Category: Cooking

Chocolate Chip Cookie Bars

After the success of last week’s Chocolate Sunflower Granola Bars, which lasted most of the week and worked well for kids’ lunches and take-along snacks, I thought I’d try adapting another cookie recipe to the one-tray bar version (we all need variety, even in cookies). This bar is a little more chewy and cookie-like, and a little less seedy and granola-y. It’s adapted from the chocolate chip cookie recipe found in Mrs. Restino’s Country Kitchen.

Chocolate Chip Cookie Bars

Cream together 1 cup of softened butter with 1 cup of brown sugar, and 1/2 cup white sugar.
Next, add the following ingredients to the creamed mixture, and mix them in with a spoon till incorporated: 1/2 cup vegetable oil (I use canola), 2 eggs, and 2 tsp. vanilla.
In a separate bowl, sift together the following: 2 cups unbleached flour, 2 cups whole wheat flour, 4 tsp. baking powder, and 1 tsp. salt. Add to the wet mixture in two additions, and mix till it comes together.
As usual, I kept my recipe nut-free (otherwise, I can’t send the end results in the kids’ school lunches, which totally defeats the purpose). In place of nuts, I substituted: 1 cup of oats. Stir those in, along with 1/2 cup of wheat germ, and 1 cup of chocolate chips.
Spread the dough on a greased cookie sheet, and bake in a preheated oven at 350 for 25 minutes. Cut into squares as soon as the giant cookie comes out of the oven. Let the tray rest, with the cut squares, on a rack till cool.
Kevin thought he liked last week’s squares best (more roughage to chew on), and Fooey thought these were the best. I give a gold medal to the baking method. I’ve been avoiding cookie-baking for awhile due to how time-consuming it is to drop the dough onto the tray in individual lumps, and then hang around the kitchen while baking tray after tray after tray. Both of these recipes make a substantial amount of bars that last the better part of the week. Bulk baking, baby.
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Yoga day was wonderful. Wonderful, wonderful, wonderful. I am finding in this seemingly individual physical experience a collective joy that it wouldn’t be possible to find alone. I continue to reflect on the nature of awe, wonder, the body, and the spirit. I am glad. Plus, I baked four loaves of bread before leaving the house yesterday, so added to these cookie bars, and the waffles made fresh this morning and frozen for three breakfasts this coming week, it was a productive kitchen weekend. Kevin and Albus are working on supper together, while we are all glued to the hockey game. Albus’s menu: caesar salad with homemade dressing and homemade croutons, pasta with homemade pesto, and devilled eggs–for protein. Tonight we’ll be enjoying dessert, too: ice cream. Or, possibly, banana splits.
And Canada just scored the first goal of the game. I’m going to miss the Olympics.

Food, Glorious Food

Here’s a new twist: Kevin cooking with the kids. Today, it was Fooey’s turn and I needed a break. So the two of them thought up the menu and made: wonton soup, and shrimp crepes with mint, lettuce and bean sprouts (from Vietnam in the global food cookbook). For dessert, which we’re eating right now: bananas fried in butter and brown sugar with mango sorbet. Good, good, and good!
Next week’s menu is already being discussed. It will be Albus’s turn. Kevin is pleased to participate in the cooking, and I am happy to pass the torch.
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With my spare cooking time this weekend, I made a chicken stock to freeze (and to use as a base for the wonton soup). I’ve been doing this regularly, every few weekends, making enough to freeze for adding to soups and other recipes during the week. Here’s my extremely basic recipe for chicken stock: I use the bones, skin, and gizzardy bits leftover from roasting a scrumptious Nina chicken, adding whole onions, garlic, carrots, celery, sometimes a potato or turnip, salt, pepper, thyme, bay leaves, and a few tbsp of apple cider vinegar; and of course litres of water, often coming close to filling my gigantic stock pot. After simmering for an hour or two, I let it cool, then strain everything out. The taste of this stock cannot be beat; except perhaps by the smell while it’s cooking. Which is why I keep making it.
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I also made whole wheat waffles, doubling the batch, and making enough to store several breakfasts’ worth for later in the week. Weekend waffle-making has become an excellent habit this winter.
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My final recipe success today: Chocolate Sunflower Granola Bars. This is adapted from Simply In Season’s Oatmeal Fruit Cookies, and was inspired by two different friends describing how they make cookie baking faster: by spreading the dough onto a sheet and cutting it into squares after baking. I had about 45 minutes in which to make these bars if we were going to make it to the planned afternoon family yoga outing. Plenty of time! Here’s my recipe:

Chocolate Sunflower Granola Bars
Cream together 1/2 cup butter, 1/2 cup oil, 1 cup sugar, and 2 tbsp honey. Scrape the bowl and beat till light and fluffy. Beat in 1 egg and 2 tsp vanilla.
In a separate bowl, combine 3 and 1/2 cups of oats, 2 cups of whole wheat flour, 1 and 1/2 cups chocolate chips, 1 cup sunflower seeds, and 1 teaspoon baking soda.
Add the dry to the wet, stirring just till mixed. You can add another sprinkling of flour if the mixture seems wet.
Spread the dough on a greased cookie sheet.
Bake at 350 for 25 minutes.
Cut into squares while the giant cookie is still hot.
(I left the cut, hot squares untouched in the cookie sheet and resting on the cooling rack for a couple of hours while Albus and Fooey and I went on a family yoga outing together, and the squares were lovely and cool and transferred nicely to the cookie container upon return. Not even crumbly!).

What We Made

It was AppleApple’s turn to plan and help make supper this weekend. I suggested she look through Passport on a Plate, a cookbook for children that is underused in our house because it has no pretty pictures or photographs. But it does have menus from a variety of countries around the world. She listened as I read out country names (and in the case of Africa, an entire continent), and as soon as I read Japan, she said, Japan!
She chose miso soup, sushi rolls, and I added in vegetable rice because I thought the menu looked too slight (it turned out I was wrong, and we’ll be eating the completely untouched pot of vegetable rice for our supper tomorrow). I also suggested green tea ice cream for dessert (she wouldn’t have dreamed of purchasing such a luxurious treat), and we improvised with mango sorbet and Mapleton’s chai ice cream.
Today was our cooking day. I promised we’d start by 3pm. But at 3pm, I was still immersed in a self-inflicted photo organizing ordeal which I vow, as of right now, never to force upon myself (or my family) again. This past year has been our family’s most documented year EVER. And I’m beginning to question the need for so much evidence. Why this compulsion to collect the details? We have the blog, which has photos; we have a beautiful scrapbook I made online–more photos, but a creative final product; and now we have actual photographs, printed out, placed into (approximate) chronological order (definitely the most maddening task of my afternoon), and then into photo albums.
Next year, I’m going to let everyone choose his or her five favourite photos, get prints of those, and leave it at that.
Where was I? Oh, yes, 3pm, AppleApple’s buzzer went, and it was time to rouse myself and get to work. But because I have an obsessive personality, and need to finish one thing before starting another, I stayed seated at the dining-room table, butt damn near numb, and directed her to measure out the sticky rice we would need to make the rolls. The bag was apparently open. Rice everywhere. Never mind! I remained glued to the photos: “Just pick it up and put it into a one-cup measuring cup.”
Enter Kevin.”What’s going on in here?”
“Oh, some rice just spilled.”
“It’s everywhere.”
“Is it?” I couldn’t see. I was stuffing photos we didn’t need into albums. “CJ can vacuum it up,” I said. Yes, I actually said that.
“There’s a bit of extra stuff in here,” AppleApple said, at last, her cup measure full.
“What sort of stuff?”
“Like a bit of dirt and stuff.”
Okay, you’ve got my attention, kid. Limbs creaking, I rose and rinsed the rice. AppleApple vacuumed. She does it for real, and CJ does it as a hobby.
“We’re not off to the best start,” I admitted.
As the rice came to a boil, I managed to stuff the final stack of photographs into an album. I was back to the present. Praise be! Things became much more pleasant after that. AppleApple chopped red and green peppers and cucumber into matchsticks. I strained the chicken stock that had been simmering on the stove all day.
“I just read a book called Naomi’s Road [by Joy Kogawa],” AppleApple told me, out of the blue. “When I got to the end, it was still kind of sad. Why would a book end like that?”
Oh, be still my heart. She wants to talk critically about literature!
I said: “When I get to the end of a sad story, sometimes I make up another ending for it.”
“I do that too! Except it’s not a different ending, I just think about what might happen next.”
Ah, yes, exactly.
“Sometimes the author wants the story to go on in the reader’s mind. The author might not want the reader to know everything.”
“Maybe some things can’t get fixed up.”
Yah. I know.
Later, we rolled some sushi. We made it look pretty on the plates. We pretended we were running a restaurant, and everyone loved that, even our resident grump, Albus (taking over that role for today, anyway; we share; everyone takes turns). Instead of putting the pots on the table like we do most nights (classy, I know, but it makes for less dishes afterward), we served from the kitchen. We took orders. Everyone ate the miso soup! Everyone! Even fussy Fooey.
“What’s this green stuff?” “Seaweed.” “Oh.” Slurp.
Everyone had seconds. The rolls were passable, if not as awesome as the real thing. The wasabi was HOT. The rice went into the fridge for tomorrow. And we polished off a litre and a half of ice cream for bedtime snack. Pretty awesome.
Fooey’s planning to look up the recipes from China for next week. Albus wants Russia the week after. Can’t wait.

Christmas Morning

Our morning, so far: stockings opened and sticky rolls and homemade grape juice and sugar overload, and Christmas pajamas, and music on the radio, and a turkey in the oven, and sleepy parents, and a recycled train from the attic with new batteries that makes the most thrilling noises (if you’re 2o months-old), and a bean bag chair, and enough books to fill a new shelf. Naptime, anyone? Anyone?
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Wishing you a merry and peaceful Christmas day!

Pass the Unity Cup, Please

Today has been a kitchen day. I like kitchen days. I feel, mostly, competent in the kitchen. I feel free to experiment, to explore, to attempt. And I’ve got some devoted helpers, suddenly, too. Fooey’s been all over the kitchen ever since last weekend’s supper extravaganza. And I’ve been letting her help more, too. There’s more mess, but so be it. She helped last night making Christmas cookies, unwrapping candy canes and smashing them with a rolling pin, then sprinkling them into our stained-glass cookies. And she helped again this morning, following along with a children’s recipe, and reminding me at various points: “I can do this, because the little boy in the picture is doing it!” And she can.
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It was Albus’s turn to plan and make supper. He chose lasagna, and was agreeable about what went inside. “Meat and cheese,” he wanted, and agreed to chicken and roasted red peppers (both of which we had frozen in the freezer), and even though he’d never heard of ricotta, he went along with the suggestion. He set up “stations” at the counter. One station for resting and drinking water. Another for grating cheese. A third without a stool. He also spent a long time chopping veggies for a raw veggie platter, which I’ve served with great success on a couple of recent occasions. But only because I’ve been cheating and buying non-local sweet peppers and cucumbers which might be grown in greenhouses in Ontario, but are probably harvested by exploited migrant labour.
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Supper was dominated by Fooey and her kikombe cup, which she made at school and brought home with chocolates inside to share. This is what the label said, for those not familiar with the Kwanzaa celebration (like me): “This cup represents a kikombe – a unity cup used in the celebration of Kwanzaa. There is a wrapped goody for each family member in the cup. Pass the cup during the holiday celebration to symbolize your family’s unity.” We passed the cup as soon as Kevin got home from work on Wednesday (Fooey’s last day of school before the holiday). She’d barely managed to wait for him to get home, she was so excited about it. So, the cup obviously means something special to her, and it’s not just about the chocolate. Tonight, she asked me whether we could pass the cup and put chocolates in it. I said we could pass the cup and put cucumbers in it, as we were in the middle of supper. She thought that would make the cup messy (she was right), so she agreed to pass it with imaginary chocolates for everyone. But we didn’t follow her rules properly, and so every attempt to pass the cup was prematurely halted by a Fooey screech: “Nooooooo!!! Now we have to start again!” “Mmmm, my favourite chocolate candy,” was a verboten phrase, for example. This went on and on to the point of intense comedy, until we were all in stitches, even Fooey, who apparently could at least dimly grasp the absurdity of her demands. I’m not sure we ever successfully passed the cup. (Kevin and I both told the kids that neither of us had learned anything about the celebrations of other cultures and religions, when we’d gone to school. The kids were genuinely puzzled. “Hannukhah can be spelled at least seven different ways,” AppleApple informed us.)
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And there she is, moments ago, fallen asleep in our bed, where we let her read till Fooey falls asleep (they disagree about whether the door should be open or closed when falling off to sleep; plus AA likes to read at length before bed–where did she get that from?).
And if you haven’t guessed, yes, you are looking at a genuine Fooey-made replica of a kikombe, above.

Cooking Experiment with Four-Year-Old: A Further Episode in an Ongoing Series

Winter wish list: check! We are all be-mittened and be-hatted thanks to Kevin heading out solo yesterday morning to do his capitalist duty in this season of exuberant consumerism, while I hauled the children to my mom’s where she tossed together a delicious lunch of sloppy joes on very short notice. We arrived in time for Fooey to help stir the sugar cookie dough, a good start to her day of cooking; actually, perhaps her best moment. CJ participated by eating dough off the wooden spoon, while everyone else gleefully cut out shapes, then iced the baked results, and ate them on the spot.
We arrived home with a sleeping toddler, several bags of cookies, and no house keys because I was wearing my weekend pants, and weekend pants have no pockets for keys. Of course. Lucky for us, Kevin had blown through an errand list the length of his arm and was on his last stop, nearby in uptown.
Late afternoon, and it was Fooey’s turn to cook supper with Mama. Her menu: chicken noodle soup, with extra noodles on the side. And meatballs. And fried potatoes. And beans and rice. And pumpkin muffins except baked as cake. And. Whoa, whoa, whoa, stop!
In retrospect, I made several tactical errors, most critically when I failed to account for the fact that cooking with an enthusiastic four-year-old would not be the same as cooking with her older brother and sister. Who, first off, can both read. Literacy is a real help to these cooking projects. It helps with the menu planning. Reading the cookbooks. Figuring out, independently, whether ingredients are on hand. Reading the recipes out loud during the cooking process. Finding measuring spoons and cups and reading amounts, and measuring them accurately. Second of all, four-year-olds can’t use sharp knives. They might think that they can, but they can’t. Don’t let them. Thirdly, and most crucially, four-year-olds lack endurance. Excitement meets reality and wanes sharply. I knew we were in trouble when she complained–first task of the afternoon–that washing the potatoes was “really hard, Mommy.” Crumbling a quarter slice of bread into crumbs rendered her weary beyond expression. Fetching ketchup from the fridge: “I have all these things I have to keep doing!” Squishing the hamburger into meatballs and placing them on the cookie sheet was perhaps the most successful of our cooperative ventures, but even this carried certain pitfalls. “Um, did you just lick your fingers?” “No.” “Let’s not lick raw hamburger from our fingers, okay, please?” (Yup, error number four: four-year-old handling raw meat.)
Next time, I’m thinking we’ll retool the four-year-old’s cooking date. I might direct the menu just a tad more (I did nix the beans and rice, and the pumpkin muffin-cake; still, we ended up with a genuinely eccentric selection of edibles upon the tabletop. Poultry, beef, and pork, if you count the bacon fat in which the potatoes were fried).
Next time, I will lower my expectations a great deal.
Still, she was proud of the end results (I think; mostly, anyway), with the meatballs coming in as her favourite. I’m hoping the ongoing experiment will broaden her palette ever so slightly, as she’s currently our pickiest eater. And stubborn as heck. And taken to screeching in disgust at the sight of any objectionable new dish. The good news is that this role used to be filled by AppleApple, who is now willing to try anything. I live in hope.
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If this weren’t already a veritable epic, and if my children were not becoming restless and desperate for attention, I might add something about last night’s fabulous debauch at our friends’ third annual Hi-Fi Christmas bash … something other than the cryptic words whiskey sour, dance fever, barefoot, cognac … forget it, those aren’t cryptic in the least. I’m already looking forward to next year. We’ll ship the kids somewhere for the whole weekend, and dance till they kick us out.

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