Simple Recipes Kids Can Make With Parents At Home

Simple Recipe #1: Nutella Crepes From Home Made

Recipe by: Dagmara Tomporowski

“I’ve been making Nutella crepes with my children since they were toddlers, and they’ve always enjoyed it,” says Dagmara Tomporowski. As the owner of Home Made, she suggests dividing the jobs. Kids can mix ingredients, for example, and adults can pour oil in the pan. “It always brings a smile to my face when the family is involved.”

Ingredients:

• 1 1/2 cups flour
• 2 cups milk
• 1 egg
• 1/4 tsp salt
• 1 tsp sugar
• Oil for frying
• Filling: Nutella, jam, apple sauce or something else you choose.
• Topping: Whipped cream, powdered sugar, or something else you choose.

Simple Recipe #2: Mac & Cheese From Denim

Recipe by: David Murray

Parents know how hard it is to get kids to eat their vegetables. But you can stash them into a kid-friendly staple. “I like this recipe because it’s a great way to sneak vegetables into a child’s diet without them minding it because they’re in a creamy cheese sauce,” says David Murray, executive chef and owner of Denim.

Ingredients:

• 1 package of pasta of your choice (elbows, shells, radiatore, etc.)
• 2 oz. butter
• 1 Tbsp flour
• 2 cups half & half
• 4 slices yellow American cheese
• 1/2 cup shredded cheese (cheddar or mozzarella work best)
• A pinch of white or black pepper (optional)
• A pinch of granulated garlic (optional)
• 1 cup frozen peas (optional)
• 1 cup chopped broccoli or cauliflower (optional)

Method:

1. Follow pasta cooking instructions on package.
2. Melt butter in medium sauce pot. Once melted, stir in flour and simmer on medium heat for two minutes.
3. Add half & half slowly and whisk to incorporate smoothly. Simmer for two minutes.
4. Add seasonings, optional veggies, and cheese. Stir 30 seconds.
5. Turn off heat. Add (strained) cooked pasta. Gently stir until creamy and smooth.

Simple Recipe #3: Hamburger Pie From McLoone’s Restaurants

Recipe by: Michael Dolan

Executive Corporate Chef Michael Dolan says this pie is great to make with kids. For instance, kids can cover the bottom and sides of the dish with the biscuits. And they can use their clean hands to top the dish with cheddar cheese.

Ingredients:

• 2 cans Pillsbury biscuits
• 6 oz. prepared tomato sauce
• 1 lb. ground beef (80% lean) or ground turkey
• 1 Tbsp + 1 tsp olive oil
• 1/2 cup diced green bell pepper
• 1 clove minced garlic
• 1 cup diced Spanish onion
• 1/2 tsp salt
• 1 cup shredded cheddar

Simple Recipe #4: Pancakes From Wood Stack Pizza & Kitchen

Recipe by: Matthew Perez

Just about everyone loves Pancakes. One thing that’s great about them is you can serve them for breakfast, lunch, or dinner. “Breakfast to me is the easiest meal to get the kids involved in,” says Matthew Perez; executive chef at both locations of Wood Stack Pizza & Kitchen. “Pretty much everybody has these staple items in the pantry. They’re a great canvas to add other delicious flavors to. Not to mention, they’re fun to make—cracking eggs, measuring flour, mixing, pouring, flipping. Sure there is going to be some clean up, but consider it a delicious art project.”

Ingredients:

• 1 cup all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• ½ tsp Kosher salt
• 1 cup milk
• 2 Tbsp unsalted butter, melted, or vegetable oil
• 1 large egg
• Extras: oil, shortening or butter for cooking
• Extra toppings: fruit, honey, preserves, chocolate chips, Nutella, yogurt

Method:

1. Preheat cast-iron or nonstick pan over medium-low flame.
2. Whisk together dry ingredients.
3. Mix together wet ingredients.
4. Gently mix wet into dry; don’t overmix.
5. Grease pan. Ladle 2- to 3-ounce portions of batter. Wait until bubbles rise to surface before flipping.
6. Repeat.

Simple Recipe #5: Philly Cheesesteak Pasta From Grindstone

Recipe by: Juan Melton

“The first thing that gets kids excited about cooking is making something they enjoy,” says Juan Melton; chef at Grindstone Restaurant in Williamstown. “You get to work in a few veggies which I know the kids will be stoked about (sarcasm) and there you have it.”

Ingredients:

For Pasta

• 10 ounces cavatappi pasta
• Fine sea salt and freshly cracked pepper

For Vegetables

• 2 Tbsp unsalted butter
• 1 cup thinly-sliced yellow onion
• 1.5 cups thinly-sliced green pepper
• 3.5 ounces (1 cup) sliced mushrooms
• 1 tsp minced garlic
• 1 tsp red wine vinegar

For Beef

• 1 pound lean ground beef
• 1 Tbsp Italian seasoning

For Provolone Sauce

• 4 Tbsp unsalted butter
• 4 Tbsp all-purpose flour
• 1 cup whole milk
• 1 cup low-sodium beef stock
• 1.5 cups shredded Italian cheese blend

Optional

• 4 slices provolone cheese
• Fresh chopped parsley for garnish

Method:

For Pasta

1. Fill a large pot with water and bring to a boil.
2. Add a pinch of salt to the water, followed by the pasta.
3. Cook pasta according to package instructions or until al dente.
4. Strain pasta through a colander and set aside.

For Veggies

1. In a large oven skillet (that will fit everything for the final dish) over medium-high heat, add butter.
2. Add onion, pepper, and mushrooms. Add a tiny pinch salt and pepper to taste. Sauté́ veggies until they’re softened and golden brown, about 10 minutes. (Add a little water to pan to prevent veggies from sticking if need be).
3. During the last 30 seconds of cooking, add garlic and cook until fragrant. Remove skillet from heat and stir in vinegar. Pour peppers and onions into colander with pasta.

For Beef

1. Preheat oven to a high broil. In the same skillet, add ground beef and Italian seasoning.
2. Crumble beef as you cook until completely browned through. Drain off any fat.
3. Add pasta and veggies from colander into skillet with beef.

For Provolone Sauce

1. In the same pot you used to cook the pasta, add butter and set to medium heat.
   Let butter melt and then whisk in flour.
2. Keep whisking for a minute or until you cook out all of the raw flour taste. Gradually add milk and beef stock.
3. Stir often so mixture doesn’t clump.
4. After about five minutes, sauce should thicken, then add shredded cheese.
5. Stir until melted and smooth.
6. Turn off heat and pour sauce over skillet with beef, peppers, onions, and pasta.
7. Toss to make sure everything is well combined.
8. Taste and season with salt and pepper if necessary (it may not need any).
9. You can eat the dish at this point or add more cheese. To do so, place provolone slices on top of the oven-safe skillet and broil for one to two minutes in the oven or until cheese is melty. Remove and serve. Garnish if desired with parsley.