DOLBY’S HEALTHY EATING WITH KIDS
CONTENTS Purple and Gold Pickled Eggs
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Chocolate-Almond-Apricot-Chia Seed Bites
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Thai-Inspired Vegetable Spring Rolls with Dipping Sauce
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Smoothie Bowls
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Whole Roasted Chicken (It’s SO worth the effort)
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Ratatouille (Southern French Vegetable Stew)
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Roast Chicken Enchiladas with Red Mole
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Asian-Inspired Sesame Ginger Noodles with Vegetables
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Greek Chickpea Salad
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Purple and Gold Pickled Eggs BEET (PURPLE) PICKLED EGGS INGREDIENTS 6 hard boiled eggs, peeled 4 cups distilled white vinegar or apple cider vinegar 2 ½ cups of water ½ cup of sugar 1 tablespoon kosher salt 1 large raw red beet, cut in ¼ pieces
*Use the beet colored eggs to make deviled eggs with avocado and guacamole flavors. *Use the turmeric colored eggs to make deviled eggs with East Indian spices.
DIRECTIONS In a large saucepan combine the vinegar, water, sugar, and salt and bring to a boil, stirring occasionally to dissolve the sugar. Add the chopped beet and reduce the heat to a simmer. Simmer the beet until tender, approximately 25-30 minutes. Remove the beet and set aside. Allow the brine mixture to cool and strain into a large sealable glass jar (make sure your jar is large enough to fit all 6 eggs). *Save the beet to add to a salad or sandwich Add the boiled eggs to the jar containing the brine and refrigerate for at least 2 hours before serving. The eggs will become a deeper red/purple color the longer they sit in the brine. The eggs can be pickled one week ahead - keep refrigerated. *To avoid difficulty peeling the eggs peel them before refrigerating and if adding ice to your cooling water don’t add to much. TURMERIC (GOLDEN) PICKLED EGGS INGREDIENTS 6 peeled hardboiled eggs 1 cup of distilled white wine vinegar or apple cider vinegar 2 cups water 2 teaspoons sea salt 2 tablespoon grated fresh turmeric or 1 tablespoon dried turmeric DIRECTIONS In a large saucepan combine the vinegar, water, salt and turmeric and bring to a boil, stirring occasionally to dissolve the sugar. Once the mixture has come to a boil, remove from heat and allow the brine to cool to room temperature. Strain the brine into a large sealable glass jar and add the hard boiled eggs. Refrigerated for at least 4 hours and up to a week before using.
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Chocolate-Almond-Apricot-Chia Seed Bites Makes 35 1” bites. Serving size – 1 bite. About 20 minutes INGREDIENTS 1 ½ cup rolled oats ½ cup almonds, lightly toasted and rough chopped 2 tablespoons unsweetened shredded coconut 1 tablespoon chia seeds ¼ cup 70-72% cacao dark chocolate, roughly chopped into small pieces ½ cup dried apricots roughly chopped 1/3 cup honey 2/3 cup almond butter DIRECTIONS In a large mixing bowl combine the oats, almonds, coconut, chia seeds, chocolate and dried fruit. Stir all ingredients together until well mixed. Add honey and almond butter to the bowl and mix all ingredients together until combined. Place mixture into the refrigerator for about 10 minutes, this will allow it to harden and make the mixture easier to work with. Shape mixture into one-inch rounded balls and place on a platter. Serve immediately or refrigerate in an airtight container up to five days. CHEFS TIPS Label, date, and freeze bites and take out as needed. (Can last up to 4 months) You can substitute apricots for your favorite dried fruit like cherries, cranberries, or dates.
LOCALLY MADE CHOCOLATE SUGGESTIONS Ghirardelli, Scharffen Berger, Tcho
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Thai-Inspired Vegetable Spring Rolls with Dipping Sauce Makes 10 rolls with 2 cups of peanut (or almond) dipping sauce. INGREDIENTS Spring Roll 10 spring roll rice paper wrappers 1 large carrot, peeled and cut into long thin strips 1 large cucumber, cut into long thin strips (if the skin is thick partially peel) ½ large red bell pepper, seeded and cut into long thin strips 1/3 cup shredded red cabbage 3 medium broccoli tops, broken into small flowerets, sliced ¼ thick 1-ounce cooked rice noodles (follow directions on the package) 1 avocado sliced ¼ cup fresh cilantro leaves, mint and/or basil 5 large green lettuce leaves (options butter lettuce, baby romaine, or spinach), torn in half black and/or white sesame seeds for garnish
Peanut (or Almond) Dipping Sauce 7-ounce coconut milk (Chaokoh brand) 2 tablespoons red curry paste (May Ploy or Arroy D Brand) ½ cup natural creamy peanut or almond butter ¼ tablespoon salt 1 tablespoon white vinegar ¼ cup water
DIRECTIONS Spring Rolls Prepare the rice paper using warm water as per instructions on the package, they should be soft, slightly firm, and pliable. (Prepare 1 rice paper at a time) Lay the pliable rice paper directly on a clean counter top or cutting board. Pat the wrapper to slightly dry with a clean towel and prepare to fill. Place a few of each vegetable on the bottom third of the laid-out rice paper, with a small amount of the rice noodles, 2 slices of avocado and a few of the mixed herb leaves. Lay a half lettuce leaf on top. (Try not to over stuff) Roll them up tightly without tearing by pulling up the bottom of the roll and rolling over the filling. Fold the sides of the rice paper to avoid the filling from spilling out from the sides. Once you have finished rolling, cut them in half and place on a serving platter. Sprinkle with lightly toasted sesame seeds and serve with a bowl of room temperature dipping sauce. DIRECTIONS Peanut (or Almond) Dipping Sauce Whisk all the ingredients into a small saucepan on low-medium heat. Stir constantly until sauce comes to a light boil. Turn heat to low and continue cooking for 2-3 minutes, remove from the heat and cool. Keeps 1 month, stored covered and refrigerated.
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Smoothie Bowls TRIPLE BERRY SMOOTHIE Makes 3 cups INGREDIENTS ½ cup water ½ cup low fat yogurt ½ cup seedless red grapes ½ cup frozen strawberries ½ cup frozen blueberries or blackberries ½ cup frozen raspberries BANANA-BLUEBERRY-ORANGE SMOOTHIE Makes 6 cups INGREDIENTS 2 ¼ cups filtered water 3 medium oranges, peeled 3 frozen bananas, halved 1 ½ cups blueberries DIRECTIONS Blend starting on a low until thick and smooth. Pour the desired amount of smoothie into a breakfast bowl, garnish and enjoy! CHEF TIPS Garnish suggestions Coconut flakes Diced dried fruit Diced fresh fruit Coco nibs
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Whole Roasted Chicken (It’s SO worth the effort) Serves 2-4. Inspired by Judy Rodgers; Zuni Café, San Francisco. For the best results choose a small chicken, 2-3/4 to 3-1/2 lbs. Smaller chickens have more skin per ounce of meat which, in this case, is a good thing for quick and even roasting. INGREDIENTS (For 1 chicken) 6 to 8 stems of whole fresh herbs such as sage, rosemary, thyme, oregano. Cut approximately 1” long. 2 whole unpeeled cloves of garlic, lightly smashed with the side of a knife to expose the inner flesh
SEASON CHICKEN 1-3 DAYS AHEAD OF TIME, BEFORE ROASTING – VERY IMPORTANT. SEASONING Remove and discard the lump of fat inside the cavity plus any giblets included. Rinse the chicken and dry thoroughly inside and out.
1-inch sliced lemon rounds, cut in 1/2 Kosher salt and freshly cracked black pepper 1 whole yellow onion ROASTING Preheat the oven to 475 degrees- every oven behaves differently, adjust your oven’s temperature as necessary, increasing or decreasing the temperature no more than 25 degrees at a time.
Without tearing the skin insert your forefinger under both outer sides of the breast at the cavity to create two pouches under the skin, one on each side of the breast at the thigh. It is important to not tear the skin, so the breast is fully protected when roasting. In each pouch place herbs, 1 lightly smashed garlic clove, and 1/2 round slice of lemon. Season the chicken liberally inside and out.
Preheat a 10-inch cast iron skillet or roasting pan over medium heat. Place the pre-seasoned whole chicken breast side up, onto the pan – it should sizzle.
Place a whole small-medium peeled yellow onion inside the cavity to hold in the juices. If the onion is too large, cut in half.
Place the cast iron skillet with the chicken in the center of the oven. After roughly 20 minutes it should be sizzling and beginning to brown – if not raise the temperature in 25-degree increments.
CARVING Place the chicken breast side up onto a carving board or cutting board (I put the board into a shallow sided sheet pan to catch the juices.)
At about 30 minutes turn the bird over and roast for another 10 -20 minutes, depending on the size, and flip the chicken back over to crisp the skin side, cooking another 5 to 10 minutes. The bird should cook for a total time of 45 minutes to an hour.
Insert a sharp 10” knife inside the cavity and cut along the length of the backbone to remove the spine.
To check the chicken is cooked insert a paring knife into the joint where the thigh meets the breast the juices should run clear. Rest the whole chicken for 20 to 30 minutes before carving to allow the chicken to reabsorb the juices rather than losing them to the pan or cutting board. CHEFS TIP If you want additional chicken, it is better to have 2 small chickens than one large chicken. The carcass can be saved, refrigerated or frozen to make a stock as the base of a soup. Extra chicken makes great chicken and red mole enchiladas.
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To flatten the chicken onto the cutting board, press gently on the breast, being careful of the skin. Then cut the chicken down the center bone of the breasts to cut the chicken in half. Remove the wings and legs at the joint where they attach to the breast. Cut the legs in half at the joint. Cut the chicken breast in half creating 4 pieces. Great served hot, room temperature, or cold California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer and Catering Director Oracle Park Merry Edwards Sauvignon Blanc, Russian River $36 “Vibrant acidity balanced with hints of summer fruit and citrus” Toulouse Valdiguié Red Blend, Green Valley-Russian River Valley $32 “Old grape varietal. Zero oak, light and fruity. Notes of watermelon, cherry and pomegranate accented by a white pepper finish”
Ratatouille (Southern French Vegetable Stew) Serves 4-6. About 60 minutes Preheat oven to 350. INGREDIENTS 1 large eggplant 3 yellow onions 3 red bell peppers 2 green summer squash 2 yellow summer squash 5 tomatoes 6 – 8 cloves garlic, peeled and sliced extra virgin olive oil 2 tablespoons fresh rosemary, finely chopped 1 large bunch fresh basil 2 tablespoons Sherry vinegar or Red Wine vinegar red chili flakes, optional DIRECTIONS Cut the eggplant into ½ inch cubes. Sprinkle with salt and allow to sit for 20-30 minutes in a colander. While the eggplant sits, peel and slice garlic, dice the onion, and cut all vegetables into ½ cubes. Rinse the salt from the eggplant with cold running water and dry thoroughly. In a large heavy bottomed pan heat olive oil over medium heat and cook the eggplant until golden. Remove the eggplant from the heat, drain on paper towel, and set aside. In the large oven proof skillet, heat olive oil over medium heat and add the diced onion until slightly softened and translucent. Add the sliced garlic, chili flake, rosemary, and the vegetables, including the eggplant and season with salt and pepper. Cook the vegetables over medium heat stirring occasionally, being careful not to break up vegetables, approximately 10 minutes. Cover the vegetables with a tight-fitting lid and put them into the oven to cook for 30-40 minutes until soft. Remove from the oven and add the sherry vinegar and freshly chopped basil leaves. Stir the basil in and allow the pan to cool with the lid slightly askew to allow the steam to escape. The Ratatouille should remain vibrant in color with a smooth and creamy consistency!
CHEFS TIPS Can be made 1 day ahead of time. For best results, make the Ratatouille in a generous quantity. Stores well refrigerated for 1 week, the perfect leftover food!
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Roast Chicken Enchiladas with Red Mole Red-Chile Mole Makes 4 cups
Enchiladas Serves six. About 30 minutes
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INGREDIENTS 3 teaspoons coriander seed 2 ½ teaspoons anise seeds 2 ½ teaspoons cumin seeds 2 ½ teaspoons dried oregano (preferably Mexican) 4 tablespoons vegetable oil 1 medium onion, finely diced 1 medium clove garlic, peeled and minced ¼-teaspoon cinnamon powder 1 small tomato, roasted and pureed -fresh or canned 1/2 cup ground mild Red-Chile 3 ½ - 4 cups water or low sodium chicken broth 4-ounces Mexican chocolate grated (Ibarra) 1 ½ teaspoons sherry vinegar ½ cup cashews
INGREDIENTS 18 8” corn tortillas (plus extra for breakage) 3 cups shredded chicken 6 tablespoons pepitas (pumpkin seeds), toasted small bunch cilantro California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer *Dirty and Rowdy Family Winery, 2019 Red Blend of Mourvedre, Zinfandel, Petit Sirah, Barbera, and Chenin Blanc. $20 from every bottle sold goes to Farmworker COVID relief fund.
DIRECTIONS To make the mole Preheat oven to 400 degrees In a shallow sauce pan dry toast the coriander, anise, and cumin seeds with the dried oregano over a medium heat until fragrant. Remove the seeds from the heat and allow them to cool. Grind the seeds in a blender or mortar and pestle. Heat some oil in a saucepan over medium heat and add the diced onion, stirring frequently until it begins to brown. Add the garlic, cinnamon, and ground spices and cook for another minute to combine the flavors. Remove the pan from the heat and allow to cool slightly before adding the ground Chile, pureed tomato, and 3 cups of water or light chicken broth. Return to the stove and bring sauce to a boil, stir frequently to avoid the Chile sticking to the pan. As it begins to thicken add more water/broth, approximately ½ cup, to thin it out a little. Add the chocolate while continuing to stir, until the chocolate has melted. Simmer for approximately 10 minutes, remove from the heat. Then stir in the vinegar. Adjust the seasoning as necessary.
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To build the enchiladas Toast the pumpkin seeds, without any oil over a medium heat in a small skillet, stirring constantly until golden. Remove from the heat and set aside. In a medium saucepan combine the shredded chicken with 1 ½ cups of the mole and warm over a medium heat. While the chicken is warming bring the remaining mole to a simmer and heat the tortillas in a heavy bottomed skillet to soften without crisping, about 3 minutes. When ready to serve, assemble the enchiladas by scooping 2 generous tablespoons of chicken into the warmed tortilla. Roll your enchilada and place it on a warm dinner plate. Continue making the enchiladas this way, 2 to 3 to a plate. Then douse them liberally with hot mole and finish by sprinkling the top with toasted pumpkin seeds and fresh cilantro.
Asian-Inspired Sesame Ginger Noodles with Vegetables Serves four. About 30 minutes Noodles and Vegetables
Sir Fry Sauce
INGREDIENTS 8 oz. package of rice noodles 1 teaspoon toasted sesame oil 1 medium red bell pepper, thinly sliced 2 medium carrots, grated 1 handful snow peas 1 ½ cups thinly sliced red cabbage 1 cup Cremini mushrooms sliced ½ cup cashews
INGREDIENTS 1/3 cup water 1/3 cup tamari (low sodium) ¼ cup brown sugar or agave (optional) ¼ cup toasted sesame oil 1 medium clove garlic, minced 1 ½ teaspoons fresh ginger, finely grated 1 ½ teaspoons corn starch (optional) 1 teaspoon toasted sesame seeds
DIRECTIONS To make the sauce Combine all ingredients in a small bowl – if using sugar, dissolve the sugar in hot water and allow it to come to room temperature before adding it to the other ingredients. To make the noodles Bring a large pot of water to the boil with a ¼ teaspoon salt. Then add the rice noodles and cook through, 6-8 minutes and drain. While the noodles are draining heat a large skillet or wok over medium-high heat and add the sesame oil, vegetables, and cashew nuts. The veggies should sizzle when they hit the pan (watch out for splashing oil.) Cook approximately 5 minutes until vegetable are tender but slightly crunchy. Add the stir fry sauce (cook for 1 minute) then add the drained noodles, cook together approximately 5 minutes. Garnish and serve immediately. California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer Preston Farm and Winery Viognier, Dry Creek Valley $30 “Aromas of orange marmalade and dried apricot are complemented with heady notes of ripe peach”. Great place to visit - all organic wine and produce for sale.
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Greek Chickpea Salad Serves 4. About 25 minutes INGREDIENTS 8 ounce box pasta (see Chef Tips) 15 ounce can chickpeas, rinse and drain ½ cup red onion, finely diced 2 medium bell peppers, diced (red, yellow, orange, or green ) 1 ½ cups cherry tomatoes, halved 1 ½ cups cucumber, seeded and diced ¾ cup Kalamata olives - rinsed, drained, and chopped ¼ cup parsley, roughly chopped 4 tablespoons fresh oregano, finely chopped ¾ cup Feta cheese (optional)
DRESSING 1/3 cup extra virgin olive oil 1 - 2 teaspoons red wine vinegar 2 teaspoons shallot or chive, finely chopped ½ teaspoon Dijon mustard Salt and pepper to taste MAKE THE DRESSING Combine all ingredients in a bowl and whisk together or put in a jar with a lid and shake to combine. Allow to stand at room temperature for 20 minutes for the flavors to blend.
DIRECTIONS Bring a large pot of water to a bowl and cook the pasta as directed on the box.
Combine cooked pasta and all the prepared vegetables, chickpeas, and fresh herbs in a large bowl. Add the dressing (be liberal, the pasta will soak it up) and sprinkle with feta cheese. Can be served immediately or held in the refrigerator for 2 to 3 days. (Suggest bringing back up to room temperature before serving.) CHEFS TIPS Suggested healthy pasta noodle options: • Community Grains - 100% Whole Grain, Whole Wheat Pasta • Banza Chickpea Pasta California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer J Pinot Gris, California - $20 “Opens with fragrant aromas of citrus, stone fruit, and white florals. Fruit forward and layered, notes of ripe pear, apricot, white peach and lime on the palate blend with hints of river rock and honey suckle before a crisp finish” Cruse Wine Company Monkey Jacket, California - $25 Blend of Valdigué, Carignan, Syrah, and Red Field “ The result is a fruity concoction of strawberry, red cherry, plum, black currant, and blackberry that’s dry and spicy on the palate.”
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