The Big Island, Hawaii – The Coffee Shack, Punalu’u Black Sand Beach, and Volcano National Park – Tuesday, June 14, 2011

6-14-11 French Toast made out of their homemade luau bread

Hey Young Chefs!

The day before we leave to go home, I ate homemade French Toast made out of luau bread from The Coffee Shack. It was really good. At The Coffee Shack, I saw two Madagascar geckos eating guava jelly next to our table. It was so funny!

6-14-11 Two Madagascar geckos eating guava jelly at The Coffee Shack

After we ate, we drove to Punalu’u Black Sand Beach where the water is crystal clear. The wet black sand and dry black sands’ colors are totally different.

6-14-11 Wet black sand and dry black sand

Soleil found a rainbow rock that is so pretty.

6-14-11 A cool rainbow rock

Punalu’u is so pretty and so different from any other beach I’ve been to.

6-14-11 Me at Black Sand Beach

After we changed, we headed to Volcano National Park. We saw the steam vents, that feel like a sauna. It was cold and hot at Volcano National Park.

6-14-11 The hot steam vents

Then, we drove to the crater. The crater was huge. There was hardened black and brown lava everywhere! This is a panorama of the rainbow and the crater. My camera didn’t stitch it well. LOL At least it looks like a double rainbow.

6-14-11 A panorama of a rainbow and the crater

Next, we walked through a rain forest in Volcano National Park.

6-14-11 Eliana and Soleil walk through the rainforest at Volcano National Park

After walking through the rainforest, we finally reach inside the Thurston Lava Tube!

6-14-11 Inside the Thurston Lava Tube at Volcano National Park

When we were finished walking through the lava tube, we left Volcano National Park and drove around the rest of the island, eating dinner in Hilo. Finally, we went back to our hotel. What a day!

Cool Kids Cook and Visit Black Sand Beaches and the Volcano National Park!

Bon Appetit, Kid Chef Eliana

Video Tutorial: Old Fashioned Waffles – Sunday, January 3, 2010

Hey Young Chefs!

This is an easy waffle recipe that tastes great. Enjoy!

Old Fashioned Waffles

Ingredients:
1 3/4 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2 eggs, beaten
1/2 c. vegetable oil
1 3/4 c. milk
Dash vanilla extract

Directions:
Heat the waffle iron. In a bowl, mix dry ingredients together. Add the liquid ingredients to the dry ingredients and mix. Pour 2/3 cup batter onto the waffle iron. The batter will spread once the top is lowered. Cook the waffle until golden brown, about 2 to 5 minutes.

Note: Waffles may be cooked, stored in a plastic zip bag, and reheated in a 350°F toaster oven until warm and crisp. You may also store waffles in a zip bag and freeze them.

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Spinach & Basil Egg Souffle – Thursday, September 25, 2008

Hey Young Chefs!

This morning, Mommy made us a delish breakfast dish – Spinach & Basil Egg Souffle. Talk about tasty! Yum! Yum! Here is her recipe. (Thank you, Mommy)

Spinach & Basil Egg Souffle
Ingredients:
1 tsp. olive oil
2 c. fresh spinach
1/4 c. torn basil leaves
1 c. grated Italian cheese blend (Mozzarella, Parmesan, Asiago, Fontina)
2 tbsp. chopped black olives
2 tsp. minced garlic
6 eggs
salt and pepper

Directions:
Preheat oven to 400 degrees. Saute’ spinach, basil, garlic, and olives in olive oil. Salt and pepper to taste. Once spinach and basil is completely wilted (2-3 minutes), place mixture in small casserole dish. Sprinkle 3/4 c. grated cheese. Scramble eggs (with water or milk). Pour egg mixture on top. Sprinkle top with remaining cheese. Bake uncovered for 15 minutes. Broil for 5 minutes or until top is golden brown. Cut into squares and place on top of buttered toast. Serves 4.

I loved Mommy’s souffle. I hope you do too!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Everything-In-It-Eggs – Tuesday, September 23, 2008

Hey Young Chefs!

Good morning! Today, I helped Mommy make breakfast for Daddy. We made “Everything -In-It-Eggs.” You’re probably asking, “What is that?” You can put anything you want into scrambled eggs. We put in last night’s dinner – grilled eggplant, ribeye steak, tomatoes, and sweet peppers. We added garlic, shredded cheese, and parmesan cheese for extra yum! yum! Here I am, adding the beaten eggs.

We didn’t have a breakfast tray so we made one. Take a cookie sheet and top it with a pretty placemat. Voila! Instant breakfast tray. We even had a vase with a flower. Look at this tasty breakfast!

Daddy was surprised and happy to eat such a scrumptious morning meal. Rise and shine!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Butterfly Waffle – September 21, 2008

Hey Young Chefs!

This morning, I had a Daddy/Daughter breakfast treat. I ate a butterfly waffle at a restaurant called Parrot Pete’s. The wings are made of two pieces of waffle, the body is made of whipped cream topped with chocolate sprinkles, and the eyes/antennae are made of maraschino cherries. You can even make this at home! (Sssssh. Don’t tell anyone but you can even use frozen waffles!) This would make a great breakfast-in-bed for your parents. After you serve this yum! yum! meal, you can ask for a bigger allowance.

Get buggy about breakfast! Get creative in the kitchen!

Bon Appetit, Eliana