Kid-Friend
9 recipes found
Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
This easy sheet-pan meal starts by roasting pork, cherry tomatoes and chickpeas with nothing more than oil, salt and pepper. No need to brown the meat first; you’ll get plenty of flavor from the punchy combination of oregano, garlic, oil and vinegar that is poured over everything after roasting. As the pork rests, its juices mingle with the vinaigrette and roasted tomatoes to form a sauce for the tender meat and plumped chickpeas. Serve it alongside a green salad, grains or orzo, a spoonful of Greek yogurt, crumbled feta or a pita warmed in the hot oven.
Sheet-Pan Feta With Corn and Shishito Peppers
It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers. While grilling cheese with vegetables is common in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all the juices and oozing cheese as the feta slouches and chars and the vegetables plump and caramelize. Red onion quick-pickled in lime juice and a flurry of herbs cut through the richness. Serve it straight from the pan with warm pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the red onions, or top your plates with pico de gallo or hot sauce.
Tomato and Egg Noodles
Inspired by the beloved, homestyle Chinese dish stir-fried tomato and eggs, this recipe takes a fresh approach by using uncooked tomatoes. While the kid-friendly, sweet-and-salty flavor profile of the original dish is present here, the seasoning of salt, sugar, soy sauce and sesame oil also doubles as a quick pickling liquid for the tomatoes, softening them and drawing out their tangy juice. The ginger is recommended, but is optional to accommodate picky palates. Soft eggs are the key, so cook them quickly and briefly, and add them straight to the tomatoes as soon as they are ready to stop them from cooking further. The tomatoes can be marinated up to 24 hours ahead and stored in the refrigerator, which can draw out even more flavor. (If doing this, bring the tomatoes back to room temperature for 30 minutes before adding the eggs and noodles.) This dish is best served at room temperature.
Bibimbap-Style Soba Noodle Salad
In this meal-prep friendly twist on bibimbap, the kaleidoscopic Korean mixed rice dish, simple vegetable sides seasoned with sesame oil or soy sauce (called namul) are served with nutty soba noodles, and lavishly tossed in a spicy-sweet gochujang dressing. Blanching is a great way to lock in the vibrant hues, distinct textures and fresh flavors of vegetables. While it’s a very simple process, it does require some precision to ensure optimal results: Season the blanching water generously, cook the vegetables briefly, and, after cooking, expel as much water as possible. The different vegetables and noodles are prepared separately, so they can be easily packed away individually, ready for assembling a quick weekday lunch or a future dinner. Use whatever vegetables you have on hand. (Carrots, daikon, broccoli, kale and corn would also work well.) For extra heartiness, top with a fried egg.
Creamy Mushrooms and Gnocchi
Saucy, rich and creamy, this one-pot meal is for those who adore tender gnocchi. Sautéed cremini mushrooms, shallots, garlic and mustard form an umami-rich base, while the gnocchi simmer in cream and stock, creating a rich and abundant sauce. To keep things vibrant and fresh, peppery arugula is stirred in just before serving. This meal stands on its own, but you could brighten it up with a few splashes of hot sauce or serve it with a crusty hunk of bread to make it properly comforting.
Mini Pumpkin Spice Whoopie Pies
These pies require a fairly simple ingredient list — cream cheese, canned pumpkin purée, pumpkin pie spice and other baking staples — but one stands out: The butter, melted and browned until the milk solids toast, adds an intoxicating nutty flavor and aroma. The simple step takes the filling to the next level. The flavor of browned butter can easily be lost when mixed into batter and baked, so here, the fragrant butter is instead whipped into a classic cream cheese frosting. Sandwiched between two fluffy, delicately spiced pumpkin cakes, it really shines.
Vegan Banana Olive Oil Muffins
It’s hard to beat the convenience of a grab-and-go treat, and these banana olive oil muffins check all the boxes: They can be a quick breakfast, a midday snack, or a simple dessert. They’re accidentally vegan, relying solely on overripe bananas and bright, citrusy extra-virgin olive oil for a moist, tender crumb. Warm spices like cinnamon, nutmeg and vanilla are added to enhance the sweet banana flavor, alongside molasses-packed dark brown sugar. A sprinkle of turbinado sugar and flaky salt sprinkled over the muffins before baking ensures an irresistible sweet-and-salty crunch in each bite. For the perfect level of sweetness, using very ripe, soft and spotty bananas is a must, as they come with a significantly higher sugar content.
Crazy Crust Pizza With Sausage
Homemade pizza from scratch in just one hour? Crazy! The no-yeast, no-knead recipe for Crazy Crust Pizza was first popularized decades ago when it was published by Pillsbury. The easy-enough-for-a-school-night pizza relies on a simple batter of flour, milk and eggs for a light, tender crust that’s reminiscent of a Dutch baby. Toppings like sausage, onion and bell pepper are scattered over the batter and the pizza is baked halfway before it gets blanketed in crushed tomato and mozzarella and baked again. As with any pizza, the particular toppings are customizable, but try to keep the total volume to around three cups for a well proportioned slice.
Blueberry Pizza
A classic old-school Swedish dessert made easy with store-bought pizza dough and filled with fresh blueberries and sugar. It's delicious, simple, and quick!