Kody O'Bear & Company

Adventures for Kids for All Ages

Spring Pasta

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Spring Pasta

Ingredients

  • 1 lb Dried fettuccine (Adults= 1 cup of cooked pasta + ½ cup of sauce. Kids ages 2 to 11 = ¼ to ½ cup of cooked pasta + ¼ to ½ cup of sauce, depending on child’s age, size and activity level)
  • 1 cups Homemade tomato sauce
  • 8 oz Asparagus stalks
  • Few basil leaves
  • Extra-virgin olive oil
  • parmesan cheese

Instructions

  • Cook 1 lb dried fettuccine in a large pot of salted boiling water according to package directions.Meanwhile, reheat 4 cups of homemade tomato sauce in a medium saucepan over medium heat.Snap the woody ends of a bunch (about 8 oz) of asparagus stalks and discard.Slice the stalks finely with a knife (or use a food processor), leaving the tips whole.Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute, then remove from the heat and stir in a few fresh basil leaves, if handy.By now your pasta should be cooked.Save a cup of cooking water before draining the pasta.Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen sauce.Serve with a drizzle of extra-virgin olive oil and a grating of fresh parmesan cheese.

Irish Parsnip and Apple Soup

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Irish Parsnip and Apple Soup

Servings: 6
Author: By Chef Jim Coleman

Ingredients

  • 1 tbsp Butter
  • 1 pound Parsnips, thinly sliced
  • 1 pound Apples, peeled/cored/sliced
  • 1 Leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
  • 1 Chopped onion
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Cardamom seeds
  • 1 large crushed garlic clove
  • 2-1/2 to 3 cups Chicken broth
  • 1 cup Apple cider or juice
  • 1/2 cup Cup cream
  • Salt & pepper
  • chopped chives

Instructions

  • 1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
    2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
    3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
    4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
    5.  Serve garnished with chopped chives.

Corn Cheeseburgers

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Corn Cheeseburgers

Ready in 20 minutes.
Servings: 4

Ingredients

  • 1 lb Ground beef
  • 1 ear corn
  • 2 tsp Cumin
  • Your favorite cheese
  • Tomatoes and avocados
  • Salt & pepper

Instructions

  • Combine 1 lb ground beef, kernels cut from 1 ear of corn, 2tsp cumin, and salt and pepper. Form into four 3/4-inch-thick patties. Grill 3 minutes on both sides, then add a slice of your favorite cheese (so it begins to melt) and remove from grill. Build burgers topped with condiments and sliced tomatoes and avocado’s
    *GET THE KIDS IN ON THE ACTION, They can take orders, then build burgers to everyone’s liking.

Steak Salad

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Steak Salad

Ready in 30 minutes.
Servings: 4

Ingredients

  • 2 hearts of romaine
  • Oil, Salt & Pepper
  • 1 lb Skirt steak
  • 1 pint Quartered cherry tomatos
  • 2 ears Corn
  • 1 Sliced avocado
  • Your favorite dressing

Instructions

  • Heat grill on high. Cut 2 hearts of romaine in half lengthwise, drizzle with oil, and add salt and pepper.Grill cut side down, 1 to 2 minutes, until grill marks appear.Remove and roughly chop.Season 1 lb skirt steak with salt and pepper, and grill about 2 minutes per side.Remove from heat and let rest 5 minutes, then slice thinly across the grain.Toss romaine, 1 pint quartered cherry tomatos, kernels cut from 2 ears of corn, and your favorite dressing.Divide salad among 4 plates and top with steak and 1/4 of a sliced avocado.
    ( PICKY-EATER PLEASER , Serve the components they like in a divided toddler plate, with the dressing as a dip.)