Toddler Cafe - Jennifer Carden [28]
waffle grilled cheese
makes 2 sandwiches
ingredients
4 slices soft whole-wheat bread
2 tablespoons butter, softened
4 slices Cheddar or Monterey Jack cheese
preparation * Place a sheet of aluminum foil underneath a nonstick waffle iron to aid in cleanup, just in case the cheese oozes. Preheat it as directed by the manufacturer.
Assemble the sandwiches by buttering the outside slices of the bread and placing the cheese slices on the insides.
When the waffle iron is hot, put the sandwiches in the waffle iron and close it. Cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese is oozing. Peek once or twice to make sure they are not getting overcooked. No need to flip these because they will cook evenly on both sides. Remove the sandwiches with tongs or a fork and cool slightly before little hands touch them.
variations
Try adding a bit of smoked mozzarella or fontina cheese.
Try adding a slice of deli meat or thinly sliced tomato.
recipe note
To clean your waffle iron, lay a damp paper towel in the hot waffle iron for a few seconds to steam the leftover grunge, and use a Q-tip to clean out the crevices.
warm slices of apple on bread with cheese—what could be better?
a is for apple and cheese
makes 1 sandwich
ingredients
1 tablespoon butter
1 crisp apple, cored and cut into thin half moons or rounds
2 slices mild Cheddar cheese, cut into 3-inch circles
2 slices bread, cut into 3-inch circles
preparation * Heat a small sauté pan on medium heat, and add the butter; cook until bubbly. Cook a few slices of the apple until they get soft and start to brown, about 2 minutes. Flip over and cook the other sides. Place the cheese on a slice of bread, then top with warm apple slices and more cheese. Place the top piece of bread on the sandwich and serve.
toddler tip
This makes a great opportunity to teach the ABC’s: A is for apple, B is for bread, C is for cheese. As they eat, keep the alphabet going!
variation
Add cooked sausage, a slice of turkey, or thinly sliced carrot to the sandwich.
recipe note
Need to slice cheese thinly? Use a carrot peeler to make ribbons.
middle eastern pita bread is the perfect vehicle for any filling like vegetables (raw or cooked), meats, and spreads. use the large-size pita pockets and cut them in half, or get the mini ones just right for smaller hands.
this will get your kids interested in breakfast again—use eggs as the base and add whatever tasty ingredients you can dream of. this recipe is just a jumping-off point to create your own favorite creation. once you have pita, vegetables, and some protein, the possibilities are endless. ask the kids, “would you put eggs in your pockets?” they will laugh and be interested in what you’re serving.
my pocket’s full of eggs!
makes 1 sandwich
ingredients
1 whole-wheat mini pita bread
1 egg, scrambled (see note)
1 slice mild Cheddar cheese
2 tablespoons cooked sausage or diced cooked bacon or crumbled firm tofu
preparation * Preheat the oven or toaster oven to 350°F.
Cut the top quarter off the pita to form a pocket. Stuff the cut top upside down into the bottom of the pita, wrap it in aluminum foil and heat in the oven for about 5 minutes. Remove it from the oven and stuff with the egg, cheese, and sausage, and serve.
recipe notes
If you are making a bunch of sandwiches, wrap them in foil and hold in a 200°F oven to keep them warm and soften the bread.
Use leftover pita as a base for pizza, or cut into triangles and rub with olive oil, sprinkle with salt, and bake at 350°F for 5 to 7 minutes for chips.
You can scramble