Toddler Cafe - Jennifer Carden [27]
shrimp boats
makes 4 servings
ingredients
8 ounces medium raw shrimp (about 20)
½ cup finely chopped or grated carrots, zucchini, or snow peas
½ cup full-fat unsweetened coconut milk (shake can before opening)
10 basil leaves, torn (see note)
Kosher salt
preparation * Preheat the oven to 350°F.
Tear 4 pieces of aluminum foil into 8-inch squares. Curl up the sides of the foil loosely so the ingredients will be in the center. Place the foil on a rimmed baking sheet.
Put about 5 shrimp into each packet; sprinkle 2 tablespoons of the carrots, 2 tablespoons of the coconut milk, and some basil over each shrimp packet. Sprinkle with salt. Fold the packets closed so no air can get out. Bake for 10 to 12 minutes, until the shrimp are firm and pink.
Remove from the oven, being careful of the steam as you open the packets. Serve on a plate in the foil, and have your kids watch the show as you open the packages at the table.
recipe note
To save fresh basil, purée it in your food processor while streaming in olive oil to make a loose paste. Freeze in ice cube trays, transfer to a storage bag, and keep in the freezer. Add to sautéed meats and soups, or spread on warm toasted bread.
tofu is protein-rich and can be used in many different ways. you can marinate, bake, fry, grill, broil, and boil it. this recipe gives flavor to a food that can be lacking in that area. marinating it and then baking it to get a crispy result will have them asking for more.
i heart tofu
makes 6
ingredients
Olive oil spray
One 14-ounce package firm tofu, cut into ½-inch slices (see note)
½ cup whole-wheat or all-purpose flour
¼ cup fine cornmeal
½ teaspoon kosher salt
to ¼ teaspoon dry mustard
marinade
2 tablespoons hoisin sauce (see note)
2 tablespoons soy sauce
1 tablespoon water
dipping sauce
2 tablespoons apricot or orange marmalade
2 teaspoons balsamic vinegar
¼ cup water
½ teaspoon cornstarch
preparation * Preheat the oven to 400°F. Prepare a baking sheet by spraying it with olive oil spray. Using a small 2- to 3-inch heart-shaped cookie cutter, cut out as many hearts from the tofu slices as you can. If you don’t have a cutter, just use a drinking glass to cut circles.
Mix together the hoisin sauce, soy sauce, and water in a low wide dish; add the tofu hearts or circles, and marinate them at room temperature for about 15 minutes, or refrigerate for up to 2 hours.
Mix together the flour, cornmeal, salt, and mustard in a shallow dish. Drain the tofu hearts and place them in the breading mixture to coat well. Lay out the hearts on the prepared baking sheet, spray the tops with the olive oil spray, and bake for 15 minutes, until crisp.
Meanwhile, place the marmalade and balsamic vinegar in a very small saucepan over low heat. Mix the water and cornstarch together, and stir them into the pan. Bring to a boil, stirring constantly. Once boiling, the sauce will thicken; cook for 2 minutes. Remove from the heat and cool.
Serve the crisp tofu hearts with a big “I love you,” a smile, and the dipping sauce.
recipe notes
Save the scraps from cutting out the tofu and refrigerate them for later use in a stir-fry or egg scramble. Tofu will last, refrigerated in water, for about 4 days.
Freezing tofu will make it chewier and give it a meatier texture that can be disguised in many ways. Crumble and add to scrambled eggs, meat loaf, or veggie burgers. The day before you want to cook, simply defrost the tofu in the fridge.
Hoisin sauce is a condiment used in Chinese and Vietnamese cooking. It is a sweet soybean-based sauce with garlic and hints of ginger.
CHAPTER
05
sandwiches
waffle grilled cheese
a is for apple and cheese
my pocket’s full of eggs!
banana hot dog
pb&j french toast
this sandwich is a classic, but done this way it is a real surprise and a fun way to make the same old grilled cheese. the genius of the waffle iron