Sunday, June 24, 2018: Cookies for Alex
Jun 25th, 2018 by Kate

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.

Today I (Max) wanted to do something special for Alex because she left for sleepaway camp yesterday (Saturday) but has to come back to New York tonight (Sunday) because we still have school this Monday and Tuesday…isn’t that crazy? It’s almost July 4th and we are still in school (plus we had all these days off in June…why not just put those days off at the end of the year so we can end at a reasonable time.)  Anyway, I knew she would be tired when she got home tonight so I decided to make oatmeal chocolate chip cookies for her, and frankly for me.  I made a lot so she can even take some back with her when she goes BACK to camp on Tuesday afternoon.


The ingredients for oatmeal chocolate chip cookies are pretty straight forward: butter, white and brown sugar, eggs, milk, vanilla, flour, baking soda, baking powder, salt, oats and of course chocolate chips.  The first and most essential step is letting the butter come to room temperature (so it’s soft).  Second step is preheating the oven to 360 degrees. After that you cream the soft butter with the sugar and then gradually add the other ingredients.  We have a stand mixer so this takes no time at all. The only ingredient we don’t use the mixer to mix in is the chocolate chips…a spoon works better.

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Once the batter is mixed, you drop bigspoonfuls of the batter onto a greased pan (or use a silpat like I did).  Be sure to taste the cookie dough but try not to eat too much of the raw dough.   Bake for 10 minutes, let cool and remove from pan.  Then pour yourself a glass of milk and enjoy.  (You can see that even our dog wants to try them but she doesn’t get any because of the chocolate in them.

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Saturday, June 16, 2018: Chicken, Cupcakes and Free-form Cake Pops
Jun 17th, 2018 by Kate

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.  So on Friday, June 15 , I (Alex) didn’t have school so I spent the afternoon with my friend Sylvie making breaded chicken and cupcakes.

Chicken and Cupcakes

For the chicken, we bought chicken cutlets and cut them into smaller pieces. Then we made an egg/milk wash and mixed panko and fresh breadcrumbs. Finally we preparedthe  chicken in an assembly  line of chicken, egg wash and breadcrumbs and baked it in the oven.


For the cupcakes we just followed the instructions on the box. (Making cake from scratch is more fun but I had soccer practice at 4:00 so we didn’t have enough time.)

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Cake Pops

Unfortunately in my hurry to get home and to soccer practice, my confetti cupcakes got terribly smashed. I decided the only solution was to make cake pops! To make the cake pops I formed small balls out of the smashed cake and frosting. Then I let them sit in the fridge over night to firm up. I also tried putting popsicle sticks in them but that didn’t really work. (They just fell out)


On Saturday (the next day), I melted dark chocolate in a double boiler till it was very liquid and then rolled the cake balls in it. With the left over melted chocolate I made decorative chocolate swishs on waxed paper. Then both the cake pops and the swishes went into the fridge.

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Once the chocolate had hardened in the fridge, it was time to plate. First a chocolate swish went on the plate, then the chocolate covered cake pop, and finally a squirt of whipped cream. Delicious!!!

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Monday, June 11, 2018: Dinner No. 115 : Healthy-ish Taco Monday
Jun 14th, 2018 by Kate

Tonight I (Alex) wanted to make something quick and tasty and we had ground beef, a lot of cheese, tortillas and avocados so I decided to make soft tacos, however, instead of rice I made quinoa (just to be healthy).  We also had aspargus and red onions so I made a salad with them (first roasting them) then tossing them with arugula. And, since I saw we had tomatoes and cilantro, I had to make fresh salsa


Here are the ingredients we used:

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So my first step was to get the aspargus and the onions in the oven to roast a bit.  Then I sauteed the ground beef till there was no pink, and then added 1/4 cup water and whatever spices we had in the cupboard (chili powder, etc.)

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Meanwhile, while the ground beef cooked, I chopped tomatoes and onions (for the salsa) as well as avocado (for the taco or salad…whatever people wanted.) I mixed the tomatoes with the onion, along with lime juice, cilantro and a little olive oil. And then I put the aspargus-arugula-onion salad together.

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Once everything was cooked, I laid all the dishes out in a line and told people to help themselves.

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Here’s what MY taco looked like (before I rolled it up).








Friday June 1, 2018: Dinner No. 114: Lamb Chops, Kale x2 salad, and Raita-ish salad
Jun 6th, 2018 by Kate

Tonight we wanted to make a big meal that would give us leftovers for the weekend (because we have a lot of soccer, homework and other stuff planned (yeah…like Fortnite).  So we made a double rack of lamb. Everyone thinks rack of lamb is fancy and hard, but it’s actually easy and simple.  We just marinade it for a couple of hours in a garlic herb rub and then cook it.  We also made kale salad with kale prepared two ways (that’s why it’s called Kale X2 salad), cous cous and a salad based on raita.  (Basically it’s raita, but we add more cucumbers and tomatoes than usual).  Anyway since Alex had soccer practice, she did the marinade beforehand and I (Max) worked on the rest.


Lamb Marinade

For the marinade, you ust combine chopped garlic, rosemary and thymb with olive oil and salt and pepper.  Then you rub it all over the lamb chops and let sit in a plastic bag. You can let is sit overnight in the fridge or for an hour before cooking at room temperature.

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Then before cooking you score the fat side of the lamb (that means cut across diagonally) and you wrap the bones in foil so they don’t burn in the oven.  The best way to cook it is to start a high heat for 10 minutes to brown it and then lower the heat for 20 or so minutes to finish it.

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Raita Salad

For the raita, we chopped cucumbers, tomatoes, red onions and scallions and then mixed it in with plain yogurt.  We just eyeballed how much cucumber and tomatoes we chopped, knowing we wanted a lot. Add salt and pepper and let sit at least an hour if possible (in the fridge) so the flavors mingle together.

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Kale x2 Salad

For the Kale x2 Salad we started with, of course, kale! We cleaned a whole bunch and put half in a bowl.  Then we sauteed the other half in a little olive oil and salt and pepper and removed from the heat and set aside.  Then we sauteed chickpeas in the same pan and set aside (on paper towels to catch extra oil).  Right before serving we combined the 2 kales, chick peas, fresh tomatoes and goat cheese.  Delicious!

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For the meal, after we let the lamb rest, we cut off the lamb chops and served them with couscous, raita and Kale x2 Salad.


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