Happy Monday! Our Kids Cook Monday recipe is this easy turkey chili recipe from AllRecipes.com. I can’t believe the girls wanted to make chili, this should be fun! Pics later…
Category Archives: Recipes
Here is the Kids Cook Monday recipe, which my oldest daughter (10) found herself, Chicken Corn Chowder from MyRecipes.com. My girls are really embracing the cooking thing. They are having so much fun, finding recipes, shopping for ingredients and cooking! If you have not cooked with your kids, you really should. I’ll share photos of their masterpiece later.
Chicken Corn Chowder
- 1 tablespoon butter
- 6 green onions
- 2 tablespoons all-purpose flour
- 2 cups chopped cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10-ounce) packages frozen corn kernels, thawed and divided
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups fat-free milk
- 1/2 cup (2 ounces) preshredded cheddar cheese
- Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
- While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
This Stir-Fry Chicken and Broccoli over brown rice is going to be yummy! My girls are super excited about preparing this recipe from Cooks.com. Will post pics later!
STIR – FRY CHICKEN & BROCCOLI
1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion
Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.
Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.
Makes 4 servings.
Are you going to cook with your kids tonight? If you do, share what you make.
Voilà! Here is our Spinach, mushroom and garlic pizza! The girls had a blast making it! It was yummy and they have a little left over for their lunch tomorrow. They are already thinking about what they want to make next Monday.
Do you have any kid-friendly recipes for The Kids Cook Monday? Please share.
The kids cook Monday recipe for today is Spinach, Mushroom and Garlic Pizza. I am so looking forward to eating this with my girls! I’ll post pics later tonight!
Spinach, Mushroom and Garlic Pizza
- Cooking spray – to dust surfaces
- All-purpose flour – to dust surfaces
- Corn meal – dusting surfaces
- Pizza dough (example – fresh pizza dough from Trader Joe’s) Here is a recipe if you want to make your own dough.
- Pizza sauce (optional)
- Mozzarella cheese
- Baby spinach
- Sliced mushrooms
- Fresh garlic, minced
Preheat the oven to 425 degrees.
Roll out dough on a pizza sheet that has been coated with cooking spray and a sprinkling of corn meal and all-purpose flour. Spoon the sauce on the dough and spread evenly. Sprinkle the mozzarella cheese all over followed by the spinach, mushrooms, and minced garlic.
Place pizza in oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Remove from the oven, slice and serve.
For those of you who are in to everything coconut, I found this how-to on Instructables.com that shows you how to make your own coconut milk, butter and flour. Check it out – here!
Also, if you are in to coconut oil – here you go!
Do you have any coconut recipes to share? Do share!
Hi Everyone! So here is the first of our Kids Cook Monday recipe. It went really good! My girls had a lot of fun making these really easy burritos despite being a little sick. I had a whole bunch of fun eating them, they were delicious!
Did your kids cook dinner tonight? If so, what did they make?
Welcome to our first Monday of my kids cooking. My girls are excited about starting Kids Cook Monday, as am I! The fun part is that they choose the recipes! The Kids Cook Monday is part of the Monday Campaigns that encourages families to set aside the first night of every week for cooking and eating together as a family. So on Mondays I will share with you the recipe the girls decide to cook and will post pictures and provide an update on the process and outcomes and I hope you will do the same.
These bean and cheese burritos are quick and easy for your child to make and they taste great!
Prep Time: 10 minutes
Cook Time: 5 minutes
Ready In: 15 minutes
Yield: 4 servings
1 16-ounce can of pinto or black beans
1 cup shredded jack or cheddar cheese
4 organic flour or whole-wheat tortillas
2 tomatoes, diced
3 cups shredded lettuce
1/2 cup of chopped green onions
1/2 cup of chopped cilantro
- Heat a skillet on medium heat. Add beans and stir continuously until warmed.
- Warm each tortilla in a clean, empty skillet over medium heat.
- Spread beans down the middle of each tortilla, stopping a quarter of the way to the ends.
- Add cheese and any other desired condiments. Fold the top and bottom ends up (the ends at the edges of the beans), then fold over each side. Serve warm.
I love ginger not just for the health benefits, but also for the spicy (not in a hot way) citrusy taste. Here are three awesome cookie recipes using ginger, just in time for all your holiday baking!
Gingerbread Man Cookies (on sticks!) – 101 Cookbooks
Triple Ginger Cookies – 101 Cookbooks
Spicy Gingerbread Cookies – Smitten Kitchen
Dinner tonight was one of my regular dishes – Garlic, Olive Oil and Parmesan Pasta! I make this dish at least once a week; my girls (and I) love it!
Garlic, Olive Oil and Parmesan Pasta
(adapted from Cook’s Illustrated Pasta with Garlic and Oil)
2 tablespoons of sea salt flakes
6 tablespoons extra virgin olive oil
1/4 cup minced garlic, from 12 medium cloves
3 tablespoons chopped fresh parsley leaves
1 teaspoon lemon zest
1/2-cup Parmesan cheese, coarsely grated
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees.
2. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons sea salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3-cup pasta cooking water and drain pasta.
3. While water is heating, combine 3 tablespoons of olive oil, 3 tablespoons garlic, and 1/2 teaspoon sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, parsley, lemon zest, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
4. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 1 teaspoon sea salt flakes to pasta; add Parmesan and toss well to combine. Serve immediately.