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These are some sample recipes we plan to showcase over the course of the first season of Baste the Taste: YouFod.

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  1. 1. Possible Creative Kid-Friendly RecipesGobble Me UpNeed a snack to tide the kids over until the big Thanksgiving feast? Heres a healthy option theycan have fun making themselves.What youll need Apple Clementine or navel orange Pear
  2. 2. Dried apricot Peanut butter or cream cheese Mini chocolate chips Nut (we used a cashew) Dried cranberryHow to make it:Arrange apple and clementine or navel orange slices on a plate as shown, and lay a cored pearhalf on top.Use scissors to halve a dried apricot, then snip small triangles from each half and tuck themunder the pear to form the feet.Finally, use peanut butter or softened cream cheese to attach mini chocolate chip eyes, a nutbeak, and a dried cranberry snood. spicy chickpea fritters are finger-friendly, and the yogurt dipping sauce makes them fun toeat. The Middle Eastern treats are delicious warm from the pan, but they can also be served inpita bread with lettuce and tomato for a wholesome lunch box sandwich
  3. 3. What youll need: 1 cup dried chickpeas 1 tablespoon lemon juice 3 cloves garlic, minced 1 small onion, coarsely chopped 1/4 cup fresh curly parsley, stems removed, tightly packed 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon baking soda dissolved in 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon pepper Pinch of cayenne Vegetable oil for frying
  4. 4. YOGURT DIPPING SAUCE: 6-ounce container of plain yogurt 3 tablespoons water 1 tablespoon finely chopped fresh curly parsley 1 teaspoon lemon juice 1/4 teaspoon garlic powderHow to make it:Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnightin the refrigerator. (weve found the patties wont hold together as well if you use cannedchickpeas.)To make the sauce, whisk together the yogurt and water in a small bowl. Add the remainingingredients and stir until thoroughly combined. Makes 1 cup.Drain the soaked chickpeas and place them in a food processor. Add all the remainingingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minutetotal.Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture shouldsizzle as soon as its immersed). Scoop up a heaping dinner tablespoon of the falafel mixture andgently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties untiltheyre thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the otherside.
  5. 5. Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, ifdesired. Serve with yogurt dipping sauce. Makes 16 to 20 patties. Beef Satay With Peanut SauceSatay is an excellent dish for introducing kids to the flavors of the East. These skewers of grilledmarinated beef and the spicy-sweet peanut dipping sauce have kid appeal from every angle.Slices of cucumber -- also delicious dunked in the peanut sauce -- and jasmine rice complete themeal.What youll need:SATAY:
  6. 6. 1 pound skirt or flank steak, trimmed 3 tablespoons fresh lime juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon Asian fish sauce 2 teaspoons dark brown sugar 2 garlic cloves, minced 1/2 teaspoon curry powder 1/8 teaspoon crushed red pepper 16 (9-inch) bamboo skewers, soaked in water for 30 minutes PEANUT SAUCE: 1 tablespoon canola oil 1/4 cup minced shallots 2 garlic cloves, minced 3/4 teaspoon Thai red curry paste (we used Thai Kitchen brand) 1/3 cup creamy peanut butter 2 tablespoons hoisin sauce 2 teaspoons dark brown sugar 2/3 cup water 1 tablespoon fresh lime juiceHow to make it:To make the satay: If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 incheslong. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips toflatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the graininto 30 to 40 1/4-inch strips. (Tip: Partially freezing the meat for 45 minutes makes it easier toslice).
  7. 7. Whisk the lime juice, soy sauce, fish sauce, dark brown sugar, garlic, curry powder, andcrushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at roomtemperature for 30 minutes. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching eachpiece taut to maximize contact with the grill. Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side.Serve with the Peanut Sauce. Serves 4. SAFETY NOTE: If you plan to eat right off the skewer,be sure to use bamboo (not metal) to avoid burns. To make the peanut sauce: Heat the oil in a small saucepan. Add the shallots, garlic, and Thaired curry paste and sauté over medium-low heat until the shallots and garlic are just tender andfragrant, about 3 minutes. Stir in the peanut butter, hoisin sauce, dark brown sugar, and water. Bring the mixture to a boiland simmer for 1 minute. Stir in the lime juice and let the sauce cool slightly. Serve warm or atroom temperature. Makes 1 2/3 cups.Nutritional InformationPer serving (4 skewers and 2 tablespoons of sauce): Calories 307 ● Total Fat 20 g ● SaturatedFat 7 g ● Cholesterol 68 mg ● Sodium 780 mg ● Total Carbohydrate 7 g ● Fiber 0.6 g ● Sugars4 g● Protein 25 g
  8. 8. Mango, Jicama and Cucumber SaladThis easy-to-assemble salad combines some familiar flavors with a few that may be new to yourfamily. Jicama, a south-of-the-border favorite that tastes like a cross between an apple and apotato, perfectly complements the juicy mango and smooth cucumber.What youll need: 2 ripe mangos 1 medium jicama 1 medium English cucumber 1/4 cup lime juice Zest from 1 lime
  9. 9. 2 tablespoons honey 1 cup canola oil Salt to tasteHow to make it:Peel the mango, jicama, and cucumber. Cut them into bite-size pieces and place them in a largebowl.Combine the lime juice, zest, and honey in a blender. Run the blender at low speed and slowlydrizzle in the canola oil until the dressing is slightly thickened, then add salt to taste.Pour the vinaigrette over the mango mixture and toss to coat. Serves 8. Meringue TreatsKids baking know-how will reach new peaks when they prepare these scrumptious meringuesandwich cookies.Merry Meringue Treatsby Judith Fertig on a popular French pastry called a macaron, these tiny treats consist of two meringuecookies joined by a sweet filling. Here, we present a classic combination (an almond cookie withbuttercream) as well as how-tos for two simple variations (chocolate and sugarplum) that are a
  10. 10. tasty tribute to the season. No matter what flavor they choose to make, kids will learn a fun anduseful baking basic: how to transform egg whites into a light, fluffy meringue.What youll need:FOR THE ALMOND COOKIES: 2 large eggs 1 cup sifted almond flour or meal (found in the baking section of some supermarkets or at natural food stores) 1 1/4 cups confectioners sugar 1/8 teaspoon salt 1/4 cup sugar FOR THE BUTTERCREAM: 2 tablespoons butter, melted 2 tablespoons milk 1 teaspoon vanilla extract 1 cup confectioners sugarFESTIVE FLAVORSThese seasonally inspired meringue treats make thoughtful presents. Wrap a stack in a piece ofcolored cellophane for a small party favor or pack a whole batch in a box for a more substantialgift.
  11. 11. Merry Meringue Treats Sugarplum Variation For sugarplum cookies, when the sugar and eggwhite mixture is almost stiff, add a teaspoon of almond extract, then if desired, 5 drops each ofred and blue food coloring (Step 3). Replace the buttercream with plum jam (Step 8), spreadingthe jam with a spatula or butter knife. Youll need 1/2 cup per batch. Merry Meringue TreatsChocolate VariationFor chocolate cookies, add 1 tablespoon unsweetened cocoa powder to the almond mixture (Step3). When the meringue cookies have dried, lightly sprinkle them with more unsweetened cocoapowder (Step 6). Replace the buttercream with melted chocolate chips (Step 8), spreading thechocolate with a spatula or butter knife. Youll need 1 cup of chocolate chips per batch (followpackage directions for melting).How to make it:Line two cookie sheets with parchment paper and set them aside. Tip: Use a dab of water, oil, orbutter to secure the paper to the pans.Over a small bowl, separate the egg whites from the yolks. If any yolk slips into the bowl, scoopit out with an eggshell half so that the whites will beat properly. Discard the yolks. Let the whitessit at room temperature for 30 minutes. Merry Meringue Treats Step 3
  12. 12. Sift together the almond flour or meal and the confectioners sugar into a medium-size mixingbowl. In a second bowl, using an electric mixer set on medium speed, beat together the eggwhites and the salt until foamy, about 2 minutes. Increase the mixers speed to high and graduallyadd the sugar. Continue to beat until stiff, glossy peaks form, about 1 minute more. Merry Meringue Treats Step 4 To make the meringue, gently fold the egg whites into the almond mixture with a rubberspatula, being careful not to deflate them. Merry Meringue Treats Step 5 Place some of the meringue in a pastry bag fit with a 3/8-inch round tip, or a ziplock plasticbag with a corner snipped. Beginning at the corner of one cookie sheet and holding the bagperpendicular to the sheets surface, squeeze out enough meringue to make a 1-inch disk. Pull thetip away from the disk with a quick circular motion to avoid making a peak (a misshapen cookiecan be gently molded with a wet finger). Continue piping the cookies, spacing them 2 inchesapart and refilling the bag as needed, until all the meringue is used.
  13. 13. Gently tap the bottom of each cookie sheet against the countertop to further flatten the cookies(they should be about 1/4-inch thick), then allow them to sit at room temperature until dry to thetouch, about 1 1/2 hours. Heat the oven to 325˚. Bake the cookies, one pan at a time, in the center of the oven for 10 to12 minutes. Allow each pan to cool on a wire rack. Whisk together all the ingredients for the buttercream in a medium-size bowl until the mixtureis smooth and shiny. Fill a clean pastry bag with the buttercream (alternately, use a snippedplastic bag, or a butter knife or spatula). Merry Meringue Treats Step 9Pair similar-size cookies. Pipe or spread a dollop of the buttercream on the flat side of one fromeach pair, then sandwich the pairs together. Makes about 20 treats.Nutritional InformationOne meringue treat with buttercream filling: Calories 77 ● Total Fat 1.4 g ● Saturated Fat 0.4 g● Cholesterol 2 mg ● Sodium 26 mg ● Total Carbohydrate 14 g ● Fiber 0 g ● Sugars 13 g ●Protein 2 g
  14. 14. Grape Caterpillars’ recipeThese cute little green grape caterpillars tick all the boxes when it comes to healthy and easy.Pop them into lunch boxes, serve them up at parties or keep them in the fridge for a tasty snack.Category:After school snacks, Budget, Easy recipes, Fruit, Healthy, Kids cooking, Kids food, Lunch box,Party foodIngredients: 300g green grapes
  15. 15. short wooden skewers 1 x 50g tube writing fudge, white chocolate mini milk choc bitsMethod:Step 1. Remove grapes from stalks, wash and dry well.Step 2. Thread grapes onto skewers.Step 3. Trim points from skewers with scissors.Step 4. Dot writing icing onto the back of the coated chocolate chips and place as eyes on eachcaterpillar. To serve these for parties, you can lay them on a bed of lettuce. Make sure you trim off the sharp tips of the skewers. Especially if serving these to smallchildren. This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder. pork and apple skewers
  16. 16. By Alison NeedhamHands-On Time: 15minReady In: 30minYield: 4Kids will eat pretty much anything served on a stick, and these tasty skewers are no exception.Juicy pork, marinated in a sweet and tangy balsamic sauce, is partnered with apples and redonions to make a flavor combination thats pleasing to the whole family. Served atop a bed ofbrown rice, its a fast, healthy and delicious meal.Ingredients: 2/3 cup balsamic vinegar 1/3 cup brown sugar 1/3 cup freshly squeezed orange juice , (about 1 medium orange) 3 garlic cloves, smashed
  17. 17. 2 tablespoons olive oil, (extra virgin) 1 1/2 pound boneless, center cut, pork loin chops, about 1-2 inches thick 1 green apple, cut into 1 inch chunks 1 red onion, cut into 1-inch chunks bamboo or metal skewers 1 pinch salt and pepperDirections: Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into alarge zip-top bag. Seal and shake to combine. Cut pork chops into 1 1/2 inch cubes and add tothe bag, seal and refrigerate for 1 hour or up to one day. Soak bamboo skewers in water for 30 minutes. Remove pork from the marinade, and place themarinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil untilslightly thickened and reduced by half, about 5-7 minutes. Reserve. Skewer the pork, along with the apples and onions and sprinkle with salt and pepper. Heat agrill pan (or your broiler) to medium high. Drizzle pan with a little oil to keep the skewers fromsticking. Place the skewers on the pan and grill for 4 minutes. Turn them a quarter of the wayaround and grill another 4 minutes. Finish grilling the remaining two sides for 4 minutes each,grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutestotal, flipping once. Do not overcook the pork, or it will become tough. Serve over brown rice and drizzle with reduced marinade.
  18. 18. Wok-Seared Chicken Tenders with Asparagus & PistachiosBy EatingWell.comHeres an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice ornoodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.Prep Time: 25 minutesReady in: 25 minutesYield: 4 servings, about 1 1/4 cups eachEase of Prep: EasyRecipe Ingredients 1 tablespoon toasted sesame oil 1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces 1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces 4 scallions , trimmed and cut into 1-inch pieces
  19. 19. 2 tablespoons minced fresh ginger 1 tablespoon oyster-flavored sauce 1 teaspoon chile-garlic sauce (see Ingredient Note) 1/4 cup shelled salted pistachios , coarsely choppedRecipe Directions:Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes.Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlicsauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stirin pistachios and serve immediately.Ingredient Notes: Chicken tenders, virtually fat-free, are a strip of rib meat typically foundattached to the underside of the chicken breast, but they can also be purchased separately. Four1-ounce tenderswill yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."Chile-garlic sauce is a blend of ground red chiles, garlic and vinegar and is commonly used toadd heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian-foodsection of large supermarkets. It will keep in the refrigerator for up to 1 year.Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.Nutrition Information
  20. 20. Servings Per Recipe: 4 Amount Per serving Calories: 208 cal Carbohydrate Servings: 1/2 Carbohydrates: 7g Dietary Fiber: 3 g Cholesterol: 67 mg Fat: 8g Sodium: 175 mg Saturated Fat: 1 g Protein: 30 g Potassium: 326 mg Monounsaturated Fat: 3g Nutrition Bonus: Folate (35% daily value), Vitamin A (20% dv), Vitamin C (15%dv). Exchanges: 1 vegetable , 4 very lean meat, 1 fat