Hey Young Chefs!

This past weekend, I had a “Mustache Bash” slumber party. I invited my friends over and we all wore mustaches. I keeping with the theme, we decorated the table with the mustachio madness! Check out the mustaches all over the window blinds!

Mustache Bash table

Here is a close-up of our centerpiece. Why, it’s none other than Mr. Mustache Potato Head next to a mustached gumball machine (which, by the way, were prizes for our games).

Mustache Potato Head centerpiece

Here is a close-up of the individual place setting at the table.

Mustache Bash Place Setting

We played all kinds of games including a “Guess the Celebrity” game with pictures of mustached celebs taped to our backs and a fast clothes changing relay game. For dinner, we had a waffle bar with homemade waffles, homemade whipped cream, homemade strawberry compote, chocolate chips, M&Ms, and syrup. It was like a sundae bar but with waffles! They were served with a side of bacon. Sometimes, it’s okay to splurge.

The Waffle Bar

We made homemade popcorn and watched a movie. The next day, we had cinnamon rolls and egg in ham cups for breakfast.

Mustache Bash Breakfast

My mom took us to the movies and we saw”Iron Man 3.” It was awesome! My friends and I went to the movies with our sun ‘staches. Hahaha!

Girls in Sun ‘Staches at the Movies

It was such a great party and it was cool to do something cute and trendy as a theme. We had a ‘stache of fun!

Cool Kids Cook and Have Slumber Parties!

Bon Appetit, Kid Chef Eliana

The post Mustache Bash Slumber Party appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Today, I interviewed Joan McGlockton, the National Restaurant Association’s Vice President, Industry Affairs and Food Policy about the Kids LiveWell program. The National Restaurant Association launched the Kids LiveWell program in collaboration with Healthy Dining to help parents and children select healthful menu options when dining out. Restaurants that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium. Over 40,000 restaurant locations are part of Kids LiveWell. Program leaders include, among many others: Bob Evans, Bonefish Grill, Burger King, Carrabba’s Italian Grill, Chili’s, Chick-Fil-A, Cracker Barrel, Denny’s, IHOP, Joe’s Crab Shack, and Outback Steakhouse. This week is the National Restaurant Association conference in Chicago. Find out more at National Restaurant Association. Follow them on Twitter: @WeRRestaurants

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Couscous. Let’s talk about Couscous. Here is my recipe for “Herbed Israeli Couscous.”

Herbed Israeli Couscous

Ingredients:
2 c. Israeli couscous
2 c. chicken or vegetable stock
1 1/2 c. water
Salt to taste
1 tbsp. fresh parsley, chopped
1 tbsp. fresh mint, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped

Directions:
In a medium pot, combine couscous, stock, and water. Bring to a boil over high heat. Lower heat and simmer, covered, for 20 minutes. Stir once or twice. Salt to taste. When couscous has absorbed all the liquid, mix in chopped herbs. Serves 6-8.

“Foodie News”
The James Beard Award winners were announced this week. The James Beard Awards are like the Oscars for the culinary industry. Here are some highlights:
Cookbook of the Year: Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla
Writing and Literature: Yes, Chef: A Memoir by Marcus Samuelsson
Radio Show/Audio WebCast: Fear of Frying with Host Nina Barrett
Outstanding Personality/Host: Andrew Zimmern with his show, Bizarre Foods America (I interviewed Chef Andrew back in March. Congratulations, Chef Andrew! Woo hoo!)
Publication of the Year Award: ChopChop Magazine (I will be interviewing ChopChop magazine in June)
Best Chef in the Southern United States: Tory McPhail from Commander’s Palace in New Orleans (you know I had to shout this one out!)
Rising Star Chef of the Year (a chef 30 years old or younger): Danny Bowien of Mission Chinese Food in San Francisco and NYC
Outstanding Chef of the Year: It was a tie between David Chang of Momofuku Noodle Bar in NYC and Paul Kahan of Blackbird in Chicago (I may have to check out Momofuku when I am in New York in June and Blackbird when I am in Chicago also in June!)
James Beard Humanitarian of the Year: Emeril Lagasse and the Emeril Lagasse Foundation (another New Orleans connection!).

Congratulations to all the James Beard Foundation winners.

“Kitchen Tips N Tools!”
Today’s kitchen tool is a… “Cookie Cutter.” Here is a recipe for “Strawberry Cream Star Sandwiches.”

Strawberry Cream Star Sandwich

Ingredients:
3 tbsp. cream cheese, softened
1 tbsp. strawberry jam
2 slices bread of your choice

Directions:
In a small bowl, mix cream cheese with strawberry jam. Spread between two slices of bread. Using a star cookie cutter, press into the sandwich. Serve with a side of frozen grapes!

“Spice Detective!”
Today we’re investigating… “Greek Seasoning.” Here is a recipe for “Grilled Greektalian Chicken Kebabs.”

Grilled Greektalian Chicken Kebabs

Ingredients:
2 lbs. chicken breasts, cut into strips
1/4 c. olive oil
1/4 c. white wine vinegar
1 tbsp. Greek seasoning
1 tbsp. Italian seasoning

Directions:
Place chicken in a large zip bag. Add olive oil, vinegar, Greek seasoning, and Italian seasoning. Mix well and allow to marinate for 30 minutes. Skewer on kebabs and grill until chicken is cooked all the way through. Serves 4-6.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Roasted Red Pepper Dip.”

Roasted Red Pepper Dip

Ingredients:
3 tbsp. Greek yogurt
1 tsp. Greek seasoning
1/4 c. roasted red peppers, chopped

Directions:
Mix together in a bowl. Serve with Grilled Greektalian Chicken Kebabs.

“Creative Cuisine.”
This is my recipe for “Caramelized Onions.”

Caramelized Onions

Ingredients:
2 tbsp. olive oil
2 medium onions, thinly sliced
1 tsp. sugar
1/4 c. water

Directions:
In a medium Dutch oven, heat olive oil over medium heat. Add onions and sauté until translucent. Sprinkle sugar and reduce heat to low. Cook for 20 minutes, stirring occasionally. Add water and cook until it evaporates and onions are soft and brown. Makes 1 cup of caramelized onions.

Here’s another “Creative Cuisine” idea. Here’s my recipe for “Andouille Burgers.”

Andouille Burger

Ingredients:
1 lb. ground beef
1 lb. ground pork
12 oz. andouille
1 tbsp. Creole seasoning
1 tsp. salt

Directions:
In a large bowl, mix all of the ingredients together. Make burger patties. On high heat, grill the patties. Serve with caramelized onions and your favorite topping on a bun. Serves 6-8.

“Cookin’ Crafts!”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make “Pencil Holder.”

Pencil Holder

Supplies:
1 tall paper cannister such as oatmeal box or breadcrumb box
Construction paper
Markers and/ or stickers
Double stick tape and/or glue

Instructions:
Step 1: Select a sheet of construction paper and measure it to fit around the cannister.
Step 2: Glue or double stick tape the construction paper to the cannister.
Step 3: Using markers and/or stickers, decorate the cannister. You can even collage magazine pictures.
Step 4: Place your pencils inside and keep organized!

That’s all for this week!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show #36 National Restaurant Association Kids LiveWell – Monday, May 13, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

First Lady Michelle Obama and Tanya Steel, Editor-in-Chief of Epicurious, speak at the 2012 Healthy Lunchtime Challenge Kids State Dinner

First Lady Michelle Obama, the USDA, the U.S. Department of Education, and Epicurious have joined together again for the second Healthy Lunchtime Challenge. Children 8 to 12 and their parents (or legal guardians) are invited to create and enter by May 12, their best original lunch recipes inspired by MyPlate, the USDA’s user-friendly guide to healthy eating. One winner from each of the 50 states and U.S. Territories will be awarded a trip to Washington, D.C., and the opportunity to attend the Kids’ “State Dinner,” hosted by Mrs. Obama at the White House this summer. These lucky finalists might also have their recipes served at the event! I talked about this wonderful cause with Ms. Tanya Steel, the Editor-in-Chief of Epicurious.com, an online foodie magazine with millions of visitors. If you are interested in submitting a recipe for the 2013 Healthy Lunchtime Challenge, go to Epicurious for all the details! The deadline is May 12, 2013.

I mentioned that I was featured on the Elmer’s Glue Teachers Blog. Check it out!

During the second half of my show, I talked about my recent travels to Texas and Florida and all the wonderful dining experiences I had. Here is a recap.

On April 20 and April 21, I signed books at the International Reading Association conference with my mom, Author and Storyteller Dianne de Las Casas, in San Antonio, Texas.

Kid Chef Eliana, Christiane Meneses Jacobs, the editor of Iguana Magazine for kids, and Dianne de Las Casas at the International Reading Association conference in San Antonio, Texas

While in San Antonio, Pelican Publishing, my publisher, took the authors to a dinner at Mi Tierra, San Antonio’s most famous Mexican restaurant. It has been open for 72 years for 24 hours a day!

Kid Chef Eliana at Mi Tierra restaurant in San Antonio, Texas

At Mi Tierra, I went on a food adventure and ate “Cabrito,” which is “baby goat.” It was fall-apart tender and tasted like roasted pork.

Cabrito at Mi Tierra in San Antonio, Texas

From April 24-26, I was in Fort Worth, Texas for the Texas Library Association conference. The evening my mom and I arrived, we had dinner with friends (Hi Ms. Shannon, Ally, and Hayden!) at Chef Tim Love’s Woodshed Smokehouse on the Trinity Trails in Fort Worth.

Kid Chef Eliana and her mom, Dianne de Las Casas, at Tim Love’s Woodshed Smokehouse

The meat was delicious! I particularly loved the “Stuffed Piquillo Peppers.” The peppers were stuffed with hickory smoked brisket and cotija cheese. YUM!

Stuffed Piquillo Pepper at Woodshed Smokehouse in Fort Worth, Texas

I signed books at the Texas Library Association conference and had a ton of fun with my mom, who wore a chicken hat on her head the whole conference to promote her new book, The Little “Read” Hen.

Dianne de Las Casas and Kid Chef Eliana at the Texas Library Association conference in Fort Worth, Texas

Right after our last signing at TLA, we hopped on a plane to Miami, Florida. My mom was performing at the International Art of Storytelling Festival at the Miami-Dade Public Library. We arrived late Friday night and decided to eat at Cafe Versailles, which is known as the “World’s Most Famous Cuban Restaurant.”

Kid Chef Eliana eats plaintain soup and a Cuban sandwich at Cafe’ Versailles in Miami, Florida

My mom and I shared everything. We had the Sopa de Platano (plantain soup), Cuban sandwich, assorted croquettas (ham, chicken and cod croquettes), and assorted empanadas (ham, chicken, and beef meat pies). Of course, we couldn’t eat everything and we brought food to our condo for breakfast the next day!

Plantain Soup at Cafe Versailles in Miami, Florida

After my mom performed at the International Art of Storytelling Festival in Miami, we went back to our condo in Miami Beach, just a mile and a half north of the heart of South Beach. We had a direct beach access condo and we woke up every morning to the most amazing view of the beach and turquoise ocean!

Kid Chef Eliana at Miami Beach

I had fun jumping off a small pier with my mom catching the mid-air photos.

Kid Chef Eliana jumps for joy at Miami Beach

That night, we ate at a small Cuban restaurant in South Beach called Puerto Sagua.

Kid Chef Eliana and her mom, Dianne de Las Casas, at Puerto Sagua in South Beach, Miami, Florida

I had traditional “Picadillo,” a ground meat and olive dish and “Black Beans and Rice.” The black beans tasted just like my Papi’s (my Cuban grandfather who passed away in 2008). I tried to get the recipe but they wouldn’t give up their secret!

Picadillo and black beans at Puerto Sagua in South Beach Miami, Florida

The next day was a total R&R day! We spent the whole day at the beach. Two of my mom’s Florida friends, Ms. Carrie Sue and Ms. Monica, joined us for the fun. I loved playing in the sand at the water’s edge. The water was a little too rough and sea weedy for me to really swim but I got to swim in our condo’s awesome pool.

Kid Chef Eliana at South Beach, Miami, Florida

I even made the coolest sand mermaid. I named her “Marissa” and she had seaweed hair and shell and driftwood jewelry.

Kid Chef Eliana and her Miami Beach mermaid, Marissa

Here is a close-up of Marissa’s face.

Miami Beach Mermaid Marissa’s face up close

The highlight of my Miami food experience was eating at Chef Jose’ Andres’ restaurant, The Bazaar, in South Beach.

Wow! Wow! Wow!

Kid Chef Eliana at Chef Jose’ Andres’ The Bazaar in South Beach Miami, Florida

Our server, Marcy Nance, was AMAZING. We just fell in love with her sparkly personality. One of our starters was a Greek yogurt mousse with a balsamic vinegar swirl on a pool of olive oil accompanied by crisp plantain chips. Mmmm!

Greek Yogurt Mousse and Plantain Chips from The Bazaar in Miami, Florida

My favorite dish was the watermelon tomato skewers with balsamic vinegar, pistachios, and micro greens. The watermelon was complemented by a rehydrated sun-dried tomato and a fresh grape tomato. Simple flavors came together to create a very sophisticated appetizer!

Watermelon and Tomato Skewers from The Bazaar in Miami, Florida

The pork belly bao was absolutely delicious. The pork belly was crisp and tasty while the bao had a light, airy texture. It just blew us away.

Pork Belly Bao from The Bazaar in Miami, Florida

Another highlight of the meal were the Frozen Blue Cheese Sandwiches! The blue cheese was complemented by a lemon marmalade and sandwiched between two slices of walnut bread. It was just to die for. I can’t wait to make a version inspired by this clever creation!

Frozen Blue Cheese Sandwiches from The Bazaar in Miami, Florida

I wish I could go through every single dish. We had 25 in all! We loved the charcuterie plate of Chef Jose’s Fermin hams and chorizo with crystal bread topped with a tomato spread. Then there was the squid ink pasta paella garnished with grilled shrimp. My mom LOVED the baby Japanese peaches with burrata cheese, hazelnuts, and arugula. The yuca churros with local honey (Hi Ian!) and house-made peanut butter was mind-blowing. We also loved the off menu special of “Fabada,” a stew of fava beans topped with house-made sausage.

Yuca Churros Topped with Local Honey and a tube of House-made Peanut Butter on the side at The Bazaar in Miami, Florida

Finally, we came to the end of the meal with DESSERTS! They brought us three desserts: an off menu chocolate cream garnished with fleur de sel and a drizzle of olive oil, a deconstructed tres leches, and my favorite dessert, the deconstructed key lime pie (“Key Lime Pie Jose’s Way”). The meringue was a fluffy cloud of deliciousness and the key lime cream was accompanied by a perfectly sour lime “air” to make an awesome dessert combo. It was surprisingly light and not overbearing, like a lot of key lime pie, the perfect end to an unbelievable meal. It just blew us away!

Deconstructed Key Lime Pie at The Bazaar in Miami, Florida

If you are in Miami and want a dining experience, not just a meal, go to The Bazaar. It’s really amazing! Thank you to Chef Jose’ Andres, Maru Valdes of Think Food Group, Chef David Thomas of The Bazaar, AGM Jimmy Pumarol, our delightful server at The Bazaar, Marcy Nance, and our sweet hostess at The Bazaar, Jordan Nance.

Jimmy Pumarol, Kid Chef Eliana, and Chef de Cuisine David Thomas at The Bazaar in Miami, Florida

I loved meeting all the staff there too. Everyone was so nice!

Server Marcy Nance, Dianne de Las Casas, Kid Chef Eliana, and Hostess Jordan Nance at The Bazaar in Miami, Florida

That’s all for this week!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show #35 Epicurious and First Lady Michelle Obama’s Healthy Lunchtime Challenge – Monday, May 6, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Melissa d’Arabian

Today I interviewed Food Network Star Melissa d’Arabian. Mom of four, television host and New York Times best-selling author, Ms. Melissa d’Arabian embodies family home cooking at its finest. Her distinctive ability to utilize tried-and-true techniques and smart grocery store savings strategies while creating approachable and tasty family-friendly recipes have made Ms. Melissa a go-to resource for home cooks everywhere. After winning season five of “The Next Food Network Star,” Ms. Melissa’s cooking show “Ten Dollar Dinners” premiered on Food Network in August 2009. Each episode delivers on her $10 promise: four people, ten bucks, infinite possibilities. Ms. Melissa’s first cookbook “Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week” debuted in August 2012 and became an instant New York Times best seller. She also hosts Cooking Channel’s “Drop 5 lbs. with Good Housekeeping,” a cooking and lifestyle series that premiered in January 2012 based on the magazine’s popular monthly column.

“A Tisket A Tasket What’s Inside My Basket?”

Today’s secret ingredients are… “Phyllo Dough” and “Panko.” First, let’s talk about “Phyllo Dough.” Here is my recipe for “Inside Out Apple Pie.”

Inside Out Apple Pie

Ingredients:
2 tbsp. butter
3 c. diced apples
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. fresh nutmeg, grated
Dash vanilla
Pinch salt
1/2 c. pecans, chopped
1 roll phyllo dough (Follow the package directions on how to prepare the phyllo dough.)

Directions:
Preheat oven to 350 degrees. In a sauce pot over medium heat, sauté apples in butter with brown sugar, ground cinnamon, ground nutmeg, vanilla, and salt. Take off heat and set aside. Combine pecans. Cut phyllo dough into eighths (1/8). Push one phyllo dough rectangle into a muffin pan and fill with mixture. Finish the rest. Bake for 25 minutes.

Now, let’s explore “Panko.” Here is a recipe for “Parmesan Panko Crusted Chicken.”

Parmesan Panko Crusted Chicken

Ingredients:
3 large boneless, skinless chicken breast cut into strips
2 c. Panko bread crumbs
2 tbsp. Italian seasoning
1/2 c. Parmesan, freshly grated
1 tsp. salt
1/2 tsp. pepper
2 eggs
1 tbsp. milk

Directions:
Preheat oven to 400 degrees. In a large bowl, combine bread crumbs, Italian seasoning, cheese, salt, and pepper. Mix well. In a separate bowl, create an egg wash with two eggs and milk. Dip each chicken strip into the egg wash and then dredge both sides in Panko breadcrumbs. Place coated strips on a baking tray lined with foil and sprayed with nonstick cooking spray. Sprinkle more bread crumbs on top of each strip, covering any missed spots. Spray strips with nonstick spray. Bake for 20 minutes. Serves 4-6.

“Kitchen Tips N Tools!”

Today’s kitchen tip is a… “Bottle Top Bag Saver.”

Today’s kitchen tool is a… “Cheese Cloth.” Here is a recipe for “Bouquet Garni.” A bouquet garni is a French herb packet that is placed in sauces, stews, and soups.

Ingredients:
1 tbsp. dried thyme
1 tbsp. dried parsley
1 dried bay leaf

Directions:
Using a square of cheese cloth, place the dried herbs inside. Tie it shut with kitchen twine, leaving a tail to be able to pull it out of the pot, like a tea bag. Place inside a stew or a soup for a boost of flavor.

“Spice Detective!”

Today we’re investigating… “Mint.”

Mint gets its name from Menthe, who was a mythical Greek character. Here is a recipe for “Simple Mint Gazpacho.” Gazpacho is a traditional cold soup from Spain. It’s delicious and makes great use of spring and summer veggies.

Simple Mint Gazpacho

Ingredients:
3 large tomatoes
1 large cucumber, peeled and cut into chunks
2 cloves garlic
1/2 c. mint, chiffonade
1 stalk green onion, chopped
1/4 c. olive oil
2 tbsp. white wine vinegar
1 tsp. fine sea salt
1/2 tsp. fresh black pepper

Directions:
Pureé all ingredients in a blender. Refrigerate for 1/2 hour. Serve chilled as a cold soup.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Peanut Butter Apple Bowls.”

Ingredients:
1 c. peanut butter
2 tbsp. honey
2 Granny Smith apples

Directions:
In a bowl, mix peanut butter and honey. Cut the apples in half. Scoop out the insides with a melon baller until you have a 1/2 inch wall of flesh inside the apple. The apple should look like a little bowl. Put the apple halves in muffin tins to steady them. Scoop the peanut butter mixture into the apple bowls and stop when it reaches the top. Now, you have a peanut butter apple bowl. Serves 4.

“Creative Cuisine”
This is my recipe for “Garlic Sauteed Asparagus.”

Garlic Sauteed Asparagus

Ingredients:
2 tbsp. olive oil
1 bunch asparagus
2 cloves garlic, chopped
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
In a medium pan, heat olive oil. Add asparagus, garlic, salt, and pepper. Sauté until it has a nice brown color. It should be crunchy and soft at the same time.

Here’s another “Creative Cuisine” idea. Here’s my recipe for “Brown Rice Jambalaya.”

Brown Rice Jambalaya

Ingredients:
2 tbsp. olive oil
1 c. trinity (bell peppers, onions, and celery)
2 cloves garlic, chopped
1 lb. andouille sausage, chopped 1/2 in.
1 c. diced tomatoes
2 c. water
1 c. brown rice

Directions:
In a large pot over medium heat, sauté trinity in olive oil. Add garlic and sausage. Cook until sausage is brown. Stir in diced tomatoes, water, and rice. Cook for 45-50 minutes or until liquid is absorbed by rice.

“Cookin’ Crafts!”
Today’s cookin’ craft is how to play “Munch and Crunch Hangman.”

Supplies:
1 cucumber, sliced thinly
1 carrot, julienned
1 stalk celery, cut into 5 inch lengths
1 bell pepper, julienned
Ranch dressing in a small bowl
Paper
Pencil

Instructions:
Step 1: Arrange a “hangman” with the vegetables using the cucumber for a head, the celery stalk for a body, the carrots for arms, and the bell peppers for legs.
Step 2: Using the paper and pencil, begin playing a game of hangman with a friend.
Step 3: Each time they guess an incorrect letter, you get to eat a body part dipped in ranch dressing.
Step 4: The one with the most body parts left over at the end of each game wins.

That’s it for this week!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show Interview with Food Network Star Melissa d’Arabian – Monday, April 22, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Eden Grinshpan from “Eden Eats” at the Cooking Channel

Today, I interview Eden Grinshpan from “Eden Eats” on the Cooking Channel. Ms. Eden graduated from Le Cordon Bleu in London with the “Grande Diplome” in both Pastry and Cuisine. After graduating she went to India to volunteer with different organizations, one of them being an orphanage called Ramanas Garden. Here she came up with the idea of raising money for the orphanage by re-opening a café, which had not been in operation for some time, and teaching the children the basics of culinary cuisine. After returning to New York City, Ms. Eden enrolled in a management program at The Institute of Culinary Education before working at the bakery, Babycakes. Ms. Eden is the co-owner of EthNicitY Productions, and hosts “Eden Eats” on the Cooking Channel, a traveling show to find global cuisine in cities across the US.

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredients are… White Chocolate and Crawfish. First, let’s talk about White Chocolate. Here is my recipe for “White Chocolate Bread Pudding.” This bread pudding is so rich and decadent. I absolutely love it!

White Chocolate Bread Pudding

Ingredients:
6 slices stale French bread, broken into pieces
2 tbsp. butter, melted
4 eggs, beaten
2 c. milk
3/4 c. granulated sugar
1 tsp. cinnamon
1 tsp. vanilla extract
2 c. white chocolate chips
1/4 c. sweetened condensed milk (optional)

Directions:
Preheat oven to 350 degrees. Place bread in a greased 8 inch square baking pan. Drizzle melted butter on top. In a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Mix well. Pour mixture over bread. Push bread down until egg mixture is soaked into bread. Mix in white chocolate chips and sprinkle a handful on top of mixture. Bake for 45 minutes or until golden brown. Serve with a drizzle of sweetened condensed milk.

Now, let’s explore Crawfish. Here is a recipe for “Crawfish Monica.”

Ingredients:
1/4 c. unsalted butter
2 c. heavy cream
2 tbsp. Creole seasoning
1/2 c. green onions, chopped
1 lb. crawfish tail meat
1 lb. rotini, cooked al dente

Directions:
Melt butter on medium heat in a pan. Add heavy cream and cook until reduced by half. Mix in Creole seasoning. Stir in green onions, crawfish tail meat, and pasta. Cook for a few minutes. Serves 6-8.

“Kitchen Tips N Tools!”

Today’s kitchen tool is a… “Waffle Iron.” Here is a recipe for my “Old-Fashioned Waffles.”

Ingredients:
1 3/4 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2 eggs, beaten
1/2 c. vegetable oil
1 3/4 c. milk
1 tsp. vanilla extract

Directions:
Heat waffle iron. In mixing bowl, mix dry ingredients together. Add wet ingredients to dry ingredients and mix. Pour 2/3 c. batter onto waffle iron. Batter will spread once top is lowered. Cook waffle until golden brown, 2 to 5 minutes.

“Spice Detective!”

Today we’re investigating… “Roasted Rice Powder!” Here is a recipe for “Larb Gai.” Larb gai is a Thai chicken salad that is so delicious.

Larb Gai (Thai Chicken Salad)

Ingredients:
1 lb. ground chicken
2 tbsp. shallots, sliced
2 tbsp. spring onion, finely chopped
1/4 c. mint leaves, chopped
3 tbsp. roasted rice powder
1 tsp. Sriracha
3 tbsp. fresh lime juice
2 tbsp. fish sauce

Fresh Garnish Ingredients:
1 c. red cabbage, chopped
1 c. green beans, blanched
1/4 c. radish, sliced
1/2 c. cucumber, sliced
1 bunch cilantro, chopped
1 bunch parsley, chopped

Directions:
In a large skillet over medium heat, saute’ chicken in 2 tbsp. lime juice until chicken is fully cooked. Place chicken in a medium bowl. Add remaining ingredients and mix well. Garnish with fresh vegetables and serve with steamed Jasmine rice.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas.

Today’s Snacktivity is… “Peanut Butter Energy Balls!”

Peanut Butter Energy Balls

Ingredients:
1 c. rolled oats
1/2 c. peanut butter
1/4 c. dried apricots, chopped
1/4 c. chocolate chips
1/4 c. coconut flakes

Directions:
Mix all of the ingredients together. Using a cookie scooper, scoop mixture and drop it into mini cupcake liners in a mini muffin pan. Add a pinch of coconut flakes on top. Let it sit for 15 minutes. Makes 12.

“Creative Cuisine.” This is my recipe for “Puff Pastry Pizza Pockets.”

Ingredients:
1 sheet puff pastry, thawed
4 tbsp. pizza sauce
2 thick slices buffalo mozzarella
14 slices pepperoni
Italian seasoning to taste

Directions:
Preheat oven to 400 degrees. Cut puff pastry into 4 triangles. On two of the triangles, layer sauce, cheese, pepperoni, and a sprinkling of Italian seasoning. Place remaining puff pastry triangles on top and press dough closed. Fold corners on top of pocket and crimp sides closed with a fork. Sprinkle Italian seasoning on top and bake on a lined baking sheet for 20 minutes or until golden brown. Serves 2.

Here’s another “Creative Cuisine” idea. Here’s my recipe for “Champarado.” Champarado is a Filipino chocolate rice dish.

Champarado (Filipino Chocolate Rice)

Ingredients:
1 c. sweet glutinous rice
2 c. milk
1/2 c. cocoa powder
1 c. sugar
1 tsp. salt
1 c. thick coconut milk

Directions:
In a large pot over medium-high heat, mix rice and milk. Bring to a boil and cook for 10 minutes, stirring often to prevent rice from sticking to bottom of pot. Add cocoa powder, sugar, and salt. Mix thoroughly. Reduce heat to low, and cover, stirring occasionally. Cook for 10 more minutes or until rice is tender. Add thick coconut milk and mix thoroughly. Serve hot. Serves 6.

“Cookin’ Crafts!” Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Bottle Doll.”

Bottle Doll

Supplies:
1 empty plastic bottle
construction paper (any color)
scissors
markers
glue stick

Instructions:
Step 1: Wrap a piece of construction paper around the bottle.
Step 2: Cut off any excess paper.
Step 3: Remove paper from bottle and color with markers to look like clothing.
Step 4: Wrap colored paper around bottle and glue. Make numerous bottle dolls and use them as puppets.

The post Cool Kids Cook Radio Show #33 Interview with Eden Grinshpan of “Eden Eats” on Cooking Channel – Monday, April 15, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Holly Clegg

Hey Young Chefs!

Today I interviewed Ms. Holly Clegg. Ms. Holly has offered expert advice on quick, flavorful and healthy eating for nearly 20 years through her best-selling trim&TERRIFIC® cookbook series. Consisting of 14 books to-date, the series includes the newly released KITCHEN 101: Secrets to Cooking Confidence. In 2011, Ms. Holly was featured in USA Today, Country Living Magazine and First for Women. She was also recognized as one of the Top Louisiana Chefs of 2011 by the ACF of New Orleans, whom I interviewed last week! Ms. Holly has also released a smart phone app, Mobile Rush-Hour Recipes, which brings her signature recipes to your fingertips. With nearly 1 million books sold, Ms. Holly reigns supreme when it comes to helping today’s busy person cook everyday meals that are fast and fit into an overall healthy lifestyle.

“A Tisket A Tasket What’s Inside My Basket?”

Today’s secret ingredients are… Rainbow carrots and Almond Flour. First, let’s talk about Rainbow carrots. Here is my recipe for “Honey Glazed Carrot Strips.”

Eggs in a Nest with Honey Roasted Carrot Strips

Ingredients:
1 bag rainbow carrots, shredded using julienne peeler and blanched
1/2 c. melted butter
1/3 c. honey
Directions:
Preheat oven to 400 degrees. Spread carrot strips on a greased baking sheet. Mix butter and honey together. Pour over carrots and roast for 20 minutes.

Now, let’s explore Almond Flour. Here is a recipe for “Almond Flour Muffins.”

Almond Flour Muffins

Ingredients:
2 c. blanched almond flour
4 eggs
2 tbsp. honey
1/2 tsp. baking soda
1 tsp. apple cider vinegar
1 tsp. almond extract

Directions:
Preheat oven to 350 degrees. In a medium bowl, combine almond flour and baking soda. In a large bowl, combine eggs, honey, almond extract, and vinegar. Stir dry ingredients into wet, mixing until combined. Scoop about 1/4 c. of batter into paper muffin liners placed inside a muffin pan. Bake for 15 minutes, until slightly browned around the edges. Cool in the pan for 30 minutes. Makes 8 muffins.

“Kitchen Tips N Tools!”

Here is a recipe for my “Monte Cristo Sandwich.”

Ingredients:
3 slices wheat or white bread
1 egg beaten
4 oz. deli ham
4 oz. deli turkey
2 slices swiss cheese
1/4 c. butter
Powdered sugar

Directions:
Butter bread. The middle slice should be buttered on both sides. Layer in this order: bread, ham, turkey, cheese, bread, ham, turkey, cheese, bread. Secure with toothpicks and cut bread in half, diagonally. Beat egg with 1 tsp. water to create egg mixture. In skillet, melt 1/4 cup butter. Dip sandwich halves in egg mixture and fry in butter on both sides until golden brown. Using a sieve or sifter, dust with a bit of powdered sugar before serving. Serves 1.

“Spice Detective!”

Today we’re investigating… “Agar-agar.” Here is a recipe for “Almond Gelatin.”

Almond Gelatin

Ingredients:
6 c. water
1 6 oz. pkt. agar-agar powder
1/2 c. sugar
3 c. whole milk
2 tsp. almond extract

Directions:
Add agar-agar powder, water, and sugar to a large sauce pan over medium high heat, stirring constantly. Allow to come to full boil. Remove from heat. Add milk and almond extract. Mix well and pour in ramekins. Chill until firm.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas.

Today’s Snacktivity is my Nana’s “Fruit Cream Cheese Dip.” This is a delicious easy dip that’s great with any kind of fruit.

Cream Cheese Fruit Dip

Ingredients:
1 8 oz. pkg. fat-free cream cheese, softened
1 c. brown sugar
1 tsp. vanilla extract

Directions:
Mix cream cheese, brown sugar, and vanilla until smooth and creamy. Serve with cut fresh fruit.

“Creative Cuisine.”
This is my recipe for “Pan-Fried Garlic Rainbow Potatoes.” This goes along with the Honey Glazed Carrot Strips recipe. Place the carrot strips into the shape of a nest and place the potatoes in the middle with the cut side down. It looks like a colorful bird’s nest.

Eggs in a Nest with Pan-Fried Garlic Potatoes

Ingredients:
2 bags Rainbow potatoes
4 tbsp. olive oil
2 tbsp. garlic
2 tbsp. favorite seasoning salt

Directions:
Cut the potatoes in half. Boil water in a large pot. Parboil the potatoes for about 20 minutes. Strain the potatoes. In a large pan on medium heat, heat olive oil. Add potatoes, garlic, and favorite seasoning salt. Cook until golden brown.

Here’s another “Creative Cuisine” idea. Here’s my mom’s recipe for “Slow Cooker Cochon de Lait.”

Slow Cooker Cochon de Lait

Ingredients:
3 tbsp. olive oil
1/2 c. Creole seasoning, divided
1 10 lb. pork butt
2 medium onions, sliced and divided
4 c. chicken stock
1 c. crushed tomatoes
1 bell pepper, chopped
2 stalks celery, chopped
8 cloves garlic, peeled
1 tbsp. thyme
1/4 c. Worcestershire
2 tbsp. Dijon mustard

Directions:
In a large skillet, sauté the slices of one onion in 2 tbsp. of olive oil on high heat. Add pork and sear with onions. Onions will start to caramelize. Turn slow cooker on high heat. Place 1 tbsp. olive oil, onions and garlic. Allow them to cook as you sear meat (about 10 minutes). In a large bowl, combine remaining ingredients. Place roast in slow cooker but leave caramelized onions in pan. Pour mixture over roast and place caramelized onions on top. Turn slow cooker on low and cover. Cook for 10 hours.

“Cookin’ Crafts!”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Butterfly Clothespin Snack Bag.”

Supplies:
Clothspins
Snack size zip bags
Googly eyes
Chenille sticks
Glue
Paint
Snacks

Instructions:
Step 1: Decorate the clothespin with paint and glue googly eyes to the end that opens.
Step 2: Clamp the clothespin around the middle of the zip bag.
Step 3: Fill each side of the bag (each wing) with different snacks, like grapes on one side and mini pretzels on the other size.
Step 4: Insert the chenille stick into the grippy end of the clothespin.

That’s all for this week!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show #32 Interview with Holly Clegg – Monday, April 8, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Today, I interview Ms. Nina Camacho of the New Orleans Chapter of the American Culinary Federation.

The American Culinary Federation, Inc. (ACF) is a professional organization for chefs and cooks. It was founded in 1929 in New York City. The ACF is an organization based on promoting the professional image of American chefs worldwide through education at all levels. Today, ACF is the largest professional chefs organization in North America with over 25,000 members. ACF offers educational resources, training, apprenticeship, and accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity. The New Orleans chapter furthers the mission of the national organization and hosts several events each year including the Best Chefs of Louisiana event, a night of culinary celebration that honors the best chefs in the state.

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredients are… Shallots and Bacon. First, let’s talk about shallots. Here is my recipe for “Sweet Potato Shallot Galette.”

Sweet Potato Shallot Galette

Ingredients:
3 tbsp. olive oil, divided
1 large sweet potato, par-boiled, peeled, and grated
6 shallots, minced
2 cloves garlic, minced
1 egg
2 stalks green onions, chopped
1/2 c. grated Parmesan
1/2 tsp. salt
1/2 tsp. white pepper
1/4 c. Italian bread crumbs

Directions:
In a small sauté pan over medium low heat, sauté shallots and garlic until shallots are translucent. In a large bowl, combine shallot mixture, sweet potato, egg, green onions, Parmesan, salt, pepper, and bread crumbs. Form into palm size, quarter-inch thick patties. Fry in remaining olive oil over medium heat until both sides are golden brown. Serves 4.

Now, let’s explore “bacon.” Here is a recipe for “Bacon Cheddar Cornbread.”

Ingredients:
2 c.self-rising cornmeal
2 c. buttermilk
2 eggs, beaten
4 tbsp. bacon drippings or vegetable oil
1 c. cheddar cheese, grated
1 c. bacon, crumbled

Directions:
Preheat oven to 400 degrees. Grease a cast iron skillet with 2 tbsp. bacon drippings or vegetable oil, coating the entire pan and leaving remainder at the bottom of the pan. Heat the skillet in oven. Mix cornmeal, eggs, buttermilk, and 2 tbsp. bacon drippings or vegetable oil. After batter is mixed, stir in cheese and bacon. Pour batter into the hot skillet. Bake at 400 degrees for 30-35 minutes or until golden brown. Cut into pizza-like triangles. Serves 6-8.

“Kitchen Tips N Tools!”

Today’s kitchen tips are all about “Eggs.”

* There is no difference between white and brown eggs. White eggs are laid by hens with white feathers, and brown eggs are laid by brown or red hens. Taste and quality is the same.
* What do you do with leftover boiled eggs from Easter?
* Refrigerate them right after the Easter Egg Hunt and eat them within 3-4 days.
* Make deviled eggs! Check my website for recipes.
* Make egg salad sandwiches. (Eggs, mayo, and your favorite spices. It’s Over-Easy peasy.)
* Make tuna salad with egg sandwiches.
* Make cobb salad! I’m giving you the recipe later in the show.

Today’s kitchen tool is a… “Pressure Cooker.” Here is a recipe for my “Pressure Cooker Creole Beef Stew.”

Pressure Cooker Creole Beef Stew

Ingredients:
1 c. flour
2 tbsp. Creole seasoning
1 1/2 lbs. stew meat
2 tbsp. olive oil
1/2 onion, diced
1 bell pepper, diced
2 stalk celery, diced
3 c. chicken stock
1 c. crushed tomatoes
2 lbs. new potatoes, quartered
1 tsp. salt
1 tsp. white pepper

Directions:
In a large zip bag, combine flour and Creole seasoning. Place stew meat inside and shake, coating meat. Using the pressure cooker with the lid off, heat olive oil and brown meat. Add onion, bell pepper, and celery. Cook for 2-3 minutes. Turn off heat and add remaining ingredients. Mix well. Following the instructions that come with your pressure cooker, place the lid on the pressure cooker. Be sure to have the regulator in place too. Cook for 30 minutes on medium heat and then reducing to low heat to keep the regulator rocking gently and steadily. When the cooking is done, remove the pressure cooker from the heat and allow to cool. Allow all the steam to escape by removing the regulator (with a towel or oven mitt to prevent burning). If the lid is stuck, do not try to remove. There is still steam and pressure inside. The stew meat will be tender as if you cooked it for hours! Serves 4-6.

“Spice Detective”

Today we’re investigating… Turmeric! Here is a recipe for “Sweet Potato Coconut Soup.”

Sweet Potato Coconut Soup

Ingredients:
1 tbsp. olive oil
3 shallots, minced
3 cloves garlic, minced
2 c. vegetable stock
1 3/4 c. coconut milk
1 tsp. salt
1 tbsp. turmeric
1 pinch saffron
1 tbsp. honey
2 medium sweet potatoes, par-boiled, peeled and cubed
3 c. Swiss chard, chopped (or your favorite greens)

Directions:
In a large pot over medium heat, sauté garlic and shallots until translucent. Add chicken stock and coconut milk. Allow to simmer. Add salt, turmeric, saffron, and honey and cook for five minutes. Add sweet potatoes and cook until soft. Use immersion blender to purée soup. Add Swiss chard and cook until chard is soft. Serves 6-8.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Banana Sushi!”

Ingredients:
1 banana
2 tbsp. peanut butter
1/2 c. Rice Krispies cereal

Directions:
Spread peanut butter all over banana. Roll banana in Rice Krispies. Cut into sushi-size rolls. Eat up!

“Creative Cuisine.”
This is my recipe for “One Bowl Banana Bread.”

One Bowl Banana Bread

Ingredients:
3-4 ripe bananas
1/3 c. melted butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
Pinch salt
1 1/2 c. flour

Directions:
Preheat oven to 350 degrees. In a large bowl, mash bananas and add melted butter. Mix in sugars, egg, and vanilla with a wooden spoon. Sprinkle baking soda and salt over mixture and combine. Add flour and mix. Pour mixture into a greased 4 x 8 inch loaf pan. Bake for one hour. Let cool and slice to serve.

Here’s another “Creative Cuisine” idea. Here’s my recipe for “Classic Cobb Salad.”

Ingredients:
1 head Romaine lettuce, chopped
1/4 c. Bleu cheese, crumbled
1 c. cooked bacon, crumbled
1 c. hard-boiled eggs, cubed
2 medium tomatoes, cubed
1 cooked, boneless, skinless chicken breast, cubed
1 avocado, cubed
Favorite dressing

Directions:
On a platter, spread lettuce evenly. Arrange vertical rows of each ingredient across the top of the lettuce. Top with your favorite dressing. You can store this in the refrigerator covered for up to 3 days.

“Cookin’ Crafts!” Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Jelly Bean Bracelet.”

Supplies:
Dental Floss
Large Sewing Needle
Bag of Jelly Beans

Instructions:
Step 1: Measure the circumference of the wrist for the bracelet with the dental floss. Double the floss and add a couple of inches to tie it closed.
Step 2: Thread the dental floss through the needle. Tape the end of the floss to a flat surface so you don’t have to hold the end to make sure the beans fall off the floss.
Step 3: Push the needle through the middle of the jelly bean, being very careful not to poke yourself.
Step 4: Continue threading the beans until you have the desired length for your bracelet.
Step 5: Tie the ends together. around the wrist. You will need help with this.
Step 6: Make a fashion statement or make a snack!

The post Cool Kids Cook Radio Show #31 Interview with Nina Camacho, New Orleans Chapter of American Culinary Federation – Monday, April 1 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Cook with Amber

Today, I interviewed Amber Kelly of Cook with Amber. She has been helping in the kitchen for as long as she can remember! Amber’s family is big on wellness (her parents are wellness coaches) and so Amber has learned that eating well, moving well, and thinking well, are key to a happy life. Now she wants to share the message, and has made it her mission to spread the word to other kids that being healthy is cool. Through her love of cooking, she has created her online cooking show, “Kids Can Cook Too,” in hopes that she will be able to inspire kids to eat and share healthy meals. The show has resonated with the public and made her a regular guest on Q13 FOX News, where she shares her
passion and enthusiasm.

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredients are… Daikon and Chive Flowers. First, let’s talk about Daikon. Here is my recipe for “Pickled Daikon.”

Sesame Marinated Daikon

Ingredients:
1/2 small daikon, shredded
1/2 c. rice vinegar
1/4 c. water
2 tsp. sugar

Directions:
Mix all of the ingredients together in a medium bowl. Cover with plastic wrap and marinate them overnight in the refrigerator.

Now, let’s explore Chive Flowers. Here is a recipe for “Chive Flower Beef Soup.”

Beef Chive Flower Soup

Ingredients:
1 tbsp. sesame oil
2 c. chive flowers, stems cut in half
2 large cloves garlic, grated
1 lb. flank steak, sliced into thin bite-sized pieces
12 c. beef broth
1 tsp. low sodium soy sauce
1 tsp. fish sauce
1 c. bean sprouts
1 c. mushrooms, sliced
1 tbsp. ginger paste
1 tbsp. lemongrass paste

Directions:
In a large pot over medium heat, sauté chive flowers and garlic. Add beef and sauté until brown. Add broth and remaining ingredients. Mix well and cook for 20 minutes. Serves 6-8.

“Kitchen Tips N Tools”

Today’s kitchen tips are all about “Home Remedies.” I saw these kitchen tips on The Rachael Ray Show. Dr. Ian Smith was a guest and demonstrated the remedies. These are just a few of the tips he gave.

* If you have a minor burn, cut an onion in half and leave the flesh side down on the burn for 20-25 minutes until you feel no more pain. The sulfuric compounds in the onion absorb into the burn and relieve the pain.
* Do you have a minor cut? Flush the wound and sprinkle a pinch of ground black pepper on it. Wrap an adhesive bandage around it and let it stay for about 10 minutes or until it stops bleeding.
* Have an insect bite or sting? Make a paste with 2 tbsp. cornstarch and 1 tbsp. vinegar. The paste has pain-killing and anti-inflammatory properties.
* Upset tummy? Eat a 1/2 cup of plain yogurt. Yogurt can coat your stomach and the probiotics (good bacteria) will help battle the bad bacteria in your stomach. You can also grate fresh ginger into hot water to create a soothing tea for upset tummies and sore throats.

Today’s kitchen tool is a… “Julienne Peeler.”

Daikon peeled with Julienne Peeler

Here is a recipe for my “Sesame Marinated Daikon.”

Ingredients:
1 c. daikon radish, shredded
1 tbsp. toasted sesame oil
1 tbsp. rice vinegar
1 tsp. honey

Directions:
In a small bowl, mix all ingredients thoroughly. Place in spring rolls or on top of favorite stir fry for a fresh crunch.

“Spice Detective!”

Today we’re investigating… “Cocoa Powder” Here is a recipe for “Heavenly Chocolate Cake.”

Ingredients:
1 pkg. chocolate cake (without pudding)
1/4 c. cocoa powder
3 eggs
1 1/3 c. water
1 c. mayonnaise

Directions:
Preheat oven to 350 degrees. Stir cake mix and cocoa powder in a large mixing bowl. Add remaining ingredients. Beat on medium speed for 2 minutes. Pour batter into 2 round 9 inch cake pans. Bake for 30-35 minutes. Remove from pans and cool on wire rack. Frost with Heavenly Chocolate Cake Frosting.

Here is the recipe for “Heavenly Chocolate Cake Frosting.” This frosting is only part of what makes the cake heavenly. The frosting is still good all by itself.

Ingredients:
1 8 oz. pkg. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla extract
5 c. powdered sugar
1/2 c. cocoa powder

Directions:
Mix cream cheese, milk, and vanilla until smooth. Combine dry ingredients in a separate bowl. Gradually add combined dry ingredients, mixing thoroughly. Frost Heavenly Chocolate Cake.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… P.B.J.A. or Peanut Butter Jelly Apples! This recipe is courtesy of Amber Kelly. Thanks so much for this recipe, Amber!

P.B.J.A.s – Peanut Butter & Jelly Apples

Ingredients:
1 apple
Peanut butter (Amber prefers 100% Valencia peanut butter)
Jam
Fruit leather, cut a little larger than the cookie cutter
Small cookie cutter

Directions:
1. Have your parents slice the apple for you crosswise, so you are slicing it through the core. The slices should be about a quarter of an inch thick, or thinner.
2. Pick 2 slices to make your P.B.J.A.
3. If the core is barely there, and you can eat the entire slice, then spread peanut butter over the first slice. Use the small cookie cutter to cut out the center of the second slice, then place it on top of the peanut-butter slice.
4. If there is a significant core in both slices, then stack them together and use the cookie cutter to core through both slices of apples. Spread peanut butter over the bottom slice, place a piece of fruit leather over the hole, then place the other apple slice on top.
5. Take a little bit of jam and drop it in the hole (either on top of peanut butter or fruit leather). Carefully spread it so that it covers all of the peanut butter or fruit leather.
6. Eat it! Yum!

“Creative Cuisine”
This is my recipe for “Chive Flower and Watercress Beef Stir Fry.”

Chive Flower & Watercress Beef Stir Fry

Ingredients:
1 lb. flank steak, cut into bite sized slices
1/4 c. and 1 tbsp. sesame oil
1/4 c. rice vinegar
1/2 c. soy sauce
2 c. chive flowers, cut in half
2 large cloves garlic, grated
1 large bell pepper, sliced
1 tsp. lemongrass paste
1 tbsp. ginger paste
1 tsp. red chili paste
1 c. mushrooms, sliced
3 c. watercress

Directions:
In a medium bowl, marinate the flank steak in rice vinegar, 1/4 c. sesame oil, and soy sauce. In the meantime, sauté chive flowers in 1 tbsp. sesame oil in a wok on medium heat. Add all of the rest of the ingredients except watercress. Cook until bell peppers are soft and meat is done. Add the watercress on top. Do not stir in. Turn off the heat and let the watercress wilt slightly. Serve over jasmine rice and top with marinated daikon.

Here is another creative cuisine recipe for “Jackfruit Coconut Smoothie.”

Jackfruit Coconut Smoothie

Ingredients:
1 c. ice cubes
1 c. coconut milk
1 c. milk
1 c. fresh jackfruit, de-seeded
1 banana
1/2 c. fresh strawberries
3 tbsp. honey

Directions:
Mix all ingredients together in a blender until smooth. Yum! Serves 4-6.

“Cookin’ Crafts”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Plastic Bag Bunny.”

Supplies:
1 white plastic grocery bag
1 1/2 c. rice
2 rubber bands
Black marker
Scissors

Instructions:
Step 1: Cut top of the plastic bag off.
Step 2: Place 1 cup of rice in the bottom of the bag. Form bag around rice into a ball and close it with a rubber band. This becomes the bunny’s body.
Step 3: Place 1/2 cup rice in remaining part of bag. Form bag around rice into a smaller ball and close it with a rubber band. This becomes the bunny’s head.
Step 4: Divide remaining plastic bag into two ears, trimming excess if necessary with scissors.
Step 5: Draw a face on the bunny with eyes, nose, mouth, and whiskers.
Step 6: Use as part of your Easter decor!

That’s all for this week. Happy Easter!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show #30 Interview with Amber Kelly of Cook with Amber – Monday, March 25, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Kid Chef Eliana with Ms. Sally-Ann Roberts, co-anchor of WWL Morning News

Hey Young Chefs!

It was another big weekend! On Friday, I received a big award from Alpha Kappa Alpha, Inc. Sorority. They had their regional conference here in New Orleans. Ms. Sally-Ann Roberts of WWL-TV was the mistress of ceremonies. The luncheon was huge! There were 800 people in the room including New Orleans Mayor Mitch Landrieu, U.S. Congressman Cedric Richmond, Louisiana Supreme Court Chief Justice Bernette Joshua Johnson (another honoree). There were 11 honorees in all.

Some of the awards for the honorees

It was such an honor to be chosen among these incredible people: Representative Patricia Haynes Smith of the Louisiana House of Representatives; Ashley Adams a volunteer with the organization Breakthrough and co-founder of Project HEAL (Helping to Eat, Accept, and Live); Dr. Norman C. Francis, President of Xavier University; Princeton Jerome Carter, founder of My Brother’s Keeper, an organization that helps feed the homeless; Gail Womack-Murray, founder of Love in Action Outreach, a food pantry; Cynthia M. A. Butler-McIntyre, National President of Delta Sigma Theta Sorority, A. Michele Jean-Pierre, Executive Director of the Ellis Marsalis Center for Music; Quvenzhane’ Wallis, star of the film Beasts of the Southern Wild and the youngest actor ever nominated for an Oscar; and the Honorable Stephanie A. Finley, United States Attorney for the Western District of Louisiana. Ashley Adams sat next to me. This is Ashley. She was very sweet.

Ashley Adams, Co-Founder of Project HEAL (Helping to Eat, Accept, and Live)

They had all the honorees’ faces on the big screen. Here I am in my signature pink chef coat and chef hat!

Kid Chef Eliana receives an award for her preservation of Louisiana culture through “cookery and Louisiana cuisine.”

I had to go on stage to accept my award and I was on the big screen.

Kid Chef Eliana on the big screen getting ready to accept her award

The award is soooo beautiful. It is made of glass and metal and is VERY heavy!

Kid Chef Eliana with her award from Alpha Kappa Alpha Inc.

Quvanzhane’ Wallis and I took pictures together with our awards. She is very quiet and loves carrying her puppy purses!

Kid Chef Eliana and Quvanzhane’ Wallis

Here’s a better picture of us. I signed one of my cookbooks for her.

Kid Chef Eliana signs a cookbook for Quvanzhane’ Wallis

Then I signed books after the ceremony. Ms. Antoinette DeAlteriis from Pelican Publishing handled the sales.

Kid Chef Eliana signs books after the ceremony

It was a fun day and I am so excited about my award. Thank you, Ms. Denise Graves and Alpha Kappa Alpha, for selecting me. It is such an honor.

Cool Kids Cook and Get Creative in the Kitchen!

Bon Appetit, Kid Chef Eliana

The post Alpha Kappa Alpha Award – Friday, March 22, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.

Hey Young Chefs!

Chef Andrew Zimmern and Kid Chef Eliana at the Taste of the NFL for Superbowl XLVII in New Orleans

Today, I interviewed Celebrity Chef Andrew Zimmern. Chef Andrew is a James Beard Award-winning TV personality, chef, food writer, teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. From world class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience as a way to interpret the way we live our lives so we can make better choices for our future. For more information about Chef Andrew, visit his website, AndrewZimmern.com. Follow him on Twitter: @AndrewZimmern

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredients are… Onions and Cherimoya. First, let’s talk about Onions. Here is my recipe for “French Onion Soup.”

Ingredients:
3 tbsp. butter
1 medium onion, sliced
1 tsp. sugar
6 c. beef stock
Salt and pepper to taste
1-2 sheets puff pastry
4 tbsp. Gruyere cheese, shredded
2 tbsp. Parmesan cheese, grated

Directions:
In a large pot over medium heat, melt butter and saute’ onions with sugar until golden brown. Add stock and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Taste soup and add salt and pepper, if needed. Preheat oven to 400 degrees. Pour soup into 4 individual, oven-safe soup bowls. Cut puff pastry into circles large enough to overlap the edge of the bowl. Cover each bowl with puff pastry. Top with cheese. Bake for 20 minutes or until puff pastry is golden brown.

Now, let’s explore Cherimoya. Here is a recipe for “Cherimoya Coconut Dream.”

Cherimoya Coconut Dream

Ingredients:
1 c. coconut milk
1/2 c. heavy cream
2 tbsp. sugar
1 c. ice cubes
1 cherimoya cut into small chunks
1 c. fresh jackfruit, cut into strips
1 c. sugar palm dates
2 bananas

Directions:
In a blender, combine coconut milk, heavy cream, sugar, and ice cubes. Blend until smooth. Pour coconut mixture into four glasses. Divide fruit evenly and place on top of coconut cream in each glass. Serve immediately with a spoon and a straw. Serves four.

“Kitchen Tips N Tools!”
Here is a recipe for my “Lime Cilantro Roasted Potatoes.”

Ingredients:
10 small-medium red potatoes
1/2 c. diced onions
2 tbsp. chopped cilantro
2 tbsp. extra virgin olive oil
1 tbsp. minced garlic
2 tsp. sea salt
1 tsp. pepper

Directions:
Preheat oven to 400 degrees. Cut potatoes into quarters. Put them in a 9×9 roasting pan. First, add extra virgin olive oil so that the spices stick to the potatoes. Now all of the other ingredients. Mix together. Put potatoes into the oven uncovered for 30 minutes.

“Spice Detective”

Nuoc Mam Sauce

Today we’re investigating… “Fish Sauce!” Here is a recipe for “Nuoc Mam” or Vietnamese Fish Sauce.

Ingredients:
1/4 c. fish sauce
1/4 c. water
1 tbsp. rice vinegar
1 clove garlic, finely minced
1/4 tsp. red pepper flakes
sriracha to taste (optional)

Directions:
Mix all the ingredients in a bowl and serve with egg rolls or spring rolls.

“Snacktivity Time”
Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Fruit Rocket Ship!”

Fruit Rocket Ship

Ingredients:
1 pineapple slice cut into “triangles”
1 banana, cut into two-inch chunks
3 strawberries
3 long skewers

Directions:
Thread fruit on the skewer in this order: pineapple, banana, strawberry. This will make three skewers of fruit rocketships. The pineapple should look like a flame shooting out of the end of the rocketship while the strawberry looks like the triangular top of the rocket.

“Creative Cuisine”
This is my recipe for “Braised Pork Tenderloin.”

Braised Pork Tenderloin

Ingredients:
3 tbsp. olive oil
1/4 c. red spring onion, chopped
4 cloves garlic, minced
1 bunch radishes, stems and bottoms removed and sliced
1 lb. pork tenderloin, thinly sliced
1 c. chicken stock
1/2 tsp. salt
1/2 tsp. white pepper

Directions:
In a large pan, sauté onion, garlic, and radishes in olive oil for about 5 minutes. Sear the pork until lightly golden brown. Add chicken stock and bring to a boil. Add salt and pepper. Remove from heat. Serve with sea salt and vinegar kale chips.

Here’s another “Creative Cuisine” idea. Here’s my mom’s recipe for “Sea Salt and Vinegar Kale Chips.”

Salt and Vinegar Kale Chips

Ingredients:
1 bunch kale
1 c. olive oil
1/2 c. distilled white vinegar
1 tsp. fine sea salt

Directions:
Preheat oven to 375 degrees. In a large bowl, mix olive oil, vinegar, and sea salt. Add kale and massage oil into the kale. Place on a lined baking sheet, making sure that the kale leaves do not touch each other. Bake for 7 to 10 minutes. Check the kale at 7 minutes. Do not allow the kale leaves to get brown or they will be bitter. Kale should be crunchy. Serves 4.

“Cookin’ Crafts”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make “Papier Mache’ Pinata.”

Supplies:
Flour
Water
Newspaper
1 balloon
Poster paints

Papier Mache’ Balloon turned into a hot air balloon made by Eliana’s sister, Soleil

That’s all for this week!

Bon Appetit, Kid Chef Eliana

The post Cool Kids Cook Radio Show – Interview of Andrew Zimmern; Monday, March 18, 2013 appeared first on Eliana Cooks! A Creative Kid in the Kitchen.