In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, global food crisis, food safety, frugal living, public health and the huge contribution of meat/livestock production to climate change/resource depletion
Have you had 'The Talk' with your kids? No, I don't mean 'That Talk' I mean 'The Talk' about climate change. It's a difficult subject because you don't want to scare the children. But, it's an important talk because they need to be on board early to learn how to live their lives without becoming uber consumers of carbon intensive fossil fuels. The best place for them to learn is at home because learning earth friendly everyday habits is the best way to mitigate climate change. Their choices regarding their transportation, home power use and the food they eat can be their contribution to a healthier and safer future for their generation.
Children show incredible empathy for animals and that is one of the best ways to educate about the effects of climate change. Protecting animals can be the way to motivate them to make wise choices regarding the use of resource intensive products such as meat and transportation.
Here, here and here are some additional kid friendly resources for climate change education.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the many advantages of a less meat diet we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Today we are celebrating the launch of the new Kid's Cook Monday a new campaign that encourages families to cook and eat together each week. Studies have shown that children who participate in regular family dinners experience a wide array of positive benefits including better grades, a more nutritious diet, stronger communication skills and a decreased likelihood of trying drugs and alcohol. When children are encouraged to lend a hand in the kitchen they also develop culinary skills and diverse, healthy palates that will follow them well into adulthood.
So let's get started cooking some recipes that kids will enjoy (and adults too!) and that they can help to make with just a little help from their friends.
TACO SOUP
Everybody loves tacos and here is a one dish meal that makes a delicious and nutritious lunch or dinner. You can puree the soup in a blender or with a hand blender if your kid likes smooth soup.
1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 cups whole kernel corn (I use frozen)
1 (15 ounce) can vegetable broth
1 (15 ounce) can black beans
1 (15 ounce) can white beans
1 (16 ounce) can fat-free vegetarian refried beans
1 (10 ounce) can Rotel Tomatoes (as spicey as you or your kid likes)
1 (15 ounce) can diced tomatoes
tortilla strips for garnish (optional)
1. Saute onions in a large stock pot.
. 2. Combine the 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
3. Add the taco mix. Bring the soup up to just a boil. Add some water if you want a thinner consistency.
4. Cover and simmer for 1 hour.
WALNUT BASIL PESTO PASTA
What could be better for a St. Patrick's Day dinner than green pasta? Check out the note below re our MMM St. Patrick's Day celebration!
1 1/2 cups tightly packed, washed and dried basil leaves
1/2 cup walnuts
2 chopped garlic cloves
2/3 cup olive oil
2/3 cup grated Parmesan cheese (or use vegan cheese)
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. spinach linguine or fettuccine (or use Barilla Plus for added protein and to make this a complete meal.
Chop basil leaves in a food processor or blender. Add walnuts and garlic. Process until finely ground. With the machine running, slowly add oil. Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.
Cook linguine or fettuccine according to package instructions. Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6.
STUFFED SHELL PASTA
Kids love pasta and the novelty of pasta shells and admit it you do too! Serves 6
One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt
1 (15-ounce) container ricotta cheese (part skim works here)
2 large eggs (organic free range)
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce
basil leaves for garnish (optional)
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step 2). When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.
SUN DRIED TOMATO CREAM
A delicious creamy alternate vegan filling for shells
1 cup silken tofu, drained
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Process all ingredients in a food processor and use as filling for pasta shells above or for ravioli.
NOT CHICKEN NUGGETS
Yes you can have 'nuggets' on Meatless Monday!
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs
Whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2-3 servings of vegetarian tofu nuggets.
ALMOND APRICOT GRANOLA BARS
Kids can not live by lunch and dinner alone, they need breakfast and snacks, snacks, snacks! These bars from Mark Bittman are healthy and can serve as a to-go breakfast for you or the kids.
1/2 cup almond butter or other nut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1/4 teaspoon salt
Vegetable oil for greasing.
1. Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
3. Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Yield: about 16 to 20 granola bars.
MAPLE CRANBERRY BAKED APPLES
A healthy and delicious dessert on a cool evening and a great weekend breakfast topped with yogurt.
2 1/2 cups cranberry juice cocktail
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
8 medium Rome apples, cored
3/4 cup dried cranberries
1/4 cup chopped pecans
Preheat oven to 375°.
Combine first 8 ingredients. Stir well; set aside.
Peel top half of each apple; place in a shallow roasting pan. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples. Bake at 350° for 1 hour or until tender, basting apples twice with syrup from pan. To serve, drizzle with remaining syrup.
VANILLA RASPBERRY SUNDAES with SPOON SHAPED COOKIES
Fantastic, fun dessert to make with your kids or for elegant entertaining from Martha Stewart
FOR THE COOKIES
2 cups sifted all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
FOR THE SUNDAES
2 quarts Vanilla Ice Cream, softened
2 quarts Raspberry Sorbet, softened
Blueberries, for garnish
1. Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
2. Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here
3. Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
4. Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough may freeze one disk for use later.
5. Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.
Makes 8 sundaes & sixty spoon cookies. Cookies are great to serve with expresso or hot chocolate.
"We All Stand Together" Paul McCartney
"Children, Children" Paul McCartney
This diary is dedicated to Maddi :)
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here!
ATTENTION NOTE: Join me for the 2nd annual MMM Irish Pub Crawl this Wednesday @ 6p eastern!!! This week we are having two Mondays! Yes, if the powers that be can fiddle with our daylight time I can fiddle with our weekdays! I had so much fun on our Irish pub crawl last St. Patty's that I will continue the tradition this Wednesday @ 6p eastern. Hope to see you.