Grand kids in the Kitchen

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Healthy snacks for kids

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Garlic Parsnip Fries Recipe

 

Directions:

Preheat oven to 425 degrees F. 

Toss the parsnips with the oil and garlic until thoroughly coated, and then toss again with salt and pepper. Lay out on a cookie sheet in a single layer (keep the bowl for later). 

Place sheet in the middle of the preheated oven and bake 15-20 minutes, turning with a spatula about every 5 minutes. Then cook an additional 10 minutes or to desired crispiness. 

Remove from the oven and return parsnips to the bowl. Toss the fries with the cheese, rosemary and additional salt and pepper to taste.

http://www.cdkitchen.com/recipes/recs/693/Garlic-Parsnip-Fries141375.shtml

Creamed Spinach

"Creamed" Spinach, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.
Return to Healthy Spinach Menu.

Ingredients

Serves 4

• Two 10-ounce bunches spinach, well washed, tough stems removed
• 1 cup skim milk
• 1 teaspoon whole black peppercorns
• 2 dried bay leaves
• 4 cloves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons half-and-half
• 1 medium onion, chopped into 1/4-inch pieces

Directions

1. Roughly chop spinach leaves; set aside. Combine milk, peppercorns, bay leaves, and cloves in a small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Strain into a bowl or measuring cup, discarding solids; set aside.
2. Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk mixture; cook, whisking constantly until mixture thickens, about 3 minutes. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered; keep warm over low heat.
3. Heat remaining butter in a large, nonstick skillet over medium-low heat. Add onion; cook until tender, about 5 minutes. Add spinach a little at a time; turn with tongs until all spinach is added and just wilted. Pour sauce over spinach, and stir to combine. Serve immediately.

From Martha Stewart Living, April 2001 | Send a Free Pre