Pea and Mint Crostini
2014-10-01 21:33:37
Instructions geared for ages & up
Early spring vegetables like peas remind us that spring is soon to arrive. Peas are a wonderful choice for a home garden - super simple to grow and produce very fast.
Ingredients
- 12 Slices of baguette bread
- 4 tablespoons extra-virgin olive oil
- 1/2 garlic clove
- 1 cup fresh or frozen peas, thawed
- 1 teaspoon Kosher salt
- Shaved Parmesan
- Fresh mint leaves, roughly chopped
- Balsamic vinegar
Instructions
- Have child(ren) collect ingredients.
- Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
- Have older child(ren) or adult drain peas; transfer to a bowl. Let younger child(ren) season with kosher salt and 2 tablespoons extra-virgin olive oil and mash with the back of a fork.
- Have child(ren) brush both sides of bread slices lightly with olive oil. Grill bread and while still warm, rub with garlic clove.
- Have child(ren) spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, roughly chopped mint, and a light splash of balsamic vinegar.
https://www.poppyinnovations.ca/
Red Snapper "en papillote" - In a pouch
2014-10-02 03:58:04
Serves 4
Instructions geared for ages 8 & up
Ingredients
- 4 - 4 oz pieces of red snapper
- 1 cup sliced leeks
- 4 small potatoes sliced thin
- 2 sliced tomatoes
- 1 cup julienned carrots
- 1 cup artichoke roughly pulled apart (canned)
- 1 fresh lemon - juice squeezed
- 4 springs of thyme
- 2 cloves of garlic roughly chopped
- 2 tablespoons of olive oil
- salt and pepper to taste
Instructions
- Wash hands.
- Have the child(ren) collect the ingredients and check them off on the list to make sure all the ingredients have been collected.
- Once all ingredients are collected have the child(ren) wash all the vegetables, peel the carrots, and garlic, and open and rinse the can of artichokes.
- Depending on the age of the child supervise while they chop vegetables above as directed.
- Fold a large piece of parchment paper in half (you want it to be big enough to fit the fish and vegetables) and cut a half heart shape to make the papillote (pouch) which the fish and vegetables will cook in.
- On the bottom of a heart shaped piece of parchment paper layer potatoes, then leeks, then carrots sliced tomatoes and artichokes and top with fish. Repeat for each portion.
- Sprinkle a bit of salt and pepper on top of each piece of fish.
- Squeeze a little bit of lemon juice on top of each pile and a little drizzle of olive oil. Top with one sprig of thyme.
- Fold edges of parchment in to make a sealed pouch.
- (Adult or older child) Bake on middle rack for 15 - 20 minutes at 350°F.
Tip
- You can alternate some vegetables and include celery, zucchini, onion or even parsnips! Customize your pouch to what you want! You can spice it up by adding some curry powder or using fresh dill instead of thyme.
- The pouch can be prepared the night before for easy dinner service the next day!
https://www.poppyinnovations.ca/
Best Homemade Cranberry Sauce
2014-10-05 17:55:12
Serves 8
One of my favourite accompaniments to a turkey dinner is a big scoop of homemade cranberry sauce!
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 1 cup sugar
- 1- 12 ounce bag of fresh cranberries
- 1 cinnamon stick
- 1 orange zest and juice
- 1 cup water
- 1 tbsp Cornstarch + 1 tbsp cold water
Instructions
- In a colander rinse cranberries in cold water, once rinsed reserve 1 cup of cranberries. Add cranberries (minus 1 cup that is reserved), sugar, orange zest and juice, cinnamon stick, and water in a pot.
- Cook over medium heat for ~10 minutes, stirring occasionally. Once the sugar dissolves and the cranberries are soft add cornstarch slurry (1 tbsp water + 1tbsp cornstarch).
- Bring to a simmer for 5 minutes to allow the starch to cook off and thicken then sauce.
- Over low heat stir in reserved 1 cup of cranberries for 5 minutes. Allow to cool to room temperature before serving.
Tips
- If you family prefers blended cranberry sauce you can blend the sauce with an immersion blender or blender once it is done.
- Leftovers of this recipe can be used as a spread on turkey sandwiches or can be used in muffins. It also freezes well so if you have lots leftover freeze it and save it for the next big turkey dinner.
https://www.poppyinnovations.ca/