The Edmond Sun

Food

January 28, 2013

Berry-licious snacks kids can make

EDMOND — One of the best ways to get children to eat healthier food is to let them make it themselves. And these snack recipes using Florida blueberries and strawberries are so good — and so easy — you may have a hard time getting the kids out of the kitchen.

“You can get really creative with strawberries and blueberries,” said Justin Timineri, executive chef and culinary ambassador, Florida Department of Agriculture and Consumer Services. “They can be tossed into salads or yogurt, marinated in teriyaki sauce and served with grilled meats, or turned into delicious snacks like these.”

Not only do they taste good, they’re good for you. Blueberries are good for your eyes and memory, and they have antioxidants, which may prevent some types of cancer. Strawberries have vitamin C and fiber, which is good for your digestive system and helps you feel full.

To get more berry-licious recipes like these, visit http://bit.ly/floridaberries.

Blueberry Biscuit Cookies

Yield: 14 servings

Grown-Up Alert: Supervise younger children when using the oven.

Ingredients:

2 cups biscuit mix

1 cup Florida blueberries

1 cup pecans, chopped

2 tablespoons low-fat milk

1/2 cup honey, divided

Directions:

Preheat oven to 350 degrees.

In large mixing bowl, combine biscuit mix, blueberries, pecans and milk. Mix well and add enough honey to make mixture stiff like cookie dough.

Place dough by tablespoonful onto a greased baking sheet about 2 inches apart.

Bake until edges begin to brown, about 15 minutes.

Remove from oven and drizzle remaining honey on each cookie. Bake an additional 5 minutes and serve immediately.

Strawberry-Yogurt Freezer Pops

Yield: 10 servings

Ingredients:

1 pound Florida strawberries, hulled and chopped

1/4 cup sugar

1 lemon, juiced

2 cups low-fat vanilla yogurt

10 freezer pop molds and sticks

Directions:

In blender or food processor add half of the strawberries, sugar and lemon juice. Purée ingredients until sugar is dissolved.

Pour mixture into a small pitcher or container and add the rest of the chopped strawberries.

Fill each freezer pop mold by alternating layers of strawberry mixture and yogurt. Insert handle or stick into each freezer pop and freeze at least 5 hours. To serve, run warm water over outside of molds until pops come out easily.

If you don’t have freezer pop molds, use small paper cups. Cover tops of cups with plastic wrap and poke the sticks through the plastic to keep them standing upright while in the freezer.

Kids in the Kitchen

Age-Appropriate Cooking Tasks

Chefs ages 4 to 5:

• Squeezing lemons and limes

• Washing produce

• Stirring and whisking

• Pouring ingredients

Chefs ages 6 to 7:

• Grating, peeling and zesting

• Greasing pans

• Scooping batter

• Mashing and kneading

Chefs ages 8 to 9:

• Slicing and chopping, with supervision

• Peeling fruits and vegetables

• Measuring ingredients

• Breaking eggs

Chefs ages 10+:

• Slicing, chopping and dicing

• Baking

• Boiling

• Sautéing

SOURCE: Fresh From Florida

1
Text Only
Food
  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Fruits and Veggies Tips to increase your fruit and vegetable intake

    It’s no secret that the vitamins and minerals found in fruits and vegetables are a key to good health — from building immunity, to decreasing inflammation, to helping you maintain a healthy weight.
    Luckily, there are many ways to ensure you incorporate a sufficient amount of produce in your diet to fuel your day and help you feel great.

    June 23, 2014 1 Photo

  • Comic books and thoroughbreds, inspired by wine

    Outside the Bay Area, few wine enthusiasts realize that California’s wine scene is incredibly welcoming.

    June 23, 2014

  • Wines of the West slated for June 7

    Stockyards City presents the fifth annual Wines of the West festival on Saturday. The event takes place from noon to 4 p.m. and features wine tasting in an Old West environment. The stockyards area of Oklahoma City has been active for more than 100 years offering western wear, entertainment and ambience. Stockyards City is on the National Register of Historic Places and still has weekly live cattle auctions.
    Ten wineries will provide samples of a variety of locally produced wines. The wineries participating are: Plain View Winery, Stable Ridge Winery, Wood & Waters, Oak Hills Winery, The Range Winery, Whirlwind Winery, Summerside Winery, Canadian River Winery, Base Vines and Cattle and Wakefield Winery. Tasting will be available as visitors browse retail shops in Stockyards City. Food vendors will be set up in the street for convenience.

    June 3, 2014

  • Wine tasting event raises awareness about Y’s international programs

    The YMCA of Greater Oklahoma City will present its eighth annual international wine taste event, A Taste Of Culture, at Café do Brazil on Sunday. The event helps raise funds to support the Y’s international partnerships with YMCAs in Belo Horizonte, Brazil; the Czech Republic; Valparaiso, Chile; the Mexican Federation of Ys; and the Sioux Indians

    June 2, 2014

  • BBQ Tips to make great summer barbecues on a budget

    It’s time for fun outdoor afternoons spent with family and friends.

    May 20, 2014 1 Photo

  • At wine-focused restaurants, embrace the unknown

    “Representing real people who make real wine has always been very important to me,” explained Danny Fisher, the general manager and beverage director of Ripple, a wine-focused restaurant in Washington, D.C. “When you’re drinking wine — or any kind of beverage, really — you want to know that someone has put time and effort into it. It shouldn’t be mass produced, toyed with or manipulated.”

    May 19, 2014