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    KIDS COOK

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    From the monthly archives: July 2014

    We are pleased to present below all posts archived in 'July 2014'. If you still can't find what you are looking for, try using the search box.

    Pasta with summer fresh tomato sauce

    For this recipe - the pasta may be hot or room temperature. The sauce is always room temp.!


    What you’ll need:
    1 lb. of pasta
    5 - 8 tomatoes
    cubed to comfortable bite size
    1/2 cup olive oil
    1 tbsp. capers
    4 large garlic cloves, chopped fine
    A pinch of red pepper flakes
    1/3 cup of chopped basil
    (or 1/4 cup of chopped parsley)
    (or, if you’re feeling zany, both)
    1/2 tsp. salt; pepper to your taste
    1/2 lb. grated Muenster, Fontina, or Mozzarella cheese
    1/2 c. grated Parmigiana cheese


    What you’ll do:
    I’ve often served this dish hot (or warm), but it was a hot July day when we made it in the test kitchen, and everyone loved that it was cold. It works both ways but these instructions are for the cold version.
    Prepare the pasta according to package directions. After draining, toss in two tablespoons of olive oil and set aside.
    Combine the cubed tomatoes, garlic and herbs in a bowl; set it aside.
    Once the pasta is cool, stir the shredded soft cheese into the tomato sauce. Combine the tomato sauce into the bowl of pasta. Sprinkle Parmigiana cheese over bowls to serve.


    Tips:
    -I used linguini. If you want to set aside a few noodles that are useful in building a  pasta airplane, you could use rigatoni or fettucini.
    -Tossing the olive oil into the pasta helps avoid congealing. Without it, your noodles can turn into goo-dles.
    -I don’t add the soft cheese to the sauce right away because it will soak up a lot of the juice that the salt is busily drawing out of the tomatoes.

    Summer Fresh Pasta


    This is terrific for a summer lunch.

    What you will need:
    12 0z. pasta, any shape
    1/2 cup pine nuts (optional - they are crazy expensive - but oh so good)
    1/4 cup olive oil
    3 cloves garlic, minced
    2 tablespoons lemon zest
    Juice of 1-2 lemons (1/4 cup or so)
    2 cups grape tomatoes, cut in half
    1/2 cup  of your favorite chopped fresh herbs (I love basil!)
    Salt and pepper to taste

    How to make it:
    Bring a large pot of water to a boil for the pasta.
    Meanwhile, in a large skillet over medium-high heat, toast the pine nuts until they are golden brown (two to
    three minutes). Then transfer them to a bowl.
    Reduce the heat under the skillet. add the olive oil and garlic, and cook until it is soft and smells really good.
    Remove the skillet from the heat and add the lemon zest and juice, set aside.
    When the water boils, cook the pasta al dente. Once it's cooked, but before draining, reserve a 1/3 cup of the
    pasta water.
    Drain the pasta well and add it to the skillet. Add the pasta water, herbs, pine nuts and tomatoes.
    Toss well. Salt and pepper to taste. Serve warm ot room temperature.

    Very Berry Smoothie

    Start your day off with a bang with this fruit-packed smoothie.

    What you will need:
    1 cp frozen unsweetened raspberries
    ¾ cp chilled unsweetened almond or rice milk
    ¼ cp frozen pitted unsweetened cherries or raspberries
    1½ Tbsp honey
    2 tsp finely grated fresh ginger
    1 tsp ground flaxseed (optional)
    2 tsp fresh lemon juice

    What you will do:
    Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses..

    Sushi for beginners



    Introduce your kids to the art of sushi rolling with these easy sandwiches. The tortilla does double duty as a rolling mat and a tasty wrapper
    What you will need:
        2 cups cooked sushi rice
        ½ tsp salt
        2 Tbsp rice vinegar
        ¼ cp chopped green onion
        4 (10-inch) flour tortillas
        4 sheets nori, or 2 cups spinach leaves
        ½ cp grated carrot
        1 cucumber, peeled, seeded, and cut lengthwise into 4 spears (we used the European variety)
        Cooked shrimp or crabmeat (optional)
        Soy sauce
    What you will do:
       In a small bowl, mix the rice with the salt, vinegar, and green onion. For each wrap, heat a tortilla in the microwave for 10 seconds. For an authentic sushi taste, place a sheet of nori on the tortilla (or use 1/2 cup of spinach if your family's not game for the nori). Spread about 1/2 cup of the rice mixture on top of the nori, then add a layer of grated carrot. Next, place a cucumber spear and a quarter of the crabmeat/shrimp near one side of the nori. From that side, roll up the wrap and tuck in the ends.

        Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half and serve with soy sauce for dipping. Makes 4 wraps.

    Best Breakfast Smoothie

    Slurp down this smoothie at breakfast, and you'll feel satisfied until lunchtime.

    What you will need:
    1 cup plain nonfat yogurt
    1 banana
    ½ cup orange juice
    6 frozen strawberries

    What to do:                                                
    Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.

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