The Young Foodie

      This is a recipe from the Whole 30 Cook book that I made for Fathers Day. Click  HERE  for the recipe. I made these lamb chops for my grandpa. I made it for him because he loves it and Grandma doesn't so he doesn't get it as often. I used this particular recipe for my parents once while they were on Whole 30 and they loved it! Also, I used potatoes and beets instead of just potatoes. I used the beets because I had never tried them and we had some fresh from our neighborhood's farm. The pesto sauce was the best! You can put it on anything! (and I mean anything) My sister put it on bread, I put it on my veggies, my mom put it all over her lamb and my grandma put on the chicken I grilled for her. It was probably the best meal I've ever made. Tip: I just oven roasted the potatoes and beets, still delicious The finished product 

      I went to lunch with my teacher yesterday and I went to this amazing restaurant called South Street Under. It was AMAZING! They have the best bread on the planet! I got the clam chowder and it was so warm and creamy. I gobbled it up like it was nothing. My sister got the roast beef sandwich and she loved it! My mom got a meatloaf sandwich and gobbled it up just like I did with my clam chowder. My teacher got a chicken salad that looked like you put the best ingredients in the world and put them together to form an awesome salad. All together, It was the perfect place to have a casual lunch! Click HERE to go to their website.

This is my recipe for a great frittata. (or as my family calls it, a frittatata) It is a savory, egg breakfast dish that is absolutely Delicious! Tip: If yo want a more exact measurement, I would say let the frittata cook for about 5 minutes. If you want it very well done, put it in for 15 minutes 8 eggs about as much milk as eggs in your bowl salt and pepper toppings (ham, spinach, tomatoes, etc.) olive oil Heat oven to 350 degrees F In a cast-iron skillet put your toppings in with olive oil and let toppings sear or wilt.  Beat eggs, milk, salt and pepper in a bowl and pour mixture in skillet. Place in oven and watch until it puffs up. Remove and let cool for 5 minutes.

These are amazingly yummy tortellini that are filled with herbs and cheese. You can pair it with really any sauce. I, personally recommend a butter garlic sauce. It's just melted butter in a pan with minced garlic and stir it around for a bit. Filling: 1 cup of ricotta cheese 1/4 a cup of bread crumbs 1 egg yolk Herbs (parsley, thyme, oregano etc.)  Stir all ingredients together in a bowl Dough:  5 eggs 3 cups of flour pinch of salt and black pepper tbsp of olive oil Put flour on a cutting board and make a hole in the flour with your hands. Crack eggs into the hole. Gradually add flour to the mixture along with salt and pepper. Knead in olive oil until dough like consistency. Wrap dough in plastic wrap and let rest for 20 minutes. How To Make: Roll dough out using an electric roller attachment, pasta roller, or even a rolling pin. Roll until thin but not falling apart. Use a 3-4 inch cookie cutter to cut small circles out...

This is the one of best kale salads ever! Click HERE  for the recipe, and try my other kale salad recipe...(that is also amazing) I made this for the first time after I got the kale salad at True Food Kitchen restaurant. I wanted to make something like it. My family came up with this recipe when we tasted it. We tried to guess what was in it. We found most of the base ingredients and made a recipe from that! 1/2 pound of kale 2 tbsp of lemon juice 5 tbsp of olive oil 2 pinches of salt a handful of grated parmesan cheese Wash kale and put in a large bowl. Put olive oil  in with the kale and rub into kale until completely coated. Add lemon juice and salt. Serve with cheese on top. Why do you have to rub (or massage) the kale? = Well, it coats the kale completely in the olive oil and lemon juice and stays coated. The juices incorporate itself into the kale which gives it  a crunchy, smooth texture with a tangy, olive taste. Doesn't this look AMAZING?...

This is a recipe for a chocolate souffle that I made on Easter. It's amazing--they taste like brownies made out of clouds! One tip:  Make sure you don't overwhip the egg whites. It makes the brownie clouds less puffy! These souffles were so yummy, I forgot to take a picture of them! Melted butter and sugar (to grease and dust molds/ 6-oz ramekins) 3 1/2 oz of semi sweet chocolate chopped 1 1/2 tbsp butter 2 eggs separated 2 egg whites (not counting the ones that are separated) pinch of salt 3 tbsp sugar Preheat oven to 400 degrees F. Put  chocolate and butter in a metal bowl over a pot of simmering water until melted and set aside to cool. Whisk the egg yolks into the chocolate. With an electric mixer, whisk all of the egg whites on a low speed until foamy. Continue whisking gradually adding sugar and turning up the speed until stiff but not dry. Fold a whisk full of egg whites into chocolate until slightly lighter. Add all of the whites into the ch...

 Hi! I'm Eve. I am in the fifth grade and love to cook. I love making souffles, lamb chops, homemade garlic bread, ahi tuna, crepes, ravioli, and much more! I can't wait to share my recipes and knowledge of food with you!