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!
Little Sunflower By: Suzanne Fossey Illustrated by: Gina Maldonado
Ages: Toddler through First Grade
This adorable book chronicles the life cycle of a sunflower seed from the point of planting, to being a beautiful flower, the pollination process and its return back to seeds. This book is not only educational for young children, but its rhyming verse is beautifully done. If possible, be sure to plant sunflower seeds to let children watch this amazing process.
Tips for Reading:
- After reading the story, ask the child to tell you who shares the pollen so that the flower will grow seeds.
- After reading the story, ask the child to tell you the cycle that the sunflower seed went through.
- After reading, go back through the book and find rhyming words such as needs/seeds, wide/pride, thing/spring, etc.
- If possible, plant sunflower seeds with the child to allow them to watch the cycle of growth.
Additional Books:
- Mommy’s Little Sunflower By: Angela McAllister Illustrated by: Alison Edgson
- Little Raindrop By: Igloo Books
- Stories of the Seasons By: Igloo Books
- Little Chick By: Igloo Books
- Little Snowflake By: Igloo Books
Cooking Time:
Sunflower Bliss Balls
Here is a recipe for a healthy treat that uses sunflower seeds and dried fruit. They are easy to make and even more fun to eat. Children can help by adding the ingredients, mixing and rolling the bliss balls.
1 cup dried cranberries
1/2 cup sunflower kernels
12 to 14 dates
1/4 cup quick oats
1 teaspoon vanilla
Coconut, cocoa powder or powdered sugar to coat balls
- Using a food processor or chopper, process the cranberries, sunflower seeds and oats for about 10 to 20 seconds.
- Add the dates and the vanilla and blend until the mixture holds together. (add more dates if needed)
- Use a tablespoon or cookie scoop to form the mixture into balls. Roll with your hands.
- Roll the balls in coconut, cocoa powder or powdered sugar.
- Refrigerate and enjoy.
Makes 10 Bliss Balls
Honey Garlic Chicken
We have included a recipe using honey because we know the role that bees play in the pollination process. This chicken recipe is delicious and wonderful when served over a bed of rice. Children can help by coating the chicken, adding the ingredients and preparing the rice.
3 large boneless chicken breasts (can also use 8 boneless skinless chicken thighs)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
3 or 4 cloves garlic, minced
1/3 cup honey
1/3 cup chicken stock
1 tablespoon apple cider vinegar
1 tablespoon light soy sauce
1/4 teaspoon sugar
White rice
Parsley, chopped (optional)
- Cut each chicken breast into 3 serving pieces. If thick, pound to flatten.
- Combine the cornstarch, salt and pepper in a flat dish.
- Toss the chicken in the cornstarch mixture and coat each piece completely.
- Heat the oil in a large skillet on high to medium high heat.
- Add the chicken and cook on one side until golden brown, about 4 to 5 minutes. Turn over and cook for another 2 minutes.
- Add the butter to the pan and allow it to melt.
- Add the minced garlic and stir together. Turn the heat down to medium so the garlic will not burn.
- In a separate bowl, combine the honey, chicken stock , vinegar, sugar and soy sauce.
- Add the sauce to the pan with the chicken. Turn the heat up to medium high and bring to a boil.
- Simmer for 4 to 5 minutes or until the sauce reduces and thickens and the chicken is cooked through.
- Serve over white rice.
- Garnish with chopped parsley, optional.
Makes 4 servings.
Lemon Bars
The yellow sunflower made us think of bright yellow lemons so Lemon Bars sounded like a perfect recipe for this book. Every baker has their favorite Lemon Bar recipe and this is ours. Children can help by squeezing the lemons, cracking the eggs, adding the ingredients, flattening the crust into the pan and adding the powdered sugar to the top.
Preheat oven to 350 degrees. Spray a 13x9x2 inch baking pan with non stick cooking spray. Add parchment paper to go up all sides of the pan for easy removal of the bars.
Shortbread Crust:
1 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon vanilla
2 cups flour
- In a medium bowl, combine the butter, sugar and vanilla.
- Add the flour and stir until completely combined.
- Press the crust into the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly golden.
- Transfer to a wire rack to cool.
Lemon Filling:
7 large eggs at room temperature
3 cups sugar
2 tablespoons lemon zest
1 cup lemon juice, freshly squeezed, 5 large lemons
1 cup flour
Powdered sugar to dust the top of the bars
- While the crust is cooling, zest and squeeze the lemons for the filling.
- In a large mixing bowl, whisk together the eggs and sugar until completely blended.
- Add the lemon juice and zest and whisk until combined.
- Add the flour and whisk until the mixture is smooth and there is no trace of the flour.
- Pour the filling over the warm crust and bake at 350 degrees for 30 to 35 minutes or until the filling is set and no longer wobbly. Do not overbake.
- Place the baking sheet on a wire rack to completely cool, about 1 hour.
- Place in the refrigerator until time to serve.
- Dust with powdered sugar before serving.
Makes 16 servings.
