Categories
Recipes Side Dishes Vegetables

Fennel and Celery Salad

This week, we received our first Misfits Market produce box. The contents were a surprise and upon opening it, we were treated to some vegetables we are less familiar with! What a fun way to get the creative juices flowing in the kitchen again! This week’s show theme will explore some lesser known vegetables to help expose our family to them! (PS, if you’d like to try www.misfitsmarket.com, use code COOKWME-EH7RIK for 25% off your first order (and we’ll receive 25% off our next order too!)

Ingredients

  • 1/4 cup pine nuts
  • 1 fennel bulb (thinly sliced)
  • 5 celery stalks (thinly sliced)
  • 1/2 cup celery leaves
  • 1/4 cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper (to taste)
  • 1/4 cup Parmesan cheese (preferably shaved), to serve

Directions

  • Heat a small skillet over medium high heat and add the pine nuts. Toast for 5 minutes, until golden brown and fragrant, stirring occasionally. Set aside to cool.
  • Thinly slice your fennel and celery. Add them to a large bowl. Add in the celery leaves.
  • Toss together with with lemon juice and olive oil. Season with salt and pepper and toasted pine nuts.
  • Sprinkle with shaved Parmesan to serve.

Posted by Kids Cook on Tuesday, June 2, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

– Save those fennel fronds! Not only do they make a great garnish, you can also use them to make fennel frond pesto.
– The root of the fennel can regrow a new plant! Plant the bottom of yours in the garden and see what happens!
Eating the Alphabet is one of our favorite books to read and spot different types of fruits and vegetables. Here’s a read aloud of it if you don’t have a copy at home.

Categories
Dessert Recipes

Start of Summer Milkshakes!

It’s our final day on the farm and we can’t leave without visiting one of the most important animals on the farm — the cow! Memorial Day weekend not only marks the start of Summer, but the official end of school as well. We’re looking forward to sleeping in, extra ice cream, and (hopefully) pool time. And, since cows produce milk, which is used to make ice cream, we’re making MILKSHAKES!

Ingredients

  • 2 scoops vanilla ice cream
  • 1/2 cup milk
  • 4 Oreo cookies
  • Whipped cream to top!

Directions

  • Blend ice cream, milk, and cookies together in a blender until smooth.
  • Pour into 2 glasses. Top with whipped cream!

Posted by Kids Cook on Friday, May 22, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

– Try this dancing milk experiment.
– Milk your own cow with this hands-on learning activity.
– Did you know you can make plastic from milk? These instructions will show you how.
– Read It Looked Like Spilt Milk and then do this art activity.

Categories
Bread Recipes

Homemade Flatbread

Ingredients

  • 1 3/4 cups self-rising flour (or make your own with all purpose flour + 2.5 tsp baking powder + 1/4 tsp. salt)
  • 1 cup Greek yogurt or sour cream

Directions

  • In a large mixing bowl, combine flour and Greek yogurt (or sour cream) and mix well, until combined. Use your hands to form dough into a ball. Let the dough sit for 5 minutes.
  • Lightly flour a solid surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circle. Divide the dough into 4 even portions.
  • Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 4 uncooked flatbreads.
  • Heat a large, non-stick or cast iron pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.

Posted by Kids Cook on Thursday, May 21, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Dessert Recipes Snacks

Haystack Snacks

Our trip to the farm took a little bit of a turn today, and we’re headed into the barn to visit with the horses! And what to horses love to snack on? Hay! So we’re making a easy, tasty treat.

Ingredients

  • 1 tbsp butter
  • 1 cup marshmallows
  • 1 cup Chow Mein Noodles
  • Wax paper

Directions

  • In a large bowl, combine the butter and marshmallows and microwave until melted, stirring occasionally.
  • Add noodles and stir until combined.
  • Place wax paper on a baking sheet and spoon the mixture onto the tray making little piles.
  • Let the haystacks cool and some of the stickiness will go away.

Posted by Kids Cook on Wednesday, May 20, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Recipes Side Dishes

Fresh Corn Salad

We’re continuing our visit to the farm today by exploring corn. This recipe combines freshly cooked corn with garden vegetables to create a light, fresh side dish perfect for warm weather!

Ingredients

  • 2 cups corn kernels
  • 1/2 pint cherry tomatoes, quartered
  • 1 cucumber, diced
  • 1/2 red pepper, diced
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar, rice vinegar, red wine vinegar
  • 1 tablespoon fresh basil
  • Salt and pepper to taste

Directions

  • Either boil or grill corn. Once cooked, remove kernels from corn.
  • Combine all ingredients in a large bowl and gently toss.
  • Season with salt & pepper to taste.

Posted by Kids Cook on Tuesday, May 19, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Breakfast Recipes

Starbucks Egg Bites

This week, we head to the farm and will explore some of the different animals and crops around us! Today, we’ll start with eggs! A less expensive, just as tasty, at home version of the Starbucks egg bites, these egg bites can be customized with any number of flavors. Plus, they reheat great so they are another great make ahead breakfast option!

Ingredients

  • Red Pepper Version
  • 4 eggs
  • 1/2 cup monterey jack cheese, shredded
  • 1/2 cup cottage cheese
  • 1/2 roasted red pepper, chopped
  • 1/4 cup spinach, chopped
  • Bacon Cheddar Version
  • 4 eggs
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup cottage cheese
  • 1/4 cup bacon, cooked

Directions

  • Add eggs, cheese, and cottage cheese to a blender and process until smooth (about 30 seconds). Add red pepper and spinach or bacon and give it a quick pulse to combine.

Instant Pot Cooking Directions

  • Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
  • Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
  • Lower the silicone mold into the Instant Pot.
  • Place the lid on the Instant Pot and set the vent to sealing. Press the STEAM button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
  • Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

Oven Directions

  • Pre-heat oven to 300 degrees and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly.
  • Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture.
  • Bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes.

Posted by Kids Cook on Monday, May 18, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Dessert Recipes Snacks

Fairy Bread

It’s time for our final stop on this week’s trip around the world. What a fun adventure we’ve had! We’ll definitely be headed off on a second trip around the world soon. Today, we’re making our final stop in the land down under — Australia. After spending the week getting dinner ready, it was definitely time for a sweeter treat and what better than the special occasion party treat in Australia: fairy bread!

Ingredients

  • White bread, trimmed of crust
  • Butter or margarine, softened
  • Colored Sprinkles

Directions

  • Spread slices of bread with butter or margarine.
  • Sprinkle with candy sprinkles.
  • Cut into triangles.
  • Arrange on serving plate.

Posted by Kids Cook on Friday, May 15, 2020

See the original video here.

Expanded Learning Opportunities

Categories
Chicken Main Dishes Recipes

Tandoori Chicken

Our trip around the world takes us back to India, where we visited a few weeks ago to try out their delicious butter chicken. Tandoori chicken is marinated in yogurt and spices and traditionally cooked in a clay pot, but this recipe works on the grill or in the oven.

Ingredients

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne
  • 1 Tbsp garam masala
  • 1 Tbsp paprika
  • 1 cup plain Greek yogurt
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 2 Tbsp vegetable or olive oil
  • 2 Tbsp fresh lemon juice
  • 2 lbs bone-in skinless chicken thighs (drumsticks or breasts work well here too)

Directions

  • In a small skillet, combine coriander, cumin, turmeric, cayenne, garam masala and paprika.
  • Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1–2 minutes. (In a rush this step can be skipped, it does add a little more flavor).
  • In a large bowl whisk together yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper.
  • Add chicken thighs and toss well in mixture to coat evenly.
  • Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  • To grill: Preheat a grill over medium-high heat to about 425 degrees. Grill chicken 10–12 minutes per side for bone-in thighs, until chicken registers 165 in the center of the thickest part.
  • To bake in the oven: Preheat oven to 425 degrees, line a baking sheet with aluminum foil and set a large wire rack on baking sheet. Grease rack with cooking spray. Cook chicken until center registers 165 in the center of the thickest part, turning once halfway through (approx. 35–40 mins for bone-in. Broil during last 3 minutes for more color.

Posted by Kids Cook on Thursday, May 14, 2020

See the video for this recipe here.

Expanded Learning Opportunities

Categories
Main Dishes Meat Recipes Seasonings

Chimichurri Steak

We’re continuing our trip around the world today with a trip to Argentina! Today we’ll make an easy sauce that is a perfect compliment (and most popular condiment) for grilled steak, the most popular dish in Argentina. Serve with roasted potatoes for a truly authentic Argentinean experience!

Ingredients

  • 3/4 cup fresh flat-leaf parsley
  • 1/4 cup packed cilantro
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • Flank steak

Directions

  • Make the chimichurri sauce by combining parsley, cilantro, garlic, oregano, red wine vinegar and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.
  • With the motor running, add olive oil in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  • Add remaining sauce to a ziploc bag or dish. Add steak and turn to coat. Allow to marinate in the fridge at least 4 hours and up to overnight.
  • To cook, preheat a grill to medium high heat.
  • Remove steak from marinade and season with salt and pepper. Add steak to grill, flipping once until cooked to desired temperature, or about 6 minutes per side for medium rare. Allow steak to rest on the cutting board for 5 minutes before slicing to serve.

Posted by Kids Cook on Wednesday, May 13, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Chicken Main Dishes Recipes

Chicken Satay (Chicken with Peanut Sauce)

Today we’re continuing our journey around the world and heading to Indonesia, a country made up of over 17,000 islands. Sate, as spelled in Indonesia, is often credited with being a dish from Thailand when in fact it originated on the island of Java. This is a popular street food typically served on a stick and consisting of a meat option and a peanut sauce.

Ingredients

  • Chicken Marinade
  • 1⁄4 cup coconut milk
  • 2 Tbsp soy sauce
  • 2 1⁄2 tsp curry powder
  • 1 1⁄2 tsp turmeric
  • 3 cloves garlic, minced
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 2 pounds boneless, skinless chicken breasts
  • 1 Tbsp canola oil
  • Kosher salt and freshly ground black pepper to taste
  • Peanut Sauce
  • 3 Tbsp creamy peanut butter
  • 1 Tbsp soy sauce
  • 1 Tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 2 tsp chili garlic sauce or more, to taste
  • 1 tsp freshly grated ginger

Posted by Kids Cook on Tuesday, May 12, 2020

See the original video for this recipe here.

Directions

  • Make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  • In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  • Serve immediately with peanut sauce.

Expanded Learning Opportunities