Quick for Kids
Happy National Chocolate Chip Day! To commemorate the invention of chocolate chip cookies by a creative baker back in the 1930s, May 15th is the day to bake up a batch. But cookies are so 2013. Make muffins instead to pair chocolate chips with something a little healthier – oats.
Makes 12 regular-sized muffins
1 cup whole wheat flour (or go half whole-wheat, half all purpose or use just all-purpose)
1 cup oats
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (opt.)
1/3 cup brown sugar
1/4 cup butter, softened
1 tsp. vanilla
1 cup milk
1 cup mini-chocolate chips
2 tbsp. ground flax seed (opt.)
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl mix together the dried ingredients.
- In another bowl, mix together the wet ingredients.
- Gently stir the wet ingredients into the dry ones until just softened.
- Fill each of the muffin tins up 2/3 full. (You can use muffin papers or generously grease the pan with baking spray.)
- Bake for 12-15 minutes or until just browned around the edges.
Optional: Add sugar crystals, chopped nuts, or extra mini-chocolate chips on top of the batter before baking.
*Recipe adapted from How Sweet It Is.
Ramps are the first sign – and taste – of spring. In appearance ramps look like tulip leaves outfitted with green onion bulbs. And the flavor is a mild to robust garlicly zing with undercurrents of onion.
Now how to get your kids to try leeks … there’s no disguising ramps green color but you can meld the flavor in with other foods that are familiar to your kiddos. Here are a few ways we’ve used them so far, so good.
Mixed into shredded lettuce on tacos
Thin sliced ramps can be tossed into shredded iceberg lettuce and then used to top tacos.
Sauteed in scrambled eggs
In a skillet add 1 tablespoon of butter and bring it to medium-high heat. Add 2 tablespoons of thin-sliced leeks to the butter and saute for 1 minute. Add in whisked eggs and scramble.
Stirred into cream cheese as a dip for chips
Purchase a container of whipped cream cheese and mix in chopped ramps along with salt and pepper to taste. Offer this as a dip for your kids with tortilla chips, baby carrots, and/or celery sticks.
Blended into sauces
Time to whip out the blender. Use it to mix ramps into spaghetti sauce or other colorful sauces that love garlic.
I used ramp leaves instead of lettuce on sandwiches.
Now it’s your turn: Have you tried ramps? How do you like to serve them?
For dinner, we’ll often do a big salad–especially now that spring is finally here.
But salads can be boring. And kids know it.
So I like to play with the lettuce, toppings, and dressing to keep my kids asking, Can we have salad for dinner?
Berries–dried or fresh–are a great way to enliven a salad and add a burst of sweetness. I also like to add them into the dressing.
You can make your own vinaigrette from scratch by using equal parts vinegar (or fresh lemon juice) and olive oil along with seasonings such as dried herbs but I usually don’t have time on a weeknight meal to do all that. Instead, I start with a good quality store-bought vinaigrette as a base and then pump up the flavor.
Here’s how to make your own blackberry vinaigrette–this is the perfect starter salad dressing recipe for kids who like to help in the kitchen and are old enough to be trusted with the blender.
Yield: About 1 1/3 cups dressing
1/3 cup blackberries (or any other kind of berry, fresh or frozen)
2 tsp. fresh lemon juice (opt.)
1/2 tbsp. fresh parsley or other fresh herb you have on hand–basil would be fabulous (opt.)
1/4 tsp. ground cayenne
- Place all the ingredients in a blender and puree. Taste and adjust seasonings.
- Drizzle on your salad.
Romaine lettuce or green leaf, topped with grated carrots, pumpkin seeds, cubed cheese like Gouda, thin sliced onion, rotisserie or grilled chicken
When I first approached my kids about having lettuce wraps for dinner I was greeted to a collective yawn. Not so when I mentioned we’d be having lettuce tacos. Sometimes, getting your kids to eat more greens is all in the phrasing.
You can fill your lettuce tacos with whatever fillings you usually use on taco night – or go for something different. We decided on a Thai-themed version.
Thai Taco Recipe
! head Boston or Romaine lettuce*
1 1/2 lbs. chicken breasts, chopped into small pieces
1 tbsp. olive oil
1 clove garlic, crushed
1/2 tsp. cumin
1/4 tsp. ginger
1/4 tsp. white pepper
Dash of cayenne pepper (opt.)
Salt to taste (I prefer sea salt on this one)
Thai slaw (opt.)
1 1/2 cups shredded Napa cabbage
1/2 cup shredded carrots
1 1/2 tbsps. Greek or Italian vinaigrette salad dressing (I use Matsos)
2 tbsps. mayo
Salt and pepper to taste
- Sriracha sauce
- Chopped bell red pepper
- Golden raisins
- Wash and clean the lettuce pieces – try to keep them as large as possible.
- Meanwhile, add the oil to a large saute pan and bring to medium-high heat. Add the chicken to the hot pan and saute until no longer pink. Stir in the garlic and seasonings. Finish cooking through (about 5-7 minutes total, depending on how small you diced the chicken pieces). Remove from pan; squeeze the chicken with the juice from the fresh lime.
- Lay out your DIY tacos with filling ingredients – lettuce pieces, chicken, red peppers, golden raisins, slaw, Sriracha and let your kiddos serve themselves.
*Use Boston lettuce leaves (for softer tacos) or Romaine lettuce (for a stiffer taco)
Admission: I’m a Broncos fan and fully expect them to win the Super Bowl this Sunday (even though Peyton Manning has a 0-4 playoff game record when it comes to temps under 40 degrees).
These easy chocolate almond footballs are a fun way to dress up your Super Bowl party table or top game-day cupcakes.
Here’s how to make them.
- Melt a few wafers of white almond bark in the microwave.
- Use a toothpick to draw the threads on chocolate almonds (tasty football stand-ins).
- Place the almonds on waxed paper to set. That’s it!
I’m happily drowning in apples around my house–we’re snapping up every last Honey Crisp apple until the season is over. But all those extra apples need a place to go (when we’re not munching on them). My idea? Waffles. To up the apple-y flavor I thinned the batter with apple cider and a touch of maple flavoring.
But I wanted these apple waffles to be filling enough to serve for dinner. So I used plain Greek yogurt for a dose of protein in the mix and added in some whole-wheat flour. Walnuts round out the nutrient boost to make these waffles worthy of dinner.
Servings: 5 waffles
Prep time: 10 minutes + baking
1 1/2 cups flour (I use 1 cup all-purpose, 1/2 cup whole-wheat)
1/2 cup sugar
1/2 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup plain yogurt
4 tbsp. butter, melted and cooled
1/3 cup apples, diced small
1/4 cup milk
1/3 cup apple cider
1/4 cup walnuts, chopped small
1/2 tsp. maple flavoring
- Preheat your waffle iron.
- In a large bowl whisk together flour, salt, baking powder, baking soda, and salt.
- Whisk together yogurt, butter, milk, maple flavoring, and the egg.
- Stir in walnuts and apple dices; thin the batter with apple cider.
- Add batter to the waffle iron according to the manufacturer’s instructions. Cook through.
- The waffle will be soft when you remove it from the iron and will then firm up as it cools.
Pumpkin loves garbanzo beans–the proof is in the hummus. Add pureed pumpkin into your hummus for a subtle, earthy underlying flavor.
The basic recipe is fast and easy to put together:
1 15-oz. can garbanzo beans
4 tbsp. tahini
4 tbsp. pureed pumpkin
1/4 cup olive oil
1/2 tsp. sea salt
- Drain beans (reserving liquid) and place them into a food processor along with the pumpkin.
- With the blade running add in the olive oil and half of the reserved bean liquid.
- Remove the top of the food processor, scrap down the sides and add salt and tahini.
- Adjust the texture and flavor of the hummus using seasoning and more pumpkin, bean liquid, and/or spices.
For pumpkin pie hummus:
Add 1/2-1 tsp. pumpkin pie seasoning (or a mixture of cinnamon, nutmeg, ginger, and cloves) and more pureed pumpkin
For Lebanese pumpkin hummus:
Add 1/2 tsp. cumin, 1/4 tsp. smoked paprika, and the juice from one lemon
A kick of sweetness–courtesy of fruit–is just the thing to brighten the flavor of many savory dishes.
My kids were intrigued when we added thinly sliced strawberries to burgers. The verdict? The tangy berries mixed in with the other fixins’ perfectly. We don’t add strawberries all the time–but I like to use what I have on hand to reinvent dishes we have all the time. Which brings me to salad…
I usually throw some sort of fruit into our salads–diced apples, peach wedges, sliced mangoes. Again, it’s a matter of using what’s in season (and on your counter) to bring new life to your old-standbys. Plus, cutting up fruit is a great way to get your kids involved in the kitchen prep.
It’s that time of year again. Break out the baskets and start picking! We brought home 4 baskets of berries from a nearby farm, Monroe’s Orchard.
Some of our berries didn’t even survive the car ride home, but I’ve already frozen plenty so we can have fresh berries in the winter. Have you been raspberry picking yet?