|Asparagus and Pumpkin Rice Cakes|
Billie wasn't fooled anyway, or perhaps she just chose not to dig into these today. Maybe tomorrow.
Our one-year-old has dropped her all-devouring love of vegetables and began toddling down the path to fussy-dom. My idealistic plans to not tolerate a fussy eater don't work when you're dealing with a little person that can't speak, let alone reason.
Pumpkin and spinach have so far remained firmly on Billie's menu, so I was a little taken-aback when the chunks of roast pumpkin landed on the floor, with a smirk. Especially since she devoured a similar dish only a few weeks back.
I made these for lunch today, served with a spinach and tomato salad dressed with balsamic and olive oil. When dinner-time came round Billie did manage to get half of one of these tasty vegetarian cakes down, so this recipe still earns an entry.
And anything with asparagus is worth making during spring.
ASPARAGUS AND PUMPKIN RICE CAKES
1 bunch asparagus
1/4 cup milk
1/2 cup grated cheddar
1/2 cup grated Parmesan
salt and pepper
fine dry bread crumbs
Place rice with 2 cups cold water in pot on high with lid on. Bring to boil and then reduce heat and simmer on very low with lid on until water evaporated. Don't stir - you will be able to see/hear when water gone.
Chop pumpkin into small bite-sized chunks and rub with olive oil. Roast in hot oven until soft and crispy.
Oil 12 muffin tins and line with breadcrumbs.
Chop asparagus into small chunks and steam lightly with little water and butter. Remove from pot.
Whisk eggs lightly with milk and freshly ground black pepper. Stir through grated cheese, rice and pumpkin and asparagus. Check seasoning and spoon into muffin tins. Bake in hot oven for 25-35 mins.
Leave in tins for 5 minutes. Remove and cool on wire rack. Eat warm or refrigerate for later.
BABIES 6 MONTHS AND OLDER: Depending on where you're at, reserve some cooked pumpkin chunks and some asparagus. Blend for younger baby or offer as finger food for older baby.