THE ELECTRIC KITCHEN
Kid-friendly dishes are fun and enticing
It can be a challenge to cook something that the kids will eat and the adults will like. We found some recipes for "fun" foods that appeal to both.
These dishes also encourage cooking with children, which has many benefits. Besides the quality time, cooking gives kids a feeling of accomplishment and are more likely to sit down and enjoy a meal that they helped prepare. Try it -- it's easier and more fun than you might think.
1/4 cup butter or margarine
3 tablespoons minced onion
3 cloves garlic, minced
1 pound ground beef or poultry
1 bell pepper, minced
3 stalks celery, minced
2 teaspoons chili powder
1 teaspoon garlic salt
1/8 teaspoon pepper
3 bay leaves
1 tablespoon Worcestershire sauce
1 can (15 ounces) tomato sauce
2 cans (15 ounces each) kidney beans, drained
1 cup water
1 package (14-1/2 ounces) tortilla chips
1 small head lettuce, shredded
1 Maui onion, chopped
3 tomatoes, chopped
3 cups grated cheese
1 cup sour cream
In a large saucepot, heat butter. Sauté onion and garlic; add meat and cook until brown. Stir in bell pepper, celery, chili powder, garlic salt, pepper, bay leaves, Worcestershire and tomato sauce; cook a few minutes. Add beans and water; cover and bring to boil. Lower heat and simmer 30 minutes; remove bay leaves.
To serve, place chips on serving platter; add lettuce, onion, tomatoes and chili. Sprinkle with cheese and top with sour cream. Serves 8.
Approximate nutritional analysis, per serving: 770 calories, 43 g total fat, 19 g saturated fat, 100 mg cholesterol, greater than 1,600 mg sodium, 65 g carbohydrate, 14 g fiber, 8 g sugar, 35 g protein
2 quarts water
8 ounces spaghetti
1/4 teaspoon salt
1/2 teaspoon vegetable oil
1 egg, beaten
1/3 cup shredded Parmesan cheese
1 tablespoon butter or margarine, softened
1 cup cottage cheese
1/2 pound lean ground meat or poultry
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup prepared spaghetti sauce
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Spray a 9-inch pie plate with vegetable spray.
Bring water to boil in large pot. Add spaghetti, salt and oil. Stirring occasionally, cook 8 to 10 minutes; drain and rinse with cold water.
In a large bowl, combine egg, Parmesan cheese and butter. Add spaghetti and toss until evenly mixed. Place in prepared pie plate and mold to shape of plate. Spread cottage cheese over spaghetti.
In a skillet, brown ground meat or poultry. Add onion and green pepper; cook a few minutes. Add spaghetti sauce and mix well. Spoon meat mixture over cottage cheese. Bake 30 to 35 minutes. Sprinkle with mozzarella and let cool 10 minutes before serving. Serves 6.
Approximate nutritional analysis, per serving: 330 calories, 11 g total fat, 4.5 g saturated fat, 75 mg cholesterol, 600 mg sodium, 33 g carbohydrate, 3 g fiber, 2 g sugar, 24 g protein
1 loaf (1 pound) frozen bread dough, thawed
1 pound Italian sausage
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
1/4 pound sliced pepperoni
1/2 pound mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, thinly sliced
1 cup sliced black olives
1/4 cup grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
Grease a 15-by-10-inch pan. Stretch and press dough to fit pan, making a 1-inch rim on all sides. Cover with towel and set in warm place 20 minutes.
Preheat oven to 450 degrees.
Remove sausage from casings. In a skillet, crumble sausage and brown lightly; drain.
Combine tomato paste, tomato sauce, oregano and pepper. Spread over dough. Top with sausage and remaining ingredients, Bake 15 to 20 minutes. Serves 10.
Approximate nutritional analysis, per serving 370 calories, 17 g total fat, 6 g saturated fat, 45 mg cholesterol, greater than 1,300 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g sugar, 22 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com