Mixing Bowl Kids

Summer Corn Pancakes

Today is the first day of the first week of summer vacation, and the boys are now home for eleven weeks. Today is also the first day after my first weekend away without all the boys, and my eyelids are a little heavier than normal.  I have been absent from my kitchen since Thursday of last week, and while I'm anxious to get in there, I'm also feeling like I only want to prepare something simple as I'm not quite as energetic as my regular self yet (sleep deprivation and abnormal quantities of "beverages" is often the cause of these sorts of things).  So, as I was off to the kitchen to make breakfast these little goodies popped into my mind.

I stumbled upon a recipe for corn pancakes when perusing this month's Gourmet magazine, while resting by the lake this past weekend.  I've altered the recipe on several fronts, so I wouldn't say I've modified the one I've found, but rather I was inspired by it.  A sweet or savoury pancake, these can be served up traditionally with a brush of butter and some drizzled maple syrup, or fresh salsa and a dollop of sour cream.

I have great plans for my boys to learn some more kitchen skills this coming summer.  I'm hoping that when these eleven weeks have passed my nine-year-old will be able to put together a breakfast, lunch and dinner dish, easily and independently.  These pancakes may make the cut for the breakfast dish, as they are simple and hassle-free.  My seven year old will certainly be able to assist with the combining of the ingredients and the pouring of the batter into the skillet and younger children may enjoy trying to get the corn of the cob or even watching Mom flip the pancakes high into the air.

Enjoy the day, friends...I have a feeling mine will involve copious amounts of tea to keep me awake but at least we're starting the day with some fresh and flavourful fare.

Summer Corn Pancakes, my recipe

1 cup whole wheat pastry flour (or 1/2 cup all purpose and 1/2 cup whole wheat flours)

1/2 cup oats

2 tsp baking powder

1/4 tsp salt

1 tbsp brown sugar

2 eggs

1/2 cup butter, melted

1/2 cup milk

1 tsp vanilla

1 cup fresh corn cut from the cob

~ Combine the flour, oats, baking powder, brown sugar and salt in a small mixing bowl.

~ In another mixing bowl, combine the melted butter, milk, eggs and vanilla.

~ Add the wet ingredients to the dry and mix until just combined.  Fold in the corn and mix well.  Allow to rest for 2 minutes or until the batter has thickened.

~ Heat a large skillet over medium-high heat.  Add a drizzle of olive oil to avoid sticking, and drop 1/4 cup amounts of pancake batter into the pan.  

~ Cook until mixture begins to bubble and is well-browned on the other side and then flip.  Continue cooking the flipped-over side for another minute, remove from pan and allow to rest.

~ Finish cooking the rest of the batter the same way and serve up with maple syrup or salsa and sour cream.

~ Enjoy!

 

Oatmeal Chocolate Chip Picnic Cookies

I think my boys might be hungry.  Summer has official arrived (with no advanced warning I might add) and we have been immersed in the hot, hazy, humid weather that only July can bring - I know it's not July yet - but that's kind of the point.  With temperatures this high, I find myself spending less and less time in the kitchen and in front of the stove/oven.  Even the BBQ has lost it's lustre, for who wants to stand out in this heat with fiery flames all around?  So, suffice it to say that we have been eating simply (save for the killer meal my husband put together last night) and not that often, which brings me back to the hungry children.

Today is a different day though.  It's the last day of school and while still exceptionally hot (at 6:15am this morning it was over 30 degrees Celsius with the humidex), I am back in the kitchen putting together foods for the teachers and an annual picnic lunch that my boys desperately want me to attend. We haven't had cookies, or anything of the sort lately, and what is a picnic without a great, rustic cookie tucked away tightly in a napkin-lined basket (sorry maybe I'm getting a little carried away today - it must be the heat!)?  So, off to the kitchen I went bright and early to create these yummy picnic cookies.

  

Loaded with chocolate chips, oatmeal and whole wheat pastry flour, these whole grain snacks are so, so good.  The perfect addition to any packed-up meal or summer gathering, I promise you will not be disappointed. My little sous-chef had great plans to help me out with these, and while he was reading me the list of ingredients (ha...secret reading practice) and helping to assemble what was needed, he quickly became distracted with wanting to eat his breakfast (I told you they were hungry) and left me alone to make these myself. That's okay though...it's too hot for both of us in the kitchen anyways.

PS - I didn't add nuts because theses are making their way to a school picnic but the addition of walnuts or pecans would be very welcome.

Oatmeal Chocolate Chip Picnic Cookies, my recipe

1 1/2 cups whole wheat pastry flour

1 cup rolled oats

1/2 tsp baking soda

1/2 tsp salt

3/4 butter, softened

1 cup brown sugar

1/4 cup white sugar

1 tsp vanilla 

2 eggs

1 1/2 cups chocolate chips

1/2 cup chopped walnuts or pecans (optional)

~ Pre-heat the oven to 325 degrees.

~ Combine the flour, oats, baking soda and salt in a medium sized mixing bowl and set aside.

~ Using an electric hand mixer, or old-fashioned hand beater, beat the butter until smooth.  Add the sugars and mix until well combined.  

~ Add the vanilla and eggs and continue mixing until you arrive at a smooth consistency.

~ Add the dry ingredients to the wet and stir to combine using a wooden spoon.  Add the chocolate chips and nuts and mix in with the spoon or your fingers.

~ Drop large tablespoons of dough onto parchment-lined baking sheets and bake for 16 minutes.

~ Remove and set aside for five minutes to cool.

~ Store a room temperature, in an air tight container for up to three days.

~ Enjoy!

Fun Fresh-Fruit Kebabs

My biggest "food challenge" with my little guy is his lack of love for fruit.  This passionless relationship began before his toddler years, when he shunned my freshly made pureed apples, bananas and berries, and has continued through to the first grade where he still prefers spinach to oranges and green beans to grapes.

I have tried to sneak fruit into many a meal, and while I'm not convinced that the best way to get a food into your child is via a hiding game, it's irrelevant anyway, as he can detect the sweet taste from his first bite and turns his head in distaste immediately. (An interesting side note here is that this same child also dislikes candy, lollipops and popsicles as most of those items are fruit flavoured)

I'm happy to say that over time we have made some progress and I find his interest in fruit becomes slightly piqued when he's interested in how it's being served.  Cue the fruit kebabs...so fun for him (or any child) to assemble, they bring some simple fruit to a new level, yet provide a healthy snack that is also fun to eat.  These can be made with any assortment of firm fruits and I like to serve them with a yogurt based dipping sauce for an even yummier treat.

 

The skewers shown above are on their way to a picnic with friends...here's hoping that my son is interested in trying some of his creation...if not, I'll need to figure out a way to skewer the green beans and spinach so he can have some fun with the food he does like. 

Fresh Fruit Kebabs, my recipe

Wooden skewers

Pineapple, cut into 1" squares

Strawberries, with stems removed

Watermelon, cut into 1" squares

Blackberries or grapes

Large marshmallows

3/4 cup plain or vanilla yogurt

1 tsp cinnamon

1 tsp honey

1 tbsp lemon or lime zest

~ Skewer the cubed or sliced fruit onto a wooden kebab stick.

~ Combine the yogurt, honey, zest and cinnamon and mix well.

~ Serve skewers with dip.

~ Enjoy!

 

Mash It Up - White Bean Style!

My least favourite thing about cooking, but most favourite thing to eat when devouring a large meal, is a side dish.  I don't enjoy the lengthy process involved in the preparation of most sides, and I spend many hours searching for those sides that require little effort, yet elicit maximum flavour.

We are big bean lovers in my house and I'm so thankful that my boys enjoying a variety of legumes. White beans are no exception and this tasty little mash took five minutes to make and was a great addition to a sandwich we ate for dinner.  It would also make a wonderful side for a chicken or fish dish, and it would be equally as wonderful eaten on it's own, or tossed with some caramelized onions and mushrooms and baked au gratin with a nice topping of gruyere cheese.  How yummy would that be?

Made of nothing more than a splash of olive oil, fresh rosemary, garlic, lemon and beans, your side-dish preparation just became much easier.  Let your sous-chefs help by juicing the lemon and "mashing" the beans in the pan or the bowl (most children love having the opportunity to make anything into a "mush") and encourage their culinary creativity by having them come up with a yummy way to eat this dish.  Little effort and maximum flavour, plus family enjoyment equals a side dish worth making. 

Rosemary White Bean Mash

2 tbsp olive oil

2 large rosemary sprigs

2 cloves garlic, minced

2 cups of white beans, soaked and cooked or canned and rinsed

Juice of half a lemon

Salt and pepper to taste 

~ Heat olive oil in medium skillet pan over medium high heat.

~ Add the rosemary and saute for a few minutes, long enough to flavour the oil.  Remove the rosemary and set aside.

~ Add the garlic and sautee for 2 minutes.  Add the beans and toss together in the pan.  Using the back of a wooden spoon mash the bean mixture while cooking.

~ While the beans are cooking, remove the rosemary from the stem and chop finely.  Add to the bean mixture.

~ Pour the lemon juice into the pan, add the salt and pepper (season to your tastes) and stir to combine all of the ingredients well.

~ Serve warm or room temperature.

~ Enjoy! 

Pretzel Pizzazz

My youngest son and I spent last night holed up in the kitchen putting together a Father's Day treat for his Dad.  Deserving of so much more than some homemade goodness, my husband really does like the simple things the best, and we set out to create something specifically for him.  For some, this may be an easy task, but not for us.  My guy is not a sweet eater, or a baked goods eater, but he is definitely a savoury-foods eater, and I used that as the inspiration for creating these spicy pretzels.

A simple dough recipe, made and left to rise for less than hour, can quickly become a really tasty snack for the entire family.  We made these more dad-specific with the addition of some cayenne pepper and italian seasonings.  As you can see in the photos, my little guy was actively involved in the rolling and shaping of these baby-breads, and once baked he was so proud of his concoction.

Happy Father's Day to all of the great Dads out there...especially the Dad of my boys...we couldn't possibly ask for more.

Spicy Pretzels, Adapted from Alton Brown's recipe

1 1/2 cups very warm water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

2 cups all purpose flour

2 cups whole wheat flour

1/2 tsp cayenne pepper

1 tbsp Italian seasoning

2 tbsp olive oil

Olive oil for bowl  

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Salt

~ Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 

~ Add the flour, oil and seasonings and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl.

~ Remove the dough from the bowl, clean the bowl and then oil it well with olive oil. Return the dough to the bowl, cover with a cloth and let rest in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.  Preheat the oven to 450 degrees.  Line two baking sheets with parchment paper and set aside.

~ Bring the 10 cups of water and the baking soda to a rolling boil in a large saucepan.

~ In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking pan.

~ Place the pretzels into the boiling water for 30 seconds, on at a time. Remove them from the water using a large spoon or tongs. Return them to the baking pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the salt. Bake until dark golden brown in color, approximately 13 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

~ Serve with a honey mustard or roasted garlic dipping sauce.

~ Enjoy!

Busy Days

I'm sorry to say I don't have a recipe for you today.  We have finally come to the end of a very busy few weeks in our home, with this week being particularly hectic, and I'm out of time for a lengthy post. I did make the above salad which was nothing more than some baby spinach, fresh goat cheese, pecans, strawberries and avocado.  Served with a homemade or balsamic vinaigrette and you have a quick and delicious lunch or side-dish to dinner.  The combination of the avocado and strawberry is great and I'm considering making a frozen popsicle with those flavours...

Here are a few links to some ideas I'm enjoying, and hope to try...

I'm making something similar to this for the teachers at my children's school next week.  A great recipe for A Canada Day or 4th of July BBQ.

This is also on my radar for all of the upcoming BBQ's we'll be enjoying.

I've wanted to try this recipe for ages...perhaps this weekend.

Have a great weekend friends..I'll be back next week with many more recipes and there will also be a post late tomorrow for those who want to have a peek...

Summer Movies

Next to cooking and reading, I most enjoy spending any free time I have watching movies. My little family of four is made up of movie lovers and we have a nice list going of films we hope to see this summer.

For my eldest son and I, the sixth installment of a wizarding flick has us filled with much anticipation, but for me personally, Julie and Julia is high on my list of must-see movies. Based on the book of the same name, this is a fun and fabulous culinary story. If you have the chance to read the book first, please do, but if not, I have a feeling the movie will be just as good, and you won't be disappointed.

I love food films....do you have any favourites?

Cherry Galette

The short, but oh so sweet, cherry season has finally arrived and I scooped up a pint of these bite-sized goodies at my local Farmer's Market.  Nothing says June like the taste of cherries, strawberries and lemonade..so, so yummy.

After eating these ruby gems by the handful, I took a cups-worth and turned them into a galette for a weekend dessert.  Not too sweet, a tiny bit tart, but very, very refreshing.  This makes an easy addition to any early-summer dinner...and it is particularly tasty when served with whipped cream/powdered sugar and chopped almonds.

Your children will find making the dough a seamless task, and I'm sure won't have too much help finding a volunteer to tear apart the cherries (I do this instead of chopping them - it's more fun and easier).  So not only is this a good and good-for-you dessert, it's also fun to make and one that the entire family can work on together.

 

Cherry Galette, my recipe

1 1/2 cups whole wheat pastry flour

1/2 cup sweetened coconut

1/2 cup butter, frozen and grated

4 tbsp cold milk

2 tbsp maple syrup

1/2 tsp salt

1 1/2 cups cherries, torn and pitted

1 tsp grated lemon zest

2 tbsp sugar

1 tbsp corn starch or arrowroot flour

Chopped walnuts (optional)

Whipped cream (optional)

Powdered sugar (optional)

~ Combine the flour, coconut and salt in a medium sized mixing bowl and set aside.

~ Grate the frozen butter on a box grater.  Add it to the flour mixture and incorporate with your hands until you have a mealy mixture in the bowl.  

~ In a glass measuring cup combine the milk and maple syrup.  Stir well and add to the flour mixture.

~ Combine to form a soft dough.  Place in the fridge to chill for 5 minutes so the dough isn't too sticky.

~ Once chilled, lightly dust the counter-top with flour and pat the dough down to 1/2" thick and formed into a circle.  Set aside.

~ Pre-heat the oven to 400 degrees.

~ Combine the cherries, lemon zest, sugar and arrowroot powder (or corn starch) in a small mixing bowl.  Scoop the mixture into the centre of the dough and bring up the sides of the dough to partially cover the cherry mixture.

~ Bake for 30-35 minutes or until the crust is a golden brown colour.  Allow to cool and serve slightly warmed or at room temperature with whipped cream/powdered sugar and chopped walnuts.

~ Enjoy!

Farmer's Market Shopping

Whether you live in a large city or a suburban neighbourhood, farmer's markets are found in every type of community across Ontario (and much of Canada and the US, I would assume).  I frequent the farmer's market as often as I can and try to visit one at least once a week for my fruit, vegetables and flowers  - and sometimes I'm even lucky enough to come home with some cheese and bread as well.

I have put together a list of ideas for how to shop the farmer's market with ease and to make it an enjoyable experience for the entire family.

Take your time - The farmer's market is not a place to rush through.  Walk through at a leisurely pace and be sure to point out any new items since the last time your family was there. 

Carry Cash - The farmer's market is not a place to use your debit or credit card.  Be sure to bring some cash, and even give some to your little shoppers for their own purchases.  Encourage them to spend their money on the produce that is most appealing to them.

Go Green - Both in what you buy and what you carry your items in.  Banish plastic bags and be sure to bring re-usable totes.  If you plan on making the farmer's market a frequent destination for your family, encourage your children's interest by providing them with their own shopping bags (maybe even allow them to personalize the bags with names and decorations).

Experiment - Try new things!  Look for a new fruit or vegetable that you or your children haven't tried before and create a meal or a snack using the new, mysterious ingredient.  Create an Iron-Chef-style competition for the entire family.  

Have lots of fun and you're summer will be more sweeter, and flavourful, with trips to your local farmer's market.  Click here for more information on Ontario's farmer's markets and here to find a market near you.

Cajun-Baked Shrimp with Corn and Black Bean Salad

We had a lovely weekend, filled with many activities, which unfortunately didn't leave me with much kitchen time.  In fact I only cooked once in the past three days, which is quite unusual for me, but to be perfectly honest it was a nice break.  Now that Sunday is over and we're back to a regular (for us anyway) schedule, I'm anxious to get back to my favourite room of my home and work on some things that have made their way to my mental recipe queue over the past few days.

This past Saturday evening, found me facing the kitchen for the first time since Thursday, and I only had a short amount of time to put together a yummy dinner.  I was craving a shrimp and corn based something....and a quick look through some saved recipes and the internet, provided me with the inspiration I needed to make the above.  Cajun-baked shrimp with corn and black bean salad...oh, so good and a wonderful potluck dish for future BBQ's and gatherings.

Much to my pleasant surprise, corn and black bean salad is a native Canadian dish.  I would have assumed that it originated in a southern state or another continent altogether, yet here it was created in my own backyard.  Internet research led me to discover that the recipe was first published by a national magazine, several years ago (the things you learn!).  Put together in less than 30 minutes, this is a simple recipe for anyone in the family to work on.  If you have black beans, which have been soaked and cooked, use those.  If not, canned ones that are well-rinsed will work just fine.  Your young kitchen helpers will love to toss the shrimp with the oil and seasoning and once the corn has been shaved from the cob, I'm sure you're older sous-chefs will be able to assemble the salad quite easily.

It's looking like next weekend will afford more opportunity for creating in the kitchen and my thoughts are already consumed with all the tasty things we can make to our grace our table.  If you were fortunate enough to prepare something great this weekend, please don't hesitate to let me know what it was...I love hearing how different families eat and what kinds of food makes it to the family table.   

Cajun Baked Shrimp with Corn and Black Bean Salad, my recipe

yield: 4-6 servings

40 medium-sized pieces of shrimp - thawed, peeled and deveined

2 tbsp olive oil

1 tbsp cajun seasoning blend

4 ears corn on the cob, husked

2 cups black beans, canned or soaked

1 avocado, chopped into 1" squares

1 red onion, diced

3 tbsp cider vinegar

3 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

~ Pre-heat oven to 400 degrees.

~ Place shrimp in a large mixing bowl with olive oil and cajun seasoning.  Toss to coat all shrimp evenly and then place on a parchment lined baking sheet.  Bake for 8-10 minutes or until shrimp is pink though-out.

~While the shrimp is baking, add corn cobs to a pot of salted boiling water and cook for 3 minutes.  Remove from stove and drain the corn.  Soak in cold water to stop the cooking.  Scrape the corn from the cob and place into a mixing bowl.  

~ Add the black beans, red onion and avocado and stir to combine well.

~ In a small bowl, mix together the vinegar, oil, salt and pepper and drizzle over the corn and bean mixture.  Toss well until everything is coated with the dressing.

~ Place some of the corn and bean mixture onto a plate and top with approx. 8 pieces of shrimp.

~ Enjoy!