The Edmond Sun
Nine years ago The Edmond Sun featured children in the kitchen occasionally during the summer. The “Kids ‘R’ Cookin” recipes were always prepared by children and were fun to make as well as fun to eat.
Two children were featured in August of 2004 when visiting their grandparents. They made their Fish in a Bowl (clear plastic cup) filled with squiggley candy fish and snakes, grapes, speckled jelly beans, kale, curly endive and blue gelatin. Theirs were a smaller version of a Fish in a Bowl made in a real fish bowl, new and never used, of course.
This week the girls are back and 2-year-old Susan Scott is now 11, and her 5-year-old sister, Mary Ann Scott is 14. Not only have they grown up, so have their tastes.
They live with their parents, Joe and Meredith Scott in Tewksbury, N.J., and they visit Edmond every summer to see their grandparents, Joe and Mary Legako, and their Aunt Jana Legako of Oklahoma City.
This summer was a special one because their grandparents were celebrating their 65th wedding anniversary.
While both of the girls enjoy cooking, Susan is still the one who wants to be hands-on and cooks to please others while Mary Ann said she likes to cook just for herself.
Both girls take cooking classes at school, but the younger sister, Susan, led the way in cutting up the fresh vegetables to be roasted in the oven. The girls were preparing the roasted vegetable dish for their grandparents and the rest of the family to eat that evening.
Their vegetable dish was simple to make, but nutritious as well as delicious and the end product was as colorful as it could be with bright reds, oranges, green and white dotting the casserole dish.
They started by chopping up cauliflower, broccoli, asparagus, Brussels sprouts, red and orange peppers, and layering the pieces with baby carrots in a large open dish. After the vegetable pieces were placed in the casserole the girls sprinkled salt, cut fresh thyme and then drizzled a small stream of olive oil over the vegetable dish tossing the contents before placing the casserole in a 425-degree oven for about 20 minutes.
After the vegetables were removed from the oven, the girls then sprinkled fresh grated parmesan over them and the veggies were ready to serve.
Their grandmother, Mary Legako said, “I am so glad I have two granddaughters who like to cook. It looks so delicious; I can’t wait to taste it.”
Making roasted vegetables is easy, but making them soft and tender, browned and caramelized while full of flavor involves a few steps.
1. Preheat the oven to 425 degrees F.
2. Cut the vegetables in pieces about the same size so they will cook at the same rate. The larger the pieces the more dramatic the presentation. Choose vegetables your family likes, about 1/2 to 1 cup each.
3. Toss the vegetable in a roasting pan or large bowl with a tablespoon or more of your favorite olive oil. Drizzle the vegetables with the oil then toss to coat them. You might add chopped garlic, slices of chiles or pepper flakes, or other seasonings of your choice.
4. Leave space around the vegetables so more of the area on them will brown.
5. Sprinkle the vegetables with salt. Season them in layers.
6. Place vegetables in the top third of the oven to brown the best.
7. As veggies start to brown, shake or stir the vegetables to help them brown evenly.
8. Be sure to roast vegetables thoroughly. You want your vegetables to be brown and tender. If they start getting too dark, cover with foil and then cook a final 5 minutes with the foil off. If they aren’t browning, raise the heat in the oven and move the pan to the top of the oven.
9. Roasted vegetables are best with a final drizzle of good quality olive oil and a sprinkle of salt. Other hints of flavor can include freshly ground pepper, fresh lemon juice, minced herbs (mint, parsley or a little rosemary) or balsamic vinegar.
10. Veggies are good served warm, but if allowing them to cool, do so in a single layer, uncovered so the vegetables don’t start to steam and get soggy.