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!!

Chocolate-Raspberry Pastries

CHOCOLATE-RASPBERRY PASTRIES

by Claire (age 8) and Timo (age 4)

We like to make these tiny pastries when we have a craving for something sweet and fancy!

Ingredients

Pre-baked phyllo pastry shells (you can find these in the freezer section - just thaw and fill)

Bittersweet, semisweet, or milk chocolate (we like Ghiradelli bars)

Heavy cream, chilled

A little sugar and vanilla for the cream

Fresh raspberries or other berries

Directions

Arrange the pastry shells on a serving platter.

Melt the chocolate in a glass measuring cup in the microwave or in a little metal bowl set over a pan of simmering water (a "double boiler") on the stove. Make sure to have a grown-up help you with this!!

If you want to make homemade whipped cream, pour the chilled cream into a mixer bowl and add a little sugar and vanilla. 1 cup of cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla is a good ratio. Beat with a mixer until the cream thickens enough that you can pick it up with a spoon and it holds its shape. Store any unused whipped cream in the refrigerator. If you want to save some time, you can use canned whipped cream.

Fill the pastry shells with some melted chocolate. Let them cool. Top with little dollops of whipped cream and some berries. (For fun, Claire did the math and figured out how many berries would be needed to put 2 berries on each pastry they made!)

For something different, you can fill these pastry shells with any combination of pudding, caramel, or chocolate and top with fruit or other goodies...get creative with it! This is a quick and easy way to make a fancy-looking dessert for company, tea parties with your friends, and so on.

Berry Poppers

BERRY POPPERS

by Luke (age 6)

Ingredients

1 pint fresh raspberries

I pint fresh blueberries

Directions

Gently wash the berries and let them dry. Carefully slide one blueberry into each raspberry.

Arrange on a platter and eat!!

We Need Your Help

Recipes from kids aren't flying in :( but we still are hoping to collect 1000 recipes from 1000 kids across the world to send to Mrs. Obama. We hope she will use it in her Let's Move campaign as a giant blog of kids recipes. We think the recipe blog should be free and available to any kid that wants to learn to cook.

We need moms, chefs, kids, grandmas...anyone that like to cook to send us recipes for kids. Maybe we'll end up with 2000 recipes and only 1000 are from kids, but it will be the largest kids cookbook in the world!

Garrett Weber Gale is helping us out. Kirstie Alley retweeted our link for us. But we need more people. Come on! Don't you want to be part of it?!

Together, kids can change the world!

Double Berry Smoothie

DOUBLE BERRY SMOOTHIE

by Nicholas (age 7)

Ingredients

3-4 frozen organic strawberries

6-8 frozen organic blackberries

3-4 pieces of frozen organic mango

1 medium organic banana

1/2 cup rice milk or other milk

5-6 ice cubes

Directions

In a blender, blend up banana, rice milk, ice, and mango.

Pour into glass, only fill half the glass.

Into remaining mixture, add in the strawberries and blackberries and blend again.

Fill the glass to the top.

Garnish with berries!

Prehistoric Kale Crunchies

PREHISTORIC KALE CRUNCHIES

by Claire (age 10)

Ingredients

Organic dinosaur kale

Organic olive oil or coconut oil

Organic garlic salt

(Cookie sheet and parchment paper)

Directions

Preheat oven to 350 degrees. Wash the kale thoroughly and then cut off the stems. Dry the kale leaves and lay them out on the parchment paper. Lightly grease the kale leaves with the olive or coconut oil and sprinkle with garlic salt. Place try in oven and let cook for 10-12 minutes. When the timer is up, the kale should be green or light brown color. Let it cool or eat it while it's hot (but wait a few minutes so you don't burn your mouth).

Gold Medal Corn on The Cob

GOLD MEDAL CORN ON THE COB

by Garrett Weber-Gale, 2x Olympic gold medal swimmer

For kids just learning to cook, this is an easy recipe to make for the summertime. Just grill the corn or bake it in the oven. It's easy, healthy, and tasty!

Ingredients

Fresh, sweet corn on the cob

Olive oil

Fresh dill, finely chopped

Minced fresh garlic

Grated Parmesan cheese

Pepper, salt

Directions

Pre-heat oven to 375 degrees. Husk the corn. Lightly rub each ear with olive oil. (This helps the spices stick to the corn!) Take aluminum foil and make pouches for each ear. Lightly salt and pepper each ear of corn and then sprinkle with the dill, garlic, and Parmesan cheese.

Put corn in oven and bake for about 12-15 minutes until corn is hot. Let cool slightly and then take a bite and enjoy as those kernels explode with flavor!!

**You can also cook the corn on the grill, if you'd like. Either put the corn directly on the grill or cook in the aluminum pouches. Same great flavor!