"Recipes from the Chef's Kitchen"

Show 773

Dodie’s Diner Healthy Cooking with Kids

703-304-4502
Email: DodiesDiner4kids@yahoo.com

Marge Glier - Proprietor (left) and Lindsey Gustin (right)


Apple. Carrot, Craisin & Almond
Salad with Coconut Dressing
   

Ingredients:
1)   One 10 oz. Package of Shredded Carrots
2)   2 Green Apples -cored and diced
3)   1 cup dried Cranberries (Craisins)
4)   The Dressing (see recipe below)
5)   1 cup Almonds or Walnuts - chopped coarsely
6)   ½ cup unsweetened Coconut Flakes

Preparation:
1)   Combine apples, carrots, dried cranberries and almonds (or walnuts) in a bowl.
2)   Pour the dressing over the salad and mix lightly.
3)   Top with the coconut flakes and combine.

The Dressing
Ingredients:
1)   2 tbs. Honey
2)   1 cup Mayonnaise
3)   4 tbs. Vanilla Coconut Milk (from ½ Gallon carton used for the Smoothie)

Preparation:
1)   Mix all the ingredients together.


Mini Whole Grain Pita Pocket Sandwich
with Egg Salad & and Crunchy Sprouts
 

The Egg Salad
Ingredients:
1)   6 Large Eggs
2)   ¼ cup Mayonnaise
3)   ¼ tsp. Paprika
4)   ¼ tsp. Salt

Preparation:
1)   Place the eggs in a medium saucepan and cover with water until it is one inch higher
       than the eggs and bring to a boil over medium-high heat.
2)   Once the eggs have come to a boil, turn off the heat and set the timer for 15 minutes.
3)   Remove the saucepan from the heat and place it in the sink, drain the hot water and
       run cold water over the eggs in the pan until they cool to touch.  You may also add a
       handful of ice cubes to the water. Wait until the eggs cool enough to handle then;
4)   Peel eggs.  Start by cracking the large end on the counter and roll around to loosen
       the shell.  Sometimes it is easier to peel the egg under the water in the pan. Rinse off
       any remaining shell(s).
5)   Place eggs on cutting board and chop in half and then dice in smaller pieces. An egg
       slicer works well too. Slice one way, then turn and slice across to make the dice.
6)   Blend mayonnaise and paprika and add to eggs, salt to taste.

The Pita Pockets
Ingredients:
1)  Mini Whole Grain Pita Pockets or Mini Whole Wheat Pita Pockets

The Chive Mayonnaise
Ingredients:
1)   ½ cup of Mayonnaise
2)   2 heaping tbs. chopped fresh Chives
3)   1 tsp. Dijon Mustard

Preparation:
1)   Combine all the ingredients.

The Condiments (Choose from the following)
Ingredients:
1)   Seedless Cucumber - sliced ¼ inch thick
2)   Bread & Butter Pickles (Chips)
3)   Sliced Red Pepper
4)   Black Olives
5)   Sunflower Seeds
6)   Chopped Tomatoes

The Final Preparation:
1)   Make a slit on one end of the pita pocket for “Pac Man” or cut straight through
       for the Flying Saucer!
2)   Spread a coating of Chive mayonnaise on the inside of the pita pocket.
3)   Add eggs salad and all the condiments of your choice.
4)   Top with sprouts.


Tropical Sunshine Smoothie
  

Ingredients:
1)   1 cup fresh Pineapple chunks - sliced
2)   1 cup fresh Strawberries - sliced
3)   1 or 2 Bananas
4)   1/2 cup Vanilla Coconut Milk (found in the natural foods section of the supermarket in ½ a
       gallon carton like regular milk)
5)   1 tbs. Honey

Preparation:
1)   Combine all of the ingredients and add a handful of ice cubes, or more if desired.
2)   Blend on high until smooth and serve with a garnish of fresh strawberry and/or
       pineapple.
3)   Add crazy straws and umbrellas for fun!



In the Studio Kitchen with Lindsey
Gustin (right) and Marge Glier (left)


Good Eating!!!