CLEVELAND, Ohio - As you may or may not remember, depending how distanced from reality you are right now, the stay-home-Ohio order began March 23, a little more than month ago according to google calendar, and almost forever in kids years.
During this unprecedented no-classroom time, most children have gone through a full-spin mood cycle. From disbelief, to joy, ennui, despair, and finally acceptance that, among other indignities, online homework is really a thing, and they are accountable. But in between assignments and bewailing their lot, kids want to eat and, like everyone else, they need some distraction that doesn’t involve screen-time. So sate the ravenous appetites and promote some constructive family togetherness with a few “group-project” cooking ideas.
Younger kids can measure and mix, teens can cut and cook. Put these recipes together to make up a complete evening’s entertainment, or just pick one or two to try. You may find something your family loves enough to make together even after this is over.
Almost-immediate-gratification house-made hummus and naan appetizer
Almost everyone loves hummus and pita, the Middle-Eastern chickpea-based dip and flatbread combo, right? Hummus is easy, we’ve got you covered with the excellent and easy recipe below, but pita’s a little tricky and time-consuming, So in a bit of a cross-cultural mash-up, try this Indian naan instead. It’s a slightly flatter flatbread, magically made in mere minutes with only two ingredients. Working together, your family can have this earthy cumin-scented hummus and fresh fragrant naan meal starter (or simple light meal by adding assorted cut-up vegetables) on the table in about 30 minutes.
Excellent easy hummus
1 15 oz. can chickpeas, rinsed and drained very well
¼ Cup fresh lemon juice (from 1 large lemon)
¼ Cup tahini, stirred well (OR 1 more tablespoon oil)
1 clove garlic, minced
2 tablespoons olive oil
¾ teaspoons ground Cumin
½ teaspoon salt
Combine tahini (if using) with lemon juice in a medium bowl and whisk til light and fluffy, about 1 minute. Add oil, garlic, cumin and salt and whisk again for 1 minute. Place tahini mixture and ½ the chickpeas in a food processor and process until smooth, about 2 minutes. Scrape sides and bottom of bowl with rubber spatula. Add the rest of the chickpeas, process again. Slowly add 2-3 Tablespoons very cold water until you reach a good consistency. Add extra salt to taste. Serve with a drizzle of oil and a sprinkle of sumac or paprika for garnish. (Adapted from Inspired Taste)
Magical two-ingredient naan
1 cup self-rising flour (or 1 cup regular flour mixed With 1½ teaspoons baking powder and ¼ teaspoon salt)
1 cup full fat plain Greek yogurt (recommended, but 2% or 0% fat Greek yogurt will work)
Stir the flour and yogurt together. Turn out onto floured surface and knead until smooth, about 3 minutes. You can also use a stand mixer with bread hook for the 3-minute knead. Form into ball and cut into 8 even wedges. Roll each in flour and form into little balls. Roll each ball into thin circles, about 1/8 in. thick, using more flour if necessary. In the meantime, heat heavy skillet over medium-high heat. Brush with olive oil and add one circle of dough. Cook until browned, about 1½ minute, flip and brown the other side, about 1 minute more. Repeat with other pieces, adding oil as needed. Keep naan warm until served. (Adapted from The Gunny Sack)
Bespoke stir-fried chicken and vegetables
Yes, I know, this throwback recipe from when stir-fries were chic is pure nostalgia, but it’s a one-dish entrée that satisfies the meat-starch-veggie requirement, and does so with style, ease, and the ability to customize it to your own family’s current taste.
3 tablespoons soy sauce
3 tablespoons rice wine vinegar (OR apple cider or white wine vinegar)
2½ tablespoons sesame oil (OR olive oil)
2 teaspoons light brown sugar
1 ½ Lb. boneless chicken thighs, cut Into ½ inch strips (OR sliced flank steak OR cubed extra-firm tofu)
3 tablespoons finely chopped fresh ginger (OR 1 teaspoon ground ginger)
2 garlic cloves, minced
5 tablespoons peanut oil (OR vegetable oil)
1 Lb. broccoli, thinly sliced (OR asparagus, thinly sliced carrots or green beans, etc.)
2 bunches scallions, cut in 1 in. lengths (OR 1 large onion, coarsely chopped)
1/8 teaspoon red pepper flakes
Cooked white or brown rice
Whisk together first four ingredients. Pour half over chicken along with half the ginger and half the garlic. Let stand 20 minutes. Prepare white or brown rice according to package direction. When chicken has marinated, heat a large skillet over high heat for about 3 minutes. Carefully add 2 tablespoons peanut oil and chicken. Cook 3 minutes, or until cooked through, stirring constantly. Remove from skillet. Add remaining peanut oil, then add broccoli and cook 2 minutes. Add scallions and pepper, cook, stirring frequently, until broccoli is tender. Mix in the reserved marinade and a pinch of salt. Add remaining ginger and garlic to center of pan and cook, mashing lightly, for about 30 seconds. Return chicken to skillet, stir gently to combine ingredients. Serve immediately over rice. (Adapted from The New York Times)
This fondue also stays melted even when at room temperature. (Beth Segal, special to cleveland.com)
No pot required chocolate fondue
Here’s an even more vintage food fad that seems perfect for the Pandemic Season. The family’s been spread around the house all day long, they might as well gather together for dessert around a pot of melted chocolate that’s even more unabashedly indulgent than the original. This fondue also stays melted even when at room temperature, so by the end of the day, if everyone needs their own dipping space, use individual bowls. For an extra incentive, as if you needed it, any leftover fondue can be re-heated to make the perfect emergency hot fudge sauce for ice cream. (Adapted from My Evil Twin’s Kitchen)
14 oz. chocolate chips (hopefully Ghirardelli 60% Bittersweet Chocolate Chips) or best quality chopped chocolate bar)
1 cup Nutella
2/3 cup butter, room temperature
1 ¼ cup heavy cream
1/8 teaspoon almond extract (optional)
1/8 teaspoon salt
Things to dip (see below)
Combine ingredients in a large microwave-safe bowl. Cook on high for 1 minute, allow mixture to rest for 1 minute, stir gently. Repeat process to eliminate any lumps. If they persist, repeat process again,
this time for 20 seconds. Continue process until fondue is perfectly smooth. Transfer to clean bowl(s) and heat again briefly. Serve with just about anything you can think of to dip using a skewer, paper straw, fork, or your fingers.….grapes, strawberries, slices of banana, apples, pears, pineapple, pretzels, potato chips, gummy bears, angel food cake (especially good for with sprinkles for celebrating birthdays!), rice krispies balls, and marshmallows topped with chocolate and graham cracker crumbs for indoor s’mores!
Bonus recipe: super-cool Kool-Aid playdough
One more fun thing to cook just before it’s time to wash all those pots and pans. There’s many kinds of DIY play dough out there, but this recipe not only has beautiful vibrant colors, it also smells delicious!
1 cup flour
2 teaspoons cream of tartar
½ cup salt
2-3 packets Kool-Aid per color, no-sweetener variety (substitute food coloring if preferred for non-scent variation)
1 teaspoon vegetable oil
Stir together all dry ingredients in a big bowl. In the meantime, combine oil and 1 cup of water in a large saucepan. Add dry ingredients and mix well. Cook on low to medium heat until dough starts to form and becomes dry. Once you have a fully formed ball, remove from heat and let cool. Knead for 5 minutes or so to make the dough soft and smooth.
Bring out the rolling pins, the cookie cutters, melon ballers, and whatever else is lurking in your kitchen drawers to inspire the troops to greater artistic aspirations. Or just re-create some of your favorite dishes above in a totally different medium as an homage to a most memorable meal.
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May 05, 2020 at 05:16PM
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All in the family: Cooking with your kids while in quarantine - cleveland.com
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