10/20/13 Sloppy ChefElla's

SLOPPY CHEFELLA'S

At school this week they served Sloppy Joe's for lunch.  After watching my friends eat their lunch I can understand why they call them sloppy.  The meat came out of their sandwich and went all over their hands, their plates, and the table.  I think that sloppy joe's are a dish best served with a lot of napkins.  Besides being messy the Sloppy Joe's looked so good.  My friends let me try some and I while they were good, they were also very sweet.  I asked my parents what was in Sloppy Joe's that make them so sweet.  The answer was sugar.  I agree that sugar tastes good, but I wanted a sloppy joe that tasted good, was good for me, and was not full of sugar.  After a few tests I came up with my own Sloppy Joe, and while I was able to make the Sloppy Joe's less sugary, I could not make them less messy.  So give them a try and enjoy your Sloppy ChefElla's

For this recipe you will need to use a knife, the stove, and a blender or food processor.  If you are not allowed to use a knife, stove or blender by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons, a large mixing bowl, a knife, a cutting board, a large non-stick sauté pan, a rubber spatula, and a strainer.

Sloppy ChefElla's (This recipe will make 4-6 sandwiches)

Ingredients:
1 Lb.       Turkey Meat, Ground

3 ea         Tomatoes, Rough Chopped
                -Medium sized tomatoes.  You can use vine ripe or hot house tomatoes.
8oz.         White Mushrooms, Sliced

2 tsp        Salt
1/4 tsp    Onion Powder
1/4 tsp    Garlic Powder
1 tsp        Brown Sugar
1/2 tsp    Worchestershire Sauce
2 Tbl        Extra Virgin Olive Oil

3. Heat sauté pan over high heat.
4. Add ground turkey to pan and mash and break up the meat as it cooks.  When the meat is no longer
    pink it is done.

5. Put strainer over your large bowl and drain the meat in the strainer.  Do not throw away the
    drippings (the liquid from the cooked turkey).

6. Rough chop your tomatoes.  Return the sauté  pan to the stove and heat on medium.

7. Add olive oil to the pan, add mushrooms, and sauté for 5 minutes.  Add tomatoes and liquid from
    sautéed turkey and simmer for 5 more minutes.

8. Put mixture into blender and add salt, onion and garlic powder, brown sugar and Worchestershire
    sauce.  Puree mixture until it is smooth.

9. Return meat and sauce to the sauté pan.  Heat on medium and bring to a simmer.  Turn off heat
    because your Sloppy ChefElla's are done.

Your Sloppy ChefElla's will not be red but more of a pink color.  This is because most Sloppy Joe's are made with ketchup and one of the biggest ingredients in ketchup is sugar.  Serve your Sloppy ChefElla's on a bun with pickles, mustard, cheese or whatever other toppings you like.  

Enjoy

- ChefElla

9/23/13 ChefElla's Mini Cheeseburger Meatballs

CHEFELLA'S MINI CHEESEBURGER MEATBALLS

There is a restaurant where I live, and I heard that all they serve is meatballs.  That made me think, if I had a meatball restaurant what kind would I make?  The only meatballs I had ever seen were the meatballs I ate in my spaghetti.  What other kind of meatballs could there be?  My mom helped me look at the menu for the restaurant and it turns out there are all sorts of meatballs.  There were so many meatballs, that there were even vegetable meatballs, although they really aren't called meatballs.  After looking at the menu I decided that I would like a cheeseburger meatball.  I tried a few other kinds of meatballs, Swedish Meatballs, Sweet and Sour Meatballs, Chicken Meatballs, Turkey Meatballs, Spicy Meatballs, and a few others, but I like cheeseburgers, so it sounded fun to make a cheeseburger meatball.  After you try this recipe you can make up your own meatball using your favorite ingredients.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a cookie sheet, a large mixing bowl, a knife, aluminum foil, a small scooper and a cutting board.

Mini Cheeseburger Meatballs (This recipe will make about 15-20 small meatballs)

Ingredients:
1 Lb.       Hamburger Meat 80/20
               -80/20 means that for every one pound of meat that a little over three quarters of the mix is
                meat and the rest is fat.  Remember a little fat is ok, but when you eat a lot of fat and sugar it
                can be really bad for you.  If you would like less fat in your meatball you can choose 90/10
                meat or another meat like turkey or chicken.

3-4oz.      Cheddar Cheese, Medium Diced
                Cut the cheddar cheese into squares about 1/4 inch by 1/4 inch.  A little bigger or smaller will
                still be o.k.

1 tsp         Salt
1/4 tsp      Black Pepper
1/4 tsp      Garlic Powder
1 ea          Egg

(Pre-Heat your oven to 425F.)

3. Line a cookie sheet with aluminum foil and spray it with pan spray.
4. Crack the egg into your bowl.  Mix the egg with the salt, pepper and garlic powder.

5. Add the hamburger and blend the mixture with your hands.  Squeeze all of the ingredients together.

6. When the ingredients are mixed it will be time to make your meatballs.

7. With your small scoop, scoop out your meatballs.  Each meatball should be about 1oz.  If you make
    bigger or smaller meatballs it is ok, you will just need to adjust your cooking time.

8. After all of your meatballs are made take one and pull it in half.  Put a piece of cheese in the center,
    and mold the meatball around it.  Roll the meatball in your hands until it looks like a ball again.

9. Put the finished meatball on the pan and then finish the rest.

10. When all of the meatballs are finished wash your hands really well with soap and water.  Put the
       pan in the oven and bake for 12-15 minutes.  Don't worry if some of the cheese comes
       out when you cook them, they will still taste like cheeseburgers.
      -Note:  If you make bigger or smaller meatballs they make take a minute or two more or less to
       cook.

These meatballs would be a great addition to your macaroni and cheese, served with fries or chips, or turned into a cheeseburger meatball submarine sandwich.  Remember the next time you make your meatballs you can change or add ingredients to make them your favorite.  Try bacon, blue cheese, peppers, onions, parmesan, or whatever else you can think of.

Enjoy

- ChefElla

8/11/13 ChefElla's Shrimp Salad San Diego

CHEFELLA'S SHRIMP SALAD SAN DIEGO

It is fun to go new places and try new things.  Recently my family and I visited San Diego, California.  We played on the beach, swam in the ocean, built sand castles and tried some new food. On our last night of vacation we tried a restaurant right on the beach.  It was beautiful.  The sun was setting and there was a nice breeze.  My little sister likes plain shrimp and the closest dish they had at the restaurant was a shrimp cocktail.  When the dish arrived, my sister was not happy because the shrimp came in a red sauce with vegetables, more like a salad.  My parents explained that in Southern California the food people eat is influenced by Mexico, because it is close, the ocean, because it is easy to get fresh seafood, and American traditions because many people in California are from other parts of the country.
I tried the sauce and I liked it even though my little sister did not.  This is my quick and easy version of the shrimp salad we tried that night.

For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a rubber spatula, a large mixing bowl, a grater, a knife and a cutting board.

Shrimp Salad

Ingredients: (This recipe will make 4-6 servings.
1 Lb.       Shrimp 60-70 count, cooked, and peeled.
                  -60-70 count means how many pieces of shrimp will be in 1 pound.  For example if you
                   had 10 count shrimp you would get 10 pieces of shrimp in a 1 pound bag.

2/3 Cup   Cocktail Sauce   

1 1/3Cup  Fresh Salsa, or Pico de Gallo
                  -Pico de Gallo is a fresh uncooked salsa, usually containing tomatoes, onions, and peppers.
1/2 Cup    Green Pepper, small diced
2 2/3 Cup Jicama, Grated (12oz)
                  -You can buy jicama at your local supermarket.  There are two kinds whole and cleaned.
                    Jicama are large so I would recommend buying cleaned jicama from the produce section.
                    If you purchase a whole Jicama you will need to remove the skin and then cut it up before
                    you grate it.  Jicama has a fresh and almost sweet flavor and is good by itself with
                   vegetable dip.
1 Head     Bibb Lettuce, this can also be known as green leaf or boston.
4-6 Each  Hogie Rolls.  Hogie rolls look like hot dog buns only bigger.
Optional: 2 Avocados

3. Add cocktail sauce and salsa to your mixing bowl.

4. Shred Jicama, dice green peppers and add to your bowl.

5. Add shrimp and mix well.  Look surprised because you are all done.

6. Line your hogie buns with lettuce and fill with your shrimp salad.

7. As a nice addition you can top your sandwich with sliced avocado.

-This is a great quick recipe for any summer night.  Keep cold and serve with chips, salads, and something cool to drink.

Enjoy

- ChefElla

6/11/13 ChefElla's Pulled Pork Sandwich with Broccoli Slaw

CHEFELLA'S PULLED PORK SANDWICH WITH BROCCOLI SLAW.

It is finally warm, school is out, and I have plenty of time to play and cook.  When it gets warm out, I change how I cook, and oven is definite no, no.  The oven warms up the whole house and cooking in a hot kitchen on a hot day is just no fun.  My Dad is a good sport.  He would cook on the grill every night for us, but I do not want to stop cooking just because it is summer, so I help by using some of my own recipes for a summer dinner.  BBQ pulled pork, chicken or beef can take many, many hours to cook properly and that is why people usually go to a restaurant to eat it.  BBQ and braising are types of cooking that people use to make tough pieces of meat tender and tasty.  While my pulled pork does take a few hours to cook it does not take a lot of time to make, and it is great for a backyard picnic.  If you do not eat pork you can substitute beef or chicken in this recipe.  So give Dad the night off and enjoy.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups, a rubber spatula, a small bowl, a large mixing bowl, a stand mixer with a paddle, a small whisk, a sauce pan, a knife and a cutting board.

Pulled Pork

Ingredients: (This recipe will make 8 servings.)

2 Lbs.    Boneless Pork Butt, Shoulder, or Stewing Meat.

1 Btl      BBQ Sauce 15-20oz.  

                -You can use whatever your favorite kind of BBQ sauce is your favorite.  If you do not

                  have a favorite kind of sauce I would recommend starting with a red or brown BBQ

                  sauce like a Kansas City style.  

1/2         Medium Red Onion, minced.
                -Minced is when you cut something into a small dice and then you chop down so that it is
                 in really small pieces.
8 each    Hamburger Buns or 16 slices of Texas Toast.
(Optional)  1 Cup Fresh Pineapple, Small Diced.  If you like sweet BBQ you can add pineapple.

3. Cut pork into 2 inch chunks.  Add pork to your sauce pan and mix with diced pineapple, minced
    onion and BBQ sauce.

4. Put pork on the stove and cook on medium / low heat.  Check the pork after 20 minutes.  The pork
    should simmer slowly, meaning you should see some bubbles coming up regularly.  If it is boiling, or
    rapidly simmering turn the heat down.  Cover and simmer for 2 hours.

5. After two hours turn off the stove, uncover the pork and let it sit for 15 minutes.

6. Pour BBQ pork into your stand mixing bowl.  Using the paddle attachment, turn your mixer onto
    speed one.  When the pork is shredded it is done.  Do not put the mixer on a higher speed.  If you do,
    you will be cleaning BBQ sauce off of everything in your kitchen for days.
    -Traditional pulled meats are shredded by using two forks to pull the meat apart.  This takes a lot of
      time, but if you want, you can try the two forks method.

7. Return the pulled pork to your sauce pan and when ready serve on texas toast (thick toasted bread) or
    a bun.

Broccoli Slaw

Ingredients: (This recipe will make 8-12 servings.)

12 oz.      Broccoli Slaw Mix

                -If you do not like broccoli slaw or cannot find it you can use 16 oz. of cole slaw mix.

1 each     Medium Red Pepper, Julienned

                -First, wash the pepper.  Second, cut off the top and bottom of the pepper and remove the ribs
                 and seeds.  Finally, cut the red pepper into thin strips.

1/2          Medium Red Onion, Julienned

                 -To julienne an onion, cut off the root and plant ends of the onion.  Place the onion on one of

                  the flat sides and then cut in half.  Remove the paper skin of the onion.  Place the onion with

                  its new flat side down.  It should look like a half moon on your cutting board.  Cut the onion

                  into thin strips by following the lines on the back of the onion.  If you cut the onion by

                  following the half moon side you will end up with onion half moons.  

Coleslaw Dressing

1 Tbl.     Apple Cider Vinegar

1 Tbl.     Sugar

1/ 2 tsp   Garlic Powder

1 tsp       Celery Salt

1 tsp       Salt

1 tsp       Black Pepper

1/2 Cup  Mayonnaise

                 -I use canola or olive oil mayonnaise because it has less calories then regular mayonnaise
                  and it tastes just as good.

8. In a large mixing bowl mix Broccoli Slaw, Red Pepper and Onion.

9. In a small mixing bowl mix add vinegar and spices.  Mix well until ingredients turn into a paste.

10. Add mayonnaise and mix until all the ingredients are blended.
      -If you use Miracle Whip or salad spread you can omit the sugar and vinegar.  Miracle Whip and
       salad spread already have vinegar and sugar in them.

11. If you like your coleslaw dry then use half of the dressing.  If not then add all of the dressing and
      mix well.

-Many people top their pulled pork with coleslaw.  It adds so many flavors to your sandwich and it is really good.  If you do not like your sandwich with coleslaw you can eat it separately.  You can also top your sandwich with cheese or extra BBQ sauce.  However you eat your BBQ enjoy your picnic and have a happy summer!!!

Enjoy

- ChefElla

5/7/13 ChefElla's Lemon Pasta With Asparagus & Prosciutto

CHEFELLA'S LEMON PASTA WITH ASPARAGUS & PROSCIUTTO.

There are so many good tasting foods. Chocolate, fresh bread, pizza, cookies, cake, and of course bacon. While all of these foods taste wonderful and while they are fun to eat, eating too much of them is not good for you. Adding just a little of these good tasting foods in with your healthy recipes can give your meals extra flavor. Because I like bacon I thought it would be fun to add some to my pasta, and since pasta is Italian I thought I would find some Italian bacon. While prosciutto is not exactly bacon it can add the same great flavor of bacon to sandwiches, pizza, salads, and pasta. Prosciutto is a dry cured ham that is usually thinly sliced and served uncooked.

For this recipe you will need to use the stove and a knife. If you are not allowed to use the stove or a knife by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring cups, a rubber spatula, a small bowl, a mixing bowl, a blender, strainer, slotted spoon, sauce pan and sauté pan.

Ingredients: (This recipe will make 8 servings.)
3 Cups Whole Grain or Whole Wheat Penne Pasta un-cooked.
1/2 lb. Prosciutto Ham, 1/4 inch thick sliced. This should be about two slices.
1 lb. Asparagus Spears
1/4 Cup Red Onion, Small Diced
2 ea Garlic Cloves, smashed, or 2 tsp chopped garlic
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
1/4 Cup Flat leaf parsley
Garnish Parmesan or Feta Cheese

3. Fill sauce pan 3/4 full with water and put on stove. Turn pan on high heat. When the water comes to a boil add pasta and cook for the manufacturers recommended amount of time. If the water begins to foam just add a little olive oil and the foam will go away. When the pasta is finished pour into a strainer over the sink. When the water is drained off put the pasta in your large mixing bowl.
-If you are saving the pasta for another time you can rinse the pasta with cold water and refrigerate or you can mix the pasta with a little oil and then refrigerate.
4. While the pasta is cooking slice your prosciutto into 1/4 inch wide strips.
5. Heat sauté pan on medium heat. Add prosciutto to the pan and cook slowly. The prosciutto will turn crispy like bacon.
6. Remove the prosciutto to a plate with a slotted spoon and leaving the remaining fat in the pan.
7. Return the pan to the heat and add the onions and garlic. Sauté for 2-3 minutes but do not brown.
8. Add lemon juice, olive oil and flat leaf parsley to your blender. Using your rubber spatula transfer onions and garlic to the blender. Scrape any left over oil into the blender also. Blend the mixture until it is smooth and there are no large pieces or chunks left.
9. Fill your sauce pan 1/2 way with water, put on the stove and turn the heat to high. Cut your asparagus spears the same length as your penne pasta.
10. Fill your small bowl with cold water and ice.
11. When the water boils add the asparagus pieces and cook for 2-3 minutes. Pour the asparagus in the pasta strainer over the sink. When drained put the asparagus in the ice bath. This will stop the cooking and turn the asparagus bright green. This cooking method is called blanching(the hot water) and shocking(putting the food in the ice water).
12. When the asparagus is cold drain in the strainer.
13. Mix sauce with the pasta and then add asparagus and prosciutto and mix. Serve in bowls and top with cheese.

Enjoy

- ChefElla

4/23/13 ChefElla's Mom's After School Banana Bread

CHEFELLA'S MOM'S AFTER SCHOOL BANANA BREAD.

My sister and I are busy and all of our friends are busy too.  If we are not playing or doing homework after school, we are going somewhere like basketball, swimming, science club, volleyball, soccer, tennis, diving, karate or any of the other things we all do.  While all of these activities are fun, they are right after school, and I do not know about you, but I am always hungry after school.  I am lucky though, because when my Mom picks me up from school, she always has a snack waiting.  My favorite snack is my Mom's banana bread.  She says it will help give me energy for my activities, but honestly I am to busy eating to listen.  So since my Mom cannot make banana bread for all of my friends and you, I asked her to share her recipe so that you can have banana bread after school too.

For this recipe you will need to use the oven or cake ball maker and the mixer.  If you are not allowed to use the oven or mixer by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need measuring spoons and cups, a rubber spatula, a small bowl, a mixing bowl, a whisk, and two loaf pans or a cupcake ball maker.

Ingredients: (This recipe will make 2 loaves or more muffin balls than I can count)

DRY INGREDIENTS
1 2/3 Cups     AP Flour
                     -AP stands for All Purpose flour.  This means that you can use the flour for most cooking
                     or baking recipes.  There are flours for specific recipes like cake flour for cakes and bread
                     flour for breads.
1 tsp             Baking Soda
1/4 tsp          Baking Powder
1/2 tsp          Salt
2 tsp             Cinnamon
3/4 Cup        Dark Chocolate Chips
1/2 Cup        Chopped Walnuts
                     -If you or your friend are allergic to nuts you can just leave them out.  The recipe will taste
                     just as good without them.

3.  Measure flour, baking soda and powder, cinnamon and salt into the small bowl.  With the whisk
     blend the ingredients slowly.  If you mix too fast you will get your dry ingredients all over the
     counter.

WET INGREDIENTS
1/4 Cup     Low Fat Organic Vanilla Yogurt
4 Tbl.        Organic Applesauce (This is the same amount as one 3.9oz snack pack cup)
1 tsp          Vanilla
2 ea           Large Organic Eggs
2/3 Cup     Light Brown Sugar
3 ea           Organic Bananas, medium sized

4.  Pre-heat oven to 350F, or turn on your cake ball maker.
5.  Add yogurt, applesauce, eggs, and vanilla to your mixing bowl.

6.  Mix on a low speed (1or 2) until all of the ingredients are blended well.

7.  Add your eggs and brown sugar to the bowl.  Take your bananas, break them into pieces and add
     them to the mixing bowl.  Blend the mixture on a low speed until all of the ingredients are blended
     and there are no large pieces of banana left.

8.  Turn your mixer off and add half of your dry ingredients.  Mix on low until the batter looks like
     mud.

9.  Add the rest of your dry ingredient, dark chocolate chips and walnuts, and mix again until the batter
     looks like mud.  Take care not to over mix the batter or it will be chewy like bread when you bake
     it.

10.  Spray your loaf pans with pan spray.  Using your rubber spatula, divide the batter equally between
       the loaf pans.

11.  Bake the loaves for 20-25 minutes.  Test the loaves by inserting a toothpick into the middle of the
       loaf.  If the toothpick comes out clean the loaf is done.  If it is coated with batter it needs more time.
       Try adding 2-3 minutes at a time until the loaves are done.  Remove from the oven and let the
       loaves cool, cut and enjoy.

   

If you are making muffin balls, spray your cake ball maker with pan spray.  Using your scoop, scoop batter into each divot.  We cook our muffin balls for 3 minutes, but you will have to test your cake ball maker for the proper time.  When the muffin balls are done, take them out, let them cool and enjoy.

I like to take my cake balls and cut them in half.  Then I put some peanut butter in the center and eat it like a mini sandwich.  You can try different ingredients with you banana bread or just enjoy it plain.

Enjoy

- ChefElla

4/9/2013 Clean Up: A Note From ChefElla's Dad

CLEAN UP:  A NOTE FROM CHEFELLA'S DAD

As ChefElla learns more about cooking and baking she continues to ask for more responsibility in the kitchen.  I think this is great, but one of the biggest jobs in the kitchen, is clean up.  Now it would be easy to just tell her, if you cook, you clean, and those are just the rules, but I have learned over the years that this kind of logic can have the opposite effect on a child.  When ChefElla was 4 she wanted to help in the kitchen.  We made lasagna and she had the best time.  When we were done I told her the rules of cooking.  You have to eat everything you make.  She did not cook with me again for 6 months.  After that we changed the rule to, you must try everything you make.

Now admit it.  We all hate cleaning, and because we cook 2-3 times per day it seems as if we are always cleaning.  Add child size cups and plates, school lunch boxes, snacks and the blender from ChefElla's Mom's Secret Strawberry Smoothie, and it is a wonder we ever make it out of the kitchen.

So what do you do?  Start small.  Start with one job.  We have talked in the past about your little ones helping set the table, and hopefully all of the little ChefEllas are helping with that.  Think of this as the the same thing.
Start with one job:
Clearing your place setting.
Putting your dishes in the sink or dishwasher.
Putting clean silverware away.
Drying dishes (dependent on age).
Putting unused ingredients away.
Helping pack up leftovers.
And any of the other one million small chores we do to clean up before or after a meal.

Start with single job.  When your little one gets good at that job, and remembers to do it on their own, it is time to give them another job ( I know that this can take a while and I cannot promise your little one will ever master their first job, but you have to start somewhere).

Do not get discouraged if you get some resistance at first, but if you do, offer two cleaning choices and let your little ones pick.  Again start small and increase the difficulty as they get more accustomed to kitchen chores.

Believe me I am not an expert and some days ChefElla says NO when I ask her to do things, but we cannot give up.  Keep at it, and on the days you do not hear a no, or when dirty dishes magically make it into the dishwasher without you asking, it will be worth it.

Enjoy

-ChefElla's Dad