Labels: family cooking, kids cooking, kids in the kitchen, Picture Yourself Cooking with Your Kids

Amanda says:

Hi Spatulatta crew! 

I just wanted to comment on the breakfast on the go
bars, how did you get yours to stay together? Me and my mom tried twice and both
times it crumbles. Like major crumble. so when we took it out it looked good, and
then we let it cool and then cut it, and then we tried to take it out, and it all
fell apart!  It was like sugary granola with dried cranberries in it, but it was
still yummy! Please if you can help me, please send me and email. Thank you so
much! Oh and I have this really good recipe that my friend Joan gave me and that
she learned it from her camp, im still perfecting it to make it healthier, and their
called haystacks, go figure! 

Thanks again! Bye!

Dear Amanda,

You're right the Go Bars were a little crumbly for us too but held
together in the bar shape rather than turning into granola. We may have
used an extra large egg. We were trying to keep the fat content down but
maybe we went too far.

Eggs are the glue that holds lots of culinary concoctions together. I'd
suggest trying 2 eggs medium eggs or better yet the equivalent of Egg
Beaters.

Let us know how they came out and we'll update the recipe on the website.

Thanks!
Team Spatulatta

Labels: breakfast, egg beaters, eggs, Go Bars, granola, kids in the kitchen, recipe, spatulatta

Labels: dessert, goldfish crackers, jello, jello recipe, kids in the kitchen, spatulatta

Labels: Berry Dip and Roll, Caprese Salad, E-Z Fudge, Fan mail, inspirational cooking, kids in the kitchen, kids recipes, spatulatta, Spatulatta Cookbook, Spatulatta Girls

Labels: apples, Baked Apples, baking, easy recipe, fruit, healthy eating, kids in the kitchen, spatulatta

Hi, my name is Nakima [Na-ke-ma].  I am 12 years old and I love making sandwiches
especially a moldy sandwich.  This sandwich is good for an April Fool's snack.

You will need: 

• 2 tablespoons of peanutbutter
• 1 package mixed food coloring
• 2 slices of bread
• 1 teaspoon of powdered sugar
• 1 tablespoon of jelly
  

• 1 dull kitchen knife
• 2 small bowls.

• Use the knife to mix peanut butter and 4 drops of blue food coloring in a bowl. Combining these ingredients will turn the mixture green.
• Put aside two thirds of green peanut butter for the sandwich filling.

• First use the knife to lightly dab green peanut butter patches on top of one slice of the bread.
• Next, sprinkle a little of the powdered sugar on some of the patches and tap it in with your finger. The sugar will take on a gauzy look.
• Combine 2 drops from each color of food coloring in the second bowl. Dab the mixture on or near the green areas to create blotches that look like black mold spores.

• Use the other slice of bread, the jelly and the remaining 2/3 of the green peanut butter to make a sandwich.
• Make it a little sloppy so that some goo drips over the sides of the bread.

• Wrap sandwich in plastic.
• Put it n your lunch bag and get ready for some stares during LUNCH TIME or AT HOME.
• LET YOUR PARENTS OR FRIENDS know that it is just a prank so they won't get too worried.

Labels: April Fools recipe, food coloring, kids in the kitchen, Lunch Box, moldy sandwich, peanut butter sandwich, prank, sandwich, spatulatta

Check out Briah's dish for Egg Fried Rice.  Briah and her Dad sure make a dynamic duo!  

Thanks Briah!
-Team Spatulatta

EGG FRIED RICE  INGREDIENTS 

• a pot of cooked rice
• 3 eggs
• 7 strips of bacon
• a half of onion
• 5 table spoons of oil
• salt
• pepper

DIRECTIONS

1. heat the oil in a skillet . 
2. chop your onion and bacon.
3. put the onion and bacon in the skillet. 
4. after the bacon and onion gets a little cooked add the eggs salt and pepper. 
5. let the eggs cook then add the rice. 
6. last let the rice get a little brown then serve.

Briah adds:
"You can add shrimp and make it shrimp fried rice.  My daddy always teaches me recipes."

Labels: eggs, fried rice, kids cooking, kids in the kitchen, kids recipes, Spat Blog, spatulatta

• Use Coconut milk with the water to make the sushi rice, usually 1/2 to 1/2 to 1.
  Meaning 1/2 cup of water 1/2 cup of coconut milk & 1 cup of sushi rice
  

• Cook the rice like you would sushi, then instead of adding vinegar you add coco, Lopez coconut cream, a little cinnamon and a pinch of nutmeg, not to much.

• For the wrapper I use a little cocoa in a crepe batter to make chocolate crepe and that's the nori wrap.
  

• For the fillings you can reconstitute some figs, dried cranberries etc, and for the wasabi fine ground pistachios until the were like peanut butter.
  

• Serve on a bed of sugar raked to look like a Japanese cloud garden with a few chunks of chocolate to be the mountain tops and there you go.

Labels: Cooking with Kids, dessert, kids in the kitchen, Spat Blog, spatulatta, Sweet Sushi

Labels: Cooking with Kids, kids in the kitchen, Liv and Belle, Spat Blog, spatulatta

----------------
Original Email:

My  dear friends:
Today I want to tell you something about Chinese food.
You know that in China we always eat jiaozi during Spring festival.
Ok,let me show you how to make jiaozi: Chive shrimp dumplings stuffed

Zhuliao: Shrimp 150 grams, 150 grams of lean pork, fresh leeks 150 grams
Accessory: ginger adequate, appropriate condiments approach: lean pork cut 0.4
centimeters around the small, plus mirin, soy sauce adequate system of submerged
more than 20 minutes, Shrimp from shrimp lines and cut the meat with a small
amount of soy sauce Dingjia, mirin submerged system 20 minutes (meat Laochou,
shrimp-sheng pumping oh). Leek Qiemo will add ginger, salt, monosodium glutamate,
Wu Xiangfen a small, peanut oil modest, a small amount of sesame oil, submerged
good meat and shrimp stir evenly. . He! As simple as just filling the dumplings,
by the incomparably delicious dumplings taste ah
I wish that you can enjoy making jiaozi.

Yours,
Yun

---------------
Spatulatta's Interpretation:

My dear friends:  

Today I want to tell you something about Chinese food.  You know
that in China we always eat jiaozi during Spring festival.

Ok, let me show you how to make jiaozi (stuffed chive shrimp dumplings)

PREP TIME: 40 min.  

INGREDIENTS FOR 30-40 DUMPLINGS  

WRAPPERS: 
Fresh or Frozen dumpling wrappers from your local Asian grocery store.
*Be sure to buy dumpling wrappers, not wonton wrappers.

FILLING: 
5 oz. shrimp 
5 oz. lean ground pork
5 oz. fresh leeks (thinly sliced) 
1 inch ginger, scraped or chopped
3 tbsp mirin 
3 tbsp soy sauce 
1/2 tsp salt   

DIRECTIONS: 
Peel shrimp, clear veins if necessary and chop into tiny pieces. 
Combine all ingredients and marinate for 20 min.

After 20 min, add 3 tbsp peanut oil and 1/2 tsp sesame oil in frying pan and cook ingredients until done.  
Drain access liquid from pan.

STUFFING DUMPLINGS: 
First: Fill dumpling wrapper with 1 tsp of stuffing.
Secondly: Taking your index finger brush a small amount of warm water on far edge of wrapper opposite you.
Lastly: Fold wrapper over your fingers and seal to finish.   

STEAMING DUMPLINGS:
Steam Dumplings in a steamer until they're translucent.
You will see the stuffing showing through the wrapper!  

Hey! As simple as just filling the dumplings, by the incomparably delicious dumplings taste - ahhhhhh!
I wish that you can enjoy making jiaozi.                                            
 
Yours,
Yun

Labels: chinese cooking, chinese food, Cooking with Kids, jiaozi, jiaozie recipe, kids in the kitchen, Spat Blog, spatulatta

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