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.

Minestrone with Rice & Tomatoes

Minestrone with Rice & Tomatoes
Superfood for Children
Serves 4

1 lb tomatoes, peeled and chopped
1 small onion, roughly chopped
1 stick celery, roughly chopped
1 quart vegetable stock
1/2 cup long-grain rice
2 Tbsp butter
black pepper
brunch of fresh basil or 2 tsp pesto sauce
2 Tbsp freshly grated Parmesan cheese, to garnish

Put the tomatoes, onion, and celery in a heavy-bottomed saucepan. Cover the pan and cook over a very low heat until the tomatoes are soft and pulpy.

Pour the tomato mixture into a food processor or blender and process until smooth. Return the mixture to the pan, add the stock, and bring to a boil. Add the rice. Cover the pan and cook over a very low heat for about 15 minutes (add 20 minutes if using brown rice), or until the rice is tender.

Stir in the butter, add a little pepper, and either sprinkle with the chopped basil or stir in the pesto. Serve sprinkled with the grated Parmesan cheese.

Minestrone

Minestrone
Superfoods for Children
Serves 6

1 Tbsp olive oil
3 strips of bacon, chopped
1 clove garlic, finely chopped
1 small onion, finely chopped
1 cup chopped tomatoes
1 quart hot chicken or vegetable stock
2 carrots, finely diced
1 small turnip, finely diced
2 small zucchini thinly sliced
1 stick celery sliced
2 potatoes diced
14oz canned cannellini beans drained and rinsed
1/2 cup fresh or frozen peas
1 Tbsp finely chopped fresh parsley
salt and black pepper
freshly grated Parmesan cheese, to serve

Heat the olive oil in a heavy-bottomed saucepan. Add the bacon and fry until it just begins to become translucent. Remove from the pan and set aside. Add the garlic and onion to the pan and fry gently until soft. Return the bacon to the pan with the tomatoes.

Pour in the hot stock, stir, then add the carrots, turnip, zucchini celery, and potatoes. Bring to a boil, cover the pan, lower the heat, and simmer very gently for about 40 minutes until the vegetables are tender.

Add the drained beans and frozen peas and heat through. Add the parsley and seasoning to taste. Serve the soup in warmed bowls with the Parmesan served separately, to be added according to taste. Serve with crusty bread.

Baked Eggs & Bacon

Baked Eggs & Bacon
Superfoods for Children

4 Tbsp butter
6 oz bacon, chopped
6 oz fresh parsley, finely chopped
salt and black pepper
6 eggs
1/2 cup heavy cream
whole wheat toast, to serve

Preheat the oven to 350 F. Use 2 Tbsp butter to grease six ramekins. Put the buttered ramekins in a roasting pan.

Heat the remaining butter in a small frying pan. Add the bacon pieces and fry them over a medium heat until lightly browned and crisp. Drain the bacon on paper towels, crush the pieces and sprinkle over the bottoms of the armekins. Add the parsley and a little seasoning. Break an egg into each ramekin.

Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bakin in the oven for 16-18 minutes until the whites of the eggs are set and the yolks are creamy.

Spoon some cream over each baked egg and serve immediately with strips of buttered toast.

Muesli

Muesli
Super Foods for Children
serves 2

2 Tbsp unsweetened muesli
fruit juice, to moisten
2 Tbsp plain yogurt
2 tsp honey
fresh fruit, to serve

Prepare the muesli the night before, making it in individual bowls. For each serving of muesli, stir in enough fruit juice to moisten it well. Then stir in the yogurt and honey. Leave the bowls in the refrigerator overnight.

In the morning, take the muesli out of the refrigerator as early as possible. Just before it is to be served, stir in fruit.

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta isle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Creamy Corn Chowder

Creamy Corn Chowder
Our Best Bites pg 97

6 - 8 ounces bacon (1/2 package)
2 Tbsp butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups milk
2 tsp chicken base
2 red potatoes, diced into small cubes
3/4 cup minced onion
2 - 3 cloves garlic, minced
1 (14-ounce) can corn, drained or about 1 1/2 cups frozen fresh corn
A few dashes of hot sauce
Salt and pepper to taste
Optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese

Zoe's Shrimp & Vegetable Stir-Fry

Zoe's Shrimp & Vegetable Stir-Fry
Supefoods for Children
Serves 4

3 Tbsp olive oil
8 oz cooked shrimp, thawed if froze, drained and blotted dry
1 clove garlic, chopped
1 red bell pepper, seeded and chopped
1 large carrot, finely diced
a handful of green beans, chopped
3/4 cup corn kernels
4 1/2 cups vegetable stock
7 oz egg noodles
1 tsp sweet chili sauce
dash of soy sauce

Heat the oil in a frying pan. Add the shrimp and garlic, stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Put the pepper, carrot, green beans, and corn in the pan and stir-fry for 2-3 minutes. Pour the stock into the pan, bring to a boil, lower the heat, and simmer for about 10 minutes, until the  vegetables are tender.

Meanwhile, cook the noodles according to the package directions and drain. Return the garlic and shrimp to the pan, add the noodles, and stir in the chili and soy sauces.

Zuppa Toscana

Zuppa Toscana
Controlling My Chaos

2 spicy Italian sausages
2 Tbsp olive oil
1 chopped onion
3 cloves garlic, minced
5 cups hot water
2 Tbsp chicken bouillon powder
4 red potatoes, diced
8 slices of cooked bacon
2 cups chopped, fresh spinach
1 cup heavy whipping cream

Preheat oven to 300 degrees. Put the sausage links on a baking sheet and bake for 25 minutes. Cut in half length-wise, then cut at an angle into half-inch slices. In a stock pot, saute onion in olive oil until translucent. Add garlic and saute another minute. Add water, chicken bouillon, and potatoes. Simmer for 5 minutes. Crumble bacon and add to soup. Add sausage, spinach, and cream ad simmer for an additional 5 minutes.

Macaroni and Cheese

Macaroni and Cheese
Jamie O'Day

2 cups elbow macaroni
2 eggs
2/3 cup milk
1/8 tsp pepper
8 oz cheese blend
pinch nutmeg
bread crumbs (optional)

Make pasta. Combine remaining ingredients in a bowl. Add cooked pasta. Put in baking dish. Add bread crumbs on top if desired.

Cook at 450 degrees for 15 - 20 minutes or until golden and bubbly on top.

10-minute Black Beans

10-minute Black Beans
366 Delicious Ways to Cook Rice, Beans, and Grains pg 200

1 Tbsp extra-virgin olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, finely chopped
2 Tbsp ground cumin
3 cups cooked black beans
1 cup salsa
Salt

German Pancakes

German Pancakes
Spice Up Your Life 2003 pg 82

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
5 Tbsp butter

Whip eggs until thick and lemon colored. Add milk, flour, and salt. Heat butter in pan in the oven while preheating. Pour batter into pan of melted butter. Bake at 450 for 15 - 20 minutes. Serve hot.

Homemade Yogurt

Homemade Yogurt
Everyday Food Storage

5 2/3 cups instant dry milk powder (or 3 cups non-instant dry milk powder)
2 quarts water
1/2 cup plain yogurt containing live cultures

Mix your powdered milk in a blender (may have to make multiple batches).

Pour milk in a 4 - 5 quart slower cooker, cover and cook on low for 2 1/2 hours.

After 2 1/2 hours, unplug the slower cooker and let it sit for 3 hours.

After 3 hours, remove 1 cup of milk and stir in the 1/2 cup of yogurt. Add the yogurt mixture to the remaining milk and stir. (Milk temperature should be between 112 and 117 degrees F.) Put the lid back on the slow cooker and wrap in a bath towel and let sit (unplugged) for 8 hours.

After 9 hours, unwrap and uncover the slow cooker. Scoop (DO NOT STIR) the yogurt into clean containers and refrigerate. Chill before serving.

Hummus

Hummus
D'Adamo

1 cup canned white beans or black beans
2 - 4 cloves garlic, chopped
2 Tbsp lemon juice
3 Tbsp olive oil
1 tsp sea salt
2 Tbsp fresh parsley (chopped)

Put all ingredients, except the parsley, in food processor and blend all ingredients together.

Add parsley at the end and chill for one hour before serving.

Can be used as dip, spread, or coating marinade for meat and chicken before baking or BBQ. Can also be used in omelets or salad dressings.

Sour Cream Enchiladas

Sour Cream Enchiladas
Centsational Girl

4 chicken breasts, fully cooked & shredded
1 (16 oz) can green enchilada sauce
2 oz green chilies
14 oz sour cream
4 cups shredded cheese, Jack or Mexican blend
2 dozen white corn tortillas

Mix all ingredients except corn tortillas together, reserving 1 1/2 cup cheese, 2 oz green chile sauce, and 3 oz sour cream for topping. Heat corn tortillas 4 or 5 at a time on microwave on high for 30 seconds, then spoon 3 Tbsp of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up.)

Spray a large glass dish with cooking spray, then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.

Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.

Garnish with fresh cilantro and extra green sauce if you like spice.

Brown Rice Pancakes

Brown Rice Pancakes
366 Delicious Ways to Cook Rice, Beans, and Grains pg 359

1 1/2 cups flour
1/4 cup whole-wheat flour
1/4 cup stone-ground yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cooked brown rice
2 large eggs, separated
3 Tbsp melted butter
1 cup milk
2 large egg whites
Maple syrup and/or fruit, for serving

Black Bean Soup

Black Bean Soup
Our Best Bites cookbook pg 94

1 Tbsp olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15 oz) cans black beans, rinsed and drained
1 (3.5 oz) can diced green chilies
2 (15 oz) cans low-sodium beef broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

Stuffed Pizza Rolls

Stuffed Pizza Rolls
Our Best Bites cookbook pg 164

1 recipe Breadstick Dough
1 1/2 cups shredded mozzarella cheese
Pizza toppings of your choice
1 Tbsp olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
2 Tbsp grated Parmesan cheese
Pizza Sauce

Breadstick Dough

Breadstick Dough
Our Best Bites cookbook pg 30

1 1/2 cups warm water
1 Tbsp sugar
1 Tbsp dry
1/2 tsp salt
3 - 4 1/2 cups flour, divided

Pizza Sauce

Pizza Sauce
Our Best Bites cookbook pg 155

1 (6 oz) can tomato paste
6 oz water
3 Tbsp Garlic Bread Seasoning
1 Tbsp sugar or honey
3/4 tsp onion powder
1/4 tsp red pepper flakes, optional

Garlic Bread Seasoning

Garlic Bread Seasoning
Our Best Bites cookbook pg 53

1/2 cup powdered Parmesan cheese
2 tsp kosher salt
2 Tbsp garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley

Beef Stroganoff

Beef Stroganoff
Our Best Bites cookbook  pg 120

1 lb top sirloin or tenderloin steak
1/2 tsp kosher salt
1/4 tsp black pepper
3 Tbsp butter, divided
8 oz sliced mushrooms (like creminis)
3/4 cup diced onion (about 1 small onion)
4 cloves garlic, minced
3/4 cup warm water
1 tsp beef bouillon granules, beef base, or one bouillon cube
2 Tbsp flour
2 tsp Worcestershire sauce
1/2 cup sour cream