These Kids Friendly Holiday Recipes are here to make this Holiday time more joyful.
Hello there. It’s Holiday Season. Time for some indulgence. It is also the time when we have people around, and we are in the middle of hosting a round of parties.
To make it easier, today, I am sharing these Kids Friendly Holiday Recipes. These recipes are easy to make and are great for both kids and grown-ups.
Without any further ado, let’s dig in.
This Roasted Tomato and Basil Soup is perfect soul food for toddlers and grown-ups. The sweet aroma of roasted tomatoes, basil, and cumin make this soup an ideal comfort food.
In this recipe, I have roasted tomatoes with garlic and basil and then turned them into a smooth paste. Later I have added some heavy cream to give it a nice creamy texture and to tone down the tomato’s sour flavor.
The flavorful aroma of this soup comes from the cumin seeds and basil.
I have used sweet potatoes, apple, and celery as a base for my soup. To give it a fall flavor, I have seasoned it with the cinnamon stick and pumpkin spice.
I have used vegetable broth/stock for this recipe. But you all can make this with chicken or beef stock too.
I like to top this soup with walnuts for little added crunch. But you can skip this and add croutons.
I have used rosemary and cumin to give this soup a deliciously warm aroma. To make it a hearty soup and more tempting for little ones, I have added orzo pasta.
You can add any other pasta that you like, or your family prefers. How about adding Alphabet pasta?
I have used seven fruits (apple, blueberries, raspberries, grapes, pomegranate seeds, persimmon, and pear) to make this salad. My daughter wanted to add mozzarella cheese to it, so I added that too.
Since I included cheese, to give it a little savory touch, I finished it off with little extra virgin olive oil and dried thyme.
The simplicity of this salad is what makes it unique. You can make this ahead of time or make it at the last moment. The best part is it won’t give out too much water.
For the grown-up version of this salad, you can add balsamic vinegar as a dressing along with extra virgin olive oil. You can also add some pecans or walnuts to give it a little crunch.
In this recipe, I have used young turnips since there are less intense in flavor. And their mild sweet taste is preferred by little ones. I have shredded the turnips and added pomegranate seeds.
For flavor, I have added some cumin seeds, mustard seeds, and lemon juice. And finally seasoned it with salt and a little sugar.
Here I have added some lemon juice to carrots and tempered it with ginger, cumin, and mustard seeds. Additional flavor to this salad is given through the cilantro leaves.
Quick and easy salad with a burst of flavors.
I can tell you this recipe is amazingly simple to make. I started with seasoning red potatoes, salt, black pepper, and olive oil. Then baked them in the oven at 400*C for 30 minutes. The first part of this recipe was done.
For the second part, I started with some butter in a pan. Next, I added cajun spices, garlic powder, and some scallions. I cooked it for a few minutes taking care not to burn them.
Next, I added the washed and cut mushrooms and cooked until most of the water from the mushrooms was evaporated. At this stage, I added the baked red potatoes and mixed everything well. Another five more minutes of the heat, and it was ready.
Just before serving, I added some more scallions to give it a fresh look.
For my Spaghetti Squash Casserole, I have used mild flavors of basil and oregano to go with spaghetti squash.
Since spaghetti squash looks just like tiny noodles, I have added pasta sauce and lots of cheese.
I have also added some baby spinach leaves to get some greens going in the diet. Finally, I have baked this till the cheese is all melted, and everything comes together as a delicious pasta (aka spaghetti squash pasta) dish.
For the big kids and grown-up version, I have added green sriracha while layering and serving.
You can also add regular sriracha sauce. It will give a spicy kick and a delicious taste.
You can as well add meat to this casserole. This can be a great way to finish off the leftovers.
The possibilities are endless.
For Vegetable Couscous Pilaf, I have cooked mixed vegetables and then added couscous to it.
For aromatics, I have used a cinnamon stick, bay leaf, star anise, and peppercorns. This pilaf goes well as sides for any meal. It can be an excellent alternative to rice pilaf when you need something quick.
Couscous is a traditional food from Northern African cultures. It consists of small balls of durum wheat or semolina flour. It is often taken with a grain, but it is the same dough that is made into many kinds of pasta.
Making couscous is extremely simple.
For Kids Friendly Pomegranate Fizz, I started with heating pomegranate juice in a pot. Then added some sugar, just enough to balance the tart flavor of the pomegranate.
Next step, I added one spring of fresh thyme leaves and some vanilla extract. And let this cook on medium for 10 minutes.
The main purpose of cooking the juice is to help the aroma of thyme and vanilla extract to steep into the juice. Make sure the heat is on low to medium. You don’t want to reduce the pomegranate juice to the syrup.
After 10 minutes, switch off the heat and cover and let it cool. Make sure the juice is cold before serving.
At the time of serving, start with some ice cubes. Add the cooked pomegranate juice and some pomegranate seeds.
Now is the time to add the fizz. I have used ginger ale. I like the little hint of ginger flavor in this drink. But if you are free to use soda as well.
Lastly, garnish it with some fresh thyme leave and pomegranate seeds and serve. You can serve this in a punch bowl, as well.
I start by heating organic dairy milk. You can use any milk according to your preference. Then add some chocolate chips. I kept stirring until everything melts into a smooth mixture. Make sure not to boil.
The next step is to add the pumpkin spice and vanilla extract. I have skipped sugar for this recipe. It’s up to you to add more sugar if needed.
This is a very rich drink. You can adjust the number of chocolate chips according to your preference.
For serving, I pour this in a tall cup and add whipped cream. I like to decorate it with whipped cream and chocolate caramel syrup.
This is a straightforward recipe with just a few basic ingredients. I have added a hot cocoa mix to milk, along with vanilla extract.
To spice it up and give it a warm aroma and flavor, I have added a little bit of cinnamon powder.
And for a little extra boost of flavor, I have used Nutella. Now who can resist Nutella, I know I cannot. Finally, while serving, I added some marshmallows and garnished it with chocolate syrup.
Now isn’t this a post worth saving? You can refer to these recipes when you are planning your next Holiday event.
Till we talk again, take care, and enjoy making simple recipes for this Holiday Season.
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