Mixing Bowl Kids

Cucumber Yogurt Dip/Sauce

We have finally decided to enjoy eating dips and spreads.  By we, I mean my sous-chefs.  This is momentous for me, for I have been creating a lot of plain, lightly dressed meals for years as my boys decided long ago they weren't fond of the texture of dips.  Hummus was our first foray into these spreadable foods and was met with great joy by one child and detest by the other (of course, they both wouldn't like it).  Since then we've sampled other dips and have now happily made our way to salsa and the like.  

So, since we're navigating the waters of bravery these days, with respect to new foods that is, I decided to introduce a new dip/sauce.  A cucumber sauce from the fun read, Too Many Cooks.  Created as an accompaniment to summer fish dishes, it also serves as an excellent dip for tortilla chips and pitas. My children had no trouble making this on their own, with only one slight modification - the boys grated some of the cucumber (and I diced some), simply because it was easier for my seven-year-old.

Don't forget to enter for the giveaway of Too Many Cooks.  Leave a comment on this post before midnight Friday July 17th and alternatively link back to this website with your facebook or twitter account for an additional entry.

Happy Thursday everyone...

Cucumber Sauce, from Too Many Cooks, by Emily Franklin

1 cucumber, peeled, sliced and diced

1 clove garlic, minced

3/4 cups greek yogurt

1/2 tsp salt

1/2 tsp cumin

Squeeze of lemon juice

~ Combine all ingredients in a medium sized mixing bowl (except the paprika) and allow to sit in the fridge for several hours or overnight.

~ Dust with paprika and serve.

~ 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! 

Flavoured Butters

I had planned to make a few Mother's Day breakfasts this year, but that plan was thwarted when my husband decided that we would visit our mothers and treat them to fresh flowers and he would take me out for breakfast to celebrate the day.  What a great idea!  But had I made those breakfasts that I was intending to prepare, flavoured butters would have been part of the menu.

I love flavoured butters.  They are so easy to make and can really add excitement to any food, although I'm partial to using them on slices of toast, homemade bread, grilled veggies and fish.  Keeping both a sweet and savoury version on hand offers you some options when you decide to enhance the flavours of your food.

The above is a honey lavender butter.  This is a delightful combination which gives a hint of sweetness with a scent of floral.  Some people are hesitant to eat lavender, but it's truly delicious (give it a try on your roasted potatoes or over some grilled sole) and this butter is the perfect vehicle to showcase just how great it can taste.  I enjoy it immensely on toast, and when paired with maple syrup it's a great accompaniment to pancakes.  I have noticed that little chefs are quite taken with lavender, which I think is attributed to it's lovely purple colour.

Another great tasting spread is an Italian roasted garlic butter.  As you can see, I enjoyed this over some grilled asparagus, and it's also quite yummy when eaten with a baked potato or a slice of fresh bread.  Two simple ingredients, added to regular butter, make this a delicious condiment for your foods.  

I'm sorry I didn't get the chance to share these delights this year, but I'm sure we will put them to good use over the next few weeks, and next year Mother's Day breakfast is definitely going to take place here with an assortment of flavoured butters.

**This is a great project for your kids to work on while you are preparing breakfast, lunch or dinner.  Lay out the ingredients and tools needed, with a copy of the recipe, and let them go to work.  The measurements don't need to be exact, as it can be made to taste, so the little chefs can have some fun adding a bit of this and a bit of that to their recipe.

Honey Lavender Butter

1/4 cup butter, softened

1 tsp honey

1 tsp dried lavender

~ Place all of the ingredients in a small bowl and mix until well combined.  Place into a butter dish, cover tightly, and store in the fridge for several days.

Italian Roasted Garlic Butter

1/2 cup butter, softened

4 cloves of roasted garlic, mashed

1 tsp Italian spice blend or 1/4 tsp thyme, 1/4 tsp sage, 1/4 tsp rosemary, 1/4 tsp oregano

~ Place all of the ingredients in a small bowl and mix until well combined.  Place into a butter dish, cover tightly, and store in the fridge for several days. 

Hummus without Tahini

I started making hummus without tahini a few years ago when I went to make some of this Middle Eastern dip and realized there was no tahini to be had.  My son hadn't been much of a fan of hummus up to that point, but he devoured the one I made that day.  Realizing that the ground sesame seed paste is a bit of an acquire taste, I have kept it out of hummus recipes since that day and it seems to be enjoyed so much more than the store bought versions.

Made from pureed chickpeas, hummus is an excellent dip for kids.  It's nice smooth texture and thick consistency make it easy for kids to eat, with very little mess.  Loaded with protein, folate and iron it is also a healthy lunch and snack option.

My son helps me make this with very little trouble.  I just add all of the ingredients to a large mixing bowl and let him use an immersion blender to combine everything.  We scoop it out into a bowl, top it with some olive oil and dill and serve it with carrots, crackers or pitas.  I encourage you to let you kids give this a try...I think they'll be very pleased with the results.

Hummus without Tahini, my recipe

1 can chickpeas drained and rinsed

4 tbsp each of olive oil and lemon juice

2 tbsp each of water and mayonnaise

1 tsp Dijon mustard

1/4 tsp each of dill-weed and salt

1/4 tsp black pepper

1 tsp chopped garlic or two cloves chopped

~ Add all ingredients to a large mixing bowl and combine well with an immersion blender.  Alternatively, place all of the ingredients in a food processor and blend until well combined.

~ To serve place in a bowl, drizzle with olive oil and top with more dill

~ Enjoy!