Five Great Recipes from Chef Laura Stec!

One of our speakers at NNTD this year was Chef Laura Stec. As mentioned in our blog after National Nanny Training Day with Town + Country, “Laura wowed us with her crash course on cooking for time, taste, cost and kids. Attendees learned day-to-day tips for thriving in the kitchen including why to keep water as far away from vegetables as possible, how to quickly & safely sharpen knives, as well as quick cooking and snack tips.”

We’ve had several requests for the recipes that Laura shared at NNTD, so here they are! We’ve included five complete recipes for your enjoyment. Yum!

supplies reduced

Roasted Sesame Candy Carrot Bites

6 large carrots, peeled and roll cut into same size pieces
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons sesame seeds

Preheat oven to 400°F. Combine all ingredients in a medium bowl, making sure the carrots are well coated. Use your hands to mix it all together. Put carrot pieces flat onto a baking sheet flat with all the carrot pieces touching the pan, not bunched up on top of each other. Roast 30 minutes, checking occasionally while cooking. Move carrot pieces with a spatula half way thru the roasting process. Spray with water bottle sprayer as needed. Baked till browned around edges and tender.

Raw Paleo Strawberry Macaroons, makes 20 cookies

2 cups unsweetened grate coconut
½ cup coconut oil
1 bag (1.2 ounces) freeze dried strawberries or raspberries, I use Trader Joes brand
3-4 tablespoons of maple syrup, honey or coconut nectar, to taste
½ teaspoon vanilla extract, plus an added vanilla bean scraped (optional)
? teaspoon sea salt

Place all ingredients into a food processor. Process for 2 to 3 minutes until the shredded coconut begins to break down. Drop mixture in portions about 3 teaspoons each onto a lined cookie sheet and refrigerate for 10 to 20 minutes. Store in an airtight container in the fridge or freezer. Kale Rollups, makes about 20 1 bunch dinosaur kale 1 jar peanut or almond butter 1 cup craisins or small diced carrots Cut the rib out of each piece of kale and trim up pieces. Spread with nut butter, sprinkle on craisins or carrots. Roll up and eat!

Graham Cracker Sandwiches, serves 2

4 tablespoons cream cheese
8 graham cracker squares
1 pear or apple, cored and thinly sliced

Spread ½ tablespoon cream cheese on each graham cracker. Top with fruit slices and another cracker.

Roasted Veggie Avocado Wrap, serves 6

15 roasted asparagus or equivalent of leftover roasted, grilled, or sautéed veggies
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 garlic clove, minced
1 ½ cups cooked brown rice
3 tablespoons plain yoghurt
3 whole-wheat tortilla, 10 inches
1/3 cup chopped cilantro
1 tablespoon chopped red onion

In a small bowl, mash avocado, lime juice and garlic. In another small bowl, mix rice and yoghurt. Heat a dry frying pan over medium heat. One at a time, heat the tortillas to soften, about 20 seconds per side. Lay tortillas on a flat, dry surface. Spread on the avocado mixture. Top with rice, veggies, cilantro and onion. Fold in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, wrap in plastic wrap. To serve, cut each wrap in half.

Good luck and enjoy!