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!
I Am Enough By: Grace Byers Illustrations by: Keturah A. Bobo
Ages: Preschool through Second Grade
I Am Enough is an amazing inspirational book, and should be read to children over and over. It is actually a great book for any age. The author, Grace Byers, uses common words to describe what we aspire to be: “Like the sun, I’m here to shine. Like the voice, I’m here to sing. Like the bird, I’m here to fly and soar high over everything”. The illustrations are beyond beautiful and perfect for this exceptional book.
Tips for Reading:
- This book is designed to just enjoy and appreciate the inspiring verse.
- Let the child generate conversation around the words.
- After reading, discuss with the child ways that he/she can be kind to others.
Additional Inspirational Books:
- I Believe I Can By: Grace Byers Illustrated by: Keturah A. Bobo
- I’m Not Just a Scribble By: Diane Alber
- A Boy Like You By: Frank Murphy Illustrated by: Kayla Harren
- I Am Perfectly Designed By: Karamo Brown and Jason “Rachel” Brown Illustrated by: Anoosha Syed
- Ada Twist, Scientist By: Andrea Beaty Illustrated by: David Roberts
Cooking Time:
Chicken and Dumpling Casserole
I Am Enough is a “feel good” book, and this casserole is true comfort food. Using rotisserie chicken makes this recipe very easy. Children can help by chopping the celery and onions (use knives made for children), adding the ingredients and putting dumplings on the top of the casserole.
Preheat oven to 350 degrees. Using a non-stick cooking spray, grease a 9 by 13 inch casserole dish.
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
2 garlic cloves, minced
1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen peas
4 cups cubed rotisserie chicken
Dumplings
2 cups biscuit mix (Bisquick)
2 teaspoons dried basil
2/3 cup milk
- In a large sauce pan or skillet, saute the onions and celery in the butter until tender.
- Add the minced garlic and cook for 1 minute.
- In a small bowl, whisk together the flour, sugar, salt, basil and pepper.
- Add the flour mixture to the vegetables and stir until blended.
- Gradually add the broth and bring to a boil.
- Cook for 1 minute until thickened.
- Reduce the heat and add the frozen peas.
- Cook for 5 minutes, stirring constantly.
- Stir in chicken.
- Pour the mixture into the casserole dish.
- In a small bowl, combine the baking mix and basil.
- Using a fork, stir in the milk until completely moistened.
- Using a 2 inch scoop or tablespoon, drop the Bisquick mixture on top of the casserole in 12 mounds.
- Bake uncovered in a 350 degree oven for 30 minutes.
- Cover and continue baking for 10 more minutes or until a toothpick comes out clean when inserted into the dumplings.
Makes 10 to 12 servings.
Doughnut Holes
These are great bite-sized treats! The secret to making these is getting the oil at just the right temperature for frying which is the adult task. They are easy to make and quite delicious. Children can help add the ingredients and will love rolling the doughnuts in the toppings.
1 1/2 cups vegetable oil for frying
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon sugar
1/3 cup buttermilk
1 large egg at room temperature
2 tablespoons butter, melted and slightly cooled
- Place the oil in a small saucepan to a depth of 1 inch.
- Heat over medium heat until a thermometer reads 350 degrees.
- While the oil is heating, in a small bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt and sugar.
- In a separate bowl, whisk together the buttermilk, egg and melted butter.
- Make a well in the dry ingredients.
- Pour the milk mixture into the well.
- Gently fold until the mixture is smooth.
- Place the toppings, listed below, into separate dishes for dipping.
- Using a small cookie scoop or measuring spoon, scoop the dough and drop into the hot oil.
- Cook 3 to 4 doughnuts at a time, flipping them at least once while cooking. Cook until golden brown, about 2 to 3 minutes.
- Using a slotted spoon, remove the doughnut holes and place on a paper towel for a few seconds.
- Transfer the holes to dishes containing the toppings, see below. Roll until coated and allow to cool on a wire rack.
Toppings:
Powdered sugar
Cinnamon sugar: 1/2 cup sugar and 1 1/2 teaspoons cinnamon, mix.
Glaze: 1 1/4 cups powdered sugar and 5 to 6 teaspoons of water. Mix until smooth. Should form a runny glaze.
Makes about 30 doughnut holes.
