Kid’s Basics of Cooking-Comfort Food
Winter Salad -made with lettuces, apples and pears and a delicious dressing
Pull-apart stuffed pizza rolls served with a marinara sauce
One Skillet Creamy Chicken Alfredo
Brownie Tiramisu
Apple and Pear Winter Salad YIELD: 6-8 servings.
Ingredients
2 medium tart apples, cut into bite-size chunks or thin slices.
2 medium firm pears, cut into bite-size chunks or thin slices.
1 tablespoon fresh lemon juice
3/4 cup seedless red grapes- cut in half.
Optional- red onion, craisins, celery
Dressing
2 tablespoons water
2 tablespoons balsamic vinegar or apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar or honey
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 head Butter or Bibb lettuce
Optional-1/3 cup chopped walnuts, toasted. And/or ½ cup Gorgonzola cheese. A bit of bacon is good too!
Directions
In a bowl, toss apples and pears with lemon juice. Add grapes; toss gently.
In another bowl, combine the water, vinegar, mustard, sugar, salt, and pepper.
Slowly drizzle the olive oil into the mixture, whisking the whole time until all the oil has been added.
Pour over fruit and toss to coat. Serve in lettuce-lined bowls, and sprinkle with walnuts and cheese if using.
Pull Apart Christmas tree Pizza Rolls YIELDS: 8
PREP TIME: 20 mins COOK TIME: 20 mins
Ingredients
1 lb. refrigerated pizza dough
Egg wash (1 egg whisked with 1 tbsp water)
7 mozzarella sticks
1/4 c. melted butter
1/2 c. finely grated Parmesan
1 tbsp. Thinly sliced basil
1 tbsp. chopped parsley
1 tbsp. chopped rosemary
Marinara, warmed (for serving)
Directions
Step 1
Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
Step 2
On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
Step 3
Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.
Step 4
Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
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Quick Marinara Sauce
2 Tablespoon Olive oil
½ cup chopped onion
2-3 large cloves of garlic, minced
1 small can tomato paste (optional)
2 (28 oz) cans of San Marzano Tomatoes
1 ½ teaspoon salt
¾ teaspoon pepper
Pinch of red pepper flakes
Heat the oil in medium size saucepan over medium heat and add onions, garlic and red peppers flakes. Cook until fragrant and sizzling. DO NOT BROWN!! Add tomato paste and cook until starting to brown. Add tomatoes and season with salt and pepper. Bring to boil over high heat, then reduce to a simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes. Taste and adjust seasonings. You can add 1-2 Tablespoons of red wine or the same amount of grape jelly to add some sweetness.
Equipment needed- large heavy-bottomed saucepan
One Skillet Chicken Alfredo (adapted from Splendid Table) 6-8 servings
Ingredients
1 1/2 pounds skinless, boneless chicken breasts
Kosher or coarse salt and freshly ground black pepper, to taste
1 T olive oil
1 Tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon red pepper flakes
4 cups chicken broth, preferably low-sodium
1 package (1 pound) penne rigate or ziti
1 1/2 cups heavy (whipping) cream or half-and-half, warmed
4 ounces room temperature cream cheese (or more if desired)
1 cup freshly grated Parmesan, plus more for serving.
1/4 cup chopped fresh flat-leaf parsley (optional)
Instructions
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Melt the butter in a very large skillet over medium-high heat. Add the chicken, and the red pepper flakes, salt and pepper and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes. Remove the chicken and set aside on a plate.
- Do not clean the pan! Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all those caramelized bits. Bring to a boil, lower to medium heat, and simmer for 5 minutes.
Add the pasta, a little more salt and stir well. Simmer until the pasta starts to soften, about 8 minutes. (If you are adding broccoli, at 4 minutes stir it into the pasta).
Add the cream cheese (if using) to the warmed cream and stir. Add the warm cream, tomatoes, if using or other add-ins and the browned chicken with any juices that have accumulated on the plate.
Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more. Uncover and let the sauce reduce and thicken if necessary or add a bit more broth if sauce is too thick.
- Stir in the Parmesan until well incorporated and adjust the seasonings.
- Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
Alfredo Add-Ins:
You can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.
1 cup slivered sun-dried tomatoes or 1/4 cup diced tomatoes (from a can- drained)
1 tablespoon pureed chipotles in adobo sauce
Sliced mushrooms, sautéed (these need to be sautéed ahead because if fresh they will release a bit of liquid)
1 cups tiny broccoli florets (add this 4 minutes after you add the pasta-no need to cook separately)
2 tablespoons fresh herbs, such as basil, oregano, thyme, or parsley (or 2 teaspoons of dried Italians herbs added while the chicken is sauteing)
This recipe can be halved very easily!
