Today we’re answering one of the oldest questions known to humanity:
How do you get picky kids (or adults) to eat salad?
If it kills you to set salad on the dinner table night after night, with the dim hope that one day your kids (husband, or girlfriend…) might actually try it, I’ve got a trick that might help.
Serve your raw green salad in frico cups!
Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.
You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.
You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!
All you need is shredded Parmesan cheese, and maybe some cracked pepper.
Ready to get started?
Preheat the oven to 375ºF.
Measure Parmesan cheese, in ¼ cup portions, onto a parchment-paper-lined baking sheet. Leave plenty of space around each pile.
Spread the cheese into a flat circles, about 4 ½ inches across. Sprinkle with pepper if desired.
Bake for 6 to 7 minutes, until melted and golden around the edges. They should still be pliable at this point.
Flip a muffin pan over. Then carefully move each cheese disk onto an inverted muffin well, letting it drape down over the sides. In 5 minutes, the cups will be dry enough to lift and fill.
Make slightly smaller cups by fitting the hot flexible cheese disks down in a muffin pan, right-side-up.
Make itty bitty cups using 2 tablespoon portions of cheese and a mini muffin pan.
You can even make extra large frico cups using cereal bowls!
Frico cups are like magic for getting picky eaters to try salad. You can also fill them with antipasto for simple elegant appetizers!
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