Elementary Chef

This weekend we will be dying Easter eggs. I don’t eat hard boiled eggs, so we’ll make as many as my husband thinks he can eat. This will be the second year that we have dyed eggs with my daughter. She is three and really enjoyed it last year. So we’re sure she’s going to have a great time again.

First thing you’ll have to do is boil some eggs. Place the eggs in a saucepan of water. Make sure the water is covering the eggs by a few inches. Start with cold water and slowly bring the water to a boil. Once the water begins to boil, leave the eggs on the burner for about a minute and then remove. Let the eggs cool with the water.

The easiest way to dye eggs is to buy an Easter dying kit. The one I like best has the cups and dye included. You just need vinegar and hot water. If you don’t have a kit, then you will also need food coloring and a cup for each color.

Fill each cup with 1/2 cup of warm water and add 3 tablespoons of vinegar. Then add your food coloring or dye tablets. Wait until tablets dissolve to begin dying the eggs.

Next take a spoon to gently lower the cooled egg into the colored water. You can use your hands if you don’t mind getting food coloring on them. You can also use your hand just to dye half or a third of the egg one color.

Let the egg sit in the colored water for about a minute. Check to see if the color is what you want. If not then leave the egg in there for a few more minutes.

If you want to write on the eggs or draw a design, use wax to do it. The area on the egg covered with wax will not take the dye.

Remember to keep hard boiled eggs in the refrigerator while not hiding them for the hunt.

We usually have a lot of whine at lunch at our house. She’ll want ice cream, cookies, and crackers instead of eating ‘real food.’ The food habits of a toddler are hit and miss. Some days she eats just what she is suppose to while others she will barely eat anything. All this while running everywhere she goes. If I had that energy I would get so much more done in a 24 hour period.

When at the bookstore, I love to look at the cookbooks. On our last trip I noticed one that we dedicated to cooking for kids. Mostly it was desserts that are presented in a cute way like animals. I remember when the Jello-o cubes were the cool dessert. Now there are animals made of cakes and cookies and more.

One lunch tip I had read that I really liked was to use a muffin pan. In fact I think there is a meme that is all about it. Basically you serve lunch in a muffin pan - pretty much like the bento boxes. You mainly use finger foods. I had though about trying this since I could serve her beloved crackers but also serve cheese and ham. If taking 10 minutes to work on food presentation works to get her to eat it, then I’m all for it.

It’s amazing that when the toddler was younger she would eat pretty much anything put in front of her. Now she is more picky and won’t eat some of her favorite foods from just a year ago. I definitely want to serve more of her old favorites to her so that she will rediscover them. By using a muffin pan or being creative with lunchtime, maybe she won’t revolt too much when it is on the plate.

School is back in session for us. That means that are days when cooking dinner just sounds like oh-so-much to do. Enter the brilliance of sandwich wraps! These new recipes from Santa Barbara Bay are sure to please even your pickiest eaters! And don’t forget the lunch sack… These wraps will beat PB&J any day!

And don’t forget these fabulously zesty and kid-pleasing Clementine recipes! (Yes, you can substitute oranges!)

New clothes … new teachers … new friends … Yes, going back to school brings many new and exciting changes; however, year after year the brown bag special seems to include the same
boring basics. Case in point, the average American child consumes a whopping 1,500 peanut butter and jelly sandwiches by the time high school graduation rolls around. While everyone loves a classic PB&J every now and then, the culinary experts at Santa Barbara Bay Foods agree it’s time to
add some punch to the student lunch!

The good news is that sandwich solutions are easily within reach. For example, simply swapping out your run-of-the-mill mayonnaise for your favorite dill or onion dip can add an interesting depth of flavor to a sandwich or wrap. This school year, why not try the following easy, delicious sandwich recipes featuring best-selling dips and spreads from Santa Barbara Bay:

Southwestern Deli Wrap
Ingredients:
— 1 large tortilla (your choice of whole wheat, flour or sun-dried tomato varieties)
— 1/4 lb deli-sliced turkey or ham
— 1 tbsp Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
— 2 tbsp shredded cheddar or Jack cheese
— 1/2 medium ripe avocado, diced
— Chopped sun-dried tomatoes
— Shredded carrots
Directions: Lay tortilla flat and cover completely with onion and garlic dip. Distribute deli meat evenly across the tortilla and sprinkle with cheese, avocado, sun-dried tomato and carrots. Roll all ingredients up in the tortilla and cut in half to serve.

Dill-iscious Salmon Sandwich
Ingredients:
— 1 sandwich-size bakery roll
— 1 filet grilled salmon
— 1 tbsp Santa Barbara Bay Garden Dill Dip
— 1 tsp capers
— Sliced tomato
— Sliced red onion
— Romaine or baby lettuce
Directions: Open bakery roll and spread dill dip on each side. Arrange lettuce, onion and tomato on the bottom half of the roll as desired. Top with grilled salmon, capers and roll top, and enjoy.

Armed with these unique recipes, it’s easy to boost your back-to-school sandwich arsenal from ho-hum to yum-yum.

In addition to the product varieties used in these sandwiches, Santa Barbara Bay carries a traditional line of premium refrigerated dips, spreads and salads, with popular flavors including Spinach, Artichoke,
Chili Con Queso, Raspberry Chipotle, Roasted Garlic Ranch and Cajun Krab Dips. Full product descriptions, featured recipes and distribution information are available online at ttp://www.santabarbarabay.com.

Yes, I know that’s an oxymoron, I am, after all, an English teacher… But my kids think these are fries, and really that’s all that counts! One of our favorite quick side items is baked fries! These are the easiest thing in the world to make, and they’re oh-so-much better for you than that stuff at McDonald’s!

Stephanie’s Baked Fries

3 medium-sized red skin potatoes
Pam cooking spray or olive oil in a spray bottle
Seasoned Salt (I like Penzey’s)

First, take a cookie sheet and pizza sheet and lightly spray it with Pam spray or olive oil. Pre-heat oven to 375.

Slice the red skin potatoes (skin-on — it adds fiber!) into the shape of shoe-string fries. (You know, the kind you would get at McDonald’s!)

Place the “fries” on the cookie sheet, making sure they don’t touch each other. Dust with seasoned salt.

Bake at 375 until done (usually about 15 minutes, but can be longer, depending on how thick you cut your fries!)

Voila! Easy and at least somewhat healthy!

And if this recipe somehow gets you on a potato kick, let me re-recommend the grilled potato salad recipe I shared for Labor Day. This has a bit of a kick, but it’s fantastic! You start with the grill and some rice vinegar (which I love!) If you have a hard time finding rice vinegar, you might want to check the oriental section of your supermarket! Sometimes they store it with the vinegars/oils, other stores shelf it with the oriental selections.

Here are some great — and easy — recipes to please everyone in the family! Clementines look like little oranges, and they are currently “in season” at your grocer. Try some of these for something fresh and new!

– Clementine Salsa
With this zesty salsa, your kids will simply devour their fruits and vegetables. Combine 2 cups sectioned and halved Clementines, 1 cup diced tomato, 1/4 cup minced red onion, 2-3 tablespoons chopped fresh cilantro, 1 teaspoon each of ground cumin and fresh lime juice, and salt and pepper to taste. Serve with corn chips or spoon over pork chops, chicken and fish.

– Whole Wheat Pasta Salad with Fresh Clementines and Olives
A perfect way to give your children their grains. For this delicious and satisfying lunch or side dish, combine 1 pound cooked whole wheat spiral pasta, 1 cup pitted Greek olives (such as kalamata), 1 cup halved Clementine sections, and 1/2 cup crumbled feta cheese in a large mixing bowl. In a small bowl, whisk together 1/2 cup Clementine or orange juice, 2-3 tablespoons olive oil, 2 teaspoons Dijon mustard, 2 teaspoons chopped fresh dill, and 1 teaspoon dried oregano. Pour mixture over pasta and toss to combine. Season to taste with salt and black pepper.

– Clementine and White Bean Salad
Beans are a great nutritious choice for kids. For this incredible side dish, in a large bowl, combine 2 cans (drained) white or navy beans, 1 cup halved Clementine sections, 1 seeded and chopped red bell pepper, 2 tablespoons chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, and 2 teaspoons Dijon mustard. Season to taste with salt and black pepper. Serve over lettuce, in lettuce cups or in hollowed-out cucumbers if desired.

– Clementine Shortcakes
Cut baked biscuits or shortcakes in half and top the bottom half with whipped cream (or non-dairy whipped topping) and Clementine sections. Place remaining biscuit on top and spoon more whipped cream on top. Garnish with confectioners’ sugar and fresh mint if desired.