Staying home presents a number of challenges: besides cooking more than you normally would, you may be trying to home school your kids as well as trying to fill their free time in fun and productive ways. Cooking with them checks all those boxes.
I hope you and your youngsters will enjoy spending time together on these recipes from The Food Network.
Roasted turkey pinwheels
For this recipe, younger children can wash and spin dry the lettuce. Older kids can layer the ingredients and roll up the sandwiches.
1 large head romaine lettuce
4 ounces whipped cream cheese 1 cup baby spinach leaves, loosely packed
8 large fresh basil leaves
Kosher salt and freshly ground black pepper
4 (10-inch) flour tortillas
8 slices oven-roasted deli turkey, each about 1 ounce
1 roasted pepper from a jar, sliced into 1⁄4-inch strips
1 cup shredded carrots
Pull the largest four romaine leaves from the outside of the bunch. Gently wash and dry them, trying not to tear the leaves.
Cut the leaves at the base where they were connected to the root; the pieces should be about 9 inches long. Using a vegetable peeler, shave the center rib so the leaves will roll up more easily. Set aside.
Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1⁄4 teaspoon kosher salt and a few grinds of pepper.
Lay one of the tortillas on a clean work surface and place a romaine leaf neatly on top. Arrange 2 slices of turkey on the lettuce.
Spread 2 tablespoons of the cream cheese mixture over the turkey. Arrange a quarter of the pepper strips along one edge of the tortilla and 1⁄4 cup of the carrots next to the pep- pers. Lightly press into the cream cheese mixture.
Starting from the edge with the peppers and carrots, wrap the roll tightly so it holds together with the peppers and carrots in the middle. Place seam side down on a cutting board. Repeat for remaining tortillas.
Cut wraps into 1-inch pieces. Push a toothpick into each slice, making sure to start at the seam on the bottom. Serves 2 to 4 as a meal, 8 to 10 as a snack.
Cheese fondue
Younger kids can tear the bread and arrange the dippers on a plate. Older kids can measure ingredients, stir the fondue and cut the vegetables.
2 cups filtered apple juice
1 pound Gruyere cheese, shredded 2 tablespoons cornstarch
1⁄4 cup grated Parmesan
1⁄2 teaspoon country-style Dijon mustard
Kosher salt and freshly ground black pepper
Choose your favorite dippers:
1 baguette, torn or cut into 1⁄2-inch chunks
2 crisp apples, each cored and cut into 6 to 8 wedges
2 cups baked potato tots
2 cups broccoli florets
2 cups cooked penne pasta
1 cup different-colored mixed grape and cherry tomatoes, halved 1 cup pretzel style crisps or crackers
1⁄2 pound salami, cut into 1⁄2-inch chunks
1⁄2 cup cornichons or gherkins
Bring apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by small handfuls, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds.
Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1⁄2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl and serve with the dippers of your choice. Serves 4 to 6.
Raspberry and cream cheese brownie bites Brownies:
1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, broken into chunks
11⁄4 cups granulated sugar
1 teaspoon pure vanilla extract 1⁄4 teaspoon fine salt
2 large eggs
1⁄2 cup all-purpose flour Topping:
1⁄2 cup whipped plain cream cheese
1⁄4 cup confectioners' sugar
2 tablespoons heavy cream
1/8 teaspoon pure vanilla extract Pinch fine salt
1⁄4 cup raspberry preserves
For the brownies: Preheat the oven to 350 F. Line a 24-cup mini muffin tin with paper liners. Coat with cooking spray.
Microwave the butter and chocolate in a microwave-safe bowl on high, in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour and beat until the batter is shiny, about 1 minute.
Divide batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (unlike for most other recipes, a toothpick inserted in the center of a muffin will not come out clean).
For the topping: Whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, and then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until pourable, about 30 seconds. Let sit for 2 minutes, and then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.
Note: Baking the brownies without paper liners will give you crunchier, chewier edges.
E-mail: brandtlinda11@gmail. com.