Our Idea To End Childhood Hunger!

KidsCookUSA is back with a new idea!


We sent our 1000 kids/1000 recipe blog and idea on to Mrs. Obama. We're still waiting to hear from the White House. We'll definitely keep you posted. LOL!


This summer, we had a blast swimming and reading and eating ice cream and loving life with no school. But then it hit us. While working on our recipe blog, we had so much fun going to cooking classes and even going to a cooking camp, Operation C.H.E.F, we wondered if we could keep collecting recipes. What if we could get chefs, sports heroes, musicians, celebrities, fireman, and even our school principal to come up with real recipes for us kids to make by ourselves (or with a little bit of grown-up help) - not just mac and cheese or scrambled eggs - but REAL FOOD that kids could make for family meals and be proud of.


And then, what if these guys would even teach us in person how to make these recipes? Our immediate wish list includes tons of famous people but we also would love to learn from grownups who care about kids in our own neighborhood. Where we live in Northern California, we are sure there are plenty of restaurants, fire stations, SF Giants or San Jose Sharks players that would teach us to make a meal without using chicken nuggets. :)


Our plan is to collect a bunch of recipes and share them in our KidsCookUSA cookbook and donate money from the cookbook to Share Our Strength, a non-profit program trying to help end childhood hunger.


So...we are on the hunt for our first brave chef to invite us to his or her kitchen. Let us know if you know of anyone. Maybe you can come with us.


Here's to kids helping each other out!


Michael and Georgia

Parmesan Halibut

PARMESAN HALIBUT

by Pat and Timmy (ages 9, 8)

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


Directions
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

ROASTED TRUFFLE ASPARAGUS

by Kelly (age 5)

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


Ingredients
Asparagus
Olive oil
Truffle salt


Directions
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

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!


Blend:
2/3 cup vegetable oil
1 cup sugar
2 eggs


Add:
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!!

Carrot Ginger Soup

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.

Ingredients

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

Directions

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

CHANDLER'S COOKIES

by Chandler (age 12)

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

Ingredients
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

Directions
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!!

Avocado-Tomato Salad

AVOCADO-TOMATO SALAD

by Brady (age 2)

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

Ingredients

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

Directions

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!!