RECIPES
SPAGHETTI CARBONARA
FISH STICKS
These become extra crispy and delicious.
FISH TACOS
Let the kids fill their own shells.
Serves 6 kids, or a family of 6
6 ounces bacon, sliced
1 garlic clove, thinly sliced
1 pound spaghetti
1 small carrot, thinly sliced
Salt, to taste
1 cup cream
4 egg yolks
1/4 cup grated parmesan cheese
1 cup peas, fresh or frozen, blanched
Serves 6 kids, or a family of 4
2 cups panko crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, melted
1 pound white firm fish fillet, such as sole,
cod, etc.
Serves 6 kids, or a family of 4
1 pound boneless, skinless tilapia fillets
Salt and pepper, to taste
2 tablespoons olive oil
8 to 12 corn tortillas
1 head of Boston lettuce
1 avocado, peeled and sliced
1 small carrot, shredded
12 cherry tomatoes, halved
2 cups sour cream
In a small pan, fry bacon and garlic until
bacon is golden; set aside.
Cook the pasta in a large pot of salted
water until al dente, according to
package instructions; for the last minute,
add the carrots.
Drain and return to pot.
Add cream and egg yolks; heat gently.
Add bacon, parmesan and peas.
In a large bowl, mix panko, salt and
pepper.
Cut the fish into 1-by-3-inch pieces; dip in
butter, followed by panko.
Place on baking tray covered with
parchment paper.
Bake for about 15 minutes, or until
golden.
Serve with lemon and steamed bok choy.
MAC & CHEESE WITH
CRUMBLES AND SQUASH
Super easy to make and really yummy.
CARROT MEATBALLS
A great way to sneak in some vegetables;
you can also try with spinach.
Serves 6 kids, or a family of 6
1 medium squash, sliced
2 tablespoons olive oil
1 pound penne pasta
2 cups milk, warm
1 cup cream, warm
1 1/2 cups grated cheddar cheese
Salt and pepper, to taste
2 cups fresh bread crumbs
4 tablespoons butter, melted
Heat broiler with rack in the highest
position.
Season fish with salt and pepper; coat
with olive oil.
Broil until browned on top and flesh is
opaque throughout, about 5 minutes.
Place the corn tortillas under the broiler
to get some color.
Flake the fish and add lettuce, avocado,
carrots and tomatoes to the tortillas.
Serve with sour cream.
Serves 6 kids, or a family of 4
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 medium carrot, shredded
1/2 pound ground sirloin
1/2 pound ground pork
3 tablespoons milk
Salt and pepper, to taste
CUCUMBER SUSHI
This is also sometimes called “sushi in
training.”
Heat the oil in a medium-size pan
and fry onion, garlic and carrot
until the onion is soft.
Transfer to a large bowl.
Add sirloin, pork, milk, salt and pepper;
mix well.
Using your hands, roll the mixture into 1
1/2-inch balls.
Heat more oil in a large pan and add
the meatballs; turning until brown on all
sides, about 10 minutes.
Serve with mashed potatoes
and cooked carrots.
Preheat oven to 350˚F.
Heat the oil in a large saucepan and fry
the squash for 2 minutes on each side;
set aside.
Cook the pasta until al dente in a large
pot of salted water, according to package
instructions.
Drain and return to pot.
Add milk, cream and cheese.
Add squash and season with salt and
pepper; mix well.
Transfer to a greased baking dish.
Mix bread crumbs and butter and place
on top of the macaroni and cheese.
Bake for about 10 to 15 minutes
or until golden.
Serves 6 kids, or a family of 4
4 sheets of nori (dried seaweed),
cut in half
4 cups sushi rice, cooked according to
package instructions
1 cucumber, cut into long sticks
Soy sauce, to serve
Place the nori on your work bench.
Spread about 1/2 cup of rice on top.
Place cucumber sticks lengthwise on the
rice.
Roll up into a cylinder.
Cut into bite-size pieces.
Serve with soy sauce.
