Since February they kids have been begging to make Ice Cream. Well the weather is finally looking a little more like ice cream weather so this is the week! We added some waffles to fill the time between licks.
Oatmeal Cookie Waffles
recipe from Momadvice.com
4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder)
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.
Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency.
Strawberry Ice Cream
Recipe by Epicurious.com
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Read More http://www.epicurious.com/recipes/food/views/Fresh-Strawberry-Ice-Cream-105139#ixzz1JJTTIHZH
We took a trip to the tropics this week and sampled some fresh juices. The kids made cucumber, carrot, and watermelon juices. They were so colourful we had to continue on the island theme with some Caribbean spiced chicken, Papaya and Pineapple salsa, and herbed rice. The food was a hit but the big winner was the watermelon juice. Mmmmmmmmmm!
1 tsp ground Allspice
1Tbsp Pineapple juice
1 Lime, zest and juice
1 tsp Brown sugar
Combine spices. Can be used to marinate chicken or pork, or add to fish just before grilling (leaving fish in citrus juices will "cook" the fish)
Papaya and Pineapple Salsa
1/2 Papaya, diced
1/2 cup Pineapple, diced
1 Tbsp Mint, chopped
1/2 Lime, juiced
Combine and let sit for 10 minutes. Serve with chicken, fish, or pork.
2 cups Basmati rice, cooked
1/4 cup Mint, chopped
1/2 cup Cilantro, chopped
Cook rice according to instruction and let cool, slightly. Add herbs and serve with Caribbean spiced chicken and salsa.
They have been asking for weeks now to do fruit salad. My response? We have to have something with it. This is after all their lunch and as active as they are I knew fruit wouldn't get them through the afternoon. The compromise? Fruit Salad and Macaroni and Cheese. The salads turned into fruit faces but I don't really think that they minded that. Some of the kids even added some extra items from the lunch boxes. Very creative kids! Add that to Mac and Cheese - I think that they were in heaven.
Macaroni and Cheese
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
3/4 pound coarsely grated extra-sharp Cheddar (4 cups)
1 pound elbow macaroni, cooked according to instructions
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheese, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and stir in Macaroni.
This simple recipe is always a hit and it is a nice change from burritos. Crisp lettuce and Asian spiced meat work so nicely together. Enough talk - Let's Eat!!
Mushu Lettuce Wraps
1 pound ground Pork
1 Tbsp Ginger
2 cloves Garlic
2 Tbsp Hoisin
Brown pork with ginger and garlic. When meat is cooked add Hoisin
½ cup Hoisin
2 Tbsp Rice Wine Vinegar
½ Chile pepper, chopped (optional)
Combine and serve with meat.
1 head Iceburg Lettuce
Remove core and carefully separate leaves to create cups.
Take lettuce cups and add about ¼ cup of meat filling and 1 tsp of sauce. Wrap like a burrito and ENJOY!
The best part of this week was that the kids all got their hands into a recipe but they had no idea what we were making until the very end! I appointed 3 sous chefs to help with the preparation of Corn and Black Bean salad, Mango Avocado Salsa and Adobo Chicken. They were amazing and the food tasted delicious. Quick and easy to prepare - try it tonight and get those kids involved!!!
Corn and Black Bean Salad
Courtesy of Chatelaine Magazine
Mango Avocado Salsa
Category: Sauces & dressings
1 mango, peeled and diced
1 avocado, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, avocado, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Refrigerate for 1 hour or up to 24 hours. Serve on top of Chicken, Fish, Shrimp or Beef.
1 tsp ground cumin
1 tsp ground coriander
Zest from 1 lime
1/2 tsp salt
8 chicken thighs
Heat oven or grill to 350 degrees. Sprinkle the chicken with the spices and grill or bake for 10-12 minutes or until thoroughly cooked.
Who wouldn't love the warming flavours of India? The aromas wafting through the school hallways were mesmerizing. People kept popping in to ask what we were up to today. The answer was that we were playing with spices. We made a chickpea curry and ricepudding. Plus every kids favorite - naan bread. And what did the kids think? Well, would your kid perfer chickpeas or rice pudding? I was surprised that the answer was chickpeas!
courtesy of Smitten Kitten
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, jalapeno, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.
Cardamom And Lemon Rice Pudding
Epicurious | February 2007
by Melissa Clark
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (from 1 medium lemon)
5 whole green cardamom pods, or 1 tsp ground cardamom
1/4 teaspoon freshly grated nutmeg
3 cups cooked medium-grain white rice
1 cup golden raisins
Whisk together milk, cream, vanilla, zest, cardamom pods, and nutmeg and heat over medium heat. Add rice to simmering milk, stirring frequently until tender, about 10 minutes. Reduce heat to low, add granulated and brown sugars and raisins and cook 15 minutes more, stirring occasionally. Serve warm, or refrigerate and serve chilled.
This week the kids were very hands on. I prepared the sesame chicken ahead of time but they cut all the vegetables to make the salads. They were very excited to be able to use their "claws" again to help protect their fingers and I got lots of comments about what pretty salads they made. Typically when I make this salad I let it sit for a couple hours so that the salad dressing has a chance to soak into the noodles a bit but it can be served immediately.
Because we had a quick recipe this week I thought it would be the perfect time to introduce the kids to a great game I recently found. FOODMOVES by FoodFun is a great way to talk about the food groups as well as work on meal building with your kids. I've been playing it for a couple months with my two at home but I really wanted to try it out on the Elementary kids. They LOVED it. We played several different games with the the one box and the kids had a great time categorizing the fruits, vegetables, proteins, and grain around the room as well as thinking up meals that include the various ingredients.
4 Chicken thighs or 2 breasts
2 teaspoons of sesame oil
1 green onion finely sliced
2 teaspoons sesame seeds
a pinch of salt
Preheat the oven to 350 degrees
Toss the chicken in the sesame oil and green onions. Line a baking sheet with aluminum foil and place the chicken on top of the foil. Sprinkle sesame seeds and salt over chicken. Bake for 15-20 minutes or until cooked through. Allow to cool completely and slice or dice before tossing into the salad.
1/2 cup orange juice, freshly squeezed if possible
2-3 Tablespoons sesame oil
1 Tablespoon green onion, finely sliced
1 piece of crystallized ginger
Combine all ingredients in a blender and blend. Or use a hand blender to combine the ingredients.
3 cups Asian egg noodles (like Ramen), cooked and cooled completely
1/2 English cucumber, diced
1 cup peppers, diced (used red, yellow, orange or a combination of all three)
1 cup snow peas, thinly sliced
1 mango, diced
1-2 cups of broccoli slaw (or shredded carrots)
1 recipe Sesame Chicken (Optional)
1 recipe of Sesame Dressing
Combine all ingredients in large bowl. For best flavour, allow the salad to sit, covered, for at least 1 hour refrigerated.
Recipe from Simple Gourmet
In keeping with our colourful plate theme, we loved making fattoush with beautiful vegetables and sweet potato hummus. I am amazed at how many of the under 5 set eat hummus like it is it's own food group. But even those die-hard hummus lovers will enjoy this colourful change. Sweet potatoes are filled with beta-carotene so they can be good for your vision, help prevent some types of cancer and, in the season of colds, they can help boost your immune system.
Fattoush is a traditional Middle Eastern salad that uses pita chips to soak up it's tangy dressing. With a slightly lemony taste, Sumac is used to spice the pita chips. Sumac is also sometimes used in kebabs, rice, and hummus. But the croutons are not the main event in this salad. With tomato, peppers, cucumbers, and chickpeas this not only pretty to look at but pack a punch nutritionally. Just promise me that the next time the kids make this salad you won't steal it all for yourself ;-)
By the way, the kids did an amazing job cutting their own vegetables for the fattoush. We talked about how to hold the knife in one hand and making you other hand into a claw. Then they took half a tomato and half a cucumber each and started cutting away. After assembling the salad I had to hand out more vegetables so they could make themselves seconds and thirds!
Sweet Potato Hummus
1 pound Sweet Potato (about 2), peeled and cut into 1 inch pieces.
1 can Chickpeas (15 ounces)
1/4 cup fresh Lemon Juice
1/4 cup Tahini
2 Tablespoons Water
2 teaspoons ground Cumin
1 clove Garlic, finely chopped
Salt and Pepper to taste
1/2 teaspoon smoked or sweet paprika
Steam sweet potatoes for 10-12 minutes or until soft. Chop garlic in the food processor, then add the remaining ingredients, except salt, pepper and paprika. Process until smooth. If needed add up to 2 Tablespoons more of water. Add salt and pepper and allow to cool. Can be refrigerated for up to 1 week in an airtight container. Garnish with paprika before serving. Makes about 4 cups
1 Whole Wheat Pita, split in half
12 small Cherry Tomatoes, or 1 cup of chopped tomatoes
1 red or yellow pepper cut into 1 inch strips
1/2 of an English Cucumber, diced
1/4 Red Onion, sliced - or - 2 Green Onions sliced
1 cup Chickpeas
3 Tablespoons Lemon Juice, freshly squeezed
2 Tablespoons Olive Oil
Salt and Pepper to taste
Bake Pita at 350 for 5-7 minutes or until crispy. Let cool completely and break into smaller pieces. Combine remaining ingredients in a large bowl. Add Pita chips just before serving. Enjoy! Serves 4.
Recipes from Power Foods by Whole Living Magazine and Martha Stewart
So many people I've met are afraid of recipes. "Is it ok if I add oregano instead of basil?!?!" they might say. To which I most often reply yes of course! Hundreds of years ago when peasants were cooking the foods we are all so in love with these days, they didn't go to the store and say "Well I'm not making coq au vin tonight because they are all out of button mushrooms." There most likely weren't stores there were gardens and there quite likely weren't any recipes written down.
The pasta salad did not include pesto, which I would use in the fall when they are giving away basil, but a gremolata instead. Gremolata is a fancy and more concise way of saying garlic, parsley and lemon (we used just the zest). It is usually paired with fish or lamb but what a nice addition to a pasta salad. Not weighed down by some heavy mayo or overly greasy from a vinaigrette. So gremolata pasta was presented to the kids along with a variety of vegetables to make their salad.
Today in the kids' cooking class we made a tomato soup. A very simple soup with only tomatoes, onions, garlic, olive oil, and a bit of cream. One of the girls asked "Can I add lemon to this?" We had some lemons left from the pasta salad so I said, "Of course, but try it first so you can see what a difference the lemon makes." The result? She loved it and other kids tried it and liked it too. SO we are adding the option of lemon juice, freshly squeezed and the last possible minute (the soup does have cream in it and we wouldn't enjoy it curdled).
You can serve the soup with a spoonful of gremolata and a piece of crusty bread and have a lovely lunch. Enjoy!!
In honour of the Chinese New Year, the kids cooking class got to play with some Asian flavours. We made a crunchy vegetable salad (perfect for the year of the rabbit) with diakon, carrots, red and yellow beets, snow peas cucumber, red pepper, and crab. The kids always amaze me with how adventurous they are when it comes to trying new things. It may have helped that there was a new gadget for them to play with. Several of the vegetables we cut with a spiral cutter so they were super curly. With mutli-coloured carrots and two kind of beets the salads were a rainbow of vegetables. The blood oranges we used for the salad dressing were tangy and sweet and off set the crunch of the vegetables very nicely. Along with a full range of colours, the kids got to choose from several herbs to add. Cilantro, mint, and basil were the crowd favorites. A couple pieces of crystallized ginger and a sprinkle of sesame seeds and we were eating lunch.
The kids loved the spiral cutter and each took their turn (hehehe) with cutting their carrots. Colours, textures, and flavours all playing in the bowls of 7-11 year olds, what mom wouldn’t love that?
Orange and Ginger Vinaigrette & Crunchy Vegetable Salad