Getting Your Kids to Eat!

Do you have a problem getting your kids to eat? Susie Cover from Susie's Supper Club dropped by to give us the tips to help you get your little loved ones to clean their plates. Here's a few of the recipes she shared:

Macaroni & Cheese

4 oz unsalted butter
1.5 oz AP flour
40 fl oz whole milk
21.5  oz grated extra sharp cheddar
2.5 oz Parmesan
1lb. elbow macaroni
2tsp salt
0.5 tsp pepper
For topping
1.75 oz panko bread crumbs
0.75 oz parmesan
1 oz butter, melted

Preheat a convection oven to 350°F. Melt butter, then stir together with 1.75 oz panko and .75 oz parmesan in a bowl until combined well. To make sauce, melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook butter and flour, stirring, 3 minutes then whisk in milk.  Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.  Stir in cheeses, 2 teaspoons salt, and half tsp pepper until smooth.  Remove from heat and cover surface of sauce with wax paper.

Cook macaroni in a pasta pot of boiling salted water (2 tbsp salt for 4 quarts of water) until al dente.  Reserve 1 cup of cooking water in large bowl in case sauce needs to be diluted.  Stir macaroni and cheese sauce.  Check consistency -- add cooking water if too thick.  Transfer to buttered and floured muffin tins and bake until golden and bubbling, 20-25 min.  Cool.  Package topping separately.

Cooking Instructions:
For a microwave: Cook package on high for 1 minute 30 seconds. Heat topping in microwave for 15 seconds.  Remove mac and cheese from package and top with warm topping.
For the oven: (recommended) Pre-heat oven to 375 degrees. Remove macaroni from package and place on a non-stick cookie sheet or a regular cookie sheet lined with parchment paper. Sprinkle topping on mac and cheese muffin.  Place in oven and heat until crispy and warmed through, about 12 minutes.  Remove from oven and serve.

Pumpkin Cupcakes with Cream Cheese Frosting

16 oz sugar (2 cups)
16 oz pumpkin puree (2 cups)
4 eggs
8 fl oz vegetable oil
10 oz flour (2 cups)
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons of baking powder
2 teaspoons of cinnamon

Cream Cheese Frosting:
8 oz cream cheese, at room temperature
8 oz butter, at room temperature
1 16 oz box of confectioners’ sugar
1 teaspoon vanilla

Preheat convection oven to 325 degrees.

Mix together sugar, pumpkin, eggs, and oil in a large mixing bowl.  Mix together flour, baking soda, salt, baking powder and cinnamon in another bowl.  Add the dry ingredients to the wet ingredients and mix until thoroughly combined.

Grease mini muffin tins.  Fill 3/4 of the way and bake for 20 minutes, or until a toothpick inserted comes out clean.

Place muffin tins on racks to cool.  When completely cool, frost with cream cheese frosting.

Frosting:  Place cream cheese and butter in the bowl of an electric mixer and mix on medium with the paddle attachment until smooth and completely combined.   Turn the speed down to low, and add the confectioners’ sugar a little bit at a time until fully incorporated.  Mix in vanilla.  Turn speed up to high and beat until light and fluffy about 2-3 minutes.

Asian Fish Cakes

2 lb salmon, cod, or hake
3/4 t salt
1/2 small jalapeno, seeds and ribs removed, finely diced
2 t lime zest
1 1/2 t fish sauce
1 T thinly sliced scallions, white and light green parts only

2 T chopped cilantro
1 T grated fresh ginger
2 t finely chopped garlic
1 egg
2 1/4 cups panko, 1/4 for cup fish mix, and 2 cups for breading
1/2 cup canola oil

Check fish for bones and scales, then rough chop into 2-3 inch pieces.  Place 1/2 of the fish in food processor and pulse several times until chunky.  Do not puree.  Place into a mixing bowl.  Repeat process with remaining fish.  Combine chopped fish, salt, jalapeno, lime zest, fish sauce, scallions, cilantro, egg, and bread crumbs.  Do not over mix. Test a small cake to check for seasoning and adjust as necessary. Form each into 2 oz cakes.  Coat with bread crumbs, shaking off any excess.

Heat canola oil over medium heat in a nonstick skillet.  When oil is hot, cook fish cakes about 4-5 minutes per side, or until crispy and golden brown.  Transfer the cooked cakes to a plate with paper towels to drain.  Serve warm with Sweet Chili Tartar Sauce.

Sweet Chili Tartar Sauce:
1 cup mayonnaise
2 T Thai sweet chili sauce
1 t finely chopped garlic
2 t grated fresh ginger
1/4 t salt
2 t chopped cilantro

Mix all ingredients and refrigerate.

Spinach Squares

2 oz butter
3 beaten eggs
8 fl oz milk
1 teaspoon salt
5 oz flour
1 lb of cheddar cheese, shredded
20 oz fresh chopped steamed spinach
1 teaspoon baking powder
Parmesan cheese

Preheat convection oven to 325. Melt butter in a 9 x 13 inch pan over medium heat.  Beat eggs well in a mixing bowl and combine with salt, milk, flour, cheddar, spinach, and baking powder.  Transfer mixture into the pan and spread in an even layer. Sprinkle with Parmesan cheese.  Bake at 325 degrees for 30 minutes.  Cool and cut into squares.  Can be made ahead and frozen.  Serve hot or cold.
Prep: 15 minutes; Cook: 30 minutes

Polenta Fries

8 oz. instant polenta
1 liter water
1.5 Tbsp butter
4 oz. Milk
2 oz. Parmesan Cheese
1.5 teaspoons kosher salt
cooking spray

Bring 1 liter of water to a boil in a pot. Whisking constantly, add polenta slowly until all is incorporated. Cook 3 minutes longer stirring continuously. Add butter, milk, parmesan and salt and mix thoroughly. Line a baking sheet with parchment paper and spray with cooking spray. Pour polenta onto baking sheet and spread in an even layer. Let cool completely. Heat oven to 400 degrees. Line a second baking sheet with parchment and spray with cooking spray. Cut cooled polenta into fry shapes and place fries onto 2nd baking sheet. Spray top with additional cooking spray. Cook in 400 degree oven until crispy and golden., about 20 minutes. Sprinkle with a pinch of salt.

Homemade Ketchup

1 (28 oz) can, San Marzano tomatoes, whole in puree
1 med onion, 9     oz
2 Tbsp olive oil
1 Tbsp tomato paste
5oz packed light brown sugar
4 oz cup cider vinegar
0.5 tsp salt

Puree tomatoes with juice from can in a blender until smooth.

Heat a 4 quart heavy saucepan. Add oil then onions.  Cook on medium heat stirring until softened, about 8-10 minutes.  Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt.  Simmer uncovered stirring occasionally until very thick, about 1 hour.

Puree ketchup in batches in a blender until smooth.  Cool and chill covered at least 2 hours for flavors to develop.

Turkey Meatballs

1oz panko bread crumbs
2 t dried oregano
1 egg, lightly beaten
3 T whole milk
2.5 oz grated Parmesan
1 t salt
3/4 t freshly ground black pepper
1 lb ground turkey
2 fl oz olive oil
40 oz Tomato Sauce

In a bowl, stir together the bread crumbs, oregano, eggs, milk, Parmesan cheese, salt and pepper.  Gently combine this mixture with the turkey, being careful not to over mix.  Shape into 1 inch balls. In a large skillet, heat the olive oil over medium high heat.  Brown the meatballs in batches until brown on all sides. Once all the meatballs are browned, add them all back to the pan with marinara sauce.  Bring to a boil, then reduce heat and simmer until meatballs are completely cooked through, about 5-7 minutes.

Beef Bourguignon

3 lbs. Beef Shoulder
10oz chopped carrots
9 oz chopped celery
11 oz chopped onion
1 28 oz can San Marzano tomatoes with liquid (3 1/2 cups)
28 oz chicken stock
1 bay leaf
2 stems thyme
2 stems rosemary
2 stems flat leaf parsley
1 slice bacon
2 oz Olive oil

Pre- heat the oven to 300 degrees. Cook the bacon until crispy in a dutch oven- remove and drain on paper towel.  Pour off most of the bacon grease and add a little olive oil. 
Season the beef and brown the beef in batches.  When the meat is done add the carrots, onions and celery and cook until caramelized- add more oil if needed. Add the stock and tomatoes and deglaze the pan. Add the beef and herbs and bring to a boil.  Cover and cook the oven for about 2 hours or until the beef is tender.  Check after 1 hour to make sure there is still enough liquid. Let the beef cool a few minutes and then with tongs remove the pieces of beef from the casserole and set aside.  Remove the herb stems and bay leaves. With a hand blender or in a food processor puree the vegetables and sauce all together- if it is too thick at this point add a little more stock. Add beef back to puree. Taste for seasoning.

For more information on Susie's Supper Club, go to susiessupperclub.com.

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