What A Larger Kitchen Means (Help with Pancakes!)

Growing up, my family always had a rather small kitchen.  I often heard my mom mention wanting a larger kitchen, but I didn't really know what that meant.  Every kitchen I had been in was about the same size as our kitchen.  No one I knew had a "larger" kitchen.  Besides, what would you do with one?  (Keep in mind, this was my childish mind speaking.)

I started to understand the upside to a larger kitchen around the age of 12, when I started to really cook.  By this time my brother was already cooking as well.  Two adults and two teenagers could NOT fit in our kitchen at the same time.  In fact two adults could barely fit in the kitchen without getting in each other's way.  Yet still, what did a "larger" kitchen look like?  I had still never seen one.  

Then two things happened around the same time:  My grandmother bought a larger house and our next door neighbor remodeled her kitchen.  Suddenly I knew exactly what I wanted in a kitchen.  I wanted something more that two people could work in at once.  I wanted something open enough that I could teach my children to cook and do dishes.

It was nearly two decades before I got my large kitchen, but the small kitchens I worked in in the interim taught me a lot about appreciation.  Last year, when we were in Washington visiting my FIL, my SIL referred to his kitchen as a "two-butt" kitchen.  That meant that one person could be working at the stove, counter, or sink and there was just enough room to allow someone to pass or stand behind them.  I love this phrase and now use it quite often.  

Our first apartment had a "three-butt kitchen".  Until now, it was the largest kitchen I had ever had.  It was tucked into a corner and had very little counter or cupboard space, but it was open, so it wasn't all bad.

Our second and third apartments were both "one-and-a-half-butt kitchens".  They were not family friendly at all.  I love to cook, but these kitchens made it very difficult to achieve anything beyond small batches.  I found myself doing a lot of prep work in the living room.

Our current kitchen is an estimated "five- or six-butt" kitchen.  That means we had four people working in the kitchen at the same time and there was plenty of room for more.  My husband actually stopped what he was doing and pointed it out.  We both laughed and had to explain it to my sister and mother.

I love the fact that I have a kitchen large enough for many people to congregate.  I also love that it is centrally located, so anyone who is working in the kitchen doesn't feel like they are banished to the back of the house.  To me cooking is a social activity, not a chore.

That being said, I mentioned above that I started cooking around the age of 12.  This is kind of a tradition my parents started that I want to continue with my kids.  My parents started teaching us how to cook at a young age.  By the time we were 12 we were tasked with being able to cook an entire meal unaided (my meal was meatloaf, baked potatoes, and corn).  I think this instilled in all three of us a love for cooking, and an understanding of the importance of independence.

At this point my little guys are only 6 and 3, but it won't be long before it is their turn to cook for themselves. I want their repertoire to go beyond Mac & Cheese and Top Ramen.  That is why I am so excited about them being able to help me in the kitchen whenever they get the chance.

A few weeks ago I decided to make a large batch of pancakes (in order to freeze left overs).  As I was going about my routine of prep work I saw G peeking around the corner.  It suddenly dawned on me that now was the perfect time for them to help.  It was Memorial Day and we had no plans to make us hurry.  So Cooking Lesson #1 commenced.  They both took turns putting in the ingredients and stirring.  Afterwards, both took turns helping me portion the batter onto the griddle (we have one of those cool pancake squirters).

I'd like to think they enjoyed them all the more for having helped make them, but who am I kidding...they love them no matter who made them.

PANCAKES

(Modified from recipe in Betty Crocker Cookbook)

Ingredients

1 cup flour

1 Tbsp sugar (I usually add more, but I like mine sweet)

3 tsp baking powder (I know it's a Tablespoon, but that is how the recipe is written)

1/4 tsp salt

1 egg

3/4 cup milk

2 Tbsp oil or butter (melted)

Directions

1. Heat a griddle or frying pan over Medium heat.

2. Mix together all dry ingredients in a medium mixing bowl.

3. Stir in milk using a wooden spoon.

4. In a small bowl, whisk together egg and oil until frothy.

5. Stir egg mixture into batter until smooth.

6. Oil griddle, then ladle batter into small circles.

7. When batter starts to bubble (about 2 minutes), using a wide silicone turner, flip pancakes, cook for additional 1 minute.  Remove from griddle.

Simple Granola

Here is a dilemma that I never thought about... store bought granola has way too many ingredients.  I found a recipe for granola bars that I wanted to try out, but all of the granola I found had tons of stuff in it that I didn't want in my granola bars (like raisins, almonds, seeds, etc.).  So I did the one thing any self-respecting cook would do.  I looked up a recipe I could modify.

Here is ANOTHER dilemma... granola recipes have even more ingredients.  I wanted one that I could make with ingredients that I had on hand.  It was a tough battle, Google almost beat me, but I conquered the challenge and found a site that had a granola base recipe!  I figured I could handle seven ingredients, and low and behold I actually had all of them.  Even better yet, many of the ingredients are exchangeable based on preference.

I'll post my granola bars soon!  In the mean time, here is my success to share with all:

Simple Granola Base
(adapted from Espresso and Cream)

3 cups old fashioned rolled oats
2 Tbsp brown sugar
1 tsp cinnamon (I use Siagon Cinnamon)
1/4 tsp salt

1/3 cup honey (I also like using agave, when available)
1/3 cup light cooking oil (vegetable or canola)
1 tsp coconut extract (vanilla or almond)

1. Pre-heat oven to 300 degrees.
2. Mix all of the dry ingredients in a medium bowl.
3. In a small mixing bowl, whisk together honey, oil, and extract.  Pour over dry ingredients and mix well, using your hands if needed.
4. Spread mixture in a thin even layer in a baking dish.  Bake for 40 minutes, stirring once or twice.
5. Remove from oven and cool, stirring occasionally.  When cool, store in an air tight container or Zip-Loc Bag.

Homemade Oatmeal...oh yeah!

I should mention right off the bat...I am the oddity in my family.  My family loves coffee and/or tea...I don't.  My (very Irish) family loves corned beef and cabbage...I don't (at least I have my sister on my side about this one).  My family LOVES hot cereal...I DON'T!  I have never been able to choke down oatmeal, porridge or Cream of Wheat.  To me, the slimy consistency rendered it inedible.

Well, when my oldest son was very little my parents would watch him at least twice a week while my husband and I volunteered at our Church.  It was inevitable, seeing as food options for a one year old are still pretty limited, that they would feed him oatmeal.  And, of course, he loved it.  Two and a half years later, his brother followed suit.  The oatmeal bug was running rampant in my house, and I was powerless to stop it!

I quickly learned to be okay at least making oatmeal for my family, if not eating it myself.  It was pretty easy with all of the instant oatmeal options they have at the stores.  My boys particularly love the Dino Egg Oatmeal that Quaker has out.  But those instant oatmeal packs can be expensive.  I needed to come up with a way to feed the boys oatmeal without breaking the bank (or my gag reflex).

After some searching, I found a recipe that looked promising (and I had all of the ingredients on hand) so I adapted it for taste and made it for the boys.  It turned out super pretty if I do say so myself.

Nutty Cinnamon-Raisin Oatmeal

(adapted from Summer Tomato)

1 cup Water

1/2 cup old fashioned rolled oats

1/3 cup raisins (I used Sun Maid)

1/4 cup pecans, crumbeld

1 tsp cinnamon (I prefer Saigon Cinnamon)

1 Tbsp brown sugar
Splash of Milk (soy or almond, too!)

1. Add water and raisins to a small pot.  Bring to a simmer and cook for 4-5 minutes, until raisins are nice and plump.
2. Stir in oatmeal.  Cook for an additional 5 minutes or until the oatmeal is your desired tenderness and consistency.  You can add water a tablespoon at a time to achieve this, as well.
3. Spoon the oatmeal into a cereal bowl.  Add a splash of milk.  Top with pecans, cinnamon, and brown sugar.  Stir together.  Add more milk to reach your desired consistency.  Enjoy!