17 episodes

Clean Plate Club is for kids and grown-ups, encouraging everyone to get excited about cooking. It’s like storytime…but with recipes. Listen along as we share delicious dishes and tasty treats from chefs and celebrities who cook at home with their kids. Targeted for children ages 3-103, Clean Plate Club is a way to get your littles involved in the kitchen and excited to eat the food they create! The podcast is narrated by Andrew “Kappy” Kaplan, a trained chef, dad of twins, and host of the popular food podcast, Beyond the Plate.

Clean Plate Club Andrew "Kappy" Kaplan

    • Kids & Family
    • 5.0 • 5 Ratings

Clean Plate Club is for kids and grown-ups, encouraging everyone to get excited about cooking. It’s like storytime…but with recipes. Listen along as we share delicious dishes and tasty treats from chefs and celebrities who cook at home with their kids. Targeted for children ages 3-103, Clean Plate Club is a way to get your littles involved in the kitchen and excited to eat the food they create! The podcast is narrated by Andrew “Kappy” Kaplan, a trained chef, dad of twins, and host of the popular food podcast, Beyond the Plate.

    @onkappysplate: Peanut Butter + Jelly Smoothie

    @onkappysplate: Peanut Butter + Jelly Smoothie

    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 Smoothie
    Makes 2, 10 oz. smoothies
    1 cup frozen berries (such as strawberries and blueberries)
    1 banana, fresh or frozen
    1 tablespoon jelly, flavor of your choice
    1 tablespoon peanut butter, or a pb alternative
    2 teaspoons hemp seeds, optional
    A little shake of ground cinnamon
    1 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: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club is a production of Beyond the Plate.

    • 4 min
    @onkappysplate: Chicken Nugget Fried Rice

    @onkappysplate: Chicken Nugget Fried Rice

    Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their family favorites. This is one of those, “what do we have in the fridge” type of meals. As long as you have some leftover white rice, you can use this recipe for inspiration and make it your own. 
    Chicken Nugget Fried Rice
    Serves 2 kids
    1-2 tablespoons oil or butter
    1 ½ - 2 cups leftover white rice, bigger clumps separated with your hands
    Kosher salt
    ½ cup cooked vegetables (such as carrots, onions, peas, broccoli, cauliflower), larger ones cut into small, bite-size pieces
    2-4 chicken nuggets, cooked and cut into bite-size pieces
    A couple small dashes of soy sauce or tamari, about 1 teaspoon
    1 egg, scrambled in a little bowl
    1. Place a medium size (10”) skillet over medium to medium high heat and add the oil or butter. Add the rice, season with salt and begin to cook. Toss, mix, and break up with the back of a wooden spoon or spatula every now and then for 3-4 minutes. 
    2. Add the vegetables and chicken and toss until heated through, about 1-2 minutes. 
    3. Add the soy sauce, toss again and stir in the scrambled egg until all of the fried rice is coated and the egg is cooked- this should only take about 30 seconds to 1 minute. Adjust seasoning and enjoy!
    *******
    Follow Clean Plate Club on Instagram.
    Tag your meal on social media: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  
    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club is a production of Beyond the Plate.

    • 5 min
    @onkappysplate: Best Buttered Noodles Ever!

    @onkappysplate: Best Buttered Noodles Ever!

    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 Ever
    Serves 4 kids - or 2, with leftovers for the next day
    ½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice
    1-2 tablespoons butter, cut into pieces
    Kosher salt
    Parmesan cheese, optional
    1. 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: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  
    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club is a production of Beyond the Plate.

    • 5 min
    Chef Alex Guarnaschelli and Ava Clark: Japanese Chicken Meatball Skewers with yakitori sauce

    Chef Alex Guarnaschelli and Ava Clark: Japanese Chicken Meatball Skewers with yakitori sauce

    Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.
    Tsukune with yakitori sauce
    (Japanese Chicken Meatball Skewers)
    Makes 8 skewers
    1 pound ground chicken breast
    1 cup panko breadcrumbs
    1 small shallot, grated on a microplane 
    2 teaspoons finely grated ginger
    1 tablespoon, plus 1 1/2 teaspoons cornstarch
    Kosher salt
    1 large egg, lightly beaten
    4 tablespoons low-sodium soy sauce
    2 tablespoons rice wine vinegar, divided 
    3 tablespoons mirin rice wine
    1 tablespoon sugar
    2 to 3 tablespoons canola oil
    Metal or wooden skewers, for grilling
    #1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders). 
    #2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.

    #3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.

    #4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don’t have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through. 

    #5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.


    *******
    Follow Clean Plate Club on Instagram.
    Tag your meal on social media: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club...

    • 8 min
    Nicole Ryan: Old-Fashioned Banana Chocolate Chip Bread

    Nicole Ryan: Old-Fashioned Banana Chocolate Chip Bread

    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 Bread
    Makes 3 mini loaves
    1/4 cup sour cream
    1 teaspoon baking soda
    1/2 cup butter, softened
    1 1/4 cups sugar
    2 eggs
    1 1/2 cups flour
    Pinch of salt
    1 cup coarsely mashed bananas (about 2 small bananas)
    1 cup semi-sweet chocolate chips (about 6 ounces)
    1 teaspoon vanilla extract
    Preheat 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: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club is a production of Beyond the Plate.

    • 7 min
    Chef Jacques Pépin: Curly Dogs

    Chef Jacques Pépin: Curly Dogs

    Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather’s Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.
    Curly Dogs
    Serves 2
    For the Curly Dogs:
    2 hot dogs
    1 teaspoon peanut oil
    1 hamburger bun, split in half
    About ½ cup pickle relish
    For the Pickle Relish:
    1 dill pickle, cut into ¼-inch dice (about ¼ cup)
    ¼ cup coarsely chopped mild onion, such as Vidalia or Maui
    ¼ cup diced (¼-inch) tomato
    2 tablespoons sliced scallion
    1 tablespoon ketchup
    1 teaspoon hot chili sauce, such as Sriracha
    ¼ teaspoon salt
    ¼ teaspoon sugar

    #1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog. 

    #2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.

    #3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.

    #4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.


    *******
    Follow Clean Plate Club on Instagram.
    Tag your meal on social media: #CleanPlateClubPod
    Follow Kappy on Instagram and Twitter
    Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

    Executive Producer/Host: Andrew “Kappy” Kaplan
    Co-Executive Producer: Ian Cohen
    Producer/Editor: Joel Yeaton
    Producer: Shant Petrossian
    Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)
    Kid Voices: Leo + Ella Kaplan
    Music & Sound: Jeffrey Goldford and the Likeminds
    Educational Consultant: Barbara Johnson
    Album Artwork: Dave Bogart

    Clean Plate Club is a production of Beyond the Plate.

    • 6 min

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