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The Kids Cook Monday: Slow Cooker Veggie Lasagna

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This simple lasagna recipe is packed with veggies and calcium-rich dairy. Cooking it in a slow cooker is a great way to prepare a healthy home-cooked meal on a weeknight. This recipe comes to us from our friends at Produce for Kids.

Cooking Tip of the Week: No-boil lasagna noodles are a great time saver, but you may need to add extra liquid to your recipe since the noodles will absorb it. Check the package for a recommendation on adding water or additional sauce to the recipe.

Food for Thought: This recipe calls for sweet onions, which have a pleasant, sweet flavor that kids love! Sweet onions are typically white or yellow and have a flattened (or squished!) look. White onions are the strongest tasting, so they’re best when cooked, while red onions are best for eating raw in salads or guacamole. When in doubt, just go with yellow onions, they’re all-purpose!

Family Dinner Conversation Starter: If you could have dinner with any person in the world, who would you pick?

Visit The Kids Cook Monday for the full recipe for Slow Cooker Veggie Lasagna.

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Cauliflower Miso Soup

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This Cauliflower Miso Soup is everything you want in an elegant soup. It is lusciously creamy, beautifully delicious and very healthy as well. Best of all you would never guess that it only takes a few minutes to make and even fewer ingredients. The secret is miso paste which is a great alternative to vegetable or chicken stock, giving your soup a lovely rich flavor…

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Cook’s Tip: Shrimp, Fresh or Frozen?

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Should you buy shrimp fresh or frozen? If you can get local fresh shrimp, you are very lucky. Buy them. However, most shrimp you see in the market have been frozen and defrosted. There is nothing wrong with that, but why let the fishmonger defrost them (who knows how long ago that was) when you can do it yourself?

If you want to cook shrimp that is still frozen, bring a big pot of water to a boil. Salt it; you can also add a few bay leaves and some lemon slices. Throw the still-frozen shrimp into the pot. Just as soon as the water starts to boil again, take the pot off the heat, and when the shrimp are pink and curled — this should take 2 to 3 minutes more — they will be done.

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Fruit Salad

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Do you really need a recipe for fruit salad? Nah, probably not. But perhaps you or your kids don’t get very excited by a piece of fruit for dessert. This however is not a piece of fruit, its several… it’s one bite that’s crunchy, another that’s soft, it is sweet and tart and bright all in the same mouthful. And it’s filled with vitamins, minerals and fiber. How many other desserts get to be that amazing? Probably none!

Just remember, seasonal fruit is always the sweetest, so follow your nose, if it smells good it will probably taste great.

WINTER:

1 grapefruit, sliced
1 orange sliced
A few chopped dried apricots or dates
A drizzle of honey

SPRING:

1 pint strawberries hulled and cut in half
2-3 Kivi fruit, peeled and sliced
A few mint leaves chopped

SUMMER:

1 cup raspberries,
2 red plums sliced
2 ripe peaches quartered and cut into bite size pieces

FALL:

1 apple cored and diced, tosses with a little orange or lemon juice
2 cups grapes, halved
1 cup pomegranate seeds
1 cup walnuts toasted

 

PLAY WITH IT!

* Add a little cinnamon or all spice.

* Toss in a little chopped dark chocolate.

* Add slivers of chopped mint, lemon balm or rose petals.

* Add toasted nuts like pistachios, almond or pecans.

* Top with a dollop of coconut cream.

 

KIDS IN CHARGE

At the grocery store they can make up the recipe by picking out today’s best fruit. They can peel, quarter, slice and dice as soon as they may hold a knife. While they are still little they can pull off stems, remove the hats from the strawberries and peel the pomegranate apart.

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