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Tuesday, November 1, 2011

Jungle Cakes Recipe

I originally intended this dish for my daughter thinking she would like the idea of eating 'jungle cakes.' We've been talking about jungles for a couple of days, so I figured this would be a good dish to make in light of our conversations. 


She had a fun time helping rinse the spinach leaves and cutting them up with her fingers so I could puree it in the blender. I gave her and her brother some to try. They both had the cutest green faces! (wish I had gotten a picture of that!)  


You see, spinach is one of my personal favorite vegetables. My Grandma' used to make it for me all the time when I was growing up. I really want my children to like it too. I guess it's work in process, right? 


My sweet little boy, on the other hand, had a blast eating this dish. I mashed a little bit (it turned as a really smooth texture) and put some on his tray. He did great feeding himself.  


So one child loved it and the other one hated it. Either way, I had fun making this dish and I was very glad my husband liked my little experiment. 


Ready for the recipe? 




Ingredients:  
(yields 12 cakes)

1 box Low Sodium Stove Top Stuffing
3/4 cup Homemade Chicken Stock  (see recipe here)
3 eggs
1 bunch of Spinach
1/2 teaspoon of Mrs. Dash Garlic and Herbs 
Grated cheese (I used the Mexican blend)


Steps:

  1. Preheat oven to 400 degrees.
  2. Rinse, drain spinach leaves. 
  3. Puree spinach leaves with homemade chicken stock and Mrs. Dash. 
  4. Combine stuffing, eggs, spinach puree together in a bowl. 
  5. Add eggs to the mixture. 
  6. Pour mixture into muffin tin and sprinkle with cheese.
  7. Bake for about 17-18 minutes. 



What kind of kid-friendly dishes do you make? 


~ Fabi
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