KJAN Family Fun in the Kitchen

You spend a lot of time in the kitchen, so let’s make it a great time!  Listen each week as LaVon and Miss NiNi inform and inspire families to have fun and success with cooking and baking. They will share recipes, experiences and tips. Have questions or suggestions for a show topic? Like us on Facebook, e-mail us at familyfuninthekitchen@gmail.com, text or call 712-254-2254.  Check out Miss NiNi’s website at missnini.com.

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Family Fun in the Kitchen 10-18-2014

Podcasts, Family Fun in the Kitchen

October 18th, 2014 by Chris Parks

Lavon and Miss NiNi discuss the use of various nut meats in baking and toasting nuts.


FAmily Fun in the Kitchen (10-18-14)

Family Fun in the Kitchen

October 18th, 2014 by Jim Field

Toast nuts for increased nutty flavor and crisper texture. Only a few minutes are necessary with any of three methods.
1. Oven-toasting: Preheat oven to 350 degrees. Spread nuts in a single layer in a rimmed ungreased shallow pan. Bake 5 to 10 minutes until golden brown stirring several times. Best method for a larger amount.
2. Microwave: Works best for small amounts such as one tablespoon to 1/2 cup. Mix with a small amount of butter, margarine or oil to lightly coat. Spread on a microwave-safe plate. Microwave on high for 1 minute. Stir. Microwave for another minute if necessary.
3. Stove-top: Spread evenly in a dry, heavy skillet over medium heat for 1 to 2 minutes until golden brown. Don’t walk away. Stir or toss frequently.
Guidelines for all methods:
>Toast an entire batch after purchase. They will be ready to use when needed.
>Toasting time varies with size and variety of nuts.
>The first time you try toasting nuts, it is better to err on the side of under-toasting than over-toasting.
>Toast before chopping into smaller pieces.
>Store toasted nuts in an air tight container in refrigerator for up to 2 weeks or in freezer for up to 6 months.

1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 300 degrees. Beat egg white with water until frothy. Mix sugar, salt and cinnamon in a large, zip-closure plastic bag. Dip pecans in egg white. Add coated pecans to bag; shake until well coated. Place on a well-greased shallow baking sheet ; bake for 40 minutes or until dry stirring every 10 minutes. Cool. Store in air tight container in refrigerator or freezer.
Substitute a mixture of unsalted nuts. Add 1/2 tsp. cayenne pepper, 1/2 tsp. cumin and 1/2 tsp. smoked paprika to the sugar/cinnamon mixture.

Family Fun in the Kitchen CLASSIC BROWNIES (10-11-14)

Podcasts, Family Fun in the Kitchen

October 11th, 2014 by Jim Field

BrowniesCLASSIC BROWNIES–Cook’s Illustrated—March & April 2004 (Also tested in Miss NiNi’s “food lab,” capturing a Miss NiNi seal of approval.)
1-1/4 c. cake flour
½ t. salt
¾ t. baking powder
6 ounces unsweetened chocolate, finely chopped
12 T (1-1/2 sticks) unsalted butter, cut into small pieces)
2-1/4 c. granulated sugar
4 large eggs
1 T. vanilla extract
Adjust oven rack to middle position; heat oven to 325 degrees. Spray bottom and sides of 9 x 13-inch pan with nonstick cooking spray.
In medium bowl, whisk to combine flour, salt, and baking powder. Set aside.
(At this point, all ingredients can be mixed by hand in one bowl. No electric mixer required.) Melt chocolate and butter in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again. If necessary, repeat in 15-second intervals; do not let chocolate burn. When chocolate mixture is completely smooth, gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth.
Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick or cake tester inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. (Underbaking by just a couple of minutes results in a gummy center, and overbaking quickly dried them out. Use the baking times as a guide only.) Cool pan on wire rack to room temperature, about 2 hours. Store leftovers (if there are any) in airtight container at room temperature up to 3 days or wrap well in aluminum foil and freeze.


Family Fun in the Kitchen 10-03-2014

Podcasts, Family Fun in the Kitchen

October 4th, 2014 by Chris Parks

Lavon and Miss NiNi discuss Kitchen Aprons.


Squash and Apple Soup (9-27-2014)

Family Fun in the Kitchen

September 27th, 2014 by Jim Field

Requires about an hour prep time so make it on the week end to serve later. The flavor improves.
6 cups chicken or vegetable broth
1 small butternut or other winter squash (about 1 1/2 pounds), peeled & cubed
1 large sweet potato, peeled & cut into cubes
4 teaspoons butter, divided
2 cups sliced onion
1 1/2 cups peeled (or not), sliced Granny Smith or other tart apples
1 Tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper or more to taste

Combine broth, squash and sweet potatoes. Bring to a boil, cover, reduce heat and simmer until tender, about 15 minutes. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash.

While above is cooking, melt 1 teaspoon butter in a non-stick skillet over medium-low heat. Add onion and apple. Cook until tender and lightly browned, stirring occasionally. Remove onion mixture. Increase heat. Melt remaining butter (3 teaspoons), add flour. Cook until golden brown, stirring constantly. Add 1 cup of broth; cook until slightly thickened.

Combine all ingredients. Cook over medium heat for 5 minutes stirring occasionally if you wish to serve immediately. Or do not cook and cool immediately. When ready to serve heat until just hot plus 5 minutes. Sprinkle with cheese if desired. Makes 8 cups.

I put the mixture in a food processor to make a smoother soup. The entire recipe took me about an hour to make.


Family Fun in the Kitchen 09-27-2014

Podcasts, Family Fun in the Kitchen

September 27th, 2014 by Chris Parks

Lavon and Miss NiNi discuss summer and winter squash.


Family Fun in the Kitchen 09-20-2014

Podcasts, Family Fun in the Kitchen

September 19th, 2014 by Chris Parks

Lavon and Miss NiNi discuss beverages, especially water.


Family Fun in the Kitchen 09-13-2014

Podcasts, Family Fun in the Kitchen

September 13th, 2014 by Chris Parks

photo 2Microwave Apple Crisp

  • 6 medium apples, peeled and sliced
  • ¾ cup brown sugar, divided
  • ½ cup flour, divided
  • ¾ cup quick oatmeal
  • 1 teaspoon cinnamon
  • ½ cup cold butter

Toss apples with ¼ cup brown sugar and 2 Tablespoons flour.  Place in glass pie baking dish.  Combine oats, cinnamon, remaining brown sugar and flour.  Cut in butter until crumbly; sprinkle over apples. Microwave 10 to 20 minutes or until tender.  Time varies with thickness of slices and microwave power.

photo 1Microwave Apples for One Person

  • One medium apple
  • ¼ teaspoon cinnamon
  • ¼ teaspoon corn starch
  • 1 teaspoon brown sugar
  • 1 Tablespoon water.

Use a freezer quality pint or quart zipper bag.  Mix all ingredients except apple in bag.  Slice apple, peeled or not; place bag.  Close bag; tip bag to mix ingredients together.  Make a small opening in seal to vent.  Microwave 2 minutes or until tender. Will be steamy.  Eat as is or pour over ice cream, oatmeal or cinnamon-sugar pita chips.

Lavon and Miss NiNi discuss apples.


Family Fun in the Kitchen 09-06-2014

Podcasts, Family Fun in the Kitchen

September 6th, 2014 by Chris Parks

Lavon and Miss NiNi talk about measuring ingredients.


Family Fun in the Kitchen 08-30-2014

Podcasts, Family Fun in the Kitchen

August 30th, 2014 by Chris Parks


Lavon and Miss NiNi discuss State Fair Food Exhibits.