Mozzarella Sticks

Mozzarella Sticks

Ingredients:
2 tablespoons grated Parmesan cheese the bread crumb mixture, then back into the eggs, and
2 large eggs one last time into the bread crumb mixture (you need

Directions:
lots of coating on these).
8 sticks part-skim mozzarella cheese,
about 1" wide and 3" long 4. Place the breaded cheese in a single layer on a plate
2–3 tablespoons canola oil and cover with plastic wrap. Place in the freezer for
at least 2 hours to freeze the cheese so it doesn’t melt
while cooking.
5. In large skillet, heat the oil on medium. Fry the cheese
(in batches) until golden brown on each side (about 1
minute per side). Remove from the pan and drain on a
paper towel.
6. Serve the cheese sticks with Marinara Sauce (Chapter
4) or Garlic Ranch Dressing (Chapter 7).
CHAPTER 5: THE ExPLORER—12 TO 18 MOnTHS 103
Vegetable Couscous
Couscous is a household staple in Mediterranean countries and is usually served as a side dish. Couscous
is made from granules of durum wheat and is traditionally prepared by steaming.
4–6 seRvings 1. Add the stock to a small saucepan over high heat. Bring
to a boil. Add the couscous. Cook for about 2 minutes,
1 cup vegetable stock (store-bought or
stirring occasionally. Remove from heat. Fluff with a
homemade—see the recipe in chapter 4)
fork.
1 cup tricolor couscous
2. Heat the olive oil in a medium skillet. Sauté the garlic,
1½ tablespoons extra-virgin olive oil
green onion, carrot, and broccoli over medium heat
1 clove garlic, minced
until the onion is softened, about 4 minutes.
1 green onion, chopped
3. Mix together the couscous and the vegetable mixture.
¼ cup peeled and shredded carrot
Serve warm.
1 cup finely chopped broccoli florets
Fruitty Tutti Take-Along Snack
Choose your favorite brand of organic whole-wheat cereal or cereal O’s for this snack. Although both of
these types of cereals are great alone, they lack a serving of fruit, which this snack offers. Serve alone in a
snack cup or in a bowl with milk.