Kids Cook it Up: Sausage-Vegetable Pizza

My kids are already out of school for the summer, and they are so excited. They love having friends over, of course, and I like to ask them if they want to help out in the kitchen. My kids (and their friends) love being in the kitchen. It’s the center of our home. Most of their friends know that I’m a Recipe Developer and Cookbook Author and that I’m always taking pictures in the kitchen. We made these Sausage-Vegetable Pizzas the other day, and they had a blast. Making pizzas is a fun kid’s activity. I love to set up an array of toppings, and I let them create their own. Try this for an awesome summer activity.


Parsnip-Potato Chowder

It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. ¬†Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber.¬†Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.

Pumpkin French Toast

We make French toast every weekend at my house for the kids, and this Pumpkin French Toast is my latest hit. I love to start with Challah bread which is my secret ingredient to this wonderful breakfast. If you can’t find Challah, use Brioche or the closest thing you can find. This recipe even works great lightened up a bit using egg whites and skim milk. Sprinkle Pumpkin Pie Spice over the top for a delicious taste of the season. This is great to serve for the kids, for company or on Thanksgiving or Christmas.

Fall Fest Fall Salad: Black-Eyed Pea Salad over Arugula

I have been working on some new fall salad recipes for upcoming television cooking segments this month. I was in the mood for a Black-Eyed Pea Salad and trying to increase the fiber in my kid’s diets. This recipe starts with a simple lime and chipotle vinaigrette combined with the black-eyed pea and black bean mixture. The mixture is served over peppery arugula which makes a fresh, flavorful and light salad. This is a great starter salad, but it would also be wonderful as a main dish topped with grilled or cooked chicken, shrimp, turkey or steak. This recipe is also a part of “Fall Fest” which is a continuation of Summer Fest, a cross blog recipe swap from various food blogs. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of The Food Network. The theme this week is “fall salads” so I hope you enjoy this one.