Posts tagged "Children’s Cooking"

CULINARY MAKEOVERS – # 19 – Chocolate Pizzelle Brownies

I love crispy wafer-like cookies and I get them when I make Pizzelles.  Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron.  They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.

The recipe that I have for the Pizzelle is quite large and makes a large quantity.  The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter.  This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat.  Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe.  (Next time I will make a third recipe)  Since the recipe calls for 6 eggs, dividing it half was pretty simple.  Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.

In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again.  To most people it would seem that Marshmallows are difficult make, but the opposite is true.  The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin.  You can get at least 16 2″square Marshmallows out of one recipe.

Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside.  But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale.  The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.

As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.

To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)

 

Pizzelle in Processor

Broken-up Pizzelle in Food Processor Workbowl

Pizzelle Crumbs

                                               Pizzelle Crumbs

 

 

Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.

 

Pulverizng Marshmallows

                                         Pulverizng Marshmallows

 

 

To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies.  The only difference was that I had 1 cup of pulverized Brownies.  The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe.  So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour.  I also reduced the Sugar to less than 1 cup.

 

Pizzelle Crumbs and Flour

                                              Pizzelle Crumbs and Flour

 

 

After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.

 

Folding in Marshmallows

                                       Folding in Marshmallows

 

 

 

The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.

Baked Brownies

                                         Baked Brownies

 

You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner.  Try it yourself and experiment to create totally new delights.  This treat is also good with Ice Cream!

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Posted by Admin Test - 2016/08/30 at 4:40 PM

Categories: Baking, Baking Tidbits, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Leftovers, Main   Tags: , , , , , ,

NATIONAL HOT DOG MONTH

July is ‘National Hot Dog Month’ and nothing is probably more American than a Hot Dog except for perhaps a Hamburger.  These two popular foods though made thoroughly American have their roots in Europe and mainly Germany.  It’s just that we have so thoroughly Americanized these products that if this were a hundred years or so ago, they wouldn’t even be recognized in Europe.  Thanks to vastly improved communication, Hot Dogs and Burgers are seen not only in Europe but all over the world.

 

We all have our favorite Hot Dogs and will probably remember at least one Hot Dog Stand as ideal.  Since as a child I never had Hot Dogs outside of our home (except once) I cannot remember one single Hot Dog Stand.  However, my sons have a whole repertoire  that they can recite to you – many of which are of course my adult favorites too.  The most recent addition to our locale is Dayne’s Chicago Dogs.  Dayne’s is located on Thousand Oaks Blvd. in the city of Thousand Oaks and their specialty is the Chicago Dog.  What makes a Chicago Dog different from other dogs?  The points are listed below.

1.     A Chicago  Dog  has to be in a natural casing – it just isn’t a Chicago Dog unless it has that crunch         to it.

2.    It also must come with Tomatoes, Green Relish and Peperoncini in the bun along with the Dog.              And of course  don’t forget the mustard.

2015-07-06 13.50.15

2015-07-06 13.52.06

2015-07-06 13.52.00 Dayne’s Chicago Dog

 

Also pictured with Dayne’s Dog is Garlic French Fries.  If you are a Garlic Lover these are ‘Heavenly’.

 

One of the oldest Hot Dog Stands in the city of Los Angeles is Pink’s which is on La Brea and ironically is practically right next door to where I went to school.  Oddly enough, I never heard of Pink’s until maybe a dozen years ago.  However, I’m sure I did have a Pink’s Dog unknowingly which was given to me by the Aunt of a girl who I was playing with at the time.  This was the first time I had ever had a Chili Dog and quite honestly at 9 years old, I did not like it.  More recently though, I did a class that featured the most popular Hot Dogs in and around the Los Angeles area.  While I do not like Hoffy Dogs (which Pink’s uses) the toppings at Pinks were outstanding but oddly enough the item I liked best at Pink’s was their Coconut Cake.

 

Probably my favorite San Fernando Valley Hot Dog was Cupid’s.  I first noticed the Cupid’s stand when I was about 11 years old and we had just moved to the Valley.  By the time I got around to eating at Cupid’s their main stand was at Victory and Tyrone and it is still there today.  The other stand that they have that I have frequented is across the street from Cal State Northridge.  For years, Cupid’s only sold their Dogs one way and that was in a bun with mustard and Chili and Onions.  As I recall the last time I was there they have added a few things to their dogs such as cheese.

 

2015-07-16 14.09.49

 

2015-07-16 14.00.32

 

 

 

 

 

 

 

 

 

My favorite Dog to cook at home has to be a Kosher Dog with a crunchy skin.  I usually buy Vienna as they fit the bill.  Boar’s head is second best for at home purchase.  Today for lunch I had a Coleslaw Dog made with Boar’s Head Hot Dogs, Homemade Coleslaw and home-grown Yellow Roma tomatoes.

 

2015-07-20 13.44.59

 

 

 

 

 

Last year when we were on Kauai, I had a Pineapple Dog – certainly something you would expect to get in Hawaii if nowhere else.  It was delicious – just the right amount of sweet/tangy compliment to the Hot Dog.

 

 

Pineapple Dog

Pineapple Dog

 

 

 

If you have a favorite dog and pictures of such please feel free to comment and share your photos.

 

On an ending note, Hot Dogs can be boiled, grilled, barbecued, baked with beans broiled and/or wrapped in pastry.  Take advantage of ‘National Hot Dog Month’ and frequent your favorite local Hot Dog Stand.

 

 

 

 

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Posted by Admin Test - 2015/07/14 at 10:57 PM

Categories: Cooking for Kids, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days   Tags: , , , , , ,

VALENTINE POPS TO MAKE WITH YOUR CHILDREN

Valentine’s Day is fast approaching and the weather is wintry – rainy, snowy or windy!  What better way to spend an indoor afternoon or morning making Valentine Lollipops with your Children.  Children very often make paper Valentine’s to give to their friends, but Chocolate ones are even better.  They taste good and Chocolate is good for you!

 

What you will need to make these treats is:

 

Candy (Heart-shaped Lollipop Molds) – available at your local Cake Decorating Store or Craft Shop such as Michael’s or JoAnn’s.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

 

 

Pre-tempered Chocolates (Wilton’s) 

 

Melt 'n Molds

Candy Melts

 A sheet of waxed paper or a flat pan to put the molds on.

 

A melting pot or double boiler  If you don’t have either you can make a double boiler by placing a heatproof bowl over a pot of simmering water.

 

Melting Pot

Melting Pot

 

To make the Pops first set up your molds.  Make sure they are clean and dry.  Water and chocolate do not mix and your pops will not set up properly.  The best thing to do is to wash and dry them 24 hours before you are going to use them.  When you are finished with them, wash (DO NOT USE SOAP) just hot tap water and dry and then after 24 hours place them in a sealed plastic bag so that the next you need them they will be ready to go.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

Place the molds on the waxed paper or sheet pan.   Place the sticks in the molds (make sure that at least one inch of the stick is in the candy portion ) If you are using a Melting Pot place the Candy (the melting pots will hold a 12 oz. bag of candy) in the Melting Pot and set it to MELT.  Once the Candy has thoroughly melted turn the setting down to WARM.

 

Melted Chocolate

Melted Chocolate

 

Once the Candy has melted you can then spoon it into the molds.  Be sure and completely cover the Lollipop Sticks.  DO NOT fill the mold to the top.  Once they are about 3/4 full, stop and tap the molds to get rid of the Air Bubbles.  If there is still space left in the mold slowly add additional candy until the mold is full.

Allow at least an hour for the candy to set at room temperature or about 20-30 minutes in the refrigerator or 15-20 in the freezer.

 

Melted Candy in Molds

Melted Candy in Molds

Once the Candy has set up turn the molds over onto a sheet of waxed or parchment paper and gently press on the backs to un-mold.  If they are not going to be eaten right away place into bags (lollipop bags can be purchased at Cake Decorating Stores, Party Stores or Craft Stores).  Tie with red curling ribbon.  These lollipops are a great replacement for Valentines.

 

For heat loving Valentine recipients you can add a little bit of Chili Flakes (Old Boney Mountain Grotto Dust) available at http://www.oldboneymountainhotsaucecorp.com/

 

Bagged & Tied Valentine Pops

Bagged & Tied Valentine Pops

 

 

 

 

 

 

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Posted by Admin Test - 2015/02/07 at 4:40 PM

Categories: Birthday Parties, Cooking for Kids, Family Fun, Food as Gifts, Holiday Ideas, Main   Tags: , , , , , , , ,

GINGERBREAD HOUSE WORKSHOP

The December Holidays are coming up very fast and what better way to help celebrate them than to build a Gingerbread House.  It really help to have a little expertise, someone who has built many over the years and has overcome all the pitfalls that hinder the novice. I have been teaching people (Adults and Parent/Child Teams) how to make Gingerbread Houses for the last 26 years.  This year I am going to be teaching my Gingerbread House at the Academy of Culinary Education in Woodland Hills.  You will learn how to make the Dough, how to make house templates and how to cut out the house parts from the dough in an efficient manner.

 

After the House parts are baked and after lunch and a short demo, each team or participant will build and then decorate their house according to their own specifications.  Not only will the class be fun and enjoyable, but you will learn skills that you will be able to use throughout your lifetime.

Come to our Gingerbread House Class at the Academy of Culinary Education in Woodland Hills.on December 6th – this is an all-day class starting at 10:30 and ending at 5 with a lunch break in-between.

For photos of Gingerbread houses please go to https://www.flickr.com/photos/sylveeeskitchen/sets/

The class is open to singles or pairs – parent/child or spouses or partners or an older sibling with a younger one.

 

To sign up for the class go to http://www.academyofculinaryeducation.com/singleclasses.html

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Posted by Admin Test - 2014/11/19 at 3:02 PM

Categories: Food as Gifts, Holiday Ideas, Main   Tags: , , , , ,

NATIONAL PEANUT BUTTER MONTH

November is ‘National Peanut Butter Month‘. Peanut Butter as we probably all know is made from grinding Peanuts.  Now, technically Peanuts are not actually nuts.  The Peanut does not grow on a tree but rather from plants that are much like Vegetables. Peanuts are also known as ground nuts because of this reason.  But to repeat, Peanuts are not actually nuts;  they are  legumes. Unlike legumes, Peanuts are not usually cooked as a vegetable or even as a main dish.  Instead, they are treated much like the tree nuts – they are roasted and salted and eaten out of hand.  They are chopped up and added to baked goods.  But probably the most popular use for Peanuts is that rich spread we all know as ‘Peanut Butter’.

Peanut Butter has long been a favorite of kids and adults alike.  Peanut Butter and Jelly Sandwiches not withstanding, how many different ways can you think to use Peanut Butter?

My favorites are Peanut Butter Cookies, Thai Peanut Sauce (made with Peanut Butter) and Reese’s Pieces.  There is Peanut Butter Fudge and Peanut Butter Brownies just to name a few.  So to observe ‘National Peanut Butter Month‘ I am going to share with you a couple of my favorite recipes.  If you have any favorite recipes using Peanut Butter please feel free to share them with my readers.

/One of my very favorite things is the Peanut Butter Sauce served with Chicken and Beef Satay in Thai Restaurants.  Technically, Satay is an Indonesian Dish but it has become a popular mainstay in Thai Cuisine.  And it is the sauce that really makes the dish!  Try this recipe – if you don’t like Chicken you can always substitute Beef or Pork or even Lamb!     chicken-satay-with-peanut-butter-sauce/

 

For lunch today I made a Salad with leftover Shrimp Taco Ingredients.  The salad consisted of shredded Lettuce, diced Tomatoes, Cilantro with a squeeze of Lime and Dressed with Spicy Thai Peanut Dressing.  Very delicious and taste bud pleasing.

 

Shrimp Salad with Peanut Dressing

Shrimp Salad with Peanut Dressing

Growing up, Peanut Butter Cookies were always a favorite in our household.  Probably the most intriguing thing about Peanut Butter Cookies is those ‘Criss-Cross’ marks made with a fork.  Why, I don’t know but if the cookie does not have them, there is definitely something missing!  It is those tell-tale marks that tell us that the cookie is a Peanut Butter Cookie.  I know of very few other cookies that use this decoration.  Instead of plain Peanut Butter Cookies, try this recipe that mimics that childhood favorite – the Peanut Butter and Jelly Sandwich.  cookies/peanut-butter-jelly-cookies/

Everybody loves Rice Krispy Marshmallow treats and what better than Rice Kirspy Marshmallow treats with Peanut Butter added to them!  Try it for yourself or your kids and you will never make them without the Peanut Butter again!  /peanut-butter-rice-krispy-candies/

In Hong Kong there is a favorite street food known as Hong Kong Waffles.  They are soft waffle that can be rolled up.  Before they are rolled they are usually spread with Nutella or Peanut Butter.  They are quite delicious and not at all hard to make if you have a waffle iron.  deserts/hongkong-style-waffles/

Last but not least there is Chocolate/Peanut Butter Fudge.  This contains two favorites – Chocolate and of course Peanut Butter.  This is a really simple fool/proof fudge recipe that anyone can make in a very short amount of time.  So if you are a Chocolate and Peanut Butter Lover, be sure and try this recipe.  candy/peanutbutter-chocolate-fudge/

Then there are the items that we don’t need recipes for.  Celery stuffed with Peanut Butter, Crackers with Peanut Butter, Peanut Butter and Jelly or Honey Sandwiches, etc.

All in all, enjoy ‘National Peanut Butter Month’ and see which ways you come up with to enjoy this all time favorite.

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Posted by sylveee - 2014/11/05 at 1:35 PM

Categories: Baking, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days   Tags: , , , , , , , ,

APPLE VARIETIES – ‘NATIONAL APPLE MONTH’

 October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals.  Here is an Alphabetical list of some of the Apples available.  There are so many, it is almost impossible to be able to keep track of them all.  We all have our favorites but it may be fun to try a new one or two.  Keep on eye for some of the ones listed below.  There is at least one for every letter of the Alphabet except for the letter ‘X’.  If anyone knows of an Apple beginning with an ‘X’, please let me know.  At the end of this list are links to Apple Recipes in this Blog.

  • A      Ambrosia, Anna Apple
  • B      Beverly Hills, Burgundy
  • C      Crab Apples, Cameo, Captain Kidd, Candy Crisp
  • D      Delicious, Dawn, Davey, Dayton
  • E      Epicure
  • F      Fuji
  • G     Granny Smith, Gravenstein, Golden Delicious, Gala
  • H     Hayes, Hampshire, Hawaii
  • I       Irish Peach, Idared
  • J      jonathan, Jonagold, Jester, John, Jonadel
  • K     Kary, Kent, Katya, Keepsake
  • L      Lady, Liberty, Limelight
  • M     McIntosh, Maiden’s Blush, Macon
  • N     Nectar, Niagra, Norfolk
  • O     Oliver, Opal, Ontario
  • P     Pippin, Pink Lady, Pacific Rose, Pacific Beauty
  • Q     Quebec Bell, Queen Cox
  • R     Razor Russet, Red Delicious, Red Baron
  • S     Scarlet, Scarlet Surprise, Scarlet O’Hara
  • T     Taylor, Telstar, Tickled Pink
  • W    Winesap, Waltz, Wellington
  • X
  • Y    Yates, Yellow Transparent, York Imperial
  • Z    Zari, Zest
  •  

APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

 

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Posted by sylveee - 2014/10/05 at 12:05 PM

Categories: Baking, Bread, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Family Fun, Halloween, Main, National Food Days, Pastry   Tags: , , , , ,

NATIONAL APPLE MONTH

October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are.  Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is  ”X”.  There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.

 The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith.  The best for eating are the Delicious, of course and the Gala and Fuji.  The best for baking are Granny Smith and Pippins.  The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries.  For cooking and Applesauce the Winesap and Gravensteins are excellent.  

My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry.  Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well.  You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.

There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes.  The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought.   You can even use Applesauce.  Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use.  You can also make Muffins from the same recipe.  If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends.  www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust.  The referenced recipe is for a French Apple Pie  which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful.  www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/

Apple Turnovers are absolutely my favorite way to go!  You can eat them out of hand without utensils;  they are good for Breakfasts on the Go  or for snacks or Desserts.     You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.

www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/apple-turnovers/

Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast.  There is no Pie Crust to worry about, just a cumbly topping.  It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top.  www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/

Caramel Apples are one of my favorite ways to eat Apples.  I love Apples and I love Caramel and nothing goes better together than Apples and Caramel.  And since Halloween is this Month what better treat than Caramel Apples to share with the kids.  This recipe is simple to make and the Apples are fun to eat.  The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious.  Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel.  www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/

Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now.  Even better is if you can pick your own, either from your own trees or nearby orchards.  Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’.  Try a different Apple Recipe for the Month of October – ‘National Apple Month’.  And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty.  So take advantage of ‘National Apple Month.  

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Posted by sylveee - 2014/10/04 at 10:53 AM

Categories: Baking, Baking Tidbits, Bread, Main, Pastry   Tags: , , , , , , , , , ,

BREAKFAST

 

 

September is ‘National Breakfast Month’ and this is a particularly good time for it.  With the kids back in school, it is a good time for parents to emphasize the fact that Breakfast is the most important meal of the day.  The word Breakfast literally means to break a fast.  That Fast is the time between when you eat your last meal of the day and the first meal of the next day.  This usually is a period of 10-12 hours.   This is the reason that your body needs to replenish its fuel supply to run and to feed your brain.  Automobiles can’t run without fuel and neither can the human body.  Therefore, skipping breakfast is not good for your body or your brain.

A healthy Breakfast should contain some Protein and some Carbohydrates.  If you eat wholesome nutritious foods they will also contain the vitamins you need along with essential fatty acids.

All cultures have a breakfast menu, although some do not call it as such.  Breakfast foods as we know them in the West are not necessarily what people in the Asian and Middle Eastern Cultures eat.  The typical American Breakfast is actually based on the English Breakfast which traditionally consists of Eggs, some kind meat such as sausage or bacon and maybe potatoes plus fruit and a beverage.  And don’t forget the toast!

In Asia most breakfasts include rice of some kind.  In China, it is Congee, a porridge made with rice but in other Asian countries rice is just used as one of the ingredients for the breakfast.

Since we could elaborate for miles and miles on the different breakfasts around the world I am going to stick with the Western Variety.  This would include, of course European Countries as well as North America.

In Spain and Germany,  the first meal of the day is usually just a cup of coffee and a pastry and a larger more elaborate breakfast is eaten a couple of hours later.

In American, many families have opted to have dry cereal for breakfast along with milk poured onto it.  This is certainly faster for people in a hurry, but it is not necessarily the best or tastiest way to go.

My favorite breakfast stems back to my childhood when my parents and my brother and I usually had eggs for breakfast.  To this day, Eggs are still my favorite food for breakfast.

Since this is ‘National Breakfast Month’ we will devote one blog a week to Breakfasts around the world.  This month will be American Breakfasts such as we know them.  The traditional American Breakfast at least as I knew it was Fruit Juice or Fresh Fruit, Eggs, Toast and Milk or Coffee for the Adults.  Of course, there are many other variations such as Pancakes, Waffles, Crepes (one of my favorite filled with fruit), cooked Oatmeal (with Raisins! or dried Apples!) and the proverbial dried Cereal with Milk and fruit such as Bananas added.

Whatever your favorite Breakfast, just don’t forget to eat it!  Remember, Breakfast is the most important meal of the Day!  Especially for children who go to school and need the fuel and brain power that a good breakfast provides!

 

To give you some ideas and recipes for Breakfast Items check out the Breakfast/Recipe section of this Blog:  recipes/breakfast-items/

 

 

 

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Posted by sylveee - 2014/09/06 at 10:36 PM

Categories: Breakfast Ideas, Cooking for Everyone, Cooking for Kids, Main   Tags: , , , , , ,

ADVENTURES IN CHEESE MAKING – CHEESE BLINTZ

Now that I had a batch of fresh homemade Ricotta Cheese the next step was to make something with it.  I decided to make a batch of Cheese Blintz to serve for Sunday Brunch with fresh Strawberries.  The crepes for the Blintz are easiest to work with if the Batter is made at least 1 hour ahead of time and then allowed to rest in the refrigerator.  If you try to make the Crepes right after making the Batter there will be too much air in the batter for the pancakes to form properly.  Now as far as I am concerned, the thinner the crepes the better, but of course you do need to have them thick enough to hold the filling without tearing.  You can use the Sweet Crepe Batter Recipe under the Recipe/Dessert Section of this Blog.  deserts/sweet-crepe-shells/ Just reduce the Sugar in the recipe from 1 Tbsp. to 1 tsp.

 

I made the Crepe Batter with the residual Whey from the production of the Ricotta.  This reduces the waste that normally would result from making the Cheese.  To make the Crepes, the Filling and the topping just follow the procedure below.

 

#1 – Make the Batter and refrigerate for at least one hour.

#2 – Rinse, dry, slice and sugar the Berries.  If using Blackberries, Boysenberries or Raspberries eliminate the slicing procedure.  Place the Berries in a bowl and squeeze the juice of 1/2 of a lime (for every pint of berries) over the Berries and then toss with 1/4 cup of Superfine Sugar.  Taste and add more Lime Juice and/or Sugar as desired.

 

Strawberries

#3 – Make the Cheese Filling for the Blintz.   /deserts/cheese-filling/

 

Ricotta Cheese Filling for Blintz

 

4.  Make the Crepes –

 

Heat the crepe pan until a drop of water splashed on it sizzles;  melt the Butter and stir into the  Batter.

  • Use approximately ¼ cup of Batter (the exact amount depends on the size of the pan)
  • While you are pouring in the Batter, tilt the pan with your other hand to cover the bottom of the pan.
  • When the edges begin to dry and bubbles appear on the crepe surface, turn it over with a heat-proof spatula and cook a few seconds more on the turned side.  (Cook one side to a light brown and the other just enough to set the batter.  This side should still be almost white when you remove it from the pan.) 
  • You will be browning the Blintz in Butter before serving them so you do not want the second side to be cooked too long.

 

5.  Filling the Blintz –

  • Lay the Crepe Shells on a flat plate or work surface
  • Place a scoop of the Cheese Filling in the middle
  • Fold in the sides and then fold over the top and bottom.  You should have a square package.

 

Filled Blintz

Filled Blintz

 

6.  To Serve –

 

  • Melt enough Butter to make a thin sizzling layer in the bottom of a medium to large frying pan.  When the Butter starts to sizzle add the Blintz, leaving about 1/4 – 1/2″ between each one.
  • When the bottoms brown gently turn and cook the other side.

 

Browned Cheese Blintz

Browned Cheese Blintz

  • Serve while hot with the sliced Strawberries and Sour Cream or Whipped Cream as a Garnish.

 

Cheese Blintz with Strawberries and Sour Cream

Cheese Blintz with Strawberries and Sour Cream

 

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Posted by sylveee - 2014/07/29 at 11:38 PM

Categories: Breakfast Ideas, Cheese, Cooking for Everyone, Cooking for Kids, Dairy, Dessert Ideas, Lunch Ideas, Main   Tags: , , , , ,

LET’S GET COOKIN’ TEEN BASIC’S CAMP 2014

Here are the photos from Let’s Get Cookin’s Teen Basics Camp held the Week of July 7th, 2014.

 

Monday, July 7th – BREAKFAST


The Students each made an Omelet for themselves.  The rest of the items that were made were:  Waffles, Bacon & Sausage, Home Fries, Granola, Breakfast Fruit Shakes and Eggs Benedict.

Sophia with a Poached Egg

Sophia with an Egg Benedict

 

 

Breakfast

Breakfast

 

Home Fries

 

 Home Fries

 

 

Tuesday, July 8th – LUNCH

Lunch Items made were:  Clam Chowder, Vegetable Soup and Tomato Basil Soup.  Salads were Pasta Salad and Grilled Seafood Salad which was made with Grilled Salmon.  The students also made Buttermilk Biscuits and Chili Corn Bread to go with the Soups and Salads.  Sandwiches were Portobello Mushroom Sliders and Southwest Chicken Wraps.   Dessert was Chocolate Brownies.

Lunch Time

Lunch Time

 

 

 

Clam Chowder

Clam Chowder

Vegetable Soup

Vegetable Soup

 

Pasta Salad

Pasta Salad

 

July 10th – DINNER

 

Dinner items that were made were:  Garlic Dinner Rolls, Baby Lettuce Salad, Caesar Salad, Vegetable Chili, Beef Stroganoff, Chicken Croquettes, Macaroni & Cheese Supreme, Scalloped Potatoes and Strawberry Granita for Dessert.  Iced Tea was the Beverage.

 

Miles, Esha, Lily & company

Miles, Esha, Lily & Jamee

 

 

Making Garlic  Yeast Rolls

Emily, Gia, Caitlin & Emily Making Garlic Yeast Rolls

 

Making Rolls

Making Rolls

 

 

 

Gavin, Diego & the Girls making Garlic Dinner Rolls

Gavin, Diego & the Girls making Garlic Dinner Rolls

 

 

Miles Making Granita

Miles Making Granita

 

July 11th – DESSERT DAY

 

The Dessert Recipes were chosen from a student request list.  The items made were Apple & Berry Pies, Chocolate Chip Cookies, Chocolate Fudge Cupcakes, Coconut Snowballs, Eclairs with Pastry Cream & Vanilla Ice Cream.

 

Mary helping  Jamie,Esha & Lily make Pie Crusts

Mary helping Jamie,Esha & Lily make Pie Crusts

 

Gavin,Esha & Lily making Pies

Gavin, Lily, Esha & Jamee making Pie Crusts

 

July 12th, – MYSTERY BAG DAY

 

On the final day, each group (4 in all) were given a ‘Mystery Bag’ containing a Protein, a Starch and a Vegetable from which they were to create a meal.  The groups were allowed to use whatever they needed from the Pantry and the Refrigerator.  The resulting products were quite amazing and delicious.

 

Group A – were given Beef Steak, Potatoes and Zucchinni.  They made Seasoned Grilled Steak which they sliced thinly, Mashed Potatoes and Grilled Zucchini topped with Cheddar Cheese.

 

Mystery Day

Mystery Day

 

Beef Presentation

Beef Presentation

 

Group B was given Chicken Breast, Italian Rice, Snap Peas and Green Asparagus.  They made Chicken Parm-Asian, Risotto with Snap Peas and Roasted Asparagus.

 

 

Mystery Bag Day

Mystery Bag Day

Chicken Presentation

Chicken Presentation

 

Group C was given Pork Tenderloin, Sweet Potatoes, Apricots & Apples.  They elected to make Pork Lettuce Wraps with a Fruit Salsa and Sweet Potato Fries.

 

Pork Lettuce Wraps

Pork Lettuce Wraps

 

Wrap Presentation

Wrap Presentation

 

Group D was given Bowtie Pasta, Fresh Tomatoes, Yellow Squash and Italian Sausage. Included in their Package was Romaine Lettuce, Cucumbers & Carrots.   They elected to make Pasta with a Bolognese Sauce and a Green Salad with Vinaigrette & Bruschetta with a Pesto Topping.

 

Mia with Group D

Mia with Group D

 

Pasta, Salad and Bruschetta Presentation

Pasta, Salad and Bruschetta Presentation

 

Group D Presentation

Group D Presentation

 

 

 

 

 

 

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Posted by sylveee - 2014/07/14 at 11:53 PM

Categories: COOKING CLASSES, Cooking for Kids, Main   Tags: , , , , ,

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