Kids in the Kitchen--April Makes Scrambled Eggs

First off, our apologies. We haven't posted anything new in over a year. We have a ton of posts to write for you, but our lives keep getting busier and busier. At the same time, we love blogging about food and family and truly desire to continue to do so. We hope this is the first of many more posts to come in the near future.

________________________________

Last summer we started a routine in our house. Each kid is responsible to cook dinner one night each week. They plan the menu, do the prep work, cook the meal, and set the table. When it's time to sit down to eat, one of the other siblings prays for the meal and include giving thanks for the one who did the cooking.

When I started posting about this on my personal FB page last summer, I received some questions about how I get my kids involved in the kitchen. At that time, the kids were 11, 7, and 4. So this summer, I've been taking pictures of their dinner nights so I can share with all of you. Of course, you know your own children and their limits and abilities. Since there are a lot of opportunities for injuries in the kitchen, always supervise your children and never let them do anything outside their skill level. At the same time, don't underestimate what they are capable of. Teach new skills by demonstrating and talking them through it. Then help them do it. Finally, watch them do it themselves.

Technically, April isn't making dinner in these pictures, but she is involved in the kitchen. And she has become so good at making scrambled eggs, that she can do the whole thing herself. I just light the stove for her because our igniters are broken and we have to use matches. She probably makes eggs 4-5 days a week now.

First she collects her ingredients and tools.

I love those little hands!

The easiest way to end up with shell-free eggs is to break them into a clear dish. This day April was breaking them into my quart Pyrex. Once the eggs are cracked, pick up the dish and look through the bottom. The shells will have sunk to the bottom. You can use a spoon to fish them out, but April and I find it easier to just use our clean fingers.

Cooking is a great way for kids to learn math skills in a practical setting. April is just learning to recognize fractions, but the boys are learning how to double and triple amounts when they cook.

Another fun aspect of cooking for kids is getting to use the kitchen tools and gadgets. For some reason she used a fork the day I took these pictures, but she is usually really thrilled to get to use the wire whisk.

These were plain eggs. She usually makes green eggs with sausage. Just add a few drops of green food coloring and throw some cut-up cooked sausage on top after pouring the eggs into the hot pan. And remember: it is imperative that you let the pan get hot before adding to eggs to prevent them from sticking. See the post here.

April's Scrambled Eggs

4-6 eggs

1 1/2-2 Tbsp. cream

1/2 tsp. salt

few shakes pepper

few drops green food coloring (optional)

sausage, cooked and chopped

Heat pan over medium to medium-high heat. Meanwhile, crack eggs into clear dish. Look through bottom to find and remove any shells. Whisk in cream, salt, pepper, and green food coloring if desired. Add butter or oil to heated pan. Pour egg mixture into pan. If desired, toss sausage on top. Turn heat down to medium. Once bubbles start to form, stir to scramble. Cook until desired doneness, stirring occasionally.

Bear Pancakes

You know those moms who are always coming up with fun and creative ways to serve their kids' food?  I am not one of those moms.  I am usually just trying to throw some sort of healthy food on a plate and don't even think about what it looks like.  However, there are times (about once a year) where I do have a little bit of fun with the presentation.  Last year, it was Christmas tree waffles.  This time I made bear pancakes and my daughter LOVED them!  The only problem is that now I think she's going to expect pancakes of this caliber every time I make pancakes.  Mine aren't as aesthetically pleasing as the one I was copying, but thankfully 4-year-olds aren't particularly picky about that!

Bear Pancakes
Pancake batter
Chocolate chips

For each bear, you will need to make 4 pancakes: 1 large one for the head, medium one for the muzzle, and 2 small ones for the ears.

Once they're all finished cooking, place the medium pancake towards the bottom of the large pancake, and place the two small ones at the top of the head for the ears.

Melt some chocolate chips in the microwave.  Place the melted chocolate in a zip-top bag and cut a small hole in the corner.  Pipe the chocolate into the shape of the nose and the mouth.  Place two chocolate chips on the head for eyes.

Enjoy the sheer delight when the kids (or grownups) see them!

Keanna's Birthday Breakfast--Pancake Cake!

Today my first baby turns eight!  Where did the time go?!?  We aren't having her party until tomorrow, but we can't possibly let today go by without some fanfare.  So this morning we started the day with a pancake cake!  I think this is going to become the birthday tradition in our house.

I started with Gale Gand's chocolate chip pancake recipe, omitting the chocolate chips in the batter, but any pancake recipe will do.  You could use Kimiko's homemade pancake mix recipe or her delicious sweet pancake recipe.

Construction is simple:  pancake, peanut butter, banana slices, chocolate chips; repeat.  End with a pancake, drizzle with syrup, and finish off with a swirl of whipped cream.  So yummy!!!

Of course, you could change up the flavors.  Sliced strawberries, blueberries, raspberries, cream cheese filling, bacon...whatever you're tummy desires!

Happy birthday to the sweet girl who changed my life forever!!  I love you!

Keanna yawn at 3-5 days old!

Baked Oatmeal

I have never liked oatmeal.  I've tried so many ways to make it and would always try to force myself to eat it, hoping I'd eventually learn to like it.  However, all my attempts were fruitless.  After a few bites, I would hit that point where I physically couldn't force myself to swallow any more.  I didn't want to load it with sugar, because that would defeat the purpose of eating it in the first place!  However, that all changed when I came across this recipe for Baked Oatmeal from Skinny Taste.  To my surprise, I really liked it!  I did alter it just a tad.  Keep in mind, though, that it's still not super sweet, but the fruit adds just enough sweetness for me.  I'm the type of person who enjoys regular Cheerios with no added sugar, so if you like really sweet cereals, this may not be for you (or you may want to add some extra sugar, honey, or a mashed up banana or two and add it to the wet ingredients).

Baked Oatmeal
2 medium bananas, sliced into 1/2-inch pieces
1 1/2 cup blueberries (or other berries), divided
1 tsp cinnamon, divided
1 cup uncooked quick oats
1/4 cup chopped almonds, divided
1/2 tsp baking powder
Pinch of salt
1 cup milk
3 Tbsp honey
1 egg
1 tsp vanilla extract

Preheat the oven to 375 degrees.

Lightly grease an 8-inch square pan.  Place the sliced bananas in a layer in the bottom of the pan, followed by 3/4 cup blueberries and 1/4 tsp cinnamon.  Cover with foil and bake for 10-15 minutes, or until the bananas are soft.

While the bananas and blueberries are baking, combine oats, 1/8 cup chopped almonds, baking powder, remaining cinnamon, and salt.  Mix well; set aside.

In another bowl, combine milk, honey, egg, and vanilla.  Wisk until well combined.

Remove the bananas from the oven and put the oat mixture over the bananas, followed by the liquid ingredients.  Sprinkle the remaining 1/8 cup almonds and 3/4 cup blueberries over the top.  Bake, uncovered, for 30 minutes or until the top is golden brown and the oatmeal is set.  Serve warm.  I usually make up a batch at night and keep it in the refrigerator for almost a week.  Each morning, I just stick a piece in the microwave to reheat it.

It looks pretty runny before it's baked.

But don't worry.  It bakes up nicely!

This one has mixed berries in it.

Easy Eggs, Take 3 (Spinach and Feta Easy Eggs)

So last week, I may have mentioned something about weight loss...or something crazy like that.  Anyway, I have been exercising way more than any sane human being should exercise, and after I do, I like to make sure I eat some protein.  Sometimes this just means eating some almonds and turkey lunch meat.  But my favorite way to get protein after a workout is from egg whites.  At first, I was content eating egg whites prepared in the same fashion as the easy eggs I posted last year.  If you're in need of some carbs along with your protein, Sumiko's take on easy eggs would be good too.  One day, while preparing my egg whites, a lightbulb came on.  In my fridge, I had some extra spinach and some Feta.  Hmmmm...I bet those would taste amazing on my egg whites!  So, I tried it and it was delicious!  I use egg whites, but you could use the whole egg if you prefer.

Easy Eggs with Spinach and Feta
Olive oil (or canola)
Egg whites
Spinach, torn or cut into bite-sized pieces
Crumbled Feta
Garlic powder
Salt
Pepper

Lightly grease the bottom of a skillet with oil.  Heat over medium heat.  Add egg white.  If using a whole egg, break the yolk.  While the egg is still wet, add the spinach, feta, garlic powder, salt, and pepper.

Cook until the egg is cooked almost all the way through, then flip.

Time to flip!

When the egg is cooked through, remove from the heat.  I like to add hot sauce to mine (Tapatio), but it's delicious as is.  One time I added some diced tomatoes along with the spinach and Feta.  It was good that way, too.  Basically, the possibilities are endless!!!

Homemade Marshmallows (plus a Valentine's breakfast idea)

I'm not a fan of marshmallows.  Well, that is unless they're melted and inside of a s'more...but only if the s'more's made with dark chocolate.  Ok, so I'm realizing I'm a bit of a chocolate snob, but really, dark is the only kind of chocolate that's worth eating.  Anyway, as I was saying, I'm not a fan of marshmallows.  That is, until I discovered homemade marshmallows.  Mmmm...these things take marshmallows to a whole new level.  They're not dry and hard like the store-bought variety.  It's really hard to describe; you'll just have to try them for yourself!  I have to thank Alton Brown for this recipe (and you'll want to thank him too after you try these!).

As I was brainstorming what I could give my neighbors for Valentine's Day this year, homemade marshmallows came to mind.  I like to do something different than the typical cookie when I have the time. Anyway, I was thinking it might be strange to just give marshmallows, so I was trying to think of a way to make it work.  Then it hit me.  I could make pink marshmallows, cut them into heart shapes, and give them with hot chocolate mix!  If I had a little extra time to plan, I would have gone in search of some cheap Valentine's mugs to put the marshmallows and hot chocolate mix in, but I didn't, so I had to make what I had work.

Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 oz granulated sugar (this was just over 1 1/2 cups for me)
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
Nonstick spray

In the bowl of a mixer fitted with the wisk attachment, add the gelatin and 1/2 cup of the cold water.  Set aside.

The gelatin and cold water after it had ben sitting for a couple minutes.

In a small saucepan over medium-high heat, combine granulated sugar, corn syrup, and salt.  Cover and let cook for 4 to 5 minutes.  Remove lid and continue cooking, without stirring, until it reaches 240 degrees.  Once it reaches this temperature, immediately remove it from the heat.

Turn the mixer on low and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.  Once all of the sugar mixture has been added, increase the speed to high and beat until the mixture is thick and lukewarm, about 12-15 minutes.  Add vanilla during the last minute of whipping.  For my special Valentine's treats, also add red food coloring during this time.

While the mixture is whipping, prepare your pan.  Take a metal 9 x 13 pan and spray it with nonstick spray.  Mix powdered sugar and corn starch; put some into the greased pan.  Shake the pan around to coat the bottom and sides with the powdered sugar mixture.  Return the excess powdered sugar to the bowl for later use.  I ended up using two pans because my heart cookie cutter was bigger than I would have liked it to be.  However, I figured it would still work but because my cookie cutter was on the bigger side, I didn't want them to be too thick.  Hence I divided mine between two pans.

Pour marshmallow mixture in prepared pan(s).  Use some self control and try not to eat all of the marshmallow creme now.  Use a well-oiled rubber spatula to spread it evenly in your pan(s).  Dust the top of the marshmallows with your powdered sugar mixture.  Allow to sit, uncovered, for at least 4 hours or up to overnight.  Turn marshmallows out onto a cookie sheet.  You may need to use your hands to help pull them out of the pan.

For regular marshmallows, dust a pizza cutter with your powdered sugar mixture and cut into 1-inch marshmallows.  For the Valentine's Day marshmallows, take a heart cookie cutter (not too big if you want it to fit into a mug with hot chocolate), dust it with the powdered sugar mixture, and cut out the hearts.  When the hearts (or regular marshmallow cubes) have been cut out, make sure all sides are coated with your powdered sugar mixture so that they don't stick together.  You can store these in an airtight container for up to three weeks.  For instructions on how to make miniature marshmallows, click here.

Ready to sit for at least 4 hours. (sorry for the lack of white balance on this photo)

The gifts we took to our neighbors.

For extra yummy marshmallows, you can dip them in melted chocolate.  Yum!  I've even been known to dip them in chocolate, then roll them in graham crackers for a sort of s'mores marshmallow.

And if you're in need of a Valentine's breakfast idea, here's a pretty simple one.  In October, Sumiko wrote about eggs in a hole and talked about making fun shapes for the hole.  This is such an easy breakfast to make on Valentine's Day by using a heart shaped cookie cutter!  Also, in order to make the shape a little more distinguishable (Sumiko outlined hers in ketchup), I first cut out the heart, buttered both sides of the outer part of the bread and toasted one side in my frying pan.  Once it was nicely toasted, I flipped it over, then added the egg and broke the yolk.  Once the egg was cooked well on that side, instead of flipping it over, I stuck it in a preheated 350 degree oven and left it in there until the egg was cooked through.  Easy peasy!

Blueberry Coffee Cake

Welcome, Frugal Find readers!  If you've found your way here from TFF, it's because you like saving money. That's what we here at Near to Nothing are all about!  We are two stay-at-home moms on tight budgets.  One way we enjoy making ends meet is by cooking frugally.  If you're looking for a good place start, you can check out my spending parameters, my method for menu planning and grocery shopping, tips for buying bulk items, price-matching how-to, and tips for decreasing your food budget.  We're excited to have you here!

And now for our normal post...

Safeway has blueberries on sale!!  $3.99 for 18 oz.!  At $3.55 per pound, that is well over my usual $2 per pound spending limit for produce.  But that is a REALLY good price for blueberries.  And Robbie REALLY loves them!  So I splurged and bought two pounds.  If you want to take advantage of this deal, it is good through tomorrow (Tuesday, January 17).

Since blueberries are expensive and I rarely buy them, we treat them like gold.  Rather than using them as an eating fruit, I almost exclusively use them as a treat fruit.  When I do buy them, I freeze them so they will keep a long time.  In fact, I’m still using some I froze last summer.

Freezing blueberries is easy.  Simply spread them in a single layer on a rimmed baking sheet.  Place the sheet in the freezer.  When the berries are completely frozen (about an hour should do it), transfer them to a zip-top bag and return them to the freezer.

Using frozen blueberries is actually better than fresh blueberries when you are mixing them into baked goods.  Fresh berries are easily crushed in the mixing process, resulting in blue or purple cakes, scones, or muffins.

One of Robbie’s favorite blueberry desserts is blueberry crisp.  Unfortunately, I don’t have a recipe for that because I don’t usually measure.  I’ll have to work on that one for the future.  But I do have a great healthy version of blueberry coffee cake.  I found the recipe in our church cookbook.  It was submitted by Hyeran.

While I would definitely prefer an all-white flour, loads of sugar coffee cake, my waistline definitely does not.  This recipe replaces half the white flour with whole wheat flour and replaces some of the sugar with honey.

It’s almost impossible to resist cutting into this coffee cake right out of the oven—it just smells so good!!  But I’ve found that I actually prefer it the next day.

Blueberry Coffee Cake

Topping

½ c. sugar

½ c. flour

2 tsp. cinnamon

¼ c. butter, melted

Cake

1 c. all-purpose flour

1 c. whole wheat flour

¼ tsp. salt

2½ tsp. baking powder

1 egg

½ c. vegetable oil

½ c. honey

½ c. water

2 c. frozen blueberries

Preheat oven to 350°.  In small bowl, mix together sugar, flour, and cinnamon for topping.  Stir in melted butter; set aside.

In medium bowl, stir together flours, salt, and baking powder; set aside.

In large bowl, whisk egg to break apart.  Add vegetable oil, honey, and water; whisk together.

Add dry ingredients to wet ingredients, stirring just until moistened or even when there are still a few dry spots.  DO NOT OVER MIX!!  Batter will be lumpy!

Fold in blueberries.  Scrape into 9X9-inch pan with minimal manipulation.  Crumble topping over top.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

UPDATE!!  Raley's (Nob Hill) has 18 oz. containers of blueberries for $3.99 1/18-1/24!!