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Simply Delicious, Simple Recipes by Star Chef Claire Robinson

Requiring just five ingredients each, these recipes will save you time without sacrificing flavor.

By Samantha Brody | null , null

All recipes courtesy Claire Robinson

Roasted Turkey Breast with Gravy

2 3-lb fresh bone-in turkey breast halves
1/2 cup unsalted butter (1 stick), at room temperature, plus 2 Tbsp
Kosher salt and freshly cracked black pepper
2 shallots, peeled and sliced
2 cups good quality low-sodium chicken stock
2 Tbsp unbleached all-purpose flour

1. Preheat oven to 375 degrees F.
2. Dry the skin of the turkey breasts with paper towels. Put them in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of the roasting pan and cover with the chicken stock.
3. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
4. Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl, mash together the remaining 2 tablespoons butter and the flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper to taste, and cook until thickened.
5. Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.

Makes 6 to 8 servings

Cornbread Dressing

8 Tbsp unsalted butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1" pieces) store-bought or homemade cornbread, about 1 lb
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

1. Preheat oven to 375 degrees F.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper to taste. Cook, stirring often, until light golden, about 6 to 8 minutes. Remove from the pan to a small plate.
3. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
4. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until it starts to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat.
5. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper to taste. Add the onion-infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 x 11" baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

Makes 6 to 8 servings

Brussels Sprout Gratin

2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 Tbsp butter
3 Tbsp unbleached all-purpose flour
2 cups milk, at room temperature
Kosher salt and freshly cracked black pepper
5 ounces Gruyere, grated

1. Preheat oven to 400 degrees F.
2. Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
3. Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
4. Halve the Brussels sprouts through the core and put them in an even layer in a 2-quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Makes 6 to 8 servings

Ginger Pumpkin Tart

2 1/2 cups crushed thin Swedish ginger cookies (about 55 to 60 cookies)
6 Tbsp salted butter, melted
1 15-ounce can pumpkin puree, organic if possible
3/4 cup sweetened condensed milk
2 large egg yolks
Pinch salt

1. Preheat oven to 350 degrees F. Put a 9" removable-bottom fluted tart pan on a baking sheet.
2. Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
3. In a bowl, whisk together the pumpkin, condensed milk, egg yolks, and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes.
4. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
5. To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!

Note: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Makes 6 to 8 servings

About the Author

Samantha Brody is the senior editor of Scholastic Parent & Child.

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