Brazilian Potato Salad

Brazilian Potato Salad

Continent: South America

Language spoken: Portuguese

English Recipe Name: Potato Salad

Recipe Name in National Language: Salada de Batatas

Did you know?
Brazil has a total of 274 threatened wildlife species. There are 80 threatened species of birds in Brazil. This is the highest of any country in the world. Humans have cut down over 20% of the Amazon rainforest in the last 40 years, thus destroying many species’ habitats and homes. At the rate we are cutting down the Amazon forest, many species will be extinct in the future.

Action ideas: Ask kids if they know the about the Food Chain or Food Web and how a loss of species could effect the Food Chain. If one species is missing in the food chain, the predator of that species will starve and die because they will have nothing to eat. This creates a ripple effect. Also, the prey of the missing species will grow in size because they are not being eaten by any predators.

Link to a resource where kids can learn more about this issue or take action

Ingredient spotlight: Potato

There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia.

There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia.

During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold.

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.

The word potato comes from the Spanish word patata.

Although it shares the same name, the sweet potato is a root vegetable and only loosely related to the potato.

Serving Size: 6

INGREDIENTS

1 lb red potatoes (regular potatoes will suffice)
1 green onion
1/4 limes or 1/4 lemon
3 tablespoons mayonnaise
1 stalk celery
1/2 carrot, grated
salt and pepper

Big Chef Duties:

1. Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft
2. Meanwhile chop up celery and green onion.

Little Chef Duties:

1. Carefully drain the potatoes.
2. Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I’m estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
3. Let cool.
4. Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
5. Add salt and pepper to taste.
6. Refrigerate for at least 1 hour to let the flavors meld.

Learn while you wait:
How is Salt made?

There are two ways salt is collected. One way is collect the salt crystals that are left behind when shallow ponds and bays dry up. The water in these ponds and bays evaporate. Evaporation is when liquid is turns into a gas. The second way to collect salt is to mine it. Deep below the ground, salt is present and can be extracted through mining. These large deposits of salt are the result of ancient underground waterways that have dried up thousands of years ago.

PRESENTATION

Teach the kids how to say Bon Appetit in Portuguese:

Bom apetite

Fresh and Easy is truly fresh and easy!

I learned about Fresh and Easy from one of my good friends, who visits this wonderful store every week, because she loves the great low prices and hearty food. The Fresh and Easy brand products do not include any artificial colors or flavors, added trans fats, high-fructose corn syrup, and only use preservatives when absolutely needed. 

Hearing positive comments about Fresh and Easy, I decided to try it. So after work I headed to Fresh and Easy to buy ingredients for the Asparagus Soufflé my daughter and I were planning to make. When I got there, I was welcomed by one of the employees, Jake, who told me about all of the foods that Fresh and Easy carries. I found that there is quite a variety. After I was done shopping, I went through self-checkout, which made it easy to get-in and get-out.

When I got home, it was time to get started on cooking the Asparagus soufflé, an original French recipe that was given to me by my friend. This recipe is not only delicious but also sounds very chic. I was able to get all the ingredients from Fresh and Easy.

Here are the things that I bought:

  • 1 Bunch Green Asparagus                                      receiptFreshandEasy
  • Organic flour
  • Butter
  • Daiya Dairy free cheddar cheese
  • Almond Milk
  • Cage free eggs
  • Chives

The recipe can be found here

FreshandEasy_Dairy_Free_Cheese

 

 

 

 

 

I use Daiya dairy free cheddar cheese and Almond milk because my daughter is lactose intolerant. I think Daiya, which is available at Fresh and Easy is the best dairy free cheese I’ve tasted.

Also, Fresh and Easy is one of the greenest companies I know.  Last year three of their California stores received the silver certification award from the U.S. Environmental Protection Agency’s (EPA) GreenChill Partnership by fulfilling strict requirements.  These stores have avoided harming the earth’s protective ozone layer.  Only about 40 stores in the nation meet this requirement.

At the front of all Fresh and Easy stores, they have an in-store recycling program for plastic, aluminum, plastic bags and glass.  Furthermore, all of their display and shipping materials are recycled or reused.  Fresh and Easy even took the initiative to upgrade their trucks to help minimize their CO2 footprint on the road. I had a great experience at Fresh and Easy and will continue to come here for my grocery shopping needs.  I also want to thank Fresh and Easy for their support on making this post possible.

Kid Friendly Kitchen: The essentials to make your kitchen a perfect and safe place for kids

As many of you know I am now leading the startup “Chef Koochooloo” where part of our mission is to empower families to engage in fun, interactive cooking activities and help parents safely involve their kids in preparing a healthy meal. You can read more about our vision and mission in our last post.

When I started cooking with my daughter I came to the realization that I did not have a kid friendly kitchen. Sadly most of my cooking supplies were adult size, extremely sharp or simply not adequate for my daughter, so I moved fast and bought the appropriate supplies, changed my utensils and made my kitchen a safe and fun space for my girl.

It took me a while to find the perfect kids cooking tools that I wanted my daughter to use during this cooking journey. I spent a lot of time browsing online and found some amazing utensils. Believe me I would have liked to buy them all and make my daughter’s cooking experience something she could safely enjoy at every step, but I had to prioritize based on what she would use the most often. With this in mind, I made a list with the essentials and substituted those for kid-friendly versions, which provided both safety for her and peace of mind for me. Here are some of the items that can be safely substituted and can be used by kids.

  • Cutting tools: Disposable plastic knives are a solution when you first start preparing your kitchen for the little chefs. There’s no risk in giving a young child a plastic knife and it allows them to start getting involved with the hard steps of cooking a recipe, but if you don’t have plastic ware at home or you simply don’t like to use plastic utensils, then you can try the plastic knife from Zliss, is a lettuce knife that allows your kids to be safe while cutting. I use kid-friendly knives I bought from IKEA; they come in a variety of fun colors and they have been very useful for our cooking adventures.

IKEA-plastic-knives

Slizz-lettuce-kinfe

  • Spatulas and Spoons: I have found that silicon spatulas and spoons are better for the pots. This material is safe for kids and is very common. The only recommendation I have is to buy it in a friendly size for the kids to use while making their favorite recipe! Remember that these ones come in a wide range of colors and sizes, pick your favorite one! I haven’t completed my spoon collection but soon would like to have spoons and spatulas from www.cookincolor.com

cookincolor-spatulas

  • Measurers: These are a classic for children, and very easy to get, a lot of companies make them in a variety of colors and with fun shapes. But sometimes just a quick visit to your local store will pay off with fun colored measures in a variety of sizes; just keep your eyes open.

61T6GjXpJ4L._SX522_

  • Mixing Bowls: No kitchen is complete without the mix and match “mixing-bowls” the ones in the link are from Trudeau. The ones that I have are from my local store.

Trudeau-mizing bowls

  • Cutting Boards: Of course if your kids are going to be cutting, they need a safe space to do so. At home we have plastic cutting boards, since crystal, wood or ceramic ones are just too heavy for my daughter. Recently, I saw these flexible, cheap and small cutting boards from For Small Hands. Aren’t they adorable? Definitely the next acquisition for out child-friendly kitchen!

small-cutting-board

  • Oven Mitts: There’s more variety for oven mitts. They usually come in different shapes and sizes, but if you want specific kid-size then you may want to try Growing Cooks since they seem to be quite small, perfect for little hands! I’m looking forward to order these ones next time we buy oven mitts.

oven-mitts-growingcooks

I also came across this brand: Curious Chef, and I have to say they do have a lot of great cooking items for children. Next time I’m buying something my daughter needs to cook I will certainly purchase it from their website. I can’t wait to try some of their utensils soon!

There are many more items that a kid can use in the kitchen, funnels, timers, fun spoons, containers with different shapes and more! Share with us if your kids have any preference for kid friendly cooking utensils!

The Mistake we refuse to make!

Chef Koochooloo is barely off the ground and already we got invited to pitch on several occasions. As I listen to various Angels and VC’s express their enthusiasm and feedback for our mission, I notice many have reservations about our mission to raise awareness about worldwide causes.  As I listened to their arguments against this aspect of our curriculum, I knew it was time to decide what I really wanted for the future of Chef Koochooloo, and make sure the team is on the same page.

A big part of the success of any organization is to define clearly their vision and I have personally worked for too many great companies who begin to sink because they cannot figure out, or forget what they stand for.

I decided this was not going to be a mistake we can afford, so yesterday, I brought the team together to define our vision statement and ensure everyone who wants to be a member of the team truly believes in our ethos.

Cindy, Helena, Claudia, Elina and I gathered in a room as we Skyped Milos in and expressed our respective objectives for wanting to be involved with Chef Koochooloo.

Our brainstorming started with the question: What do we envision Chef Koochooloo to be in the future?

As each team member presented what they envision Chef Koochooloo to become in terms of growth, values and contribution to society, I could not feel more proud. The essence of our shared goals and values is summarized below:

Vision Statement:

Bring families together to discover the world through healthier lifestyles. In order to realize our vision, we will need a set of winning strategies. The mission statement serves as a compass that will keep us on track on our journey towards our goals.

In defining our mission, we focused on the classic questions:

  • What do we do?
  • Whom do we do it for?
  • How do we do it?
  • What value do we bring?

This exercise proved extremely helpful and we managed to define our mission as follows:

Chef Koochooloo Mission Statement:

Empower families and educators to engage in fun, interactive cooking activities, while learning about math, science and social responsibility.

We will:

–       Engage children in discovering countries through recipes and fun kid-relevant factoids.

–       Help parents safely involve kids in preparing a healthy meal while spending quality time together.

–       Raise awareness about current global issues.

With the “constitution” in place, the Chef Koochooloo team will start the journey towards making cooking and learning fun for both the Big and Little Chefs!

What do you think of our Vision and Mission Statements? Let us know what you think via comments!

The Chef Koochooloo Vision Statement and Team

The Chef Koochooloo Vision Statement and local Team

Milos Macura, Co-founder, Remote

Milos Macura

Crumb Sandwich

Yesterday we had the opportunity to share the Chef Koochooloo idea with the 1st graders of the Belmont Oaks Academy.  The kids had a great time discovering Argentina, while preparing the all time favorite Argentinian snack, the Sandwich de Miga! Our thanks go to the Academy and to the teachers, Erin Reaves and Danielle Thompson.

Crumb-Sandwich2

Sandwiches de miga are popular food items in Argentina where they are consumed mainly at parties or as snacks. These sandwiches de miga are similar to the English cucumber sandwich and it also resembles the Italian tramezzino. They are single or double layered sandwiches, made from a thin white bread without crust, filled with thinly sliced meat such as ham, eggs, cheese, tomatoes, green peppers, lettuce, and other vegetables.

Here are the country facts in our traditional Chef Koochooloo format:

Course Category: Appertizer

Continent: South America

National Language: Spanish

English Recipe Name: Crumb Sandwich

Argentinian Name: Sandwich de Miga

The kids were very quick to spot Argentina on the globe. They already knew that the national language is Spanish and they even spoke some Spanish themselves! They were very interested to learn that the capital Buenos Aires actually means “good air” but were concerned to hear that this is no longer the case because of air pollution.

What captured their attention even more was the economic phenomenon of inflation. When introducing Argentina, one cannot but talk about the great economic challenge this country has been facing during the last decade. The kids where fast to grasp that inflation is a sustained increase in the general price level. Put in their own words “inflation means that all the prices go up and you can buy less with your money, so your money is not worth as much”. In this simple way we introduced the concepts of inflation and currency devaluation and had a spelling challenge, which they passed with flying colors!

Argentina, however, has much more than a gloomy economy. Argentina is the land of Tango! The kids were very enthusiastic to try it out! Claudia, out native Argentinian colleague simplified the Tango steps: Tango is about drawing a square with your feet! Geometry did the trick and the kids picked up on some great Argentinian dancing skills! The music in the background certainly captured their interest and increased their engagement.

tango1

After dancing, we all got really hungry, so we started preparing our sandwiches right away:

Ingredients:

  • Sliced bread
  • Cheese
  • Lettuce
  • Tomato
  • Corn
  • Ketchup
  • Mayonnaise
Lettuce originated in ancient Egypt and spread to ancient Greece and Rome. By the 16th century it was already very popular in both Europe and the Americas.

Lettuce originated in ancient Egypt and spread to ancient Greece and Rome. By the 16th century it was already very popular in both Europe and the Americas.

Ingredient spotlight: Lettuce

Lettuce originated in ancient Egypt and spread to ancient Greece and Rome. By the 16th century it was already very popular in both Europe and the Americas. Lettuce is a great source of vitamin A. Vitamin A promotes growth, the immune system, reproduction, and vision. More nutritional notes about lettuce can be found here

Preparation

Little chef tasks

Prepare your ingredients:

  • This is a crumb sandwich, so our first task is to remove the crust from our two bread slices.
  • Add ketchup and mayonnaise in a bowl and mix well to make the sauce

Here we introduced the primary and secondary colors  by asking:

When adding red ketchup and yellow mayonnaise, what color do you think you sauce will be?

  • Wash the tomato and the lettuce
  • Slice the tomato
  • Cut the lettuce (if not precut)

Layer your sandwich:

  • Lay your bread slice and spread the sauce
  • Add the cheese, the lettuce, and the tomato and then sprinkle some corn on top.
  • Top it with your second slice of bread

Give you sandwich your favorite shape:

  • Cut your sandwich to make two small rectangles or two triangles or even 4 small squares! Here we introduced the basic shapes and some elements of geometry that the kids can visualize. 

At this point, the kids had learned a lot and it was time to enjoy:

cooking1 cooking2 Crumb bread Sandwich1

¡Buen provecho is Spanish for “Enjoy your meal”

 

Anzac cookies

First of all we want to thank our contributor Holly for this incredible recipe, it will not only make a delicious snack for families it also has interesting fun facts about Australia and the life in the country!

Thank you Holly for sharing this with all the Chef Koochooloo readers!

hhb

Country of Origin: Australia

Continent: Australia

National Language: English (with an Aussie accent!)

Recipe Name in National Language: Anzac biscuits

Fun Fact about that Country: In Australia, kids start school at the beginning of the calendar year in January, and they finish the school year in December.

Serious fact about country The sun is much stronger in Australia, so kids always have to wear sunscreen outside. They stay out of the sun in the middle of the day because it’s so easy to get sunburned. Hats are a required part of all school uniforms!

Quiz question: Do you know why the sun is stronger in Australia?

Answer: Because there’s a hole in the ozone layer above Australia. The ozone layer is a layer of gas in the sky that stops the sun from being so harsh all over the world.

Website to take action, learn more, or get involved: sunsmart.com.au

Why is this recipe special? When do people eat this? It’s an Australian tradition to eat Anzac biscuits each year on Anzac Day, April 25th. Anzac Day is a national holiday to honor and remember all the soldiers who have fought hard for their country. The word Anzac stands for the Australian New Zealand Army Corps. It’s the Australian version of Memorial Day – and yes, that means no school!

Why Big Chefs Care: The oats in Anzac cookies contain healthy fiber that will keep your kids fueled for hours. Oats are not only a healthy ingredient that is digested slowly, but they are also a rich source of magnesium and are good for heart health, too. Coconut meat also contains dietary fiber, protein, iron, and zinc. Another great part about Anzac cookies is they won’t go stale as fast as your typical sugar cookie. Keep them in an airtight container and you can munch on them all week long!

Why Little Chefs Care: Anzac cookies taste sweet and delicious, and it’s fun to get your hands all dirty mixing the dough!

Serving Size: approximately 24 cookies

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and water.

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and water.

Ingredients:

  • 1 cup of quick oats
  • ½ cup flaked coconut
  • ¾ cup all purpose flour
  • 1 tsp baking soda
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup butter
  • 1 tbsp golden syrup
  • 2 tbsp boiling water

Instructions:

Step 1:

  • Little Chef: Measure out the oats, flour, sugar, and coconut into a bowl and mix them together with a wooden spoon.
  • Big Chef: Put on a small amount of water to boil, and preheat oven to 350° F.

Step 2:

  • Little Chef: Measure out 1 teaspoon of baking soda into a mug or small bowl.
  • Big Chef: In a small saucepan on low heat, melt the butter and syrup together. Add the boiling water to the baking soda, mix, then add to the butter mixture and mix well

Step 3:

  • Little Chef: Grease the cookie sheet with butter or cooking spray so the cookies don’t get stuck.
  • Big Chef: Pour the butter mixture into the bowl of dry ingredients and mix with a wooden spoon. When the mixture is cool enough to touch, you can let the little chef knead the mixture with his/her hands until everything is mixed in well.

Step 4:

  • Little Chef: Make little balls out of the dough that are about 1 inch thick (about one heaped teaspoon each), and place them on the cookie sheets. Make sure you leave an inch or two between each one so they don’t get stuck to each other.
  • Big Chef: Put the cookies in the oven for 15-20 minutes, or until golden brown.

Learn while you wait:

  • Question: What kind of trees do coconuts come from? Answer: Palm trees
  • Question: What’s the point of adding baking soda to cookies? What would happen if you didn’t? Answer: Baking soda makes the cookies rise up; if you didn’t have it, your cookies would be flat as a pancake!
  • Question: What shape is a coconut? Answer: Sphere. Challenge: Draw 3 more items in the kitchen that are the same shape.

Presentation:

  • Put the cookies on a cooling rack and wait until they are room temperature
  • Arrange the cookies on a nice plate, and then enjoy!

As they say in Australia, “Cheers mate!” 

anzac cookies2

Substitutions:

  • Whole wheat flour instead of regular flour
  • Maple syrup, honey, or agave instead of golden syrup
  • Brown sugar instead of white sugar
  • Rolled oats or muesli instead of quick oats
  • You can also make your own variations by adding different types of nuts or dried fruit.

Outback Carrot Soup

Carrot Soup main ingredients, the carrot, is a great source of vitamin. Lear more about it reading our recipe here!

Carrot Soup main ingredients is… the carrot! And carrots are a great source of vitamin. Lear more about them reading our recipe!

Country we are exploring: Australia

Continent: Australia

National Language: English

English Recipe Name: Outback Carrot Soup

Australian Name: Outback Carrot Soup

Did you know that Australia has been through many droughts, which is when there is not enough rain for a very long period of time. The worst recent drought lasted from 1995-2009 – that’s 14 years! When there is a drought, there are also water restrictions, which means you can only use a little bit of water. If you were a kid in Australia, you would have to forget about taking long showers and running through sprinklers for fun.

Discussion questions: How would you feel if you knew that your country was running out of water? What would you do differently to help save water?

Click here to take action and save water! 

Kids love this country because…

Australia is the only place where koalas live. They are not bears, but they look like cute and cuddly teddy bears with grey fur and big, round, black noses. Koalas live high up in trees, sleep all day, and only wake up for 4-5 hours at night. They only eat eucalyptus leaves, which are poisonous to most animals. Koalas are hard to see in the wild, but you can pet them at the zoo!

Carrots have a lot of Vitamin A, which is good for your eyes and your tummy. Many years ago, carrots were originally purple, red, yellow, and white, but not orange. Over time, humans grew carrots on farms and mixed together different colored carrots to get orange ones.

Carrots have a lot of Vitamin A, which is good for your eyes and your tummy. Many years ago, carrots were originally purple, red, yellow, and white, but not orange. Over time, humans grew carrots on farms and mixed together different colored carrots to get orange ones.

Ingredient Spotlight

Carrots have a lot of Vitamin A, which is good for your eyes and your tummy. Many years ago, carrots were originally purple, red, yellow, and white, but not orange. Over time, humans grew carrots on farms and mixed together different colored carrots to get orange ones.

INGREDIENTS (Makes 12 servings)

  • 8-10 carrots, chopped into 1 inch chunks
  • 4 cups vegetable broth
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tbsp grated ginger
  • 1 tbsp grated lemon rind
  • ½ cup celery, chopped
  • Salt and pepper
  • 1 tbsp of minced garlic
  • 2 cups of sour cream
  • Whole wheat bread rolls, sliced
  • Low fat vegetable oil spread or butter
  • A few sprigs of fresh rosemary for garnish
  • 1-2 cups hot water
  • 1 jar of vegemite (If you can find it! Vegemite is a popular dark brown spread that Australians usually eat on bread or crackers. You can find it in some specialty food stores that sells international foods. If you don’t have vegemite, this will still be a delicious classic carrot soup. As they say in Australia, “No worries mate!”)

PREPARATION

Little Chef Duties:

  • Wash carrots and celery
  • Grate ginger and lemon rind
  • While the veggies are cooking, spread butter on each piece of bread and arrange them on a plate (If you can get vegemite to make it even more Australian, spread a tiny bit on the buttered bread).
  • Once soup is in bowls, add a spoonful of sour cream to each one.

Big Chef Duties:

  • Chop up the onion, celery, and carrots
  • Sauté onion, garlic, celery, ginger, carrots, and lemon until onions are transparent
  • Pour in broth, 1 tbsp vegemite, salt & pepper, and simmer until carrots are soft (about 20 minutes).
  • Pour into food processor or blender and blend until smooth. Add hot water until soup is desired consistency.
  • Use a ladel to pour soup into bowls

Presentation:

  • Add a sprig of rosemary on top of the sour cream as a garnish.

Learn while you wait: (Introduce a Math, history or science related fact to your kids while the food is ready!)

Name 5 more foods that grow under the ground like carrots do!

Possible answers: Potatoes, Beets, Onions, Yams, Ginger

As they say in Australia, cheers mate!

carrotsoup

Possible substitutions:

  • Yogurt instead of sour cream
  • Crackers instead of bread

Finally we want to thank our incredible contributor Holly, she made this recipe to share with all our Chef Koochooloo readers and she did an amazing job sharing fun, interesting and important facts about Australia, the country and the culture.

Thank you Holly for the delicious recipe! We would’ve love to have more recipes from you soon!

hhb

Mexican Beef and Chicken Fajitas

Try this incredible flavory recipe filled with protein and the healthy properties of green and red bell pepper!

Try this incredible flavory recipe filled with protein and the healthy properties of green and red bell pepper!

English Name: Mexican Beef and Chicken Fajitas

Spanish Name: Fajitas de Res y Pollo

Country and region of Origin: Mexico

Continent: North America

National Language: Spanish

Did you know? Children in Mexico love playing outdoors and what they love playing the most is the national sport: Soccer. Learn more about the Mexican National Soccer Team

Kids love Mexico Because… They have all kinds of salsas from mild to super spicy!

Why Big Chefs Care: (Nutrition and scientific facts that parents care about)

Fajitas present a balanced mix of protein and vegetables. Nutrients that are extremely important in kids grown. Also flour tortilla is much better since it contains less carbohydrates than flour tortilla, making this recipe favor the lean side.

Sometimes is hard to figure out where to go for barbecue during the Memorial Day weekend, for those cases forget about leaving your peaceful home and instead invite family and friends over for an easy and quick picnic on your patio. Here is a recipe you can do that is easy, will avoid taking out the grill and will instead let you enjoy a wonderful conversation with your loved ones while also savoring the incredible flavor of a traditional Mexican dish. Try this mix of Mexican Beef and Chicken Fajitas!

Capsicum peppers are rich sources of antioxidants, vitamin C, and para-coumaric acid. The para-coumaric acid acts as a preventive in digestive diseases including stomach cancer.

Capsicum peppers are rich sources of antioxidants, vitamin C, and para-coumaric acid. The para-coumaric acid acts as a preventive in digestive diseases including stomach cancer.

Ingredients:

  • 2 chicken breasts
  • 2 beef fillets
  • Onion (1/2 cup, chopped)
  • Green Pepper (1/2 cup, chopped)
  • Red Pepper (1/2 cup, chopped)
  • Salt
  • Oil
  • Blak Pepper

Big Chef Prep Work:

  • Clean and wash the chicken and beef
  • Cut or chop the vegetables and meat. (Kids can also help in chopping with special kids-knifes)

Little Chef Prep Work:

  • Throw meet and vegetables into the pan and mix them until cooked.

Instructions

  1. Put pan into the stove and heat until the oil is ready.
  2. Add beef and chicken and cook covered to let the stem help with cooking.

SONY DSC

Fajitas cook

  1. Add vegetables based on preference (Personally for this recipe my family likes them cooked but still crunchy and not too soft)
  2. Warm flour tortillas and serve with a variety of salsas.

Presentation

You can serve with little cut leaves of cilantro on the side and add the tortilla to the plate if preferred.

As they say in Mexico, “Buen Provecho”

fajitas2

Khagineh Omelet

A traditional omelet in Persia is known as 'Khagineh'. Is very easy to cook and kids will have a lot of fun learning about Persia!

A traditional omelet in Persia is known as ‘Khagineh’. Is very easy to cook and kids will have a lot of fun learning about Iran!

This week we had the opportunity to enjoy while kids experienced ‘Chef Koochooloo’ first hand. Special thanks to the team of Baharestan Kids, Persian Immersion and Culture for letting us experience this activity with the kids and let them cook a delicious Khagineh that they enjoyed for lunch.

English Recipe Name: Omelet 

Farsi Name: Khagineh

Country and region of Origin: Iran

Continent: Asia

National Language: Farsi

Did you know? All children in Iran have to wear a Uniform? (No matter if they are going to Private or Public School)

Action: Engage with the children about the advantages/disadvantages of uniforms?  

Kids love Iran Because… We have beautiful Persian cats everywhere

Ingredient spotlight:  Eggs 

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Why Big Chefs Care: (Nutritionist, scientific facts that parents care about)

Eggs are a fabulous way to introduce children to science and nutrition.

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Ingredients:

  • 3 Eggs
  • 2 green onions
  • 1/4 Cup Milk
  • 3 Tbsp Vegetable Oil
  • Salt

Big Chef Prep Work:

  • Break the eggs into bowls
  • Wash the green onions and remove the yellowish leaves off

Little Chef Prep Work:

  • Beat the eggs until stiff
  • SONY DSC
  • Chop the green onions in small pieces

Instructions

  1. Add a pinch of salt as preferred.
  2. Add milk and whisk until well mixed.
  3. Add vegetable oil to a frying pan and transfer the mixture into the pan.
  4. Fry the mixture over medium heat, flip when hardened.

SONY DSC

Learn while you wait: 

  • Chop the green onion into ten pieces or more (ask them to count the final chopped green onions)
  • Smell the green onions and describe how it smells 

PRESENTATION

Serve with bread, sliced tomatoes, cucumbers, carrots or fruits like strawberry. 

As they say in Iran, “Noosh Jan”

Omelet1

New England Clam Chowder

This chowder is based of cream or milk and is traditionally of a thicker consistence than other styles. It is occasionally referred as ‘Boston Clam Chowder’ in the Midwest and most of the times is accompanied by crackers.

This chowder is based of cream or milk and is traditionally of a thicker consistence than other styles. It is occasionally referred as ‘Boston Clam Chowder’ in the Midwest and most of the times is accompanied by crackers.

Name in English: New England Clam Chowder

Name in Origin Language: Clam Chowder

National Language: English

Why Little Chefs love the country of origin? The United States is country that has many fun things for children; just in Massachusetts there are six zoos, three aquariums and one Zooquarium. And also there is a pirate museum and a witch museum that families can visit almost all year-round.

What problems children living in the country of origin face? 1 in 68 children in the U.S live with Autism today. To help this cause you can visit this link: http://www.autismspeaks.org/ways-give

Why is this recipe special?

Traditionally clam chowder includes only clams, onion and potato with chive on the top. This makes it a perfect recipe to cook or have in restaurants Fridays before Easter, when there’s a period of abstinence from meat, according to catholic religion.

Big Chef’s care because clams in general are very healthy ingredients, they have high vitamin B12 and this is very important in keeping the central nervous system healthy. Recently B12 studies have shown than individuals with high concentration of this vitamin are less prone to have Alzheimer’s disease.

Little Chef’s care because eating this recipe can help children increase the iron in their system. And this means kids will be less tired. Think about it, you will be enjoy more all those hours cooking and playing!

Clam. The clam is a bivale mollusch that is found living buried in the sand and is used in several seafood recipes. Clams can be eaten raw, steamed, boiled, baked or fried.

Clam. The clam is a bivale mollusch that is found living buried in the sand and is used in several seafood recipes. Clams can be eaten raw, steamed, boiled, baked or fried.

Ingredients:

  • Bacon (4 slices, diced)
  • Onion (1 ½ cups)
  • Water (1 ½ cup)
  • Potatoes (4 cups: cubed and pealed)
  • Salt (1 ½ teaspoon)
  • Cream (3 cups)
  • Butter (3 tablespoons)
  • Clams (20 oz, minced)

Instructions:

  1. Place diced bacon in large pot on medium heat and cook until is crisp.
  2. Add onions to the bacon and cook until onions are clear (for about 5 minutes).
  3. Add potatoes, water, salt and pepper to the pot. Bring to a boil and cook for about 15 minutes in medium to low temperature or until potatoes are very tender.
  4. Then add the butter and the cream. Drain the clams and reserve the liquid left aside.
  5. Then stir the clams into the soup and cook for another 5 minutes. Use the remaining water to dilute the cream if necessary (it’s up to your personal choice of creamy).
  6. Now you are ready to enjoy!

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