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!

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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!” 

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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

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
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  • 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

Awakening your children’s creative and innovative minds!

Last night, we held a special Focus Group for Chef Koochoolo. We had both kids and parents participate, it was a lot of fun, and I personally gained a lot of new insights about other parents’ dilemmas when it comes to their kid’s education.

Everyone talked about the challenge of keeping their kids engaged and learning at all times, especially over summer break, while finding time to put a healthy and delicious meal on the table.

Kids are naturally curious and creative. They’re into everything. But with time, and what parents shared as ‘bad schooling’, some of that natural spirit of exploration can get sucked out of them. Gradually, a fear of mistakes and their consequences can start to grow.

If innovation is important to you, give one of Chef Koochooloo recipes a try, venture out into Slovakia or Iran and teach them about geography and math at the same time.

Here some pictures of the event. And keep reading because there’s more!

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If you foresee a busy summer and don’t think you’ll have much time for the kitchen, there are two camps I would strongly recommend for your kids, and my opinion is not formed because of Galileo’s support of this blog, but due to the foundation and philosophy behind their curriculum.

One of my good friends at work, Gita Kapoor has two amazingly talented boys who have created a unique engineering summer camp for children entering grades 6-8. The camp is designed to teach specific mechanical engineering principles using LEGO, and will also touch on autonomous robotics using NXT, including programming.  It will conclude with LEGO battlebot development and a battlebot tournament to which parents are invited.

If you know anyone entering grades 5-8 who loves LEGO and would enjoy learning more about mechanical engineering concepts please let them know about this unique one-week camp.  The camp will be located in Cupertino and runs from 9am-12:30pm.  Space is limited to six campers per session.  You can find more information and registration details here: http://futureengineers.webflow.com

The kids will even give you a discount of $10, if you happen to mention my blog post ☺

Looking for a bigger discount? Then you might want to check out the promotion I have for you from Galileo.  Sign up by May 31 and save $30 per camper with code 2014INNOVATION. Also you can have a chance to win a free week of summer camp by signing up for the newsletter at the bottom of the page.

Armed with an innovation process inspired by the Stanford d. school, Galileo instructors facilitate campers’ hands-on exploration of science, art and outdoor activities. Behind every activity, an idea. And a mindset—visionary, courageous, collaborative, determined, reflective.

CAMP GALILEO IS A PLACE WHERE FEAR GOES ON HOLIDAY. In its place grows a spirit of exploration and innovation. Every year, Galileo sees the experience fire campers’ imaginations and literally change their way of relating to learning.

• Nebulas: pre-K to K

• Stars: 1st and 2nd graders

• Supernovas: 3rd to 5th graders

I strongly believe, that all of the above options are AMAZING. And the by-products- kids with supreme confidence and a boldness of vision are what will eventually rock our world, so in preparation for your summer, do plan for fun engaging and innovative activities that your children can enjoy.

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Causa De Atun

Today, we had our good friends, Mahsa, Ramin and their lovely children, Aryan and Ava over to discover Peru through the recipe my friend Shadia Mattar suggested to us. We learned a great deal about this country,  and had a blast cooking.

Girls cooking

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

Continent: South América

National Language Spanish

English Recipe Name: Tuna Fish Potato Loaf 

Peruvian Name:   CAUSA DE ATUN

 We began our journey by asking the kids whether they knew that Peru had a high rate of 19% child labor.  Aryan and Delarai expressed that they would love to have the right to work instead of going to school, but then we mentioned the kinds of jobs these kids have, they quickly changed their minds.

If you discuss this topic with your kids, be sure to point them to a site such as this one to learn more and take action towards this cause: http://www.sos-childrensvillages.org/where-we-help/americas/peru

We shared some fun facts with the kids about Peru, but mostly they fell in love with Peru knowing that: It is home to  many Llamas and alpacas.  Llamas by nature, are very intelligent, gentle animals. They are relatively inexpensive to maintain, relatively disease-free, and are quick, to learn, cooperative, and patient in training. Their quickness to learn can make them, at times, mischievous. Kids love watching spit on each other.

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, Potatoes are believed to have originated in what is now South of Peru!

The potato was originally believed to have been discovered in southern Peru. Potatoes have a lot of potassium. Potassium is an element (and an electrolyte) that’s essential for the body’s growth and maintenance. It’s necessary to keep a normal water balance between the cells and body fluids.

INGREDIENTS

  • 2.2 lb (1 k) potatoes (yellow, if available)
  • ¼ cup oil
  • Juice of 2 key limes
  • Salt and pepper
  • 1 tablespoon ground aji amarillo fresco / fresh yellow aji (chili)
  • 1.1 lb (½ k) fresh tuna fish or 2 6-oz cans of tuna fish packed in oil
  • ½ red onion, diced
  • 2 tomatoes
  • 2 sliced avocados
  • 2  cups of mayonnaise
  • ½ cup of Parsley
  • 8 Spanish olives
  • 2 hardboiled eggs

PREPARATION

Note: If canned tuna fish is used, season with key lime-juice and chopped onion.

If fresh tuna fish is used, bake first with salt and ground white pepper. 

Different fillings for Causa:

  • Avocado, mayonnaise, diced tomato and boiled diced eggs.
  • Shrimps, mayonnaise, ketchup, drops of lime juice and ground yelow aji.
  • Crabmeat and mayonnaise.
  • Octopus in olive sauce.

6 SERVINGS

 Big Chef Duties:

  • Boil potatoes with salt
  • Dice the onion
  • Slice the tomatoes in small sizes

 Little Chef Duties:

  • Peel and mash the potatoes.
  • Combine with salt, white ground pepper, key lime juice, aji or chili and oil.
  • Mix tuna fish with mayonnaise and diced onions.
  • Spread potato mixture on a thin rectangular sheet of plastic. Spread the filling
  • Top with tomatoes, sliced avocado and roll using the plastic to help form a round loaf.
  • Refrigerate for one hour.

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Learn while you wait:  

  • Boil two eggs:

What causes bubbles to form when boiling water? As the water starts to get hot, a lot of bubbles will form down the walls of your water container. These bubbles are AIR. Normally water has a lot of air dissolved on it. This is what allows breathing to fish and other aquatic beings. The solubility of gases decreases when the temperature is raised, and that is why the dissolved air bubbles out from the water.

Presentation:

  • Slice the avocados (with drops of key lime juice to prevent discoloring) and if desired, mayonnaise, serve with kale or red peppers

Causa Atun

As they say in Perú, Mucho Gusto!

 

Ham and Cheese Rolls

Spain includes a number of islands including Mallorca, Tenerife, Ibiza and Gran Canaria. Many can be found in the Canary Islands, an archipelago off the northwest coast of Africa.

Spain includes a number of islands including Mallorca, Tenerife, Ibiza and Gran Canaria. Many can be found in the Canary Islands, an archipelago off the northwest coast of Africa.

English Recipe Name: Ham and Cheese Rolls

Name in Spanish: Rollos de jamon y queso

Country and region of Origin: Spain

Continent: Europe

National Language: Spanish, Catalan, Basque, Gallego & Aranes

Kids love Spain Because…

Kids average bedtime is not until 9pm, and kids are welcome in most restaunts till late hours of evening

Why is this recipe special?

My good friend Rosa Lara-Fernandez who is an awesome teacher, showed me this recipe, and the best part is that it does not require stove or oven, it is totally child friendly.

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

This recipe offers a fun way for children to eat Spinach and love it.

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.

Why Little Chefs Care: (Kid friendly information about the ingredient from a scientific or nutritional, perspective).

Making rolls is fun and you can do this recipe all on your own.  Spinach makes you bone up, check out Popeye if you don’t believe us.

Pa amb tomaquet In Catalonia (the north east region of Spain), they usually rob bread with tomatoes to keep it moist. This way when children want to eat their sandwiches at lunch time, they can still enjoy a fresh feeling for the bread.

Pa amb tomaquet
In Catalonia (the north east region of Spain), they usually rob bread with tomatoes to keep it moist. This way when children want to eat their sandwiches at lunch time, they can still enjoy a fresh feeling for the bread.

Ingredients:

Serving Size: 2 People 

  • 2 slides of wheat or whole grain bread
  • 2 slices of Ham
  • 2 slices of your choice of Cheese
  • 1 table spoon Olive oil
  • 1 tomato
  • ½ cup of chopped spinach

Big Chef Prep Work:

  • Cut the tomato in half
  • Chop the spinach in small pieces

Little Chef Prep Work:

  • Remove the edges of the bread
  • Rub the bread with the tomato

 

Instructions

Put the two slides of bread slightly overlapping, roll them together lengthwise. Rup the bread with the tomato.Place the spinach over the rectangle and cheese on one half and ham on the other half.  Starting with the part that has the cheese, roll the bread into a cylinder shape.

 

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Once your cylinder is ready, wrap it up in foil and put it the fridge for half an hour. Before serving cut the cylinder in small circular shapes (5 per roll). Final suggestion: serve with carrot sticks.

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SUBSTITUTIONS

If you don’t have spinach, you can replace with kale or lettuce.

As they say in Barcelona, “Bon Profit”

Than you Rosa for this delicious recipe, it’s fun, easy and healthy for everyone.

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