Baby Survival Kugel

Breaking news at the Startup Wife home: My husband's startup was mentioned int his BusinessWeek article.  (His is the second company mentioned, SolarEdge). Woo hoo! Nice to have the media recognize the millions of hours he (and I, picking up the slack at home) have put into this business.

On to the recipe:

So, I've recently been complaining  about how E, my little one, doesn't eat a blessed thing ( I really did offer him most things in Hannah's post here but even from a young age he turned up his nose at the simplest foods). Well, he almost doesn't eat anything. He did take a shine to my carrot kugel (rather, the Kosher Palette's carrot kugel recipe. Remember that oldie but goodie cookbook?). I decided to play with the kugel recipe to turn it into a well rounded meal, since he refuses so many other foods. Here's what I ended up with and it's  still a huge hit with him.

Baby Survival Kugel
5 carrots, peeled and cut into coins
1-2 zuchinni, washed well and sliced
1 cup whole wheat/white flour (depending on preference)
2 Tbs wheat germ
1.5 tsp baking powder
1 small container white yogurt, higher fat the better (3-4%)
1/2 cup oil
2 eggs
3/4 cup sugar (you can try 1/2 as well, if you would prefer less sweet)
1 tsp vanilla

Steam or boil vegetables until soft (steaming will retain more vitamins). Drain and mash in a large mixing bowl with a potato masher. Add the rest of the ingredients, in any order you prefer. Mix lightly with a spoon and then blend with a hand blender (alternatively, you can put all the ingredients into a traditional blender and whiz there.) Pour into a lightly greased rectangular pan and bake at 180 degrees Celsius for 40-45 minutes, until golden on top and firm.

Let cool completely and refrigerate. Cut into squares or "fingers" and serve warm, room temp or cold. Goes anywhere you child does. Can be served even as a breakfast treat!  Feel free to sub in different vegetables- works especially well with pumpkin and sweet potato.