Tag Archives: food

Weekly Groceries from Around the World

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Filed under Cooking with Kids, Meal Planning, Musings of a Cooking Teacher..., Nutrition and News

Organics – How to Prioritize

The What’s Cooking Blog has moved: Please visit us at our new location: whatscookingblog.com

You will find this article there 🙂

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Filed under Eco-Friendly, Nutrition and News, Shop

What’s Cooking Fans from the SF Bay Area…Set Your Tivo!

Michelle, owner of What’s Cooking, will be doing a Healthy School Lunches cooking demonstration with her two children.

Details: Wednesday, October 3
Time: 3-4 p.m.
Show: View From The Bay on ABC

View From the Bay

Click on the logo above to be linked to the segment, online. Let us know what you think!
Check out our Store to see the products featured on the show.

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Filed under Cooking with Kids, Recipes, School Lunches, View From The Bay

Do You Always Eat Such Good Dinners?

The What’s Cooking Blog has moved: Please visit us at our new location: whatscookingblog.com

 

Good Dinners

Yesterday after school, we had my daughter’s friend, Emma, over for a play date. Like most multi-tasking mothers, I started getting ingredients for dinner ready while they were playing. Emma kept coming into the kitchen to stare at my ingredients and to ask questions. When I told her that we were making Asian Lettuce Wraps, she wanted to know why I liked to make foods from other countries. I happily explained how fun it is to try new foods. She leaned over the steaming pot of pad thai noodles and loved that they were almost invisible…I am so lucky to have a career that sparks such enthusiasm in kids!

When I found out that her mother was running late, Emma ran to the table to eat dinner with my kids. After the first bite, she asked, “do you always make such nice dinners?” I looked at the table and had to laugh. It was simple and took less than 30 minutes to prepare. But it made me realize that before I began meal planning, I made the same things over and over again. Emma explained that she was tired of the foods she got for dinner, and asked me if I could tell her mom what I did to the food to make it taste so good.

When her mother came to pick her up, her stood wide-eyed as the kids asked for seconds…and thirds, and ate their asian broccoli slaw! She admitted that until she saw Emma eating with such gusto, she hadn’t realized that she was in such a food rut. She started asking questions about What’s Cooking Weekly, my online meal planning service for families, and decided that she would give it a try. Even if she just tried a few of my menus, or simply added some of my sides to her existing repertoire, she said it was still a good value. She was also excited that she would start saving money on groceries, since she would go into the market knowing what she was looking for.

She nearly had to drag her daughter away from the table when I said that I had to save the rest of the food for my husband, who hadn’t arrived home from work yet.

So, what was that simple menu that caused such a sensation?

Asian Broccoli Slaw:
1 bag broccoli slaw mix from Trader Joe’s
1/4 cup rice wine vinegar
2 Tbs. sesame oil
2 Tbs. sesame seeds

Combine dressing mix and pour on salad, to taste.
Yes, that’s it!

Pad Thai:
This is embarassing – I used a package from Trader Joe’s that was in the back of my cabinet for 6 months. The kids loved it, and it was so easy that I’ll use it again. Next time, I might add some scrambled egg, tofu and maybe some julienned bell peppers or carrots.

Asian Lettuce Wraps:
1 pound ground turkey
1 can water chestnuts
1 small red onion
2 Tbs. oyster sauce
2 Tbs. hoisin sauce
1/2 tsp. salt
Juice from 2 limes
1 Tbs. brown sugar
Large lettuce leaves (bibb lettuce works well)

  1. Dice water chestnuts and red onion. Combine in a bowl, along with the oyster sauce, hoisin sauce, salt, lime juice and brown sugar.
  2. In a large skillet, begin to brown the ground turkey. After 3 minutes, add red onion mixture.
  3. Cook until the turkey is done.
  4. Serve by putting the turkey mixture on top of a lettuce leaf. You can wrap them like a burrito, or like a taco. Either way, be prepared for some of the filling to fall out. The kids loved the fun and challenge of eating their food like this!
  5. Serve with Asian broccoli slaw, pad thai noodles or steamed brown rice.

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Science In The Kitchen

The What’s Cooking Blog has moved: Please visit us at our new location: whatscookingblog.com

 

Science In The Kitchen

Yesterday was the first of my new After School Cooking Class series for Kids. Our class was called: Science In The Kitchen. After teaching high school biology years ago, it was fun to bring the laboratory into the kitchen!

What was on the Agenda?
We made popovers, invisible ink, sorbet in a bag and expanded marshmallows in the microwave.

Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Butter, jam, syrup or honey, for serving

  1. Preheat oven to 450 degrees F.
  2. Grease 12 large muffin tin cups or 12 custard cups.
  3. Break the eggs into a bowl and beat well.
  4. Add the milk, flour, and salt, and beat until just blended.
  5. Fill the muffin tin cups or custard cups 3/4 full with the batter.
  6. Place the pan on the center rack in the oven.
  7. Bake for 30 minutes without opening the oven door.
  8. Serve the popovers hot with butter, jam, syrup, or honey.

What Makes Popovers “Pop”?

Steam is released from the liquids in the batter as they heat. It is confined in the oven (don’t open the door!), and gets trapped inside the gluten from flour proteins, starch, and protein from eggs. The popover literally ‘pops’ with steam, but the steam doesn’t escape because the stretchy protein holds it inside the batter.

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