¼ teaspoon salt, or to taste
Freshly ground pepper
Lemon wedges
Preheat oven to 450ºF.
Rinse the broccoli. Break the broccoli branches from the stalks.
If the branches are too big, cut them into smaller pieces. Try to make the pieces approximately the same size so that they cook evenly.
Peel the stalks with a vegetable peeler and cut them into chunks.
Put the broccoli on a baking sheet.
Measure the olive oil and pour onto the broccoli.
Using clean hands, toss the broccoli with the oil.
Sprinkle with salt and pepper, to taste, and toss again. Wash your hands.
Put the tray into the oven and roast until the broccoli is tender and caramelized on the bottom, 10–12 minutes.
Serve immediately, with lemon wedges.
Green Salad with Pears, Walnuts, and Feta
Serves 4–6
For years, I was against the idea of a salad spinner. It was just another object to store in my already-crowded kitchen cabinets. But after using one, I saw the light. It made such quick work of drying the lettuce that I never looked back. It has even earned a special parking space within easy reach inside my cabinet.
1–2 medium-sized ripe pears
2 tablespoons fresh lemon juice
½ cup coarsely chopped walnuts
1 small head lettuce
½ cup crumbled feta
¼ cup olive oil
3 tablespoons red wine, sherry, or champagne vinegar
Black pepper, to taste (optional)
Cut the pears into thin slices.
Place them in a small bowl and drizzle with lemon juice to prevent them from turning brown.
Heat a small skillet over medium heat.
Add the walnuts to the pan, tossing frequently until fragrant. Remove from the heat.
Wash and dry the lettuce. Break the lettuce into bite-sized pieces and put it in a medium-sized bowl.
Add the walnuts to the lettuce.
Measure the feta and crumble it with clean hands. Add it to the lettuce.
Measure the olive oil. Drizzle the lettuce lightly with the olive oil. Measure the vinegar and pour it over the lettuce. Toss the salad with clean hands so that everything is evenly distributed and coated with dressing.
If using, add black pepper, to taste.
Serve the salad on individual plates and top with the slices of pears.
Purple Rice
Serves 6
Purple rice? Talk about making an impression! Our group of cooking teachers was enthralled when our new member Mari shared this dish at our bimonthly meeting. It tastes like the sushi rice that my children adore, but has a fantastic purple appearance. My daughter thought that the color was from beets, but my son was worried that I may have added something “gross, like mashed bugs.” Look at the ingredients for the recipe and see if you can guess where the purple comes from.
1½cups short grain sushi or brown rice
2 tablespoons black rice (you can find this in the Asian section of the grocery store or in an Asian market)
1 teaspoon sesame oil
3 tablespoons seasoned rice vinegar
½ teaspoon salt
2 tablespoons sesame seeds
½ cup shelled and cooked edamame (optional)
1 sheet nori (seaweed), crumbled (in the Asian section of the grocery store or in an Asian market)
Measure both types of rice and pour them into a colander.
Rinse them thoroughly until the water is no longer cloudy.
Add the rice to a pot or rice cooker.
Measure the appropriate amount of water (as directed on the rice packages) and add to the pot.
Let the rice sit in the water for an hour, without turning on the heat.
After an hour, cook the rice until the water is absorbed, or until your rice cooker switches to the warming mode.
Remove the rice from the pot or the rice cooker and pour into a serving bowl.
Measure the sesame oil, seasoned rice vinegar, and salt, and add to the rice.
Stir gently to combine.
If you are using the edamame, add them to the rice. Sprinkle the sesame seeds on top of the rice before serving.
If desired, top with crumbled pieces of nori (seaweed) right before serving.
KID ZONE
Eating a Rainbow
If you want to grow well and be healthy, doctors will tell you to “eat the colors of the rainbow” every day. That's pretty easy, especially if you eat lots of colorful fruits and veggies. The expression, of course, doesn't refer to foods that are colored by chemicals, such as Blue #1, Green #3, Red #40, or Yellow #5. Yep — you read that right. The Food and Drug Administration has approved a variety of chemicals to color our foods. The problem is that these colorants aren't made from real ingredients, and they make some kids feel pretty bad. The good news is that there are natural ways to add color to foods:
Turmeric comes from the roots of an herb, and annatto comes from the seeds of a tree. Both of these extracts are bright yellow.
Paprika comes from seed pods and makes foods turn bright orange.
Red cabbage and beet juice turn foods red.
(In our Purple Rice recipe, the color comes from the black rice!)
Step-on-the-Gas Baked Beans
Serves 4–6
Almost every time I make beans with my students or my own children, they launch into the catchy tune, “beans, beans, the musical fruit ….” You know the rest, I am sure. But you may not know what makes beans actually act as a “musical” food, causing not-so-fragrant bursts from the hineys of our otherwise respectful children. Have your kids check out the Kid Zone to learn about the science behind the action — and then ask them to tell you all about it!
2 cloves garlic
1 medium-size yellow onion
2 tablespoons olive oil
1 (15-ounce) can tomato sauce
½ cup light molasses (not blackstrap)
2 teaspoons mustard powder
1 teaspoon salt
¼ teaspoon ground allspice
1 bay leaf
2 (15-ounce) cans small white beans
Preheat the oven to 350ºF.
Peel the paper skin from the garlic and onion.
Mash the garlic in a garlic press (or older children can help to chop the garlic finely.)
Options for dicing the onion:
1. Younger children can press the button on your food processor, if you don't mind the dirty dishes.
2. Or, if you have a safe food chopper, ask the kids to plunge the handle to chop the onion into teensy bits.
3. Older children can use a knife, with supervision.
Preheat a medium-sized oven-safe pot over medium heat. Add the oil to the pot.
Sauté the onions in the oil for about 10 minutes, until they are lightly browned (but not burned)
Add the garlic and sauté for 1 more minute.
Open the can of tomato sauce and add it to the pan.
Add the molasses, mustard, salt, allspice, and bay leaf, and cook for about 5 minutes.
Open the cans of beans.
Pour the beans into a colander in the sink, and rinse.
Add the beans to the pot, then cover the pot and transfer it to the oven. Bake for 1 hour. If you are really hungry, you can even skip this step — but it helps to deepen the flavors.
Give the beans a stir just once, about 30 minutes into the baking process. The sauce will thicken as it cooks. Remove the bay leaf before serving. Serve hot!
KID ZONE
What Causes a Fart?
Don't let the stink discourage you — beans are an excellent source of protein, fiber, and many other nutrients. They simply contain sugar molecules that don't get broken down small enough to be digested. Our bodies don't have enzymes (chemicals that break down molecules) to break them into manageable-sized pieces. So the bacteria that live in your large intestines step in and chow dow
n. Unfortunately for us, the bacteria releases gas as they break down their supper — and it escapes through the only opening available in your digestive tract. Yes, the one down there. Stop blaming the dog.
Chapter 6
Mom-Approved Treats
Stick 'em Up: Frozen Choco Bananas
Serves 6
Chocolate-covered frozen bananas were one of my favorite desserts when I was a child. The frozen fruit takes on a creamy texture and the flavor is a perfect complement craft!
2 bananas, firm but ripe
6 Popsicle sticks
1 cup water
Optional toppings: coarsely chopped peanuts or toasted almonds, colorful sprinkles, toasted shredded coconut
1 cup semisweet chocolate chips
1½ teaspoons canola oil
Before starting, find a heatproof bowl that will nest over one of your sauce-pans. The steam from the simmering water will be your indirect heat source for melting the chocolate. Or, use a double-boiler, if you have one.
Peel the bananas and cut them in thirds. Insert a stick in one end of each banana piece and set aside.
Pour 1 cup of water into a saucepan, and turn the heat to high.
Pour your desired toppings into several shallow bowls.
Once the water begins to boil, reduce the heat to a simmer.
Measure chocolate chips and canola oil and pour them into a heatproof bowl.
Nest the bowl onto the saucepan over the simmering water. Stir the chocolate chips and oil until they are melted together and smooth.
Line a baking sheet with a Silpat or unbleached parchment paper.
Using a large serving spoon or a spatula, scoop up some of the melted chocolate.
Roll one banana at a time, from side to side, in the melted chocolate on the spoon. Before the chocolate dries, sprinkle each banana with desired toppings. (To eliminate some of the mess, hold the chocolate-covered banana over the bowl of sprinkles as you scatter the toppings onto the wet chocolate. Don't dip the banana into the sprinkles because the chocolate will drip off the banana and will glop all over the sprinkles.)
Set the finished bananas onto the prepared baking sheet.
Place the bananas, still on the baking sheet, into the freezer for at least an hour before serving.
Store the frozen bananas in an airtight bag or container in the freezer.
NO TIME TO COMPROMISE
Organic vs. Conventional
Bananas come with their own wrapper, which keeps out dirt and bugs, so you might think that because you peel this fruit, it doesn't matter if it's been sprayed with pesticides. On one hand, you're right — conventional bananas have been tested and reveal very little chemical contamination. However, you do still ingest small amounts of pesticides that enter the plant through its roots. In the grand scheme of things, though, if you are worried about toxins, bananas shouldn't be high on your worry-radar.
However, you may want to consider the ecosystem in which the bananas you purchase are grown. While conventional bananas might not pose a grave health threat to you, the pesticides used on them most likely have a negative impact on the other critters in the region. After all, the purpose of pesticides, herbicides, and other chemicals is to kill insects, weeds, and mold — not a great way to increase biodiversity in the area. Bottom line: If you can afford to buy organic bananas, the earth will thank you!
Sweet and Crunchy Strawberry Cups
Serves 8–10
A delightful accompaniment to a warm summer day, this sweet, crispy dessert completes any meal. (Try not to substitute square wrappers for the round ones suggested. As the wonton cups bake, they get crispy, and the corners of square wrappers tend to poke the inside of your mouth — ouch!)
2 cups organic strawberries
4 tablespoons granulated sugar, divided use
24 round wonton wrappers
1 tablespoon butter, melted
1 cup heavy cream, organic if possible
1 tablespoon powdered sugar (confectioners' sugar)
To prepare the fruit:
Rinse the strawberries and pat dry.
Remove the stems.
Using a wire egg slicer or a knife, slice the strawberries.
Pour 1–2 tablespoons of sugar over the berries, and let sit. They will become juicy.
To make the wonton cups:
Preheat oven to 375ºF.
Using your fingers or a tart shaper, press the wonton wrappers into the wells of a mini-muffin tray.
Melt the butter.
Using a pastry brush, paint the wonton wrappers with the melted butter. Sprinkle wrappers with remaining sugar.
Place the tray in the oven.
Check after 8 minutes. They are ready when they are golden brown.
Remove from the oven and allow to cool on a cooling rack.
To make the whipped cream:
Measure the cream and powdered sugar and pour into a medium-sized bowl.
Using an electric hand mixer or immersion blender with a whisk attachment, beat the cream until stiff. It is ready when there are peaks in the cream when you lift up the beaters or whisk.
Store the whipped cream in the refrigerator until ready to use.
To assemble:
Using a slotted spoon, scoop some of the berries (without juice) into a small bowl. Scoop a few of these berries into the bottom of each wonton cup.
Top with a dollop of whipped cream.
Top the whipped cream with a few berries in juice.
Enjoy, but be sure you have a napkin handy!
Lemon Buttermilk Sherbet
Thanks to my mom, Susan Stern, for contributing this delicious recipe to my book. It's the Whole Family Cookbook in every way.
Serves 4–6
When you taste this sherbet, you will feel as if you ordered it from a fancy restaurant. No matter that there are only three ingredients! It goes to show that if you use quality products, you can create something good enough to land in a cookbook! Many thanks to my mom, who shared the bounty of her culinary experiments with my family, and turned me on to this recipe.
1 quart low-fat buttermilk
4 large lemons
½ cup sugar
Before starting this recipe, make sure that the bowl for your ice cream maker is frozen.
Measure the buttermilk and pour into a medium-sized measuring bowl (ideally one with a pouring spout).
Zest the lemons and cut the zest into small pieces with a knife.
Cut the lemons in half.
Juice the lemons and measure ½ cup juice. Be sure to pick out any stray seeds.
Pour the lemon juice into the buttermilk.
Measure sugar and add it to the lemon-buttermilk mixture.
Refrigerate for approximately 15 minutes, or until the mixture is very cold and the sugar dissolves.
Pour the cold mixture into the frozen bowl of an ice-cream maker and process for 20 minutes, or according to the manufacturer's directions. If you don't have an ice-cream maker, pour the mixture into a sturdy bowl or container and put it into the freezer.
Remove from the freezer and stir vigorously every 45 minutes, for up to 3 hours.
Add the lemon zest and continue for 10 more minutes.
Store in an airtight container in the freezer for 2 weeks … although I doubt it will last that long!
Simple Summer Frozen Yogurt
Serves 6–8
I love the idea of a light and refreshing serving of frozen yogurt, but was dismayed to find out that many stores sell a frozen product that is filled with lots of additives. This recipe is as pure as it gets. Made simply from yogurt, fruit, and sugar, it is easy on the wallet and the waistline!
2 cups summer fruit, such as peaches, nectarines, strawberries, mashed blueberries, or a combination
2/3 cup sugar
2 tablespoons lemon juice
1 (28-ounce) container plain low-fat yogurt or low-fat Greek-style yogurt, organic if possible
Before starting this recipe, make s
ure that the bowl for your ice cream maker is frozen.
Wash and slice the fruits of your choice, and place them in a bowl.
Measure sugar and lemon juice and pour over fruit. Let the fruit sit for 10 minutes and then mash with a potato masher or purée with an immersion blender.
Pour the plain yogurt and the fruit mixture into the frozen bowl of your ice-cream maker.
Turn on and allow to chill for 25 minutes, or as long as directed by your machine's manufacturer. If you don't have an ice-cream maker, pour the mixture into a sturdy bowl or container and put it into the freezer. Remove from the freezer and stir vigorously every 45 minutes, for up to 3 hours.
Serve the soft frozen yogurt immediately, or store in an airtight container in your freezer.
If serving from the freezer, allow to sit for 10 minutes before scooping.
Note: Peaches and nectarines tend to be especially juicy. If these are the fruits you are using, reduce the quantity of yogurt by 1/3 cup so that it doesn't overflow from your machine.
Peaches and Cream Cobbler
Serves 8
Every summer, my husband begs for a peaches and cream pie. This year, I am surprising him with a cobbler version, made from scratch. Check out your local farmer's market for an excellent selection of peaches. You just may have to taste them all before deciding on which ones to purchase. Bummer. Toward the end of the market, many farmers discount their produce so they can sell it off instead of transporting it back home. We scored our juicy organic peaches for just $1.50 a pound!
The Whole Family Cookbook Page 11
