ML Interest Tag: teaspoon

Make This Tonight: Easy Noodle Pancakes

By Catherine McCord

Photo: Weelicious

If our kids could eat two foods on repeat it would be noodles and pancakes. Catherine McCord of Weelicious combined these two popular dishes into one, and we have a hunch this noodle pancake recipe will be a new fave in your home. We love that it utilizes those leftover noodles we bet you never know what to do with. With the addition of diced veggies and eggs, these noodle pancakes make a healthy and filling meal.

Ingredients:

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup mozzarella cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/3 cup broccoli, chopped (raw or cooked)
1/2 teaspoon kosher salt
olive oil

Method:

1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.

2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.

3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).

4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.

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Make This Tonight: Tia Mowry’s Turkey Meatballs

by FoodNetwork.com

Tia Mowry's Spaghetti and Turkey Meatballs

If you were a child of the ’90s you’ll remember Tia Mowry as starring opposite her twin sister, Tamera in the hit sitcom, Sister, Sister. Today Tia’s sharing some of her tasty family-friendly recipes with us. The actress, mom and cook gave us a sneak peek of one of her family’s favorite recipes: turkey meatballs.

Yield: 4 to 6 servings
Active Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients:

Turkey Meatballs:
1/2 cup old-fashioned oats
1/2 cup milk
1/2 yellow onion, finely chopped
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grated Parmesan, plus more for garnish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 large egg
1 pound ground turkey
4 to 8 tablespoons grapeseed oil

Quick Marinara Sauce:
One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, chopped

Pinch kosher salt
1 pound spaghetti
Chopped fresh parsley, for garnish
Chopped fresh basil, for garnish

TIA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method:
1. For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.

2. Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.

3. Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.

4. For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes.

5. Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.

6. Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and more grated Parmesan. Serve hot.

 

Food-Network-Logo
Come along as Tia Mowry takes you inside her life, sharing her recipes for success… and for dinner.  As a working actress, wife and mother, Tia is always on the go, but creating tasty and tempting foods for her family is the part of her day that brings the biggest smiles. Growing up with parents in the armed services, she enjoyed tasting a variety of flavors in the different cities they lived, and she loved recreating the dishes with her mother in the kitchen. Ever since she was a young girl, these influences have sparked her desire to cook for her own loved ones – whether it is a healthy meal for her son and husband, or a dinner party for her best friends. It is a busy and full life, but Tia would not change a thing!

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My 3 Favorite Things to Eat When I’m Stressed

By Chef Gerard Viverito

Raise your hand if you’ve ever eaten something unhealthy because you felt stressed. During my trips to the supermarket, I have been shocked to see so many grocery carts overloaded with junk food. I understand that people are tired and seeking comfort. But tater tots and ice cream won’t help. In the past, I’ve turned to food to bring me solace. But in hindsight, I learned that when you eat poorly, you feel worse so you eat poorly again. After two slices of pie, you might as well eat the whole thing, right? It’s a downward spiral!

Cleaning up your diet may help you feel better physically and emotionally. If that’s still not enough to motivate you, here are my 3 favorite food categories that I reach for whenever I’m stressed. Comfort foods don’t have to be junk. And healthy foods don’t have to be boring (see below for 2 of my favorite recipes that prove just that).

Foods I Reach for When I’m Stressed:

1. Food with Fins. Meat prices are skyrocketing and there’s talk about shortages. Meanwhile, there’s been a spike in seafood consumption. But I still hear from people who are afraid to serve fish at home because they don’t know how to prepare it. Really, it’s easy. Just saute it at high heat until it changes color and flakes easily. Total cooking time would be about 8-9 minutes for thick fillets, and 6-7 minutes for thinner fillets.

  • Make sure to use the right oil. Some oils become carcinogenic at high heat. Malaysian palm oil is ideal for fish because it has a neutral, buttery flavor. Plus it’s heart-healthy, nutritious and certified sustainable.
  • Choose sustainable fish. We’re all attuned to shortages right now. Get into the habit of making responsible choices that help protect our food supplies and our planet. The American seafood industry generally has better sustainability practices than those of other countries.

2. Food from the Soil. There’s no shortage of fruits and vegetables. Because they are rich in fiber, you’ll feel fuller so you’re less likely to want to snack. Consider serving plant-based proteins a few times each week instead of animal proteins. You may know that beans and legumes have a lot of protein. But I’ll bet you didn’t know that there’s also protein in whole grains, broccoli and sweet potatoes. So, challenge yourself to create the most colorful plate of food possible.

  • Make sure you’re always eating a variety of foods. Consider what you ate yesterday, and try not to eat it again today.
  • Opt for fresh or lightly processed. Many over-processed foods, even those sourced from plants, can contain too much sugar and salt. Even if it’s made from plants, you still need to read the labels.

3. Food That’s Fun.

Keep the kids from going stir crazy by getting them into the kitchen. Instead of swinging into another drive-through, teach your kids how to choose and prepare foods on their own that will keep them occupied and sharpen their minds.

  • Plant a garden with kid-approved brain foods such as strawberries, tomatoes, sweet potatoes, carrots, spinach and broccoli.
  • Encourage them to sample new things. Have your kids research traditional foods and meals in different parts of the world. Then ask them to share what they’ve learned around the dinner table. It’s a wonderful way to take your family on a culinary adventure while you’re all stuck at home. For instance, my kids know that I only cook with palm oil produced in Malaysia because it is certified sustainable; it’s made without harming wildlife or rain forests.
  • Have enough measuring spoons and measuring cups so that each child can use their own. That speeds up meal prep time. Kitchen shears are safer for kids to use than knives.

If you feed your family junk food, your health will pay the price. But you don’t have to be a slave to your stove. Do what I’ve done and try eating just fresh foods for a couple weeks. Pay attention to how eating different foods makes you feel, not just in the moment but also the next day. Then slowly introduce processed or sugary foods back into your diet and see how you feel. Once I cleaned up my diet and realized how great I felt, and how much clearer my thinking was, it became easier to kick my favorite junk foods to the curb, permanently!

Here are 2 of my favorite comfort foods that are healthy to boot:

Chicken “Palm-atta”

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt & freshly ground pepper to taste
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 7 tablespoons Malaysian sustainable Red Palm Fruit Oil
  • 1/3 cup lemon juice, fresh
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup Italian parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Place a large sauté pan over medium-high heat and melt 2 tablespoons of butter with 6 tablespoons Malaysian Red Palm Oil.
  3. When butter and oil are hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is golden, flip and cook for 3 more minutes.
  4. Remove from the pan and hold in a warm spot.
  5. Into the pan add the lemon juice, stock, and capers. Place on the burner and bring to boil, scraping up brown bits from the pan to deglaze for extra flavor.
  6. Adjust seasoning with salt and pepper if necessary.
  7. Return all the chicken to the pan and simmer for 3-5 minutes.
  8. Move chicken to platter. Add remaining 2 tablespoons butter and 1 Tbsp of Palm oil to sauce and whisk to emulsify.
  9.  Pour sauce over chicken and garnish with parsley.

Mashed Root Vegetables with Chevre and Chives

Ingredients:

  • 2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 4 tablespoons Smart Balance Spread, divided
  • 1/2 cup nonfat buttermilk
  • 1/4 cup Chevre goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1/4 teaspoon nutmeg
  • 1/3 cup fresh chives, snipped

Directions:

  1. Bring 1-inch of water to a simmer in a large saucepot.
  2. Place celery root, parsnips, and potatoes in a large steamer basket over the water, cover and steam over medium heat for 20 minutes.
  3. Add garlic and continue steaming until the vegetables are fall-apart tender, 20 minutes more. Add more water if necessary.
  4. Drain the cooking liquid through a sieve and return the vegetables to the pan.
  5. Place over low heat and continue to stir for 3-4 minutes to steam dry.
  6. Add 2 tablespoons Smart Balance and mash until chunky-smooth.
  7. Gradually stir in buttermilk, chevre, salt, pepper, and nutmeg.
  8. Just before serving, stir in the remaining 2 tablespoons Smart Balance and chives.

Make-Ahead Tip: Prepare everything through Step 2 and refrigerate for up to 2 days. Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.

Check out more of my healthy recipes at ChefGerard.com.

 

 

Chef Gerard Viverito
Tinybeans Voices Contributor

Chef Gerard Viverito is Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also the operator of Saveur Fine Catering, a company focusing on local, sustainable and organic foods.

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Breastfeeding during COVID-19? What Every New Mom Needs to Know

By Jennifer Ritchie, IBCLC

As a mother myself, breastfeeding specialist and author, I’d love to share insights for new and expecting moms who need to know how to safely breastfeed and confidently bond with your baby during COVID-19:

1. Rest assured: Your breastmilk is still a safe bet. According to the CDC, breastmilk is still the best source of nutrition for most infants and is believed safe to consume even after mom has been infected. In limited reports of lactating women infected with SARS-CoV,* virus was not detected in breast milk, and antibodies against SARS-CoV were detected in at least one sample.

2. Reduce stress in any way you can. This is a stressful time to have a baby, and anxiety can have a substantial impact on a child’s developing oxytocin systems. Oxytocin helps us relate to others, strengthens trust, fosters closeness in relationships, and can be triggered by eye contact, empathy, or touch. Studies show a new mother’s oxytocin levels can influence her behavior and, as a result, the bond she makes with her baby – so reduce stress in any way you can.

3. Focus on the first two weeks. Most breastfeeding problems occur in the first two weeks of a child’s life, leading many moms to give up too early. Your focus, in the beginning, should be to make it past these first two weeks before throwing in the towel.

4. Supplementing with formula is perfectly okay. Some mothers cannot find adequate time to pump or simply cannot produce enough milk to completely nourish baby with breast milk alone—don’t give up! Just one drop of breastmilk contains one million white blood cells. If your baby gets at least 1 teaspoon of breastmilk per day, they will still get the antibody benefits and bacteria-eating cells that are so important to a developing immune system.

5. Stay connected to what really matters. Finding answers to your questions can be frustrating. When you look online, less than half of the websites on breastfeeding are accurate. What really matters is the scientific evidence, so look for published research and (preferably) “randomized triple blinded” studies. In the end, trust your gut, love your baby, and take care of yourself. After delivery, your left brain stops working as well, so you may find yourself experiencing more emotions than logic (much like when you were a teenager). Don’t give in to guilt, focus on learning through experience, and build that family unit with lots of skin-to-skin contact!

Editor’s Note: Here at Red Tricycle, we respect and celebrate every mom’s feeding journey. Bottle? Boob? It doesn’t matter—we believe fed is best. Our Spoke Contributor Network is inclusive and open to all parenting journeys—yours, too!

 

Jennifer Ritchie, IBCLC
Tinybeans Voices Contributor

Jennifer Ritchie is an Internationally Board Certified Lactation Consultant (IBCLC), Ritchie spent more than a decade helping countless parents navigate breastfeeding challenges, including latching difficulties, painful nursing, low milk production, inadequate weight gain, and induced lactation.

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3 Low-Sugar Snack Recipes Your Kids Will Love

By Maria Sofia

The American Heart Association recommends that children consume less than 25 grams of added sugar per day. That’s exactly six teaspoons. But kids love sweets, and there’s no need to eliminate them entirely. It’s all about minding the portions.

How can you help your kids be mindful and enjoy sugar in moderation?

One great way is to swap out packaged sweets for home-baked treats and to do the baking together with your kids. Many store-bought foods are overloaded with sugar. But if you bake some of the very same treats with your kids instead, you can control how much—or how little—sugar you use.

Bonus: you get to spend time together. Spending time with your children, especially when baking, is a great way to teach the importance of healthy eating or being mindful of the foods they are placing into your bodies. And it’s fun!

Here are two of my favorite ways to control the sugar in home-baked treats:

1. Measure out smaller amounts of sugar than a recipe calls for.

2. Use ingredients that are naturally lower in sugar: Fruits like raspberries and strawberries, for example, and 80% dark chocolate or above.

Ready to try? These three easy recipes are always a big hit to bake, and to eat:

Fruit with Chocolate Shavings: 

  1. 1 cup of fruit. Fruits that are lower in sugar are raspberries, strawberries, blackberries, kiwi, grapefruit, watermelon, oranges, peaches, cantaloupe.
  2. Add shavings of 80% dark chocolate which contains many health benefits. Dark chocolate is rich in minerals including iron, magnesium, and zinc. The cocoa in dark chocolate also contains antioxidants called flavonoids.
  3. You can even add cool whip for a little fun! On average, 2 tablespoons of cool whip contains only 2 grams of sugar.

Ricotta Cheese Cookies:
Makes 30-40 cookies

1 ricotta (whole)
Two eggs
½ cup of sugar
1 cup of butter at room temperature
1 tablespoon of vanilla
4 teaspoons of baking powder
3.5 cups of flour

Directions:

1. Combine butter, eggs, sugar and vanilla. Beat with mixer until fluffy. Add ricotta and mix together. Add one tablespoon at a time of flour; mix in baking powder and continue to mix batter with beater. Once the mixture has all the added ingredients, use a tablespoon to gather the mixture onto your hands and make a ball. A tip? Add a little water to your hands then work with the batter to form a ball (the batter won’t stick to your hands). Once completed, cover a tray with parchment paper and place the ricotta cookies on the tray. Heat oven to 350 degrees. Bake cookies for 12-15 minutes.

Apple cake

6 eggs
1 cup of sugar
8 ounces of oil
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
4 medium-size apples- peeled and sliced

Directions:
Beat eggs and sugar together until fluffy and then add the rest of the ingredients. Using a glass tray covered with parchment paper, add half of the mixture. Place the sliced apples into the mixture and add the remaining mixture to cover the sliced apples. Heat oven to 350 degrees. Place tray in the oven for 40 minutes. Check with a toothpick to see if the cake is baked through. If the toothpick is dry then the cake is done.

 

Maria Sofia’s life mission—inspired by her personal struggles with weight loss —is to educate parents and teachers on the importance of teaching nutrition to young children. Maria is a certified Health, Life and Trauma Coach. She is currently working toward her PhD in holistic health and lives in Toronto.

 

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Teaching Life Skills to My Son with Disabilities during Quarantine by Baking

By Catherine Blatnik

Where we live in Michigan, the Governor has closed schools through the end of the school year. Since being in quarantine, we have definitely done more baking.  A few weeks ago, my daughter Lauren made homemade biscuits and Dominic and I have made my mother-in-law’s Sour Cream Kuchen numerous times (we actually have it on the schedule to make today)! This past Sunday, it was the traditional “Bunny Cake.”

Besides our baked goods tasting super duper yummy, I have used the baking “sessions” with Dominic to reinforce life skills, like having him read the recipe and getting all the ingredients out, following directions and measuring out the flour, sugar, etc. Since we had a teeny bit of vanilla frosting leftover from the “Bunny Cake,” I thought making some homemade brownies were in order!

After looking through a few cookbooks, I found the perfect recipe (meaning we had all the ingredients)! Dominic and I made it before dinner, so it could cool while we were eating dinner. We even made it a bit more fancy by adding some green sprinkles! I have made brownies in all different shaped pans, but never in a pie pan. The hubby, Dominic and I ate ours quickly, but I set Lauren’s piece on a plate on the dining room table. When she came looking for it, I told her where it was.

Much to our surprise, there were a couple of bites taken out of it. The culprit was Dominic!!! He had helped himself to her piece when I wasn’t looking, LOL. Guess he wanted a second piece! This morning, we discovered he had eaten two chocolate bunnies out of Lauren’s Easter basket. He’s a sneaky little thing.

Ingredients:

1 cup white sugar
1/2 cup unsalted butter (melted)
2 large eggs
1/2 cup white flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick cooking spray and set aside. In a large bowl, put the sugar and butter and beat until smooth with an electric mixer or by hand. Add the remaining ingredients in the order given and combine them well. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Remove from the oven and let cool thoroughly. Sprinkle with powdered sugar, frost or enjoy as is!! Serves eight.

I am a stepmom to one and a mom to two. I have been a stay-at-home mom for almost 24 years. Grew up in Maryland and have lived in Michigan since 2001 when my husband got a job here. My 15-year old son has special needs.

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Russian Tea Cake Cookies aka Snowballs

by Erin Lem

Russian-Tea-Cake-Cookies

Lay off the frosting covered cookies by trying your hand at these Russian Tea Cake cookies aka snowballs aka amazing morsels of goodness. Red Tricycle’s New York Editor, Julie makes these every year for her fam. We love the powdered sugar coating on these bite sized sweet treats and we bet your family will too.

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Method:
1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

For more kid-friendly, holiday season recipes like this click HERE

“Like” this recipe if you’re going to make Russian Tea Cookies this year!

photo courtesy of Julie Seguss; recipe courtesy of Betty Crocker

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Spiced Hot Chocolate

by Erin Lem

For most of us November 1 and 2 are the days when we sneak into your kids’ Halloween stash post-bedtime for a sugary treat. But, for many these two days commemorate El Dia de los Muertos, or Day of the Dead. This holiday celebrates those who have passed and central to the holiday is a big feast. Our friend Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D’Lite: Delicious Latin Recipes with a Healthy Twist, shared with us a simple kid-pleasing recipe to  make for El Dia de los Muertos.

Ingredients:
9 ounces bittersweet chocolate, coarsely chopped (you can also use chips or chunks)
6 tablespoons (¾ stick) unsalted butter, cut into tablespoons
½ teaspoon chili powder
¼ teaspoon ground cinnamon
4 large eggs, at room temperature
¼ cup sugar
light whipped cream, for serving

Method:
1. Preheat the oven to 350°F.

2. Melt the chocolate and butter together in a heatproof medium bowl placed over a medium saucepan of barely simmering water over low heat, stirring occasionally. (The bottom of the bowl should not touch the water.) Remove the bowl from the heat and stir in the chili powder and cinnamon.

3. Whisk the eggs and sugar in another heat-proof medium bowl until combined. Place over the simmering water in the saucepan and beat until the egg mixture is warm to the touch (wash your fingers well with soap and water before and after testing the temperature), about 1 minute. Remove from the heat. With an electric hand mixer on high speed, beat the egg mixture until light and fluffy and more than doubled in volume, 2 to 3 minutes.

4. Pour the egg mixture over the chocolate mixture and fold together with a rubber spatula. Ladle or pour into 4 5- to 6-ounce ramekins or oven-safe coffee cups. Fold a kitchen towel to fit flat inside of a 9 × 13-inch baking pan. Arrange the ramekins on the towel. Put the baking dish in the oven, and slide it out on the rack. Carefully pour enough hot water to come halfway up the sides of the ramekins; then carefully slide the rack with the baking dish back into the oven.

5. Bake until the tops look crusty, 15 to 20 minutes. Remove the pan from the oven. Place each ramekin on a serving dish, top with a dollop of whipped cream, and serve immediately.

Ingrid Hoffmann hosts Simply Delicioso on Cooking Channel and Delicioso, on Univision. Hoffmann and Delicioso are featured in a range of cooking segments and capsules across Univision Networks, including popular morning show “Despierta America” and daytime show “Hoy”, as well as a online/mobile platform with Univision Delicioso. She has published two cookbooks, her most recent, LATIN D’LITE : Delicious Latin Recipes with a Healthy Twist (Celebra Hardcover; April 2013) and SIMPLY DELICIOSO: A Collection of Everyday Recipes with a Latin Twist, both of which are also available in Spanish.

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The Only Banana Bread Recipe You’ll Ever Need

by Erin Lem

If you’re stuck with a handful of brown, mushy bananas, read on for a super easy banana bread recipe that your kids will love. Red Tricycle’s Editorial Director makes this bread quite often because it’s moist, flavorful and simple. In fact, she’s tried about a dozen recipes and this is by far the best. Read on to find out the only banana bread recipe you’ll ever need.

banana-bread

Ingredients:
2 cups unbleached all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon table salt
4 very ripe bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1¼ cup walnuts, toasted and chopped coarse (optional)

Method:
1. Adjust a rack to the lower-middle position of the oven and heat the oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan; set aside.

2. Whisk together the flour, sugar, baking soda and salt together in a large bowl; set aside.

3. Mix the mashed bananas, yogurt, eggs (whip eggs together in a separate bowl beforehand), butter, and vanilla together with a wooden spoon in a medium bowl. Using a spatula, lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. Fold in the walnuts if desired. Scrape the batter into the prepared loaf pan and smooth the surface with the spatula.

4. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

The recipe was originally spotted at America’s Test Kitchen.

Recipe adapted by Erin Lem, Red Tricycle’s Editorial Director who only wishes she had better photo skills to document all the fun dishes she makes when she’s not editing, writing, and uncovering family fun. 

photo: Sajia Hall via flickr

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Baked Turkey Meatballs

by Erin Lem

Turkey-Meatballs

Meat sauce, basil marinara and pesto. There’s only so many ways to dress up (or down) your kids’ favorite pasta dish. Introduce them to what will inevitably become their new favorite addition: baked turkey meatballs. They’ll love the taste (you will too), and you’ll love that the dish is baked and not fried and created in just a few simple steps.

Ingredients:
1 pound ground turkey
1 egg
1/2 cup bread crumbs
1/4 cup chopped parsley
1 clove garlic, finely diced
1/4 cup shallot or onion, finely diced
1 tablespoon tomato paste
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste

Method:
1. Preheat oven to 400° F. Cover with parchment paper or lightly grease with oil.

2. In a bowl, mix all ingredients together thoroughly with your hands. Roll into about 20 meatballs and place on pan. Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

For more kid-friendly recipes click HERE

Recipe and photo courtesy of Barb at Wishful Chef

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