Wednesday, May 25, 2011

Radical Cooking - Kids in the Kitchen Part 2



Outside the take out box
Better, faster, fresher, cheaper...healthier


I can not believe how much response I received from the lst Kids in the Kitchen posting! 

It does my heart good to know that you're encouraging good food habits and getting them started early.

You asked for more kid friendly recipes so here they are.....



Deviled Egg Mouse

Yes, you read right.... mouse - not mousse.

"Nibble, nibble little mouse..."
Children of all ages (and adults, too) adore these oh so cute little deviled eggs. 

The term "deviled" by the way, means a hot sauce (in this case mustard) has been added.  While we don't think of yellow, hot dog mustard as being hot, technically it is hence the term "deviled."

Eggs are power houses of good nutrition and children generally like the taste - especially if the eggs are properly cooked. 

A properly cooked, hard boiled egg will have a slightly soft yolk and absolutely no green ring - a rather difficult thing to achieve since you can't see inside the egg.  It takes a little practice but once you master a perfectly cooked egg, you'll be amazed at how divine it tastes.

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Makes 2 mice
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1 carrot
1 hard cooked (hard boiled) egg
1/2 teaspoon mustard (or to taste)
1/2 teaspoon Miracle Whip (or to taste)
4 currants
4 pumpkin seeds
2 chow mein noodles

Peel the carrot and shred.  Divide between serving dishes as a bed for your mouse.

Cut egg in half the long way. Carefully remove the yolks and place into a bowl.  Add the mustard and Miracle Whip. Stir to combine.

Pile the yolk mixture into the yolk hole of each egg half, dividing evenly.  Put each filled egg half (filled side down) onto the bed of shredded carrots.


Farm fresh eggs taste
so much better than
grocery store eggs!

Put a little Miracle Whip on the narrower end of each egg half.  Position 2 currents into the Miracle Whip for eyes.

Put 2 pumpkin seeds above the eyes for ears.

Put 1 chow mein noodle into the other end of each egg half for the tail.




Strawberry Lemonade
Real beverages should be the standard at your house and not the artificial kind.

Beverages made with real ingredients offer food value including enzymes which are very much missing from our typical packaged and prepared cuisine.

Packaged drink mixes offer nothing except sugar, flavoring and perhaps a vitamin C additive.  For real health, you need real food.

The strawberries dissolve on standing, by the way.

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Makes 1 (2 quart) pitcher
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1/3 - 1/2 cup sugar (or to taste)
1 cup water (divided)
2/3 cups fresh lemon juice (4 - 6 lemons approximately)
Rind from 2 lemons
1/2 cup well mashed strawberries
Water to fill the pitcher (approximately 6 cups)
Ice

Put the sugar into a heat proof mug.  Add 1/2 cup water.  Stir.  Microwave, lightly covered, to melt sugar - about 3 minutes. Stir in 1/2 tap water to cool.  Set aside.

Cut lemons in half. Remove any seeds. Using a fork, squeeze out the juice. Measure juice.

Put juice and rind from 2 lemons (4 lemon halves with the juice squeezed out) into a pitcher. Stir in strawberries. Fill pitchers with cool water. Add ice, if desired.

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