Thanks to all of our readers who submitted recipes for International Cook With Your Kids Day. Here are a handful of submitted recipes you can try yourself tomorrow on ICWYKD!
Check out my last post for a recap of International Cook With Your Kids Day if you missed it. Don’t forget to send us your cooking photos tomorrow using the hashtag #LookWhatWeMade as well.
Arroz con Pollo
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
S.O.S. Creamed Beef Recipe
1 pound ground beef
1 small onion, chopped
1/2 cup butter
2 cups whole milk
1/2 cup flour
Kosher salt and pepper, to taste
Order Ingredients Powered by Chicory
Brown ground beef and onion in skillet and drain. Set aside. In same pan melt butter and add flour to make a roux. Stir until smooth. Add milk and stir until thick. Add cooked beef and onion and stir to combine. Add salt and pepper to taste. Pour over prepared toast and enjoy!
Indonesian Wontons (Pangsit Goreng)
1 pound ground beef
1 pound ground pork
1 bunch of green onions (finely chopped)
6 cloves garlic (finely chopped)
1/2 cup celery leaves (finely chopped)
4 eggs (beaten)
1 1/2 Tbls. ground coriander
1 tsp. salt
1 tsp garlic salt
1/2 tsp. white pepper
6 dozen wonton wrappers
canola oil for frying
Grab a medium-sized mixing bowl and mix together the first 10 ingredients until well incorporated. Using a small scoop (1/2- 3/4 ounce) put filling in wonton wrappers. Fold and seal into what ever shape that you like. The easiest shape is the simple triangle. Put your filling in the middle of the wonton wrapper, slightly moisten the edges with water, fold once and seal. Fry in canola oil until golden and drain well (keep the small kids away from the frying oil). Serve with a hot sweet and sour sauce or sweet chili sauce. Makes about 6 dozen.
Veggie Breakfast Tacos
2 teaspoons olive oil
1 small white or yellow onion, diced
3 garlic cloves, pressed or minced
1 small zucchini, sliced into 2-inch long, thin strips
1 small yellow squash, sliced into 2-inch long, thin strips
1 red pepper, seeded, membranes removed and chopped
½ lime, juiced
Pinch red pepper flakes
6 eggs, scrambled
Salt and freshly ground black pepper
1 tomato or a handful of cherry tomatoes, chopped
Suggested garnishes, etc.
6 small tortillas, corn or flour
1 jalapeño, seeded, membranes removed and minced
Fresh cilantro, chopped
Hot sauce (like Cholula) and/or salsa
To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of feta and cilantro. Finish with jalapeño and a few dashes of your favorite hot sauce and/or salsa to add spiciness.
Please let us know if you try or enjoy any of our recipes! And don’t forget to send in your recipes to us using the hashtag #LookWhatWeMade!
NOTE: Although International Cook With Your Kids Day is sponsored by Uncle Ben’s, we’d be encouraging this behavior anyway, just because of how helpful it’s been to us.