Tuesday, June 29, 2010

Parmesan Halibut

by Pat and Timmy (ages 9, 8)

4 halibut filets
1/2 cup mayonnaise
1 tbs lemon juice
1/2 cup parmesan cheese
Garlic powder
Salt, pepper

Sprinkle fish filets with garlic powder, salt, and pepper. Mix mayonnaise, parmesan cheese, and lemon. Spread thick layer on top of fish. Bake in oven at 375 degrees for 30 minutes.

Roasted Truffle Asparagus

by Kelly (age 5)

A truffle is a kind of mushroom and truffle salt is delicious!

Olive oil
Truffle salt

Wash and break off asparagus bottoms. Pat dry. Drizzle with olive oil. Sprinkle with truffle salt.

Roast in toaster oven at 400 degrees for 10 minutes. 

Breakfast Oatmeal Bake

by Jackson, Isabelle, and Madeline (ages 10, 8, and 5)

Our Grandma's Oatmeal Bake is a favorite in our household. It is tasty and healthy. What a combination!! We make it together and enjoy it right out of the oven. We wrap the leftovers in foil in single serving pieces and put them in the freezer for later use. Then, we can enjoy this breakfast any morning by unwrapping, putting in a bowl and popping it in the microwave for 1 minute!

2/3 cup vegetable oil
1 cup sugar
2 eggs

4 cups of oatmeal
3 teaspoons baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 cups of milk
2 cups chopped apples (about 2 apples)
1 cup nuts (optional, we like walnuts)
1 cup raisins OR 1/2 cup chopped dates

Mix it all together. Put it in a 9 x 13 pan and bake at 350 degrees for 25-30 minutes. Serve dry or with a little milk (Isabelle's favorite option), plain yogurt, or Greek yogurt. Enjoy!!

Sunday, June 13, 2010

Carrot Ginger Soup

by Scott Givot, CCP
Immediate Past-President to the IACP
(International Association of Culinary Professionals)

This recipes comes all the way from Oslo, Norway! Chef Givot makes this recipe with elementary age kids in a cooking course called "Mat og Helse" which means Food and Health! He said it is nutritious, tasty, and doesn't take a lot of time to make. We're going to try it!!

Serves 10 for a soup course.

3 pounds of fresh carrots, peeled and sliced
4 tablespoons of Knoor liquid chicken bouillon (or 2 cubes of chicken/vegetable bouillon)
3 inches of fresh ginger, peeled and sliced
2 garlic cloves, peeled and sliced
1 red chili pepper, seeded and sliced fine
Juice and zest from 1 lemon (save zest for garnish)
Juice and zest from 1 orange (save zest for garnish)
1 can light coconut milk
Water to cover all ingredients in the pot, about 4 liters
2 teaspoons of powdered cumin
Sea salt and cracked fresh pepper to taste

Garnish (optional)
1 teaspoon of Turkish/Greek style yogurt of light sour cream (per seving)
Zest from lemon and orange
Drizzle of extra virgin olive oil
Chopped fresh parsley or cilantro leaves

Place the carrots, bouillon, ginger, garlic, chili, lemon and orange juice (NOT ZEST) and coconut milk in a large pot. Fill the pot with water, just covering the surface of the vegetables.

Bring to a boil and reduce heat slightly to a rapid boil. Cover and leave the lid slightly ajar.

Cook for approximately 40 minutes or until the vegetables are tender. Add the cumin to the mixture and stir.

Either use a hand blender to puree the mixture in the pot or let the mixture cool slightly and then transfer to a blender to puree it into a smooth and creamy texture. Return pureed mixture to pot and keep warm until serving. Add salt and pepper to taste.

Pour servings into bowls and garnish, if desired.

Chandler's Cookies

by Chandler (age 12)

The recipe is an original and our family devours these cookies whenever they are made.

3 cups all purpose flour
1 tsp baking soda
1 pinch of salt
2 sticks of real butter (1 cup)
2 eggs
2 teaspoons of vanilla
2 teaspoons of coconut extract
chocolate chips (semi-sweet)
broken up pieces of white chocolate, coconut candy bar

Mix together all dry ingredients in a small bowl.

Mix together all wet ingredients in a larger bowl.

Add ALL dry ingredients to the wet ingredients and mix on high setting of mixer until smooth.

Add chocolate chips to your liking.

Add broken up pieces of candy bar to your liking.

Mix up and drop by spoonfuls on cookie sheet.

Bake at 350 degrees for 10 minutes.

Serve fresh out of the over or let cool and transfer to an airtight environment so the cookies remain soft!!

Tuesday, June 1, 2010

Avocado-Tomato Salad

by Brady (age 2)

This is one of my favorite salads to eat. I help my mom scoop out the avocado!

1 ripe avocado
1 Roma tomato (cut into bite-sized pieces)
1/2 cup corn (cooked)
juice of 1 fresh lime or about 1 tablespoon of lime juice

Take and avocado and cut in half. Remove the pit and scoop out small chunks into a small bowl. Add the tomato and corn and gently mix. Sprinkle with lime juice. Dig in...with a fork or I just use my fingers!!

Chefs Move To Schools Program

We just heard about a really cool thing that is about to change the way kids eat lunch at school We may even decide to start eating hot lunch again since we've been packing our own lunches for the past 2 years.

Mrs. Obama has a new part of the Let's Move campaign called "Chefs Move To Schools" and it is such a great idea. She is asking chefs to volunteer time to work at their local schools to come up with better food for lunch. Is that brilliant or what? We have something at our school called deli day which sounds kids of good but the piles of slimy mayo egg salad and tuna fish are disgusting. It would be awesome if one of our local chefs came up with a better lunch idea.

Check out your local news to see what chefs might be making a visit to your school!!