Chef Paul's Recipe of the Month:
This month's recipe is Summer sizzle
Atomic Steak
| Mix
the sauce ingredients together. Grill steak on a charcoal grill to desired
doneness. Half way through the cooking brush the sauce on the steak.
Enjoy this HOT steak.
Serves 3. |
Kids Definition:
Refrigerator:
A very expensive and inefficient room air conditioner.
Last month's recipe was a Greek salad
Fancy Spicy Salad
 | 1/2 head of Romaine lettuce |
| 1 medium tomato, chopped |
| 1/2 of a cucumber, chopped |
| 1 celery stalk, sliced thin |
| 1 carrot, peeled |
| 5 fresh green beans, chopped |
| 1 Thai pepper, sliced thin |
| 1 garlic clove, minced |
| 5 green jalapeno stuffed olives,
sliced |
| 8 Greek olives |
| 1 tbsp Balsamic v |
| 2 tbsp olive oil |
|
| Mix all
the ingredients (excluding the lettuce) together in the bottom of a large
salad bowl. Pour vinaigrette and olive oil on the ingredients and
mix well. Chill for 5 minutes. During that time chop up the
lettuce into bite-sized pieces. Add to vegetables.
Serves 3 to 4.
Toss salad and serve with warm pita
bread and humus. (Humus recipe is January's recipe below.) |
Kids Definition:
Plate:
A breakable Frisbee.
May's recipe is an AFRICAN bread
Peanut Bread
| 2oz unsalted peanuts (shelled) |
| 1 1/2 cups flour |
| a pinch of salt |
| 3 tsp. baking powder |
| 1 egg |
| 1 cup milk |
| 1/3 cups sugar |
|
| Grease
a 7 x 11 x 1 1/2 inch pan with butter. Crush peanuts in a Ziploc bag with a rolling
pin. Sift flour, salt, and baking powder together into a large bowl. Add beaten egg
into flour mixture. Then, add the milk, sugar, and peanuts. Mix well! Pour into pan
and let settle for 20 minutes. Bake for 45 minutes in a 350*F preheated
oven. Let cool.
Cut and serve with butter.
|
Kids Definition:
Napkin:
Any worn object, such as a shirt or pants.
April's recipe was a Mexican meal
Carne Guisada
| 2 Tbs. Oil |
| 2 lbs. Cubed Round Steak |
| 1/2 Medium Onion |
| 2 Cloves Garlic |
| 1 Tbs. Flour |
| 1/2 Tbs. Black Pepper |
| 1 Tsp. Cumin |
| 1 (8oz) can Tomato Sauce |
| 1 1/2 c. Water |
|
| In a
large skillet, brown meat in oil. Add onion and garlic; sauté until onion
is clear. Add flour and brown, stirring constantly. Add pepper and cumin.
Blend in tomato sauce and water. Simmer 10-15 minutes. Use meat to make
soft tacos...enjoy. |
Kids Definition:
Measuring Cups:
A kitchen utensil that is stored in the sandbox.
March's recipe was a Mexican dessert
Bunuelos
| 12 flour tortillas |
| Oil for frying |
| 1/2 cup sugar |
| 1 tsp. cinnamon |
|
|
Mix sugar and cinnamon. Heat enough
oil in a large frying pan to cover tortilla. Fry tortillas in
oil one at a time until golden and crisp, turning once. Drain on a paper
towel. While still warm place bunuelos in the mixture to completely
cover both sides. You may want to serve with fruit or ice cream. Enjoy. |
Kids Definition:
Kitchen:
The only room not used when eating crumbly snacks.
February's recipe was a Peasant side
dish
Ratatouille
| 2 tbsp olive oil |
| 1 medium onion, chopped |
| 3 cloves garlic, minced |
| 3 c. eggplant, sliced |
| 3 c. zucchini, sliced |
| 3 c. squash, sliced |
| 3 tomatoes, sliced |
| 1/4 c. chopped fresh parsley |
| 1 c. chicken broth |
| Salt |
| Pepper |
| 1 lb. penne pasta |
| 1 c. Parmesan cheese |
|
| In
an 8 qt. pot cook onion and garlic in olive oil until tender. Add eggplant
and simmer for 10 minutes. Add zucchini, squash, tomatoes, parsley, and
broth. Add salt and pepper to taste. Simmer on medium-low heat for 30
minutes until vegetables are tender. Stir frequently. You may need to add
just a little more water for the dish to cook down. Meanwhile
cook the pasta so it is al dente. Drain pasta and spoon into bowls. Spoon
ratatouille over pasta. Sprinkle with cheese. Enjoy.
-This recipe courtesy of Leah Johanson. |
Kids Definition:
Germs:
The only thing children share freely.
January's recipe was a Turkish side dish
Humus
| Cut the tortillas into 6
triangles and fry until lightly browned in olive oil. You will need
to continuously add olive oil as the tortillas absorb a lot of the oil
while being fried. Drain on paper towel. Use these "tortilla
chips" to dip into the humus. Goes great with any Middle
Eastern or Eastern dish. If you can get fresh pita bread or flat
bread you can use instead of the tortillas. Best if humus is cooled
in refrigerator for at least 30 minutes and when the bread is still a
little warm. Serves 4 to 5 people. |
Kids Definition:
Frozen:
Condition of children's jaws when spinach is
served. I agree!
December's Recipe was a Fun Treat
 Photo
of Candy Hamburger
| 1 bag of York Peppermints |
| 1 tub of vanilla or white icing
(creamy/classic is best-don't used whipped) |
| Red and green food coloring |
| 1 box of Nilla wafers |
|
|
Mix 5-6 drops of red food coloring with 3
teaspoons of icing to make a red layer. (mock tomato) Mix 5-6 drops of
green food coloring with 3 teaspoons of icing to make a green layer. (mock
lettuce) Spread a layer of green icing on inside of NIlla
wafer then place one York mint on top of icing then lightly coat the inside of
another Nilla wafer with red icing then put on top of York mint. See photo
above.
Option mix yellow food coloring to make
"mustard" or leave some white icing for "mayo".
|
November's Recipe was a Fall-time
Dessert
|
Mix in this order:
sugar, eggs, pumpkin,
baking soda, cinnamon, salt, and flour. Bake in a wax paper lined 15x10x1 inch
jelly roll pan at 375*F for 12-15 minutes. Remove from wax paper and place
on paper towels. Sprinkle with powdered sugar. Roll up cake and the towel
together, starting at the small end. Cool. Mix cream cheese, butter, vanilla,
and powdered sugar. Unroll cake and remove towel. Spread filling on cake (add
pecans if desired on top of filling) and roll up cake like a jelly roll. Refrigerate.
Slice to serve.
|
Kids Definition:
Frozen:
Condition of children's jaws when spinach is
served.
August's Recipe was a Mexican Meal
Chicken and Black Bean Dip
|
Place chicken and 1/3
cup salsa on top of mixture. Cover and cook 3 hours on high. Remove
chicken, shred and set aside. Stir in 8 oz. cream cheese until smooth. Put
shredded chicken back into mixture. Serve with tortilla
chips. Add a side dish of plain white rice and a tossed green salad.
Leftovers are good warmed in flour tortillas as a burrito.
|
Kids Definition:
Fried Foods:
Gourmet cooking.
July's Recipe was a Southwest meal
Chiricahua Egg Rolls (12 egg
rolls-serves 4 to 6)
| 12 flour tortillas |
| 1 cup cooked Hamburger, Shredded Steak or
Shredded Chicken |
| 1/2 cup black beans drained |
| 1/2 cup corn |
| 1/2 cup Monterrey Jack or Cheddar Cheese |
| 1/4 cup sliced black olives |
| Southwest Sauce |
| Sour Cream |
| Pico or Salsa |
|
| Fill each tortilla with
1 tablespoon of meat, 1/2 tablespoon corn, 1/2 tablespoon black beans, 5 slices
of black olives, sprinkle with cheese and add a squirt of southwest sauce.
Fold in each end of the tortilla and roll it closed. Heat oil in
skillet. Place egg roll with edge side down to seal. Brown egg rolls
turning once. Top with sour cream and/or salsa. Serve with rice or
green salad. |
Kids Definition:
Fork:
A eating utensil made obsolete by the discovery of
fingers.
June's Recipe was a Dessert
English Scones
| 1 cup of flour |
| 1 teaspoon of baking powder |
| 3 tablespoons of butter |
| 4 tablespoons of sugar |
| 1/2 cup of milk |
|
| Preheat the oven to 425 degrees. Sift
flour and baking powder together in a large bowl. Cut the butter into little
cubes, rub them into the flour mixture. The mixture should look like breadcrumbs. Stir in sugar, add
and stir the milk a little at a time. Flour your hands and a flat surface;
then knead the dough into a ball. Add 1 teaspoon of milk if the dough is dry.
Use a rolling pin to roll the dough 3/4 inch thick. Use the open end of a
drinking glass to cut as
many circles as you can out of the dough. Bake on a greased cookie sheet for 14
minutes. Cool.
IDEA: Slice some fresh
strawberries and put them on the scones. Add whipped cream and serve!
|
Kids Definition:
Floor:
A place for all food not found on lap or chair.
May's Recipe was a Dessert
Ice Cream Cone Cupcakes
| 1 prepared box cake mix of your choice |
| 24 to 30 FLAT bottom ice cream cones |
| Frosting of your choice* |
|
|
Prepare the box cake mix. Preheat the
oven (as listed on back of box for cupcakes) Set the cones on a cookie sheet and
fill each one 2/3 full of cake mix. Bake in oven the amount of time directed on
box for cupcakes. Take out, wait till cool, put on the frosting!
*
Use white frosting
and separate into different bowls. Color each with different food coloring
so you can have an assortment of colors to frost the cupcakes. Be
creative.
Hint: Do not store the cupcake cones in a
air tight container; this makes the cones soggy! Serve ASAP.
|
Kids Definition:
Fat:
Microscopic substance detected visually by children on
pieces of meat they do not wish to eat.
April's Recipe was Thai Food
Chicken in Coconut Sauce
| 3 cloves of garlic |
| 1/2 of a small onion |
| 1 tsp. ground ginger |
| 1 tsp. ground chili powder |
| 3 tbsp. olive oil |
| 4 skinless boneless chicken breast |
| 1 lemon |
| 2 oz coconut |
| 1 cup of hot water |
| A pinch of salt & pepper |
|
| Peel and chop the onion. Crush the
garlic in a press. Set aside. Mix ginger, chili powder, salt, and pepper
in a small bowl. Heat the oil in a large frying pan. Add the
chicken and cook on low for 5 minutes on each side. Then dry them on a paper
towel. Squeeze lemon onto chicken. Sprinkle chicken with spices, set aside. In a
semi-large bowl mix coconut and water together until it looks like milk. Reheat
the oil in the pan and add the garlic and onion cook on low heat until soft. Add
the chicken. Pour in the coconut sauce. Stir. Cook for 30-45 minutes or until completely
cooked. Serve with white rice. ENJOY! |
Kids Definition:
Evaporate:
A magic trick preformed by kids when it comes time to
clear the table or wash dishes.
March's Recipe was
dessert/breakfast treat
Monkey Bread
| 4 cans of biscuits |
| 1/2 cup of sugar |
| 1 tbsp. cinnamon |
| 1 stick of butter |
| 1 cup of brown sugar |
| 2 tsp. water |
| 1/2 cup chopped nuts (optional) |
|
|
Divide biscuits into 4 pieces.
Roll in cinnamon and white sugar mixture. Put in a greased Bundt pan. Melt
butter, brown sugar. and water. Boil for 2 minutes and pour over the
biscuits. Bake at 350 degrees for 25 minutes. We like to place
chopped pecans in the bottom of the pan before dropping in the biscuits!
Serve warm. This won't
last long. Great for breakfast or as a desert.
|
Kids Definition:
Desserts:
The reason for eating a meal.
February's Recipe was a filling
meal
Super Quick Stromboli Slices
| Vegetable oil cooking spray |
| I loaf frozen white bread dough, thawed |
| 1/4 pound ham, THINLY sliced |
| 1/8 pound turkey or salami, THINLY sliced |
| 1/4 pound pepperoni, THINLY sliced |
| 1/3 pound grated mozzarella cheese |
| 1/4 pound grated cheddar cheese |
| 1/2 cup Parmesan cheese |
| 1 egg |
|
|
Preheat oven to 350 degrees.
Spray a cookie sheet with cooking spray. Roll out bread dough into a
rectangle 14 inches by 16 inches. Layer the ham, turkey, and pepperoni
onto the bread dough leaving a 1-inch border all around. Sprinkle the
mozzarella, cheddar, and Parmesan cheeses evenly over the meats. Roll the
dough toward you and fold the ends and tuck them under the bottom. Beat
the egg with a fork in a small bowl. Use a pastry brush to brush the top
of the bread dough with the beaten egg. Place the stromboli on the cookie
sheet with the seam side down! Bake for 20-25 minutes or until golden
brown. Slice the stromboli into 1-inch slices and serve.
|
Kids Definition:
Cookie (last one):
An item that must be eaten in
front of a sibling.
January's Recipe was a yummy Mexican
meal
Mexican Jumpin' bean soup
| 6 strips of bacon |
| 2 medium onions |
| 2 tablespoons of butter |
| 2 cups of water |
| 2 15oz cans of pinto beans |
| 1 15oz can of red kidney beans |
| 2
tablespoons fresh cilantro chopped |
| 3/4 cup of medium salsa (or hot if you
want) |
| 2 cups of shredded Monterey Jack Cheese |
| 1 bag of Nacho Chips (optional) |
|
|
Cook bacon until crisp. Sauté the onions in the
butter in a large stockpot. Crumble the bacon and add to the
stockpot. Add water and stir well. Drain liquid from the cans of
beans. Add the drained beans, salsa and cilantro to the stockpot.
Bring the mixture to a low boil. Then simmer. Cover the pot and cook
for 30 minutes. Ladle the soup into bowls and lightly sprinkle with
Monterey Jack Cheese. Garnish with chips. Serves 6-unless they
want seconds.
|
December's Recipe was a dessert
Buttermilk Pound Cake
| 2 cups sugar |
| 1 cup butter (softened) |
| 3 eggs |
| 3 cups of sifted flour |
| 1/2 tsp baking soda |
| 1/2 tsp salt |
| 1 cup buttermilk |
| 1 tsp vanilla extract |
| 1/2 tsp almond extract |
| Fruit (optional) |
|
|
Preheat oven to 300 degrees. Grease
tube pan. Cream sugar, butter and eggs. Mix flour, baking soda and
salt. Add flour mixture slowly to the creamed mixture. Add
buttermilk, vanilla and almond extract. Beat well. Pour into greased
tube pan. Bake for 1 hour and 10 minutes at 300 degrees. Let cool
and remove from pan. Serve with fresh fruit (blueberries, strawberries or
whatever fruit you like.) Enjoy. This cake freezes very well.
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