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

3/20/13 ChefElla's Perfect Hard Boiled Eggs

CHEFELLA'S PERFECT HARD BOILED EGGS

When I think of spring, I think of so many things like birds, bunnies, flowers, green grass, sunshine, and well...hard boiled eggs.  I know it may sound funny that hard boiled eggs make me think of spring, but eggs are a symbol of the holidays celebrated in spring.  Colored eggs for Easter are everywhere and eggs can be found on the dinner table during the Passover Seder.  I know there are many other recipes for eggs, but hard boiled eggs are easy to make and eat by themselves.  But don't worry, hard boiled eggs can also be made into many other things, like deviled eggs, Cobb salad, potato salad, egg timbale and of course egg salad. Hard boiled eggs are fun for everyone to help peel, and my egg salad recipe is a great way to share these eggs with your family and friends.  So enjoy spring and think eggs.

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 spoons, a rubber spatula, a fork or small whisk, a

    large bowl, a small bowl, measuring cups, a knife, a cheese grater, a cutting board and a sauce pan or
    small stock pot.

Ingredients: (This recipe will make 12 hard boiled eggs or 1 quart of Egg Salad)

12           Large Organic Eggs

2 Tbl.      Kosher or Sea Salt

3.  Place your eggs in your sauce pan or small pot.

4.  Cover eggs with cool water.  The water should be 1-2 inches above the eggs.

5.  Add the salt and stir gently with your rubber spatula.  The salt will help the shell come off the eggs
     when they are done.

6.  Put the eggs on the stove over high heat.  When the eggs come to a rolling boil (lots of bubbles) set
     your timer for 10 minutes.

7.  When your 10 minutes are up remove the pan from the heat and set aside with the water and eggs
     still in the pot.  Set your timer for another 10 minutes.

8.  When your time is up, pour off your hot water, and fill the pot with cold water and a lot of ice.  This
     will stop the eggs from cooking and cool them down to peel.
     -Be careful when pouring the water off because it is still very hot and can burn you.  You might
      want to get your parents to help you with this part.

9.  After 10-15 minutes in the cold water it is time to peel the eggs.  Tap the egg on the side of you pan
     to break the shell.  Then take your thumb and slowly pick off the pieces of shell.  The shell should
     come off easily, but do not go to fast or you could pull some of the white off with the shell.

10.  Rinse your eggs when done and store in a small bowl.
   
      -While your eggs are cooking you can get everything ready for your egg salad.

Egg Salad Ingredients:

12           Hard Boiled Eggs
3/4 Cup  Mayonnaise
               -I use real mayonnaise, but you can use any kind you like, organic mayo, olive oil mayo,
                canola oil mayo, or sandwich spread.
1/2 Cup  Red Onion, small diced
1/2 Cup  Celery, small diced
               -1 large rib of celery should be enough.  To dice, cut the celery in half lengthwise. Take your
                two halves and cut in half again.  Take your thin sticks of celery and slice thinly.
1 tsp       Yellow Mustard
1/2 tsp    Tabasco Sauce
1/2 tsp    Kosher Salt
1/2 tsp    Black Pepper

11.  In a large bowl mix mayonnaise, red onion, celery, yellow mustard, tabasco, salt and pepper.
12.  Put your cheese grater over your bowl and grate your hard boiled eggs into the bowl.
13.  This can be dangerous so keep your hand flat and grate slowly.  The eggs are soft so you do not
       need to press very hard.  Grating gives your egg salad a great texture and consistency.
14.  Mix your eggs in with your mayonnaise mixture until well combined.  Chill in the refrigerator.
15.  Serve your egg salad as a sandwich, with crackers, or eat it alone.

Enjoy

- ChefElla 

3/12/13 ChefElla's Sunday French Toast

CHEFELLA'S SUNDAY FRENCH TOAST

I have always heard that breakfast is the most important meal of the day, but Sunday breakfast is the most exciting breakfast of the week.  Every Sunday my Mom or Dad makes something fun for breakfast. During the week we always eat something quick and good for us for breakfast like cereal, fruit, eggs or oatmeal, but on Sunday we get something different.  I know that we make something special because we have more time, and it is fun to spend time together in the kitchen, but sometimes I would like to eat Sunday breakfast on another day.  This week I took one of our Sunday recipes to make something that was quick, good for me, and would remind me of Sunday during the week.

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

1.  Wash your hands.

2.  For this recipe you will need measuring spoons, a spatula (pancake turner), a fork or small whisk, a

    bowl and a saute pan.

Ingredients: (This recipe will make 6-8 servings)

4              Large Organic Eggs

1 Cup      Skim Milk

1 Tbl.      Orange Juice

2 tsp.       Vanilla Extract

2 Tbl.      Light Brown Sugar

6-8          Slices, Whole Wheat Bread

1 Can      Pan spray

1 Tub      Light Strawberry Cream Cheese

3.  Crack Eggs into medium bowl.  Wash your hands.  Eggs can carry a lot of germs, and it is good

     to wash your hands after handling them, just in case.

4.  Add milk, orange juice, vanilla and brown sugar to the bowl and mix well.  The mixture will have a

     light yellow color when it is done

5.  Pre-heat your sauté pan on the stove over medium heat.

6.  Spray your pan with pan spray.

7.  Dip one of your pieces of bread into the batter.  Turn the bread over and coat the other side.

     Transfer your bread into the sauté pan.  Wash your hands after putting the toast in the pan.

8.  Let the toast cook for 1-2 minutes.  Use your spatula to lift up one edge of your toast.  

     When the toast has a nice golden brown color it is time to flip it.

9.  Flip your toast over and cook for an additional 1-2 minutes.  When the toast is golden brown it

     is done.   Transfer your toast to a plate

10.  Repeat steps 6 - 9 until all of your toast is cooked.

11.  When your toast is all cooked, spread strawberry cream cheese on top and enjoy.

If you do not like strawberry cream cheese, you can top your toast with maple syrup, peanut butter, honey, powered sugar or you can eat it plain.  This recipe is so good and quick you can enjoy Sunday toast on a Tuesday.

Enjoy

-ChefElla