Since making soup is one of my very favorite activities, I invited my junior chefs Josiah and Alaena (8 and 6, respectively), over to make one of the newer soups on the blog, EASY CHICKEN- BLACK BEAN SOUP, featured here last March. While some soups and stews are made from scratch ingredients, there are just as many made with a few goodies found ready to go or leftover in your kitchen.
I admit to a longtime fascination with healthy homemade granola; the blog bears me out. I make it about once a month and it’s the only breakfast cereal in my kitchen besides the whole oats I keep for oatmeal. We eat granola on yogurt with or without fruit, in a bowl with milk, as a grab and go snack, with ice cream, on vegetables, sprinkled over eggs and pancakes…the list goes on. It’s so simple to stir up and bake a batch that I invited Alaena and Josiah (above) over to make some to take home for their own breakfasts and to see what THEY might do with granola. (One of their thoughts was with carrots. Yum!) Continue reading
Cooking with Addie posts will come up periodically and are designed for older kids or teens learning to cook. Not a kid? Make this anyway!!
It wasn’t too awfully hot this morning, so I was willing to turn on the oven to make some muffins I’ve been dreaming about for quite a while. Addie, my young fellow cook and blog-reader, is quite a baker according to her mom and also from the photos I’ve seen. It seemed a good thing for the next “COOKING WITH ADDIE” (a short series of older kids’ cooking posts this summer) to be something scrumptious for the oven. Whether you’re a kid or a kid at heart, I think you might enjoy some seasonal summer muffins this year. (Dessert is still coming up in the last post of the series; don’t despair!)
I’ve worked on Christmas Eve for many years, so our Christmas Eve dinner was always something like a soup I left in the crock-pot while I directed the choir at church. Or it might have been a made-ahead casserole like cassoulet that finished up in the oven while “Silent Night” was sung. One year I made a fish stew base early in the morning, heated it around 9pm, and threw in the seafood and fish for a few minutes until it had just cooked through. On a rare occasion we’d go out for dinner before the first service or in between services if I had to direct an 11 o’clock. (at left: PPUMC Choir, Minneapolis)