Here are the recipes that go with the children’s books I discussed in two earlier blogs. They are fun to make and add a special reading/eating experience for your children.
Pasta Fajioli Soup (Book: Stone Soup)
3 tsp. oil
2 lbs ground beef
12 oz. onion chopped (1 ½ cups)
14 oz carrots diced (2 cups)
14 oz. celery diced (2 cups)
48 oz. cans tomatoes, diced
2 cups red kidney beans
2 cups white kidney beans
88 oz. beef stock
3 tsp. oregano
2 ½ tsp pepper
2 tsp. fresh chopped parsley
1 ½ tsp. Tabasco sauce
48 oz. spaghetti sauce
1 package of shell macaroni
Sauté beef in oil
Add onions, carrots, celery, tomatoes
Simmer 10 minutes.
Drain and rinse beans and add to the pot
Add the beef stock, oregano, pepper, parsley, Tabasco sauce, spaghetti sauce and the package of shell macaroni
Simmer until tender about 45 minutes
Yields: 9 quarts soup
Finger Jell-O (Book: The Very Hungry Caterpillar)
5 boxes of 3 oz. Jell-O in various colors
7 pkgs. Knox gelatin
1 can sweetened condensed milk
Dissolve 2 envelopes Knox gelatin and 1 cup boiling water in glass dish
Drizzle in 1 can sweetened condensed milk
You will be using ½ cup of this mixture between the colored Jell-O layers
Set aside this mixture in warm place so that it won’t set-up. (I usually put mine in the oven on the lowest setting)
Next, take 1 pkg. Jello, 1 pkg Knox gelatin, and 1 cup boiling water: mix until dissolved.
Pour the jello mixture into a greased 9 x 13 inch pan
Put in the fridge for 10 or 15 minutes or until slightly sticky.
Take out of fridge and, evenly pour ½ cup of the white mixture over the Jell-O
Refrigerate for 15 minutes or until slightly sticky.
Next, repeat the process: use a colored Jell-O layer, then a white layer.
Continue this process until you have used the all 5 boxes of Jell-O
The last layer will be a colored Jell-O.
When the Jell-O is fully set, you can use cookie cutters of various shapes and press them into the Jell-O–this is a really fun recipe!
Chocolate Chip Cookie Recipe (Book: If You Give a Mouse a Cookie)
1 ½ Cups White Sugar
2 Cups Brown Sugar
1 lb. Butter (four sticks)
2 Tablespoons Vanilla
6 Cups Flour (Use the brand, “Wheat Montana” you can get this at Wal-Mart—it is not a GMO)
1 ¼ Tablespoons Salt
1 ¼ Tablespoons Baking Soda
2 12 oz. pkgs. Chocolate Chips
Chopped walnuts, as desired
- Mix together the white and brown sugars.
- Add the butter and cream until fluffy.
- Blend in the eggs and vanilla.
- Add the flour, salt and baking soda.
- Mix well but do not over beat.
- Add the chocolate chips and nuts.
- Use an ice cream scoop and drop dough onto an ungreased cookie sheet.
- Bake for 10-12 minutes in a 350 degree oven.
Blueberry Buttermilk Pancakes (Blueberries for Sal)
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
¼ teaspoon cinnamon
1 Tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (shake well before measuring)
2 large eggs
Grated zest of 1 lemon
Vegetable oil for cooking
Unsalted butter and syrup for serving
- Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl until thoroughly combined
- Toss blueberries with 1 tablespoon flour mixture in a medium bowl and set aside
- Make a well in the center of the remaining flour mixture and add buttermilk, eggs, and lemon zest
- Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter.
- Fold in blueberries
- Let batter stand 10 minutes
- Preheat a griddle or cast-iron skillet over medium-high heat
- Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle.
- When small bubbles appear across surface of pancakes and the edges lift up from griddle, flip and continue cooking until pancakes are golden brown.
- Serve with butter and maple syrup
Pasta Primavera Salad (Strega Nona)
8 oz pasta (I like the fusilli)
½ pound broccoli, trimmed, cut into flowerets
1 8 oz jar marinated artichoke hearts, coarsely chopped, save the marinade
½ cup bottled Italian salad dressing
1 clove garlic, crushed
½ cup minced green onions
2 zucchini, thinly sliced
1/3 pound mushrooms, thinly sliced
½ cup frozen peas, uncooked
½ basket cherry tomatoes, halved
½ of a 1 pound can of pitted black olives
1/3 cup minced parsley
1/8 cup vinegar
1 cup mayonnaise
Salt & Pepper to taste
Red Leaf Lettuce
- Cook pasta in boiling salted water to which 1 tablespoon oil has been added. When cooked to al dente stage, drain and run cold water over it, drain again
- Cook broccoli in small amount of boiling water until crisp-tender; drain
- Pour marinade from artichoke hearts over cooked pasta along with bottled Italian dressing; add garlic and stir well
- Add green onions, zucchini, mushrooms, peas, cherry tomatoes, olives and minced parsley
- Combine vinegar with mayonnaise and add to salad along with salt & pepper
- Gently mix all ingredients thoroughly and allow to chill for several hours or overnight.
- Taste before serving and adjust seasonings.
- Sever each portion on a red lettuce leaf
- If salad becomes a little dry upon standing and doesn’t hold together as it did when first mixed, add a little mayonnaise, Italian dressing or water until moist.
- You can also add cooked diced chicken to this or Italian salami cut into small pieces.
Peach Cobbler (James and the Giant Peach)
8 fresh peaches, peeled, pitted and sliced into thin wedges
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 Tablespoons unsalted butter, chilled, cut into small pieces
¼ cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.