Cocoa-Kissed Banana Oatmeal

Cocoa-Kissed Banana Oatmeal

[breakfast]
Bananas and cocoa are a perfect taste pairing. The banana slices melt into the oatmeal as they soften and sweeten in the oven.
Supplies
1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups, measuring spoons, dinner knife, oven mitts
Ingredients
1 cup (250 mL) rolled oats, traditional or quick-cooking (but not instant)
1 Tbsp (15 mL) unsweetened cocoa powder
pinch of salt
1½ cups (375 mL) warm tap water
⅛ tsp (0.5 mL) vanilla
1 banana
brown sugar or maple syrup and milk to serve
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish and using a baking spatula or wooden spoon, stir together the rolled oats, cocoa powder, and salt. Mix in the water and vanilla. Don’t worry if the cocoa powder doesn’t mix in completely at this point.
  3. Peel the banana. Use a dinner knife to cut half of the banana into slices. Stir the slices into the oatmeal mixture. Save the other half of the banana for topping the oatmeal later.
  4. Bake on the middle rack of the oven, uncovered, for 15 minutes, just until the water is absorbed into the oats.
  5. Get help taking the dish out of the oven. Cool a few minutes until just warm, then get help or wear oven mitts to spoon the oatmeal into serving bowls and serve sprinkled with brown sugar or drizzled with maple syrup, a splash of milk and slices from the remaining half banana.
Makes 2 cups (500 mL).
Share:

Your Own BBQ-Sauced Chicken

Your Own BBQ-Sauced Chicken

[main] [gf]
The fun in this recipe is making your own BBQ sauce. From now on, when you see bottles of it in the store, you’ll know the ingredients!
Supplies
rimmed baking sheet, parchment paper, ordinary teaspoon, measuring spoons, pastry brush or plastic wrap, measuring cups, bowl
Ingredients
1 tsp (5 mL) vegetable oil
4 skinless, boneless chicken breasts
BBQ Sauce
½ cup (125 mL) tomato sauce
1 Tbsp (15 mL) runny honey
1 tsp (5 mL) white vinegar
½ tsp (2 mL) chili powder
½ tsp (2 mL) brown sugar
¼ tsp (1 mL) ground cumin
¼ tsp (1 mL) Worcestershire sauce
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper. Use a pastry brush or a scrunched-up piece of plastic wrap to rub the oil over the parchment. Place the chicken breasts on the oiled parchment, making sure the pieces don’t touch.
  3. To make your own BBQ sauce, use an ordinary teaspoon to mix the tomato sauce, honey, vinegar, chili powder, brown sugar, cumin, and Worcestershire sauce in a bowl. Use the spoon to spread about half of the BBQ sauce on top of the chicken.
  4. Bake for 20 minutes.
  5. Get help removing the baking sheet from the oven and turning the chicken breasts over. Spoon the remaining BBQ sauce onto the second side of the chicken. Be careful not to touch the hot baking sheet. Bake for another 5 to 10 minutes. Get help removing the chicken and checking that it is cooked through.
Makes 4 servings.
Share:

Every-Flavor Pork Chops

Every-Flavor Pork Chops

[main] [gf]
A little salty, a bit sweet, a touch of tanginess, and a hint of herbs. These saucy pork chops will perk up your taste buds!
Supplies
glass or ceramic baking dish just large enough to hold the pork in a single layer, baking spatula or spoon, measuring spoons, kitchen scissors
Ingredients
1 Tbsp (15 mL) firmly packed brown sugar
3 Tbsp (45 mL) soy sauce
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) vegetable oil
2 Tbsp (30 mL) runny honey
1 tsp (5 mL) finely chopped garlic (from jar)
½ tsp (2 mL) dried thyme
1 stalk green onion
6 to 8 boneless pork loins or bone-in pork chops (about ½ inch/1 cm thick, up to 2 lb/1 kg)
  1. Preheat the oven to 350°F (175°C).
  2. In the baking dish and using a baking spatula or spoon, mix the brown sugar, soy sauce, vinegar, oil, honey, garlic, and thyme. This is the marinade.
  3. Use kitchen scissors to snip the green onion into little pieces, about the size of your fingernail, right into the marinade (throw away or compost the root).
  4. Use your hands to put the pieces of pork in the marinade and turn to coat all sides. Wash your hands.
  5. Bake, uncovered, on the middle rack of the oven for 15 to 20 minutes, or until the meat is cooked through. Get help checking that the meat is done. Serve with some juices from the baking dish spooned overtop.
Share:

Seven Seas Salmon

Seven Seas Salmon

[main] [gf]
Salmon is delicious sprinkled with this “secret” blend of spices from all over the world.
Supplies
rimmed baking sheet, parchment paper, measuring spoons, bowl, ordinary teaspoon, kitchen scissors
Ingredients
1½ lbs (750 g) salmon fillet (in 4 pieces or 1 large piece)
1 tsp (5 mL) olive oil
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) chili powder
½ tsp (2 mL) lemon pepper
¼ tsp (1 mL) ground cumin
⅛ tsp (0.5 mL) salt
6 stalks chives, if you like
  1. Preheat the oven to 350°F (175°C).
  2. If the salmon is in one piece, get help cutting it into four pieces.
  3. Line a rimmed baking sheet with parchment paper. Pour the olive oil into the middle of the parchment. Use your hands to roll the pieces of salmon in the olive oil, rubbing it onto all sides of the fish.
  4. Place the salmon pieces—skin on the bottom, if there is skin—about 2 inches (5 cm) apart in the middle of the parchment. Wash your hands.
  5. In a small bowl, mix the brown sugar, chili powder, lemon pepper, cumin, and salt. Fill an ordinary teaspoon with the spice mixture; hold it over the salmon and gently tap the handle to let the spices fall evenly onto the fish. Use up all the spice mixture.
  6. Bake on the middle rack of the oven. If the salmon is 1 inch (2.5 cm) thick (or more) at its thickest part, bake for 10 minutes, then get help to check if it is cooked through. Salmon is cooked when it turns a light creamy pink-orange color. If the salmon is still too raw, put it back into the oven for another 2 minutes. If the salmon is less than 1 inch (2.5 cm) thick, check it at 8 minutes. Be careful not to overcook the fish.
  7. While the salmon is cooking, use kitchen scissors to cut the chives into little pieces, if using. To make this go faster, hold the chives together in a bunch and cut through all of them at once.
  8. After the salmon is cooked, get help putting it on dinner plates. Sprinkle the fish with the snipped chives and serve right away.
Makes 4 servings.
Share:

Mozzarella Chicken

Mozzarella Chicken

[main] [gf]
The whole family will enjoy this breaded chicken. If you add salad and rolls on the side, it’s a perfect supper for four.
Supplies
rimmed baking sheet, parchment paper, measuring spoons, measuring cups, 3 bowls, fork, ordinary teaspoon
Ingredients
1 Tbsp (15 mL) olive oil
⅓ cup (80 mL) all-purpose flour (regular or gluten-free) (spoon in, level)
½ tsp (2 mL) garlic salt
2 eggs
2 Tbsp (30 mL) water
1 cup (250 mL) dry breadcrumbs (regular or gluten-free)
8 to 10 skinless, boneless chicken thighs
¾ cup (185 mL) tomato sauce
¾ cup (185 mL) pre-grated mozzarella cheese
  1. Preheat the oven to 350°F (175°C).
  2. Line a rimmed baking sheet with parchment paper. Drizzle it with olive oil. Set aside.
  3. Now you’ll make an assembly line for breading the chicken. In one bowl, mix the flour and garlic salt. Next to this, in a second bowl, use a fork to beat the eggs and water. Finally, put the breadcrumbs in a third bowl. Now you’re ready to coat the chicken.
  4. If the chicken thighs are rolled up in the store package, unroll them. Coat two or three pieces at a time. First, roll the chicken in the flour mixture to coat all sides. Shake off the extra flour, then roll in the egg mixture to moisten all sides. Lift the pieces to let the extra egg drip off, then roll the chicken in the breadcrumbs to coat all sides. Throw out the stuff in the bowls.
  5. Lay the pieces of chicken flat on the oiled parchment paper. Wash your hands.
  6. Bake for 25 minutes.
  7. Get help removing the baking sheet from the oven (but keep the oven on). Cool for about 5 minutes so you can work near the baking sheet without burning yourself.
  8. Use an ordinary teaspoon to spread the tomato sauce on the chicken. Sprinkle the mozzarella cheese overtop.
  9. Put the chicken back into the oven and bake for another 13 to 15 minutes until the cheese is melted.
Makes 8 to 10 pieces of Mozzarella Chicken.
Share:

Lasagna Jumble

Lasagna Jumble

[main]
This recipe uses pre-made meatballs, but you do the rest to make a cheese-topped pasta for supper.
Supplies
bowl, measuring spoons, measuring cups, whisk, baking spatula, 2½- to 3½-quart (2.5- to 3.5-L) baking dish, can opener, foil (or lid of baking dish), oven mitts
Ingredients
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) all-purpose flour
½ cup (125 mL) water
1 can (28 oz/796 mL) diced or crushed tomatoes
1 tsp (5 mL) white sugar
½ tsp (2 mL) dried oregano
½ tsp (2 mL) finely chopped garlic (from jar)
½ tsp (2 mL) salt
pinch of pepper
6 or 7 oven-ready lasagna noodles (six 10-inch/25 cm long noodles or seven 7-inch/18 cm long noodles)
1 cup (250 mL) cottage cheese
12 to 16 frozen meatballs (1 inch/2.5 cm each)
½ cup (125 mL) pre-grated mozzarella or white cheddar cheese
  1. Preheat the oven to 375°F (190°C).
  2. Place the butter in a microwave-safe bowl, then heat in the microwave at 50% power until melted (about 30 seconds). Remove the butter from the microwave and whisk in the flour until smooth. Use a baking spatula to scrape the mixture into the baking dish.
  3. Use a whisk to gradually mix the water into the butter and flour mixture until smooth.
  4. Switching back to the baking spatula, stir in the canned tomatoes, sugar, oregano, garlic, salt, and pepper.
  5. Break the lasagna noodles into roughly 2-inch (5 cm) sections (it’s okay if they are jagged and uneven) and add them to the baking dish. Stir well to moisten the noodles. Add the cottage cheese in dollops overtop. Stir until about half the cottage cheese is mixed into the tomato sauce mixture and half the cheese stays in white streaks. Push down any large noodles that poke out of the liquid, but don’t worry if some stick up.
  6. Use your fingers to press the meatballs into the noodle mixture, spacing them as evenly as possible; they do not need to be covered by the sauce and noodles. Wash your hands.
  7. Cover the baking dish with a lid or foil. Get help putting it in the oven. Bake for 30 minutes.
  8. Get help removing the dish from the oven and uncovering it. Put on oven mitts, or get help, to stir the Lasagna Jumble just to coat everything with sauce. Spread the mixture evenly in the dish. Sprinkle the top with the pre-grated cheese. Put back in the oven, uncovered, and bake for another 15 minutes until the cheese is melted.
Makes 4 servings.
Share:

Beef Stew Ooh-La-La

Beef Stew Ooh-La-La

[main] [gf]
This recipe is like a fancy French dish called boeuf bourguignon. Luckily, you don’t have to say it to cook it.
Supplies
rimmed baking sheet, parchment paper, kitchen scissors, measuring cups, measuring spoons, bowl, 9- × 13-inch (23 × 33 cm) glass or ceramic baking dish, wooden spoon
Ingredients
2 slices bacon
½ cup (125 mL) all-purpose flour (regular or gluten-free) (spoon in, level)
½ tsp (2 mL) paprika
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) pepper
1½ lbs (750 g) cubed stewing beef
2 cups (500 mL) beef broth
¾ cup (185 mL) tomato sauce
½ cup (125 mL) unsweetened apple juice
1 bay leaf
1 Tbsp (15 mL) dried onion flakes
1 tsp (5 mL) finely chopped garlic (from jar)
1 tsp (5 mL) dried parsley
1 tsp (5 mL) dried thyme
couple handfuls baby carrots (1 cup/250 mL)
couple handfuls pre-sliced mushrooms (1 cup/250 mL)
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Use kitchen scissors to cut the slices of bacon into ½-inch (1 cm) pieces. Spread them out on the lined baking sheet and set aside, then wash your hands.
  4. In a large bowl, mix the flour, paprika, salt, and pepper. Add the cubed beef. Use your hands to roll all sides of the meat in the flour mixture.
  5. Put the meat on top of the pieces of bacon, leaving the extra flour mixture in the bowl, then wash your hands. Throw away the stuff in the bowl. Bake for 15 minutes. Get help turning the pieces of meat over, then bake for another 10 or 15 minutes, or until the meat is lightly browned. Remove the baking sheet from the oven and set aside, but leave the oven on.
  6. In the baking dish and using the wooden spoon, mix the beef broth, tomato sauce, apple juice, bay leaf, onion flakes, garlic, parsley, and thyme. Add the carrots and mushrooms, then add the beef and bacon.
  7. Get help putting the dish into the oven. Bake, uncovered, for about 1 hour, or until the meat is browned on top and the sauce is thickened and bubbly.
Makes 4 servings.
Share:

Unfried Picnic Chicken Drumsticks

Unfried Picnic Chicken Drumsticks

[main] [gf]
So scrumptious! Tastes like the best fried chicken, but the golden crust is skinless and baked. This looks like a long list of spices, but they might already be in your cupboard. Don’t skip any!
Supplies
measuring cups; 3 wide, shallow bowls; measuring spoons; whisk; ordinary teaspoon; rimmed baking sheet; parchment paper; pastry brush or plastic wrap
Ingredients
Flour Coating
½ cup (125 mL) all-purpose flour (regular or gluten-free) (spoon in, level)
Yogurt Coating
1 egg
⅓ cup (80 mL) milk
⅓ cup (80 mL) plain yogurt
1 Tbsp (15 mL) vegetable oil
Spice Crust
½ cup (125 mL) all-purpose flour (regular or gluten-free)(spoon in, level)
½ cup (125 mL) instant skim milk powder
1 tsp (5 mL) celery salt
1 tsp (5 mL) paprika
½ tsp (2 mL) dry mustard
½ tsp (2 mL) garlic salt
½ tsp (2 mL) white sugar
¼ tsp (1 mL) chili powder
⅛ tsp (0.5 mL) ground nutmeg
2 Tbsp (30 mL) vegetable oil
8 to 10 skinless chicken drumsticks
  1. Preheat the oven to 350°F (175°C).
  2. Now you will set up a chicken-coating assembly line. First, place the flour coating into a wide shallow bowl. Next to that, in another shallow bowl, whisk together the yogurt coating ingredients until smooth. Next to that, in a third shallow bowl, use an ordinary teaspoon to mix together the spice crust ingredients (don’t add the vegetable oil into the bowl). These three bowls should now be in a row on your counter.
  3. Place the baking sheet next to the spice crust bowl. Line it with parchment paper and drizzle the vegetable oil on it. Rub the oil over the parchment with either a pastry brush or a scrunched-up piece of plastic wrap.
  4. Now you’re ready to coat the chicken. Pick up a chicken drumstick and roll it in the flour to coat it completely. Next, roll the floured chicken in the yogurt coating. Then hold the drumstick by the bone end and roll it in the spice crust. Your hands will get messy, but that’s okay. Place the drumstick onto the baking sheet. Coat all the drumsticks with the same steps.
  5. Wash and dry your hands. Using the ordinary teaspoon you used to mix your spice crust ingredients, sprinkle any remaining spice crust mixture onto the drumsticks. The more spice crust you stick onto the chicken, the tastier it will be. Throw away the leftover stuff in the bowls.
  6. Bake the chicken for 40 minutes. Get help after 20 minutes of baking to turn the chicken over. Continue baking until the drumsticks are golden and cooked through.
Makes 8 to 10 Unfried Picnic Chicken Drumsticks.
Share:

Rice, Orzo, and Split Pea Trio

Rice, Orzo, and Split Pea Trio

[side dish]
When you can’t decide between rice or pasta—eat both! Funny thing is, orzo is a small pasta that looks almost like rice. And a whole clove is a spice that looks like a little brown flower.
Supplies
measuring cups, measuring spoons, microwave-safe 1½-quart (1.5 L) glass or ceramic baking dish, wooden spoon, foil (or lid of baking dish), ordinary teaspoon, oven mitts, fork
Ingredients
3 cups (750 mL) vegetable or chicken broth
1 Tbsp (15 mL) butter
⅓ cup (80 mL) long-grain white rice
⅓ cup (80 mL) orzo pasta (looks like big pieces of rice)
⅓ cup (80 mL) dried yellow split peas
1 bay leaf
1 whole clove
1 Tbsp (15 mL) dried onion flakes
1 tsp (5 mL) dried parsley
pinch each of nutmeg, salt, and pepper
  1. Preheat the oven to 375°F (190°C).
  2. Pour the broth and butter into the baking dish. Heat in the microwave on high for 1 minute to warm the broth and melt the butter. Get help removing the dish from the microwave.
  3. Using a wooden spoon, stir in the rice, orzo, split peas, bay leaf, whole clove, onion flakes, parsley, nutmeg, salt, and pepper. Spread out the rice mixture evenly.
  4. Cover the baking dish with a lid or foil, and get help putting it in the oven. Bake for 45 minutes until the liquid is almost all gone.
  5. Get help removing the dish from the oven and uncovering. Cool slightly, then wear oven mitts, or get help, to stir the mixture with a fork to fluff. Cover again for 3 minutes (do not put in the oven again) to let the rest of the broth absorb into the rice, pasta, and peas before eating.
Makes 3 cups (750 mL).
Share:

Parmesan Risotto

Parmesan Risotto

[gf]
Risotto is a recipe for a kind of soft rice. This one has a golden crust of cheese.
Supplies
measuring spoons, microwave-safe 1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups
Ingredients
1 Tbsp (15 mL) butter
1 cup (250 mL) Arborio rice
1 Tbsp (15 mL) basil pesto
2 tsp (10 mL) dried onion flakes
pinch of nutmeg
pinch of pepper
2 cups (500 mL) vegetable or chicken broth
1 cup (250 mL) milk
1 cup (250 mL) water
1 bay leaf
⅓ cup (80 mL) pre-grated Parmesan cheese
  1. Preheat the oven to 350°F (175°C).
  2. Put the butter into the baking dish and heat in the microwave at 50% power until melted (about 30 seconds). Use a baking spatula or wooden spoon to stir in the Arborio rice, basil pesto, onion flakes, nutmeg, and pepper. Mix well.
  3. Add the vegetable or chicken broth, milk, water, and bay leaf to the baking dish. Heat in the microwave at 50% power for 1½ minutes. Get help removing the dish from the microwave. The rice will be covered by the liquids.
  4. Sprinkle the Parmesan cheese on the liquid. Do not stir. Get help putting the baking dish on the middle rack of the oven. Bake (uncovered) for 35 to 40 minutes, or until the top is lightly golden.
Makes 3 cups (750 mL).
Share:

Buttered Green Beans

Buttered Green Beans

[side dish] [gf]
Steam fresh green beans in the oven. When you cook veggies yourself, they taste better!
Supplies
colander, kitchen scissors, 1½-quart (1.5 L) glass or ceramic baking dish, measuring cups, foil, measuring spoons, baking spatula or wooden spoon
Ingredients
4 big handfuls green beans (about 3 cups/750 mL)
⅓ cup (80 mL) water
1 tsp (5 mL) butter
pinch of each salt and pepper
  1. Preheat the oven to 375°F (190°C).
  2. Before you cook the green beans, you need to wash and trim them. To do that, put them in a colander and run under cold water. Drain. To trim, use kitchen scissors to snip off the stems from the beans (throw the stems away), then snip each bean in half, crosswise, so you end up with two shorter sections.
  3. Put the beans into the baking dish. Add the water. Cover the baking dish tightly with a lid or foil.
  4. Bake on the middle rack of the oven for 25 to 30 minutes, or until the beans are tender.
  5. Get help removing the dish from the oven. With a baking spatula or wooden spoon, stir in the butter, salt, and pepper.
Makes 4 servings.
Share:

Upside-Down Baked Potatoes

Upside-Down Baked Potatoes

[side dish] [gf]
These are so good, you don’t need butter or sour cream on them. Ask a helper to cut the potatoes, then you can get them ready for baking.
Supplies
bowl, measuring cup, measuring spoons, rimmed baking sheet, parchment paper, tea towel, knife (for helper), ordinary teaspoon, pastry brush, fork
Ingredients
⅓ cup (80 mL) pre-grated Parmesan cheese
¼ tsp (1 mL) chili powder
pinch of salt
2 Tbsp (30 mL) vegetable oil
4 russet potatoes (the brown oval ones for baking)
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix the Parmesan cheese, chili powder, and salt. Set aside.
  3. Line a baking sheet with parchment paper. Drizzle the vegetable oil onto the parchment. Set aside.
  4. Wash any dirt off the skin of the potatoes under cold tap water. Pat potatoes dry with a clean tea towel. Ask a helper to cut each potato in half lengthwise.
  5. Place the potato halves—cut side down—on the oiled parchment paper. Swirl the halves on the oil to coat the cut sides completely.
  6. Now you’ll coat the cut side of each potato half with the cheese mixture. To do this, hold each potato half over the bowl of cheese mixture—cut side face up. Use an ordinary teaspoon to scoop some of the mixture and shake a thin layer over the cut side of the potato. Shake right over the edges to cover the entire cut side. Let the extra cheese fall back into the bowl.
  7. Turn the potato half back over so the cheese-coated side is facing down, and put it on the parchment paper. Don’t move the potato after it’s on the parchment or the cheese might rub off. Coat all eight potato halves and place them on the parchment.
  8. Dip a pastry brush into the oil on the parchment paper and lightly brush the potato skins. To prevent the potatoes from sliding as you brush, hold them down with your fingers.
  9. Bake on the middle rack of the oven for 25 to 30 minutes, or until the potatoes are soft enough to be pierced with a fork.
  10. Get help removing the baking sheet from the oven and turning the potatoes over to serve them. They will have a golden crust on the cheese side.
Makes 8 Upside-Down Baked Potatoes.
Share:

Smashed Mini Potatoes

Smashed Mini Potatoes

[side dish] [gf]
Browned at the edges, tender and creamy in the middle: these are simply smashing at supper!
Supplies
glass or ceramic baking dish just large enough to hold potatoes in one layer, measuring cups, measuring spoons, foil (or lid of baking dish), fork, bowl, coffee mug or rolling pin, pastry brush, ordinary teaspoon
Ingredients
20 to 24 mini potatoes (each up to 1½ inches/4 cm wide; 24 oz/700 g in total)
¼ cup (60 mL) water
¼ cup (60 mL) butter
⅛ tsp (0.5 mL) each paprika, salt and pepper
2 Tbsp (30 mL) pre-grated Parmesan cheese
  1. Preheat the oven to 400°F (200°C).
  2. Wash dirt off the potatoes. You don’t have to peel them. Spread the potatoes in a single layer in the baking dish. Pour in the water. Set aside.
  3. Place the butter in a microwave-safe bowl and heat at 50% power until melted (about 1 minute). Drizzle 1 Tbsp (15 mL) of the melted butter over the potatoes. Set the rest of the melted butter aside.
  4. Cover the dish of potatoes tightly with a lid or foil.
  5. Bake on the middle rack of the oven for 45 minutes.
  6. Get help taking the dish out of the oven and removing the lid or foil (keep the oven on). The potatoes should be soft enough to pierce easily with a fork; if they are not tender enough, cover them again and bake a few more minutes. Cool the potatoes for about 10 minutes so they’re easier to handle.
  7. Use the bottom of a coffee mug or a rolling pin to press down on the potatoes. You need to flatten the potatoes and split them open.
  8. Go back to the dish of melted butter. It’s okay if it has firmed up a bit; the butter will still be soft. Mix in the paprika, salt, and pepper. Use a pastry brush to dab the tops of the potatoes with the mixture. Using an ordinary teaspoon, sprinkle the potatoes with Parmesan cheese by holding spoonfuls of the Parmesan over the potatoes while you gently tap the handle to make the cheese fall evenly.
  9. Put the dish of potatoes back in the oven to bake, uncovered, another 15 minutes. When serving, turn the potatoes over to show their golden side.
Makes 20 to 24 Smashed Mini Potatoes.
Share:

Baker’s Dozen Chive Biscuits

Baker’s Dozen Chive Biscuits

[side dish]
Eat these crunchy-on-top, soft little bread biscuits with a dab of butter while warm, or use them to sop up gravies and sauces.
Supplies
baking sheet, parchment paper, bowls, baking spatula, measuring cups, measuring spoons, kitchen scissors, whisk, dinner knife, work board, 2-inch (5 cm) round cookie cutter
Ingredients
1½ cups (375 mL) all-purpose flour (spoon in, level)
1½ tsp (7 mL) white sugar
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
8 to 10 stalks chives
⅓ cup (80 mL) mayonnaise
⅓ cup (80 mL) milk
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper. Then cut a second sheet about half the size.
  3. In a large bowl and using a baking spatula, mix together the flour, sugar, baking powder, and salt. Use kitchen scissors to cut the chives into little pieces the size of grains of rice into another bowl (hold the stalks together in a bunch to cut a few stalks at a time). Measure out 2 Tbsp (30 mL) of chives and stir them into the flour mixture. Set aside.
  4. In another bowl, whisk the mayonnaise and milk until smooth. Use the baking spatula to scrape the mixture into the bowl of dry ingredients, then stir them together. Scrape the spatula with a dinner knife to make sure everything is well blended. When the dough gets too stiff to stir, use your hands—keeping the dough inside the bowl—to roll and pat the rest of the dry ingredients into the dough.
  5. Put the dough on the smaller piece of parchment. Pat the dough into a ½-inch (1 cm) thick slab. Cut out rounds with the cookie cutter. Make sure your cutouts are touching to get the most biscuits from the dough.
  6. Place the cutouts on the parchment-lined baking sheet 1 inch (2.5 cm) apart. Squeeze together the scrap dough, pat down to ½ inch (1 cm) again and re-cut with the cookie cutter. You should have enough dough to make 13 biscuits in total, but don’t worry if you get one less or more.
  7. Place the remaining cutouts on the parchment paper. Bake for 25 minutes, or until the bottoms of the biscuits are golden. Get help checking the bottoms since the baking sheet is hot. Eat while warm.
Makes 13 biscuits—a baker’s dozen!
Share:

Cinnamon Baby Carrots

Cinnamon Baby Carrots

[side dish] [gf]
These are a sweet addition to the dinner plate. Ask your family if these carrots will go with the meal they’re making.
Supplies
1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups, measuring spoons, foil
Ingredients
¼ cup (60 mL) water
1 Tbsp (15 mL) olive oil
2 Tbsp (30 mL) runny honey
¼ tsp (1 mL) dried parsley
⅛ tsp (0.5 mL) chili powder
⅛ tsp (0.5 mL) ground cinnamon
pinch of pepper
2 cups (500 mL) baby carrots
squeeze of fresh lemon juice, if you wish
  1. Preheat the oven to 375°F (190°C).
  2. In the baking dish and using a baking spatula or wooden spoon, mix the water, olive oil, honey, parsley, chili powder, cinnamon, and pepper. Stir in the carrots to coat with the spices.
  3. Cover the baking dish tightly with a lid or foil. Bake on the middle rack of the oven for 25 to 30 minutes, or until the carrots are tender.
  4. Get help removing the dish from the oven. Squeeze a few drops of lemon juice on top before serving, if you like.
Makes 4 servings.
Share:

Simple Rice and Peas

Simple Rice and Peas

[side dish] [gf]
If your family is having chicken or pork chops for dinner, this would be a great side dish.
Supplies
measuring cups, sieve, bowl, microwave-safe 1½-quart (1.5 L) glass or ceramic baking dish, measuring spoon, ordinary teaspoon, foil (or lid of baking dish), oven mitts, fork
Ingredients
1 cup (250 mL) long-grain white rice
2 cups (500 mL) chicken or vegetable broth
2 Tbsp (30 mL) butter
½ cup (125 mL) frozen peas
  1. Preheat the oven to 375°F (190°C).
  2. Put the rice in the sieve and run it under cold tap water to rinse. Place the sieve of rice over a bowl to drain.
  3. Place the broth and butter in the baking dish, then heat in the microwave on high for 1 minute to warm the broth and melt the butter. Take the dish out of the microwave and mix in the rice and peas. Spread out the mixture evenly in the dish.
  4. Cover the baking dish tightly with a lid or foil. Bake on the middle rack of the oven for 40 minutes.
  5. Get help removing the dish from the oven and taking off the cover. Wear oven mitts, or get help, to stir the rice with a fork to fluff.
Makes 2½ cups (625 mL).
Share:

Feast Rice

Feast Rice


[side dish][gf]
If you like Chinese fried rice, this recipe—often served at big parties or feasts—lets you try out cool Asian ingredients to make your own version without any frying.
Supplies
microwave-safe 1½-quart (1.5 L) glass or ceramic baking dish, measuring cups, measuring spoons, baking spatula or wooden spoon, ordinary teaspoon, foil (or lid of baking dish), bowl, fork, kitchen scissors, oven mitts
Ingredients
1½ cups (375 mL) chicken or vegetable broth
2 Tbsp (30 mL) oyster sauce
¾ cup (185 mL) long-grain white rice
1 Tbsp (15 mL) vegetable oil
½ tsp (2 mL) finely chopped garlic (from jar)
1 cup (250 mL) frozen mixed peas and diced carrots (or ask a helper to dice fresh carrot and celery)
¼ tsp (1 mL) sesame oil
2 eggs
1 Tbsp (15 mL) milk
pinch of salt
1 stalk green onion
  1. Preheat the oven to 375°F (190°C).
  2. In the baking dish and using a baking spatula or wooden spoon, mix the broth and oyster sauce. Heat in the microwave on high for 1 minute.
  3. Remove the dish from the microwave. Using an ordinary teaspoon, stir in the rice, vegetable oil, garlic, peas and carrots, and sesame oil.
  4. Spread out the rice evenly in the baking dish, then cover tightly with a lid or foil. Get help putting the dish in the oven. Bake on the middle rack of the oven for 30 minutes.
  5. In the meantime, place the eggs, milk, and salt in a bowl and beat with a fork.
  6. After the rice has baked 30 minutes, get help removing the lid or foil. Pour the egg mixture onto the middle of the rice. Do not stir. Cover the dish again and bake for another 10 to 15 minutes, until you can’t see any more liquid (If you are using a glass dish, you can see if there’s liquid bubbling around the sides of the rice. If you can’t see through your baking dish, ask a helper to help you check if the liquid is gone.)
  7. Get help removing the dish from the oven and taking off the cover. Use kitchen scissors to snip the green onion into small pieces about the size of your smallest fingernail onto the rice. Throw away or compost the roots. Wear oven mitts, or get help, to stir the rice with a fork to fluff. Eat while warm.
Makes 4 cups (1 L).
Share:

Roasted Tomato and Bocconcini Salad

Roasted Tomato and Bocconcini Salad


[side dish] [gf]
Roasting tomatoes this way makes them taste even sweeter! Bocconcini is a round white cheese that soaks up flavors.
Supplies
knife (for helper), measuring cup, measuring spoons, rimmed baking sheet, parchment paper, bowl, baking spatula, kitchen scissors
Ingredients
2 to 3 cups (500 to 750 mL) grape tomatoes
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) runny honey
3 golf ball–sized or 6 olive-sized balls bocconcini cheese
fresh basil leaves
pinch of each salt and pepper
  1. Preheat the oven to 400°F (200°C).
  2. Get help cutting the grape tomatoes in half lengthwise.
  3. Line a baking sheet with parchment paper.
  4. In a big bowl and using a baking spatula, mix the olive oil, balsamic vinegar, and honey (rub some olive oil in the teaspoon before filling it with honey so it slides out easily). Add the tomato halves and stir gently with the baking spatula to coat them.
  5. Scoop the tomatoes onto the parchment paper, keeping the extra liquid in the bowl to use later.
  6. Now you have to use your eagle eyes and turn over every tomato half so that the cut sides are facing up. They roast better when the wet insides of the tomato halves are face-up.
  7. Roast tomatoes on the middle rack of the oven for 10 to 15 minutes, or until they have shrunken in size a little but are not mushy looking.
  8. Meanwhile, use kitchen scissors to cut the bocconcini cheese into bite-sized pieces. Put them into the bowl of leftover liquid from the tomatoes. Use the scissors to snip the basil leaves into little pieces into the bowl. Also add the salt and pepper.
  9. After the tomatoes are cooked, let them cool to room temperature then add them to the bowl with the cheese and basil. Stir gently with a baking spatula to coat everything.
Makes 4 servings.
Share:

Batch o’ Brekkie Sausages


Batch o’ Brekkie Sausages


[breakfast] [gf]
Cook these on their own or in the same oven as the French Toast in a Pan. The sausages come out of the oven a little before the French Toast is done.
Supplies
large rimmed baking sheet, parchment paper, 3 paper towels, heatproof tongs, large plate
Ingredients
4 to 12 breakfast sausages (find out how many sausages your family wants to eat—1, 2, or 3 per person—and add them up)
  1. Preheat the oven to 350°F (175°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. Lay the sausages on the parchment, keeping the sausages from touching each other.
  4. If you are cooking the sausages at the same time as the French Toast in a Pan, place the baking sheet with the sausages on the top rack of the oven and the French Toast pan on the middle rack. If you’re just cooking the sausages, it’s okay to use the middle rack.
  5. Cook in the oven for 15 to 30 minutes, or until the sausages are browned on top.
  6. Place two paper towels on a plate. Let the sausages cool a little before you use tongs to pick them up and place them onto the paper towels. Gently press another paper towel on top to soak up remaining grease.
Makes 4 to 12 Brekkie Sausages.
 Brekkie Sausages 
Share:

Cashew Couscous - Bless You



Cashew Couscous (Bless You!)


[side dish]
Couscous is actually tiny pieces of pasta almost as small as grains of sand. Each forkful of this recipe is deliciously different!
Supplies
1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups, measuring spoons, kitchen scissors, microwave-safe measuring cup or bowl, foil (or lid of baking dish), fork
Ingredients
1 cup (250 mL) couscous
1 tsp (5 mL) olive oil
1 stalk green onion
⅓ cup (80 mL) roasted cashew pieces
2 Tbsp (30 mL) sultana raisins
½ tsp (2 mL) dried parsley
½ tsp (2 mL) finely chopped garlic (from jar)
¼ tsp (1 mL) ground cumin
pinch of salt
2 cups (500 mL) water
1 Tbsp (15 mL) butter
  1. Preheat the oven to 350°F (175°C).
  2. In the baking dish and using a baking spatula or wooden spoon, mix the couscous and olive oil until the couscous is well coated.
  3. Use kitchen scissors to snip the green onion in little pieces about the size of your fingernail into the couscous (throw away or compost the root).
  4. Stir in the cashew pieces, raisins, parsley, garlic, cumin, and salt.
  5. Place the water in a microwave-safe measuring cup or bowl, and heat in the microwave on high for 1 minute. Remove the water from the microwave and stir into the couscous mixture.
  6. Cover the baking dish tightly with a lid or foil. Get help putting the dish on the middle rack of the oven. Bake for 30 minutes.
  7. Get help removing the couscous from the oven and uncovering. Cool until the dish is just warm.
  8. Add the butter to the couscous and stir with a fork until fluffy.
Makes 3 cups (750 mL).

Cashew Couscous - Bless You
Share:

Popular Posts

Featured Post

Piggies in Blankets

Piggies in Blankets [lunch] You might have baked these before from store-bought dough, but here’s your chance to learn how to make...