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Jun 24

Lilly Likes to Cook

BOOK SERIES LILLY LIKES TO COOK (Ages 8-14) FIGHT SUMMER BLAAS (GET THE FIRST FREE AND SEE)

The Lilly Likes to Cook books trace their roots back to when my daughters were young. Each reflects a specific experience in cooking with children but combining them in a series was inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change as programs end or become routine, then boredom sets in.

One year, when my younger daughter was in grade school, our swim club teams’ regional meets ended in July and empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’ . Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically after the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living in a suburban town with her parents, sister 13 and brother 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction, so most bases are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite a molded ice cream cake–Spoons only. Recipe free on site.

Book 2) Cookies for an Uncle Overseas:

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Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs.  To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heroes plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

Jun 17

DRESSING THE SALAD’S VOICE

DRESSING – THE SALAD’S VOICE

Ingredients, of course make the salad, but the dressing makes it sing. Best of all it can sing in different keys, depending on the choice of dressing. With warm weather approaching, salad meals are increasingly popular and the ability to make your own dressing, rather than depending on commercial brands, is like arranging the song to suit your mood. This is especially true of Combined Salads (see postings for  May 27 2015  and April 8, 2021), which are always individual to the meal and the dressings frequently include elements of the ingredients, like fruit juice or broth.

But first, let’s talk a bit about the commercial products available.  Include the generic, ethnic, gourmet, as well as all brand names, and it seems an endless number of flavor varieties to choose from. So if there’s something for everyone, why make your own? Well, the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Also, commercial dressings are usually close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Then too, the cost is rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed using items you keep in supply?

Please understand I’m not going totally DIY on salad dressings. Many can’t be easily duplicated without a specific flavoring agent, cheese dressings for example.  It’s senseless to buy such products and only use a fraction, just as it is to buy several ingredients in an attempt to recreate a product you like. However, for the everyday salad side, snack or light meal, making the dressing is easy, economical and fun. Most entrée salad recipes include directions for a specific dressing, Cobb and Nicoise Salads for example, so you probably already have experience in making a dressing.

In most countries, the ingredients of a salad determine its dressing and a “house” salad is dressed as the chef decrees. Americans expect to be offered a selection of dressings especially for a side or light meal salad. If having this option appeals to you, make several vinaigrettes with different infusions to use alone or have ready to add other ingredients to make more complex dressings. As always, the possibilities are endless. Just use your imagination.

Following are basic vinaigrette directions and some useful variations as well as recipes for other, delicious dressings that can be easily made when wanted. Also, don’t forget that often dressings can double as marinades or basting sauces.  Simply reserve enough to dress the greens, use the rest to flavor the meat.

RECIPES
Vinaigrettes

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.

• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts. According to Cook’s Magazine, 1 Tbs. molasses works too.

A Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard

OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.
*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp . dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and Kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit, vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.

Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

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French Roquefort Dressing
¼ cup crumbled Roquefort, Blue, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.

Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

Yogurt-Fruit Dressing: Makes3/4cup
½ cup plain yogurt
1/3 cup blended fresh fruit of choice
1 Tbs. lemon or lime juice-depending on fruit used
1 tsp. EACH honey and Dijon mustard
Puree all ingredients until smooth. Store chilled

Raspberry-Wine Dressing:  Makes 1 ¼ cups
1 cup fresh or dry pack frozen raspberries
1/3 cup Merlot
1/3 cup oil
1 sliced shallot
2 Tbs. red wine vinegar
2 tsp. honey
Salt and freshly ground pepper
1 Tbs. sour cream—optional
Puree all ingredients until smooth. Store chilled.

Creamy Dressings: Each yields about 11/2 cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.

• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots, 1Tbs. chopped parsley,  ½  tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion, ½  tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

These are just the basic dressing recipes, but there are enough variations included to give you a springboard to finding ways to individualizing them or moving on to create your own. Have fun and Happy Salad Days ahead. 

Jun 10

Easy Grillin' Meats

EASY GRILLIN’ MEATS

Reasons for our choices to celebrate Mother’s Day and Father’s Day may have changed with the times, but the venues haven’t. Today’s Moms don’t need a special event to escape the house, but they still enjoy dining in a restaurant, with family, without distractions or demands. Fathers don’t need a formal feast to appreciate their ‘castle’. They prefer a day free to pursue sports, hobbies whatever, capped by a tasty, casual, unhurried dinner at home.

For several years I’ve been suggesting kebobs as the ideal entrée for Father’s Day. Able to be prepared ahead, they’re easily and quickly cooked, simply served and make a festive presentation with minimal clean-up. See postings for June 5, 2013,     June 25, 2015,   and June 6, 2020.   For some other Father’s Day dinner ideas, see   June 13,2016,  and June 8. 2017.

However, there are other cuts of meats which offer the same advantages and this year I’m taking a look at some of them. As with all my recommendations, each of these recipes can be extended to other cuts of the same meat and even to other types of meat-poultry and pork often share recipes. The one constant is that the pieces to be grilled be well-trimmed, flat and of an even thickness-at least ½ inch, and, if using a tougher cut of meat, to double the marinating time. If you have any questions about selecting other cuts or types of meat, consult my Food Facts for Millennials. Just click on the link for a description of the book. I encourage you to think outside the box.

You will see that several of these recipes are from Steven Raichen’s book Indoor Grilling. I deliberately used this book to prove a backyard isn’t necessary to enjoy these, and many other, grilled dishes. They can be made using any grill from a pan on the stove, to a George Foreman to a hibachi on a balcony. The stated cooking times are the minimum and maximum for all grills.  Grilling in any form is ‘eyes-on’ as to judging ‘doneness’ and every grill is individual, even within the same type. The cook gauges when food is ready, and the only way for the cook to be able to do that is to know the grill. So read the grill’s directions carefully and practice with lesser foods, hot dogs etc., before attempting an important meal.

RECIPES

Steak au Poivre with Cognac Sauce: Serves 2-from Raichlen’s Indoor Grills*
2 strip steaks about 1 ¼ inch thick-this can also be done with a London Broil-sliced before serving
1 Tbs. dry mustard
1 Tbs. oil
2-4 Tbs cracked black pepper
Kosher salt
Cognac Sauce-below
On both sides, sprinkle the steaks with the salt, then brush with the oil and sprinkle with the mustard. Press the pepper evenly into the meat. Preheat grill to high and grill meat to desired doneness, depending on the type of grill generally 6-8 min. per side for medium-rare. Serve with Cognac Sauce.
Cognac Sauce-double for a London Broil
1 ½ Tbs. unsalted butter
½ cup minced shallots-about 2
3 Tbs. Cognac
1 cup beef broth
1 cup whipping cream
2 tsp. Dijon mustard
Kosher salt and cracked pepper
Cook the shallot in the butter over medium heat until soft but not brown, about 3 min. Add the cognac an boil until 1 Tbs. remains, about 2 min. Add the broth and boil down to 1/3 cup, about 5-8 min. Add the cream and simmer until  ¾ cup remains and sauce thickens about 5-8 min. Whisk in mustard and season to taste with salt and pepper.  Can be made up to a day ahead, refrigerated and reheated.
*NOTE: Raichlen warns, as any cook knows, steak is one of the most difficult things to cook to a desired degree. It must be seared at high heat to get the outside brown and keep the inside rare. Maintaining that balance is delicate, but cooking a steak at a lower temperature ‘bakes’ and toughens it. The only solution is to know your appliance and be constantly vigilant.

Grilled Chicken Breasts with Feta and Mint: Serves 4- from Raichlen’s Indoor Grills
4 boneless, skinless chicken breasts
1 ½ oz. feta cheese
8 large mint leaves cut in strips
1 Tbs. lemon juice
1 Tbs.oil
! Lemon quartered
Salt and pepper
Cut a deep horizontal pocket in each breast. Divide the mint and feta between the breasts and close the pockets with toothpicks. Place the meat in a pan and treating both sides, sprinkle with salt, pepper, lemon juice, oil and any remaining mint. Allow to marinate in the refrigerator at least 30 min. turning once or twice. Grill the chicken over medium high until internal temperature is 160 deg. or about 5-7 min. per side, the meat feels firm and the juices run clear. Discard tooth picks and serve with lemon wedges.

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TIP: Any non-creamy salad dressing can be used as a marinade and/or basting sauce for chicken

Piri-Piri Game Hens: Serves 2- from Raichlen’s Indoor Grills

(2) 1 lb. game hens
2-4 jalapeno peppers-or to taste
2 cloves garlic-chopped
1 inch piece fresh ginger-peeled and chopped
1 Tbs. Paprika
½ tsp. cayenne pepper
½ cup fresh lemon juice
¼ cup oil
Salt and pepper
Clean the hens and remove any fat. Spatchcock by laying them breast down on a cutting board and using a shears, cut twice up the back removing the backbone. Press the bird open like a book, using another board if necessary to break the bones apart.  Puree the next 5 ingredients and with the motor running add the oil and lemon juice to make a smooth paste. Place the birds in a pan which fits them and pour the paste over them, turning to coat well. Marinate, covered and chilled, at least 4 hr. and up to overnight, turning occasionally. Remove and discard the marinade to cook. Place the hens on a preheated hot grill and cook 8-10 min per side or until temperature is 180 deg. Gage doneness as for the chicken in the above recipe.

Rosemary Fish Steaks with Sweet Pepper Salad: Serves 4- from Bon Appetit-Everyday Meals
1 lb. (4) fish steaks about 1 inch thick-swordfish, marlin, shark, salmon, mahi-mahi, monkfish or tuna-divide 2 steaks rather than take thinner ones.
7 Tbs. olive oil
2 garlic cloves-thinly sliced
4 small assorted bell peppers -2 in ¼ inch rounds, 2 in julienne
½ small onion thinly sliced
1 jalapeno-seeded and thinly sliced
2 Tbs. sherry vinegar
Salt
1 ½ Tbs. chopped fresh rosemary or 1 Tbs. dried -crushed
1 lemon quartered
4oz. arugula-about 8 cups torn
Simmer oil and garlic in a small pan, until garlic turns light brown, about 6 min. Strain and reserve garlic chips for garnish. Cool oil. At least 10 min. before serving combine all peppers, onion, vinegar and toss with arugula and ¼ cup garlic infused oil-seasoning with salt and pepper-let stand. Brush fish on both sides with remaining oil and sprinkle with rosemary, salt and pepper.  Let stand 5 min. Grill fish over a medium fire until opaque-about 4-5 min. per side. Serve fish on top of salad, garnished with garlic chips and a quarter of lemon.

Pork Chops and Peaches with Pole Beans: Serve 6-8-from Bon Appetit-Everyday Meals
½ cup olive oil + more for drizzling
½ cup vegetable oil
3 Tbs. chopped fresh marjoram-or 2 Tbs.dried-1Tbs. or 2 tsp. reserved
2 Tbs. minced garlic
2 Tbs. Dijon mustard
¼ cup white wine vinegar
Freshly ground black pepper
(4) 1 ½ inch thick pork chops-bone in
Kosher salt
1 ¼ lb. pole beans-green, wax-trimmed
¼ cup thinly sliced shallots or mild onions
3-4 semi-ripe peaches-halved and pitted
Combine ingredients 3-6 in a bowl. Mix the oils and slowly whisk into the herbs so that it emulsifies. Season with pepper.  Cover and chill ¼ cup dressing. Sprinkle the pork with salt and seal in a bag with the remaining dressing-marinate at least 2 and up to 24 hr.  Cook beans 5-8 min. until crisp-tender, drain
and toss with reserved ¼ cup dressing, shallots or onions, reserved marjoram and salt to taste. Chill. Cook chops over a medium heat until cooked through about 20-30 min. basting 1-2 times with marinade-discard excess. Meanwhile, toss peaches I a bowl with a sprinkle of salt and drizzled oil. Grill them, cut side down, with pork 4-6 min. until they begin to char. On a cutting board bone and slice pork. Serve with sliced peaches and pass the bean salad.

Ham on the Grill: Serves 6
(6) 1 inch ham steaks
4 cups sherry
½ cup EACH melted butter, brown sugar,  Dijon mustard
2  garlic cloves-crushed
1 Tbs. paprika
dash cayenne pepper or hot sauce-optional
Mix all ingredients but the meat. Marinate the ham steaks for at least 2 hr. in the other ingredients; turning and basting every 30-45 min. Grill over medium heat about 10 min. per side, basting frequently. Any unused marinade can be passed on the side.

Cinnamon Plums In Port Wine Sauce: Serves 4- from Raichlen’s Indoor Grills
4 ripe plums
(5) 3 inch cinnamon sticks-1 reserved for the sauce
6 strips lemon zest –each ½ x1 ½ inches-2 reserved for the sauce
Vanilla ice cream or frozen yogurt-for serving
4 mint sprigs –for garnish
Halve and pit the plums. Using a skewer, make a hole I the center of each half large enough to fit the cinnamon stick. Place 2 fruit halves, skin to cut side on each cinnamon stick with a piece of lemon zest between them. Cook plums on a grill preheated to high, until they sizzle, turning and basting once with a bit of sauce, about 3-6 min. depending on the grill. Serve in small bowls on top of ice cream, topped with sauce and garnished with mint sprigs.
Port Sauce-Can be made several days ahead, kept chilled and reheated at serving.
1 cup port wine
2 strips lemon zest-see above ingredients
1 cinnamon stick-see above
2 whole cloves
3 Tbs. sugar
1 ½ tsp. cornstarch
1 Tbs. lemon juice
Dissolve the cornstarch in the lemon juice. Stick a clove in each piece of lemon zest. Boil the first 5 ingredients until slightly reduced and beginning to turn syrupy. Reduce heat to medium, stir in cornstarch mix and stir until sauce thickens 1-2 min. Remove cinnamon and lemon and allow sauce to cool. Serve or store.

Jun 3

Yes You Can (2)

Can I help?

This is a reprint of a posting from July 2018, but it’s even more pertinent today than it was then as is the book it’s about Can I help?.  After the past year, most people have a changed conception of ‘eating at home’ from menu planning, through shopping, prepping, cooking and serving to eating as a family.  Some will never want to see a kitchen again; a few will have discovered their ’inner chef’.  The majority should realize that having a few fundamental kitchen skills and basic recipes is a survival necessity.

I hope most people now understand cooking can be interesting, challenging and fun with terrific rewards, rewards greater than flavorful eating.  There’s the independence of not just being fed, but being able to provide treats on demand or eating any cuisine you wish when you wish. Best of all, cooking together is one of the best bonding tools, whether between adults and children, two adults or whole families learning to work together.

So if you’re heading to the kitchen and hear the question:  Can I help?  answer….

YES-If you’re old enough to ask the question. One of the nicest things about cooking is its adaptability to becoming a unifying group activity. When restaurant kitchen staffs are interviewed, the word ‘family’ pops up frequently in describing their work environment. So imagine what it can do to improve bonding in an actual family.

The modified recipes in Can I help? were originally devised to ease stress for those who cook with children in the kitchen, either on a regular basis or for special occasions, to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. Also, it can act as a training manual to learn some survival skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access.

Any adult cooking with children around knows that a kitchen in meal-prep mode is full of sharp objects and hot surfaces. Children are naturally interested, because they love to see something being made, especially when it involves all six senses. An interested child is a curious child and trouble prone if not kept occupied, while a busy child is a safe one. There are many jobs for even young children in a kitchen; washing and drying vegetables, peeling fruit, stirring mixes, they LOVE to pound meat and chop nuts with a mallet or turn a flour sifter. Slightly older ones, with a hand protector, can use a mandolin or grater. Whether on a daily basis, or for special occasions, cooking food with a child creates a bond of sharing.

The novice and the pinch-hitter, no matter how experienced a cook, are both under pressure to produce a meal working in unfamiliar circumstances. There is often the additional stress of this action having been dictated by a specific need; a special event, like Mother’s Day, an absence or illness. These modified recipes make the task simpler, but help finding things, or ingredients is very welcome and forms special friendships.

Obviously, as a training manual, the simplified recipes in Can I help? are invaluable. They keep teens focused and prevent older newbies from feeling like they’ve been enrolled in cooking ‘kindergarten’ . If nothing else, it’s an ego saver but these recipes do make the learning process easier, especially since they yield good results. It’s incentive to continue. For a teen, who has been helping in the kitchen since childhood, the recipes are like flight plans for solos. You could end up with a sous chef in the family, which is truly a welcome addition.

Actually, the family as a whole can benefit from this book and summer is a perfect time to begin the process. It’s a laid-back time of year, with the longer hours of daylight giving the evenings a relaxed feeling, lacking the intrusion of outside activities or pressure of homework. Dinner can be a little later, last a little longer and interacting with other family members given more time. Why not start a little earlier, say in the kitchen rather than at table? If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. Simplified recipes can be a huge benefit in easing this process. The book is available for $7.99 on Kindle and in our site book section. Just got to dinnerwithjoy.com/booksproducts/

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including a couple of sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options.

Breakfast:

Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1 tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

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Lunch:

Some other options are Strata Burgers, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp . curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Dinner:

Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan with ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Dessert:

Here there are three recipes to show the variety. Some other choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze overnight. Process again until smooth, pour into a bowl and freeze overnight again. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.