Family Fare: Ballesteri’s

I reviewed Ballesteri’s Toasted Pesto Chicken Sandwich last year for On magazine, describing the sandwich as “one of the best things I have ever tasted.”

I wasn’t lying.

Since then I’ve found excuse after excuse to eat there, always ordering that sandwich. I’ve never been disappointed. My husband and I heard Ballesteri’s had a tasty — and pretty inexpensive — menu in the morning, so we checked it out with our very hungry 4-year-old a few Sundays ago.

Ballesteri’s has a cheery atmosphere, with bright yellow walls, red-and-white-checked tablecloths and always-friendly service. The restaurant is usually very busy, with chatter all around, and this particular Sunday was no different. We got the last seat in the house.

Nonetheless, we ordered and were served quickly, saving us from the tension that a preschooler can create when he’s really hungry. My son had four silver dollar pancakes ($3.99), my husband had the biscuits and gravy ($5.99) and I had – what else? — the Toasted Pesto Chicken sandwich. Everybody loved his or her meal (my husband didn’t talk for 10 minutes – his mouth was too full), and all three of us had syrup on our hands and jackets to prove it.

But let’s get to that sandwich.

It starts with the bread: grilled sourdough. With lots of butter. Thick enough to add some substance, but not so thick that you lose the filling from the mix and you end up chewing something that tastes like wet paper. In fact, the bread and filling ratio is spot on — for me, that’s about a 50-50 split. Too much meat on my sandwich makes me cranky.

Next is the filling. Warm chicken is cut into bite-sized pieces, then mixed into a sauce of unbelievably rich and herbaceous pesto, crunchy chopped almonds, bright celery, zesty scallions and parmesan cheese. And then, just for kicks, they put a couple slices of salty bacon on top. It’s almost indescribable.

Ballesteri’s menu also includes burgers, soups, salads and cold sandwiches. Prices for breakfast and lunch range from $6.99 to $8.99, with breakfast averaging a little less expensive.

The only downside of the menu’s variety is that until they take their toasted chicken pesto sandwich off, I will never try any of it.

– Robin Salts Beckett

 

Ballesteri’s Cafe

Open for breakfast and lunch

Westpark Shopping Center, 4001 Summitview Ave., Suite 3, Yakima

Phone: 509-965-8592

 

Family Fare: Mike Bastinelli’s Rusillo’s Pizza & Gelato

Text by Robin Salts Beckett

If your child JUST HAS to have chicken fingers or a hot dog for dinner, then Russillo’s, which doesn’t have a typical kids menu, might not be the best place for a family meal. But if your kid is like mine and thinks pizza or spaghetti should be on the menu for all three daily meals, then do yourself a favor and head there tonight.

 

My husband, my son and I met our friends Brynn and her son Pierson at Russillo’s the other night for dinner before heading off to our respective baths/laundry/Bravo TV marathons. The delicious smell of pizza smacked us all in the face as soon as we walked through the door. The boys — both 4 — were pretty excited. This is, as you probably know, both a good thing and a bad thing. Good because you know dinner will actually be eaten, and bad because we’re going to have to wait a bit for said food. But we persevered.

 

We sat at one of the tables laid with a cheery red and white checked tablecloth. If you haven’t been to Russillo’s, which is inside one of the Track 29 train cars, it’s quite a sight. With murals and Italian kitch everywhere, it’s a fun atmosphere, and the kids kept busy looking at the decorations — and the kids birthday party happening right behind us. At one point there was some whining — the smell was just too enticing — but the pizza soon got to our table, and all was right with the world.

 

The boys had a slice of cheese pizza each ($5). These are HUGE pieces of pizza, and the staff kindly offered to cut them into little pieces that would be easier for them to handle. They loved it. I had the 9-inch pesto pizza ($12.99), which was loaded with portabella mushrooms, artichoke hearts, sundried tomatoes, feta cheese and sundried tomatoes on a nice, crispy crust — it was very flavorful. My husband had the 9-inch garlic chicken pizza ($10.99), complete with spinach and WHOLE cloves of roasted garlic. “The garlic is amazing,” he said; although his coworkers probably didn’t agree the next day. Brynn ordered a sandwich — the “cement shoe” ($10.99). It’s roast beef on a ciabatta roll was topped with sautéed onions, mushrooms and provolone cheese, then served with au jus and a salad. Brynn said it was “lots of flavor in a perfect-sized sandwich.”

 

My only complaint is that the drinks are a little spendy at $2.25 each, but all in all, we’d definitely go there again.

 

Mike Bastinelli’s Russillo’s Pizza & Gelato

1 W. Yakima Ave., suites 4 and 6

Track 29 • Yakima

509-453-0325 • russillospizza.net

 

 

 

 

 

 

Winter “Sun”derland: A Tropical Stay-cation!

Winter “Sun”derland

Do you suffer from the winter blues? If so, why not throw yourself — and your family — a tropical staycation? This activity can stir your imagination and give you a break from the blustery reality outside!

Throw down beach blankets in your living room and have an indoor beach party… • Grab some shades, an umbrella, put on your swimsuits and turn up the heat • Wear grass skirts and Hawaiian leis • Put on some tropical music • Do the limbo rock with a broom • Serve a ham and pineapple dinner with citrus drinks • Get out a beach ball and play volleyball

Make Tropical French Toast
(recipe courtesy of Kathy Sali)

Ingredients
6 – 8 thick slices bread
4 eggs
1/2 cup milk
1 small can crushed pineapple (1/3 of can for topping)
2 ripe bananas (1 banana sliced is for topping)
1 tbsp vanilla extract
1 tbsp brown sugar
Powdered sugar (called fairy dust at our house)
Shredded coconut (optional topping)

Directions
Combine eggs, milk, most of the crushed pineapple, one banana, vanilla and brown sugar in a blender (reserve some pineapple and one banana for topping). Pour mixture into a shallow bowl.

Heat a lightly oiled griddle or skillet over medium-high heat.

Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot with the reserved crushed pineapple and banana slices on top.   Sprinkle with a little fairy dust and syrup.

…or Tropical Fruit Pizza
Spread out Pillsbury cookie dough on a pizza pan or cookie sheet; bake according to package directions
Spread yogurt on baked dough (you choose the flavor!)
Cut up banana, kiwi and strawberries and place on top of yogurt (these are your pizza toppings!)
Sprinkle with coconut
Enjoy!

Apple Crisp recipe

(courtesy of Fresh Taste Meals)

Ingredients & Recipe:

Preheat oven to 350 degrees.

In a large bowl, gently fold together the following ingredients:
4 cups peeled sliced Granny Smith apples
3/4 cup white sugar
1 1/2 Tbs lemon juice
1 1/2 Tbs flour
1 1/2 tsp cinnamon

•Spread apple mixture over the bottom of a large greased pan.
•In a medium bowl use your hands to combine the following ingredients:
1 1/2 cups oats
2 1/4 cups flour
1 1/2 cups brown sugar
1 tsp cinnamon
1 1/2 cups melted butter

•Crumble this mixture over the filling in the pan.
•Drizzle caramel sauce over the top of the crumb mixture.
•Bake in oven for 45 to 60 minutes. Apple mixture will bubble and topping will be golden brown.

Family Fare: 2nd Street Grill

By Robin Beckett

You might not believe that a restaurant can please both children and adults, but 2^nd Street Grill in downtown Yakima manages to do that very thing.  Take a gander inside during downtown Yakima’s monthly “First Fridays,” and you’ll see 2^nd Street is a hotspot after hours (co-owner Pete Blue turns the bar into a dance floor at 10 p.m. and DJs himself). But well before that, when families are dining out, the place can be filled with kids of all ages.

When I go there during my lunch hour, I often enjoy the Chinese Chop salad ($11) … the chunks of teriyaki chicken are large, the Chow Mein noodles crispy, the cabbage and red peppers fresh and the sesame dressing just the right amount of sweet with sour. And in the spirit of Seinfeld’s Elaine Benes, it is big.  It fills you up without making you wonder how you’re going to get out of the booth and to your car.

When my husband and I take our son to 2^nd Street, inevitably to meet friends who also work downtown, I splurge on the Grill Burger ($10) or the English Pub Fish and Chips ($14).  Both are delicious.  If I’ve had a hard day, I add a half order of the Tuscan Nachos ($9), a crunchy combination of pasta chips, Italian sausage, tomatoes, mozzarella and provolone. …But only after a really bad day, I swear. Or if someone suggests it.

The kids menu is pretty typical, but it hits all the right spots with chicken strips, hamburger sliders and half a deli sandwich (all with fries) and chicken alfredo. Each item is $5.  Kids can also get a mini root beer float for $3. The best part of the whole dinner is usually the fact that I get to sit an enjoy it, since the service is quite often fast and friendly, and the staff knows that kids get antsy, so juices and dinners need to come out lickety-split. During the short wait, however, kids get nice, new crayons (none of those short, stubby used ones!) and a menu to color.  That can make the evening bliss. At least until bathtime.

2^nd Street Grill • 28 N 2^nd Street, Yakima

(509) 469-1486 • secondstreetgrill.com

The Fair is in the Air!

 

 

 

 

 

 

 

 

 

What a fitting title for such a fun event. This year’s Central Washington State Fair runs Sept. 23-Oct. 2, and includes many features people look forward to each year: livestock exhibitions, concerts, a rodeo, car racing, a demolition derby, commercial exhibits, food concessions (the more fried food, the better!) … and, of course, carnival rides and games. Here’s this year’s schedule:

Fri., Sept. 23: Opening day! American Sprint Car Series/Northwest Region, 6 p.m. Cost: $16.

Sat., Sept. 24: American Sprint Car Series/Northwest Region, 6 p.m. Cost: $16. •  Trace Adkins performs at 7:30 p.m. Cost: $5/$25/$30.

Sun., Sept. 25: Gloriana performs at 6 p.m. Cost: $5/$10/$25.

Mon., Sept. 26: MC Magic performs at 5 p.m. Free.

Tues., Sept. 27: Hinder performs at 7 p.m. Cost: $5/$15/$25.

Wed., Sept. 28: Kellie Pickler performs at 7 p.m. Cost: $5/$15/$25.

Thurs., Sept. 29: Boyz II Men performs at 7 p.m. Cost: $5/$15/$25.

Fri., Sept. 30: Pro-West Finals Rodeo, 7 p.m. Cost: $11. Uncle Kracker performs at 7:30 p.m. Cost: $5/$15/$25.

Sat., Oct. 1: Pro-West Finals Rodeo, 2 p.m. Cost: $11. Brett Eldridge performs at 7:30 p.m. Cost: $5/$10/$25.

Sun., Oct. 2: Demo Derby, 2 p.m. Free. Tiranos Del Norte performs at 4 p.m. Cost: $10.

Other highights:

• Walk on the Wild Side features exotic cats and animals at the Pepsi Stage

• Hypnotist Mark Yuzuik performs at the Pacific Power Community Stage

• “U-Rock” Pop Culture 2011 exhibit takes you right into the world of rock-n-roll

• Kids Pedal Tractor Pulls

If you go (and why wouldn’t you?):

The fair opens daily at 11 a.m.

Admission: $12 adults (ages 13 and older), $9 seniors (65 and older), $7 ages 6-12, free for ages 5 and younger

Advance purchase of carnival wristbands: $22, includes unlimited rides!

Central Washington State Fair

State Fair Park • 1301 S. Fair Ave., Yakima

509-248-7160 • fairfun.com

MyPlate Dishes Up a Simpler Food Plan

Toss out the food pyramid, folks…there’s a new way to make sure we’re eating right.

It’s called MyPlate, which the USDA and Michelle Obama unveiled in June.

OK, so the content and distribution of food items on the new design isn’t drastically different; the transformation lies in the presentation. The idea behind the change is to simplify our food-making decisions to help adults — and kids — make healthier choices. It’s also part of a campaign to help fight obesity in the U.S., with a heavy emphasis on increasing our intake of fruits and vegetables.

Unlike the food pyramid, all it takes is one glance to recognize a plate divided into four parts to represent four food groups: fruits, vegetables, grains and protein. The fifth food group, dairy, rests on the border of the plate and resembles a drinking cup.

Each section is a different size to emphasize how much consumers should eat of each group daily.

You can find more information at choosemyplate.gov.

–Scott Klepach, Jr

Here are some tips from choosemyplate.gov:

Eat less and avoid oversized meals

Make sure half of your meal is made up of fruits and vegetables

Make sure at least half of your grains are from whole grain products

Drink fat-free or low-fat (1%) milk

Look at labels for sodium content—then choose the foods with lower numbers

Instead of sugary drinks, drink water!  

Family Fare: The Powerhouse Grill

By Robin Salts Beckett

The Powerhouse Grill is the kind of joint where you don’t feel self-conscious when you walk in.  It’s casual and comfortable, and that helps a lot when you’re toting a kid who’s definitely going to make your dining experience — and cleaning his T-shirt — a challenge.

I’ve visited the Powerhouse several times, and three things have struck me on virtually every visit:

• First, the service.  This is a no-frills place, but folks are friendly and efficient.  Orders are taken promptly and with a smile, and food is delivered quickly while hot.  You’re not going to be sitting around in your booth tapping your fingers.

• Second, the food’s pretty good! I’ve enjoyed the burgers, salads, melts and various breakfasts. On my most recent visit, when I met a girlfriend there for lunch, I ordered the Powerhouse Melt.  This is one of the better menu items.  The melt hits all the high notes of a stellar comfort food: turkey and ham is topped with crispy, salty bacon, gooey cheese and carmelized onions, then packed between two thick slices of crunchy, buttery grilled bread.  The thick seasoned fries that come on the side are tasty too.  Portions are fairly large too — I could only finish half. Hey — that’s dinner.

• Third, and this is coming from a germaphobe, the Powerhouse is pretty neat and clean.  I noticed this the first time I took my son there, when he was still in a high chair.  Instead of grabbing my packet of antiseptic wipes to wash down the typical worn and wooden high chair, we happily sat him in a clean plastic version complete with plastic-wrapped seat that enclosed new crayons and a disposable placemat.  The tables, chairs and booths are also quite tidy.

My friend noted accurately that the menu has a “really nice variety,” and guests can order anything from breakfast — including crepes — to burgers, melts and sandwiches to larger dinner fare like madeira chicken or prime rib.  Prices start at $5.79 for breakfast and go up to $23.99 for some of the high-end dinner entrees.  Most lunch items are between $6.59-$8.59.

The kids menu is also the most extensive I’ve seen, and includes the usual suspects like pasta, pizza and chicken strips as well as more unusual items (at least for a restaurant) such as fish and chips and mini corn dogs.  There are a lot of side dishes to choose from too: carrots, cottage cheese, soup, French fries — even mashed potatoes. All kids meals include a side dish and milk, juice or pop, and lunches or dinners include a cookie or one scoop of ice cream as well.  Kids breakfasts are $4 and lunches and dinners are $5.

My son, of course, had to have the one item that is not on the kids menu: waffles.  But they were brought out quickly, were pretty cheap, and he loved them, all drenched in what I’m sure is super-healthy syrup.  What more can you ask for?

 

Powerhouse Grill

3807 River Road • Yakima
509-469-9900

Family Fare: Local Kid-Friendly Cuisine

Family Fare

One of my “post-baby” shockers was how different going out to eat became.  The experience, in fact, took a complete 180.

Before: leisurely glass of wine and great conversation, punctuated by bursts of laughter and followed up with a delicious dessert that was lingered over. …When are we getting home? Who knows!

After: JUST ORDER AND EAT.  WHATEVER YOU DO, DON’T LET HIS SIPPY CUP GO EMPTY AND FOR THE LOVE OF ALL THAT’S HOLY, MAKE SURE HIS CHICKEN FINGERS COME OUT QUICKLY AND WITH KETCHUP. …WHEN ARE WE LEAVING? RIGHT NOW.

It’s not … relaxing.

But over the last few years, we’ve found several places around Yakima that help parents of young — and older — children out: whether they feature kid-friendly meals, cleaner-than-usual high chairs, inexpensive options or are just plain friendly, they’re out there.  So we want to make sure you know about them too.

To that end, in each edition of Playdate magazine, we’ll feature a short restaurant profile meant for the family on the go.  And if you have any suggestions (especially from those of older children, who really know the ropes!), please let us know.  Just email Scott Klepach at sklepach@yakimaherald.com, and we’ll check it out.

Until then, we hope you enjoy the column – and dinner! Bon appétit!

Zesta Cucina

I don’t know what got into us, since we hardly ever venture out to eat these days with our 3-year old in tow, but for some reason, my husband and I just didn’t want to cook. Since we were on our way toward the west side of town, we decided to pop into Zesta Cucina for a quick bite.

I’ve been to Zesta many times, but not since our son was a baby have we taken him in to eat with us.  It’s usually happy hour that we’re hitting up.

Alas, we were absolutely bowled over by the service.  First there was no wait (wait = let’s go).  Then we were seated in a corner, where our son could watch people (and be amused).  The tables, of course, are covered in paper already, and new crayons were already waiting to be used.  It seemed that no sooner did we sit down than our server delivered a kids-sized water—complete with straw and pretty marachino cherry garnish—to our table.  We didn’t even have to ask for it.  Menus were delivered quickly (along with a glass of wine for mama).

One thing I appreciated about the menu was the “zippy noodles”—just plain buttered noodles.  I know dieticians probably object, but I also remember the nearly decade-long span when my niece refused to eat anything else at dinner.  If you can’t beat ‘em, just add it to the menu.  Zesta also adds a nice vegetable and fruit component to menu items, as well as a drink and dessert for one price.  Nice touch.

While we waited for our dinners, our server brought out a plate with some pizza dough on it—the restaurant’s version of Play-dough.  Then our son’s dinner was served first (thank you), and ours followed not long after.  Our 3-year old didn’t fidget until the very end, and my husband and I didn’t feel one twinge of “this isn’t going to go well.”

Delightful experience.

~Robin Beckett

NOTE: In late April, Zesta Cucina underwent an extensive remodel.  It reopened in early May.

Make Your Own Baby Food…with Recipes!

Make Your Own Homemade Baby Food

By Heather Caro

Baby’s first solid foods can be a major culinary milestone for families of young children. But, before you airplane or choo-choo puree into your tiny tot’s mouth, be sure to check out homemade alternatives to store-bought baby foods. It’s surprisingly easy – and can be a fun and inexpensive way to improve your baby’s nutrition.

The Benefits

Besides being economical, homemade baby foods are more nutritious than commercial brands. Though store-bought baby foods often tout “natural” ingredients and no additives, the commercial foods are processed using high heat, which degrades nutrients such as vitamins A and B. Commercial baby foods may also spend extended time in storage or transit before reaching grocery store shelves — further degrading nutritional value. But perhaps most important is taste. Fresh, seasonal foods taste better — and they help get baby used to eating the same foods as the rest of the family.

The Menu

Breast milk and/or formula is the most important source of nutrition for babies up to 12 months old, but infants are often ready for tastes of solid foods between 4 to 6 months of age. Every baby is different, however, so be sure to get the green light from your pediatrician before starting solids. When it is time, baby’s first tastes of solid food should be limited a single ingredient — try mashed avocado, banana, sweet potato or squash. But avoid preparing foods with eggs, fish, cow’s milk or peanut butter, which may trigger allergic reactions, or raw honey, which may carry botulism, or acidic citrus or strawberries, which can upset tender tummies.

The Basics

Making baby food is not a complicated process. Most recipes can be made using a pot with steamer insert, food processor or blender and a sieve. Simply choose an array of fruits, veggies or meats and prepare them without seasoning, then puree. Some foods — such as blueberries or apricots — should be strained to remove bits. Finally, perfect the puree using breast milk to thin or baby cereal to thicken until the desired consistency is achieved.

Store It

Once you’ve whipped up puree perfection, simply pour into a BPA-free ice cube tray (we like the lidded versions, but plastic wrap works in a pinch) and freeze. The 1-ounce cubes can then be transferred into a labeled freezer bag and defrosted as needed for up to three months.

Nutritious Teething Biscuits from Vicki Lansky’s “Feed Me I’m Yours”

Ingredients:
1 beaten egg yolk
3 Tbsp maple syrup or molasses (may be omitted)
1 tsp vanilla
1 1/2 Tbsp oil
1/4 cup milk
1 Tbsp uncooked oatmeal
1 cup flour (white, wheat or combo)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp nonfat dry milk

Directions:
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes.
Bake at 350 degrees for 15 minutes on ungreased cookie sheet.

These can be made without the last three ingredients, but they add to the
nutritional value. **Freezes Well**

Swaccoli from naturebaby.com

1 medium sweet potato
1 medium stalk broccoli
1/3 cup water

Preheat oven to 400 degrees. Wrap sweet potato in foil and bake for 40 minutes, or until soft.

Meanwhile, cut broccoli into small pieces and put in steamer. Steam for 5-6 minutes, or until broccoli is tender.

Let cooked sweet potato cool to the touch and peel off skin. Place peeled sweet potato in blender, along with broccoli florets and blend until completely smooth. Add water if necessary to achieve desired consistency.

Distribute mixture evenly among ice cube trays. Freeze until use.

Roast Pear & Banana Puree from weelicious.com

2 bananas, cut into 1-inch pieces
2 pears, peeled and cut into wedges

Preheat oven to 400 degrees. Place the bananas and pears on a parchment paper or Silpat-lined baking sheet. Roast for 25 minutes, then puree until smooth. Cool and serve.

Lemonade Cookie Hearts

Lemonade Cookie Hearts

Here’s a fun and tasty way to bake sugar cookies for your little valentines … with a little extra zing!

1 cup butter or margarine

1 cup sugar

2 eggs, beaten

1 tsp vanilla or 1/2 tsp lemon extract

4 Tbl frozen lemonade concentrate

3 1/4 cups all purpose flour

1 tsp baking soda

In a large bowl, mix together butter and sugar. Stir in beaten eggs, vanilla, and lemonade.

Add flour and baking soda. Once the dough is well blended, cover the bowl and place it in the refrigerator to chill for at least one hour.

Then, roll out the dough on a floured surface and cut in heart shapes using either a heart-shaped cookie cutter or a large heart-shaped pattern cut from thin cardboard.

Overlap two hearts before baking or bake hearts separately and when cooled, press together with a little frosting to hold them.

Bake on greased cookie sheet at 400 degrees for 8-10 minutes, or until cookies are baked but not brown. If your cookies seem to be browning too fast, reduce oven temperature to 375 degrees.

Cookie Frosting

Blend 1 cup powdered sugar with about 2 tablespoons water; add a few drops of food color to tint. Pour thin frosting over cookies on a rack placed on wax paper to catch drips. Let dry.

Whoopie Pies

Whoopie Pies Sure, half the name may sound like a misnomer (these aren’t really pies in the traditional sense, after all) but once you make these whoopie pies, as the story goes, you’re bound to exclaim, “Whoopie!” Ingredients Cookies: 3 cups sugar 1/2 cup shortening 1 cup cocoa 2 eggs 1 1/2 cups buttermilk 1 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 tsp vanilla 4 cups flour Cream together sugar and shortening. Add cocoa, eggs, buttermilk, cream of tarter, baking soda, salt and vanilla. Mix well. Gradually add flour. Drop cookies by spoonful on baking sheet. Bake at 375 degrees for 10 minutes. Filling: 5 Tbl flour 1 cup milk 1 cup shortening (part butter or margarine) 1 1/4 cup sugar 2 tsp vanilla food coloring if desired Cook flour and milk in saucepan over medium heat. Whisk constantly to keep from scorching. Let cool to cold. Add shortening/butter and a small pinch of salt. Whip it. Add sugar, vanilla, and food coloring. Whip it again until fluffy. When cookies and filling are cool, put filling between two cookies and wrap individually. Enjoy!

Speaking of Spaghetti

I’m always trying to find ways to change my spaghetti recipe, and I was delighted to find these two suggestions.

PORCUPINE MEATBALLS

(courtesy of Darcy L. Thompson)

Preheat oven to 375 degrees

Mix the following:
1 ½ lbs. lean ground beef
2/3 cup white rice (DO NOT use instant rice)

½ cup water
1 tsp seasoning salt
1/8 tsp pepper
¼ cup onion flakes

Roll into 1- to 1 ½-inch round meatballs in a lightly sprayed 9×13 pan.

In mixing bowl, combine one large family size (26 oz.) can of tomato soup, 1-2 cans of Italian stewed tomatoes (crushed up and smooshed w/your hands) and one cup of water.

Pour tomato soup mixture over meatballs in pan and cover with foil.

Cook for 45 minutes to an hour. Sometimes it may take a little longer. Test the meatballs in the middle of the pan to make sure that the rice in the meatballs is thoroughly cooked. I serve ours over rice or with egg noodles.

After it’s all cooked, the rice pokes out of the meatballs, hence – porcupines!

Octopus Spaghetti

Noemi K. recommends making octupus spaghetti:

“We make Octopus spaghetti. We cut hot dogs into fourths and then split the spaghetti noodle (dry) into two parts. Insert four of the split noodles in a piece of the hot dog. Boil in water until cooked. Spaghetti makes the legs and the hot dog is the body of the octopus.”

Holiday Sweets!

HOLIDAY RECIPES

CANDY CANE COOKIES

½ cup butter or margarine, softened

½ cup shortening

1 cup confectioners’ sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla

2 ½ cups all-purpose flour

1 teaspoon salt

½ teaspoon red food color

½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375 degrees. Thoroughly mix butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt.

Divide dough in half; blend red food coloring into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place them on an un-greased baking sheet. Curve top down to form handle of cane.

Bake about nine minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about four dozen cookies.

GOOF BALLS

1 cup white sugar

½ cup brown sugar

1 cup white Karo syrup

(Bring the above three ingredients to a boil.)

Add:

2 teaspoons vanilla or almond flavor

10 oz. (1 big cup) peanut butter

Pour over 6 cups Special K cereal

Drop on wax paper

Kids in the Kitchen

Kids in the Kitchen

Want to find a way to spice up your time in the kitchen and give your kids a craving to cook? A few offerings in Yakima are designed to put some extra flavor in your family food prep.

One offering can be found at La Maison de Falaise, dubbed the Cliffhouse and located in Naches Heights. Although the business started in March and offers many adult cooking courses, La Maison de Falaise also hosts kids’ classes.

Kathy Sali, the founder and one of the group’s featured chefs, said the first children’s class – with a Hawaiian theme – was offered in June. Each class will offer a different theme, and Sali hopes to feature fall-favorite dishes such as ratatouille this upcoming season.

A parent or other adult is required to sign up with a child, and Sali said one of the goals is to encourage teamwork between the two. Often, she said, parents are busy and pick up fast food or throw something together quickly for dinner, and the time learning about food and bonding together in the kitchen is lost.

These classes are aimed at bringing back that kind of relationship that revolves around food. To model this relationship, Sali’s daughter and granddaughter, Eschelle and Blaire Nunley, teach each class to show this teamwork in action.

Eschelle said that in her family, she has always emphasized the importance of eating meals around the dinner table together – with the TV off. She said making recipes fun and different appeals to children.

“Anything off-the-wall and away from the norm gets kids to try different things,” Eschelle said, “so it’s not just a carrot stick in front of them.”

Blaire, Eschelle’s 6-year-old daughter, has become very involved in the kitchen with meal preparation in the past few years. She loves making anything with chicken, and the first meal she ever made was chicken shish kabobs.

Blaire has also developed a sensitive palette, once detecting basil in that evening’s spaghetti sauce all on her own.

Sali said the focus of each class is on the preparation of the food and learning about each ingredient and the cooking process. “It’s also about getting new ideas. Sometimes we run out of our repertoire,” she said.

La Maison de Falaise features a garden for students to venture into and pick out ingredients for salads and other dishes. Kids are encouraged to touch, smell and taste herbs and other ingredients. Sali said they might be asked how various herbs smell, and which foods they think they might have tasted these ingredients in before.

“It makes you a little more appreciative (of the food),” said Sali.

Blaire is one example of a child who appreciates gathering ingredients and preparing meals more than making a quick fast food run.

“We don’t eat at McDonald’s,” Blaire said.

Lessons on cleanliness and sanitation are also included in each class, so kids can understand why it’s important to prepare chicken carefully and keep hands clean when moving onto another food item. Table manners are also discussed in the class. Students receive gifts, such as aprons, too.

Sali’s goal is to offer kids’ courses once a month, which cost $35 per seat. The Sept. 26 class will feature a menu of mini pizzas, breadsticks and marinara, salad and dessert. Plans are still being worked out for future dates and themes. For more information, contact Sali at 509-961-9899, or visit the website at maisonfalaise.com.

Fresh Taste Meals also began offering cooking courses for kids this past summer.

“The classes are filling up like mad,” said Trish Koethke, who handles the administrative work for the company, located at 2204 Nob Hill Blvd.

Because of the popularity of these kids’ cooking classes, Fresh Taste Meals will continue offering them on a monthly basis.

During each one-hour class, students are exposed to the food pyramid and take a field trip to a grocery store, so they can identify fresh herbs and various ingredients to use for meal preparation. Other topics include sanitation and measuring.

“We also talk about different flavors from different regions,” said Koethke. “For instance, Italian foods have different spices.”

All classes are taught by Julie Boorman, the mother of Koethke and her sister Debbie Boorman, who oversees food and menu prep for the company. Each class is $25 per person, which includes the meal he or she gets to take home.

The Nov. 13 class will have a Thanksgiving theme, and students will learn how to get ready for a big dinner party with plenty of side dishes.

Future classes will have specific themes as well. A previous course focused on barista basics, with kids learning how to make various coffee drinks, and another upcoming class will be centered on cake decorating. Koethke said they do not require parents to stay for each class, but each child must be at least 9 years old.

For more information, contact Trish Koethke at 509-457-7798, or visit the company’s website at freshtastemeals.com.

Kids’ Cupcake Classes

Don’t forget about making dessert! Why not check out the Cake Decorator Shoppe, located at 5609 Summitview Ave., at the Chalet Place. While the business focuses on adult cake-decorating classes, it also holds kids’ cupcake classes. 

There is a five-person minimum for each class, so this might be a great option for birthday parties or other celebrations. A parent or adult is required to attend each class. Students will end up taking home six cupcakes or cookies by the end of the class, which costs $15 per student.

To reserve a spot or get more information, call 509-494-0975 or visit the website at cakedecoratorshoppe.com.

YV Tech Culinary Arts Program

While kids can get started in the kitchen early on, high school juniors and seniors have a golden opportunity to receive culinary training right here in town, thanks to the Yakima Valley Technical Skills Center. The culinary arts program services nearly every school district in the upper and lower valleys, and younger kids also have a chance to get a flavor of the program.

Ned Walsh, the program’s coordinator, said many middle school classes have taken field trips to the facility to learn about the training. He added it would be fun to offer more kids’ programs in the future, especially for younger grades.

Several high schools in Yakima offer food classes in school, said Walsh, but the YV Tech program is more commercially centered. He noted that the facility’s kitchen is one of the best in Central Washington.

To find out more about YV Tech, call 509-573-5500.

Other Food Connections

There are a variety of ways to get your family involved in the kitchen and around the dining table. In addition to various classes offered around town, some moms host Pampered Chef parties, and often these events can create bonds between parents and their children.

Aubrey Does, a local stay-at-home mom, has been a Pampered Chef consultant since March 2008, months after her first child was born. She said she has been able to continue staying at home with her son because of this position.

She also noted it’s a good way to meet with other mothers and have their children focused on a single activity. Does hosted one mother-daughter show in the past, and the girls got involved in making calzones while the moms browsed the catalogs.

“Parents definitely connect with the parties, and a lot of stay-at-home moms sell it to bring in some extra income,” Does said, but she added there are many other companies or avenues that offer similar benefits to mothers.

Try these yummy recipes!

Recipes and Food Suggestions

TROPICAL FRENCH TOAST

(courtesy of Kathy Sali)

Ingredients

• 6 - 8 thick slices bread
• 4 eggs
• 1/2 cup milk
• 1 small can crushed pineapple (1/3 of can for topping)
• 2 ripe bananas (1 banana sliced is for topping)
• 1 Tbs vanilla extract
• 1 Tbs brown sugar
• Powdered sugar (called fairy dust at our house)
• Shredded coconut (optional topping)

Directions

Combine eggs, milk, most of the crushed pineapple, one banana, vanilla and brown sugar in a blender (reserve some pineapple and one banana for topping). Pour mixture into a shallow bowl.

Heat a lightly oiled griddle or skillet over medium-high heat.

Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot with the reserved crushed pineapple and banana slices on top.   Sprinkle with a little fairy dust and syrup.

CARAMEL APPLE CRISP

(courtesy of Fresh Taste Meals)

Preheat oven to 350 degrees.

In a large bowl, gently fold together the following ingredients:
4 cups peeled sliced granny smith apples
3/4 cup white sugar
1 1/2 Tbs lemon juice
1 1/2 Tbs flour
1 1/2 tsp cinnamon

Spread apple mixture over the bottom of a large greased pan.

In a medium bowl use your hands to combine the following ingredients:
1 1/2 cups oats
2 1/4 cups flour
1 1/2 cups brown sugar
1 tsp cinnamon
1 1/2 cups melted butter

Crumble this mixture over the filling in the pan.
Drizzle caramel sauce over the top of the crumb mixture.

Bake in oven for 45 to 60 minutes. Apple mixture will bubble and topping will be golden brown.

PORCUPINE MEATBALLS

(courtesy of Darcy L. Thompson)

Preheat oven to 375 degrees

Mix the following:
1 ½ lbs. lean ground beef
2/3 cup white rice (DO NOT use instant rice)

½ cup water
1 tsp seasoning salt
1/8 tsp pepper
¼ cup onion flakes

Roll into 1- to 1 ½-inch round meatballs in a lightly sprayed 9×13 pan.

In mixing bowl, combine one large family size (26 oz.) can of tomato soup, 1-2 cans of Italian stewed tomatoes (crushed up and smooshed w/your hands) and one cup of water.

Pour tomato soup mixture over meatballs in pan and cover with foil.

Cook for 45 minutes to an hour. Sometimes it may take a little longer. Test the meatballs in the middle of the pan to make sure that the rice in the meatballs is thoroughly cooked. I serve ours over rice or with egg noodles.

After it’s all cooked, the rice pokes out of the meatballs, hence – porcupines!

Creative suggestions from our Facebook friends:

Noemi K. recommends making octupus spaghetti: “Take uncooked spaghetti and put four pieces through cut up pieces of hot dogs. Boil and enjoy!”

Sabine H. suggests making an old favorite more nutritious: “One thing we like to do is puree carrots and add them to Annie’s boxed mac n’ cheese. Shhhh …. don’t tell the kids.”

Kelly S.: “We make Ritz cracker pizzas. Put a little bit of spaghetti sauce on a Ritz cracker, add some cheese and microwave until cheese is melted.”

Jennifer W.: “My kids love yogurt, so I add berries, peaches, raisins, granola (whatever I have around) dab it with some whip cream and use sprinkles on top to make it look appetizing.”

It’s High Time for Some High Tea

By Scott Klepach, Jr.

Pinkies out, people! The Yakima Valley Museum, in partnership with the Yakima Association of Family and Consumer Sciences, will host its “High Tea and Ice Cream Social” from 1-3 p.m. Aug. 21.

More than tea will be offered during this free event at the museum. Kids can also take part in an art project in the museum’s Children’s Underground and have a chance to play outside in adjacent Franklin Park with planned games, including a Victorian ribbon game, croquet and three-legged races.

But children also will get a taste of high tea, according to Kathy Sample, the museum’s education program coordinator. The idea behind high tea, Sample said, is to bring a Victorian feel to the experience. “So there will be teacups on saucers set out with tea pots, and we’ll pretend to have a tea party.”

Most likely, said Sample, kids will drink juice instead of hot tea and snack on cookies baked by the consumer science group. Table manners will be discussed during this time, and the hosts will read aloud from selections of the “Kim” series of books, which emphasize being safe, clean and healthy. Good etiquette will be covered, including washing hands, saying “please” and “thank you,” passing food to others, and taking small bites of food.

Erwina Peterson, a former home economics education and nutrition instructor in Yakima, devised the “Kim” books in 1973, and about half a dozen titles were published in both English and Spanish.

The books feature a central, androgynous character named Kim, who can also be seen in three-minute video animations made in the ’70s (thanks to David Lynx, the museum’s curator of information and design, these short animations have been converted into DVD format and can now be viewed at the museum’s website). Sample said Peterson’s goal was to develop easy-to-read books that taught healthy eating habits for children. Yakima’s Bill Donelson supplied all of the illustrations.

Each child is encouraged to pick up a copy of “Kim’s Coloring Book” and have it stamped at the museum to receive dollar-a-scoop ice cream at the Soda Fountain social during this event.

Smoothies make a sweet treat

Hey Mom, do you need a quick idea for a summertime treat or after-school snack? Fruit smoothies are easy and fun. Let the kids design their own flavors, or scroll down for a few of our favorite recipes.

3-2-1 Smoothies!
3 — The third-best thing about making smoothies is that you don’t need to run to the store: If you’ve got a cup of yogurt, a handful of frozen berries and an overripe banana, you’ve got a smoothie. Or, maybe you open the fridge and find just two gulps of orange juice and the last scoop of vanilla ice cream: Voila! Creamsicle.
2 — The second-best thing about making smoothies is that they’re delicious.
1 — Best of all? You just cleaned out the fridge.

It’s OK to experiment:

• Try using different juices, including vegetable juices.
• Add a handful of carrot or celery slices. Once it’s blended, the kids will never know they’re eating vegetables.
• Add a scoop of peanut butter.
• Substitute milk for juice, or juice for milk.
• 8-ounce servings are too large for young kids. Make popcicles with leftover mix.

PURPLE COW

Ingredients
1 cup milk, plus more if needed
1 cup frozen or fresh blackberries
2 ice cubes
1 cup yogurt
2 tablespoons sugar
A few drops of vanilla

Directions
In a blender, puree the berries with the ice cubes and milk. If you like, strain the mixture into a bowl to remove the seeds. Rinse the blender. Pour the mixture back into the blender. Add the yogurt, sugar and vanilla, blending the mixture until smooth. If it’s too thick, add more milk. Makes three 8-ounce servings; serve immediately.

ORANGE-YOU-GLAD-WE-DIDN’T-SAY-BANANA JULIUS

Ingredients
1 banana
1/3 cup frozen orange juice concentrate
1/2 cup water
1/2 cup whole milk
1/2 teaspoon vanilla extract
5 or 6 ice cubes

Directions
Combine all ingredients in a blender. Cover and blend until smooth, about 30 seconds. Three servings; serve immediately.

FUNKY MONKEY

Ingredients
1 cup vanilla yogurt
3/4 cup chocolate milk
1 banana, cut into chunks and frozen
1/4 teaspoon vanilla extract

Directions
Combine all ingredients in a blender. Cover and blend until smooth. Three servings; serve immediately.

This one’s not for the birds

The kids and I made some cute and tasty Easter treats yesterday. These no-bake Easter Nest Cookies are super easy!

You just need three ingredients: Chocolate chips, crunchy chow mein noodles and some sort of candy that looks like little eggs. We used speckled Easter M&Ms, but jellybeans or even peanuts could work.  I used a little more than one bag of milk chocolate chips for each 12 ounce bag of chow mein.

Line a couple cookie sheets with parchment or wax paper. This will keep the nests from sticking.

In a medium sized pan, melt the chocolate chips on the stove (medium heat), stirring so the chocolate doesn’t burn. This will only take a couple minutes. Remove from heat and add the noodles, stirring until they’re well coated. Then use a large spoon to drop a good-sized dollop of the chocolate chow mein mixture on your lined cookie sheets. Our nests are about 4 inches across.

Carefully check to make sure the mixture’s not too hot to touch, then use your fingers to shape each drop into the shape of a nest: circular with a little indent in the center. Move on to the next nest.

After you’re through forming the nests, the chocolate should still be sticky but not real warm (don’t want to melt your eggs!). Add a couple egg candies to the center of each nest. The chocolate will work like glue to hold them in.  Chill them in the fridge for at least 20 minutes (we left ours overnight).  To make them into little gifts, I placed each nest in a cellophane bag tied with a ribbon.

My kids are 5 and 3, so they were able to help stir the melting chocolate, help form the nests and add the egg candies (their favorite part). We thought the nests looked great using three eggs that were the same color (shades of blue, for example) or mixing it up. Either way, you can’t go wrong!

Book shop hosts cookie contest

Out On A Whim Children’s Book Store will host a decorated cookie contest at 3 p.m. Friday, Dec. 12.

For a chance to win a free book, children should bring in a batch of cookies they’ve decorated with holiday cheer. Store-bought cookies must be hand decorated by the child to qualify. The kids will vote to decide the winner.

Out On A Whim is located at 108 S. Third Ave. in Yakima. For more information, call 576-3635.

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