Rachael Ray - Kid Food: Rachael Rays Top 30 30-Minute Meals
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- Book:Kid Food: Rachael Rays Top 30 30-Minute Meals
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- Year:2018
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Rachael guarantees, Yes, your kids will eat it! These Top 30 kid-friendly meals, a collection of her greatest hits, will have the whole family asking for seconds. Break the weeknight routine with hassle-free cooking and delicious results.
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Compilation copyright 2005 Rachael Ray
Cover photograph of Rachael Ray copyright 2004 Jean-Claude Dhien
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form, or by any means, electronic or mechanical, including photocopying and recording, without prior written consent from the publisher.
All recipes in this book are reprinted from previously published books by Rachael Ray, namely, 30-Minute Meals, The Open House Cookbook, Comfort Foods, Veggie Meals, 30-Minute Meals 2, Get Togethers, and Cooking Round the Clock.
Published by:
Lake Isle Press, Inc.
2095 Broadway, Suite 301
New York, NY 10023
(212) 273-0796
E-mail:
Distributed to the trade by:
National Book Network (NBN), Inc.
4501 Forbes Boulevard, Suite 200
Lanham, MD 20706
1 (800) 462-6420
http://www.nbnbooks.com/
Library of Congress Control Number: 2005929074
ISBN: 1-891105-21-3
Food photography copyright 2005 Tina Rupp
Book and cover design: Ellen Swandiak
This book is available at special sales discounts for bulk purchases as premiums or special editions, including personalized covers. For more information, contact the publisher at (212) 273-0796 or by e-mail,
First Edition
Printed in China
10 9 8 7 6 5 4 3 2 1
For picky eaters everywhere
Just getting meals on the table every night is a challenge, but you do it, anyway you can. Its an even greater challenge to keep meals simple and appealing, day after day. Am I right? Let these meals help you break the routine. Super Sloppy Joes, Eggplant Roll-Ups, and Broccoli and Bow Ties, for example, may just get you out of that cooking rut. With their broad appeal, kids will love em. Ive written them just for you!
Youre not baking or conducting experiments for the governmentjust feel your way through.
about 3 tablespoons
about 2 tablespoons
you do the math
about 1/4 teaspoon
about 1 teaspoon
about 1 tablespoon of liquid
more math: about 2 tablespoons, 3 or 4 would be 1/4 cup
makes 4 servings
Salsa:
6 firm plum tomatoes, diced
1/4 medium white onion, chopped fine
A palmful cilantro leaves, finely chopped
1 serrano pepper, seeded and minced (see Note)
Coarse salt, to taste
2 pieces boneless, skinless chicken breasts
1/2 pound chorizo (Spanish smoked sausage), or substitute andouille, linguica, or spicy kielbasa
1 tablespoon smoky barbecue sauce
8 large flour tortillas
12 ounces shredded Mexican cheese blend (see Note)
Combine all salsa ingredients.
Heat griddle or nonstick skillet to high. Cook chicken and chorizo for 4 minutes on each side. Remove from heat. Dice chorizo and chicken.
In a small bowl, coat the chicken with barbecue sauce.
Wipe off griddle and return to medium-high heat. Blister each tortilla for 30 seconds on the first side, then flip. Place a little chicken, chorizo and cheese on 1/2 of the tortillas surface. Fold the other half over the top of the filling. Press down with a spatula. Flip the quesadilla over and cook for another 30 seconds. Remove.
Cut each quesadilla into 4 wedges and top with a sprinkle of salsa. Repeat. Each quesadilla should be on the grill for only 2 minutes or so. Serve with green salad on the side. Makes 8 quesadillas.
Note: Serranos look like tiny jalapenos and are widely available in produce sections.
Note: Asadero, Monterey Jack, and cheddars. Available in the dairy aisle of your market.
makes 4 servings
Crust:
1 package (16 ounces) pizza dough, at room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano Reggiano or Parmesan cheese
Toppings:
1/3 pound trimmed broccoli, about 1/3 head
1 tablespoon extra-virgin olive oil
3 cloves garlic, cracked
1/3 pound chicken breast (cut for stir fry) or chicken tenders
Salt and freshly ground black pepper, to taste
1 cup part-skim ricotta cheese
10 sun-dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese
12 to 15 leaves fresh basil, torn or stacked and thinly sliced
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