Recipe of the Month – April
April 7, 2012Children attending the Chef Tech Academy summer camp will learn about gluten-free cooking, too. Here is a gluten-free recipe that kids and parents will like. Try it as a topping on gluten-free pancakes or waffles.
Easy Apple Sauce (Gluten-Free)
By Jefferson Adams
Gluten-Free Kids Recipes
This recipe is easy to make, and delicious either warm or chilled.
Ingredients:
5 Golden Delicious apples, peeled, cored, and quartered
5 Gravenstein or Fuji apples, peeled, cored, and quartered
1¼ cups unfiltered apple juice
3 tablespoons butter
4 tablespoons sugar
Scant 1 teaspoon ground cinnamon
Splash of lemon juice
Dash of salt to taste
Directions:
Preheat oven to 350 F.
Cook until apples are soft when poked with a fork. Remove from oven and transfer to blender. Add all remaining ingredients blend to desired consistency using blender or potato masher. Adjust flavor by adding sugar, salt or lemon juice to taste.
Serve hot immediately or chill for later use.
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Kitchen Safety
March 24, 2012What do parents worry about when they think about children learning to cook? Danger! Don’t even say “safety,” because your mind doesn’t go there, it goes straight to “danger.”
Yes, the kitchen can be a dangerous place for little ones, or even for your teens. Are you thinking of knives, a hot stovetop, pot holders catching on fire, a child standing on a chair or falling off a step stool?
The best way to prevent kitchen accidents is to teach kids how to be safe while they’re in the kitchen. You’ll have to set some age-appropriate ground rules, like these:
“No cooking when a parent, guardian, or baby-sitter is not there.”
“Always start by washing your hands.”
“Wear an apron.”
“Wear short sleeves.”
“Don’t use sharp knives.”
“If you spill something, clean it up before you do anything else, so you won’t slip on it.”
Of course, we’ve just scratched the surface here. Before your children learn to cook, be sure their education includes kitchen safety. If they are learning to cook at school or at summer camp, be sure to review safety precautions with them at home, too.
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March 2, 2012Here’s a quick and easy recipe that any parents and kids can make. It’s fun, no cooking required, and both healthy and tasty.
Orange Couscous Salad
3/4 cup whole wheat couscous
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh oregano
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup boiling water
1 can (11.5 ounces) Mandarin orange slices, drained
2 scallions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup pitted and sliced kalamata olives
2-3 tablespoons olive oil
1. In a large bowl combine the couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in the boiling water. Cover and let stand for 5 minutes or until the liquid has been absorbed.
2. Fluff with a fork. Add the oranges, scallions, parsley, olives and oil. Toss to coat well. May be served immediately.
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February 16, 2012Brussel Sprouts are a highly misunderstood vegetable – so good if cooked properly. Try this recipe to chase away the mid-winter blues.
Chef Sidney’s Roasted Brussel Sprouts
10-15 brussel sprouts, cut in half
6 purple fingerling potatoes, cut in half
6 gold fingerling potatoes, cut in half
6 dried figs
1/4 cup fresh tarragon, chopped
1/4 cup fresh sage, chopped
Sea salt
Cracked black pepper
1/2 cup white wine
1/2 cup olive oil
Juice of one lemon
Fresh chopped garlic to taste
1 tablespoon honey
Preheat oven to 350°f. Combine fresh herbs, olive oil, white wine and lemon juice, garlic and honey to make marinade. Add salt and pepper to taste. Add the sprouts and potatoes to the marinade and coat thoroughly. Let stand for at least 15 minutes. Place the marinated veggies on a roasting pan and cook until al denté (about 30-40 minutes). Enjoy!
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