Cooking for kids
By: Abigail Dold :)
Table of Contents Breakfast ............................................................. 1-4 - Avocado Toast - Banana Bread - Baked French Toast Sides .................................................................... 5-8 - Garlic Bread - Potato Skins - Buffalo Chicken Entrees ............................................................... 9-12 - Lasagna - Spicy Penne Alla Vodka - Mac & Cheese Dessert .............................................................. 13-16 - Chocolate Chip Blondies - Fudgy Brownies - Lava Cake
B R E A K F A S
1
T
Avocado Toast
Ingredients
1 tbsp butter
From the kitchen of : Lena Gilardi
2 fresh slices bread (recommended: sourdough, ciabatta)
1 avocado
1/2 cup feta cheese
1/4 cuy greek yogurt
2 tbsp lemon juice
2 cloves fresh garlic
handful of cherry tomatoes
1 mini cucumber
1/8 lb pickled onions
2 eggs (optional)
olive oil, salt, and pepper to taste
Directions
1. Heat butter in a pan over medium heat until melted. Place both slices of bread in the pan and allow to grill until golden brown. Flip to grill on both sides.
2. Place feta, greek yogurt, lemon juice, and garlic into a bowl. Whip using an electric mixer fitted with a whisk attachment until smooth and creamy.
3. Spread whipped feta onto each slide of bread.
4. Optional: fry 2 eggs in olive oil over stovetop to your preference. Add to each slice of toast for a heartier meal!
5. Thinly slice cucumber and layer over whipped feta. Slice avocado and lay slices on top of feta and cucumber. Thinly slice cherry tomatoes and add tomatoes and pickled onions.
6. Drizzle with olive oil, add a pinch of salt and pepper.
2
Ellie’s Banana Bread
Ingredients
2 eggs
3/4 cups sugar
1/2 cup vegetable oil
1/4 cup vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
From the kitchen of: Tina Dunn
3/4 cups chopped walnuts, pecans, or hazelnuts (optional)
Directions
1. Preheat your oven to 350° and lightly grease and flour a 9-by-5-inch loaf pan.
2. In a heavy-duty mixer with the paddle attachment, beat together the butter and sugar on medium speed until creamy.
3. Add the bananas and eggs and beat until smooth.
4. Add the vegetable oil until combined.
5. In a bowl, stir together the flour, baking soda, baking powder, salt and nuts (optional).
6. Add the dry ingredients to the banana mixture and beat until all combined.
7. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake the loaf until dark golden brown (45-50 minutes).
8. After taking the bread out from the oven, wait 10 minutes until cutting.
3
Ellie’s Baked French Toast
From the kitchen of: Tina Dunn
Ingredients
Large French bread – cut into 1 inch cubes
8 eggs
3 cups milk
1 tsp. salt
1 tbsp. vanilla
1/4 sugar
Directions
1. Grease 9x13 inch pan with butter.
2. Place the cubed bread and place into pan.
3. Combine and beat all the other ingredients together in a bowl until well mixed.
4. Pour the mixture over bread.
5. Cover with plastic wrap and refrigerate overnight.
6. Sprinkle top with a mixture of cinnamon, sugar and a little slab of butter all over the bread.
7. Bake until golden brown (45-60 minutes) in 350° oven.
8. Serve with warm maple syrup.
4
5
S I D E S
Garlic Bread
Ingredients
From the kitchen of: Christina DOld
4 cloves garlic, peeled and minced or presser
½ cup salted butter, softened
¼ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano
¼ cup fresh chopped parsley
½ teaspoon kosher salt
1 loaf Italian or French bread
Directions
1. Preheat the oven to 450°.
2. In a small bowl, mix the pressed garlic with the softened butter, olive oil, grated Parmesan, parsley, and kosher salt until smooth.
3. Cut the bread in half lengthwise and spread each cut side with the garlic butter. Place the two piece on a baking sheet or directly on an oven rack, cut side up, and bake until toasted, about 8-10 minutes. Remove from the oven and cut into 2-inch pieces, and serve warm.
6
Potato Skins
Ingredients
Four baking potatoes
Extra-virgin olive oil
8 ounces of bacon, diced
From the kitchen of: Phyllis Cammarota
6 ounces of cheddar cheese
1 bunch of scallions
Salt
Freshly ground black pepper
1 cup of sour cream
Directions
1. Heat the oven to 400°. While heating Rub potatoes with olive oil and bake them on a foil-lined baking sheet until their skins are crisp for about 1 hour.
2. Transfer potatoes to a wire rack and let cool for 10 minutes. While potatoes cool, assemble the toppings, cooking the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl.
3. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions.
4. Cut each potato lengthwise to create four wedges.
5. Using a small spoon, scope the flesh from each wedge, leaving 1/4 inch or more of the flesh.
6. Set the oven to broil. Return wedges to the foil-lined baking sheet.
7. Top the wedges with cheese, followed by the bacon.
8. Place under the broiler until the cheese is bubbling.
9. Place the skins on a plate to season with salt and pepper.
10. Place a spoonful of sour cream on the plate
11. Scatter the scallions over the plate.
7
Buffalo Chicken Dip
Ingredients
1 package cream cheesse
From the kitchen of Angela Allegretti
1 cup chopped cooked chicken breast
1/2 cup buffalo sauce
1/2 cup ranch dressing
2 cups shredded cheddar cheese
1 bag tortilla chips
Directions
1. Preheat oven to 350°.
2. Spread cream cheese into an ungreased shallow 1-qt. baking dish.
3. Layer chicken, buffalo sauce and ranch dressing.
4. Sprinkle the top with cheese.
5. Bake, uncovered, until cheese is melted, 20-25 minutes.
6. Serve with tortilla chips.
8
9
E N T R E E S
Lasagna
Ingredients:
From the Kitchen of: Katherine Gomez
Chopped turkey meat cooked with garlic and tomato paste
1 box of lasagna pasta
1 1/2 pds of mozzarella cheese
1 cup of ricotta cheese and
1 jar of Rao’s pasta sauce
½ cup of parmesan cheese
Directions
1. Add chopped turkey meat to pan and cook with garlic and tomato paste. Add salt and pepper to taste.
2. Break up the chopped meat and cook covered for ½ hour. Uncover and continue cooking for 10 mins for meat to dry.
3. Add pasta to boiling water for 10 minutes and add salt.
4. Once pasta is ready, set up a square pan, one level of pasta. Add the chopped turkey meat and shredded mozzarella and some sauce. Set another level of pasta and add ricotta, sauce and mozzarella. Set another level of pasta and add sauce, mozzarella and sprinkle parmesan.
5. Preheat oven to 350 and cook for 25 minutes or until the cheese melts.
10
Spicy Penne Alla Vodka
From the kitchen of: Ava Dankenbrink
Ingredients
8 ounces of fresh rigatoni pasta
¼ cup olive oil
1 clove of garlic, diced
¼ yellow onion, diced
¼ cup tomato paste
1 tablespoon vodka
½ cup heavy cream
2 teaspoons red pepper flakes
¼ cup parmesan cheese
1 tablespoon butter
Salt and pepper to taste
Directions
1. Boil a large pot of water and add rigatoni pasta. Cook according to package directions. (Reserve one cup of the pasta water before draining)
2. In a large saucepan, add olive oil and heat the stove at medium heat. When the oil is hot, add garlic and onion to the pan. Cook until soft.
3. Add the tomato paste to the pan and cook for a few minutes until it darkens in color.
4. Pour the vodka into the pan and cook until the alcohol has a chance to burn off.
5. add in heavy cream, red pepper flakes, and finally season with salt and pepper to complete the sauce.
6. Add pasta, reserved pasta water, and butter into the sauce. Stir until all the pasta is nicely coated.
7. Add parmesan cheese on top and serve immediately.
11
Mac & Cheese
Ingredients
1 box of pipet pasta
1 3/4 cup of milk
1 3/4 cup of heavy cream
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of garlic powder
6 tsp of butter
From the kitchen of: Phyllis Cammarota
3 cups of shredded sharp cheddar cheese
Directions
1. Boil your pipet pasta until they become soft or following boxed instructions, drain and set aside.
2. In a large skillet, combine your pasta with all ingredients.
3. Bring to a light simmer and stir carefully until it reaches a creamy consistency.
4. Optional: for baked Mac & Cheese, layer cheese and put into the oven until melted.
12
D E S S E R T
13
Chocolate Chip Blondies
Ingredients
1-1/2 cups packed brown sugar
½ cup butter, melted
From the kitchen of: Maeve
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
Directions
1. Pre heat oven to 350 degrees.
2. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
3. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
4. Spread into a greased 13x9-in. baking pan. Bake at 350 degrees until a toothpick inserted in the center comes out clean, 18-20 minutes.
5. Cool on a wire rack. Cut into bars
14
Fudgy Brownies
Ingredients
From the kitchen of: Carol Dold
1 cup unsalted butter melted and cooled.
2 tablespoons vegetable oil
1 +1/4 cup of white sugar
1 cup packed light brown sugar.
4 large eggs at room temperature
1 tablespoon pure vanilla extract
¾ teaspoon salt
1 cup all-purpose flour
1 cup good quality cocoa powder
1 cup mini chocolate chips
Directions
1. Preheat oven to 350 F
2. Lightly grease an 8x12 inch pan with nonstick spray. Line with parchment paper and set to the side.
3. Combine melted butter, white sugar, and brown sugar together into a medium sized bowl. Whisk well until combined. Add the eggs and vanilla and beat until the mixture is lighter in color (1-2 minutes).
4. sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined (overmixing can affect the texture of the brownies).
5. Fold in the chocolate chips.
6. Pour batter into the tin and distribute it evenly.
7. Bake for 25-30 minutes.
15
Lava Cakes
Ingredients:
From the kitchen of: Abby Dold
6 Tablespoons butter (sauce) - recipe below
½ cup semi-sweet chocolate chips
½ cup sugar
6 Tablespoons all-purpose flour
Pinch salt
2 large eggs
2 large egg yolks
¼ teaspoon vanilla extract
Directions
1. Preheat oven to 425°. Place parchment circles in bottom and spray sides and bottom with nonstick cooking spray.
2. Add butter and chocolate chips to a large microwave-safe bowl. Cover with plastic wrap. Use a large bowl. This is going to become your mixing bowl. Microwave butter and chocolate for 1 minute, then stir until the chocolate is completely smooth.
3. Whisk in the sugar until completely smooth. Add eggs and egg yolks then beat for 1 minute. Add flour then stir until just combined. Add salt and vanilla.
4. Spoon evenly portioned batter into ramekins.
5. Place ramekins on a baking sheet and bake for 13-14 minutes or until the sides are firm but the centers are still soft.
6. Let cool for 4-5 minutes. NO LONGER than 5 minutes. Gently loosen cakes from ramekins by sliding a knife around edges of each cake; then invert cakes onto serving plates.
7. Dust Chocolate Lava Cakes with powdered sugar (optional)
8. Serve immediately because the lava cakes will continue to cook in the center as they sit.
16
The End. Enjoy!
