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.

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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

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As they say in Argentina:

Buen Provecho!

 

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

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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/

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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!

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.

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

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!

2009_02_19-Chowder

Christmas Potato Salad

The Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about 49,000 square kilometres

The Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about 49,000 square kilometers. Slovakia has a natural beauty reflected in its caves.

Name of Recipe in English: Christmas Potato salad

Name of Recipe in local language: Vianocny zemiakovy salat

Continent: Europe

National Language: Slovak

Why kids would love Slovakia: CAVES! – so unusual that UNESCO named several of Slovakia’s caves “World Heritage Sites”. The top 12 of the country’s 4,000 caves can easily be toured — no spelunking skills required. See a rare aragonite cave (only 3 in the world admit visitors) with flowerlike formations. Or learn the meaning of “chill out” in two ice caves. Spectacular stagmites, stalactites and underground rivers, including a real River Styx, await you.

Why is this recipe special? This recipe was shared with us by Milos, a great friend that says this is traditional and special recipe since his family eat this food every christmas, ever since I he was born. That’s a tradition worth sharing!

Why Big Chefs Care: Balancing this recipe with a healthy mayo allows to enjoy all the vegetables that taste, oh so AWESOME!

Why Little Chefs Care: There is a great tradition from Slovakia. Kids will love it. In Slovakia you don’t have to wait until morning to open your presents, the presents are given on the Christmas eve! Who wouldn’t love that?

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.

Ingredients:

  • Potatoes (4)
  • Carrots (3)
  • Eggs (2)
  • Peas (1 cup)
  • Mayo (3-6 spoonfuls )

Instructions (Big Chef will judge in which steps little chef can help)

Start by boiling the unpeeled potatoes and 3 peeled carrots, in salted water. While doing this also hard boil 2 eggs.

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The carrots are done once they get soft (check them occasionally poking them with a fork). After they are done slice the carrots into thin quarter circle wedges. Take the potatoes out of the water when they are cooked through (also poke them with a fork to be sure). After that peel the potatoes and cut them in small squares. And vegetables in a pot.

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The final steps are to add the eggs and the mayo. Start with 3 spoonfuls and continue adding until flavor satisfies your family! (In Milos’ secret recipe, the ideal quantity is to add 6 spoonfuls)

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Mix everything well together and if necessary add salt to it. Let it sit in the fridge for a few hours before serving.

And now Vesele vianoce! (Merry Christmas!)

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Quiche (French Tarts)

Alsace, is the smallest of the 27 regions of France and is in the border with Germany, the fusion of French and German culture is more than evident here than in other parts of France.

Alsace, is the smallest of the 27 regions of France and is in the border with Germany, the fusion of French and German culture is more than evident here than in other parts of France.

Name of recipe (English): French Tart

Name of recipe (French): Quiche

Country or Origin: French with roots in Germany

Continent: Europe

Why kids would love France/Germany: We have mentioned before Europe is a perfect place for kids because it has Eurodisney. But it also has many amazing landmarks and castles, besides many fairytales have origins in Europe and kids would love to hear where they come from.

Why is this recipe special to me?

As I have mentioned in other of my posts, my husband is originally from France and he loves everything related to the French cuisine, beside that I have spent quite amount of time in France and I have come to love all things related to its wonderful flavor. I think this is also an amazing way to introduce our daughter to her French roots. And now, let’s cook!

Why big chefs care?

The combination of ingredients that takes to make a great quiche presents the opportunity to offer a balanced nutritional menu to the family. While the traditional quiche (Quiche Lorraine) is made with pastry crust, filled with cheese and cropped bacon pieces, the current versions can include a mixture of meat and vegetables and in our case; this recipe has one incredible ingredient, spinach. This vegetable has a fair amount of nutritional ingredients and is very low in calories.

Why little chefs care?

They will learn a little known fact about the quiche, the word ‘quiche’ actually comes from the German vocabulary ‘kuchen’ and it means cake.

Spinach, similar to other dark green veggies, contains beta-carotene. Beta-carotene is an antioxidant that works to fight heart disease and cancer. Raw spinach is also a good source of vitamin C.

Spinach, similar to other dark green veggies, contains beta-carotene. Beta-carotene is an antioxidant that works to fight heart disease and cancer. Raw spinach is also a good source of vitamin C.

Ingredients:

  • Pastry dough (1 layer)
  • Zucchini ( ½ cup)
  • Onion (1 ½ cup)
  • Tomatoes (1 cup)
  • Green/Red pepper (1)
  • Mushrooms (½ cup)
  • Spinach (3 handfuls and chopped if preferred)
  • Cheese (½ cup)
  • Milk (¾ cup)
  • Eggs (6)
  • Salt (½tbsp)
  • Olive Oil (1tbsp)
  • Paprika (½ tbsp)
  • Black Pepper (½ tbsp)
  • Baking powder (½ tbsp)
  • Flour (3 tbsp)

Little chef prep work: Measure all the ingredients and prepare the oven dish with the pastry dough.

Cooking instructions:

  • While you are mixing the ingredients for the Quiche, prepare your oven. Preheat it to 320 F degrees.
  • In a large pan add the olive oil, onions, red pepper, tomatoes, mushrooms and zucchini and sauté all the vegetables until the onion has become transduced and the mushroom is cooked, this will take about 5 minutes. Then put them aside.
  • Take a large bowl and mix the other ingredients, flour, baking powder, eggs, milk, salt, pepper, cheese (or not, depending on your dietary preference). Once you have this mix is time to add the vegetables and combine until everything is mixed perfectly.
  • Now take your pastry dough and place it in your baking dish selection, make sure it is covering all surfaces of the ceramic dish. Once you have done this is time to add the mixture and put it in the oven for 40 to 45 minutes. You will know is ready when a toothpick comes out clean from the center.
  • Once out let cool for about 5 minutes and you are ready to serve! Enjoy.

Finally enjoy, as they say in FrenchBon Appetite’ and in GermanMahizeit!’

kITCHEN FUN

quiche

Asparagus soufflé

The Eiffel Tower is an iron lattice tower located on the Champ de Mars in Paris. It was named after the engineer Gustave Eiffel, whose company designed and built the tower

The Eiffel Tower is an iron lattice tower located on the Champ de Mars in Paris. It was named after the engineer Gustave Eiffel, whose company designed and built the tower

This recipe is special to me because I lived for a few years in France and not being a huge fan of meat dishes, I was often saved by vegetarian soufflés.  My friend Julie who grew up in the South of France, had a great venture called “Oh la la Tartes” and created this beautiful soufflé (recipe handed to her by her Mom) and I have fallen in love with this dish ever since.

Country we are exploring: France

Continent: Europe

Language spoken: French

English Recipe Name: Asparagus soufflé

Recipe Name in French: Soufflé aux asperges

Fun Fact about France: Disneyland Paris, Eiffel Tower, Futurescope, need I say more?

Did you know? 

France has the highest rate of autism in Western Europe. Autism happens when someones brain develops differently, this can make it harder for some kids to talk, listen, and play. Even though autism has to to do with the way the brain develops, France see it as a mental illness meaning there are many misunderstandings about autism in that country.

Action ideas/Link to a resource where kids can learn more about this issue or take action:Educate kids about autism and the bullying that many young children with autism face. http://www.autismspeaks.org/what-autism

Ingredient spotlight:  Asparagus

Asparagus can be green, white or purple!

Asparagus is high in fiber, folate and potassium, and contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.

Serving size: 2

Ingredients:

  • 5 Green Asparagus
  • 3 TBSP flour
  • 1/2 Oz butter
  • 1 Cup Shredded Cheesse
  • 3/4 cup milk
  • 2 eggs + 1 yolk
  • 4 chives
  • Salt and Pepper

Big Chef Duties:

  • Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water
  • Position rack on lowest level of oven; preheat to 375°F

  • Heat milk in a small saucepan over medium heat until hot

  • Melt butter in a medium saucepan over medium-low heat

  • Whisk in flour and cook, whisking often, for 2 minutes

  • Turn off heat and slowly whisk in hot milk

  • Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes.  Remove from heat and put in a large bowl to give to LIttle Chefs

Once the Little Chef have finished their duties, 

Bake the soufflés on the bottom rack until puffy and golden (20 to 25 minutes)

Little Chef Duties:

  • Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices (using children safe scissors such as Fiskars)

  • Coat six 10-ounce ramekins with butter and add fine bread crumbs

  • Place ramekins on a large rimmed baking sheet

  • Get the milk mixture from the big Chef and whisk in 1/4 teaspoon salt, pepper and nutmeg

As they say in France, “Bon Appetit”

asparagus-suffle1

Now that you have made a delicious meal for your family, take a moment to see how you can help children from France and other parts of the worldhttp://pse.asso.fr/