Blog

Simplified Tandoori Chicken With Vegetables

Simplified Tandoori Chicken With Vegetables

This is our first recipe from the Stanford Child Nutrition and Cooking Recipe Book.  We are so excited to share our students’ recipes! We have tried the recipes ourselves and they are delicious. Thank you!

Simplified Tandoori Chicken With Vegetables

by Nupur Pande

Serves 4

  • 6-8 chicken drumsticks
  • 1 ½ pounds Brussels sprouts
  • 4 large carrots
  • 1 large yellow onion
  • 2 large garlic cloves
  • 1 inch fresh ginger
  • Salt
  • Paprika
  • Juice of 1 lemon
  • 2 teaspoons balsamic vinegar (optional)
  • Worcestershire sauce (optional)
  • Olive oil

Tandoori Chicken

Prep (About 45 minutes)

  1. Finely chop ¼ onion.  Peel and press garlic cloves.  Mince or grate ginger.  Add onion, garlic and ginger to medium-sized mixing bowl.  Sprinkle with paprika and toss with 2 tablespoons lemon juice.
  2. Rinse chicken.  Remove skin and pat to dry with paper towels.  Score drumsticks with serrated knife.  Wash hands and work surface thoroughly.
  3. Toss chicken with onion marinade and sprinkle sparingly with salt.  Set aside for 15-20 minutes.
  4. Preheat oven to 400 degrees.
  5. Peel and chop carrots.  Rinse, trim and halve Brussels sprouts.  Finely chop remainder of onion.
  6. Mix carrots, Brussels sprouts and onion with a pinch of salt and 2 tablespoons lemon juice or 1-2 teaspoons balsamic vinegar.

Let’s Cook! (About 30 to 35 minutes)

  1. Add chicken drumsticks and marinade to large, bake-safe pan.  Drizzle with 1 tablespoon olive oil.  Optional: drizzle sparingly with Worcestershire sauce.  Bake at 400 degrees for 10 minutes.
  2. Remove pan from oven and add carrot, Brussels sprout and onion mixture to chicken.
  3. Reduce heat to 350 degrees and bake for 20 minutes.
  4. After 20 minutes, insert meat thermometer into thickest part of drumstick.  The chicken is done when thermometer reads 165 degrees.  When thoroughly cooked, the meat will begin to separate from the bone when cut and juices will run clear.
  5. If the chicken is not yet done, remove vegetable mixture, set aside and cover.  Continue baking chicken at 350 degrees until cooked through.
  6. Serve warm with brown rice or starch of your choice.  Enjoy!

Spicy Kale and Sausage Soup

Spicy Kale and Sausage Soup

Spicy Kale and Sausage Soup

Serves 4 to 5

This soup is by far one of my favorite meals.  Each bowl packs a ton of flavor and it is effortless to whip up after a busy day.  Prefer a milder dish?  Tone down the heat by substituting regular diced tomatoes or any pre-cooked chicken sausage of your choice.  The seeds can also be removed from the jalapeños, or the peppers can be omitted altogether.

I hope you and your family enjoy this dish as much as I do!  Happy cooking!

Ingredients

  • 1 quart low-sodium chicken broth
  • 1 can (14.5 ounces) white beans
  • 1 can (14.5 ounces) diced tomatoes with chilies
  • 5 cups Tuscan kale
  • 4-5 pre-cooked spicy chicken sausages
  • ¼ cup dry orzo pasta
  • 2 large garlic cloves
  • 1 tablespoon olive oil
  • Dried spices: oregano, basil, garlic powder, black pepper, crushed red pepper
  • 2 small jalapeño peppers

Prep

About 5 minutes

  1. Peel and press garlic cloves.
  2. Drain beans and rinse in colander.
  3. Slice sausages and jalapeño peppers.

*Note: Wash hands and work surface thoroughly after handling peppers!

Let’s Cook!

About 18 minutes 

  1. Heat olive oil in large pot over medium heat.  Add pressed garlic and cook until fragrant (about 1 minute).
  2. Add drained beans and diced tomatoes to pot.  Season to taste and cook about 3 minutes.
  3. Pour chicken broth and 1 cup water into pot, simmer uncovered for about 5 minutes.
  4. Add kale and dry orzo, stirring well to incorporate.  Cover pot and cook until kale is wilted and orzo is soft (about 6 minutes).
  5. Add sliced sausage and jalapeño peppers, cook until sausage is heated through (about 3 minutes).
  6. Optional: top with Parmesan cheese and red pepper flakes.  Serve hot & enjoy!

Post by Sloane Brazina 

Stanford Child Nutrition and Cooking recipe book

Stanford Child Nutrition and Cooking recipe book

Dear Friends,

It’s hard to believe that the Stanford Child Nutrition and Cooking course is starting its fourth year on Coursera as a free, open access, on-demand class. Through this course, we have come together to form a community of more than 250,000 parents from more than 80 countries around the world. As many of you know, one of the optional course assignments was to send a healthy recipe from your country and we are overwhelmed to have received thousands of recipes from all over the world! Thank you to those of you who took the time to submit recipes and share your family favorites with fellow parents around the world.

 

In the coming months, we are going to start a series of posts with the different community recipes we have tried and loved! For each submission we post, we will share the name of the community member who submitted the recipe and also the country in which that course participant lives, so you can get an idea of where the recipe comes from.

 

We hope you will enjoy cooking some of these recipes for your own families. If you do, please let us know how it goes! You can send pictures and stories to justcookforkids@gmail.com anytime! We look forward to hearing from you.

 

Happy cooking,

 

The team at Just Cook For Kids