Cooking: Marinades

We preempt Cucumber Week to bring you . . . Marinades.

Boneless, skinless was on sale this week. I hauled home 15 pounds and J and I got to work "processing" them. We chose four different flavors of marinades (Lemon-Pepper, Middle-Eastern, Cranberry, and BBQ). J helped me measure and stir and pour. Fractions were bandied about. Requests for many tastes were made.

The results soaking in the frig (after three hours we turned them and the entire pieces were covered--in case you were wondering). NOTE: The container with the light green lid is Cucumber Soup:



After the "lab" portion of our lesson, J sat down to compare the recipes and see if he could identify the recurring ingredients that make a marinade a marinade. He found that there was always some sort of creamy/oily base and at least one acid in each recipe.

With that information, J created his own marinade ingredients. He believed that not one but TWO creamy ingredients would enhance his marinade. He also felt strongly about the cranberry sauce being included. He chose a lighter oil (what a sensitive palate), and thought the celery seed was a must since you could have the flavor without the strings. Nutmeg was just a dash of personality.

We're going to determine amounts and actually use his marinade the next time I bring home a batch of chicken.

If everything works out as I hope in teaching cooking to J, I will not have to cook for the next, oh, 12 years??

Cooking: Chicken and Dumplings

J (dressed as Arnold from The Magic School Bus) had his first official cooking lesson for this school year. He has helped me here and there in the past, but he's more hands-on this year as we work our way through basic recipes as part of the curriculum. Each recipe he completes is included in a notebook he made, complete with his own artwork (of course).

Since the temps have been on the cool side, I chose to have him go through the process of chicken and dumplings.

Here he is doing a masterful job shredding the chicken. I was very impressed. Perhaps his glasses helped him to concentrate.


On the counter are the dumplings all rolled out and ready. I know there's a bit of a controversy regarding dumpling shape, but we're a "rolled dumpling" family. If J wants to learn about the other kind, I guess he'll have to learn about it on the street.

Bubbling away in the pot. Not the most photogenic of meals.

The best part of doing the cooking--being the first to taste the results.

Next up for us: Cucumber Week.