5 recipes with less than 10 ingredients that kids can help create

Roasted broccoli

Serves: 4 Servings

Time to cook: 35 minutes

Ingredients

• 1/4 cup extra-­virgin olive oil
• 1/4 teaspoon salt
• Pinch of pepper
• 6 cups broccoli florets, large florets cut in half
• 1 lemon, cut into wedges

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
2. In large bowl, whisk together oil, salt, and pepper. Add broccoli to bowl and use your hands to toss until broccoli is evenly coated with oil mixture.
3. Transfer broccoli to baking sheet. Arrange broccoli in single layer, placing flat sides down when possible.
4. Place baking sheet in oven and roast broccoli until lightly browned, about 10 minutes.
5. Use oven mitts to remove baking sheet from oven and place on cooling rack. Use a spatula to transfer broccoli to serving dish. Serve broccoli with lemon wedges.

Buttermilk drop biscuits

Serves: Makes 10 to 12 biscuits

Time to cook: 45 minutes

Ingredients

• 2 cups all-­purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 cup buttermilk
• 8 tablespoons unsalted butter, melted
• Vegetable oil spray

Instructions:

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
2. In large bowl, whisk flour, baking powder, baking soda, sugar, and salt until combined. In liquid measuring cup, use fork to stir buttermilk and melted butter until butter forms small clumps.
3. Add buttermilk mixture to bowl with flour mixture. Use rubber spatula to stir until just combined.
4. Spray inside of 1/4 ­cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use butter knife to scrape off extra batter. Drop scoops onto baking sheet to make 10 to 12 biscuits (leave space between biscuits and respray measuring cup as needed).
5. Place baking sheet in oven and bake biscuits until tops are golden brown 12 to 14 minutes. Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let biscuits cool on baking sheet for 10 minutes. Serve warm.

Smashed potatoes

Serves: 4-6 Servings

Time to cook: 1 hour and 10 minutes

Ingredients

• 1/4 cup cream cheese
• 2 pounds small red potatoes, unpeeled
• 1 teaspoon plus 1/2 teaspoon salt, measured separately
• 1 bay leaf
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh chives
• 1/8 teaspoon pepper

1. Place cream cheese in medium bowl and let soften on counter.
2. Meanwhile, place potatoes in large saucepan and cover completely with cold water. Add 1 teaspoon salt and bay leaf.
3. Bring to boil over high heat. Reduce heat to medium-­low and simmer gently until potatoes are soft and paring knife can be inserted very easily into potatoes, 35 to 45 minutes.
4. Turn off heat. Use ladle to carefully measure 1/4 cup cooking water from saucepan into liquid measuring cup and set aside.
5. Carefully drain potatoes in colander set in sink (ask an adult for help). Discard bay leaf. Return potatoes to empty warm saucepan and let sit, uncovered, until potatoes look dry, about 5 minutes.
6. While potatoes dry, add melted butter, chives, reserved cooking water, 1/2 teaspoon salt, and pepper to softened cream cheese and whisk until smooth.
7. Use back of wooden spoon to smash potatoes in saucepan just enough to break skins. Don’t work potatoes too much (finished dish should be chunky).
8. Stir cream cheese mixture into potatoes until liquid has been absorbed and chunks of potatoes remain. Serve.

Garlicky skillet green beans

Serves: 4 Servings

Time to cook: 30 minutes

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 pound green beans, trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 tablespoon unsalted butter
• 3 garlic cloves, peeled and minced

1. In 12-inch nonstick skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
2. Add green beans, salt, and pepper and cook, stirring occasionally with rubber spatula, until spotty brown, 4 to 6 minutes.
3. Carefully add water to skillet. Cover and cook until green beans are bright green, about 2 minutes. Use oven mitten to remove lid (be careful—steam will be hot!).
4. Increase heat to medium-high and cook until water evaporates, about 1 minute.
5. Stir in butter and garlic and cook, stirring often, until green beans are lightly browned, 2 to 4 minutes. Turn off heat. Use spatula to transfer green beans to serving platter. Serve.

Roasted fingerling potatoes

Serves: 4-6 Servings

Time to cook: 1 hour

Ingredients

• 2 pounds fingerling or small red potatoes
• 2 tablespoons extra-­virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
2. Use chef’s knife to cut potatoes in half lengthwise.
3. In large bowl, combine potatoes, oil, salt and pepper. Use your hands to toss potatoes and coat evenly with oil and seasonings.
4. Transfer potatoes to baking sheet. Turn each potato cut side down and spread potatoes into single layer.
5. Place baking sheet in oven and bake until skins are wrinkled and spotty brown, 30 to 35 minutes.
6. Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes. Use spatula to carefully transfer potatoes to serving platter (baking sheet will be hot). Serve.