Foodstirs

Valentine’s Recipes for Kids!

Surprise your children with a little extra love this Valentine’s Day! We’ve compiled our favorite Valentine’s recipes, making it easy to fill your kitchen with love this Saturday.

 

For an appetizer or snacking:

Tomato Caprese Flowers

Yields: 2 dozen

Ingredients:

• 1 pint grape tomatoes
• 1 (16 ounce) container of fresh marinated mozzarella balls
• 1 bunch green onions for garnish
• 1 bunch parsley or basil for garnish

Instructions:

1. Wash and cut each tomato into thirds without slicing all the way through.
2. Gently scoop out seeds.
3. Place 1 mozzarella ball into each tomato flower.
4. Using a knife, puncture the bottom of each flower.
5. Place 1 green onion into each flower, creating the stem.
6. Arrange into a bouquet.

Use any of our Valentine’s lunch box ideas for appetizer inspiration

 

For the main course:

Heart Calzones

Serves: 16

Ingredients:

• 1 cup warm water
• 1 teaspoon sugar
• 1 (¼ oz) packet active dry yeast
• 1 ¼ cup whole wheat flour
• 1 cup all-purpose flour
• ½ cup semolina
• 1 teaspoon salt
• 1 ounce olive oil
• cornmeal for baking sheets
• 1 (16 ounce) mozzarella cheese log, sliced into ¼ inch pieces
• 1 cup Parmesan cheese, grated
• 2 tablespoons olive oil for brushing on top of finished calzones

Instructions:

1. Dissolve 1 teaspoon sugar in 1 cup warm water. Stir in 1 packet active dry yeast. Let stand until foamy.
2. Add flours and salt to a mixer.
3. Mix together flours and salt. Pour in 1 ounce olive oil and yeast mixture.
4. Mix until dough forms into a ball using a dough hook or your hands.
5. Transfer dough to an oiled bowl. Cover with plastic wrap and let rest until doubled in size.
6. Sprinkle cornmeal onto baking sheets and preheat oven to 400°F.
7. Roll dough out onto a floured surface. Using heart cookie cutters, cut out hearts and place onto cornmeal sprinkled baking sheets.
8. Using a smaller heart cookie cutter, cut out cheese and place on top of heart pizzas.
9. Place a second heart pizza on top of the cheese. Press edges together to seal using your fingers or a fork.
10. Using a pastry brush, brush olive oil on top of all of the calzones. Sprinkle with Parmesan cheese.
11. Bake calzones for 10 minutes or until golden.

Easy Tomato Sauce

Serves: 3 cups

Ingredients:

• 1 tablespoon olive oil
• ½ medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can chopped tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 teaspoons salt
• ¼ teaspoon pepper to taste

Instructions:

1. Heat oil in a medium saucepan over medium-high heat. Add ½ of an onion, chopped and 3 cloves of minced garlic. Cook until onions become slightly translucent. Be careful not to burn the garlic.
2. Add 1 (28 ounce) can of tomatoes, 1 teaspoon of dried thyme and basil. Lower the heat and simmer, covered for 10 minutes.
3. Season with 2 teaspoons salt and ¼ teaspoon pepper to taste. Remove from heat, use immediately, or store in the refrigerator up to 3 days or in the freezer for up to 2 months.

 

For dessert and entertaining:

Carrot Cake Cupcakes

Serves: 24

Ingredients:

• 2 cups whole wheat pastry flour, sifted
• 2 cups granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 3 cups carrots, grated
• 1 1/3 cups applesauce
• 4 eggs
• 8 ounces light cream cheese
• ½ cup butter
• 2 teaspoons vanilla
• 1 pound powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease cupcake pans or line with cupcake papers.
2. In a large bowl, mix together 2 cups sifted whole wheat pastry flour, 2 cups sugar, 2 teaspoons cinnamon, 2 teaspoons baking soda, ¼ teaspoon salt.
3. Stir in 3 cups grated carrots and 1 1/3 cups applesauce.
4. Mix in 4 eggs, one at a time. Fill each cupcake liner ¾ of the way.
5. Bake for 12-15 minutes or until tops spring back when touched.
6. For the icing, beat 8 ounces light cream cheese, ½ cup butter, and 2 teaspoons vanilla until creamy. Beat in 1 pound of powdered sugar.
7. Pipe frosting onto cooled cupcakes.
8. Store in the refrigerator.