Kids cooking made easy – by Leah Schapira and Victoria Dwek
Excerpted from Kids Cooking Made Easy
Since my oldest child is only seven years old (he can still cook!), for me, writingKids Cooking Made Easy wasn’t only about teaching kids how to cook. It also helped me build my repertoire of dishes that my kids will actually eat: my picky eater solution.
So, this morning, before Mr. Pickiest-Eater-of-Them-All went to school, I asked him what he requested for dinner.
He says he loves it better than candy. But only when I also make those cheese crisps on the side so he can dunk and dunk.
In Leah’s house, Honey Barbecue Chicken Nuggets has become the most requested dinner.
And so, tonight, while the soup is simmering on my stove and Leah’s nuggets are coming out of the oven, here’s two of our favorite recipes from Kids Cooking Made Easy to please the picky eaters in your house too.
PIZZA SOUP (DAIRY)
We love sauce and cheese, whether it’s on top of our pasta or our pizza. But when do we ever get an excuse to eat it on its own? If there’s picky eaters in your house who don’t like bits of onion, use an immersion blender to blend them into the soup.
- 1 small onion, diced
- 2 tablespoons oil or butter
- 1 garlic clove, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 cups milk
- ¼ cup water
- ½ cup shredded cheese
1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Using a wooden spoon, sauté until onion is soft, 5-7 minutes.
2. Add crushed tomatoes and cook for 8-10 minutes. Add sugar, salt, basil, garlic powder, milk, and water and stir to combine. Cook for an additional 5 minutes.
3. Add cheese. Stir until cheese is melted. Ladle soup into bowls to serve.
To make these cheesy pita chips, split a pita bread in half and cut it into halves or quarters. Sprinkle with shredded cheese, dried basil, and garlic powder. Bake at 425ºF for 7-8 minutes, or until crispy.
HONEY BARBECUE CHICKEN NUGGETS (MEAT)
Raise your hand if you like dunking chicken nuggets in ketchup. What if we updated ketchup and made an even better dipping sauce for you? I like to double the sauce because my family likes to dip and dip and dip. -L.
- 1½ pounds chicken cutlets, cut into nuggets
- 2 tablespoons oil
- 6 tablespoons honey
- 6 tablespoons ketchup
- 1 teaspoon yellow mustard
- ½ teaspoon chili powder (optional)
- 1½-2 cups panko crumbs
1. Preheat oven to 375ºF. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. In a small bowl, combine oil, honey, ketchup, mustard, and chili powder (optional). Use a spoon to stir the mixture until smooth. Pour half the sauce into a separate bowl to use as the dipping sauce; set aside.
3. Place panko crumbs into another bowl.
4. Dip chicken nuggets into the honey mixture and coat completely. Then, press into panko crumbs until chicken is fully coated on all sides.
5. Place chicken on prepared baking sheet. Spray the top of the nuggets with nonstick cooking spray. Bake for 25 minutes. For extra-crispy nuggets, turn the chicken halfway through the cooking time, baking for 12-13 minutes per side.
6. Serve with dipping sauce.
RICE KRISPIES ICE CREAM SANDWICHES (DAIRY)
Yield: 24 squares
I always knew I loved Rice Krispies Treats, but now I love them way more with ice cream in the middle. I’ll never make plain Rice Krispies Treats again. -V.
- ¼ cup (½ stick) margarine or butter
- 1 (16-ounce) container marshmallow fluff
- 8 cups Rice Krispies®
- 1 quart ice cream, slightly defrosted
- ¾ cup sprinkles or chocolate chips
1. Melt margarine in a medium saucepan over medium heat. Add fluff and mix until margarine and fluff are completely combined. Stir in Rice Krispies, 1 cup at a time.
2. Divide the Rice Krispies treats between 2 9 x 13-inch baking pans and press into a thin layer.
3. Top one Rice Krispies layer with softened ice cream and sprinkles or chocolate chips. Freeze ice cream layer for 30 minutes to 1 hour, until ice cream is firm.
4. Place second Rice Krispies layer over firm ice cream. Using a sharp knife, cut the treats into squares (this is easier to do when the top layer is not yet frozen). Return to freezer until ready to serve.
This is easier to do if you drop some all over the bottom of the pan rather than in one spot. You can also place a piece of wax paper over the Rice Krispies treats as you press down to help you flatten them evenly.
mh- New York Jewish Parenting Guide.com