Wednesday, March 24, 2010

Cooking Light Cheese Fries

1 ½ lbs. baking potatoes, peeled and cut into thin strips
1 Tbsp grated Parmesean
1 Tbsp vegetable oil
¼ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper

Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450 for 35 minutes or until golden, stirring occasionally so they brown all over and don’t stick to the pan.

From the kitchen of: Heather K.

Healthy Burger

Lean Ground meat (beef or chicken or mixed)
Chopped spinach (if frozen make sure it's dry)
a little bit of Milk
1 piece of bread
Salt, pepper and a bit of garlic seasonings.

Put the bread slice into the milk and let it stand for a bit until the milk is absorbed. Mix with ground meat, seasonings and spinach. Form into small patties and cook.

From the kitchen of: Maisie S.

Cantaloupe Teething Smoothie

½ a ripe cantaloupe (buy it a few days ahead, let it sit on the counter till sweet)
a few big spoonfuls of mascarpone cheese
a few spoonfuls of butternut squash baby food
a big spoonful of chocolate Ovaltine
a complimentary juice, or milk—use enough to get the smoothie to a thin consistency, so little ones can get it through a straw without frustration
optional: other available fruit (strawberries, blueberries, frozen raspberries, banana)
optional: yogurt, or vanilla ice cream
optional: peanut butter

Mix with a stick blender, or in a conventional blender, until smooth and thin. Serve in a kiddie’s straw cup.

From the kitchen of: Heather K.

Onion Soup Roast

7-bone roast (or the boneless cut, which has a different name—ask your butcher)
Lipton Onion Soup mix

Cut two layers of foil, longer than the meat. Fold them tightly together lengthwise to make a seam. Shake the soup package to mix before opening. Place foil on a baking sheet. Put half the soup mix on the foil, then place the meat on, and put half the soup mix on the meat. Tent the meat in foil, leaving an inch or more between meat and foil. Bake at 350 for 1-½ to 2 hours (about ½ hour per pound).

From the kitchen of: Heather K.

Outrageous Oatmeal Cookies

1 ½ c old-fashioned rolled oats (not quick cooking)
½ c all-purpose flour
¼ c dark raisins
¼ c golden raisins
¼ c dried cranberries
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
6 Tbsp unsalted butter, room temperature
½ c packed dark brown sugar
¼ c granulated sugar
1 large egg
1 tsp pure vanilla extract
4 Tbsp dark raisins (topping)
4 Tbsp golden raisins (topping)

Preheat oven to 350. Blend together oats, flour, raisins, cranberries, baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Combine raisins for toping in separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but still soft, 12 to 16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

From the kitchen of Starbucks

Friday, March 19, 2010

Crispy Kale

This recipe is from Stephanie Gallagher on Cooking for Kids
"Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.

This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!"

Prep Time: 5 minutes
Cook Time: 20 minutes

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.

3. Place on the lowest rack of the oven and bake for 10 minutes.

4. Remove from oven and stir so that kale can get crispy all over.

5. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.

6. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.

Submitted by Heather K. - From the Kitchen of Stephanie Gallagher on Cooking for Kids