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Here is a quick supper that provides lots of warmth for a cool evening. My boys love Chinese
baby corn--they look like mini corn on the cob. I buy them canned at the local grocery store in
the Asian food section. Udon noodles are made from wheat flour and sea salt--a hearty pasta,
offering lots of flavor and nutrition. ²
 To add a bit of crunch to this dish, add a cup of
shredded romaine lettuce to the serving bowl prior to adding the hot broth. Servings: 4
Preparation Time: 25 minutes Cooking Time: 10 minutes

Ingredients

?|  ounces udon noodles

?| 1 carrot, peeled and cut into thin diagonal slices
?| 1 cup frozen shelled edamame (frozen shelled soybeans)
?| 1 cup fresh snap peas, trimmed and cut in half
?| 1 cup broccoli
?| 1 cup cauliflower
?| 1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen
sweet corn)
?| Sesame oil, to taste (optional)

?| ASIAN BROTH
?| 2 cups chicken broth
?| 1/4 cup low sodium soy sauce
?| 2 1/2 tablespoons mirin (Japanese rice wine)
?| 1 piece (2 inches) fresh ginger, sliced in half
?| 1 pound boneless chicken tenders, cut in half
?| greshly ground black pepper
Instructions

1.| Bring a large pot of water to boil, add the pasta, stir and bring back to a boil.
Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli,
cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in
the snap peas and baby corn and continue to boil for one more minute or until the
pasta is al dente.
2.| Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin,
and ginger in a saucepan over medium high heat. Bring to a simmer and add the
chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly
ground black pepper to taste. Remove and discard the ginger pieces.
3.| Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving
bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.

ô   ô

 
This delicious breakfast recipe has a lot going for it: kids love food wrapped in a tortilla, it's
portable, and the choices for fillings are unlimited.

Ingredients

?| 1 tablespoon butter
?| Ã eggs, beaten
?| 5 -inch flour tortillas
?| gILLING OPTIONS
?| 1/2 cup grated Monterey Jack cheese
?| 1 plum tomato, chopped

?| 1 small onion, diced

?| 1/4 green or red pepper, chopped
?| 1/2 avocado, diced
?| Salsa
?| Black olives, sliced

Instructions

1.| Over medium-high heat, melt the butter in a frying pan and scramble and cook the
eggs to your liking.
2.| Meanwhile, warm the tortillas for a few minutes on the rack of a 250° g oven,
then fill with the scrambled egg and your choice of fillings. Roll into a burrito.
Serves 5.


 
 

Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious.
And it's easier to make than a lot of cream soups because you don't have to puree anything.

Ingredients

?| 2 tablespoons butter
?| 1 large onion, finely chopped
?| 1 rib celery, finely chopped
?| 5 1/2 cups chicken stock
?| 1 1/2 cups frozen corn kernels
?| 1 large all-purpose potato, peeled and diced

?| 1/2 to 3/4 teaspoon salt, to taste

?| 1 cup heavy cream
?| 3 tablespoons all-purpose flour
?| Black pepper, to taste
?| gresh dill or parsley for garnish, chopped

Instructions

1.| Melt the butter in a large saucepan or medium soup pot.

2.| Stir in the onion and celery.
3.| Partially cover the pan and cook the vegetables over moderate heat for 9 to 10
minutes, stirring occasionally.
4.| Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5.| Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes
are just tender.
 Ã.| In a small bowl, whisk together the cream and flour.
7.| Stir the mixture into the soup with the pepper.
.| Bring the soup back to a low boil, then reduce the heat and simmer for about 
minutes.
9.| Serve hot, garnished with herbs.

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Perhaps the best part of this surprisingly simple soup is perfecting your "drop" technique. Do you
want the egg to cook into skinny strands, thicker ribbons, or tiny shreds? A recipe this quick and
easy can be made often, so you and your child can experiment to find your favorite method.

Ingredients

?| 4 cups chicken broth

?| 3 tablespoons water
?| 1 tablespoon cornstarch
?| 1 egg, lightly beaten

?| 10 to 12 fresh snow peas

?| 1 green onion, finely sliced
?| 1/4 cup finely chopped ham (optional)
Instructions

1.| Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-
high heat. In a separate bowl, combine the water and cornstarch, then stir the
cornstarch mixture into the simmering broth.
2.| Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and
gently stir it with a fork in one direction only, stirring slowly for long strands of
egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the
ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

w 
 

Instead of serving your egg on toast, try serving it 
toast. This breakfast classic, also known as
Egg in a Saddle, Egyptian Egg, One Eye, and Bird in a Nest, is a long-standing favorite.

Ingredients

?| 1 egg
?| 1 slice of bread

?| 1 tablespoon butter
Instructions

1.| Crack the egg into a bowl and set the bowl aside.
2.| Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the
piece of bread.
3.| Melt the butter in a frying pan over medium heat. Place the bread in the pan and
fry it lightly on one side (you can also fry the cutout shape). glip the bread over.
Reduce the heat to low.
4.| Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the
pan and cook for 2-3 minutes or until the egg has set in the bread "nest." gor an
over-easy egg, flip the egg and bread and cook it on the other side. Serves 1.

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This egg roll-up may look difficult to make, but it's actually quite simple. The baked egg
"sponge" is malleable and rolls up easily into an elegant dish.

Ingredients

?|  eggs
?| 1/4 cup all-purpose flour
?| 1/4 tsp. salt
?| 1/4 tsp. pepper

?| 1 1/2 to 2 cups filling, such as chopped spinach and ricotta, sautéed red and green
peppers and cream cheese or sliced ham and cheddar cheese
 ?| Milk
?| 1/4 cup grated cheese (optional)

Instructions

1.| Heat the oven to 350 degrees. Coat a 12- by 17-inch jelly roll pan with nonstick
spray, cover with a sheet of waxed paper and coat the paper with more spray.
2.| Separate the eggs. To do this, crack each egg in half, then gently tip the yolk back
and forth between the two shells while the egg white falls into a bowl below. Put
the yolks into a separate bowl. Beat the egg whites with a wire whisk or electric
mixer until stiff but not dry (don't overbeat).
3.| Add the flour, salt and pepper to the bowl of egg yolks and whisk. Add 1/2 cup of
the beaten egg whites and mix well. gold in the remaining egg whites by gently
stirring them into the yolk mixture without deflating the whites. Pour the egg
mixture onto the waxed-paper-lined pan, spreading it evenly. Bake for 10 minutes
or until lightly brown.
4.| Remove from the oven and invert onto a clean dish towel. Pull off the waxed
paper. Roll up the egg in the towel and let it cool.
5.| While the eggs are cooling, prepare the filling. Try mixing defrosted and drained
chopped frozen spinach with ricotta or sautéed peppers with cream cheese.
Ã.| Once the egg roll is cool, unroll it and brush it with milk. Cover it evenly with the
filling and roll it up again. Place it seam side down on the baking tray. Brush it
again with milk and sprinkle it with cheese, if desired. Bake for 10 more minutes.
7.| Cut the egg roll-up into 1 1/2-inch pinwheels and eat right away. Serves 4.

g ²  
With the help of a waffle iron, you can make a delicious, buttery version of grench toast.

Ingredients

?| 4-Ã bread slices (whole wheat, seven-grain, or white), trimmed if preferred

?| 2 tablespoons butter, melted
?| 1 egg, lightly beaten
?| 1/2 cup milk

?| 1/ teaspoon salt

?| 1/ teaspoon nutmeg
?| 1/2 teaspoon vanilla extract (optional)
Instructions

1.| Combine all the ingredients, except the bread. Dip the slices into the mixture,
coating well on both sides, but not drenching. Cook the grench toast in a well-
oiled, hot waffle iron until crisp. This recipe makes four to six waffles.

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Missy Chase Lapine, author of "The Sneaky Chef," adds this Orange Puree, made from carrots
and yams to kids' favorite foods. Orange Puree sweetens the flavor -- and the nutritional value --
of these appealing pancakes. gor more tales of kitchen sneakiness, click here.

Ingredients

?| 2 cups flour
?| 2 tablespoons sugar
?| 2 teaspoons baking powder
?| 1/2 teaspoon baking soda
?| 1/2 teaspoon salt

?| 1 1/4 cups buttermilk (or more)

?| 3/4 cup Orange Puree
?| 2 eggs
?| 3 tablespoons butter, melted and cooled slightly

Instructions

1.| Whisk together the dry ingredients in a medium-size bowl. In a separate bowl,
whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a
well in the center of the dry ingredients, then pour in the buttermilk mixture.
 Whisk gently until just combined. If the batter is too thick, add another 2 or more
tablespoons of buttermilk.
2.| Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour
batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2
inches in diameter with the back of a spoon. Cook the pancakes until bubbles
form on the surface, about 2 minutes, then flip them and cook until golden, about
2 minutes more. Makes 1Ã pancakes.




 


Per pancake:
Calories 107
Carbohydrates 1Ã.5g (Ã DV)
Total gat 3g (5 DV)
Saturated gat 1.g (9 DV)
Cholesterol 32.mg (11 DV)
Sodium 179.mg (7 DV)
Iron (5 DV)
Vitamin A (42 DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or
lower depending on your calorie needs.
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When Meredith Deeds was working on her cookbook "300 Sensational Soups," her son, Kyle,
came up with the idea of turning his favorite meal, lasagna, into a soup. The tomato-y broth,
brimming with sausage and pasta, melts the mix of cheeses placed in each bowl before serving.
A quick swirl of the spoon ensures diners will get a bit of gooey cheese in every bite.
Ingredients

?| 2 teaspoons olive oil

?| 1 1/2 pounds Italian sausage (bulk or with casings removed)
?| 2 onions, finely chopped
?| 4 garlic cloves, minced
?| 2 teaspoons oregano
?| 1/2 teaspoon red pepper flakes
?| 2 tablespoons tomato paste
?| 1 (2-ounce) can diced tomatoes
?| Ã cups chicken broth

?| 2 bay leaves
?|  ounces fusilli pasta
?| 1/2 cup finely chopped fresh basil
?|  ounces ricotta
?| 1/2 cup grated Parmesan
?| 1/4 teaspoon salt
?| Pinch of pepper
?| 2 cups shredded mozzarella

Instructions

1.| In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking
it up into small pieces with a wooden spoon, until the sausage is no longer pink,
about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté
until softened, about à minutes. Add the garlic, oregano, and red pepper flakes
and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a
rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and
the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about
30 minutes.
2.| Add the pasta, then increase the heat to medium-high and boil the soup until the
pasta is tender to the bite, following the time recommendations on the pasta
package. Discard the bay leaves, then stir in the basil. If desired, season with salt
and black pepper to taste.
3.| In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and
the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture
in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
Makes about 13 cups.



 

Per serving (1 cup):
Calories 2Ã4
Total gat 11 g (17 DV)
Saturated gat 5g (2Ã DV)
Cholesterol 3 mg (13 DV)
Sodium 11Ã2 mg (4 DV)
Total Carbohydrate 22 g (7 DV)
giber 1g (Ã DV)
Sugars 5g
Protein 19 g (39 DV)
Vitamin C 14 mg (23 DV)
Calcium 259 mg (2Ã DV) Percent daily values are based on a 2,000-calorie diet. Your
daily values may be higher or lower depending on your calorie needs.