Easy Fall Inspired Recipes for Child(Ren)Nov 15, 2021
Cooking is a wonderful opportunity for child(ren) to connect with their food. Learning recipes step by step, teaches them the value in the harvested crops around us and how we can mix different ingredients to create a final delicious product. As they cook, they experience their five senses throughout the process. Their fingers can touch and feel the ingredients, noticing unique textures. Their eyes can see the varying colors and how they change as they get mixed. Their ears can hear for the sounds of chopping and mixing. Their nose can smell the aroma. Finally, their mouths can taste the meal that they made and harvested with love.
- 1/4 cup of mashed extra-ripe banana (when a banana is extra-ripe, it can be used as a sweetener)
-1/2 cup of pumpkin puree
-4/6 tablespoons of milk (can use milk alternative such as almond milk or oat milk)
-1/2 cup of all-purpose flour
-1 teaspoon of baking powder
-1/2 teaspoon of pumpkin spice or cinnamon
-1/4 teaspoon of salt (optional)
Step 1: In a small bowl, mix together the flour, baking powder and pumpkin spice and salt (if using). Set it aside.
Step 2: Lightly whisk an egg in a large bowl. Add in the mashed banana, pumpkin puree, and coconut oil. Then, mix them all together,
Step 3: Add the dry ingredients to the wet ingredients, and mix until just combined. Then, add the milk a tablespoon or two at a time. Mix until you find the right consistency. The batter should be slightly thick but still easy to pour.
Step 4: Heat a little bit of oil in a pan over medium-low heat. Pancakes will form by pouring the batter into the pan.
Step 5: Cook for about 2-3 minutes, or until the edges begin to change color. A few bubbles will form within the batter. Then, flip the pancakes and cook for another 2 minutes, or until cooked all the way through.
SWEET POTATO QUESADILLAS
-tortillas, either soft corn or soft flour (depending on preference)
-mashed sweet potato
-shredded cheddar or Monterrey Jack cheese (can also use a dairy free cheese alternative)
Step 1: Gather your ingredients.
Step 2: Spread mashed sweet potato over one half of each tortilla.
Step 3: Top with cheese and cumin. Fold over to make a half moon shape.
*optional but you can also add black beans, sweet corn, chopped spinach or shredded chicken
Step 4: Cook on stovetop at a medium heat and flip over until desired crisp
Honey Roasted Butternut Squash
-2 pound butternut squash
-1 tablespoon butter, unsalted
-1 tablespoon olive oil
-2 tablespoon honey
-1/2 teaspoon sea salt
Step 1: This step is optional, however makes it easier to squash. Place a whole butternut squash in a 400 degree oven for 30 minutes to soften it slightly.
Step 2: When the squash is cooled off, use a peeler to skin the whole squash and cut it into cubes.
Step 3: Put the cubed squash onto a baking sheet, drizzle melted butter on top, olive oil, honey, and sea salt, and then stir to combine. Allow your child(ren) to mix with their hands and feel the textures.
Step 4: Roast at 400 degree oven for 30 minutes, turning the cubes halfway through for even browning.