Since February they kids have been begging to make Ice Cream. Well the weather is finally looking a little more like ice cream weather so this is the week! We added some waffles to fill the time between licks.
Oatmeal Cookie Waffles
recipe from Momadvice.com
4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder)
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.
Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency.
Strawberry Ice Cream
Recipe by Epicurious.com
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Read More http://www.epicurious.com/recipes/food/views/Fresh-Strawberry-Ice-Cream-105139#ixzz1JJTTIHZH
We took a trip to the tropics this week and sampled some fresh juices. The kids made cucumber, carrot, and watermelon juices. They were so colourful we had to continue on the island theme with some Caribbean spiced chicken, Papaya and Pineapple salsa, and herbed rice. The food was a hit but the big winner was the watermelon juice. Mmmmmmmmmm!
1 tsp ground Allspice
1Tbsp Pineapple juice
1 Lime, zest and juice
1 tsp Brown sugar
Combine spices. Can be used to marinate chicken or pork, or add to fish just before grilling (leaving fish in citrus juices will "cook" the fish)
Papaya and Pineapple Salsa
1/2 Papaya, diced
1/2 cup Pineapple, diced
1 Tbsp Mint, chopped
1/2 Lime, juiced
Combine and let sit for 10 minutes. Serve with chicken, fish, or pork.
2 cups Basmati rice, cooked
1/4 cup Mint, chopped
1/2 cup Cilantro, chopped
Cook rice according to instruction and let cool, slightly. Add herbs and serve with Caribbean spiced chicken and salsa.
They have been asking for weeks now to do fruit salad. My response? We have to have something with it. This is after all their lunch and as active as they are I knew fruit wouldn't get them through the afternoon. The compromise? Fruit Salad and Macaroni and Cheese. The salads turned into fruit faces but I don't really think that they minded that. Some of the kids even added some extra items from the lunch boxes. Very creative kids! Add that to Mac and Cheese - I think that they were in heaven.
Macaroni and Cheese
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
3/4 pound coarsely grated extra-sharp Cheddar (4 cups)
1 pound elbow macaroni, cooked according to instructions
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheese, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and stir in Macaroni.