By Nancy Mehagian
It’s summer vacation, the kids need a change, and what are you going to do today? The kitchen is a playground for kids, and most love to help prepare food. The challenge for the adults who help them is to not fret too much about bits of batter splatter on cabinet doors, or muffins that hang over the edge.
Monkey Muffins
Makes about 16 muffins
These banana muffins are the hit of the jungle. You will have to use a few bowls in the process of making them, but they are so worth the little bit of extra effort.
Preheat oven to 350°
1 c. butter (2 sticks) at room temperature
1 c. raw turbinado sugar
2 eggs
1 tsp vanilla extract
1 c. unbleached all purpose flour
¾ c. whole wheat flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
3 very ripe bananas, mashed (use a fork or potato masher)
½ c. buttermilk
½ c. chopped walnuts
½ c. raisins
In a large mixing bowl or the bowl of an electric mixer, cream together the butter and sugar. Add the eggs and beat until well blended. Then stir in the vanilla.
In a separate bowl, sift together the flours, baking powder and salt. Add the flour mixture to the butter mixture, a little bit at a time. Next mix in the mashed bananas and buttermilk. Finally stir in the walnuts and raisins. Spoon this mixture into cupcake papers in a muffin tin and bake in the oven for 20-25 minutes, until golden brown on top. Allow them to cool a bit before taking that first bite.
Mexiquinoa Salad
Serves 4-6
Okay, so I made up that word. Quinoa is an ancient grain that comes from the Andes in South America. The Inca ate it, along with corn and beans. It is gluten-free and has more protein than any other grain. It’s truly supernatural and super delicious.
1 c. quinoa
2 c. vegetable or chicken broth
½ tsp sea salt
1 c. cooked corn kernels
1 c. cooked black beans
3 green onions, sliced
Small bunch cilantro leaves, chopped
2 Tbsp olive oil
Zest* and juice of 1 lime
½ tsp ground cumin
Place one cup of quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to a full boil. Reduce the heat to simmer, cover and cook until all the broth or water is absorbed, about 15- 20 minutes. When done, the grains will look almost clear. Fluff with a fork and let stand until cool.
Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest and juice, cumin and salt and pepper to taste.
Nancy Mehagian perfected her kitchen skills when she opened the first vegetarian restaurant on the island of Ibiza. Author of the award-winning culinary memoir “Siren’s Feast, an Edible Odyssey,” she now invites the junior chef into the kitchen with Supernatural Kids. (Huqua Press)
Photo courtesy Isaac Wedin
