4 Kids 'n Us Recipes

 
Yield:
4 servings

Ingredients

3 quarts water
1 TB olive oil
1 generous pinch of saffron
2 TB salt
2 large onions, peeled and quartered
1 pound carrots, peeled and sliced into 2-inch long pieces
1/2 pound turnips, peeled and quartered
1/2 pound cabbage, trimmed and cut into thick wedges
1/2 pound zucchini, cut into 2-inch pieces
1/2 pound tomatoes, skinned and quartered
1 cup cooked garbanzo beans
1 box couscous (16 oz.)

Method
1.
In a large stockpot, bring the water to a boil and add the oil, saffron,
onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
2.
Add the zucchini, tomatoes, and garbanzo beans and continue to simmer
for 15-20 minutes or until all the vegetables are tender.
3.
Cook
couscous according to the package directions.
4.
Pile the couscous in a mound on a large flat dish. Make a well in the
center and fill it with the drained vegetables. Serve the cooking liquid
on the side.
 

Yield:
6 Servings

1 1/2 pounds waxy potatoes, peeled and sliced into 1/4-inch rounds
2
large Spanish onions, peeled and sliced into 1/4-inch rounds
1/2
cup olive oil
1
1/2 pints sunflower oil
8
eggs
Salt
and freshly ground black pepper to taste
2
TBS finely chopped flat parsley
Note:
Recipe calls for a bread cube to test oil heat.
1.
Toss the potatoes with 1/2 teaspoon of salt and leave them to stand
in a colander.
2.
Heat the olive oil in a large heavy saucepan. When the oil is hot, but
not smoking, add the onions and a pinch of salt. Mix well, reduce the
heat and cook slowly, about 30-45 minutes, or until golden in color.
Stir frequently to ensure even cooking. Remove from the heat, drain
and reserve the olive oil.
3.
For the potatoes, heat the sunflower oil in a deep casserole until a
bread cube browns evenly. Add the potatoes and cook until tender, without
coloring too much, about 15 minutes. Strain the potatoes and reserve
the oil for another use. 
4.
Break the eggs into a large mixing bowl and whisk briefly, just to combine
them. Add the onions and potatoes and mix together. Season with pimenton,
salt and pepper to taste.
5.
Pour 4 tablespoons of the reserved olive oil into a 10-inch saute pan
and set over high heat. When the oil begins to sputter, pour in the
mixture with one hand while shaking the pan with the other. Reduce the
heat to low and cook for 3-5 minutes or until the underside is golden
brown. Take a plate of similar size and place it over the pan. Carefully
invert the tortilla onto the plate. The uncooked side will be fairly
runny. 
6.
Pour a little more of the reserved olive oil into the frying pan and
when it is hot, slide the tortilla back into the pan-runny side down,
and tuck in the edges. Cook for another 3 minutes. Both sides of the
tortilla should now be a golden brown. Remove from heat and slide onto
a serving plate. Allow the tortilla to cool for a few minutes before
cutting. Sprinkle with chopped parsley.
Traditionally
the Tortilla is cut into diamond shape pieces for serving.

Yield:
6 Servings
3
TB olive oil
1
Large onion, finely chopped
2
Garlic cloves, minced
2
pounds spinach, stemmed and coarsely chopped
2
eggs, lightly beaten
1/2
Cup ricotta cheese
1
cup feta cheese, crumbled
1/2
cup thinly slice green onions
1/2
cup finely chopped parsley
Salt
and pepper to taste
8
sheets phyllo dough
1/4
cup olive oil
1.
Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking
pan.
2.
Heat the olive oil in a large skillet over medium heat. Saute the chopped
onion and garlic until soft but not browned. Stir in spinach and cook
until all the water from the spinach has evaporated, about four minutes.
Remove from heat and set aside to cool.
3.
In a medium bowl, mix together eggs, ricotta and feta. Stir in cooled
spinach mixture, the green onions and parsley. Season to taste with
salt and pepper.
4.
Lay 1 sheet of phyllo dough in prepared baked baking pan, place another
sheet of phyllo dough on top and brush with olive oil. Repeat process
with two more sheets of phyllo. The phyllo dough will overlap the pan.

5.
Spread spinach and cheese mixture into pan and fold overhanging phyllo
over filling.
6.
Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing
each with oil. Fold overhanging phyllo into pan and brush with a final
coat of oil.
7
Bake in preheated oven for 30-40 minutes, or until golden brown. Cut
into squares and serve warm.

Yield:
4 Servings

12 Large pink  shrimp, peeled and de-veined
1
TB olive oil
Kosher
salt
Freshly
ground black pepper
Lime
and Ginger Chutney
For
the shrimp
1.
Heat the oil in a medium saute pan and saute the shrimp for 3-4 minutes
over medium-high heat, or until they are pink. Season with salt and
pepper.
2.
Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney
as an accompaniment.
Lime
and Ginger Chutney
1
Tsp fresh ginger, finely chopped
1
small jalapeno, seeded and finely chopped
1
medium papaya, peeled and diced into 1/2-inch cubes
1
medium mango, peeled and diced into 1/2-inch cubes
1
small grapefruit, peeled and segmented
1
small red onion, finely chopped
1
TB cilantro, finely chopped
1/4
cup fresh lime juice
Salt
and pepper to taste
For
the Lime and Ginger Chutney
1.
Combine all the ingredients for the chutney and reserve in the refrigerator
for at least one hour in advance, to allow the flavors to infuse.

Yield:
6 Servings

4 TB butter
1/2
cup brown sugar
1
egg
1
egg yolk
1
cup all-purpose flour
1/4
tsp baking soda
1
tsp baking powder
1/2
cup Samuel Adams Cream Stout
4
TB cocoa powder
Optional
Whipped
cream
Chocolate
sauce
1.
Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat
the over to 350 degrees F. 
2.
Cream the remaining butter and sugar together until light and fluffy.
Gradually beat in the egg and the egg yolk.
3.
Sift the flour, baking soda and baking powder into a separate bowl. 

4. 
Stir the Samuel Adams Cream Stout into the cocoa.
5.
Alternately fold the flour and beer mixture into the butter and sugar
mixture.
6.
Spoon the batter into the prepared pan and bake for approximately 30-35
minutes, or until firm to the touch.
7.
Allow to cool in the pan for 5 minutes before turning the cake onto
a wire rack.
8.
Leave the cake to completely cool before slicing.
If
you like, serve with whipped cream and  chocolate sauce.