cooking fruit — Cooking for Baby & Me

CHILDREN’S RECIPE: Pineapple and Banana Smoothie
Ingredients:
¾ cup Pineapple, peeled and chopped
2 Bananas, peeled and chopped
1½ cup Greek Yogurt, vanilla
1 cup Coconut Milk or Almond Milk

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili
Ingredients:
2 Pineapples, cored and cubed
2 cups White Balsamic Vinegar
2 cups Sugar
¼ cup Filtered Water
6 stems Mint
4 Chilis, dried or Red Pepper Flakes
3 Cucumbers, seedless, peeled and sliced
4 fresh Chilis, sliced and seeds removed
½ Red Onion, julienned
2 cups Vegetable Oil
½ cup Dry Wild Rice
½ cup Mint Leaves
½ cup Chives, chopped
Salt to taste
¼ cup Extra Virgin Olive Oil

Method of Preparation:
To make a pickle liquid; combine the vinegar, sugar, water, mint stems and dried chilis in a pot and bring to a rapid boil, then let it cool to room temperature and strain. In a bowl, pour half of the pickle liquid over pineapples. Pour remaining liquid over fresh chilis and let steep. Add chilis, cucumbers and red onions to salad and mix.

To make puffed rice; heat vegetable oil in a 2 qt pot, when the oil is at 400F, sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the rice and place on paper towel to remove the excess oil, season with salt.

Add mint, chives and salt into salad and toss, place in serving bowl and top with extra virgin olive oil and puffed rice.

CHILDREN’S RECIPE: Tangerine Funnel Cake
Ingredients:
2 Egg Yokes
2 cups Milk
2 cups Flour
Pinch of Salt
1 tsp Baking Powder
1 tbsp Olive Oil
2 Egg Whites
1 Tangerine, supremed
Powdered Sugar to taste

Method of Preparation:
Whisk egg yolks and mix in two cups of milk, flour, a pinch of salt and baking powder. Whisk the egg whites in a bowl until stiff peaks form and fold into mixture. Pour the batter to form like a funnel cake into pan heated with oil and cook until golden brown. Top with tangerine slices and powdered sugar to serve.

FAMILY RECIPE: Avocado Toast with Shrimp, Radish, Onion and Tangerine
Ingredients:
1 Small Loaf of Bread
1 Avocado
1 tsp Lime Juice
½ cup Arugula
2 tbsp White Onion, sliced
1 tbsp Radish, sliced
3 Shrimp, cooked and sliced
1 Tangerine, supremed
1 tbsp Olive Oil

Method of Preparation:
Slice bread and toast. Cut avocado and mix with lime juice. In a separate bowl, add Arugula, white onion, and radish. Cut shrimp in half and add to bowl with tangerine supremes. Add a little bit of oil and mix. Spread the avocado on the toast. Garnish the toast with the mixture from the bowl.