Veterans Day is an opportunity to create some red, white, and blue treats with your family. 

A Flag Cake or one of the ideas from my 4th of July Fun post are all tasty possibilities.   

For a bit of history, try this War Cake recipe created during wartime when many food items were rationed.

Perhaps your family would like to bless the veterans in your community  with some home-baked goodies.  How about a plate of star-shaped sugar cookies topped with red, white, and blue decorations?   If all that rolling and cutting is a bit much for your group, make something simpler like a batch of  drop cookies, and let the children decorate white paper bags to put the cookies in with markers and patriotic stickers.  You can be sure that your thoughtfulness and generosity will be appreciated no matter how fancy the cookies. 

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.  ~John Fitzgerald Kennedy

Blessings,

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things as they pursue a lifestyle of learning together as a family.  You can read Catherine's Kitchen Adventures and more on her blog- Seeds of Love.

First of all, you’ll need some drinks.  Plain water is good, of course; but at times you need something more, that’s when sports drinks are in order.  Yes, you can buy them, but making your own can be less expensive and better for the taste buds as well as the body. 

Sports Drink

Want something even simpler?

Fill a drink bottle with half juice and half water. Add a pinch of sea salt, shake, and go!

Now that you have the drinks covered, you’ll want a few snacks. Fruits and vegetables such as watermelon, honeydew, cantaloupe, and cucumbers are good sources of water, sugar, and electrolytes.

If you’d like to make some healthy snack bars, check out this delicious sounding recipe for Multigrain Energy Bars at the Whole Grain Gourmet (lots of good recipes here) site.  These energy bars are packed full of dried fruit, nuts, and whole grains and are certain to taste better and be healthier for your family than those packaged bars.

OK, now you’ve got the healthy drinks and snacks covered, go have some fun playing your favorite sport with your family!

Blessings,

Catherine

The kitchen is a wonderful place to teach hands-on, real-life Math concepts.  One tasty benefit of practicing math in the kitchen is that you get to enjoy the fruit of your labor!  Measuring flour, butter, sugar, chocolate chips, etc. into a bowl, mixing, baking, and then . . . eating delicious chocolate chip cookies is a lot more fun than completing yet another worksheet, don’t you think?  Worksheets have their place, of course; but I like to do as many hands-on Math activities as possible.  The children will usually jump at the chance to “help” you in kitchen much more often than they will be eager to sit down and work yet another page of Math problems. 

For young children, a plastic dishpan containing some water or rice and a set of measuring cups and spoons will provide hours of entertainment and learning.  Kitchen scales are fun for this age, too. 

Fractions are easily grasped when a pie or pizza needs to be divided into equal slices! 

Following a recipe written in metric measurements is a good way to get some hands-on practice with the Metric system.  There are online conversion calculators that can be used to convert a favorite family recipe to metric measurements if you’d like to do that. 

For the older students, the grocery budget, menu plan, and shopping list can be excellent teaching tools.  Let your children help you with the menu plan and shopping while sticking to the grocery budget, and they will gain some excellent life-skills training; and they just might begin to understand why you don’t allow them to buy all of the “extras” they ask for at the grocery store!  Allowing them to take lead with the shopping list, calculator, and handling the money when you do the shopping can be a good learning experience.    

I hope some of these ideas inspire you to cook up a little Kitchen Math with your family this week!  There are countless ways to apply Math concepts in the kitchen, just use your imagination and I know you will discover lots of tasty math just waiting to happen.

Blessings,

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things together as they pursue a lifestyle of learning.  You can read Catherine's Kitchen Adventures and more on her blog- Seeds of Love.

Writing, in the kitchen?  

Why not! 

Does one of your children need a little help with the mechanics of writing- penmanship, grammar, or spelling perhaps?  Try incorporating some kitchen copywork.   Have them copy recipes onto recipe cards or into their very own recipe book.  Doesn’t that sound like much more fun than another workbook page?  I think so, and my daughters do, too.  There are some lovely scrapbook pages geared towards recipes that could make kitchen writing all the more enjoyable.   When completed, the recipe scrapbook will be a great keepsake or gift. 

Creating shopping lists, inventory lists for the pantry, menu plans, recipe cards, place cards, etc. are all good ways to get in some writing practice.

Here’s a link to lots of free printable recipe cards.  For even more inspiration, check out the printable recipe cards, shopping lists, and the recipe card creator at countryclipart.com

Encourage young writers to create their own stories or little books about their favorite foods, a favorite holiday and its special dishes, etc. 

If the children are a bit older and could use something different to encourage their writing, how about letting them create a tutorial on cooking their favorite food?  If they enjoy cooking and blogging, this can be a great way to log in some writing practice.  I find it highly entertaining, and fellow foodie bloggers are always happy to snag a new recipe!

Hope these ideas inspire you to incorporate a little writing into your family’s kitchen adventures!

Blessings,

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things together as they pursue a lifestyle of learning.  You can read Catherine's Kitchen Adventures and more on her blog- Seeds of Love.

Breakfast is the first order of the day.  My girls are pretty self-sufficient when it comes to breakfast.  They enjoy choosing what they want to eat and preparing it.  I just have to supervise and veto the occasional cake and ice cream for breakfast thought!  I’ve found that if I keep a few simple breakfast items on hand, mornings go much smoother.  I generally just have a cup of tea for breakfast, so I can do any last minute lesson preparations or gather needed school supplies while the girls are eating and cleaning up their breakfast things.  

Here are a few things I keep in the kitchen for whipping up breakfast in a snap: oatmeal, Cream of Wheat, granola, yogurt, fresh fruit, dried fruits and nuts, bread, honey, jams & jellies, eggs and cheese.  With these things, you can make a variety of breakfast foods that are simple to prepare.  This no-cook Berry Good Breakfast is a favorite of my oldest daughter these days. 

After breakfast, we gather back at the kitchen table.  The books come out and we get our morning devotions, memory work and basic subjects of reading, grammar & math covered. 

Lunch follows our morning table time, and we again eat very simply.  Thankfully, my girls have pretty much moved beyond the picky eater stage these days.  We seldom do much cooking at lunch time, leaving that for dinner.  Salads, sandwiches, cheese & fruit; perhaps a quesadilla, tortilla wrap, or taco, are common lunch items for our family.   Like breakfast, these simple lunches can be make quickly and don’t create a huge mess to clean up, a real blessing when the great outdoors is calling you to come outside for a little Nature Study! 

My girls’ favorite “meal” of the day is snack-time.  They all watch for the clock to near 2:00 pm every day.  If they don’t already have some idea of what the snack of the day will be, they start asking, “What’s for snack?” shortly after lunch!  We often have a simple “tea time” with tea, cookies or scones, and perhaps some fresh fruit.  Baking cookies, scones, or other treats for snack time is often incorporated into our afternoon lessons.  It is fun for the children to look through cookbooks for a new goodie to make.  After they’ve chosen their recipe and had it approved by Mom, they determine if we have all the needed ingredients, and then they can start cooking.  

When the snack is ready, we gather back around the table to enjoy our snack and afternoon read alouds.  I usually read a bit of poetry, a literature selection or two, and our Science or History passage for the day.  I sometimes also incorporate Art and Composer studies into afternoon snack time.  This week we will be reading from Charlotte in London, a lovely little fiction book that incorporates art, history, some geography, and even a recipe or two into its beautifully illustrated pages.  I’m sure we will serve the Raspberry Fool recipe from this book at snack time this week, and will read the rest of this series of books in the coming days.

When snack time is over and the kitchen tidied once again, the girls have free time, and I usually start my dinner preparations.   Dinner is more involved, as it is the one meal that Dad is home to enjoy with us.  We have a few family favorites that can be prepared fairly quickly that are our staple menus.  My Kitchen Adventures are often tested out at dinner time, too! 

After dinner, the kitchen table is often utilized for games, art lessons, craft projects, and other family time activities.  As you can see, our tiny kitchen is utilized to the fullest, and is “Command Central” for both the home and the homeschool.   

Please share your own thoughts, tips, meal plans, menus, recipes…whatever works to make your time in the kitchen and your homeschool days easier, with us. 

Finally, here is an excellent example of cooking to learn:  Chas and her family made this fabulous map cake to coordinate with their History studies.  She wrote, “It was a really fun project and it helped the information stick…..I LOVE it when that happens.” I love it when that happens, too!  What a great method of hands on learning that began in the kitchen, thanks Chas for the inspiration.  That cake would definitely make a tasty snack time treat!

Blessings,

Catherine

Since even the thought of locking myself into some “organizational prison” makes me stressed, I tend to stick to grouping like items in a particular space and leaving it at that.  My husband, wouldn’t you know it, is one who would love to get into my kitchen with a label maker and get things in order “once and for all”.  I don’t dare let him do that, because then I’d be responsible for getting things back in their properly labeled home!  So, as I said, I group like items on a shelf or in a drawer, and can at least direct someone to the general area the item is located if need be. 

I have lived in homes with a wonderfully large kitchen with plenty of drawer and cabinet space, and in homes with a pitifully small kitchen--which is my plight at the moment.  Of course, it is much simpler to organize a large space because you have more room to work with; but even the smallest kitchen can be neat and orderly.  In my tiny “vintage 1970’s” kitchen, I have to be more creative with storage and have even had to reduce what I keep in the kitchen; but it works for me, and that’s what matters.  

Here are a few tips from the “organizationally challenged” cook:

1.    Group like items--I have a stoneware pitcher on the counter that holds frequently used cooking utensils.  They are right by the stove, so I can grab what I need when I’m cooking, and even look rather nice sitting there.  I only have 4 (Yes!) little drawers in my kitchen, so I designated 1 for silverware, 1 for knives and other cutting, slicing, dicing tools, one holds the measuring and baking tools, and the bottom one is reserved for those seldom used items and as a “junk drawer”.  One cabinet holds all of my baking pans, one stores glass bowls and baking dishes, etc.  In the pantry, I use the same “group” method.  One area is home to the flours, cornmeal, rice, pasta, and other “grain” type foods.  Canned goods all occupy one shelf.  Oils, vinegars, sauces, and so forth are placed into their own little spot on one of the shelves.  One cabinet holds the spices, grouped loosely according to type--a group of Mexican spices, a group of different types of pepper, a group of spices for sweets, etc.  Baking powder, baking soda, yeast, and other such items all go together on one shelf.  As long as I return each item to its general “area”, I can easily locate it next time I need to use it.

2.   If you have room, designate areas according to function.  Set up a baking area with your baking pans, rolling pins, cookie cutters, and other assorted items related to baking, stored there.  If you are a coffee or tea drinker, set up an area to brew your favorite drinks, with the coffee maker, tea pots, teakettles, cups and saucers handy.  Also store your canisters of coffee and tea, sugar, honey, and whatever flavorings and other goodies you tend to use in this area.   If you do lots of canning and food preservation, an area designated for that purpose would be great.   There are many ways to do this, just use your imagination and do what works for your family.

3 3. 3. Hang it up!  My Grandmother had this great pegboard on her kitchen wall on which she hung things that she used frequently.  She had all sorts of things hanging there, from measuring spoons to small pots; and she could just reach over and grab whatever she needed without having to search in a cabinet or drawer.  If you are ambitious, you could even outline the shape of the item to make putting things back in their respective homes simpler.

4.  4. Put the things that your children use within easy reach for them.   One Mom I know keeps a drawer filled with plastic cups, bowls, and things like that for her girls to use.  That way they aren’t climbing up on the counters every time they want a drink or need something to put their snack in.  If you organize your kitchen in a way that it is easy for the children to reach things, they can help put away the dishes or set the table even at a young age.

5.   5. Finally, if you have room, a bookshelf is a great organizational tool in the kitchen.  One shelf (or more) can be used to hold your cookbooks, and you will still have storage space for large items.  At the moment, one bookshelf in my kitchen is home to a grain mill, yogurt maker, food processor, and cappuccino maker; as well as a basket of hot pads, several jars of canned peppers, and a large plastic container filled with extra “grains” that won’t fit into the pantry.  Another bookshelf holds my frequently used cookbooks, a set of canisters filled with dried herbs, and my teapot collection.  If you homeschool at the kitchen table as many families do, a kitchen bookshelf is also a great place for storing homeschool supplies.  I sometimes place quart jars filled with pencils, colored pencils, crayons, etc. on the kitchen bookshelf.  Canisters are good places to stash small items like paper clips, staples, hole punchers, tape, etc.  Be creative, and use those kitchen items in new ways!

OK, that’s about the whole of my organizational know-how, but here’s a good tip from one of my HomesteadBlogger friends: Screw cup hooks under the top cabinets and use those to hang up measuring spoons, cups, mixer attachments, etc.   She says she even strings lights on them for the holidays, which surely makes her kitchen very festive!  I like that idea, and may just have to give it a try. 

My best advice is find what works for you, and do that; don’t let others’ organizational skills or methods stress you out.  If you can find it when you need it; it’s organized enough in my book.  Now, I really must go reqroup my pantry! 

Blessings,

Catherine

Since this week’s topic on the Company Porch is Favorite Books on Homeschooling, I thought I would share a few of my favorite kitchen books with you, too.  I love to read cookbooks, and there is usually a stack of them on the coffee table with little sticky notes or scraps of paper sticking out of the tops, marking the recipes that I want to try. Right now I have The Joy of Pickling and Jam It, Pickle It, Cure It: And Other Cooking Projects  bookmarked for this week’s Kitchen Adventures.   I like to look through the latest cookbooks and try new recipes; but often find myself going back to my own shelf of favorites when I am planning a holiday dinner or want to make something special. 

Probably my all-time favorite cookbook would be the 1996 volume of Southern Living Annual Recipes.  I use many, many of the recipes from this one on a frequent basis.  Southern Living publishes a book each year containing all of the recipes from their magazine.  If you see a copy of this volume at a book sale or thrift store, grab it!

For basic cooking, I have used Better Homes and Gardens New Cook Book for many years.  It is a great resource for those who may just be starting out on their own Kitchen Adventures.  This book helped me learn to make many dishes when I was newly married, and admittedly not the best of cooks!   I still use the pancake recipe in this book, and now even my eldest daughter knows what page to find that one on.

For holiday cooking, Betty Crocker’s Christmas Cookbook is my choice.  I always make the Deluxe Sugar Cookies and Merry Christmas Molasses Cookies from this book.  This is also where I found my favorite soup recipe- Vegetable-Cheese Soup.  It is quick and easy to make, and so, so good!

For whole foods cooking, I often turn to Whole Foods from the Whole World for inspiration.  With healthy recipes from countries all over the world, it can also be a good resource to spice up your Geography studies.  You can have fun trying new dishes with exotic sounding names like Galuska, Potet Klub, Lefse, and Auflauf.

I also have a couple of children’s cookbooks on the shelf.  Kitchen Fun, A Cook Book for Children by Louise Price Bell, is a nice little book with very clear instructions.  It has good illustrations to go with each recipe, done sort of in a rebus style.  My girls enjoy it. 

Another children’s cookbook that I used when my girls were smaller is Rod and Staff Publisher’s Mother’s Little Helper Cookbook.  The recipes are divided into suggested age ranges from 2-3 years to 5-6 years of age. Each recipe has a two-page spread, with one page written to Mother and one with simple step-by-step instructions for Mother to read to her little helper. It has very easy recipes for things such as Honey Peanut Butter Balls, Little Boy Blueberry Pie, and Easy Macaroni and Cheese.

Finally, two of my own favorite homeschooling books will always be For the Children’s Sake by Susan Schaeffer Macaulay and A Charlotte Mason Companion by Karen Andreola.  I have read these 2 books many times, and still turn to them when I am in need of a bit of encouragement in my homeschooling efforts.  I highly recommend them both for anyone interested in the Charlotte Mason Philosophy of Education. 

OK, now it’s your turn!  Please share your own favorite cookbooks with us.  I am always eager to find a new source of inspiration for my Kitchen Adventures!

Blessings,

Catherine

We eat a lot of eggs in our family, and use eggs for baking and other cookery.  They are an essential item in our kitchen, as I imagine they are in many households.  There are times when the eggs run out before shopping day comes around again, and it is usually on a day that  I plan to cook something that calls for an egg.   The good news is, there are often other things that can replace an egg or two in a recipe; and most of them are readily available in most kitchens. 

Here's a list of some egg substitutes for those times that you find yourself without these incredible edibles:

Egg Substitutes = 1 egg

1 tsp. yeast dissolved in 1/4 cup warm water

1 tbsp. apricot puree, 1 1/2 tbsp. water, 1 1/2 tbsp. oil, 1 tsp. baking powder

1 packet gelatin, 1 tbsp. water

1 tbsp. Arrowroot powder, 3 tbsp. water

1 tbsp. cornstarch, 3 tbsp. water

1/2 large banana, mashed

1 tbsp. ground flax seed, 3 tbsp. water

2 tbsp. flour, 1 1/2 tsp. corn oil, 1/2 tsp. baking powder, 2 tbsp. water

For much more detailed info. on making  substitutions for eggs in your cooking, check out the egg substitutes page at baking911. 

If you would like to dig a little deeper, and learn more about eggs- visit the Baking911 eggs page.

And for those times when you do have eggs on hand, how about baking some quiche cups?

Crustless Quiche Cups

6 large eggs

1 cup shredded cheese

1 1/2 cups diced veggies of your choice (use whatever your family likes- onions, bell pepper, spinach, mushrooms, zucchini, etc)

1/2 tsp. salt

black pepper, to taste

Preheat oven to 350.  Beat eggs with wire whisk unitl blended.  Add remaining ingredients and mix with a spoon.

Divide mixture evenly into a greased muffin pan.  Bake for 20 minutes or until a knife inserted in the center comes out clean.  The quiche cups will rise when cooking, and fall as they cool.  These can be frozen and reheated in the microwave for a quick breakfast or lunch.

Enjoy!

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things together as they pursue a lifestyle of learning.  You can read Catherine's Kitchen Adventures and more on her blog- Seeds of Love.

Last week I shared some thoughts on having and modeling a heart for hospitality with our children.  There are countless ways to show hospitality to our friends and loved ones, the key is finding the things that fit our family and using those to bless others and glorify God.  We were once invited to a college student’s home for taco salad after church.   Not only did he invite our family, he invited the whole church!  Everyone got involved, some cooking taco meat, some chopping vegetables, setting up drinks, etc.  It was great fun and was a good way to get to know people you otherwise only see on a Sunday morning.  Yes, he had a large home, one that he shared with other college students; but the main thing that he and his family have is a heart for hospitality.  He told us that when he was in college, his Dad used to do the same thing, invite everyone over for taco salad after church.  Taco salad is a pretty simple meal, one even the children can make that with a little adult help.  Maybe your children would like to invite a few friends over for lunch soon, if you have room…maybe the whole church! 

Another way to incorporate hospitality with homeschooling is to study the biblical holidays and invite others to share in your celebration of them.  My family has invited friends over for a very simple Passover celebration.  Next year, my girls want to do a complete Seder meal.  The celebration can be very simple, or as involved as your family has time and energy for.  Let the children share what they have learned from their studies about the biblical feasts and holidays with your guests.  They can make some traditional dishes, share scriptures they’ve memorized, perhaps even dress up and act out the Bible story that corresponds with the holiday.   These may become some of your family’s favorite traditions, and can be an excellent way to share your home and your faith with others.  Two good resources I have used for learning about the biblical holidays are Celebrating Biblical Feasts by Martha Zimmerman, and A Family Guide to the Biblical Holidays by Robin Sampson.  For online resources, see the Biblical Holidays website.   The Schoolhouse Store has 2 e-books on studying the biblical feasts: A Bible Study of Biblical Feasts and Holy Days and Biblical Feasts and Holy Days .   

God has gifted many with amazing creativity and artistic ability, and that can flow right into the kitchen and the art of hospitality.  This is a great way to get the children involved.  Let them create and send invitations to a gathering, make place cards, menus, party favors, etc.  Along with art, projects like these will give some penmanship practice, and sneak in a little grammar and spelling, too!   More importantly, it will be fun and even the little ones can have a part in preparing for the celebration. 

If you would like some ideas and help in planning a party with a biblical theme, check out this e-book in the Schoolhouse Store:  The Party Book ~ Easy Celebrations with Eternal Purpose .  I plan to get a copy of this one for our family.   I think it will be a great resource for those days when someone says, “Let’s have a party!”, and Mom doesn’t have the energy or brain power to put one together!

Here is one last book recommendation for you, Open Heart, Open Home The Hospitable Way to Make Others Feel Welcome & Wanted by Karen Mains.  I hope that these ideas and resources will encourage you to practice hospitality.  It all starts in the heart, and the kitchen is the heart of the home!

Blessings,

Catherine

50 WAYS TO MAKE RICE EXTRAORDINARY
Source: USA Rice Federation

1. Butter, lime juice and chopped cilantro
2. Wild mushrooms sauteed in butter, thawed frozen petite peas and parmesan   cheese
3. Diced tomatoes and basil pesto
4. Heavy cream, sugar, cinnamon and browned butter
5. Sliced green onions, salted cashews, toasted sesame seeds and rice vinegar
6. Dried cranberries, chopped pecans, sliced green onions and parmesan cheese 7. Red beans, coconut milk and chopped cilantro
8. Heavy cream, sliced bananas, chopped pecans and chocolate chips
9. Thawed frozen peas and chopped smoked ham
10. Grilled chicken strips cut into bite-sized pieces, chopped sun-dried tomatoes, basil pesto, provolone cheese cubes and balsamic vinaigrette
11. Chopped roasted chicken, toasted sliced almonds, sliced green onions and orange marmalade
12. Black beans, salsa, sour cream, shredded cheddar cheese and chopped cilantro
13. Kidney beans, caramelized onions, sour cream and Asiago cheese
14. Crisp bacon, cheddar cheese, sour cream and chopped chives
15. Smoked gouda (cubed), smoked turkey breast cut into bite-size pieces, chopped tomatoes, sliced red onion, ranch dressing and chopped cilantro
16. Crushed pineapple, green bell pepper slices and chopped fresh mint
17. Fresh green beans sauteed in butter and toasted sliced almonds
18. Scrambled eggs, chopped Canadian bacon and chopped chives
19. Orange segments, toasted sliced almonds and sliced green onions
20. Granola, vanilla yogurt and golden raisins
21. Mushrooms sauteed in butter, and chopped, steamed asparagus
22. Cashews, chopped roasted chicken and chopped chives
23. Thawed frozen peas and finely chopped fresh mint
24. Butter, lemon zest and fresh lemon juice
25. Grilled shrimp, corn, crisp bacon bits and chopped sun-dried tomatoes in oil
26. Minced garlic and mushrooms sauteed in butter
27. Fresh corn off the cob, chopped tomatoes and chopped fresh basil
28. Sliced kielbasa sausage and barbecue sauce
29. Sauteed okra and chopped stewed tomatoes
30. Navel orange slices, chopped red onions or chives and vinaigrette dressing
31. Steamed asparagus tips, toasted pine nuts, sliced red or yellow bell pepper and parmesan cheese
32. Diced tomatoes, sliced green onions and shredded monterey jack cheese
33. Vanilla ice cream and a dash of cinnamon
34. Scrambled eggs, crumbled sausage, cream cheese cubes and sliced green onions
35. Yogurt and fresh fruit
36. Zucchini and carrot "matchsticks" Sauteed in butter, and parmesan cheese
37. Heavy cream, raisins, sugar and vanilla
38. Minced garlic sauteed in butter and toasted pine nuts
39. Sliced apples sauteed in butter, cinnamon, brown sugar, chopped nuts, and vanilla yogurt
40. Black beans, minced red onion, chopped bell pepper, chopped cilantro and vinaigrette
41. Sauteed chanterelle mushrooms, dried apricots and toasted almonds
42. Chopped fresh spinach, asiago cheese and toasted walnuts
43. Fresh raspberries or sliced strawberries, heavy cream, vanilla and sugar
44. Currants and toasted pine nuts
45. Thawed frozen corn, mild green chiles and sour cream
46. Feta cheese, chopped kalamata olives, chopped sun-dried tomatoes and chopped fresh basil
47. Finely diced carrots, thawed frozen peas, scrambled eggs, grated ginger root and soy sauce
48. Chopped rotisserie chicken and sun-dried tomato pesto
49. Grilled shrimp, lime juice and fresh pico de gallo
50. Grilled chicken, cut into bite-size pieces, and chile con queso

Note: This list was given to me some time ago.  I could not find this same information on the USA Rice Federation website today; but there are many other recipes on the site here. 

One of my family's favorite rice dishes is very similiar to #47 above.

Chinese Eggs & Rice

Cook rice according to package directions. 

While rice is cooking, crack enough eggs for your family into a bowl. 

To eggs,add salt and garlic powder to taste; beat lightly. 

Scramble eggs in a small amount of oil. 

Slice 2-3 green onions for garnish. 

To serve: place a serving of rice on individual plates, top with eggs and a sprinkling of green onion.  Top with a drizzle of sesame oil and soy sauce. 

Other ingredients, such as sauteed vegetables or cooked meat can be added to the eggs if you like, but we prefer this dish kept simple.  For those who enjoy spicy foods, a small amount of crushed red pepper, either cooked in the eggs or sprinkled on top is a nice addition.  I  usually serve a steamed or sauteed vegetable or fresh fruit with the meal. 

Hope this gives you some ideas for serving this simple, yet very versatile food in new ways. 

Blessings,

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things together as they pursue a lifestyle of learning.  You can read Catherine's Kitchen Adventures and more on her blog- Ramblings from my Heart and Home.

Planning to delve into United States Geography or History this year?  If so, these two books will be a fun addition to your curriculum. 

The United States Cookbook Fabulous Foods and Fascinating Facts from All 50 States by Joan D'Amico and Karen Eich Drummond

and

American Grub Eats For Kids From All Fifty States by Lynn Kuntz and Jan Fleming

With The United States Cookbook, you can start in New England and travel across the country, cooking up some fun and learning important information for each state; such as the state capital, major cities, state bird, state tree and state flower, as you go.  The Fun Food Facts sections have interesting facts about foods grown in each state, and list a Fabulous Food Festival for each one, too.  I think some of the recipes included will appeal to Moms as much as kids, take the Mississippi Mud Pie made with coffee ice cream, chocolate cookies and fudge sauce, for instance! 

American Grub takes the states in alphabetical order, and gives you the state nickname and capital, a recipe, and an interesting section telling a little about the state.  This book has quite a bit of science and history throughout its pages, as well as a section titled Home Safe that gives the young cook advice on kitchen safety.  You can start in Alabama where you'll learn to make 'Bama Butter and end up in Wyoming, where you'll learn to cook up a pot of Cowboy Stew.

Both of these books are filled with fun, food, and facts from our 50 states.  I think you and your children will enjoy using them.  I know our family will.  I'm starting with the Mississippi Mud Pie!

Happy Cooking,

Catherine

Catherine Love lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking, gardening, and learning new things together as they pursue a lifestyle of learning.  You can read Catherine's Kitchen Adventures and more on her blog- Ramblings from my Heart and Home.

Summer is a great time to enjoy lots of fresh fruits, since many are at their freshest and most abundant now. 

Here is a simple idea for some fruity fun that most children will not only enjoy creating, but eating:

Fruit Kabobs

You will need an assortment of fresh fruits.  Strawberries, grapes, blueberries, pineapple, and melons such as honeydew and cantaloupe work well; but  you can also use peaches, plums, nectarines, or whatever fruits your family enjoys.  Wash all of the fruits, remove the stems from strawberries, and cut the melon or pineapple into small chunks.  If you are using apples or other fruits that tend to turn brown, dip those in lemon juice after cutting them up. 

To create the kabobs you will need either bamboo skewers or plastic picks of some kind.  I use  bamboo skewers, but after the children get the fruits onto their kabobs, I snip off the pointy end for safety's sake.  I've read that you can use plastic drink stirrers, which might be a better option for those with younger children. 

Let the children have fun creating different combinations of their favorite fruits on the skewers.  To add in a little kitchen math, create a pattern with the fruit and encourage the little ones to copy it.  Or ask them to create a kabob with 2 red fruits, 3 green, and so forth.  Discuss the vitamins in different colored fruits, etc.  Most of all, have fun in the kitchen together!

Here are a couple of easy dips to make the fruit kabobs even more fun.

Quick Yogurt Dip

1 small container strawberry yogurt

1 small container whipped topping

Mix together and enjoy.

Cream Cheese Fruit Dip

8 oz. cream cheese, softened

brown sugar, 1/2-3/4 cup- to taste- Start with 1/2 cup and add more if it isn't sweet enough for you.

1 tsp. vanilla extract

Mix all ingredients together, stir well.  Chill and serve.  Note:  You may need to thin this dip with a small bit of milk or cream if it is too thick.

These are always a hit  at our house, hope your family enjoys making and eating them as much as we do! 

Blessings,

Catherine

Here are a few quick and easy ideas for the kids to make to celebrate the 4th of July.  Most can be done with just a little adult supervision, making it even more fun for the children.  They love to tell friends and family, "I made it myself!"

For a delicious and healthy breakfast  treat, layer plain or vanilla yogurt (depending on your family's tastes) with sliced strawberries and blueberries in clear glass serving dishes (if you have a large group, use clear plastic punch cups).  Top with a sprinkle of granola, and garnish with a whole strawberry and a few more blueberries. 

Chips and salsa go with most 4th of July menus- make them even more festive by using blue corn chips or a mixture of blue and white chips.  Place a serving bowl in the center of a platter, fill the bowl with your favorite salsa, and arrange  blue or blue and white chips around the bowl for a pretty patriotic display.  You can buy red corn chips, too, but I would make sure they are made from red corn and not artificially colored with red dye.  Garden of Eatin' has both red and blue chips made from organic corn. 

For an icy cool and healthy snack make these Watermelon Pop Stars. 

If you'd like to add in a bit of kitchen math and chemistry this week, go to this page at Baking 911 to learn about The Chemistry Behind Making Butter and Pound Cakes.  Bake a pound cake using the original English pound cake recipe in the box labelled Sarah Says.  Let the children have fun measuring out a pound of each ingredient and see if they get the same amounts as the recipe says.  The number of eggs may vary depending on the size of the eggs. 

You can serve your pound cake "Strawberry Shortcake style" with sliced strawberries, blueberries, and whipped cream to go along with the 4th of July theme. 

And finally, get a few red and blue bandannas.  They are great to use as napkins, line a basket of chips or breads,  and cover a picnic dish to keep the "critters" out.  When it gets hot, wet a bandanna and tie it around your neck to help keep you cool.  You can also stitch up a quick apron or two to keep your clothes neat and clean while making these 4th of July treats. 

I hope you have fun making some of these  with your children and you have a fabulous 4th!

Blessings,

Catherine

Catherine lives in the heart of Texas with her husband Carl, and their 3 daughters, Sarah, Hannah, and Cana.  They enjoy cooking and learning together as a home educating family.  You can read Catherine's Kitchen Adventures and more on her blog- Ramblings from my Heart and Home. 

BABY! BABY! BABY! That's right, we are expecting #6! Everyone is very excited around here, for everyone loves babies. My daughters are hoping for a girl.   I'll go ahead and admit that I've never experienced "morning sickness", although I have gotten sick when I eat a meal later than usual. Historically, I've lost weight within the first 2 trimesters, but then have gained all but 5 or so pounds back by the time the baby is born. It was not my intention to lose weight, although I certainly could stand to lose a few. Or a lot. I think that during pregnancy, my metabolism increases, causing me to use more of my food intake than while not pregnant. 

According to the American College of Obstetricians and Gynecologists (ACOG), the guidelines for weight gain are:

• If you were underweight before becoming pregnant, you should gain between 28 and 40 pounds.
• If you were overweight before becoming pregnant, you should gain between 15 and 25 pounds.