Toddler Cafe - Jennifer Carden [18]
makes one 9-by-13-inch pan
ingredients
One 12-ounce package wide egg noodles (see note)
½ cup (1 stick) butter
1 pound small-curd cottage cheese
1 pound sour cream
¾ cup sugar
4 eggs
2 teaspoons kosher salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract (optional)
2 cups crushed cornflakes (optional)
preparation * Preheat the oven to 350°F and butter a 9-by-13-inch pan.
In a large pasta pot, boil the noodles in an abundant amount of salty water, slightly undercooking them. Drain and set aside.
In the empty pasta pot, melt the butter over low heat, turn off the stove, and mix the melted butter with the cottage cheese, sour cream, sugar, eggs, salt, cinnamon, and vanilla (if using).
Add the noodles and mix well, then transfer them to the prepared pan. Sprinkle the cornflakes over the top (if desired).
Bake for 45 minutes, or until bubbling and golden.
variations
Serve sweet with cinnamon-sugar or jam on top.
To serve savory, accompany with sour cream. You can really get creative with this recipe. Toss in whatever you have in the house, such as chopped dried apricots or prunes, slivered almonds, grated apple, or raisins.
toddler tips
Try more foods from different cultures. Never had smoked salmon? Give lox (smoked salmon) a try. Kids can surprise you with accepting new flavors—they may like it!
Once it cools, cut the kugel into small cubes and arrange them in a decorative pattern on the plate. Kids love bite-size portions; now you and your child just need to make up a story about the shapes. Are they bricks, or rocks, or stepping stones?
recipe note
Egg noodles can be found in the kosher section or pasta aisle of your grocery store.
does your child take the lemon out of your water and suck on it when you are at a restaurant? if so, they will love this recipe. it is based on something kids love—spaghetti—but with a twist to make it light and tangy. remind them of a time when they may have tasted the specific flavor in the past, such as lemonade, and they may be more interested in tasting this. let your child sprinkle more cheese on top all by themselves.
pucker-up psghetti
makes 4 servings
ingredients
Zest from half a lemon (see note)
½ cup grated Parmesan cheese, plus extra for garnish
cup olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon kosher salt
8 ounces cooked spaghetti, warm
preparation * Zest the lemon into a large bowl, then whisk in the cheese, oil, juice, and salt. Add the spaghetti and toss to coat. Serve warm with extra cheese for garnish.
variations
Add ½ cup frozen spinach, thawed, or cooked white beans or grated raw zucchini.
Substitute Japanese soba or udon noodles for the spaghetti.
toddler tips
Tell them it is a bowl of worms and encourage them to slurp them before they slither out of the bowl.
Let them sprinkle the cheese on themselves to keep them interested.
recipe notes
Zest your lemon first and then cut it in half for juicing. If using only zest from half the lemon, zest the whole thing and freeze the remaining. Toss into a sauce or sprinkle on a cooked green veggie such as broccoli.
If you are in a hurry, plug in your electric kettle and boil water for the pasta, then dump it into a pot on the stove and boiling will occur in half the time. Thanks Jessica!
the bright green color of this dish will interest even the most vegetable-phobic child. this sauce recipe is quick and can be added to any pasta or rice. suggest to your child that this is how monsters get that supercool green skin and maybe if they eat enough they will turn green, too. if your children have an aversion to peas, make sure you make a smooth purée, and omit the whole ones.
monster mash
makes about 2 cups
ingredients
2 cups frozen peas
¼ cup water
½ teaspoon kosher salt
¼ cup half-and-half
2 tablespoons butter
Cooked pasta or rice, hot
Grated Parmesan or other hard cheese
preparation * Place the peas, water, and salt in a medium saucepan. Bring to a boil and simmer for 2 minutes. Drain and set aside ½ cup of the peas.
Put the remaining peas,