Toddler Cafe - Jennifer Carden [22]
quick-cooking chicken
To cook chicken breasts or thighs quickly, use the sear and roast method. Preheat the oven to 375° to 400°F. In a small sauté pan over high heat, add 1 teaspoon oil, and season your chicken with salt and pepper. Place the chicken skin-side down and cook until the skin is a deep golden brown. Leave it alone; don’t turn it over until it is golden. When golden, turn the chicken over and finish cooking it in a hot oven for 10 minutes, or until cooked through and no longer pink in the middle (internal temperature of 160°F). You can season it with anything; try curry powder, paprika, or a barbecue rub.
these look like chocolate, but they are made of beans! this is like a version of a chinese sweet bean dessert, but this one’s made from ingredients you might have on hand. if you want to get crafty, you can always substitute authentic japanese adzuki beans, which come canned. this recipe is very forgiving—you can really go to town, making it taste different every time. this semisweet creation bakes like a cake and scoops into balls. it is so moist and delicious and is packed with fiber. be sure to dust the balls with powdered sugar to make them look pretty.
toddler truffles
makes about 24 balls
ingredients
One 15-ounce can black beans, drained and rinsed
½ cup sugar
½ cup packed brown sugar
½ cup finely chopped nuts
4 tablespoons (½ stick) butter, at room temperature
½ teaspoon baking powder
Pinch of kosher salt
2 eggs
Powdered sugar, for dusting
preparation * Preheat the oven to 300°F. Spray or butter an 8-by-8-inch pan; set aside.
In a large, deep bowl, combine the beans, sugars, nuts, butter, baking powder, and salt. Using a stick blender or food processor, start to work the ingredients around. When they are fully blended, add the eggs and blend to combine. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes, until firm and the edges get slightly crisp. Cool and cut into small cubes, or take a spoonful and gently roll into small balls in your palms. Dust with powdered sugar.
Store covered up to 5 days in the refrigerator.
variations
Substitute white beans, pintos, or adzuki beans. They can be found in the ethnic aisle of your grocery store. The texture and color may change, but the idea stays the same — a cake made of beans!
Add a tablespoon of orange zest, try different kinds of chopped nuts, or add dried currants after blending for a chunkier texture.
puff pastry is so versatile; it can be cooked up for sweet or savory dishes. keep a package in your freezer for quick meals or to cook up a snack. homemade puff pastry is delicious but time-consuming to make; the premade kind is perfectly good to use. just remember to let it thaw in the refrigerator before you try to use it. this recipe is reminiscent of the south american flavor combination of bean and banana—unusual but delicious.
treasure triangles
makes 18 triangles
ingredients
2 tablespoons butter or oil
2 bananas, sliced in rounds
¼ cup diced onion
One 15-ounce can black beans, drained
½ teaspoon kosher salt
One 16-ounce package frozen puff pastry, 2 sheets (see note on page 91)
1 cup shredded Monterey Jack or mild
Cheddar cheese
Egg wash: 1 egg beaten with 1 tablespoon water
preparation * Heat the butter in a medium sauté pan over high heat. Add the bananas and sauté until golden. Remove the bananas to a bowl.
Add the onion to the sauté pan and cook for 3 to 5 minutes, until clear and softened. Add to the bananas.
Add the beans to the bowl. Using the back of a fork or potato masher, mash the bean mixture to a coarse paste; season with the salt and cool.
Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray it with cooking spray.
Unfold each puff pastry sheet on a lightly floured cutting board. Cut each piece into 9 equal squares. Place 1 heaping tablespoon of cheese in the center of each square. Place 1 tablespoon of filling on top of the cheese.
Fold 1 corner of the dough over the filling to the opposite corner, forming a triangle. Using a fork, seal the