Tuna Pie in Mariano Castro Elementary School

We have started our series of lessons in the Castro Mariano Valley Elementary School! This week the kids prepared a delicious and healthy Mexican recipe contributed by one of our team members. Check out the recipes and the photos of the interactive class!

elemetray tuna

Country we are exploring: Mexico (Population: 122 million)

Capital: Mexico City

Continent: America

Official Language(s): Spanish

English Recipe Name: Tuna Pie

Name of dish in native country: Pastel de atún

Type of dish: Appetizer

Recommended season or holiday: The following recipe is very popular at children’s parties in Mexico, specially in the Mazatlán  region. And one of our team members from Mexico mentions is traditional for her family holidays!

Serving Size: for 6 people

tuna-fish-665

When it comes to health, Tuna fish has it all. It is rich in protein, low in fat, and is an excellent source of the essential omega-3 fatty acids, which make your brain smarter!

Ingredient spotlight: Tuna

Fish are vertebrate animals that live in the water. Vertebrate means they have a spinal cord surrounded by bone or cartilage.

When it comes to health, Tuna fish has it all. It is rich in protein, low in fat, and is an excellent source of the essential omega-3 fatty acids, which make your brain smarter!

Tools (optional): knife, blender, glass vessel, spoon

Ingredients:

  • 1 package of white bread
  • 1/4 of cream
  • 6 slices of cheddar cheese
  • 1 tin medium of bell pepper
  • 2 cans of tuna in water or oil
  • 1 can of vegetables for salad
  • mayonnaise to taste

Little Chef Duties: Measure all of the ingredients

Big Chef Duties: Mix all the ingredients in a blender

Little Chef Duties: Cut the edges of the bread and mix the ingredients for the salad

Learn while you wait:

Science: we discussed today the difference of mixtures that are homogeneous and heterogeneous, and asked the kids whether they know which mixture our food mixture became.

Heterogeneous and homogeneous refer to mixtures of materials in chemistry. The difference between heterogeneous and homogeneous mixtures is the degree at which the materials are mixed together and the uniformity of their composition.

A homogeneous mixture is a mixture where the components that make up the mixture are uniformly distributed throughout the mixture. The composition of the mixture is the same throughout. There is only one phase of matter observed in a homogeneous mixture.

You can’t pick out components of a homogeneous mixture or use a simple mechanical means to separate them

(Our tuna and cream mixture)

A heterogeneous mixture is a mixture where the components of the mixture are not uniform or have localized regions with different properties. Different samples from the mixture are not identical to each other.

Math: Can you cut your sandwiches in different shapes, (rectangles, triangles), circles?

Also if this recipe asks for 6, and we need to make food for 12, how much more of each material do we need?

Presentation:

Enjoy a sandwich with your favorite cup of soup or beans

Teach the kids how to say Bon Appetit in the language of this recipe: disfrute de su comida

Did you know?

One of the biggest issues affecting kids in Mexico is the increase in child abduction.

Conversation Igniters:

Do you know what abduction means?  What are some ways you can help help find missing children?

Take Action:

Read about some ways you can help with the problem of child abduction, and come to class next week prepared to talk about what you can personally do:

http://www.missingkids.com/HowYouCanHelp

Here some photos of the fun day we had at the Castro Elementary School!

 

 

ShopNChef is convenient and easier than you think!

Why is ShopNChef so convenient?

We are so fortunate to live in a modern world. Advancements in all fields of work help us understand more, live longer and make it easier to provide for the ones we love.

The fusion of modern advancement with constant natural progression has resulted in wise solutions to everyday problems.

Is it difficult to make it to the store to shop? Do you need some advice on cooking techniques?

I recently came across “SHOPnCHEF” and believe me it is one of those wise solutions. It enables users to order raw meal ingredients with recipes based on their cuisine, diet, or religious preferences, packaged in exact recipe quantities for same day delivery, from local sources, to cook at home.

They strongly believe in the integrity of community and each individual’s family. The act of sharing food with people is unifying in nature and transformative to all areas of life. The community and raw ingredient meals appeal to a broad range of individuals, from home cooks and food lovers to professional chefs.

The platform is simple to interact with in a number of ways. Order meals listed on the website, become part of the sellers network or read and share articles on the blog: “Table Talk”, in a few clicks.

SHOPnCHEF eliminates the need for grocery shopping and meal planning. At the same time, it provides more variety and access to ethnic cuisine. There is less waste associated with the platforms portioned meals, as the ingredients are ready to cook. Ingredients are cut and portioned when you receive them, making cooking more enjoyable and less stressful. Convenient delivery service means coming home to everything you need for a relaxing night-in.

Check them out, they deliver all over the bay area, from San Jose to San Francisco.

Screen Shot 2014-12-04 at 11.41.48 AM

YMCA discovers Quince Tarte with Chef Koochooloo

All right, we admit it– we have an obsession for all things Argentine.

Last Thursday, Chef Koochooloo was invited to bring the magic of Argentina to 30 delightful children at the Castro after school YMCA program.

The owner of Baharestan school, (http://www.baharestankids.com) was kind enough to let me pick fresh quinces from her back-yard.  I prepared the paste prior to our lesson, but took a few fresh ones to show the YMCA students and staff, who were surprised to discover this delightful fruit.

What made this lesson truly special was that we had Miss Claudia Auxilir, a Buenos Aires native, join us and conduct the lesson in both Spanish and English. Furthermore, the kids had a chance to sell their beautiful creations at the Castro silent auction the next day, we made over $200 for the school PTA!

YMCA-Quince-Tarte

Enjoy making this delicious and healthy dessert Quince Tarte with your little special chefs:

Country We Are Exploring:  Argentina

Continent:  South America

Official Language: Spanish

English Recipe Name: Quince Paste Tarte

Spanish Name:  Pasta Frola de Dulce de Membrillo

Fun Fact:

Did you know that the oldest known dinosaur species has been traced back to Argentina and Brazil? Some species go as far back as 230 million years ago, and well-preserved displays of their remains are in the Argentine National Historical Museum in Buenos Aires.

Quince is our delicious ingredient spotlight for the recipe!

Quince is our delicious ingredient spotlight for the recipe!

Ingredient spotlight: Dulce de Membrillo

Quince Paste originates from Quince (Membrillo), a low calorie fruit that contains several vital antioxidants that keep the body young and healthy. The fruit is also full of minerals.

Like vitamins, minerals help your body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses. Some minerals are even used to make hormones or maintain a normal heartbeat.

INGREDIENTS

  • 4 cups flour
  • 2 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 2 butter bars
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons of milk
  • 2 cups of quince paste (dulce de membrillo)
  • ½ cup of pineapple preserves (this is an optional ingredient)
  • ½ cup of raspberry jam (optional too)

Little Chef Duties:

  • Mix the ingredients (flour, salt, baking powder and sugar) in a bowl using a whisk (Make sure mix is not too wet or too crumbly, you can add an extra spoon of flour or milk to get it right)
  • Cut the butter into small pieces and mix into ingredients until well blended
  • Add milk, egg and egg yolk to the flour, salt, baking powder and sugar mix
  • Wrap dough in plastic and chill for about 30 minutes
  • Butter a 9 inch pie dish
  • Roll about ¾ of the dough on a floured surface and make it a circle big enough to cover all of the pie dish
  • Spread the filling prepared by Big Chef into the covered pie dish
  • Make a lattice pattern on top of the tart

Big Chef Duties:

  • Add dulce de membrillo, pineapple and raspberry jam to a small pot with 1 or 2 spoons of water, stir frequently at low heat
  • Remove pot from heat and let it cool
  • Preheat oven to 350 degrees
  • Help the little chefs add the filling into the pie dish
  • Roll the remaining dough into a circle and cut thin strips of dough
  • Make a lattice pattern over the top of the tart
  • Cook in the oven until golden brown (about 30 minutes)

Learn while you wait: When a pie or cake bakes, the whole protein network in the mix hardens due to the heat in the oven. The color of the dough changes as the protein hardens and that is what gives pie dough or cake dough a darker color.

More about Argentina! Did you know that in Argentina, teachers have the right to spank children who don’t listen to them in class?

Discussion ideas to ask your Little Chef: When kids don’t listen to your teacher at your school, what is the consequence?

PRESENTATION

  • Sprinkle with powdered sugar and serve warm!

As they say in Argentina:

Buen Provecho!

 Quince-Tarte

Argentine Rice Veggie Salad

We are very happy to announce yet another milestone for Chef Koochooloo, and our little Delarai.

The Marinero Castro School will be holding their famous annual fundraiser Walkathon on Friday, October 1oth. This will be Delarai’s first ever Walkathon, (she is very excited and is planning to do at least 5 laps). Chef Koochooloo has been invited to host a table offering healthy vegetarian food options for all participants.  We have selected a few Argentinian specialities that we’ll teach and cook with the kids at the YMCA after school program at Castro. What better way to involve the kids in fundraising efforts for their own school?

Of course, we’ll follow the usual Chef Koochooloo lesson plan, teaching kids all about Argentina fun facts, and social issues, while enforcing healthy food choices.

A very special thanks to Mr. Ebin and the team from the “Rose International Gourmet Market”, who donated a few ingredients to the school for the recipe below. The list (fully explored in the INGREDIENTS section) includes rice, fresh carrots, nutritious  celery!

Rose International Gourmet Market

Rose International Gourmet Market

A special thanks to Venus Kalami and Rachel Zarrow from Clearly Kombucha for donating a few cases of the amazing  healthy ice teas for the Walkathon.  We will be selling those at the Chef Koochooloo table on Friday from 2-6pm, or find out more about the health benefits of Kambucha on their Facebook Page.

photo (2)

Clearly Kombucha is ready to refresh with its delicious beverages!

We will be offering healthy, exotic and delicious options at the Walkathon. If you are local, stop by and visit us at the booth, while supporting the Mariano Castro Elementary School!

And for those of you who are not local, here a sneak peak and one of the recipes we’ll be featuring. Enjoy!

Country we are exploring:  Argentina

Continent:  South America

Language(s) spoken: Spanish

English Recipe Name: Argentine Rice Veggie Salad

Spanish Name:   Ensalada Argentina de Arroz con Vegetales

Fun Fact about Argentina:

The first animated cartoon was created by an Argentine cartoonist named Quirino Cristiani. These movies were released to the public many years ago, in 1917 and 1918.

Did you know?

Argentina suffers from inflation. Inflation means that the cost of goods and services goes up very quickly. For instance, if a piece of candy costs $1.00 today, with inflation it could possibly cost $1.50 the next week.

Discussion ideas: How can inflation affect what ingredients families buy for dinner?

Our Ingredient Spotlight today is the PEA

Our Ingredient Spotlight today is the PEA

Ingredient spotlight: Peas

Peas have a variety of excellent health benefits for example they have anti-aging, properties and they also benefit the immune system making it stronger, finally they help the body maintain a high level of energy.

INGREDIENTS

  • ½ Cup White Rice
  • Salt and Pepper
  • 1 carrot (cut into cubes)
  • ¼ cup of extra virgin oil
  • 2 teaspoons of Red Wine Vinegar
  • ½ teaspoon dried oregano
  • 1 cup of corn kernel
  • 1 cup of frozen peas
  • 2 stalks of celery (chopped finely)
  • 1 small red onion (sliced in small pieces)

Big Chef Duties:

  • Chop celery very finely, leave some pieces for garnishing
  • Bring water to a boil
  • Add rice to water saucepan and cook for about 17 minutes
  • Add carrot to second saucepan of boiling water and cook for 2 minutes
  • Transfer cooked carrots to a bowl
  • Add peas to boiling water (where the carrots cooked) and cook for a minute
  • Transfer cooked peas to carrot bowl with vinegar
  • Add the rice to the bowl

Little Chef Duties:

  • Cut carrots into cubes
  • Cut onion in small pieces
  • Open can of peas
  • Fill a saucepan with salted water
  • Add 2 tablespooons of olive oil, vinegar and oregano to bowl with cooked carrots
  • Add the celery and the onion to the bowl
  • Season with salt and pepper

Cook Rice

Learn while you wait: (Introduce a Math, history or science related fact)

Water covers around 70% of the Earth’s surface, and it is essential for sustaining life on Earth.

PRESENTATION

  • Place salad in a preferred bowl and ad some garnish celery to it

photo (2)

 

As they say in Argentina:

Buen Provecho!

 

Argentinian-Style Grilled Eggplants

Argentinian Style Grilled Eggplants

Argentinian Style Grilled Eggplants

 

Course Type: Appetizer

Country we are exploring: Argentina

Continent: South America

Official Languages: Spanish

 

Fun Fact your little ones will adore:
The oldest known dinosaur species have been traced back to Argentina and Brazil, some go as far back as 230million years ago, and well-preserved displays of their remains can be found in the Argentine National Historical Museum in Buenos Aires.

Did you know? (Bring to light a social issue that is affecting kids in Argentina)
Did you know that in Argentina, Children who don’t obey their teachers can be spanked?

Conversation Igniters:
When kids don’t listen to the teacher at your school, what is the consequence?

Learn More: http://www.humanium.org/en/argentina/

Now that we have learned a little bit more about Argentina, let’s cook.

English Recipe Name: Argentinian-Style Grilled Eggplant Recipe
Name of dish in Spanish: Berenjena Asada
Serving Size: 4

Ingredient spotlight: Garlic
Garlic has been used widely as a flavoring in cooking and used as medicine throughout ancient and modern history to prevent and treat a wide range of conditions and diseases.
Garlic has been used all over the world for thousands of years. Records indicate that garlic was in use when the Giza pyramids were built, about five thousand years ago in Egypt. The original Olympic athletes in Ancient Greece were given garlic to improve their performance in the Games.
Eating garlic boosts your immune system, which means that it helps you fight the cold-weather colds and flu. Another reason to eat garlic is that it helps your heart work well.
Every year, a big garlic festival is organized in Gilroy, California where visitors have the chance to taste delicious garlicky meals. The best garlicky treat is of course the Garlic ice-cream!

INGREDIENTS
• 1 large potato, peeled and cut into 1/2 “- 1-inch cubes
• 3 Small Italian Eggplants (4-6 ounces each)
• 2 Cloves of Garlic, minced
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Sweet or Hot Paprika
• 1/2 teaspoon Hot Pepper Flakes (optional)
• to taste Salt
• to taste Freshly Ground Black Pepper

Argentinian Style Grilled Eggplants

Argentinian Style Grilled Eggplants

Big Chef Duties:
• Preheat grill to medium-high heat.  (In my case, I substituted a Panini Maker instead of a grill, and the eggplants came out beautifully)

• Cut eggplants in half length-wise, leaving stem ends intact.

• Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes.

• Lightly brush skin sides with oil mixture.

• Invert eggplants and brush tops with remaining oil.
• Continue cooking eggplants, cute side up until very tender, 6-8 minutes, or as needed.
• Set a large pot of salted water (approx. 5 liters) to boil.

Little Chef Duties:
• Mix garlic and olive oil in a small bowl.
• Combine oregano, basil, thyme, paprika and pepper flakes in separate bowl and stir to mix.
• Sprinkle tops with dried herb mixture and salt and pepper to taste.
• Add onions to the pan and fry them until golden brown.

Learn while you wait:

Do you know that there are “primary colors” and secondary colors?
With the primary colors (red, yellow, blue) we can make more colors, and those are called secondary colors!!!! Try it when you mix the red ketchup and the yellow mayonnaise, you’ll end up with an orange salsa, which the Argentinians refer to as “Salsa Golf”, just like the game Golf!

Presentation:
Garnish with basil and serve.

As they say in Argentina:
Buen Provecho!

Belgium — According to My Four Year old!

This past spring, after I overheard my daughter Delarai tell her friends she is “French” (because we speak French in the house), I realized I had to spend more time teaching her about the world, her heritage, and the countries her father and I had lived in.

I had a difficult time explaining to her that she is not French (even though we want her to learn French) and that actually she is half Belgian. I decided teaching her about Belgium, her father’s country of birth, and discovered it was much easier for her to relate to Belgium through some of the recipes she loved. You can say this was one of the pivotal moments for the emergence of “Chef Koochooloo.”

This summer, we decided to dedicate a week at my husband’s birth country and after our trip, I asked Delarai what she loved most about Belgium. She listed the following (in order of preference!!)

1.Christine, Frederic and Emma!

People always make the difference on whether or not we like a place. Delarai loves spending time with my husband’s god-parents, and she specially enjoyed her trip to the Grand Place in Brussels, the capital of Belgium, where she saw the City Hall light up.

P1090589

2.  Les balles qui brilles!

Delarai came up with her own name for the Atomium in Brussels: The World Expo of 1958 left behind a gigantic structure that shone in the spring sun in the shape of an atom, it is a replica of an iron crystal enlarged 165 billion times, and Delarai loved it much more than even the Eiffel Tower!

P1090599

 

3. Les Gaufres

Need I say more? We have promised Chef Koochooloo to work on some amazing waffle recipes and post them here soon, though we are not sure we can ever compare to those delicious Gaufre de Liège or the Gaufre de Bruxelles!

P1110239

 

4. The BIG Pink Watches!

Delarai loves the interchangeable Adna Watches designed by the talented Alain Denys (who resides in Waterloo, just a ten-minute away drive from where my husband’s family lives).  She was delighted when I told her the watches are now being sold in the US and she insisted we get the pink one for Daddy. I also got five other colors and we continue to have fun changing the bands depending on our activities and outfits.  We specially love using the watch during Chef Koochooloo cooking sessions.

IMG_0656

 

5. Catching crabs with Papi in Knokke

Knokke, is the most North-Eastern seaside resort on the coast of Belgium. It lies adjacent to the Dutch border; separated from the Dutch territory by the Zwin nature reserve. Even though it was a shocker for us to get used to the cold weather in August, Delarai loved running around the beach in her sweater and catching crabs with Pappi and Mammi!

 P1110220

6. Cecemel: 

We loved discovering new beers while spending lazy afternoons in the windy beach front, and Delarai fell in love with Cecemel, the best chocolate milk she had ever tasted. Much to my embarrassment at Airport security, I realized she had hidden a bunch of  them in my handbag to take back with us. Sadly, I was not able to find this delicious and supposedly nutritious drink for her here in the US.

 P1050730

 

 

Green Gram Sprouts Salad (Ankurit Moong Salad)

This week we have a very special recipe that celebrates another milestone as we team up with Cheeni For Tots to teach adorable five year olds at Genentech about India culture and cuisine.

Here is the recipe and lesson plan we have prepared for them with. Let us know what you think, and if you wish for us to visit your school with this lesson plan. As they say in India: Svādiṣṭa! (Delicious!)

Country we are exploring: India

Continent: Asia

IMG-20140920-WA0005

Official Languages:  Hindi & English

India has hundreds of spoken languages in different parts of the country.  There are 22 official languages, and over 2000 dialects. English and Hindi are widely spoken by the majority of Indians.

Fun Kid relevant Fact about India:

India’s jungles were the inspiration behind Disney’s animated feature, The Jungle Book. The story was originally written by Rudyard Kipling for his six year old daughter, Josephine. The plot follows Mowgli, a feral child raised in the Indian jungle by wolves, as his friends Bagheera the panther and Baloo the bear try to convince him into leaving the jungle before the evil tiger Shere Khan arrives!

Did you know?

19% of Kids in India do not know how to read or write by the time they reach the age 15.  The main reasons being that they don’t have a school or education facility near by, or their parents don’t have the means to support them.

Conversation Igniters:

  • How would you feel if you could not go to school?

  • What do you think will happen to kids who don’t have a chance to go to school and get educated?

Links to a resource where kids can learn more about this issue or take action: http://www.ashanet.org/ or http://smallstepsfoundation.org/

Screen Shot 2014-09-21 at 7.13.23 PM

English Recipe Name: Green Gram Sprouts Salad

Name of dish in Hindi: Ankurit Moong Salad

Serving Size: 20 people

sprouts-mung-beans-green-gram

Ingredient spotlight: Sprouted Green Gram (or Moong Bean) Sprouts have high nutritional value because they contain fiber, protein, minerals, vitamins and enzymes. They are also called miracle food! Fiber will help you digest better. Protein will make you strong. Minerals & vitamins will add more energy in you!

Ingredients:

• 4 cups of sprouted moong beans
• 2 small or medium sized onions, finely chopped
• 4 medium size tomatoes, finely chopped
• 2 tsp lemon juice
• 1 bunch coriander leaves and lemon slices for garnishing
• Rock salt or black salt as desired

Optional Ingredients:

• 1⁄2 or 1 tsp chaat masala
• 3 boiled potatoes

Big Chef Duties:

• Sprout the Green Gram/Moong
• Cover and soak the beans with three inches of water overnight
• After the beans have soaked overnight or for 8 hours, strain them in a large colander and rinse under cold running water
• Cover the colander with a kitchen towel and set aside for another day
• Every 8-10 hours rinse the legumes and let the water run out, then cover again with the kitchen towel and reset. Once you see tiny little white shoots developing, allow for them to sit another day, continuing to rinse and drain, until the shoots are bigger
• Preparation once the sprouts are ready to prepare the salad
• Chop the onions in small pieces
• Boil the potatoes

Little Chef Duties:

• Peel and chop the potatoes in small pieces
• Chop the tomatoes and coriander in small pieces
• Mix all the chopped ingredients with the sprouts in a bowl
• Season it with salt
• Add a few drops of lemon juice

Learn while you wait activity:

Color a Rangoli (a folk art from India in which patterns are created on the floor) or Diwali Diya (i.e. a lamp) – Print and distribute writing worksheets and coloring sheets from Cheeni For Tots for

Sprouts: http://www.cheenifortots.com/blog/sprouts

Presentation

1. Garnish it with chopped coriander, and lemon slices
2. Serve the sprouts salad fresh for the best taste!

Bon Appetit in Hindi:

Delicious:– Svādiṣṭa!

Stuffed Tomatoes and Peppers from Greece

We embarked on our culinary trip to Greece with the help of our Little Chefs from the Montessori School of Los Altos at Greanmeadow. Our thanks go to the School, their amazing teachers, the Little Chefs and their parents for their participation and support.

Country we are exploring: Greece
Continent: Europe
National Language: Greek

Fun fact about the country: There are several islands in Greece where all the houses are small with white and blue windows and rooftops.

Did you know ?

 

A special type of sea turtle, the caretta caretta lives in the Greek waters. This turtle can be as long as 83 inches and as big as 300 lbs! Unfortunately caretta-caretta’s life is not easy! She has to come out to the shore to make a nest in the sand for its eggs. The trip to the shore is dangerous because boats might injure them, fishermen might catch them and other bigger fish and sharks might eat them.

 

Action ideas: What can you do to help caretta caretta lay its eggs safely?

 

Link to a resource for the kids to learn more about this topic or how they can help:

 

Spotlight ingredient: Tomato

 

Tomatoes are excellent sources of antioxidants, dietary fiber, minerals, and vitamins.  Specifically, tomatoes contain lycopene which helps defend against different types of cancer. Fresh tomatoes are also very rich in potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium (salt). Tomatoes originated in the South American Andes and were first used in food by the Aztecs in Southern Mexico.
As of 2013, the heaviest tomato according to Guinness World Record weighed 7 lb 12 oz and was grown in Oklahoma, USA.
English Recipe Name: Stuffed Tomatoes and Peppers
Greek Recipe Name: Ghemista

Serving Size: 3

Ingredients:
  • 3 tomatoes
  • 3 green bell peppers
  • 1 zucchini
  • 1 1⁄2 cup rice
  • 2 medium sized yellow onions
  • 2 cloves of garlic
  • 1⁄2 bunch parsley
  • 2 tbsp dill
  • 2/3 cup olive oil and some for sprinkling at the end
  • 14.5 oz tomato sauce
  • salt, pepper
  • 1 potato (optional)
Big Chef Duties:

 

  • Slice off the top of the tomatoes
  • Use a spoon remove the flesh of the tomatoes and keep it in a bowl. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin.
  • Arrange the hollowed peppers and tomatoes in a baking dish that fits them about right with the hollowed sides facing upward.
  • If there is too much space left in the baking dish cut a potato and add it to keep the vegetables from falling sideways
  • Add the tomato flesh to a food processor and puree.
  • Add the onions to a food processor and puree.
  • While the Little Chef is filling the vegetables, preheat the oven at 360 F.
  • After all vegetables are filled and in case any filling mix is left add it to the baking dish.
  • Pour 2 cups water in the baking dish.
  • Sprinkle 1-2 tbsp olive oil over the vegetables.
  • Bake the stuffed vegetables for 45 min.
Little Chef Duties:
  • Wash the tomatoes, the peppers and the zucchini thoroughly
  • Wash the parsley and the dill thoroughly.
  • Cut the top of the bell peppers while the Big Chef cuts the top of the tomatoes.
  • Remove the seeds and membranes of the bell peppers and discard. Chop the zucchini in small cubes.
  • Chop finely the parsley and the dill.
  • Chop finely the garlic cloves.
  • After the Big Chef has pureed the tomato flesh and the onions, add them in a bowl along with the chopped zucchini, the chopped parsley, the chopped dill and the tomato sauce and the olive oil.
  • Add the rice to the mix.
  • Add salt and pepper and mix well.
  • Use a spoon to fill the tomatoes and the peppers with the mix.

Learn while you wait:

Why does pop corn pop?

Salted, Buttered, Plain? We all love popcorn. But do you know why it pops? The trick is in the kernel. Each kernel of popcorn contains little water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop. The soft starch is surrounded by the kernel’s hard outer surface. As the kernel heats up, the water begins to expand. Around 212 degrees the water turns into steam and changes the starch inside each kernel into a super hot gel. The kernel continues to heat to about 347 degrees and the pressure increase until the kernel finally bursts. As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out. A kernel will swell 40-50 times its original size!

As they say in Greece: Kalí óreksi! (Bon Apetit)

Stuffed Tomatoes and Peppers

Stuffed Tomatoes and Peppers

French Saffron Toast with Salmon Roe

French Saffron Toast with Salmon Roe

French Saffron Toast with Salmon Roe

Country we are exploring: France            

Continent: Europe

National Language: French

Fun Kid relevant Fact about France:

The French eat snails, frog’s legs and horsemeat!

 Did you know? 

France is the country that hosts the highest number of refugees in Europe. Do you know what refugees are?

Action ideas: How would you help a refugee that might move into your neighborhood?

English Recipe Name: Saffron-French toast with salmon roe               

Name of dish in French: Pain perdu au saumon fume et saffron

Serving Size: 4-6 people

Ingredient spotlight:  Saffron

Saffron has been known since Antiquity as a remedy for all pains, In the East it is also known to bring cheerfulness and wisdom. In certain countries saffron is used to relieve toothache when babies get their first teeth.

Ingredients:

  • 12 slices of whole wheat bread
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 1/2 teaspoon saffron threads
  • 30g unsalted butter
  • 40ml (2 tablespoons) olive oil
  • 125ml (1/2 cup) crème fraiche
  • 100g smoked salmon
  • Salmon roe, to serve (see Notes)

Big Chef Duties:

  • Preheat oven to 140°C (248 Farenheit)

Let the Little Chef Perform their duties before proceeding with the following:

  • Heat the butter and oil in a frying pan over medium-high heat
  •  Fry for 1-2 minutes each side until golden
  • Keep the toast warm in the oven until ready to serve

Little Chef Duties:

  • Use a Mickey Mouse cutter to cut out Micky Mouse shapes from each slice of bread
  • Place the eggs and milk in a bowl and whisk to combine
  • Add saffron and set aside for 45 minutes

Learn while you wait activity:

Color the map of France and point out the Saffron Museum in Boynes, France.

After 45 minutes

  • Dip the bread in the mixture or brush them, and give them to Big Chef
  • After Big Chef fries them, spoon some crème fraiche, smoked salmon and salmon roe on each toast and enjoy!

*Our Chef Koochooloo likes making Saffron French Toast using Micky Mouse Icon Sandwich Cutter

Presentation

Garnish with parsley and slices of tomatoes in olive oil, with a little salt and pepper

As they say in France, Bon Appétit

Persian Cutlets

photo 3 (1)

Today my little Chef Koochooloo and I were thinking of Madar, my grandmother
who used to make the most delicious Cutlets I ever tasted. The only other person
I knew whose Cutlets were as mouth watering was my aunt Azadeh, who has also
passed away. What better way to share their memory with my daughter than
cooking some Cutletsof our own? I was skeptical whether I could ever reach
the same level of success when it comes to taste, but I figured I could put
the recipe in the Chef Koochooloo template, and add our own flare to it. (Using Mickey Mouse Sandwich Cutters). Here is our recipe, hope you have as much fun as we did in making some delicious Kotlets.

Country we are exploring: Iran

Continent: Asia

National Language: Farsi

Fun Kid relevant Fact about Iran:

On the last Tuesday of each year, children in Iran celebrate the New Year by participating in the Festival of Fire (Chahar-Shanbeh Soori) and jumping over fire!

Bonfires are made in the streets and yards, representing Good thoughts, Good words, and Good deeds. Iranians believe that by jumping over fire, they will have enlightenment, good health and happiness throughout the coming year.

Did you know? 

Girls in Iran don’t always enjoy the same opportunities as boys, for instance, girls are not allowed to play soccer.
Action ideas: How would you feel if you had to live in a country where girls and boys did not have the same opportunities?

English Recipe Name: Persian Cutlets   

Name of dish in Farsi:  Kotlet

Serving Size: 4-6 people 
 

Ingredient spotlight:  Parsley  

Parsley

Parsley is a relative to celery and derives its name from the Greek word meaning “rock celery”. Parsley helps protect you against Rheumatoid Arthritis.

Can you guess what is the most popular herb in the world?

Parsley is a relative to celery and derives its name from the Greek word meaning “rock celery”. Parsley helps protect you against Rheumatoid Arthritis. (Disease that can cuase pain in your joints, speically in fingers, wrists, feet, and ankles).

Ingredients:

  • 1 pound sirloin ground beef
  • 3 medium sized potatoes
  • 1 medium sized onion
  • 2 eggs
  • 3 table spoons finely chopped parsley
  • ½ cup of bread crumbs
  • Spices: 1 teaspoon of each saffron, cumin, turmeric

Pinch of Salt and Pepper

Big Chef Duties:

  • Cut the potatoes in half and place them in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them
  • Place the potatoes in a bowl full of ice
  • Grate onion in a large bowl
  • Chop the parsley in small pieces

Let the Little Chef Perform their duties before proceeding with the following:

    • Put some olive oil on the pan and place the patties on the pan with some distance between each. (little trick here! Take a very small piece of the one of the patties and place on the pan, fry it a bit, then taste it to assess whether you need any more spices etc).
    • Once all kotlets are placed on the pan, fry on low heat. Stay near! Flip them when the kotlets seem crispy/darker a bit.

Little Chef Duties:

        • Peel the potatoes and mash them
        • Add the meat, bread crumbs, eggs and spices, salt, pepper to the bowl
        • Sprinkle with the fresh chopped parsley
        • Mix with hands (you might want to wear gloves, this gets messy!)
        • Scoop individually with your hands and roll each into a ball, then flatten. (Iranians usually make oval shapes, but you can have fun with various geometric shapes, make squares, triangles, pentagons, etc.

Chef Koochooloo likes making Persian Cutlet using Disney’s Micky Mouse Icon Sandwich Cutter

Learn while you wait: (Introduce a Math, history or science related fact)

What kind of geometric shapes can you make Kotlets in? Try Diamonds, Hexagons, and Circles

Presentation

Garnish with parsley and some lightly fried tomatoes in olive oil, with a little salt and pepper. Of course Chef Koochooloo had some ideas of her own on how to present her Cutlets!

photo (10)

photo 2 (2)

As we say in Iran: “Nooshe Jaan!”  (enjoy your meal)