Bee – bim-Bop!

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Clarissa has been very literal with her books lately. If it’s in a book, we have to do it. One such book is Bee – bim- Bop! by Linda Sue Park.

We got this book from the library before our Hong Kong trip to learn a little bit about Korean culture. My favorite Korean dish is probably bibimbap so I thought it would be fun to read about it. In the book a little girl and her mom go to the grocery store to buy ingredients and then come home and make bibimbap together for the family dinner that evening. At the end of the book, the author lists her family’s recipe for bibimbap, with specific instructions for children and adults.

Clarissa asked if we could make it for dinner. I assured her that we would after we returned from vacation. She would not let me forget! The day after our return she demanded to go to the commissary to buy the ingredients. She fought with Daddy one night about dinner because Tim wanted pizza and Clarissa wanted to make bibimbap.

When it was time to make the bibimbap, Clarissa was excited to help. She helped measure the rice and the water. She measured the ingredients for the marinade and mixed it up. She even helped with the eggs.

At which point, we had been working for at least 20 minutes and she was tired of helping. She went to the couch to read some books while I sautéed the meat and vegetables.

I think they should charge more for bibimbap in restaurants! It is always less than $10 and it takes a while to make. We all enjoyed our meal and plan to put it in our meal rotation. Clarissa even ate eggs and carrots with her rice. I am hopeful that she will continue to try new things and enjoy the other vegetables as well.

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Ingredients:

1 cup white rice
1 pound sirloin or other beef steak
2 cups shredded carrots
1 cup chopped spinach
1 cup mung bean sprouts (optional)
4 eggs
PAM cooking spray

Marinade:
2 teaspoons minced garlic
5 tablespoons gluten free tamari sauce
1 teaspoon sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar

Directions:
1. Pour one cup of rice and two cups of water into a saucepot. Cook on high until the water boils. Then switch to low heat until the water is absorbed into the rice.
2. Mix all marinade ingredients into a large bowl.
3. Slice beef into thin slices. Place sliced beef into marinade and mix thoroughly.
4. Whisk eggs in a bowl. Spray small frying pan. Pour egg in sections into . Cook like a pancake. Slice eggs into strips. Put into small bowl for serving.
5. Spray frying pan. Saute carrots until tender. Put into small bowl for serving.
6. Spray frying pan. Saute spinach until tender. Put into small bowl for serving.
7. Spray frying pan. Saute mung bean sprouts until tender. Put into small bowl for serving.
8. Spray frying pan. Saute beef and marinade until beef is cooked through. Put into small bowl for serving. Pour marinade into small container for serving as well.
9. Serve with rice in bowls. Each person adds the ingredients that they want to their bowl and mix it all up.

Making healthy animal crackers

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A few weeks ago, Clarissa asked to “mix” everyday. But it was always right before we needed to leave to go somewhere. So that Friday, when we didn’t have any plans, I decided it would be a great day to bake something.

Clarissa really likes goldfish crackers but we’ve pretty much decided that her mood is way more even keel when she eats gluten free. I was looking at some gluten free alternatives to goldfish. But she didn’t really like them. And they were very processed (and expensive since I had to buy in bulk from Amazon to ship them here).

So I decided to try something from the Super Healthy Kids blog. They call them gluten free pizza crackers. This is mostly the same recipe, I just switched a few things based on what ingredients I already had in my house.

Clarissa had a great time dumping the different ingredients into the bowl. She also kept trying to eat everything when I went for the next ingredient. She enjoyed using the rolling pin to flatten the dough. She also kept eating the dough while we were using the cookie cutters.

My sister sent me some fruit and vegetable cutters for Christmas. We have used them for fruit a few times, but mostly we have used them for cookies and crackers. Clarissa loves the animal shapes. And they make them a good size to be finger foods for her.

The hardest part was probably keeping Mittens off the table while we were busy making these! But they were delicious. Clarissa actually ate them and asked for them a few times before they were finished a few days later.  I kept them in a resealable glass container and they were fine for the five days we had them. I thought they were delicious!

Ingredients:
1 cup gluten-free all purpose flour
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon basil
1 1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 /4 teaspoon thyme
1 tablespoon olive oil
1/4 cup canned pumpkin
1 tablespoon tomato sauce (we use Hunts garlic and herb)
1/4 teaspoon baking soda
1/4 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F / 180 C.
2. Add all ingredients together in a large bowl and stir.
3. Eventually you will need to use your hands to make the dough into a ball.
4. Place half of your dough between two pieces of parchment paper.
5. Use a rolling pin to flatten dough to about 1/4 inch thick.
6. Remove parchment paper and use cookie cutters (or fruit cutters) to create desired shapes.
7. Bake in oven for 25 minutes.