STUDIO CITY ( — Kids can cook, too!

Health Care Practitioner and author Nancy Mehagian stopped by KCAL9 Thursday to discuss her new children’s cookbook, “The Supernatural Kids Cookbook”.

She also showed viewers how to make her nutritious vegetable pudding and whole wheat couscous salad:

Vegetable Pudding

(Serves 6)

  • Preheat oven to 350 degrees

4 cups of vegetables—corn, (cut fresh from the cob) broccoli,

green beans, carrots, etc. (steamed and chopped)

4 green onions (scallions) chopped (white and green parts)

4 eggs, lightly beaten

½ cup milk

3 tablespoons melted butter

1 cup grated Jack cheese (about 3⁄4 lb.)

1/3 cup breadcrumbs

1 teaspoon salt

½ teaspoon pepper

  • In a large bowl, combine vegetable, green onions, eggs, milk, butter, 1⁄2 cup of the cheese, breadcrumbs, salt and pepper.  Mix gently but thoroughly.  Grease or spray a heavy medium-sized casserole dish.
  • Pour mixture into it and sprinkle remaining cheese on top.
  • Bake uncovered for 40 minutes or until center is “set.”  Cool for 10 minutes before serving.

Whole Wheat Couscous Salad

(Serves 4-6)

1 cup whole wheat couscous

1 cup water

1 tablespoon butter

1 teaspoon salt

1 cup cooked garbanzo beans (chick peas)

4 green onions, sliced

2 tablespoons fresh chopped mint leaves

1⁄2 cup currants (like tiny raisins)

1⁄2 cup slivered almonds

1 tablespoon Tamari soy sauce

1 tablespoon olive oil

  • In a medium-sized saucepan, bring the cup of water, butter and salt to a full boil.  Stir in the couscous, turn off the heat and let stand for 5 minutes.  Fluff with a fork and place the couscous in a salad bowl.  Add the other ingredients, give it another good stir and you’re ready to eat it.

For more information, check out The Supernatural Kids Cookbook.


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