Friday, August 5, 2011

Cooking with Kids: PB Sushi Rolls, Squid Dogs, and Original Recipes

My son Michael, who is almost 9, has been trying for weeks to get on this blog.  Since Claire is busy this week, I'm putting the spotlight on three of his favorites, plus one of my daughter's original recipes.  (She is 5.) The more you let your kids join you in the kitchen, the more interested in food they will be and the less picky they will be.  At least, I think this is true. You do have to accept the mess factor, but I try to use that opportunity to teach them about how to wipe down counters.  I gently suggest that if they don't like wiping down the counters, they could consider using plates, but this often falls on deaf ears. Enjoy their recipes, and leave Chef Michael and Chef Allison a comment- they are anxious to see how you like everything!
Carrot peelings look just like pickled ginger,
but are more kid-friendly.
Peanut Butter Banana Sushi Rolls
I'm not sure where we originally saw this recipe.  I've seen it in kids' magazines, online, and in kids' cookbooks. All I know is that the last time my son complained about being hungry, I told him to make himself a PB & J.  He came up with this.  My daughter can make them by herself, too. The only hard part is watching them glop peanut butter and jelly all over the counter and the outside of the jar of peanut butter, but they have such a good time cooking that I  don't give them too hard a time.

2 slices of bread, preferably white, with the crusts trimmed (reserve the trimmed crusts!)
1 banana
peanut butter

These were Allison's sushi rolls,
no banana. She made them herself.
Roll out the bread slices with a rolling pin until they are flat. (Whole wheat bread just isn't as soft and easily flattened.)  Spread peanut butter in a stripe across one end of the bread square, with a jelly stripe right next to it. Cut the banana in half so it doesn't hang over the edge of the bread.  Lay the trimmed crusts lengthwise next to the banana.  Roll up the bread, and slice the roll into 1/2 inch pieces. Do the same with the other slice of flattened bread and the other half of the banana. Arrange on a plate.

Enthusiastic taste testers!
They call it Na-na Shi-su.
Great with Kale Chips- you can see the crumbs.
Michael's Toasted Parmesan and Corn Turkey Rolls
This is one of my son's original creations. Never underestimate how good toasted cheese is.  It crisps right up.  He garnishes it with fancy toothpicks, and guests are always impressed.  Make extra so that you have some to snack on, too.
Photo and original recipe by Michael.

2-3 slices of turkey (lunchmeat, deli thin)
3 T shredded Parmesan cheese (not the powder kind)
3 T frozen corn

Arrange the ingredients in a single layer on a small pan that can fit in in the toaster oven.  You can do this in the broiler, too, but watch it closely.  Toast until the cheese is golden brown and crisp.  Sprinkle the parmesan and corn on a slice of turkey, and roll.  Slice the rolled turkey into 1 inch strips, and fix with a fancy toothpick.  (NOT MINT!) Serve warm.

Allison's Cracker Appetizer Surprise
My daughter got wind that Michael was going to have a Cooking with Claire entry, and she wanted in on the action, so she created this.  All on her own.  I have to admit, I was skeptical at first, because really, it seemed like it was just crackers and cheese.  But, that grape surprise on top really adds something!  In addition, she made it all by herself, took all the photos herself, and was rightfully proud. And they actually are really good!
The final!
Crackers (Allison likes Breton crackers)
Boursin Garlic and Fine Herbs Cheese Spread
Seedless grapes (washed)

Spread the cheese on the crackers.  Place a grape on top. Serve.

I didn't realize that she had taken all of the following pictures herself when she made up the recipe, until I had downloaded my photos.  So here they are, step-by-step.

Breton Crackers.
These actually can be a little crumbly.
Consider Carr's Table Water Crackers or Wheat Thins.
Boursin cheese,
which can be difficult to spread, but is so good.
We get it in a 3-pack at Costco.
Yummy grapes,
which didn't all make it onto the crackers.

Not to be outdone by her older brother,
this is her original version and photo.
Squid Dogs and Squid Pups
We saw a picture for these in the Disney Family Fun magazine, and thought they looked great!  Here is our version. Consider serving them with baked beans a.k.a. squid eggs.

They are really easy to poke through.
1 package of hot dogs or cocktail weiners
Dry spaghetti noodles

Cut the hot dogs into sections and spear with dry spaghetti noodles.  Load them up with as many as you can. Boil the dogs until the noodles are done. Dip in ketchup, eat plain, serve with spaghetti sauce or baked beans.

Michael suggests a minimum/maximum of four noodles per dog.

Trying to decide how to make them look appealing...

Please leave Chef Michael and Chef Allison a comment!

1 comment:

  1. Cute. Don't think I'll be making any of these, but super cute.