Tag Archives: organic whole grains

Kid Chef Holiday Fruit Stars

Kids can make healthy holiday treats with organic whole wheat pastry flour and organic fruit that are fun for breakfast, snack, and dessert. Kids can soak 3 tbsp organic dried cranberries and 3 tbsp minced organic dried apricots in warm water and set aside. In a small bowl, mix 1 ½ cups pealed and chopped fine organic apples, ⅓ cup organic chopped walnuts, 1 tsp organic maple syrup, 1 tbsp cane sugar, 1 tsp organic orange zest, and ¼ tsp organic pumpkin spices. In a large bowl, add 1¾ cup organic whole wheat pastry flour, take 2 or 3 tbsp of the flour to stir with the apple mixture and set the small bowl aside. Combine the rest of the flour with ⅓ cup organic sugar, 1 tbsp baking powder, 1 tsp organic arrowroot starch, ¼ tsp sea salt. Cut into this mixture 6 tbsp cold organic vegan butter. Kids can mix with a fork or their fingers until mixture has a coarse crumb consistency. Drain the raisins, mix with the apples, and pour the fruit into the large bowl. Mix ½ cup organic unsweetened almond milk into the flour mixture and stir until well blended and put in the refrigerator for 15 minutes. Preheat oven to 400 degrees. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll out the dough and cut into ½ inch thick stars with a cookie cutter. Place stars 1” apart on a baking sheet lined with parchment paper. Kids can refrigerate the dough between batches to get 26 – 30 stars. Bake 12 minutes, until lightly browned.

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Kids bake the Harvest

Harvest baking is a movement toward wholesome organic foods that are locally sourced and prepared in healthy ways that is catching on across the nation. Kids that have an organic raised bed garden can add fresh picked organic fruit, herbs, and veggies to rolls, breads, pizzas, calzones, biscuits, cakes, and cookies. Using various organic whole grains, kids can bake with the harvest and share healthy baked goodies with family and friends that are packed with vitamins and minerals. Morning breads like pump muffins, tender crusty biscuits, and rich scones are perfect for featuring a seasonal harvest, such as spinach scones or butternut squash muffins. Quick breads and tea loaves can be sweet or savory, such as cornbread with fresh corn, onions, peppers, garlic, and herbs. Yeast breads, rolls, and buns that are laced with herbs, shredded carrots, and potatoes, can tenderize the bread and add an enticing earthy flavor. Kids can feel the dough spring to life in their hands when they make pizza dough by hand and experiment with different fresh organic veggie sauces, like butternut squash sauce, and toppings of herbs and seasonal veggies. Using the pizza dough, kids can also stuff calzones and create amazing flatbreads, like hummus with grilled veggies. Savory and sweet harvest pies and tarts, like eggplant and lentil turnovers or caramel apple pie, start with making a simple pie crust. Kids can use and reuse dried beans pushed up high on the sides of the pie pan to weigh down pre-baked pie shells, which keeps the crust from puffing up while it bakes. Cookies, bars, coffee cakes, pound cakes, and cakes made with fresh fruit, herbs, nuts, and veggies are moist and tender with the right balance of sweetness. Kids can include their organic raised bed fruit and veggie garden in their baking to add flavor and nutrition and create more wholesome meals.

Kid Chef Fruit Strudel

A traditional Austrian dessert, packed with fruit and nuts and not much sugar, that can be enjoyed warm for breakfast and is delicious eaten cold for an afternoon treat. This strudel recipe stars fresh, organic, in season fruit filled with energy. It is simple to make, the trick is to get the pastry as thin as possible when rolling it out. In a large bowl, mix 1 cup organic whole wheat pastry flour, ¼ tsp sea salt, 1 tbsp organic extra virgin olive oil, 1 tbsp arrowroot starch, 1½ tbsp organic soy yogurt, and 4 tbsp water and knead gently. Form the pastry into a ball, wrap with plastic, and put in the refrigerator for 30 minutes. Chop ¼ cup of dried organic apricots and put in a small bowl of water to soak. Peel, core, and thinly slice 3 organic apples and 2 organic pears and place in a large bowl. Melt 3½ tbsp vegan butter in a small pan add ¾ cup organic dried breadcrumbs, stirring over medium heat until toasted, and stick in the refrigerator to cool. Preheat the oven to 400° and line a flat baking tray with parchment paper. Drain the apricots well and pour into the bowl with the apples and pears. Add 1 tsp ground cinnamon, grated zest of one lemon, ¼ cup organic cane sugar, and the cooled breadcrumbs and mix well. Place a clean linen dish towel on a breadboard and lightly dust with flour. Place the pastry ball on top and roll out to a rectangular shape, about 16” x 14”. Melt 3½ tbsp vegan butter and brush some over the pastry. Arrange the fruit mixture over the pastry and sprinkle ¼ cup of chopped organic walnuts over the top. Using the cloth, roll into a long round shape and seal the ends of the pastry to keep in the fruit and place the seam on the baking sheet covered with parchment paper. Brush the top with the rest of the melted vegan butter and bake in the oven for 30 minutes until golden brown. Remove from the oven and let cool. It serves 6 to 8 guests and can be stored in the refrigerator wrapped in the parchment paper and plastic.

Kid Chef Chocolate Chip Cherry Scones

Kids discover that the best tasting treat is fruit that is fresh, local, in season, and organic. Eating cherries while picking them make a great snack!  Cherries also delicious juiced, in sauces, in oatmeal, in preserves, in lemonade, and salads. Cherries are rich in antioxidants, fight inflammations, and relieve stress. Kids can make cherry scones that are great for breakfast, snack or dessert.  Preheat oven to 400 degrees. Kids can wash, cut in half, and remove the pits of fresh organic cherries to fill 1 cup. In a small bowl, mix the cherries with ¼ cup organic chocolate chips, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp vanilla. Add ¼ cup of organic whole wheat pastry flour, stirring to cover the berries. In a large bowl combine 1 ½ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into this mixture 1/3 cup cold organic vegan butter. Kids can mix with a fork until mixture has a coarse crumb consistency. Add the cherry mixture. Mix ½ cup organic almond milk into the flour mixture and stir until well blended. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll into a 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.

Kid Chef Peanut Veggie Rice Bowl

All in One Bowl meals are popular in high end restaurants and local food trucks. Kids can make a tasty One Bowl Meal at home with this hearty, comforting dish with organic veggies fresh from the garden. Kids can cook ½ cup organic whole grain brown rice, which retains the nutrient-rich bran and germ. Organic peanuts are a good source of Vitamins E and B, protein, and a plethora of antioxidants including resveratrol. Kid Chefs can make a tasty peanut sauce by heating 2 tbsp organic extra virgin olive oil in a sauce pan, adding 1/3 cup finely chopped organic red onion, and sauté until the onion is soft.  Add 2 tbsp fresh peeled and grated organic ginger, 1 clove minced organic garlic, ¼ tsp cumin, 1/8 tsp cayenne pepper and continue to sauté 2 or 3 minutes.  Remove from stove and add 1 tbsp organic soy sauce, 3 tbsp water, 3 tbsp organic peanut butter, the juice of 1 lime, and ¼ tsp salt and whisk until smooth. Wash, chop, and steam 1 organic zucchini, 4 organic crimini mushrooms, 1 organic carrot, and 1 cup organic pak choi. Add the veggies and peanut sauce to the rice and mix thoroughly. This quick, yummy, nutrient rich dish is a kids’ favorite that the whole family will enjoy.

Kid Chef Strawberry Chocolate Chip Scones

Kids can grow organic strawberries in a clay strawberry pot on the patio that has slots for 6 to 10 plants depending on the size of the container. Organic strawberries are sweet and juicy eaten fresh picked, filled with vitamins, minerals, phytonutrients, and antioxidants. If kids don’t eat them all on the bush, they can pick some to make this yummy treat. Kids love to eat these scones for breakfast, snack, or dessert. Preheat oven to 400 degrees. Kids can wash and chop 1 cup of fresh organic strawberries and put them in a small bowl with ¼ cup organic chocolate chips, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp vanilla. Add ¼ cup of organic whole wheat pastry flour, stirring to cover the chips and berry pieces. In a large bowl combine 1 ½ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into this mixture 1/3 cup cold organic vegan butter. Kids can mix with a fork until mixture has a coarse crumb consistency. Add the berry mixture. Mix ½ cup organic almond milk into the flour mixture and stir until well blended. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll into a 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.

Kid Chef Portabella Mushroom Burger

Kids can easily make a delicious burger using an organic portabella mushroom as the star. Portabella mushrooms are large crimini mushrooms, rich in protein, fiber, and nutrients, with a hearty meaty texture.  Preheat the oven to 425 degrees. Wash the mushroom, wipe it with a paper towel, and remove the stem.  Cut a 1/8 inch slice of organic red onion right down the middle, a ¾ inch slice of organic cauliflower that includes the stem, and 4 thin slices of organic red bell pepper. Make a marinade of ¼ cup organic extra virgin olive oil, 1 tsp organic balsamic vinegar, ¼ tsp sea salt with fresh cut minced rosemary, oregano, and thyme. Dip the veggies in the marinade and place them on a sheet pan lined with parchment paper. Pour any left over marinade on the mushroom gills. Roast for 20 minutes, flipping the veggies over with a spatula after 10 minutes.  Toast the top and melt cashew nut cheese on the bottom of an organic whole grain burger bun for the last 5 minutes. The juicy mushroom and rich flavor of the marinated veggies removes the need for any other sauces.