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 04-25-2015

Podcasts, Family Fun in the Kitchen

April 25th, 2015 by Chris Parks

Lavon and Miss NiNi talk about some great things kids can help out with in the kitchen.

Family Fun in the Kitchen 04-18-2015

Podcasts, Family Fun in the Kitchen

April 18th, 2015 by Chris Parks

Lavon and Miss NiNi talk about cookies and share a recipe.

JAMAICAN-ME-CRAZY COFFEE COOKIES—created by Miss NiNi

Cookie Ingredients:

1 c. butter

1-1/4 c. granulated sugar

2 large eggs

1 t. vanilla extract

2 c. all-purpose flour

½ t. baking powder

1 t. ground cinnamon

¼ t. salt

¼ t. ground nutmeg

4 T. freshly ground Jamaican-Me-Crazy flavored coffee (or try your favorite flavored coffee to make your

own unique cookie)

Frosting Ingredients:

2-1/2 c. powdered sugar

2 t. rum (may omit if using a different flavored coffee)

2 T. brewed coffee

2 t. cream

Freshly ground coffee for sprinkling on top of cookies

Method:

Preheat oven to 350 degrees Fahrenheit. In mixing bowl cream butter and sugar. Beat in eggs and vanilla

extract. In separate bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, and ground

coffee. With mixer on slow speed, add dry ingredients and mix until blended. Drop on to cookie sheets.

Bake for about 12 minutes or until lightly browned around edges. Cool slightly on cookie sheets. Remove

from cookie sheets and cool completely before frosting.

For frosting, whisk together powdered sugar, rum, brewed coffee, and cream. Frost tops of cooled

cookies. Sprinkle freshly ground coffee on top. Makes about 36 cookies.  Inspired by Pinterest.com

Miss NiNi

cookies1 cookies2 cookies3 cookies4

HARDY SPINACH SALAD (4-11-2015)

Family Fun in the Kitchen

April 11th, 2015 by Jim Field

photo1 lb. spinach, stems removed if you wish
1 cup drained bean sprouts &/or 1 cup water chestnuts
1/2 lb. bacon, fried & crumbled
may substitute 1/2 cup pre-cooked real bacon bits
3 hard-cooked eggs, chopped
1 small onion or green onions, chopped
DRESSING:
1/2 cup salad oil
1/4 cup sugar
1/2 cup catsup
2 Tablespoons Worcestershire sauce
1/2 cup cider vinegar
Combine dressing ingredients and shake well until sugar is dissolved.

Toss salad ingredients together. A portion of egg may be reserved for garnish. Add dressing to salad just before serving. Makes 8 servings.

Family Fun in the Kitchen 04-11-2015

Podcasts, Family Fun in the Kitchen

April 11th, 2015 by Chris Parks

w/ Lavon and Miss NiNi

Family Fun in the Kitchen 04-04-2015

Podcasts, Family Fun in the Kitchen

April 4th, 2015 by Chris Parks

Lavon and Miss NiNi are joined by Nancy Gibson on the program to talk about some recipes working with kids in the kitchen including one on chicken enchiladas.

CHICKEN ENCHILADAS—Nancy Gibson

Ingredients:

2 c. cooked chicken, diced

2, 10-1/2-oz. cans cream of chicken soup, divided

16 oz. shredded cheese, divided

1, 10-oz.can Rotel tomatoes

2 c. sour cream, divided

¾ of a medium-size onion, diced

¾ c. milk

20-24 flour tortillas

Paprika

Method:

Preheat oven to 350 degrees Fahrenheit. In a medium-size bowl, mix chicken with 1 can of soup, 8 oz.

cheese, 8 oz. sour cream, tomatoes, and onions. Place 1/3 c. of mixture on each flour tortilla until all

mixture is used. Roll up each filled tortilla and place into greased 9 x 13-inch baking pan. In a separate

bowl, combine remaining ingredients. Thin with milk. Pour over enchiladas and sprinkle with paprika.

Bake for 45 minutes. Makes 20-24 enchiladas.

Nancy Gibson FFIK

Family Fun in the Kitchen 03-28-2015

Podcasts, Family Fun in the Kitchen

March 28th, 2015 by Chris Parks

Lavon and Miss NiNi discuss a recipe for Chocolate Mousse Cake

CHOCOLATE MOUSSE CAKE—Gingerbread Cookies and Gunshots—Leslie Meier

(Gluten free)

Ingredients:

4 oz. (1 stick) unsalted butter

7 oz. semisweet chocolate chips

7 eggs, separated

1 c. sugar, divided

1 t. vanilla

1/8 t. cream of tartar

Method:

Preheat oven to 325 degrees Fahrenheit. Melt butter and chocolate chips. Cool. Beat egg yolks with ¾ c. sugar in a large bowl for about 5 minutes, until light and frothy. Gradually add chocolate mixture and vanilla.

Beat egg whites with cream of tartar in a large bowl, gradually adding remaining ¼ c. sugar, 1 teaspoon at a time until soft peaks form. Fold egg whites into chocolate mixture. Bake in an ungreased 9-inch diameter springform pan for 35 minutes. Cool cake on wire rack before removing from pan. Keep refrigerated. Serve with whipped cream.

Miss NiNichoc mousse 1 choc mousse 2 choc mousse 3 choc mousse 4 choc mousse 5choc mousse 6

Family Fun in the Kitchen 03-21-2015

Podcasts, Family Fun in the Kitchen

March 21st, 2015 by Chris Parks

Lavon and Miss NiNi talk about hard boiled eggs and coloring for Easter.

Have fun coloring Easter eggs with natural dyes such as grape, raspberry or beet juice. Or boil cumin or spinach. The blue egg in the basket is from boiled red cabbage. Search on line for specific instructions.

Have fun coloring Easter eggs with natural dyes such as grape, raspberry or beet juice. Or boil cumin or spinach. The blue egg in the basket is from boiled red cabbage. Search online for specific instructions.

Family Fun in the Kitchen 03-14-2015

Podcasts, Family Fun in the Kitchen

March 14th, 2015 by Jim Field

OAT AND WHEAT SEEDED BREAD

Makes four 1-pound loaves. May be doubled or halved.

2 cups whole wheat flour
3 cups unbleached all-purpose flour
11/2 cups old-fashioned rolled oats
2 Tablespoons flaxseed
3/4 cup pumpkin seeds, plus more for crust
3/4 cup sunflower seeds, plus more for crust
1/4 cup sesame seeds
2 packets granulated yeast
1 Tablespoon kosher salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup vegetable oil

Mix dry ingredients and seeds together.Combine liquid ingredients together; stir into dry ingredients.
Use 14-cup food processor, heavy-duty mixer or hands.
Cover (not airtight); allow to rest at room temperature until it rises & collapses, about 2 hours.
Refrigerate 24 hours up to 4 days loosely covered.
Prepare for baking: dust surface of refrigerated dough with flour; cut into grapefruit size pieces.
Dust with a little more flour; shape into ovals by stretching surface to bottom rotating as you go.
METHOD #1: Sprinkle seeds on a silicone mat on a cookie sheet; place ovals allowing space to spread. For baking after rising, slide silicone mat onto heated baking stone.
METHOD #2: Sprinkle seeds over cornmeal on a cookie sheet.
Allow loaf to rest & rise covered loosely with plastic wrap for 90 minutes.
Thirty (30) minutes before baking time, preheat oven to 400 degrees. If using baking stone place on middle rack.
(optional step Place an empty low-sided metal pan on lower rack. Pour hot water into metal pan; quickly close oven door to trap steam which creates a crisper crust.)
Before baking, “paint” loaves with water and sprinkle with seeds. Bake for about 40 minutes until richly brown and firm.
Cool on rack before slicing. May be frozen.

This recipe (with slight variations) is from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D. & Zoe Francois.

Family Fun in the Kitchen 03-07-2015

Podcasts, Family Fun in the Kitchen

March 7th, 2015 by Chris Parks

Lavon and Miss NiNi share a recipe for Tiramasu.

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TIRAMISU—adapted from Sandra Lee—2015 Television Food Network

Ingredients:

1 c. heavy whipping cream

¾ c. sugar, divided

1, 8-ounce package cream cheese, room temperature

1 t. vanilla extract

1, 8-ounce package frozen pound cake, cut into ½-inch cubes (OR make cake recipe as given below)

1 c. strong black coffee

1 t. cocoa powder

Method:

Have four 8-ounce wine glasses ready. (I didn’t have wine glasses but used six parfait glasses.)

In a chilled bowl, combine ¾ c. heavy whipping cream and ¼ c. sugar. Whip until soft peaks form. Cover

and refrigerate until ready to use.

In a large bowl, combine cream cheese, ¼ c. heavy whipping cream, vanilla, and remaining ½ c. sugar.

Whip until light and fluffy.

In separate bowl, place cake cubes. Sprinkle with coffee. (Don’t be alarmed if coffee “breaks down”

some of the cake cubes.)

(This next step allows for creative approximation when dividing amount of cake cubes for number of

individual glasses used. Three layers of coffee-drizzled cake cubes per glass needed.) Spoon small

amount of cake into bottom of glass. Put a heaping tablespoon of cream cheese mixture on top of cake

in each glass. Spoon another layer of cake, another of cream cheese mixture, and one more layer of

cake. Top with remaining filling and dollop with whipped cream.  Repeat with remaining glasses.

Put cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at

least 1 hour before serving.

MAKE-YOUR-OWN-CAKE for TIRAMISU—Margaret Antenucci, First Place Overall, 2008 International

Cooking, Iowa State Fair

Ingredients:

1 c. all-purpose flour

¾ t. baking powder

¼ t. salt

4 large eggs, room temperature

2/3 c. sugar

1-1/4 t. vanilla extract

Method:

Preheat oven to 350 degrees. Line bottom of 9-inch pan with parchment paper. Lightly spray parchment

paper and sides of pan with non-stick baking spray with flour. In bowl, whisk together flour, baking

powder, and salt. In large bowl, beat eggs at medium-high speed until eggs are pale and thick, 3

minutes. Add sugar and vanilla. Continue mixing until thick, about 3 minutes. Sprinkle dry ingredients

into large bowl; fold in with spatula or whisk. Pour into prepared pan. Bake for 30 minutes. Run small

knife around edges. Invert onto rack. Peel off paper; let cool completely. Cut cake into 1-2/inch cubes. (It

might be helpful to cut cake in half horizontally before cutting into cubes.)

SUBSTITUTION for Mascarpone

Ingredients:

1, 8-ounce package cream cheese

¼ c. sour cream

2 T. heavy whipping cream

Method:

Mix all together. Keep refrigerated. Equals about 1-1/2 cups.

Miss NiNi

Family Fun in the Kitchen ROSEMARY-GARLIC PORK (2-28-2015)

Podcasts, Family Fun in the Kitchen

February 28th, 2015 by Jim Field

photoPrep time: 10 minutes Cook time: 14 minutes
4 (6-8 oz.) boneless center-cut pork loin chops (11/2” thick)
3/4 tsp. kosher salt
1/2 tsp. pepper
1 tablespoon oil
2 tablespoons butter
1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary
1 clove garlic, chopped
Allow pork to come to room temperature; season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook 4 minutes on each side. Reduce heat to medium; add butter, rosemary, garlic. Cook 2 to 3 minutes on each side or until a thermometer register 155 degrees. Remove from heat. Cover loosely with foil; let stand 5 minutes (temperature should have reached 160 degrees). Spoon pan drippings over pork chops.