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Apr 07, 2024

Recipes with Julie Van Rosendaal: Kids' eclectic recipes for the summer

This week, the Calgary Eyeopener launched a new summer series, putting the call out to kids and teenagers to share their recipes, culinary creations, questions and requests for us to answer — or make

This week, the Calgary Eyeopener launched a new summer series, putting the call out to kids and teenagers to share their recipes, culinary creations, questions and requests for us to answer — or make and enjoy — on the air.

One of the queries that inspired this summer of edible fun was about a recipe for boba, or bubble tea, a popular Taiwanese drink made with milky tea and big, chewy tapioca pearls.

You can buy the pearls dried and boil them yourself, or make a clay-textured dough out of tapioca starch, brown sugar and water and roll and boil them to fill the bottom of your glass.

It's a fun summer project, and leftover boba (the pearls) can be frozen and boiled when you're ready for some boba (the drink).

I've also had several requests for homemade sushi, and Tamar shared her favourite bean and sweet potato burrito, which I misread and turned into a quesadilla, and it was fantastic!

Here are this week's recipes. If you have any to share, or have questions, projects you need help with, or just something you'd like to hear me make and feed Loren and Angela this summer, send us an email at [email protected], call the talkback line at 403-521-6209, or reach out to Julie @dinnerwithjulie on all social media platforms!

Boba refers to both the big, chewy tapioca pearls and the drink itself. Most often it's a milky black tea, but you could pour your beverage of choice over the sweet, sticky pearls.

The brown sugar syrup is made in various ways. Sometimes it's simmered, sometimes just dissolved in some water.

A 2:1 ratio of sugar to water, brought to a simmer and cooled, will produce a maple syrup consistency. Reduce the water or simmer it longer to thicken it further, if you like.

Pearls:

Brown sugar syrup:

In a medium saucepan, combine the water, brown sugar and 1 tbsp. of the tapioca starch.

Bring to a simmer, stirring until thickened. Remove from the heat and stir in the remaining starch, stirring and then kneading until you have a smooth, clay-like dough.

If it's too dry, dampen your hands and keep kneading. If it's too sticky, add a bit more tapioca starch.

Divide the dough into two to three pieces, roll out into a rope and cut into small pieces you can roll into balls about the size of a large pea, setting them aside on a plate or tray.

They can dry, if you like, or you could cook them right away. They're best eaten within 12 hours of boiling, so dry or freeze any you're not planning to immediately cook.

Boil your boba in plenty of water for 20-30 minutes.

They should look translucent on the outside, with a more opaque core.

Turn off the heat, cover your pot and let sit for another 20-30 minutes.

Test to see if they're soft and chewy (but not disintegrating). If they're too firm in the middle, boil a little longer.

To make the syrup, bring the brown sugar and water to a simmer and cook for a minute — longer if you want it thicker than maple syrup. Let cool, then drain your boba and put them into the syrup.

To make your drink, spoon some tapioca pearls into the bottom of a glass (with as much of the syrup as you like), steep your tea of choice and let it cool or chill, if you like. Pour it over the pearls and add plenty of milk.

Dribble more syrup down the inside of the glass with your spoon.

A sushi roll is simpler to make than you might think. Kids tend to love sushi, and they can fill theirs with anything they like, from cucumber to mango to scrambled egg and smoked salmon.

It's also very portable, so perfect for road trips or picnicking. You don't need a sushi mat. A piece of parchment (or plastic wrap over a tea towel) works just fine.

For pressed sushi, spray a large square ice cube tray, mini bundt pan or other container with nonstick spray (or brush it with oil). Press in some rice, then layer other ingredients, slicing them thin instead of cutting them into julienned strips, pressing firmly into each small compartment.

Place a cutting board or flat serving tray over the pan and flip it to release them, and sprinkle with toasted sesame seeds and spicy mayo, if you like.

Cook your sushi rice according to the package directions. I usually cook 2 cups of rice in about 4¼ cups of water by bringing it to a simmer, reducing the heat to low, and covering for 20 minutes.

When the water has been absorbed, turn off the heat, put a tea towel under the lid and let stand for another 10 minutes.

Meanwhile, stir together the rice vinegar and sugar. When your rice is ready, fluff it with a fork, drizzling the mixture overtop.

I turn it out onto a baking sheet and spread it out to cool more quickly. When it's cool enough to handle, you can assemble your sushi.

To assemble your sushi, place a square of parchment on your work surface, and put a sheet of nori on top of it.

With dampened fingers (I keep a cup of warm water beside me), spread a thin layer of sushi rice over the sheet, leaving at least half an inch bare along the side opposite you.

Lay strips of ingredients along the edge closest to you, being careful not to add too much.

LISTEN | Julie Van Rosendaal talks about kids' summer recipes:

Dampen your finger and run some water along the bare edge opposite you (I have a small water-filled spray bottle in the kitchen that works so well for this), and then use the parchment to pull up the edge closest to you and roll it up tightly, sealing the far edge of nori to close the roll.

If you like, wrap the roll in the piece of parchment (or some plastic wrap) and let it sit for 15 minutes or so to make it easier to slice.

Slice your roll about 1½ inches thick (or whatever size you like) and sprinkle with toasted sesame seeds and/or drizzle with spicy mayo, if you like.

Serve with soy sauce, wasabi and pickled ginger.

These quesadillas were inspired by a burrito recipe on AllRecipes that Tamar shared with me. I find quesadillas more quick, less bulky, and I love the crispy exterior.

The flavour combination was amazing! I often roast sweet potatoes in the oven while something else is baking, so they're ready to go into dishes like this.

You could also poke one or two small sweet potatoes and cook them in the air fryer (at about 400 F for 20 minutes) or slice them, brush with oil and cook them on the grill.

This bean filling (as well as the roasted sweet potatoes) will keep in the fridge for up to five days, so you can make burritos or quesadillas as you like. I like adding some cilantro to the mix, too.

Set a large skillet over medium-high heat, add a drizzle of oil and saute the onion for a few minutes, until soft.

Add the garlic and cook for another minute, then add the beans, chili powder, soy sauce, mustard, cumin and a big pinch of salt.

Stir to combine and mash with a fork or potato masher until chunky, adding a splash of water if it seems too dry.

You're looking for a chunky, not too saucy texture — though it could be saucier if you wanted to make burritos instead of quesadillas.

Slice or cut your sweet potato into chunks (I eat the skin, or give it to my dog) and grate some cheese.

Set a skillet over medium-high heat, add a drizzle of oil and put in a flour tortilla.

Spread some beans over half the tortilla, top with some sweet potato and shredded cheese, and fold over the other half to make a half moon.

Cook until golden and crisp on the bottom, then flip and cook until golden on the other side and the cheese has melted.

Makes: As many as you like.

Calgary Eyeopener's food guide

Julie Van Rosendaal talks about food trends, recipes and cooking tips on the Calgary Eyeopener every Tuesday at 8:20 a.m. MT. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada.