Tag Archives: cooking

Kid Food: Salty Pretzel Dogs & Sweet Coconut Soup

IMG_5144[2]What’s more kid friendly than a cooking project that doubles as dinner?  In my book, nothing.  Tonight we had pretzel dogs with coconut squash soup.  The mix of the sweet soup with the salty dog was divine enough to keep my taste buds happy while also providing that added mix of comfort.  Comfort food – yay!

Creating this perfectly simple dinner is even more fun when you hit rewind.  It all started with making the pretzel dough.  (Sorry friends, yes, I am still obsessing about pretzels).  B and CJ were involved from this point on.  The ingredients are few and simple.  The process provides short bursts at a time that are perfect for the attention span of my active brutes.

There is activating the yeast. Pouring, stirring and waiting for bubbles.  Each part captivating for young chefs.  Next there is creating the dough.  Followed by kneading.  Then, letting the dough rise.  Followed by shaping.  If your lil ones are playdough junkies, then they’ll love this. Why not make a pretzel in the shape of their favorite animal or superhero?

Frankly B’s favorite part was shaping the pretzels; whereas CJ’s was tasting everything.  Ahh yes, I’m proud to say he gets it from me.

While you are letting the dough rise, throw a pumpkin, preferably kabocha or a butternut squash in the oven and let it cook.  You can later use the baked pumpkin or squash to create a yummy soup.

Want to try it out? Here’s my adaptation of the Pretzel bite recipe.  Thank you Epicurious for getting me started on this!

Pretzel Dough

  • 1 cup warm water (100° to 110°F)
  • 2 tablespoons active dry yeast
  • 3 cups flour
  • 1 tablespoon coarse kosher salt
  • 2 tablespoons light brown sugar
  • 1/2 stick unsalted butter melted
  • oil for bowl

Hot dogs

  • Will make 6 bun length hot dogs or 8 shorter ones

Baking Pretzels

  • 8 cups water
  • 1/2 cup baking soda
  • kosher salt

Squash Soup

  • 1 kobacha pumpkin or butternut squash
  • 1 can of light coconut milk

Making the Dough

Add yeast to water.  Make sure the water is the right temperature.  Mix.  Add the sugar.  Let sit until yeast is activated.  You’ll know when it is frothy and bubbly.  If it doesn’t bubble, then toss it out and start over.  Add the rest of the ingredients and mix.  Then, four a work surface.  Knead dough until elastic.  This takes a few minutes.  It’s great for little hands.  But be forewarned that this is fun, yet messy process.
Frankly I loved the impromptu visitor while I was in the middle of this.  Coated in flour and sticky hands – yes, my kitchen and I (not to mention the boys) were in quite a state.
I digress.  After the dough is elastic, get out a bowl or a larger tubberware – lightly coat in in oil.  I use Canola or Olive Oil.  place dough in it, turn it over so it’s coated.  Then cover with a kitchen towel.  Let it rise until it is at least doubled in volume.
Starting the Soup
While the dough is rising, bake your squash.  You can bake it whole if you like, or cut it in half and take out the seeds.  Either way works.  It takes about an hour in an oven at 375 degrees.  You’ll know it is done when the squash is soft.  Once soft, then let sit and cool.
Baking the Dogs
Once it has risen, then (1) preheat the oven to 375 and (2) boil a pot of water with 1/2 cup of baking soda.  If you are making just pretzels, no dogs, then go on to shaping the pretzels.  If you are making pretzel dogs, then roll out the dough, and cut in pieces to cover the hot dogs.  Wrap the hot dogs completely in the dough.
Once all of your dogs are wrapped.  Place them three at a time in the pot of boiling water.  Let them cook there until they rise.  Once they rise, gently remove them and place on a baking sheet coated with nonstick spray or parchment paper.  Dust with salt if ya like.  Repeat for the rest of your dogs.
Once all of your dogs are on the baking sheet, then bake for 30 minutes or until the hot dogs reach at least 160 and the pretzel dough is golden brown.  The dough browns towards the end of the baking process.
Finishing the Soup
While the dogs are baking, then make your soup.  Scoop out the baked squash or pumpkin and put in a pot at a medium temp.  Then add a can of light coconut milk.  Mix with a whisk or an immersion blender.  Cover and let it warm.  Voila – soup!  If it’s too thick for your taste then dilute with a bit of water, cream or milk.  If you want to add more flavor, then consider curry as an fabulous option.
Dish it out and enjoy!
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Bobby’s Banana Crunch Bliss

ice cream!My Bobby is quite a little chef. He’s always adding things to traditional recipes, like chamomile tea to banana bread. If you’ve been following my blog, then Bobby’s creativity isn’t new to you as I detailed the chamomile tea incident in my Mommy Manifesto post.

In any event, the recent weather has been another excuse to challenge Bobby’s creativity. It’s been hot out here in Sonoma. The 90 degree days mean something other than breaking out the kiddie pool. They also mean it’s time to break out the ice cream maker. Last year, I experimented with basic vanilla and chocolate creams. This year, I’m doing something different.

That difference is that Bobby is now in charge of picking the flavors. Our first batch of the season was banana cream ice cream. For our second batch, Bobby wanted to add ice cream cones and other goodies to the mix. So, we made a new flavor which we call banana crunch bliss. Basically it was the banana base plus a bunch of delicious toppings – sugar cones, marshmallows and chocolate shavings. Sound good? You can make it too!

  • 2 eggs
  • 2 super ripe room temp bananas
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • mixings ( 1/2 cup marshmallows, 3 mashed sugar cones, 1/4 c chocolate shavings)

Mix the eggs with a fork for a bit. Slowly add the sugar. Mix until blended. Add the cream and milk. Chill the mixture for a few hours. Then, freeze per the instructions of your ice cream maker. Mash the bananas. Do this right before you add them to the mix otherwise they’ll brown. After the ice cream firms, add the bananas, then the toppings. If too soft, then freeze.

If you’re like my boys, then this batch won’t last long in your freezer. So, get ready to get creative with the next one!

this recipe is adapted from the Ben & Jerry’s ice cream cookbook.

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Bobby Snacks

ImageEarlier today, Bobby and I came up with a new snack.  Why not combine his two favorite foods – chocolate and marshmallows?  We added them to his new favorite cereal, Rice Krispy Treats which he calls “Snap Crackle Pops.”  The result was something between fudge and crunchy bliss.  So, here is the recipe from my future chef:

  • 1 bag of marshmallows (10 oz)
  • ½ bag of semi sweet chocolate chips
  • 3 to 5 tablespoons of good unsalted butter
  • 6 cups of Rice Krispies
  • Toppings as desired – we used candy.  Specifically chocolate covered caramels.

Take out a large skillet or saucepan.  Heat on low to warm the pan.  Add the butter. Melt the butter.  Then, add the chocolate chips and marshmallows. Stir occasionally until the mixture is melted.  Turn off the burner.  Add Rice Krispies.  Mix gently.  Put in a greased pan.  Add toppings.  Let cool.  Enjoy!

Also published at:  http://www.sonomanews.com/News-2012/Bobby-Snacks/