Nancy, who has been teaching cooking classes for over thirty-five years and opened the first vegetarian restaurant on the island of Ibiza, also includes her cooking terms primer and glossary of kitchen equipment in this tidy volume that packs a supernatural punch.
A portion of the proceeds from the sale of this book will benefit End Hunger Network, bringing Americans together to end hunger in the United States by 2015.
Nancy, who has been teaching cooking classes for over thirty-five years and opened the first vegetarian restaurant on the island of Ibiza, also includes her cooking terms primer and glossary of kitchen equipment in this tidy volume that packs a supernatural punch.
A portion of the proceeds from the sale of this book will benefit End Hunger Network, bringing Americans together to end hunger in the United States by 2015.
The Supernatural Kids Cookbook: Eleven Super Special Recipes for 11/11/11
54
The Supernatural Kids Cookbook: Eleven Super Special Recipes for 11/11/11
54eBook
Available on Compatible NOOK devices, the free NOOK App and in My Digital Library.
Related collections and offers
Overview
Nancy, who has been teaching cooking classes for over thirty-five years and opened the first vegetarian restaurant on the island of Ibiza, also includes her cooking terms primer and glossary of kitchen equipment in this tidy volume that packs a supernatural punch.
A portion of the proceeds from the sale of this book will benefit End Hunger Network, bringing Americans together to end hunger in the United States by 2015.
Product Details
| ISBN-13: | 9781497660670 |
|---|---|
| Publisher: | Meteor 17 |
| Publication date: | 07/01/2014 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 54 |
| File size: | 4 MB |
| Age Range: | 8 - 12 Years |
About the Author
Read an Excerpt
The Supernatural Kids Cookbook
Super Special 11/11/11 Edition
By Nancy Mehagian, Alexandra Conn
OPEN ROAD INTEGRATED MEDIA
Copyright © 2011 Nancy MehagianAll rights reserved.
ISBN: 978-1-4976-6067-0
CHAPTER 1
TAMARI ROASTED PEPITAS
Pepitas is another name for pumpkin seeds. I don't know about you, but I love pumpkin seeds, especially when they are crunchy and have the sweet/salty flavor of soy sauce. Pepitas make a great SNACK and they are so good for us. Have you ever heard of manganese, magnesium, iron, zinc, phosphorus and copper? Those are all the minerals that are found in pumpkin seeds plus a good amount of protein and fiber.
Preheat oven to 350°F
3 cups raw shelled pumpkin seeds
2 tablespoons olive oil
2 tablespoons Tamari soy sauce
In a bowl, mix the pumpkin seeds with olive oil and Tamari, using a wooden spoon to mix them well. Spread the seeds evenly on a baking sheet. Put them in the oven and BAKE for 12-14 minutes. Halfway through, turn them over using your spatula so they get evenly baked. Remove from the oven when slightly browned. Allow them to cool and store them in a zip-lock bag.
BAKED PARMESAN ZUCCHINI STICKS
Preheat oven to 450° F
Cooking spray
4 medium zucchini
¼ cup whole wheat
flour
2 eggs, beaten
1 cup breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Begin by covering a baking sheet with cooking spray and set it aside. Then WASH and dry the zucchini and trim off the ends. Slice each zucchini down the middle then slice each half into thirds so they look like long, skinny sticks.
Arrange three bowls in a row. The first bowl is for the whole wheat flour. Bowl number two is for the beaten eggs and in bowl number three mix the breadcrumbs, Parmesan, oregano, garlic powder, salt and pepper. Now you have your zucchini assembly line.
Dip the zucchini sticks in the flour, then the egg and finally the breadcrumb mixture. Try to coat them well. Lay them on the cookie sheet. When all the zucchini have been breaded, bake them for 10 minutes. Carefully turn them over with a spatula and bake them for another 10 minutes. (Remember, the oven will be hot!) Serve them hot from the oven.
BUTTERNUT SQUASH & APPLE SOUP
Creamy (without the cream) and smooth and a definite winner in the soup category. It is not easy to cut the squash since it's quite hard and requires a good knife, so definitely ask for help cutting up the squash.
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, sliced
1 medium-size butternut
squash (approx. 4 cups)
2 organic Granny Smith
apples, peeled,
cored and chopped
4 cups chicken or vegetable broth
½ teaspoon garlic powder
½ teaspoon nutmeg
1 teaspoon salt
¼ teaspoon black pepper
Sour cream or plain
Greek yogurt (optional)
Have an adult help you peel the butternut squash, remove the seeds from the inside then chop into chunk size pieces.
Melt butter in a large stockpot and add the olive oil. Sauté the onion and celery over medium heat for 5 minutes or until they soften.
Next add the squash, apple and broth and bring to a boil. Stir in the garlic powder, nutmeg, salt and pepper. Cover the pot with a lid, lower the heat to simmer and cook for 30 minutes or until the squash and apple are soft enough to break up with a spoon. Remove the pot from the stove and let it cool a bit.
Carefully pour half of the soup into the jar of your blender and puree until smooth. Put soup into a clean pot. Then purée the other half. Serve the soup with a dollop of sour cream or plain Greek yogurt on top.
Serves 6
SEDONA TORTILLA SOUP
I was born and raised in the Southwest so I love a good tortilla soup. Every time I make this people come back for more. This is something your entire family will love. Around my house we keep the Tabasco sauce handy for people who like their tortilla soup really SPICY.
1 pound boneless, skinless chicken breast tenders
1 tablespoon cumin
1 tablespoon chile powder
2 tablespoons olive oil
1 large red onion, chopped
½ red bell pepper, chopped
2 or 3 cloves garlic, minced
1 teaspoon oregano
1 cup tomato sauce
6 cups of chicken broth
1½ teaspoons salt
½ teaspoon black pepper
Juice of 2 or 3 limes
½ cup chopped fresh cilantro
6 corn tortillas, sliced into strips
1 cup crumbled Cotija cheese,
Queso Fresco or your favorite grated Cheddar
Start by cutting the chicken in strips. I like to use my kitchen scissors for this. (When working with raw chicken it's important to wash your hands with warm water and soap after handling it as well as washing the cutting board.) Put the spices, the cumin and chile powder, into a bowl, mix and then toss the chicken in the spice mixture and rub them around until the pieces are all well coated.
Next heat the olive oil in a stockpot and sauté the chicken in it for about 5 minutes. Then stir in the onion, bell pepper and garlic and continue sautéing for about 10 minutes more, until the onions and pepper are soft. Add the oregano, tomato sauce, chicken broth, salt and pepper and let the mixture come to a full boil. Then lower the heat to simmer, cover with a lid and cook for 30 minutes.
Finally, stir in the lime juice, the chopped cilantro and the corn tortillas. Cook for a few minutes more, until the tortillas FALL apart and thicken the soup. Serve with the crumbled or grated cheese on top. OLE!
Serves 6
BBQ TURKEY MEATBALLS
Turkey meatballs are fun to make and so tasty to eat. Without the BBQ sauce you could even put them into the spaghetti sauce I hope you learned to make in the first Supernatural Kids Cookbook. Or you could just eat them with brown rice and a salad.
Preheat oven to 375°F
1 lb. ground turkey
1 small onion, chopped fine
½ medium zucchini, grated
(about ½ cup)
1 egg, beaten
½ cup whole wheat bread
crumbs
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon thyme
½ teaspoon rubbed sage
½ cup of your favorite
natural BBQ sauce
In a mixing bowl, blend all the ingredients except the BBQ sauce together and mix well. You can use your hands or a spoon. Then form balls by ROLLING the mixture between your palms and place the meatballs in an 8-inch square-baking dish. Pour the BBQ sauce on top of them and bake in the oven for 45 minutes.
WHOLE WHEAT CHEDDAR BISCUITS
Preheat oven to 400°F
2 cups whole wheat flour
2 tablespoons baking powder
½ teaspoon baking soda
1 tablespoon raw sugar
½ teaspoon salt
4 tablespoons cold butter
¾ cup buttermilk
¾ cup finely grated sharp Cheddar cheese
In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a pastry blender CUT in the butter and until the mixture looks crumbly. Next add in the buttermilk and the cheese and stir just until the dry ingredients are wet. It's important not to over mix. Use an ice cream scoop to drop golf ball-sized balls of dough onto an ungreased baking sheet. Bake for 12-15 minutes or until the tops of the biscuits turn light brown.
Makes 12 biscuits
VEDRA'S PASTA SALAD
I named this pasta salad for my daughter since it was her favorite school lunch. I made it a little different every time and all her friends would always ask for a bite. Sometimes I would make it with turkey, sometimes I would add some asparagus. Once in a while I would roast the peppers and occasionally I'd add chopped olives. That's what is so much fun about making it. You can use your own ideas to make it special. For those Supernatural Kids who can't eat gluten, now there is every kind of pasta available at your local health food market. Feel free to substitute as needed.
1 pound whole wheat penne pasta
1 cup frozen peas, cooked
2 cups steamed broccoli florets
2 large ripe tomatoes chopped (about 2 cups)
½ red bell pepper, diced
1/3 cup chopped fresh basil
1 cup grated Parmesan cheese
Dressing:
2 tablespoons olive oil
2 tablespoons red
wine vinegar
¼ teaspoon garlic
powder
Salt and pepper to taste
Cook the pasta according to the directions on the package. Drain pasta and put it in a bowl. Then add the peas, broccoli, tomatoes, bell pepper, basil and Parmesan.
Mix the dressing in a small bowl or shake it in a jar. Pour the dressing over the top, give the salad a good toss with a wooden spoon and serve it room temperature. It makes a great light Sunday supper and is perfect for your lunch box the next day.
Serves 6
APPLE BUCKLE
A buckle is a variation of a cobbler and it is a traditional American dish. It was often eaten for breakfast by the early colonists using whatever fresh fruit or berries were in season. With the fruit on the top it has a "buckled" appearance when it is baked.
Preheat oven to 325°F
¾ cup butter, room
temperature
1 cup raw sugar
2 eggs
1 teaspoon vanilla 1 tablespoon grated
lemon zest
1½ cups white whole
wheat flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
1/3 cup milk (low-fat is fine)
3 organic Granny Smith
apples, peeled and
sliced
2 tablespoons brown sugar
1 teaspoon cinnamon
GREASE an 8-inch square baking pan with butter and then dust with flour and set aside.
In the bowl of your electric mixer CREAM the butter and sugar together until smooth, at least 3 minutes.
Stir in the eggs, one at a time, and continue beating. Then add the vanilla and lemon zest.
In another bowl, mix the dry ingredients (flour, baking powder, salt and nutmeg) together. Slowly blend in half of flour mixture into the butter mixture. Add the milk and finally the remaining flour mixture and mix until a smooth batter is formed.
Scrape the batter into the baking pan and then lay the apple slices on top. If you do this neatly your cake will look better. Sprinkle the apples with the brown sugar and cinnamon and bake in the oven for 60 minutes, or until a knife inserted into the center comes out clean.
PUMPKIN BUNDT CAKE WITH WHITE CHOCOLATE & PECANS
This is one delicious cake—;moist, spicy and sure to please everyone. It's made with canned pumpkin so you don't have to wait until the holidays to make it. It's a little known fact that there is more beta-carotene (a very important nutrient) in pumpkin when it is cooked. Like many orange vegetables, pumpkin is loaded with vitamins and minerals as well as fiber. You can give a SPOON of it to your dogs too since it's also really good for them.
The hardest part of this recipe is GREASING and flouring the bundt pan but once you get the hang of it you'll be able to do it in no time at all.
Preheat oven to 350° F
3 cups whole wheat flour or
white whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
4 eggs, beaten
2 cups raw sugar
1 ¼ cups canola oil
1 teaspoon vanilla extract
One 15 ounce can
of pumpkin
(approx. 2 cups cooked,
mashed pumpkin)
1 cup white chocolate chips
½ cup chhopped
pecans or walnuts
BUTTER and flour a bundt pan. Use a little bit of paper towel and soft butter to do the job and try not to miss anything on the sides or in the middle of the pan.
The next step is to put a little flour in the pan and kind of swoosh it around until there is a dusting of flour everywhere. Like the butter, you don't want to miss a spot with the flour. Giving the pan a hard SHAKE will loosen all the excess flour so you can dump that bit out. (It should only be a little because we don't want to waste anything we don't have to). Set the pan aside.
Sift all the dry ingredients together into a big bowl. I put everything through the sifter—;the flour, baking powder and soda, spices and salt. Mix with a wooden spoon and set aside.
In another bowl or in your mixer, beat the eggs and sugar together until they look light and creamy. Add the oil and pumpkin and continue beating at medium speed. Now slowly stir in the flour mixture, a bit at a time. Finally FOLD in the chips and the nuts.
POUR the batter into the bundt pan and bake in the oven for 60 minutes. I use a long skewer (kind of like an extra long toothpick) to test the cake to make sure it's done. Let the cake sit for at least 30 minutes before you turn it upside down onto a cake platter. Bundt pans are heavy so you might need some help doing this the first time.
Wait about half an hour more before you dig into your masterpiece.
SUGAR & SPICE COOKIES
I predict these EASY-TO-MAKE cookies will become one of your favorites. The recipe calls for MOLASSES, a sweetener that is actually good for you. It's made from processing sugar cane and contains good amounts of minerals, especially iron. If you spray a little cooking spray in the measuring cup before you measure the molasses it will pour easily.
Preheat oven to 350° F
¾ cup butter,
softened to room temperature
1 cup raw sugar
1/3 cup molasses
1 egg
2 ½ cups white whole wheat flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
Begin by covering 2 baking sheets with aluminum foil, then set them aside. In a mixing bowl or the bowl of your mixer cream the butter and ¾ cup of the sugar together for 3 minutes. Stir in the molasses and continue beating. Next add the egg and continue beating.
In another bowl mix the flour, ginger, cinnamon, baking soda and salt together. Slowly add the flour mixture to the wet mixture and mix just until everything is blended and a soft dough is formed.
Put the remaining ¼ cup of sugar into a small bowl. SHAPE the dough into 1-inch balls by rolling gently in the palm of your hand. Then roll each ball in the sugar and place on the foil-covered baking sheet, making sure to leave about 1 inch between them. (Cookies will spread out when they are baking.) Bake them for 10-13 minutes.
Makes about 3 dozen cookies
BAKED BANANAS
Baked bananas are my favorite easy dessert. You have to try them to know how delicious they are. They can be served with yogurt, whipped cream, a scoop of vanilla ice cream or just on their own. If you like bananas, you will love them baked.
¼ cup (½ stick) melted butter (I use my
microwave to melt the butter.)
1 teaspoon grated lemon zest
3 tablespoons lemon juice
5 firm ripe bananas
5 tablespoons brown sugar
Pour melted butter into a baking dish (8-inch square). Add the lemon zest and lemon juice and stir to blend. Peel the bananas and line them up in the baking dish, turning them over so all of the bananas are coated with the butter mixture. Sprinkle brown sugar on top and place in the oven for 10 minutes. Remove the pan and carefully turn over each banana. Then return the pan to the oven and bake for 10 minutes more.
That's it! ENJOY!
(Continues...)
Excerpted from The Supernatural Kids Cookbook by Nancy Mehagian, Alexandra Conn. Copyright © 2011 Nancy Mehagian. Excerpted by permission of OPEN ROAD INTEGRATED MEDIA.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
INTRODUCTION,Before You Begin,
Kitchen Equipment,
Cooking Terms,
Tamari Roasted Pepitas,
Baked Parmesan Zucchini Sticks,
Butternut Squash & Apple Soup,
SEDONA TORTILLA SOUP,
BBQ Turkey Meatballs,
WHOLE WHEAT CHEDDAR BISCUITS,
VEDRA'S PASTA SALAD,
Apple Buckle,
Pumpkin Bundt Cake with White Chocolate and Pecans,
SUGAR & SPICE COOKIES,
Baked Bananas,
Coloring Book Pages,
ACKNOWLEDGMENTS,