Kiddo's Cookbook.
By: Leo Ortiz
Crunchy Hawaiian Chicken Wrap
What you need:
- 6 whole-wheat tortillas
- 1½ cups broccoli slaw
- 1 cup spinach leaves, chopped
- ¼ cup crushed and drained canned pineapple
- 1 pound cooked chicken, diced
- ¼ cup low-fat mayonnaise
- ¼ cup vinegar
- ¼ cup sugar
- 1 teaspoon poppy seeds
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- 1½ teaspoon chili powder
Equipment and supplies:
- Measuring cups/spoons
- Knife
- Bowl for mixing dressing
- Whisk
What to do:
- Prepare dressing by whisking mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder together. Set aside in refrigerator.
- Mix broccoli slaw, drained pineapple, and spinach.
- Put ½ cup of the broccoli/pineapple/spinach mixture on a wheat wrap.
- Top with chicken.
- Add 1 tablespoon dressing to each tortilla.
- Wrap tortillas, burrito style. Cut on diagonal. Serve immediately or refrigerate.
Mediterranean Pasta Soup
What you need:
- 2 teaspoons olive oil
- ½ cup diced onion
- 1½ cups water
- 16 ounces chicken broth
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 1 can garbanzo beans (chickpeas), drained
- 1 can diced tomatoes
- ½ cup uncooked ditalini pasta (short tube-shaped macaroni)
- 2 teaspoons chopped parsley
Equipment and supplies:
- Measuring cups and spoons
- Knife for chopping
- Large stock pot
What to do:
- Heat olive oil in pot over medium heat. (Be sure to get an adult's help when using the stove.)
- Add onion and sauté until lightly browned.
- Add water and next 6 ingredients.
- Bring to a boil, cover, and reduce heat. Simmer for 5 minutes.
- Add pasta and cook additional 10 minutes, or until pasta is tender but not overcooked.
- Stir in parsley.
Super Strawberry Smoothie
Ingredients:
- 2 ice cubes
- 1 c. milk
- 1/3 c. cottage cheese
- 2/3 c. frozen strawberries
- 1½ tsp. sugar
- 1 tsp. vanilla extract
Utensils:
- blender (you'll need help from your adult assistant)
- serving glass
- measuring cups and spoons
Directions:
- Pour all of the ingredients into the blender.
- Put the lid on the blender and blend for 45 to 60 seconds until smooth.
- Pour your smoothie into a glass and enjoy.
Serves: 1
Serving size: 1 large glass
Confetti Soup
What you need:
- 2 teaspoons canola oil
- 2 cups raw carrots, diced
- 1/3 cup raw kale, chopped
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- ½ teaspoon black pepper
- 3½ cups water
- 2 tablespoons raw parsley
- ¼ teaspoon whole fennel seed
- Pinch of crushed red pepper
- 1 pound black-eyed peas
- ½ pound turkey ham
- ½ teaspoon salt
Equipment and Supplies
- Strainer
- Large stockpot
- Measuring cups/spoons
- Oven/stove
What to do:
- Place a large pot over medium high heat. Add the oil, chopped onion, and chopped celery and cook until translucent (the pieces will be soft and you can sort of see through them).
- Add the diced carrots, salt, pepper, fennel seed, and crushed red pepper. Cook for 2-3 minutes.
- Add the black-eyed peas and water and cook for 25-30 minutes.
- When the peas are soft, add the turkey ham and kale and cook for another 10 minutes until the kale is tender.
- Adjust seasoning (if necessary) and serve.
Tiny Pizzas
Ingredients:
- 1 standard-sized bagel, cut in half
- tomato sauce
- shredded mozzarella cheese
- toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
- seasonings like oregano, basil, and pepper
Utensils:
- oven (you'll need help from your adult assistant)
- knife (you'll need help from your adult assistant)
- baking sheet
Directions:
- Preheat the oven to 325° F.
- Spread tomato sauce on each bagel half.
- Sprinkle the shredded cheese all over the tomato sauce on each half.
- Add your favorite toppings.
- Put a light sprinkling of seasonings on each half.
- Put your bagel halves on the baking sheet.
- Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
- Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1
Tasty Tots
What you need:
- 1½ pounds sweet potatoes
- ¾ cup chickpeas (also called garbanzo beans), undrained
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon cinnamon
- Cooking spray
Equipment and supplies:
- Measuring cups/spoons
- Knife
- Food processor
- Large bowl
- Sheet pans
- Oven/stove
What to do:
- Preheat oven to 400°F.
- Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool.
- Peel cooled potatoes. Shred them using a grater or food processor.
- Puree chickpeas, including liquid, until smooth.
- Combine shredded sweet potatoes and chickpeas in a large bowl.
- Add oil, salt, pepper, onion powder, and cinnamon. Mix well.
- Spray sheet pans with cooking spray.
- Scoop heaping tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
- Bake in oven for approximately 10-12 minutes, until starting to brown.
Strawberry Rosebuds
What You’ll Need:
- 12-15 Strawberries
- 1 cup white candy melts or white chocolate chips
- Microwavable mug
- Mint leaves (optional)
- Thin wooden kitchen skewers
How To Make It:
1. Wash the strawberries and pat them dry. If the berry leaves look fresh, leave them in place. Otherwise, remove them.
2. Measure the candy melts into the microwave mug and melt them in the microwave according to the package directions. Stir the melted candy until smooth.
3. Working with one strawberry at a time, insert a wooden skewer up through the bottom. (Note: If you've removed the berry leaves, you can place a couple of mint leaves up against the bottom of the berry before inserting the skewer.) Then dip the berry into the melted candy, leaving a thin border uncoated just above the stem.
4. Arrange the skewered strawberries in a glass, not touching, and wait a few minutes for the candy to set up before serving. Makes 12 to 15 rosebuds.
Little yummy jar of souls.
- Blue or green gelatin dessert powder
- Large Measuring cup
- Spoon
- Baking Pan
- Gummy Worms
- Knife
- Sporks / Forks
- Ice (optional)
How to start:
- Open boxes of green/blue gelatin dessert powder and shake them into a large measuring cup. A standard-size package of gelatin makes 2 cups of wobbly dessert, enough to fill two 1-cups jars or four 1/2-cup jars. Determine how many jars you'll need ahead of time.
- Pour 1 cup of boiling water for every box of gelatin into the bowl and stir it until the powder dissolves completely. Add an equal quantity of cold water and stir again. (If you're in a hurry, use 2 cups of cold water. When the gel begins to thicken, after 5 or 6 minutes remove any unmelted ice.)
- Fill each jar about 2/3 full with gelatin and place it in a rectangular cake pan or other baking pan. when jars are filled, the pans makes it easier to transfer them to your fridge. You'll have gelatin left over, at this stage. Set it aside in a warm place, you'll need it later.
- Refrigerate the jars of gelatin for roughly 20 minutes, until the dessert begins to set but is still quite soft. If you used the ice-cube technique, cut that time in half.
- Cut the gummy worms into varying length with a knife or clean scissors while the gelatin begins to set.
- Remove the pan of mason jars from your refrigerator and slide several gummy "souls" into each jar, should be thick enough to hold them upright, but not set enough to make it difficult for you to slide them in.
- Soften your lefttover gelatin by melting it in your microwave or over a pot of boiling water. divide it evenly between the jars to make a smooth even surface and conceal any finger marks.
- Return the jars to your refrigerator until they set completely. keep them cold til party time.
Frozen Yogurt Pops
Utensils:
- small paper cups
- wooden popsicle sticks (available in craft stores)
- plastic wrap
Directions:
- Pour yogurt into paper cups. Fill them almost to the top.
- Stretch a small piece of plastic wrap across the top of each cup.
- Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
- Put the cups in the freezer until the yogurt is frozen solid.
- Remove the plastic wrap, peel away the paper cup, and eat your pop!
Serves: 3 to 4
Italian Tomato Soup.
What you need:
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 clove garlic, chopped
- 1 (16 oz.) box of low-sodium vegetable stock
- 1 (28 oz.) can of crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup basil, chopped
- ¾ cup alphabet shaped pasta
Equipment and supplies
- Large Dutch oven or other heavy bottomed stock pot
- Knife
- Cutting board
What to do:
- Place olive oil into the large pot over medium heat. (Adult help needed here!)
- Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
- Stir in vegetable stock and crushed tomatoes.
- Season with salt and pepper.
- Reduce heat to low and simmer for 25-30 minutes.
- Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.
How much does this recipe make?
- 6 1-cup servings