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CHINESE STYLE STIR FRY NOODLES WITH VEGETABLES AND MEAT

Doughremekids Blog — 2010-03-04T19:44:00Z

I am always saying this about everything I make, but I really mean it: Chinese style stir-fry is so easy to make and really versatile. Most of the dishes I make can be adapted to the way you eat,what you have on hand or simply to accommodate a craving that particular night. When you cook for kids and with kids, adaptability is absolutely essential. If I can’t substitute an ingredient I don’t happen to have,I won’t be making it that time or probably ever.

So with versatility in mind, I’ll list what we used, but I urge you to use what you have or like. The fun part about making a stir-fry is to introduce vegetables to your kids that they normally wouldn’t give a try and watch them chow down. Anytime I get resistance, I tell them to lick it first. After that one lick, they bite – then swallow - and come back for more.

The key to a stir-fry is preparing all of your ingredients ahead of time. The cooking is very quick to you have to be able to add it right away without taking the time to chop or clean. Of course, for the kids, this process is also enjoyable.

CHINESESTIR-FRY NOODLES

2 packages of fresh Chinese noodles

½ lb. lean meat sliced into strips – pork or beef (or even fish)

2 peppers – sliced and cut into 2 inch pieces

½ lbs. snow peas – stems trimmed

1 small leek or several scallions – sliced into small rings

1 small piece of fresh ginger, grated

1 tbsp. rice wine vinegar

2 tbsp. low-sodium soy sauce

1 tbsp. sesame oil

1 tbsp. agave or sugar

2 tbsp. cornstarch – separated

½ cup of water

2 tbsp. soy sauce

½ cup of water

olive oil for frying

Toss the meat with one tbsp of cornstarch.

Make the sauce. Add the vinegar, soy, sesame oil and agave to a small bowl or cup and stir until well combined. Add one tbsp of the cornstarch to the sauce and stir until completely dissolved. Add ½ cup of water to this mixture.

Combine 2 tbsp of soy and ½ cup of water and set aside.

Heat 2 tbsp of olive oil on medium-high heat in a skillet. Add ginger and leeks. Stir until softened (about1 min.). Add peppers to the pan and continue to stir until somewhat softened (about 2-3 min.). Add the snow peas last and cook for another minute. When adding vegetables, start with those that require the longest cooking times and end with those that require the least. Remove the vegetables from the pan once they are finished cooking.

Add 1-2 more tbsp of olive oil to the pan set to medium heat. Add the meat to the pan and stir frequently. Cook until the meat changes color and is cooked through (4-5 minutes, depending on how thin your pieces are cut). Turn the heat down to medium/low. Add the soy/vinegar mixture to the pan and stir to coat, scraping up any brown bits that have stuck to the pan.

Working quickly, add the fresh noodles and water/soy mixture. Toss to coat the noodles and meat.

Return the cooked vegetables to the pan with the noodles and meat. Toss to coat everything with the sauce (about a minute or two). If the sauce thickens too much, add a couple more tbsp of water until you get the consistency you want.

Remove from the pan and serve immediately.

CHOCOLATE DIPPED MARSHMALLOWS ON PRETZEL RODS - GREAT TREAT IN PLACE OF CUPCAKES

Doughremekids Blog — 2010-02-14T02:38:00Z

Every year when my daughter’s birthday arrives, she wants to bring a treat to school to celebrate. Have you had this conversation?

“Can I bring cupcakes to class on my birthday? How many do you need? Well... one for everyone in class and 2 for the teachers." "Oh... and one for my art teacher... and my music teacher..."

Inevitably, the amount grows as she adds more and more people to the list. The grand total is somewhere around 40, which is quite a few batches of cupcakes and icing. In my world (where the treat-making happens after dinner, homework and bath) this is at least an 11:30 night, or worse.

This year, I decided to make my life easier. We (and she did help) made chocolate dipped marshmallows on pretzel rods with sprinkles. They were easier to make and - if I don’t say so myself – better than cupcakes. Transporting and storing them didn’t require boxes or an entire shelf in our refrigerator either.

Simply poke a hole into the marshmallow with a pretzel rod. Dip it into melted chocolate. Drop some sprinkles on top and put into the fridge on wax paper until it sets (10 minutes or so).

You can wrap them in cute cellophane party bags if you like.

If you are looking to an alternative to cupcakes, this is it. And you will have it done in less than an hour - for once.

CHEESE FONDUE - EASY AND FUN TO MAKE WITH KIDS - A PARTY TO EAT

Doughremekids Blog — 2010-02-11T18:23:00Z

Whenever you have fondue, it’s a party. The gooey cheese served family-style for all to share is irresistible to kids and adults alike. Why not have fondue for dinner and make it a party once in a while?

Luckily, anything goes with cheese fondue. The options for dipping are endless because almost everything tastes good with melted cheese. In class we used bread and steamed broccoli, but any vegetable, meat or bread will be welcome. Just put out what you have on hand.

SERVING FONDUE TO KIDS

The traditional fondue is made from Swiss cheese –Emmenthaler and Gruyere – which can be a bit too sharp for kids. Mellow it out with some Jarlsberg or even Muenster cheese. A good list of substitutions can be found here. As long as it will melt, just about any cheese will do.

Another thing to keep in mind is that there are normally a couple tablespoons of kirsch and white wine in the recipe. They provide sweetness and acidity as a foil for the cheese. While it is fine to leave them out, the flavor will be quite different in their absence. I have read about people using apple cider vinegar to some success, but have not tried it myself. Frankly, most of the alcohol burns off and the proportion of alcohol to the remaining ingredients is so small, it shouldn’t have any effect. When serving to kids, however, it is a good idea to let their parents make the decision as to whether it will be acceptable to serve the traditional recipe to them.

TRADITIONAL CHEESE FONDUE

1lb. cheese, shredded – combination of Emmenthaler, Gruyere and Muenster

1 clove garlic

1 tbsp. lemon juice

1 tbsp. kirsch (cherry brandy)

3 tbsp. wine wine

1 tbsp. cornstarch

bread and vegetables for dipping

Toss cheese with cornstarch covering all of the cheese uniformly. This will prevent the cheese from becoming lumpy and give it that gooey, stringy texture. Set aside.

Peel garlic and rub all over the inside of a small saucepan. Discard garlic. Heat lemon juice and kirsch in pan until bubbling. Add white wine and allow mixture to come to a boil (to burn off alcohol).

Once the wine is boiling, turn the heat down to low. Slowly add handfuls of cheese until it is all melted.

Continue to stir to prevent burning. Transfer the fondue to a pot over a candle or other low heat source.

The fondue party is ready to begin. Enjoy!!

PICKLED VEGETABLES - GET YOUR KIDS EATING HEALTHY WITH MORE VEGETABLES

Doughremekids Blog — 2010-01-28T03:22:00Z

What kid doesn't like pickles? Whether they are cucumbers or other vegetables, the "pickle" taste is still alluring. Vegetables can be eaten in myriad preparations – raw, steamed, sautéed, pureed, roasted and pickled. However, this last one is something that most people don’t think to do at home. It’s easier than you think.

It's a good way to introduce new vegetables and get your kids to eat healthy. In class, one child told me that he doesn’t like cucumbers, but loves pickles. When I explained that they were one in the same, he didn’t believe me. That is, until he made them himself. Hopefully, he will now eat cucumbers and pickles.

We pickled cucumbers very quickly in class and while we were at it, we pickled carrots, cauliflower, brussels sprouts and beets too. All of the vegetables had that “pickle” taste and the kids gobbled them up - even the boy who didn’t like cucumbers.

There exist many recipes for pickle making and storing pickles. This quick pickle recipe is for consumption in a week or so. Once prepared, they should stay in the fridge till they’re gone (which will surely be quick).

Serve them as a side with sandwiches, burgers or chicken, with a main course for dinner or even as a lunchbox snack. As far as I am concerned, as long as they eat their vegetables, it doesn’t matter how they’re prepared (except, of course, for the deep-fried kind).

Cucumber Pickles

Slice 5-6 kirby cucumbers into ½ inch slices and place in a heatproof bowl.

Generously sprinkle with salt and stir to coat. Let stand for 15-20 minutes.

Rinse off the salt and pour brine (see below) over cucumbers.

Let stand until cool and eat.

Store in brine in the refrigerator.

Vegetable Pickles (except red beets)

Cut vegetables into chunks equal in size.

Heat brine (see below) to a boil. Reduce to a simmer.

Dunk one vegetable into the boiling brine for 1-2 minutes. You want the vegetables to remain crunchy.

Remove with a small strainer or slotted spoon to a heatproof bowl.

Repeat with the remaining vegetables.

Pour brine over the vegetables in the bowl.

Let stand until cool and eat.

Store in brine in the refrigerator.

Red Beet Pickles

Prepare red beets the same as with the vegetables. Keep separate until they are cooled. Red beets will color the brine (and the rest of the vegetables) red. If you want to prepare them together, try golden yellow beets. Note: Even if the brine is red, it will not affect the flavor. This is what they look like:

Brine

2 cups white vinegar

11/2 cups water

3 tbsp sugar

1 tbsp salt

4 stems fresh dill

2 cloves garlic, lightly crushed

8-10 juniper berries*

*The juniper berries are included because of my adoration for the delicious juniper pickles served at Henry Public. After eating them, I just had to have homemade pickles. Juniper berries may be hard to locate, but are certainly worth seeking out.

Combine all of the ingredients in a large saucepan and bring to a boil. Reduce heat and begin to dunk the vegetables.

Separate brines should be made to pour over the cucumbers and to use for the beets.

These pickled vegetables are fun to make. They are quite nutritious as well, because you control the salt levels and quality of the vegetables. Feel free to play with the recipe should your tastes run to a sweeter or sour pickles. Even if you only make one or two vegetables, your kids will enjoy learning how to make them. And of course, eating them too.

CIRCUS SALAD - HEALTHY AND NUTRITIOUS - KID-FRIENDLY TOO

Doughremekids Blog — 2010-01-12T20:59:00Z

Most parents tell me their children don’t like salad. Even if this is true with your child, it shouldn’t stop you from trying. Recently, I tested this theory with my students. I am happy to report, they all, and I mean ALL, loved it.

I supposed that if I told them we were making (and eating salad) when they walked in the door, they would have let me know they didn’t want it. Instead, I made up a cute name for it and avoided the word “salad” for as long as I could. For our main ingredient, I selected a relatively mild red butter lettuce rather than mixed greens that contain some bitter leaves. I toned down some of the vegetables by steaming them and we made our own vinaigrette, using less vinegar than usual. There were some grumblings about using Dijon mustard but their anxiety was tempered when I told them they wouldn’t taste it once it was combined with the other ingredients. By the time they dipped their lettuce leaves (I gave them small bits of the crunchy bottoms) into the dressing, they all proclaimed their love of SALAD.

Note: Let the kids prepare as much as possible and munch on the veggies along the way. Before eating it as a whole, let them try the dressing with a small piece of lettuce. They will definitely come back for more.

CIRCUS SALAD

There are no amounts given because I leave it up to you. Use whatever you wish - in the amount that you wish. Go to the produce section or the farmer’s market and buy what looks good. If you wish to add protein – chicken, tuna, beans, eggs, nuts, etc. – go for it. It could be an entire meal. It will be so colorful and exciting, the salad actually reminds you of the Circus.

Ingredients

Butter lettuce

Steamed vegetables – string beans, cauliflower and carrots

Raw vegetables – golden beet, cucumbers and cherry tomatoes

Fruit – orange with the membrane removed (Substitute with apples, pears, grapes, cherries or any fruit that won’t fall apart.)

Cheese – ricotta salata, (Substitute with feta, goat or hard cheese.)

Grain – 1 cup steamed and cooled quinoa*; (Substitute with couscous, bulgar, or brown rice)

*Quinoa can be steamed using 1 part grain to 2½ parts water. Cool it before using in the salad.

Vinaigrette Ingredients

1 tablespoon - Dijon mustard

1 tablespoon - red wine vinegar

¾ cup – olive oil

handful of cilantro leaves (any fresh herb can be substituted)

salt and pepper to taste

Combine all ingredients in a bowl or blender cup. Use an immersion stick blender (or regular blender) for 30 seconds to a minute to mix into a thick dressing. Taste and adjust for seasoning.

Assemble Salad

Wash and dry the lettuce. Rip the lettuce into bite-sized pieces.

Steam the carrots and string beans. Cool, dry and cut into bite-sized pieces.

Remove the core and break the cauliflower into florets and steam. Cool and dry.

Peel the cucumber and cut into bite-sized pieces.

Wash the cherry tomatoes and place in a bowl with the cucumbers.

Peel the orange. Using a knife cut into the orange along both sides each segment to remove the membrane while extracting the inner portion.

Cut or break the cheese into bite-sized pieces.

Place the vegetables, quinoa and lettuce in a large bowl. Lightly swirl on the vinaigrette. Gently toss to combine with your hands. Cut away some of the peel and grate the beet directly into the salad. Top with the cheese and fruit. Taste again for seasoning. Serve immediately.

PUMPKIN BREAD - A NUTRITIOUS AND EASY LUNCHBOX TREAT

Doughremekids Blog — 2009-12-01T17:54:00Z

We made an amazing pumpkin bread this week. In my mind, I can still smell the mouth-watering aroma of it baking in the oven.

It was remarkably easy and gave the kids lots of ingredients to measure, which is one of their favorite things to do in class. Better yet, they proclaimed that they “love to eat pumpkin” and gobbled it up like they hadn’t eaten all day. That is what I call a successful recipe.

This pumpkin bread does especially well in the freezer and thaws quickly. In the morning, add a slice of this bread to your child's lunchbox as a special treat. By lunchtime it will have reached the perfect temperature. I am quite sure that even though there is no candy involved, you will be declared the best mommy or daddy a kid could have.

PUMPKIN BREAD
(Recipe adapted from http://www.pickyourown.org)

· 2 cans of organic pumpkin or one 16 oz. can
(Even though we used all organic ingredients, it can be made with traditional items, except for the pumpkin.)
· 3 ½ cups all-purpose flour (not self-rising flour)
· 2 tsp. baking soda
· 2 ½ cups of organic pure cane sugar
· 4 eggs, beaten
· 1 cup of vegetable oil
· 1 ½ tsp. salt
· 2 tsp. cinnamon
· 2 tsp. nutmeg
· ½ tsp. allspice
· 2 cups walnut pieces (optional)
· 2/3s cup water

Makes 2 loaves or 24 muffins.

Pumpkin Bread Recipe

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.

Add the eggs, water, oil and pumpkin and combine with a mixer or immersion blender.

Pour into two lightly greased and floured 9x5" loaf pans or muffin tins. Evenly divide the nuts and sprinkle over the batter.

Bake for an hour at 350 F (175 C) or 40 minutes for muffins.

SAUSAGE AND CHESTNUT STUFFING FOR THANKSGIVING AND ANY OTHER DAY YOU WISH

Doughremekids Blog — 2009-11-21T17:49:00Z

What would Thanksgiving be without stuffing? It seems that aside from the turkey, the most ubiquitous dish found on the Thanksgiving table is stuffing. As a child I would enjoy the Stove Top stuffing at my aunt's home year in and year out. That all changed once I tried homemade stuffing at a friend's house. From that point on, I learned how to make my own stuffing and never looked back.

We made this stuffing in class and the kids really enjoyed making it as much as eating it. They had fun cutting up the celery and bread which gave them the opportunity to snack along the way. I have learned that when kids can snack along the way, it keeps their energy levels up and they enjoy cooking for a longer period of time.

This stuffing is basically the same recipe that I made as a child. It is an easy recipe that can be adapted to individual tastes by adjusting the ingredients to suit your diners. If they don't eat meat, leave out the pork. If they don't like chestnuts, leave them out. Too many onions? Add less. It's as simple as that.

Basic Sausage and Chestnut Stuffing

Preheat oven to 375 degrees

1 loaf of whole wheat sandwich bread - cut into 1/2" pieces
2 lbs. sausage meat (out of casing)
1 large onion - finely chopped
8 stalks of celery - finely chopped
1/2 stick of butter
8 stems of thyme - leaves removed and finely chopped
8 chestnuts roasted whole and removed from shell (optional)

Add 1/2 of the bread to the baking pan and set aside. Saute sausage in a large skillet on low until cooked through. Remove from pan and set aside. Remove all but 2 tablespoons of the fat from the sausage pan and add the butter. Cook the butter with the sausage fat on low until the butter is melted. Add the onions, celery and thyme and saute until they are soft. Add the cooked sausage back into the pan and combine well. Add the bread to the pan and combine well pressing down with the back of the spoon to moisten the bread. Pour a cup of water or stock over the mixture and continue pressing on the bread to soak up the juices. Chop the chestnuts and stir them into the mixture. Remove from the heat.

Transfer the mixture to the baking pan and combine with the remaining bread. Using your hands toss together and gently squeeze/press the bread together with the vegetables to moisten with the juices. Spread the stuffing evenly in the baking pan. Bake covered for 30 minutes and uncovered for another 15 minutes. Serve hot or at room temperature.

This stuffing will definitely be a welcome at your Thanksgiving table - especially to those that usually eat the kind in a box.

Happy Thanksgiving Everyone!

POPCORN BALLS - FUN AND EASY TO MAKE

Doughremekids Blog — 2009-11-07T21:30:00Z

Are you looking for something to do on a playdate at your house? Perhaps a sleepover? Or movie night? Kids involved? Well, this is an easy one. Make popcorn balls with them. I have never seen the kids so happy as when they were making these. There are few ingredients and if you don't want to turn the stove on, you can use a microwave for the whole thing.

Popcorn is one of those treats that no one can resist. It make your kitchen smell yummy and everyone who recognizes the perfume will come looking for a handful.

For the popcorn balls, here are the basic things you will need:

1 bag of marshmallows (large or mini)
1 bowl of cooked plain popcorn (about 6-8 cups)
1/2 stick of butter
sprinkles or other goodies
spray oil for your spatula and fingers

The best possible popcorn is the kind you make in a pot on the stove. Just cover the bottom of the pot with a couple tablespoons of vegetable oil and add enough kernels to form one layer at the bottom. Those are my imperfect measurements that usually result in a full pot of popped corn. I say "usually" because once in a while, I add too much and the popcorn spills out of the top of the pot. Not really a problem in my book but it can be easily avoided by adding less kernels to the pot.

Melt the butter and marshmallows in a pan or in a microwave (checking every 30 seconds). Be careful not to overcook the marshmallows. They will continue to melt off the heat and stirring will get the smooth consistency you will need.

Pour the melted marshmallow and butter over the popcorn. Stir it together as quickly as possible using a spatula that has been greased or sprayed with cooking oil.

Spray hands with oil and dig in. Form balls of whatever size you like. It is messy fun. Enjoy.

After the popcorn balls are formed, they can be rolled in sprinkles or colored sugar to decorate. We did this for Halloween and it was adorable.

This can be a math lesson too. The kids put them in rows. Then they counted how many they made versus how many kids there were to figure out the amount of popcorn balls each child would take home. I must say I was very proud of them. The popcorn motivated them, but they figured it out.

Note: If you want to make rice crispy treats, they are made the same way. Just add the cereal instead of the popcorn.

PUMPKIN MUFFINS WITH CREAM CHEESE ICING

Doughremekids Blog — 2009-11-06T19:20:00Z

I usually make pumpkin muffins at least once or twice a year. But, they should probably be called "cupcakes" since I have to use cream cheese as a topping (read: icing). To me, they just aren't the same without it. Regardless, they are satisfying as a treat morning, noon and night for almost everyone.

Since the kids made these for the Halloween workshop, there were lots of sprinkles and candies involved, but if you plan to eat them for breakfast you may want to skip the decorations. The icing can be topped with the pumpkins seeds for a finished look.

This recipe was adapted from Gourmet Magazine. We left out some of the spices and the raisins to appeal to the kids' tastes. The cream cheese recipe is a standard icing recipe that I normally use for these muffins.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
3/4 cup packed light brown sugar
3/4 cup canned pure pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
Ina separate bowl, whisk together butter, brown sugar, pumpkin,buttermilk, eggs, and vanilla. Add to dry ingredients and stir untiljust combined, then stir in 2 Tbsp pumpkin seeds.
Dividebatter among muffin cups and sprinkle with remaining seeds. Bake untila wooden pick comes out clean, about 20 minutes. Cool slightly on arack.

MY CREAM CHEESE ICING

16 oz. cream cheese
1 stick butter, softened at room temp.
1 cup granulated sugar
1 tsp. vanilla
2 tbsp. milk

Mix cream cheese with a spatula until it is smooth. Add the butter and combine thoroughly. Add the sugar and vanilla. Thin the icing with the milk, incorporating one tablespoon at a time until you reach the desired consistency.

BUTTERNUT SQUASH AND PUMPKIN SOUP

Doughremekids Blog — 2009-11-04T17:06:00Z

A great cold weather treat is butternut squash. Kids will eat it because it is sweet. Adults may relish the flavor as well, but they know that it scores big nutrition points too. For class we made a soup using a few winter squash that could easily double as a puree - sitting under a roasted chop or grilled chicken or even stirred into pasta. There are surprisingly few steps and ingredients involved in this preparation. Even so, it is packed with flavor and looks elegant enough to be an impressive dinner party starter.

When I went to the farmer's market to purchase the squash and pumpkin there were so many options. I ended up choosing several sugar pumpkins, kabocha squash (looks like a little black or deep orange pumpkin), in addition to the butternut variety. The resulting flavor from their combination was quite tasty.

The kabocha was dense and flaky inside. (A blog post on kabocha). It was meatier than the sweeter creamy butternut squash. Together with the pumpkin, they each brought something different to the soup. You can use whatever variety you wish, but the best way to insure a balanced finished product is to combine several types together.

This is a recipe that can be completed quickly and it permits much leeway in measurements. It's really hard to mess it up.

BUTTERNUT SQUASH AND PUMPKIN SOUP

3-4 medium squash or sugar pumpkins - various varieties combined
1 leek trimmed of green parts
2 medium carrots
2 stalks celery
1 clove garlic
1/2 cup olive oil
2 tbsp. honey (optional)
2 tbsp. fresh thyme, chopped
1 quart vegetable or chicken broth
1 cup half and half or milk (optional)

Preheat oven to 375 degrees. Spread half of the oil onto a baking sheet large enough to hold the vegetables.

Cut the squash and pumpkin in half and remove the seeds. Wash the outside and inner parts. Rub the remaining olive oil over the inside cavities of the squash and pumpkin. Season with salt and pepper.

Trim celery and peel carrots. Leave whole.

Cut the leak in half, clean between the layers and dry it.

Crush garlic clove with the side of a knife or your palm and leave it in the peel.

On the oiled baking sheet, place the squash and pumpkin, skin side up. Add the carrots, celery, leeks and garlic to the baking sheet and roll them on the baking sheet to cover them with a thin film of oil. Season with salt and pepper.

Bake the vegetables in 375 degree oven until they can be easily pierced with a fork and are tender - about a half hour. Remove from the oven and allow them to cool.

Scoop the flesh from the squash and pumpkin with a spoon or paring knife, removing the skin. The kids will happily eat whatever flesh is left behind. Cut the remaining vegetables into 2 inch pieces. Remove the garlic clove from the skin.

Add all of the vegetables and thyme to the bowl of a food processor or blender. While processing the vegetables, add the broth until it is all combined and the soup is smooth. If you want a thicker puree instead, add the broth incrementally until the consistency is correct. Taste for seasoning. (Alternately, you can add them directly to the pot and use an immersion blender)

Add the soup and honey to a large pot set at medium heat. Slowly add the half and half until you attain the texture you desire. Use less than a cup for a puree. Conversely, it can be thinned with more broth or water. Simmer soup for 10-15 minutes until it is hot and fragrant.

Serve with bread or croutons. Toppings can be used, such as: bacon pieces, sour cream, soft cheese, grated hard cheese or herbs. The possibilities are only limited by your imagination. Have fun with it. It can be as casual or elegant as you like, And your kids can basically make the dish themselves, or so they will think.

FRESH HOMEMADE PASTA - As Easy As Making A Sand Castle

Doughremekids Blog — 2009-10-21T01:18:00Z

To start, think of a sand castle - with flour for the sand. Imagine a lake made of eggs and olive oil. So there you have it - if you can make a sand castle with a lake in the center, you can make fresh pasta. Any child can do it and so can you.

It is fun to create your own pasta dough. Besides, once in a while it's satisfying to have a bowl of fresh pasta. Making pasta happens to be a favorite among my students, so we are sure to do it at least once a season. The ingredient list is minimal and the work it entails for kids is pure amusement topped with gratification. Just the same as when they make sand castles.

PASTA DOUGH RECIPE

3 cups of flour (unbleached white all-purpose or 00)

3 eggs lightly beaten
1/4 cup olive oil
1 tsp. salt
cornmeal for dusting

In a large bowl, mix the flour and salt. Make a well in the center of the flour. Combine the eggs with the olive oil and pour them into the well.

Using a fork, mix the egg mixture as if creating a whirlpool. Gradually pull in a little flour at a time while mixing the egg mixture in a circular fashion. A wet dough will form.

Continue adding more flour from the surrounding "wall" until you are no longer able to incorporate more flour. Begin to use your hands to incorporate more of the remaining flour. Remove the dough from the bowl when it is no longer sticky. At this point, it should be soft and pliable. Working on a pastry board or mat knead in as much of the remaining dough is needed to form it into a semi-firm dough. It is not necessary to use all of the flour since you can always add more later.

Wrap the dough in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes.

After the dough has rested (I tell the kids it needs to take a nap), remove it from the wrap and knead it on a floured board for several minutes.

It will then be ready to be formed into the type of pasta you desire. We put the dough through a pasta machine to create sheets of pasta - starting with the thickness #1 and working through to thickness #4. If you do not have a machine, roll the dough into thin sheets using a rolling pin.

If using a machine - run the sheets through the flat noodle attachment, separate the strands and lay out on a flat surface dusted with cornmeal (or hang over a chair back covered with a flour dusted towel) until you are ready to cook them.

In order to make the noodles without a machine, roll the sheets into a loose log shape and cut across into rings. Unravel the rings immediately and separate the noodles as with the machine-cut dough above, until you are ready to cook them.

Cook the pasta in salted boiling water for 3-5 minutes. Drizzle olive oil over the noodles and season with fresh herbs, salt and pepper. Add a generous grating of Parmesan cheese on top of the noodles before serving. The noodles will be chewy and hearty.

The fresh pasta is also a treat served with Sunday Tomato Sauce (or Gravy as some of friends say).

STILL TIME TO GO APPLE AND PUMPKIN PICKING

Doughremekids Blog — 2009-10-16T15:50:00Z

If you haven't gone apple or pumpkin picking yet, there is still time. The apple trees throughout orchards in upstate New York continue to blossom with myriad varieties of ripening fresh apples.

There is nothing that says Fall more than biting into a crisp apple while standing in an apple orchard. The cool air, the riot of nature's colors and the views of mountains in the distance, all add up to a genuinely Fall experience. One that everyone enjoys - no matter their age. Apples in New York State ripen throughout late September, October and early November. This means that there are a couple weeks left to enjoy all that nature has to offer.

These orchard photos were taken at Ochs Orchards in Warwick, New York. They offer opportunities to pick your own apples and supply you with a map of the apple tree varieties together with their ripening dates. A small bag which held about 30 apples (big enough for us) was about $13. A larger mesh bag was about $25. In the past, we have also visited Maskers and Pennings which are both within a couple of miles from Ochs. Maskers has more activities for the children (like face painting and pony rides), but this somehow makes it feel less like an orchard. Be prepared for long, long lines for everything there. Pennings is lovely and has a large farmstand if you wish to purchase, rather than pick, your apples. Frankly, we skipped it because it was just a little further for us and we wanted to get out of the car. On a day with less crowds, we might have visited Maskers and Pennings as well.

For pumpkin picking the above orchards offer u-pick pumpkins, but a true pumpkin patch is found at Bellevale Farms. Their creamery down the road entices with lucsious handcrafted ice creams as well. It is off of the same main road as Ochs. All too often when we go pumpkin picking, we simply "pick" the pumpkins from a pile in a field somewhere. This field is not really a pumpkin patch - just lots of pumpkins waiting to be picked - up. At Bellevale, you are actually selecting the pumpkins from the spot in which they grew. Some still remain fresh on their stems. This is a true pumpkin patch in my opinion. They even take you to the patch in a hay ride drawn by a tractor.

Believe me, if you want to see your child smile from ear to ear this is the place to go. My daughter had the biggest smile from the minute the tractor started through the moment she carried her pumpkin to the old fashioned scale to weigh it. The prices were affordable too. Our gigantic pumpkins weighed in at almost 60 lbs. and we paid less than $30 for them. And an amazing experience was thrown in for free...

Where do you like to go?

CUPCAKES ARE A FAVORITE CLASSROOM TREAT - BUTTERCREAM MAKES THEM SPECIAL

Doughremekids Blog — 2009-10-05T03:00:00Z

Every year I look forward to the day I bring cupcakes to school. I think I actually get more excited than my daughter. Usually, I make them for her birthday, but sometimes I just do it for a special occasion - there are so many throughout the school year. Since I love buttercream, I find a way to work it into the recipe. The problem with buttercream - yes, there is one - is that it can melt. Not an ideal situation when you are dropping off a tray of goodies that you spent hours creating. On a hot day, it can be a hot mess.

Many recipes call for butter to be combined with powdered sugar and thinned with milk or cream. Although delicious and easy, it must be refrigerated until just prior to eating. If not, the buttercream will defate and the butter can separate from the sugar which looks far from appetizing. Unless you can offer them straight from the refrigerator, I do not recommend using this type of buttercream.

The perfect buttercream requires the worthwhile effort of adding whipped egg whites. With the risk of salmonella, the egg whites need to be heated to 160 degrees to insure safety. This takes more time, but the added stability from the egg whites keeps the buttercream from dissolving. It tastes better too - dispensing with the powdered sugar.

The recipe I prefer is from Martha Stewart and is very easy to follow. In class, the children piped the buttercream onto yummy vanilla cupcakes. From there, they decorated with cute animal shaped sprinkles, colored sugar and dragees. For school, I sometimes bring the cupcakes along with an assortment of decorations for the kids. Some will be precise about where they place each sprinkle and others will dump on a handful. Whatever their preference, this is one activity they will remember for years to come.

A couple of things to remember - bring extra cupcakes for the teachers and staff members, always ask for permission to bring treats to the classroom and lastly, don't expect the school to provide paper plates and napkins - unless you are informed otherwise - bring your own.

MARTHA STEWART'S SWISS MERINGUE BUTTERCREAM
(as printed on martha stewart website)

Ingredients

Makes about 9 cups, enough for about 28 cupcakes

2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

Directions

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Use with cupcakes, such as vanilla.

CANNING TOMATOES? USE THEM FOR A TRADITIONAL ITALIAN SUNDAY TOMATO SAUCE

Doughremekids Blog — 2009-09-25T17:42:00Z

My annual tomato canning marathon has just ended and it's time to start enjoying them. The end of August/beginning of September marks the canning season, but with Labor Day so late this year, I ended up canning in mid-September. I have been canning regularly for about 10 years, except for one year when I got to the greenmarket too late. All of the good tomatoes were gone. It was a very long winter and I have never made that mistake again. I have learned to negotiate for my boxes of tomatoes in mid-August. Many people can their homegrown tomatoes, making it an economical way to have fresh, preservative-free tomatoes throughout the winter. With purchased tomatoes, it may not be the most economical ounce for ounce, but it certainly is the healthiest and tastiest.

My husband's Italian nanny taught me how to can tomatoes. Years ago, she and her neighbors on President Street in Brooklyn, used to assist one another with their homegrown tomatoes. One day, everyone would do her tomatoes, and the next, another neighbor, until everyone had their own tomatoes packed away for the winter. Living in an apartment makes it impractical to grown my own, but luckily we have access to many nearby farmer's markets.

With 100 pounds of tomatoes, usually I have everyone get into the act; nanny, my husband and my daughter. This year, with my helpers curiously too busy, I enlisted my own neighbor. He was perfect - enthusiastic and naive. After 5 hours of back-breaking work, he was unsure whether he would do it again next year. But once we were finished, I made him a tomato sauce that nanny taught me how to make and he was sold. I hope...

SUNDAY TOMATO (GRAVY) SAUCE WITH PORK

One quart (or large can) of whole peeled plum tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
6 links of Italian sausage, each cut in 3-4 pieces
4 country-style pork spareribs (boneless)
1 1/2 cups dry red wine
8 large basil leaves
1/2 cup Parmesan cheese (if available, toss in rind)
1 teaspoon salt and black pepper or to taste

Break up the tomatoes with your hands or in a blender with a couple pulses. Set aside.

Heat oil in a large heavy bottomed pot on medium heat. Once it is hot, saute the garlic for about 20-30 seconds. Add meat and stir together. Check heat to make sure the garlic does not burn (if it does, you must discard it and start again). Season the meat with salt and pepper and brown on all sides, turning as necessary. Add wine and scrape up any bits that are forming on the bottom of the pan. Reduce heat to medium/low and continue to cook uncovered until the wine is reduced by half, stirring occasionally, about 10-15 minutes. The amount of time will depend on the size of your pot and your individual stove, so keep cooking if it appears to need more time.

Once the wine is reduced, add the tomatoes with an equal measure of cold water and raise heat to medium. Partially cover the pot, allow it to come to a boil (watch out for splatters), then reduce the sauce to a simmer. Simmer for a least a 1/2 hour. At this point, the smell will permeate your kitchen and the sauce will start to look like it has combined.

Add 6 of the basil leaves, the cheese and salt and pepper. Continue simmering sauce until it is no longer watery and has reduced by half. This takes about 45 minutes. Once the sauce is thick and reduced, cover and continue simmering for as long as 2 hours, occasionally stirring. During that period, if the sauce becomes too thick, add more water - a 1/2 cup at a time. The spareribs are ready when the meat breaks apart with a fork.

To serve, remove the meat to a serving platter. Then, combine some of the sauce with a pound of hot pasta. Serve extra sauce for passing at the table. Have a wedge of Parmesan cheese and a grater handy. And, don't forget the bread.

EASY APPLE RECIPE - APPLE AND POTATO PANCAKE

Doughremekids Blog — 2009-09-24T01:23:00Z

Once Fall is in full swing, the first ingredients that I want to use and eat are apples. The greenmarkets here in New York are overflowing with crates containing every variety imaginable - one orchard even named the fruit from unidentified tree "Jim Smith". Apples are so versatile and universally loved by children. Usually when we think of apples, pie comes to mind. Apple pie is one of those foods that brings such comfort and delight to any occasion. It certainly sets the mood and I plan to make one very soon...

However, this week when I was cooking with my class, we needed an apple recipe that could be made easily and quickly. Another requirement of this recipe was that it had to be engaging for the children. That's how we ended up making Apple and Potato Pancakes. (Actually, we made apple, potato and carrot pancakes, but that name doesn't flow as well.) They were quite surprised when I told them that these pancakes were different from the pancakes that they eat for breakfast - no syrup required - which makes them healthier too. Apples and potatoes work well together in a recipe because they cook at almost the same time. You can experiment by adding other root vegetables to the mix, such as beets, sweet potatoes, butternut squash and pumpkin. The kids will benefit from the added nutrients and love them just the same.

APPLE AND POTATO PANCAKES

2 medium firm apples (we used Macoun and Granny Smith) (US Apple Org.-guide)
2 medium russet potatoes (or substitute equal amounts of beets or other root vegetables for one of the potatoes)
1 medium carrot
2 tablespoons all purpose flour
1 teaspoon sugar
1 large egg lightly beaten
salt and pepper to taste
olive oil for pan

Peel and grate the apples, potatoes and carrot into a large bowl. (Note: A hand grater will produce smaller bits and more liquid and grating on a food processor will produce larger bits, less liquid with a more "lacey" effect. Either one will work with this recipe.) Transfer the mixture into a clean towel or cheesecloth and squeeze as much liquid out as possible. The kids loved this part.

Clean the bowl and add the remaining ingredients. Combine the apple mixture to the egg mixture.

Heat skillet with 2 tablespoons of oil. When oil is hot, scoop out golf ball size mounds and place into the pan. Flatten the mounds with a spatula as they cook. Pan fry the pancakes until golden brown on each side - about 5 minutes. Continue with remaining mixture, adding more oil to the pan as needed. Remove pancakes to a plate covered with a paper towel. Season with salt again, if desired.

Eat warm or room temperature. These pancakes are great as a snack and are good dipped in some applesauce. They can also be served as a side dish for breakfast, lunch or dinner.

GRANOLA - THE SUPER SNACK

Doughremekids Blog — 2009-09-20T15:28:00Z

One of the most versatile snacks, for children and adults alike, is granola. It contains ingredients such as dried fruits, oats, and nuts that contain healthy grains and proteins. Your choices among the nuts, oats and fruits allow for limitless variations tailored to your household's specific tastes. Making it is as much fun as eating it, since you can nibble on the ingredients along the way.

We made the granola as a yogurt fruit parfait topping, making use of the last of this season's strawberries and raspberries (and fresh mint for garnish). Granola is fantastic eaten on its' own; think - lunch box treat. However, it can be baked into the peak of muffins and breads, or sprinkled over butternut squash and pumpkin soups. Experimenting with granola is easy and rewarding because there is little chance of a kitchen disaster. Use granola where you would use chopped nuts and let it take you to new combinations.

CLICK HERE FOR GRANOLA AND PARFAIT RECIPES

UNABLE TO BUY ORGANIC? - A SHOPPING GUIDE FOR CONVENTIONAL PRODUCE WITH THE LEAST PESTICIDES

Doughremekids Blog — 2009-09-14T00:59:00Z

When shopping for fruits and vegetables, it's not always possible to purchase organic. It could be due to cost, availability or even poor quality. At times, that organic pear might be in worse condition than the conventionally grown option. The local produce vendor may not carry organic grapes, yet carries organic apples. In most areas, the organic fruits and vegetables are higher priced than conventionally grown (as it stands - organic produce is more expensive to grow), which renders it prohibitive for those on a tight budget.

We all want to purchse the best food we can, including fruits and vegetables organically grown without pesticides. Unfortunately, given the state of the economy, it is not always possible to exclusively buy organically grown produce. Many people will regularly purchase specific organic items together with foods that may or may not be organic. Yet, as far as fruits and vegetables are concerned, some are grown with more pesticides than others. According to a study conducted by The Environmental Working Group (EWG), thick-skinned foods such as avocados, mangoes, and bananas carry less pesticides than celery, peaches and apples. Their website lists the 10 best and 10 worst fruits and vegetables according to toxicity levels. A link to their site can be found here. You can print out their shopping list and even get an application for your cell phone so you can refer to it while shopping.

Here is how the EWG lists the best and worst fruits and vegetables on their site as (the full list can be found here):

10 Most Toxic Conventionally Grown Fruits and Vegetables (in descending order of pesticide toxicity levels):
Peaches
Apples
Sweet Bell Peppers (11 different pesticides found on a single pepper)
Celery
Nectarines
Strawberries
Cherries
Lettuce
Grapes
Pears (86 percent of samples tested found with detectable pesticides)
10 Least Toxic Conventionally Grown Fruits and Vegetables (in descending order of pesticide toxicity levels):
Cabbage
Bananas
Kiwi
Asparagus (7 percent of samples tested found with detectable pesticides)
Sweet Peas
Mangoes
Pineapples
Sweet Corn
Avocados
Onions (1 pesticide found on a single onion)

It is best to buy organic when shopping for items that rated lower on their list, such as: pears, grapes and apples. On the other hand, it's certainly helpful to know when you are debating between a $5.99 avocado and a $1.99 avocado.

How do you determine whether to purchase organic produce?

PEANUT ALLERGIES? - USE SUNBUTTER INSTEAD OF PEANUT BUTTER FOR SCHOOL LUNCH

Doughremekids Blog — 2009-09-10T17:41:00Z

As many schools and parents must contend with peanut allergies, bringing a peanut butter and jelly sandwich to school isn't a simple matter. Some schools ban all peanut products outright, and others isolate the peanut-toting children to their own table.

Faced with this dilemma early on, I started buying and serving nut butters to my daughter instead of peanut butter. At first she didn't enjoy the flavors of these "peanut butters". However, once we found sunbutter (or sunflower seed butter) at the recommendation of a friend, she was hooked. In fact, she refuses to eat any other type of nut spread.

Sunbutter has a deep nutty flavor unlike cashew, almond, or soy butters. Other than flavor, the great thing about it is that it does not contain peanuts. Thus, people with peanut allergies can enjoy "peanut butter and jelly" sandwiches as well. For more options, sunflower (sunbutter) can be used in a snack and dip container.

We use two different brands of sunflower seed butter interchangeably.

Once Again has a deep flavor and comes in a reusable glass container. The texture is dense when refrigerated, so it should be left at room temperature for at least a 1/2 hour or so before spreading.

Sunbutter comes in a plastic container. It is very creamy with oils that rise to the top. It does not need to be left at room temperature before spreading.

Either one will serve you well, with or without peanut allergies. Plus, you won't have to throw it out the next time there is a peanut recall.

HEALTHY LUNCH -PART II - EASY AND NUTRITIOUS LUNCHBOX RECIPES AND IDEAS

Doughremekids Blog — 2009-09-04T17:20:00Z

Part II (go to Part I)

Israeli couscous with corn, pineapple and grated beets

HEALTHY LUNCH IDEAS – EASY AND NUTRITIOUS

Now that you have inspiration from all of your new containers, it’s time to start thinking about packing a daily lunch. Great lunches are something your child will look forward to each day.

The best way to start is by letting your children make some requests. Better yet, bring them with you to the grocery store. If they pick it out, they are more apt (and obliged) to eat it. You can then steer them towards healthy selections. They get what they want. Everyone wins.

I try to balance a protein with vegetables or fruits and carbohydrates that contain nutritious grains (such as whole wheat breads or pastas). Here are some combinations that can be used in the various containers I wrote about last week.

SNACK AND DIP

DIP - Hummus, Tabouleh, Ranch or Vinaigrette

SERVE WITH Fill ½ with pita slices, pita chips, pretzel thins
                        Fill the other ½ with carrots, celery, beets, fennel, cucumbers,
                        red pepper, broccoli, cauliflower, asparagus, small potatoes,
                        olives, cornichons.

DIP - Tomato sauce or Pesto

SERVE WITH Pasta, meatballs, mozzarella slices, sliced chicken or sausage.

DIP - Ketchup

SERVE WITH Steamed chicken slices or nuggets.
Mini-sausage, (try the smoked chicken and apple minis
from Aidells).

DIP - Peanut butter

SERVE WITH Sliced fruit rubbed with lemon half to prevent browning.
Toast points or crackers. Celery.

DIP – Mustard

SERVE WITH Rolled turkey, ham or salami with rolled cheese,
add some vegetables to this as well.

DIP- Plain yogurt (sweeten with Agave if necessary)

SERVE WITH Apples, break rice cakes into 1/4s, grapes, berries and granola.

DIP - Guacamole

SERVE WITH Rolled quesadilla – make by melting cheese, chicken, pork or
sliced vegetables between two soft tortillas. Roll into log and bake
until the cheese is melted. Slice into rings.

NOTE: Use these same components for the containers from Laptop Lunches.

THERMOS-HOT/COLD
This is the container I use most when saving some portion of dinner for lunch the next day, especially on nights where the meal is one my daughter really enjoys. I don’t wait to see if we will have extra. I fill the thermos container before we begin eating and put it into the refrigerator right away. I will also take components from the meal, such as cooked beets, when I know they can work with something else.

The thermos is perfect for stews, soups, pasta dishes, rice with steamed vegetables and my favorite, couscous.

Couscous Recipe – A form of pasta, originally from Morocco and environs, couscous is very easy to make. The tiny sand-like couscous cooks in less time than it takes to make a sandwich. Pour uncooked couscous into the thermos container, about halfway to the top. Pour boiling water over it to cover. Add the lid and wait for 10 minutes (or less, depending upon the size of the thermos) until water is absorbed. Mix in cubed cold or hot veggies as desired. Simple!

(freeze yogurt sticks so they will thaw and be cold by lunchtime)

MINI CONTAINERS FROM IKEA

These are great for berries, grapes, cut fruit, dips, cereals, nuts and granola.

FUN STUFF

Use cookie cutters to make your lunch interesting, perhaps using a different one each week (“heart” week or day).

Add inspirational notes to your lunches. Some examples:
MAKE A NEW FRIEND TODAY!
TREAT OTHERS THE WAY YOU WANT TO BE TREATED!

Teach a math problem (2+2=4) or a new word with a definition on a small post-it tucked inside their lunchbox - they will definitely read it.

Use these ideas as an outline, as they are certainly meant to be flexible. The important thing is to balance nutrition and fun, so lunch is an event rather than a chore.

It’s great to hear what other parents do, so please share some of your ideas too.

HAPPY BACK TO SCHOOL EVERYONE! (go back to Part 1)

~Romy

HEALTHY LUNCH IDEAS-PART 1 - LUNCH CONTAINERS

Doughremekids Blog — 2009-08-24T02:59:05Z

HOORAY!! IT'S BACK TO SCHOOL TIME!!

Part One - Lunch Containers (Go to Part II)

Now that they are back to school, it's time to think about what to make for lunch again. Making lunch can be fun or it can be a real drag.

The easiest way to get creative with lunch is with great lunch containers. This is where it all starts. If you can find containers that accommodate several items, they will allow for your experimentation. Most kids like to eat small portions of many items, rather than a large portion of one thing. Some kids like their food mixed together, but a great many of them like their food to stand alone (and not touch anything else). This is where a container with multiple compartments comes in handy.

In addition to the ease involved with creating lunch menus, containers like these also provide an outlet for planning balanced meals which are healthy. Instead of purchasing packaged snacks, save money and boost the nutrition factor by making your own mini snacks that contain fruits and vegetables, or grains and nuts. This way you have control over the all-important sodium content, among other things.

Snack and Dip (with yogurt)
One of my favorite containers is square with a covered dip container in the middle and an area around the outside for the items to dip. It can be found at the Container Store. I usually put hummus in the middle and carrots around the outside.However, the options are limitless. Dips, peanut and fruit butters,yogurt and tomato sauce can reside in the middle, while veggies like carrots, red peppers and cucumbers, rice cakes, toast, granola, fruit,or even cooked penne, can be matched up as dippers (more ideas).

(Food Jar - Thermos Photo)

Another type of container that I really love is the food jar from Thermos. It comes in great colors or themes and is the perfect size. I use it for making couscous directly in the jar (more on that in PART 2). Having a warm option opens the door to soup, pasta, oatmeal and stew among the choices available for a healthy lunch.

Ikea has food storage containers that come with the most (in quantity) cute tiny containers that I have ever come across. They allow for sending the right amount of a snack without taking up precious room in the lunch sack.

(PRUTAFood saver - Ikea Photo)
If you are looking for an all-in-one package, Laptop Lunches has bento style lunch boxes that come with several covered containers held in one large container. One handy package allows for a full meal to be offered at lunch and for the components to be individually stored ahead of time.

(Photo courtesy of Laptop Lunches)

Regardless of the brand of container you get, use something that inspires you to make healthy food choices for your kids, while at the same time is interesting enough to inspire your own creativity.

Once you get the containers, come back for some ideas on what to put inside. Making lunch might be a parent's duty, but it doesn't have to feel that way!

STAY TUNED FOR WHAT TO PUT INSIDE....(Go to Part II)