The weather in Seattle is so unpredictable, even in the summer we Seattleites can’t count on the sun being out everyday. When the weather is poor you can always turn the daily deed of preparing meals into a fun activity with your kids! You can turn your corn dogs into bumble bees, chicken nuggets into butterflies, and add baseballs to your breakfast sandwiches (Hungry Happenings). These recipes, along with the recipes below provide a variety of fun meals to cook with your kids.
Breakfast
Kid’s Favorite Waffles:
2 eggs
I cup buttermilk
1 cup pumpkin
2 cup flour
Mix ingredients together well. Spoon in oiled waffle iron and cook until golden brown.
- by Paula Prince (recipe4living) suggested by Jennifer Jensen!
Artisan Bread In a Bag:
1 1/2 cups all-purpose flour
1 tsp salt heaping
1 tsp rapid-rise yeast heaping
2/3 cup water tepid
Into a 1 gallon zip-top bag, add flour, yeast & salt. Seal the bag, and shake up good. Open the bag, add the water and then close the bag to gently knead the whole mess into a dough.
Open the bag and let it sit at room temperature for two-ish hours to proof. When it's time to bake, cut open the bag and sprinkle the dough with as much flour as necessary to keep the dough from sticking to everything so you can [attempt to] shape the dough into a ball. Place the ball on a parchment-lined sheet pan and preheat the oven to 450F. When the oven's hot, dust the dough with a bit more flour, slash the top a couple of times with a serrated knife and bake for 25-30 minutes. Let the loaf cool at least 15 minutes before slicing with a serrated knife.
- by: Beau Dealy (SomethingEdible.com)
Lunch or Dinner
Black Bean Rollups:
1 can black beans, rinsed and drained
1/4 cup lime juice
1 teaspoon salt
1/2 teaspoon cumin
4 large flour tortillas
1/4 cup shredded cheddar cheese
Guacamole or salsa for dipping
Special equipment - quart-sized zipper bag.
Place beans, juice, salt and cumin into zipper bag and zip closed. Have the kids mush up the beans through the bag. They can mush it against the countertop with their elbows, smash it onto their foreheads with their fingertips or clap with the bag between their hands. The sillier, the better! When the beans are broken down, divide equally among tortillas. Sprinkle each tortilla with a few large pinches of cheese and roll up. Dip into guacamole or salsa and enjoy!
- by: Chef Jill Houk
Veggie Pizza Cupcakes:
1 package (12 oz.) refrigerated biscuits (10 biscuits)
1 tsp. olive oil
1-1/2 cups assorted diced fresh vegetables (red bell pepper, zucchini, summer squash, onion)
1-1/2 cups Rag Old World Style or Organic Pasta Sauce
1/2 cup shredded mozzarella cheese (about 2 oz.)
(For meat-lover's cupcakes, substitute cooked ground beef for the veggies. Simply mix it in with the sauce and continue as in recipe)
Preheat oven to 375. Unroll biscuits and press each into a 3-inch round. Evenly press each biscuit in bottom and up sides of each cup in 12-cup muffin pan; chill until ready to fill. Heat olive oil over medium heat in 10-inch skillet and cook vegetables, stirring occasionally, 5 minutes or until tender. Stir in Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced. Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.
- by: Krystina Fisher
Edible Boat:
1 whole cucumber
Seaweed
Hoisin Sauce
Tuna, salmon or crab
Cut a cucumber in half and shape. Scrape out the middle with a spoon. Cut a cucumber strip and a triangle out of seaweed. Place the hoisin sauce on your dish. Fill the cucumber with salmon, tuna fish or crab. Place your fish filled cucumber on the sauce (colored blue in this photo) Put the cucumber strip vertically into the fish and place the seaweed on. The seaweed sticks perfectly because of the moisture of the cucumber.
- by: Paul Joachim (artedibles.com)
Summer Treats:
Firecracker Float:
Place a scoop of vanilla ice cream in a tall glass; sprinkle with 1/3 package of Pop Rocks candy. Repeat twice, ending with Pop Rocks. Top with lemon-lime soda.
- by: Leslie Norden
Always Perfect Caramel Corn:
1 cup butter
1/2 cup corn syrup
1/2 tsp baking soda
2 cups brown sugar
1 tsp salt
1 tsp vanilla
6 quarts of Popped corn
Heat your oven to 250F. Melt the butter, stir in the corn syrup, sugar and salt. Bring the misture to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from the heat, stir in the soda and vanilla (Careful! it foams!). Pour over the popped corn and mix well. Spread the coated corn into large cake pans and bake for 40 minutes, stirring every 10 minutes. Let it cool and eat! You can add peanuts or any other nuts if you like.
-by: Terry R. Wilson
Dessert:
Thumbprint cookies:
1 cup butter
1/2 cup sugar
2 cup flour
2/3 c. jelly or jam or replace with Hershey’s Kisses
Soften butter. Add flour and sugar; mix well. A small amount of water may be added to the dough to facilitate mixing. Roll into 1/2 inch balls. Flatten with a glass dipped in sugar. Indent center. Add 1/2 teaspoon jam or jelly. Bake at 350 degrees until slightly brown. Makes 3 dozen.
- by: Carol Gilbert
Homemade Magic Shell:
7 ounces bittersweet chocolate, chopped (you can also use milk chocolate, white chocolate, peanut butter chips, etc.)
2 tablespoons Kelapo virgin coconut oil
Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
- by: Jen Ross (www.kelapo.com)
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