the child's plate

KUNG FU PANDA SUSHI BALLS

2011-03-31T11:13:00.000-07:00

KUNG FU PANDA SUSHI BALL - a kung fu celebrational recipe for kids!

Kung Fu Panda, my all time favorite kid's cartoon movie is coming out with a sequel in June, 2011. Kung Fu Panda 2, - I can't wait! I'm throwing a Kung Fu party in it's honor. I so wanted to call this party dish "Panda Balls", but for the sake of a "G" rating (sorry the movie can't boast the same), we'll call it Kung Fu Panda Sushi Balls.

When the blessing of children was bestowed upon us, my husband and I relinquished control of all TV programing to the likes of Dora & Barney. I'm now pleased to say that my little viewers have reached an age of maturity were we can find mutual entertainment in family classics like Kung Fu Panda. This show is packed full of culture, artful graphics, brilliant musical scores, side-splitting humor and unparalleled wisdom. I've lost count of the number of times I've been forced to re-tweet insightful quotes from this film. One of favorites was issued by Master Ooguay: "Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called, the present." - savor it!

As a mom, nutrition is first and foremost, even when it comes to party fare. I'm always trying to introduce and incorporate new foods. I'm sure we are all aware of the health benefits of Nori, the eatable seaweed found in Sushi. If not, you can take a crash coarse with the Nutrition Diva. And when it comes to raising healthy kids, well as Po says, "It's gonna take a lot more than dew, and, uh, universe juice."

INGREDIENTS:
1 Cup Sushi Rice
8 oz. Chicken Tenders
2 Tbs. Unseasoned Rice Vinegar
2 Tbs. Granulated Sugar
1/2 Tbs. Sea Salt
Soy Sauce or Teriyaki for Dipping
Wasabi? - well, only if you're looking to invite the "Kaboom of Doom" into your mouth.

Our young chefs begin by adding 1 cup of Short Grain Sushi Rice into a small mixing bowl. They next add a generous amount of cool water. They swirl the rice in the water to rinse off the extra starch (this will prevent an unwanted "gummy" texture later). They drain the water off and repeat this process 3 to 4 times, or until the water becomes clear.

Our chefs strain the rice from the rinsing water and transfer it to a medium saucepan. They add 1 & 1/4 cup cool water to the rice. The supervising chef places the saucepan over high heat and brings it (uncovered) to a boil. Once it begins to boil the heat is reduced to the lowest setting and saucepan is covered. The rice is cooked for 20 minutes on low heat (do not lift the lid during cooking). It is then removed from the heat and allowed to stand (covered) for 10 minutes.

While the rice is cooking, our chefs add 2 tbs. unseasoned Rice Vinegar to a small saucepan. To this they add 2 tbs. Granulated Sugar and 1/2 tbs. Sea Salt. The supervising chef warm the saucepan over low heat until the sugar and salt is dissolved into the vinegar.

Meanwhile, the 8 oz. of Chicken Tenders are sliced in 1/2 thick strips by the supervising chef. They are seasoned with salt and pepper and cooked in a saute pan over medium heat until golden brown and cooked through (about 6 minutes per side).

Our young chefs are allowed to hone their (butter) knife skills as they cut the cooked chicken strips in to 1/2 inch cubes.

When the rice is done resting, it is transferred to a large glass baking dish. Our chefs pour the cooled vinegar mixture over the rice and "very gently" fold the rice to coat each grain. The rice is allowed to cool further to room temperature.

Our chefs spread a sheet of plastic wrap over a sushi mat. They mound 2 tbs. of the cooked sushi rice into the center. A piece of the cooked chicken is pressed slightly into the mound and covered with a bit more of the rice.

Our young chefs then gather the corners of the plastic wrap and twists to form a ball of rice with the chicken tucked neatly into the center.

Our chefs then unwrap the Sushi Ball and places it on a traditional sushi serving dish.

The sushi rice is extremely sticky at this stage. Our young chefs dip their fingers into a cup of cold water as needed to prevent the rice from sticking to their hands.

The supervising chef cuts a sheet of Nori into thin 1/4 inch strips.

Our young chef wraps each sushi ball with a nori strip.

These sushi balls are excellent dipped in a bit of soy sauce or teriyaki sauce.

We do hope your little ones enjoy this recipe and their introduction to Sushi! You will, of course, allow them an attempt at dipping and eating these delightful sushi balls with an authentic pair of chop sticks.

Enjoy! And as always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

HONEY WHEAT TOAST & TEA

2011-01-31T16:40:00.000-08:00

HONEY WHEAT TOAST & TEA - an after school snack for kids.

Is there anything as wonderful as walking into a home that smells of freshly baked bread. It can even warm the cockles of shivering little January students, return home after a full day of school, seeking warmth, comfort and sustenance. While taking tea is not traditionally an American custom, it is earning welcome acceptance in our homes thanks to the efforts of more local tea shops like Teavana. If you have not been fortunate enough to sample their wares, I urge you check in with a fresh loose leaf tea supplier and treat yourself and your little ones to this naturally low calorie, antioxidant, stress reducing, delicious indulgence.

Toast & Tea, I marvel at what little effort it takes to turn Bread & Water - a beggar's meal, into a heavenly experience. While any artisan loaf purchased from your local baker should suffice, I wanted to allow my little chef to have a hands-on kitchen experience beyond the "play-dough". If you are purchasing an artisan loaf, you can freshen it in the oven by lightly dampening the crust with a spritz of water and placing it in a preheated 325º F oven until warmed through and crisp on the outside.

INGREDIENTS:
1/3 Cup lukewarm Water
4 tbs. Butter
2 Eggs
1/2 Cup Milk
1 Tbs. Honey
3 Tbs. Sugar
1 Tsp. Salt
3/4 Cup chopped Walnuts
2 Cups White Wheat Flour
1 Cup Bread Flour
2 Tbs. Melted Butter

Our young chef begins by adding 1/3 cup lukewarm Water to a mixing bowl. The water must be warm enough to awaken the yeast, - but not too hot. The chef sprinkles in about a teaspoon of granulated sugar to feed the yeast.

The Yeast is allowed to "proof" for approximately 10 minutes. Eventually it will appear frothy and bubbly, confirming that it has become active.

While the yeast is proofing, the supervising chef adds 4 tablespoons of Butter and 1/2 cup Milk to a small sauce pan and stirs over low heat until the butter is melted. Note: allow this mixture to cool to lukewarm before adding to the yeast.

By cradling an egg in one hand, and rapping it gently with spoon, our young chef cracks an egg. The supervising chef carries out the separation of the shell halves. In this way, the young chef is able to participate in the addition of the eggs to the recipe, without the addition of egg shell to the mixture.

1 teaspoon of Salt, 3 tablespoons of Sugar & 1 tablespoon of Honey is added to the mixture.

The yeast mixture is stirred to combine all ingredients.

Our chef finely chops 3/4 cup of Walnuts and folds them into the mixture.

2 cups of White Wheat Flour & 1 cup of Bead Flour is measured and added until a doughy ball is formed inside the bowl.

The supervising chef turns the dough out onto a lightly floured working surface and kneads (~ 10 minutes) until smooth and elastic. Our young chef adds pinches of bench flour as needed to keep the dough from sticking.

Our chef brushes a large bowl with 1 tablespoons of melted butter, transfers the dough to the buttered bowl and brushes the top with another 1/2 tablespoon of melted butter. He then covers the bowl with plastic wrap and a kitchen towel and lets it rise in a warm, draft-free spot until doubled in bulk, about 2 hours. Our chef then punches down the dough, re-covers it and lets it rise until doubled in bulk again, about 1 hour.Our supervising chef punches down the dough, and turns it out onto a lightly floured surface. The dough is flatten with the chef's hands and rolled out to a 10-by-8 inch rectangle. Starting from the short end, the chef rolls the dough into a snug log. The ends and pinched well to seal. The loaf is set, seam side down, into a prepared loaf pan. It is covered and allowed to rise for 35 minutes. The top is glazed with the remain 1/2 tbs. melted butter. Bake the loaf at 350º F for 40 minutes, or until golden brown. After baking, the loaf is turned out and allowed to cool on a wire rack. Makes one 9"x 5" loaf.
Please, enjoy. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

STUFFED PASTA SHELLS

2010-12-22T08:20:00.000-08:00

STUFFED PASTA SHELLS - a holiday recipe for kids.

Happy holidays from The Chef's Emporium! With the coming of the new year, amends have been made for the past years frailties. Gratitude has been spread to those who brighten and inspire. Resolutions have been written for encouraging development and enrichment. And a hope, a wish for the new year has found home in our hearts. Inspired by our customers, you Chefs who feed, who nourish, who comfort, who pleasure, who sustain through food. We say, let us join forces, let us feed the world!

We invite you to support the efforts of the World Food Program in their quest to alleviate chronic world hunger. We like their focus on children, we love their School Meals program. "The School meals programs involve just what the name implies – providing meals in schools. The idea is simple; the impact is significant. Serving food at school not only helps alleviate hunger among the world’s poorest children, it also helps get them into school, providing them with an important key to a better future – an education."

On our own home front, the focus and attention that Chef Jamie Oliver has brought to School Lunches here across our nation is remarkable, commendable - and long overdue. Chef Jamie is on a mission to protect the health of our youth and stop the obesity epidemic. You can show your support for The Food Revolution by signing the petition and by keeping fresh, home prepared meals in your child's lunch box and on your child's plate.

In keeping with the fresh, home-cooked, nutritious mindset I venture to feed my children spinach. Spinach & Ricotta stuffed Pasta Shells, a simple, yet simply elegant dish my little chefs are creating for a New Years Eve party.

RECIPE INGREDIENTS:
1 (8 ounce) package Jumbo Pasta Shells
1 (15 ounce) container Ricotta Cheese
1/4 cup finely diced Onion
2 cups Fresh Baby Spinach Leaves
1 minced Garlic Clove
1/2 teaspoon Pepper
1 1/2 cups shredded Mozzarella Cheese (divided)
1/2 cup grated Parmesan Cheese
1 Egg
1 jar of your favorite Pasta Sauce

DIRECTIONS:
Our young chef begins the dish by adding her Jumbo Pasta Shells to the basket/strainer of a Pasta Pot. An adult adds the filled pasta basket to a large pot of boiling, lightly salted water. The pasta is cooked according to the package directions. Ours boiled for 15 minutes and was then strained and set aside.

To a medium sized mixing bowl, our chef adds 1 (15 ounce) container of Ricotta Cheese.

As our young chef's knife skills are yet nil, he adds the pre-diced 1/4 cup onion to the bowl.

The 2 cups of fresh baby spinach leaves are cut into a chiffonade (again, by an adult or older child with experienced and tested knife skills) and added by our chef to the mixture.

Working in tandem, our chefs mince one Garlic Clove into the bowl.

Approximately 1/2 teaspoon of freshly ground pepper is added.

Our young chefs measure and add 1 cup shredded Mozzarella and 1/2 cup grated Parmesan Cheese to their mixing bowl.

As our young chefs always like to sample their creations, the ingredients are now thoroughly combined, and the chefs allowed to taste their efforts. *Before the raw egg is added.

An egg is now incorporated into the mixture.

Our chef stuffs each cooked pasta shell with ~ 1 1/2 tablespoons of the Ricotta mixture. The stuffed shells are placed in a lightly oiled baking dish and covered with aluminum foil. The dish is baked in a 350º F oven for 30 minutes.

The foil is removed and the remaining 1/2 cup shredded Mozzarella is sprinkled over the top of the shells. The dish is returned to the oven for ~15 minutes until the top cheese layer is melted and nicely browned. The shells are served atop a warmed bed of Pasta Sauce.

Best wishes to you and your little chefs. We hope your New Year is full of many tempting dishes and many delicious memories. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

TURKEY POT PIE

2010-11-30T19:42:00.000-08:00

LEFTOVERS in a TURKEY POT PIE - a recipe for kids

I hope a lovely Thanksgiving weekend was had by all. Food, family, feasting - football? - and turkey to boot, I'm sure. There is no particular recipe for this pot pie. Simply open your refrigerator door and do a "calling all leftovers, calling all leftovers" and see what comes forth. Your little chef will have a ball assembling a personalized pot pie based on their Thanksgiving Day favorites.

RECIPE INGREDIENTS:
1 Ready Made Pie Crust
Thanksgiving Leftovers, i.e.:
Roasted Turkey
Stuffing
Sweet Potatoes
Green Beans
Gravy

Our chef begins her dish by assembling an assortment of Thanksgiving Day leftovers into a mini casserole dish. In lieu of a pie shell at the base, our chef places a layer of stuffing at the bottom of the casserole. Our chef then tops the stuffing with a good drizzle of gravy.

Diced turkey thigh meat, roasted sweet potatoes and chopped green beans are added to the dish. The mixture is moistened with additional gravy and a ready made pie crust artfully tops the dish. Our chef uses festive holiday cookie cutters to cut designs from the excess pie crust and decorate her pie. The pie is baked in a 450º F degree oven for approximately 20 minutes.

I do hope this recipe not only gives new life to the remaining leftovers in your fridge, but puts a contented smile on your little chef as well. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

APPLE CINNAMON ROLLS

2010-10-26T17:41:00.000-07:00

APPLE CINNAMON ROLLS - a recipe for kids

Johnny Who? The only Johnny we are well acquainted with in my home these days is a Gentleman that goes by the name of Walker; Johnnie Walker that is, and preferably the Black Label of sorts. That is until . . . my daughter brought home her kindergarten project referencing a Johnny Appleseed. I had long since forgotten the tales of this enchanting legend. It is said that he pioneered his way west, resourcefully acquiring the unwanted apple seeds from cider houses and planting nurseries along his many travels.

Johnny Appleseed was an American folkloric hero in the truest sense. It is said his love blossomed beyond the fruit and reached down to the very roots of humanity. While he could have been a notorious entrepreneur, he chose rather to live a simple life, providing the bounties of nature to even those without means of payment. He wore rags, often bartering his better clothing, and even shoes, with ones that he suspected were in deeper need than himself.

I was pleased to hear that the exceptional efforts of this extraordinary man are still being taught. In honor of Johnny, we baked these very tasty, commemorative Apple Cinnamon Rolls and presented them to my daughter's kindergarten class on their "Apple Day" celebration.

INGREDIENTS:
4 cups All Purpose Flour
2 tbs Granulated Sugar
1 tbs Honey
1 pkg. Dry Active Yeast
2 tbs. Butter
3/4 cup Unsweetened Apple Sauce
1/2 tsp. Salt
1 Egg
1/2 cup Milk

FILLING:
2 cups Peeled & Diced Granny Smith Apples
3 tbs. Butter
3 tbs. Granulated Sugar
2 tbs. Maple Syrup
1/2 tsp. Vanilla
1 tbs. Cinnamon
1/8 cup Quick Oats

Our young chef begins the dish by adding 1-1/2 cups All Purpose Flour to a large mixing bowl and sprinkling in the Yeast. To a small (cold) sauce pan, she adds the Unsweetened Apple Sauce, Milk, 2 tbs. Butter, 2 tbs. Granulated Sugar and Salt. The pan is stirred and warmed over medium heat until the butter is almost melted (about 120º F). This mixture is then added to the Flour & Yeast along with 1 Beaten Egg.

Using an electric mixer, our chef beats the ingredients on low speed for 30 seconds. After scraping down the edges of the bowl, she beats the mixture on high speed for about 3 minutes. An additional 2-1/4 cups Flour are spooned into the mixture and stirred with a wooden spoon.

The dough is then turned out onto a lightly floured work surface where it is kneaded by hand for approximately 3-5 minutes. The remaining 1/4 flour is added as needed to keep the dough from sticking. The end result should be a moderately soft dough that is smooth and elastic.

Our chef shapes the dough into a ball and places it in a large lightly greased bowl. The bowl is covered and set to rest in a warm area while the dough doubles in volume (about 1 hour). Punch down the dough and turn it out onto a lightly floured surface. Cover the dough once again and allow it to rest while the filling is prepared.

Our chef begins the filling by peeling and dicing 2 cups of Granny Smith Apples. The 3 tbs. of Butter is melted in a sauce pan over medium heat and the Apples, 3 tbs. Granulated Sugar, 2 tbs. Maple Syrup, 1/2 tsp. Vanilla and 1 tbs. Cinnamon are added. This is stirred and cooked over medium-low heat until the apples are soft. The 1/8 cup Quick Oats are added and the mixture is taken off the heat to cool.

Position a rack in the center of an oven and preheat to 375º F

Our chef divides the dough into 2 halves and forms a 12" rectangle out of each section. She spreads the apple filling evenly over both rectangles and rolls them up, sealing the edge with a gentle pinch closed. The roll is sliced into 12 pieces. Our chef places each piece, cut side down, into lightly buttered individual cups of a muffin tin. The tins are covered and placed in a warm area while the rolls double in size (about 30 minutes).

The rolls are baked in a 375º F oven for 20-25 minutes, until golden brown.

I do hope this recipe inspires you not only indulge in the sweetness of the apple, but to return the favor to Mother Nature by opening a small hole in the soil and returning the seed to whence it comes. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

MINI MEAT PIES

2010-09-25T16:12:00.000-07:00

INDIVIDUAL MEAT PIES - a recipe for kids

Reminiscing about my childhood, Chicken Pot Pie from Marie Calender's is about the only "American Style" Meat Pie that comes to my mind. It wasn't until I married a South African that I received a proper introduction into the world of Savory Meat Pies. Curry Lamb Pies, Cornish Pasties, Shepherd's Pie, and even Steak & Kidney (yes - real Beef Kidney) Pies have graced my plate, and I have made room in my gastronomic repertoire for every single one of them. Likewise, I have developed a particular fondness for the Chutneys and Gravies that always ride sidecar.

Perhaps my fascination with pies is merely the packaging? Aahhh, it goes far deeper than that. However, anything wrapped in a flaky, buttery, golden, crisp crust is destined to be divine. Regardless of whether the edges are precisely crimped or rustically rough, the savory contents of the package becomes even more delectable.

These individual "Mini" Meat Pies were such a hit with my little ones. For some reason they relish in the idea that they can have their very own - individual - eat the entire thing - all by themselves, pie - on their plate. And for my dear Husband, well, in honor of the man that first introduced me to savory beef pies, I spiced the meat filling similarly to Boerewors - the indigenous Farmer's Sausage of South Africa. Devoured they were!

INGREDIENTS:
1 lbs. Ground Beef
1 Egg
1 Garlic Clove (minced)
1 tbs. Worcestershire Sauce
1/2 tsp. Ground Pepper
1/2 tsp. Salt
1/2 tbs. Ground Coriander
1/4 tsp. Allspice
Dash of Nutmeg and Cloves
1 tbs. Dried Bread Crumbs

1 Box Puff Pastry - Thawed and brought to room temperature

DIRECTIONS:
Position a rack in the center of an oven and preheat to 350º F

The one appliance that gets my 3 year old boy cooking in the kitchen with me - every time, is the spice|coffee grinder. I used whole Coriander, Peppercorns, and Allspice Berries and let my little chef grind them fresh for this recipe. The aroma is fantastic when done this way.

My young chef begins this dish by measuring and combining all the dry ingredients into a mixing bowl. Small measuring spoons filled with the fragrant fresh ground spices keeps him very interested in the task at hand. I allow my chef to stir, and stir the dry ingredients to his hearts content (he could do this till well past dinner time and far into bed time, if I let him).

Our chef then adds 1 table spoons of Worcestershire Sauce to the bowl . He stirs again.

Our young chef next tests his grip strength with the garlic press as he adds one minced clove to the bowl. And again, he stirs.

I give my little chef a metal spoon and hold an egg in the palm of my hand, wherein he delivers a healthy rap to crack the egg shell. I empty the contents of the shell into a cup and allow him to pour the egg into the bowl. Our chef stirs yet again.

I then add 1 lb. Ground Beef to the bowl and mix with my hands. I roll 9 balls out of the mixture and place them in a small baking dish. About 25 minutes a 350º oven should bring the internal temperature of the meatballs to 160 degrees.

Using one of the Puff Pastry sheets, I cut 3 long strips, which are again cut into 9 equal squares. I lay the squares on an un-greased cookie sheet and pre-heat the oven to 400º.

Our little chef places a meatball in the center of each pastry square and pulls all four corners up around the ball to overlap on the top.

Using a fork, he scores the top seams to seal the dough. As one can imagine, manufacturing these little packages was quite thrilling for the young chef.

Bake at 400º about 15 minutes, or until puffed and golden brown.

I do hope this recipe gives you and your little chefs some cherished time together in the kitchen, and ultimately some satisfied and content tummies. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: kidsrecipes@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

KIDS MEATLOAF RECIPE

2010-08-15T09:19:00.000-07:00

MEATLOAF - a moist, meaty recipe for kids.

"Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf." For movie buffs, that meatloaf quote is courtesy of Randy, the little brother in "A Christmas Story". The quote is followed by, some of the all time funniest attempts by 2 quintessential mid-century parents to "encourage" their child to eat. I do hope your kids will open up for at least one bite of this moist, meaty meatloaf. I assure you, they will love it!

Personally, I am not a fan of the sweet, acidic Ketchup glaze atop the traditional meatloaf. I think it may also be offensive to younger palates that have not yet acquired our liking for the sweet/sour combination. My meatloaf recipe does have a few surprise ingredients, but overall, I have tried to limit the amount of interfering or overpowering flavors.

My goal with this Meatloaf recipe was to accent the natural flavor of the lean, organic, grass-fed, humanly raised, environmentally sustainable ground beef that I am lucky enough to have access to though my local Whole Foods Market. Yeah, it's healthier and "Green" but most importantly it's downright TASTY! The supplier is White Oak Pastures, a family owned southern farm that is doing an absolutely superior job of conscientiously raising cattle.

My 3 year old boy assisted me with this recipe today. Like his Papa, he is a Meat & Potatoes Man in training. As always, I find that he much more apt to try (at least one bite) of what's on his plate if he feels a part of the cooking process.

INGREDIENTS:
2 lbs. Lean Ground Beef
1/2 Onion, finely diced
2 Celery Stalks, finely diced
1 Tablespoon Olive Oil
1 Large Egg
1/2 Cup Hummus
2 Rye Wasa Crackers (finely "crumbled")
2 Cloves Garlic (Minced)
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/4 Teaspoon Salt
Pepper to Taste

Position a rack in the center of an oven and preheat to 350º F

My young chef begins the preparations by placing 2 Wasa Crackers in a Ziplock bag. Using a wooden rolling pin, he then "crumbles" the crackers into a fine grind. Meanwhile, I dice the onion and celery and saute them in the olive oil over medium heat until transparent (about 8 minutes). Then set aside to cool.

I then give my young chef a large mixing bowl and allow him to add his ground crackers and the spice ingredients ( 1/2 tsp Cumin, 1/2 tsp Coriander, 1/4 tsp Salt). Using a pepper mill, my chef adds some fresh ground black peppercorns to the bowl. With a wooden spoon, he stirs the Hummus and Worcestershire Sauce into the mixture.

The Garlic Press is a favorite kitchen utensil of my 3 year-old boy, an apparatus with which to exert his strength. He triumphantly minces 2 garlic cloves into the bowl.

Though my little chef would love to get his hands on the delicate shell of the egg and gingerly knock it against the edge of the counter, as he has seen me do countless time before, I know where the egg will end up. Instead, I place the egg in the palm of my hand and give him a spoon to "tap" and crack the egg with. In this manner, one large egg is added then stirred into the mixture.

I then add the cooled onions and celery along with the ground beef and mix by hand. I then transfer the mixture to a 2 1/2-lb. loaf pan and, again using my hands, shape the mixture into an oblong loaf.

Bake (350º F) until an instant-read thermometer inserted into the center of the meat loaf registers 165ºF, about 1 1/2 hours.

If you have any great kid's recipes, we'd love to hear you at info@chefsemporium.net. Thanks for joining us and we look forward to seeing you again soon at The Chef's Emporium !

I do love the nostalgia of this picture perfect Meatloaf dish. Though I don't know which is more politically incorrect these days, the Pipe in the Papa Duck's Mouth or the Golden Swimming Pool of Melted Butter in the Mash Potatoes! Well, at least the Meatloaf has entered the 21st century with ingredients I'm proud to feed to my family. Enjoy!

Matzo Ball Soup Recipe for Kids

2010-03-31T18:10:00.000-07:00

Keeping traditions. Remembering the past. Honoring our heritage. The holiday of Passover marks the exodus of the Jewish people from slavery in Egypt. So rushed to escape were the Jews, that their bread did not have time to rise. Instead, they ate Matzoh, or unleavened bread. Typically, Jews replace all bread and bread products with Matzoh for the eight days of the Passover holiday.

At the core of Jewish Passover cooking is Matzo Ball Soup - and it is so good.

RECIPE INGREDIENTS:
1 Box of Matzo Ball Mix
2 Eggs
2 Tablespoons Vegetable Oil (-OR- Schmaltz if you are lucky enough to have it)
2 1/2 quarts cold water + 2 Teaspoons salt
1 pot of wholesome Chicken Soup (From scratch - again if you are so lucky)

Our young chef begins by adding 2 eggs to a small bowl.

2 Tablespoons of Vegetable Oil are added to the egg.

Our chef then thoroughly mixes these two ingredients.

1 packet of Matzo Ball Mix is added to the mixture.

Our chef again combines the ingredients, covers the mixture and places it in the refrigerator for 15 minutes.

A stock pot is filled with 2 1/2 quarts water, to which 2 Teaspoons of Kosher Salt is added. The pot is put on the stove at high heat and brought to a boil.

With wet hands to prevent sticking, our chef then forms the batter into balls, approximately 1 inch in diameter.

The Matzo Balls are dropped into the boiling water (by an adult, please) tightly covered and allowed to simmer for 20 minutes on reduced heat.

I do highly recommend chicken soup from scratch. It is nothing more than chopped carrot, onion, celery, a kosher chicken, kosher salt and a bay leaf or two thrown in for good measure. Cook on a very low simmer for 3 hours - I like to boil my soup until the chicken is literally falling off the bone.

Chag Sameach. Matzo Ball Soup, a tradition of centuries a true goodness for the soul.

Kid's Halloween Recipe - Rice Krispie Treat Pumpkins

2009-10-25T19:10:00.000-07:00

Halloween happens to be my favorite holiday! There is something so very precious about little faces painted as ghouls, or glittering in princess hues. Perhaps the appeal is simply celebrating the relief from a torrid summer season and embracing the brisk fresh air, the changing color scape of nature, and the anticipation and return school year socializing. Some say it's just all about the CANDY - and really, who can argue with that . . . Trick-or-Treat!

My kids are still a tad too young (3 and 4 years old) for the ultra ghoulish and gory Halloween decorating. Jack-o-Lanterns and ghosts are about as scary as we get at the moment. My children have, however, turned my home into a proper pumpkin patch. We have not carved any Jack-o-Lanterns as of yet (carve them too early and they go rotten by Halloween) but we have cut eyes, noses and mouths from yellow construction paper and taped them to the pumpkins.

I came up with these tasty Rice Krispie Treat Pumpkins because it gave my little chefs yet another chance to put faces the beloved orange squash.

RECIPE INGREDIENTS:
3 Tablespoons Butter or Margarine
1 Package (10 oz., about 40) Regular Marshmallows -OR- 4 Cups Miniature Marshmallows
6 Cups Rice Krispies
Orange Food Coloring
Assortment of Jellybeans, Bridge Mix, Licorice and Gumdrops for Decorating

Our young chefs begins by adding 3 tablespoons of butter to a large pan. I melt the butter over very low heat to avoid a scalding pot for little hands.

When the butter has been melted, our chefs adds 4 cups of miniature marshmallows.

I return the pan to the stove and heat again on a low temperature until the marshmallows are completely melted.

Seeing as orange is not a standard color in the food coloring pack, I added 2 drops of red coloring and 6 drops of yellow coloring.

6 cups of Rice Krispies were added to our colored marshmallow melt.

The mixture was allowed to cool for a few minutes before little buttered fingers began shaping 1/2 cup portions into balls.
An assortment of Jellybeans, Bridge Mix, Licorice and Gumdrops were used to design faces on our tasty Jack-O-Lanterns.

Thanks so much for joining us and we do hope you enjoy this festive twist on such a classic children's treat. The Chef's Emporium wishes you and your little ones a very frighteningly sweet Halloween. If you have any great kid's recipes for fall or Halloween, we'd love to hear you at info@chefsemporium.net.

HAPPY HALLOWEEN!

Vegetable Shish Kabob

2009-09-27T06:25:00.000-07:00

Introducing vegetables to children - a daunting task. As mom to a two and four year-old, a frequent conversation topic with other parents is child nutrition. Recipes are frequently shared where the typical toddler snubbed veggies are minced, puréed, disguised and hidden into less threatening dishes for kids.

I'm saying . . . I'm tired of hiding. I'm done with masterminding dishes which incorporate invisible, odorless and tasteless vegetables. I'm ready to be bold. I want to simply put a brussel spout on a plate and see it eaten - well, that might be pushing it a bit far.

INGREDIENTS:
Various Colored Bell Pepper
Summer Squash
Zucchini
Crimini Mushrooms
Olive Oil
Salt / Pepper
Skewers (* if using the wooden type, they will need to be soaked in water for an hour prior to use; this prevents burning)

VEGETABLE SHISH KABOBS.

Anytime my kids put on their chef coats and stand at the counter ready to cook, they come ready to taste. We used some very basic vegetables for this recipe, I chose various colorful veggies, yellow summer squash, green zucchini, red bell pepper, yellow bell pepper, and brown mushrooms.

The little chefs began by washing the vegetables in a bowl of water. Because of their age (2 & 4 years-old) this is a very exciting, hands-on part of the activity.

We engaged in some culinary conversation while cleaning and the cutting the veggies. Topics of interest to a toddler; does it grow on a tree, hang from a vine or just sprout from the dirt? Topics of interest to older children; the Fruit vs Vegetable debate. Scientifically speaking, fruits are classified by having seeds inside (so, we can correctly call the bell peppers and squash fruit). In culinary terms, however, one would not consider pumpkin or eggplant on the fruit list.

We (meaning I ) cut the vegetables into 1.5" sized pieces. My little chefs reserved the pleasure of adding the pieces to the collection in the bowl.

The young chef then carefully pierces the vegetable pieces with a skewer to assemble the Shish Kabobs.

There are some fabulous marinades for Vegetable Shish Kabobs, one of my favorites recipes can be found at: The RecipeZaar.

Our young chefs chose to keep the flavoring of their Shish Kabobs classically simple. Using a basting brush, they "painted" the vegetables with a light coat of Extra Virgin Olive Oil.

The chefs completed their Vegetable Shish Kabobs by seasoning lightly with salt and pepper.

Our Vegetable Shish Kabobs were grilled on the BBQ, courtesy of Papa. I did not serve anything else with them, as this time I did not want their attention to be diverted to a buttery bed of steamed rice, or mildly spicy sausage (however these will be added, I'm sure, at their next encounter). The bell peppers and mushrooms were actually big hit with my little chefs. As for the zucchini and summer squash, well, we will just try a different vegetable next time.

We hope this dish will leave you able to add at least one new vegetable to your child's list of eatable foods. Thanks for bringing your little chefs to cook with us, and we look forward to seeing you again soon.

Kid's Recipe for Deviled Ducks - an Easter Treat

2009-03-28T05:20:00.000-07:00

We are just beginning to enjoy some of the first tastes of spring. I packed a picnic lunch for my children a few days ago and headed off to our local botanical gardens. Watching my little ones delight in the colors, sights and scents of mother nature in bloom was such a treat.

Deviled Eggs - fine picnic fare; a recipe simple enough for a toddler to follow; the pièce de résistance at the Easter Brunch Table.

If you are in search of a classic deviled egg recipe, or looking to try some new flavors, you must check out www.deviledeggs.com, they have some great inspirations. Though the ingredients are traditional, our recipe measurements this week are "as the child adds them". My chef has such fun being in full command of the dish; and they turned out deliciously devilish.

INGREDIENTS:
6 Hard Boiled Eggs
2 Heaping Table Spoon of Mayonnaise
1 Good Squeeze of Mustard
A quick shake of salt
A long shake of pepper
1 Cap full of Vinegar
1 Cucumber
Some carrot and shredded lettuce for garnish

Our young chef begins by peeling her half dozen boiled eggs.

The eggs are cut length wise and the yolks are removed and placed in a small mixing bowl.

Our chef adds two heaping table spoons of mayonnaise (~ 1/4 cup) to the yolks in the bowl.

A healthy squeeze of classic yellow mustard is then added (~2 tsp.)

Our chef then adds 1 tsp vinegar to the mixture.

Add salt and pepper to taste.

The ingredients should be well combined until creamy in texture.

Using a pastry bag, our little chef then pipes the mixture back into the egg halves.

A melon baller is used to scoop half rounds are cut from a cucumber.

A small carrot wedge is placed on the narrow side of the egg, allowing it to extend slightly over the edge. This will become our deviled duck's beak. Our chef then centers the rounded cucumber between the carrot and yolk mixture, giving our duck a stately and yet peaceful appearance. Shredded lettuce is used for a garnish.

We hope your kids have as much fun with this whimsical creation we did. If you have any great kid's recipes for spring, Easter or Pass Over, we'd love to hear you at info@chefsemporium.net. The Chef's Emporium wishes you and your children a very happy spring!

St. Patrick's Day - Pot ' O ' Gold at Rainbow's End

2009-03-16T16:56:00.000-07:00

We see the Rainbows when we LOOK for them; And what else should we find at the end but a Pot ' O' Gold. As a child, my mother (along with my six siblings) used to make Butter Mints. As I recall, the recipe for this divine treat was a full glorious stick of old-world-style butter exalted with two heavenly, powdery pounds of confectionery sugar. We then were given permission to playfully add any combination of flavors (i.e.: cinnamon, almond, vanilla, mint, lemon) and colors. I was forced to consume at least two dozen mints just to get a proper sampling of the assortment. Alas, that was then.

Seeing as there has been a slight social swing and an awareness termed "health conscious", I have opted to give the cream cheese sugar mint recipe a try. It yielded a slightly stickier dough and didn't set quite as firmly as the original butter mint recipe. I had intended to roll out the dough and cut circles that resembled gold coins. Though we had to forgo this step, I think the end result was extremely tasty (I like the slight tartness of the cream cheese) and my little ones thoroughly enjoyed getting their hands involved in shaping the gold nuggets.

Here is our version of a St. Patrick's Day, Rainbow's End, Pot ' O ' Gold.

INGREDIENTS:

4 oz Cream Cheese
3 Cups Confectionery Sugar

1/4 tsp. Peppermint Extract

Yellow Food Coloring

Our young chef begins by adding her cream cheese to a large mixing bowl. We do recommend starting with an over-sized mixing bowl, as the dust, or powder I should say, will be flying shortly.

Our chef then adds 3 cups of confectionery sugar to the cream cheese. Using an old-fashion pastry blender, or potato masher, combine these two ingredients until a dough is formed. More powdered sugar may be added if your dough is feeling too sticky.

Our young chef then adds 1/4 tsp. peppermint extract.

She cautiously squeezes a few drops of yellow food coloring. The dough will then require refrigeration for 1 to 2 hours.

A sheet of wax paper is sprinkled with granulated sugar in preparation for our gold nuggets.

Our chef breaks marble sized portions from the dough and forms rounded nuggets.

After being placed on the wax paper, the nugget is sprinkled with granulated sugar.

Return the nuggets to the refrigerator, for at least 3 hours.

Happy St. Patrick's Day to you and your little chefs!

Kid's Recipe for Christmas Candy - Chocolate Snowflakes

2008-12-06T04:01:00.000-08:00

'Tis the season for snowflakes, gift giving, family and sweet treats. This Christmas Candy recipe is a whimsical delight that your child is sure to enjoy cooking with you, and sharing with all.

The list of ingredients for this children's activity is short and sweet.

INGREDIENTS:
Snyder's Pretzel Snaps
White Chocolate Chips
White Nonpareils

Our young chef starts by filling a zip-lock bag with 1/2 cup white chocolate chips.

PARENTS: Microwave the chocolate for your child until the chips become melted, about 1 to 1-1/2 minutes. Kneed the bag and set aside. Using scissors, snip off a very small amount from the corner of the zip-lock bag. Wait until the chocolate becomes cool to the touch before returning it to your child's hands.

Our chef arranges the Pretzel Snaps on a sheet of wax paper, placing them about 3 inches apart.

Our young chef now begins gently squeezing the melted chocolate back and forth across each pretzel. The chocolate is drizzled beyond the edges of the pretzel creating the wonderfully delicate snowflake design.

White Nonpareils the final playful touch to these winter holiday treats. Our little chef collects a pinch of the tiny white balls in her fingers and sprinkles them into the soft melted chocolate.
Even if it is not yet snowy outdoors, these chocolate snowflakes will ensure you and your little ones enjoy a White Christmas. The Chef's Emporium wishes you and your family happy holidays.

Kid's Recipe for Autumn Leaves, A Thanksgiving Treat

2008-11-30T06:53:00.000-08:00

MARZIPAN SNAILS - a recipe for kids

Our young Chef is cooking, or rather crafting, a special Thanksgiving treat for all the children at our holiday table. The Chef is working with Marzipan, a confection consisting primarily of ground almonds and sugar. Though Marzipan is not as popular in the US as in other regions of the globe, it is readily available at most grocery stores in the baking isle. I am always pleasantly surprised at the reception this unfamiliar treat receives, especially when presented in such fun and festive colors and shapes.

Our Chef has chosen colorful autumn leaves as a motif for her Thanksgiving treat. There is not a recipe to follow for this project, but for any child that enjoys a hands-on food activity, this is a sure winner. You will need the following.

Ingredients:
Marzipan
Food Coloring

Our Little Chef begins by cutting the Marzipan loaf into sections. She presses her thumb into each of the sections to create a well, which will receive the food coloring. Our Chef chooses appropriate fall colors and squeezes three drops of food coloring into each well.

Our young Chef folds and mixes the food coloring into each Marzipan section using her fingers, she then rolls it into a ball.

Plastic wrap is used to cover the surface of a board, she places the colored Marzipan in the center, covers it with another sheet of plastic wrap and flattens the ball with the palm of her hand. The Chef then uses a roller to further stretch and flatten her Marzipan to about a 1/8th inch thickness.

Simple leaf shapes are cut out of the Marzipan and a vein is pressed into each leaf using the back of a knife. A wet paper towel is used to wipe the blade between each cut, keeping the knife moving smoothly.

Our Little Chef removes the excess Marzipan scraps and arranges her leaves on a sheet on wax paper, atop a small platter.

When all the colors of Marzipan have been rolled and cut, the Chef combines the excess scraps and folds them together to create a playful rendition of the natural fall colors. This Marzipan is again rolled and cut into leaf shapes.

After the Autumn Marzipan Leaves are artfully placed, simple Marzipan Snails are added as a whimsical completion of the display.

Our Little Chef wishes your young chef a very happy Thanksgiving and is sure this project will delight the kids seated around your holiday table. Thanks for cooking with us, and we look forward to seeing you again soon.