here are some from a site dedicated to getting kids involved with cooking...quite impressive: Lunch Box Empanadas Make these with the kids on Sunday afternoon and store them in the freezer. On school mornings, heat them in the microwave or oven before wrapping them in foil. To absorb excess oil before packing, microwave between two paper towels. DOUGH 3 cups all-purpose flour 1 tsp. salt 1/3 cup solid vegetable shortening 1 cup boiling water In a medium-size bowl, mix the flour and salt. Cut in the shortening, either by hand or in a mixer with a dough hook. Pour in the boiling water and knead for about a minute until the mixture forms a ball. Rest the dough, covered, on a counter (do not refrigerate) while you prepare the filling. FILLING 4 tbsp. olive oil for the pan 1 medium onion, finely chopped 1 clove garlic, finely chopped (optional) 1/2 lb. ground lean beef 1 sweet red or green pepper, seeded and chopped (if your kids like them or won't notice them) 2 tsp. ground cumin 1 tsp. paprika 1 tsp. salt Freshly ground black pepper to taste 4 tbsp. raisins 3 hard-boiled eggs, chopped 1/3 cup frozen corn, thawed (optional) 3 to 4 cups vegetable oil for deep frying Heat the olive oil in a large skillet, add the onion and garlic, and cook over medium heat until just soft. Add the beef and chopped pepper and cook, stirring to break up the meat, until the beef begins to brown. Stir in the spices and raisins, then remove from the heat. Add the remaining ingredients and mix. Set aside to cool while you roll out the dough. Cut the dough in half and roll it out to 1/8 of an inch, leaving the other half covered. The dough is lovely and warm and easy for kids to work with. Use a round 2 1/2- to 3-inch cookie cutter to cut the dough into circles. Store these in the refrigerator while you repeat the procedure with the remaining dough, gathering up the scraps and rolling them out, too. With a cup of water and a fork or two nearby, place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape and press down with moistened fingers. Seal with the tines of a fork by pressing down along the edges. Heat oil to 360 degrees and fry the empanadas six or eight at a time until golden brown. Remove and drain well on absorbent paper. We sometimes sprinkle these with sugar (a delicious, but unnecessary addition). This recipe makes about 40 small empanadas.
Chicken Salad Fiesta My family loves this chicken salad because the salsa gives it an unexpected kick. If you have leftover cooked chicken on hand, half your work is done. Or you can buy roasted or barbecued chicken at the deli counter of your supermarket. Another option is to cook 1 1/2 pounds of boned, skinless chicken breast, which will yield the amount you need. Ingredients 1/2 tsp. fresh garlic, minced 1 tbsp. olive oil 1 to 2 tbsp. lemon juice 1 cup mild or medium salsa Salt and pepper, to taste 1/2 cup finely diced red bell pepper Kernels from 2 ears cooked corn on the cob, or 1 cup frozen corn kernels, thawed 2/3 cup small, pitted black ripe olives 4 cups cooked chicken, diced Pickled jalapeño pepper Directions In a large bowl, combine the garlic, olive oil, lemon juice, salsa, salt and pepper. Stir in the bell pepper, corn and olives. Add the chicken and toss to mix. Cover and chill for up to 3 days. Top individual servings with slices of pickled jalapeño pepper if desired. Serves 6 to 8.
Tingly Fruit Salad Mixed with fresh mint leaves, this berry and melon combination is easy for kids to love. Prepare it a few hours ahead of time and it will develop a light, sweet syrup. Ingredients 1 pt. raspberries 1 pt. blueberries 1 small honeydew melon 1 small cantaloupe 2 tsp. sugar 1/2 cup fresh mint leaves (optional) Directions Rinse the raspberries and blueberries, and allow time for them to dry thoroughly. Seed and cube both melons. In a stainless steel or glass bowl, toss together the berries, melon and sugar. (Of course, you can add or substitute other fruits, but keep in mind that fruits like bananas, pears and apples oxidize quickly and will discolor.) Cover and refrigerate for 3 hours. Right before serving, wash the mint leaves and use scissors to snip them into small pieces. Toss in with the fruit. Serves 8.
Vegetable Mac & Cheese Jill Aquino, from Fanwood, New Jersey, has been making this crowd-pleaser for five years now and says the best part is that she can throw in whatever leftover veggies are in the fridge. Actually, it's the quintessential compromise dinner: kids get macaroni and cheese, parents get a few vegetables tossed in for good measure. INGREDIENTS 1 1/2 cups dried tubular pasta, such as elbow macaroni 3 medium carrots, peeled and cut diagonally into 1/4-inch slices 10 oz. of frozen or fresh broccoli, stems sliced, florets separated 1/2 cup frozen peas, thawed 1 cup low-fat plain cottage cheese 1 tbsp. Dijon mustard (country style) 1/4 tsp. Tabasco sauce Salt and pepper to taste 4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it) 4 oz. part-skim mozzarella cheese, coarsely shredded 1 tbsp. grated Parmesan cheese Step 1 Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine. Step 2 Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas. Step 3 In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Step 4 Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
Little Kids' Lasagna This recipe is perfect for a cooking party for kids because it's healthy and easy to make. Set out a tableful of fixings (precooked noodles, meat, sauce, and cheeses) and let guests build their own customized lasagnas. For the ideas for a complete cooking party, click here. INGREDIENTS 1 small aluminum loaf pan (about 3 by 8 inches, preferably with plastic cover) for each guest 1 pound sweet Italian sausage (or ground beef) 1 pound lasagna noodles 1 tablespoon olive oil 1 jar (32-ounce) spaghetti sauce 4 cups shredded mozzarella cheese 2 cups shredded Cheddar cheese 1 cup grated Parmesan cheese 1 cup ricotta cheese 1/4 cup pesto (optional) Step 1 Prepare the sausage and the lasagna noodles. (If this is part of a party, prepare the noodles the night before.) Remove the sausage from the casing and cook over medium heat, breaking up the clumps, until completely brown. Drain the fat, set the meat in a bowl, and cover with plastic when cool. Cook the lasagna noodles according to the package directions. Rinse the noodles and toss them with olive oil to prevent them from sticking together. (Tip: If the noodles don't fit in your loaf pans very well, you may want to trim them ahead of time.) Lay the noodles in a 13- by 9- by 2-inch pan and cover with plastic. Then store the precooked ingredients in the refrigerator. Step 2 Just before the party, place the sauce, cheeses, and pesto (if desired) into bowls. Set them around the table along with the cooked lasagna noodles and sausage, and loaf pans and serving spoons. Step 3 Invite guests to assemble their lasagnas, starting with a layer of sauce on the bottom of their pans (to prevent the noodles from sticking). Have the kids continue layering on noodles, meat, sauce, and cheese until they are satisfied with their lasagnas. Step 4 Put the pans on cookie sheets and bake at 300º for about 20 minutes, or until the ingredients are warm and the cheeses have melted. Serve the lasagnas slightly cooled and let the kids eat right out of the pans. To send the leftovers home, cover the loaf pans with their plastic covers or aluminum foil. Serves 6 to 8 kids.
Spaghetti Lasagna If you make this casserole ahead of time and refrigerate it, cook it for an extra 10 minutes with the foil cover on. It freezes well, so make extra for busy days. Ingredients 1 lb. spaghetti 3 tbsp. olive oil 1/2 lb. broccoli, cut into small florets 2 cups napa cabbage, shredded 2 cups carrots, grated 1 small onion, chopped 1/2 lb. lean ground round beef 2 cloves garlic, finely chopped 3 tbsp. chopped fresh oregano, or 1 tbsp. dry 2 cups good-quality tomato sauce 2 cups grated mozzarella cheese 1/2 cup grated Parmesan cheese Directions Cook the spaghetti in boiling water until al dente. Drain, rinse with cold water to stop the cooking, and set aside. In a large skillet, heat 2 tablespoons of oil. Then sauté the broccoli, cabbage and carrots for 2 minutes. Remove from the pan and set aside in a bowl. Heat 1/2 teaspoon of oil in the same pan, then add the onion and sauté for one minute. Add the meat and stir until brown. Drain off excess fat, then mix in the garlic, oregano and tomato sauce. Lightly coat a rectangular baking dish with the remaining oil. Place 1/3 of the cooked spaghetti in the bottom of the dish. Spread 1/3 of the vegetables and 1/3 of the meat sauce on top. Sprinkle with 1/3 of both cheeses. Repeat twice, finishing with the cheese. Cover loosely with aluminum foil and bake at 350 degrees for 15 minutes. Then remove the foil and bake for an additional 10 minutes, until the top is brown. Let rest for 10 minutes before serving. Makes 4 to 6 servings
Cheesy Potato Skin Pizza Kids love these pizza-topped skins because they end up with two of their favorite dishes: mashed potatoes one day, potato skins the next. INGREDIENTS 6 medium-size russet baking potatoes Salt and pepper to taste 2 1/2 cups favorite pasta sauce, warmed (we used meat-based) Suggested toppings: chopped olives, chopped green peppers, sliced and sautéed mushrooms 1/2 cup grated Parmesan cheese 2 cups grated mozzarella or other pizza cheese Step 1 Heat your oven to 400°. Scrub the potatoes, poke them with a paring knife, then bake them for 50 to 60 minutes, until they're tender at the center. Cool the potatoes briefly, then halve them lengthwise and scoop out most of the flesh (use it for mashed potatoes), leaving a thin potato wall. Cool the skins. If you're not preparing the pizza the same day, refrigerate them. Step 2 To continue preparing the pizza the same day, heat your oven to 400°. Arrange the skins on a well-greased baking sheet, radiating out like the spokes of a wheel, as shown. Cut some skins in half the long way and tuck them into the gaps between the whole skins. Lightly salt and pepper the insides of the skins. Step 3 Spoon the sauce into the skins, dividing it equally. Sprinkle one or more toppings over the skins, if desired, then cover them evenly with the Parmesan cheese. Sprinkle with the mozzarella. Bake on the center oven rack for 15 minutes. Cool for several minutes, then serve. Makes 5 to 6 servings
Ziti with Ricotta and Spinach Double this recipe and freeze half. Then, on a busy evening, you'll have the satisfaction of finding a casserole ready in the freezer. INGREDIENTS 2 lb. fresh or 10 oz. frozen spinach, chopped and drained 1 lb. ricotta cheese 3 eggs, well beaten 2/3 cup grated Parmesan 1/3 cup chopped parsley Salt and pepper 3 cups tomato sauce 1 lb. ziti, cooked and drained Step 1 Cook the spinach with a small amount of water until it wilts or heats through. Drain and press out any excess moisture. Step 2 In a large bowl, combine spinach with the ricotta, eggs, Parmesan, salt, pepper, and 2 1/2 cups of the tomato sauce. With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti. Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture. Bake in a 375 degree preheated oven for about 20 minutes or until heated through. Makes 8 servings.
World's Best Shepherd's Pie Baked in an oven-to-table casserole, this dish will be very hot when it comes out of the oven, so be sure to let it cool for several minutes before serving. INGREDIENTS Filling: 1 1/2 cups frozen corn kernels 2 tablespoons butter 1 large onion, chopped 1 stalk celery, chopped 1 1/4 pounds ground beef 1 clove garlic, minced 2 tablespoons flour 1 cup beef broth 1 cup diced canned tomatoes or crushed tomatoes in puree 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 1/2 teaspoons Worcestershire sauce Salt and pepper to taste Mashed Potato Topping: 6 cups peeled and chopped potatoes 2 teaspoons salt, plus salt to taste 4 tablespoons butter 1/2 cup sour cream 1/4 to 1/2 cup milk 1 to 1 1/2 cups grated white Cheddar cheese Paprika Step 1 Cook the corn according to the package instructions. Drain and set aside. Step 2 Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling. Step 3 Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Step 4 Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting). Step 5 Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce. Step 6 Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done. Step 7 To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done. Step 8 Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher. Step 9 Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body. Step 10 Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving. Makes 5 to 6 servings.
Crunchy Cornflake Chicken Coated with a homemade "shake and bake" mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken (without the fat). Our kid testers liked crushing the cornflakes and shaking the chicken pieces to coat them with topping. INGREDIENTS 3 cups cornflakes 3 tablespoons all-purpose flour 1 teaspoon paprika 1/2 teaspoon onion powder 1/4 teaspoon ground sage Salt and pepper 1/2 cup milk 2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs) Step 1 Heat the oven to 375°. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined. Step 2 Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken. Step 3 Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.
