Kidstir makes it a snap for you and your littles to make a meal together! Each month they send you three recipes that cover each food group, facts about your food, kid-sized tools, specialty ingredients, shopping lists, and games and activities. As a subscription bonus, you receive a personalized cookbook binder to store all of your recipes in each month! I had so much fun making this meal with Zelda as my little helper, and I can’t wait to receive more recipes. Everything was so flavorful and delicious, and most importantly, easy to make! The set of recipes we received were for Fancy French Chicken, Root for Me Veggies, and Chocolate Lava Cake. We started by making the Root for Me Veggies since they take the longest. To make this recipe you need 2-4 small potatoes, 2-4 beets, 2-4 carrots, 1 sweet potato, 1 medium onion, 5 garlic cloves, 3 tablespoons olive oil, and 1 teaspoon salt. Begin by preheating the oven to 425 degrees. Next, peel the potatoes, beets, carrots, onion and sweet potatoes, and cut them into 1 inch cubes; set aside. Next, use the magic garlic bulb that comes with the kit to remove the skin from the garlic and cut the cloves into small pieces. Arrange the veggies in a single layer on a large baking sheet, and drizzle with olive oil. Sprinkle with salt and allow them to roast for 45 minutes. Be sure to rotate them every 15 minutes or so with tongs. Once the veggies are lightly browned, season them with extra salt and pepper. While the veggies were cooking we began making the chicken. The chicken cooks at 400 degrees so turn the oven down once the veggies come out. To make the chicken you need a 1 pound chicken breast, lemon, parsley, and the special spice rub that comes with kit. Begin by slicing the chicken breast into smaller strips, and then coat the chicken with the spice rub. Next, place the parchment bag (that comes in the kit) on a baking sheet, and slide the chicken inside, in a single layer. Fold the edge of the bag over twice and then flip, so that the seam-side is down. Bake the chicken for 30 minutes and then remove it from the oven. Allow the chicken to sit in the bag for 5 minutes or so, and then carefully cut it open with scissors. Garnish with a lemon slice and fresh parsley. Serve with the roasted veggies! Once we finished dinner, it was onto dessert. To make the Chocolate Lava Cake you need cooking spray, 1 stick butter, 4 ounce semisweet chocolate squares, 1 cup confectioner’s sugar, 2 eggs, 3 egg yolks, 1 teaspoon vanilla extract, ½ cup flour, and raspberries. Make sure that you also have ramekins available; the cake will need to bake in these! Begin by heating the oven to 425 degrees. Next spray four ramekins with cooking spray and set aside. Melt the butter and chocolate in a bowl, in the microwave for 1-1.5 minutes and whisk together until smooth. Next, whisk in the confectioner’s sugar, then the eggs and egg yolks. Add the vanilla and flour, and whisk until the flour disappears. Divide the batter evenly between the four ramekins and bake for 13-14 minutes, or until the sides look firm and the center looks soft. Remove from the oven and sprinkle with confectioner’s sugar. Garnish with fresh raspberries and serve! The chocolate should ooze out when you cut into the cake to take a bite!
Recipes courtesy of Kidstir.