Cooking Ideas For Kids From A Philadelphia Chef
A well-rounded food pyramid chart is one of the first tricks of the cooking trade, so it makes perfect sense to provide a well-rounded breakfast, lunch and dinner to fit in your busy schedule. Choose the ones that fit a day when you and your child have time to play in the kitchen. Or make a whole day of it, and create memories that will last a lifetime. These three recipes, starting with breakfast, will have everyone busy, smiling and full in no time. Chefs Dottie Deitch and Dana Prophet of The Pastry Prophet shared some of their favorite original recipes each serving four people.
1 each challah loaf (one pound), sliced one-inch thick
4 large eggs
1 cup milk
2 tsps Vanilla Extract
1/2 tsp cinnamon, ground
Butter as needed
4 bananas, sliced 1/2 inch
1.5 cups orange juice
1/2 cup maple syrup, not processed flavored corn syrup
Turn on griddle or heat a pan to medium-high heat. In a medium saucepot on medium heat, combine bananas, orange juice and maple syrup. Cook until thick, and remove from heat. Reserve for later. While the compote is cooking and the griddle/pan is heating, proceed with in medium to large mixing bowl, add eggs, milk, vanilla extract and cinnamon together. Mix until fully incorporated. Dip sliced challah into egg and milk batter, covering all sides of the bread. Place a small amount of butter onto a griddle or pan. As the butter melts, fully spread it around surface of griddle/pan. Quickly lay battered challah on the hot buttered surface of the griddle/pan. Wait roughly two minutes or until it's golden brown and flip it. Once both sides of the challah are golden brown, remove it from the griddle/oven and place on a serving plate. Serve with banana compote on the side.
Related: Assembly Woman Teaches Children About Healthy Choices
2 cups prepared tuna salad
4 each tomatoes, large
4 Tbsp parmesan cheese, grated
4 slices mozzarella, or your favorite cheese
Heat the oven to 350 degrees. Slice the top of each tomato. Use a grapefruit spoon to scoop out the middle of tomatoes. Using a soup spoon, stuff the tomatoes with tuna. Top the tuna with parmesan cheese and layer it with one slice of mozzarella. Place the stuffed tomatoes on a greased cookie sheet, and bake until the center of the tomato reaches 145 degrees. Serve immediately.
5 eggs
2.5 cups all purpose flour
2 tsp Kosher salt
2 Tbls olive oil
As needed all purpose flour, for dusting
1 28 oz can tomatoes
2 tsp basil, dried
1 tsp oregano, dried
1 tsp garlic, granulated
To taste, Kosher salt and pepper
1/4cup extra virgin olive oil
As needed, grated Parmesan
In stand mixer, add eggs, flour, salt and olive oil. Combine until a ball forms. Lightly dust the table top with flour. Coat your hands with flour. Remove the dough ball from the bowl and place it on dusted tabletop. Push your palms of your hands into the center of the ball. Fold the ball over and repeat eight times. Add a little flour if necessary. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. In a large saucepan over medium heat, combine tomatoes and seasonings. Stir while heating. Once it's hot, turn down the heat to low. Add extra virgin olive oil. Stir every few minutes until the pasta is ready. Heat one gallon of lightly salted water on high heat. Remove the pasta ball from refrigerator and unwrap. Dust the table again. Roll out the pasta ball to 1/8 inch thick. Cut rolled pasta into quarter-inch strips. You may use a pasta machine for this stage. Once all of the pasta is formed, boil the pasta for two to four minutes in salted water. Remove immediately and drain. Transfer drained pasta into a serving bowl. Add tomato sauce and toss together to prevent pasta from sticking. Serve with parmesan cheese.
