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Owner of The Cook’s Companion: In Like A Lion And Out Like A Lamb
By: Nadine Hughes

In like a lion and out like a lamb. This old saying might have been referring to the rapid weather change in March but in my house I think it’s more like the mood of my children. With March break hurtling towards us, my 7 year old is hopping around like crazy with anticipation of 19 (yes I did say 19!!) glorious school free days. I on the other hand am hopping around trying to figure out just what the heck I am going to do with him for all those hours.

Like all extended school breaks the first few days will be filled with excitement and noise (this is where the roar of the lion comes in) but then it will soon peter off to the whine of the lamb, “I’m bored. There’s nothing to do.” In my house this is the time to pull out all the stops; arts and crafts, library visits, dress up time and of course Kitchen Creations. My two boys and I will head into the kitchen and make “snacktivities”. We get creative and playful with our food and for once don’t worry about the mess we make. Snacktivities eat up lots of time, reinforces good eating habits and also continues their appreciation of making their own meals.

Here are a couple of favourites of my sons that you can try with your little lions. Enjoy!

APPLE SATURN BISCUIT CIRCLES
Serves 4+
Special Equipment Needed: Rolling pin, 3 inch round cookie cutter, melon ball scoop

Ingredients:

1. Preheat oven to 425F. Prepare biscuit batter according to the package directions.
2. Roll out the biscuit dough with a rolling pin to about 1/2 inch thick.
3. Cut the biscuits with a 3 inch round cookie cutter (or use rim of glass) and then cut out a smaller 1 inch circle inside the 3 inch round so it resembles a doughnut shape.
4. Put the “doughnut” biscuits on a baking sheet.
5. Using a melon baller, scoop into the apple and turn to scoop out apple balls. Place an apple ball in the hole of each biscuit.
6. Bake the apple biscuits according to package directions, usually about 8 minutes or until golden brown.
7. Remove from oven, let cool slightly and serve with butter if desired.

   *Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter

SAILBOAT EGGS
Makes 8 sailboats
Special Equipment Needed: Toothpicks for masts, scissors, and paper for sails

Ingredients:

• 4 hard-boiled eggs
• 1 tablespoon mayonnaise
• 1 teaspoon mustard
• 1 cup diced green peppers (or red, or yellow)
• Carrot sticks
• Celery sticks
• Chopped pickles
• Lettuce leaves

1. Peel the hard-boiled eggs and discard shells.
2. Cut the eggs in half lengthwise.
3. Remove the yolks and place them in a bowl with the mayonnaise and mustard and mash together.
4. Spoon the mixture back into the egg white sections.
5. Decorate the egg sections with the celery sticks, carrot sticks and chopped pickles.
6. Cut paper into small sail shapes and attaché to the toothpicks with glue or tape. Decorate eggs with sails.
7. Place the lettuce on a serving plate and put the eggs on top like ships floating in the sea.

*Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter

Nadine Hughes is a mother of two and a Home Entertainer with a vibrant personality and memorable cooking style. As the owner of The Cook’s Companion, Nadine offers lifestyle cooking and entertaining classes for adults, teens and private at home classes. She is also a food writer and a television presenter. Contact Nadine at 905-849-9007 or check out the latest class schedule at www.thecookscompanion.ca to book your class today.

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