Julie Van Rosendaal - Keeping the kids busy

With Calgary schoolchildren still at home this week, Julie Van Rosendaal offers some tips for keeping little ones busy in the kitchen over their holiday.



Egg Yolk Paint: in a small dish, mix an egg yolk (or a half or third of one, if you want to make several colours from one yolk) with a few drops of food colouring. Use to paint directly on rolled cookie dough before baking.

Spaghetti & Meatball Pie
(From the upcoming April issue of Parents Canada)

1/2 1 lb. pkg. dry spaghetti (about 250 g)
2 large eggs
1/2 cup (125 mL) grated fresh Parmesan cheese, divided
1/2 lb (250 g) lean ground beef or bison
1 Tbsp. (15 mL) butter or olive oil
1 cup (250 mL) cottage cheese or ricotta
1 jar (about 2 cups) tomato sauce
1 cup (250 mL) grated mozzarella, Havarti, Friulano, Edam, provolone, 
white cheddar or other meltable cheese

In a large pot of boiling water, cook the pasta according to the package directions. In a small bowl, stir one of the eggs and half the Parmesan cheese together with a fork. Drain the pasta well, cool it slightly and toss with the egg mixture. Press into the bottom and up the sides of a buttered pie plate. If you like, spread with cottage cheese or ricotta.

Meanwhile, preheat the oven to 400˚F and mix the ground beef, one of the eggs and half the Parmesan cheese in a medium bowl. Season with salt and pepper and roll into 1-inch balls; place on a rimmed baking sheet and bake for 20 minutes, or until cooked through. Turn the heat down to 350˚F.

Scatter the meatballs over the spaghetti and pour the tomato sauce overtop. Sprinkle with mozzarella and bake for 30 minutes, until bubbly and golden. Serve immediately. Serves 4-6.