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November is a busy month, as usual, for most families around the world as we all prepare for the upcoming holidays. Last week Recipes Express just reached 2,000 subscribers. I want to thank you for taking your time to read this newsletter and be a part of the Easy Kids Recipes Community. Here's the November issue of Recipes Express. Enjoy!
*******Table of Contents:******* 1. Berry Delicious (and Nutritious!)
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It's springtime in Australia and my family and I have been eating the most beautiful berries: blueberries, strawberries, raspberries...they're all delicious. The rich colors of berries give us a little window into the nutrition of berries. Did you know that berries are... *extremely high in Vitamin C *an excellent source of dietary fiber Blackberries are a good source of Potassium, Calcium, and Iron.
Include berries in recipes in as many creative ways as your imagination will allow. Serve berries in your cereal, top ice cream and yogurt with colorful berries, whip up berry smoothies, make pancakes with fresh berries, bake berry breads, or just eat them one at a time.
My family and I will be celebrating our American Thanksgiving holiday from here in Australia this year. We hope our friends in America have a happy holiday. I hope you will serve cranberries at your Thanksgiving table and throughout the year. The cranberry is a special little packet of nutrition. Wherever you live, add some cranberries in your favorite sweet bread or muffin recipe, spread some cranberry jam over pancakes, and toss some "craisins" (dried cranberries) in your salad.
So serve up some berries. Your kids will love the taste and colors of berries, and they'll be healthier for it, too!
And there's also, the uniquely American berry, the marionberry. Kyle sent in his favorite marionberry recipe: Marionberry Smoothie
2 cups vanilla yogurt Blend for 1-2 minutes. Here are a few more of my favorite berry recipes: Raspberry Bread 1 white cake mix Combine cake mix, flour, eggs, gelatin, water, and oil. Beat at moderate speed for 2 minutes. Add raspberries and beat for 2 minutes. Pour into two greased bread pans. Bake at 350F degrees for 35-45 minutes. Berry Turkey Salad 1 cup leftover turkey (or chicken), diced Mix chicken and berries in a bowl. Line serving plate with lettuce and arrange chicken and berry mixture on top. Mix yogurt and orange juice and drizzle over the chicken mixture.
Cranberry Wild Rice
1 14 ounce can chicken broth
In a medium saucepan add rice and chicken broth. Bring to a boil. Cover and reduce heat to simmer for about 45 minutes or until rice is tender and broth is absorbed. While rice is cooking, melt butter in a large skillet over medium heat. Cook onion, celery, and apple for about 5 minutes, stiring constantly, until tender. Stir in cranberries and almonds. When rice is cooked, add to mixture and mix well.
I'm now a contributing writer for Rhyme & Reason monthly magazine, a local guide to family living in the Evansville, Indiana area. My first article on kids and the importance of eating breakfast is featured in the November issue.
Click here to read the breakfast article.
Check out our new kid baking kits:
Clarissa, mom chef If you like this newsletter, feel free to forward it on to a friend. |