100 Mighty Dragons All Named Broccoli

Dear Reader,

This Blog is designed for the parents, grandparents and caregivers of young children.  Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills.  You will also find fun recipes that go along with each story.  Enjoy reading and cooking with the children in your life.

*Read to the children in your life every day.  You are giving them a gift that will last a lifetime!

100 Mighty Dragons all Named Broccoli

Ages:  Pre-school through Second Grade            By:  David Larochelle            Illustrated by:  Lian Cho

 

 

Occasionally, a new book will come along that is just special and this is one of them.  This book is fun, educational and beautiful!  Kids will love seeing all of these mighty dragons and discover what happens to them.  They will get to do some math as the dragons disappear and even a little geography.  The ending is absolutely perfect for this special book.  This one is a must read!  Adults will enjoy it, too.

 

 

Tips for Reading:

• Before reading the story, ask the child if they like broccoli and what they think about the title of this book.
• Ask the child to participate with the math questions throughout the book.
• After reading, ask the child to recall some of the places that the dragons went.  If a map is available, show them the places as it relates to their state or country.
• Ask the child what happened when there was only one dragon left and what happened in the spring.
• Ask the child to recall their favorite part of the story.

Additional Books by David Larochelle:

How to Apologize

See the Dog

See the Cat

The Best Pet of All

Moo!

 

Cooking Time:

Obviously, all of our recipes will include broccoli!

Broccoli Cheese Bites

These healthy bites are so easy to make and are delicious.  Children can help by cutting the broccoli, measuring, cracking the egg and crumbling the crackers.

Preheat oven to 350 degrees.   Grease muffin tins with non-stick cooking spray.

3 cups broccoli, chopped and cooked

2 cups shredded cheddar cheese

30 Ritz crackers, crumbled

1 egg

1/2 teaspoon salt

• Cook the broccoli.
• Combine the broccoli, cheese, 25 Ritz crackers, egg and salt in a food processor or mixer until well combined.
• Spoon mixture loosely into muffin tins, about 3/4 full.
• Sprinkle the tops with remaining crackers.
• Bake in a 350 degree oven for 12 to 15 minutes or until the crackers are slightly browned on top and fully cooked.
• Serve hot or at room temperature.

Makes 12 bites.

 

Chicken and Broccoli Pockets

Children will love these fun pockets and will get a green veggie at the same time.  Children can help by cutting the broccoli, cubing the chicken, measuring, adding ingredients and forming the pockets.

2 cups broccoli florets

1 1/2 cups rotisserie chicken, chopped

1 cup shredded cheddar cheese

1/2 cup sour cream

2 tablespoons mayonnaise

1/4 teaspoon garlic powder

Salt and pepper to taste

2 tubes (8 ounces each) crescent rolls

Preheat oven to 375 degrees.  Line baking sheet with parchment paper.

• Steam the broccoli for 5 minutes or until cooked through and bright green.  Set aside.
• In a large bowl, combine the chicken, broccoli, cheese, sour cream, mayonnaise and garlic powder.
• Season with salt and pepper to taste.
• Remove the rolls from the tubes.  Separate into 8 rectangles.  Press each rectangle to form a 6 by 4 inch rectangle.  Press perforations to seal.
• Top half of each rectangle with the chicken/broccoli mixture.
• Fold dough from the top over the filling.  Press the edges to seal with a fork.
• Place pockets on the prepared baking sheet.
• Bake in a 375 degree oven for 12 to 14 minutes or until golden brown.

Makes 8 servings.

 

Broccoli Macaroni and Cheese

Most children love macaroni and cheese and veggies can be included by just adding a little broccoli.  Children can help by measuring, adding ingredients and chopping the broccoli.

8 ounces medium pasta shells

2 tablespoons butter

2 cloves garlic, minced

1 shallot, minced

2 tablespoons flour

1 1/3 cups milk

1 cup half and half

1 teaspoon Dijon mustard

Salt and pepper to taste

3 cups broccoli florets, chopped

1 1/2 cups shredded sharp cheddar cheese

• In a large pot of boiling water, cook the pasta according to package instructions.  Drain well.
• In a large skillet, melt the butter over medium high heat.
• Add the garlic and shallot and cook, stirring frequently, for 2 minutes.
• Whisk in the flour until lightly browned, about 1 minute.
• Gradually, whisk in the milk, half and half and mustard until slightly thickened, about 3 to 4 minutes.  If too thick, add more milk.
• Season with salt and pepper to taste.
• Stir in the pasta, broccoli and cheese until well combined, 3 to 4 minutes.
• Serve immediately.

Makes 6 servings.