Kids Korner Recipes

These are two recipes that were passed on to me specifically because they are prepared by a friend's children. She said the kids prepare their dishes on their own from start to finish...and the food is good!  Most children like pasta, but seafood or salad may be more of a challenge.  I think you could adapt the dishes to your family's tastes very easily, but try and "stretch" your child's palate a bit and include one thing they are not sure about...and remember you need to stretch, too, as an example if you want them to be a good eater and try new things.

Angel Hair Pasta with Mini Shrimp (submitted by NA age 9)
1 lb angel hair pasta
8 cloves garlic, minced
3 Tbsp olive oil
3 Tbsp butter
1 lb baby shrimp
1 cup chicken stock
2 Tbsp chives, chopped
2 Tbsp flat leaf, or Italian, parsley, chopped

Directions:
Cook pasta according to package instructions; drain and set aside.

In a large sauté pan, heat olive oil, butter and garlic. Cook garlic until butter is melted. Add shrimp and cook for 3 minutes; season with salt and pepper to taste.  Add chicken stock to pan and bring to a boil, reduce heat and simmer for a few minutes. Add pasta to pan and toss with shrimp mixture.

Place pasta in serving dish and sprinkle with chives and parsley. Serves 4



Romaine Salad with Vinaigrette (submitted by MA age 12)
Salad-
Romaine lettuce, about 12 oz., chopped
1/2 cup black olives, chopped
2 roasted red peppers, sliced into thin strips (use the ones in a jar)
18 grape tomatoes
24 pieces pepperoni, sliced into strips

Directions:
Place all ingredients in a large bowl and toss with vinaigrette dressing (recipe below).

Vinaigrette-
3 Tbsp red wine vinegar
2 Tbsp green olives with pimentos, including juice
6 basil leaves
3 Tbsp flat leaf, or Italian, parsley
3 Tbsp grated parmesan cheese
1/2 cup olive oil
Fresh ground black pepper, to taste

Directions:
Place all ingredients in a blender and blend until smooth. Refrigerate unused dressing.