National Kids Take Over the Kitchen Day
Tuesday is National Kids Take Over the Kitchen Day.
Venae Watts, Owner of Minerva Dairy, talks about the movement and shares some kid-friendly recipes.
Macaroni and Cheese
1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2 to 3 cups shredded cheese, like cheddar, Monterey Jack, or Colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli
1. Boil the pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
2. Warm the milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes.
3. Make the cheese sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.
4. Combine the pasta and cheese sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.
5. Serving and storing leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after reheating, mix in a splash of milk to make it creamy again.
1 1/2 Cups All Purpose Flour
1 Cup Baker's Whole Milk
1/2 Cup Sugar
3 Tbsp. Unsweetened Cocoa
3 tsp Baking Powder
1/2 tsp Salt
1 1/4 oz. Hot Cocoa Mix
4 Tbsp Minerva Dairy Amish Roll Butter, melted. Plus more for the pan.
1. For the Syrup: Take your favorite Raspberry Jam and add water to it to thin it out into syrup in a saucepan (1 cup jam to 2 Tbsp water).
2. Combine all ingredients in a blender and blend. Take 1/3 cup batter and add to a buttered skillet over medium heat - cook until bubbling and edges pull up from the pan. Carefully flip and cook through. Top with Minerva Dairy Maple Butter, Raspberry Syrup, and some fresh Raspberries.
You can learn more about the movement here.