Cooking With Kids

Upside-down Pizza in a Pan

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 4 cloves garlic, minced
• 2 pounds ground turkey
• 2 (15-ounce) cans Italian-style tomato sauce
• 2 teaspoons dried basil
• 1 cup chopped pepperoni
• 1 teaspoon pepper
• 3 cups shredded mozzarella cheese
• 1 (13.8-ounce) package prepared pizza dough

1. Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
2. Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
3. Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Serves 12

Salad on a Stick

For GREEK version

• olives
• cherry tomatoes
• feta cheese cubes
• your favorite vinaigrette

For ITALIAN version

• cherry tomatoes
• mozzarella balls
• fresh basil
• olive oil
• salt and pepper

For a Greek version, toss olives, cherry tomatoes, and cubes of feta cheese with your favorite vinaigrette, then slide the ingredients onto skewers. Make Italian-style skewers by tossing cherry tomatoes, mozzarella balls, and fresh basil leaves with olive oil, salt, and pepper. 

No-bake Chewy Granola Bars

• 1 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 1 1/2 cups cashew butter
• 1 cup powdered nonfat milk
• 1 tablespoon vanilla extract
• 3 cups granola cereal
• 1/2 teaspoon ground cinnamon

1. Lightly coat a 9- by 13-inch baking pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium-high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 minute, then bring it to a simmer and let it cook for 30 seconds more.

2. Remove the pan from the heat and use a long-handled metal spoon to stir in the cashew butter, powdered milk, and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.

3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a sealable container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.

Makes 24
 

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