Our new series The Joy of Keiki Cooking features local kids and the food they love to make in the kitchen.
Name: Evie Sullivan
Age: 11 years old
Town: Kula
School: Homeschool 
Follow her cooking adventures and recipes on Instagram @pinksaltmaui
1. How did you learn how to cook? My first memories of cooking are of baking bread with my grandma.
2. What’s the first thing you learned to make? The first thing I learned how to bake was cookies.
3. What’s your favorite ingredient and why? My favorite ingredient to work with is butter because you can use it in both salty and sweet dishes. I use butter in almost everything I cook from cakes with decadent buttercream frostings to filling a pie with lime curd. On the savory side, I love using butter in creamy pasta or to sauté vegetables. It is the base of many sauces. 
4. What meal do you enjoy preparing most and why? Desserts are my favorite meal to prepare because it makes me happy to make something beautiful. I love decorating cakes. I also love to play with unusual flavors in my desserts. 
5. Do you have a signature dish? If so, what is it? I am known for my cakes and pies but at home, my go-to dinner is Herb Chicken.
6. What’s the last dish you attempted that was a total failure? What did you learn? My baby brother has Celiac disease, so we only use gluten-free flour in my house. I had many cookie failures when we switched over. But I am getting better at cookie making.
7. What tip can you share with other kids who may be scared to cook? Start with something simple  and remember to have fun. You don’t always have to use a recipe. I never use a recipe when I am cooking because I think it is more fun.
 

Evie’s Herb Chicken Dinner

A simple dinner I like to make my family is herb chicken on rice with a side of salad.  Here is how I make it.

Herb Chicken Thighs

One pack of organic chicken thighs,  bone-in.
A bushel of both rosemary and thyme
Olive oil
Salt
Pepper 

First, put your chicken thighs on a baking sheet. Preheat your oven to 350°F, Put 1 tablespoon of olive oil on your chicken. Chop up rosemary and thyme really fine and shove the herbs underneath the chicken skin. Sprinkle your chicken thighs with salt and pepper and put them in the oven until the internal temperature reaches 175° F. The skin should be crispy and golden brown.

Rice

Rice
Water
Butter
Salt

Use 2 cups of rice to 4 cups of water and put your stove on high. Then add a half a stick of butter and a pinch of salt. When your rice reaches a boil, turn the heat to low and put a lid on it. After 20 minutes your rice is done.

Fresh Spring Salad

Spring salad mix
Avocado 
Cherry tomatoes
Wash and dry your salad greens, then cut your avocado and your cherry tomatoes in half and put your avocado and your tomatoes on top of your salad.

Dressing 

1/3 cup sesame oil 
2 tablespoons tamari
2 tablespoons honey 
2 tablespoons lime juice 
Get a cup and fill it with sesame oil, tamari, lemon juice, and honey. Mix together well. Taste your dressing to balance your flavors. Then put it on top of your salad and you have one beautiful salad.

Dessert 

Almond flour 
Butter
Sugar
Eggs
Lime
Cream cheese
Salt
First, you will need one round pie pan. Get a bowl and put one cup of almond flour and 1/2 cup sugar. Melt half a stick of butter and add it to the almond flour sugar. Mix them together and put them in the oven at 350°F for 15 minutes until your crust gets golden brown.

The filling 

You will need to cook the filling in a double boiler. Put a pot with two inches of water on your stove and put a bowl on top of the pot. Set your stove to low then put three egg yolks into the bowl with a cup of sugar, then whisk together. Next, cut your butter into cubes, then slowly add your butter, while mixing at his steady pace. Then as your curd starts to thicken, turn off your stove and add one half of a squeezed lime. Then put your lime curd with your cream cheese and mixed together until there are no lumps. Then put your filling on top of your crust and put it in the fridge for at least seven hours. 
 
If you know a kid with a great recipe to share, send answers to the interview, recipe, and images to info@mauifamilymagazine.com