Posted by Jaden Hair

I love it when my two young sons -- 3 years old and 5 years old -- help me in the kitchen. It's good to nurture an interest in responsible nutrition and teach them correct food pairings, like how super-thin, shatter-crisp Lay's potato chips are much better stacked between a hamburger bun and patty than something big and smushy like a chocolate Ho-Ho.

We have one small rolling stool in the kitchen perfect for just one little boy to stand on. Why not two? Well, because physically, my two arms and two eyes can keep track of only one child within arms reach of a smorgasbord of spices and seasonings. Trust me when I tell you that behind my back, they've dumped a jar of chili powder in the fried rice just because it needed more color. Well, that evening magically turned into a Happy Meal night. Which, now looking back, seems like an awfully suspicious trick that I'm sure a certain trouble-stirring uncle taught them recently.

But the kids do love to come tinker in the kitchen, especially when it involves food on a stick. You could put anything on a stick and my kids will think it's like the best meal ever. How do you think I got them to eat brussels sprouts? You skewer them between chocolate dipped marshmallows. To get to the next marshmallow, you've got to eat that brussels sprout.

Once Andrew heard we were putting his favorite fruit in the world,
pineapple, on sticks, he went totally nuts and called dibs on skewering
duty. One piece of pineapple for the stick, one piece of pineapple for
Andrew. One for the stick, two for Andrew. It took two cans of pineapples
to finish the job, but I guess he got his recommended vitamin C ration
for the week.

Nathan contributed to the grilled banana with dark chocolate dessert
–- one piece of chocolate for the banana, three pieces of chocolate for
Nathan. One piece for the banana, three for mommy.

THE RECIPE: Thai Curry Beef Skewers
Serves 4

Inspired by Martha Stewart's Everyday Food

I have tweaked Everyday Food's recipe just a little, adding fresh lime
juice and using pineapple juice in place of some of the honey and brown
sugar. The pineapple juice will also help tenderize the meat. Thai
curry paste can be found in any Asian market and in the international
aisle of your supermarket. Although Thai curry is normally spicy, we're using only 1 tablespoon of the curry paste so that even the little ones
can enjoy this dish. If you do enjoy spice, feel free to add another
tablespoon to the recipe. Store the remaining paste in a covered jar or
plastic container in the refrigerator. It will last several weeks if
properly stored.

Ingredients
1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved

2 tablespoons honey

2 tablespoons packed brown sugar

1/4 cup soy sauce

2 tablespoons freshly squeezed lime juice

1 teaspoon vegetable, canola, or peanut oil

1 tablespoon Thai red curry paste

1 1/2 pounds top sirloin beef, cut into 1 inch cubes

1 red onion, quartered, layers separated

Directions
1. If grilling outdoors, prepare your grill for high, direct heat. If
broiling in your kitchen, heat the broiler with rack set 4 inches from
heat. Line a rimmed baking sheet with aluminum foil. Soak 8
wooden skewers (12 inches each) in a pan of water.

2. In a medium bowl, whisk together the 2 tablespoons of the reserved
pineapple juice, honey, brown sugar, lime juice, oil, and red curry
paste. Reserve half of the sauce for serving (pour into a separate
bowl.)

3. Add the beef to the marinade and let sit for 10 minutes at room
temperature. Thread the beef, onion, and pineapple onto skewers. Grill
on your outdoor grill or under broiler for 5 to 7 minutes, flipping
halfway, until medium-rare.

THE RECIPE: Garlic Noodles
Serves 4
I'm going to give you fair warning.
These noodles are highly addictive and I've been known to eat the
entire bowl myself in one sitting in my closet.

Ingredients
7 ounces dry Chinese noodles or spaghetti

2 tablespoons butter

1/2 cup chopped green onions

2 tablespoons finely minced garlic (about 2 cloves)

2 tablespoons brown sugar

1 teaspoon soy sauce

1 tablespoon oyster sauce

Directions
1. Boil a large pot of water and cook the noodles according to package
instructions. Drain and wipe the pot clean. Return the pot to
medium-high heat and add the butter. When the butter is sizzling and
bubbling, add in the green onions and the garlic. Fry for 1 minute
until very fragrant; be careful not to let the garlic burn.

2. Add the brown sugar, soy sauce, and oyster sauce and stir well to
mix. Add the noodles and toss vigorously get the sauce evenly
distributed throughout the noodles.

THE RECIPE: Roasted Banana with Dark Chocolate and Toasted Coconut
Serves 4

This is an incredibly easy dessert that's fun for kids to help make.

Ingredients
4 ripe bananas

3 1/2 ounces dark chocolate (about 1 large bar), broken into 1- to 2-inch squares

1/4 cup sweetened coconut flakes

Directions
1. Turn on your broiler or grill on low. Lay the banana flat on the
table, so that the banana curves like a "C." We'll be making a nice
long pocket for the chocolate to nestle in. With a paring knife, start
from the middle of the banana and carefully slit the banana, stopping 1
inch from the end. Slit the other way, also stopping 1 inch from
the end. Be careful not to cut all the way through the banana.

2. Stuff the banana with chocolate squares. Lay the bananas on the grill
or in the broiler; cover, and roast for 5 to 7 minutes until the chocolate
has melted and the banana is warm.

3. Meanwhile, in a dry skillet over medium heat, add the coconut flakes
and toast until fragrant and golden brown. Keep your eye on the
coconut, as it will burn easily. They should toast up in about 3 to 5
minutes. Dish out the toasted coconut to a plate to cool until your
bananas are ready. Top each roasted banana with a sprinkling of toasted
coconut.

Jaden Hair is a food writer, cooking teacher, and food photographer. You can see her work on her website, steamykitchen.com, read her weekly column for the Tampa Tribune, and see her cook on ABC7 Sarasota.

Posted on September 9th, 2008 in Miscellaneous | Permalink