AfterSchool Program – BFS

Hello Everyone – here is a selection of recipes from my classes at BFS. If there is a recipe you’re interested in, but cannot find here, please write to me at: info@foodartforkids.com

Enjoy!

Couscous with Vegetables (serves 4)

8 scallions

1 cup chicken broth

1 Tbsp oil

2 cups dry couscous

16 cherry tomatoes

1 cucumber

1 yellow or orange pepper

4 Tbsp chopped mint leaves

For the dressing:

2 Tbsp oil

2 Tbsp freshly squeezed lemon juice

Salt and pepper to taste

Chop the scallions (1/4 inch rings). In a pot, heat 1 Tbsp oil and add the scallions. Cook for 30 seconds. Then add the broth until it boils. Remove from heat and add the couscous. Using a wooden spoon, combine the couscous and the scallions. Cover with a lid for three minutes.

Dice the tomatoes, cucumber and pepper into small pieces. Mix the vegetable into the couscous. Add the dressing and enjoy immediately.

Monday Muffins (12)

ingredients

2 cups white flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg, slightly beaten

1 cup milk

1/4 cup melted butter

Preparation

Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.

Blueberry Muffins.
Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.

Date or Raisin Muffins.
Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.

Chocolate Chip Muffins

Add ½ cup chocolate chips to the batter

 

Hearty Tuscan Soup

2 Tbsp Extra Virgin Olive Oil

15 oz. can cannelloni beans (drained)

1/3 cup elbow macaroni

1 medium onion, chopped

1 carrot, chopped

1 zucchini, chopped

1 garlic clove, minced

1 Tbsp fresh thyme, chopped

1 cup fresh spinach, chopped

1 qt. vegetable broth

grated parmesan cheese

 

1. In a large pot over high heat add oil, garlic, thyme and onions. Cook for 4 minutes, until onions turn a bit yellow.

2. Add all the other ingredients (but the macaroni) and bring to a boil.

3. Reduce heat and cook for another 10 minutes.

4. Add macaroni. Bring back to boil, reduct to simmer, cover and cook for another 10 minutes.

Serve hot and top with a little parmesan cheese.

 

Cinnamon Cookie Bracelet (makes about 120 loop shaped cookies)

14 Tbsp unsalted butter (at room temperature)

1 cup sugar

2 1/2 cups all purpose flour

1 egg

4 tsp cinnamon

Preheat oven to 350. In a large bowl, combine all the ingredients. Knead by hand to create soft and smooth dough.

Make as many 2 inch. snakes as the dough allows.

Shape the snake into a loop, and pinch both ends together, so it doesn’t fall apart. Place on a baking sheet covered in parchment paper.

Bake for 10 minutes or until golden brown.

You may string the loops on a piece of ribbon and tie around your neck!

CHOCOLATE BALLS

(makes 40 small balls)

1 cup of dark chocolate (cut into small pieces)

2/3 cup heavy cream

1/2 cup sugar

2 teaspoons vanilla extract

2 1/2 cups butter biscuits (crushed)

Mix the chocolate and the heavy cream and melt until becomes smooth. Mix in the sugar and combine. Add the crushed biscuits. Make balls.

You can chill the balls for 15 minutes or serve right away.

Optional: shredded coconut, edible glitter, sprinkles, cocoa powder.

 

 

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