I came across this today and it looks like it has a lot of information on cooking with/for kids - thought some of you might enjoy it! Click below or I also added it to my blog list on the right-hand side.
What's Cooking Blog
Tuesday, July 28, 2009
Monday, July 27, 2009
Asparagus Salad
1 bunch of asparagus, cleaned and cut
4 tsp soy sauce
1 tsp white sugar
2 tsp olive oil
1. Boil asparagus for 1 minute.
2. Drain asparagus in collander and run under cold water (to hold the green color).
3. Set asparagus aside (run under cold water a periodically).
4. Mix sauce until sugar is dissolved.
5. Toss asparagus with sauce and cool in refridgerator.
Note: If you usually eat a bunch of asparagus between two people, then double, triple, etc... for the amount of people you expect.
4 tsp soy sauce
1 tsp white sugar
2 tsp olive oil
1. Boil asparagus for 1 minute.
2. Drain asparagus in collander and run under cold water (to hold the green color).
3. Set asparagus aside (run under cold water a periodically).
4. Mix sauce until sugar is dissolved.
5. Toss asparagus with sauce and cool in refridgerator.
Note: If you usually eat a bunch of asparagus between two people, then double, triple, etc... for the amount of people you expect.
Monday, July 6, 2009
Oatmeal Cookie-Peach Cobbler
Susan brought this to a cookout for the 4th of July and it was very delicious!!! I really can't wait to make it again!
Yield 12 servings (serving size: about 1 cup)
Ingredients
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling:
11 cups sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray
Preparation
1. Preheat oven to 350°.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.
Cooking Light, JUNE 2009
Yield 12 servings (serving size: about 1 cup)
Ingredients
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling:
11 cups sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray
Preparation
1. Preheat oven to 350°.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.
Cooking Light, JUNE 2009
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