Many things make Toronto a great place for families. We think one of them is Real Food for Real Kids. The company provides healthy snacks and lunches for child-care centres and schools around the city. Its mission is to provide healthy, affordable, and sustainable food for kids, educating them about food and nutrition in the process.
The food is a far cry from chicken nuggets, squeezable yogurt, and other processed food we’re used to seeing on kids’ menus. In fact, the seasonal menu options look so good—-Sri Lankan chicken with tomato and coconut milk, Southern fish ‘wich, tofu bolognese with cheese tortellini—-we’re jealous that they’re not available to parents, too! (They may be soon.)
Here are three easy-to-make recipes perfect for fall:
Makes 4 servings
1 clove minced garlic
1. Mix all of the ingredients except the chicken in a small bowl. Voilà, you have a marinade.
2. Chop the thighs into pieces and massage the marinade into the chicken (pro tip: minimize mess by putting both the marinade and the chicken into a zippered plastic bag, and then massage in the marinade without getting your hands dirty).
3. Refrigerate the chicken and marinade for four hours or overnight, turning occasionally. When you’re finished marinating (the longer the better), preheat oven to 375°F.
4. Remove marinated chicken from the bag, arrange it in a single layer in the cookware of your choice, and cook until the internal temperature reads 165°F on a meat thermometer (usually about 25 minutes).
Chili Chili Bang Bang
Makes 4 to 6 servings
1 cup chopped onions
1. In a medium saucepan over medium-low heat, heat up your oil.
2. Add your veggies and sweat them, covered, until they’re soft and translucent. (Chef speak: “sweating” veggies is like sautéing, but without browning them. It helps to bring out their flavours.)
3. Add the remaining ingredients (beans and spices), and bring to a simmer.
4. Lower the heat and continue simmering (covered) for 30 minutes. Chili in four steps. Bam.
Makes 1 loaf (about 8 to 10 servings)
2¼ cups shredded green zucchini
1. Preheat oven to 325ºF.
2. Grate the zucchini into a large bowl (everything is fair game: zucch shreds, juices, and end scraps).3. Add sugar, eggs, oil and mix with a wooden spoon until smooth. This will be your wet mix.
4. In another bowl, whisk together your dry ingredients (your dry mix).
5. Pour the wet mix over the dry mix and combine well with the wooden spoon.
6. Pour batter into a greased and floured bread pan. Bake for about 45-60min (until a toothpick inserted into the middle comes out dry).
7. Allow it to cool completely inside the pan. This loaf is ultra delicate and will break if you try to remove it while it’s still warm.
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