Tag: kids cooking

Episode 9: Beyond Meat Little Brother Taste Test Challenge

by kalahurkakiddos, posted in Easy Weeknight Dinner, Vegetarian

In this episode, Amelia does her part to combat global warming by helping to reduce the impact of “cow burps and cow farts.” She decides to substitute our normal weeknight hamburger with a “Beyond Meat” patty. And then see if Billy notices the difference . . . .

**REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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Episode 8: Ice Cream Cake Roll (Mint Chocolate Chip!)

by kalahurkakiddos, posted in Dessert

This episode is an example of a recipe that didn’t go exactly as planned, but still turned out delicious. Amelia shows us how to make her favorite mint chocolate chip, ice cream cake roll. It’s probably not going to make the cake display at Baskin Robbins, but it sure passed the family taste test. Delicious!

Ice Cream Cake Roll - Mint Chocolate Chip

  • Servings: 8
  • Difficulty: medium
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Ingredients

  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1/2 milk
  • 1 teaspoon mint extract
  • 1/2 gallon mint chocolate chip ice cream (get the square container)

Directions for the Salmon

  1. Preheat oven to 375 degrees.
  2. Mix flour, sugar, salt, cocoa and baking powder.
  3. Add eggs, milk and mint extract — combine to form a batter.
  4. Spread batter into a jelly roll plan that has been lined with parchment paper and sprayed with non-stick cooking spray.
  5. Bake cake for 15 minutes, until toothpick comes out clean.
  6. Flip hot cake onto a kitchen towel and roll the cake up into the towel (see video). Let the cake cool completely – about 3 hours.
  7. Carefully unroll the cake and remove the parchment paper. Place the cake on plastic wrap.
  8. Cut softened ice cream into 1/2 inch slices and place on cake. Once melted enough to spread, spread the ice cream over the cake (see video).
  9. Immediately wrap the cake in the plastic wrap, and place in freezer until completely frozen (about 3 hours).
  10. Unroll cake from plastic, slice and enjoy!

**REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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Episode 7: Oven Baked Salmon — Mashed Potatoes, Roasted Broccoli & Green Beans on the Side

by kalahurkakiddos, posted in Fish, Meals to Feed a Crowd, Meals with Side Dishes

In this episode, Amelia shows us how to make her FAVORITE family dish. Oven Baked Salmon! She adds one of her expert sides — mashed potatoes — and then some roasted veggies (because Mom!). She also shares some tips for getting the skin off the fish, and her opinion on what type of salmon is most tasty from a 9-year-old perspective.


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Oven-Baked Salmon -- Mashed Potatoes and Roasted Green Beans with Broccoli on the side

  • Servings: 6
  • Difficulty: medium
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Ingredients

  • 2 lbs fresh salmon (we like Scottish salmon)
  • 3 tablespoons of butter melted (for salmon)
  • sliced lemon
  • salt and pepper
  • 5 medium potatoes
  • 1/2 cup milk
  • 3 tablespoons of butter (for mashed potatoes)
  • fresh green beans
  • fresh broccoli (cut into small pieces)
  • 2 tablespoons of olive oil

Directions for the Salmon

  1. Preheat oven to 400 degrees.
  2. Cut salmon into about 5-oz pieces.
  3. Brush liberally with melted butter.
  4. Add salt and pepper to taste.
  5. Top with lemon slices.
  6. Bake on a cookie sheet lined with aluminum foil. Don’t grease the foil, it will cause the skin to stick, making the salmon easy to remove from the skin.
  7. Bake for about 12 minutes, or until just flaky.
  8. Squeeze lemon on baked fish and serve hot.

Directions for the Mashed Potatoes

  1. Peel the potatoes and cut into smallish pieces.
  2. Cook in boiling water until tender (about 9 minutes after the potatoes reach a boil).
  3. Drain potatoes when tender. Add milk and butter, then mash in a mixer or with a hand masher.
  4. Salt and pepper to taste and serve hot.

Directions for Roasted Veggies

  1. Spread broccoli and green beans on a sheet pan.
  2. Toss with about 2 tablespoons of olive oil and salt and pepper to taste.
  3. Roast for about 30 minutes in a 400 degree oven — stirring once half way through.

Plate Your Dish!

  1. Place the mashed potatoes on the plate, flatten it out a bit.
  2. Put the salmon on top of the potatoes and top with a slice of lemon.
  3. Scoop some roasted veggies around your masterpiece.
  4. Enjoy!!

**REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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Episode 5: Dutch Babies (aka German Pancakes)

by kalahurkakiddos, posted in Breakfast, Dessert, Pastry

This meal with Amelia is an amazingly tasty (and amazingly easy) breakfast. Dutch Babies! (Also known as German Pancakes.) You just need a few basic ingredients that are already in your fridge and pantry. In this episode, Amelia shows us how to quickly whip up a breakfast that even her little brother enjoyed!


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Dutch Babies (German Pancakes)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Cup all-purpose flour
  • 1 Cup whole milk
  • 4 Large Eggs
  • 4 Tablespoons of butter (1/2 stick)
  • 1/2 Teaspoon of Salt
  • Powdered Sugar (for topping)
  • Fresh Fruit (for topping)
  • Warm Maple Syrup (for topping)

    • Directions for Dutch Babies

    1. Combine eggs, milk, flour, salt and 1/2 of the butter (melted) in a bowl or blender.
    2. Blend the mix until it forms a smooth batter with no lumps.
    3. Melt the other two tablespoons of butter in a hot, oven safe skillet.
    4. Pour batter into the hot, buttered skillet, and immediately transfer the pan to a 450 degree oven.
    5. Bake for about 17 minutes, until puffy and golden brown.
    6. Sprinkle with toppings like powered sugar, your favorite fruit and warm maple syrup.
    7. Enjoy!

    **REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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    Episode 4: Steak with Sauce Robert — Scalloped Potatoes with Spinach on the Side

    by kalahurkakiddos, posted in Beef, Meals with Side Dishes

    In Episode 4, Amelia takes things up a rung on the fancy-pants ladder. This week she prepares a simple pan-seared sirloin, but with a tasty French sauce: Sauce Robert (pronounced without the “t” in French. Like this, “Sauce Roberrrr.”) Sauce Robert is a traditional dejon beef demi-glase sauce. On the side this week are tasty scalloped potatoes with spinach. Yum!


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    Steak with Sauce Robert -- Scalloped Potatoes on the Side

    • Servings: 4
    • Difficulty: medium
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    Ingredients

    • 8 oz (1 cup) light whipping cream
    • 4 oz (1/2 cup) white cooking wine.
    • 2 large shallots
    • 6 cups baby spinach
    • 8 Yukon gold potatoes
    • 4 tablespoons beef demi-glase (soup starter works, or the meat drippings)
    • 1/2 grated Parmesan
    • 4 Tablespoons Dijon Mustard
    • 4 sirloin steaks (we used 5-oz steaks in the video)

    Directions for the Scalloped Potatoes with Spinach

    1. Preheat oven to 425 degrees.
    2. Cut the potatoes into thin slices.
    3. Peel and mince (cut into small pieces) the shallots.
    4. Heat 2 tablespoons of olive oil in a skillet over medium heat.
    5. Add the potatoes and stir until lightly browned (about 3 minutes).
    6. Add shallot and then spinach in bunches, cooking until spinach is wilted.
    7. Add cream, 1/4 cup water and half of the Parmesan cheese. Reduce heat and cook for another 3-4 minutes until potatoes are tender.
    8. Transfer the potato/spinach mixture to an oven-safe baking dish, top with the remaining Parmesan cheese and cover with foil.
    9. Bake the potatoes for 10 minutes with the foil, then 10 more minutes uncovered. Cool before serving.

    Directions for the Steak with Sauce Robert

    1. Pat steaks dry and season with salt and pepper to taste.
    2. Heat 4 Tablespoons of olive oil in a skillet.
    3. Add the steaks and cook about 5 minutes per side, depending on how done you like your steaks, and turning only once.
    4. Remove the cooked steaks from the pan, but DO NOT clean it. The meat drippings are part of the sauce.
    5. Add more demi-glase if you have it.
    6. Add remaining shallots and stir until they are brown and tender.
    7. Add the wine and mustard, and cook until it starts to simmer.
    8. Add in the butter while continuing to stir. Remove the sauce from heat as soon as butter has melted.

    Plate Your Dish!

    1. Place the steak on the plate, and drizzle with the Sauce Robert.
    2. Scoop some delicious scalloped potatoes and spinach on the side.
    3. Serve with salad and bread if you want a little extra on the plate.

    **REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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