Tag: Kid Friendly
Roasted Brussels Sprouts with Orange Cream & Cranberries
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
- Salt
Preheat oven to 400 degrees F.
Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.
- ¼ cup cream
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- Zest of one orange
- Salt
- 1/3 cup dried cranberries
Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.
Coconut Rice with Shrimp
- 1 pound jumbo shrimp, tails taken off
- Salt
- 2 tablespoons extra virgin olive oil
- ½ cup chimichurri sauce
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup rice
- Salt
- 1 cup frozen petit peas, thawed
- Juice of one lemon
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Wild Blueberry and Lemon Tea Bread
- 1½ all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon lemon zest
- 1 cup evaporated cane juice (sugar)
- 1/3 cup olive oil
- 2 large eggs
- Juice of one lemon
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup frozen wild blueberries
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.
Wild Mushroom Risotto with Sauteed Scallops
- 2 tablespoons extra virgin olive oil
- 1 10oz pack of cremini mushroom, sliced
- ¼ pound shitaki mushrooms, sliced
- 3 to 4 sprigs of fresh thyme
- Salt
- 1 cup Arborio rice
- ½ cup a dry white wine
- 4 cups chicken or mushroom broth, heated in a saucepan
- ¼ cup half and half
- ½ cup shredded pecorino romano
- 2 teaspoons white truffle paste
Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.
- 1 pound large scallops, about 11 to 12
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.
Roasted Pesto Chicken Pizza
What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!
- One large pizza dough from a pizzeria cut into four pieces
- ¼ cup all-purpose flour
Preheat convection oven (preferred) to 450 degrees F.
Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.
- 1 cup fresh tomato sauce
- 1 cup shredded mozzarella
Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.
- 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
- Salt
- Pepper
Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.
Roasted Pesto Chicken with Potatoes and Cauliflower
- 4 full chicken legs (skin off)
- 1 pound small yellow potatoes (skin off)
- 2 cups cauliflower florets
- ½ cup fresh or store bought pesto
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat a 350 degrees F.
Line a large baking pan with aluminum foil.
Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.