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Real Food For Healthy Kids

200+ easy, wholesome recipes

Real Food for Healthy Kids

 

 

Tracey Seaman and Tanya Wenman Steel have compiled a list of their favorite parent-tested, kid approved recipes into their new cookbook, Real Food for Healthy Kids. This fun, child-friendly guide starts off with helpful tips on how to make healthy meals, snacks, and desserts and information about daily nutritional guidelines. It also includes pointers on how to involve children in the kitchen, dealing with picky eaters, and how to freeze meals to make cooking easy for on-the-go families. The breakfast section boasts fun recipes such as Sunshine Parfait and Green Eggs-in-Ham Quiche Cups, while Old-Fashioned Grilled Cheese Sandwiches and South-of-the-Border Pronto Pizza make delicious lunches. Dinner entrées include Princess and the Pea Risotto and My Hero Cheese Steak, followed by healthy, scrumptious desserts that will leave you and your kids wanting more.

RECIPE:

Crunchy Mega Mac n' Cheese

One 12 ounce box whole wheat elbow macaroni
2 tablespoons unsalted butter
1 large shallot, finely chopped
2 tablespoons unbleached all-purpose flour
2¼ cups reduced-fat (2 percent) milk
2 tablespoons cornstarch
½ cup plain bread crumbs
10 ounces extra sharp Cheddar cheese, shredded (2 ½ cups)
½ cup heavy cream
1½ teaspoons kosher salt
Freshly ground black pepper

Bring a large saucepan of water to boil; add macaroni and cook, stirring often, until al dente, about 8 minutes. Drain in a colander and rinse with cool water until cool. Reserve.

Melt the butter in the same saucepan over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in 1 cup of the milk and cook, whisking, until thickened, about 2 minutes. Whisk the cornstarch into the remaining 1¼ cups milk and then whisk into the sauce in the pan. Bring to a boil, reduce the heat, and simmer, whisking, for 1 minute longer. Add the cheese and stir until melted. Stir in the cream and salt.

Stir the cooked macaroni into the cheese sauce and cook over medium heat, stirring, until hot, about 3 minutes. Season to taste with salt and pepper.

Transfer the mac and cheese to a buttered baking dish. Combine ½ cup plain dried bread crumbs and ½ cup more shredded Cheddar, sprinkle on top of the macaroni mixture, and broil until golden.

Reviewed by Becca Hare


PKR030509
(Updated: 03/17/09 KR)
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