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Free Fun Foods For Kids Recipes - Yahoo Recipe Search
Food52If you have ever been to Italy, you know we like to do breakfast a little differently… No scrambled eggs nor pancakes… we dip cookies!!! “Latte & Biscotti” (cookies and milk) is the most common meal every kid starts their day with. In particular, Ritornelli, rustic cookies that are very dear to any Italian kid, grown up kid or childhood nostalgic… are the perfect kind of breakfast cookies! They are delicious striped biscuits made with cocoa powder and almond flour according to an old recipe. Each color has its own delicious flavor: the rich, chocolaty one an the sweet nutty taste with a tinge of vanilla. And thanks to this new version I created, you’ll be able to enjoy Ritornelli with no guilt! In fact, as always, I recreated a healthy gluten free recipe for my beloved Italian cookies: they are fragrant, delicious and melt in your mouth. And what makes them even better is that these cookies are perfect for anybody with food allergies, as they are completely grain free and can be made nut free as well simply by replacing rice flour with cassava flour and substituting almond meal with tigernut flour. The ones here in the photos were made following the allergy friendly version and, as you can see, they came out perfect! And did I mention these healthy Italian cookies are dairy free and egg free as well?!? Rest assured: what they are not lacking is flavor! They are deliciously addictive and I am sure they will enhance your breakfast and give it an exotic, Italian twist. Pour yourself a mug of hot plant based milk and start dipping!! That’ s how we do breakfast in Italy… and it’s a lot of fun!Food52I used to hunt for two kinds of recipes: everyday food for my husband and me, and “company-worthy” dishes for entertaining. The two sets of recipes hardly ever overlapped—neither in the big file box with precisely labeled folders that I crammed full of newspaper clippings and torn-out pages from Gourmet, nor in the way I served them. We were newly married, learning how to cook and host together in our small apartment. I’d spend hours coming up with ambitious, multi-course menus that started with hors d'oeuvres and a soup or plated salad. We’d go to multiple grocery stores and specialty markets to hunt down ingredients, if that's what it took, and would start prepping days in advance. I made everything I could from scratch. We enjoyed those dinner parties, but without fail, we’d collapse from exhaustion after our guests left, leaving a mountain of dirty dishes for the next day. Fast forward sixteen years: My husband and I still love to host, but I couldn’t tell you the last time I served a plated salad. We serve everything family-or buffet-style and usually do our shopping the morning of—the day before, if we’ve really planned ahead. Sure, having two kids and less free time changes the equation, but we’ve intentionally and openly embraced a simpler, more casual style of hosting. Our dressed-down dinner parties are a whole lot easier to pull off, and more fun, too. And when it comes to the menu planning? I turn to recipes that we like to make for ourselves—ones that can go from weeknight to weekend dinner party, and vice versa. I’ve discarded the notion that certain types of food are only worthy for company, and not for yourself or your family, any night of the week. Or that dinner party food needs to be fancy or complicated to be special. I prize low-effort, high-impact dishes, and once I find them, I make them every chance I get, no matter the occasion. This is why I’m so taken with this Turmeric-Roasted Cauliflower with Pistachio Gremolata. I came up with the recipe as a simple way to dress up roasted cauliflower, something I make often this time of year. I love how the freshly grated bits of turmeric (ground turmeric is a fine substitute if you can't find fresh) get deliciously caramelized on the hot sheet pan, and how its earthiness complements the mild sweetness of cauliflower. And, because I’m a sucker for nutty, herby condiments, the whole thing is topped with pistachio gremolata (lots of it), plus juicy pomegranate arils to add extra freshness and zing (I like to use them liberally to make the dish a little salad-like). When pomegranates aren't in season, either omit the arils (no substitutions needed) or omit the dates and use currants or dried cranberries in place of the arils. The dish comes together quickly and easily—and even better, I can get all of the ingredients at my neighborhood supermarket. It’s so striking in flavor and presentation, and a dish that’s equally special for busy weeknights and relaxed weekend dinner parties. During the week, I serve it as a main course, maybe with some leftover chicken on the side. On the weekends, I serve it as a side dish to go along with whatever meat or fish we’re roasting or grilling—whether for my family, or a table of friends. It’s the type of dish that I’ll never tire of, no matter how many times I serve it. I still have that same file box crammed full of recipes in my basement. I keep it for sentimental reasons, I guess—a reminder of those bygone dinner parties that my husband and I used to throw. But I don’t use it, nor any kind of labeling or sorting system, for recipes. Now, instead of trying to find “company-worthy” dishes for dinner parties, I just focus on serving good food.YummlyThink I was 10 years old when I taught myself how to bake bread. I'd already been cooking by that time for the family on a daily basis. This recipe is for Whole Wheat Everyday Bread. Baking bread isn't all that difficult at all! There are some basic steps and techniques to follow. Once you understand those basics, the rest is fun and so rewarding with the way the aroma drifts through the house. After the bread cools down to room temperature who could resist cutting into the loaf and slathering it with a favorite spread, butter or even an herbed butter or, maybe even some olive oil with infused herbs? This is one of my favorite recipes that I've made for many years and the one my kids loved growing up. A nice basic whole wheat bread that works well for sandwiches and for toasting too. This will make 3 smaller loaves or 2 good sized loaves. The bread once fully cooled and after about 6 hours can be frozen very well wrapped and air tight in plastic bags such as these. Use this trick....stick a straw into the bag and suck out the excess air to help preserve the fresh baked flavor. To defrost just leave on the counter overnight. You'll always have fresh bread without running to the store by keeping at least one loaf in the freezer. I prefer the high quality of King Arthur flour for my baking since it's a high quality product which I've used for years. Grandmother always said used unbleached flour and I do follow that advice! The Basics of Bread All ingredients unless noted should be at room temperature Make things easier and more organized by doing mise en place (mess in place - measure and assemble all ingredients and utensils before beginning) Lightly oil the loaf pans during mise en place and set aside. Yeast grows with a bit of sugar and salt will slow the leavening action of the yeast. The ideal temperature for proofing the yeast is 100 - 115° too cool will take a lot longer to rise and too hot can harm the yeast growing. There are usually 2 risings the first in a covered bowl and the second once formed into loaves Bread will rise slightly more after it's in the oven baking. A slit on top of the loaf with help that and keep a free form loaf from expanding the "wrong" way which is sideways. Use a serrated bread knife which is the easiest to make this slit. The slit doesn't have to be deep but just enough to break the surface. Want a crisper crust? Put a shallow pan of water in the oven with the bread when baking. Don't forget to have a cooling rack to fully cool down the loaves or any baked goods to cool. I have used a food processor or my stand mixer to do this but you can also do this by hand so I will list both electrified and old fashioned steps. It's just that simple...so don't let nerves get in the way!Food.comTrick or Treat supper baked in a pumpkin. It is amazing how much less candy is gobbled up en route home on Halloween night if the kids start out with tummies happily full of nutritious food. To capture goblins attention before they go on their appointed rounds, serve Great Pumpkin Meatloaf. This fascinating jack-o'-lantern with a meatloaf inside will intrigue goblins, both young and old. Cut the jack-o'-lanterns in wedges and serve as a meat and vegetable in one. To accentuate the bland flavor of the pumpkin, the inside is spread with honey mustard before filling. The meatloaf mixture, enhanced with the zesty flavor of Worcestershire sauce is baked right inside the pumpkin. Complete this nourishing supper with oven roasted potatoes, celery sticks, cucumber slices, whole wheat dinner rolls and milk, plus a crispy apple for desert. This is not an "adult" dinner, but a pleasurable and fun meal for all that are young at heart. Almost any meatloaf recipe can be cooked in a pumpkin, so feel free to experiment. It's all about the presentation! Cooking times may vary depending on the size of the pumpkin and the meatloaf recipe used. (WW 6 points)AllrecipesThe base of this rainbow sheet cake is a super simple vanilla cake that is topped with cream cheese frosting. You can use any vanilla cake recipe here (or even box mix if you really wanted) – just make sure the batter isn't too runny or the colors may bleed into each other. Feel free to adjust the color palette to your preference! Perfect for a kid's birthday party, or a fun weekend activity to bake with kids.Food.comYou won't believe that these are allergy friendly(but they are!)! They are moist and light, not too sweet and are studded with fruit. My boys (1 and 5) gobble them up whenever we make a batch. Try mini-muffin size for little hands(a perfect snack size)! I've am sensitive to wheat and cannot eat eggs or dairy... so after trial and error this family friendly, kid friendly, adult impressing recipe was born! These are SUPER adaptable too! Substitute any juice for the apple and try a complimentary puree instead of the applesauce (I have used organic baby food fruit purees). Cherry, peach, pear and blueberry have all worked well; pineapple didn't! Mashed banana will sub for applesauce and blends well with apple or pear juice or even soy or rice milk (use only firm banana for the diced or omit). Experiment and get your kids involved in the kitchen... it's fun! *NOTE: the spelt flour and agave nectar were not included in the nutritional totals, so I did the math based on the packages I used and added the nutritional value in for reference. Per regular size muffin: 287 cal, 37% of cal from fat, 32 g carb, 3 g fiber, 2.3 g protein.
