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Mini Pumpkin Pies

10/15/2018

7 Comments

 
A fun fall cooking activity for all ages!

Melissa from Sweet Beets Wellness has joined us to share plant-based recipes and inspiration for cooking with kids. She is a vegan wellness coach who also teaches cooking classes for her son's homeschooling cooperative. 
​
Watch the video below for inspiration on how to introduce this recipe to kids!
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 Crust Ingredients
  • 2 cups rolled oats
  • 1/2 cup chopped pitted dates
  • 1/2 tsp salt (omit salt if you're using salted nut butter)
  • 1/3 cup unsalted nut butter (we used almond)
  • 2 tbsp milk or mylk 

​Puree oats, dates & salt in the food processor until crumbly. Add nut butter & mylk and pulse until it holds together when pressed. 
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Filling Ingredients
  • 15 oz pumpkin puree
  • 3/4 cup raw cashew pieces
  • 1 tbsp arrowroot powder
  • 2 tsp + 1/8 tsp pumpkin pie spice (or 1.5 tsp cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp allspice + 1/8 tsp ground cloves)
  • 1/4 tsp salt
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup milk or mylk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract​

Combine all ingredients in a high-speed blender and puree until well-combined and very smooth.

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Baking Instructions
  • Preheat oven to 400 degree F.
  • Press crust into pie tins (this recipes makes enough for 1 large pie or 3 small pies)
  • Pour filling into crusts
  • Bake pies for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes (until top is golden and filling is almost fully set). 
  • Let cool completely before slicing. 

Tips for Cooking With Kids! 
  • Kids who are too young to measure still enjoy pouring measured ingredients into bowls, food processors and blenders. 
  • Let the kids pulse the food processor. Have them count out loud, something like: "Push 1 - 2, Stop 1 -2" or "Down 1 - 2, Up 1 -2"
  • This plant-based filling is perfect for taste-testing because it contains no raw eggs! 
  • Show the kids how to press their crust around the sides of the tin and spoon in the filling. 
For more kid-friendly, plant-based recipes, follow Sweet Beets and check out the "Plant-Powered Families" cookbook: "Burton shares over 100 whole-food, vegan recipes—tested and approved by her own three children."
7 Comments

Steel-Cut Oatmeal with Raisins

4/6/2017

5 Comments

 
We made some quick and easy oatmeal in our Instant Pot pressure cooker (affiliate link) and my 3-year-old LOVES IT! It stores well in the fridge and is hearty enough to keep you full for a few hours. 
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1 cup of steel-cut oats
2 cups water
1 cup coconut milk (any variety of milk will work)
pinch of salt
handful (1/4 cup) of golden raisins
maple syrup & other toppings to taste

Mix all of the ingredients (except the toppings) together in the Instant Pot. Secure the lid and cook on Manual for 4 minutes (10 minutes natural pressure release). Add toppings and enjoy!

Kid Tips! 

  • pour the (pre-measured) oatmeal and liquid into the pot
  • pinch the salt out of your hand or a container and sprinkle it into the pot
  • pour or scoop in the raisins 
  • stir the ingredients together (before cooking)
  • scoop the leftovers into a serving bowl (see video below!)
5 Comments

CUtting and Scooping Melon

12/15/2016

0 Comments

 
We experimented with cantaloupe this morning, but I think our strategy would've worked much better with a (squishier) watermelon.

Mr. Tiny Chef really struggled to get his butter knife through that big cantaloupe and he wasn't in the mood to scoop out all of those seeds (both of these challenges would disappear if we used a watermelon instead).

However, I'm really proud of him for persevering in cutting and pulling the cantaloupe in half all by himself - he tried many different strategies to get it done!

​In the end, I scooped most of the seeds and cut the halves into segments (after letting him try first), and he was much happier slicing the segments into bite-sized pieces.
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0 Comments

Eat Avocado with a Spoon

12/14/2016

0 Comments

 
There are many ways to offer an avocado to your Tiny Chef.

Daddy Chef likes to score the avocado while it's still in the skin to make it easy to eat with a spoon.

When TC digs into an un-scored avocado half, sometimes the pieces fly across the room or are too large to eat in one bite (however, I think this is great scooping practice!).

​I like to serve the avocado plain, but a light sprinkle of salt may enhance the flavor if your little one doesn't already like avocado.

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0 Comments

Grab A Grapefruit!

12/12/2016

1 Comment

 
Grapefruit is a bit of a challenge for little hands since it's big and has a thick, hearty peel.

I had our Tiny Chef roll and bang it on the floor for a few minutes to loosen up the juices (thanks for the fun idea grandma!). Then I washed it (because, you know, dirty floor) and sliced it in half.

​We squeezed each half into a bowl together and TC picked the seeds out of the juice.

​He decided to pick extra chunks of grapefruit out of the peels and eat them or squeeze them into the juice bowl before drinking the juice.
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1 Comment

Easy Kiwi Snack

12/12/2016

0 Comments

 
A simple kiwi snack!

Scrub a soft kiwi and then cut it in half. Set the halves out with a small spoon for scooping.

The skin is edible so don’t worry if they eat it on accident (or on purpose!). 
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