This document provides recipes for dishes from around the world to cook for kids over 5 days. Day 1 focuses on Asia with recipes for vegetable sushi, kung pao chicken, fried rice and chile-garlic edamame. Day 2 features Mexico with recipes for black bean and sweet corn guacamole, fajita-style quesadillas, Spanish rice and grilled pineapple. Day 3 is Brazil and includes recipes for cheese rolls (pao de queijo), pork and black bean stew (feijoada completa), and stir-fried collard greens.

1. AroundAroundAround thethethe WorldWorldWorld ininin 5 Days5 Days5 Days
THYME TO COOK FOR KIDS
June 2015
GREECE
FRANCE
BRAZIL
MEXICO
ASIA

3. A Taste of Asia ni hao
“Hello”
Today’s Menu:
Vegetable Sushi
Kung Pao Chicken
Fried Rice
Chile-Garlic Edamame

4. Vegetable Sushi
Ingredients
 1 cup white rice
 2 cup water
 3 Tbsp rice wine
vinegar
 2 Tbsp sugar
 1/2 tsp salt
 4 sheets nori (dried
seaweed)
 1 cup thinly sliced
vegetables (carrot,
cucumber, red pepper,
avocado)
 Soy sauce, pickled ginger
and wasabi for serving
Directions
1) To prepare rice-rinse rice in a fine mesh strainer until water runs clear. Add to
medium saucepan with water, and bring to a boil. Once water is boiling, reduce
to low heat; cover and cook until water is completely absorbed (15 minutes).
2) Add vinegar, sugar and salt to a small saucepan over medium heat, stirring
occasionally until sugar and salt are dissolved. Place mixture in a jar or bowl
until rice is ready. Once rice is done, add cooled vinegar mixture, and stir with a
rubber spatula or fork (don’t overmix). The mixture will be wet, but will dry as
you stir lightly. The final rice mixture should be sticky and completely dry at the
end.
It’s Rolling Time!
Grab a thick towel and fold it into a rectangle; place it on a flat surface. Top
with plastic wrap, then a sheet of nori. Dip your hands in water (to avoid
sticking) and pat a thin layer of rice all over the nori. Arrange some of each
vegetable on the rice. Start to roll the nori and rice over with your fingers. Once
the vegetables are covered, roll over the plastic wrap and towel which helps to
mold the roll. Continue until it is rolled all the way. Slice with a sharp knife. Serve
immediately with pickled ginger, soy sauce and wasabi.
Note: Use a bamboo mat or sushi mat, if available, in place of towel.

5. Ingredients
 3 Tbsp cornstarch,
divided
 4 Tbsp water, divided
 2 Tbsp soy sauce, divided
 2 Tbsp sesame oil,
divided
 1 lb skinless, boneless
chicken breasts, cut into
chunks
 2 Tbsp hot chili paste
 1 tsp distilled white
vinegar
 2 tsp brown sugar
 4 green onions, chopped
 1 Tbsp chopped garlic
 1 (8 oz) can water
chestnuts, drained
 3/4 chopped unsalted
peanuts
Directions
1) Whisk together 2 Tbsp cornstarch and 2 Tbsp water. Add 1 Tbsp water, 1 Tbsp
soy sauce, 1 Tbsp sesame oil. Whisk until blended.
2) Place chicken pieces in a glass dish or bowl, and add marinade. Toss to coat.
Cover dish and place in refrigerator for 30 minutes.
3) In a bowl, combine 1 Tbsp water, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp
cornstarch, chili paste, vinegar and sugar. Stir in green onion, garlic, water
chestnuts and peanuts. Heat mixture in a medium skillet until fragrant,
about 3 to 5 minutes.
4) Meanwhile, remove chicken from marinade, and sauté in a large skillet over
medium-high heat until done, about 5 minutes.
5) Add sauce mixture to chicken, and continue cooking until thickened and
sauce coats chicken. Serve immediately.
Kung Pao Chicken

6. Fried Rice
Ingredients
 4 cups water
 2 cup uncooked
instant brown rice
 2 cubes low-sodium
chicken bouillon
 1 cup snow peas
 1 cup chopped onions
 1 cup bean sprouts
 3 large eggs, beaten
 2 Tbsp canola oil
 2 tsp soy sauce, or to
taste
Directions
1) In a saucepan, bring 4 cups water to a boil. Stir in rice and chicken
bouillon. Cover and remove from heat. Let stand for 5 minutes, or
until liquid is absorbed. Transfer to a baking sheet and allow to cool
for at least 10 minutes.
2) In a large skillet over medium heat, scramble the eggs. Remove
from skillet, chop and set aside.
3) Heat oil in skillet over medium heat.
Add rice, snow peas, onions and bean
sprouts. Sauté 5 to 7 minutes or until
vegetables are crisp tender and rice is
golden. Stir in eggs and soy sauce. Serve
with additional soy sauce if desired.

7. Chile-Garlic Edamame
Ingredients
 1 lb frozen edamame in
pods
 1 Tbsp olive oil
 1/4 tsp red pepper flakes
 2 garlic cloves, sliced
 1 lime (for fresh juice)
 Salt to taste
Directions
1) Cook edamame in salted, boiling water to cover until tender, about
5 minutes; drain.
2) Heat oil, red pepper flakes and garlic in a skillet over medium heat
1 to 2 minutes. Stir in the edamame, lime juice to taste and salt.

9. A Taste of Mexico
Today’s Menu:
Black Bean and Sweet Corn Guacamole
Fajita–Style Quesadillas
Spanish Rice
Grilled Pineapple with Cinnamon Yogurt Dip
¡Holá!
“Hello”

10. Black Bean and Sweet
Corn Guacamole
Ingredients
 1/2 red bell pepper, minced
 1/2 red onion, minced
 2 cloves garlic, minced
 1/2 (15.25 oz) can sweet corn,
drained
 1/2 (15 oz) can black beans,
drained and rinsed
 3 ripe avocados, peeled, pitted
and cubed
 2 Tbsp fresh lime juice
 1/4 tsp salt
 1/8 tsp ground black pepper, or
to taste
 1/2 cup chopped fresh cilantro,
or to taste
Directions
1) Stir together red bell pepper, red onion, garlic, sweet corn, black
beans, and avocado slices in a large bowl.
2) Stir in lime juice, salt, black pepper, and cilantro until blended.

11. Fajita-Style Quesadillas
Ingredients
 1 red or green bell pepper,
seeded and sliced
 1 yellow onion, halved and
thinly sliced
 2 serrano peppers, seeded
and sliced (optional)
 4 tsp canola oil
 4 (10”) whole grain flour
tortillas
 Nonstick cooking spray
 1 cup shredded Monterey
Jack cheese
 4 tomatoes, sliced thinly
 2 Tbsp chopped fresh cilantro
 Light sour cream, cilantro
and lime wedges for garnish
Directions
1) In a large skillet cook bell pepper, onion, and serrano pepper in hot oil over
medium-high heat for 3 to 5 minutes or until vegetables are just tender.
Remove from heat.
2) Heat a very large skillet or griddle over medium heat.
3) Lightly coat one side of each tortilla with cooking spray and place coated
side down on griddle or skillet. Sprinkle tortilla with ¼ cup cheese, onion
mixture, tomato slices, and 1 Tbsp cilantro.
4) Cook 1 minute, and then fold tortilla in half over filling.
5) Cook quesadillas for 3 to 4 minutes per side or until cheese melts and
tortillas are lightly browned.
6) Serve warm and, if desired, with sour cream, additional cilantro and lime
wedges.

12. Spanish Rice
Ingredients
 2 Tbsp canola oil
 1 cup uncooked brown rice
 1 medium onion, chopped
 2 1⁄2 cups water
 1 (8 oz) can tomato sauce
 1 small green bell pepper,
chopped
 1/2 tsp salt
 3⁄4 tsp chili powder
 1⁄8 tsp garlic powder
Directions
1) In a large skillet, heat the oil over medium heat.
2) Add rice and onion, and cook about 5-10 minutes, stirring
occasionally, until rice is golden brown and onion is tender.
3) Stir in remaining ingredients, and bring to a boil.
4) Reduce heat, cover and simmer for about 40 minutes, stirring
occasionally, until rice is tender. Remove from heat and let
stand 5 minutes covered before serving.

13. Grilled Pineapple with
Toasted Coconut
Ingredients
 ¼ cup unsweetened,
flaked coconut
 2 Tbsp dark honey
 1 tsp canola oil
 1 Tbsp fresh lime juice
 1 tsp ground
cinnamon
 1 ripe pineapple, cut
into (1/2-inch) slices
Directions
1) Preheat oven to 325°F. Spread coconut flakes on a baking sheet, and bake
5-10 minutes or until toasted.
2) In a small bowl, combine the honey, oil, lime juice, and cinnamon and
whisk to blend. Set aside.
3) Preheat grill to medium-high heat. Lightly coat the grill rack with cooking
spray. Position the cooking rack 4 to 6 inches from the flame.
4) Lightly brush the pineapple with the marinade. Grill, turning once and
basting once or twice with the remaining marinade, until tender and
golden, about 3-5 minutes on each side.
5) Top with toasted coconut flakes.

15. A Taste of Brazil
¡Olá!
“Hello”
Today’s Menu:
Pao de Queijo
Feijoada Completa
Crisp Stir-Fried Collard Greens
Fried Plantains

16. Pão de Queijo
(Cheese Rolls)
Ingredients
 1 2/3 cups tapioca
flour
 4 Tbsp sunflower oil
 5 Tbsp water
 Generous pinch of
sea salt
 1 large egg
 6 Tbsp low-fat
plain yogurt
 1/2 cup freshly
grated Parmesan
Directions
1) Preheat the oven to 450°F.
2) Sift the tapioca flour into a bowl.
3) In a saucepan, combine the oil, water and salt, and bring to a
boil. Slowly pour over tapioca flour, stirring with a wooden
spoon until a stiff dough forms.
4) When the dough has cooled slightly, stir in the egg. Stir in yogurt
until incorporated. Stir in cheese.
5) Grease your hands with an oily paper towel, and shape the
dough into 12 balls. Arrange on a nonstick baking sheet.
6) Put into the oven and immediately reduce the temperature to
350°F. Bake for 25-30 minutes. To test for doneness, insert a
skewer into a roll, which should come out clean. Cool on a wire
rack.

17. Feijoada Completa
(Pork and Black Bean Stew)
Ingredients
 1 1/2 lb boneless pork
loin chops
 1 large tomato, seeded
and chopped
 1 Tbsp tomato paste
 1 bay leaf
 Sea salt and freshly
ground black pepper
 4 (15 oz) cans black
beans, drained and
rinsed
 1 onion, minced
 1 Tbsp canola oil
 6 oz chorizo, chopped
 2 cloves garlic, chopped
 1 bunch scallions,
chopped (white parts
only)
 Orange Slices
Directions
1) Arrange pork chops, overlapping slightly, in a Dutch oven. Add tomato,
tomato paste, bay leaf, salt and pepper; add water to almost cover.
Bring to a boil.
2) Reduce to a simmer. Cover and cook for 30 minutes or until pork chops
are done.
3) Add beans to Dutch oven and cook for 5 minutes.
4) In a skillet, cook the onion in oil until it is soft and golden. Add the chori-
zo, garlic and scallions; cook 5 minutes or until chorizo is browned.
5) Ladle 1 cup beans from cooking with liquid into the skillet. Mash well
then add onion mixture from skillet to the bean pan. Simmer for 10
minutes or until thickened.
6) To serve, remove pork chops and slice. Moisten with some of the cooking
liquid. Serve with the bean mixture and Crispy Stir-Fried Collard Greens
(optional). Garnish with orange slices.

18. Crisp Stir-Fried Collard
Greens
Ingredients
 1 lb collard greens
 2 tbsp sunflower
oil
 Sea salt and
freshly ground
black pepper
Directions
1) Cut the hard stems from the collard greens. Lay
the flat leaves on top of each other and roll tight-
ly. Slice into thin strips.
2)Heat the oil in a large skillet or wok, and stir-fry
leaves until tender but still chewy. They should
keep their green color. Season to taste with salt
and pepper.

19. Fried Plantains
Ingredients
 2 large plantains
 2 Tbsp coconut oil
Directions
1) Melt oil in a skillet over medium-high heat.
2) Cut off each end of plantains, and then run the tip of a sharp knife
down one long side, pulling the peel away. Cut each plantain into
1-inch-thick diagonal slices.
3) Cook plantains in hot oil 3 to 4 minutes per side or until browned.
Serve hot.

21. A Taste of France
Today’s Menu:
Fondue
Summer Squash and Turkey Bacon Quiche
Roasted Vegetables with Herbs
Crepes with Strawberries and Nutella
“Hello”

22. Fondue
Ingredients
 1/2 lb Swiss cheese,
 1/2 lb Gruyere cheese
 1 cup skim milk
 1 roasted garlic clove,
smashed
 2 Tbsp flour
 1/2 tsp dry mustard
 Pinch of nutmeg
 Sliced Granny Smith
apples, sugar snap
peas, and sliced
French bread
Directions
1) Shred the Swiss and Gruyere cheeses.
2) Heat the milk and garlic in a saucepan over medium-low heat until simmering
about 2-3 minutes.
3) Toss both cheeses and flour together in a bowl until the shreds are nicely floured.
4) Whisk the cheese mixture into the milk a handful at a time, waiting until each
handful melts before adding more. Whisk until cheese is completely melted and
mixture is smooth and velvety.
5) Stir in mustard and nutmeg.
6) Use a fondue fork or regular fork to dip apple slices, bread and vegetables into
the pot. Swirl to coat with cheese. Bon appetite.

23. Summer Squash and Turkey Bacon
Quiche
Ingredients
 1 refrigerated pie crust
 1 tbsp. extra-virgin ol-
ive oil
 2 cups sliced yellow
squash
 2 cups sliced zucchini
 1/4 cup chopped
shallots
 1 Tbsp chopped fresh
thyme
 1 cup skim milk
 3/4 tsp salt
 1/4 tsp ground black
pepper
 4 slices turkey bacon,
cooked and crumbled
 3 large egg whites
 3 large eggs
 3/4 cup shredded
part-skim mozzarella
cheese
Directions
1) Place pie crust in a 9” pie dish coated with cooking spray. Preheat the oven to
350°F.
2) Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to
coat
3) Add squash, zucchini, shallots and thyme; sauté for 5 minutes, stirring frequently.
Let cool.
4) Combine milk, salt, pepper, turkey bacon, eggs and egg whites and stir with a
whisk.
5) Spread squash mixture in crust, and sprinkle with cheese. Pour in egg mixture.
6) Bake for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.

24. Roasted Vegetables with Herbs
Ingredients
 4 cups cubed red
potatoes
 2 cups baby carrots
 1 red onion, cut into
1/4-inch slices
 2 Tbsp olive oil
 1 clove garlic, finely
chopped
 1 Tbsp fresh thyme
 2 tsp chopped fresh
rosemary
 1 cup sliced green
beans
 3/4 tsp salt
 1/2 tsp ground black
pepper
Directions
1) Preheat oven to 400°F.
2) Toss potatoes, carrots, and onions with the balsamic vinegar, olive oil, garlic and
herbs.
3) Arrange the vegetables in a lightly oiled, large roasting pan. Roast vegetables for
35 minutes, stirring every 10 minutes.
4) Add the green beans to the pan and roast for an additional 10 minutes.
5) Arrange the roasted vegetables on a serving platter, and season with salt and
pepper.

25. Crepes with Strawberries
and Nutella
Ingredients
 1 cup all-purpose
flour
 2 large eggs
 1/2 cup milk
 1/2 cup water
 1/4 tsp salt
 2 Tbsp butter,
melted
 1/2 cup Nutella
 2 cup sliced
strawberries
Directions
1) In a large mixing bowl, whisk together the flour and eggs. Gradually add in the
milk and water, stirring to combine.
2) Add the salt and butter, beat until smooth.
3) Heat a lightly oiled frying pan over medium-high heat.
4) Pour about 1/4 cup batter for each crepe into hot pan.
5) Tilt the pan with a circular motion so that the batter coats the surface evenly.
6) Cook the crepe for 2 minutes, until the bottom is lightly browned. Loosen with a
spatula, turn and cook on the other side.
7) Place crepe on plate, and spread 1 Tbsp Nutella on the crepe. Top with sliced
strawberries and fold crepe over.
= Goodbye and
Thank you!

27. A Taste of Greece
Today’s Menu:
Tzatziki Dip with Pita Bread
Souvlaki
Spanakopita
Oven Roasted Pears
“Hello”

28. Tzatziki Dip with Pita Bread
Directions
1) In a medium bowl, whisk together the yogurt, cucumber,
garlic, lemon zest, lemon juice and dill.
2) Season with salt and pepper. Chill.
Ingredients
 1 cup low-fat plain
Greek yogurt
 1 cucumber, seeded,
finely grated and
drained
 2 cloves garlic, finely
minced
 1 tsp lemon zest
 1 Tbsp fresh lemon
juice
 2 Tbsp chopped fresh
dill
 Kosher salt and black
pepper to taste
 Whole wheat pita
bread

29. Souvlaki
(Pork Skewers)
Directions
1) In a large glass bowl, mix together lemon juice, olive oil, soy sauce, ore-
gano and garlic. Add pork, onions, and green peppers; stir to coat.
2) Cover and refrigerate for 2-3 hours.
3) Preheat grill to medium-high heat. Thread pork, peppers, and onions
onto skewers.
4) Lightly oil grill rack. Cook skewers for 10-15 minutes, turning occasion-
ally or until pork is done.
Ingredients
 1 lemon, juiced
 1/4 cup olive oil
 1/4 cup lower-sodium
soy sauce
 1 Tbsp chopped fresh
oregano
 3 cloves garlic,
crushed
 2 lb pork tenderloin,
cut in 1-inch cubes
 2 medium yellow
onions, cut in 1-inch
pieces
 2 green bell peppers,
cut in 1-inch pieces

30. Spanakopita
(Spinach Tarts)
Directions
1) Preheat oven to 400°F.
2) Thaw spinach and squeeze between several layers of paper
towels.
3) In a medium bowl, mix the egg, garlic, dill and feta. Stir in the
spinach.
4)Place the phyllo shells on baking sheets; fill with the spinach
mixture.
5) Bake 6-8 minutes.
Ingredients
 1 (10 oz) package
frozen chopped
spinach
 1 large egg, beaten
 1 large clove garlic,
minced
 1/2 tsp dried dill
 4 oz crumbled feta
cheese
 24 frozen mini phyllo
cups (from two 2.1 oz
packages)

31. Oven Roasted Pears
Directions
1) Preheat oven to 350°F.
2) Slice the pears in half. Use a melon baller to scoop out the seeds.
3) Place cut sides up on a foil-lined baking sheet. Drizzle with honey and
spices.
4) Bake for 30 minutes.
5) Remove from the oven and let cool slightly. Top with Greek yogurt
and chopped nuts.
Ingredients
 2 large ripe pears
 Dash of cinnamon
and nutmeg
 2 Tbsp honey
 1/4 cup Low-fat
vanilla Greek yogurt
 1/4 cup chopped
walnuts