Early Childhood Recipes

Wash and chop fresh onion, broccoli, carrots, pepper and parsley (if using fresh parsley). Heat canola oil in a large skillet. Add onions and cook until soft. Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil. Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed. Add parsley and stir. Serve warm or cold. Note: Bulgur comes from wheat. It is actually the kernel of wheat, cracked for cooking. It has a nutty, chewy flavor that is sure to please and contains fiber. Canola oil is a healthy choice for vegetable oil.

Preheat oven to 400 °F.
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
Combine apples and squash in a large mixing bowl. Add canola oil, 1/8 tsp ginger, and 1/4 tsp cinnamon. Toss well to coat.
Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.

Combine brown rice and 1 cup water in a small stockpot. Reserve remaining water. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15-20 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork. Heat oil in a medium stockpot on medium-high heat. Add onions and sauté until soft. Add garlic. Continue cooking on medium-high heat until garlic is fragrant, about 1-2 minutes. Stir frequently. Add cooked rice, black beans, 1/2 cup water, tomato sauce, plantains, cumin, paprika, and pepper. Stir well and bring to boil. Stir frequently. Reduce heat to medium-low and simmer for 5 minutes or until liquid is absorbed into the ingredients. Heat to 140 °F for at least 15 seconds. Garnish each serving with 1 teaspoon of salsa, 1 teaspoon of cilantro, and 1 teaspoon of green onions (optional).

Heat oil in a small stockpot on medium-high heat. Add onions and sauté until soft. Do not brown. Add the garlic and ginger, stir until fragrant. Add the garbanzo beans (chickpeas), tomatoes and juice, water, chili powder, and cumin. Continue cooking on medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered for 10 minutes or until there is only enough liquid to cover the bottom of the pan. Heat to 140 °F or higher for at least 15 seconds.

Preheat the oven to 400°F. Spray a dark baking sheet with cooking spray.
In a small bowl, stir together the bread crumbs, 1 teaspoon basil, garlic powder, parsley, and Parmesan.
In a second small bowl, beat the egg whites, milk, and remaining ½ teaspoon basil.
Working with 1 piece at a time, dip the chicken tenders into the egg mixture, making sure to coat both sides. Dip one side of the chicken tender into the bread crumb mixture, then flip it over to coat the other side. Dip the chicken tender back in the egg mixture and then back in the bread crumb mixture so it has two coats of each.
Place the coated chicken tenders on the prepared baking sheet and repeat with the remaining chicken, egg mixture, and bread crumb mixture.
Drizzle olive oil over the chicken and bake for 10 minutes. Flip the chicken tenders over, drizzle with more olive oil, and bake until golden brown, about 10 minutes.

Combine peanut butter, dry powdered milk, and mashed banana; blend together. (It helps to do this in a plastic baggie – you can mash the stuff all together).
Form into 1 – inch balls. Roll each ball in Grape-Nuts.
Serve immediately or refrigerate in covered container.

Scrub potatoes and cut into 1/2 inch strips.
Place potato strips into ice water, cover, and chill for 1 hour or longer.
Remove potatoes and dry strips thoroughly.
Place garlic powder, onion powder, salt, white pepper, allspice and pepper flakes in plastic bag.
Toss potatoes in spice mixture.
Brush potatoes with oil.
Place potatoes in nonstick shallow baking pan.
Cover with aluminum foil and place in 475° F oven for 15 minutes.
Remove foil and continue baking uncovered for additional 15-20 minutes or until golden brown. Turn fries occasionally to brown on all sides.

Beat egg and milk together.
Add margarine, sugar, salt, cinnamon, lemon juice and vanilla.
Mix flours and baking powder and stir into milk mixture just until blended. Do not over-mix.
Fold in peaches.
Fill 12 paper-lined muffin cups 2/3 full.
Bake at 450° about 20 minutes or until brown.

Place drained tuna in a medium bowl. Break apart chunks of tuna, using a fork. Add carrots, cucumbers, peas, and salad dressing. Mix well. Cover and refrigerate for 2 hours, or until salad is chilled and peas are thawed. Cut each pita in half. Place 1/2 cup of tuna salad into the pocket of each pita half.

Run ingredients through food processor or blender until smooth. Makes about 2 cups.

Use the Mock Sour Cream for a vegetable dip. Serve cut up vegetables like broccoli, cauliflower, carrots and cucumbers for one component of the snack and the Mock Sour Cream as a meat/meat alternate for the second component.

Serve the Mock Sour Cream with baked potatoes and shredded cheese for snack. This counts as two components, the baked potato is a fruit/vegetable, and the cottage cheese and shredded cheese are meat/meat alternatives.

Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Sprinkle cheese, onion, and dried basil on half of each tortilla. Place pear slices on top of other ingredients in each tortilla.
Brush each side of folded tortillas with olive oil.
Heat each folded tortilla in a non-stick skillet until cheese melts, about 2 to 3 minutes on each side.
Cut quesadilla into four pieces and serve immediately.

Place a pot over medium high heat and cook bacon for 3-4 minutes.
Add the rest of the ingredients and bring to a boil.
Reduce heat to simmer and allow to cook until the peas are tender, about 30 minutes.
Serve hot.

Preheat oven to 425° F. Peel the carrots and cut into 3-inch long sections. Cut the sections lengthwise into halves, quarters, or sixths, making the stick mostly even in size. Toss the cut carrots with the spices and coconut oil. Place a baking sheet and cook for 15 minutes. Stir, cook for another 15 minutes, stir again. Cook for a final 5-15 minutes until the carrots are soft and golden.