Cooking For Kids with Sophia Delmonte 1

Banana and chocolate granola bar 1 tsp. butter 1/2 cup slivered almonds 1 1/2 cups cashews, coarsely chopped 1 cup banana chips, chopped 1 1/2 cups rolled oats 1 1/2 cups brown rice crisp cereal 1 cup brown rice syrup 1/4 cup Grade B maple syrup 1/2 tsp. salt 1/4 cup dark chocolate chips or dark chocolate chunks 1 tsp. vanilla extract Preheat the oven to 325°. Grease a 9 x 13 baking dish with the butter and set aside. Now, mix the oats, rice cereal, banana chips and chocolate in a big bowl. Add the nuts once they’ve cooled. In a small saucepan, heat the syrups, salt and vanilla extract over medium-high heat, stirring to avoid burning. Once the syrups come to a boil, continue to cook for an additional 3 – 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts. Mix everything together so that the syrup evenly coats everything in the bowl.While it’s still warm, pour the contents of the bowl into your prepared baking dish. Using a rubber spatula, pat everything down so it’s nice and compacted. Let cool to room temperature. You can also put them in the fridge for a bit since this’ll make cutting easier. Cut them how ever you’d like. I ngredientsDirections 2

Spiced Chickpea Crisps 1 15-ounce can chickpeas, rinsed 1 tablespoon extra-virgin olive oil 2 teaspoons ground cumin 1 teaspoon dried marjoram 1/4 teaspoon ground allspice 1/4 teaspoon salt Position rack in upper third of oven; preheat to 450°F. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes Ingredients Directions 3

Baked Sweet Potato Sticks 1 tablespoon olive oil 1/2 teaspoon paprika 8 sweet potatoes, sliced lengthwise into quarters Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven Ingredients Directions 4

Mac and cheese 12 oz fusilli or elbow pasta 1 1/2 tbsp buttery spread 1/4 cup minced onion 1/4 cup flour 2 cups milk of choice 1 cup vegetable broth 2 cups shredded cheddar 12 oz fresh broccoli florets 2 tbsp parmesan-type grated topping 1/4 cup seasoned bread crumbs cooking spray salt and pepper to taste In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. Spray a baking dish with cooking spray, and set aside. Preheat oven to 375 F. In a large. heavy skillet, melt the buttery spread, then add the onion and cook over low heat for 2 minutes. Add the flour and cook 1 minute or until flour is golden and well- combined. Whisk in milk and broth, raise heat to medium-high until it comes to a boil, then cook an additional 5 minutes or until smooth and thick. Season with salt and pepper if desired. Remove from heat, add cheese, and stir until melted. Stir in the cooked pasta and broccoli, then pour into the prepared baking dish. Top with the breadcrumbs and parmesan or nutritional yeast. Spray a little more cooking spray on top. Bake minutes, then broil a few minutes until the breadcrumbs are golden. IngredientsDirections 5

Pita Pizza 1/2 cup thinly sliced roasted red bell peppers 1/4 teaspoon crushed fennel seeds or dried oregano, crumbled 1/4 teaspoon salt 1/8 teaspoon black pepper 1 ounce reduced-fat mozzarella cheese, shredded (about 1/4 cup) 1/2 ounce Gruyère or Jarlsberg cheese, shredded (about 2 tablespoons) 2 whole-wheat pita breads (4 inches) 8 teaspoons bottled tomato sauce or pizza sauce 1/2 small red onion, thinly sliced Preheat broiler. In small bowl, combine red peppers, fennel or oregano, salt, and pepper. In second bowl, combine mozzarella and Gruyère. Separate each pita bread into 2 flat rounds. Place rounds, rough side up, on baking sheet. Broil 4 inches from heat until golden brown around edges, about 1 minute. Remove from broiler.Spread 2 teaspoons sauce over each pita, covering edges. Spoon 2 tablespoons red pepper mixture over each pita. Sprinkle with cheese, dividing equally, then add onion in rings. Broil until cheese is melted and pizzas are hot, about 2 minutes. Ingredients Directions 6

Hawaiian Chicken Kabobs 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons sherry 1 tablespoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 8 skinless, boneless chicken breast halves - cut into 2 inch pieces 1 (20 ounce) can pineapple chunks, drained skewers In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. Ingredients Directions 7

Fruit Salad with cinnamon chips 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Ingredient s Directions 8

Oatmeal Chocolate Chip Cookie 2 cups rolled oats, (not quick-cooking) 1/2 cup whole-wheat pastry flour, (see Ingredient Note) 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini, (see Ingredient Note) 4 tablespoons cold unsalted butter, cut into pieces 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined and;the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts. Then, with damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch Ingredients Directions Pt 1Pt 2 9

Banana Smoothie.... My Personal Favorite 3 bananas 3 cups fresh grapefruit juice 2 cups lemon sherbet 1 cup crushed ice Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve. Ingredients Directions 10

Voila! 11