soup’s on
Filed Under Tips & Tricks | June 3, 2009
All this lovely summer sun leaves us strangely unmotivated to spend much time in the kitchen, but our kids still need to eat and we still want to feed them food that verges on healthy, so here’s a trio (plus one) of easy recipes that work equally well for snacks or al fresco dining:
Pig-in-a-Blanket Lollipops
Ingredients:
- 1 egg yolk
- 24 mini hot dogs or sausages (we like organic chicken sausages or veggie dogs)
- Puff-pastry sheets, defrosted
- 24 skewers
Directions:
Preheat oven to 375 degrees. In a bowl, beat the egg yolk with a little bit of water. Next, cut the hot dogs in half diagonally.
Cut the puff pastry into ½” strips and cross them to make an “x”. Wrap the pastry around the hot dogs to create a lattice pattern.
Placed the hot dogs on a cookie sheet and brush them with the egg yolk. Bake for about 15-25 minutes, until golden. Skewer and serve hot or cold with ketchup and mustard.
Sweet Tortillas
Ingredients:
- 1/2 cup cream cheese, softened
- 1 Tbsp honey
- Dash of vanilla
- 4 whole-wheat soft tortillas (6-inch size)
- 1/4 cup raisins
- 1/4 cup grated carrots
Directions:
In a small bowl, mix together cream cheese, honey and vanilla. Spread mixture on each tortilla and top it with raisins and carrots. Fold in half and cut into 2 triangles.
Almond Butter and Finger Bananas on Fruit Bread
Ingredients:
- 3 tablespoons roasted almond butter
- 2 slices banana or cranberry bread
- 1½ finger bananas (or ½ regular banana), peeled and sliced lengthwise
Directions:
Spread a layer of the almond butter over each slice of bread. Top with banana slices and serve open-faced.
Chilled Blueberry Soup
Ingredients:
- ½ cup sugar
- Juice of 1 orange
- 1 cup white grape juice
- 2 cups fresh blueberries
- 1 cup plain yogurt
Directions:
In a saucepan, bring the sugar, orange juice, grape juice and 1 cup of water to a boil. Boil for one minute, stirring.
Next, add blueberries and cook for one more minute. Remove from heat and let cool completely.
Once cool, puree the mixture, strain it through a fine sieve and chill. Pour mixture into bowls and swirl in yogurt just before serving. And if cold soup isn’t your kids’ cup of tea, turn the soup into popsicles.
Bon appetit!
These recipes are courtesy of our friends at spud!
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Our little one loves Teriyaki salmon, we like a change! So, we take a sockeye salmon fillet and cut it in half and put each half in a divided dish.
For her: Mix together 2T soy sauce, 1T sugar, 1T balsamic vinegar, 1/2 t fresh grated ginger. Mix together and pour onto fish.
For us: Mix together 2T almond butter, 2T maple syrup, 1t time or lemon juice, 1/2 t tarragon, 1/2t fresh minced garlic. Mix together and brush onto fish.
Bake in oven for 15-20 mins at 400F. Serve with rice and veggies. Fast, easy, and delish – and good for you too!
[...] Sweet Tortillas [...]