Hey Young Chefs!
Welcome to the 5th episode of my radio show, “Cool Kids Cook,” on the Voice America Kids network.
This week, I interviewed Karen Laszlo, the founder of Zisboombah.com, a website for kid foodies like you and me. Zisboombah is a site that combines the elements of fun gaming with healthy living, making kids the star of their own smart meal choices. One of their games, Pick Chow, is an award-winning game and app endorsed by First Lady Michelle Obama’s Let’s Move initiative, Rachael Ray’s Yum-O Charity, and the United States Department of Agriculture.
“A Tisket A Tasket What’s Inside My Basket?” Segment
Crocche di Patate
4 c. mashed potatoes
4 eggs, beaten
4 c. Italian bread crumbs
1/2 c. flour
1/2 c.grated Parmesean cheese
1/2 c. shredded Mozzarella cheese
Preheat oven to 400 degrees. Mix together mashed potatoes, flour, and cheeses. Put the bread crumbs on a plate and put the eggs in a bowl. Take a little smaller than a golf ball sized amount of the mixture and roll it into a log about 1 1/2 inches wide. Coat it in the beaten eggs and roll it in the bread crumbs. Place on a non-stick sprayed baking sheet. Bake for 10-12 minutes. Makes approximately 36-40.
Blackberry Dump Cake
4 c. fresh blackberries
1 3 oz. box raspberry Jell-0
1/3 c. sugar
1 18 oz. box yellow cake mix
1 c. water
2 sticks butter, melted
Preheat oven to 350 degrees. Place blackberries in a 9 x 13 inch baking
pan. Mix Jell-O and sugar together. Spread over berries. “Dump” cake mix
over the jell-o and berries. Pour melted butter over cake mix. Add the
water slowly. Bake at 350 degrees for 35-45 minutes or until top is golden
brown. Cake is done when an inserted toothpick comes out clean. Let cool
and serve with a dollop of whipped cream or ice cream.
“Kitchen Tips and Tools” Segment
Baked Potato Chips
4 Russet potatoes, 1/8 inch thick
sea salt to taste
Preheat oven to 400 degrees. Spray non-stick cooking spray on 2 baking sheets. Lay on the potato slices. Drizzle olive oil and sprinkle salt. Bake for 25 minutes or until golden brown and crispy. This is a great snack to soothe your craving for potato chips. They’re delicious and crunchy!
“Spice Detective” Segment
Today we’re investigating… sage!
Tomato Sage Cream Sauce
2 8 oz. cans of tomato sauce
1/4 c. fresh sage, finely chopped
1/2 c. heavy cream
2 tsp. garlic, minced
1 tsp. salt
1/2 tsp pepper
Place all ingredients into a medium sauce pan. Simmer sauce, covered, for 45 minutes over medium-low heat, stirring occasionally. Pour over pasta and serve with grilled chicken.
“Snacktivity Time” Segment
Hummus and Pita Wedges
2 c. canned chick peas, drained
¼ c. lemon juice
1 tsp. salt
1 tbsp. olive oil
pinch of paprika
1 tps. fresh parsley, minced
Place the chick peas, lemon juice, salt, and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over hummus. Sprinkle with paprika and fresh parsley. Serve with warm pita wedges!
“Creative Cuisine Time” Segment
4 4oz. chicken breast
1 c. Greek yogurt
1 tbsp. lemon juice
1 tbsp. tandoori spice mix
Put Greek yogurt, lemon juice, and tandoori spice in a large bowl and mix together. Add chicken breast and coat. Cover and marinate in the refrigerator for 4 hours. Grill the chicken after it’s finished marinating. If the Tandoori Chicken is too spicy, add a dollop of Greek yogurt on top.
Pancake Pot Pie
1 c. pancake mix
2/3 c. water
1/4 c. brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
4 slices bacon
Preheat oven to 400 degrees. Make the pancake batter with pancake mix, water, brown sugar, cinnamon, and vanilla. Place inside a large zip bag. Cook scrambled eggs and bacon. Divide the scrambled eggs into 4 ramekins. Crumble bacon into each of the ramekins. Cut the tip off one end of the zip bag and pipe pancake batter into each ramekin, covering the bacon and eggs and filling it to the top of the ramekin. Bake for 12-15 minutes until pancake is golden brown and an inserted toothpick comes out clean.
Cool Kids Cook and Get Creative in the Kitchen!
Bon Appetit, Kid Chef Eliana