Frawley: Here are some easy recipes for kids - Midland Daily News |
- Frawley: Here are some easy recipes for kids - Midland Daily News
- Jeremy Pang’s 30-minute Chinese meal –recipes - The Guardian
- How to make these recipes passed down from acclaimed chefs' moms - GMA
- Favorite recipes for Mother's Day brunch - Los Angeles Times
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Frawley: Here are some easy recipes for kids - Midland Daily News Posted: 08 May 2021 02:10 AM PDT  As a home economics foods teacher, I love teaching kids how to cook. It is a life skill that has its benefits right from the beginning and lasts a lifetime. The early stages may have its challenges because you know you could do it faster and better yourself, but it is worth the investment. I remember teaching my oldest daughter, Sabrina, how to flute the edges of a pie when she was 3 or 4 years old. Now she teaches others how to cook. My other two daughters, and Veronica are both very good cooks, experimenting and expanding their recipe collection all the time. Since COVID we are cooking more at home and sharing that responsibility with our children or grandchildren increases their knowledge and eventually lightens our load for food preparation. Kids are curious by nature. Filling that curiosity with a constructive outlet that gives them almost immediate results is a positive thing. At some point they will be on their own and in need of the skills I am talking about. The first demonstration in my home economics classes was chocolate chip cookies. This recipe lends itself to show proper measuring techniques: 1. Shortening — pressing it into the cup to get rid of any air pockets. 2. Brown sugar — pressing it down compacting it into the cup. 3. Sugar, salt, baking soda — measuring dry ingredients by scraping a straight edge over the top. 4. Flour — sifting it and scraping a straight edge over the top, not tapping it down on the counter. 5. Liquids — measuring in a liquid measuring cup not filling a dry measuring cup to the top and trying not to spill anything. 6. Eggs — cracking into a custard cup or little dish to filter out any eggshells or preventing a rotten egg from spoiling the rest of the recipe. 7. Baking techniques — if baking two pans at a time, switching the two trays with each other on the oven racks halfway through the baking time. This is a good recipe for you to teach kids proper measuring techniques as well. Most kids like chocolate chip cookies so it is a lesson with a tasty end. I can't encourage you enough to cook with kids. Here are a few tips to boost success. 1. Begin with simple short recipes to eliminate frustration. 2. Cook with them on a regular basis. 3. Find a time when neither of you would be in a rush. 4. Encourage proper clean up techniques as well. 5. Make sure you have all the ingredients before you begin. Nothing takes away enthusiasm like having to stop before you begin to run to the store for an item. 6. Be patient with them, they are just learning. 7. Use standard measuring equipment. The recipe is counting on a proper measurement. Your successes will be greater if you use them. 8. Start easy then move to more difficult recipes as their skills grow. 9. Teach them safety in the kitchen - pot handles in, use dry potholders, use a cutting board (don't cut directly on counters), and how to use sharp knives safely. EGGS IN A FRAME We would do this in home economics class. I always thought it was very fun. 1 slice white bread per egg 2 tablespoons butter, to butter bread and use in fry pan 1 egg per person Salt and pepper Fresh chives, snipped for garnish Place bread slices on cutting board. Cut circles in each slice of bread with 2-inch cookie cutter. Spread butter on both sides of bread. Place frying pan over medium heat. Melt the rest of the butter. Fry bread slices on one side, turn slices over with a turner. Add more butter if needed. Lower heat. Break eggs. one at a time into a cup and pour each egg gently into bread ring. Season with salt and pepper. Place cover on frying pan and cook until eggs are as firm as you want, about 3 to 5 minutes. While eggs are cooking, toast circles, then butter and jam them. Garnish the eggs with chives and serve. BEEF AND MACARONI Here's an easy recipe that really fills them up. 1 pound ground beef 1 teaspoon onion powder 1 package macaroni and cheese (prepared according to package instructions 1 teaspoon dried herbs: basil, marjoram, oregano, or thyme Prepare package of macaroni and cheese according to directions. While that is cooking, brown ground beef stirring often. Drain off fat. Add onion powder. Stir ground beef into finished macaroni and cheese. Sprinkle on herbs, stir again, and serve while hot. ORANGE BUTTERED CARROTS 4 cups small fresh carrots cut in half or 4 cups frozen carrots, thawed 2 tablespoons butter 1/2 teaspoon finely shredded orange peel 2 tablespoon orange juice 1 teaspoon dried mint or 1 tablespoon fresh mint, minced If using fresh carrots, put 1 inch water in a small saucepan. Bring to boiling and add carrots. Cook for 10 to 15 minutes or just until tender. Drain and put in bowl. If using frozen, thawed carrots, warm and put in bowl Put butter, orange peel, orange juice and mint in a fry pan. Bring to boiling, stirring constantly. When slightly thick, add carrots, tossing to cover with sauce. PEANUT BUTTER BAR COOKIES COOKIES: 1 cup all-purpose flour 1 cup quick-cooking oatmeal 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 teaspoon baking soda 1/3 cup peanut butter 1/2 cup butter 1 egg, beaten until well mixed FROSTING: 1/2 of a 16 1/2 ounce can prepared vanilla frosting 1/4 cup peanut butter chopped peanuts to garnish, optional Preheat oven to 350 ° F. with rack in center of oven. Grease a 9x13 inch cake pan. Measure all ingredients into a large mixing bowl. With mixing spoon, stir well until crumbly. Press cookie mixture firmly into greased pan. Bake for 20 to 25 minutes, testing with a toothpick in the center until it comes out clean. Remove from oven and cool completely. Prepare frosting by mixing canned frosting with peanut butter, beating with a spoon until smooth. Spread frosting evenly over cooled cookie bars. Sprinkle on peanuts, if desired. Cut into 2-inch squares. Donna Frawley is the owner of Frawley's Fine Herbary and author of "The Herbal Breads Cookbook," "Our Favorite Recipes." and "Edible Flowers Book." She also has her own DVD "Cooking with Herbs" and a weekly newsletter. She can be reached at 989-488-0170, frawleyherbs@yahoo.com or www.frawleysfineherbary.com  |
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Jeremy Pang’s 30-minute Chinese meal –recipes - The Guardian Posted: 07 May 2021 11:00 PM PDT Here are three simple dishes that would work well together as a quick, healthy meal, and the whole lot could easily be done in less than 30 minutes, so long as you're organised. Make sure to start with the preparation: get all the ingredients for the noodles and the cabbage ready, then get to work on the fish: once it's been put on to steam, stir-fry the Singapore noodles, give the wok a little clean, then finish off with the cabbage. You may be surprised how easy it is to cook three dishes so quickly. Singapore noodlesDon't skip the step of drying the soaked noodles before adding them to the wok, or they'll stick together. Prep 5-10 min 100g rice vermicelli The spices The sauce Soak the noodles in hot water for three minutes, drain and leave to dry on a clean tea towel. Meanwhile, put the prawns, spices and sauce ingredients in three separate small bowls. Now build what I call a wok clock, which is just a round plate on which you set out the prepared ingredients. Put the egg at 12 o'clock, then arrange the onion, pepper, prawns, bean sprouts, noodles, spice and sauce bowls in order clockwise around the plate, and finish with the sliced spring onion. Put a wok over a high heat, add the oil and heat until smoking. Crack in the egg, carefully fold over the egg white with a spatula so as not to burn it, then break the yolk and use the spatula to cut the egg into pieces. Push the egg to one side of the pan to allow space for the veg and, once it's smoking hot again, add the sliced onion and red pepper and stir-fry for a minute. Add the prawns and stir-fry for 30–60 seconds, until lightly browned. Add the bean sprouts, stir-fry for 20–30 seconds, then add the noodles and stir-fry for a minute. Tip in the contents of the spice mix and sauce bowls and cook, still stirring, until the noodles have dried out a little and are just starting to stick slightly to the bottom of the wok. Scatter over the spring onion and serve. Flash-fried sweetheart cabbage with dried chilli and sweetened soyThis works as a vegan main meal in itself when served with steamed jasmine rice on the side. Prep 5 min 5–10 large dried red chillies For the sauce Combine the sauce ingredients in a small bowl, then build your wok clock (see previous recipe) as follows: put the egg at 12 o'clock, then arrange the onion, pepper, prawns, bean sprouts, noodles, spice and sauce bowls in order clockwise around the plate, and finish with the sliced spring onion. Heat a tablespoon of oil in a wok set over a high heat until smoking hot, add the dried chillies and garlic, and stir-fry for 30 seconds. Add the tomato, cabbage and a little more oil, if need be, and stir-fry for a minute more, still on a high heat. Pour in the sauce, bring to a vigorous boil, stir-fry for two to three minutes, then serve. Steamed hake with chilli bean, garlic and ginger oilSteaming is the classic Chinese way to maintain the natural texture of fish. Don't be scared of cooking the fish for such a short time, because it's far better slightly under- than over-cooked, and the residual heat will continue to cook the fish even after you've taken it off the hob. (That said, we usually steam fish whole, which takes a little, but not much, longer.) Prep 5 min 1 x 200-250g hake fillet (or similar-sized, sustainably sourced white fish fillet), descaled For the chilli bean, garlic and ginger oil Put all the ingredients for the chilli ginger oil apart from the vegetable oil in a heatproof bowl. Heat the oil in a wok until smoking, pour over the mix from the bowl – it should sizzle – stir to combine, then tip into a bowl and set aside. Put the fish fillet on a suitable plate for steaming. Put a steam stand in the wok and fill the pan with enough boiling water to come at least a third to halfway up the sides. Place the fish plate on the stand, cover the wok with a lid and leave to steam for eight to 10 minutes, until the fish is cooked. To test whether it's done, poke a toothpick into the thickest part of the fillet: if it goes through without any struggle, the fish is ready. Remove the plate from the wok, spoon over the ginger oil to coat the fish well and serve at once. Jeremy Pang runs School of Wok, London WC2, and is a presenter on BBC1's Ready Steady Cook, now on iPlayer. ⁃ The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.  |
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How to make these recipes passed down from acclaimed chefs' moms - GMA Posted: 07 May 2021 01:02 AM PDT [unable to retrieve full-text content]How to make these recipes passed down from acclaimed chefs' moms GMA
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Favorite recipes for Mother's Day brunch - Los Angeles Times Posted: 07 May 2021 06:43 AM PDT  If your mother is anything like mine, whatever food you put in front of her this Sunday for Mother's Day (or most any day) will make her happy, mostly because you made it for her and also because she did not have to lift a finger to do anything other than eat it. If you're not sure what to make, you are reading the right post. We have recipes and you have choices. Where to start? Well, if your mom is a drinker, along with the coffee, start her day with a bacon bloody Mary or a mimosa — for atmosphere, if nothing else. Then it becomes a matter of whether you want to go sweet, savory or both. Regardless, you'll want a basket of magnificent baked goods. Blueberry muffins, passion fruit-poppy seed muffins, vegan strawberry muffins, sweet potato bread and chocolate chip banana bread with peanut crumble are all good choices, especially as starters. For extra fun, try your hand at homemade pop tarts. This fantastically gooey, brown sugar cinnamon walnut monkey bread will be all the rage. (If you are feeding a crowd, you may want to make two.) To keep things simple, you could go with classic breakfast fare like silky scrambled eggs or omelets with hot and fluffy pancakes or crisp everyday waffles on the side. Or elevate those basics a bit and save some time with this almond Dutch baby with honeyed figs. It is one large pancake that you can cut into wedges rather than flipping individual pancakes one by one. The extra step of folding whipped egg whites into the yeasted batter — which you make the night before — is what make these ultimate overnight waffles extra light and crispy. Or take a cue from the Dutch baby and make the whole entrée in a single pan. This egg and cheese skillet pancake is a cinch — and cleanup is easy, too. Migas — either vegetarian or with chorizo — are a skillet full of flavors and textures. While it is not exactly a one-pan preparation (you need a skillet and a pizza pan), breakfast pizza is always a hit. If your gathering is happening closer to the lunch hour, you may want to look to dishes like a leek, bacon and tomato tart, a smoked salmon quiche or the classic quiche Lorraine. You can make the crust (or the whole pie) in advance to have more time with your guests. The free-form crust of a greens and potato galette makes it a less fussy savory pie to prepare. For no crust at all, there is always creamy, custardy cherry tomato clafouti. A classic Caesar salad — or a vegan Caesar — or a simple salad of mustard greens or beet greens would complement any of these dishes nicely. Whatever you serve, remember to pour yourself a glass of what everyone else is drinking and to photograph what you make before everyone digs in. As she did with your kindergarten finger paintings and pasta-bean art, your mom will want to display those pictures on the refrigerator — or post them on social media so that she can kvell about the wonderful meal you cooked to celebrate Mother's Day. A perfect omelet is soft-centered and bright yellow. To make a perfect omelet, the egg yolks and whites must be mixed to a completely uniform state. Then cook it very slowly. Time 15 minutes Yields Serves 1 A Tex-Mex egg dish that is well-known throughout the Southwest, this version calls for tortilla chips, but if you have some stale corn tortillas, it's a great way to use them up. Time 25 minutes Yields Serves 4 A cousin of chilaquiles, migas are eggs scrambled with green onions, chopped green chile, tortilla chips and cotija cheese topped with black beans, more cheese, Mexican sour cream and cilantro. Time 20 minutes Yields Serves 4 to 6 Using chopsticks to stir melted butter and eggs results in a delicious hot breakfast. Time 5 minutes Yields Serves 1 Eat juicy, fresh figs with this easy, gluten-free almond pancake. Time 30 minutes Yields Serves 2 to 4 Fluffy and hot all at the same time, diner-style pancakes are the best breakfast for two. Time 20 minutes Yields Serves 2 These passion fruit-poppy seed muffins are a spin on classic lemon-poppy seed muffins, but where the passion fruit brings the acidity. Time 45 minutes Yields Makes 12 Strawberry runs through these super-soft muffins with swirls of jam in the batter and fresh-cut fruit on top. Time 1 hour Yields Makes 1 dozen Blueberry muffins, here packed with more berries than cake batter, are the perfect breakfast treat for mornings when granola just won't cut it. Time 40 minutes Yields Makes 12 Sweet potatoes bring more natural sweetness and tenderness to this loaf than pumpkin, and a combination of oil and yogurt keeps the slices from drying out while adding a complex richness. Time 1 hour 30 minutes, largely unattended Yields Makes 1 9-by-5-inch loaf Neither too dense nor fluffy, this deeply flavorful loaf has a just-right tenderness. Dark chocolate baked into the bread and crunchy peanuts on top make it extra tasty. Time 2 hours Yields Makes one 9-by-5-inch loaf Monkey bread is relatively easy to morph into this fantastically gooey brown sugar-cinnamon breakfast bread. Time 1 hour 20 minutes Yields Serves 10 to 12 Homemade pop tarts are revelatory. Flaky crust encasing a jammy center and popped in the toaster just long enough to warm the tart, give a sudden crisp to the edges and a bit of steam when you break it open. Time 2 hours Yields Makes 8 pop tarts Dead simple and nearly instant, this pantry-staple batter makes waffles that are extra crisp outside and tender inside. Time 35 minutes Yields Makes 6 (7-inch) waffles This yeasted waffle batter rests in the refrigerator overnight, developing deep flavors and making breakfast easy. Time 45 minutes Yields Makes 1 to 2 dozen. Blend tomatoes with Worcestershire sauce, lemon juice, chipotle chiles, horseradish, olives and seasonings. The secret ingredient is bacon, which gives it heft and extra richness. Time 30 minutes Yields Serves 6 to 12 With plenty of chilled Champagne and fresh orange juice on hand, you can mix mimosas easily. For a more potent cocktail, add a splash of liqueur. Time 5 minutes Yields Makes 6 drinks Soft-cooked eggs, complete with runny yolks, dot this large pancake, which also features sharp cheddar cheese and chopped chives. Time 30 minutes Yields Serves 6 Breakfast pizza starts with a serious crust and ends with mozzarella and ricotta, but instead of tomato sauce in between, it's Italian sausage, sauteed kale and eggs. Time 1 hour 10 minutes Yields Serves 6 This savory tart captures the season's bounty with young leeks, tomato and bacon. Time 2 hours 40 minutes, plus 3 hours chilling Yields Serves 8 to 12 This quiche recipe, from chef Mark Peel, features smoked salmon and caramelized onions — a satisfying and original combination of favorite morning flavors. Time 1 hour Yields Serves 6 to 8 Le Pain Quotidien's quiche combines sauteed leeks and onions, diced ham and grated Swiss cheese suspended in a fluffy egg filling and baked in a crisp, buttery pastry crust Time 1 hour 30 minutes Yields Serves 8 This luscious pie works well with a number of greens--chard, rapini, beet greens, spinach, whatever looks best in the market. Time 2 hours 15 minutes Yields Serves 6 to 8 This savory clafoutis transforms the traditional sweet baked custard dessert with whole cherries into a breakfast dish using cherry tomatoes instead. Time 35 minutes Yields Serves 4. Sam Sifton's light, refreshing salad of peppery mustard greens, croutons and toasted pecans in a lemon vinaigrette is not a Caesar and has no kale. Time 30 minutes Yields Serves 4 to 6 Massaging a small portion of the vinaigrette into the mustard greens will soften them; they will shrink in volume and darken in color. Time 20 minutes Yields Serves 4 Whole Romaine leaves are coated in a light yet rich dressing of lemon, Parmesan and garlicky oil. Eggs and anchovies optional. Time 20 minutes Yields Serves 1 to 2 This totally plant-based version of Caesar blends nutritional yeast with miso and tahini. Lemon juice and cider vinegar balance the richness. Time 15 minutes Yields Serves 8  |
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