10 Healthy, Kid-Friendly Finger Foods
"Rabbits" Welsh
Welsh is a slightly improved cheese toast kids will probably enjoy this version of "rabbit" version.
Panini Prosciutto and Taleggio
Hot dog buns are just right for baby panini, and deliciously creamy Taleggio cheese filling melts beautifully. Can be used instead Fontina or mozzarella.
Fruit skewers "Light" with caramel cream Dip
The red, yellow and green of these fruits to make an attractive presentation that will appeal to children, but you can use any fruit combination that your child enjoys particular.
Mini Bacon and egg pie
Children tend to like things with bacon and these mini cakes manageable for small hands are no exception. Serve hot with salad and so cold for lunch boxes or picnic.
Veggie Bites and burgers
These chopped vegetables or delicious burgers are a good way to encourage children to eat more vegetables, as here the vegetables are crushed and not be visible, which can not be chosen.
Tortilla pizza Margherita
Flour tortillas are crispy delicious round of "snapshot" base in the oven. They are perfect for children, which are the basis of the finest easier to eat. Sometimes air bubbles on tortilla pizza cook a little swollen, but so empty that out of the oven, so do not panic! You can use your tomato sauce recipe or favorite store bought sauce.
Italian style Mini Meatballs
They are perfect for small mouths. You can substitute ground chicken both veal or pork, or use a type of ground beef.
Yogurt, mini muffins orange and lemon
These cute mini muffins are manageable pieces for children. Add some yogurt and citrus nice and wet preserves and gives them a deliciously refreshing taste. They would be perfect for birthday parties.
Vegetable kebabs grilled
Marinate vegetables in a balsamic vinaigrette help accentuate your natural sweetness and can make them more appealing to children. Vegetables are delicious hot, and the remains are delicious added to tomato sauces for pasta or salads.
Krispie Fish "Fingers" Lemon Mayo Dip
Rice Krispies coating creates a tasty fish, and the size of a finger snacks cook quickly and easily can be cooked from frozen. (Another good finish: crushed corn flakes.)
Spaghetti pangrattato with crispy eggs
Several years ago, as it still had a son, did not know about things like pause time school mid-February and thought it was the right time to escape the snow than anyone else, decided to winter y in some free warm place for presidents' day. We are right in the middle of a seaside resort that should have been easily 75% of children, and the guy who at the time was my worst nightmare that children could be [insert your here and multiply so you can see] and decided to never have children and never disappear again Presidents week.
Flash forward seven years and last week was probably one of the stations attacked smaller-guy-centric * We can go to the kid-centric weeks and plagued older child and was the best thing in the world. Before last week, I would not say we just master the art of the family vacation. Of course, we still have fun together, but often does not seem to us is an exciting place for adults, but not for both a toddler or a great place for a child, but it feels more like this for adults. This may not be for everyone, but at least for now, the resolution has proven to be a place where we adults could lie on the beach, read books, take a nap and be totally lazy most of the day while the child involved a date field with everything from pony rides for water slides, Trapeze School and circus training and a search topic pirate treasure ... underwear, if you've been around 4-5 years knowledge was the greatest. We would put our son, sticky with ice cream, chocolate cakes and cereals sugar your snack and then play on the beach or by the pool for a few hours before dinner, stories, bed and everyone wins. Everyone had a great holiday. Thank God we do nothing in the coming months to alter the odds of repeating this happiness in the coming year!
Unfortunately, the fridge was not filled while we (the technology, you can get in that?) And yesterday we had a lazy-off almost family, we try to see how long we could go into pre-holiday is before one of the abandoned and went to the shop. It was - you know, with some biscuits soup afternoon sun - all day, if you can grab a few clips together. Before the holidays, when I was in my second trimester Plan immersion carbs, I fell in love at first sight with only a dish called Rhonda spaghetti with fried eggs with Pangritata for a Food52. I mean, how could I not, because basically contained all my trigger foods: pasta, bread and my obsession of his life I find a lot of excuses that I work in the dishes, the crispy egg.
Pangrattato translated from Italian as croutons, bread crumbs to refer to himself, but the dishes, often referred to as poor parmesan, because when the hard bread and toast taken lightly in olive oil, herbs and spices - something just salt and pepper with garlic and anchovies, lemon zest and capers or olives - adds texture and complex flavor without exceptional pasta parmesan costs. These crumbs also be a cover for canned fish, steamed mussels, salads, hot vegetables, sauteed greens, or even eggs without the pasta. We like the crisis through our spaghetti al dente tangle at lunch, and fried egg broken, a nod to Rhonda version adds a dazzling, good wealth ... will repeat in about an hour.
One year ago: Dijon and Cognac Beef Stew
Two years ago: French Onion Tart
Three years ago: Fried Egg Sandwich with Bacon and Blue Cheese
Four years ago: Spaghetti with Lemon and Olive Oil
Five years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tart
Six years ago: Red Kidney Bean Curry and Thick Chewy Oatmeal Raisin Cookies
Seven years ago: Pear and Almond Tart
Eight years ago: Vegetable Dumplings
And for the other side of the world:
Six Months Ago: Strawberries and Cream with Graham Crumbles
1.5 Years Ago: Almond-Crisped Peaches
2.5 Years Ago: Mediterranean Baked Feta with Tomatoes
3.5 Years Ago: Zucchini Fritters
Spaghetti Pangrattato with Crispy Eggs
Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52
This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with luck, from ingredients you already have around. And if you don’t, nobody is going to know if you skip the parsley or try sage or thyme instead of rosemary. There is no one correct way to make pangrattato, only the way you like it. I couldn’t resist adding a little Pecorino here anyway, but you’d be fine without it if you’d like to keep the dish dairy-free.
Serves 2, in generous heaps, or 3, petitely
Crumbs
2 tablespoon olive oil
1 large or 2 small garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs (panko worked great here)
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest
Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper
Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.
Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.
Meanwhile, make eggs crunchy breadcrumbs: Clean the pan. Return to pan over high heat and add olive oil generous glug per egg. Once sufficiently warm the oil starts to smoke, add the egg (s). They will hiss and sneezing and stepped back so you do. Cooking oil spill in eggs carefully. Season with salt and pepper. In 1-2 minutes the egg (s) will be very crisp and brown under and around the edges. Shimmy a thin spatula under the egg (s) (fish flexible spatula works well here), taking care not to break the yolk. If you cook for someone who should not be eating runny yolks (ahem) of, you can return the egg and cook for 30 seconds or more before removing. Transfer the egg (s) prepared with paper towels to drain.
Assemble the dish: Once the folder is drained, replace the empty pan or large skillet with 1 tablespoon olive olive oil and a pinch or two (or, if necessary, to release the mass) of cooking water reserved. Over high heat, mix with capers and parsley for 1 minute. Divide between bowls or plates. Sprinkle with pecorino cheese, if so the 3rd mixture crumbs (of pangrattato) is used. Place an egg on each plate and mash with a fork. Eat immediately.
Pure, creamy vanilla bean ice cream
Vanilla beans are my favorite flavor of ice cream in the world. Pure, natural, nothing artificial.
There are only five ingredients in this treatment.
This recipe uses egg, resulting in a rich and creamy ice cream. I would also make a version without basic egg, which is much lighter in texture.
I think it depends on the mood and preference. The boys and I devour easily.
Because of the thickness of ice cream / cream, you can set firmly enough in the freezer. If you do, just put it on the counter to soften slightly before serving.
It is well worth it.
The taste of this ice cream reminded me vanilla cream brulee bean. Unless freezes. You can not go wrong with that. Enjoy and keep it to your mates!
RECIPE (about 10 servings)
INGREDIENTS
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar
DIRECTIONS
Combine milk and cream in a medium saucepan. With a sharp knife, split vanilla in half lengthwise. Scrape all the seeds in the pan. Place them in a bean pot (long taste left in pod.) Bring the mixture to a slow boil. Reduce heat and simmer 30 minutes fire. Stir frequently. If you get a little milky film on top, do not worry about it. Just shake away.
Mix two egg yolks and sugar 3 in a medium bowl. Mix gently until the mixture is thick, smooth and pale yellow. Remove the sheath mixture of milk. Measure 1 cup of the hot mixture. Gradually stir in the milk is poured into the cup of the egg mixture in a slow stream, stirring (you can also use a blender at low speed). When combined, the mixture of egg / milk on the board. Stir constantly over low heat until the mixture is thick enough to coat a spoon. Do not boil. If you use a thermometer, which should be around 170F.
Transfer to a bowl, cover with plastic wrap directly on the cream and let cool completely. It takes at least a few hours cold, so tonight, if desired.
Pour into an ice cream factory ice cream and beat until thickened, about 25 minutes. Transfer to an airtight container and place in freezer to set.
Mint Chocolate Ice Cream Bon Bons
If you like ice cream with mint, you'll love this beautiful chocolates. My favorite part is that they can stay frozen for the time and easy to carry a soft impressive gift when friends come calling. Make ahead-as-you-no-stress last minute type of dessert. I love him.
RECIPE (maybe 20-30 chocolates, depending on how big you make them)
INGREDIENTS:
1.5 quart mint chip ice cream
1/2 – 1 cup semi sweet chocolate chips
1-2 tsp vegetable oil
sugar crystals for decoration
DIRECTIONS:
Make ice cream with mint one or two days before, or buy a good sign of it (ie Dreyer / s Edy). Use ice cream scoop firmly frozen ice into small balls and place on parchment or wax coated plate. You may have to put the card back in the freezer here and there to work, especially if your ice cream starts to get a little soft. Insert a toothpick each scoop of ice cream. Leave all the scoops of ice cream in the freezer for a good night.
Melt the chocolate and oil in a bowl over a pot of boiling water, not allowing a bowl touch the water. Stir until melted and smooth. Remove from heat and let cool slightly, so always melts but not hot.
Work quickly and with small batches at a time, keep each scoop of ice cream with a stick and spoon melted chocolate around. Good good fuck on the parchment / wax stick and bathroom to remove plaque. Sprinkle sugar crystals immediately on top before the top of the chocolate companies. Repeat until all the good grain lots are full. Freeze for a few hours, if you can wait that long!
Chocolate Ice Cream
From: Chew aloud
Recipe type: dessert, ice cream
Dose: 10-12
Ingredients
1 cup Dutch process cocoa powder, sugar
½ cup brown sugar, firmly packed
⅔ cup white sugar
1 ½ cup whole milk
3 ¼ cup heavy cream
2TB vanilla extract
Instructions
- In a bowl, combine two tablespoons cocoa and sugar, stirring well to combine. Add milk and stir until the sugar dissolves. Add milk and vanilla cream.
- Pour the mixture into the bowl with the ice cream freezer. Run water for 30 minutes or until mixture is thick, smooth and creamy. Transfer to an airtight container and freeze at least 2 hours or until desired consistency ice cream.
- Before serving, stand the frozen at room temperature for 5 minutes to let you enough for easy scooping tender.
Vanilla Ice Cream
Total Time: 10 min
Prep: 10 min
Yield: 1 quart
Level: Easy
Ingredients:
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt
Good quality chocolate, for garnish
Directions:
Beat all ingredients until sugar dissolves. Pour into ice cream maker bowl. Gel according to the manufacturer's instructions. After the ice cream is done, transfer to an airtight container. Cover tightly and freeze until ready to serve. At serving time, make chocolate chip using a vegetable peeler. Serve chilled decorated with buckles.
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