Hello! It’s been awhile since I last posted here. The past few months for me has been pretty busy with wedding preparations, the wedding itself, our honeymoon up to Alton Bay New Hampshire on Lake Winnipesaukee, and all the little things that come after like changing one’s name.
You might have already noticed, but my name has changed and I updated all my social media handles to Leanne Davis-Ickes. So, don’t be confused, Leanne Cyr and Leanne Davis-Ickes is the same person!
I’m happy to report that everything went smoothly with the exception of the rehearsal. I forgot to pick up the marriage certificate; without which there would be no wedding! And there almost wasn’t one…It was such a blessing that my fiancee’s stepfather ran into a friend that worked at city hall so that he was able to get the marriage certificate.
Now onto the topic of Tools that Kids can Use Part 3. Bowls, spoons, sieves, and HANDS are all common tools that one uses in the kitchen.
This next recipe is no exception and would be a great way to get the younger kiddos (2-3 yrs. old) cooking through mixing, dumping, and dredging. The recipe I chose is Baked Rosemary Potato Fries and Fish Sticks with a side of Steamed Veggies. Dredging the pieces of fish in egg yolk, breadcrumbs, and whole wheat flour is both messy and fun! At least I loved to get messy as a kid! I can’t say the same for my poor parents who were both neat freaks.
The recipe works best with cod fillets. I originally tried Haddock but it came out too fishy. Cod has a nice sweet and mild flavor that works well in this recipe.
Baked Rosemary Potato Fries and Fish Sticks w/ a Steamed Veggie*
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr.
1 1/2 lb of Cod fillets, cut into strips
1/2 c. of Italian Style Bread Crumbs
1/2 c. of Whole Wheat Flour
1 teaspoon paprika
1/4 teaspoon Black Pepper
1/2 bag of chosen vegetable (I used baby carrots and fresh green beans)
Ingredients for the Potato Fries
2 med sized potatoes
2 Tablespoons of olive oil
Rosemary and Sea Salt to taste
Directions Part 1:
1.) Heat oven to 400 degrees Fahrenheit
2.) Set aside a cookie sheet and grease it with either a vegetable oil based spray or olive oil
2.) Rinse and scrub the dirt off the potatoes with a vegetable brush (if available) then transfer to the cutting board.
3.) Cut the potatoes in half length wise and then cut those two halves into 1/2 inch thick slices.
4.) Place potatoes onto a previously greased cookie sheet, add rosemary and sea salt for flavor.
5.) Place on top rack of oven for 30 minutes. At half time remove from oven, flip, and return for another 15 minutes.
Directions Part II
1.) Spray baking dish w/ vegetable oil spray and set aside.
2.) Set out three medium sized bowls.
- In the first bowl mix bread crumbs and seasonings together.
- In the second bowl place the flour.
- In the third bowl place eggs.
3.) On a separate cutting board slice the cod fillets into 1/2 inch pieces.
4.) Dredge first in flour, transfer to the eggs, and finally dredge through the breadcrumb mixture.
5.) Place fish sticks on the baking sheet and transfer immediately into the oven for 10-12 minutes.
Directions Part III
1.) When the fish sticks are at half time place choice of vegetables (baby carrots/green beans) into a bowl.
2.) Put a little water into the dish until barely covering the veggies
3.) Transfer to microwave and cover for 6 minutes on high.
4.) When all three parts of meal are done let cool and serve w/ homemade tartar sauce (mayo & relish).
Note: This recipe works best when you split the tasks between two people
Alternative ideas: Instead of the fries try brown rice. Use different vegetables. Use favorite seasonings. Try a steamer
*Recipe adapted from https://www.tasteofhome.com/recipes/homemade-fish-sticks