Clean Plate Club

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they created for Leo’s 1st grade teacher. Let kids join the fun by measuring ingredients, mashing, and being your personal timer. :) Ms. B’s Mashed Potatoes & GravyPotatoes serves 4-6Gravy makes 2 cups (good rule is 2 oz/person- this makes enough for 6-8 people)Potato Club Notes:- add a handful of cheese to make these cheesy mashed!- add a couple tablespoons of chopped, fresh herbs like chives, parsley or your favorite herbGravy Club Notes:- This can be made a day or two in advance. Reheat in microwave or sauce pot over low heat.- This recipe can be doubled depending on how many people you have.- Keep warm in an insulated water bottle or coffee thermos - it will stay hot for hours.For the Potatoes:Kosher salt and pepper1.5 pounds russet potatoes, about 2-3 medium size1 cup half & half, heavy cream or milk2 tablespoons butter1-2 tablespoons sour cream or cream cheese, optionalFor the Gravy:2 tablespoons butter2 tablespoons flour, you may use gluten free flour2 cups chicken stock, or turkey or vegetable stockKosher salt and pepperOptional Flavor Power for Gravy:Apple cider- substitute ½ or ¼ of the stock for ciderChopped fresh herbs- add in 1-2 tablespoons of thyme, rosemary, etc.Soy sauce- add in 1-2 teaspoonsDrippings- add in or supplement the liquid with your turkey or chicken drippings- you’ll want to skim off the fat prior to usingFor the Potatoes:1. Peel and cut the potatoes into similar shapes and sizes. Heads up: the smaller the size, the quicker they will cook. Place the cut potatoes into a medium to large size sauce pot and cover with cold water by at least 1 inch.2. Place the pot of potatoes over high heat and bring to a simmer. Once the water is simmering, add a tablespoon of salt, stir gently to dissolve and turn the heat down to a constant simmer.3. While the potatoes are simmering, place the half & half in a small sauce pot over very low heat. You want to see some steam and have it warm, but do not let it simmer.4. Meanwhile, let the potatoes simmer for around 10 to 15 minutes, depending on how small or large you cut your pieces of potato. You should check for doneness around 10 minutes. To do this, lift one of the larger size pieces out of the water and gently pierce it with a fork or the tip of a knife - the fork or knife should slide in very easily. If it does, the potatoes are done. If it still feels a little hard, let them cook for another five minutes.5. Once fully cooked, strain and turn heat to low. Add the potatoes back to the pot and leave on low heat for a minute or two to dry them out a bit. Add the butter and 1/2 teaspoon of salt and gently start mashing with a potato masher. Add in the warm half & half, a little at a time, to make it the consistency you’d like. The potatoes will soak up a lot of the liquid mixture so we like to add a little more liquid, which also makes them fluffy. You can add the sour cream now, if using. Turn the heat off, give them a taste and adjust seasoning with salt and pepper.For the Gravy:1. Place a small to medium size sauce pot over medium heat and add butter. When it is just about melted, sprinkle the flour all over and mix- it should resemble the consistency of wet sand. Continue mixing for a couple minutes making sure it does not get too brown in color- you want a pale white color. 2. While continuously whisking, slowly add in half...

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they created for Ella’s 1st grade teacher and her daughter. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :) Ms. V’s Snickerdoodle Cookie BarsMakes approximately 24 regular size squares or 60, 1-inch cubes (our preference)Club Notes:- To make pumpkin spice flavor, reduce cinnamon to 1 teaspoon and add 1 teaspoon of ground pumpkin spice to cinnamon sugar blend that goes on top.2 ½ cups all-purpose flour1 teaspoon baking powder1/2 teaspoon kosher salt1 teaspoon cream of tartar1 cup unsalted butter, at room temperature1 ½ cups granulated sugar, 1/4 cup set aside1/2 cup packed light brown sugar2 large eggs, room temperature1 ½ teaspoons vanilla extract2 teaspoons ground cinnamon (1 teaspoon if using pumpkin spice)1. Preheat oven to 350°F. Coat a 9x13 inch baking pan with cooking spray and line the bottom with parchment paper, leaving a slight overhang on the long sides. 2.  In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar. 3. In a separate large mixing bowl or bowl of a stand mixer, beat the butter, 1 ¼ cups granulated sugar, and the brown sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla, mixing well and scraping down the sides of the bowl, as needed. 4. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, turning the mixer off as you add each batch. Mix until just combined after each addition- no need to overmix.5. Transfer the dough to the prepared baking pan and spread it gently in an even layer. You can use a small offset spatula, knife, or gently pat it down using a sheet of parchment paper. 6. In a small bowl, stir together the remaining 1/4 cup granulated sugar and cinnamon (and pumpkin spice, if using). Sprinkle the cinnamon sugar mixture evenly over the top of the dough- you may not need to use it all. 7. Place the pan in a preheated oven and bake until the bars are light golden brown and the center is puffed slightly, about 22-25 minutes- do not overbake. Let cool completely in the pan, remove from the pan using the parchment paper overhang, and slice into squares, bars, or like us, 1-inch size cubes. *******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.French Onion LabnehMakes 4 generous servings3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container½ medium red onion, finely chopped½ cup finely chopped chives½ cup finely chopped dill1 teaspoon salt, plus more to taste½ teaspoon ground black pepperJuice of 1/2 lemon, plus more to taste1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a tasty new muffin recipe they found online and added their own creative twist. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :) Blueberry-Lemon MuffinsMakes 12-14 muffinsClub Notes:For mini muffins: cook at 350°F the whole time for 12–14 minutes (makes about 36–40)Brown Sugar Topping:1/2 cup packed light or dark brown sugar1/2 cup chopped walnuts (or pecans)1 teaspoon ground cinnamonMuffins:1 and 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 cup (8 tablespoons) unsalted butter, softened to room temperature1/2 cup granulated sugar1/4 cup packed light or dark brown sugar2 large eggs, at room temperature1/2 cup sour cream or plain/vanilla yogurt, at room temperature1 teaspoon pure vanilla extract1 teaspoon almond extractZest of 1 lemon1/4 cup milk, at room temperature1 cup fresh or frozen blueberries (add ½ cup more if you love blueberries)Preheat oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners. (This recipe actually makes about 14 muffins so you can grease/line a second pan with 2 liners OR do what we did and make a few extra mini muffins.)1. If making the topping, mix all of the topping ingredients together and set aside.2. In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.3. Using a handheld mixer or a stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, vanilla and almond extract, and lemon zest on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.4. Spoon the batter into the cupcake liners, filling them all the way to the top. If using the brown sugar topping, spoon some on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork:...

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share their go-to smoothie recipe that is great for breakfast or snack time. Let kids help by measuring and adding the ingredients to the blender. They can also be your timer as the blender is running. :)  If you don’t have frozen fruit, you can of course use fresh, just add in a few ice cubes to make it extra cold. Peanut Butter + Jelly SmoothieMakes 2, 10 oz. smoothies1 cup frozen berries (such as strawberries and blueberries)1 banana, fresh or frozen1 tablespoon jelly, flavor of your choice1 tablespoon peanut butter, or a pb alternative2 teaspoons hemp seeds, optionalA little shake of ground cinnamon1 cup milk (or dairy alternative)1. Add the berries, banana, jelly, peanut butter, hemp seeds (if using), cinnamon, and milk to a blender. Start on low speed and gradually turn to high. Blend until completely smooth, anywhere from 15 seconds to 1 minute. 2. Pour the smoothie in a cup, shake a little more cinnamon on top if you’re in the mood, and enjoy!*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a simple and delicious recipe for buttered noodles. Once you master this technique and the “secret sauce,” you’ll be making the best buttered noodles in no time! Best Buttered Noodles EverServes 4 kids - or 2, with leftovers for the next day½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice1-2 tablespoons butter, cut into piecesKosher saltParmesan cheese, optional1. Place a medium to large size pot of water over high heat and bring to a boil. Once it starts boiling, generously salt the water (about 1 tablespoon), stir to dissolve and add the pasta. Cook according to the instructions on the box, checking for doneness before you strain.2. WAIT! Before you strain, make sure you ladle out ½ - 1 cup of the pasta cooking water and set it aside. Strain the pasta, turn heat to low, and add the pasta back to the pot. 3. Add the butter to the pot along with ¼ cup of the pasta water (eyeball it) and season with salt (about ¼ teaspoon). Stir, while gently shaking the pan back and forth, and allow the pasta water and butter to glaze the noodles, about 2-3 minutes. Add more water, ¼ cup at a time, as needed. Taste for deliciousness, sprinkle with cheese, and enjoy!*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Nicole is a radio host on “The Morning Mash Up,” a program featured on SiriusXM channel, Hits 1. Additionally, she is a TV host, pop culture expert, has a podcast and is a mother to two kids, Keegan and Parker. Old-Fashioned Banana Chocolate Chip BreadMakes 3 mini loaves1/4 cup sour cream1 teaspoon baking soda1/2 cup butter, softened1 1/4 cups sugar2 eggs1 1/2 cups flourPinch of salt1 cup coarsely mashed bananas (about 2 small bananas)1 cup semi-sweet chocolate chips (about 6 ounces)1 teaspoon vanilla extractPreheat oven to 350°.#1. In a small dish, stir together the sour cream and baking soda and set aside. Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream mixture, then stir in the remaining ingredients (flour, salt, bananas, chocolate chips and vanilla) until the dry ingredients are just blended. Do not overmix.#2. Divide the mixture between 3 greased mini-loaf pans (6”x3”x2”) and bake in the preheated 350° oven for about 40 minutes, or until a cake tester or wooden skewer inserted in the center comes out clean. Let the loaves cool in the pans for 15 minutes, remove, and continue to cool on a rack. *******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they all cooked with their classes at school. All of the kids helped peel, chop, mix and mash…and most importantly…TASTED!Pumpkin-Spiced ApplesauceMakes 2-3 cups2-3 pounds apples, variety of choice (approximately 5-8 apples), peeled, cored and rough chopped1/4 cup water3-4 tablespoons brown sugar (you may use white sugar)5 little shakes of ground cinnamon, about 1/2 teaspoon2 big shakes of pumpkin pie spice, (about 1/2 teaspoon) A squeeze of a lemon, about 1 teaspoon, optionalOther Optional Flavoring: grated nutmeg, maple syrup, ground ginger, ground clove#1. In a medium size pot, combine the apples, water, brown sugar, cinnamon, and pumpkin pie spice (and lemon, if using). Bring the mixture to a light bubble, cover, and cook over medium-low to medium heat until the apples are soft and pierce easily with a fork or the tip of a knife, about 15 to 20 minutes. Stir the mixture carefully every now and then.#2. Let the apple mixture cool slightly, then mash with a potato masher or fork for a chunky consistency or blend/puree for a smoother consistency.This episode is brought to you by Martin’s Famous Potato Rolls.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a Thanksgiving/holiday recipe inspired by a Rachael Ray classic. It happens to be great all year round and not only is it delicious, sweet potatoes are one of the most nutritious vegetables you can buy in the grocery store. Bacon & Cheddar Mashed Sweet PotatoesServes 6-8 (or 10-12 as a tasting size portion)2 ½ pounds sweet potatoes, peeled and cut into chunks (about 5 medium size or 8-10 small size) Salt and pepper, to taste1 cup white cheddar cheese, shredded 3/4 cup vegetable or chicken stock8 slices good quality bacon, cooked and rough chopped, set some aside for garnish (save 1 tablespoon of pan drippings)3 scallions, sliced thin on a bias, for garnish#1. Place sweet potatoes in a large pot and cover with cold water by at least an inch. Place over high heat and bring to a boil. Once boiling, generously salt the water, stir, and turn heat down to a simmer. Cook for 10 to 15 minutes, or until the sweet potato pieces are tender and pierce easily with a fork or the tip of a knife. #2. Strain well and add the cooked sweet potatoes back to the empty pot. Place the pot over low heat for about a minute to let any excess steam evaporate. #3. Season with salt and pepper, add the cheddar cheese, and start to mash with a potato masher or a wooden spoon. Add the stock and bacon pan drippings and continue mashing. When it reaches your desired consistency, mix in the cooked bacon. Place in a serving bowl and garnish with scallions.This episode is brought to you by Martin’s Famous Potato Rolls.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Ken is a Boston-based chef and restaurateur. Verveine is his 14 year old daughter. This recipe is from their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs!Spinach Orecchiette Serves 4FOR THE ORECCHIETTE:2 cups baby spinach2 large eggs¼ cup milk2 cups Cup4Cup brand Gluten-Free Multipurpose Flour, plus, some extra for shaping the pasta (you can also use regular all-purpose flour if you do not need to use gluten free)¼ teaspoon kosher saltTO FINISH:4 quarts water2 tablespoons kosher salt4 tablespoons unsalted butter, cut into 4 pieces ½ cup grated Parmesan cheeseMaking the Orecchiette Dough:1. Add spinach, eggs, and milk to blender jar. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process until smooth, about 1 minute. Stop blender.2. In large bowl, add flour and sprinkle it with ¼ teaspoon salt. Use your hands to make a ‘well’ in center of flour. Pour spinach mixture into well in bowl. Use fork to slowly stir to bring flour and spinach mixture together until dough starts to form.3. Sprinkle clean counter with extra flour and transfer dough to counter. Use your hands to knead dough until smooth, about 1 minute, adding a little extra flour if dough feels too sticky. Form dough into smooth ball. Wrap dough in plastic wrap. Place in refrigerator and let rest for at least 30 minutes or up to 2 days.How to Shape the Orecchiette:1. Line rimmed baking sheet with parchment paper and sprinkle it lightly with extra flour. Cut, roll, and shape orecchiette following the instructions below. (Orecchiette can be refrigerated in an airtight container for up to 24 hours.) 2. Lightly sprinkle extra flour on counter and sprinkle dough with flour. Use bench scraper to divide dough into 6 equal pieces.3. Working with 1 piece of dough at a time (keeping remaining dough covered in plastic), roll dough into a ½-inch thick rope, about 16 inches long.4. Dip bench scraper in extra flour. Cut dough crosswise (the short way) into ¼-inch pieces.5. Dust your fingers with extra flour. Turn each piece cut side up and press your thumb into the dough to make it look like an ear. Use bench scraper to carefully transfer orecchiette to parchment-lined rimmed baking sheet dusted with flour. Repeat rolling, cutting, and shaping with remaining 5 pieces of dough.Finishing the Dish:1. Add water to large pot. Bring to a boil over high heat. Once it is boiling, carefully add 2 tablespoons salt and then orecchiette to pot. Cook, stirring often with wooden spoon, until pasta is al dente (tender but still a bit chewy), 5 to 7 minutes. Turn off heat.2. Add butter to large serving bowl. Use spider skimmer to transfer pasta to serving bowl (if you don't have a spider skimmer, ask an adult to drain the pasta in a colander in the sink).3. Use wooden spoon to toss until butter melts. Add Parmesan and stir gently until pasta is well coated with butter and cheese. Season to taste with salt and pepper. Serve. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social...

David is an actor and a chef! And Neil is also an actor… a singer and a magician! This recipe is from David’s book Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration.Watermelon Salad with Roasted Tomato OilServes 6Kitchen Tip: Chop your onions last to keep their flavor separate from the watermelon. For the Salad:4 cups cut watermelon 1 softball-sized jicama, peeled and cut (2 cups)  6 sprigs fresh mint, roughly chopped1/4 cup roasted pistachios, roughly chopped4 ounces feta cheese, cut into ½-inch dice1/3 cup finely sliced red onion1/4 cup Roasted Tomato Oil, if using, or 1/4 cup extra virgin olive oil3 tablespoons red wine vinegar1 tablespoon kosher salt1. Make the salad: Gently toss the watermelon, jicama, mint, pistachios, feta, and red onion in a large bowl and arrange on a large platter. 2. Whisk together the roasted tomato oil, vinegar, and salt in a small bowl. 3. Drizzle the dressing over the watermelon salad before serving.—For the roasted tomato oil: (this makes twice the amount of what you need)1 ½ cups cherry tomatoes, halved½ cup olive oil, plus 2 tablespoons½ teaspoon saltPreheat oven to 300ºF. Toss the cherry tomatoes with salt and 2 tablespoons olive oil and spread out in a single layer on a baking sheet. Roast in the oven for 1 hour.Allow the tomatoes to cool slightly, then puree in a blender with remaining ½ cup olive oil until thick and emulsified, 30 seconds.Strain through a fine-mesh strainer, pressing down on the mixture to extract as much oil as possible (you should have about ½ cup of roasted tomato oil; oil can be stored in an airtight container in the refrigerator for up to one week).This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their favorite recipes they make together that happens to be nutritious and delicious!Leo + Ella’s Peanut Butter BallsMakes 20 balls1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)1/3 cup honey or maple syrup1/2 teaspoon vanilla extract1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon&nbsp;1 ¼ cups&nbsp;Oats, we like Bob's&nbsp;Red Mill&nbsp;Gluten Free Oats (feel free to use any brand)1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand’s mini chips1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don’t have a mixer, add to a medium size mixing bowl.2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low’ and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.4. Once everything is combined, turn the mixer off and add mix-ins.&nbsp;Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir.&nbsp;The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time.&nbsp;5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you’d like). If you’re keeping it in the fridge for a few hours or more, you may want to cover it.&nbsp;&nbsp;6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper.&nbsp;After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm.&nbsp;Once they firm up, store in a covered container or ziploc baggie in the refrigerator. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at <a href="http://www.beyondtheplatemerch.com" rel="noopener...

Andrew “Kappy” Kaplan, chef and co-founder of Rachael Ray’s cooking and kids charity, Yum-o!,&nbsp; is excited to introduce a new podcast, "Clean Plate Club." Designed as a co-listening experience for adults and kids, “Clean Plate Club” brings together amazing chefs and celebrities who love cooking with their children. In each episode, you'll hear a fun storytime session intertwined with educational tidbits for the kitchen. Kappy’s own twins, Leo + Ella, will add to the fun. This podcast encourages exploration, learning, and the creation of kitchen memories. Tune in to the approximately 5-minute episodes, and discover the full recipes on social media and in the episode notes. Don't miss out on the first batch of recipes coming this July. Start a new tradition with your little ones and embark on the flavorful journey of “Clean Plate Club.”*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com &nbsp;Adults may send emails to: CleanPlateClubPod@onkappysplate.comExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic &amp; Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.