Posts Tagged ‘kids cooking’

Losing 25 pounds by New Years -Back to Basics

November 6, 2015
Hard Boiled Eggs - Coffee pot method.

Hard Boiled Eggs – Coffee pot method.

It appears that I am permanently 60 pounds lighter than I was 5 years ago, but at 205, I am still classified as obese. Unfortunately, loosing 100 pounds was a full time job and I am simply not sure I want to work that hard everyday of my life to keep off the last 40 pounds that I regained.

After I recommitted to coffeepot cooking on September 5, I have been somewhat careful about making portion controlled meals, snacking on rabbit food – cucumbers, celery, carrots, lettuce and radishes. I have also cut back slightly on wine but will have to quit drinking entirely if I really want to shed a great deal of weight before the first of the year.

Since September 5th, I am back down to 205 from 212 which really isn’t spectacular for a man who is close to 5′ 8” tall when barefoot. I still walk about 3 to 5 miles a day when it doesn’t rain and everybody tells me I am in great shape, but that is a rather low standard when it comes from a group of old people who eat and drink too much and never exercise. I also checked my last few posts and it seems I get excited about coffeepot cooking and portion controlled meals when I reach 212 to 215 and get bored when I reach 205 pounds.

On the positive side, I am again starting to focus on what I will cook for the day and then prepare portion controlled meals by what ever means necessary. I still use my coffeepot but not as religiously as when I dropped 100 pounds down to 165. I think this foray into the diet world may be more lasting than the last few times as I set a definite goal to lose 25 pounds by the first of the year and keep it off. BTW at 180 pounds I am still classified as overweight but I know at 165 I look terrible and am still considered overweight.

One indication that I am on the right path is I started out by reviewing all the different recipes on my coffeepot cooking blog and preparing portion controlled meals. I am starting to get fixated on portion controlled healthy meals and am searching out full flavored new recipes and have reverted back to vegetarian and even an occasional vegan meal.

Perhaps the biggest change is my breakfast routine. I would pick up my paper along with a grapefruit soda and a bag of nuts. Everybody knows that grapefruit is good for you and nuts are good for your heart. So that was 500 calories whether or not I walked, worked in my yard or spent the day at my desk. Of course, I had toast before I left my house. and cream in my coffee just to round out my morning to about 1000 calories. Now it is just bush tea for breakfast; a blend of cinnamon, lemon-grass and basil.

My plan for the future is to post recipes for portion controlled meals for one person using recipes I have previously posted or new recipes I found and adapted to a portion controlled meal for one person. So what does this diatribe about dieting have to do with hard boiled eggs.

Truthfully, not much except that it reminds me of when I started. I was afraid of safety issues and of course willpower was always a concern. I used an engineering approach to resolve all safety issues and it has not been a concern even when my granddaughters insisted on helping. My safety discussion is here.

I resolves issues with my insatiable appetite by recognizing that if I don’t cook it, I wont eat it. Also, if there are no leftovers in the refrigerator, there will be no temptation to eat between meals. So when it takes all day to cook a meal and there is only one small portion in the pot, I cannot over eat. The complete recipe is here for both cooking the eggs and making egg salad. For the most part, future recipes will stand alone and be complete in ingredients and directions.

I’m Back with Redneck Calamari and More

February 7, 2014
Redneck Calamari

Redneck Calamari

Half the reason I’m back to coffeepot cooking is that I love to cook with my Granddaughters; especially totally ridiculous meals like the one shown above. Of course this meal pretty much comes without a recipe but most people will figure it out. For those fathers who never cook and occasionally get stuck making a meal for children, the recipe is below with a little warning. Perhaps I should have left a link to my grandfathers and hotdog post.



Water, Enough

Hotdogs, Enough

Gold Fish Crackers, Enough

Garnish to make it look like seaweed, Optional, I used Cilantro


Cut bottom 2/3 of hotdog into six legs so it looks like a squid.

Hotdogs in Pot

Hotdogs in Pot

Place in coffeepot

Run water throw the coffeemaker.

Let cook on hotplate for an hour.

Arrange on plates and serve.


I used good all beef Hebrew National Hotdogs and “Frankly” they were too dry. If I ever do this again, I will intentionally buy the Brand X greasy cheap hotdogs made from pork and chicken so they have flavor at the end of the cooking process.

The other reason, I am returning to portion controlled coffeepot cooking is because I am becoming a “fat slob”. My daughter and niece were the bearers of the negative assessment this time. I first heard this as a medical assessment in Florida after I suffered a stroke in 2010. I was complaining to the doctor that it didn’t make sense as I had already lost 57 pounds which was morbid obesity at my height.

At the time of the stroke, I was at 210 and still medically classified as obese. Frustrated the doctor explained that he really didn’t care how much I had lost in the past, I was still officially obese and a fat slob.

Over the past 18 months, I have written two books, I never stopped exercising. But as I slid out of my comfort zone of 172 to 178, I never really noticed that there was a dramatic change in my cooking, eating and drinking.

Because  I was researching and writing about history, I stopped my passion for reading and writing about food. I quit cooking in my coffeepot and started grilling double portions on the grill and eating it all or cooking the food in my cute small crockpot which is still bigger than my coffeepot. When I am researching and writing about anything other than food and dieting, I sort of pace around the house and mindlessly eat. At night, I have a few extra glasses of wine so I can kill my brain activity and go to sleep.

Big Belly Man

Big Belly Man

So in 2014 just 2 pounds short of where I had my stroke, I have come to accept that I must split my time between doing what I want and doing what I need to do. I will start becoming food and diet focused again spending some time finding recipes and preparing meals based on quality not quantity. The next time I post a picture, I am sure it will be better than the one above or I must begin to accept that their may not be a next time if I don’t take care of myself.

Coffeepot Lasagna: Oxymoron or Good Eating?

June 23, 2012

Rolled Lasagna: Coffeepot Style

When my parents started getting older, it seemed that all they wanted to talk about was the weather and their grandchildren. Now the first topic is boring and there is not much I can do about it, but I must admit that I spend a lot of time talking to my children about their wonderful and sometimes not quite so wonderful children. I also spend a significant amount of time talking to my children about business, exercise (their’s and mine) and cooking.

My daughter discovered a recipe for rolled lasagna in early April and was concerned that it was not quite perfect. We talked about it and it sounded like something that could be done in my coffeepot but I didn’t get around to it until just before Memorial Day and have been too busy since then with my anti-inflammatory diet to worry about publishing new recipes.

However, I get two of my three Granddaughters for the first three weeks in August and this is another one of those fun meals that shouldn’t be possible to make. Even the name Coffeepot Lasagna sounds like an oxymoron. One of the most important things I learned with his meal is that you can cook the whole box of lasagna noodles and the ones that you don’t use can be frozen between layers of wax-paper and are perfectly fine for another day.

Naturally, my daughter and I never cook anything exactly the same way. She tends to be aware and adapt to the contemporary interpretations of old recipes and I tend to do it the old-fashioned way. It’s all good. When I cook, she loves it. When she cooks, I love it. The biggest difference in this recipe is that she included crumbled cooked sausage in her cheese mix for the filling, I sliced cooked meatballs and made it a layer on top of the filling. If I were including sausage, which I have in the past, I slice it and include it with the meatball slices or in a separate layer. Oh well, to each their own.

Rolled Lasagna


1 cup Ricotta cheese
1/2 cup Parmesan
1 egg
4 oz shredded Mozzarella
handful fresh parsley minced

3 Lasagna noodles cooked as per box directions.


1. Cook all the noodles and freeze the ones you don’t use between sheets of wax paper.

2. Microwave one portion of frozen meatballs for the appropriate amount of time.

3. Mix the rest of the ingredients in a bowl.

Spread the Cheese Mix on the Lasagna Noodles

4. Spread the cheese mix on the noodles.

5. Place the sliced cooked meatballs on top of the noodles and dab a little sauce on top of everything.

6. Roll and spike with toothpick to hold.

7. Put a little sauce in bottom of coffeepot so nothing sticks.

Cooked Rolled Lasagna

8. Place meatballs inside and cook for two to four hours.

9. Enjoy

I haven’t made this in the three years since Dolores died but I am definite I will make it when my granddaughters are here. Truth be told, I forgot to dab the sauce on top of the cheese and meatball layer before rolling because it’s been too long, but that is the traditional way to do it.

Ah, I remember it well!

Hibiscus Punch – A Beautiful Natural Pink Limeade.

January 3, 2011

Hibiscus Punch – A Beautiful Natural Pink Limeade.

When my granddaughters, family and friends visit, we swim or walk in the morning, take a mid day break, referred to as quiet time, where everybody can read or join me in the kitchen and back to the beach in the afternoon. My granddaughters go on food fads where one trip they will drink gallons of juice and not enough milk products, the next trip it’s all milk. Last trip is was no juice at all. However, I try to balance this by what we cook together and since they help make the healthy item, they alter their consumption to eat what they cooked.

When I suggested we make Hibiscus punch to increase their juice consumption, everybody, except my son-in-law came to play. Let’s get the ingredients out of the way and then we can explain the method by showing everybody’s participation.


6 Hibiscus flowers in full bloom

5 Ripe Limes (about 4 ounces of juice)

water as needed to make a half gallon

½ cup sugar

½ tsp ginger

Helping Mom Make Juice

In this picture Ms. Ana is helping her mother extract the fruit from passion fruit for juice which we made at the same time but that’s a story for another day.

Flowers for Hibiscus Punch

The starting point is 6 beautiful red hibiscus flowers which really don’t add much taste but they certainly contribute to a wonderful pink lemonade.

Putting the Petals into the Pot

The petals are removed from the flowers and placed in a pot to be covered with water and heated to extract the color. In our case when we are playing and cooking with kids, it is just more fun way to use the coffeepot although my daughter who is a lover of passion fruit juice used a real pot to make hers.

The Cooked Flowers Turn The Water Purple

Water is run through the coffeemaker on to the petals in the pot and you get that wonderfully rich purple color from red flowers. (about 10 -11 cups)

Rolling the Limes

Now to squeeze, limes by hand, you first roll them under pressure and you can use either your hands or feet. I demonstrated how to do one with my foot and then rinsed it off but Todd and Cayla opted to use their hands. Yes the yellow fruit is actually limes that are tree ripened outside my front door.

Turn Inside Out to Free Juice

Once the pulp is broken down, you cut the limes in half and turn them inside out over a cup, the juice is freely extracted from the pulp.

Pour Lime Juice into Pot

The juice is added to the pot after the flowers have been removed being careful to keep the seeds out.

Stir in Sugar and Powered Ginger

After that, the sugar and the ginger is added to the final jug it is to be stored in and any adjustments to sweetness, ginger or sugar is made at this time.

A good time was had by all and no local juices were wasted. The kids and I drank the Hibiscus Punch for breakfast, the other adults seemed to prefer Cruzan Rum and Passion fruit juice later in the day.

Zhou’s Tea Eggs-Coffee Pot Style

July 16, 2010

A Pretty Tea Egg

Ok, Dagny Wins. I am weird. I get up at 4 am and check the international addition of CNN on the Internet which happens to be Now that is usually a non event which allows me to check the global stock markets and then focus on my prayer beads for the new stock picksof the day. Yesterday was different as I met a story on Tea Eggs and an irresistible challenge to make DIY (Do It Yourself) Zhou’s Tea Eggs which I immediately accepted to mean DIY Zhou’s Tea Eggs Coffeepot Style.

Now the biggest problem I had was finding haujiao peppers which simply don’t exist in St. Croix. I immediately searched the Internet to find out the flavor of these peppers is so unique that there is no credible substitute. No problem, I was looking at a method of making them more than the exact flavor so I checked all of the hot Chinese style sauces available locally and found that they were made from dried chili peppers which I had in stock plus I planned on adding my local scotch bonnet peppers which could bring it up a notch.

Half Hour Coffeepot Egg

I put the eggs in my coffeepot and ran the water through the coffeemaker to get it up to temperature right away and let the eggs sit on the warmer for 30 minutes which gave me the equivalent look and taste to a 4 minute egg. The eggs were cooled and the shells were cracked with the back of a spoon against the counter top. Do not crack the ends as the ends may be hollow, I followed the recipe as best I could except that I used a scotch bonnet pepper and a dried chili in lieu of the haujiao pepper and had to adjust the cooking times.


1 cup soy sauce

1 dried chili

1 dried scotch bonnet

4 Tea Bags Black tea

2 Teaspoons sugar

1.5 Tablespoon five spice blend

Saved water from cooking eggs to fill pot

All in the Pot

I put all ingredients in the pot and stirred until most dissolved leaving space for the eggs.

White Egg After Four Hours

After 4 hours on the hot plate of the coffeemaker, the egg shells have taken on the rich mahogany color described in the article.

After 7.5 hours the beautiful patterns developed from the cracking process (see top picture).

I refrigerated the eggs overnight and allowed the full flavor to develop.

In the process of making Tea Eggs, I developed a lot of respect for Zhou as making the eggs is more an art form that actually cooking Chinese food. As photographed, I had some pretty eggs but only half which would not be a satisfactory percentage for a Tea Egg vendor. The two problems are that not all eggs pealed properly and not all of my cracks generated perfect patterns. The other issue was flavor. My recipe lacked the bite of the real product and pretty much had only the flavor of tea, sugar, and spice and no pepper taste at all.

If you can get the ingredients, this would be a fun project for cooking with kids. I just might use the process to make a patterned egg with my granddaughters but would probably use a red beet die as it’s more traditionally American and I can get all the ingredients.

Adventures great and small.

March 29, 2010

I have had no great epiphanies over the past week or even new discoveries except that adventurers can be great and small. We cooked tortilla pizza and everybody had a good time eating them prior to a birthday movie. Then there was the the workout with three devil woman who wore me out. (Don’t let their appearances fool you as all are devil women who can tire me out and beat me.)

Of course they are all young and thank God healthy so I am lucky to be able to engage in and keep up with their idea of fun. The adventuresome Miss Ana making the pizza above was also one of the devil woman who ran me into the ground. I brought new jogging shoes and my son in law helped choose an appropriate winter jogging outfit that warmed both my body and soul. Yes shopping with him was a real adventure and I even purchased a hat that I would not  have selected without his help.

Of course no birthday would be complete without a shopping spree at Toys R Us. In January, the little one could have all she could carry and this time, the larger one would get a total of 42 dollars which was related to a very poor math grade so she graciously accepted less than she would have gotten with better grades.

Of course, Cait came along to supervise, guide and to teach her cousins to engage in deviant behavior at every opportunity. She reminds them constantly in a joking way to stop acting like children and stop having fun but all they do is giggle and laugh at her. By the way Cait is a 22 year old Chemical Engineer enjoying family fun.

Earlier in the day, we all went to a farmers market and skipped through the area. It was funny. On one side of the market, we got a round of applause from the merchants and on the other, we were told to stop fooling around and grow up. I suppose all of the merchants thought that there responses were appropriate on both sides of the market. We actually brought a bunch of stuff and didn’t bump into anything or anybody while skipping. I believe we purchased everything on the side where we were appreciated.

Joking aide at 245 pounds which is where I started loosing weight, I could not have done much this weekend other than be a couch potato and beg one of the healthier family members to run and get me a beer.  I’m still overweight and wear a heart beat monitor and consulted my doctor before I started working out.  He is an excellent role model, my age better shape and good control of his health who loves the great outdoors.  When I said this all at a family gathering, my sister asked about the heart rate monitor. Her daughter was explaining about optimum performance levels at various heart rates. I said it was far simpler.

Put the thing on and work really hard until it hits 150 beats per minute and then you are allowed to quit.  The only problem with my method is that every time you work out, you have to exercise a little longer and harder before it hits 150 and you get to quit.

I have decided to split my blog in two parts with different goals.  In, I will stick with recipes and methods in making meals for one.  In Too Young to be Old, I will report on family adventures both great and small.

Green Eggs and Ham!

March 17, 2010

Well Andrew, Lauren and Pippa are visiting this week.  Andrew is my Son and Pippa is my granddaughter so of course Lauren is my daughter in law. I’m having a great time enjoying all of their company.  I kind of knew that it would be rough because my son is a foodie who enjoys three meals a day and I am a true social eater.

I set my hoped for weight gain  at no more than 5 pounds which I should be able to loose in the week before I go up for Cayla’s birthday and to see my Mom where I’ll probably gain another  5 pounds. I knew it was going to be a rough week when Andrew showed up with an over abundance of cookies from his co-worker Yvonne who baked some luscious moist thick chocolate chip cookies which are now all gone because of my great expertise at binge eating.

One of the great joys of having children around is to use them as an excuse to do weird things and one of the things to do was make green eggs and ham in tribute to Dr. Spock.

The recipe should be obvious. Use a cookie cutter in the shape of a train  to punch a whole in a slice of bread,  butter the pan and slowly fry the bread until it is toasted.  Fill the hole in the center with spooned in scrambled eggs.  My son chose yellow as his favorite color and of course Pippa wanted green eggs and ham.  Green egg coloring turned the trick.  Of course she wandered off and skipped breakfast but I ate it and it was fine.  Tasted just like scrambled eggs and toast.

Green Eggs and Ham.  Gourmet cooking at it’s best.

Black Bean and Brown Rice chili – Coffee Pot Style.

February 9, 2010

There are two ways to look at a new recipe. First, if it looks perfect and you have all the ingredients, there is really no sense in changing unless you try it. Second, recipes can be a very good starting point to take you where you really want to be with a few modifications. Now in the case of Italian Vegetable soup I stuck pretty close to the recipe because I rarely cook vegetarian meals and fault most vegetarian meals served to me as not appealing because of a lack of flavor, texture or appearance. This meal was a winner and I’m glad I stuck to the recipe.

In the case of The Black Bean Brown Rice Chili from jenfongeats both necessity and habit forced some changes. First I liked the ingredients and presentation of the meal, but I rarely cook ham because of the size you have to purchase. Now as discussed elsewhere, I have Spam in my hurricane supplies and out of necessity, I’ll eat most anything if I’m hungry enough. So the first change was to substitute the Spam for the ham and I used 1/3 can or 4 oz and froze the rest in 4 oz. packages.

I really wasn’t sure about cumin until I read the ingredients on a prepared chili powder label and found that commercial chili powder is a blend of chili peppers, cumin and garlic. The recipe called for garlic so that was no problem and I threw a small portion of scotch bonnet in the pot.

The final change is something that simply isn’t logical. I taste tested it and it was great but it wasn’t red enough. I had won prizes in chili cook offs for vegetarian chili and the one thing I learned is if it ain’t dark red it can’t win. Since paprika is not a bold flavor, I added ½ tsp to the pot to get a redder color.


1/2 onion chopped                                                            $0.15

4 oz Spam                                                                               $1.30

10 oz can of  Black beans drained and washed         $0.90

1/2 of a15 0z can of crushed tomatoes                         $0.50

1 chicken bullion cube in 12 oz water                            $0.20

1/4 cup brown rice                                                                $0.20

1/2 tsp crushed garlic

1/2 tsp cumin

1/4 tsp oregano

thin slice scotch bonnet pepper

Salt to taste

1/2 tsp paprika

This is simply an all in the pot recipe and stir before serving or whenever you feel like tasting it. The cost and calories weren’t too bad particularly when you consider there was more than enough for two meals. Total cost was under $3.50 and total calories about 800 with an incredible 560 from fat.  However, that’s for two meals.

Well it was fantastic, even the Spam tasted good and I’m sure that by using vegetable broth and getting rid of the Spam this would win as a vegetarian chili in a cooking contest. I might not make this again because the fat calories in Spam are deadly, but come the revolution or another hurricane, I’ll have a tasty meal to share as a case of all the ingredients was already in my pantry.

I might point out, I survived for two weeks without a grocery store and almost six weeks without electricity so a good knowledge of revolution foods is a necessity in the Caribbean. This is a small price for me to pay while all my friends and family continue to have fun in the snow which I will never miss.

Coffee Pot – Pot Roasted Chicken!!

February 5, 2010

Simply Fantastic!!!!

I can’t wait to do this with my Granddaughters. I was so excited about this recipe that I called my son-in-law and bragged about the success.

Who would dream you could cook a chicken in a coffee pot?

Naturally, he asked when it would be published and now I’m paranoid enough to believe that he will hijack the recipe and cook it with his daughters before I return.

Oh well, truth be told, I hijacked the recipe from JenFongEats and when I read it I burst out laughing while imagining stuffing a chicken in a coffee pot with my granddaughters helping. I mean I am used to pot roasted chicken and turkey and love the retained moisture of the meat. But our family always used the oven and a covered roasting pan.

I just had to try this recipe with a few small modifications. My mother-in-law always used celery in her pot roasted chicken and my wife always cooked with celery, so naturally, I am used to the taste of celery in most meals. Another modification was to use a Cornish hen and also, I included potatoes in the meal. As Jennifer says in her post on slow cooker chicken “Adapt these [ingredients] to what you have on hand.” I might add; adapt them to the flavors you like.


1 potato

1 whole Cornish Hen wash inside and out with lime juice

1 celery stalk diced

1 small onion coarse chopped

1 garlic clove minced

salt and pepper to taste

1 carrot cut to length that will fit in pot and quartered long ways

1 bay leaf

1 thin slice of  fresh scotch bonnet hot pepper

Method; As usual, the potato was cubed and placed in the coffeepot with a teaspoon of salt.  Fresh water was put in the normal place and the coffee maker turned on to blanch and precook the potato.

Meanwhile the Cornish Hen  was washed inside and out with lime.  Seems it’s a cultural thing in St. Croix from the old days when refrigeration was a rarity and fresh meant uncooked.  It does add a nice subtle flavor and except in pot roasting it helps make the skin golden and crisp so you are always tempted to eat the unhealthy part of the bird and not let it go to waste.

Next chop up the celery, onion and and garlic mix in a bowl and stuff the cavity of the bird. Cover with salt and pepper or if you like it, seasoned salt. I used Adobo a Puerto Rican spice blend.

Drain the potatoes and put them in the bowl with the excess celery  mixture. Then stuff the bird into the empty Coffee pot. Cover the bird with the carrot pieces and dump the potatoes and excess celery mix in the pot.

I then added a couple of ounces of Cruzan rum just in case the cooking temperature was too low, I didn’t want the bird to spoil.  What the heck, it tenderizes beef and adds a nice flavor.

The pot was covered with foil to hold in the heat and placed on the hotplate of the coffee maker.

As you can see the cooking temperature was much hotter than expected and I don’t know what generated all that liquid in the pot because my rum level was way below the metal band.

Well after 6 hours of cooking the Cornish hen was breaking up and everything was cooked.

I only ate two wings, one leg and the potatoes and carrots.  After dinner I de-boned the bird and turned the leftover into chicken soup but that’s another story.

Wel JenFongEats makes my Recipe Hall of fame for this recipe alone but she has other great recipes involving ham, black beans and brown rice that I’m just waiting to try so I’m sure I’ll be writing more about her recipes as a starting point for mine.

Kielbasa and Beans – Simply Delicious!

January 30, 2010

My grandchildren have been taught from an early are that they will be part of all great family adventures. They have been canoeing, open ocean Kayaking, whitewater rafting, para-sailing, jet skiing across the Caribbean Sea, hot air ballooning and down to the bottom of the Luray Caverns. None of these are overwhelmingly expensive except the hot air balloon and I have had the 10 year old, Cayla, call me on three separate occasions to thank me and declare the event the best day of her life.

The girls are not jaded by money as they entertain themselves for hours with dolls, drawing and other old-fashioned toys. In my yard, I have an artificial rock wall that takes them to the roof of my house and lets them slide down a fire poll, a knotted rope that lets them climb up a shale cliff, a basketball backboard, and a 130 foot long zip slide. Yes there are bumps and bruises but no one has been hurt and they still love soft adventures like sitting in the hot tub and hearing stories about the constellations including the constellation “Cyntha Dragon” which is visible from their home in Virginia and my home in St. Croix. Cynthia follows them everywhere they go to protect them and their family.

Cooking is one more family adventure. The girls naturally start cooking with me at about 6 years old when they want to make Magic Stone Soup. This adventure starts with a trip to the beach to find the perfect stone that is magic and will turn water into soup. The stone and water go into the pot and then we go through the ritual of improving the soup by adding other items to the pot. But thats another story.

When I reached their house on Wednesday, I told them we would be cooking Kielbasa and Beans in the coffee pot for their lunch on Friday and they both were totally unimpressed and even used words like weird, disgusting, no way, etc They took the story to school the next day and all their friends agreed that their Poppa John was weird and no way they would eat anything that disgusting or even help cook it. I had carefully selected the meal because both like it and it’s simple enough for them to make and not lose interest in a long complicated process.

We were at an impasse Friday Morning until miss Ana wanted a Treasure map to help her find the secrete family fortune and I refused to draw it until we set up lunch in the coffee pot and let it cook. Obviously the treasure map was important, so miss Ana got big sister to help.

Miss Ana jumped right in and attacked the box with a knife. I was dutifully impressed by the speed of her arm which was attacking the box which amazingly was opened without damage. 

Both girls got involved in cutting up the Turkey Kielbasa, snitching it and eating it raw.  Heck, I told them eating raw turkey Kielbasa was probably more dangerous and disgusting than using a knife and possibly cutting themselves.  However, note except for eating the raw meat, I did have more control over this process. 

The cut up pieces were placed in the coffee pot and six cups of water were added to the normal place and the coffee maker turned on  to blanch the turkey and extract a little fat. 

Meanwhile Cayla was opening the can of baked beans.

After the water was drained from the Kielbasa which was  now precooked, the beans were added to the pot.

Just to prove that they are Cooks, Ana added a teaspoon of mustard.

Not to be out done, Cayla added a splash of Ketchup and then stirred the whole pot up. Cooking time was about 2 hours.

You can tell by the expression on Cayla’s face the meat was a little hot and you can also tell from Ana’s that she’s loving it. 

Well only three of us ate from the pot.  Daddy wanted to, but the girls ate all the leftovers and I did get my one bowl.  Total calories about 1650 with a little more than half from the Kielbasa.  Split 3 ways it’s a 550 calorie meal rich in protein and yeah it has a lot of fat. The cost is low too for a total around $6.00 or $2.00 each.

According to the girls it was simple to make and simply delicious. 

They finished everything and were gone. Now if I could just get them to pick up after themselves – Actually thats their parents job. I just put the dishes in the sink.

Simple to make and a simply delicious meal for kids.