Posted in Cooking with the Kiddies

China Festival Family Style – The Feast

We couldn’t have a chinese festival without chinese food – and I don’t mean American Chinese food – real chinese food!

One of my favourite shows on T.V. is Ann & Kristina’s Grocery Bag.  This was my first stop in the search for a good authentic chinese cookbook.  They reviewed The Chinese Kitchen by Eileen Yin-Fei Lo, and it didn’t get the A&K stamp of approval.   My next stop was the local public library.  They only had one Chinese cookbook: Cooking Chinese by Deh-Ta Hsiung.  I put it on hold and decided to give it a try.  While I was looking for cookbooks I also came across The Fortune Cookie Chronicles by Jennifer 8. Lee.  This book is a look into the world of Chinese restaurants – American Chinese restaurants.  I am not finished reading it but so far it is fascinating.  The world that most of us know of Chinese food is not at all similar to the food actually eaten in China.  Fortune cookies aren’t even Chinese.  This is a fun read that I am going to sign out again this summer as an easy read at the cottage.

So back to the dinner.  Cooking Chinese by Deh-Ta Hsiung was the perfect cookbook four our feast.  It had 50 recipes to choose from and each was broken down into 3 steps.  Some ingredients were a bit exotic but most I could find in our small town.  The most helpful part was the back of the book where there was a page entitled “The Chinese Meal”.  I was trying to make this dinner as authentic as possible so this was a huge help in my planning.  I first learned that in an informal dinner all foods are placed in the centre of the table with everything ready to eat.  A lazy susan is a asset.  To make my life a little easier in my preparation I decided to make a 4 course dinner, more like a formal Chinese dinner.

As suggested our first course consisted of both cold dishes and hot dishes:

  • Chicken with Mustard Sauce (cold)
  • Spicy Beef (cold)
  • Vegetable Salad with Spicy Dressing (cold)
  • Hot and Sour Cabbage (warm)
  • Vegetarian Egg Rolls (warm)
All these dishes turned out very well.  I was nervous about the egg rolls but they were delicious and everyone wished I had made more.
It was interesting to learn that soup was never served as the first course.  Drinks are usually not served during a meal and clear-based soups are used in their place.  I decided to serve the soup between the first and the main course.
  • Wonton Tang Soup
  • Tofu and Fresh Vegetable Soup
As I was trying to make this as authentic as possible I didn’t take any shortcuts and made my own Chinese stock.  This was used in the Wonton soup to  great success but in the Tofu and Fresh Vegetable Soup I substituted vegetarian vegetable broth to meet the needs of our vegetarian guests.  It was lacking a bit of flavour but we think this was because of the substitution.  As with the egg rolls I was very proud of myself with the success of the wontons.
We took a short break after the soup course so I could get the main course ready.  If I was to do this again I would definitely have 2 woks.   My wok broke a couple of months ago so I borrowed my aunt’s electric wok.  It was awesome to use but it was our bottle neck.  I was grateful for my warming drawer so all dishes could be served warm.
  • Stir-Fried Shrimp with Snow Peas
  • Kung-Po Chicken
  • Cantonese Beef
  • Red, Green, and Yellow (ie. tomatoes, cucumbers and eggs)
Most of these dishes turned out excellent.  My favourite of the entire day was the Cantonese Beef – awesome!  The Red, Green and Yellow wasn’t my favourite but I think it was just ingredients that my pallet didn’t like together.
Chinese don’t normally have desert but that wasn’t going to fly in our house.  The cookbook did give a recipe for Almond Junket, also known as Almond Float.  Basically this is jello type cubes served with fruit salad.  It was not a big hit, but probably an acquired taste.  Of course we had to have Jasmine tea with our desert.  When I was doing my grocery shopping I came across Hello Panda Chocolate cookies.  I am not sure if these are really Chinese but I found them in the asian section so we are saying they are – and they were a hit with both the adults and children.  Even though they are not Chinese I did pick up a box of Fortune cookies.  We had fun with them but we made sure everyone knew that they are an American invention.
A couple of notes about our dinner.  I have to give a huge thanks to my amazing husband.  He stopped at an Asian grocery store when he was in the city to pick up some of our more unusual ingredients an it was a frustrating experience for him to say the least.  After much searching we did have two recipes with ingredients missing but we didn’t seem to notice.  In the Spicy Beef we didn’t add the rock candy and in the Hot and Sour Cabbage we were missing the Sichuan peppercorns.
And finally you can’t have a Chinese feast without chopsticks.  We had normal bamboo chopsticks for the adults but I wanted to find something a little easier for the kids to avoid frustration.  My favourite online kitchen store, Golda’s Kitchen and great one piece chopsticks that were perfect.  The only problem I have now is that my kids want to use them everyday.
An awesome dinner and I definitely am looking into purchasing Cooking Chinese by Deh-Ta Hsiung.  I don’t think I will make all those recipes in the same day again but can definitely add a few to our weekly meal plans.
Posted in Cooking with the Kiddies

Cook Book Trials – Week 1

As promised we are cooking exclusively from our 3 new cook books for the next 4 weeks.  The only exceptions will be a few dinners we have at family gatherings at other houses.

Monday – Ricotta Rotini page 104 Healthy in a Hurry

Trying to stick to our routine Monday is Meatless.  The thing I like about the Company’s Coming series of cookbooks are the very clear instructions.  We started with this recipe because most of the ingredient were familiar to our family but we still had one new ingredient: artichoke hearts.  As promised this recipe was done in less than 30 minutes, and that including preparing all the ingredients.  We made one substitution using shredded Parmesan cheese rather than grated but it worked out fine.   My only complaint is that even though it was considered heathy it still had 702 calories per serving.  The serving was a good size but I thought there could be ways to reduce the calorie count.  For example it called for regular ricotta cheese and we used light instead, and the flavour seemed fine.  Not an amazing dish but O.K. for meatless Monday.

Tuesday – Gary’s T-Night Tacos page 9 The Family Dinner

When I was making my weekly menu last Sunday I opened up The Family Dinner I realized that I probably needed to read this book  before cooking too much from it.  I decided to tackle the first recipe in the book as I figured I could ready the 8 pages leading up to Gary’s T-Night Tacos.  This is no normal cookbook – it could more realistically be considered a parenting book.  The Foreward by Harry Karp had a great quote that I think show the focus of this book:

I encourage you to think of family dinner as your child’s nightly dress rehearsal for adulthood, a protected space for him or her to master patience, conversation, an cooperation … one meal at a time.

The foreward is followed by an introduction by author Laurie David and then the recipe we tried.

We are a pretty traditional Taco family so I was not sure how this was going to go.  Our tacos usually come from a kit with ground beef, tomatoes, cheese, and lettuce added.  We have had some luck in the past trying the non-traditional so I thought we would just go for it – and we were pleasantly surprised.  The texture of this recipe is a big softer than I would normally like but the favour was great!  I asked Gord what he thought and his comment was: “Surprisingly pretty good”.  There were many ingredients in these that my kids would not normally eat, eg. avocado, but they devoured them in the tacos.  It wasn’t amazing but was pretty good and probably a make again.

Wednesday – Tarragon-Poached Fish page 91 Healthy in a Hurry

For the next couple of weeks Wednesday’s are still pretty busy for us, until swimming lessons finish at the end of the month.  Because of this I picked a really quick recipe for Wednesday.  This recipe definitely met my criteria.  It took less than 10 minutes to prepare and was very easy to clean up.  This was a nice light fish with a mild flavour.  Again not an outstanding recipe but good for a weeknight.

Thursday & Friday – Thursday afternoon and evening were crazy busy with a visit to the Naturalpath, make up dance classes, and our Family Fit exercise class, so we decided to make it a leftovers night.  Most of the dishes were left over from our Chinese feast last Sunday but the Ricotta Rotini from Monday re-heated pretty well.  Still not a big fan however.  On Friday it was a gorgeous day so we decided to treat ourselves to a hot dog from the Arbor in Port Dover after dance class.

Saturday – Alphabetter Soup page 32 Kids Cooking

Saturday is our kids “Cooking with the Kiddies” day so it was the perfect day to try out Kids Cooking.  I picked the Alphabetter Soup because it looked pretty easy and it wasn’t anything too strange for the kids.  I really like the way this cook book is set out for kids.  The ingredients and tools are listed both with pictures and words.  Then the recipe was divided into Getting Reading and Cooking.  Kaitlyn helped read the recipe using both the pictures and any words she knew or could sound out.  The steps are pretty well laid out and it tells which steps to have an adult do.  We did have one problem as it tell the child to “Open the can of tomatoes and carefully pour them into the pan”.  This is a step that an adult should do – when Kaitlyn was pouring them in the oil in the pan splashed up on her hands.  She doesn’t take too well to pain, like any child would react, and it took her a bit to come back in the kitchen to finish dinner.

The cookbook seems very kid friendly and very well laid out but there seemed to be a lack of creativity in the recipe we tried and in short it was not very good.  I think the problem was two fold.  First it needed more flavour.  Other than a bay leaf there were no spices added and they would have been a welcome addition.   Secondly it called for 4 bouillon cubes in the soup.  We never use bouillon and now I remember why.  It didn’t say which type to use so we used chicken bouillon.  Upon first taste I knew something wasn’t right.  It wasn’t until Gord mentioned it that I figured out what it was – SALT.  It tasted like I was eating pure salt.  It was sooooo strong that you couldn’t taste the flavour of the vegetables.  I went to check the bouillon package and quickly noticed the first ingredient listed is salt – no surprise.  This recipe would possibly have been much better if made with low sodium vegetable broth instead of the water and bouillon, or possibly even just using the water and adding more natural spices.  A very disappointing dinner.  Hopefully the next recipe we try from Kids Cooking will be much better.

Sunday Breakfast – Egg in a Frame page 15 Kids Cooking

Normally Sunday is pancake day but none of our three new cookbooks had a pancake recipe.  Instead we decided to try one of the “Four Ways to Cook an Eggceptional Breakfast”.  My girls had never had them before so we made “Eggs in a Frame”.  Again there was not a lot Kaitlyn could do in this recipe.  She used a cup to create the hole in the center of the bread but Mommy had to do the rest as it was over the stove.  I am starting to think this cookbook is for much older children.

Sunday Dinner – Simple Beef Broccoli page 75 Healthy in a Hurry

Normally Sunday night is our big family dinner and we invite extended family over for dinner.  This week we were suppose to go to a BBQ for my father-in-laws birthday but that was cancelled so we made a dinner we were suppose to have early in the week (but decided to go out instead).  Simple Beef Broccoli was a very easy recipe.  The most time consuming thing was cutting up the meat and veggies.  I purchased a whole steak instead of pre-cut beef stir-fry strips so it took me a few minutes longer to prepare the meat.  Instead of the suggested rice I served the beef over a bed of whole wheat egg noodles.  Sometimes it feels like we eat brown rice every day so this was a nice change and a nice pairing.  We did make one substitution in the recipe.  It called for 2 tbsp of dry sherry, which I did not have and did not want to buy a whole bottle for one recipe.  I found a great website that gave substitutions for different types of alcohol in your cooking.  It called for vanilla extract, orange juice or pineapple juice.  I couldn’t imagine using vanilla in this recipe and I didn’t have orange or pineapple juice so I used apple juice, a staple in our fridge.   The substitution seemed to work fine.

So that was our first week of cookbook testing.  We tried a few recipes from Healthy in a Hurry and Kids Cooking and I am really looking forward to next week and trying more from The Family Dinner.

Posted in Cooking with the Kiddies

New Cookbooks

This has become the week of new cookbooks, and it is only Tuesday.  This was totally unplanned but very welcome.

Yesterday at the grocery store I made an impulse purchase of Company’s Coming Healthy in a Hurry.  It is still a few months away but I am trying to prepare for cooking for my family once I go back to work. I don’t want to sacrafice our healthy meals for speed.

Also yesterday Kaitlyn brought home from school a cookbook we ordered through the Scholastic book order: Kids Cooking.  I am hoping this will help give ideas for our Saturday Kid friendly meals.

Finally I was very excited to receive my copy of The Family Dinner in the mail today.   I won it at a twitter party last month and am very excited to try it out!

My goal is to cook exclusively from these three books for a month starting next Monday.  We have our big China party on Sunday so we won’t start until after  that.  Check back in June and I will post my thoughts.

Posted in Cooking with the Kiddies

Wheat and Dairy Free – Take 2

So I am trying to blog while watching the election results so hopefully this sounds O.K.  I am already worried about the results and they just started coming in a couple of minutes ago.

I thought I would give reviews on a couple of products we have tried.  Last Wednesday Gord and I had a dinner out, we went to see General Rick Hillier speak, so I made the girls macaroni & cheese – dairy and gluten free style.  I purchased a box of Road’s End Organics Dairy Free Penne & Chreese.  I used the almond milk to add a creamy texture.  It wasn’t too bad, but I found it rather bland.  It didn’t taste like cheese but it didn’t have a bad taste. Maybe I could get more flavour if I tried a homemade recipe.  If anyone has any great dairy or gluten free recipes please pass them on.

Today I went to a grocery store I don’t normally go to in an attempt to try and find some more food options.  I usually shop at a Sobeys near my house but today we went to the Real Canadian Superstore.  I don’t normally like going there as they have lousy customer service and won’t bag my groceries, even if I have a screaming child, but they have a large natural food section.  I managed to find a number of new products to try. One I found was Soypudding.  My girls love their chocolate pudding and the one thing they have found difficult is their desserts.  I always let them have a sweet treat for dessert so letting them have chocolate pudding made them very happy.  I tried a bit of Eileen’s pudding and it was pretty good.  It was much more expensive than regular chocolate pudding.

Today is Monday so it was Meatless Monday for dinner.  We have been having so much rice pasta lately that I wanted to try something different so tonight I made Mexican Brown Rice with Tomatoes and Corn from Anne Lindsay’s New Light Cooking.  It was really good and the girls love it.  The best thing was that I didn’t have to use any new weird ingredients.

Posted in Cooking with the Kiddies

Our Dairy & Wheat Free Adventures

Much to the dismay of my husband I took the kids to see a naturalpathic doctor yesterday.  When he tried to argue with my my response was: “If you want to take time off work to stay home with them every time they are sick, and to drive them to their many doctor and specialist appointments you are welcome to have an opinion!”  It was probably a bit harsh of me but some days it seems I am at my wits end.  My middle child, Eileen, seems to always be sick.  Last September she had tubes put in her ears, after 8 rounds of ear infections, and developing an allergy to two antibiotics.  I made the appointment for Eileen but I couldn’t find a babysitter so I had to take all 3 kids.  It turns out that Eileen is actually sick right now – not really a surprise.  We have all had cold for a week, and Michael is getting over  croup.  By the time we left we had an action plan for all three kids.  There are all on Pleo Not to try and get them all healthy and the girls are on an immun booster and a supplement to help build the good bacteria in their tummies.  This was all good and fine with me until she said they needed to come off wheat and dairy for 10 days.

I do not necessarily subscribe to the opinions of many naturalpaths that you need to take your kids off dairy but thought it might be an interesting experiment for a week.  I agreed to do it until we leave for our trip to Great Wolf Lodge next week, it will just be too hard to do well eating out for 4 days.  She also gave me comfort by saying it was only a temporary thing and after 10 days they could go back on dairy and wheat.

So I have decided to share our experiences with you. The girls will both be wheat and dairy free while Gord and I will not be following as strict a diet.  We will however be eating the same dinner as the girls which will be wheat and dairy free.

Our our way home from the Natrualpath yesterday we stopped at the Natural Food store to stock up on supplies.  With a bit of help we were able to find the gluten free section of both dried and frozen varieties.  I also found some dairy free cheese.  We had to stop a the grocery store to get the almond and rice milk.

Tuesday Dinner – I had already done my week’s meal plan and grocery shopping before our new adventure began so I had to make some alterations.  The plan for dinner was Tortellini and Bean Soup from Today’s Parent and a salad.  The only alteration I needed to make was the pasta in the salad.  I switched from fresh Tortellini to rice macaroni. It still tasted pretty good.

Beverages – The biggest challenge will be beverages for the girls, they drink alot of milk.  Last night we tried the chocolate almond milk.  They loved it, and when I tried it I realized why – it is very sweet.  I have decided to break my own rule of limiting juice for the upcoming week and I am letting them have more apple and orange juice.  I am also pushing the water pretty hard.

Packing Kaitlyn’s Lunch – We have been experimenting with Bento boxes for Kaitlyn’s lunch so I didn’t have to make too many changes.  I made her the Ladybug Picnic from Yum-Yum Bento Box.  It consisted of 2 rice lady bugs, Savory chicken & veggies, a hard boiled egg, and a couple grape tomatoes.  I put some of the chocolate Almond milk in a drink container for first break and apple juice for the second.  She also had an apple for snack, and a small container of Outback Animals chocolate cookies.  She isn’t home yet but I will ask her what she thought when she gets home from school.  I had to tell her to just bring home her milk she gets as part of the milk program.

Breakfast – For breakfast the girls had apple sauce with their Natren Healthy Start System added and they also had wheat free waffles.

Snack – Snacks aren’t much of a change as they usually have fruit.  Eileen’s morning snack was grapes with her Outback Animals Vanilla Cookies.

Lunch – I picked up a couple of cans of Campbell’s Chicken with Rice soup and Eileen and I had that for lunch.  I knew she would want crackers so I gave her some plain rice crackers and she added them to her soup as she normally would her saltine crackers.

So far we have survived without too many complaints.  Kaitlyn had one slip up last night eating a piece of chocolate.  As it was in her mouth she asked: “Mommy is chocolate dairy?”  Eileen tried to get yogurt out of the fridge this morning so I have now moved it to the garage fridge.  We will see how day 2 goes.

Posted in Cooking with the Kiddies

Easter Basket Cupcakes

Tomorrow is Kaitlyn’s last day of school before Easter so today we were making our treats to take  for her class.  Cupcakes are always a favourite and easy for a teacher to distribute.  I am a bit proponent of healthy lunches and snacks at school, but even I agree there are special days that a sugary treat is fun.  This year we decided to make Easter Basket Cupcakes.  They seemed easy enough and I was able to find all the ingredients.

I found some cute easter baking cups in the grocery store to use for our cupcake liners.  Putting the liners in the muffin tin is an easy task that any child can safely do – just make sure they only have one liner for each cup.  The girls solved this problem all on their own as Kaitlyn began to separate the cups and Eileen put them in the tin.

The cupcake recipe in the Food Network link is very easy to make.  Everything mixes together in a food processor.  I you have kiddies around make sure you have a food processor that won’t work unless the lid is on and ALWAYS watch them around any kitchen appliances.  After it was all mixed the girls wanted to fill their own muffin tins but after a couple they got frustrated and Mommy finished filling them.

The best part of any cupcake adventure is decorating.  You need three things to decorate cupcakes like ours: a basic glaze tinted your favourite colour, green shredded coconut & chocolate eggs.  You can use any glaze you like but if you need a recipe we found one just by googling Basic Cake Glaze.  You will need to add considerably more milk to make it runny enough to dip your cupcakes in – just eye ball it and add a little milk at a time.  The key to dying your glaze is adding the food colouring to a liquid (in this  case the milk) before adding it to the dry ingredients.  This recipe gave us just enough for all our cupcakes.  To dye your shredded coconut put it in a ziploc bag with a few drops of liquid food colouring.  We use an entire 200g bag of flaked coconut.

Shake it up really good and add more food colouring to get the desired colour.  For chocolate eggs we used Whoppers Robin Eggs.  We found with this we could only get two eggs to stick on top of the cupcake.  I also noticed M&M Easter eggs in the grocery story and they might work better if you wanted to add 3 eggs.

Get all the ingredients ready before you start.  I made sure I had everything ready before I got the girls started.

Step 1: Dip the Cupcake in the icing and let it stop dripping before turning.

Step 2: Mound green coconut on top of cupcake to look like grass:

Step 3: Use a bit of icing to secure your eggs on top of your cupcake.

Enjoy & Share!

Let me know if you have any success with these cupcakes.  I am working on trying to add a link-up so check back often.

Posted in Cooking with the Kiddies

Saturday in the Kitchen – Using your hands

Todays recipe for Fun Food Saturdays was one we have been using for a while but it is always a favourite: Walnut and Cranberry Chicken Tenders.  I am always on the look out for new recipes and this one came a couple of years ago in an insert in a magazine.  This one is kid friendly, quick, easy and most of the ingredients are always in our house, we just had to pick up the cranberry sauce and egg substitute.

Chicken tenders are one of those foods that most kids love, but buying the frozen ones in the grocery store is not always the healthiest option.  They are very easy to make and by baking they are warm and juice for little mouths.  The best thing about this recipe is getting the kids to help.

I get three of my pasta bowls out and mix up the three different stages of dipping before even getting the kids in the kitchen: 1 – the flour, 2 – the egg mixture, 3 – the bread crumb mixture.  As much as the girls didn’t want to get messy making the Mini Turkey Burgers last week they were all in for dipping the chicken.  This recipe is also very forgiving so don’t stress when they don’t evenly coat every piece of chicken – they still taste great.

One other thing we have added is letting the girls pick their own vegetables.  It encourages them to eat healthy but empowers them with choices.  On Thursday we all headed to our local farmers market and I told them they each had to pick a vegetable for Saturday dinner.  One picked green beans and one picked yellow beans.  I should have expected that!

Tonight was a huge success and everyone’s plate was clear with no left-overs!

Posted in Cooking with the Kiddies

Kids Cooking with Martha Stewart

For this Saturday’s dinner I found a couple of cute ideas on Martha Stewart’s website that promised to be a hit with the kids. The key for our Saturday dinners is not just that the kids will love eating them but that they will love making them.  This week was all about getting messy.

Our main course was Mini-Turkey Burgers.  They were very yummy, very easy to make, and the perfect size for tiny hands.  I thought it would be fun for the girls to get  their hands in the mixture and make the burgers themselves but they were too worried about getting their hands messy.  Whenever cooking with kids make sure they wash their hands before and after touching anything.  This isn’t usually a problem in our house, the problem is usually the bathroom flooding!  The only thing difficult to find in this recipe was the mini buns.  Gramma came to the rescue again and found Slider Thins Mini Burger Buns made by President’s Choice.  It was nice having thin buns as we could make our burgers a bit thicker an they were still not too large for little mouths.

 

 

 

 

 

 

 

 

My girls belive that dessert is a requirement at every meal.  The key is to give them healthier options so they don’t end up with chocolate pudding or something out of the treat bowl.  Today we made Mini Banana Splits.  We used french vanilla frozen yogurt but you could use any flavour.  I cut up the banana for them but they assembled everything themselves.  We only added bananas but you could add whatever fruit you have in the fridge and your kids love.  As a special treat they each got a squirt of chocolate sauce on their sundae!

As always I am always looking for great cooking ideas with the kiddies so please offer your suggestions in the comments!

Posted in Cooking with the Kiddies

In like Lamb, Out like a Lamb – But a few Lions in the Middle

Kaitlyn has been learning about temperature in Kindergarten this month and they have been tracking the days with lions and lambs.  Over March Break we had a calendar and every day she had to pick a lion or a lamb and record the temperature. In the 9 days she only had 1 lion and was a bit mad about that fact.  She tried to convince us that one beautiful 15 degree celsius day was a lion day just so she could glue on a lion.  After a beautiful March Break we had one last major snow storm which resulted in a snow day last week.  She got her lion day.

To wrap up the month yesterday we decide to make lions and lambs of our own courtesy of a link Gramma found on Family Fun.  They turned out pretty good but in comparison to other baking projects that I have done with my kids it was pretty parent intensive.  They helped me add the ingredients but lost interest in kneading after about a minute.  When we were assembling the lions and lambs they rolled out the legs and tails but I had to use the garlic press for the mane and wool as it took a fair bit of pressure.  Their favourite part was adding the raisins for the eyes and the poppy seeds on the lamb’s legs.  A fun activity to do with your kids but I don’t think it would be feasible to do with a group of very young children as they would need a fair amount of assistance.

Posted in Cooking with the Kiddies

Saturday in the Kitchen

I woke up this morning made myself a cup of tea and enjoyed a nice banana muffin, which I made with the girls last night.  In an attempt to make my life easier I now do weekly meal plans for my family.  On Sundays I sit down and make a plan for dinner for each night of the week.  I try to have some sort of format and Saturday night are fun dinner nights.  This means we make dinner together. It may not always be our healthiest meal of the day, and is usually is our messiest, but it is also the most fun.

Last night was pizza night – a very easy dinner to make with the kids.  We make dough in the breadmaker but you can usually find dough in any grocery store.  Yesterday was a bit of an adventure as our breadmaker stopped working but Gramma came to the rescue and made a batch for us in her breadmaker.  Another easy tip is to get pizza sauce in the easy squeeze bottle – it is very kid friendly.  I just keep filling it up with the cheaper canned variety.  The best thing about pizza is that everyone can put on their favourite toppings.

Now back to those banana muffins.  We had a bunch of bananas that were getting a bit old so we did what any person would do – we made muffins.  I pulled out Kaitlyn’s Kids Do Snacks cookbook, and found a recipe for “Fanana of Banana Muffins”.  This is a great cookbook for kids that gives them clearly laid out steps.  My kids are still a bit young to follow the steps themselves so this is a great activity we do together.

 

 

 

 

 

 

 

The most important thing when baking and cooking with kids is to go with the flow.  It sometimes is difficult to do but don’t worry about the messes.  At one point Eileen poured half a tsp of baking powder all over herself – I just simply brushed her off and game her another tsp.

I am always looking for new hands on dinner ideas with the kids – if anyone has any suggestions please add them in the comments.