Cook it in a Cup
April 14, 2009 - 07:48 PM Filed in: Exercise
Ok, I live with the pickiest eaters in the entire world! REALLY I DO! It makes cooking a healthy dinner a bit of a challenge every day! I suspect that some of you may be able to relate . . .
For Easter this year, our kids got a cookbook called:
Cook it in a cup!
Quick Meals and Treats Kids Can Cook in Silicone Cups
by Julia Myall
( It came with 6 fun colored silicone cups too!)
So far they have made . . .
Easy eggs - pg 10
rated by kids 5/5
rated by mom 5/5
(cause they make their eggs by themselves, and clean them up too! YAY!)
Banana Chocolate chip muffins - pg. 12
rated by kids 6/5 - I think it was the chocolate chips
rated by mom 6/5 - because my 12 year old only put in 1/2 of the sugar and 1/2 of the chocolate chips that the recipe asked for!! She thought that was too much sugar and chocolate chips. ( a mothers proud moment) Dad said that the muffins tasted like grandma’s crater cake - which is an old family favorite! Good substituting WOW!
Chicken Pot Pies - pg 28
rated by kids 5/5 - that is from the kids that were willing to try it! Ha Ha!
rated by mom 5/5 - cause my 12 year old made them all by herself, and I think they were a pretty healthy dinner!
I am going to share the recipe if you are interested ( we doubled it - and had 4 little pies left over after feeding it to the children)
Chicken Pot Pies
Ingredients for 6 pies:
1 small carrot
1/4 yellow onion
3/4 cups cooked chicken, chopped in pea-sized pieces
1/4 cup frozen peas, thawed
1 tablespoon all purpose flour
Pinch thyme
1/2 cup chicken stock
Pinch of garlic salt
1 Tablesoon butter
Flour for work surface
1/2 pound puff pastry, thawed according to package directions if frozen
(we didn’t have any puff pastry so she made up a batch of baking powder biscuits)
1. Preheat the oven to 350
2. With adult help, cut the carrot and onion into pea-sized pieces and put them in a medium bowl.
3. Add the chopped chicken, peas, flour, thyme, stock, garlic salt, and butter to the vegetable mixture and stir.
4. To prepare the crust, sprinkle flour on a work surface. Then unfold the puff pastry so it lies flat.
5. Place a cup upside down on the cough and use a butter knife to cut around it. Repeat to make 12 disks total. These will be your top and bottom crusts.
6. Place 1 disk in the bottom of each cup. Press down to mold the disk to the shape of the cup.
7. Spoon 2 Tablespoons of the chicken mixture into each cup, on top of the pastry.
8. Place another pastry disk on the top of the chicken mixture to make each pie. You don’t need to press the top and bottom crusts together. The top crust will just float on the filling, which will allow steam to escape as the pie cooks.
9. Put the pies in the freezer to chill for 10 minutes. This helps firm up the dough, so it will keep it’s shape better when you bake it.
10. Place the cups on a baking sheet and bake for 20 minutes, or until you see bubbles on the edges of the pies
11. Cool the pies for 10 minute, then us a spoon to scoop the pies out onto plates. Serve warm!
Note: Instead of cooking all of your pies right away, you can freeze some. Then you can pop them into the oven whenever you need a quick snack. Cook them at the same temperature and for the same amount of time as the unfrozen pies.
For Easter this year, our kids got a cookbook called:
Cook it in a cup!
Quick Meals and Treats Kids Can Cook in Silicone Cups
by Julia Myall
( It came with 6 fun colored silicone cups too!)
So far they have made . . .
Easy eggs - pg 10
rated by kids 5/5
rated by mom 5/5
(cause they make their eggs by themselves, and clean them up too! YAY!)
Banana Chocolate chip muffins - pg. 12
rated by kids 6/5 - I think it was the chocolate chips
rated by mom 6/5 - because my 12 year old only put in 1/2 of the sugar and 1/2 of the chocolate chips that the recipe asked for!! She thought that was too much sugar and chocolate chips. ( a mothers proud moment) Dad said that the muffins tasted like grandma’s crater cake - which is an old family favorite! Good substituting WOW!
Chicken Pot Pies - pg 28
rated by kids 5/5 - that is from the kids that were willing to try it! Ha Ha!
rated by mom 5/5 - cause my 12 year old made them all by herself, and I think they were a pretty healthy dinner!
I am going to share the recipe if you are interested ( we doubled it - and had 4 little pies left over after feeding it to the children)
Chicken Pot Pies
Ingredients for 6 pies:
1 small carrot
1/4 yellow onion
3/4 cups cooked chicken, chopped in pea-sized pieces
1/4 cup frozen peas, thawed
1 tablespoon all purpose flour
Pinch thyme
1/2 cup chicken stock
Pinch of garlic salt
1 Tablesoon butter
Flour for work surface
1/2 pound puff pastry, thawed according to package directions if frozen
(we didn’t have any puff pastry so she made up a batch of baking powder biscuits)
1. Preheat the oven to 350
2. With adult help, cut the carrot and onion into pea-sized pieces and put them in a medium bowl.
3. Add the chopped chicken, peas, flour, thyme, stock, garlic salt, and butter to the vegetable mixture and stir.
4. To prepare the crust, sprinkle flour on a work surface. Then unfold the puff pastry so it lies flat.
5. Place a cup upside down on the cough and use a butter knife to cut around it. Repeat to make 12 disks total. These will be your top and bottom crusts.
6. Place 1 disk in the bottom of each cup. Press down to mold the disk to the shape of the cup.
7. Spoon 2 Tablespoons of the chicken mixture into each cup, on top of the pastry.
8. Place another pastry disk on the top of the chicken mixture to make each pie. You don’t need to press the top and bottom crusts together. The top crust will just float on the filling, which will allow steam to escape as the pie cooks.
9. Put the pies in the freezer to chill for 10 minutes. This helps firm up the dough, so it will keep it’s shape better when you bake it.
10. Place the cups on a baking sheet and bake for 20 minutes, or until you see bubbles on the edges of the pies
11. Cool the pies for 10 minute, then us a spoon to scoop the pies out onto plates. Serve warm!
Note: Instead of cooking all of your pies right away, you can freeze some. Then you can pop them into the oven whenever you need a quick snack. Cook them at the same temperature and for the same amount of time as the unfrozen pies.
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