The Milwaukee Post

FOOD 12 • Milwaukee County Post • January 27, 2017 253951071 Winner is CONGRATULATIONS TO Maria Vincent of Franklin Winner of January's $25 Dining Out Gift Certificate! Winner must claim prize by calling the Milwaukee Post by noon, Friday, Feb. 3th, 2017. No exceptions. Milwaukee Co. Post 414-744-6370 Ext. 17 Since 1992 HALL AVAILABLE FOR LEASE OR RENTAL FOR SMALL PARTIES OR BUSINESS MEETINGS. NEW HOURS Mon-Sun 7am-3pm Come In & Try Our New MENU ITEMS Too Many To List NEW Daily Senior Specials Hand Crafted Sandwiches NEW NEW NEW Breakfast Items Omelets & Skillets, Avocado Skillet Sandwiches & Wraps Flame Broiled Burgers Weekly Specials: Breakfast Omelet of the Day 2x2 - 2 eggs, 2 pancakes, Bacon or Sausage 253951065 NEW Friday Fish Fry Specials Copper Kitchen Family Restaurant 3935 S Howell Ave. 414-482-1315 (Family Features) — When it comes to eating, it can be dif ficult to find foods that kids can enjoy while also introducing them to valuable nourish- ment and health princi- ples. Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don't ag ree with, there are tasty recipes like Chicken Noodle Soup, C i n n a m o n - S p r i n k l e d French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learn- ing important life skills while spending quality time with family. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime. For more kid-friendly recipes and exploring where food comes from, visit cutiescitrus.com/ our-story. Flower Salad Recipe courtesy of Ellie Krieger Servings: 1 Flower: 1 Cuties clementine 9-10 thinly sliced strips red bell pepper, cut in 1- inch pieces 1/2 grape tomato 1 celery stick, cut to 3 inches 2 small leaves romaine lettuce 1 piece English cucum- ber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced Dip: 2 tablespoons plain Greek yogurt 1/2 teaspoon honey 1/4 teaspoon fresh lemon juice Peel clementine and separate sections almost all the way, attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower. Place celery and lettuce leaves underneath as stem and leaves. Ar range cucumber slices below to represent grass. In small bowl, stir together yogurt, honey and lemon juice. Serve dip in dish along- side flower, or in a mound under neath cucumber slices. Nutritional informa- tion per serving: 76 calo- ries; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g car- bohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium. When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup Recipe courtesy of National Chicken Council 1 chicken (3 pounds), liver discarded 2 1/2 quarts cold water 4 carrots, peeled and cut into bite-size pieces 2 onions, peeled 2 celery stalks with leaves, cut into 4 pieces 6 cloves garlic, peeled 2 fresh thyme sprigs or 1/2 teaspoon dried thyme 1 1/2 teaspoons kosher salt 1 teaspoon whole black peppercorns Soup: 1 cup small pasta, cooked 1 cup frozen peas, thawed 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh dill, chopped 2 tablespoons fresh pars- ley, chopped To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredi- ents to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occa- sionally, and turning chick- en. Add more water if nec- essary to keep chicken sub- merged. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chick- en meat, pasta and frozen peas, cooking until warm. Season with salt and pep- per. Ladle soup into bowls and top with dill and pars- ley. Chicken Noodle Soup The classic children's favorite Flower Salad

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