Cooking with My Kids

Five of the Kids Making Pizza

I've been raising children for 23 years now and by the time I've "raised" them all (you know, to the magical age of I'm-never-moving-out-18) I'll have been raising kids for 35 years. That's a lot of kid time and a whole lot of meals, especially as there are so many of them.

One in a while I let go of my OCD self and let them help cook. The results aren't always perfect and I find myself looking over shoulders and correcting, but usually they have a good time. Kids are always more likely to eat something they've helped prepare, so it helps me avoid uneaten meals and rounds of, "Ew! I can't eat that!"

Another Pizza Night

Not all of the kids are adept at cooking and several just flat out would rather eat, but my 8 year-old, Ian, is something of a whiz in the kitchen. Ian is on the Autism spectrum with high functioning Asperger's. He is bright and cute and loves to be in the kitchen with me. He is also frustrating as hell and some days just the sound of his voice makes me a nervous wreck - you never know what he'll be ready to dish out on any given day. Once I have him in the kitchen, though, he is calm, focused, ready to learn and non-argumentative. A perfect helper and very good at what he does.

Ian Cooking Spinach

All of the kids have helped when we make pizza together and they all love that; they can choose whatever toppings they like, stretch their pizza into whatever shape they like and take as much time getting it together as they like. Beyond pizza, though, the other kids don't really like to be in the kitchen helping ... they'd rather hover like buzzards waiting to go in for the kill.

The Littlest Munchkin, Lara, Making Pizza

Not too long ago Ian asked (as always) if he could help prepare dinner. I was making fried chicken that night and was convinced there was nothing he could help with. He watched me use a standard breading procedure for chicken cutlets and then announced that he could do it.

I reluctantly told him he could and then explained "wet hand - dry hand" to him. Off he went. He did so well with it that I almost couldn't get the chicken fried fast enough. He truly excelled at breading chicken. I was so amazed and proud I had to take a picture of him - which he loved.

Ian Breading Chicken

As soon as his part was done and I assured him there was nothing else I needed help with, he ran off and got into trouble with his siblings. But, while he's in that kitchen with me, with his hands flying and his brain chill and concentrating on the task at hand, he's fine. We talk, he asks questions about what we're doing,  and he even tells me, "I'm learning so much from you, mom!". This from the same child who will tell me he hates me when I won't let him have his way.

I'm thinking a culinary path is in his future, and that would be just fine with me ... because some day HE will be the one making dinner for me.

Cincinnati Chili

Cincinnati Chili

Cincinnati Chili is not only well-loved but well-debated. Ask anyone who lives in, or once lived in, Cincinnati and they will tell you exactly what their chili should or shouldn't contain. They'll also tell you which chili parlor (there are more than 140 in Cincinnati) is the best and which 'way' they prefer their bowl.

Its origins being Greek in nature, the spice blend is different than Texas chili, and the beans are an option, not a must. Cinnamon, allspice and cumin are heavy-hitters in this chili and the flavor is like no other.

There's no denying the intrigue and fun of this dish, though and this version is as close to the 'real-deal' as you may find. I'm sure I'll hear an argument to the contrary, and from passionate Cincinnati Chili lovers, I'd expect no less.

Cincinnati Chili
Printable Recipe
Ready In: 3 hours
Serves: 6

Ingredients:

1 pound ground round
3 cups water
3 Tablespoons tomato paste
1 teaspoon ground cinnamon
1 clove garlic, minced
1 bay leaf
1 Tablespoon chili powder
1/2 teaspoon allspice
1 teaspoon paprika
1 Tablespoon ground cumin
Salt and ground pepper to taste
1 pound spaghetti - cooked and kept warm
2 cups kidney beans - cooked and kept warm
8 ounces finely shredded sharp cheddar cheese
1 medium white onion - chopped

Directions:

1. Break up ground round as finely as possible and add to a large pot. Add water, tomato paste, garlic, bay leaf and spices. Cook at a simmer (medium-low heat), breaking up beef as it cooks so it will be very fine. This is important to the end product.
2. Cook beef for a total of 3 hours, leaving the grease that forms on top - that's a vital part of the flavor. Remove the bay leaf and stir well. Season with salt and pepper as desired.
3. For the different 'ways' to eat Cincinnati Chili, follow the instructions below:

2-way: Cooked spaghetti topped with chili.
3-Way: 2-way with shredded cheddar added on top.
4-Way: 3-Way with diced onions on top.
5-Way: 4-Way with cooked kidney beans added on top.

Honey Granola

Honey Granola

More honey! I really do love that golden stuff. In fact, check out my last post for a great dinner idea using honey. In the meantime, this one is awesome. Honey Granola combines many flavors and textures and is a great as a snack or even a cereal on its own or a topping for yogurt. Use any nut or dried fruit you like to change up the flavors.

Have your kids help in the kitchen with mixing and they'll be even more likely to want to eat this healthier-than-most snack. Serve it up in something cute (see photo) and it will be a big hit!


Honey Granola
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 45 minutes plus 30 minutes cooling time
Serves: Makes 7 cups

Ingredients:

4 cups rolled oats (not instant or quick cooking)
1/2 cup shelled sunflower seeds
1/2 cup raw shelled pumpkin seeds
1 cup whole raw almonds
1 teaspoon ground cinnamon
1 cup dried apricots - chopped
2 Tablespoons flax seed oil
3 Tablespoons vegetable oil
1 cup honey

Directions:

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Stir together oats, seeds, nuts, cinnamon and fruit in a large bowl.
3. Blend honey and oil and pour over oat mixture.
4. Stir together until everything is well coated and spread evenly on baking sheet.
5. Bake for 20 minutes and stir well. Bake for another 15 minutes or until golden and beginning to dry.
6. Cool for half an hour before storing in an airtight container for up to 2 weeks.

Apricot and Honey Chicken

Apricot and Honey Chicken

One of my very favorite food producers is the honey bee. In fact, my grandfather kept bees and collected honey, something I've been wanting to do for some time. Honey bees have been in real danger over the past few years and at our house we try to do our part by growing bee-friendly plants in our garden. Honey is one of the best sweeteners for many reasons, but bees also help with our delicate eco-system by pollinating many plants, not just flowers. Check out SaveHoneyBees.org for information on how you can help.

Apricot and Honey Chicken is simple and quick and a great meal for a warm evening. Pair with a very green salad for a lighter meal that still satisfies.

Apricot and Honey Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour
Serves: 4

Ingredients:

5 Tablespoons honey
6 dried apricots - diced
1/3 cup apple juice
2 boneless, skinless chicken breasts - about 1 pound
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
2. Cut chicken breasts is half horizontally to form 4 thin cutlets. Sprinkle with salt and set in prepared pan.
3. Combine apple juice, honey and apricot halves together in a pan. Simmer gently for 10 minutes. Remove from heat and cool for 15 minutes. Process or blend until smooth.
4. Brush apricot mixture over chicken and bake until chicken is done, about 25 minutes.

Red Velvet Truffles

Red Velvet Truffles

Red velvet cake isn't anything new and neither are red velvet truffles, but I had to make these anyway. I started out a couple weeks ago attempting to make a version that was a riff on the Cookie Dough Bites I made for Disney (see Family.com or Spoonful.com for the recipe), adding cocoa powder and red food coloring, but the result was less than desirable and too heavy.

I went back to the drawing board, read other recipes and then, as usual, did my own thing. These truffles are truly delicious. They aren't heavy and aren't too sweet. The white chocolate surrounding them is the perfect complement to the rich centers.

I first thought of doing the usual crumbled cake and icing, but I felt it would be too sweet. I went with straight up cream cheese and then tried the "dough" once it was together. I was skeptical and wrestled with myself about adding powdered sugar. I'm really glad I didn't.

I also didn't use the usual white coating or white chocolate chips that can sometimes be cloyingly sweet. I instead went with Ghirardelli white chocolate baking bars and the end result was exactly what I was looking for; a rich center that wasn't too sweet or heavy surrounded by a creamy smooth exterior. I'm not specifying a box size for the cake or a recipe for red velvet because most people have their own favorite brands and/or recipe.

I didn't add extra red food coloring, I think the usual color of red velvet is pretty enough and with the off-white of the baking bar the truffles are very classy.

Completely crumbed cake.

Cream cheese added to crumbs.

Baking chocolate bar.

Adding truffle to chocolate.

Perfectly dipped truffle.

Red Velvet Truffles
Printable Recipe
Hands-On Time: 25 minutes
Ready In: 1 hour 25 minutes
Makes: 36 truffles

Ingredients:

One 9x13 size red velvet cake - completely cooled
8 ounces cream cheese - softened to room temperature
4 bars white baking chocolate (16 ounces total)

Directions:

1. Crumble cake completely into a large bowl.
2. Add cream cheese and mix with hands until completely combined with no streaks of cheese showing.
3. Roll between palms into 1" balls and set on a cookie sheet until all are rolled.
4. Melt chocolate in a double boiler or in the microwave until smooth.
5. Dip truffles in melted chocolate and set back on cookie trays.
6. Let stand until hardened or put into freezer until set. Serve at room temperature.