Author: drealestercontributor

Tonkatsu and Green Beans Recipe

By drealestercontributor
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  • family friendly
  • kid friendly
  • stir fry
  • green beans
  • sauce
  • boneless
  • soy sauce
  • brown sugar
  • ketchup
  • mustard
  • pork
  • rice cooker
  • pork chops
  • pound
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Tired of slaving over the stove after a long day at work? Our friends Simran and Stacie at A Little Yumminess shared this fab, kid-friendly recipe for Tonkatsu and Green Beans with us, and we knew we had to pass it on to you. Knock off some of the prep beforehand – then put it all together come dinnertime. Keep the kiddies busy with the little stuff, like washing green beans, pounding pork cutlets, or stirring the sauce; family dinners taste ten times yummier when everyone lends a hand.

Tonkatsu and Green Beans

Ingredients:

Boneless pork cutlets,

Eggs

Panko (Japanese bread crumbs)

Green beans

Scallions

Jasmine rice

Miso paste

Silken tofu

1/4 cup Ketchup

1 TBL Soy sauce

2 TBL Worcestershire sauce

1 tsp Brown sugar

1 tsp Dijon mustard

Method

1. Start up your rice cooker
2. Add miso paste to simmering water as directed on package. Add diced silken tofu and chopped scallions. Keep warm.
3. To make Tonkatsu sauce, mix soy sauce, Worcestershire sauce, ketchup, brown sugar, and dijon mustard.
4. Steam or stir fry green beans.

Be sure to visit A Little Yumminess for more kid-tested, family friendly recipes.
5. Pound boneless pork chops into thin cutlets. Coat in beaten egg and dredge in panko. Fry in a hot pan until crispy golden brown.

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  • pork
  • rice cooker
  • pork chops
  • pound

Kid-Friendly Recipe: Easy-Peasy Dumplings

By drealestercontributor
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  • dipping sauce
  • play date
  • kid friendly
  • wine
  • ketchup
  • egg
  • soy sauce
  • sesame oil
  • meat
  • pepper
  • egg wash
  • cooking oil
  • dumpling
  • salty
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dumplings

Stuck at home on a rainy day with our play date canceled, we decided to occupy ourselves by making some dumplings (or little parcels of love as I like to call them).  It seems like a daunting task to take on but these dumplings are low on ingredients, high on child involvement and disappear ridiculously fast.  The sweet, salty dipping sauce is a perfect complement except my genius daughter decided to eat hers with ketchup.  “Do you have to eat them with ketchup?”  “Yes.  It’s good for me.”  Okay then.  I tried half a dumpling with the daughter’s choice condiment and it wasn’t bad!!  She may be on to something.  As a child, I too was a ketchup fiend.  So much so, I used to say that when I grow up, I would marry a guy who owned a ketchup factory.  Sometimes the best laid plans go awry.  I have graduated to Sriracha – maybe one day Ria will too.

Easy-peasy Dumplings

Make these super easy dumplings with your little ones or for a kitchen play date instead of the usual cookies or cupcakes.  Have the kids help with beating the egg, brushing the egg wash to help seal the dumplings and even folding the dumplings into little triangles.

Makes 15-18 – you decide how many that serves

Ingredients

For dumplings:
½ lb ground pork, chicken or turkey
2 scallions finely sliced
1½ tsp soy sauce
¼ tsp white pepper
½ tsp sesame oil (optional)
1 egg beaten
store bought square wonton wrappers (usually available next to tofu in most grocery stores)

For dipping sauce:
2 tsp soy sauce
¼ tsp sugar
½ tsp rice wine vinegar (optional)

Method
1. Mix the minced meat with the scallions, soy sauce, white pepper, sesame oil and half of the beaten egg.  Reserve the rest of the egg for sealing the dumplings
2. Combine the ingredients for the dipping sauce
3. Arrange several wonton wrappers with corners facing you and place ½ a tablespoon worth of meat mixture in the center of each wrapper.  Use a pastry brush or your fingers to brush the edges with the beaten egg.  Fold the wrapper in half and form little triangular parcels.  Repeat till meat mixture is used up.
4. Steam for 5-6 minutes (do not forget to grease the steamer basket with cooking oil if using a metal steamer).  Alternatively, you can cook the dumplings in boiling water which is easier and takes about 3 minutes.
5. For pot stickers, if you want more calories and crunch, pan fry the cooked dumplings in a little oil, 2-3 minutes on each side. Serve warm with dipping sauce and watch them disappear

This is a guest post from our friend Simran at a Little Yumminess. Visit their blog for more fab, kid-friendly recipes.

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  • meat
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  • egg wash
  • cooking oil
  • dumpling
  • salty

Lemon Green Beans with Almonds

By drealestercontributor
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  • adult
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  • butter
  • salt
  • cooking
  • citrus
  • empower
  • teaspoon
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Not only are green beans the summer go to veggie, but they win the prize for being one of the more palatable items that picky toddlers and kids will actually eat. Mix in almonds toasted on the stove to add an earthiness to this fresh green bean recipe and to add some additional protein and good omega fats. Kids love pre-stringing the beans and juicing the lemons in this healthy veggie side, dressed in citrus.

Here is a great recipe that mixes it up a bit and provides an alternative to add your vegetable repertoire.

Ingredients:

  • 1 pound green beans
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2 tablespoons almonds, slivered
  • ½ teaspoon salt

Method:

Adult: Trim the ends off the green beans.

Kid: “String” the green beans by pulling the tough string from edge of each bean.

Adult: Place 1 cup of water in a large pot over medium-high heat. Add green beans to the pot and cook on medium high for 10-15 minutes, or until beans are bright green and have been cooked to preference.

Adult: While green beans are cooking place the slivered almonds in a dry nonstick pan over medium-high heat. Shake or stir frequently for 2-5 minutes, or until they start to turn golden. Remove from hot pan immediately to cool.

Together: Drain the beans in a colander. Add butter and stir to coat the beans. Sprinkle with lemon juice, salt and toasted almonds.

This recipe comes to us from Elyse of Veggie Teens.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

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Sweet-Salty-Spicy Glazed Corned Beef

By drealestercontributor
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  • slow cooker
  • baking
  • kid friendly
  • meat
  • corned beef
  • glaze
  • cabbage
  • broiler
  • potato
  • slice
  • aluminum
  • brisket
  • soy sauce
  • like
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I remember eating and not liking corned beef as a kid. Stringy meat, limp cabbage…UGH. A few years ago though, I finally discovered a corned beef technique that made a believer out of me. Especially when I started to think of it less as “corned beef” and more as brined, then braised brisket. This method takes things a step further by adding a sweet-salty-spicy glaze and finishing the meat under the broiler. With a few carrots, potatoes and some savoy cabbage steamed until just tender, I’m actually excited to eat this meal.

Glaze: 4 Tablespoons Brown Sugar, 2 Tablespoons Soy Sauce, 2 teaspoons of Dry Mustard, 2 teaspoons of Grated Ginger

1. In the morning chuck your corned beef into a slow cooker. Add enough water to just cover, a couple of tablespoons of whole peppercorns and a couple of bay leaves. This time I also threw in a head of garlic I sliced in half, a couple of carrots, a few halved shallots and some herbs from our garden.

2. Cook on high until it comes up to temperature then cover and reduce to low and let it simmer away. The meat will be tough if you let the water boil, so a lazy simmer is best.

3. When your meat is fully cooked and tender (I cooked mine about 6 hours), remove it from the slow cooker. Let excess juices drain off and trim off any extra fat that hasn’t melted off. Place the meat on a baking sheet lined with aluminum foil.

4. Preheat your broiler while you make the glaze. Slather the glaze on the meat and pop it into the oven until the glaze is caramelized (5 minutes or so — keep your eye on it, since it will burn). After taking the meat out of the oven, let it rest 15-20 minutes, then slice thinly across the grain [warning, it will be a bit crumbly]. Serve with steamed potatoes, carrots and cabbage.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

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  • corned beef
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  • slice
  • aluminum
  • brisket
  • soy sauce
  • like

Quick & Easy Mini Meatball Subs

By drealestercontributor
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  • food processor
  • tomato paste
  • sauce
  • broth
  • ketchup
  • pepper
  • garlic
  • salt
  • canola oil
  • ground turkey
  • milk
  • cheese
  • cup
  • red onion
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Forget the giant sized messy meatball subs, these are perfect for little hands and pint-sized mouths! If pork and veal isn’t your thing you can substitute ground turkey instead or just use a single type of meat.

Ingredients:

For the sauce:
1 tbsp extra virgin olive oil
1 medium red onion, chopped
1 clove of garlic, crushed
1 14oz can of organic diced tomatoes
4 1/2 tsp of organic tomato paste
1 tbsp ketchup
1 tsp light brown sugar, packed
1/4 tsp dried oregano
1/4 cup vegetable broth

For the meatballs:
1/4 lb ground beef
1/4 lb ground veal
1/4 lb ground Italian sausage
1/3 cup Italian style breadcrumbs
3 tsp whole milk
2 tbsp freshly grated Parmesan cheese
Salt and pepper to taste

Canola oil for frying
Dinner rolls

Method:

Begin with the sauce by heating oil and then saute the garlic and onion until soft then transfer half into the food processor. Add tomatoes, tomato paste, ketchup, sugar, oregano, and broth into the pan, bring to a boil and then simmer on low for 20 min. Remove from heat and puree in the food processor until smooth.

Add ground meats to the food processor and then blend well. Add breadcrumbs, milk, parsley, salt and pepper, and Parmesan then pulse until well combined. Form small teaspoon full scoops into small balls and either fry or bake on an oiled cookie sheet at 425 degrees for 20 min, turning halfway through.

Add meatballs and sauce to bowl and mix until coated. Cut dinner rolls in half and stuff each side with meatballs, sprinkle with Parmesan cheese, and serve!

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  • sauce
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  • ketchup
  • pepper
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  • salt
  • canola oil
  • ground turkey
  • milk
  • cheese
  • cup
  • red onion

Black Bean Chicken Quesadillas

By drealestercontributor
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  • chicken breast
  • how to
  • iron skillet
  • chicken
  • pepper
  • food processor
  • cheese
  • chopped
  • salt
  • desire
  • onion
  • lime juice
  • low fat
  • black bean
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Chicken is broiled and paired with pureed black beans and a simple salsa made from tomatoes, onion, cilantro and lime juice. Kids will have fun layering the black beans, chicken and cheese, bookended by corn tortillas.

Ingredients:
For the salsa:
1 clove garlic
1/2 onion
juice from 1 lime
2 tomatoes, seeded and roughly chopped
2 tablespoons cilantro*, chopped
salt and pepper, to taste

For the Black Bean Chicken Quesadillas:
1 chicken breast
salt and pepper, to taste
1/2 cup canned black beans, rinsed and drained
1 cup low fat cheddar or Colby-jack cheese, grated
8 corn tortillas
low fat plain green yogurt*, for garnish

*optional

Method:
To make the salsa:
Adult: Carefully place the garlic and onion into a food processor. Pulse until well chopped.

Together: Remove the food processor’s lid and add the lime juice and tomatoes. Pulse several times until the tomato is chopped, but not liquefied.

Adult: Carefully transfer the tomato mixture to a small bowl using a spatula.

Together: Season with cilantro, if desired, and salt and pepper to taste.

To complete the Black Bean Chicken Quesadillas:
Adult: Preheat the broiler.

Adult: Season the chicken breast with salt and pepper to taste. Broil for about 5 minutes, or until the breast is no longer pink in the middle. All cooks should care to wash their hands with soap and warm water after touching raw meat. When the chicken breast has cooked through, transfer it to a plate and set aside.

Together: Place the beans into a food processor and pulse until the beans reach desired consistency. Transfer to a bowl and set aside.

Kid: Shred the chicken with your fingers or carefully chop into pieces with a small knife.

Kid: Lay 4 of the tortillas out flat on a flat surface. Place a few tablespoons of the puréed black beans on top of the 4 tortillas. Top with equal amounts of shredded chicken and grated cheese. Place the remaining 4 tortillas on top of the chicken and cheese.

Together: Place a cast iron skillet over medium heat. Lay each quesadilla onto the skillet and cook for 2-4 minutes, or until the bottom tortilla begins to brown. Flip with a spatula and cook 2-3 minutes on the other side, or until the cheese has melted. Repeat with the remaining quesadillas.

Together: Slice each quesadilla into quarters with a large knife and place 4 pieces on each plate. Garnish with salsa and yogurt, if desired, and enjoy!

Serves 4.

Source: This recipe comes to us from Flora of In Flora’s Kitchen.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

 

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Top Secret Stir Fry Tips

By drealestercontributor
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  • stir fry
  • flank steak
  • kid friendly
  • vegetable oil
  • vegetable stock
  • wine
  • sauce
  • meat
  • cornstarch
  • soy sauce
  • sesame oil
  • black beans
  • ketchup
  • chicken
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A quick and easy stir fry makes for a great weeknight family dinner and it has the versatility to accommodate meat, seafood, tofu and any kind of vegetables you like. However, as handy as stir fry is, it’s easy to end up with soggy and uninspiring results if you’re not careful. Here are a few simple tricks and techniques that I’ve picked up over many years of stir fry experimentation.

1. Stock Your Pantry: Since stir fry is often the dish I turn to when I need to cook something quick, haven’t had time to go to the store or just can’t think of what to make, the key is keeping a nice array of sauces in your pantry, a few pieces of meat or seafood in your freezer and using whatever vegetables you have on hand.

Handy Sauces: You’ll want these around for stir frying, but they are great for all kinds of other uses, too. A hint of soy sauce can add a bit of complex saltiness to even non-Asian dishes or try a spoon of ketchup when you want a bit  tangy-sweetness.

  • Soy sauce
  • Sesame oil
  • Oyster sauce
  • Fermented black bean paste: If you’re not familiar with this one, give it a try. It’s salty and on the pungent side, but in small doses it goes brilliantly with beef or chicken. You’ll find it in any Asian market and in well-stocked grocery stores, too.
  • Dry sherry (or Shao Hsing wine)
  • Hoisin sauce (plum sauce)
  • Ketchup
  • Yank Sing’s Chili Pepper Sauce is one of our all-purpose favorites, too. As the label says, it’s “delightfully hot” with a nice saltiness from the fermented black bean paste that’s mixed in. It’s great for cooking and as a condiment at the table.

Other Pantry Items:

  • Chicken or Vegetable Stock — when you have a bit of leftover stock, freeze it in ice cube trays so you have some small portions when you need them.
  • Cornstarch
  • Jasmine Rice
  • One of our favorites for stir fry are thin slices of flank steak sliced across the grain. I usually keep a few small pieces in the freezer as a back-up. The meat is much easier to slice thinly while still partially frozen, so I toss it in the refrigerator in the morning and it’s usually just about right for slicing come dinner time.

2. Marinate! 20-30 minutes is plenty. You can marinate your protein of choice while getting your rice started and cutting your vegetables.

  • Beef: soy sauce, a dash of sherry and a tsp or so of cornstarch. I toss in a clove or two of smashed garlic and a few thick slices of ginger that I can easily pull out before serving.
  • Chicken: oyster sauce, soy sauce, dash of sherry and sesame oil.
  • Fish/Seafood: scallions, cilantro, minced ginger, a pinch of sugar and salt and a little vegetable oil. A few chunky slices of lemongrass are nice if you have some on hand — just remove them before serving.

3. Cook Everything Separately

  • Saute each vegetable separately in a hot pan until tender crisp (I use peanut oil because it has a high smoke point) and set aside.
  • After cooking the vegetables, saute your meat/seafood/tofu until just cooked — set aside in a separate bowl while you work on the sauce.
  • If you’re using tofu, you’ll want the firmer variety. Either gently sear it in a hot, well-oiled pan, or alternatively warm the tofu through by lightly steaming it or microwaving it in lieu of stir frying.

4. Make Your Sauce After Cooking Everything Else: The beauty of cooking and removing all your ingredients before attacking the sauce is that you can spend time to really adjust the flavors and consistency before combining everything together.

  • As soon as your meat/seafood/tofu is done, immediately turn down the heat and deglaze the pan with a little stock (1/2 cup or so) taking care not to burn the bits on the bottom of your pan. After de-glazing, start adding your sauces. This is where you can get creative. One of our favorite combos (especially for chicken or beef) is a few spoons of fermented black bean paste and a little dash of ketchup and sesame oil to help everything come together.
  • The cornstarch from the marinade works to thicken the sauce. If you find your sauce is too thin for your liking, just combine a few spoons of sauce with a tsp of cornstarch, mix well and return to the sauce. Cook for a few minutes until it thickens.
  • Take time to taste play around with the sauce until you’re happy. I like to add the meat/seafood/tofu back to the sauce for a minute then layer vegetables in a shallow bowl or platter, and spoon over the meat/seafood/tofu and sauce over.
  • Garnish with some chopped scallions or chopped cilantro – a little something fresh makes all the difference.
  • My husband is more of a sauce person than me, so I make quite a bit of sauce bringing the extra to the table and we’re all happy.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Visit their blog for more fab, kid-friendly recipes.

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  • cornstarch
  • soy sauce
  • sesame oil
  • black beans
  • ketchup
  • chicken

5 Easy Ways To Get Kids Baking!

By drealestercontributor
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  • baking
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  • sweet treats
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  • pie
  • cookie
  • yeast
  • food coloring
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  • yellow
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  • decorate
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I’m not sure if we know a kid that can resist a sweet treat right out of the oven. Cookies, cupcakes, or even making a fresh loaf of bread are some great ways to introduce kids to the idea of baking. Here are some of our favorite easy tips for letting your little ones in on the fun.

1. Let them get down and dirty and mix it up with their hands. Ingredients like butter and sugar can be creamed together in a large mixing bowl. You can also add everything in a closed resealable bag and let your child mix the contents by squishing it up. If you are mixing a batter, simply cut a corner of the bag for easy pouring.

2. Pie crusts can be fun as well. Let your child roll out some of the extra pie dough or demonstrate how to crimp the edge and then let them finish it off. Pressing the edges with a fork works well for little hands.

3. When making yeast bread, get physical and let them punch down the dough after it has risen.

4. Take the opportunity and use food coloring to teach about colors. If making blue, let your child add the yellow and green together then stir until the mixture becomes the desired color.

5. Have some decorations to make? Make your own pastry bag by cutting the corner off of a zipper bag. Adjust the size of the hole to let just enough icing flow so kids can write and decorate on their cookies or cake.

Enter to Win:
Share your favorite kids baking tips in the comments section below and be entered to win a matching parent and child Red Tricycle apron.

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  • decorate
  • cake

Honey Baked Apple Stacks

By drealestercontributor
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  • lemon juice
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Here’s a recipe with apple pie’s comforting flavors but without the crust. Honey and lemon juice are whisked together, then spiced with cinnamon in this baked apples that are as fun to build as they are to eat. This can be used for an easy breakfast alternative or great to just snack on!

Ingredients:

  • 1 pound apples
  • 1/4 cup honey
  • Juice of 1 lemon
  • 1 1/2 teaspoons cinnamon

Method:

Adult: Preheat oven to 300 degrees.

Adult: Peel and core the apples. Cut into 1/4-inch thick slices.

Together: Line a baking sheet with parchment paper.

Together: Whisk the honey, lemon and cinnamon together.

Kid: Swirl the apple slices in the honey mixture.

Together: Stack the honeyed apple slices 6-10 slices high.

Adult: Slide into the oven and bake for 35-45 minutes, or until the apple is soft and starting to dry.

This recipe comes to us from Cate of Tribeca Yummy Mummy.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

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  • mixture
  • eat

Easy Kids Recipe: Sweet Corn Cakes

By drealestercontributor
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  • sweet corn
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  • egg
  • canola oil
  • food processor
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  • finger food
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  • microwave
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  • pan
  • salt
  • recipe
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Here is an easy recipe that involves two foods that most kids can’t get enough of: corn and pancakes! Using sweet canned corn cuts the time in half but you can also use fresh summer corn sliced off the cob when in season. Got a texture phobic eater? Blend the corn smooth prior to adding it in. This will also make the pancakes slightly thicker and ideal for finger food or as a take along snack.

Ingredients:
1 can drained corn or 1 large cob or corn sliced
1 egg
1 1/2 tbsp organic honey
1/2 flour
Salt to taste
Canola oil for frying

Method:
Add corn, egg, and honey into food processor and pulse to combine. Heat the oil in a non-stick pan and drop tablespoon fulls of the batter and cook for 1-2 min on each side. Pancakes can be refrigerated and reheated for 10-15 seconds in the microwave.

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