Cottage Cheese and an Edible Spoon

This is a lunch time treat I was given when I was a kid, and mom mother never had to worry about not getting her utensils back.  I put a little twist on it for your nation’s birthday.

Ingredients:

Cottage cheese

Strawberries (diced)

Cherries (pitted and halved)

Blueberries

Celery sticks cut into thirds

Any other fruit or veggies you like!

Directions:

In a small bowl combine fruits and cottage cheese, add salt and pepper if you would like.  Use the celery sticks as a scoop/spoon and bite it off as you go, it will be the best tasting spoon you ever used. 

ENJOY!

Danielle

Learning corner:

What else could be used for our crunchy spoons?

Are there other fruits or veggies that are the colors of the American Flag?

What about other countries flags, what fruits and veggies could be used to match their colors?

The Edible Green Spoon!

This is a spinoff of a recipe that I saw on Food Networks Everyday Italian.  I thought it was a fun idea to get kids to each more veggies by exposing the veggies bright fun colors and fun alternative uses.

Ingredients:

1 bag of frozen peas (thawed)

Fresh mint

Fresh basil

Salt and pepper

Sour cream or cream cheese

Hot sauce (optional)

Belgian endive

Directions:

In a large bowl have your kids mash the desired amount of peas until almost smooth.  A note, it may not seem like a lot of peas but when they are smashed up they make a lot of dip.  Chop or rip up the fresh herbs and place in bowl with peas, spoon in 1-2 tablespoons of sour cream or room temp cream cheese and mix until well combined.  Add salt and pepper to taste.  Cut the bottom off of the endive and place individual leaves on a plate to use as scoops.  If you want to add a little spice, add a few dashes of hot sauce to the mix.

ENJOY!

Danielle

Learning Corning:

Think of what other ways we could use veggies, look back at the melon bowl salad for another fun twist. 

Think of other veggies you could use for a different color or texture, like corn, avocado or sweet potatoes.

Papaya Edamame Salad

I got inspired to make this salad after seeing something like it on The Cooking Channel.  I added a few things and put my own spin on it.  It is simple fresh and delicious.   Maybe you can put your own spin on it and make it fit in with your family’s tastes.

Ingredients:

Frozen Edamame

Fresh Papaya

1 long green onion

1 clove garlic

1 tablespoon fresh mint

1 tablespoon fresh basil

1 cup cold cooked rice

Chicken stock

Salt and pepper

¼ teaspoon coriander

Directions:

Chop garlic and have your child cut the long green onion into small pieces with a pair of kitchen scissors.  Saute in a pan with olive oil until warm, add frozen edamame, ¼ chicken stock, and coriander and cook until stock is almost gone (leaving about 2 tablespoons left in pan).  The edamame will still be a little crunchy don’t worry.  Place edamame mixture in a large salad bowl and let cool down.  Meanwhile have your child peal the outer skin of a papaya with a vegetable peeler.  Cut the papaya in half and scoop out the seeds with a spoon.  Cut into large bite size chunks and put in salad bowl.  Mix in the cold rice and drizzle with 1 table spoon olive oil and salt and pepper to taste.  Dice up the fresh basil and mint and mix in with the salad. 

ENJOY!

Danielle

Learning corner:

What could you change or add to this salad to make it something new and exciting for your family.

Pick out different fruits and beans to try and make your own summer salad.

Do you like the soft texture of the papaya with the crunchy edamame?

Curly Fry Corn Dogs

I got this recipe from Food Network Magazine’s May issue.  It was super fun and easy to make.  Parents make sure to handle all of the frying, or for a lighter option bake in the oven.  These little corn dogs make a great party snack, and disappeared in my house faster than I could make them.

Ingredients:

½ cup all-purpose flour

1/3 cup cornmeal

1 teaspoon sugar

¼ teaspoon paprika

¼ teaspoon dried mustard

1 egg beaten

¼ cup milk

Pinch of salt and pepper

1 bag little cocktail franks

1 bag frozen curly fries defrosted

2 inches of cooking oil heated to 375 degrees

Directions:

Defrost curly fries.  Make the batter for the little hot dogs by mixing flour, cornmeal, salt, sugar paprika, dried mustard, egg and milk together.  Once well mixed dip in little hot dogs and shake off excess coating.  Wrap the defrosted fry around the hot dog and either have your parents up them into the frying oil or place them one baking sheet.  Cook in oil for 3-4 or until golden brown and crunchy.   Drain on paper towels or cooling rake.

ENJOY!

Danielle

Learning Corner:

Little corn dogs are classic fair food.  Create an at home fair for the family by playing games, or painting each other’s faces.

What is everyone’s favorite part of the fair, try and recreate those favorite moments at home and share some great family fun time together!