Past CC Articles
Past Cook's Corner Articles:
|Pumpkin raisin muffins will get kids cooking|
|Written by By KAREN NADLER COTA Sentinel Lifestyles Editor|
|Thursday, 21 May 2009 11:16|
Anna Taylor advocates playing with food.
She continues that conversational tone.
"Maybe you don't have any red peppers in the house for the quiche recipe on page 7. That's fine - maybe you'd like to put black olives in it instead. That would taste great!
"The bests chefs in the world didn't become so good at cooking by just following other people's recipes - they made their own!"
Taylor advises her young readers to "have fun with (these recipes) and experiment. What other time can you get away with playing with your food?"
The cookbook is the culmination of two-plus years of work as a dietetics major at Bowling Green State University, where just 12 days ago Taylor earned her degree summa cum laude, graduating with university honors.
"It wasn't just a catchy title," she says of "Playing With Food," her senior honors project. "It really was the main idea."
Taylor, who came to BGSU in the 2005 after graduating from Sylvania Southview High School, had been thinking about creating a kids' cookbook ever since the end of her freshman year. By sophomore year she was drawing up lists of possible recipes.
"I started with the foods I like. 'OK, well, what does a 10-year-old know how to make?'"
She gravitated toward "foods kids aren't afraid of, that don't sound weird. By starting with something they are familiar with and building from that" she found it possible to introduce a wide array of healthy ingredients.
Recipes are broken down into breakfast, lunch, snacks, dinner and dessert categories. Turkey chili with beans and cornbread appears under "lunches." The snack recipes are for strawberry-banana smoothie, nachos with guacamole, hummus and vegetables.
The most challenging recipe in the entire 57-page volume is the one for her pumpkin raisin muffins, and that's the one she's sharing with Cook's Corner readers today.
It shares space in the dessert section with apple crumble and easy chocolate-covered strawberries.
The pumpkin muffins already have a wide following on campus.
"I was president of the Student Nutrition Association this past year and we did this big project this spring - 'Empty Bowls' - with two other organizations on campus. We raised awareness and money to fight world hunger. The Global Village did all the publicity; we were in charge of food."
Guests made a $10 donation, with proceeds going to the Heifer Foundation and to the local Cocoon Shelter for women and children fleeing domestic violence, to give each woman a sum of money for groceries "for when they leave" shelter.
"We made those muffins from the cookbook for (Empty Bowls)."
At day's end "we had 10 muffins left. One of the people who was volunteering to work the meal said 'I will give you $10 for those muffins!' They were a really big hit.
"They have a really warm flavor, spicy, but not too sweet. I think they'd probably be really good in the fall, too."
Taylor dreamed up the recipe after doing extensive research on Internet cooking sites. She took bits of inspiration from five different recipes and put her dietetics knowledge to work.
"It's a chemistry thing - how much baking powder and baking soda is going to be required for something to rise, etc. Balance between wet ingredients and dry ingredients; that's a big thing. It doesn't end up well if the balance is wrong. Also, people won't like it if it's too dry.
After a trial run Taylor decided it was a bit too sweet "so I cut down on the sugar. Raisins are very naturally sweet; you don't need all that sugar!
"I'm always a big proponent of using applesauce instead of all vegetable oil," and substituting half the flour with whole wheat flour.
"I never use the terms low-cholesterol, low-calorie; they're a turnoff for kids."
Instead, the chatty tone of her cookbook is meant to make kids in grades 3-6 more independent and inclined to help with dinner; feeling more adult.
"Instead of 'Oh, I can go to McDonald's with my friends' it's 'Oh, I can make a smoothie for my friends.'"
She includes a section of "culinary challenge" directions such as how to use a can opener, how to crack an egg, or use an electric mixer, all skills used in the muffin recipe.
Taylor's already burned the cookbook onto CDs and given it to others.
"I think that one day I could publish it" in expanded format, she noted.
This summer she'll be volunteering for Lil' Shots, a children's diabetic camp at Olander Park in Sylvania.
In the fall she's headed to Illinois State University for a graduate school-internship program that will put her in hospitals, schools and community programs.
Pumpkin raisin muffins (kids' version)
|Last Updated on Tuesday, 02 June 2009 13:24|
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