WHAT MY KIDS EAT IN A DAY - Day 27

Day 27 Recipes
Breakfast: Chocolate Waffles Pops
Dry Ingredients:
1 ½ cups all-purpose flour
½ cup cornstarch
½ cup unsweetened cocoa powder
½ cup brown sugar
2 teaspoons baking powder
Pinch of salt
-Whisk to combine
Wet Ingredients
2 eggs
1 teaspoon vanilla extract
1 ¾ cups whole milk
1/3 cup butter, melted and cooled slightly
-Whisk to combine
Add the wet ingredients into the dry and fold to combine.
Cook in a waffle maker according to the directions. Cut the waffles into four. Create a slit on one side and insert a popsicle stick. Dust with powdered sugar.
Smoothies - into a blender add ¾ cup milk, ¾ cup frozen cauliflower, ½ cup blackberries, ½ cup vanilla Greek yogurt, 1 cup frozen cherries and 1 frozen banana, blend until smooth.
Lunch: Fried Ravioli
Ingredients
2 eggs
½ cup milk
½ cup seasoned breadcrumbs
½ cup grated parmesan cheese
Pinch of salt
½ teaspoon black pepper
½ teaspoon garlic powder
Fresh ravioli, I used Whole Foods brand due to the small size
Peanut oil for frying
Marinara sauce, warmed for serving
Directions:
Into one dish, add the eggs and milk, whisk together. Into another dish, add the breadcrumbs, parmesan, salt, pepper and garlic powder. Dip the ravioli into the egg mixture, then the breadcrumbs mixture. Heat your oil and fry the ravioli for about 2 minutes on each side. Remove from pan and into a paper towel lined plate. Sprinkle with parmesan cheese and serve with marinara sauce.
Dinner: Jamaican-inspired Shrimp Curry
Green seasoning: into a food processor add a handful of parsley, cilantro, 3 green onion, few sprigs of thyme, ½ onion, 2-inch piece of ginger and 6 cloves of garlic. Blend until smooth.
Note: these are also sold in bottles available in most Caribbean market or Amazon.
Ingredients for the shrimp
2 lbs shrimp
1 tablespoon Jamaican curry powder (this comes in mild or spicy)
1 teaspoon poultry seasoning
1 teaspoon salt
- combine these ingredients with the green seasoning. Marinate at room temp for about 15 minutes.
Ingredients for the curry
½ onion, sliced thinly
Bell peppers, sliced thinly (I used red, green orange and yellow)
4 cloves garlic, minced
1 tablespoon Jamaican curry powder, or more to taste
1 teaspoon smoked paprika
Pinch of salt
2 tablespoons tomato paste
1 can coconut milk
¼ cup water
Instructions
Heat some oil into a large pan, add the shrimp and cook for about 5 minutes. Add the rest of the ingredients, stir to combine. Once it comes to a soft boil, cover. Lower the heat and cook for about 5-7 minutes. Once it is done, you can add some cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water combined). This is optional to thicken the curry. I am fine the way it is. Serve with rice.
Dessert: S’mores Cups
Cookie Cups recipe via livforcake.com... (note: I just used the cookie part recipe, the rest is just my way of doing it)
1/2 cup unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup light-brown sugar packed
1/2 cup + 2 Tbsp all-purpose flour
1/2 cup graham cracker crumbs
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla extract
1 large egg room temperature
Whisk together flour, graham cracker crumbs, baking soda, and salt, set aside.
Beat butter and sugars for about 2 minutes. Add an egg and vanilla extract. Beat until combined. Add the flour-graham cracker mixture and mix until just combined. Add about 1 tablespoon of the dough into muffin tins, press down to flatten.
Bake for 13minutes, remove from oven and press firmly down in the center to create a well using a rolling pin or other small stick. Cool in pans for 15mins. Now add a piece of Hershey’s chocolate and ½ of a marshmallow in each cup. Put under the broiler on Low for about 1-2 minutes, make sure you keep an eye on this, it can burn easily. Let cool on a wire rack. Melt some Hershey’s in the microwave in 20 seconds increments. Remove the S’mores cups from the muffin tin and drizzle with the melted chocolate.