More Recipes from 2017 Summer Kids Cooking Camp

SUMMER 2017 KIDS COOKING CAMP RECIPES

CHOCOLATE CHIP SCONES

1 ½ cups white whole wheat flour                          1 ½ teaspoons baking powder

½ teaspoon salt                                                      2 tablespoons cold unsalted butter

½ cup plain nonfat Greek yogurt                            3 tablespoons real maple syrup

2 tablespoons milk                                                1 teaspoon vanilla extract

¼ cup mini semi sweet chocolate chips                  1 tablespoon more of milk

Cooking spray

Pre-heat oven to 425º F.

Spray cookie sheet lightly with cooking spray.

In a medium bowl, whisk together flour, baking powder and salt.

Put butter on a cutting board or mat.  Cut butter into small pieces with a table knife.

Cut butter into flour with a pastry blender or fork or 2 table knives, until mixture resembles fine crumbs.

In another bowl, whisk yogurt, syrup, 2 tablespoons milk and vanilla.

Pour liquid mixture into flour mixture.  Stir with mixing spoon, just until blended.

Use a rubber scraper to fold in chocolate chips.

Place dough on cookie sheet, using a rubber scraper to get all the dough out of the bowl.

Press dough into a circle, about ¾ inch thick.

Use a dough knife for table knife to cut into 8 pie shaped wedges..  Do not separate the wedges

Bake 17 to 20 minutes, until tops are golden brown.  Let cool on cookie sheet 5 minutes, then place on cooling rack.

EQUIPMENT NEEDED FOR SCONES

dry measuring cup – 1 cup, ½ cup

measuring spoons – tablespoon, teaspoon, 1/2 teaspoon

Small spatula or  knife for leveling

Bowls – 2 medium

cookie sheet

cooking spray

pastry blender, or fork, or 2 table knives (AKA butter knives)

small dish for tablespoon of milk

pastry brush

mixing spoon

wire whisk

rubber scraper

table knife or dough knife

spatula (pancake turner)

HOW THIS HEALTHY?

White whole wheat flour has more fiber and nutrients than refined white flour.

Low fat.

No refined sugar.

HELPFUL HINTS FOR HOME:

You can use ½ whole wheat and half white whole wheat flour to make these even more nutritious.

Whole milk works well for this recipe, but any kind of milk will work, including almond or soymilk.

 

BARBECUE CHICKEN PIZZA BITES

1 loaf frozen 100% whole wheat bread dough

1 cup organic pizza sauce

8 ounces low fat mozzarella cheese

1 sweet red pepper

Olive oil

Flour for counter or table

PLAN AHEAD.  IT TAKES TIME FOR THE DOUGH TO THAW.

Thaw dough according to package directions.

Pre-heat oven to 400º F.

Wash red pepper.  Cut in half with a table knife.  Remove seeds, first with the knife, then by running under cold water to get all the seeds out.  Pat dry with kitchen towel or paper towel.  Cut into small cubes using table knife or clam shell chopper or spring chopper.

Put thawed dough on a cutting boardor mat.  Use a table knife or dough knife to cut into 8 equal pieces.

Brush large cookie sheets lightly with olive oil.

Roll thawed dough into a smooth ball.  Place on a lightly floured counter or table.  Use a rolling pin to roll out crust into a large circle.  Put on cookie sheet.

Spread 1 to 2 tablespoons of sauce on each dough round, leaving a space around the edge.

Sprinkle with red pepper cubes.

Top with cheese.

Bake 10 to 12 minutes, until crust is golden brown.

EQUIPMENT NEEDED FOR PIZZAS

3 or 4 cookie sheets

liquid measuring cup – 1 cup

rolling pin

cutting mat and table knife, or clamshell chopper or spring chopper

spatula (aka pancake turner)

Paper towels or cloth kitchen towel

HOW IS THIS HEALTHY?

Whole wheat rolls are loaded with fiber, vitamins and minerals.

Sweet red pepper, ditto.

HELPFUL HINTS FOR HOME:

If kids are cutting peppers with a table knife (or even with a sharp knife if you allow that), put the pepper on the cutting board skin side down.  With a table knife, you will need to use a slight sawing motion to cut through the skin.

 

 

FUDGY DARK CHOCOLATE BROWNIES

¾ cup whole wheat flour                                       ¾ cup unsweetened cocoa powder

¼ teaspoon baking powder                                    ¼ teaspoon salt

2 tablespoons coconut oil                             2 large eggs

1 teaspoon vanilla extract                             ½ cup maple syrup

¼ cup plain, non fat Greek yogurt

Pre-heat oven to 300º F.

Lightly spray an 8 inch square baking dish with cooking spray.

Put coconut oil in a small, microwave safe dish.  Melt for 10 seconds.

Put dry ingredients in a medium mixing bowl, blend  with a whisk.

In a separate medium bowl, whisk melted coconut oil, eggs, syrup, vanilla and yogurt.  Use a rubber scraper to get all the syrup out of the measuring cup.

Add liquid ingredients to dry ingredients.  Stir with a mixing spoon just until blended.  Do not beat.

Spread into baking pan.  Bake 18 minutes.

Frosting:

¾ cup semi sweet or dark chocolate chips

2 tablespoons coconut oil

Put coconut oil in a small saucepan.  Melt over low heat.  Stir in chocolate chips.  Heat over low heat, stirring with a wooden spoon or heat proof plastic spoon until melted.

Use a spoon to drizzle frosting onto warm brownies.

EQUIPMENT NEEDED FOR BROWNIES

Dry measuring cups -1/2, ¼

Measuring spoons – tablespoon, teaspoon, ½, ¼

Small spatula or knife for leveling

Liquid measuring cup

Rubber scraper.

2 medium bowls

Mixing spoon

8 inch square baking pan

Whisk

Cooking spray

Small saucepan

Wooden spoon, or heatproof plastic spoon

HOW IS THIS HEALTHY?

Coconut oil is used in place of butter.

Whole wheat flour is used in place of white refined flour.

Maple syrup is used in place of refined sugar.

Low fat.

HELPFUL HINTS FOR HOME:

Coconut oil is solid at room temperature, but melts at low temperatures.  Microwave quickly to melt.

To measure solid coconut oil, press firmly into a dry measuring cup, being sure to fill in completely.

 

BAKED HUMMUS AND SPINACH DIP

16 ounces hummus                                      2 cups chopped fresh spinach

1 cup shredded Monterey jack cheese           2 teaspoons dry Italian seasoning

1 sweet red pepper

1 sweet green bell pepper

1 cucumber

Pre-heat oven to 375º F.

To prepare spinach:  Wash leaves well in cool water.  Drain in colander or large sieve over a large bowl.   Pat dry with a kitchen towel or paper towels.  Fold leaf in half and tear out large stems.  Tear leaves into bite sized pieces.

Put hummus, prepared spinach, half of cheese, and seasoning in a large bowl.  Blend with a mixing spoon.

Use rubber scraper to pread mixture in a pie dish.   Sprinkle with remaining cheese.

Bake 20 to 25 minutes.  Cool 10 minutes before serving.

While baking, prepare vegetables.

Wash all vegetables.  Cut peppers in half.  Remove seeds.  Rinse under cold water to get all seeds out.  Put pepper on a cutting board or mat.  Use a table knife (AKA butter knife) to cut into strips.

Peel cucumber. Cut in half lengthwise.  Use a spoon to scoop out seeds.  Cut into 1 inch pieces. (This makes a convenient scoop for the dip.)

 

EQUIPMENT NEEDED FOR HUMMUS DIP AND VEGGIES:

Dry measuring cup – 1 cup

Measuring spoon

Small spatula or knife for leveling

Cutting board or mat

Table knife (AKA butter knife)

Large mixing bowl

Mixing spoon

Rubber scraper

8 or 9 inch pie dish

Colander or large strainer

large bowl for draining veggies

Cloth towel or paper towels

Peeler

Metal soup spoon

Plate for prepared veggies

HOW IS THIS HEALTHY?

Hummus is high in fiber, vitamins and minerals.

Ditto for the veggies.

HELPFUL HINTS FOR HOME

Fresh spinach tends to have a lot of dirt on it (unless you buy it pre-washed).  Put it in a bowl of cold water, swish it around with your hand, drain, repeat several times, then drain in a colander or strainer before patting dry.

If you try to tear the spinach while it is wet, it well turn to mush, so dry it first.

This dip is great with healthy crackers or baked corn chips too.

 

 

LEMON BLUEBERRY HAND PIE

Pie Crust:

1 ¼ cups white whole wheat flour                          ½ cup cold butter

¼ teaspoon salt                                                      ¼ cup ice water

In a large bowl, stir together flour and salt.

Use a pastry blender, fork or 2 knives to cut butter into flour.

Stir in ice water, 1 tablespoon at a time, until mixture forms a ball.

Place on a piece of plastic wrap.  Flatten into a large circle.  Wrap tightly and refrigerate while you prepare the filling.

Filling:

1 pint fresh blueberries                                 8 ounces goat cheese

1 whole lemon                                             1 egg white

1 tablespoon water                                       Coarse sugar

Pre-heat oven to 400º F.

Wash  blueberries.  Drain in a colander or sieve over a bowl.

Sort berries (remove stems, leaves, mushy berries, green berries)

Wash lemon with cool water.  Use a fine grater or zester to zest lemon, removing only the thin yellow layer of skin, not the white pith.

Put berries in a bowl.  Stir in lemon zest.

Use a rolling pin to roll out pie dough.  Use a small bowl as a guide and cut circles from dough with table knife.  Put a circle on a cookie sheet.  Add a dollop of cheese and a few blueberries.  Fold over and seal edges by pressing with a fork.  Beat egg white and water in a small bow with a fork or whisk.  Brush on pie.  Sprinkle lightly with sugar.

Bake 18 minutes, or until golden brown.

EQUIPMENT NEEDED FOR BLUEBERRY HAND PIE

Dry measuring cups – 1, ½

Liquid measuring cup

Measuring spoons – tablespoon, ¼ teaspoon

Small spatula or knife for leveling

Bowls – large, medium

Colander or large mesh strainer

plastic wrap

Pastry blender, or fork, or 2 table knives

Rolling pin

Cookie sheet

Mixing spoon

Small dish for sugar

small whisk or fork

Pastry brush

Spatula (pancake turner)

flour for dusting counter when rolling dough

HOW IS THIS HEALTHY?

Fresh fruit is full of vitamins, minerals and fiber.

Low sugar.

White whole wheat flour replaces refined white flour.

HELPFUL HINTS FOR HOME:

Try different fillings – apple, cherry, strawberry …..

When dusting counter with flour, use a light touch.  Too much flour will make the dough dry and crumbly.

Resist the urge to knead the dough.  The less the dough is worked, the more tender the crust will be.

Be sure butter and water are very cold.

 

TOURTIERE (MEAT PIES)

Spelt crust:  (enough for 2 single crust or 1 double crust pie)

3 cups white spelt flour                                1 teaspoon salt

½ cup light cooking oil                                ½ cup unsweetened original almond milk

Put flour and salt in a food processor. Pulse 2 times to blend.

Mix milk and oil in measuring cup.  Whisk together.

Pour slowly into food processor chute, while pulsing to blend.

When dough forms a ball, it is ready.

Wrap dough in plastic wrap and refrigerate while preparing filling.

Filling:

1 tablespoon grapeseed oil

1 pound lean ground beef                             ½ teaspoon onion powder

¼ teaspoon garlic powder                                      1 carrot

¾ cup low sodium beef broth                                 1 baking pot ato

1 tablespoon Worcestershire sauce                          2 tablespoons organic catsup

1 egg yolk                                                             1 tablespoon water

Heat grapeseed oil in a large saute pan or fry pan over medium heat.  Add ground beef.  Stir and cook until meat is no longer pink.  Put meat in a colander over a bowl to drain off fat.  Pat meat with paper towels to further remove fat.  Return meat to pan.

Add onion powder, garlic powder and beef broth.  Heat to simmer. Turn to low heat.

Use a vegetable brush to scrub carrot and potato under cool water.  Peel carrot.  Grate carrot and potato, using food processor or hand grater. (BE CAREFUL OF FOOD PROCESSOR BLADES – THEY ARE VERY SHARP!)

Add to meat mixture.  Cook and stir 5 minutes.  Add Worcestershire and catsup.  Simmer over medium low heat, stirring often, until liquid is cooked out.

Lightly dust counter with flour.  Roll out ½ of pie dough into large circle.  Use a small bowl as a guide to cut circles.  Repeat with all the dough.

To form hand pies:

Spray cookie sheets lightly with cooking spray.

Lay a dough circle on a cookie sheet.  Spoon some of the meat filling on half of the circle, leaving a space around the edge. (NOT TOO MUCH FILLING, OR IT WILL LEAK OUT)

Fold other half of circle over filling.  Seal edges by pressing with a fork.

In a small bowl, whisk egg white and water.  Brush on pie. Repeat until all the dough is used.

Bake 45 minutes, until golden brown.

EQUIPMENT NEEDED:

Dry measuring cup – 1 cup

Measuring spoons -tablespoon, teaspoon, ½ , ¼

Small spatula or knife for leveling

Liquid measuring cup

Food processor (or large bowl and pastry blender or forks)

Rolling pin

Cookie sheet – 4

Peeler

Grater

Bowl – 1 large, 1 small

small whisk

pastry brush

Cooking spray

Spatula – 1 metal, 1 plastic

Large saute pan Soup Spoon

Paper towels

Colander

Fork

HOW IS THIS HEALTHY?

Lean beef provides quality protein plusiron and other minerals.

Spelt flour is whole grain (and contains no gluten – a plus for those who are senstive to gluten).

Potatoes and carrot add fiber, vitamins and minerals.

 

 

HONEY WHEAT DINNER ROLLS

1 packet active dry yeast                                        1 cup lukewarm water

¼ cup orange juice                                       ¼ cup unsalted butter (½ stick)

3 tablespoons honey                                              1 cup unbleached all purpose flour

2 cups white whole wheat flour                              1 ¼ teaspoons salt

¼ cup potato flour                                                 ¼ cup non fat dry milk

pinch of sugar

Measure out ¼ cup of the water in a liquid measuring cup.  Stir in yeast and a pinch of sugar.    Let set while you measure other ingredients.

Put butter on a cutting board or mat, and use a table knife to cut it into 6 pieces.

Put all the flour (3 kinds) in a large mixing bowl.  Stir in salt and dry milk with a mixing spoon (or you can do this in a large electric mixer with a dough hook).  Stir in orange juice, remaining ¾ cup water, butter, honey and yeast mixture.

Mix well.

Knead by hand or with mixer and dough hook 5 to 7 minutes, until dough is smooth and elastic.

Grease a large bowl with butter or cooking spray.  Put dough ball in bowl,  Turn over until complete surface of the ball is greased.  Cover with a clean cloth and set in a warm (not hot) place to rise.

When dough has doubled in size (this could take 1 ½ to 2 hours), gently press it down in the bowl.  Turn onto the counter and use a dough knife or table knife to cut into 24 equal sized pieces.

Butter the insides of a ” x 13” x 2” baking dish.

Roll dough into smooth balls.  Arrange in dish, leaving some space between each roll.

Cover with a clean towel and let rise in a warm place until doubled.

Bake in pre-heat 350º oven for 15 minutes.  Cover with foil & bake 10 – 13 minutes.

EQUIPMENT NEEDED FOR HONEY WHEAT ROLLS

Liquid measuring cup

Dry measuring cups – 1, ¼

Measuring spoons  – 1 teaspoon, ¼

Small spatula or knife for leveling

Large mixing bowl – 2

Mixing spoon (or dough hook if using large electric mixer)

Small spoon to stir yeast into water

Extra flour (if hand kneading)

Butter or cooking spray to grease bowl

Clean kitchen towel to cover dough while it rises

9” x 13” x 2” baking dish

HOW IS THIS HEALTHY?

It is made from scratch – no artificial colors, flavor, preservatives.

Unbleached flour is better for you than bleached flour.

While whole wheat flour has more fiber, vitamins and minerals than refined white flour.

HELPFUL HINTS FOR HOME:

Do not use hot water to dissolve the yeast.  You want the yeast to live and grow.

Kneading by hand is great exercise!

 

 

SOUTHWESTERN CHICKEN CASSEROLE

12 ounces whole wheat noodles                   2 tablespoons olive oil

1 sweet red bell pepper                                          1 small onion

2 teaspoons chopped garlic                                    1 can (16 ounce) diced tomatoes

1 teaspoon chili powder                                         ½ teaspoon ground cumin seed

1 can chopped green chilis                                     ½ teaspoon salt

1 pound cooked chicken                                        ½ cup low fat sour cream

1 cup shredded Mexican blend cheese

Pre-heat oven to 375º F.

Fill a large saucepan or Dutch oven with water.  Bring to a boil over high heat.  Stir in pasta.  Reduce heat to simmer.  Cook 7 minutes.  GET AN ADULT TO DRAIN THE PASTA FOR YOU IN A COLANDER – BE CAREFUL – EVEN THE STEAM CAN BURN YOU.)  Toss with olive oil.  Don’t worry if some drains into the sink.  The oil is just to prevent the noodles from sticking together.

Wash bell pepper.  Cut in half.  Remove seeds.  Cut into chunks.

Peel onion, cut into 4 pieces.

Put tomatoes, bell pepper, onion, garlic, chili powder.  Process until pepper and onion are very small.  BE CAREFULL WITH BLADES – THEY ARE VERY SHARP!

Cut chicken into small bite sized pieces.

In a large bowl, mix noodles, tomato mixture, chicken, green chilis and sour cream.

Stir in half of cheese.

Put mixture into a 9” x13” x 2” baking dish.  Bake 20 minutes.  Sprinkle remaining cheese on top.  Bake 10 to 15 minutes longer, until center is hot.

EQUIPMENT NEEDED FOR CHICKEN CASSEROLE

Large saucepan or Dutch oven

Large colander or mesh strainer

Large mixing bowl

Mixing spoon

Table knife

Food processor or blender

Dry measuring cup – 1 cup, ½

Measuring spoons – tablespoon, teaspoon, ½ teaspoon

9” x 13” x 2” baking dish

HOW IS THIS HEALTHY?

Whole wheat noodles have more fiber, vitamins and minerals.

Chicken adds high quality protein.

HELPFUL HINTS FOR HOME:

Try quinoa pasta, or any of the other non-wheat pastas.

It is not necessary to process tomatoes, etc. but it makes the dish more palatable for some kids who do not like chunks of tomato or onion.

For chicken:  Buy a chunk of high qulity deli chicken, or cut up some rotisserie chicken, or bake  couple of boneless, skinless chicken breasts.

 

 

DELICIOUS GLUTEN FREE ANGEL FOOD CAKE WITH FRESH FRUIT

1 ¼ organic powdered sugar                                  1 cup all purpose gluten free flour

1 ½ cups egg whites                                              1 ½ teaspoons cream of tartar

1 teaspoon salt                                                       1 ½ teaspoon pure vanilla

¾ teaspoon almond extract

Move oven rack down below center of oven.  Pre-heat oven to 350º F.

Use a sifter or mesh sieve to sift powdered sugar and flour together onto waxed paper.  Return mixture to sifter and sift again.

In a large mixing bowl combine egg whites, cream of tartar, salt, vanilla and almond extract.  Beat with a wire whip at medium speed with electric mixer (you can use a hand mixer and regular beaters, but it will take longer to beat) until soft peaks begin to form.

Add sugar slowly, 1 tablespoon at a time, while continuing to beat.

Turn mixture to high.  Beat until stiff peaks form.  (They should hold their shape when you turn off the mixer and pull a peak of meringue out.)

Use a clean, grease free rubber scraper to gently fold in flour mixture, ½ cup at a time.

Spoon into an un-greased angel food cake  (tube) pan.  Spread evenly.  Run a table knife back and forth in the batter to remove large air bubbles.

Bake 45 minutes, until to is golden, and cracks are dry.  Cake should bounce back when pressed gently with finger.

Turn pan upside down on a funnel or bottle to cool,

When cool, run a table knife around the inside edges of the pan, press bottom of pan out, invert cake on plate.

While cake is baking, prepare fresh fruit.  Wash any combination of strawberries, raspberries, blueberries, peaches, etc.  Cut fruit as needed.

EQUIPMENT NEEDED TO MAKE ANGEL FOOD CAKE:

Large mixing bowl (or bowl of electric mixer)

Wire ship beater

Clean, grease free rubber scraper

Flour sifter or mesh sieve

Dry measuring cups 1, ¼

Liquid measuring cups

3 small bowls wo use when separating eggs

Measuring spoons – tablespoon,1 teaspoon, ½ , ¼

Small spatula or knife for leveling

Angel food cake pan

Waxed paper

Table knife

IS THIS HEALTHY?

This cake is high is sugar, so cut small pieces.

Egg whites add a lot of high quality protein.

Fresh fruit provides fiber, vitamins and minerals.

HELPFUL HINTS FOR HOME:

It is very important that your bowl and utensils be totally grease free.  Any fat will prevent the egg whites from becoming stiff and holding the air that makes this cake light and fluffy.

Use the 3 bowl method to separate eggs.  1 medium sized bowl just for yolks, 1 medium sized bowl for white, 1 small bowl for the white from the egg you are currently breaking.  Crack one egg, shift yolk carefully from one side of the shell to the other, letting white fall into the bowl. Put yolk in medium bowl.  Check white for specks of yolk.  If it is clear, put in medium bowl.  Repeat until you have enough whites for the recipe.  It takes time, but it is worth it!

 

 

CAULIFLOWER ”BREAD’

1 large head cauliflower                                         2 large eggs

2 cloves garlic                                                       ½ teaspoon dried oregano

3 cups shredded low fat mozzarella cheese             ½ cup grated Parmesan cheese

Kosher salt                                                            Black pepper

Marinara sauce for dipping

Pre-heat oven to 450º F.

Line a baking sheet with parchment paper.  Lightly spray paper with cooking spray.

Wash cauliflower.  Drain in a colander over a large bowl.

Remove leaves from cauliflower.  Have an adult cut out the core with a sharp knife.

Break into small florets.  Put florets of a cutting board or mat.  Use a table knife to cut off stems of forets.

Put florets in a food processor.  Pulse until finely chopped (it will look like rice).

In a large bowl, mix cauliflower, eggs, garlic, oregano, 1 cup of the mozarella and the

Parmesan cheese, using a large mixing spoon.

Mix in oregano, a couple of pinches of salt, and a pinch of pepper.

Put ”dough” onparchment lined baking sheet.  Pat out to about ½ inch thick.

Bake until golden, about 25 minutes.

Sprinkle with remaining cheese.  Return to oven.  Bake 5 to 10 minutes, until cheese is melted.

Slice into ”breadsticks”.  Serve with marinara sauce or ranch for dipping.

EQUIPMENT NEEDED FOR CAULIFLOWER BREAD

Large bowl

Colander or large sieve

Food processor

mixing spoon

Dry measuring cup – 1 cup, ½ cup

Measuring spoon – ½ teaspoon

Baking sheet (aka cookie sheet)

Parchment paper

Table knife

Sharp paring knife (to be used by adult)

Marinara sauce

Small bowls for serving sauce

HOW IS THIS HEALTHY?

Cauliflower if loaded with fiber, vitamins and minerals.

Marinara sauce adds important vitamins.

HELPFUL HINTS FOR HOME:

If you do not have a food processor, look for riced cauliflower in the grocery store.

This is best served shortly after it is baked.

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