Announcement: Sunday May 12, 2018: Dinner No. 112: Lamb Chops, Sweet Pea Soup and Green Salad
May 16th, 2018 by Katekoster

Hi! Welcome to  We’re Max and Alex Koster and this is our blog where we talk about cooking and eating and try to encourage kids to cook.  To learn more about the history of this website, and our cooking adventures, read down to the next post.  To read what we cooked today, stay right here!

Today we wanted to make mom a special dinner (since it’s Mother’s Day), so we cooked some of her favorites: grilled lamb chops, sweet pea soup and a fresh green salad with goat cheese and walnuts.  Max made the soup early in the afternoon to let the flavors meld and Alex made the marinade for the lamb and grilled the chops.  We both cooperated on the couscous and green salad.  Happy Mother’s Day to all the moms out there!


Sweet Pea Soup

The recipe for pea soup is really simple.  First you chop an onion and sautee it in butter. Then you add 7 cups of frozen peas and 3 cups chicken broth.  You let that simmer for a while then blend together.  We tried using a hand held immersion blender but it was taking too long so we switched over to the trusty blender.  You can serve it cold, room temperature or warm.  We made it ahead of time and served it at room temperature.

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Marinade for Lamb

I (Alex) wanted to make a simple marinade for the lamb chops to give them a little more flavor so I combined lemon juice, olive oil, chopped garlic and a little rosemary.  I whisked those ingredients all together and then I let the lamb sit in the marinade for about an hour, flipping them over half way through.  Then it was time to grill them.

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Green Salad

While the lamb chops grilled, we both made a simple green salad of butter letuce, walnuts, goat cheese and cranberries and made couscous.  The lamb chops were so thick that we had to finish them in the oven!

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Final Plates

Here’s what the soup looked like when we served it (we had sour cream on the side in case people wanted that)


And here’s the whole family, including Koko, about to dig in.



Saturday, May 5, 2018: Yogurt and Herbs
May 9th, 2018 by Katekoster

Welcome to  We hope you’ve enjoyed what you read so far…

Today we decided to try out mom’s new multicooker (Max got it for mom for Christmas, but really he got it so we could try it).  One of the uses is to make yogurt so we decided to do that. Also, since it’s finally warm outside we bought our favorite herbs and replanted them on our balcony. We love fresh herbs and if they are on our balcony, we can use them whenever we want.


The first step is to heat 5 cups of milk to approximately 180 degrees farenheit.  This is to kill any bad bacteria and make the yogurt taste richer. (We measured it with a meat thermometer, so hopefully that was accurate).  Then we let the milk cool slightly and whisked in 1/2 cup plain yogurt (this is the “starter” yogurt.)  Finally,  you lock the milk-yogurt mixture into your multicooker, hit the yogurt button and let cook for 8 hours.  When we opened the top, we had yogurt.  It was a little liquidy but definitely tasted like yogurt.  To celebrate we made our favorite yogurt-marinated tandoori chicken!

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We bought thyme, rosemary and two basil plants (because basil is our favorite herb) and transplanted them into bigger pots. Now we just have to remember to water them!

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