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Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

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Cool Christmas Cauliflower Nuggets + Totally Tomato Jam

cool cauliflower nuggets

chop + crack + mix Have kids CHOP! CHOP! CHOP! one 16 oz. package of frozen (thawed) cauliflower and one handful of fresh spinach into little bits in a large bowl. Crack 3 eggs. Grate 1½ cups cheddar cheese. Add 1 cup seasoned Italian breadcrumbs and mix all of the ingredients together in the same bowl.

pat + fry With clean hands, have kids form small patties with about 1-2 Tbs of the cauliflower mixture and set them to the side. After they are all made, carefully fry the nuggets in some olive oil in your non-stick skillet. Let them cool before serving. YUM! With the WHITE cauliflower, the GREEN spinach, and the RED tomato jam, it has all the yummy XMAS colors!

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • totally tomato jamcut + squeeze + mash Have kids cut 5 medium tomatoes in half and squeeze the juice and seeds out of them. Discard the juice and seeds. Don’t worry if there’s still some juice and seeds left over though; it will boo down and make the jam more interesting! Have kids dice and chop (or mash with a potato masher) the seeded tomatoes until you have about 1 cup of tomatoes. :: continued ::

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

throw + simmer Throw tomatoes in the skillet with ¼-½ cup sugar, juice of half a lemon, and a pinch each of ginger, cinnamon, and cloves. Simmer and stir until liquids evaporate and the mixture thickens to jelly stage. To test, coat a spoon with the tomato mixture, then hold it sideways so it drips back into the skillet. Add salt and pepper to taste. When the mixture forms two thick droplets, it’s done. Remove from heat. Work fast - the jam will continue thickening in the skillet.

enjoy + save As recipes go, this one is very flexible. It will work with less fruit, more sugar, additional flavorings, and so on. You can use the basic formula with a variety of other fruits. The recipe makes enough to fill a small canning jar, and will keep in the fridge for about a month - if it lasts that long! Ours sure didn’t!

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fun food facts:

The surprise ingredient of the week is: Cauliflower! ★ Cauliflower is a member of the noble Cruciferae family, which includes broccoli, cabbage, arugula,

collards, watercress, horseradish, kohlrabi, radish, rutabaga, and turnips. ★ As it’s name suggests, cauliflower is indeed a flower. The creamy white, crunchy stems and head of

the cauliflower plant, which we eat, are actually the undeveloped stems and buds of a flower. ★ Cauliflower comes in four varieties, the white variety (with which we are most familiar); a green variety,

which is a cross between the physical features of a cauliflower with the chlorophyll found in broccoli; an orange variety, which has more vitamin A; and a purple variety, which grows wild in Italy and gets its pigmentation from the same antioxidant found in red wine.

★ Cauliflower is GOOD for you! It is VERY high in vitamin C and K, which are good at boosting your immunity to colds and flu.

★ Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor. The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C. It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles.

Time for a laugh! What kind of flowers should you NEVER give to your Mom on Christmas? Cauliflowers!

What do you get if you cross a sheepdog with a rose? A Collie-Flower!

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Cool Cauliflower Nuggets

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

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16 oz. package of frozen cauliflower, thawed and drained of liquid (or use fresh steamed broccoli) 1½ cups cheddar cheese 1 handful fresh spinach

3 eggs salt & pepper to taste 1 cup seasoned Italian breadcrumbs olive oil

Totally Tomato Jam

5 medium tomatoes ¼-½ cup sugar juice of half a lemon or lime

pinch each of freshly grated ginger, cinnamon, and ground cloves salt & pepper to taste