Cooking with Kids, really

Children's cookbooks. Arg. They are everywhere. Emma checks them out from the library and pours through the pages, scheming about what she wants to make. Shall it be Peanut Butter Popsicles or Baked Apples with grape jelly sauce?

Children's cookbooks have fantastic, fun pictures. But really, do all the recipes need to contain peanut butter and jelly and/or cheese? A Sesame Street cookbook Emma checked out has a recipe for an omelet with jam inside. I wish I was kidding.

The thing about these cookbooks is that they inspire children to cook. That's a good thing. Right? Parents probably get excited about the idea too until about 10 minutes into the recipe. Then they are thinking of different names for the cookbook, like...

All the Muss, plus All the Fuss

Peanut Better and Jelly: how to ruin a good thing

Simple Meals Made Complicated

30 Minute Meals? Try 90 Minutes of Torture

Recipes for Destroying Your Kitchen, Patience, and an Entire Carton of Eggs

Before I got on this patience kick, or as I call it, attempting to climb Mt. Everest, I was all for "event" cooking with the kids. Let them frost some cookies. Sure! Call them in to dump the cheese packet in the Mac' N' Cheese. Sounds fun! Any attempt at completing an entire meal left me enraged, them crying, and dinner late for sure. So I shooed them out of the kitchen and hoped they could be occupied so I could actually get something done. Because, have you ever cooked with kids? Really. It is A LOT OF WORK.

Then, in my climb up Mt. Everest, I realized I was missing out on a great learning opportunity with the girls. Being in the kitchen with me teaches them...

obedience

teamwork

self control (ehem, let's not eat ALL the cookie dough)

math

how to serve others

and lets not forget that helping in the kitchen teaches them how to COOK!

I don't have the magic pill, but I will say that there are a couple things that I find helpful for successful meal prep with kids;

• 1) a SUPER big bowl makes stirring for uncoordinated hands easier, 
• 2) let the kids practice cracking eggs into a glass bowl first, check for shells and then dump them into the mix, 
• 3) allow at least twice the time for prep than the recipe states, 
• 4) require obedience the first time every time -- if they won't listen to you when you say no to cookie dough, then they won't listen to you when you are working with raw chicken either or handling a knife, and 
• 5) keep things moving, giving each child a job to do.

Let's make some dinner. It should take 30 minutes, but I'm allowing an hour and 15 minutes. On the menu tonight is Meatballs. And apparently my lens cap since Mandy is trying to devour it.

BEST MEATBALLS (without peanut butter or jelly, thank you very much)

2 pounds lean ground beef

Add:

1 TBS onion flakes (use the fresh equivalent if you have it)

1 tsp. garlic powder (use the fresh equivalent if you have it)

1/2 tsp. dried thyme

1/2 cup fresh minced parsley

2 eggs

1/2 cup milk

2 tsp. mustard

2 tsp. worcestershire

1 tsp. salt

1/2 tsp. pepper (or steak seasoning is good too)

2/3 cup bread crumbs

Form into meatballs (about 1.5 inches across) and bake at 400 degrees for 15 - 20 minutes.

I love you Pampered Chef 32 Quart Stainless Bowl and the Mix and Chop stirrer thingy.

We added chopped celery to the mix because I had it on hand and Emma is addicted to Pampered Chef's Food Chopper. The girl will chop anything in sight.

She also chopped up the herbs.

That's snot running out of Mandy's nose. Are you hungry for dinner at our house now?

Sorry about that.

Mandy wiped her nose on her shirt shortly after this picture, so no worries.

Before you start to think that everything went swimmingly....

I found Mandy dissecting an egg shell with my sharpest knife.

And Rem woke up from his nap and thought he would like to join the action. He worked on sweet potato puffs.

 The girls added all the ingredients and then mixed and mixed some more. I like to use my mini-muffin pan for meatballs -- a good size and easy for little hands to fill the cups up with the meat mixture.

And there you have it. A meal prepared by children in a little over an hour.

We also made rice and green beans and served the meatballs with a little Yoshita's (because that stuff is super yummy). If you try the recipe, save out half for the freezer. The total recipe makes about 40 meatballs and they are delicious with spaghetti sauce too.

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What's on the agenda:

I am fully aware you did not come here to see a picture of bread.

You also probably don't want to hear me complain that I am still pregnant.

And I have a cold now. Not a terrible one. I've had worse, but it is a bit like adding insult to injury.

But you don't want to hear about that either.

So, back to the bread:

I bought a big 5 lb. bag of Quinoa at Costco after my midwife suggested it as a protein rich and quick alternative to brown rice. It is a round little grain with a bit of a bite. I like it, but my family doesn't. I was sitting around thinking about Quinoa because I have nothing better to do and also my husband got our ancient tv to pick up a signal with a digital converter box and a new antenna so I can watch Public Broadcasting once again. I was watching a cooking show and they were talking about Quinoa, pronounced Keen-wa. Who knew? I've heard of Keen-wa, but had no idea it was the same thing as Quinoa. The very same day, a friend on FB said that she was making Quinoa bread. I immediately did a search for a recipe because it sounded hearty and lovely.

My search for a recipe didn't warrant much. I decided I could use the cooked Quinoa like cooked oatmeal in bread, thinking I could find more rated recipes. I found a few recipes and then adapted them. My finished product turned out delicious. If you want to make a bread that will fill you up completely, try this. It is very delicious and moist and my children are not complaining of hunger for the first time in about 2 years -- they are ALWAYS hungry. It is a dense bread and didn't rise as tall as I would have hoped, but is still pleasant to look at. If you don't have/want Quinoa, try this bread with Steal-cut oats (1 3/4 cup) softened in 2 1/4 cups boiling water instead of water and Quinoa.

Quinoa Whole Wheat Bread

Mix together and set aside until butter is melted:

1 cup warm water
2 cups cooked Quinoa
1 tablespoon salt
3 tablespoons butter
2 tablespoons light brown sugar

Stir together and let set until bubbly:
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100° to 110°)

Combine Quinoa and yeast mixtures and add:

3 cups all-purpose flour
3 cups whole wheat flour

1/2 cup flax meal

Add alternately until a stiff dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); 

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 1-2 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time, roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

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Quick canning apple sauce

When I asked for ideas to help bring on labor, I was gratified with many responses. I did a little of my own research and asked my midwife and found that there are some "proven" methods, but they only work if the woman's body is already ready to labor and deliver. So much for the hot fudge sunday! Since my contractions have been strong and painful (on and off) for nearly 2 weeks, I figure anything should help, right? Or exhaust me like after the bumpy tractor ride, long walks, washing the car and canning 50 pounds of apples.

I blogged about my sweet new gizmo for making sauce here. Quite a few people have excitedly asked me about the sauce maker after I posted on Facebook that I canned 15 pounds of apples in 1 hour from start to finish. It's a true story and I did another few canner loads and took pictures so you can see for yourself that yes, it really is this easy. Find the sauce maker on Amazon here. There are several options on Amazon and cost anywhere from $42 and up. Different strainer attachments are available for other fruits and vegetables, but the one I purchased came with one for tomatoes and apples/pears. If you are new to canning, it really isn't hard. I would start out helping a friend or family member who already has the know-how and equipment to see if you like it before you invest in the other things you will need: canner, jars, lids, rings, and lots and lots of fresh produce.

I am surrounded by lots of organic fruit trees, ie no one has sprayed them for pests in the last 50 years. City folks pay a lot of money for organic, but in these parts every farm house has at least one fruit tree in the yard brimming with fruit that has never been sprayed for worms or other bugs. Most of the plentiful fruit in our yard goes over the fence to the cows. Organic fruit is usually smaller and can be annoying with parts that have to be cut out. I used 3 different kinds of apples for my sauce and I think it adds to the depth of flavor.

First, I batted my pudgy eyelashes (everything is pudgy on my body at this point) at my wonderful husband and he brought be 2 big buckets full of homegrown, organic apples. I roughly chopped the apples in about 6 pieces, peals, seeds, and a few leaves and all and filled all my available pots on the stove.

Adding just a bit of water to the bottom of the pot keeps the apples from burning until they soften enough on their own to release their juices. My biggest pots took about 30 minutes to get soft. I brought them up to a boil and stirred the pots every 5-10 minutes or so. The smell was intoxicating -- Glade has nothing on the smell of freshly cooked apples. I did 2 batches of 4 big stock pots and that made enough for 2 canner loads (8 quarts each), plus 2 quarts. I was inspired to do more, but then I collapsed on the couch, never to move again.

In 30 minutes the apples turn to mush... it isn't pretty, but that's okay because skipping the pealing and coring just saved me about 3 hours.

I batted my pudgy eyelashes again at my wonderful husband and he ran the sauce maker. I am quite certain all my alluring qualities vanished awhile ago, so his willingness to help must just mean he is wonderful. It could also have something to do with what I heard him muttering under his breath about his very pregnant and occasionally irritable wife, "Just keep her happy, just keep her happy...".

Men like new tools and my husband was impressed with this one. He commented that it needed a bigger hopper to hold more fruit and a motor on it instead of a hand crank, but thankfully he was done so quickly that Tim the Tool Man didn't have time to ramp the simple sauce maker up. I enjoyed canning with my man!

Out one end came piping hot organic apple sauce and the other end delivered the skins and seeds.

I simply spooned the hot sauce into the jars and processed in the boiling water canner for 20 minutes. The result was 18 quarts of apple sauce all completed while the girls took naps on Sunday afternoon. So fast! If this baby doesn't come soon, you may find me canning some more because I really do think it is fun. Then again, napping is fun too. And meeting my new son would be ever more fun. Until next time....

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Amazing new gadget

This is called a sauce maker and it is used to get the juice out of fruits for canning and preserving. I remember my mom borrowing one when I was younger and we made applesauce to can. After using it, I vowed to someday have one -- it made a laborious task so easy! No more peeling and coring the apples, just cook them down and put through the sauce maker.

I found a few different models on Amazon.com and bought one a few months ago, in preparation for a huge amount of canning I anticipated doing while 8 months pregnant -- it was a beautiful dream. Our tomatoes are ripe, so the girls and I tried it out yesterday. Emma picked the tomatoes, carrying them in the front of her dress just a like a little pioneer girl. I assembled the confusing contraption and we filled the hopper with the tomatoes.

The objective is to put soft fruit in, squish it down with the plunger and turn the crank to deliver the juices and pulp in one bowl and the skins and seeds to another.

It worked beautifully! But don't just take my word for it....

It was a site to behold. The reviews from Amazon said that it splattered a lot, so I took precautions with the girls' clothes and I wore an apron. I didn't think it splattered at all actually and was very impressed with the product -- I give it 5 stars! The crank turned easily and my scantily clad children took turns making sauce. We were all a bit more excited than would be considered normal. ;)

Sauce in one bowl and skin and seeds in another....

We had about 20 ripe tomatoes of all sizes and varieties and they made about 5 cups of sauce. I cooked the sauce down  at a simmer with added garlic, salt, a bit of sugar, and italian seasonings. It was so yummy, I had to take a picture of my dinner.

Cheese filled ravioli, fresh tomato sauce, and summer squash.

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Bounty

This week we've been enjoying the fruits of the season. The girls and I went to Perryhill Farms to pick blue berries. It seemed possible that I could pick about 30 pounds, but my reality was much less. The berries were beautiful and the girls did very well. Emma picked diligently. She was proud of her 1 lb. 

Mandy had a bowl too and picked and picked and ate and ate. It was hilarious to watch her pick a blue berry and try to decide whether to put it in her mouth or in the bowl. Her mouth won out at the end of the morning.

At one point there was actually something in Mandy's bowl, but she stole the berries from me.

I made 2 cobblers, one sugar free (made with agave nectar and stevia) and the other to share that was "real". We ate lots of berries just for snacks. I also froze a gallon sized bag and will be picking more. I love frozen blue berries!

Yesterday a good friend brought me a crate of cherries she picked in Hood River. She even pitted them for me with her handy-dandy pitter and helped me can 7 jars! I don't deserve this kindness, but it was so wonderful.

Thanks Jenni, for your time and your friendship. It was lots of fun!

Cherries are a beautiful fruit. Pitting them causes what looks like a massacre in the kitchen, but that is okay. I froze the other half of the cherries that Jeff pitted for me last night. It kinda sounds like I got out of a lot of work... and I did. 

And we must not forget this inevitable summer bounty...

Zucchini and Yellow Squash. The girls and I made zucchini pancakes last night -- so yummy. We are huge fans, but the man of the family is not. I make them like this:

2 cups shredded zucchini

1 cups shredded cheese

1 cups of pancake mix or bisquick

1 egg

enough water to make a batter

Lowry's seasoning salt (sprinkle on while cooking)

Cook the batter on a greased skillet longer and lower than you would regular pancakes to make sure they cook through. Serve with melted butter.

I made 2 chocolate zucchini cakes last night. Chocolate zucchini cake taste just like a moist cake. I didn't sample it, but Jeff said it was delicious and took some to work this morning to share. I puree the zucchini and then my father-in-law has no idea it is in there and gobbles it up. He really, really dislikes zucchini, but loves my cake. It warms my heart to trick the people I love.

Here is the recipe:

mix together:

2 1/2 cups flour

6 TBS cocoa

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

mix wet ingredients separately:

1/2 cup butter

1/2 cup oil

1 3/4 cup sugar

3 eggs

2 tsp. vanilla

2 cups pureed zucchini

1/2 cup milk

Add wet ingredients slowly to dry ingredients and mix just till blended. Pour into a greased 9x13 pan. Sprinkle with 1/4 cup chocolate chips. Bake at 325 for 40-45 minutes. 

I like to top the cake with peanut butter frosting. That was back in the day when I consumed sugar.... now it is only a sweet memory.

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Favorite new kitchen tools

Last month I co-hosted a Pampered Chef party with Kelly. Before that, I didn't have much knowledge of PC products, but I am now a believer. They have innovative and high quality kitchen/baking tools that make life easier and more fun in the kitchen.

My favorite purchase was the Mix n' Chop, designed to aid the cooking of ground meats. Since our family functions best with delicious, home grown, ground beef for every meal, this tool is a must-have.

The Mix n' Chop has a funny spiral end to it that works at breaking up the meat as it cooks. It's safe for non-stick cookware.

I am really impressed with how fabulous this thing is. My meat is usually always frozen and I defrost it in the microwave. Since I am in a hurry, the meat is cooked a little on the outside and frozen still in the middle. This handy tool didn't care one bit and broke up all the meat with ease.

Now, I was on to make Lasagna. Thank you Mix n' Chop! Because I decided to take pictures of my fabulous new tool and cook at the same time, I have a new respect for the blog cooks who document their recipes all the time. Try taking a picture with your left hand of steaming hot food -- not easy.

My next fun favorite tool is the Pampered Chef chopper. It has a handle to press on the top and spinning blades behind the plastic shield. You simply put the items to chop in the shield and press away on the handle. 

It does amazing things to onions. I really like this product too.

When I was in Africa, I had the opportunity to cook a few different rustic meals with one of the native ladies. There were no counter tops, no fancy cutting boards. She had a knife (not a good one) and a couple of bowls and a pot for cooking, that is it. So, I know that cooking is possible without all our fancy gadgets.

But I must admit I love the gadgets and they tend to make life easier.  A lot easier (thank you Lord for my microwave). I am curious what kitchen tools you wouldn't want to live without. I might learn about something I am missing. 

If I was PW, I would give away a Pampered Chef Mix n' Chop and a Chopped and I would get 4, 500 comments in the next 2 minutes. But I am not PW.

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Chocolate Zucchini Cake

It 'tis the season for inventing anything and everything recipes involving zucchini. I grew up eating a chocolate zucchini cake and when I searched, I found many similar recipes. This recipe is the one I made today. As you can see, Emma and Mandy enjoyed it too.

Not to be left out, Mandy wanted to join the party.

Here you can get a good look at my atrociously messy kitchen. Someone, please tell me how to cook/bake with two children at each elbow without making the entire room a catastrophic collision of dirty dishes, cluttered counter-tops and gritty floors. It took me an hour to clean it.

I didn't fool my husband when he ate the cake. I blended the zucc instead of grating it, so there wasn't even a hint of strange textured veggie. He said, "This has zucchini in it, doesn't it?" Uh, why would you say that, just because I have a pile of zucchini in the kitchen that looks a little smaller since you left this morning and I also have on my list to make Zucchini Bread and Zucchini Pancakes for dinner?  He doesn't have anything against zucchini, but he grows weary of the endless invented recipes. Last night I pan fried zucchini with bacon and Parmesan cheese -- it was lovely. 

Here is the finished cake with homemade ice cream. Want some? It was delicious. 

What are your recent zucchini inventions?

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