• Home
  • Chefs
  • Recipes
  • Networks
  • Chefs Uncut Podcast
  • About
  • Cooking for Baby & Me
  • Contact
Menu

The Chef's Kitchen

Street Address
City, State, Zip
Phone Number
Tips and Techniques from the nation's TOP CHEFS

Your Custom Text Here

The Chef's Kitchen

  • Home
  • Chefs
  • Recipes
  • Networks
  • Chefs Uncut Podcast
  • About
  • Cooking for Baby & Me
  • Contact

Pizza Bites & Roasted Eggplant

July 18, 2019 Steven Horn

CHILDREN’S RECIPE: Eggplant Pizza Bites
Ingredients:

2 Small eggplants cut into approx. ½ inch rounds
Flour/Egg and Gluten-Free Bread Crumb
Salt and Pepper
1 cup Shredded Mozzarella
1 cup Tomato Sauce
Sliced Pepperoni/Optional
Canola Oil for Sautéing


Method of Preparation:

Slice eggplants approx. ½ inch thick. Then season with salt and pepper before coating with flour, egg, bread crumb. Sauté on Medium Heat until golden brown on both sides. Top each slice with a little sauce and cheese.

Cover with Lid and allow cheese to melt or finish in an oven until cheese is melted.

Allow to cool slightly and serve.


FAMILY RECIPE: Israeli Style Roasted Eggplant
Ingredients:

3 Large Eggplant/cut in half, scored, brushed with olive oil and seasoned
2 Lemons Juices
2 Small Garlic Cloves minced
1 Stalk Minced Celery
1 small minced sweet onion
Chopped Parsley/Basil
Extra Virgin Olive Oil
Splash Hot Sauce
Salt and Pepper

Method of Preparation:
Cook Eggplants on a hot grill or under a hot broiler until very soft and browned. All to cool slightly, scoop out flesh and set in colander to drain. Chop eggplant by hand and fold in remaining ingredients/season well. Serve chilled garnished with diced feta, drizzle of olive oil and toasted pita.

In Eggplant Tags Eggplant, cooking for baby and me, chef anthony bonett, st. lukes, pizza bites, roasted eggplant, children's recipe, childrens snacks, healty snacks, israeli style, family recipes, family meals, family cooking
Comment

Puree & Salad

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Baby Food
Ingredients:
Avocados
Water/Breast Milk to taste; check with your doctor about water in your area
Lemon Zest, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Cut the avocado in half, remove pit and scoop out the inside. Place the avocado flesh in a food processor or blender and purée until smooth. As the baby develops you may use a fork to mash the avocado. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Lemon zest, cilantro, garlic or onion powder may be added as baby progresses.


FAMILY RECIPE: Shrimp with Avocado, Mango & Black Bean Salad
Ingredients:
2 Avocados, pitted, peeled and diced  
3 cups Black Beans, cooked
2 cups Red Onion, sliced
1 Mango, pitted, peeled and diced
1 tbsp Cilantro, sliced
2 Limes, supremed and juice of
1 lb Shrimp, cleaned, deveined and cooked
1 tbsp Salt to taste

Method of Preparation:
Combine avocado, black beans, red onion and mango. Sprinkle in cilantro, add lime supremes, lime juice and blended oil. Season shrimp with lime juice and salt. Plate salad and top with shrimp.

In Avocados Tags Avocados, puree, salad, cooking for baby and me, st. lukes, avocado, baby food, childrens recipe, healty snacks, healthy lifestyle, shrimp, mango, black bean salad, family cooking, family meals, family recipe
Comment

Produced by:

 
 

Avenue of the Arts

100 S Broad Street, Suite 2121 Philadelphia, PA 19110

215.735.1122 | info@hype413.net