• It's what's for dinner
  • Breakfast Time (Don’t feed the teacher)

    I have a serious love-hate relationship with food.  To be honest I love food.  Oh how I love food.  I love to cook food for other people.  On most occasions I love to consume food.  However, since birth me and food… we’re not best buds.
    I don’t recall having major stomach issues as a young child, but it could have been so constant and chronic that it was just a normal part of being a kid.  The first time I took notice of digestive upset was in college.  I would eat ice cream and have major stomach issues.  If I at froyo, no issue.  In college I started drinking acidophilus milk because it seemed to agree with my stomach more.  I quickly figured out that I was lactose intolerant.  Today, I can eat goat/sheep milk products or hard, aged cow cheese.  I can eat butter and things with cow milk in them, but not if it is the main ingredient.  I know my limits when it comes to cow milk based products.  There are somethings that I will sacrifice my gut for.  Brie is one of them.  

    A little know tid-bit of information is, a few years after Oleg joined our family, Derek and I tried to get pregnant again.  It was post myomectomy and the doctor thought we might have a good chance.  Ha!  During that time I began seeing an accupuncturist.  She suggested I try a specialized diet that just so happened to be gluten free.  I did it for about 8 months.  While on the gluten free diet I felt better than I’ve ever felt.  I had no stomach pain.  Back then a gluten free diet wasn’t in fashion so it was hard and very expensive.  We gave up trying to get pregnant so I went back to a normal diet.

    After Derek’s mother passed away I went through some health issues of my own directly related to my gut.  Derek laid down the law and told me I’d be resuming my gluten free diet.  Seven years later here I am.  Gluten free.

    Lucky for me alternative diets are en vogue right now.  It is not difficult to find decent tasting gluten free or diary free items.  Granted these items are not cheap.  Our weekly grocery bill is much more expensive than most.  I also have an entire cabinet dedicated to just gluten free flours.  

    Needless to say, cooking for us is difficult.  I regularly tell my students, “don’t try to feed the teacher.”  It’s just better that way.

    So what does a gluten free, dairy free person eat for breakfast?  Franz makes amazing bagels.  I love me a good bagel.  I’ll also eat an egg wrap.  That is a gluten free tortilla (Mission makes the best) with a sprinkle of white cheddar cheese (again, aged harder cheese), a scrambled egg and 1/2 an avocado.  Those are my go-to items.  Last year I drank smoothies on a near daily basis.  

    I havent’ had one in a while.  I was graciously gifted a new toy by my mommy.  She’s the best!  She gave me her old Vitamix.  ERMAGHERD!!!  VIRTAMIRX!!!  This morning I had a chance to play with it.  Don’t get me wrong.  It was an ordeal to get all of the ingredients out and into the machine by myself, but I did it.  

    I thought I’d share with you my smoothie recipe.  I borrowed it many many years ago from Melissa Bridges.  A better blogger would have lots of step by step photos, but I’m not a food blogger.  


    Breakfast Smoothie

    • 1/2 apple
    • Handful(ish) each frozen peaches, blueberries, strawberries and cherries*
    • 1/3 – 1/2 cup plain goat milk yogurt
    • 2-3 T Peanut butter
    • Honey or coconut sugar to taste

    Throw all the ingredients into a blender.  In the Vitamix I did yogurt, peanut butter, sugar, apple, frozen fruit.  Blend on high until all ingredients are well mixed.  You can mix up the fruits if you like.  I specifically don’t use banana because I don’t like the texture they give to smoothies.

    *I usually stock up on these fresh when they are in season and then freeze them.  If I run out I’ll buy peaches & blueberries in the grocery.

    **I do not get paid to link to products.  Links are there because they are a product I have personally used and like.

  • Elle's World
  • Canning from the couch

    Most days I nap from about 1:30 or 2 to about 3:00. It happens to be about the time Derek walks up to the bus stop to get the boy. Yesterday was no exception. I was mostly sound asleep when they came home. It was probably a good thing.

    I woke up and wandered into the kitchen. “Where the hell did we get a giant box of tomatoes… in February?”

    Yep, there was a restaurant sized case of tomatoes on my kitchen counter. I momentarily thought I had a seizure while I was adjusting the weekly vegetable box and ordered a case of tomatoes. Nope. Our neighbor decided he wanted to make salsa.

    Our neighbor isn’t your normal kinda guy. He is the king of excess. Oddly it’s what we love about him. Nato wanted fresh salsa so instead of being a normal person and going to the grocery to purchase tomatoes he went to the restaurant supply grocery and purchased a case of tomatoes.

    The neighbor family is leaving for vacation on Saturday so naturally they pawned the remainder of the case of tomatoes off on us.

    ?!

    Seriously? What the hell am I going to do with a case of tomatoes? From my couch? I looked at Derek and said, “well, I guess I could make tomato sauce.” What I really wanted to do was to huck them at Nato’s house, but seeing as he lives 4 houses down and I don’t know if I can walk that far that plan was scrapped.

    He thought that tomato sauce was a good idea, but he said, “canning it will be the problem.” True. Making the actual tomato sauce is easy. Whiz round tomatoes in the blender, cook it until reduced. Even I can do that. I’m not sure I can stand long enough to can what looks to make about 2 cases of tomato sauce.

    I’m just going to have to teach Derek to can… from the couch. It can be done right? Please tell me it can be done.

  • Elle's World
  • Gluten Free Biscuits

    Derek and I like to pick up lunch from a great little soup joint in Tacoma.  It is a hole in the wall kind of place that makes the most amazing soup.  What’s better is they have their soups grouped into “creamy,” “non-creamy,” “vegetarian” and “vegan.”  Then, they mark the menu with the soups that are gluten free.  If the menu isn’t marked you nicely ask and they will mark it up.  There are no tables to sit at so we have taken our soup to the nearby park or home to enjoy.  They also make lovely looking drop biscuits that Derek always purchase and I look longingly at.  We walk across the street and purchase me a piece of cake or other treat to make up for the fact that I can’t eat the oh so yummy looking biscuit.  It’s just not the same.  I love biscuits.

    My grandmother makes lovely biscuits (to go along with her fried chicken that I also cannot eat).  There’s nothing quite like hot soup and a biscuit on a cold Autumn or Winter day.  Derek looked at me the last time we went to the soup place and said, “that should be on your ‘mission’ list too… make the best gluten free biscuits.”  [I have this mission to make the best gluten free pizza and bread.]

    I’ve never had a gluten free recipe turn out stellar the first shot out of the hat.  My first snickerdoodle cookies, while amazing and edible, just weren’t quite right.  The second batch… A.MA.ZING.  I died.

    Last night I did some looking around for a good biscuit recipe thinking I’d make chicken pot pie with them.  I started baking and then realized that I can’t put untested biscuits on a chicken pot pie.  So I cooked them all the way through.  I died again.

    I’m fairly certain that these are almost better than my gluten filled biscuits.  They are that amazing.  I will note that while I am supposed to eat a gluten and diary free diet, my system will tolerate diary in baked goods.  I’m not sure why, but I can still eat butter and milk/buttermilk in things like pancakes, waffles, cookies and any other thing you’d put milk into.  I can also eat butter on things.  I think I really would die if I couldn’t eat butter.  Just call me Paula.

    I started with Mary Frances’s Light and Fluffy Gluten Free Biscuit recipe.  I read all of the comments and gleaned a bit of information to develop my recipe (which is really still hers).

    1 c. brown rice flour
    1/2 c. white rice flour
    2 c. corn starch
    1/2 c. sorghum flour
    2 tsp. baking powder
    2 tsp. salt
    1 1/2 tsp. baking soda
    2 tsp. xanthan gum
    1 stick of butter
    1 c. buttermilk milk
    1/2 c. water
    1 egg, beaten

    1. Preheat your oven to 350 degrees.

    2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

    3. Cut the butter into the flour using a pastry cutter or fork or your fingers so that there are no large balls of butter.

    4. Add the buttermilk milk, water, and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

    5. Using a large ice cream scoop (or spoon), drop the dough onto a parchment lined pan to make about 20 biscuits. Cook at 350 degrees for 15-20 minutes or until golden brown. Mine didn’t fully brown up, but I didn’t want them to get too dried out.

    These are amazing right out of the oven.  Srsly.  Our biggest concern was how they’d reheat.  I did some in the toaster oven this morning and they were fabulous.  I did some in the microwave at work and also great.

    Sorry I don’t have photos.  I’ll do better next time.

  • Elle's World
  • For Suzanne and Tricia

    “You can’t eat wheat or gluten*”

    For a foodie this is a death sentence… or so it seems.  Favorite foods like chewy foccacia bread are taboo.  Comfort foods are no longer comfortable.  The first few weeks most newly diagnosed Celiacs (or those with gluten intolerance) spend their time trying to find alternatives to once loved foods.  It’s like learning to drink non-dairy milk.  I went through that nearly 20 years ago.  We try to pretend that these “fake” foods taste like the “real” thing.  Eventually we give up and realize that there are so many things out there that are naturally gluten free or the alternatives really are quite good.

    The good news is that in recent years gluten free eating is much easier than it once was.  When I tried a gluten free diet 3 years ago I was so frustrated.  I bought every gluten free flour I could get my hands on and tried to make food taste “normal.”  The only problem was that I was trying to get pregnant at the time.   If you add the stress of a gluten free diet on top of the stress of an infertile trying to get pregnant it doesn’t make a good combination.  I gave up on both.  I spent the next 3 years shoveling bread, pasta, pizza and other gluteny goodness into my face.

    When Mom died I got horribly sick.  I’m pretty sure I didn’t mention that.  Mom died on a Saturday and Monday morning I was at urgent care before they opened.  I had spent the previous night throwing up.  The doctor told me I was probably the sickest person she would see that day.  I don’t doubt it.  Three weeks later our family celebrated Easter and that night I went home nearly ready to throw up again.  The week before Mother’s Day I had dinner with the family and the next day I had to leave work early.  I missed out on The Head and The Heart concert that night.  When I came home from work Derek told me that I would be giving up gluten and dairy for good this time.  We knew what the problem was.  I’ve been gluten and dairy free since mid May.

    What does all of this have to do with Suzanne or Tricia?  Suzanne mentioned that she’s hosting gluten-free people at her home next week.  Tricia will be too… me!

    As a person who eats a gluten-free diet I’ve had the time to get used to my food situation.  My family is accommodating and our house is the safest place for me to eat.  My girlfriends do an awesome job of making sure there are snacks for me to eat at our regular girlfriends get-togethers.  I can only imagine what it’s like to be the friend of a celiac who is coming to stay with you.  My guess would be panic.

    Don’t worry there’s no need to panic or go out and buy a cupboard full of gluten-free flours.  I’ll help a little bit.

    When planning your meals take into consideration the individual ingredients that go into the preparation.  Even more, the ingredients in the ingredients.  There is a little thing called modified food starch that is in nearly everything.  Sometimes modified food starch is potato or corn based, but it usually is always wheat.  Don’t take chances.  It is in things like salad dressing, canned chicken and chips.  Bizarre.

    Soy Sauce is also a no-no.  Tamari is the gluten-free stuff.

    Remember fresh meat and veggies are always gluten free.  Simply grilled food is perfect for the Summer.

    Most of all if you are hosting someone who is celiac, we understand.  It isn’t an easy diet to accommodate.  We understand.

    If you really get into a bind here are a few of my favorites:

    • Quinoa Tabouleh
    • Quinoa Pasta (usually found in the health food section of the grocery) and fennel pesto
    • Grilled Salmon Caesar Salad
    • Fresh Salad Rolls (use the rice paper wrappers)
    • Fish Tacos with fresh salsa on corn tortillas (I make my own, but there are gluten-free ones out there)

    ———————————————————

    Suzanne and Tricia… you can still eat wheat.  I promise.

  • 101 in 1001
  • Superfast Swedish Bread

    When I started the 101 in 1001 I had a grand intention of baking a new bread every month.  I’ve done a fairly mediocre job of it over the last year.  I may not have baked a new bread every single month, but I have done quite a few.  The ones that I’ve done include a fantastic Sweet Potato Loaf and a failed attempt at Pugliese. There are others, but I can’t remember what they are.  I tend to stick to my tried and true breads.  I make a Focaccia that is to die for and I’m rather partial to my banana bread.

    I’m not really supposed to eat bread, but I find that my system can tolerate breads that I make rather than the store bought varieties.  I also dislike the taste of most store bought breads so it is a win win for me.

    Last night I was planning on making a chicken and root veg stew for dinner, but my father-in-law beat me to it in the dinner department.  He made beef stew instead.  I had also planned to make a bread that comes from my girlfriend, Lena.  I didn’t make the stew (that’s on for tonight), but I did make the bread.

    Lena brought this bread to girlfriend’s weekend back in January and it looked so simply easy that I couldn’t believe it.  Most bread I make takes a minimum of 2 days.  This one can go from ingredients to the table in about 40 minutes.  I asked Lena for the recipe and she gladly shared it with me.  I’m going to share it with you (I didn’t ask permission, sorry Lena).  Lena is from Sweden so all the recipes she gives me are in metric and need to be converted.  She often does it, but this time I said I’d do it.  Good thing I’m an experienced bread maker since my translations weren’t 100% spot on.

    Superfast Swedish Bread

    4 dl* warm water (13.53 oz)
    4 T oil (I completely forgot about this last night, but it didn’t effect the taste… I don’t think) (I would use grapeseed oil if I had remembered to put it in)
    1 tsp salt (I upped it to about 1 1/2 tsp because I felt the bread from girlfriend’s weekend needed an additional touch of salt… again, sorry Lena)
    1 strip dry yeast (all 3 packets) or 50 g yeast
    8-9 dl flour (I wasn’t sure if this was by volume or weight so I went with volume which comes out to about 3.382 cups)

    Preheat the oven to 480 degrees

    Combine all the ingredients in a bowl and mix with a wooden spoon. Remember I forgot the oil and I went with 3 1/3 cups of flour. The dough has a high water content so it is rather sticky. I continued adding flour until it was at least manageable. 9 dl is almost 4 cups (which I probably ended up with).

    Form the dough into 4 “rounds.” They tend to be a bit more like puddles and will spread a bit when they sit, that’s ok. You’ll want to have well floured hands to do this.

    Let the dough rest for about 15 minutes (according to Lena this is totally optional). Bake for about 10 minutes (a little more for more golden brown) until a toothpick inserted in comes out clean. Mine baked for almost 15 because I like a little more of a brown crust.

    This bread stays smokin’ hot so let it cool a bit before cutting and eating. It has a bit of a tangy taste and a wonderful crust and crumb. I don’t have photos since we ate it before I could take a picture, but it is so easy to make that I’ll snap a pic the next time I make it.

    ——————————–

    *deciliters

    Don’t be surprised if this blog becomes rather bread focused.  Hey, if Rhonda can blog about cakes and cookies I can certainly blog about bread.

  • Basement Ladies
  • Basement Ladies: Chili Con Queso

    This really isn’t a new recipe. ?Almost everyone knows how to make super ultra processed Queso. ?It is the note at the bottom that gets me. ?I should note that most Lutherans are of Scandinavian descent and a comment often heard around the table is, “oh, looks like a Scandinavian dinner,” when all of the food on the plate is white. ?Needless to say, Lutherans don’t like the spicy. ?If you would like to purchase world’s blandest cookbook let me know.

    Chile Con Queso

    1 Ib. Velveeta, cut in cubes
    1 can (1 4 oz. ) Ortega diced green chiles
    1 can (1 Ib.) whole tomatoes. drained then chopped fine
    1 T. dried minced onions

    Heat all ingredients together in chafing dish over a boiler pan until cheese is melted and it is hot. Serve with corn chips. This is a popular appetizer with people who enjoy HOT foods!

    Watch out! ?With one 4 oz. can of green chilies it might add flavor.

  • Elle's World
  • Land of the Jell-O Mold

    Our church is putting together a cookbook “fundraiser.” ?It really isn’t a fundraiser per-se. ?It was more that the kitchen/custodial staff wanted a cookbook and I volunteered I said that we needed to give the old ladies something to spend their money on and tell them it was going to a good cause. ?At the time we were fundraising the heck out of the congregation for the China trip and I came up with the idea that we could spend the money on new “furnishings” for the kitchen since it is going to get remodeled this summer. ?The old ladies liked this idea, but like any Lutherans they don’t work quick. ?I wanted to send the cookbook stuff off at the beginning of March and here it is late Junuary (it has been a horribly cold June around here) and I’m still not finished with the book. ?Sometime around April I crapped out and decided to go with a publishing company because I just can’t type all of the recipes myself.

    There is much more to this whole cookbook story (including me purchasing a new scanner because my old one died), but my point was Jell-O.

    If you follow me on Twitter or are friends with me on Facebook you’ve seen a few random bits about Jell-O recipes. ?If you don’t know anything about Lutherans just know that Lutherans loves themselves some Jell-O molds. ?In fact, our church kitchen has a cupboard dedicated to nothing but Jell-O molds. ?Lutheran Jell-O molds nonetheless. ?They are the same as Catholic or Methodist Jell-O molds, we just use them more frequently.

    When I mentioned that I was the one organizing the cookbook one of the quilters decided that we needed to include recipes from the old books too. ?Books no one has ever heard of or seen. ?But somehow the Widow Snustead (not her name, but it could be) had the last remaining copy and she marked it up for me with recipes that “should be included.” ?Knowing the Widow Stensruud I was not to argue and I went about my business photocopying parts of the old book. ?Then I began to scan the recipes.

    Normally when I’m doing projects like this I put it all together and then go back and edit. ?That was my plan until I came across a recipe for Crab Salad. ?We’re from the Northwest, this might be good… if you are INSANE!

    Crab Salad

    2 small packages lime jello dissolved in 2 C. hot water

    When partly set add:
    1 C. cream, whipped
    1 C. Mayonnaise
    1 C. stuffed, green olives, sliced
    6 hard cooked eggs, chopped
    1 C. diced celery

    After set put a crab louie dressing on the top and 1 C. flaked crab over the dressing.

    Sounds delicious right? ?It doesn’t end there.

    This morning I was going through a few more.

    Chicken Gumbo Salad

    1 pkg. lemon jello
    1/2 C. boiling water
    1 can condensed chicken gumbo soup
    1 can tuna (or 1 C. diced chicken)
    1/2 C. sour cream
    1/2 C. mayonnaise
    3 T. minced green pepper
    1/2 C. diced celery
    1 T. grated onion

    Dissolve gelatin in boiling water, mix in remaining ingredients. Pour into a 5 C. mold or 6 – 8 individual molds. Chill until set.? Serve on lettuce, good for luncheons.

    And one more just for good measure…

    Delicious Sunshine Salad

    2 pkg. orange jello
    2 1/2 C. boiling water
    1 small can crushed. drained pineapple
    1 can mandarin oranges, drained
    1 small can frozen orange juice

    Mix and set in 9″ x l3″ pan.

    Topping:
    1 pkg. chiffon pie filling
    1 C. whipping cream, whipped

    Make pie filling as directed on pkg. and add whipped cream. Spread over set jello. Sprinkle grated parmesan cheese on top.

    That last one was good up until the parmesan cheese on top. ?I have half a mind to do a regular feature of some of the most whacked out Lutheran Cookbook recipes since I have no less than 5 books.

  • Elle's World
  • Help me fix dinner

    Cross posted at Sprouting Off.

    My neighbor went out of town for two weeks (please don’t rob his house). ?Before he left he asked if I could collect his mail and recycle his papers. ?I agreed since he is a nice guy. ?If he were an asshole I might steal some of the plants in his yard and replace them with crappy ones. ?Good thing he doesn’t have very many good plants and that he’s nice. ?Anyway, he also asked if we could use some fresh produce. ?Um, yes. ?We can always use fresh produce (she says as she ignores the 3200 square feet of vegetable garden and that every other week box of organic produce that comes to her doorstep). ?Why YES! ?Bring it on. ?He said that he gets a weekly CSA share from Zestful Gardens and that we are more than welcome to pick it up for the next two weeks. ?He would let them know that it would be us picking it up and that we would collect it at a church in the North end. ?The next day he arrives with a note about where to pick up the produce and other things. ?The note says he gets a full farm share, a greens share and 2 dozen eggs… on Tuesdays. ?As in every week. ?We weren’t sure what we were in for and we went to pick up the share and then to the farmer’s market.

    The Zestful truck parks in a church parking lot and like any other CSA they put out their wares and a board that says what that week’s share is. ?You then go through and fill your bags. ?We walked away with 2 giant bok choi, 2 head of endive, 1 bunch of radishes, 1 bunch of chard, 1 bunch of chives, 1/3 pound of snow peas, 1/2 pound of snap peas, 1/2 pound of salad greens, 1/2 pound of spinach (that was the farm share). ?We also got a Chinese cabbage (the greens share) and 2 dozen eggs. ?Needless to say we didn’t buy any vegetables at the farmer’s market.

    To add to it we have bunches of spinach (leftover from his last week share and our garden), 3 bunches of radishes (leftover from his last week share and our vegetable box), mustard greens, salad mix (from our vegetable box and the gobs from our own garden), kale, spring onions, spring garlic and carrots.

    The question is, what do I do with all of this? ?I’m going to get another farm share next week and our vegetable box and I have stuff coming ready in my own garden. ?Don’t get me wrong, I’m not complaining, but I can only eat so many salads a day. ?I may have to add a 3rd breakfast salad.

    So give me your best suggestions. ?Given everything in my fridge, give me your best recipes. ?Help me out here. ?What would you make with all of this stuff?

  • 101 in 1001
  • Chicksicles

    I committed to finishing the 101 in 1001 project and well… I’m failing miserably at a few of my goals. ?The whole walk 5 miles a week thing isn’t going so well and I didn’t have the opportunity to make a new bread in March.

    I did get the chance to try a few new recipes and so far that is going good. ?Of course ask me again when I get to the “A Man, A Can, A Plan” cookbook (don’t ask, it’s better that way).

    This week, despite spending the past two days on the couch I was able to (with assistance) make Chicksicles out of Alton Brown’s “I’m Just Here For the Food.” ?This isn’t so much a cookbook as it is a manual on how to cook. ?It just happens to have recipes in it.

    Chicksicles are like a combination of kebabs and satay. ?They were fairly simple to make except I broke the cardinal rule of cooking and didn’t read the whole recipe prior to starting. ?I missed the part where it said refrigerate overnight. ?I skipped that part. ?I also skipped the part where it said sesame oil since evidently I was out and didn’t know it.

    Overall, I like the dish. ?Next time I would have the trusty husband grill it on a lower heat. ?The marinade did not like the high heat and blackened. ?The boy ate some of it, but I think he just wasn’t that into meat tonight, or food for that matter. ?I would give it a 3 out of 5 on the cook again scale.

  • Elle's World
  • Tuesday Night Supper

    Tuesday Night Supper is was a regular feature at Sprouting Off. ?I’m working on Sprouting Off, really I am. ?The purpose of Tuesday Night Supper was to give dinner recipes that were easy to make and that used fresh in season vegetables. ?The reason that this particular post is showing up here and not there is because… well it doesn’t contain any vegetables.

    I lent out my book The Gluten Free Gourmet and as soon as I did I wanted to start eating gluten free again. ?Oh well. ?One mom was telling me about a recipe for chicken tenders made with corn flakes. ?I’m pretty sure it was the preschool director, but I’m not 100% sure. ?Anyway, I decided to give them a try since it sounded good. ?Here’s what I did and it’s not gluten free because I was lazy. ?The boy also helped make dinner so commentary on small child with sensory issue commentary is included.

    Cornflake Chicken

    Disclaimer: we don’t eat large quantities of meat and the place we buy chicken breasts from happens to sell very large ones so a 1/2 breast feeds all 3 of us.

    1 ?- 1/2 breast boneless skinless chicken cut into strips

    2 cups cornflakes

    1/4 cup flour

    1/2 t. season salt

    1/2 t. chicken bouillon

    1/4 t. black pepper

    2 eggs

    cooking spray

    Place the cornflakes in a zip top bag and give to a small child to obliterate into corn flake bits. ?While he is doing that cut the chicken and remind him every 2 minutes that he need to keep crushing the corn flakes and that he can help with something else in a minute. ?Pour crushed flake bits into a shallow dish (pie plate or soup plate works) and have child add flour, season salt, bouillon and pepper.

    Have small child assist with the cracking of the eggs. ?Be sure to allow extra time for hand washing in between egg cracking should any egg residue happen to fall upon the child’s hands in the likely event that he crushes the egg against the countertop. ?Whisk eggs while child is washing his hands.

    Line a small baking sheet with parchment paper and spray with cooking spray for good measure. ?Have child dip the chicken in the egg and then cornflake mixture and then place the coated chicken on the baking sheet. ?You may want to pour yourself a glass of wine prior to this especially if your child has sensory issues and insists on flicking the egg corn flake goo all over the kitchen walls. ?Repeat with all chicken strips.

    Spray the tops of the chicken with a little cooking spray and place in a 400 degree oven for 20-30 minutes or until the chicken is cooked through. ?In the meantime explain to the child that he is now finished in the kitchen and that he should vacate the space. ?Pour yourself another glass of wine because of the following whine-fest about not letting him help with anything.

    When chicken is cooked praise child for a job well done and serve with other various dinner side dishes.