After many attempts and cheese combinations, we have come up with a delicate mac n’ cheese.
The kids gave it 2 thumbs up, saying it tasted better than any restaurant or box.

Instant Pot Teriyaki Meatballs

RECIPES These teriyaki meatballs are known in our home as “mommy’s meatballs”. The kids ask for them at least once a week, and ALWAYS ask for seconds (if not more). I love them because I have all the ingredients readily at home (including the 1.5lbs multi-packs of ground turkey from Costco).  Instant Pot Teriyaki Meatballs Shiri Weinstein February 28, 2021 4.5 The sweet and savory flavor of this homemade teriyaki sauce is a favorite of both kids and adults alike. Pair it with a side of stir-fried veggies, udon noodles, rice, or soba noodles with peanut sauce for some extra flavor, or serve them as an appetizer on their own. Prep Time 10 Minutes Cook Time 30 Minutes Total Time 40 Minutes Serves 4-5 People Ingredients 2 Tbsp cooking oil 1-1.5 lbs ground turkey 1 egg 2 tsp grated ginger 1 tsp soy sauce 1/2 tsp minced garlic 1/4 cup breadcrumbs 1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 1Tbsp honey 1 tsp garlic powder 1/2 tsp ground ginger 1+ Tbsp arrowroot Instructions In a large bowl, combine the ground turkey, egg, ginger, soy sauce, minced garlic, and breadcrumbs. form the mixture into golf ball-sized balls. Turn the Instant Pot on Saute, let the oil heat up (it happens quickly) and add gently place the meatballs in pot. You should be able to fit about 9-10 meatballs at a time. Brown them for 2 minutes and gently flip them over to brown the other side. Repeat until all meatballs are done (it’s ok to have a few pink spots, but you do want them to be mostly cooked) Carefully pull the meatballs out (keeping their shape) onto a plate. Be mindful that they aren’t fully cooked yet. Keep the Instant Pot on Saute, and pour in half the water. Using a wooden spoon, scrape the bottom of the pot. In a bowl, mix the rest of the water, soy sauce, sugar, honey, garlic powder, and ginger. Pour into the pot and mix. Turn off the Instant Pot. Add the meatballs, and close the lid. Make sure the valve is set to sealing and set the pressure cooking time to 5 minutes. When the cooking is done, allow the pressure to release naturally for 10 minutes. Carefully open the lid, and remove the meatballs. Turn the Instant Pot back on Saute and mix in the arrowroot. Continue whisking while it cooks for about 5 minutes, until the sauce reaches the consistency you like. Notes You can easily substitute the ground turkey with ground beef, or even a mix of the two. 1.5lbs of meat should make 20 golf ball-size meatballs. They also freeze well in their sauce (though we rarely have leftovers).I love THIS HANDY MEATBALL SCOOP MAKER FROM AMAZON. It shortens the time it takes to scoop up the meatballs and make sure they are consistent in size.Since I have no patience (and limited time), I love to keep minced ginger (and garlic) in the fridge. Spice World is my favorite brand (click here to shop it).The recipe calls for arrowroot powder to thicken the sauce.  Arrowroot is a healthier substitution for cornstarch. It is gluten-free, contains more fiber and calcium than cornstarch, and doesn’t include the chemicals used to make cornstarch.Finally, if you find that you have about 1.5lbs of chicken thighs (boneless and skinless), and no ground meat, you can use that as well. Simply brown the chicken for 4-5min on each side, make the sauce, and cook (set pressure to 9min, release after 10min).  These meatballs are great on their own as an appetizer or served as a meal over a bed of rice, stir-fried veggies, udon noodles, or (in our case) – rainbow peanut noodles. My favorite rainbow peanut noodle recipe is from GIMME SOME OVEN. Finally, if you’re in a rush and happen to have a batch of store-bought /ready-made meatballs (I love both Aidells Teriyaki & Pineapple Chicken Meatballs from Costco and the Trader Joe’s store-brand), you can mix up the sauce and throw the readymade meatballs (even frozen) into the instant pot. Just follow the exact same pressure-cooking directions and have a super quick no-fuss dinner!

Instant Pot Oatmeal (& Leftover Oatmeal Muffins)

My kids love oatmeal. We all know we don’t have the time to stand in front of the stovetop for 30min in the morning to pull it off. Turns out, my kids love my simple-and-quick Instant Pot oatmeal. Start the pot going, and by the time you’re done wrangling everyone to the kitchen table, it’s ready to be served! .. and if you’re stuck with leftovers – I discovered this great recipe for leftover oatmeal muffins! Yum!

Cooking with Kids: Israeli Chocolate Cookie Truffles (Recipe)

Making these Ka’dorei Shokolad (‘chocolate truffles’ in Hebrew) is one of my fondest childhood memories from growing up in Israel in the 80s. Anyone that grew up in the 70s/80s/90s in Israel probably has similar memories as well (Maybe the equivalent of making s’mores in the US?). The original cookbook and recipe were published in 1985, and I still have my original copy.  This recipe is probably what made the book famous! I recently introduced the recipe to my own (California-native) kids and now it’s a blast making memories with them. The recipe is quick and super simple. Both my 3- and 5yr olds love doing it (and licking their fingers) with me. Before you roll up your sleeves and call the kids into the kitchen, I should warn you – There is nothing healthy about these little super-sweet morsels. They are uber-sweet (probably too sweet for most adults) but making them (and licking your fingers clean) is half the fun, so I’ve adjusted the original recipe to produce half of the amount of the chocolate truffles. Enjoy the giggles and the chocolate-filled smiles! Israeli Chocolate Cookie Truffles This is a super fun dessert to make with kids as young as 3! These chocolate truffles are super sweet, so keep them small, and serve them cold. Food Processor Mixing Bowl Mixing spoon / fork Small plate(s) for toppings Serving Dish (ideally something that can be stored air-tight in the refrigirator 1 pack KEDEM Biscuits Tea – 4.2 Oz 5 Tbsp Sugar 3 Tbsp Cocoa Powder 3 Tbsp Milk 1/2 Tsp Vanilla Extract 3 Tbsp Butter Coconut flakes and Sprinkles to decorate Grind the cookies in a food processor until they are roughly the size of grains of rice In a large bowl, combine the cookie crumbs, sugar and cocoa. Add the milk, vanilla and butter and mix well. Spoon out roughly a tablespoon of the mixture and roll it in your hand until you have evenly shaped and sized smooth balls. pour the coconut and the sprinkles (or any other toppings) into small bowls, and roll the balls through the toppings. place them on a plate and chill in for a short while SUBSTITUTIONS: The original recipe calls for 1 pack of KEDEM Tea Biscuits. You can substitute them with simple animal cracker cookies. They have almost the exact texture and taste. PARTY PLANNING TIP: If you have a kid that is a budding chef, and are looking to host a cooking-themed DIY birthday party, this would be a super easy and fun recipe to include and to make with a group of kids. Dessert chocolate, cooking with kids, dessert, no-bake