Bean Sprouts Kitchen: Simple and Creative Recipes to Spark Kids' Appetites for Healthy Food - Softcover

Seip, Shannon Payette; Parthen, Kelly

 
9781592338498: Bean Sprouts Kitchen: Simple and Creative Recipes to Spark Kids' Appetites for Healthy Food
Softcover
ISBN 10: 1592338496 ISBN 13: 9781592338498
Verlag: Fair Winds Press, 2018

Inhaltsangabe

Bean Sprouts Kitchen brings the magic behind Bean Sprouts’ award-winning kids’ café menu to parents, kids, and chefs of all ages. The cookbook features tried-and-true tips for making mealtime hip and healthy with 60 creative and wholesome recipes that families will love to prepare and eat!
 
Perfect for picky and adventurous eaters alike, Bean Sprouts Kitchen shares simple, smile-worthy ideas for dishes packed with protein, fruits, and veggies, including:

  • Grilledzilla: healthy and goofy grilled cheese
  • Crocamole: “croc” pot of avocado hummus and veggie dippers
  • Spaceadilla: quesadilla propelled by pepper flames and jicama stars
  • Do-Re-For-Me: musical munchie that won “Best Kids’ Meal in the U.S.” (Nat’l. Rest. Assoc.)
  • Broctopus: broccoli-based veggie tot with eight veggie tot legs
  • Daredeviled Eggs: deviled eggs with kale chip capes
  • Dino S’mores: wholesome dino grahams with chocolate tarpits and fruity fillings
Co-authors Shannon Seip and Kelly Parthen serve millions of visitors through their Bean Sprouts cafés in family destinations like children’s museums, science centers, amusement parks, zoos, and national parks. Based off the whimsical and wholesome kids’ menus from their cafes, Shannon and Kelly are experts in making healthy food fun. The new Bean Sprouts Kitchen cookbook captures their 10+ years of insight and their unique approach, including:
  1. Clean Ingredients: All recipes adhere to quality ingredient guidelines. In short: no artificial anything—no artificial flavors, colors, or preservatives.
  2. Allergy-friendly Options: Bean Sprouts is known for its allergy-friendly approach. The recipes in Bean Sprouts Kitchen can accommodate nearly every dietary need, with ingredient alternatives and flexible recipes.
  3. Kid and Parent-approved: Bean Sprouts Kitchen features recipe themes around what kids love—from race cars and pets to building blocks and tutus—with healthy ingredients that make parents happy. Additional recipes are inspired by Bean Sprouts’ family destination locations (amusement parks, science centers, etc.)— from edible Roller Toasters to UFOats energy balls.
  4. Child Involvement:  Shannon and Kelly know that getting kids to try new tastes and eat healthy foods can be tricky and frustrating. But studies have shown that the more playful an item and the more hands-on children can be in the food prep process, the more likely they are to try something new. The book’s recipes are simple enough for children to join in the prep.
Add some whimsy to your healthy family cooking with Bean Sprouts Kitchen.

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Über die Autorin bzw. den Autor

Shannon “Peacasso” Seip is the co-founder of Bean Sprouts, a hip and healthy café chain that focuses on families. She is the co-author of Bean Appétit: Hip & Healthy Ways to have Fun with Food (Andrews McMeel, 2010) which was named one of the Top 10 Kids’ Cookbooks by iVillage (now today.com) and has been featured on The Today Show, Good Morning America, and in nearly every major parenting publication and site. With years of experience as a morning show television anchor and writer for American Girl magazine, Shannon has written several books, including two for American Girl and was a top-ranked contributing editor of NickMom/Nickelodeon, both online and on the air. Shannon is originally from the Bay Area and now lives in Madison, Wisconsin.

Kelly “Pea Brain” Parthen is the co-founder of Bean Sprouts, a hip and healthy café chain that focuses on families. She is the co-author of Bean Appétit: Hip & Healthy Ways to have Fun with Food (Andrews McMeel, 2010) which was named one of the Top 10 Kids’ Cookbooks by iVillage (now today.com) and has been featured on The Today Show, Good Morning America, and in nearly every major parenting publication and site. Green Bay, Wisconsin, is Kelly’s hometown, and she now lives in Colorado Springs, Colorado.

Shannon and Kelly are touted as experts in making healthy food fun and have been recognized multiple times as one of the “Top 100 Movers and Shakers” in the restaurant industry. They visited the White House to meet with Michelle Obama’s Let’s Move! team to discuss Bean Sprouts’ role as an innovative leader in the food service industry. Shannon and Kelly are featured speakers at major industry conferences from Association of Children’s Museums (ACM) and Association of Science & Technology Centers (ASTC) to Fast Casual Executive Summit and International Association of Amusement Parks & Attractions (IAAPA).
 
By planting their cafés in high-profile family destinations (like museums, science centers, zoos, and tourist attractions), Bean Sprouts is in front of more than 8 million visitors annually.
 
National praise for Bean Sprouts:
 
“Even your picky eater will love this cute food.” —Parenting
 
“Bean Sprouts is a parent’s paradise.” —Fast Casual Top 100 Movers & Shakers
 
“Replace ho-hum snacks with fun to eat (and make) treats.” —FamilyFun
 
“So bright and colorful you’ll have kids running to the table.” —Good Morning America
 
“…a hip café devoted entirely to kids.” —Everyday with Rachael Ray
 
“. . . ways to get your child excited about nutrition.” —Working Mother
 
“ . . . focusing on healthy eating for children.” —New York Times

2018 Best Wellness Concept —Food Management Magazine
 
“Their kid-friendly concept is not only whimsical and healthy but inclusive of children with food allergies and celiac disease.” —Allertrain’s Best Food Allergy Innovation Award
 
Bean our guest and visit beansprouts.com for more.

Von der hinteren Coverseite

Bean Sprouts Kitchen brings the magic behind Bean Sprouts’ award-winning kids’ café menu to parents, kids, and chefs of all ages. The cookbook features tried-and-true tips for making mealtime hip and healthy with 60 creative and wholesome recipes that families will love to prepare and eat!

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Bean Sprouts Kitchen

Simple & Creative Recipes to Spark Kid's Appetites for Healthy Food

By Shannon Payette Seip, Kelly Parthen, Amy Lynn Schereck

The Quarto Group

Copyright © 2018 Quarto Publishing Group USA Inc.
All rights reserved.
ISBN: 978-1-59233-849-8

Contents

INTRODUCTION, 006, 
EATS, 012, 
NIBBLES, 052, 
SIPS, 086, 
BREAKFAST BITES, 104, 
TREATS, 122, 
Acknowledgments, 139, 
About the Authors, 140, 
Index, 141,


CHAPTER 1

Eats

From marching meatballs to silly sandwiches, we've amped up the wholesomeness of mealtime.


Spaceadilla

Silly shapes of crunchy veggies blast this dish to infinity and beyond.

4 flour tortillas
½ cup (58 g) shredded
cheddar cheese
½ cup (113 g) shredded
rotisserie chicken
¼ cup (65 g) salsa (optional)
1 tablespoon (15 ml)
extra-virgin olive oil
1 small jicama
12 olive slices
1 each red and orange bell
pepper
1 can (16-ounce or 455 g)
refried black beans, warmed

YOU WILL ALSO NEED:

Child scissors
Mini star and moon cookie
cutters

1. Use the child scissors to cut out 8 identical rocket shapes from the tortillas. On 4 of the rocket shapes, evenly divide the shredded cheese and chicken. Top with salsa, if desired, and the remaining tortillas.

2. Heat a large skillet over medium heat and add extra-virgin olive oil. Carefully add the rockets to the skillet. Cook until golden on both sides, about 3 minutes per side.

3. While the rockets are cooking, cut the jicama into thin slices. Use the mini cutters to cut 16 to 20 stars and moons. Use the child scissors to cut flame shapes from orange and red bell peppers.

4. Use the back of a spoon to spread the warmed refried beans across 4 plates. Place a rocket quesadilla in the middle of each plate. Add pepper flames at the bottom of the rocket and olive slices in the center for portholes. Add jicama stars and moons on the refried beans.

Bean appétit!

Makes 4 Spaceadillas


ROLLER TOASTER

This garlic toast coaster both starts and ends in a splash of yummy tomato soup.


FOR THE SOUP:

¼ cup (55 g) unsalted butter
½ yellow onion, diced
1 can (28 ounce or 794 g)
whole peeled tomatoes,
undrained
1½ cup (355 ml) water
2 tablespoons (30 g) pesto
¼ cup (60 ml) milk
Salt to taste
½ cup (58 g) your favorite
shredded cheese

FOR THE ROLLER TOASTER:

Cooking spray
1 container pizza dough
1 tablespoon (14 g) unsalted
butter, melted
1 teaspoon garlic powder
½ teaspoon salt

YOU WILL ALSO NEED:

Muffin tin
Pastry brush (optional


To make the soup:

1. Melt the butter in a medium pot over medium heat. Add the onion and lightly brown, about 5 to 7 minutes. Add can of tomatoes with juice, water, and pesto and bring to a boil. Reduce to a simmer and cook uncovered for about 40 minutes. Stir occasionally.

2. Remove from heat and let cool slightly. Stir in milk. Puree in small batches in food processor and return to stovetop on simmer until the Roller Toaster is out of the oven.


To make the Roller Toaster:

1. Preheat the oven to 400°F (200°C).

2. Spray the backside of a muffin tin with cooking spray.

3. If your pizza dough is already rolled and flat, cut dough into long strips. If the dough is in a ball, roll the dough to about ¼ inch (6 mm) first, and then cut into strips. Use pastry brush or your finger to brush strips with melted butter. Sprinkle with garlic powder and salt.

4. Weave the strips around the bumps on the bottom side of the muffin tin in whatever Roller Toaster track design you'd like, buttered side facing out (see opposite, bottom).

5. Gently press the dough against the muffin tin bumps to help hold the shape. Bake track side up for 8 to 10 minutes or until the surface is lightly browned. Let cool slightly. Carefully remove from the muffin tin.

6. Divide the soup into 2 bowls. Sprinkle cheese on top. Position your Roller Toaster so each end of the bread dips into a bowl of soup.

Bean appétit!

Serves 2


bean there, ate that

Test the limits of your track by adding as many hills, loops, and drops as your dough (and physics) will allow.


Armadill-Yo

This dill-yogurt dipping sauce is no choke — you'll dig it.


FOR THE ARMADILL-YO:

1 artichoke
2 asparagus stalks
8 broccoli stems, about 1 inch
(2.5 cm) long
1-inch (2.5 cm) thick slice
of cooked chicken or
turkey breast

FOR THE DILL-YOGURTDIPPING SAUCE:

¼ cup (60 g) mayonnaise
¼ cup (60 g) plain yogurt
1 teaspoon lemon juice
1 tablespoon (4 g) minced
fresh dill, plus a pinch
for sprinkling
1 teaspoon minced garlic

YOU WILL ALSO NEED:

Toothpicks

1. Bring a large pot of water to a boil.

2. Slice the artichoke in half lengthwise. Carefully place in the boiling water and boil for 30 minutes, or until you can easily pull away one of the lower leaves. Remove artichoke halves and set aside. Place the asparagus stalks in the pot and boil for 2 minutes.

3. Remove the stalks from the cooked artichoke halves. Press 4 broccoli stems into each flat half of the artichokes (for legs).

4. Cut the asparagus spear to the desired length (for a tail) and press into the large end of the artichoke.

5. Cut the chicken or turkey slice into 2 triangles for heads. Place a toothpick on one side of the slice and push into the artichoke to fix the head in place.

6. Mix the mayonnaise, yogurt, lemon juice, dill, and garlic in a small bowl. Place in a small dish and sprinkle dill on top.

7. To eat, pull off the artichoke petals and dip the bases into the dill-yogurt sauce. Pull the bases through your teeth to remove the pulp from the end of the petal. Spoon out the fuzzy center and throw away. Dip the artichoke heart into the sauce and eat.

Bean appétit!

Makes 2 Armadill-Yos


note

Use this dill-yogurt dip to make Supergyros on page 38.


Do-Re-For-Me

This musical munchie was named the National Restaurant Association's Best Kids' Meal in the United States!

2 slices whole wheat bread
1½ tablespoons (24 g) nut,
seed, or soy butter
1 tablespoon (20 g) natural
strawberry jam
1 slice pumpernickel bread

1. Use a knife to remove crusts from bread and cut into a large rectangle shape.

2. Spread nut, seed, or soy butter across one slice of bread. Spread jam across the other slice of bread. Stack the slices of bread. Cut sandwich into fourths and place side-by-side to make keys.

3. Cut pumpernickel bread slice into three little rectangles to make the "black keys," and place each on a crack at the top of the wheat bread, between the "white keys."

Bean appétit!

Makes 1 Do-Re-for-Me


bean there, ate that

Try a new tune with these additional combos:

• Nut, seed, or soy butter + Apricot jam + Pomegranate seeds

• Nut, seed, or soy butter + Honey + Granola + Dried fruit

• Nut, seed, or...

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Verlag
Fair Winds Press
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
1592338496
ISBN 13 
9781592338498
Einband
Taschenbuch
Anzahl der Seiten
144
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar