Easy Peas-y Cookbook for Kids

 

After months of cooking, tasting, and photographing, with my foodie BFF, Emily Mardell over at GetJoyfull, we’re ready to share our first recipe collection. And, phew, just in time for National Cookbook Month!

“Easy Peas-y” is a cookbook that was born from Emily’s passion for creating family-friendly meals. This is a cookbook for kids of all ages, that celebrates Alberta-grown beans, peas, lentils and chickpeas. It’s filled with delicious recipes that help kids find adventure in the kitchen, plan ahead for healthy eating, and add personality to the plate. But fear not, these recipes are equally delicious for the adult palates too!

Special thanks to Alberta farmers, and our friends at Alberta Pulse Growers for supporting the GetJoyfull movement, and for helping to make Easy Peas-y possible.

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Download, share, and enjoy!

Check back for details on how to order a FREE hard copy of your very own!

Featured Recipe

Chicken-Lentil Dippers (Dry Red Split Lentils)

Crispy tender dippers loaded with lentils, veggies, and cheese. Ready for dipping!

TIPS:

  • I like to make these in the shape of nuggets. They make a great game-time snack. Toss in some hot sauce and you have a nutritious substitute for hot wings.

  • Bake a double batch. Reheat dippers from frozen at 375°F for 10 minutes.

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INGREDIENTS

  • 3/4 cup (175 mL) dry red split lentils, washed and drained

  • 2 1/4 cup (560 mL water

  • 2 cups (500 mL) finely grated carrot

  • 1 lb (454 g) ground chicken

  • 1/2 cup (125 mL) grated cheddar cheese

  • 1 tsp (5 mL) garlic powder

  • 1 tsp (5 mL) onion powder

  • 1 cup (250 mL) panko breadcrumbs

  • 1 Tbsp (15 mL) canola oil

DIRECTIONS

Add dry split red lentils to medium stock pot with water. Bring to a boil, and cook for 10 minutes until tender. Drain.

In a large bowl with a wooden spoon or clean hands, mix cooked lentils, carrot, chicken, cheese, and spices until well combined.

Form mixture into small balls and roll in breadcrumbs. Gently form into dippers.

Preheat skillet on medium heat and add oil.

Add dippers to pan. Cook 4-6 minutes per side until cooked through and golden brown.

Serve with your favourite dipping sauce.

 

Beer Can Chicken

 
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Excuse me while I drool a little.

Beer can chicken makes the most moistest chicken ever! Perfect for summer BBQs, or if you are just craving some good ol’ chicken.

Beer Can Chicken

  • 1 whole chicken, cleaned

  • 1 can of beer

  • 4-6 cloves of garlic, sliced

  • Seasoning salt (around 1-2 tbs)

  • Garlic salt (around 1-2 tbs)

  • A large bunch of fresh herbs like parsley, thyme, sage, and rosemary

  • 1 tbs olive oil

Pre-heat your grill on high heat for 10 minutes. It should reach 450 degrees.

Prep the beer can first by cracking open and pouring half in a glass. Enjoy! Use a pair of kitchen scissors and cut two slits along side the opening tab of the can. Carefully push the, now larger, tab down, creating an wider opening on the top of the can.

Add several cloves of garlic and half of the herbs into the can. Prep your been can chicken stand, if you have have one, with the can of beer filled with garlic and herbs. Alternatively, if you are feeling like balance is on your side, you can place the chicken on the can and balance the can directly on the grill (use the legs to sturdy to the bird on the grill).

Wash the chicken and pat dry. Season the chicken generously with garlic salt and seasoning salt. Using your finger, creating space between the skin of the chicken and meat. Add garlic slices and herbs under the skin. Fit the whole chicken on the stand. Any remaining herbs and garlic and be used to fill the cavity opening on the chicken above the can. Using two small pieces of tinfoil, wrap the wings. This will prevent them from burning. Drizzle the chicken with a little olive oil.

Cook the chicken over indirect heat for approximately 1h 20 minutes, or until the internal temperature registered 180 degrees at its thickest part. And as my mom always said “when the juices run clear” you know it’s done. You may need to adjust the heat of the grill surrounding the chicken so it doesn’t get too hot. Watch for any flares up. Every 15 minutes, baste the chicken and rotate one quarter turn each time. This will ensure the crispiest of skin. Remove from the grill, discard the been can, and let rest 10 minutes before slicing.

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Cream of Chicken Soup

 
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Curl-up comfort food for those cold rainy days.

Cream of Chicken Soup

  • 2 1/2 cups chicken stock

  • 1 cup milk

  • 1 1/2 cups shredded chicken

  • 1 cup small soup noodles

  • 1/4 cup flour

  • 2 tbs butter

  • 3 celery stalks, chopped

  • 3 carrots, chopped

  • 1 clove of garlic, mined

  • 1/2 zucchini, diced small

  • 1/2 onion, diced small

  • 1 tsp garlic salt

  • 1 tsp onion powder

  • Salt and pepper to taste

In a medium pot, on medium heat, add 1 tablespoon of butter. Add onions and garlic, saute until translucent. Add celery, carrots, zucchini, chicken, and the remaining tablespoon of butter. Saute for another 2-5 minutes. Add flour, stir often for another 5 minutes until flour coats everything well.

Add the chicken stock and stir. Add the soup noodles. Let simmer for 10 minutes before adding the milk and reduce heat to low. As the soup and noodles cook, the broth will thicken. Simmer on low for another 10-15 minutes.

If you find that your soup didn’t thicken to the consistency you want, you can cook off another 1 tablespoon of butter and 1 tablespoon of flour in a seperate sauce pan and add to the soup. If your soup is too thick, add a little more stock.

Season with salt and pepper to finish as needed. Garnish with fresh thyme and serve hot.

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