Kids In The Kitchen

Kids In The Kitchen
27 Dec

Chinese Corn Soup

3 Chicken drumsticks
1 Tbsp cornstarch
1 Egg
2-3 Glasses water
¼ Tsp white/ black pepper

¼ Cup corn kernals
1 Tsp green onion (finely chopped)
1 Tsp carrot (finely grated)

Spring onion for garnishing (optional)
Salt to taste

Boil the chicken with enough water, approximately 2 glasses of water. Add salt to taste and cook it for 30 minutes or until chicken is tender. Once it is cooked thoroughly, take out the chicken and debone it. Shred the chicken in very thin strips. Combine chicken broth, corn kernals, and shredded chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. In a small bowl, combine water and cornstarch and mix it well without any lumps. Add it to the soup. This will thicken the soup. Take egg white in a bowl and beat till it is foamy; add the beaten egg slowly into the soup, stirring continuously at this point. Reduce heat to simmer and cook. Add pepper before serving. Serve soup into individual bowls and garnish with green onion and shredded carrot. Serve hot.



Fancy Boiled Eggs


12 Eggs (hard-boiled)

500g Beef or Chicken (boiled)

1 Tbsp olive oil

2 Tsp mustard

1/3 Cup mayonnaise

½ Tsp salt

½ Tsp black pepper powder

Olives for garnishing

Tomato (chopped) for garnishing

Hot sauce to taste


Heat oil in a large on medium-high flame. When oil is shimmering, add beef cubes. Cook until well browned on all sides. Remove from pan with slotted spoon; set aside to drain on paper towels. Slice eggs in half lengthwise. Remove yolks and mash them in mixing bowl. Add mustard, mayonnaise, hot sauce, salt, pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag. Cut off tip of plastic bag and pipe yolk mixture into the egg whites. Top yolk mixture with beef or chicken. Garnish as you like. It can be made with more different variations according to your taste.



Baked Potato Casserole


3 lb Potatoes (peeled, cut into 1-inch chunks)

1 Cup evaporated low fat milk

½ Cup light sour cream

1 Tsp salt

½ Tsp ground black pepper

2 Cups shredded cheddar cheese (divided)

6 Cooked meat slices (chopped)

¼ Cup green onions (chopped)


Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350° F. Grease 3-quart casserole dish.

In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of meat slices. Spoon mixture into prepared casserole dish, bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup cheese, remaining meat slices and green onions. Bake for an additional 3 minutes or until cheese is melted. Serve hot.



Pomegranate Margarita


1 Lime (juiced)
½ Cup pomegranate juice
4 Oz soda
2 Oz orange juice
Salt or sugar

1 Cup water

Few lime wedge and pomegranate seeds

Ice cubes


Rim glasses with a little lime juice and dip rims in salt or sugar. In a shaker filled with ice add lime juice, pomegranate juice, soda and orange juice. Shake till combined and pour into ice filled salt rimmed glasses. Garnish it with lime wedges and pomegranate seeds.

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