Toddler Cafe - Jennifer Carden [21]
variation
You can use any kind of bean for this recipe; experiment with different flavors.
recipe note
Search out the pasta aisle; there are lots of tiny pastas and rice that you may have never noticed before.
this creamy dip is dairy-free and mild in taste. lentils and split peas cook very quickly and do not need to be presoaked. this dish can be thinned with coconut milk and more chicken broth for a delicious soup. use it as a spread on sandwiches, or serve on top of rice or meat. let your kids dip vegetables, chips, or pretzel sticks or pita chips into it.
bada bang bada bean dip
makes about 1½ cups
ingredients
1 cup dried yellow or green split peas (see note)
2½ cups water
2½ cups chicken or vegetable broth
1 shallot, chopped (see note)
1 clove garlic, smashed
¼ cup olive oil
½ teaspoon kosher salt
Cut vegetables, for serving
preparation * Place the peas in a saucepan, fill with water, and swish around; pour off the water and any debris. Add the 2½ cups water, broth, shallot, and garlic.
Simmer on medium heat, stirring frequently, for 35 minutes, until the peas are soft. Remove from the heat, and add the oil in a slow stream as you blend with a stick blender, stand blender, or food processor until puréed. Mix in the salt, and serve with the cut vegetables for dipping.
variation
While mixing, add ¼ to ½ cup additional water to make a looser dip consistency.
toddler tip
Tell your kids this is a sandy forest and have them stick veggies or pretzel sticks into it as trees, then act like a dinosaur and eat the trees.
recipe notes
Yellow split peas can be found in the bulk section of some grocery stores. You can substitute green split peas or red lentils. Black or green French lentils are not a good substitution for this recipe since they have an earthier flavor and a drier texture.
Shallots are mild and sweet, and a good start for young children, who may think onions are too strong.
a mexican take on an italian staple, this salad is a great way to use up old bread. this recipe can be cut down, but this is a perfect-size salad for the whole family to enjoy. the tomato juice gets soaked up in the toasted bread, making it chewy, not soggy. this is colorful, and you can use just about any vegetables or beans in it. it’s super for a summer meal along with some grilled chicken, or dice the chicken and add it right into the salad.
pinto panzanella
makes about 10 servings
ingredients
2 cups cubed day-old multigrain bread
Olive oil spray
1 cup cherry tomatoes, halved
1 cup canned, drained pinto beans (half a 15-ounce can)
½ avocado, cubed
½ cup corn kernels, fresh or canned
½ cup cooked ground beef or turkey or sliced chicken breast (optional)
¼ cup cotija añejo (see note) or dry-aged cheese
2 tablespoons olive oil
¼ teaspoon kosher salt
preparation * Preheat the oven or toaster oven to 350°F.
Spread the bread cubes on a baking sheet and spray them with the olive oil spray. Alternately, toss them in a bowl with 2 tablespoons oil. Toast the bread for 5 to 10 minutes, until slightly crisp, but not hard; remove from the pan and cool. Put the tomatoes, beans, avocado, corn, meat (if using), and cheese in a large bowl, add the cooled bread, and drizzle with the oil and salt. Toss well to combine, and serve.
variation
Try making a mild vinaigrette for kids by using 1 part vinegar of your choice and 2 to 3 parts olive oil. Add kosher salt and pepper to taste. Try using balsamic or apple cider vinegar for a different flavor. Use the vinaigrette in place of the oil and salt at the end of the recipe. Getting your kids used to flavorful dressings and vinegars will make eating more exciting for them and be easier for you.
toddler tip
Have your child pull out ingredients as they eat and talk about what shape and color they are.
recipe note
Cotija añejo is a version of Mexican cheese that has been aged longer (añejo means “aged”). It is somewhat dry and crumbles easily; it also can be grated and used like Parmesan or dry Jack on salads or just about