Cheesy Garlic-Herb Bread

Cheesy Garlic-Herb Bread
Our Best Bites


1 loaf (16-24-oz.) crusty bread (we recommend sourdough)

8 oz. mozzarella*
1 of the following toppings:
–1/2 c. pesto
–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.  Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

Rice Pudding

Rice Pudding
Superfoods for Children
Serves 4

3 Tbsp butter
3 Tbsp rice
2 1/2 cups whole milk
2 Tbsp brown sugar
pinch of nutmeg

Heat the oven to 300 F. Use a little of the butter to grease a shallow ovenproof dish.

Put the rice, milk, and sugar in the dish and stir well. Dot with tiny bits of butter and add nutmeg.

Transfer the dish to the oven. Bake for 15 minutes, then stir the pudding gently. Bake for another 15 minutes and stir again. Cook for another 1 1/2 hours until there is a crisp brown skin on top of the pudding.

Tuna Mashed Potatoes

Tuna Mashed Potatoes
Superfoods for Children
Serves 1-2

3 - 6 (depending on size) new potatoes or 2 medium ones, thinly sliced
Milk, to cover
1/2 small onion grated
1 tsp butter
3 Tbsp canned tuna
1 Tbsp wheatgerm

Put the potato slices into a saucepan and add enough milk to cover. Add the onion. Bring to a boil, lower the heat, and cook gently until the potatoes are cooked and the milk is almost absorbed. Lightly grease a small ovenproof casserole.

Mash the potatoes, stirring in the butter, then stir in the tuna. Turn into the casserole sprinkle the wheatgerm on top, and brown under a hot broiler.

Tomato & Yogurt Dip

Tomato & Yogurt Dip
Superfoods for Children
Serves 4

1 cup natural yogurt
2 ripe, red tomatoes, peeled and finely chopped
2 tsp extra-virgin olive oil
1 Tbsp chopped fresh herbs

Put the yogurt into a bowl and stir in the tomatoes oil, and herbs -- choose from basil, mint parsley or chives, or a mixture. Add seasoning to taste.

Broccoli Stir-Fried with Ginger & Garlic

Broccoli Stir-Fried with Ginger & Garlic
Superfoods for Children
Serves 4

1-2 large heads of broccoli
2 1/2 Tbsp vegetable oil
2 thin slices fresh ginger
1 1/2 tsp salt
3 cloves garlic, lightly crushed
3 Tbsp vegetable stock
1 tsp sesame oil

Cut the thick stalks off the broccoli and peel and slice them. break the heads into small florets. Heat the vegetable oil in a frying pan or wok until hot.

When the oil is hot, put the ginger into the pan and stir once. Add the broccoli, salt, and garlic. Stir-fry vigorously for 1 minute, or until the broccoli turns bright green. Add the stock.  Cover the pan and cook over a high heat for about 1 1/2 minutes. Remove the pan from the heat. Add the sesame oil and stir to mix. Serve immediately.

Marinated Broiled Chicken

Marinated Broiled Chicken
Sueprfoods for Children
Serves 4

4 chicken breast halves
Juice of 1 lemon
4 sprigs rosemary
4 sprigs thyme
2 cloves garlic, roughly chopped
2 Tbsp soy sauce
1 Tbsp honey
sea salt and black pepper

Score the chicken breasts two or three times with a sharp knife and place in a baking dish. Mix together the remaining ingredients and pour over the chicken. Chill for at least 2 hours.

Take the chicken pieces out of the marinade. Lay the herb sprigs over them and either broil under a hot broiler for 8-10 minutes on each side, or bake at 400 F for 20-25 minutes, or until no pink shows. Baste the chicken pieces occasionally with the marinade. The chicken is done with the juices run clear when the pieces are pierced with a skewer.

Serve with broiled or steamed vegetables and a garlic mayonnaise.

Split Pea & Rice Soup

Split Pea & Rice Soup
Superfoods for Children
Serves 4

2 cups split peas
1 quart water
2 Tbsp olive oil
2 large onions, chopped
1 clove garlic crushed
1 tsp cumin seeds
2 cups vegetable stock
2 tsp lemon juice
a heaping Tbsp cooked brown rice
black pepper
chopped cilantro

Rinse and drain the split peas. Put them in a heavy-bottomed saucepan with the water. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.

When the split peas are nearly cooked, heat the oil in another heavy-bottomed saucepan or a flameproof casserole. Add the onions and garlic and stir-fry until softened but not browned. Add the cumin and stir-fry for a few minutes more.

Drain the split peas and return them to the pan. Add the onion mixture, vegetable stock, lemon juice and cooked rice. Heat through and season with the pepper. Serve the soup in individual warmed bowls garnished with the chopped cilantro.