March Break Cooking Fun
Looking for some fun food for the March Break? Get the kids in the kitchen and cook up some yummy recipes for the whole day! Breakfast, lunch or dinner and even snacks can fill a day for many and you get to eat your rewards at the end. Happy Cooking!
Whole Wheat Waffles with Frozen Yogurt and Berries
1 cup (250 mL) whole wheat flour
3/4 cup (175 mL) wheat bran
1 tbsp (15 mL) packed brown sugar
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) cinnamon
1 1/4 cups (300 mL) milk
2 eggs, separated
1 tsp (5 mL) vanilla
2 1/3 cups (575 mL) Strawberry Frozen Yogurt
2 cups (500 mL) fresh or frozen chopped strawberries, blueberries and raspberries
In bowl whisk together flour, bran, sugar, baking powder and cinnamon; set aside. In another bowl whisk together milk, egg yolks and vanilla. Pour over flour mixture and whisk until combined.
In another bowl, beat egg whites until stiff peaks form. Fold into batter.
Heat waffle iron. Spray lightly with cooking spray and pour in about 1/2 cup (125 mL) of the batter. Close lid and cook for about 4 minutes or until steam stops and waffle is golden. Serve with frozen yogurt and berries.
Makes 7 waffles.
Storage: Waffles can be wrapped individually and frozen for up to 1 month. Reheat in microwave or for a crisper waffle cook in toaster.
Preparation Time: 15 minutes
Cook Time: 15 minutes
1 bag (700 g) original or whole wheat pizza dough
1. Roll out dough to about 15 inch (38 cm) round and place on pizza pan or baking sheet.
2. Spread with Sauce. Top with Toppings. Sprinkle Cheese evenly on top.
3. Bake in centre of 425 F (220 C) oven for about 15 minutes or until golden and cheese is melted.
Makes 4 to 6 servings.
Tip: Omit pizza dough and rolling by using prebaked pizza shell, found in the bakery in most stores.
Tex Mex Variation: Use 1 cup (250 mL) chili, 1/4 cup (60 mL) pickled jalapeno peppers, 1/2 cup (125 mL) corn kernels, Half a red pepper, thinly sliced and 1 1/4 cups (300 mL) shredded monterey jack cheese
Mediterranean Variation: 1/2 cup (125 mL) pizza sauce, 1 1/2 cups (375 mL) chopped cooked rapini, 1 cup (250 mL) crumbled feta cheese, 1/4 cup (60 mL) chopped pitted olives, 1 tbsp (15 mL) dried oregano leaves and 1/3 cup (75 mL) hot pepper rings
BBQ Rib Variation: Use 1/2 cup (125 mL) barbecue sauce, 12 barbecue ribs or chicken wings, meat removed, 1/2 cup (125 mL) thinly sliced red onion, 6 mushrooms, sliced and half a mozzarella cheese ball, shredded and 2 tbsp (30 mL) chopped fresh basil
Oatmeal Choco-Cranberry Cookies
Kids have various allergies and sometimes making snacks can be tricky. In these cookies no egg or flour is used. You can find gluten free oats in various health food sections and stores as well as allergen free chocolate and dried fruit. These have a soft texture with an addictive taste.
Prep time: 10 minutes
Cook time: 15 minutes
Serves/Yield: 12 cookies
2 very ripe bananas, peeled
1/2 tsp (2 mL) vanilla extract
1 cup (250 mL) large flake oats
2 tbsp (30 mL) ground flax or chia seed
1/4 tsp (1 mL) ground cinnamon
3 tbsp (45 mL) mini chocolate chips
3 tbsp (45 mL) dried cranberries
In a bowl, mash bananas until smooth. Stir in vanilla.
In another bowl, stir together oats, flax and cinnamon. Stir into banana mixture until well combined. Stir in chocolate chips and cranberries.
Scoop dough into 12 mounds onto parchment paper lined baking sheet. Flatten each slightly and bake in 350 F (180 C) oven for about 12 minutes or until cookies are firm to the touch. Let cool before removing from baking sheet.