October 7th, 2009
EATING FROM THE KIDS MENU
Move over Chicken Nugget, there is a new game in town
A recent trip to The Breakers Palm Beach had us realize that eating out with our children on vacation could still be healthy. We spoke with Anthony Sicignano, the Executive Chef of The Breakers (and dad to 3 young children) who is on a mission to make healthy eating a savory experience for kids (and a rewarding one for their parents). His goal for children’s menus is to utilize as much fresh and local produce as possible. “Each of our restaurants features a selection of organic and sustainable offerings, with emphasis on healthier foods with lower saturated fats and minimally processed ingredients such as white flour and sugar.” In an effort to keep on the healthier track at home, Anthony generously offered recipes of two of his favorite children’s meals from the Italian Restaurant at The Breakers:
Organic Mac and Cheese
2 pints organic cream
1 lb organic American cheese
1/4 c organic Colby cheese, shredded
1/4 c organic Monterey jack cheese, shredded
1 lb dry pasta, elbow macaroni recommended
• Reduce cream by 1/3
• Whisk in cheeses over low heat until smooth
• Cook pasta and drain water
• Incorporate pasta into sauce
Turkey Meatballs
1 lb ground turkey
½ cup wholewheat breadcrumbs
2 slices whole wheat bread
½ cup part skim mozzarella cheese grated
¼ cup Parmesan cheese, grated
2 cloves garlic, chopped
2 tbs parsley, chopped
1 pinch dried thyme
2 whole eggs
salt and pepper to taste
• Soak breadcrumbs and bread in ½ cup warm water
• Combine all ingredients in bowl
• Drain excess water from bread and add to ingredients
• Mix until well combined
• Season with salt and pepper
• Form into 2-inch meatballs
• Place on lightly oiled tray
• Cook in a 375-degree oven until internal temp of 160 degrees
Enjoy!
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