Kid-friendly Juniors Simple Meals Badge: One Pot Pasta + Create-Your-Own Scones + Raspberry Mousse Recipe - Sticky Fingers Cooking
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Family Meal Plan: Chef's Choice Magical One-Pot Pasta + Create-Your-Own Scones + Creative Whipped Cream + Mashed Fruit Jams + Frosty Fruit Sorbet Blender Wizardry + Raspberry Ricotta Mousse with Ladyfingers

Family Meal Plan: Juniors Simple Meals Badge: One Pot Pasta + Create-Your-Own Scones + Raspberry Mousse

Chef's Choice Magical One-Pot Pasta + Create-Your-Own Scones + Creative Whipped Cream + Mashed Fruit Jams + Frosty Fruit Sorbet Blender Wizardry + Raspberry Ricotta Mousse with Ladyfingers

by Erin Fletter
Photo by margouillat photo/Shutterstock.com
prep time
65 minutes
cook time
35 minutes
makes
4-6 servings

Fun Food Story

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Chef's Choice Magical One-Pot Pasta

Kids in the Kitchen! Recipe Ketch-up! It’s been almost 10 years since Martha Stewart’s One-Pot Pasta recipe took the Internet by storm and got families all over the country out of their weeknight cooking ruts. The recipe editor who came up with this ingenious method had traveled to a small fishing village in Puglia, Italy, and was given the tip by the owner of the small local restaurant she’d decided upon for dinner one night. Most of the recipes we cook were initially developed hundreds of years ago overseas and brought across borders by travelers, presidents, or diplomats. They were then tweaked and prodded to resemble something of the beloved original. One-Pot Pasta is unique in that although it may not be anything new to the country of Italy, it’s still very new to the rest of the world. Once you try it, you may never boil pasta the same way again! Kids can vary the basic recipe with various ingredient combinations, making it all the more creative, playful, and fun.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief
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Shopping List

  • FRESH
  • 3 garlic cloves
  • 2 C mixed vegetables (kid chef’s choice: broccoli, cauliflower, zucchini, bell peppers, corn, sun-dried tomatoes, baby carrots, mushrooms, arugula, fresh tomatoes, or black olives are all great)
  • 2 lemons
  • 1 orange
  • 1 ripe pear
  • 1 apple
  • 1/2 C fresh raspberries
  • FROZEN
  • 4 C (16 oz) frozen fruit (kid chef’s choice)
  • DAIRY
  • fresh grated parmesan or shredded mozzarella cheese, optional **(see allergy subs below)**
  • 2 C heavy whipping cream **(see allergy subs below)**
  • 1 15-oz container whole milk ricotta cheese **(see allergy subs below)**
  • 1 C whipping cream **(see allergy subs below)**
  • PANTRY
  • 1 lb dried pasta noodles, kid chef’s choice: spaghetti, fettuccine, spirals, penne, rotini, farfalle (bowtie), rigatoni, or macaroni—all work great! **(see allergy subs below)**
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 14-oz cans diced tomatoes (plain or with Italian herbs)
  • 2 T olive oil
  • 1 qt (4 C) vegetable broth
  • 1/2 C sugar
  • 2 1/4 C whole wheat or white all-purpose flour **(see allergy subs below)**
  • 3 1/2 tsp baking powder
  • 1/2 C raspberry jam
  • 3 T honey
  • ladyfingers for dipping, 2 to 3 per child **(see allergy subs below)**
  • CREATIVE SCONE ADD-IN OPTIONS (choose at least 4, watching for allergies):
  • pure vanilla extract
  • chopped fruit (dried, frozen, or fresh)
  • chocolate chips
  • shredded coconut
  • cinnamon
  • lemon zest
  • candied ginger
  • CREATIVE WHIPPED CREAM ADD-INS:
  • sugar/stevia/honey
  • lemon/orange zest
  • ground cinnamon
  • ground nutmeg
  • pure vanilla extract
  • HAVE ON HAND
  • 1/2 C cold water

Fun-Da-Mentals Kitchen Skills

  • bake :

    to cook food with dry heat, as in an oven.

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • boil :

    to cook a food in liquid heated to the point of gas bubbles and steam forming (boiling point is 212 F at sea level).

  • brush :

    to apply a liquid, like melted butter or marinade, to a pan or a food.

  • chop :

    to cut something into small, rough pieces using a blade.

  • fold :

    to gently and slowly mix a light ingredient into a heavier ingredient so as not to lose air and to keep the mixture tender, such as incorporating whipped egg whites into a cake batter or folding blueberries into pancake batter; folding is a gentler action than mixing or whisking.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • mash :

    to reduce food, like potatoes or bananas, to a soft, pulpy state by beating or pressure.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • mince :

    to chop into teeny tiny pieces.

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

  • peel :

    to remove the skin or rind from something using your hands or a metal tool.

  • preheat :

    to set an oven to the desired temperature a few minutes before cooking, so it reaches that temperature by the time you place the food in it.

  • seal :

    to close tightly, keeping filling inside.

  • shake :

    to rapidly and vigorously move a covered container filled with food up and down and side to side to combine ingredients and create a different consistency, such as shaking whipped cream to make butter.

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

  • zest :

    to scrape off the outer colored part of a citrus fruit's rind (skin or peel) using a metal tool with small sharp blades, such as a zester, microplane, or the small holes of a grater (avoid the "pith," the white, spongy lining of the rind that can be bitter).

Equipment Checklist

  • Plastic or glass jar with a tight fitting lid
  • Liquid measuring cup
  • Zester (or grater with small zesting plate/side)
  • Wooden spoon
  • Large mixing bowl
  • Measuring spoons
  • Dry measuring cups
  • Whisk
  • Plastic or glass jar with tight-fitting lid (or mixing bowl)
  • Wooden spoon or rubber spatula
  • Large pot + lid
  • Cutting board
  • Kid-safe knife
  • Can opener
  • Blender
  • Cutting board + kid-safe knife
  • Citrus juicer (optional)
  • Medium mixing bowl
  • Potato masher (to mash fruit)
  • Oven
  • Oven mitt
  • Baking sheet
  • Parchment paper
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Ingredients

Chef's Choice Magical One-Pot Pasta

  • 1 lb dried pasta noodles, kid chef’s choice: spaghetti, fettuccine, spirals, penne, rotini, farfalle (bowtie), rigatoni, or macaroni—all work great! **(for GLUTEN ALLERGY sub gluten-free pasta noodles)**
  • 3 garlic cloves
  • 2 C mixed vegetables (kid chef’s choice: broccoli, cauliflower, zucchini, bell peppers, corn, sun-dried tomatoes, baby carrots, mushrooms, arugula, fresh tomatoes, or black olives are all great)
  • 2 14-oz cans diced tomatoes (plain or with Italian herbs)
  • 2 T olive oil
  • 4 C or 1 quart vegetable broth
  • 1 pinch salt
  • 1 pinch ground black pepper
  • fresh grated Parmesan or shredded mozzarella cheese, optional **(omit for DAIRY ALLERGY or sub Daiya brand dairy-free mozzarella shreds)**

Create-Your-Own Scones

  • 2 to 2 1/4 C all-purpose wheat or white flour **(for GLUTEN ALLERGY sub gluten-free flour blend with xanthan gum)**
  • 3 1/2 tsp baking powder
  • 2 T + 1 tsp sugar
  • 1 tsp salt
  • 1 1/2 C heavy whipping cream **(for DAIRY ALLERGY sub 1 can full-fat coconut milk)**
  • Add-in options (choose at least 4, watching for allergies): pure vanilla extract, chopped fruit (dried, frozen, or fresh), chocolate chips, shredded coconut, cinnamon, lemon zest, candied ginger

Creative Whipped Cream

  • 1/2 C heavy whipping cream **(Omit Creative Whipped Cream for DAIRY ALLERGY)**
  • 1 pinch salt
  • Creative add-ins: sugar/stevia/honey, lemon/orange zest, ground cinnamon, ground nutmeg, vanilla extract

Mashed Fruit Jams

  • 1 orange
  • 1 ripe pear
  • 1 apple
  • 1 lemon
  • 3 tsp sugar

Frosty Fruit Sorbet Blender Wizardry

  • 1 lemon
  • 1/4 C sugar
  • 2 T cold water + more as needed
  • 4 C or 16 oz frozen fruit (kid chef’s choice)

Raspberry Ricotta Mousse with Ladyfingers

  • 1 15-oz container whole milk ricotta cheese **(for DAIRY ALLERGY sub 1 16-oz pkg of silken tofu)**
  • 1 C whipping cream **(Omit for DAIRY ALLERGY)**
  • 1/2 C raspberry jam
  • 3 T honey
  • 1/2 C fresh raspberries
  • ladyfingers for dipping, 2 to 3 per child **(for GLUTEN ALLERGY sub gluten-free/nut-free ladyfingers or vanilla cookies)**

Food Allergen Substitutions

Chef's Choice Magical One-Pot Pasta

  • Gluten/Wheat: Substitute gluten-free pasta noodles.
  • Dairy: Substitute Daiya brand dairy-free mozzarella shreds for optional shredded Parmesan or mozzarella.

Create-Your-Own Scones

  • Gluten/Wheat: Substitute gluten-free flour blend with xanthan gum for all-purpose flour in Scones.
  • Dairy: Substitute 1 can full-fat coconut milk for 1 1/2 C heavy whipping cream in Scones.

Creative Whipped Cream

  • Dairy: Omit Whipped Cream recipe.

Raspberry Ricotta Mousse with Ladyfingers

  • Dairy: For 1 15-oz container of whole milk ricotta cheese and 1 C whipping cream, substitute 1 16-oz pkg of silken tofu.
  • Gluten/Wheat: Substitute gluten-free/nut-free ladyfingers, if available, or gluten-free/nut-free vanilla cookies.

Instructions

Chef's Choice Magical One-Pot Pasta

1.
peel + mince + chop + add + stir

Peel and mince 3 garlic cloves. Chop 2 cups of mixed vegetables into bite-sized pieces. To a large pot, add 1 pound dried pasta noodles, minced garlic, mixed vegetables, 2 cans diced tomatoes, 2 tablespoons olive oil, 4 cups vegetable broth, 1 pinch of salt, and 1 pinch of black pepper. Stir all the ingredients together!

2.
boil + simmer + stir

Adults place the pot on the stove and turn on the heat. Bring the contents of the pot to a boil, then reduce to a simmer and let cook for about 8 to 10 minutes, or until most of the liquid in the pot has evaporated and the pasta has softened. Adults should stir pasta often as it cooks!

3.
recipe tip

The heat will cook the pasta and other ingredients, the pasta will release its starch into the water, and the liquid will evaporate and concentrate the flavors.

4.
stir + serve

To finish, stir in the optional shredded cheese and serve the pasta and veggies in bowls. Serve extra cheese at the table!

Create-Your-Own Scones

1.
intro

"Halò" (Ha-low)! ("Hello" in Scottish Gaelic!) You'll be making scones today, which originated in Scotland! Kid chefs will choose about 1 tablespoon total add-ins (in whatever combination they like) for each scone.

2.
preheat + measure + mix

Preheat the oven to 400 F, then make your scone dough! To a large mixing bowl, measure and add 2 cups flour, 3 1/2 teaspoons baking powder, 2 tablespoons plus 1 teaspoon sugar, and 1 teaspoon salt. Mix together. Next, add 1 1/2 cups of heavy whipping cream. Mix with a spoon until all bits of flour disappear, but don’t overmix! If dough is too sticky, add up to 1/4 cup more flour. Set aside the dough.

3.
choose + chop + mix

Now for the really fun part! Have kids choose their creative add-in ingredients: dried, frozen, or fresh chopped fruit, herbs, chocolate chips, shredded coconut, cinnamon, lemon or orange zest, candied ginger, etc. in any combinations they like. They can chop and mix together their add-in ingredients.

4.
divide + fold + flatten

Divide the dough into about 12 pieces. Sprinkle some flour onto a clean, flat surface (like a cutting board or countertop) for each child. Have kids add their creative ingredients and fold them into their dough pieces with their hands. Then they can flatten their scones with their hands.

5.
brush + bake

Brush each scone with whipping cream and sprinkle with sugar. Arrange scones on a parchment-lined baking sheet and bake for about 20 to 25 minutes until golden brown on top! Top with Creative Whipped Cream and Mashed Fruit Jams!

Creative Whipped Cream

1.
zest

Zest a little of the orange or lemon being used in the Mashed Fruit Jams.

2.
measure + seal + shake

Measure and add 1/2 cup heavy whipping cream and 1 pinch of salt to a plastic or glass jar with a tight fitting lid. Seal the jar with the lid and shake!

3.
recipe tip

Whipped cream takes about 3 minutes of active shaking to form! Listen for a “swoosh”—this is when the consistency of the whipped cream changes and will coat the sides. Check to make sure it’s thick; when it is, it’s ready! Careful not to overshake, or you’ll make butter instead of whipped cream (also delicious)!

4.
add + stir

Then stir in creative add-ins: 1 pinch of cinnamon, 1 pinch of nutmeg, 1 pinch of sugar, 1 pinch of lemon or orange zest (from citrus fruit used in Mashed Fruit Jams), and 1 to 2 drops of vanilla extract. Serve Creative Whipped Cream and Mashed Fruit Jams with freshly baked Create-Your-Own-Scones (see recipes)!

Mashed Fruit Jams

1.
chop + mix + mash

Peel 1 orange, chop it, and add it to a bowl. Chop 1 ripe pear and 1 apple and add them to the chopped orange. Squeeze the juice from 1 lemon over the chopped apple and pear. Add 3 teaspoons of sugar to the fruit. Mix and mash the fruit until the texture resembles jam! Serve over freshly-baked Create-Your-Own Scones (see recipe) and enjoy!

2.
recipe tip

Use your blender to get a smooth, jam-like consistency!

Frosty Fruit Sorbet Blender Wizardry

1.
squeeze + whisk + add

Squeeze the juice from 1 lemon into a small bowl. Whisk in 1/4 cup sugar and 2 tablespoons of cold water until sugar dissolves. Add this to your blender along with 4 cups of frozen fruit. [blend + divide} Blend until smooth! Add more cold water as needed until the sorbet is smooth and thick. Divide into small bowls or cups and enjoy immediately, or chill in the freezer until ready to eat!

Raspberry Ricotta Mousse with Ladyfingers

1.
measure + whisk

In a large mixing bowl, have kids whisk 1 container of ricotta cheese until light and fluffy! Add 1/2 cup raspberry jam and whisk until combined.

2.
shake + shake + shake

Time to shake! Add 1 cup heavy whipping cream and 3 tablespoons honey to your glass or plastic jar and screw the lid on to secure it. Have kids pass around the jar and shake until soft cream forms, about 3 minutes! You can also whisk the ingredients in a mixing bowl, but shaking is more fun.

3.
fold + spoon


 Fold the whipping cream into the ricotta and jam mixture. Spoon the mousse into serving bowls and garnish with fresh raspberries and ladyfingers for dipping. Enjoy!

Surprise Ingredient: Pasta!

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Photo by Poznyakov/Shutterstock.com

Hi! I'm Pasta!

"Did you know that there are about 350 kinds of pasta that come in various lengths, widths, and shapes?! Most have Italian names, and the dishes they're part of often take on the same name. Some types are small and used in soups, like "alphabet pasta" and "orzo." Some are long and skinny or long and wide, like "spaghetti," "fettuccine," and "lasagna." Others are filled, like "ravioli," "cannelloni," and ring-shaped "tortellini." There are short pastas with funny shapes, like the corkscrew tubes of "cavatappi," the straight, diagonal tubes of "penne," or the shells of "conchiglie." Finally, there are pasta dumplings, or "gnocchi."

  • Pasta is certainly an Italian food, but even before it became part of the cuisine of Italy in the 4th century BCE, pasta or noodles had been eaten in China for at least 1,000 years. 
  • "Lagana," a rolled-out sheet of fried dough and an ancestor of lasagna, is mentioned in the writings of Horace, a 1st-century Roman poet. 
  • Pasta is made from unleavened dough, typically consisting of durum wheat flour and water or eggs, that is cut and formed into various shapes. It is generally cooked in boiling water or soup until tender or "al dente" (Italian for "to the tooth"), which is almost tender but still a bit firm to the bite. It can also be parboiled (partly boiled) and then added to a baked dish, where it becomes tender in the oven. 
  • Gluten-free alternatives to pasta made from wheat flour include those made from rice flour and legumes, like beans and lentils. 
  • Fresh pasta (in Italian, "pasta fresca") can be purchased at the store or made at home. Packaged dried pasta ("pasta secca") is found more abundantly in grocery stores and is less expensive. Fresh pasta cooks faster than dried pasta.
  • Cooked pasta consists of 62 percent water, 31 percent carbohydrates, 26 percent of which is starch, 6 percent protein, and 1 percent fat. 
  • A 100-gram serving of pasta contains 15 percent of the daily value of manganese, a mineral element that may contribute to bone health, blood sugar regulation, and blood clotting factors. 
  • Pasta has a lower glycemic index than white bread, potatoes, and rice, meaning it has less of a contributing factor to weight gain, developing type 2 diabetes, and cardiovascular disease.

History of One-Pot Pasta!

Photo by Azra H/Shutterstock.com
  • The idea behind one-pot pasta is to add all the raw ingredients to one big pot or skillet at once: pasta, vegetables, herbs, spices, and water or broth. The liquid cooks the pasta and veggies until they are tender, and the pasta releases its starch, evaporating and concentrating the flavors, creating its own sauce.
  • Martha Stewart is credited with the One-Pot Pasta recipe that started it all about 10 years ago. It became popular because it is delicious and makes cooking and cleanup a cinch.
  • Try changing the recipe by using different types of pasta, veggies, and seasonings each time you make one-pot pasta.

Let's Learn About Italy!

Photo by Marina Andrejchenko/Shutterstock.com
  • Italy became a unified country in 1861, only 150 years ago. It is sometimes called "bel paese" or "beautiful country."  
  • Italians invented the piano and the thermometer! 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome, Italy's capital city. The myth says the twins were abandoned and then discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (and after many exciting adventures), they found themselves at the location of Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal. 
  • In the 1930s and 40s, Mussolini, Italy's prime minister, and dictator tried to eliminate all foreign words from the Italian language. How did he do that? He just changed them! For example, in soccer, "goal" became "meta." Disney character names changed, too: Donald Duck became "Paperino;" Mickey Mouse became "Topolino;" and Goofy became "Pippo." Although they're not banned anymore, these words and names have stuck. So now if you go to the Italian Disneyland, called Gardaland Park, you will see Topolino and Pippo! 
  • About 60 million people call Italy home, and it is 116,350 square miles, slightly larger than the US state of Arizona. If you compare that to the United Kingdom, 67 million people live there, and it is about 94,350 square miles. So, the UK is smaller than Italy but has a bigger population! 
  • The Italian flag is green, white, and red. These colors represent hope, faith, and charity.
  • The average Italian eats close to 55 pounds of pasta annually. If you think about how light pasta is, that is a considerable amount! There are more than 500 different types of pasta eaten in Italy today. 

What's It Like to Be a Kid in Italy?

  • Kids begin school at 6 years old. They grow up speaking Italian, but they learn English in school, so many become bilingual in Italian and English.
  • The most popular sport for kids is football (soccer). The Italian word for soccer is "calcio," the same word they use for "kick." A favorite of younger kids is "Rody, the bouncing horse," a plastic horse that a small child can hop onto and bounce around the room. Rody was invented in Italy in 1984.  
  • The family ("la famiglia") is a central characteristic of Italian life. Children have great respect for their older relatives. It is traditional to name the first male child after the grandfather and the first female child after the grandmother.
  • If kids live close to school, they can go home and have lunch with their families! Lunch at school might be pasta, meat with vegetables, a sandwich, or a salad with lots of ingredients. Families typically eat dinner later (7 to 8 pm), so kids end up staying up later, too!
  • Between lunch and dinner, kids often enjoy "merenda," which is an afternoon snack that translates to "something that is deserved." It is really a mini-meal that can include both savory and sweet foods. Examples of savory foods are a salami or mortadella sandwich, a slice of rustic bread rubbed with a cut, raw tomato, or "pizza bianca" (white pizza without tomato sauce). Types of sweet foods eaten during merenda are "gelato" (a lower-fat type of ice cream), any kind of cake, or biscotti dipped in warm milk.

Lettuce Joke Around

Have you heard of the rock-and-roll band that every baker in town talks about?

They call themselves the Rolling SCONES!

THYME for a Laugh

What do you get if you cross an apple with a shellfish? 

A crab apple!

Lettuce Joke Around

When is an apple not an apple? 

When it’s a pineapple!

The Yolk's On You

What do you call strawberries playing the guitar? 

A jam session!

That's Berry Funny

What was the French cat’s favorite Valentine’s Day dessert?

Chocolate mousse!

The Yolk's On You

How does a cat make whipped cream?

With its WHISKers!

THYME for a Laugh

What did the apple tree say to the hungry caterpillar? 

"Leaf me alone!"

THYME for a Laugh

What’s a ghost’s favorite fruit? 

Boo-berries!

The Yolk's On You

What do you call raspberries playing the guitar? 

A jam session!

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