My youngest boy, age seven, has been very interested in helping in the kitchen the last few months. On our first cooking adventure, we made a spaghetti sauce from scratch with items we had on hand, and he just thought that was the best. (I was pretty impressed too, normally I need a recipe, but it turned out great!) Monday night he helped me make some Cheddar Cheese Soup, and was a super assistant.
Tuesday he handed me this recipe for Sprincle Cupcakes. He made it up all on his own. I am thinking we should whip these up so he can see his recipe in action. 😉 My favorite part is step 4.
Magazine purge, recipe #2. (Rachael Ray July/August 2012) Again, haven’t tried it, but it looks like a nice sauce to use on meats or veggies.
- 1 cup (packed) fresh basil leaves
- ½ cup EVOO (Extra Virgin Olive Oil)
- ¼ tsp salt
Puree all ingredients in blender until smooth. Spoon sauce over chicken, scallops, steak, or veggies. Makes 1/2 cup.
OK, so you all know the BLT sandwich, right? Well I just had an ALT (Avocado Lettuce and Tomato) with cheese for lunch, along with some of Susie’s Potato Salad. So yummy.
Post in the comments any quick and easy lunch ideas you’ve got for me!