Kids Cuisine

Project Teen2Eat #9: Black Beans & Rice

Project Teen2Eat has been working very well for me. My teen stayed with me for about 2 weeks and the various meals allowed him to see what’s out there. So often, I find that teens in his situation eat what is convenient, which includes school breakfasts and lunches and are not commonly the most balanced. G was falling victim into the fast and frozen food trap.

Beans & Rice create a quick, easy, and healthy meal for Project Teen2Eat meal #9. The black beans alone provide a wealth of nutrients, including 6g of protein and 5g of fiber per half cup.

Black Beans & Rice
By EatingWell.com

1 cup instant brown rice
2 teaspoons extra-virgin olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, seeded and diced (2 cups)
2 cloves garlic, minced
1 19-ounce can black beans or dark red kidney beans, rinsed
¼ cup reduced-sodium chicken broth or vegetable broth
1 tablespoon cider vinegar
¼ teaspoon hot sauce, such as Tabasco
1/8 teaspoon freshly ground pepper
1/3 cup chopped fresh cilantro

Cook rice according to package directions. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.

The Blueberries Are Rollin’ In!

Tomorrow we pick up our long-awaited fresh blueberries. There is nothing like blueberry season, when those deep blue antioxidant laden orbs grace every meal and snack for a few weeks while we can get them. After finding a local place to buy them from last year, we’ve ordered even more this year, and the whole family is looking forward to it. We’re looking forward to making blueberry pie and blueberry muffins, and a super-tall stack of blueberry pancakes — with blueberry syrup of course.

Many of our berries will be stashed in the freezer for future use of course, but there is one particular use that we are dying to give a try — Blueberry Soda. It sounds too good to be true, but when a recipe like this comes along, we simply have to give it a try. Even better, food whiz Alton Brown came up with the recipe. Although it specifically calls for blueberries, I suspect any fresh berry can be substituted for the blue variety.

Blueberry Soda

20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
2 cups water
7 ounces sugar, or approximately 1 cup
1 lime, juiced
Carbonated water

Directions:
Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.

To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

Chocolate Cookie Meets Peanut Butter Cookie, Mmmm!

This is one of the simplest recipes and one of the tastiest too! Whip up a batch of chocolate and peanut butter cookies that will have the whole family smiling ear to ear! Enjoy.

Chocolate Peanut Butter Cookie Duo

Peanut Butter Cookie
1 cup creamy peanut butter
1 cup granulated sugar
1 egg

1. Mix all ingredients together in a bowl until well combined. Set aside.

Chocolate Chip Cookie
2 sticks softened butter (1 cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hersheys)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream the butter and sugars until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.

2. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!

Project Teen2Eat #8: Scrambled Egg Burritos

While grocery shopping, does your teen head straight for the sugary cereals and toaster strudels? Fruity Pebbles are G’s preference, and while I don’t mind him having a bowl every now and then, he knows I prefer a healthier start to the day. Luckily, he enjoys oatmeal, so my plight is not too difficult. But, I do like to switch it up a bit.

Don’t turn away because because you see the word burrito. They’re not difficult to make. From start to finish is under 30 minutes. The key is having the ingredients at hand. Scrambled Egg Burritos is Project Teen2Eat #8.

Scrambled Egg Burritos
By EatingWell.com

4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar or pepper Jack cheese
2 cups Black Bean & Tomato Salsa or prepared salsa
1/4 cup reduced-fat sour cream

Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes. Blend eggs, salt, and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.

Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Two easy ways to heat the burritos: Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable. Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap tightly in foil. Place in oven for 5 to 10 minutes, or until warm.

Frozen Bananas

When my father recounts the hardest part of being a father/stepfather to six kids who were all within six years of each other, he likes to tell the story about the summer he tried to take us all to the state fair.

My sister Lauren and I, the two oldest, were probably 13. That means that my youngest brother, Ryan, was 7. I don’t remember the event that well — there were elephant ears and frozen bananas, and nobody lost a limb on the questionable rides. I do remember what my father describes as “the reason he never took us to the fair again.” For one reason or another — some life changing, horrifying event — one of my brothers had a full scale melt down. It came to a head with my brother throwing himself on the ground (in the middle of the very crowded fair) and refusing to move.

Naturally, the remaining five of us found this HILARIOUS. We laughed at how the people with fanny packs and turkey legs had to step around him, we laughed and mocked and ate our fair food while my father tried to negotiate a situation that has clearly scarred him as a parent.

Frozen bananas still hold a special place in my heart, especially when they’re dipped in chocolate, just like they are at the fair. The thing nobody tells you is that, unlike other fair food, they’re insanely simple to make at home! They’re no harder or more complicated than chocolate dipped strawberries, and in my opinion they’re one of the best foods to eat on a hot summer afternoon. Pull them out of the freezer as you want them, and take in the fair that is your life. If it’s anything like mine, you’re probably already one corn dog away from taking it on the road!

Frozen Bananas

2 ripe bananas
1 bar of dark chocolate
1/4 cup heavy cream
Wax paper

In a double boiler melt your chocolate. When it’s fully melted, remove from heat and whisk in the cream.

Cut the bananas in 1 inch pieces. Dip the banana pieces in the chocolate halfway, and place on the wax paper. Freeze for at least 1 hour, and then enjoy!

Change It Up With Broccoli

With summer in full swing, salads have become a staple once again at the dinner table. We love salad nights, because the salads can be as varied as the appetites at the table. There are a few vegetables, however, that seldom get included due to various preferences, and I thought it was time to squeeze them in somehow. This week, our candidate is broccoli. We tend to not do very much to broccoli, as the kids prefer it raw, hands down, but they don’t seem to eat it when tossed in with a lettuce or pasta salad. The salad gets eaten, but the broccoli is left behind, quietly pushed to the edge to hide behind a leftover piece of dinner roll.

Thanks to the June issue of Eating Well magazine, though, broccoli is getting star treatment at our dinner table, and we’ve found this recipe for Broccoli-Bacon Salad to be a home run for the whole family. The smaller pieces of broccoli make it manageable for small mouths, and the addition of bacon and craisins really pleased both children. The crunchy water chestnuts add a fantastic texture contrast to the softer broccoli flowers, while the creamy dressing adds just enough tang without smothering the whole salad in a pool of dressing. In a word, delicious, and we think your family will enjoy it too.

Broccoli-Bacon Salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper. Stir to coat with the dressing.

Makes 6 servings, 1 scant cup each. To make ahead, cover and refrigerate for one day.

Project Teen2Eat #7: Chicken Nuggets

It is really easy to buy a bag of frozen nuggets. The convenience can be overwhelmingly tempting. But making nuggets at home can be made just as expedient. While you get the seasonings together, the kids can crush the cereal. Dip, dip, dip… bake, and eat! That makes chicken nuggets Project Teen2Eat meal number 7.

Chicken Nuggets
A Betty Crocker recipe (& picture)

3 cups Corn Chex® cereal
½ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1×1-inch pieces

Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika, and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Project Teen2Eat #6: Honey Chicken Kabobs

The next meal in Project Teen2Eat, the sixth, was fun to make. What kid doesn’t enjoy food on a stick? They are easy to assemble, and the kids can even help. I added tomatoes on the ends of the skewer to give it that finished look.

Honey Chicken Kabobs
From Disney Family

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces (I used green peppers)
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Brenner

There is a period of childhood, between the age where your parents make you what you ask for and the age when you can drive yourself to get a burrito right before dinner if you don’t want what’s being served, where you are pretty much stuck with what your parents have planned. For me, that was usually not a problem. There are still memorable nights where my mother would try something crazy (ostrich burgers that she tried to pass off as turkey, for one), but for the most part, I usually ate my dinner without a fight (unless she served escarole). That does not mean, however, that I didn’t value certain novelty dinner nights.

I always liked “Fiesta Chicken” night or, of course, pizza night, but my favorite special dinner was always Brenner — breakfast for dinner. I love breakfast, and I love eating breakfast at breakfast time. But nothing is quite like eating breakfast in the evening.
It’s silly, really, that something as mundane as pancakes past 10 am could work us into a tizzy, but my siblings and I all unanimously agreed — we loved Brenner.

Even now, as an adult who plans out her own menu and cooks her own meals, I still very rarely serve Brenner. We keep it as once in a while treat, but boy oh boy when it goes on the white board, the excitement in our house is unreal. Bacon! Bacon and Eggs! Bacon and Eggs and HASH BROWNS! For DINNER! I guess it’s the little things like maple syrup after a hard day’s work that brings the child out in all of us.

Red Pepper Hash Browns

1 potato
1 red bell pepper
2 slices pepperjack cheese (or ½ cup shredded)
Salt & pepper
Dash of red pepper flakes
Dash of cayenne Pepper
4 tbsp olive oil

If you have a cast iron pan, you’re going to want to make this dish in that.

Begin my peeling your potato. Then, using a box grater, grate the potato into the biggest slices.

Slice your red pepper into quarters, and combine with the potato in a mixing bowl. Add in the spices and mix together while your oil heats in the pan.

Cook all together (not the cheese yet) until the pepper and potato are soft, about 20 minutes. Just before you’re ready to serve stir in the cheese, allow to melt, and remove from heat.

Summer Food Fun Hot Off The Presses

This week while we were out grocery shopping, my son suddenly dashed away from me and made a beeline toward a check-out several feet away. I ordered him to stop, and he did, but then he continued on until he arrived at the checkout stand where the usual display of magazines were there to tempt shoppers into purchase. He was tempted, all right! He promptly picked up the issue of Fun Food magazine from the fine people at Taste of Home headquarters. On the cover is a fun display of monkey cupcakes and banana cookies, along with a headline across the top displaying 150 family friendly recipes inside. I was sold by the cover alone.

The magazine came home with us, and just a few pages in, my kids have a list of foods they want to make that basically utilizes the whole magazine. We could be cooking for months off of this one issue! This issue cost us $5.99, and states that it should be kept on display until September 21, 2009, so there is plenty of time for you to track down your own copy. The magazine is divided into five themed sections. Sensational Party Fare; Pizzas, Burgers & Campfire Food; Round Food=Fun; Stick Up For Good Food; and Kids Love To Cook all promise to keep your kids cooking and eating for as long as possible. At $5.99, this magazine is a bargain! There are so many recipes inside, it’s like getting a full size cookbook for a real steal. Some of the recipes with catchy names include Bubble Pizza, Breadsticks Jenga, Rack ‘em Up Cheese Balls, and Aloha Burgers.

As for us, we’ll be trying out the Chocolate Popcorn Balls to take this weekend on our Fourth of July adventure. The kids and I will make them together, and then package them individually to hand out to all the cousins this weekend.

Chocolate Popcorn Balls

4 quarts popped popcorn
2 squares (1 oz. each) unsweetened chocolate
2 cups sugar
1/2 cup light corn syrup
1 cup water

Place popcorn in a large heat-proof bowl; keep warm in a 200ºF oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250ºF (hard ball stage).

Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape in 3-inch balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic wrap.

Yield: 1 dozen