Recipe Roundup (misc. Recipes)

Sunny, tyger31, and others--

I understand your concerns about allergies (i.e. nut allergies) in young children. One of my quads is allergic to shellfish. So we have to be very careful what she eats. It is funny--the other kids (quads) aren't allergic to any forms of food products.

By the way, since I have a Food Science/Nutrition degree, I will be happy to provide recipes, food allergy information, and other facts if you are interested. I have a separate thread under "Area Restaurants..." under the post called "Misc. Allergies/Gluten-Free Information and Recipes, etc...." where I can post recipes for different allergy concerns (not just for Gluten allergies). Check out the thread.

Enjoy the recipes.

Foodie

 

we made this the other night and it was not only ABSOLUTELY DELICIOUS- it was SO FUN for the kids to make (ages 4 & 6). they picked the strawberries and the basil and helped shredd the zucchini and mix up the dressing and wash and chop up the veggies (my 4 year old loved hand peeling the onion- don't ask me why!).
my husband was so impressed with our creations- they have already requested it again!
i bought all of the ingredients for the eclairs but haven't made them yet. instead of making a graham cracker crust i bought little premade graham cracker crust individual sized pies- they are like cupcake size. i'll let you know how they turn out.
thanks foodie!!

 

Sunny and others--

Sunny--I am flattered that your family (especially the kids) enjoyed the pizza and soon-to-be-made eclairs. These recipes will be in my upcoming Mennonite cookbook to be published in about a year. Kids love to learn and cook in the kitchen when given the opportunity. A great way for kids to learn about Math by measuring ingredients and Nutrition in food preparation.

I have alot of "kid-friendly" recipes for hard-to-eat kids for veggies and produce. Just ask and I will be happy to give you some quick and easy recipes that kids (boys and girls) will love to try. By the way, you can also use for pizza crust, a mixture of any shredded vegetable like yellow squash, eggplant (Japanese, Thai, or Italian), zucchini, potatoes (purple caribe, fingerings, Idaho, or other varieties) or any other vegetable that is easy to shred. This is a great way to "mix and match" shredded vegetables for color interest and for kids to try different food combinations for texture and nutritional value. Another tip for the pizza crust--try not to use a vegetable that retains alot of water or it may when shredded--be too wet for the pizza crust.

By using the pre-made individual crusts made from graham crackers, whole wheat, oreos (cookies crumbled), chocolate, or other types, it is easier to make the eclair recipe. I sometimes use chocolate cookies crumbled for a crust (think oreos or chocolate chip). Be creative.

Also, the strawberries in the recipe are great touch. I have alot of strawberries frozen, preserved in jams, jellies, made into juice, etc. that we grew on our farm. I will post on a separate thread the FREE STRAWBERRIES OFFER. Just PM me how many quarts you wish. We have flat boxes for the quart containers. Eight (8) quarts is equal to two (2) gallons for a flat of berries. I can arrange to bring the berries to Broadlands (Nature Center) if possible once I have an idea how people and how many berries "y'all" wish. Season is wrapping up within a couple of weeks.

I will add more recipes when possible. Right now it is busy for us on our farm with strawberries coming in and next the raspberries, etc. It never ends.

Enjoy your week--

Foodie

 

More Misc. Recipes--


****SPECIAL NOTES--This is a great way to use fresh picked berries for a natural-style jam. This jam recipe has looser consistency than a conventional jam and is prepared in the microwave. Yes, the microwave! Easy to do and prepare. Just follow the simple directions below.

The jam recipe can be made with any edible cane berries (i.e. strawberries, blackberries, raspberries, blueberries, huckleberries, or gooseberries. I recently made this again by using our strawberries from our farm.) I have other recipes for preserving jams, jellies, pickles, fruit butters, etc. in which you preserve by using the microwave. Enjoy!


MICROWAVE FRESH AND NATURAL BERRY JAM


4 cups Berries
1/4 to 1/2 cup Honey
1/8 cup Pure Maple Syrup

Wash and stem berries. Place them in a large mixing bowl. Crush berries with a potato masher and set aside.

In a 2-cup glass measure--combine honey and maple syrup. Microwave on MEDIUM-HIGH (70% POWER) for 30 to 45 seconds or until mixture is hot but NOT boiling. Stir. Pour immediately over crushed berries--stirring well to combine. Let mixture cool 2 to 3 minutes. Ladle into refrigerator or freezer containers as desired.

****SPECIAL NOTES--For Immediate use--Seal and refrigerate up to 2 to 3 weeks. For longer storage--Freeze and leaving 1/2 inch headspace. Makes 2 pints. Freezer jam will last up to 8 to 12 months.

****SPECIAL NOTES--For preserving by the MICROWAVE METHOD--be sure to use a DEEP 4 quart or larger GLASS or MICROWAVE-SAFE bowls. All cooking times should only be guidelines. You may need to add or subtract cooking time depending on the brand of your microwave. Remember to use the highest power setting (100%). After jam mixture has come to a FULL ROLLING BOIL--power may be reduced to 50 to 70% for a gentler boil if needed.

Just be patient and wait until the jam mixture comes to a FULL ROLLING BOIL. To test for doneness--dip a metal spoon into boiling mixture and remove and allow the juice to drip from the side of the spoon. As it nears the jelly stage-it will drip from the spoon in 2 drops--1/4 to 1/2 inches apart. When it starts to jell--2 drops will run together and drop off in 1 sheet.

 

Below are More Misc. Recipes--



MOCK APPLE BUTTER


4 cups Zucchini (Cooked and Strained)
4 tablespoons Vinegar
Dash of Allspice (If desired)
1 teaspoon Cinnamon
1 teaspoon Lemon Juice
2 cups Sugar
2 drops Red Food Coloring


Combine the cooked zucchini and all other ingredients. Cook and stir occasionally until mixture reaches desired thickness. Great recipe!


QUICK APPLE BUTTER


9 cups Applesauce
4 1/2 cups Sugar
1/2 cup Vinegar
1/2 cup Red Hot Cinnamon Candies
1 teaspoon Ground Cinnamon

Combine all ingredients in saucepan. Heat to boiling and cook 2 minutes. Stirring constantly. If the mixture is not as thick as desired--add a little cornstarch or Clearjel dissolved in water to thicken.

Yields: 6 pints

***SPECIAL NOTES--I will post my Apple Butter (Homemade) recipe soon. The above recipes are quick and simple to do. Enjoy!

 

Fellow Foodies--

Since strawberry season is almost here, I have added a new recipe that I recently came up with for apples and strawberries. I hope you will try it and let me know your comments--good or bad!


More Misc. Recipes--



APPLE BERRY SALSA


2 medium Granny Smith Apples--peeled and chopped
1 cup Sliced Strawberries
1 Kiwi--peeled and chopped
1 small Orange--remove peel and include juice
2 tablespoons packed Brown Sugar
2 tablespoons Apple Jelly
Tortilla Chips
Butter-melted enough for recipe
Cinnamon--season for your taste
Sugar--season for your taste

Mix first 6 ingredients for salsa. Melt butter and then put some butter on each tortilla chip. Mix cinnamon and sugar and then top the tortilla chips with this mixture. Bake tortilla chips at 400 degrees for 8 minutes. Remove from oven. Serve tortilla chips with salsa.

Enjoy!