< Previous90 The Ultimate Kids’ CookbookBig Batch Pork PicadilloNow that you are a Taco Master, it’s time to graduate to the next step: spicy pork picadillo. This sweet and spicy Cuban dish is perfect for burrito bowls or nachos. Kids, how many juicy raisins will you find hidden in the seasoned pork? Parents, you’ll love that this recipe makes a very large batch so that you can cook once and freeze the leftovers in smaller portions. PLAY WITH IT! The picadillo is delicious by itself, or you could use it to make homemade nachos with melted cheese and fresh tomatoes.NOTE: This recipe calls for chipotle in adobo, a canned good you can find at your grocery store in the Mexican food section. Freeze any extras for future use, so the peppers don’t go to waste.Yield: 10 to 12 servings¾ tsp chili powder½ tsp cinnamon¼ tsp cumin¼ tsp clovesSprinkle of salt & pepper½ cup (76 g) raisins1 small onion1 chipotle pepper from a (7-oz [198-g]) can of chipotle peppers in adobo sauce1 (28-oz [794-g]) can whole tomatoes in puree1 tbsp (15 ml) olive oil2 tsp (7 g) jarred minced garlic1 (6-oz [170-g]) can of tomato paste3 lb (1.4 kg) ground pork2 tbsp (30 ml) apple cider vinegar1 bay leafEasy Peasy Dinners 91Hey kids, please get us started!Measure the chili powder, cinna-mon, cumin, cloves, salt and pepper, and stir them together in a small bowl. Set it aside.Measure the raisins and put them in a bowl.Chop up the onion in a manual food processor until the pieces are all about the same size. Put them in a bowl.Chop up the chipotle pepper in a manual food processor until the pieces are itty bitty.Use a can opener to open the tomatoes. Then use kitchen scissors to cut the tomatoes up right inside of their can!Parents, it’s your turn!In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, then measure and add the garlic, and sprinkle with salt and pepper. Stir together and cook until the onion is soft and the garlic is fragrant, about 3 to 5 minutes.Add the tomato paste, the chopped chipotle pepper and the dried seasonings to the pot. Stir to combine with the onions and the garlic, and heat for 1 minute until fragrant.,Teamwork gets it done!Add the ground pork to the pot and let the kids use a long-handled spoon to break it up as it browns. Make sure to stir it in with the seasoned onion mixture as it cooks. As the pork adds juices to the pot, use the back of your spoon to scrape up any dried bits of seasoning on the bottom. Cook until the pork is no longer pink, about 10 to 12 minutes.Kids can then add the tomatoes in their puree and the cider vinegar to the pot. Stir to combine. Add the bay leaf to the mixture, and bring everything to a boil. Reduce the heat to keep the mixture at a simmer. Cook partially covered until thickened, 35 to 40 minutes total.Kids can now toss the raisins into the pot, and stir to combine. Look for and remove the bay leaf as you stir. The heat and moisture from the dish will partially rehydrate the raisins and warm them through.To freeze: Cool the picadillo to room temperature. Divide the mix among several airtight containers in 1- to 2-cup (245- to 490-g) portions for easy thawing. Label the containers with the date you prepared it and freeze them up to 3 months.1.3.2.,,,188 The Ultimate Kids’ CookbookHomemade Buttermilk Ranch DressingHopefully the new condiment challenge introduced you to a new favorite or two. Once we have our favorites, trying new foods becomes a lot less scary if we can dip them in something we know we love. Try to take a field trip to the grocery store produce section and find one or two new vegetables you haven’t tried yet. Using this fun experiment, one of my daughters discovered she loves radishes and the other sweet pea pods.PLAY WITH IT! We love to dip our raw veggies in a homemade buttermilk ranch, but if you prefer another salad dressing or condiment, feel free to use your favorite one. Your veggie platter will reflect the season you are in. Find ones that are fresh and colorful.Yield: 10 to 12 servings½ cup (118 ml) buttermilk½ cup (118 ml) sour cream¼ cup (55 g) mayonnaise2 tsp (7 g) jarred minced garlic1 tsp salt¼ tsp pepper1 tsp dill½ tsp dried parsley¼ tsp onion powderJuice from ½ lemon¼ cup (12 g) chopped fresh chivesFearless Foodies 189BChallenge: When in Doubt, Dip ItHey kids, you can do this all by yourself!Measure the buttermilk and pour it into a mixing bowl. Measure the sour cream and mayonnaise, and add them to the bowl. Whisk them together until smooth. Measure and add the garlic, salt, pepper, dill, parsley and onion powder to the dressing, and whisk them in until smooth.Wash and cut a lemon in half, and squeeze the juice into the dressing. Use your fingers to catch the seeds so they don’t fall in! Chop the fresh chives and stir them into the dressing. Set the dressing aside in the refrigerator.Head to the grocery store or farmers’ market with your adult helper for a treasure hunt for a new veggie or two. Ask them about which veggies were their favorites, but also about which ones they didn’t like as a kid and how they discovered they do like them.Wash and prepare the raw veggies for your dipping platter. Some things, such as radishes, are better when cut into very thin slices. Other things, such as broccoli, are better in larger chunks. Cut the veggies up as needed, and arrange them on a pretty plate. Serve alongside the dressing for dipping.,1.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >