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Announcement: Friday, June 27, 2020: Baked Banana Berry Oatmeal
Jul 3rd, 2020 by Max Koster

Welcome to kidscookdinner.com.  Today I (Max) wanted to make something healthy for breakfast that I could also snack on for a couple of days, so I decided to make Baked Banana Berry Oatmeal.  It’s easy to make but does have a fair number of ingredients, including butter, milk, eggs, baking soda, salt, cinnamon, vanilla, maple syrup, oats, bananas, blueberries and walnuts.

Instead of writing about the process,  however, I made a video: watch it here: https://www.youtube.com/watch?v=pHYRnfRV_1I

And here’s a still from the video of the final product. Enjoy!

Oatmeal

Announcement: Saturday, June 20, 2020: Slow Cooked Pork Shoulder
Jun 30th, 2020 by Max Koster

Welcome to kidscoodinner.com, a website my sister and I started 5 years ago (read more about that a few posts below) For dinner tonight (Saturday), I wanted to cook a big piece of pork (pork shoulder) but it’s been really hot so I decided to cook it the day before in a slow cooker, let it sit overnight (so all the fat that cooks out hardens so its easier to remove).  Ingredients are simple: pork, of course; bunch of spices for the dry rub; ketchup, and apple cider vinegar.  You can also add your favorite barbecue sauce to the slow cooker, or just add at the end when you serving the pork.

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First step is to make the dry rub: I combined: onion powder, garlic powder, cumin, oregano and salt and pepper. If you want it spicier, add cayenne.

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Then you rub it over the pork.

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Into the slow cooker the pork goes, then mix the ketchup and apple cider vinegar together (should be about a cup of liquid) and add around the pork.  (I added a little barbecue sauce as well), and let cook on low for 8 hours.

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Here’s what it looked like about 4 hours in:

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Once it’s cooked for 8 hours, it should be very tender. Let it cool for a bit, then remove the pork from the pot, cut the strings keeping it together (discard strings!) and shred it with a fork. I put the shredded meat in a separate bowl and refrigerate it overnight.  I also refrigerated the slow cooker pot with the liquid in it (which had a lot of fat in it), overnight.

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In the morning, there was over 1/4 inch of solidified orange fat on top of the cooking liquid.  It was actually fun to cut it off….but there was a lot of it.

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Here’s the plate of fat I removed.

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And here’s what the remaining sauce looked like:

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I added back the shredded pork and warmed everything up for an hour or so before serving.

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Mom made fresh rolls to go with the meat:

fresh rolls  SlowCookedPorkPlated

Delicious! And lots of leftovers.

Announcement: Monday, June 15, 2020: Strawberry Pie and More
Jun 16th, 2020 by Max Koster

Welcome to kidscookdinner.com.  To find out more about this website, and my sister’s and my cooking adventures, scroll down a couple of posts.  To learn about we’re cooking now….just keep reading.

This past Saturday we went strawberry picking at a nearby organic berry farm called Thompson Finch.  We wore masks and practiced social distancing and picked 15 pounds of amazing berries. As soon as we got home we made Joe’s shortcakes to go with the strawberries, but we can’t share that recipe because it’s, well, Joe’s recipe.  But they are sweet, moist biscuits (and really good with strawberries and whipped cream.)  (Sometimes they are for sale at Thompson Finch Farm).

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Today, however, I wanted to make a family favorite: strawberry pie.  My mom usually makes it this time of year but I wanted to try myself.  It’s actually really easy.  You need 5 to 6 cups of strawberries, water, corn starch, pre-made graham cracker crust, and sugar.  (You can make the graham cracker crust from scratch but we had one in the cupboard and I still have school, so I chose to use the pre-made one).

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First step is to wash and hull the strawberries.  (Hull means to chop off the green leaves and stem).  About 1 cup needs to be set aside to make the strawberry sauce; the rest will go in the pie crust.

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Before I took out the plastic liner from the pie crust, I checked to make sure I had enough berries to fill the pan.  Then I mashed up the other cup to make the sauce.

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Next step was to combine the mashed up strawberries with sugar and bring to a light boil.

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Then, mix cornstarch and water, add to the strawberry mix, and drizzle over the berries in the pie pan.

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Finally, you put all the berries and all the sauce in the pie pan and refrigerate for a couple hours.

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After dinner, it was ready to eat.  Alex made sweet cream ice cream so I served it with that. Delicious!20200615_203231  20200615_203516

 

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