2B — THE OBSERVER & BAKER CITY HERALD
KIDS
3 cups cereal
Crackers (such as Ritz),
Serves 4.
broken, about 1 sleeve
Continued from Page 1B
Graham
crackers, broken,
How to get kids started in
about
½ sleeve
the kitchen depends on a few
Note: You can swap any
1
cup
dried
cranberries
factors, like their age, and your kind of juice and fruit depend-
1
cup
chocolate
chips
ing on your tastes. To help a
comfort with having them
½
cup
raisins
handle knives or use the stove. young child measure juice, put
In her cookbook for pre-
the measuring cup in a pie pan ½ cup sunfl ower seeds
PRETEND SOUP
schoolers, “Pretend Soup and
Other Real Recipes,” Mollie
Katzen explains how even the
youngest child can handle a
knife. One tip: Put a piece of
tape on the handle, so the child
knows which end to hold.
A new feature on Coborn’s
website, called Kids Cook at
Home, allows users to select
recipes and videos by diffi culty
and whether knives and heat
are required.
And there are cookbooks out
there for all ages. Start with
Katzen’s books for preschool-
ers, graduate to America’s
Test Kitchen’s recent books
for 5- to 8-year-olds (“My First
Cookbook”) and ages 8 and up
(“The Complete Cookbook for
Young Chefs”) and onward to
cookbooks written by teenag-
ers (“Teen Chef Cooks”; “The
Teen Kitchen”).
The pizza dough I assem-
bled with Milo came from Liz
Lee Heinecke of Edina, aka
the Kitchen Pantry Scientist,
who has written a series of
books of experiments that use
common household ingredi-
ents.
As explained in her book
“Kitchen Science Lab for Kids:
Edible Edition,” kneading
pizza dough to form gluten
strands is what makes the
crust chewy.
Heinecke says all of her
recipes teach mathematics, by
having kids measure ingredi-
ents. They can also teach an
important life skill: failing and
bouncing back.
“When a recipe doesn’t turn
out exactly as planned, it’s not
the end of the world,” she said.
“By making less than perfect
food, kids learn to troubleshoot
by asking themselves what
went wrong, or how they can
adjust a recipe to make it more
to their liking the next time.”
Milo and I didn’t have to
worry about that. Our pizza
might have been a little thin
and oddly shaped. But by
making it together, it was
perfect.
A SIMPLE ‘SOUP’
Everly, 3, Brooklyn Center,
Minnesota
Everly loves to help her
mom, Amy Parkin, in the
kitchen. Her favorite pastime:
cracking eggs. To make Pre-
tend Soup, a spin on a yogurt
and fruit bowl, Parkin let
Everly use a knife for the fi rst
time. “I thought, all right, I’m
going to try it, even though it
made me cringe,” Parkin said.
Everly did great slicing berries
and apple wedges. “It was all
symmetrical, too,” Parkin said.
“I was so impressed.” Parkin
swapped peach juice for the
orange juice called for in the
recipe. Bananas were scarce,
so she worked in a mix of
berries, apples and crushed
pineapple instead. After Everly
assembled the “soup,” “she was
so proud of herself,” Parkin
said.
Visit
www.JohnJHoward.com
or baking pan, put the juice
in a small pitcher, and let the
child pour it into the measur-
ing cup from the pitcher. If
spilling occurs, it goes into the
pan. To help a young child
peel a banana, cut it in half
crosswise, then make a slit
all the way down the side of
the skin. Repeat on other side,
and give the peel a little tug
to start. Bananas are safe for
even the youngest child to cut.
Use a serrated dinner knife or
a plastic picnic knife, and put a
piece of tape on the handle so
your child remembers which
end to hold. From “Pretend
Soup and Other Real Recipes,”
by Mollie Katzen.
seeds and crackers. In the
family’s latest batch, the kids
especially liked the chocolate
chips. “It was a big mess,”
Hearne said. “But you have to
just go with it. Messes can be
cleaned up. We all have more
time these days.”
EASY TRAIL MIX
Makes a lot.
Note: This recipe does not
require knives or heat. Ingre-
dients are customizable; use
whatever you like or have on
hand. From Alli Hearne.
Available.
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Makes 1 large pizza or 3 to 4
small pizzas.
Note: Pre-bake crusts for 5
minutes if adding soggy ingre-
dients such as fresh tomatoes
or extra sauce. From “Kitchen
Science Lab for Kids: Edible
Edition,” by Liz Lee Heinecke.
the letter, even seeking out in-
gredients like buttermilk and
paprika that they’d usually
fi nd substitutes for. Maddy,
who is a vegetarian, still got to
put her spin on the dish, using
caulifl ower in place of chicken.
Ben had fun removing
chicken skin for the fi rst time.
“That was kind of squishy,” his
mom said. “We laughed a lot
when we were doing it.” He
wants to make the chicken
again, but with a twist: Instead
of a cornfl ake crust, he’d like to
use Cheez-Its.
Harms said cooking to-
gether gave the family a way
to pass the time “in a really
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PIZZA DOUGH
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PIZZA MAGIC
Milo, 2, Minneapolis (See
story.)
CRISPY OVEN-FRIED
CHICKEN
Serves 4.
Note: If you don’t have
buttermilk, combine 2 table-
spoons lemon juice or cider
vinegar with 2 cups milk (or
plain yogurt) and allow the
mixture to stand for 5 to 10
minutes before using. In place
of chicken, use caulifl ower as
a vegetarian substitution, but
dip caulifl ower in a beaten egg
before dipping in the cornfl ake
mixture to help the crust
adhere. From “The Complete
Cookbook for Young Chefs,” by
America’s Test Kitchen Kids.
small pieces. Pour cornfl ake
mixture into second large bowl.
Remove 1 piece of chicken
from buttermilk mixture, add
to bowl with cornfl ake mixture,
and toss to coat. Use your
hands to gently press crumbs
onto all sides of chicken. Place
chicken on greased rack in bak-
ing sheet. Repeat with remain-
ing pieces of chicken. Wash
your hands.
Spray chicken all over with
vegetable oil spray until each
piece is shiny. Place baking
sheet in oven and bake until
chicken breasts register 165
degrees on an instant-read
thermometer and drumsticks/
thighs register 175 degrees, 35
to 45 minutes.
Use oven mitts to remove
baking sheet from oven (ask
an adult for help). Place baking
sheet on second cooling rack
and let cool for 5 minutes.
CHOCOLATE
BROWNIE COOKIES
Makes 12 cookies.
Note: From “My First
Cookbook,” by America’s Test
Kitchen Kids.
Vegetable oil spray
½ cup all-purpose fl our
2 tablespoons Dutch-
processed cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter
½ cup plus ½ cup semisweet
chocolate chips,
measured separately
½ cup packed light brown sugar
1 egg
UPGRADE
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Add all ingredients to a large
bowl and mix.
meaningful way,” she said. “It
reinforces for the kiddos and
the whole family that we’re
safe, and it’s going to be OK.”
Adjust oven rack to middle
position and heat oven to 325
degrees. Line baking sheet with
parchment paper and spray
2 cups buttermilk (see Note)
parchment with vegetable oil
LOTS OF CHOCOLATE
2 tablespoons Dijon mustard
spray.
Salt and pepper
Kristiana, 11, and
In medium bowl, whisk
2 teaspoons yeast
1 teaspoon garlic powder
MaryKate, 10, Arden Hills,
together fl our, cocoa, baking
2 cups orange juice
3 cups all-purpose fl our,
3 pounds bone-in chicken
powder and salt.
Minnesota
½ cup plain yogurt
plus more for kneading
pieces (split breasts,
In a large bowl, combine
Sarah Lundgren and her
1 tablespoon honey
1 teaspoon salt
drumsticks and/or thighs)
butter and ½ cup chocolate
husband are both educators,
2 teaspoons lemon juice
1 tablespoon olive oil
Vegetable oil spray
chips. Heat in microwave at 50%
so having extra time to cook
1 small banana, sliced
Choice of cheese, sauce
4 cups cornfl akes
power until melted, about 2
with their four children has
1 cup berries (fresh or
and toppings
1 teaspoon poultry seasoning
minutes. Use rubber spatula to
felt like “an early summer,”
frozen and defrosted)
1 teaspoon paprika
stir mixture until smooth.
Lundgren said. Her 12-year-
Add yeast to 1 cup warm
Add brown sugar and egg to
old son was so excited, he
Place the orange juice in a
water and let sit for 5 minutes.
In a large bowl, whisk
melted chocolate mixture and
made a Google Doc with 20
bowl. Add yogurt, honey and
In a large bowl, mix fl our
together buttermilk, mustard,
dessert recipes he plans to try. whisk to combine.
lemon juice. Whisk until it is all with the salt, then stir in the oil 2 teaspoons salt, ½ teaspoon
Add fl our mixture and use
The children have to rotate
one color.
and the yeast mixture to create pepper and garlic powder.
making treats each day, “but I rubber spatula to stir until
Split banana slices and ber-
the dough.
Use paper towel to grasp
haven’t given them too many combined and no dry fl our is
ries among the serving bowls.
Briefl y knead the dough and skin on 1 piece of chicken, then restrictions, since there have
visible. Stir in remaining ½ cup
Ladle the soup over the fruit.
then put it back in the bowl.
pull off and discard skin. Repeat been so many other restric-
chocolate chips.
Cover with plastic wrap or a
with remaining pieces. Add
Measure 1 heaping table-
tions,” Lundgren said. Two
SNACKTIME BONANZA
damp dish towel and let it rise
chicken to buttermilk mixture
spoon of dough and drop it onto
of her children teamed up to
for 30 minutes.
and turn to coat well. Wash
Hannah, 2, and Sam, 5,
make this recipe. They noticed baking sheet. Continue with
Punch the dough down and
your hands. Cover bowl with
remaining dough (there should
Plymouth, Minnesota
early in the process that it
plastic wrap and refrigerate for was not going to yield enough
be 11 more tablespoons). Leave
As the writer of a food blog preheat an oven or grill to 400
degrees. Flatten and stretch the at least 30 minutes or over-
space between dough mounds.
(twohappycooks.wordpress.
cookies for a family of six, so
dough. Add your toppings and night.
Let sit for 10 minutes.
com), Alli Hearne has often
they doubled it. MaryKate
bake in an oven or on a grill.
Adjust oven rack to middle
Use your hands to roll each
let her children help out on
mixed everything together, and
position and heat oven to 400
recipes. “We love to get our
Kristiana helped her scoop the dough mound into a ball, then
FINGER-LICKING GOOD
degrees. Line rimmed baking
place back on parchment-lined
kids involved as much as
dough into balls. Since they
sheet with aluminum foil and
baking sheet. Gently fl atten each
Ben, 10, and Maddy, 15,
we can. They like to scoop
only have one cookie scoop,
set cooling rack inside baking
ball (if dough is sticky, use wet
Arden Hills, Minnesota
ingredients, drop them into
Kristiana used her hands.
sheet. Spray rack with veg-
hands).
Stephanie Harms’ two
the bowl, mix with a spoon,”
“She, of course, washed them
Bake until edges of cookies
children like to get creative in etable oil spray.
Hearne said. Her trail mix is
fi rst,” Lundgren said. The
Place cornfl akes in a large
the kitchen. “The kids are both
easily adaptable, calling for
hand-scooped cookies came out are just set and centers are still
fairly independent,” she said. “I zip-top bag. Add poultry sea-
any combination of sweet,
rounder, and the crispy-on-the- soft and starting to crack, 11 to
soning and paprika. Seal bag
salty and crunchy things found let them kind of just go.”
outside-soft-on-the-inside cook- 13 minutes. Let cookies cool
and shake to combine. Use roll- ies impressed everyone. “They completely on baking sheet,
For this recipe, however,
in the back of the pantry, such
ing pin to crush cornfl akes into were gone within 24 hours.”
about 30 minutes.
as dried cranberries, sunfl ower they followed instructions to
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