This recipe is part of the Kids Food Festival Halloween kitchen crafts and cooking class on October 31st, 2020! Get more information here!

Equipment:  

• Adult cutting board 
• Adult knife 
• Children’s cutting board (The Creative Kitchen suggests a small cutting board or reusable plastic or paper plate), 1 per child 
• Children’s knife (The Creative Kitchen suggests a plastic knife for younger children, while older children may be able to use a sharper knife), 1 per child 
• Large mixing bowl (The Creative Kitchen suggests individual, sealable plastic sandwich bags if individual portions are preferred – whether for hygiene or simply  because little chefs enjoy creating their own!) 
• Mixing spoon 

Ingredients:  

• 1 pound witches hair (cooked whole wheat spaghetti – use squid ink for extra  spooky witch hair!) 
• Eyeballs (1 cup black olives, pitted and ½ pound mozzarella bocconcini, or ½ pound  mozzarella cheese)  
• Zombie fingernails (2 orange bell peppers, washed) 
• 1 broomstick (zucchini or cucumber, washed) 
• Skeleton Tears (1 pint orange grape tomatoes, washed) 
• Olive oil, to taste  
• Salt and pepper, to taste 

Directions:

1. In large mixing bowl, place cooked witches hair and set aside.
2. If using bocconcini: Cut mozzarella into 1⁄4 inch pieces and slice olives and add to bowl, reserving a handful of bocconcini and a handful of olives to create eyeballs to place on top as garnish (see photo below).  Alternatively – If using traditional mozzarella: dice mozzarella and slice olives. Add to bowl.
3. Dice zombie fingernails and add to bowl.
4. Slice broomsticks into 1⁄4 inch round slices and add to bowl. Reserve a handful of round slices for adults to create “jack-o’-lanterns” by carefully using a paring knife to carve eyes and a mouth (see photo below).
5. Cut skeleton tears into quarters and add to bowl
6. Add olive oil to taste and stir to combine.
7. Add salt and pepper to taste and stir to combine.
8. Garnish with eyeballs and jack-o’-lanterns.
9. Grab a pitchfork and enjoy!

Check out our social media pages!

Kids Food Festival Facebook

The Creative Kitchen Facebook 

The Creative Kitchen Instagram

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Want to know where your food really comes from? The folks at One Degree Organic Foods give a whole new meaning to “farm-to-table” by showing you exactly where their products come from! Track their products by entering the batch code at the front of the package!

One Degree Organic Foods is focused on building a trust in good, clean foods and developing strong relationships with organic farmers who use exclusively plant-based farming methods. With recipes based on a family tradition of baking simple, wholesome treats and a dedication to using natural ingredients with minimal processing, One Degree organic flour may be the perfect addition to your family’s pantry.

Join us on Monday, December 18th, 2017 at our Whole Foods classes and taste for yourselves! Visit www.thecreativekitchen.com/calendar to view our class schedule!

From the Mouth of a Kid:

It was so fun baking with mom!

From the Eyes of a Parent:

I love being able to put a name and face to the products I buy! I really feel like I know where my One Degree Organic Flour is coming from! Their better-for-you flours are a welcomed new inclusion in my family’s staple recipes. For example, when I use the Sprouted Whole Wheat Flour to make pancakes, I’m assured that there are nutritional benefits (and not just empty calories) to my family’s breakfast.

Flavorful Features:

• Sprouted Spelt Flour
• Sprouted Whole Wheat Flour
• Sprouted Corn Flour
• Sprouted Brown Rice Flour
• Sprouted Red Fife Flour
• Sprouted Khorasan Flour
• Sprouted Rye Flour
• Spelt Flour
• Whole Wheat Flour

The Icing on the Cake:

Check out One Degree Organic Foods’ outstanding selection of recipes on their website!

https://onedegreeorganics.com

https://www.facebook.com/OneDegreeOrganics/

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Is pasta a mealtime favorite in your house? Our friends at Cooking Light have a delicious pasta recipe that is full of bold flavor and is easy to whip together on a busy weeknight. This recipe for Mostly Veggie Pasta with Sausage uses hot Italian sausage as the main flavor agent in the sauce, and includes colorful vegetables like yellow squash, broccoli florets, and mushrooms. Tomato paste adds a robust flavor; look for the kind sold in tubes so you can use as little or as much as you need. Little chefs can help chop ingredients and stir them all together!

 Serves 4 (serving size: 1/2 cup pasta and 3/4 cup sauce)

Ingredients:

Instructions:

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.

3. Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

Tips & Trick:

• For the vegetarians at your table, omit the sausage and add another vegetable of your choosing!
• Beyond pasta, spoon this veggie-packed sauce over breaded and baked eggplant slices or roasted spaghetti squash halves.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Looking for an easy, better-for-you way to satisfy that pizza craving? Our friends at Cooking Light have put a delicious spin on this cheesy classic, using pita rounds and kale! These Mini Mozzarella-and-Kale Pita Pizzas require just a few ingredients, but are full of flavor! Split the pitas in half before toasting so that the “crust” for the pizzas can get extra crisp. Baby kale is a fantastic all-purpose green; and it’s a great introduction to greens other than lettuce or spinach. The kids are sure to love it, and can help with adding the fresh toppings before broiling!

Ingredients:

Instructions:

1. Preheat broiler to high with oven rack in middle position.

2. Split each pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons oil. Broil 2 to 3 minutes or until lightly toasted.

3. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shallots and garlic; sauté 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.

4. Spread about 2 teaspoons pizza sauce over each pita round; top evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4 to 5 minutes or until cheeses are melted.

Tips & Trick:

• Have a different green in your fridge? Use whatever you’d like!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

A common misconception about cooking is that in order to create a truly delicious and healthy meal, you have to buy dozens of ingredients and spend hours in the kitchen chopping, mixing, baking, and preparing your ingredients only to be completely exhausted afterwards. Our friends at Cooking Light prove that this isn’t the case at all! This Tortellini, Chicken, and Arugula salad comes together in a cinch thanks to the use of a few quality items such as hearty cheese tortellini and shredded rotisserie chicken. Prepare the dressing and pasta ahead of time to make the final assembly even faster. Who knew making dinner on busy weekday nights could be so easy?

Ingredients:

Instructions:

Tips & Trick:

• For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa.
• Kids can help shred the chicken and mix the dressing!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Let’s talk about breakfast: the most frequently overlooked yet simultaneously most important meal of the day. While we know it’s just easier and faster to throw together a bowl of cereal than whip up a nutritious and filling breakfast before racing out the door to work and school, but a little preparation can change that! Our friends at Cooking Light have put a delicious, healthful recipe for Browned Butter Whole-Wheat Muffins that can help make breakfast great again! Make these ahead of time, freeze, and take out whenever you need them.

Ingredients:

Instructions:

1. Preheat oven to 375°F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.

3. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375°F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Mix it Up:

Our friends at Cooking Light created three tasty variations of these muffins. Check them out!

Cherry-Gingerbread Muffins: Add 1/2 cup chopped dried cherries, 1/3 cup molasses, 1 tsp. ground cinnamon, 1 tsp. ground ginger, and 1/4 tsp. ground allspice to muffin batter. Bake as directed.

Figgy Walnut Muffins: Add 3/4 cup sliced dried figs, 1/2 cup coarsely chopped walnuts, and 1 tsp. ground cinnamon to muffin batter. Bake as directed.

Cranberry, Orange, and Pistachio Muffins: Add 1/2 cup dried cranberries, 1/2 cup chopped unsalted pistachios, 1 1/2 tsp. grated orange rind, and 1/4 cup fresh orange juice to muffin batter. Bake as directed.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Looking for a simple yet special breakfast that will please every member of the family, both big and small? Look no further than this recipe for Shirred Eggs with Marinara and Feta from our friends at Cooking Light. Simply crack an egg in a ramekin or mini cocotte, add the other ingredients, and wait for it to bake.  With bold flavors and healthful ingredients, this is a breakfast (or dinner!) you can feel good about eating.

Ingredients:

Instructions:

1. Preheat oven to 375°F.

2. Place bread cubes on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.

3. Rub 1/2 teaspoon oil into each of 4 (8-ounce) mini cocottes or ramekins to coat inside. Divide bread cubes among cocottes. Crack one egg into each cocotte. Season each egg with 1/8 teaspoon salt and a dash of pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.

Tips and Tricks:

Have your little chef help with cracking eggs and placing other ingredients in the cocottes/ramekins!

Opt for a different kind of cheese if feta isn’t your thing, such as mozzarella or cheddar.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Customize a colorful summer staple that will cool off the whole family! This fresh and fruity lemonade allows you to make a drink that is 100 percent to your liking. Your lemonade doesn’t have to be syrupy (i.e. loaded with sugar) in order to impart a delicious taste — by adding berries, ginger, and mint, this cooling recipe offers a ton of flavor, as well as nutrients. Using a light hand with a natural sweetener, such as agave or honey, and this drink is a guilt-free, delightful way to hydrate. Keep a pitcher in the fridge so that each family member can help him- or herself to an ice-cold glass when thirst comes calling.

Family-Friendly Flavor

• For the kids, cut the lemonade with water to taste.
• Replace the blueberries and strawberries with other favorite summer fruits, such as mangoes, peaches, blackberries, and raspberries.
• For a sparkling lemonade, use seltzer instead of water.
• Of course, this recipe can also pack an adult-themed punch if you choose to add vodka, rum, tequila, or champagne (perfect for summer parties)!

Ingredients:

½ cup blueberries, fresh or frozen
5 large sliced strawberries, washed, hulled, and sliced
1 tbsp. fine chopped ginger
1 tbsp. fine chopped mint
1 cup 100% lemon juice, not from concentrate
1 cup water, or to taste
3 tbsp. agave, honey, or packed brown sugar, or to taste

Yields 4 servings

Instructions:

1. In a medium bowl, combine the chopped mint, ginger, sliced strawberries, blueberries, and lemon juice.

2. With a whisk or a potato masher, gently mash the fruit with the lemon juice until the liquid becomes a nice pink color.

3. Add the water and the sweetener, and stir to combine.

4. Adjust the water or the sweetener to taste, if desired.

5. Add ice and serve!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

2 tablespoons sugar

36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

Instructions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Makes 3 dozen cookies

Tips & Tricks: 

Peanut Butter Blossoms can be made with any type of kisses or candies! Get your kids helping in the kitchen by allowing them to help decorate these yummy cookies with their favorite treats.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1/4 cup Gold Medal® all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 cup finely chopped almonds

1 teaspoon almond extract

60 Hershey’s® Kisses® Brand milk chocolates, unwrapped

3/4 cup powdered sugar

Instructions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes about 5 dozen cookies

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Almond milk is a staple in The Creative Kitchen. Its light, nutty flavor is great in smoothies, cereal, and any other recipes that call for dairy milk. For years, we’ve been purchasing store-bought almond milk – until we discovered how easy it is to make our own homemade version from our friends at Cooking Light! Homemade almond milk could not be any simpler. It contains only two ingredients – almonds and water! Now, you can have this creamy drink without the added hard-to-pronounce ingredients and with all the delicious, nutty flavor you love. View the recipe from Cooking Light below!

Homemade Almond Milk

Ingredients:

• 1 cup raw, unsalted almonds
• 2 cups water (plus more for soaking)
• Optional: vanilla extract or honey for sweetening

Kitchen Tools:

• Blender
• Cheesecloth or nut bag

Yield: About 2 cups
Serving size: 1 cup

Step 1:

Place almonds in a medium-sized bowl. Pour in enough water to completely cover the almonds and let them soak overnight. (If you’re in a rush, use boiled water to help plump the almonds more quickly).

Step 2:

In the morning, your almonds should be almost doubled in size, lighter in color, and softer to the touch. Drain the almonds and rinse them under cold water. Place in a blender (I used a single-serve smoothie blender and it worked just fine) with 2 cups water and blend for 1-2 minutes, until a smooth, cream-colored liquid forms.

Step 3:

Using a cheesecloth placed over a fine mesh strainer (the strainer alone will leave you with too much pulp), strain the almond milk into a bowl or glass measuring cup. Take a sip and smile—you’ve just made almond milk! Try it with cereal, in a smoothie, or poured into your morning cup of coffee.

If you prefer sweetened or flavored almond milk, blend the almonds with half a vanilla bean or add a teaspoon or two of vanilla extract or honey to the finished product.

Try experimenting with different flavors! For strawberry almond milk, add strawberries with a bit more water to the blender. For a decadent chocolate almond milk, stir melted dark chocolate chips into the final product!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.