Kid Friendly: Broccoli and Cheese Sauce

My little man is a fan of his broccoli.  I had some leftover from last week, so I decided to put it to good use before it went bad.  I've never made a cheese sauce before.  Mostly because when I think of cheese sauce I'm reminded of the kind that comes in a can that you spray on crackers.  Do they still make that nasty stuff?  I have nothing against artery clogging food, but I prefer mine to not be served in a spray can and taste like plastic.  I told Baby J that his broccoli would make his muscles grow, and the whole time he was eating this he was yelling:  "Look, my muscles are growing!"  I'm so glad I have a two year old. 

Broccoli and Cheese Sauce
Adapted from Paula Deen's:  My First Cookbook and a Whole Foods Market recipe

Serves:4

• 1 bunch broccoli, and 3 stems washed
• 1/2 teaspoon kosher salt
• 1 T. butter
• 2 T. unbleached white flour
• 1 tsp. dijon mustard
• 2 cups grated sharp cheddar cheese
• 1 cup 1% milk

Steam broccoli until tender in water. Drain. 

Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste. Gradually stir in milk and/or sour cream, whisking over med-low heat until thickened. Add cheese, stirring until completely melted.  Don't overcook or the cheese will become stringy.  Make this dish right before you serve it.

Put broccoli into serving bowl and pour cheese sauce on top.

Bountiful Baskets Menu 3/26/11

Went to Bountiful Baskets with my helper, Baby J, and my friend Amber this morning.  Here's what I got:

• 5 loaves 100% whole wheat bread
• 1 head Romaine Lettuce
• 7 sweet potatoes
• 4 tomatoes
• 11clementines
• 9 bananas
• 1 cantaloupe
• 1 bunch asparagus
• 2 mangos
• 6 apples
• 2 grapefruit
• 3 zucchini
• 1 bag carrots

I paid $10 for the 5 loaves of bread and $15 for the fruit and veggies.  Pretty great deal if you ask me! This is what I'm making this week:

Sunday- Taco Salad
Monday- BLT Sandwiches (Use Whole wheat bread though) and Broiled Grapefruit
Tuesday- Cassoulet and Ciabatta bread
Wednesday- Leftover Cassoulet Soup with bread (I have class tonight)
Thursday-Chicken, Mango, and Rice Salad
Friday- Turkey Meatloaf with Sweet Potatoe Wedges and Sesame-Soy Dipping Sauce
Saturday- Chicken and Asparagus Kebabs

Kid Friendly: Banana Chocolate Squares

Today I didn't have to work so I decided to do some baking with Baby J.  I told him we needed to go buy chocolate chips to make muffins, and he got super excited and said he was making "Lightning McQueen" muffins.  Love that kid.

I love my apron Grandma O!

 A skilled dry ingredient mixer...

 My mom always enlisted me to mash the bananas when she made banana bread.  I don't think I ever mashed with his finesse though. 

Spatulas and Thomas the Train are necessities in every kitchen.

When Jackson heard the oven ring he ran downstairs in a frantic shouting:  "They're done Mommy!  Hurry!" I pulled the squares out and then we patiently waited for them to cool off... 

Patience is my virtue. 

Jackson was very pleased with his final product.  And so was I.  Yum.

Banana Chocolate Squares

Adapted from Williams-Sonoma Kid's Baking and Allrecipes

• 2 1/2 cups All-purpose unbleached flour
• 3 1/2 teaspoons
• 1/2 teaspoon kosher salt 
• 2 dashes cinnamon
• 3/4 cup (1 1/2 sticks) butter, at room temperature
• 1 cup sugar
• 2 large eggs are room temperature
• 2 capfuls vanilla extract
• 3/4 cup sour cream
• 1 1/2 cups semisweet mini chocoalte chips

Directions: Preheat oven to 350 degrees. Spray muffin squares with cooking spray.  In a medium bowl, using a wooden spoon, stir together the flour, baking powder, salt, and cinnamon.  In a large bowl, using the electric mixer, beat the butter and 1 cup sugar for about 3 minutes, until creamy.  Turn off the mixer and scrape down the bowl with the rubber spatula.  Add 1 egg and beat until blended. Add the other egg and the vanilla and beat until well blended.  Turn off the mixer and scrape down the bowl with the rubber spatula.  Add half of the flour mixture and mix on low speed just until blended.  Pour in the milk and mix just until blended.  Add the rest of the flour and the chocolate chips and mix until blended.  Using the 2 large spoons, one to scoop and one to push, fill each square with batter.  Put the pan in the oven and bake for 21 to 23 minute until muffins are golden brown.  Using oven mitts, remove the pan from the oven and set it on the cooling rack to cool.  Tip the muffins out of the pan onto the rack and serve warm or cold. 

3/19/11 Bountiful Baskets Dinner Menu Plan

Here's what I picked up this morning at Bountiful Baskets and below are the recipes I'm going to make this week:

5 Loaves of Ciabatta Bread (Will use 2 this week and freeze 3)
Asparagus
Swiss Chard
Cilantro
Cauliflower
Broccoli
Celery
Cantaloupe
3 Mangos
Bananas
5 Oranges
5 Apples
3 Tomatoes


Saturday Lunch- Swiss Chard with Fresh Garbanzo Beans and Tomatoes with Honeyed Oranges (From the Complete Idiot's Guide to Eating Clean)
Saturday Dinner- Salmon or Chicken with Ladolemono Sauce, Balsamic Asparagus, and Brown Rice
Sunday Dinner-  Marinated Baked Pork Chops  and Leftover Balsamic Asaparagus
Monday Lunch- Black Bean Avocado and Mango Salad with Cilantro and Lime
Monday Dinner- Roasted Cauliflower Soup with Ciabatta Bread
Tuesday Dinner- Whole Wheat Spaghetti and Turkey Sausage with Salad
Wednesday Dinner- (I have class...leftovers)
Thursday Dinner- (Class again, will make this the night before.) Ina Garten Chicken Noodle Soup (Will use leftover carrots, and celery) with Ciabatta Bread
Friday Dinner- Sweet and Spicy Stir Fry with Chicken and Broccoli
Saturday Dinner- (Free Day)
Sunday Dinner- Black Bean and Mango Tostadas with Shredded Chicken

That's all folks!