Kai Wants a Popsickie

A fan sent us the most adorable video of her baby!

Christina's Ham and Spinach Creation

Christina writes:

I love to experiment with new recipes at lunch time. This is one that I
thought was awsome. 
 
Melt 2 table spoons of butter in a shallow sauce pan. Drop 3/4 of a cup of spinach
leaves. Make sure it is packed really tightly. Rip or chop thin slices of deli ham
into small strips. put both spinach and ham into the pan before the butter starts to
burn. Then take 2 small handfuls of cheese and melt it over the spinach and ham
mixture. When the spinach is soggy and some what dark, remove from heat and serve
while it is still warm. 

By the way, this was a recipe I made up.

Spatulatta replies:

Hey Christina, thanks for your creative recipe!  We love spinach and ham.  
This is a great way to use holiday leftovers.

Keep cookin!

We have a Winner!

Congratulations Theresa!

Theresa from Maricopa, AZ is the winner of our Patchwork Paté New Years Eve Goodie Basket. Theresa will be receiving her basket in time for her New Year's bash.

The contest is run in a very scienticfic way...not! We put numbered balls in a bucket and then Liv and Belle close their eyes and take turns selecting a ball.

Thank you all for entering the contest and joining our Spatulatta Mama mailing list. And we'd like to give a round of applause for all the dads who signed up as well. Look forward to promotions designed just for you.

Roasted Chestnuts

Roasted chestnuts are such a traditional winter treat that there's a song about them - sing along as you roast your own chestnuts.

Yield	4-6 servings
Time	30-45 minutes
Tools	knife baking sheet or cast iron pan clean kitchen towel
Ingredients	24 uncracked chestnuts
Directions	Preheat oven to 400. Have an adult carve an X into the flat side of each chestnut (otherwise they will explode) and place on the baking sheet. Bake about 30 minutes, until pressing a chestnut cracks the shell open easily. Wrap chestnuts in a towel until ready to eat. Squeeze open the shell, peel off shell and nut coating, and enjoy.

Nakima's Moldy Sandwich :)

Hi, my name is Nakima [Na-ke-ma].  I am 12 years old and I love making sandwiches
especially a moldy sandwich.  This sandwich is good for an April Fool's snack.

You will need: 

• 2 tablespoons of peanutbutter
• 1 package mixed food coloring
• 2 slices of bread
• 1 teaspoon of powdered sugar
• 1 tablespoon of jelly
  

The tools are:

• 1 dull kitchen knife
• 2 small bowls.

Creating green peanut butter:

• Use the knife to mix peanut butter and 4 drops of blue food coloring in a bowl. Combining these ingredients will turn the mixture green.
• Put aside two thirds of green peanut butter for the sandwich filling.

Making the mold:

• First use the knife to lightly dab green peanut butter patches on top of one slice of the bread.
• Next, sprinkle a little of the powdered sugar on some of the patches and tap it in with your finger. The sugar will take on a gauzy look.
• Combine 2 drops from each color of food coloring in the second bowl. Dab the mixture on or near the green areas to create blotches that look like black mold spores.

Assembling the sandwich:

• Use the other slice of bread, the jelly and the remaining 2/3 of the green peanut butter to make a sandwich.
• Make it a little sloppy so that some goo drips over the sides of the bread.

Pulling the prank:

• Wrap sandwich in plastic.
• Put it n your lunch bag and get ready for some stares during LUNCH TIME or AT HOME.
• LET YOUR PARENTS OR FRIENDS know that it is just a prank so they won't get too worried.

And that is how you make a moldy sandwich.
Bye

Ham St. Paul from Miss O & Friends

Here's a breakfast goodie from our pals at MissO&Friends. They have the coolest learning games and activities. Check 'em out!

You will need:

• 2 eggs
• 1 small onion
• 2 slices of bread
• Ham
• Salt & pepper
  

Directions: (get an adult to be your assistant)

Chop onions then put in pan and cook until onions are golden brown.

Leave onions in pan and crack eggs over them.

Using spatula, keep moving the eggs (like you would with scrambled eggs). Chop the ham and add.

When the eggs become one piece they are done.

Now put on one piece of bread and sprinkle salt and pepper on egg. Now put other piece of bread on top of eggs.

Eat.

Claudia's Yellow Cake

Check out this recipe from Claudia. It's a classic that's always a winner!
Thanks Claudia :)

-Team Spatulatta

You'll need:

• Jello- Pudding Mix
• 3 Eggs per layer ( 2 layers)
• 1 cup of water ( per layer)
• 2 boxes of Pillsbury-Super Moist Cake Mix
• 1/3 cup of vegetable oil per layer ( 2 Layers)
• 1 container of Vanilla Frosting
• 1 container of Chocolate Frosting
• 1 Stick of UnSalted butter
  

Directions:

Mix 1 sick of butter with 3 eggs,
Pillsbury Moist Cake mix,
and Jello Pudding Mix, and 1/3 cup of Vegetable oil into a bowl.

Place mix into a round cake tin, pre-heat for 10 minutes and place mix into a tin.

Bake at 350 degrees

For the next layer do the same
frost the CHOCOLATE frosting on top of the bottom layer
place two cakes on cooling racks when cool only frost the chosen bottom layer of the cake and frost with the CHOCOLATE frosting flip top layer onto the bottom next, frost the whole entire cake with VANILLA frosting

Let cool

TADA!

Very Berry Special Spinach Christmas Salad Recipe from Gael

Ingredients:

• 2 T raspberry vinegar

• 1 c fresh raspberries

• 2 T raspberry jam

• 2 large kiwi fruit, peeled and sliced thin

• 1/2 c vegetable oil

• 1 small can mandarin oranges, drained juice from drained mandarin oranges
• 3/4 lb. fresh spinach leaves
• 3/4 c whole toasted pecan halves
  

Directions:

1. Whisk or blend vinegar and jam.
   
2. Add oil and orange juice; blend well. Set aside.
3. Combine spinach, half of nuts, raspberries, oranges, and all of the dressing in a large bowl.
4. Toss and then top the salad with kiwi and the remaining nuts.
   
5. Chill about an hour.
   

Serves 4-6

Optional: add about 1/2 c blueberries and and 1/2 c purple seedless grapes for additional color.

Spatulatta says:

Wow, now this is a salad everyone's sure to enjoy over the holiday. Definitely a healthy
and easy recipe to make. :)

Thanks for sharing, Gael! 
-Team Spatulatta

Bizymom of the Year Contest - Celebrate Someone Special this Holiday Season!

Send in a photo & include a 200 word write up explaining why your mom or another worthy lady should be awarded the title of "Bizymom of the Year." Or send us a video.

The person nominated does not have to be your own mom, or related to you in any way, but she certainly can be.

Submissions will be accepted from December 1st to December 30th 2008. Voting will take place from January 1st to January 10th 2009.

Prize details:
Bizymom of the year Award - $200 Cash prize to the winner
Person who nominated the winner - $50 Cash prize and more!

Contest URL:
http://www.bizymoms.com/christmascontest/index.html

Maddie's Funky Fruit Smoothie

Feelin' a little funky? Take a walk on the wild side with this cool smoothie from Maddie. The sweet flavor will give your taste buds a zip!

-Team Spatulatta

Funky Fruit Smoothies

You need...

• 1 small banana
  
• 1 ripe pear
  
• 3/4 cup apple juice
  
• 3/4 cup natural yogurt
  
• 1 tsp vanilla extract
  
• 1 tbsp runny honey
  

1. Slice the banana. Peel, core, and chop the pear.
2. Place all of the ingredients in the blender. Make sure the lid is on tight and blend until smooth.
3. Pour into smoothie glass and serve.

More from Chicago Gourmet '08

Belle & Liv with Top Chef contestants: Dale (Season 3)
and Stephanie (Season 4 Winner)
With Executive Chef, Jackie Shen, of Redlight

With Master Chef, Roy Yamaguchi, owner of Roy's

Churchill Elementary Pics

On November 20th, the girls hosted a live cooking demo and book signing at Churchill Elementary School in Oswego, IL. The theme was Family Reading Night.

Click photos to enlarge

Churchill Elementary students and parents were excited for the cooking demo to start.
It was our first visit there and we felt so welcomed!

Churchill was nice enough to provide the cool projection screen below. The audience saw everything Liv and Belle cooked up. During the book signing, clips from Spatulatta and national tv interviews played on screen.

We love paparazzi!
Our gracious host, Pat Lofthouse, snaps photos of the girls.

Tori's Original Stuffed Cherry Tomatoes

ingredints:               preparations: 
  
cherry tomatoes       make the cherry tomatoes  
                     hollow on the inside then 
goat cheese          chop up olives and stuff it 
                     into the tomatoes then  
olives(optional)     stuff goat cheese and 
                     for the final touch       
parsley              add the garnish (parsley)


Spatulatta responds:

Mmmm, these sound great!  
Thanks for passing on your recipe, Tori.
-Team Spatulatta

Cocoa Rounds by Sophie

I LOVE spatulatta.com! I have a recipe you could do.
I have more cool recipes but my favorite recipe are cocoa rounds, the ingredients are,   

• 1 2/3 cups flour
• 3/4 cups sugar
• 2 Tablespoons cocoa
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cups soft butter
• 1 egg

Combine all the ingredients in a medium bowl.
Chill for 10 min. and bake at 375 f for 8-10 min.  

we like to roll them in powdered sugar after they're done.   

Love, 
Sophie ;-)

Spatulatta responds:
Hey Sophie, Thanks for your sweet recipe.  This could make a great treat during holidays.
Spatulatta loves you too!

-Team Spatulatta

Chicago Gourmet 2008

Here are photos of Belle and Liv at Chicago Gourmet on September 28. Held in Millennium Park, the girls, along with other nationally known Chicago chefs stirred up delicious creations for culinary fans.

Check back to see more photos of Chicago Gourmet!

Click photos to enlarge

Ready to work!

Cookin' live with Liv & Belle

With two new fans :)

Looks like a giant cookie cutter!

Rachel's Extraordinary Empanditas!!

Our buddy Rachel sent us this recipe that we can't wait to try!! 
We appreciate it, Rachel :)
-Team Spatulatta

Rachel writes:

HEY!  I have this amazing Mexican recipe called EMPANDITAS!They're basically
apple turnovers!  

You need:

• oven that can turn to 400 degrees
• 2 cups of flour
• 2 tsp of baking powder
• 2 tbsp of sugar
• 1 tsp of salt
• 1/2 cup of shortening
• 1/3 ice water
• applesauce

Cinnamon Sauce

• cinnamon
• sugar
• melted butter (just mix these up.)

Directions:

1. First combine the flour, baking powder, sugar and salt in a bowl.
   
2. Then use a pastry blender to put the shortening into the flour mixture.
   
3. Slowly add 1/3 ice water, add more if necessary to form dough ball.
   
4. Sprinkle flour on the table and rolling pin to roll out dough.
   
5. Form circles using a circle cookie cutter, or a glass.
   
6. Take a cookie sheet, and lay the circles on the sheet.
   
7. Take about 1 tbsp of applesauce for each one, putting on in a line diameter way.
   
8. Fold over and press sides down with a fork, and put in the oven for 20 mins.
   
9. After cooled, coat with the cinnamon sauce above.
   

Then, ENJOY!!!!!!!

Queens of Halloween

WOW - aren't these Halloween costumes incredible?! They were designed and hand-made by their Mom, Heidi. WAY TO GO HEIDI!!!

Liv went as "The Mona Lisa" and Belle went as "The Queen of Hearts" (Lewis Carroll version). Their dog, Connie, dressed as a witch. Adorable!!

Click Photos to Enlarge

Halloween on CBS 2 Chicago

Here are photos of Belle & Liv's Halloween appearance on CBS 2 Chicago. Pedestrians were able to see the girls in the studio from Daley Plaza, and on the CBS Jumbotron!

The girls made two of their favorites: Monster Hands and Spider Sandwiches.

Click Photos to Enlarge

Egg-cellent Egg Fried Rice!

Check out Briah's dish for Egg Fried Rice.  Briah and her Dad sure make a dynamic duo!  

Thanks Briah!
-Team Spatulatta

EGG FRIED RICE  INGREDIENTS 

• a pot of cooked rice
• 3 eggs
• 7 strips of bacon
• a half of onion
• 5 table spoons of oil
• salt
• pepper

DIRECTIONS

1. heat the oil in a skillet . 
2. chop your onion and bacon.
3. put the onion and bacon in the skillet. 
4. after the bacon and onion gets a little cooked add the eggs salt and pepper. 
5. let the eggs cook then add the rice. 
6. last let the rice get a little brown then serve.

Briah adds:
"You can add shrimp and make it shrimp fried rice.  My daddy always teaches me recipes."

Best Wishes on Your Exam, Yun!

Yun, from China, emailed us with her latest update:

MY Dear friends :

I was happy to receive the e-mail from you. Recently, I am busy
reviewing my lessons. We will have an ex-am next week, it is very
important for us. Everyone is working hard in order to get a good
score. I also work very hard. By the way , tell you the truth, I
can'ot cook very well by myself. However, I love cooking and
enjoying cooking, it's enough, isn't it?

Happy Halloween!

Yours,
Yun

Spatulatta answers:

Dear Yun,

Spatulatta wishes you all the best during your exams next week!
Study hard, and keep us updated on the results :)

Here is a recipe for a Banana Orange smoothie. It's a simple recipe
and the vitamins will help you keep focused on your studies!

You will need:

• Ice
• 1 cup of orange juice
• 2 peeled bananas
• A blender
  

Directions:
1. Fill the blender jar about 1/3 full of ice.
2. Pour the orange juice into the blender. Put the lid on tight!
3. Starting with a slow speed on the blender, chop the ice and then using
a higher speed, mix the orange juice and ice until they are slushy.

4. Take the lid off the blender and add the bananas. Put the lid back on.
5. Blend until the bananas have completely disappeared into the slush.
6. Pour your smoothie into a glass and enjoy the cool taste.

Good luck, Yun!

-Team Spatulatta

P.S. Yun, after completing your exam, feel free to email us any video footage
of you cooking in the kitchen with your family. We would love to display
the video on Spatulatta for everyone to see. We'd love to hear your family
speak Chinese while making one of your favorite recipes! :)

BizyMoms.com Halloween Scrapbook Contest

Spatulatta Fans: Enter the latest Halloween contest from Bizymoms.com! Read more below...
-Team Spatulatta

Halloween is around the corner and we at Bizymoms have something special
for moms and the kids!

Mummy's Goblins and Ghouls Scrapbook Contest

Send in photos of your little trick or treaters
from November 1 - November 10, 2008

Three cash prizes will be awarded.
1. $100 Grand Prize
2. $50 runner up
3. $50 most original costume idea

Paypal account required to receive prize.

Winners will be chosen based on votes, comments and a bizymoms.com
management panel.

Contest URL: http://bizymoms.com/halloween/

Marisa's Banana Smoothie

Mmmm, we're going "bananas" over this recipe!  Thanks, Marisa.
-Team Spatulatta

1  banana  cut  in  half,1 tsp  of  vanilla, 
4 oz.  of  milk,3  ice  cubes  and  a  blender. 
 
hope  you  enjoy  my  banana  smoothie!!!! 
 
                  bye!!!!  
 
p.s. my  grandma   taught  it  to  me. 
plus  you  can  add   strawberries  to  make  a  strawberry  banana  smoothie! 
love  your  recipes!!!!!!!!!!!!!!!!!!!!!!!!!!  

Briah's Macaroni Noodle Recipe

Thanks for sending us your delicious recipe, Briah!
- Team Spatulatta

Macaroni Noodles

Ingredients:

1 pound of ground beef or turkey
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of salt
1 tablespoon of pepper
5 cups of tomato sauce
5 cups of shredded cheddar cheese

Directions:

1. boil your macaroni noodles until soft.
2. brown ground beef in a skillet.
4. add garlic powder,onion powder,salt,and pepper.
5. take the browned meat of of heat.
6. drain macaroni noodles in shrainer and put back in the pot.
7. turn heat up to hi add the browned meat to the macaroni.
8. then add tomato sauce and let it come to a boil.
9. final add cheddar cheese let the cheese melt in and serve. 

Delectable Dessert: Sweet Sushi

Our friend Donald sent us his recipe for sweet sushi. Thanks Donald, this looks so much fun to make!!
-Team Spatulatta

Sweet Sushi:

• Use Coconut milk with the water to make the sushi rice, usually 1/2 to 1/2 to 1.
  Meaning 1/2 cup of water 1/2 cup of coconut milk & 1 cup of sushi rice
  

• Cook the rice like you would sushi, then instead of adding vinegar you add coco, Lopez coconut cream, a little cinnamon and a pinch of nutmeg, not to much.

• For the wrapper I use a little cocoa in a crepe batter to make chocolate crepe and that's the nori wrap.
  

• For the fillings you can reconstitute some figs, dried cranberries etc, and for the wasabi fine ground pistachios until the were like peanut butter.
  

• Serve on a bed of sugar raked to look like a Japanese cloud garden with a few chunks of chocolate to be the mountain tops and there you go.

*Image from Family Fun Magazine

How Team Spatulatta Chooses Recipes

hey how do u come up with 5 new recipes?
-Hannah

Spatulatta answers:

Dear Hannah,

How do we come up with 5 new recipes? Sometimes it's really easy. Our
friends, Miss Karina and Zara, from Language Stars collected the Peruvian
recipes and we tweaked them with the help of our mom, Miss Gaylon and Miss
Janet.

Sometimes we chose a theme, like Doggie Appreciation Day and think up
recipes that we think fit the theme. Some are family recipes, some are
recipes that kids and their families send in, some are classic recipes
that get an update. The adults on our team not only make sure everything
is edible but they go over the recipes to make sure the 5 dishes are
balanced, so their aren't 5 dessert recipes and there's not too much fat
or salt.

Thanks so much for your question. I'm sure other kids were wondering the
same thing.

Team Spatulatta

Hong Bang Bang Wire!

Our pal Yun, from China, sent us this amazing recipe.
Thank you Yun!!

Your friends at Spatulatta

Yun writes:

My dear friends:

This is a Chinese food Hong Bang Bang wire ,you can try to cook it

Materials: 
150 grams-scented tea, a cucumber 100 grams, 50 grams of bean
sprouts, carrots 50 grams, a Fenpi, 1 tablespoon sesame oil.

Sauce: 
1 tablespoon Zhima Jiang, cream 1 tablespoon soy sauce, sugar 1 / 2
tablespoon, 1 tablespoon broth, 1 tablespoon sesame oil, vinegar 1 / 2
tablespoon, Layou 1 / 2 tablespoon (or more seasonings to Draw Frame).

Practice:
1, scented tea-cut, cut cucumber, carrots cut.

2, bean sprouts into boiling water you picked up in the hot, let cool.

3, Fenpi Yongkaishuitang about cold-water washed, cut, Banshang sesame oil
(do not stick together).

4, Fenpi disc release at the end of Zaipu other materials on top, applying
Banhao of sauces, edible material and then before and sauces to mix well.

Note: Zhima Jiang transfer of skills in the water will have to join in Zhima
Jiang stressed thin and flavor.
                              

Your friend,
Yun

A Moving Letter from Rachel in Pennsylvania

Dear Isabella and Liv,

Hi!  My name's Rachel and I'm a 12 year old girl from Pennsylvania. I checked your
cookbook out from the library and loved it!!! It saved my life!! (Literally!) I'll
tell you why. Yesterday at 5:00 in the morning my dad woke me up and told me that he
needed to rush my mom to the emergency room. She was in a lot of pain. So I needed
to stay home with my 1 brother and 2 sisters. (I'm the oldest.) Well, my parents
didn't come back home 'til 12:35 p.m. Our grandparents were with us for some of the
time though . It was really scary. I used your cookbook to keep the kid's minds off
my mom. I just told them we were going to make something out of your book and they
were so excited!! (They love your book too!) We made something easy, the eggs with
spinach and cheese. (We didn't have any ham...) So I just wanted to thank you guys!
Thank you so much and keep it up!!!

Luv,
Rachel
P.S. Reply would cause many happy screams from younger brothers and sisters!!! LOL! =)

Spatulatta's Reply:

Rachel, what a wonderful big sister you are!  We're glad that the Spatulatta Cookbook brought
cheer to your family :)

We hope your Mom had a speedy recovery!  Please keep us updated.  

Yours,
Team Spatulatta

Chicago Event: Spatulatta at Millenium Park

If you're in the Chicago area, come out this Sunday, September 28. Belle and Liv will give a live Spatulatta cooking demo at Chicago Gourmet in Millenium Park. Belle and Liv, along with other nationally known Chicago chefs will stir up delicious creations for the event, which features seminars, cooking demos, and of course yummy tastings! The Spatulatta demo takes place at 2:30 PM in the Whole Foods Market Family Village, located just East of Great Lawn. Kids, wear your Spatulatta apron and receive a FREE gift! Autographed Spatulatta Cookbooks will be sold. To learn more, click on Chicago Gourmet. To purchase tickets, click here. *Whole Foods Market Family Village tickets can be purchased separately from other events.

Dining in Style!

Above are two adorable photos of Liv posing with Spatulatta's co-creator, Gaylon. These were taken a few months ago at the 2008 James Beard Awards in New York City.

Props from Balboa Elemtary School

Dear Olivia and Belle,

Your are great cooks! We really enjoy watching your cooking
videos. Our favorite recipes are the bunny cupcake and the worms in dirt.
Thank you so much for sharing your talent with us. We will continue to
watch your video throughout our school year.

Love,
2nd grade students
Balboa Elementary
San Diego, Californica

Blue Corn Muffins

Blue corn muffins are a perfect addition to breakfast. Try this recipe from the Jalapeno Cafe.

(makes 1 dozen)

Ingredients:

• 1 cup all purpose flour
• 1 cup blue corn meal for tortillas or for atole
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup milk
• 1/4 cup butter, melted

Directions:

Heat oven to 400 degrees. Generously grease a twelve cup muffin pan and place in oven to heat while preparing batter.

In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs, milk and melted butter, until blended. Pour liquid into dry mixture, stir just to moisten.

Remove muffin pan from oven and spoon in batter.

*Make sure muffin pan is very hot when spooning in batter, this will keep the muffins from sticking to pan when you remove them.

Bake 18 to 20 minutes until tops browned.

Remove from oven and turn out muffins to plate. Serve with butter and honey.

Visit the Jalapeno Cafe for more recipes!

Jessica's Garlic Chicken & Pasta

Our buddy Jessica created a great recipe below.
Keep cookin Jessica!
-Team Spatulatta

Hi Liv and Belle! 

I was just writing to tell you that I love your show. It's awesome! I always go on
to see if you added any new recipes.  Anyway, here's my recipe for Garlic Chicken and Pasta.  
I sort of just made it up one night! 

• Saute 4 chicken breasts in a pan.

• While the chicken is cooking, make the pasta.

• To make the garlic sauce, put a stick of butter into a saucepan and melt it. When the butter has melted, add about 2 tablespoons of chopped garlic. (It can be from a jar)
  

• Then, add a little bit of oregano. Put the pasta on a plate, then the chicken, and pour some garlic sauce on each plate.

It's really good!

Makes about 4 servings.

From, 
Jessica 

Top Notch Recipe on a Low Budget

Jean from Illinois sent us her beef recipe with an interesting story :)

Jean wrote:

I've got to tell you and the girls about my new
recipe.

Recently I bought a small covered oval roaster made by
Graniteware, at my local Ace Hardware store. I had to
buy the rack (with handles) for it directly from the
manufacturer.  Before I bought the rack, I cooked a
chicken in it and was very happy.

Today, I used the rack for the first time.
I like to buy food at Dominick's in Lincolnwood. When
meat gets close to its sell-or-freeze-by date, they
stick on coupons adding lots off, e.g. an additional
30% off. It's a great way for this food-stamp
recipient to get great food cheaper. If I had enough
money & freezer space, I'd buy all the beef so
discounted, just to make sure it wasn't thrown out.
Jewel doesn't do this.

This is what I bought for my project, a true impulse
recipe idea:

1. beef chuck/top blade steak/boneless/.86 lb.
2. beef chuck/cross rib steak/boneless/.60 lb.
3. beef loin/top sirloin steak/boneless/1.12 lb.
1 onion

The beef pieces were all fairly thin, not the classic
chunky roast. Didn't matter.

Procedure:

0. slice the onion
1. spray bottom of roaster with some non-stick cooking
spray.
2. add 1/2 cup of water
3. put rack in
4. place biggest piece of meat on rack
5. sprinkle seasonings on top of meat
6. place onion slice(s) on top of meat
7. place another piece or pieces of meat on top of
onion slices
8. add seasonings and another set of onion slices as
before
9. place another piece of meat on top of onions
10. add seasonings as before

Pre-heat oven to 325F.

When oven is pre-heated, cover the roaster and put it
in oven carefully.

Check it later to make sure the top piece of meat
hasn't slid off onion - reposition if needed.
Cook for 2 hours.

Use handles to lift food out of roaster.
Pour off juice into separate container.
Etc.

I was super-pleased that the meat was more tender than
I expected. I just ate the top piece, because it's
obviously a 3-serving dish I made. This roaster is
made in several bigger sizes, so you can cook more at
once.

Although I surely made some correct choices in time
and temperature; the Graniteware covered roasters are
"the poor man's Dutch oven" without the thermal mass
of cast iron. It isn't just the speckled enamel that
makes Americans so fond of them!

I'm not telling which seasonings I used - a different
group for each layer of meat - because that's part of
the beauty of this recipe: you can choose your
seasonings, and also the vegetables to put in between
the layers of meat.

Normally I wouldn't offer Spatulatta a recipe, because
I'm a grownup and it's supposed to be the girls'
project. But, the opportunity to make all these
choices gives them plenty of room to be creative.
I've been buying meat nearing the sell-by date for a
long time, but never got this creative. Maybe in these
times when most people are trying to save money, it's
an opportunity to encourage cooks to venture
"off-label" in preparing meat. Cooked is cooked. If I
braised a steak and it came out tender, it's correctly
cooked!

As for the added expense of driving to Dominick's in
Lincolnwood (or Howard L station?) versus walking to
the Jewel, I can't fix that.

A Chillin' Labor Day Snack

Our pal, Carly, wrote:

This is a great summer recipe. Our friends gave us this recipe (thanks Madison, Makenzie & Michelle!)

Ingredients:

shredded carrots
sauteed zucchini
cucumber (optional)
sliced in half cherry tomatoes
corkscrew pasta (remember to cook the pasta)
goddess sauce (from Trader Joe's)
parmesan cheese

Mix everything together, chill in the fridge, and enjoy!

Pdiddy Brownies

This chocolatey recipe was emailed by Payton.
Indulge with a tall glass of milk! :)

2 sticks butter - softened
2 cups sug
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1 tea. vanilla
1 cup chopped pecans (optional)
1 cup chocolate chips (optional)

Mix Butter and sugar
Add eggs
Mix well
Add cocoa, flour, vanilla, pecans, chocolate chips.
Beat but, not too long
Bake 30 min. @ 350

Chefs at Play

Liv & Belle chillin' in the kitchen....

Kids' Restaurant Week

These photos were taken on June 21 during Kids' Restaurant Week. It took place at The Green City Market in Chicago. Tons of people showed up to dine in style! Belle & Liv made an incredible pesto and pasta that everyone enjoyed. They also made new pals and signed autographs.

You'll see some of the kids wearing aprons. Those decked out in an apron received a surprise gift!

Click Photos to Enlarge

Chloe's 4 Piece Egg Salad Sandwich

Chloe's sandwich is eggggg-cellent!
Thanks Chloe!
-Team Spatulatta

Ingridients:  
Egg (hard boiled)
Mayo (or mustard) 
Lettuce 
Tomato 
Sub Bread 
Pickle (optional) 
Salt and Pepper 
 
Take a knife and cut your egg into 4 parts. If wanted, use another egg too. 

Place 4 (or 8) slices of egg on one half of sub bread. 
Cover with mayo.

Take 4 pieces of lettuce and pat them into the mayo. Put a dollop of mayo on the
lettuce. 

Cut tomato into 4 parts. Place tomato onto mayo level 2. Sprikle salt and pepper
over tomato. 

Last, take pickle and cut into 4 pieces, and put on top of tomato. Spread mayo onto
pickles. Put sub bread on the sandwhich. Then, put sandwich in microwave for 24
seconds. 

Yum!

Spatulatta Adds:
To hard boil egg(s), place egg(s) in a pot and cover with cold water by a 1/2-inch or so.
Bring to a gentle boil. 

Now turn off the heat, cover, and let sit for 7 minutes. 

Have a bowl of ice water ready and when eggs are done cooking place them
in the ice bath for about 3 minutes - long enough to stop the cooking.

Jiaozi Recipe - Stuffed Chive Shrimp Dumplings

Our pal Yun from China sent her delicious recipe for jiaozi.
Feast your eyes on this Chinese dish (click images to enlarge).

Thank you, Yun. We can't wait to make jiaozi in the kitchen!
Team Spatulatta

P.S. Below you'll see Yun's original email, as well as Spatulatta's
interpretation - measurement conversions, etc. Plus we added
info on dumpling preparation. ;)

----------------
Original Email:

My  dear friends:
Today I want to tell you something about Chinese food.
You know that in China we always eat jiaozi during Spring festival.
Ok,let me show you how to make jiaozi: Chive shrimp dumplings stuffed

Zhuliao: Shrimp 150 grams, 150 grams of lean pork, fresh leeks 150 grams
Accessory: ginger adequate, appropriate condiments approach: lean pork cut 0.4
centimeters around the small, plus mirin, soy sauce adequate system of submerged
more than 20 minutes, Shrimp from shrimp lines and cut the meat with a small
amount of soy sauce Dingjia, mirin submerged system 20 minutes (meat Laochou,
shrimp-sheng pumping oh). Leek Qiemo will add ginger, salt, monosodium glutamate,
Wu Xiangfen a small, peanut oil modest, a small amount of sesame oil, submerged
good meat and shrimp stir evenly. . He! As simple as just filling the dumplings,
by the incomparably delicious dumplings taste ah
I wish that you can enjoy making jiaozi.

Yours,
Yun

---------------
Spatulatta's Interpretation:

My dear friends:  

Today I want to tell you something about Chinese food.  You know
that in China we always eat jiaozi during Spring festival.

Ok, let me show you how to make jiaozi (stuffed chive shrimp dumplings)

PREP TIME: 40 min.  

INGREDIENTS FOR 30-40 DUMPLINGS  

WRAPPERS: 
Fresh or Frozen dumpling wrappers from your local Asian grocery store.
*Be sure to buy dumpling wrappers, not wonton wrappers.

FILLING: 
5 oz. shrimp 
5 oz. lean ground pork
5 oz. fresh leeks (thinly sliced) 
1 inch ginger, scraped or chopped
3 tbsp mirin 
3 tbsp soy sauce 
1/2 tsp salt   

DIRECTIONS: 
Peel shrimp, clear veins if necessary and chop into tiny pieces. 
Combine all ingredients and marinate for 20 min.

After 20 min, add 3 tbsp peanut oil and 1/2 tsp sesame oil in frying pan and cook ingredients until done.  
Drain access liquid from pan.

STUFFING DUMPLINGS: 
First: Fill dumpling wrapper with 1 tsp of stuffing.
Secondly: Taking your index finger brush a small amount of warm water on far edge of wrapper opposite you.
Lastly: Fold wrapper over your fingers and seal to finish.   

STEAMING DUMPLINGS:
Steam Dumplings in a steamer until they're translucent.
You will see the stuffing showing through the wrapper!  

Hey! As simple as just filling the dumplings, by the incomparably delicious dumplings taste - ahhhhhh!
I wish that you can enjoy making jiaozi.                                            
 
Yours,
Yun

Food Allergy Friendly: Pizza Cookie!

Sent from Gina @ AllergyMoms.com

Here's a cute idea for a party or picnic for those with peanut allergy or multiple food allergies. The version that I make is free of gluten, dairy, egg, peanuts and tree nuts. Please check all ingredients for safety and your own comfort level.

To make the "Crust"

To make the cookie, prepare one package of Miss Robens or Cherry Brook Kitchens Sugar Cookie Mix. Form mix into a ball and press into a large circle on your cookie sheet. Leave at least an inch all around as the cookie will expand as it cooks. Increase baking time by about 10 minutes or until cookie is thoroughly baked.

For the "sauce"

Melt one package of Enjoy Life Chocolate Chips and spread over the pizza leaving the "crust" visible. Allow to set. An alternative is to use 3/4 cup of organic strawberry preserves.

Add "Green Peppers"

Sprinkle about a dozen green Mike & Ikes or Divvies green jelly beans.

For the "cheese"

Prepare one package of Cherrybrook kitchen vanilla icing and mix with a half package of dairy free white chocolate chips, melted. When the mixture is thin enough to swirl around but stay intact, drizzle it around on top of the dark chocolate (or strawberry preserves) to look like melted cheese.

Top with "Pepperoni"

Top with a safe round gummy candy, or red gumballs cut in half. Try Farley Hot Cinnamon dollars, Double Bubble large gumballs or Divvies Gumballs.

Fun Extras:

Buy a large pizza box from the grocery store or local pizza parlor. This is a great way to transport the cookie. How fun it is to walk into a party or celebration and have a safe treat that all of the kids fuss over!

Buy "Guest Checks" from your local Wal-Mart or office supply store. You can include a birthday message or use them as place cards for a kid's party.

Sprinkle "parmesan cheese" on top with grated safe white chocolate.

Buy a hot pepper shaker at the Dollar Store and fill it with safe chocolate or red sprinkles for the kids to shake on their slices. They get a real kick out of this!

Cut and serve like pizza slices on white paper plates and Enjoy!

Email from Yun in China

Our new pal, Yun, from China writes:

This is a good site and I am a chinese girl. The site not only teaches me
how to cook, but also practice my English.  And I think you can try to cook some
Chinese food, it is also very interesting!

Spatulatta replies:

Yun, thank you for emailing us!  We're glad Spatulatta is helping you in the 
kitchen and with your English.

We're eager to learn more about Chinese cooking!  What are your favorite foods?
If you have any recipes to share, please email them to info@spatulatta.com

We love featuring recipes from all around the world :)

Keep Cookin!
Team Spatulatta

Taste of Chicago Photos '08

These photos were taken on July 5, 2008 at the Taste of Chicago. Liv & Belle were invited again to do a live cooking demo. They had a blast cooking away in downtown Chicago. The audience sure got an eye full of great recipes :)

In the 1st photo you'll see Liv & Belle posing with Co-Producers Gaylon & Heidi. Gaylon & Heidi are the creators of Spatulatta. More like fearless leaders, if you ask me!

Brandon's Pics - Spatulatta Cookbook Winner!

Nini's Chicken with Breadcrumbs

Our friend Nini wanted to share her special recipe with all the Spatulatta fans!

4 skinless boneless chicken breasts
2 tsps italian breadcrumbs 
1 pinch salt and pepper
1 pinch dried parsley and paprika
2 tbsp olive oil

Cook on medium high heat in skillet until done.