“That’s usually at the end of the day when everyone’s tired,” she said. “You don’t want a bigger mess when you’re cooking a normal meal … This is why they pay me, to do the clean up.”
The following recipes are from Carey Angerer of Little Monsters Culinary.
“I love making this with kids because it gets them to try vegetables they think they may not like,” she said. “So many students have told me they don’t like spinach or mushrooms but always end up gobbling this dish up at the end of class. The richness of the cheese, cream and artichoke hearts balances out the earthy spinach and mushrooms.”
Spinach Artichoke Rice
Makes 6 to 8 servings as a side, 4 to 6 as an entree
2 cups white rice
½ cup butter (1 stick)
1 yellow or white onion, chopped
1 container white button or baby portobello mushrooms (1 cup), diced
1 12-ounce bag fresh spinach, torn into pieces
1 14-ounce can artichoke hearts (in water), chopped
¼ cup stock or water
2 cloves garlic, finely diced
Salt
Black pepper
2 cups shredded cheese (such as mozzarella and cheddar)
½ – ¾ cup heavy cream or milk
1 – 2 tablespoons fresh thyme (1 tablespoon dried)
Cook rice according to package instructions (or use leftover rice).
In a large pot, melt butter and add diced onion and mushrooms. Saute for 3 to 5 minutes. Add chopped artichoke hearts, torn spinach and stock/water and stir until wilted, about 2 to 3 minutes. Add cooked rice, garlic, salt, pepper and thyme. Stir until well combined.
Slowly add cream and shredded cheese a little at a time, stirring continuously until creamy. Add salt and pepper to taste.
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“Most kids have enjoyed canned tomato soup and a gooey grilled cheese on a rainy day,” Angerer said. “I encourage you to use fresh tomatoes when they are in season, but canned tomatoes are great in the winter. When using canned tomatoes, I like to take a moment to teach students that canned and frozen vegetables are picked at their peak, so they make great substitutions when fresh is not available.”
Tomato Soup
Makes 4 to 6 servings
1 onion
½ cup butter
1 28-ounce can whole tomatoes
1 15-ounce can tomato sauce
1 clove garlic, diced
2-3 tablespoons agave (or 1-2 tablespoons honey)
1 tablespoon Italian seasoning
2 – 3 cups chicken stock
1 cup cream or milk
Salt and pepper, to taste
Croutons (optional garnish)
In a large pot, melt butter over medium heat and add chopped onions. Saute for 3 to 5 minutes until translucent. Add whole tomatoes, tomato sauce, chopped garlic, agave or honey and Italian seasoning. Stir and let simmer for 10 minutes.
With an adult’s help, transfer to a blender (do this in batches if needed) and blend until smooth; be careful — it’s hot! (You could also use an immersion blender with adult supervision.)
Pour the blended tomato mixture back into the pot, add the stock and cream and stir. Heat over medium-low heat until hot. Season with salt and pepper, to taste.
Ladle into bowls and top with croutons, if desired.
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“This is a fun project to do with a group of kids for a birthday party or sleepover,” Angerer said. “You can always pre-slice the fruit if you are not comfortable with letting a group of kids use knives. Even the pickiest eater who ‘doesn’t like’ fruit will love this dessert, especially if they make it themselves. You can use any type of fruit you have at home, but you’ve got to eat the fruit to get to the sweet treat ‘bowl.’”
Krispy Cereal Fruit Bowls
Makes 8-10 servings
½ cup butter (1 stick)
2 12-ounce bags marshmallows
1 teaspoon vanilla (optional)
4 cups Fruity Pebbles cereal
5 cups puffed wheat or Rice Krispies cereal
1 large container fresh strawberries
4 – 5 kiwis, skins removed
4 – 5 mandarin oranges
In a large pot or deep skillet, melt butter and then add marshmallows and vanilla, if using. Stir constantly with a rubber spatula until marshmallows are melted and combined well with butter and vanilla.
One cup at a time, add Fruity Pebbles cereal and the puffed wheat (or Rice Krispies cereal) to the melted marshmallows, stirring with a rubber spatula after you add each cup. Let the mixture cool for 5 to 8 minutes.
Scoop about 1 cup of the cereal mixture into small or medium bowls. Using parchment paper on top so it doesn’t stick to your hands, carefully press the cereal mixture to form the shape of the bowl.
While the cereal bowls cool, dice strawberries and kiwis and peel and segment the mandarin oranges. Fill each bowl with a bit of each fruit.
Staff Writer Diane Peterson can be reached at or [email protected]. On Twitter @dianepete56