Cooking with Kids, Building Confidence

I've mentioned the volunteer work I do with the Junior League of Peoria's Kids in the Kitchen program a few times on this blog.

Today, I'm sharing a post from the Fischer & Wieser Culinary Adventure blog that explains in more detail the importance of teaching kids of all ages how to cook and prepare healthy meals and snacks for themselves and their family.

Fischer & Wieser makes gourmet foods and is a Kids in the Kitchen partner. They asked us to talk about what the children and our volunteers gain from cooking together.

It's amazing to see children expand their horizons when they try a new dish, like Sweet Potatoes Topped with Spicy Black Beans & Tomatoes, or to watch their confidence rise when they see how easy it can be to bake healthy One Bowl Banana Chip Muffins.

Support from partners like Fisher & Wieser means we can do more. Our younger cooks crafted sandwiches using whole grain waffles, sunbutter, fruit and Fischer & Wieser pear preserves — surprising themselves with how much they liked the snack!

And our older junior chefs recently made cheese lasagna, using the jars of tomato sauce we received.

If you cook with your own kids, you know how much fun it can be, and how it strengthens feelings of emotional well being.

When we volunteer our time to teach children how to safely chop vegetables and prepare a meal for others, we are giving them lifelong skills and showing them we care.

One Bowl Banana Chip Muffins

If you like to bake with your kiddos as much as I do, you know how nice it can be to use a recipe that only needs one bowl and a wooden mixing spoon.

My boys and I came up with this recipe to satisfy their craving for a "good snack" (i.e., something with chocolate in it) after school and to meet my goal of giving them something healthier than store-bought granola bars.

These muffins use apple sauce instead of oil or butter. After a few positive in-home tests, I decided to see what the middle school students we work with through the Junior League of Peoria's Kids in the Kitchen program thought of these treats.

The goal of Kids in the Kitchen is to empower kids to make healthy meals and snacks on their own, like these sweet potatoes topped with black bean and tomato salad. So a bowl and a spoon was as complicated as we wanted to get with our foray into baking.

As you guys know, I love to bake with bananas and I knew the pre-teens in our cooking group liked banana bread. This recipe was a hit with them. You can read more about it and see photos here.

The muffins are moist and flavorful and they freeze well.

Mangia! Mangia!
Andrea

One Bowl Banana Chip Muffins

2 medium ripe bananas
1 cup apple sauce
2 teaspoons vanilla
1/2 teaspoon cinnamon
2 large eggs
1 cup sugar
2 cups flour
2 teaspoons baking powder
Pinch of salt
1 cup chocolate chips

Preheat oven to 350 degrees. Line a muffin pan with liners or coat with cooking spray.

In a large bowl, mash the banana with a fork. Add applesauce, vanilla, cinnamon and egg. Mix until smooth.

Add sugar, flour, baking powder and salt. Stir to combine. Add chocolate chips and mix well to incorporate.

Using a 1/4 cup measuring up, scoop mixture into muffin cups.

Bake for 15 minutes or until muffins rise and are golden brown on top. You also can test for doneness by using a toothpick inserted into the center of a muffin. It should come out clean.

Remove muffins from oven and let cool 15 minutes before eating.

Sweet Potatoes Topped with Spicy Black Beans & Tomatoes

We've all got Super Bowl food traditions. At my house, some combination of nachos, chicken wings, pizza, trays of veggies, cheese and crackers and all sorts of dip usually make an appearance.

Amy's husband loves Crockpot Queso. I think Erin's Pretzel Wrapped Hot Dogs will be a hit with my boys this year.

The dressed-up dogs are going to be on my menu, next to these festive potato boats. These potatoes are full of flavor and low in greasy fat. Combined with black beans, tomatoes, green chilis and spices, they carry all the zesty tastes this food-centric day calls to mind, without the guilt.

Plus, I'm not a fan of chicken wings.

Sadly, my boys are not keen on black beans. I've already served this dish to them and they preferred the potatoes topped with no-bean chili and shredded cheddar instead. (Hence, the pretzel-wrapped hot dogs.)

There are some children who will enjoy this meal. We made a version at a recent Junior League of Peoria Kids in the Kitchen program and a few of our kiddos gobbled them up.

The students inspired some other sweet potato topper ideas, which would be great for a make-your-own sweet potato bar at a party: taco meat and cheese, chili and cheese, marshmallows and mini chocolate chips.

Whatever you whip up for your Super Bowl celebrations, enjoy and Mangia! Mangia!

Andrea

Sweet Potatoes Topped with Spicy Black Beans & Tomatoes
Inspired by this recipe from EatingWell.com and these ideas from Schnucks grocery stores

4 sweet potatoes, scrubbed clean
2 medium-large tomatoes, diced
1 4 ounce can roasted green chili peppers
1 15-ounce can black beans, drained and rinsed
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder
1 tablespoon olive oil
Salt and pepper to taste

For serving: Chopped fresh cilantro, sliced green onions, shredded cheddar cheese, sour cream

Note: You can sub in a can of Ro-Tel tomatoes and green chilis for fresh tomatoes and canned chilis

Cook potatoes.

Oven method: Place each potato on a square of aluminum foil. Spray with cooking spray, sprinkle with salt and wrap in foil. Bake at 400 degrees for 1 hour or until potatoes are soft.

Microwave method: Prick potatoes with a fork. Place in microwave and cook for 15 minutes or until soft all the way through

In a microwave-safe bow, combine tomatoes, green chilis, beans, garlic, spices and olive oil. Stir to combine. Once potatoes are done, warm bean mixture in microwave for 2-3 minutes.

Split potatoes lengthwise down the middle. Top with 1/2 cup bean mixtures. Sprinkle with cilantro, green onions and cheddar cheese.

One young Kids in the Kitchen chef calls this "dinner dessert potato." She ate 3 of them!

Stuffed Bread

This time of year it's nice to get cooking with the kids in the kitchen. My brother Greg visited last weekend and we made stuffed bread (aka, pizza rolls).

I used to make these in my pre-kid days, when the husband and I spent our weekends watching various sporting events with friends.

The rolls are easy to prepare and they make for a quick dinner that goes nicely with a salad. These also make great appetizers, snacks and party or lunch-box fare.

Our favorite part? You can dress them up or down, make them sweet or savory and really use any kind of filling you want. We made three stuffed breads: pepperoni, sausage supreme and taco. Other ideas: brie, cranberry and nut; peanut butter and jelly, etc.

Just remember not to overstuff the bread, or you'll end up with the filling exploding out of the bread and onto the pan (which might even happen anyway.)

Mangia! Mangia!
Andrea

P.S. If you like this recipe, check out more of my brother's creations by searching #gregssundaydinner on Instagram and Facebook.

Pepperoni Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
Pepperoni slices (about 1/2 a package)
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the pepperoni slices.

My son Sam and my brother Greg working on the pepperoni roll.

Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top.

As you can see, some of the filling escaped from one of our stuffed breads.

Let stuffed bread cool a bit before cutting.

Sausage Supreme Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
3/4 cup scant cooked sausage crumbles
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the sausage crumbles, pepper and onion slices. Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Taco Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup salsa or taco sauce, plus more for dotting on top
6 slices cheddar cheese
3/4 cup scant cooked taco meat (use your favorite)
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded cheddar cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread taco sauce or salsa in a thin layer on the dough. Top with the cheddar slices. Add the taco meat. Top with shredded cheddar. Dot with small dabs of additional taco sauce or salsa.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Not to be left out, our dog Trixie also tried to get in on the action of making stuffed bread!