I am delighted to tell you that my new baby has been born. After long labor pains, my new cookbook “Healthy Kitchen for Kids” is out in stores (in Hebrew). The book has been brewing in my head for years, since I’ve become a mother and have clocked countless hours in the kitchen, trying an unlimited amount of recipes, and having fed many hungry children (2 of my own, 2 nieces, friend’s kids, neighbor’s kids).
Yes, it would be wonderful if our kids loved only healthy food and were uninterested in sweets, snacks and fast food. But let’s be realistic- we’re talking about not such an easy task. Processed food contains ingredients which enhance taste, smell and color and once a child’s taste buds are exposed- he/she falls in the trap and unfortunately gets used to that type of food.
In spite of this reality, how can you make your children not only eat, but actually like healthy food? Even though I deal with food on a daily basis, it’s a challenge for me as well.
In my cookbook, you’ll find a wide range of healthy recipes, concise and easy to make, accompanied by fantastic photographs and detailed explanations. In addition to the recipes, you’ll also find useful tips, innovative serving suggestions and important information regarding the nutritional value of the products used, with guidance from Clinical Dietician Michal Lengberg. Here a taste of the recipes inside: Easy Beer Bread with Olives, The Healthiest Vegetable Salad Around, Power Omelet, Pizza with Yeast-less Dough, Chicken Meatballs on a Stick, Easy to Make Granola Bars, 100% Fruit Sorbet, Tic-Tac-Toe Cookies and many other great recipes which make use of products you would find in your pantry.
Here are two recipes from the book:
Chicken Meatballs on a Stick
The way these meatballs are served does the job- kid’s eat these meatballs with pleasure while holding on to the stick as if it was a lollipop.
Ingredients for 12 meatballs:
1 lb. Ground chicken (preferably chicken thighs)
1 green onion stalk, green and white parts, thinly sliced (not mandatory)
¼ cup bread crumbs
1 egg yolk
1 tablespoon ketchup
1 tablespoon olive oil
- Preheat oven to 430°F and line a baking dish with parchment paper.
- Place all ingredients in a large bowl and knead (preferably with your hands) for about two minutes. Kneading with make it so that the meatballs don’t break apart.
- Make 2 inch balls out of the mixture and place a wooden stick in the center of each one- making a sort of hefty kabob. Place meatballs in baking dish.
- Bake for 15 minutes, until the meatballs are golden and completely cooked through. It is important not to overcook these- otherwise they will dry out.
Tips for the meatballs:
- You can buy the wood sticks in craft stores.
- Place the sticks in a bowl filled with water for a few minutes before placing in them in the meatballs, so that they don’t burn while cooking.
Israeli Couscous with Vegetables
Vegetables are a great colorful addition to the already adored couscous.
Ingredients for 6 servings:
2 tablespoons canola oil
1 onion, finely diced
1 carrot, coarsely grated
2 cups Israeli couscous, preferably whole wheat
2 cups boiling water
1 cup frozen corn kernels
1 cup frozen peas
- In a medium saucepan over low heat, add the oil, onion and carrot and cook for about 8-10 minutes, occasionally stirring, until the vegetables have softened.
- Add the couscous and cook for a minute while stirring, until the couscous is lightly coated with oil. Pour in the boiling water, add the corn, peas and salt, stir and bring to a boil.
- Reduce heat, cover and cook for 8-10 minutes until the couscous is ready. Remove from heat, mix and cover for another 5 minutes and then serve.