Cooking as Science

Recently we talked a bit about finding something you love to do and injecting it into your day. For me, cooking and baking are a particular delight and I have long been wanting to teach my kids how to be capable in the kitchen. We started several weeks ago with a free lapbook posted on HomeschoolShare. We've covered measuring, tools, cleanliness, knife skills, and food borne illnesses. We've made pretzels, crescent rolls, carrot sticks, and scrambled eggs.

Practicing Knife Skills

This week we learned about candy making and the science behind all the stages of sugar cookery. I came upon a most wonderful website put together by the talented people at the San Francisco Exploratorium complete with video of the stages of candy hardness. As I looked further, I found the site to be a perfect companion to our cooking science course. Put the lapbook and the website together with some interesting books from the library and you'll have a fun time learning in the kitchen. Amy's Crescent Rolls from my friend and mom of many, Amy Micu 1/2 c milk 1/2 c butter 1/3 c sugar 1/2 t salt 1 package (2 1/4 T) yeast 1 egg 1/2 c warm water 4 c all-purpose flour In a saucepan, heat milk until bubbles appear around edges of pan. Add butter, milk, sugar, and salt and stir off heat until combined. Cool to lukewarm. Dissolve yeast in warm water; let stand until foamy. Beat yeast and egg into milk. Beat in 2 cups flour, adding more until dough pulls away from sides of pan. Knead dough very gently until smooth and elastic, 2-3 minutes. Place in a large greased bowl and cover loosely. Let rise 1 hour, then punch down and divide into two pieces. Let rest 10 minutes. Roll dough into a circle and cut into eight wedges. Roll up each wedge and then curve into a crescent. Place on a greased cookie sheet, point side down. Cover and let rise for 30 minutes. Bake at 350° for 12 minutes.

Circle Time, Educating at Home, Family Friendly Recipes, ResourcesKendraMarch 20, 2009 Comments

How Do I Wear Them Out???

The fun question: What is your favorite summer salad recipe? Panera's Fuji Chicken Salad. Oh wait! You meant one I make. Well, since my salad recipe repertoire contains exactly three salads, this isn't too hard. Cindy's Salad romaine, cut into chiffonade or shred red onion, thinly sliced bleu cheese, crumbled poppyseed dressing Seems like an odd combo, but if there is one salad I get asked for consistently, this is the one. --------------------------------------------------------------------------------------- And now the serious question: My oldest just turned four, middle child just turned two, and the baby is 7 months. My question is, HOW ON EARTH do I wear them out?!! We play outside, spend time in the sun working in our “garden” (a patch of sunflowers,lol), play in the sprinkler or baby pool…these kids just have so much energy. Naptime is a nightmare and my four year old can not fall asleep. It is 10:15 as I write this and my four year old has been awake since we put her to bed two hours ago. The two year old head bangs at naptime and bedtime (we’ve already had him checked out by the neurologist and he’s fine physically). I think the key is for them to fall into bed physically exhausted, but I don’t know what to do. I’m exhausted–why aren’t they?! Oh, and how do you keep the little ones from mischief while you’re nursing the new baby? That’s one I’ve never mastered! -Andrea Hi Andrea- Take heart! When they're teenagers, they'll sleep a lot. In the meantime, I wouldn't insist the four-year-old sleep, but I would insist she rest quietly on her bed for two hours. YOU need her to rest ;D As for the nighttime, I would tell her the same thing as her naptime. She must be quiet on her bed. In fact, I might even allow a book for her to look at or a book on tape. And a nice cup of Sleepytime tea might not hurt. Or Benadryl. Just kidding! Unless they're completely wiped out, my middle kiddos stay awake for at least an hour at night talking. I remember a guest in our home one night hearing them laugh for a while after they'd been sent to bed and asking, "Do they always do that? Are you ok with that?" Yep, we've always been ok with it. These are the relationship bonders that sibling memories are made of. You just need to decide if you're ok with it. If the little ones can't stay out of mischief while you're nursing, it's time for some training. I would use my high chair or playpen and keep the older one(s) there while feeding the baby. We have a playpen set up in our bedroom right now so I can pump or nurse while the 15-month-old watches a video or just plays. He sometimes convinces an older sibling to get him out and play with him, but if not, he stays right where he is until baby and I are done. ~Kendra

Breakfast Cookies

This recipe is a real winner in our home. Served with fresh juice or smoothies, it's a fantastic boost for breakfast. You can use any kind of nuts and dried fruit you like. We've omitted the raisins and even used cashews because that's what we had on hand. 2 cups sucanat or turbinado 2 1/2 cups rolled oats 2 cups all-purpose flour 2 cups whole wheat flour 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 cup coconut oil 3/4 cup prune puree (baby food) 2 tablespoons water 5 egg whites 1 1/2 teaspoons vanilla extract 3/4 cup raisins 1/4 cup chopped nuts 1/3 cup chopped dried apricots 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. 2. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the coconut oil, prune puree, water, egg whites and vanilla. Mix until well- blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. 3. In the preheated oven, bake 8 minutes for chewy cookies (they will not get crisp). Remove from cookie sheets to cool on wire racks.

Family Friendly RecipesKendraMarch 23, 2008 Comments

Do-Ahead Breakfasts

I love it when breakfast is ready without any of us having to whip it all up in the morning! Some of our favorite ways to accomplish this are included here. We use natural, unrefined sweeteners like Sucanat, Turbinado, and Xylitol, but you can use good ol' white sugar, too. Have fun experimenting!

Crockpot Oatmeal

2 c dry steel cut oats (not instant or rolled oats) 1 t cinnamon 1⁄2 c Sucanant or brown sugar 1 t vanilla 2 apples, peeled and diced Spray or lightly wipe down crockpot with nonstick cooking spray or butter. If you are planning to cook the grain 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put ingredients in sprayed crockpot and cook on low.

Baked Oatmeal

2 eggs, lightly beaten 3 c oats 1 c Sucanat or brown sugar 1 c milk 1/2 c oil (I use coconut but canola is fine) 1 t salt 2 t baking powder 1 t cinnamon

Mix all ingredients and pour into a 9x13. You can either stick it in the fridge unbaked to bake in the morning or bake it the night before. 350 degrees, 25 minutes.

Orange-Flax Breakfast Muffins

Makes 2 dozen

These are very "hearty", but they are super filling, don't raise my blood sugar levels, and give my husband the energy he needs each morning before his swimming workout. Some of my kids like them (the baby loves them!), some don't. That's ok-- more for me!

1 1/2 c of oat bran 1 c whole wheat flour 1 c each ground flaxseed and wheat bran (or just all wheat bran) 1 T baking powder 1/2 t salt 2 oranges, peeled 1 c Sucanat or brown sugar 1 c buttermilk 1 mashed banana 2 eggs 1 t baking soda Preheat oven to 375 degrees. Mix oat bran, flour, flaxseed, wheat bran, baking powder and salt. In a blender or food processor combine oranges, milk, oil, eggs and baking soda. Pour orange mixture into dry indredients and mix well. Add 1/3 cup batter to each paper-lined muffin tin and bake for 20 minutes. Store in refrigerator or freezer. Makes two dozen.

Overnight French Toast Serves 6 1/4 cup butter, room temperature 12 3/4 inch thick French bread slices 6 eggs 1 1/2 cups milk 1/4 cup Xylitol, Turbinado, or sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1/2 teaspoon salt powdered sugar Spread butter over bottom of heavy large baking pan with 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer. Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.

Family Friendly RecipesKendraJanuary 21, 2008 Comment

Pumpkin Cream Cheese Muffins

Thursday mornings are muffin breakfasts, usually served with fruit or applesauce. Last week we tried a new one, and we all agreed this recipe is a keeper! Note that we used three different kinds of sweeteners because we are experimenting with both unrefined sugars and sugar alternatives. When you see these in the recipe, you can certainly substitute what we used for white sugar. We won't hold it against you

Pumpkin Cream Cheese Muffins Makes 3 dozen 2 c sucanat 2 1/2 c soft whole wheat flour (or a combo of whole wheat/all-purpose) 4 t cinnamon 2 t baking soda 1 t salt 6 eggs, divided 1 1/2 c coconut oil 2 c canned pumpkin 16-oz cream cheese, softened 2/3 c Xylitol Combine 2 cups sucanat, flour, cinnamon, baking soda, salt, 4 eggs, oil, and pumpkin; set aside. In a separate bowl, combine cream cheese, Xylitol, and remaining eggs. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon of topping mixture (see below). Bake at 350 degrees for 15-18 minutes. Topping: 1/2 c Turbinado 1/2 t cinnamon 6 T flour 4 T butter Combine until crumbly.

Family Friendly RecipesKendraSeptember 24, 2007 Comment

Beerocks

5t yeast

¼ c warm water

1t sugar

Add to the above:

2 1/2c water

1/3c oil (I use olive or grapeseed oil)

1t salt

7-8c flour

2 eggs

Mix until dough is soft. Cover and rise one hour; punch down and knead. Rise again.

Brown and season with salt:

2lbs ground beef

Saute and add to ground beef:

½ chopped onion

1 cabbage, shredded

Family Friendly RecipesKendraMay 29, 2007 Comments

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