Subscribe

Archive for the Kids In The Kitchen Category

Published on: April 28, 2014  

11 Fun Facts About Bananas

Banana monk

~ The scientific name for banana is musa sapientum, which means “fruit of the wise men.”

~ Bananas float in water, as do apples and watermelon.

~ Some cultures use the fiber in the banana plant to make fabric and sometimes even paper.

~ The fastest marathon ever run by a competitor dressed as a fruit was 2 hours, 58 minutes, and 20 seconds – recorded at the Barcelona Marathon on March 6, 2011. The runner was Patrick Wightman from England, who dressed like a banana.

~ The Banana Club Museum, located just south of Palm Springs, CA houses the world’s largest collection devoted to any one fruit. It contains more than 17,000 banana items. Visit their site to learn more about bananas and to join the club.

~ A man in India once ate 81 bananas in a half hour.

~ More songs have been written about bananas than any other fruit.

~ A cluster of bananas is called a hand, and a single banana is called a finger. Each banana hand has about 10-20 fingers.

~ About half of all people who are allergic to latex are often allergic to bananas.

~ Banana peels are actually edible if cooked.

~ If you put a banana in the refrigerator, the peel will turn dark brown or black, but it won’t affect the fruit inside.

Hope you and your family enjoyed these fun facts!  Stay tuned…more fun facts are on the way.

Gyro Psychology Services

360.236.0206

866.616.4976 (GYRO)

Published on: April 27, 2014  

Easy To Make Banana Bread

There is nothing like eating a slice or two of banana bread fresh out of the oven. My Mom made it when I was a child and it’s still a Callies family favorite today.  Here’s a simple banana bread recipe that you and your kids can make and share together:

Banana Bread on Board

Here Are The Ingredients:
~ 2 eggs
~ 1¾ c. sifted flour
~ 2 tsp. baking powder
~ ¼ tsp. baking soda
~ ½ tsp. salt
~ 1/3 c. vegetable oil
~ 2/3 c. sugar
~ 1 c. mashed bananas (about 3 bananas)

Equipment and supplies:
~ Oven (you’ll need help from your adult assistant)
~ Measuring cups and spoons
~ Mixer
~ Sifter
~ Spatula
~ Small bowl
~ Medium-size bowl
~ Large bowl
~ Bread pan (coated with nonstick cooking spray)

What to do:
Preheat the oven to 350°F (180°C).

Beat eggs well in a small bowl.

In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.

In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.

Add the eggs to the mixture in the large bowl and beat well.

Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.

Pour mixture into the baking pan. Bake for 70 minutes.

Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

This recipe makes approximately 16 slices of bread.

Enjoy!

Gyro Psychology Services

360.236.0206

866.616.4976

Published on: April 9, 2012  

Bayview School of Cooking

Parents, grandparents, and youngsters cooking together in the kitchen, sharing family recipes and secrets passed from one generation to the next are just a few of the benefits of having your children learn about cooking.

Having kids help in the kitchen also encourages kids to try healthy foods and feel like they are accomplishing something and contributing to the family. It’s also a great way to spend quality time with your child/teen. There are some long-term benefits as well which include teaching your child valuable skills that they can use for the rest of their lives, teaching them the value of eating healthy foods not to mention how positive cooking experiences can help build self-confidence.

Since we are such fans of highlighting healthy activities that bring caregivers and children together we just had to let you know about the Bayview Cooking School located at the Bayview Thriftway in downtown Olympia.  Bayview School of Cooking offers a variety of cooking classes and experiences for kids and teens alike.

Their Le Petite Academy is specifically designed for children between the ages of 5 & 8yo.  Their classes occur mostly on Saturdays. “Afternoon Tea for Two” is offered on May 5th from 9-11am. Children will learn about and prepare special Chicken Salad Sandwiches, fun Salami “Cones”, fresh Fruit Skewers, and a Chocolate Treat that day.  All preparations are served to the special person who brought them to the class.

The “Mix and Measure” classes are designed for children between the ages of 8 and 13yo.  Their offering in May is called “A Springtime English Tea”. Children will prepare special Chicken Salad Sandwiches, Deviled Ham Sandwiches and Cucumber Sandwiches, fun Salami-Cream Cheese Cones, fresh Fruit Stacks, and Chocolate Truffles that day.

The Bayview Cooking School also offers a variety of summer camps.  The opportunity to learn about cooking and to prepare the many tantalizing dishes are abundant during these camps.  Please feel free to visit their website for more information about their school and the wonderful offerings available to your young chefs.  You can also check out our weekly “Kids in the Kitchen” Blog to learn about fun and easy recipes that you and your child can prepare and enjoy together.

Bon Appetite!

Gyro Psychology Services, Inc.

360.236.0206

 

Published on: April 27, 2011  

Faux Faberge Eggs

Faux Faberge Eggs!

This is the last of our egg inspired posts for the month of April.  Making these faux Faberge eggs is a fun and creative way to use up all those left over eggs from Easter.  The kids will love to blow out the eggie insides and paint their favorite characters and pictures on them.  Best of all, because the eggs are empty our kids can hold on to their creations without the eggs going bad.

Ingredients:

Raw Eggs

Needles or thumb tacks

Paint and paint brushes

Glitter and Sparkles

Directions:

With the needle or thumb tack carefully poke a whole into the top and bottom of the raw egg.  Make the whole a little bigger than the original needle by chipping away at the edges of the whole until it is about the size of a ball point pen tip.  Over a bowl blow from top to bottom on the egg until all the egg’s insides have come out.  You might have to blow for a while so don’t be discouraged.  Be careful not to squeeze the egg as you are blowing into it.

Once the egg is empty dry off the outside of the shell and paint with your favorite design.  Make it shine with glitter or sparkles.

ENJOY!

Danielle

Learning Corner:

  •  Paint a different egg with your families favorite colors of pictures on them find out what each family member likes and make the egg unique and special for them.
  •  Cut a toilet paper roll into small sections to hold up your eggs on display.
Published on: April 21, 2011  

Eggie in a Basket

Eggie in a Basket

This is another egg based recipe that is so much fun to make with your kids.  All you need is bread, eggs and butter.

Ingredients:

1 slice of bread per person

1 egg per person

butter

cookie cutter, or cup of your choice

Directions:

Take the cookie cutter or cup of your choice, press down on the center of the slice of bread and remove the shape from the bread leaving a whole.  Butter both sides of the bread and place in a pan or on a griddle.  Crack one egg into the whole of the bread and either beat for a smooth scrabbled like egg or leave for sunny side up.  Cook the bread and egg until bread is golden brown, and egg is cooked to your desired consistancy. 

ENJOY!

Danielle

Learning Corner:

Pick out different shapes one for every member of the family to creat a fun bunch of breakfast treats!

Published on: April 12, 2011  

Jell-O Eggs!

Jell-O Eggs!

It’s spring, the time when the Easter Bunny comes to our homes and brings yummy sweets and colorful eggs.  So this month we are going to focus on funny recipes all centering on the egg.  This week we are going to make a blast from my past Jell-O eggs.  Go to the Kraft website to see more pictures or to order the mold.  http://www.kraftrecipes.com/recipes/jell-o-egg-jigglers-50280.aspx

Ingredients:

Your favorite flavor of gelatin package

Jell-O egg mold

Cooking spray

Directions:

Spray the Jell-O egg mold with cooking spray on both sides so the eggs do not stick.  Mix the gelatin according to the package.  To make an egg with two different colors fill the bottom half of the mold with one color let set and fill the top half with the second color of your choice.  Let the eggs cool in the refrigerator until solid.  Remove the eggs from the mold carefully.  Mix and match the fun colors and create a beautiful basket full of your own eggs. 

ENJOY!

Danielle

Learning Corner:

Ask your friends and family what their favorite color is and make them their own special Easter egg.

Published on: March 17, 2011  

St. Patrick's Day Pudding

St. Patrick’s Day Pudding

This is a light but tasty way to celebrate the holiday with your kids.  If you forgot to wear green today, at least you can remember to eat something green.

Ingredients:

1 package of Jell-O instant pistachio pudding

1 container of whip topping

1 bag of slivered almonds (or your favorite nut)

Milk

Sugar

Directions:

Mix up the pudding according to package instructions; pour into individual serving cups or bowls.  I got four servings per package of pudding.  Meanwhile, line a cookie sheet with aluminum foil, pour out your desired amount of almond and spread them out so they are in a single layer.  Sprinkle with sugar and place in a 350 degree oven for about 5-10 minutes.  Don’t forget to watch them, nuts can burn very easily.  Cook the nuts until the sugar is melted and remove the nuts and let cool.  Once the pudding is done, top with the whip topping and the candy nuts. 

ENJOY!

Danielle

Learning Corner:

  • Get together and read about St. Patrick’s Day
  • Try different colored puddings for different occasions, as your child what colors go with holidays
  • Explore fun and creative new toppings
Published on: March 8, 2011  

Sheppard's Pie

If you are like me, you have a hard time coming up with dinner ideas week after week.  And the answer you always get when you ask for suggestions is “I don’t know whatever is fine”.  However once you make this recipe your family will always have something they are craving, just like mine.

Sheppard’s Pie

1 pound of lean ground beef

                For every 3 people

1 can of condensed tomato soup

1 large onion diced

1 bad of frozen and chopped green beans thawed and drained

                If fresh beans are available use them but blanch

 them for 30-45 seconds  before adding to pie

4-5 medium russet potatoes diced

Cheddar cheese

Salt and pepper to taste

Directions:

Pre heat oven to 350 degrees

In a large frying pan brown meat, once meat is about half way done add the diced onion and continue to cook until onion is soft.  Place mixture in a 9/13 baking dish (use a larger one if you increased the recipe).  Meanwhile dice potatoes and add them to boiling salted water, cook until tender.  Use the tender potatoes to make smashed potatoes, add butter, salt, pepper and milk until you achieve your desired consistency.  Now add chopped green beans and tomato soup to beef and onion mixture.  Stir together until well mixed.  Pile the mashed potatoes on top of the beef mixture creating an even layer all over the beef mixture.  Now top with the best part, the cheese.  Add as much cheese as you want, don’t forget the edges, you wouldn’t want to miss out on the crusty browned cheese. 

Cover with aluminum foil and heat in the oven for 30-45 minutes or unit bubbly and delicious.  To help keep your oven clean place baking dish on a cookie sheet in case of bubble over.  Remove foil and allow the cheese to brown for the last 15 minutes or so. 

ENJOY!

Danielle

Learning Corner:

March 17th is St. Patrick’s Day, and Sheppard’s Pie is a traditional Irish dish.  Get together with your kids a learn some other facts about St. Patrick’s Day and the many other Irish traditions.

Published on: February 23, 2011  

Tuna and Crouton Salad

                                                                                                        

 

Tuna and Crouton Salad

What kid doesn’t like tuna?  This is a great way to combined your child’s love of tuna, with a new fun and colorful salad great any time of year.  Toss out that old tuna sandwich and give this a try.

 

Ingredients:

2 cans of Albacore Tuna

1 cucumber peeled

1 bell pepper (pick your favorite color)

1 cup diced cherry tomatoes

1 cup diced carrots

1 can black olives sliced

1 table spoon diced parsley

1 tablespoon diced basil

Olive oil

Red wine vinegar

1 loaf French or sour dough bread chopped into cubes

Garlic salt

Directions:

Chop bread into cubes, drizzle with olive oil and sprinkle with garlic salt.  Place on a cookie sheet in a 350 degree oven and cook for 15-20 minutes or until crunchy.  In a large bowl place all chopped vegetables and tuna.  Drizzle 1-2 tablespoons olive oil and 1-2 table spoons of red wine vinegar, taste to see if you want to add more.  Sprinkle with salt and pepper to taste.  Add the diced parsley and basil, top with croutons and mix up well. 

ENJOY!

Danielle

Learning Corner:

  • Have your child pick which veggies go in the dish, let them try new and fun looking things.
  • Jazz up the croutons by letting your child pick their favorite spice to add to them
Published on: February 16, 2011  

Pretzel and Strawberry Short Cake

 

Pretzel and Strawberry Short Cake

I got this recipe from a low carb cook book I use called Healthy Calendar Diabetic Cooking.  It is a great low sugar, low carb way to give your family something sweet as a treat after dinner. 

Ingredients:

2 cups thin pretzels, crushed

2 tablespoons margarine melted

½ cup of sugar, or sugar substitute

                Plus 1 tablespoon sugar for crust

1 8 ounce package of light cream cheese, softened

1 8 ounce container of lite whip topping thawed to room temp

¼ teaspoon of vanilla extract

1 0.6 ounce package of sugar free strawberry Jell-O mix

3 cups of fresh strawberries chopped

Directions:

Preheat oven to 400 degrees.  In a zip top bag add the pretzels and crush into small pieces to make the crust.  Mix up crushed pretzels with margarine and 1 tablespoon of sugar.  Put mixture in a 9X13 glass baking dish and press into the bottom with your hands.  Bake for 8-10 minutes, and then remove and let cool completely.

In a medium bowl beat up ½ cup of sugar or sugar substitute with the soften cream cheese until smooth, add ¼ teaspoon of vanilla extract and mix until fully combined.  Gently fold in whip topping, and then pour mixture over the cool pretzel crust.  Make sure to cover all the way to the edge of the dish with the cheese mixture.  Spread evenly out with a spatula and place into refrigerator for 15 minutes.  Meanwhile mix jell mix with 2 cups of boiling water very carefully and stir for 2 minutes or until Jell-O is fully dissolved.  Then add one more cup of cold water to Jell-O and put the bowl into the refrigerator for 30 minutes.  While that is cooling chop up the fresh strawberries, after the Jell-O has cooled for 30 minutes mix in the chopped strawberries and refrigerate again for 30 more minutes.  Remove Jell-O from the refrigerator and stir to loosen, pour over the cream cheese mixture and refrigerate for at least 2-3 more hours.  Serve after dinner or for any special occasion. 

ENJOY!

Danielle

Connecting in the Kitchen:

  • This recipe should allow your child to get really hands on
  • Have them smash the pretzels, stir the Jell-O  and mix the cheese spread together
  • Try adding differently flavor Jell-O mixes and fruit to fit each family members favorite flavors