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
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
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
Recipes Side Dishes

Oven Baked French Fries

It’s burger night at our house and I’m serving up our hamburgers along side Brooklyn’s favorite side dish — French fries! We’re going to prep them in advance so that all I have to do tonight is toss them with some seasoning and pop them in the oven.

Ingredients

  • 2-3 large potatoes (Yukon Gold or any potatoes with medium starch content will work)
  • 1/2 tbsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp black pepper
  • 1 tsp paprika
  • Oil for baking

Directions

  • Slice potatoes to desired shape.
  • Place potatoes in a lage bowl and fill with cool water.
  • Place in fridge up to three days.
  • Drain and dry potatoes very well on a towel, allowing them to sit for at least 5 minutes. Pat them to dry completely.
  • Combine spices and sprinkle evenly over the potatoes.
  • Bake in a 425 oven for 20-25 minutes on a well greased cookie sheet, turning halfway through. Or, fry on the stove or in an air fryer.

Posted by Kids Cook on Thursday, April 30, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Recipes Side Dishes Snacks

Fruit Salad Pops

From Brooklyn: This is a recipe from the Daniel Tiger show “I Love to Be with my Family.” She is very excited to cook it for you today!

Ingredients

  • Blueberries
  • Strawberries
  • Bananas
  • Kabob Sticks or Skewers

Directions

  • Wash all of your fruit.
  • Cut the bananas into slices or circles.
  • Cut the strawberries into quarters or triangles.
  • Put the fruit onto the kabob stick in a pattern.
  • That’s it!

Posted by Kids Cook on Wednesday, April 29, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Bread Recipes Side Dishes

Peanut Butter Bread

Ingredients

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 1/3 cups milk
  • 1/2 cup peanut butter

Directions

  • Preheat your oven to 325.
  • Mix flour, baking powder, sugar and salt in a bowl.
  • Add milk to the flour mixture and then mix in peanut butter.
  • Pour the batter into a greased bread pan and bake for one hour.

Posted by Kids Cook on Wednesday, April 15, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Bread Recipes Side Dishes

Corn Bread

We call this “corn cake” in our house because cake was more appealing to a selective preschooler than bread. It’s a recipe from one of my favorite lifestyle bloggers Peanut Butter Fingers and every time I’ve made it, it’s been a huge hit.

Ingredients

  • 2 cups corn muffin mix
  • 1 cup sour cream
  • 1 cup creamed corn
  • 1/2 cup canola oil
  • 3 eggs
  • 2 Tbsp honey
  • 1/2 tsp Himalayan salt, plus more to sprinkle on top

Directions

  • Preheat oven to 375 degrees.
  • Mix ingredients in a bowl until combined.
  • Coat an 8×8 baking dish with non-stick spray and add batter.
  • Sprinkle top with additional Himalayan salt.
  • Bake for 40-45 minutes. The cornbread is ready when the top is browned and a toothpick inserted in the center comes out clean.
  • Serve at room temperature.

Posted by Kids Cook on Thursday, April 2, 2020

Check out the original video of this recipe here.

Expanded Learning Opportunities

Categories
Side Dishes

Fruit Salad

A few (what feels like very long) weeks ago, I surprised Brooklyn’s class as a “mystery guest” and taught 13 kids 3 and 4 year olds to make a fruit salad. Despite the simple recipe, trying to manage that many kids—even with the assistance of teachers who are totally used to juggling all of the activity—left me feeling like I did a 30 minute workout. But, the kids loved it, and Brooklyn is still talking about cooking with her buddies. So, today, we will cook with them in mind!

Ingredients

  • Any combination of fruit works, but we’re using:
  • Oranges, segmented
  • Pear
  • Bananas, sliced
  • Raspberries
  • Strawberries, sliced
  • Golden berries, halved
  • 2 Tbsp. sugar
  • 2 Tbsp. water
  • Juice of an orange
  • Chia or poppy seeds

Directions

  • In a large serving bowl, combine fruit and toss gently.
  • Prepare simple syrup by combining water, sugar, and juice of one orange. Bring to a boil; remove from heat and allow to cool.
  • Stir in Chia seeds (or poppy seeds) to simple syrup and pour over fruit.

Posted by Kids Cook on Wednesday, April 1, 2020

See the original video of this recipe here.

Expanded Learning Opportunities

Categories
Recipes Side Dishes

Mediterranean Salad

An easy warm weather side dish, this is an easy adaptation of a recipe my grandmother (Nanny) used to make for me. Feel free to add those in, or use any combination with what you have on hand.

Ingredients

  • Tomato, quartered if using cherry tomatoes, or diced with regular
  • Cucumber, diced or sliced into half moons
  • Red onion (optional), diced
  • 3 Tbsp. Olive oil
  • 3 Tbsp. Red Wine Vinegar
  • Juice of half a lemon
  • 2 Tbsp. Sumac (substitute lemon zest and salt)
  • Salt and pepper
  • Feta cheese

Directions

  • Chop vegetables as directed.
  • Combine in a bowl.
  • Add olive oil, red wine vinegar, lemon juice and sumac.
  • Season to taste with salt and pepper.
  • Top with feta cheese.

Posted by Kids Cook on Monday, March 30, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

– Did you try spice painting already?
– Use your leftover cucumber and lemon pieces to make a refreshing cucumber water.
– Find some other ways to use sumac (hint, it’s great on popcorn and roasted chickpeas)
– Learn about all the seeds we eat

Categories
Recipes Side Dishes

Corn and Bacon Saute

Ingredients

  • 3 strips of bacon, chopped
  • 1 shallot, thinly sliced
  • green onion, sliced, white and green parts separated
  • 1 red bell pepper, diced
  • 1 10 oz. package of frozen corn

Directions

  • Heat a skillet over medium heat. Add in chopped bacon.
  • Once bacon has crisped, remove bacon from the pan and add in the shallot and white parts of the green onion.
  • Cook until shallot is caramelized and add in the red pepper.
  • Once the red pepper has softened (5-6 minutes), return bacon to the pan, add frozen corn. Season with salt and pepper and green onions.
  • Serve immediately, or refrigerate until dinner and reheat in the microwave or stove.

Posted by Kids Cook on Monday, March 23, 2020

See the original video of this recipe here.

Expanded Learning Opportunities