Lopate and Locavores: Chef Bill Telepan's Healthy Recipes for Kids

Thursday, October 31, 2013

Having trouble getting your kids to eat foods that don't come packaged in box or wrapped in cellophane? 

Here are some recipes that are healthy and sure to please the fussiest taste buds, courtesy of Bill Telepan, co-founder of Wellness in the Schools and chef of the Upper West Side restaurant Telepan.

He shared them with WNYC's Leonard Lopate during our recent installment of the Lopate and Locavores food series, Getting Kids Past Food

 

Mac & Cheese

4 ounces butter
4 ounces all-purpose flour
1 quart milk
1.5 lbs. of grated cheddar (white or yellow or mix)
1 lb. elbow macaroni

  • Place butter in a medium pot and melt on medium heat
  • When melted, stir in flour until well blended and cook for about a minute
  • Add milk and mix in well, then bring to just before a boil 
  • Add cheese and stir in well until completely melted
  • While the sauce is cooking, boil macaroni in lightly salted water for 2 minutes LESS than the box recommends
  • Strain and place in sauce, mix together well, season with salt to taste
  • Serve immediately
  • If holding to reheat, you may need to add a little milk to loosen

Pasta with Brussels Sprouts, Bacon and Egg

1 lb. Brussels sprouts, ends trimmed and cut in half lengthwise
3 tablespoons extra virgin olive oil
2 eggs, scrambled
4 ounces of sliced bacon, cut into little bats (optional, if you can’t smoke the Brussels sprouts)
3 cloves garlic, peeled and chopped
4 ounces chicken or vegetable stock
2 tablespoons butter
12 ounces of fusilli
4 tablespoons parmesan cheese
Pecorino romano to grate on to finished dish

  • Bring a pot of lightly salted water to a boil and cook the pasta 2 minutes LESS than the suggested cooking time. Drain and reserve.
  • While pasta is getting ready, heat a large skillet or dutch oven on high heat. Add the oil, about when just about to smoke, add the Brussels sprouts, stir to coat and brown the sprouts, about 5 minutes. Remove from pan, into a shallow bowl and sprinkle with salt
  • Season the eggs with a pinch of salt, add oil to pan and add eggs. With a spatula, fold the eggs to scramble until set, about 2-3 minutes. Remove from pan into a bowl and set aside.
  • Add bacon and cook until the bacon is brown. Add the garlic and cook for 30 seconds until aromatic and golden.
  • Add sprouts, stock, butter and a pinch of salt. Over high heat cook for 6 minutes. Adjust seasoning with salt and freshly ground black pepper.
  • Add the pasta, eggs and parmesan and mix well.
  • Divide into 4 bowls, top each bowl with pecorino

Salad Dressings:

Honey Mustard Dressing

4 tablespoons lemon juice
2 tablespoons honey
2 teaspoons dijon mustard
3 ounces canola oil
3 ounces olive oil
Salt to taste

  • Combine lemon juice, honey, mustard and salt and pepper and whisk well
  • Slowly whisk in oil in a steady stream until emulsified
  • Adjust seasoning

French Dressing

½ cup apple cider vinegar
1 tablespoon + 1 teaspoon onion, finely grated
2 pinches garlic, finely grated
¼ cup honey
¼ cup tomato paste
1 cup olive oil
Salt
Freshly ground black pepper

  • In a bowl, whisk together vinegar, onion, garlic, honey, and tomato paste. 
  • Slowly whisk in oil in a steady stream until emulsified
  • Season to taste with salt and pepper.

Vanilla Pudding 

1 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1.5 vanilla beans-scraped, reserve pods
4 yolk
4 tablespoons butter

  • Place sugar, flour and salt together in a bowl
  • Place milk and vanilla in a pot and, over medium heat, bring to simmer
  • Add flour mix, whisk together and cook on low heat for 5 minutes, whisking constantly
  • Have the yolks in a bowl, pour some of the milk mixture in to temper the yolks, pour yolks back to pot and whisk constantly for 10 minutes until thick
  • Remove pods, whisk in butter
  • Let sit for at least 30 minutes, covered with plastic or chill
  • Serve with vanilla cookie crumbs

 

 

Guests:

Bill Telepan

Hosted by:

Leonard Lopate

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