As we head into the holidays, it’s an extra special time to be in the kitchen with your kids! Whether it’s family traditions that make your kids feel a part of the holiday excitement or recipes that kids can be successful at, Sprouts Cooking School is here to help!
Today on Indy Style, Owners Stephanie Drewry and Jack Drewry show us how to prepare weeknight meals for busy families, “good for you” comfort food and dessert that is perfect for little hands!
Where can you find Sprouts in the coming months?
-The Monon, we are planning to move there full time by this coming summer
-Scotty’s, November 10th
-After-school enrichment programs
-Also, just in time for the holidays, we have a free printable e-book coming out with recipes to encourage you to cook with your kids, or even to give as a gift to your children
Skillet Chicken & Noodles
-1 Tablespoon olive oil
-1 Tablespoon butter
-½ of medium onion, chopped finely
-¾ cup celery, chopped
-¾ cup carrot, chopped
-2 garlic cloves, minced
-1/2 Tablespoon fresh thyme
-2 Tablespoons flour
-32-oz carton of chicken stock
-8 ounces egg noodles (I like Mrs. Miller’s egg noodles)
-1 rotisserie chicken white meat only, shredded
-2 Tablespoons fresh parsley
-Salt and pepper to taste
In a large, deep skillet, add olive oil, butter, onion, celery, and carrot. Cook until vegetables have softened and onion is translucent. Add garlic and thyme and cook just until fragrant. Sprinkle flour
over sautéed vegetables and stir to coat. Add chicken stock a little bit at a time, stirring constantly to prevent lumps. Add egg noodles and bring to a boil. Reduce heat a bit and cook noodles at a
gentle boil. Make sure to stir throughout the cooking process because the noodles like to stick to the bottom. Time will vary depending on brand of noodles. If your noodles soak up the stock before
the noodles are cooked, add more. When the chicken stock has reduced ¾ of the way and the noodles are cooked, add the chicken and parsley. Stir to combine. Best when served immediately.
*For a creamier consistency add a few splashes of heavy cream or whole milk at the end.
Mini Apple Pies
For the pie:
-1 package refrigerated pie crust (you will use both crusts)
-4 large granny smith (or other tart apples), peeled and diced
-½ cup sugar
-1 teaspoon cinnamon
-Several dashes of freshly grated nutmeg
-2 teaspoons fresh lemon juice
For the topping:
-1 cup flour
-½ cup granulated sugar
-¼ cup brown sugar
-6 tablespoons softened butter
-½ teaspoon cinnamon
Preheat oven to 400 degrees. To make the apple pie filling: In a large bowl combine diced apples with sugar, cinnamon, nutmeg and lemon juice and stir well. Microwave apple mixture for 5-6 minutes to
soften the apples before baking… nothing is worse than an apple pie with crunchy apples! To make the crumble: Combine all ingredients in a bowl and use a pastry cutter, fork, or your hands to mix together until crumbly. To make the pies: Unroll pie crusts onto a lightly floured work surface. Using a 4-inch biscuit cutter or the top of a mason jar cut 12 circles out of the dough. Generously spray a muffin pan with cooking spray. Gently place pie crusts into each muffin tin. Fill with apple pie filling and then top with crumble topping. Bake for 18-20 minutes or until mini pies are golden brown. After baking, let the pies rest for a few minutes and then carefully remove to let them finish cooling on a baking sheet.
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