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Video: Healthy recipes for kids, by kids

updated 9/24/2007 11:02:20 AM ET 2007-09-24T15:02:20

Isabella and Olivia Gerasole

became the youngest winners in the 16-year history of the James Beard Foundation awards and now the sisters are releasing their very own recipes in “The Spatulatta Cookbook.” From bean dip to breakfast eggs, discover their fun and delicious dishes:


Recipe: Microwave Scramblette with Star Toast (on this page) Recipe: Bunny Salad (on this page) Recipe: Tuscan Bean Dip (on this page) Recipe: Chef Jorge's Guacamole (on this page)

Excerpted from "The Spatulatta Cookbook" by Isabella and Olivia Gerasole. All rights reserved 2007.No part of this book may be used or reproduced without written permission from Scholastic.

Recipe: Microwave Scramblette with Star Toast

  • 4 large eggs
  • 2 tablespoons salted butter
  • 4 tablespoons water
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup diced smoked turkey breast
  • 1/2 cup defrosted and well-drained frozen spinach
  • 2 or 4 slices white bread
  • 2 or 4 slices whole-wheat bread

1. Coat the inside of the microwaveable bowl with the cooking spray.

2. Break the eggs into the bowl. Add the butter, water, cheese, turkey, and spinach and stir well with the spoon.

3. Place the bowl in the microwave and cook on high for about 4 minutes. Check after 2 minutes or so to see how fast your microwave is cooking the eggs.

4. Take the bowl out of the microwave. The eggs will be cooked around the sides but the middle will still be liquid. Scrape the cooked eggs off the sides of the bowl and stir into the liquid eggs. Cook on high for another minute or so.

5. Check your eggs again. If they still need to cook some more, repeat step 4. When they're done, the eggs will look like traditionally scrambled eggs. (Our microwave took 6 minutes total to cook the eggs.) Use the oven mitts to take the eggs out of the microwave.

6. Place 1 slice of white and 1 slice of whole-wheat bread on a counter and cut a star shape from the middle of each slice. Put the white star into the cutout space of the wheat bread and the wheat star into the white bread.

7. Toast the bread. Repeat for 2 servings. Place 2 slices of toast on each plate. When the eggs are cooked, place a serving next to the toast. Pretty neat, huh?

Serving Size

2 servings

Recipe: Bunny Salad

  • 8 large romaine lettuce leaves
  • 4 large (about 2-1/2 inches long) slices of carrot, about 1/4-inch thick, cut on the diagonal, so they form oval shapes
  • 2 ripe fresh pears, preferably Bosc or Bartlett
  • 12 whole cloves
  • 1/4 cup cottage cheese
  • 12 whole strawberries, rinsed and drained on paper towels

1. Rinse the lettuce leaves and pat them dry between two pieces of paper towel. Lay them out on the plates. This is the grass for your bunnies to rest on.

2. Cut the carrot pieces in half the long way with the scissors or shears. Lay the halves in matching pairs. These will be your bunny ears 3. Peel the pears with the peeler. Cut the pears in half the long way. (Ask for help if you need it.) Remove the seeds and place the pears cut side down on top of the lettuce leaves.

4. In the small end of the pear, push in 2 cloves about 3/4 inch from the end, for the eyes; push 1 clove in at the very end, for the nose.

5. Cut a slit about 1/2 inch behind the eyes. Push 2 carrot ears into the slit.

6. Place 1 tablespoon cottage cheese next to the round end of each pear. There's the bunny's cottontail.

7. Arrange a few strawberries on the lettuce around the bunny. Now it looks as if the bunny has hopped into the strawberry patch!

Serving Size

4 servings

Recipe: Tuscan Bean Dip

  • 1 can (15.5 ounces) cannellini beans
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • Veggies, chips, and crackers for serving

1. Open the can of beans with the can opener.

2. Pour the beans into the bowl of the food processor, then add the olive oil and garlic. Process until the mixture is smooth.

3. Have an adult remove the blade in the food processor. Now, use the rubber spatula to scrape the mixture into the serving bowl. Serve with your favorite veggies, chips, or crackers.

Serving Size

Makes 2 cups

Recipe: Chef Jorge's Guacamole

  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon finely chopped jalapeño chile pepper
  • 1 large ripe avocado (the Haas variety is the best)
  • 1 teaspoon freshly squeezed lime juice
  • Dash of salt
  • 1 tablespoon chopped ripe tomato
  • 1 tablespoon chopped fresh cilantro
  • Tortillas or corn chips for serving

1. Put the garlic, onion, and jalapeño in the bowl and use the wooden spoon to stir them together.

2. Have an adult help cut the avocado vertically in half, from the narrow end to the wide end; remove the large seed or pit.

3. Hold one avocado half in your hand and use the butter knife to cut through the flesh of the avocado into long strips, making sure not to cut through the skin. Cut the avocado flesh in the other direction to make cubes. Turn the avocado inside out, then drop the cubes into the bowl with the garlic-onion mixture. Repeat with the other avocado half.

4. Add the lime juice to the bowl. Mash the avocado with the wooden spoon until it's creamy but still a little lumpy. Add the salt, chopped tomato, and cilantro and mix to combine.

5. Serve the guacamole with tortilla or corn chips, or use it in tacos.

Serving Size

Makes 1-1 1/2 cups


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