Archive for the ‘kids cook book soup’ Category

Happy Birthday, Dr. Seuss! {and Yink’s Pink Ink Drink}

Friday, March 2nd, 2012

We’re big fans of Dr. Seuss around here. The boy has been looking forward to PBS Kids’ Cat-in-the-Hat-a-thon all week — and, he even has the day off school so he can camp out in front of the tv in his pjs to watch. Meanwhile, I made a Seuss breakfast: Lorax pancakes, green eggs and ham, and pink ink. You know, of One Fish Two Fish Red Fish Blue Fish:

This one, I think, is called a Yink.
He likes to wink, he likes to drink.
He likes to drink, and drink, and drink.
The thing he likes to drink is ink.
The ink he likes to drink is pink.
He likes to wink and drink pink ink. – Dr. Seuss

This breakfast smoothie is fast to whip up. And the best part — it’s all natural, no food dyes needed.

yink's pink ink drink

Recipe: Yink’s Pink Ink Drink

Ingredients:

  • 1 cup frozen strawberries
  • 1 1/2 cup whole milk
  • 1 teaspoon honey (adjust to taste)
  • 1 teaspoon ground flaxseed

Instructions: Place all ingredients in blender and puree until smooth and frothy. Pour into glasses, add a straw, and enjoy! Makes 2 small smoothies.

natural green eggs and ham

What’s the most read Dr. Seuss book in your house? Ours is probably Green Eggs in Ham, but One Fish Two Fish gets a lot of air time as well. Most exciting is that the boy is just about ready to start reading them to us — can’t wait!

Kids Cook Book Soup: Apples!

Tuesday, October 27th, 2009

I hope you haven’t had your fill of apple recipes just yet, because we have several more to share for the very first round-up of Kids Cook Book Soup. Thanks to all for sharing your apple inspiration, and please read to the end for the November theme announcement! With no further ado…

From Jen at The Gould House, “Eldress Bertha’s Applesauce”

kcbs-1-applesauce

Jen and her 2-year-old daughter, Ella, used apples from their farmers market to make this applesauce. Jen writes, “Ella enjoyed counting the apples, catching the apple peels as they fell into the bowl, and mashing the apples after they were done simmering on the stove.  She also ate her first whole apple while I was doing the chopping.  The applesauce was delicious and it made the house smell so “autumny”—definitely a keeper!”

From Melissa at Little Locavores, Sausage-Stuffed Acorn Squash — with Apples

kcbs1-3-applesquash

Melissa created this fall recipe with the thought of appealing to those who don’t like squash unless it’s doused in sugar. I don’t know if it won her farmer’s sons over, but this flavorful dish has extra kid-appeal when served in an acorn squash bowl. (Melissa and her son recently went apple-picking at Seedling Orchards in South Haven, Michigan.)

From Kelsey at The Naptime Chef, Spiced Apple Cookies

kcbs1-2-cookies

Kelsey and her toddler daughter made these scrumptious cookies, with New York McIntosh apples, to occupy a rainy afternoon — just one of many recipes in her “Apple Mania” arsenal.

And here at FoodieTots, Spiced Apple Hand Pies

kcbs1-4-handpies

We picked apples at Virginia’s Crooked Run Orchard, reviewed How to Make An Apple Pie and See the World, and baked kid-sized apple hand pies. Yum!

~

And if these aren’t enough ideas to use up the apples in your crisper, here are a few more kid-friendly apple recipes:

Kids Cook: How to Make an Apple Pie and See the World

Tuesday, October 27th, 2009

This is our entry for Kids Cook Book Soup — Apples! Check back later today for the full round-up.

The Story: This lovely book, How to Make an Apple Pie and See the World, by Marjorie Priceman, caught my eye at the bookstore with its colorful illustrations. In it, a little girl sets out to make an apple pie but discovers her local market is closed. So naturally, she charts a course around the world to pick wheat in Italy, sugar cane in Jamaica, and apples in Vermont. I admit, on one level my locavore’s conscious felt a pang of guilt, but it was too cute a story not to buy. Besides, the point of eating local, for me, is to ensure my son knows where his food comes from. Even if it’s not always somewhere nearby.howtomakeanappliepie

The Lesson: My son knows apples grow on trees, and milk comes from cows. This may seem obvious, but it’s not always! My brother went through a phase as a kid where he insisted that milk came from the grocery store. No amount of arguing could convince him it came from a cow. (This was probably just stubbornness, we certainly were exposed to cows.) Anyway, last week I picked up the boy from daycare and headed out to do errands, and I had failed to pack snacks. I asked if he wanted to go to the drive-thru for apple slices, and he replied, “We could go to the farm and get apples!” In an ideal world, yes, but convenience won out this time.

The Recipe: I recently went to Williams-Sonoma looking for yeast. They didn’t have it, but of course I managed to come home with a bag full of new must-have kitchen tools, including these adorable apple and pumpkin pocket pie molds. The boy saw the one I was packing in my niece’s birthday present, and started to whine, “But I don’t have one of those yet!” So he was pleasantly surprised when I pulled out a second one for him. I decided to stick with the recipe on the box for the pie crusts, which I was glad to see called for butter. I halved the recipe to make 4 little pies. This really doesn’t take too much more effort than making a full-size pie, and the results are just too cute.

Spiced Apple Hand Pies
crust recipe adapted from Williams-Sonoma

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbs. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 Tbs. ice water
  • 1 egg, beaten with 1 tablespoon water
  • maple sugar

Pulse flour, salt and sugar in food processor to combine. Add butter chunks, and pulse until it resembles a course meal. Add water, a little at a time, pulsing between each addition until dough begins to come together. I only needed 6 tablespoons. Remove and press into flat disk. Wrap in plastic wrap and chill for at least 2 hours. (Or, if you’re in a hurry, 30 minutes in the freezer.)

Filling:

  • 1 apple, diced small
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • pinch salt

Combine all ingredients and set aside while dough is chilling.

To Assemble Pies: Prepare egg wash. Roll out dough to 1/4-inch thickness and use the mold to cut out 8 shapes. If you don’t have the molds, use a large cookie cutter to cut shapes. Cut a leaf-shaped vent into the top crust pieces. Place the bottom in the mold (or on your parchment-lined baking sheet) and place 2 tablespoons of apple filling in the center. Brush a little egg wash around the edge, lay a second piece of dough over and gently press in the mold or together with a fork. Brush the top with more egg wash and sprinkle with maple sugar. Place on a parchment-lined baking sheet and repeat to make the remaining pies. Place in freezer for 30 minutes. Preheat oven to 400 degrees and bake for 22-24 minutes, until crust is golden. Cool on a cooling rack at least 10 minutes before eating. Makes 4 small pies. Enjoy!

Note: I skipped the second freezing step, as we were in a hurry to finish before bedtime, so my crusts browned more quickly than they should have. But they tasted great! Oh, and despite the book’s instructions, our apples and eggs came from local farms.

Kids Cook Book Soup #1 — Calling All Little Chefs!

Monday, October 12th, 2009

Don’t forget! The first installment of Kids Cook Book Souptheme: Apples! — is now open for entries through this coming Sunday, October 18.Monday, October 26 — extended an extra week! Check for round-up Tuesday, October 27th.

To simplify the challenge, here’s all you need to do: cook (with your kids!) any apple recipe … and share where you found the recipe. It can be from a story, a cookbook, or a family recipe. The only requirements are a) that it contain apples, and b) that you involve your kids! And have fun! :)

You’ll send me a link to your post &/or picture (no blog needed to participate), and we’ll post the round-up right here, on the 3rd Tuesday of the month.  Just email your link &/or photo, along with your name (or name you want printed), kid’s age(s), blog name and location to me at foodietots @ gmail.com.

And, everyone who participates will be entered to win a great food-themed children’s book.

Please help spread the word! Click the “SHARE THIS” button below to share on Twitter, Facebook &/or Stumble It!