Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Eyes that Kiss in the Corner By: Joanna Ho Illustrated by: Dung Ho
Ages: Pre-school through Second Grade
This absolutely beautiful book is a must read for children. In this book, we see generations of one family as they reflect and share the stories of their culture. The amazing illustrations help tell this wonderful story.
Tips for Reading:
- After reading the story, ask the child to tell you some fun things that they do with family and friends.
- After reading, ask the child to tell you some of the fun things that the family in the book did.
Additional Books:
- Eyes that Speak to the Stars By: Joanna Ho Illustrated by: Dung Ho
- I Am Golden By: Eva Chen Illustrated by: Sophie Diao
- A Sweet New Year for Ren By: Michelle Sterling Illustrated by: Dung Ho
- The Name Jar By: Yangsook Choi
Cooking Time:
Lychee Fruit Salad
This delicious fruit, grown primarily in Asian countries, is perfect for this berry salad. Children can help by prepping the fruit, measuring and adding the ingredients.
1 cup sliced strawberries
1 cup red raspberries
1 cup blackberries
1 cup mango
1/2 cup blueberries
1 can peeled and pitted Lychees in syrup (Purchased on Amazon)
- Prepare the fruit and place in a medium bowl.
- Stir gently and serve.
Makes 5 to 8 servings.
Chicken Egg Rolls
Kids will love making their own egg rolls and this recipe is an easy one. It will be fun for them to roll the ingredients into the wrappers. They can also help prepare the veggies, measure and add the ingredients.
1 pound ground chicken
2 teaspoons fresh minced garlic
1 teaspoon fresh minced ginger
Salt and pepper to taste
2 cups finely shredded cabbage
1 cup finely shredded carrots
1 green onion thinly sliced
14 to 20 egg roll wrappers
2 tablespoons flour
1 tablespoon water
1 quart vegetable oil for frying
- In a large skillet, over medium-high heat, add the ground chicken, garlic and ginger. Crumble and brown chicken until cooked through.
- Add salt and pepper to taste.
- Add the cabbage, carrots and onion to the chicken and stir to combine.
- Continue to stir and fry for 5 minutes or until the mixture is heated.
- Remove skillet from the burner.
- In a small bowl, combine the flour and water to create a paste. This will be used to seal the egg rolls.
- Take an egg roll wrapper and lay it on a flat surface with one corner pointing towards you.
- Place 1/4 cup of the chicken mixture onto the center of the wrapper.
- Take the bottom corner and fold up over the filling.
- Fold the two side corners over the center and continue to roll up.
- Brush a little of the flour paste on the top corner to seal the egg roll.
- Repeat until all egg rolls are wrapped.
- In a large deep skillet or pan, add the oil and heat over medium heat until it reaches 375 degrees (Use a thermometer.)
- Carefully place 3 to 4 egg rolls at a time into the hot oil.
- Fry for 2 to 3 minutes, using tongs to turn them so they evenly cook on all sides.
- They are done when they are golden brown.
- Remove from the oil and place on a plate lined with paper towel or a draining rack.
- Serve with sweet and sour sauce.
Makes 14 to 20 egg rolls.
Almond Cookies
These almond cookies are very good and a perfect treat after the egg rolls. Children can help by measuring, adding the ingredients and adding the nuts and glaze.
Preheat oven to 400 degrees and line baking sheets with parchment paper.
Cookies:
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Almond slices
Glaze:
1 1/2 cups powdered sugar
3 teaspoons almond extract
3 tablespoons water
- Using a mixer, cream together the butter, sugar and almond extract, 3 to 5 minutes.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the flour mixture to the butter mixture until completely combined.
- Roll cookie dough into 1 inch balls and place on the baking sheet. Flatten slightly.
- Place cookies in a 400 degree oven and bake for 7 minutes. They will not look done.
- Place on a wire rack to cool until they are just warm.
- Place almond slices on the top of each cookie.
- Prepare the glaze.
- Combine the powdered sugar, almond extract and water.
- Drizzle a spoonful on top of each cookie.
Makes 24 to 30 cookies.
