Tag: daughter

How I convinced my daughter to love broccoli – Italian Cuisine

How I convinced my daughter to love broccoli


Broccoli is certainly one of the best vegetables. Versatile and tasty they are – unjustly – scorned by children but we mothers do not give up, the challenge is to find the right recipes to conquer their throat!

It may be due to their smell or to the slightly strange shape, or more simply to their greenish-green color, but all the children decide not to love broccoli. It's a great classic. And it's a shame because they are very rich in nutrients, contain very few calories and help keep bones strong and stimulate growth.

It is true that in the kitchen one must be inventive, especially if one is a parent, but our children make us do somersaults to create delicious dishes that deserve at least to be tasted. So we try to turn ourselves into star chefs and they, as ruthless judges, repay us instead by combining all the colors at the table in order not to eat the prepared meal. But how much patience do we have to have, every night, every day, to fight against their resistance by looking for ways to hide some healthy vegetables like broccoli for example? So much, I answer myself. This is why I looked for all the recipes that could in some way detract from my daughter's reticence and convince her, once and for all, that broccoli is good and has never harmed anyone!

To each his broccoli!

I discovered that there are many recipes that could easily convince children to eat broccoli. They are fantastic as a sauce for pasta, not just the orecchiette, but also i tagliolini with broccoli and clams, i garganelli with escarole cream, broccoli and culatello or a classic one broccoli pesto pasta. And for those who love the latter more, the tasty broccoli stew and curry potatoes, the baskets with artichokes, broccoli and potatoes, the broccoli and scamorza triangles, the cod with butter with broccoli and hazelnuts and i Baked broccoli with gratin béchamel.

How about? Do you want to bet that one of these recipes will also win your child, just like it happened with mine? I reveal you his favorite recipe, but at the end of the post though!

Recipes for children with broccoli

My daughter's favorite recipe

In my kitchen, simplicity has won and since I started preparing a tasty broccoli pesto following the recipe of La Cucina Italiana I can make my daughter eat a nice portion of broccoli every week. Mom 1 – Daughter 0, ball in the middle!

Dark Chocolate and Mint Chip Clouds

Easy light and airy cookies made with only 5 ingredients!

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.

They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.

When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.

If you like the combination of mint chocolate chip, then you’ll love these little clouds.

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.


Dark Chocolate and Mint Chip Clouds

gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts 
Calories: 130.5 • Fat: 5 g • Carb: 23 g Fiber: 0 g • Protein: 1 g • Sugar: 22 g
Sodium: 11 mg 

Ingredients:

  • 3 large egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate and mint morsels (Nestle)


Directions:

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

by Pam on October 8, 2014

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



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Smoky Tomato-Chipotle Salsa




Yield: About 3 cups

Total Time: 10 min.



Ingredients:

6 Heirloom tomatoes
1 14 oz can of fire roasted tomatoes
1/2 cup of cilantro, chopped
1/2 sweet yellow onion, diced
3 chipotle peppers (more or less depending on desired spiciness)
3 cloves of garlic
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp cumin
Sea salt and freshly cracked pepper, to taste

Directions:

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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