Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus
Ingredients:
½ cup Lentils
1 cup Vegetable Stock
½ Orange, juiced
½ cup Lentil Stock, from boiling lentils
1 Red, Yellow or Green Bell Pepper, roasted

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes.  Remove skin, stem and seeds.  Place lentils into a small pot with vegetable stock and orange juice.  Bring to a boil and cook for 18 minutes or as specified on packaging. Drain lentils, reserve liquid and cool to at least room temperature.  Place pepper and lentils into a food processor and purée until smooth.  Add reserved, cooled stock to adjust consistency.  Serve with your child's favorite vegetable or other snack items. This tapenade may also be used as a condiment for a healthy sandwich.

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FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca
Ingredients:
2 chops Pork, 4 oz each
2 tbsp Oil
2 cups Baby Peppers, cored and halved
1 cup Cherry or Grape Tomatoes, halved
2 cloves Garlic, crushed
2 tbsp Olives, chopped
2 tsp Capers
2 tsp Basil, chopped
2 tsp Parsley, torn
Salt, Pepper to Taste

Method of Preparation:
Season pork chops with salt and pepper or any other desired seasoning.  Pan grill in hot oven for about 10 minutes until medium done. In a large hot pan, add the oil, then peppers and let cook for a minute; add tomatoes, garlic, olives, basil and parsley. Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.  Cook for 10 minutes over medium low heat. Serve under Pork Chops.

Donuts & Cobbler

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
Ingredients:
1 large Apple, sliced and cored
4 tbsp Almond Butter
4 tbsp Crunchy Almond Granola

Method of Preparation:
Fill core of apple “donut” with almond butter and top with a crunchy almond granola.

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FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream
Topping:
Ingredients:
1 cup Brown Sugar
¼ cup Water
1 tbsp Vanilla Extract
1 tsp Sugar
1 cup Almonds, slivered
6 tbsp Butter, melted
1 cup Flour

Method of Preparation:
Combine brown sugar, vanilla extract, water, sugar and almonds.  Add melted butter and mix with wooden spoon. Slowly add the flour. Place on a baking sheet, do not smooth. Bake at 350F for 20 minutes until golden brown and crunchy.  

Filling:
Ingredients:
¼ cup sugar/almond liquid, from topping recipe.
1 tbsp Cornstarch
4 cups Apples, peeled and chopped
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
½ cup Sugar
¼ Lemon, juice of
1 cup Whipped Cream 

Method of Preparation:
In a hot pot, add ¼ cup of the sugar and almond mixture that starts the topping. Mix in cornstarch, add apples, cinnamon, nutmeg, sugar and lemon juice and bring to a boil. Spoon topping over filling in small bowls, top with a dollop of whipped cream.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

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FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.