better place than the kitchen? Cooking with your kids can be a great way
to get them involved in the backstage of food preparation, while they
enjoy themselves and distinguish the unique taste of what has been
achieved through work and patience.
"What if I don't know how to cook very well?", you may ask yourself. Well,
don't worry: we don't provide cooking classes for kids only. Among the
different programs we offer, one has been specially thought for parents
and their kids, so they can learn and have fun together. Meanwhile, we
have prepared 3 easy recipes for you to share with them. We'll start with
a drink, we'll continue with a meal, and finally, we'll have a dessert.
Banana Berry Smoothie
RECIPE INGREDIENTS
* 1 1/4 cups orange juice
* 1 1/4 cups frozen mixed berries
* 1 cup sliced ripe banana
* 1/2 cup vanilla yogurt
* 1/3 cup dry milk
* 1 tablespoon sugar
Mix all ingredients in a blender; process until smooth.
Vegetable Mac & Cheese
RECIPE INGREDIENTS
* 1 1/2 cups dried tubular pasta, such as elbow macaroni
* 3 medium carrots, peeled and cut diagonally into 1/4-inch slices
* 10 oz. of frozen or fresh broccoli, stems sliced, florets separated
* 1/2 cup frozen peas, thawed
* 1 cup low-fat plain cottage cheese
* 1 tbsp. Dijon mustard (country style)
* 1/4 tsp. Tabasco sauce Salt and pepper
* 4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how
cheesy you want it)
* 4 oz. part-skim mozzarella cheese, coarsely shredded
* 1 tbsp. grated Parmesan cheese
1. Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking
spray or margarine.
2. Cook the pasta in a large saucepan of boiling salted water for 4
minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli
and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking
liquid, and return the pasta and vegetables to the saucepan. Stir in the
peas.
3. In a food processor, combine the cottage cheese with the reserved
liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and
pepper and blend until smooth. Stir into the pasta and vegetables. Mix in
the cheddar and mozzarella and pour into the baking dish. Sprinkle with
Parmesan. 4. Bake uncovered until the top is golden brown (about 20 to 25
minutes), then let it set for 10 minutes to firm up. Serves
4. Note: This dish can be prepared a day before it is baked.
Frozen bananas
RECIPE INGREDIENTS
* 3 bananas
* 6 ice-cream sticks Two 1-1/2 oz. chocolate bars
* 1 tbsp. chopped nuts, crispy rice cereal, granola, or shredded
coconut (optional)
1. Peel the bananas and remove any stringy fibers. Cut the bananas in
half, widthwise, and push an ice-cream stick through the cut end of each
half. Cover them in plastic wrap and freeze for about three hours.
2. Place the chocolate bars in a microwave-proof bowl and cook on high for
about 2 minutes, or until the chocolate melts. Check after one minute.
Stir in the nuts, cereal, or coconut.
3. Using a butter knife, spread the chocolate mixture over the frozen
bananas to coat them completely. Rest the pops on a plate covered with
waxed paper and freeze until ready to serve. Makes 6 pops.
If you enjoyed this article, please feel free to post it to your site or
blog and forward this link to your friends. Have a great day!
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