Exotic Coffee Cake with Queen Pineapple, Banana, Coconut and White Chocolate

The Natal Queen Pineapple

(fine art print from AllPosters.com)

Or, Zululand Pineapple.  I had one of these beauties perched on the sill of my kitchen window.  Its sweet aroma was beckoning me, biding me to come cook even while I stood at the sink washing the remains of pots and plates from the last family meal.  It was a lazy Saturday afternoon, the kids were hankering for an activity, so with a curtsey, I aquiesce and submit to her majesty, the Queen Pineapple.

While this variety of pineapple is not readily available in every market, it is found seasonally amongst the import fruits.  They are grown in the KwaZulu-Natal region of South Africa, accordingly, you should see them labeled as such in the produce section.  Its adorable "mini" look makes it easily recognizable amongst other varieties of pineapple, whilst its compact size can be taken as a promise for the condensed juices that she will emit in sweet abundance.   

I have encountered many recipes for pineapple breads and cakes (upside-down or otherwise), and they typically call for canned fruit.  Because of the tender flesh and rich juice content of this queen variety, I thought I might like to try baking with it as a fresh ingredient.  And All Hail the Queen, my loyalty was rewarded handsomely.

Exotic Pineapple, Banana, Coconut and White Chocolate Coffee Cake

While the traditional coffee cake is laden with the flavors of autumn and winter (ie: cinnamon, nutmeg, apple harvest, pumpkin or java) this coffee cake will have you tasting the lush lands and warm sunshine of the foreign homeland where her majesty, the queen pineapple was reared.  It truly is a sweet bite into the emerging warmer seasons.

What I loved most about this cake - it was dense and moist, like the revered chewy-center brownie.  It was engulfed in a crisp, golden caramel crust, the toasted coconut yielded a warm tropical aroma, the banana took a respectful supporting role rather than overshadowing the queen, and in an astounding act of reverence and martyrdom the white chocolate chunks all but dissipated to melt their velvety smooth decadence equally throughout the batter.  My taste-buds were humbled. 

Exotic Pineapple and  Banana Coffee Cake

Adapted recipe and photos by The Child's Plate

Original recipe by For the Love of Cooking.net

List of Ingredients 

•  1/2 cup of butter (plus more for coating pan)
• 1 cup of white sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 very ripe bananas
• 1 cup minced fresh queen pineapple 
• 1/4 cup fine desiccated coconut (plus more for topping)
• 200g white chocolate bar (plus more if cooking with children)
• 2 cups of flour (plus more for dusting)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbs sugar in the raw

Preheat the oven to 350 degrees. 

Let your 1/2 cup butter come to room temperature.  In the meantime, prepare a 9 inch spring form pan by generously rubbing the bottom and edges with additional butter.  Dust the pan with a mixture of 2 tbs "Sugar in the Raw" and 2 tbs Flour.  Coat the edges well and see that the excess is evenly distributed on the bottom of the pan.  (This is the secret for an AMAZING crisp and caramelized crust around the cake.)

Cream the softened butter and sugar together in a bowl with a beater. Beat in the eggs, one at a time . Add vanilla extract. 

Here is where the little helpers get involved.  My kids did a fine job of pealing and mashing smooth the two very ripe Bananas.  I also gave them the task of chopping our White Chocolate bar in into small chunks.  (note: be prepared! Have an additional bar of white chocolate on hand because you can be assured that naughty children will be thieving chunks as they chop;)

Stir the mixture of mashed banana, minced pineapple, coconut, and white chocolate chips into the creamed butter.

Mix the flour together with the baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and gently combine.  Pour you batter into the prepared spring form pan. Dust the top of the batter with a little more coconut, and . . .

Bake in the oven for 60-70 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes; the remove the cake to a wire rack. 

Slice and serve at your next sunday brunch to share all the warmth and promise of a the upcoming season.  

It makes a perfect Easter Coffee  Cake.

KUNG FU PANDA SUSHI BALLS

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

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

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

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

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

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 and Kidney Pies (yes - real Beef Kidney) 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

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!

Vegetable Shish Kabob

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 EGGS - an Easter Treat

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!