Chicken Soup by 9 year old Falcon
“I came up with my recipe because tomatoes and yellow bell peppers are in season and they are really good for you. And Alabama’s tomatoes are both delicious and nutritious,” says Falcon. “I like a toasted turkey and cheese sandwich with my soup to include all the Choosemyplate food groups.” — Falcon Wiles, age 9, Alabama
Ingredients: (makes 8 to 10 servings)
3 pounds tomatoes, halved
2 yellow bell peppers, seeded, stemmed, and quartered
2 garlic cloves
8 fresh basil leaves
6 cups chicken stock or low-sodium chicken broth
1/2 cup light whipping cream or 1 percent milk
Parmesan cheese, shaved or grated
- Preheat the oven to 450°F.
- Place the tomatoes, peppers, and garlic on 2 large baking sheets or roasting pans, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast until the peppers are slightly dark and the tomatoes are bubbling and slightly brown, about 40 minutes. Let the vegetables cool.
- Once the veggies are cool, put them in a blender, along with the basil, and blend until coarsely chopped.
- Put the chopped veggies in a large pot and add the chicken stock. Bring to a boil, then lower the heat to a simmer and slowly add the cream or milk. Continue simmering until the soup is hot, about 15 minutes. Carefully spoon the soup into bowls and top with shaved or grated Parmesan cheese.
This is a great way to encourage children to get involved in the cooking process and also a way to encourage healthy eating. I’m definately inspired by this 9 year old. I hope you are too.
Apple Oat Balls by 8 year old Avery
“We were inspired to make these by one of our equestrian ‘neigh’bors,” says Avery’s mom, Carrie. “My daughter asked her what we could bring her horses for a reward after competing in the horse show, and she told us to ball up some raw oats, apples, and carrots with a dash of brown sugar, and the horses would be thrilled! We rushed home, and our Apple Oat Balls were born when my 2-year-old tried one and exclaimed ‘Yum!’”
The McNew family loves to pair these with yogurt. Peanut butter was added to the recipe to make the balls hold together tightly, but you can make it without it. –Avery McNew, age 8, Michigan
Ingredients: makes about 30 (1-inch) balls
6 cups old-fashioned rolled oats
1 carrot, peeled and shredded, or ½ cup shredded carrots (optional)
½ cup pecans, toasted and chopped (optional)
2 tablespoons sugar
2 tablespoons packed light or dark brown sugar
¼ teaspoon ground cinnamon
2 organic apples, peeled
Juice of 1 lemon
½ to ¾ cup creamy peanut butter
3 tablespoons raisins
2 tablespoons dried cranberries
- In a large bowl, stir together the oats, carrot, pecans, sugar, brown sugar, and cinnamon.
- Cut the apples in half and remove the cores. Chop the apples into very small pieces and place in a small bowl. Add the lemon juice and toss to coat the apples. Add the apples to the oats and stir to combine.
- Add ¾ cup water and stir to wet the ingredients. Add ½ cup peanut butter and stir to thoroughly combine.
- Using damp hands, form the mixture into 1-inch balls. If the mixture isn’t sticky enough to form balls, add additional peanut butter.
- Press 2 raisins and 1 dried cranberry into each ball to create a face. Store Apple Oat Balls in an airtight container in the refrigerator.
Via Let’s Move!
- Healthy Soups For Fall Days (jovinacooksitalian.com)
- Farmers Market Challenge: Daniel Arthur’s (hooplanow.com)