Apple Crisp

One of my favorite desserts as the weather starts getting cold is warm cinnamon apple crisp over vanilla ice cream.  This recipe from Taste Better from Scratch  calls for thinly sliced Granny Smith apples baked with a  cinnamon glaze and oatmeal crumb topping.  I absolutely love the crumb topping, not too sweet and the balance between cinnamon and oatmeal is perfect.  Usually when I order Apple Crisp it's either too sweet or the cinnamon is too overpowering you can't taste the apples.  This recipe is for 6 servings.

My kids helped me put the crumb topping together and the Apple filling.  I advice you to peel and slice the apples before you get your little ones involved so they don't get impatient.

Ingredients

For the crumb topping:
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• dash of salt
• 1/3 cup unsalted butter, diced into small chunks 

For the Apple filling:
• 3-4 large Granny Smith apples, peeled and sliced thin
• 3 Tbsp butter, melted
• 2 Tbsp flour
• 1 Tbsp lemon juice
• 3 Tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• dash of salt
• Serve with Vanilla Ice Cream

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork  until it resembles small crumbs. Refrigerate while you prepare the apple filling.
3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. It took about 45 mins for my apple crisp to turn golden brown so be patient.  It's worth the wait! Remove from oven and allow to cool for at least 10 minutes before serving.
4. Serve with Vanilla Ice Cream

Your little one can do the following

•  Measure and mix together ingredients for the crumb topping and apple filling
•  have them put the  ingredients into a baking dish

Sotanghon with bola bola

Cold weather has my kids craving for something warm to eat these days.  My kids has been asking for noodle soup so this mommy decided to make Sotanghon with bola bola.  You might be asking what is Sotanghon and bola bola? Sotanghon are thin cellophane noodles made from starch. Bola bola is meat mixture made in a shape of a ball or meatball.   My kids like to roll up their sleeves to help their mommy make the bola bola for this soup.  It takes my kids and me 30 minutes to make the bola bola prior to cooking.  If you don't get the kids involved, making the bola bola should take you no more than 15 minutes.  The recipe below is from  kawaling pinoy website.  I like the recipe below because it's simple in taste and not too oily.

Ingredients

• 1 tablespoon oil
• 2 shallots, peeled and chopped
• 2 cloves garlic, peeled and minced
• 6 cups chicken stock
• 4 ounces Sotanghon (cellophane noodles)
• salt and pepper to taste
• 2 cups of napa cabbage, chopped
• 1 cup kinchay (Chinese Celery)

      For the Bola Bola

• 1/4 lb ground chicken
• 1/4 cup green onions, finely chopped
• 1/4 cup water chestnuts, finely chopped
• 1 clove garlic, peeled and minced
• 1/4 cup carrots, shredded
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1.  In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt and pepper.  Mix well.
2.  If you have more than one kid, I would split the mixture in two separate bowls so the kids don't fight over how much so and so took out of the bowl.  If not you can skip this step.
3. Shape meat mixture into 1-inch balls and set aside.
4. In a pot over medium heat, heat oil.  Add shallots and garlic and cook for about 2 minutes or until it is transparent.  Add chicken stock and bring to a boil.
5. Gently drop meatballs into boiling water and cook, skimming scum that arises to the top for about 3 to 5 minutes or until the meat changes color.  Lower heat and simmer for about 10 minutes or until meat is fully cooked.  NOTE: make sure water is boiling to prevent meatballs from falling apart.
6. Add noodles and cook for about 2 to 4 minutes or until translucent and softened.
7. Season with salt and pepper to taste.  Add the cabbage and kinchay at this point and let it cook for about 2 to 3 minutes until your veggies are tender. 

Your little ones can do the following:

• Mix the meat mixture
• Shape the meat mixture in 1 inch balls

Chicken Adobo

Chicken Adobo is a well known traditional Filipino dish.  Adobo consist of chicken simmering in a tangy garlic and soy sauce flavored  sauce.  Both my kids can eat just steam rice with the tangy garlic soy sauce.  This simple dish usually have them smiling from ear to ear.  The tangy flavored sauce is quite addicting.  Although my kids don't help me cook this dish, it's one of their favorites.  I literally have to cook twice the amount of rice when I make this dish because they ask for seconds sometimes thirds!


Ingredients

• 1/4 cup of olive oil
• 12 chicken drumettes
• 5 cloves of garlic (crush) 
• 1/3 cup of soy sauce
• 1/3 cup of vinegar  (depends how tangy you want the tangy garlic sauce to be)
• 2 dried bay leaves
• Salt and pepper to taste

Directions

• In a big sauce pan or wok, heat 1 tablespoon of oil then sauté the 5 cloves of garlic until garlic is golden brown.
• Take the garlic out of the pan. Add the chicken to the pan and cook until fully cook and golden brown. I put a dash of salt and pepper while I fry the chicken drumettes.
• Add the soy sauce, 1/2 of the vinegar mixture, and bay leaves to the pan. Add the golden brown garlic pieces back to the pan.  Bring to a boil and simmer chicken for 6-8 minutes.  Tastes the tangy garlic broth, if you need a bit more tang add more of the vinegar.  I usually end up using a bit less than the 1/3 cup.
• Add back the golden brown garlic pieces . 
• If you need more sauce add more water but no more than 1/4 cup.  You don't want to dilute the garlic tangy flavor.
  
  

Strawberry and Banana Overnight Oats

I've been reading about Overnight Oats for awhile and I finally tried it out.  I wish I tried it sooner because it's SOOOOO sooooo good.  A good read about Overnight Oats is on the Food Network website, Healthy Eats.  It discusses the following topics:

•  where to store your overnight oats
•  the base, which is oats/banana, and chia seeds
•  the liquid, which can be dairy or non-dairy
•  the ratio of all the ingredients in your overnight oats with respect to the container you are using
•  finally the mix-ins: the fruits, nuts, seeds, granola, etc.. 

It discusses topics one should know to ensure your own overnight oats is a success.  I advise you to read the ratio portion because it will vary depending on the container you use.

My son absolutely LOVE Overnight Oats.  I was a bit surprise  because my son will not eat warm oatmeal for breakfast, even if I add fruits to it.  For some reason, when it's serve cold he thinks its a special dessert.

Ingredients (Measurements may vary depending on container used)

• 1/2 cup rolled oats
• 1/2 cup of liquid of your choice (I use almond milk vanilla flavor unsweetened)
• 1 tablespoon of vanilla yogurt (depend how thick you want your overnight oats, you can always add more right before eating)
• 1 teaspoon of chia seeds 
• 1/4 banana, mashed (I skipped this cuz I didn't want to be eating brown bananas, instead I added the banana's right before eating)   
•  4 pcs of strawberries, chopped
• dark chocolate chips (optional)
• honey (optional, for added sweetness - I don't like honey in mine)

Instructions

• Add the desired based ingredients to your container.  In this case, this would be the oats, yogurt, and chia seeds.
• Add your liquid to your base, I used almond milk vanilla flavor
• Add your strawberries
• In the morning you can add additional liquid or toppings you like.  I like adding the bananas in the morning to avoid eating brown bananas.  Before you eat your overnight oats mix it well and enjoy!

Things your little one can do

• They can make their own overnight oats in their own cup or container
• They can add their own base ingredients, liquid, followed by the mix-ins of their choice

Orange Chicken Meatballs

 

Meatballs are fun and easy to make with the kids. I love how how meatballs can be so versatile. You can eat them alone, with rice or pasta, toss them in with some veggies, make a sandwich...the list is endless.  This delicious recipe is from lifemadesimplebakes.  If you need a quick, healthy, and delicious meal this recipe is for you.  On top of a quick meal, you can get your little ones to help you out and keep them busy too! 

Ingredients

• For the meatballs
• ¼ c. milk
• ½ c. panko breadcrumbs
• 
1½ lb. ground chicken
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 
2 tbsp. green onion, minced
• 2 tbsp. low-sodium soy sauce
• ¼ tsp. ground ginger
• 
1/4 tsp. salt
• 
1/4 tsp. black pepper

For the sauce:

• 1 c. low-sodium chicken broth
• ½ c. freshly squeezed orange juice
• 1 tbsp. freshly grated orange zest
• ½ c. granulated sugar or honey
• ⅓ c. white or rice vinegar
• ¼ c. low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ tsp. ground ginger
• ¼ tsp. black pepper
• 1 tsp. red pepper flakes
• 1 tbsp. cold water
• 1 tbsp. cornstarch

Directions

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes.
• Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined.
• Shape into meatballs and place onto the baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens.
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.

 Things your little one can do

• Help measure ingredients 
• Mix ingredients together
• Shape into meatballs and place onto baking sheet