccoli

TOOLS: Pot to boil, spider, etc.

COOK TYPE: Stovetop

DSC_0733HEALTH: This is a ruse to get your kids to eat some fresh veggies of different colors. With the potatoes, it is pretty filling, as well.

EXPERIENCE: I found this to be just super odd. But the kids ate it! As promised in the recipe. Huh. I guess what it’s really like is a baked potato topped with sour cream, broccoli, and tomatoes. Not super weird, right? Typical for kid food, it is simple and easily separates into its components.

DSC_0730NOTES: You may have to adjust a veggie or two, if you kid happens to hate broccoli or tomatoes. On the other hand, including it in this medley may just change their mind.

***

  1. Place 1 pound quartered, small red potatoes in a sauce pan and cover with cold water. Add salt, then bring to a boil. Simmer for 4 minutes.
  2. Add 1 head floretted broccoli, and simmer another 3-4 minutes, until broccoli is bright green and potatoes are tender.
  3. Meanwhile, in a small bowl, whisk together ½ cup sour cream, 1 thin-sliced scallion, 1 tablespoon minced cilantro, the juice of ½ lime, and salt and pepper to taste. Set aside.
  4. Drain the potatoes and broccoli and move to a serving bowl. Toss with ½ cup halved grape tomatoes and 1 tablespoon olive oil and toss to coat.
  5. Serve dolloped with the sour cream sauce.

***

Serve with chicken nuggets, hot dogs, or hamburgers; something kids will like.

LEFTOVER IDEAS: Not great leftover, unless you set some aside before dolloping. Just eat it.

*Recipe changed from the original.

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