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KIDS' LUNCH IDEAS......................PART 2

Posted by on Aug. 17, 2011 at 11:27 PM
  • 28 Replies

Recipes for all kinds of eaters, including vegetarians, student athletes, kids with picky palates, and children with allergies

Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipespickyeater#ixzz1VLbeStDL

                BB POOF BE GONE BLINGEE

by on Aug. 17, 2011 at 11:27 PM
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Replies (1-10):
Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:28 PM

FOR THE PICKY EATER

Peanut Butter Berry–Wich


yield: Makes 1 serving

active time: 5 minutes

total time: 5 minutes

Peanut butter goes well with more than just jam, and this interesting combination proves it. This is delicious with whatever fruit is in season.

ingredients

  • 2 slices whole-wheat bread or Banana Bread
  • 1 tablespoon natural peanut butter
  • 1 tablespoon softened Neufchâtel (reduced-fat) cream cheese
  • 2 medium strawberries, hulled and sliced
  • 1 teaspoon honey
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preparation

Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.

Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Peanut-Butter-Berry-Wich-243125#ixzz1VLbw0Qe6

sweetnsassymami
by Ruby Member on Aug. 17, 2011 at 11:29 PM
sassy you are doing these for me right? lol I have so much anxiety about monday.......eeekkkk. this friday we go meet her teacher....;""(
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MommyFlood
by on Aug. 17, 2011 at 11:29 PM
Bump
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Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:31 PM

FOR THE VEGETARIAN

Broiled Tofu with Miso (Tofu Dengaku)

 

yield: Serves 6 (small plate or hors d'oeuvre)

active time: 15 min

total time: 15 min

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.

ingredients

  • 1 (14-to 16-ounces) block firm tofu, drained
  • 1/3 cup red (dark) miso (preferably Japanese; see Shopping List, page 104)
  • 2 tablespoons sugar
  • 2 tablespoons sake, dry Sherry, or dry white wine
  • 1 teaspoon sesame seeds, toasted

  • Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 31/2-inch) straight wooden picks
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preparation

Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.

Preheat broiler.

Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.

Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).

Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

Cooks' notes:•If you don’t have a microwave, wrap tofu in several layers of cheesecloth and press between 2 plates or cutting boards, then put it, tilted at a 45-degree angle, inside a large bowl, allowing any liquid to run off. Chill, turning tofu once, 2 hours.
•Any leftover miso mixture can be chilled up to 1 month. Brush over seafood or vegetables before broiling.◊



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Broiled-Tofu-with-Miso-em-Tofu-Dengaku-em-353652#ixzz1VLcUymTm
Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:32 PM

YEPPERS....YOU KNOW IT MAMA

Dang they start early down there. My don't start until after the first week of September

Quoting sweetnsassymami:

sassy you are doing these for me right? lol I have so much anxiety about monday.......eeekkkk. this friday we go meet her teacher....;""(


Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:34 PM

FOR THE ATHLETE

Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts

 

yield: Makes 4

ingredients

  • 1 cup mayonnaise
  • 1/4 cup mango chutney
  • 1 1/2 teaspoons curry powder (preferably Madras-style)

  • 4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas
  • 2 cups diced cooked turkey meat (about 10 ounces), divided
  • 1 cup chopped fresh cilantro, divided
  • 6 tablespoons coarsely chopped lightly salted peanuts, divided
  • 1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided
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preparation

Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.

Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Turkey-Wraps-with-Curry-Chutney-Mayonnaise-and-Peanuts-231090#ixzz1VLdBLdZt
Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:35 PM

FOR THE GLUTEN-FREE KIDS

Gluten-Free Sesame Sandwich Bread

 

yield: Makes 1 (8-x 3 3/4 x 2 3/8-inch) loaf

This wholesome bread is tender and sweet enough to appeal to kids, while the toasty sesame flavor and mix of grain, nut, and legume flours will also appeal to adults. Using a small loaf pan gives the bread a better rise and a higher proportion of tasty crust.

See our related story for more information and sources for gluten-free ingredients<\a>.

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  • 3 tablespoons unsalted butter
  • 4 tablespoons sesame seeds
  • 1/2 teaspoon unflavored powdered gelatin, from 1 (1/4-ounce) envelope
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
  • 3 large eggs, room temperature
  • 1/4 cup buttermilk, room temperature
  • 1 tablespoon molasses
  • 1/2 cup tapioca flour
  • 6 tablespoons chickpea flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup amaranth flour
  • 1/4 cup sorghum flour
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons potato flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons xanthum gum
  • 3/4 teaspoon fine sea salt

Special equipment:
  • Special equipment: 1 (8- by 3 3/4- by 2 3/8-inch) loaf pan
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preparation

Position rack in middle of oven and preheat to 425°F. Butter loaf pan.

In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.

In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.

In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine.

In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.

In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.

Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)

Chef's note:This bread comes together quickly. To speed things up even more, you can measure out the dry ingredients and freeze them in a large sealable plastic bag for up to 2 months. Bring them to room temperature before using.



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Gluten-Free-Sesame-Sandwich-Bread-241927#ixzz1VLde7fNH
FooLynRoo
by on Aug. 17, 2011 at 11:35 PM

My husband swears by two pieces of bread and a banana.

His mom always packed it for him

peel the banana, cut in half

put one half on one slice ,wrap and eat, put other half on other slice wrap and eat

Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:36 PM

FOR THE GLOBE-TROTTER

Greek Salad Pita Sandwiches

 

yield: Makes 4

active time: 20 minutes 

total time: 20 minutes 

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chopped seeded plum or cherry tomatoes
  • 1 cup diced seeded peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radishes
  • 1/2 cup chopped fresh Italian parsley
  • 1 cup crumbled feta cheese (about 4 1/2 ounces)

  • 4 8-inch-diameter whole wheat pita breads, halved
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preparation

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Greek-Salad-Pita-Sandwiches-240435#ixzz1VLe0UFuG
Sassy762
by CAFE SASSY HBIC on Aug. 17, 2011 at 11:38 PM

FOR THE JUNK FOODIE

Baked Zucchini Fries with Tomato Coulis Dipping Sauce

 

yield: Makes 6 to 8 servings

ingredients

Tomato coulis
  • 1 pound ripe tomatoes, peeled, cored, and diced
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced shallot or onion
  • 2 teaspoons fresh basil, chopped
  • Kosher salt and freshly ground black pepper to taste

Fries
  • 1 cup unseasoned bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)
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preparation

1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.

2. Preheat oven to 350°F.

3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.

4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.

5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

Tip:Yellow summer squash (like the long crookneck and round pattypan varieties), golden zucchini, and common green zucchini (pictured here) are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.



Read More http://www.epicurious.com/articlesguides/everydaycooking/family/kidslunchideasrecipes/recipes/food/views/Baked-Zucchini-Fries-with-Tomato-Coulis-Dipping-Sauce-239163#ixzz1VLePPz1Z
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