Category Archives: DirectionFive

I wish I had a nickel….

Posted on by
Reply

I have been asked so many times over the past 20 years how I get all the kids I teach to eat their veggies and other healthy foods. Two things come to mind:

1) Get them involved with the process–helping to choose recipes, going to Farmer’s Market or grocery store, have the kiddos wash and help prepare the meal, even if that is simply adding the veggies to the pot of soup.

2) Most important by far. Lead by example. If you’re eating a bag of chips and tell you child to eat their broccoli, it might not work.

 

DirectionFive and Staying at Home

Posted on by
Reply

We understand that the coronavirus has changed, well, everything. With your kids at home, let us help you with tips on kids in the kitchen.

Here is the beginning of DirectionFive, which is the Culinary part of our program. DirectionOne through DirectionFour will be discussed at a later date.

DirectionFive

Culinary

Introduction

Healthy Kitchens, Healthy Lives is the mantra for this program.

When you understand the foods that support your health, and then you learn to create sumptuous meals for you and the people in your life, you feel satisfied and contented.

In the Kitchen

Kids, like most adults, simply want to jump in and make homemade pizza, but there are basics that need to be learned first, for safety and sanitation reasons, of course, but also so one knows how to measure properly, what size and type of pan to use and other basic information needed for a successful kitchen experience.

Safety and Sanitation

Before you enter the kitchen, tie your hair back if you have long hair, and if you’re sick, stay out of the kitchen altogether. Next wash your hands in warm, soapy water. If you have any cuts or sores, be sure to cover with a bandage. While you’re in the kitchen, if you sneeze, cough, touch your hair, nose or any other body part, or eat, please wash your hands again. You obviously wash your hands well after you use the restroom. If you handle raw meat or fish, please wash your hands before touching any other food. Ideally your clothes and aprons should be clean.

Here are some very important tips to always keep in mind when you’re in the kitchen:

  • When you work with food, keep raw foods away from cooked foods.
  • Keep food away from cleaning products.
  • Wash all raw fruits and vegetables before preparation.
  • Rinse off your meats and fish as well, pat dry and leave in the refrigerator until you’re ready to use them. Raw and thawing meats and fish should always be kept on the bottom shelf of the refrigerator to avoid dripping and contamination.
  • Do not thaw foods at room temperature; thaw in a proper container in the refrigerator. Do not refreeze food after it’s been thawed.
  • Food needs to be held at proper temperatures to avoid the growth of bacteria that can make you sick. Cold foods should be kept at 40 degrees Fahrenheit. Stuffed meat and reheated leftovers should be kept at 165 degrees, beef and other hot food, 140 degrees, fish and poultry, 145 degrees and cooked pork, hamburgers and eggs, 155 degrees.

Kitchens can be dangerous places, with sharp equipment and hot stoves! It was my experience when I had my cooking school that, in order of accidents, potato peelers, graters, knives, and hot stoves and ovens, were the major culprits. With some very basic and very important rules, well learned, accidents rarely happen.

A tip for adults working with kids in the kitchen is to try not to hover. I understand the nervousness about watching an eight-year hold with a knife, but hovering only makes them nervous and makes the kitchen a stressful place, when it should be a warm, nurturing place. When they understand basic kitchen safety and the proper use of equipment such as knives, they’ll be fine.

There is one basic rule when working in the kitchen-stay focused on the job at hand! If you are grating or chopping, your eyes are on that knife and cutting board and nowhere else. When this is learned, accidents rarely happen.

Let’s begin with knives. When choosing a knife, how does it feel in your hand? A ten year old with relatively small hands wouldn’t be comfortable using a twelve-inch chef knife. A good knife can last a lifetime, so choose your knife carefully. A knife store with salespeople who really understand all the intricacies of knives is an invaluable source of information. Here are some basics:

The knife has a blade, which does the cutting. The example, below, is a typical western knife that is sharp on both sides. Japanese knives have blades that are sharp on only one side, as they believe they cut more effectively.

There are various types of blades:

Carbon steel – Our ‘knife –guy’s’ favorite knife because it takes a great edge but discolors when they come in contact with anything acidic like tomatoes or citrus fruit. A carbon knife will rust so be sure to clean and dry them after every use.

Stainless Steel – They don’t rust so taking care of them is much easier, however, they are difficult to keep a good sharp edge.

High carbon stainless steel – Tough, holds an edge and they don’t discolor. The carbon adds strength to stainless but also more cost. A good choice.

Titanium – Much lighter than steel, holds its edge, and is also flexible, so it is a better choice for boning and filleting knives.

The spine is opposite the blade and adds weight and stability. The tip of a knife is at the point and is used for inserting the knife into something and for cutting small items. The tang is that piece of metal that extends from the blade to the back of the knife and the handle attaches to. The tang also gives a knife some weight and balance. Better knives have tangs.

The bolster is that little collar that separates the blade and the handle and adds strength and balance. The bolster can run from the spine to the edge or just part way. You hold onto the handle and it’s important for the handle to feel good in your hand. It can be made out of wood, plastic, composite or stainless steel.

Knives are blocked, forged or sintered.

  • Blocked knives are cut from a single sheet of metal usually of the same thickness. Think of using a cookie cutter on rolled dough. The blades are then ground to form the edge and handles are added to the tang. They typically don’t have bolsters and are less expensive to make and therefore buy.
  • Forged knives, as the name suggest, are forged, and not stamped. The manufacturer takes metal, heats it up and pounds it into the correct shape using a drop forge machine. These knives typically have bolsters, more weight, and thicker bolsters and cost more to produce. They are better balanced knife that when taken care of properly, can last a lifetime.
  • Sintered knives, or Eastern-style knives, is a process where they take a separate blade and fuse it to a separate tang.

Whatever type of knives you choose, you must frequently sharpen them, as a sharp knife is safer than a dull knife. With a dull knife you exert more pressure on the knife, which generally means more accidents. Always hand-wash your knives, dry properly and store where they won’t rub against other knives. Besides a chef’s knife, you will also need a paring knife, which has a short blade and is used for small jobs, a bread or serrated knife, a boning knife for removing meat from joints and a carving knife, for carving and slicing meat.

A few last tips: never try to catch a falling knife! When you carry a knife it should point down and the blade should face backwards. Carry it close to you but not against your body. When you carry your knife to the sink, carry it by itself and not on your cutting board where it could fall. Do not place knives in a sink full of dirty dishes as in retrieving them; you could grab the blade by mistake.

Cutting boards can be made of any number of material, wood, plastic, bamboo or composite, which are various material fused or glued together. Wood boards are the easiest on your knives, but cannot be put in the dishwasher, plastic boards and composite boards can be washed in the dishwasher, but gouges can harbor bacteria, bamboo is a sustainable wood product; whichever you choose, wash it carefully between uses.

Now that you understand more about knives, you need to learn basic knife cuts. The proper knife cut affects cooking time and visual appeal.

Basic Knife Cuts:

  • Julienne: A stick cut. Strips 2-2 ½ inches long. 1/8” X 1/8”
  • Brunoise: A dice cut. 1/8” X 1/8” X 1/8”. Made from cutting a julienne.
  • Batonnet: A strip cut. Strips 2-2 ½ inches long. ¼” X ¼”
  • Small Dice: A dice cut. ¼” X ¼” X ¼”. Made from cutting a Batonnet.
  • Medium Dice: A dice cut. ½” X ½” X ½”.
  • Large Dice: A dice cut. ¾” X ¾” X ¾”
  • Mince: Small cut with no specific dimensions made by rocking the knife back and forth.
  • Chiffonade: Stacked leaves, rolled up, then sliced thinly.
  • Roll Cut: Slice vegetable on the diagonal, roll vegetable 90 degrees and slice gain
  • Diagonal Cut: Oval shaped slices. Made by cutting the ingredient at an angle. The knife is held at an angle–the more the angle the shorter the cooking time.

Minestrone Soup–a kids favorite.

Posted on by
Reply

We have made Minestrone Soup with all age kiddos so many times! It’s always a hit! Kids love to make it, and everyone loves to eat it.

Minestrone Soup with Farro

Serves 8

2 cups cannellini beans, cooked. You may use 1-15 ounce cans

3 cups carrots, chopped

1 1/2 cups celery, chopped

1 bunch kale, chopped

1 whole onion, chopped

3 cups tomatoes, chopped or 1-28 ounce can diced tomatoes

2 quarts vegetable stock

2 tablespoons olive oil

6 cloves garlic, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary

1 tablespoon fresh oregano

1 cup Parmesan cheese, grated

3 cups cooked farro. Follow the directions on the package.

Sea salt and pepper, to taste

In a stockpot, sauté the onion, garlic, celery & carrots for 5 minutes. Add the kale and cook for an additional 5 minutes. Add tomatoes and herbs and cook 10 minutes longer. Next, add the cannellini beans and stock. Let simmer 30 minutes.

Optional: Puree 1/3 of soup with immersion blender or use food processor.

Add the farro & serve with drizzling of olive oil or basil oil or pesto and parmesan cheese.

Farro is an ancient form of wheat and is generally soaked before using. A hearty grain, it’s also wonderful in grain salads. Just add vinaigrette, seasonal raw veggies and you’re set!

Always a Favorite! Spring Rolls.

Posted on by
Reply

The kids we have taught always loved this recipe–making them and eating them. Some prefer peanut butter and some almond butter; it’s up to you!

Enjoy!

Spring Rolls and Almond Dipping Sauce

Servings: 12

SPRING ROLLS

2 small cucumbers, seeded

2 medium carrots

2 tablespoons fresh lemon juice

12 sprigs fresh cilantro

12 mint leaves

 

1 tablespoon sesame oil

1 ounce rice noodles

6 spring roll wrappers (rice), 8 1/2 inch size

8 leaves Bibb lettuce, torn into small pieces, ribs removed

 

PEANUT OR ALMOND DIPPING SAUCE

2- 1 inch piece ginger root, peeled

5 cloves garlic, peeled

2 teaspoons chili paste

1 cup peanut or almond butter

1/4 cup Tamari soy sauce

1/4 cup Rapadura

1/3 cup Worcestershire sauce, vegan

1/4 cup rice vinegar

1 lime, juiced, to taste

Water, if too thick

Slice the cucumbers and carrots into matchsticks.

Optional: Bring a medium pot of water to a boil. Add the oil, noodles and the remaining salt. Boil until the noodles are tender, about 2 minutes. Drain and rinse under cold water and arrange them on a baking sheet, loosely covered with a damp towel.

To assemble: Set up a large shallow bowl of hot water. Slip a spring roll wrapper into the water. When the wrapper becomes pliable (after about 30 seconds) remove it from the water and lay it flat on a piece of waxed paper. Place lettuce on the bottom half of the wrapper. Arrange vegetable mixture over the lettuce along with mint and cilantro. Spread out 1 heaping tablespoon of the noodles over the vegetables, if desired.

Roll up the wrapper, tucking in the ends as you roll, and rolling as tightly as possible.

Cut each roll in half across the middle on the diagonal.

Stand the rolls flat on their ends and serve with peanut dipping sauce.

DIPPING SAUCE: In a blender add the ginger, garlic and chili paste. Blend until smooth. Add remaining ingredients except the water. Blend until smooth and taste. You’re looking for a balance of taste that includes, hot-sweet-salt-tart-pungent. If it tastes balanced and it’s too thick add a little water. Re-taste you might have to re-adjust the key ingredients.

Eating Seasonally

Spring: Peas, avocado, green onions, mustard greens, raw grated beets

Summer: Red pepper, Jicama, radishes, lettuces, zucchini and other summer squash

Autumn: Bell peppers, broccoli, carrots, cabbage

Winter: Daikon radish, bok choy, carrots

 

Kids Love to Make Soup

Posted on by
Reply

Wintertime and soup just go together. A nice bowl of steaming soup to warm and nourish you is perfect on a cold day. Good soup begins with homemade stock. We have found that kids of all ages love the process of making soup. They get to use knives a lot (which they love!) and soup allows you some creativity with ingredients. Have fun!

Stock and Broth:

What is the difference between a stock and a broth? Stock is made from simmering vegetables, meat or fish, mostly the bones with little flesh, in water and straining. With a browned stock, the vegetables or meat are browned first. When you simmer just the bones from meat, the subsequent stock has more gelee, the jelly-like substance you’ll see when the stock has cooled, which binds nicely when making sauces. With broth, more meat is used, so the broth is generally richer than stocks and ready to use as is. Most home cooks, we have discovered do not want to spend the time making broths and stocks, so this recipe is more like a broth because you’ll use the whole chicken, which you can then use for something else. We never add sea salt to stock or broth as it reduces slightly and can become too salty. Salt the broth, if necessary, after you make your soup or sauce.

Perhaps we should call it Brock?

Chicken Stock

Makes: 2 quart

1 whole free range chicken, about 3 1/2 lbs, rinsed, giblets discarded

2 whole carrots, cut in large chunks

3 stalks celery, cut in large chunks

1 medium white onion, quartered

1 small potato, halved

1 tablespoon fresh thyme

1 whole bay leaf

6 sprigs parsley

1 tablespoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 4 quarts). Add the thyme, bay leaves, parsley and peppercorns and allow it to slowly come to a boil.

Lower the heat to medium-low and gently simmer for 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that come to the surface.

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids and peppercorns. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Vegetable Broth

Makes: 2 quarts

4 quarts water

2 medium onions, coarsely chopped

1 medium potato, or parsnip, optional

3 large carrots, cut into chunks

4 ribs celery, with tops, cut into chunks

2 whole bay leaves

1/2 cup parsley, stems and leaves

2 sprigs thyme, about 1 tablespoon

2 inches seaweed, such as Kombu

1 tablespoon black peppercorns

In a large pot, place the vegetables and the cold water.

Bring to a boil, reduce heat, add herbs and simmer (partly covered) for 60 minutes

Allow to cool, strain and put in containers. You may keep in the refrigerator for up to 4 days or freeze.

For a richer flavor you may roast the vegetables in a bit of olive oil in a 375 degree oven for about 30 minutes before you simmer with water and herbs if you like.

Chicken Vegetable Soup with Noodles

Serves 4

2 Tablespoons extra-virgin olive oil

1 medium onion, chopped

3 Cloves garlic, minced

2 medium carrots, cut diagonally into 1/2″ thick slices

2 ribs celery, halved lengthwise and cut into 1/2″ thick slices

1 cup broccoli, cut into small pieces

4 sprigs fresh thyme

2 1/2 quarts chicken broth

4 ounces dried wide egg noodles

1 whole bay leaf

1 1/2 cups cooked chicken, shredded

1 large tomato, chopped

1 handful fresh flat-leaf parsley, stems removed, finely chopped

Sea salt and pepper

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, broccoli, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and bring the liquid to a boil.

Add the noodles and let simmer for about 5 minutes until tender. Fold in the chicken and fresh tomatoes and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Variations for eating seasonally:

Spring: Peas, asparagus, beet greens, carrots, celery, collard greens, chives, parsley, green garlic

Summer: Tomatoes, green beans, corn, red pepper (not too much,) summer squashes, basil

Autumn: Potatoes, corn, Jerusalem artichokes, leeks, broccoli, pumpkin, shallots, turnips, parsnips

Winter: Broccoli, cabbage, chard, kale, parsnips, winter squashes, turnips, yams

 

Day 2 Summer Camp for 6-9 Year Olds

Posted on by
Reply

Let us know how Day 1 went if you used our class outline. Here is Day 2 for you. Please note that we don’t go over everything in the culinary terms. Just pick and choose what you’ll be using on a daily basis. Please read through before you begin. There are notes with teaching tips.

Day 2

Smoothies for Breakfast/Lunch! We’ll use fruit and veggies and spread our creative wings!

We will use many of these terms.

 Cooking Techniques and Terms

You need to understand some kitchen lingo or terminology. If a recipe says to sauté and you braise, you will have an entirely different finished product.

Kitchen Terminology

~A~

Acidulated water: This is when water has lemon juice or vinegar in it that prevents certain foods from becoming brown such as apples, artichokes, celery root, Jerusalem artichokes, etc.

Al dente: Cooked just enough to retain a somewhat firm texture. It Italian it means, ‘To the tooth.’

A La Carte: French meaning – “According to the menu,” off the card.

A La Mode: Pie with ice cream on it.

Au Beurre: This means that the vegetables, fish, meats or whatever it may be, has been cooked in butter, or glazed with butter.

Au Gratin: To cover a prepared dish with breadcrumbs or cheese (or both) and brown to a golden color in the oven or under the broiler.

Au Jus: (French) Served with natural juices

~B~

Bain-Marie: A dish containing ingredients is placed in another of warm water in the oven, so the food is kept moist and does not become dry or overheated. Make sure oven temperature is correct and that the outer dish does not contain too much water, otherwise, it will bubble over into your ingredients.

Bake: To cook or dry heat in an oven and this applies to all ovens cooked foods except meats which when baked, are usually known as roasts.

Barbecue: To roast slowly on a spit or rack over heat, usually basting with a highly seasoned sauce or marinade.

Bard: To wrap meat with bacon or salt pork.

Baste: To moisten meat or other food while cooking, in order to add flavor and prevent drying of the surface. Melted fat, meat drippings, lard, fat, water or sauces, can be used for basting.

Beat or Beating: To lift a mixture rapidly up and over with a fork, spoon, wire whisk, rotary or electric beater, for the purpose of introducing air or making the mixture smooth, stiff in the case of egg whites, or fluid in an omelet mix.

Binding: Adding liquid, egg or melted fat to a dry mixture to hold it together.

Blanch: To dip in boiling water for a few minutes to loosen skins, or whiten foods, or to partly cook in hot oil or fat; e.g. blanching potato skins before frying. When blanching items in boiling water leave for only a few minutes, then remove and refresh under cold water for maximum crispness of color.

Blending: Means beating OR combine ingredients with a fork, spoon or spatula.

Boil: To cook in water or other liquid, in which the bubbles are breaking rapidly on the surface and steam is given off. (The boiling point of water is 212ºF or 100°C)

Bouquet Garni: A bunch of herbs consisting of parsley, thyme, bay leaf, and celery tied together or inserted into a cheesecloth, or paper- bag.

Braise: To cook by shallow frying followed by baking or stewing. The food is first browned in hot fat or oil, then slowly baked or simmered in a covered pan or baking dish, sometimes with a small amount of fluid added.

Broil: To cook by direct heat. This may be done by placing the food under or over an open flame or heating unit.

Browning: Searing the outer surface of meat to seal in the juices.

Bruise: Release the flavor of foods, especially herbs and spices, by crushing them.

Brush With: To lightly apply melted fat, cream, etc., with a pastry brush on food.

~C~

Caramelize: To melt sugar slowly over a very low heat, until sugar is liquid and brown for the purpose of flavoring and coloring other food. Or to caramelize onions, meaning to brown slowly.

Chevre: This is the term given to French goat’s cheeses.

Chop: To cut into small pieces with a sharp knife or a chopper.

Clarify: To make clear or transparent and free from impurities. Clarified butter, as an example.

Coat: To cover the surface of one food evenly with another.

Coddle: To cook or simmer an item just below the boiling point for a short period of time. Eggs are frequently coddled.

Cream: To soften or beat one or more foods until soft and creamy. This term is usually applied to the mixing of butter and sugar.

Crepe: (French) Thin pancakes

Croquettes: Finely chopped foods usually combined with potatoes or a thick sauce and molded into cylinder shapes, coated with egg and milk and fried in oil till golden in color.

Croutons: Usually small cubes of bread fried in oil and/or butter, or baked, until a golden color. Served in salads and as a garnish for soups.

Cube: To cut any food item into square pieces of many sizes.

Cut-in: To combine a solid fat with dry ingredients, by a horizontal motion with knives or pastry blender.

~D~

Deglaze: A process of adding liquid to a hot pan in order to collect the bits of food, which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.

Dice: To cut into small square pieces. There are four sizes of dice.

Dock: To pierce pastry dough before baking to allow steam to escape and prevent blistering of the dough.

Dot: To scatter small pieces of fat, such as butter, on top of foods to be cooked. Pies are commonly dotted with butter before the top crust is put on.

Drain: Remove extra fat or liquid from cooked food or raw vegetables.

Dredge: To sprinkle or coat a food evenly, with a thin coating of dry ingredients such as flour, so that it is completely covered.

Drawn butter: Melted butter.

Dust: To sprinkle with flour or powdered sugar.

~E~

Emulsify: To completely blend together oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings.

~F~

Fillet: A boneless, lean piece of fish or meat.

Flake: To break or pull apart gently into natural segments, e.g., to flake cooked fish.

Fold: To add ingredients, such as whipped cream, beaten egg whites or sugar, with a gentle cutting or folding motion (rather than beating), to preserve air bubbles.

Fricassee: Pieces of poultry or meat stewed in a liquid and served in a sauce made from the same liquid.

Fry: To cook in hot fat or oil
(a) To sauté or pan fry, food is cooked in a small amount of fat or oil on top of a stove.
(b) To deep fry, food is partially or totally immersed in fat or oil.

~G~

Garnish: To decorate a dish with an item that will improve its appearance and quite often, add to its flavor too.

Glaze: A shiny coating, consisting of a mixture of water or sugar and fat, egg white etc., applied to certain foods such as pastry, fruit, bread, rolls and baked ham.

Grate: To rub on a grater (a utensil with a rough surface) and produce fine particles.

Gravy:
Juice exuded by roasted meat or poultry, made into a roux, then liquid added slowly to it.
Grease: To rub with butter, oil, etc.

Griddle: Flat metal plate used to bake breads and pancakes on the top of the stove.

Grilling: Cooking directly under a flame in an oven or on a grate over hot coals.

Grinding: Grinding meats or other foods into smaller pieces to use in sausages and for other uses.

~H~

Hor d’oeuvre: Petite appetizers or relishes.

~J~

Julienne: To cut into matchstick shapes about 1/8 inch across by 2 inches long.

~K~

Knead: To fold and press dough firmly with the heel of the hand, turning between folding. Usually done to bread and yeast dough’s.

Kosher (meat): Meat sold within 48 hours after being butchered in accordance to Hebrew religious laws. The style of Jewish dietary cooking.

~L~

Larding: Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.

Leek: Small onion like plant, used as an aromatic seasoning or vegetable.

Legumes: (French) Dried beans, peas, lentils and such.

Lentil: A brown or yellow flat seed resembling a pea used for soups, garnishes, and as a vegetable.

Lukewarm: A mild, tepid temperature of approximately 95 degree F.

~M~

Make a Well: While kneading the dough make a heap of the dry ingredients by creating hollow space in the center to pour the liquid. Work it in a round motion, taking in the flour, little by little, till all of it is blended.

Mash: Pound the food and crush it into pulp.

Melting: Heat the ingredients till they are changed from solid to liquid.

Marinate: To soak a food in a liquid, usually an oil or acid mixture containing spices, seasonings, vegetables and aromatic herbs, for a certain length of time to enhance the flavor and act as a tenderizer
Mince: To cut very finely, to obtain smaller pieces than those produced by chopping.

Mise en Place: A French term meaning, ‘everything in its place’ or ‘putting in place’.

Moisten: To add or sprinkle with liquid in order to dampen.

~O~

Omelet or Omelette: Seasoned eggs those are beaten and sautéed. The eggs will puff up at which time they are rolled or folded over. Often times, cheese and other ingredients are inside the omelette.

~P~

Pan-broil: To cook uncovered in a hot frying pan. The fat is removed as it accumulates. Liquid is never added.

Pan Fry: Fry with very little fat in the pan.

Paste: This is the term used by most cheese makers to describe the inside part of the cheese.

Par-boil: To partially cook a food by boiling, the cooking being completed by another method. Potatoes par-boiled before frying or roasting makes for fluffy light inner and crisp outer.

Pare: Removing the outside skin or peels of vegetables or fruits.

Pat (as in: pat of butter): Portion of ingredient shaped into a small, flat, usually square shape. Approximately 1 Tablespoon.

Peel: To strip off the outer covering, as with oranges or bananas.

Pickling: Is where vegetables like cucumbers are “pickled” in sugar, vinegar and spices for a day or two before eating.

Pinch: Just that–the tiny amount of seasoning that can be held between your thumb and forefinger; an immeasurably small amount.

Pitted / Seed: To remove seeds from fruit or vegetable.

Poach: To cook foods such as eggs or fish just below boiling point in water, milk or stock, similar to simmering but usually for a short time only.

Puree: This is when you puree your ingredient, usually vegetables or beans. Often soups are pureed or you can puree beans to use as a thickener of a soup or sauce. You can use a food processor, food mill, immersion blender, or potato masher to puree.

~Q~

Quiche: A pie made of custard and cheese.

~R~
Reducing: This procedure is used to intensify a flavor. As an example, you can place carrot juice in a pan and simmer it, uncovered, so the liquid evaporates and the flavor intensifies. I will give you examples throughout the book of reductions.
Reduce: To thicken and intensify the flavor of a liquid by evaporating it through boiling.

Render: Cook fatty meats, such as bacon, until the fat melts.

Rest: A term mostly used for dough or batters that need fermentation. That means when the dough needs to be set it is kept aside for a certain period of time.

Roasting: To cook food uncovered in a hot oven. It is often done in large ovens over a high temperature. This method is more commonly used in restaurants rather than regular households.

Roux: Equal parts of flour and fat cooked together and used to thicken fluids when preparing sauces, soups and gravies. The measurement is 2oz fat, 2oz flour to 1 pint of liquid.

Rub: in Add fat to flour and rub them together to mix.

~S~

Sauté: To cook in a small amount of fat or oil on top of a stove.

Scald: To heat a liquid, usually milk, to a point just below boiling, about 185 degrees. Minute bubbles appear around the edge of the vessel.

Scallop: To bake food, usually cut into slices in a liquid or sauce, such as scalloped potatoes. The food is usually covered by a liquid, sliced onion when baking potatoes, a little oil or butter and seasoning.

Score: To make lengthwise and crosswise cuts across the surface with a sharp knife.

Sear: Cook at very high heat for a little while. Scorch.

Season: To add salt, pepper, herbs, spices etc. to improve the flavor of a dish.

Seasonings: Dry herbs and spices used to enhance the taste and appearance of food.

Shred: To cut or tear into thin strips or pieces.

Sift: To put dry ingredients through a sifter or sieve.

Simmer: To cook in a liquid, in which bubbles form slowly and break just below the surface. The temperature usually ranges from 110ºF-130ºF (55° to 60°C).
Skewer: Metal or wooden pin used to hold meat, poultry or fish in shape during cooking.

Skin: As in tomatoes; to peel the tomato skin by immersing them for two minutes in boiled water.

Smoking: Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. This smoking adds a delicate flavor to the prepared meats.

Soak: This means to put food in liquid.

Soften: Allow cold butter to remain at room temperature until soft and easily blended.

Squeezing: Drain out the liquid from the food by crushing.

Steam: To cook over or surrounded by steam.

Steep: Soak in a liquid at a temperature just under the boiling point to soften or extract a flavor

Stew: To simmer in a small amount of liquid with or without a lid.

Stir-frying: This is quick cooking over high heat in a small amount of oil, tossing and turning the food during the cooking. With this method, meats stay juicy and tender and vegetables come out slightly crisp with all their vitamins intact.

Straining: Separating liquids from solids by passing them through a sieve or through muslin.

Syrup: A thick sweet liquid made by boiling sugar with water or fruit juice.

~T~

Tempura: A form of deep frying from Japan, to lightly coat food items with an egg, flour and ice-water batter, then deep fry and serve with dipping sauce.

Tear: Break into pieces, using your fingers.

Tenderize: Lay meat out on level surface and continuously pound with flat, spiked utensil.

Toast: Lightly brown food in oven or toaster.

Toss: Tumble ingredients lightly with two utensils using a lifting, fluffing motion.

Torte: A rich sponge cake, often multi-layered and filled with whipped cream, jam, chocolate or fruit.

~V~

Vegan: A person who does not eat meat or any animal products, including bacon, cream, eggs, milk and honey.

Vegetarian: A person who does not eat meat or poultry and fish but may eat cheese, milk and eggs in their diet.

~W~

Water Bath: One bowl of ingredients placed inside a baking dish filled with hot water in order to cook food with gentle heat.

Whipping: Beating an ingredient until frothy and thick.

Whisking: Means to incorporate air, usually in eggs.

~Z~

Zest: The colored outer rind of citrus fruits.

_____________________________________________________

We’ll make this Marinara Sauce next and let it simmer while we make our Sandwiches and Brownies!

 Marinara Sauce

Just toss with cooked spaghetti or fettuccini noodles and a salad and you’re set. Always a favorite!

Serves 6

2 tablespoons olive oil

1/2 medium onion, diced

4 cloves garlic, peeled and chopped

1/4 cup carrots, grated

1/4 cup celery, sliced

1/3 cup zucchini, sliced

3 1/2 cups crushed tomatoes, 1 28-ounce can

1 teaspoon fresh thyme

2 tablespoons fresh basil, chopped

2 tablespoons parsley, chopped

3 medium Roma tomatoes, chopped

1 1/2 teaspoons sea salt, or to taste

1 teaspoon pepper

 

Heat oil in a large saucepan over medium heat. Add onion, garlic, carrots, celery and zucchini. Cook until softened, about 5 minutes. Add the canned tomatoes and their juices, bring to a boll, then turn the heat down and simmer covered, for about 10 minutes. Add the herbs, fresh tomatoes and salt and pepper. Simmer for another 5 minutes.

Variations

You may add some red wine to the sauce if you like, about 1/3 cup, when you add the canned tomatoes.

Variations for eating seasonally:

Spring: Peas, asparagus, green garlic

Summer; All fresh tomatoes, eggplant, red peppers, corn,

Autumn: All fresh tomatoes, Jerusalem artichokes,

Winter: Cubed winter squash, parsnips, turnips

___________________________________________

Here are some wonderful ideas to make creative sandwiches. We’ll have lots of great ingredients for you to create a healthy and delicious sandwich!

Sandwiches:

Sometimes the spread can really perk up your sandwich. Try the Chipotle Dressing on the Mexican Wrap, Garlic Herb Aioli on the Peasant Loaf, or spread your High Tea sandwich with Maitre d’ Butter. Sometimes it’s all about inspiration.

Peasant Loaf

Cut crusty French or Italian bread in half lengthwise, brush with olive oil or butter, fill with thin slices of Gruyere cheese, fresh thyme leaves, mixed salad greens, thinly sliced tomatoes and red onions, sea salt and freshly-ground black pepper to taste.

High Tea Sandwiches: Have a tea party!

Use thinly sliced bread of your choosing, spread with butter or mayonnaise (regular or vegan-type) and fill with thinly sliced radishes, thinly sliced English cucumber, chopped scallions, watercress, and fresh or dried dill.

Tuscan Grill

Fill wholegrain bread, rolls or pizza dough with leftover grilled vegetables–bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Use season-appropriate vegetables. Drizzle with olive oil and fresh herbs. Ratatouille will work if you have leftovers.

Asian Inspired

Sauté onion, celery, garlic, ginger, and Asian greens (Chinese cabbage, bok choy, etc) in a little sesame oil and soy sauce until tender. Spread a piece of pita bread or a wrap lightly with peanut butter and stuff or roll with veggie mixture.

Chapati

Spread one half of a chapati or other soft bread, flatbread, or pita with egg salad made with diced green or red onions, radishes and curry powder to taste. Add lettuce or spinach and fold in half to serve.

Middle Eastern

Spread halved whole-grain bagels with cream cheese and hummus or baba ganoush, thinly sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds.

The Herbal Power House

Place the following on a whole-grain roll — mayonnaise, sliced Monterey Jack cheese, alfalfa sprouts, sliced tomato, grated carrots, and a sprinkling of parsley, sage, rosemary, thyme, basil, and oregano.

Mexican Wrap

Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chilies, chopped fresh tomatoes, grated jicama, salsa, sour cream, and chopped fresh cilantro in a wrap.

Portobello Sandwich

Slice leftover grilled or pan-fried Portobello caps, toss with barbecue sauce, aioli or pesto mixed with a little mayonnaise, and add to your favorite bread (focaccia cut horizontally is nice) with as many seasonal veggies as you can!

Egg Sandwich

Butter each side of two slices of bread-any type you like, including an English muffin. Place in a cast iron pan or other skillet over medium heat until lightly browned. Flip and do the same on the other side. If you like, place some cheese to melt on this side of the bread. Remove from pan. Fry a large egg in a little butter and when you flip it, sprinkle with a little sea salt and pepper. You may also fry a small slice of ham with the egg for your sandwich if you like. Not a sandwich to be eaten often!

The importance of pan sizes:

You just made your favorite brownie recipe, which calls for a 9” X 9” pan. If you cook brownies that call for a 9” X 9” pan in a 9” X 13” pan, the batter will be thinly spread across the pan and the brownies will end up more like a cookie. You’ll be disappointed in the results. Pan size is a very important part of baking and cooking.

As an example of how to alter some-not all- recipes; if you are making a cake and it calls for a 11 X 4 1/2 X 2 ¾” pan, which by the below chart is 50 square inches, and you don’t have such a pan, then you can use the 8 X 1 ½ “ round pan as it is the same square inches. Cooking time might have to be adjusted, as a greater surface area would take less time to cook. Pans are measured across the top of the pan between the inside edges.

Square and rectangular pans

7 ¾ X 3 5/8 X 2 ¼”…….28 sq. inches

8 X 8 X 1 ½” ……64 sq. inches

9 X 5 X 2 ¾” ……45 square inches

9 X 9 X 1 ½” …..81 sq. inches

11 X 4 ½ X 2 ¾” …….50 sq. inches

11 X 7 X 1 ½” …..77 sq. inches

13 X 9 X 2” ….117 square inches

15 X 10 X 2”….150 sq. inches

15 ½ X 10 ½ X 1”……163 sq. inches

16 X 5 X 4 “ …..80 sq. inches

Round pans

8 X 1 ½”…….50 sq. inches

9 X 1 ½”……..64 square inches

10 X 1 ½”…….79 square inches

Another note regarding cake pans is that the type of pan it is has an effect on the end result. A glass or enamel pan or pans of a dark color will hold more heat and make for a browner crust. If you have these pans, but do not want the darker crust, you can reduce the heat by 25 degrees, but use the same baking time. If you have shiny metal pans, your crust will be thinner and less brown.

Oven temperatures:

Remember to always pre-heat your oven at least 10 minutes before baking to allow it to come up to temperature. High temperature recipes can take 20 minutes for the oven to reach the required temperature.

Very slow …250 degrees or below

Slow …300 degrees

Moderately slow….325 degrees

Moderate ….350 degrees

Moderately hot…375 degrees

Hot….400 degrees

Very hot…425 degrees or higher

Lastly, you need to know how to measure dry and liquid ingredients.

Dry ingredients:

With dry ingredients, you scoop up the flour (or whatever) and level the top of the measuring cup with a knife. Do not press ingredients down before leveling.

3 teaspoons=1 tablespoon=1/2 ounce

2 tablespoons=1/8 cup=1 ounce

4 tablespoons=1/4 cup=2 ounce

5 1/3 tablespoons=1/3 cup=2.6 ounce

8 tablespoons=1/2 cup=4 ounces

12 tablespoons=3/4 cup=6 ounces

16 tablespoons=1 cup=8 ounces

32 tablespoons=2 cups=16 ounce

Liquid Ingredients:

Place the measuring cup on a flat service to make sure the liquid is at the proper line on the measuring cup.

2 tablespoons=1 fluid ounce

¼ cup=2 fl.oz.

½ cup=4 fl.oz.

1 cup=8 fl.oz.

1 ½ cups=12 fl.oz.

2 cups or 1 pint=16 fl.oz.

4 cups or 1 quart=32 fl.oz.

1 gallon=128 fl.oz

__________________________________________________

Patty’s Brownies

No, it’s not healthy, but we don’t have them often and when we do we use organic ingredients. We’ll double this recipe and use a 9X13” pan

Preheat oven to 350 degrees

½ cup walnut oil or melted butter, cooled slightly

1 cup unrefined sugar

1 teaspoon vanilla

2 eggs

½ cup whole-wheat pastry or all-purpose flour

1/3 cup cocoa

¼ teaspoon non-aluminum baking powder

¼ teaspoon sea salt

½ cup chopped walnuts, optional

Blend oil or butter and vanilla in a mixing bowl. Add eggs and beat well.

Combine flour cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts, if desired.

Grease a 9X9” glass pan and spread in the brownie mixture. Bake for 20 to 25 minutes or until brownies start to pull away from the pan or a toothpick comes out clean. Cool in pan. Makes 16 brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A Class for 6-9 Year Olds

Posted on by
Reply

Here’s Day 1 of a 5-Day Camp for 6-9 years olds. We have taught this class to many, many kids and they love the food, and especially love knife skills.

Day 1

Introduction:

Healthy Kitchens, Healthy Lives is the mantra for this program.

When you understand the foods that support your health, and then you learn to create sumptuous meals for you and the people in your life, you feel satisfied and contented.

In the Kitchen:

Kids, like most adults, simply want to jump in and make homemade pizza, but there are basics that need to be learned first, for safety and sanitation reasons, of course, but also so one knows how to measure properly, what size and type of pan to use and other basic information needed for a successful kitchen experience.

Safety and Sanitation:

Before you enter the kitchen, tie your hair back if you have long hair, and if you’re sick, stay out of the kitchen altogether. Next wash your hands in warm, soapy water. If you have any cuts or sores, be sure to cover with a bandage. While you’re in the kitchen, if you sneeze, cough, touch your hair, nose or any other body part, or eat, please wash your hands again. You obviously wash your hands well after you use the restroom. If you handle raw meat or fish, please wash your hands before touching any other food. Ideally your clothes and aprons should be clean.

Here are some very important tips to always keep in mind when you’re in the kitchen:

  • When you work with food, keep raw foods away from cooked foods.
  • Keep food away from cleaning products.
  • Wash all raw fruits and vegetables before preparation.
  • Rinse off your meats and fish as well, pat dry and leave in the refrigerator until you’re ready to use them. Raw and thawing meats and fish should always be kept on the bottom shelf of the refrigerator to avoid dripping and contamination.
  • Do not thaw foods at room temperature; thaw in a proper container in the refrigerator. Do not refreeze food after it’s been thawed.
  • Food needs to be held at proper temperatures to avoid the growth of bacteria that can make you sick. Cold foods should be kept at 40 degrees Fahrenheit. Stuffed meat and reheated leftovers should be kept at 165 degrees, beef and other hot food, 140 degrees, fish and poultry, 145 degrees and cooked pork, hamburgers and eggs, 155 degrees.

Kitchens can be dangerous places, with sharp equipment and hot stoves! It was my experience when I had my cooking school that, in order of accidents, potato peelers, graters, knives, and hot stoves and ovens, were the major culprits. With some very basic and very important rules, well learned, accidents rarely happen.

A tip for adults working with kids in the kitchen is to try not to hover. I understand the nervousness about watching an eight-year hold with a knife, but hovering only makes them nervous and makes the kitchen a stressful place, when it should be a warm, nurturing place. When they understand basic kitchen safety and the proper use of equipment such as knives, they’ll be fine.

There is one basic rule when working in the kitchen-stay focused on the job at hand! If you are grating or chopping, your eyes are on that knife and cutting board and nowhere else. When this is learned, accidents rarely happen.

Let’s begin with knives. When choosing a knife, how does it feel in your hand? A ten year old with relatively small hands wouldn’t be comfortable using a twelve-inch chef knife. A good knife can last a lifetime, so choose your knife carefully. A knife store with salespeople who really understand all the intricacies of knives is an invaluable source of information. Here are some basics:

The knife has a blade, which does the cutting. The example, below, is a typical western knife that is sharp on both sides. Japanese knives have blades that are sharp on only one side, as they believe they cut more effectively.

There are various types of blades:

Carbon steel- Our ‘knife –guy’s’ favorite knife because it takes a great edge but discolors when they come in contact with anything acidic like tomatoes or citrus fruit. A carbon knife will rust so be sure to clean and dry them after every use.

Stainless Steel- They don’t rust so taking care of them is much easier, however, they are difficult to keep a good sharp edge.

High carbon stainless steel – Tough, holds an edge and they don’t discolor. The carbon adds strength to stainless but also more cost. A good choice.

Titanium- Much lighter than steel, holds its edge, and is also flexible, so it is a better choice for boning and filleting knives.

The spine is opposite the blade and adds weight and stability. The tip of a knife is at the point and is used for inserting the knife into something and for cutting small items. The tang is that piece of metal that extends from the blade to the back of the knife and the handle attaches to. The tang also gives a knife some weight and balance. Better knives have tangs.

The bolster is that little collar that separates the blade and the handle and adds strength and balance. The bolster can run from the spine to the edge or just part way. You hold onto the handle and it’s important for the handle to feel good in your hand. It can be made out of wood, plastic, composite or stainless steel.

Knives are blocked, forged or sintered.

  • Blocked knives are cut from a single sheet of metal usually of the same thickness. Think of using a cookie cutter on rolled dough. The blades are then ground to form the edge and handles are added to the tang. They typically don’t have bolsters and are less expensive to make and therefore buy.
  • Forged knives, as the name suggest, are forged, and not stamped. The manufacturer takes metal, heats it up and pounds it into the correct shape using a drop forge machine. These knives typically have bolsters, more weight, and thicker bolsters and cost more to produce. They are better balanced knife that when taken care of properly, can last a lifetime.
  • Sintered knives, or Eastern-style knives, is a process where they take a separate blade and fuse it to a separate tang.

Whatever type of knives you choose, you must frequently sharpen them, as a sharp knife is safer than a dull knife. With a dull knife you exert more pressure on the knife, which generally means more accidents. Always hand-wash your knives, dry properly and store where they won’t rub against other knives. Besides a chef’s knife, you will also need a paring knife, which has a short blade and is used for small jobs, a bread or serrated knife, a boning knife for removing meat from joints and a carving knife, for carving and slicing meat.

A few last tips: never try to catch a falling knife! When you carry a knife it should point down and the blade should face backwards. Carry it close to you but not against your body. When you carry your knife to the sink, carry it by itself and not on your cutting board where it could fall. Do not place knives in a sink full of dirty dishes as in retrieving them; you could grab the blade by mistake.

Cutting boards can be made of any number of material, wood, plastic, bamboo or composite, which are various material fused or glued together. Wood boards are the easiest on your knives, but cannot be put in the dishwasher, plastic boards and composite boards can be washed in the dishwasher, but gouges can harbor bacteria, bamboo is a sustainable wood product; whichever you choose, wash it carefully between uses.

Now that you understand more about knives, you need to learn basic knife cuts. The proper knife cut affects cooking time and visual appeal.

Basic Knife Cuts:

Julienne: A stick cut. Strips 2-2 ½ inches long. 1/8” X 1/8”

Brunoise: A dice cut. 1/8” X 1/8” X 1/8”. Made from cutting a julienne.

Batonnet: A strip cut. Strips 2-2 ½ inches long. ¼” X ¼”

Small Dice: A dice cut. ¼” X ¼” X ¼”. Made from cutting a Batonnet.

Medium Dice: A dice cut. ½” X ½” X ½”.

Large Dice: A dice cut. ¾” X ¾” X ¾”

Mince: Small cut with no specific dimensions made by rocking the knife back and forth.

Chiffonade: Stacked leaves, rolled up, then sliced thinly.

Roll Cut: Slice vegetable on the diagonal, roll vegetable 90 degrees and slice gain

Diagonal Cut: Oval shaped slices. Made by cutting the ingredient at an angle. The knife is held at an angle–the more the angle the shorter the cooking time.

Slice: A thin, flat piece of something, such as a slice of bread

_________________________________________________

 

Today we will practice our knife skills doing the following:

Medium and large dice using strips of watermelon. Slice bananas and apples. Mince a little mint for a lovely Fruit Salad.

________________________________________________

Ready to begin!

You are almost ready to begin, but before you do so, read the recipe completely to make sure you have all the ingredients. Next mise en place (meaning everything in its place) your ingredients, get out all necessary equipment and you’re ready!

Recipe Tips:

  • Read through the recipe carefully to make sure that you understand the ingredients and directions. Make sure all ingredients meet your dietary needs.
  • Make sure that you can perform all the techniques.
  • Look at the recipe yield and decide if the number of servings is what you need. Check that you have all the necessary equipment and ingredients.
  • Make sure that you have adequate time to prepare and cook, if needed, the recipe.
  • Check whether you can (or need to) make any part of the recipe ahead of time.
  • Check whether an ingredient is divided, so that you don’t make the mistake of using that ingredient all at once.
  • Find out whether you need to preheat the oven.

 

Recipe grammar is important! One cup chopped nuts is not the same as 1 cup nuts, chopped.  Sometimes you measure an ingredient and then prepare it and sometimes you prepare the ingredient and then measure it.

___________________________________________________

Turkey Meatloaf

Can be made with ground beef or ground chicken

Preheat oven to 375 degrees.

Serves 10

3 pounds ground turkey

3 large eggs

1 cup oatmeal

1 medium red pepper, chopped fine

1 medium yellow onion, chopped fine

1 small carrot, grated

1 stalk celery, chopped fine

1 1/2 teaspoons sea salt

1 1/2 teaspoons pepper

1 1/2 teaspoons dry mustard

Place the all ingredients in a large bowl and mix well. I find it easier to use my hands for the mixing. Place the mixture in the 9X9 pan and shape into a loaf. Bake for 1 1/2 hours, or until light brown.

Substitutions

If you are sensitive to oats you may substitute leftover brown rice or brown rice breadcrumbs.

So many choices!

You may form the turkey into meatballs and place on a cookie sheet to bake. Cooking time for meatballs is about 30 minutes, depending on the size. You may also sauté them in a large frying pan in a little olive oil. After they have browned on all sides, remove them from the pan and keep them warm on a plate in the oven. Into the pan drippings add one tablespoon flour and cook for one minute. Whisk in 1/2 cup of white wine (or broth) and 1/4 cup of freshly minced parsley and cook for about 3 minutes, or until some of the wine/broth have evaporated. Season with sea salt and pepper, as desired. Pour over meatballs and serve.

For a beautiful presentation, try stuffing the meatloaf with additional vegetables. After you have prepared the meatloaf, place a 18″ piece of waxed paper or parchment on a hard surface. Press into a 9 X 12″ size. Into the center of the mixture place some grated carrots, cooked and drained spinach and whatever else you choose. Using the waxed paper roll up the meatloaf and place in pan, seam side down. When you slice into it, you will se spirals of colors. You may also sprinkle your stuffing mixture with about 1/2 cup of grated cheese if you like.

Basic Brown Rice

We will double this recipe

1 cup brown rice, long grain, short grain or basmati
2 cups water or stock
salt and pepper, to taste
1 Tb olive oil

Place olive oil in a pan and turn heat on to medium. Add brown rice and stir for a minute or two to coat rice. Add warm liquid. Bring to a boil, reduce heat to low and cover. Let cook, undisturbed until done about 40-50 minutes.

Long grain rice cooks to a fluffier texture and short grain to a stickier texture.

We’ll make a salad and dressing while the meatloaf and rice cook.

Mustard Vinaigrette

1 teaspoon Dijon mustard

2 tablespoons shallots, minced

2 cloves garlic, minced

1 lemon, juiced

3/4 cup olive oil, can also use flax oil

Place the mustard, shallots, garlic and lemon in a bowl and slowly whisk in the olive or flax oil. Or….throw it in a jar and shake!

We’ll use this basic salad dressing on a simple green salad.

______________________________________________________

Nutrients:

 We are all biochemical individuals and therefore nutrition information as well as exercise programs and health advice should be altered to suit your particular needs. The intake percentage for fats, carbohydrates and proteins are estimates based on the “average” person of good health. Some people need slightly more protein to feel their best and some need less. An individual with, for instance, diabetes, might consume fewer carbohydrates.

Growing children might require increased protein and good fats, etc. Most food guides use a base of a 2,000-calorie a day diet though an individual’s calorie requirements depends on their stature, level of physical excursion and any health anomalies.

Recommended portions are based on this caloric number. Portion sizes have increased dramatically over the past 20 years and a portion of brown rice might now be 1-2 cups, when, for most, it should be 1⁄2 cup. Do be cognizant of your portion sizes.

There are certain constants for all; antioxidants, natural body chemicals that reduce the oxidative damage caused by free-radicals, are necessary for everyone’s health. A free radical is an unstable molecule with an unpaired electron, which can cause oxidative damage to cells or tissues. Antioxidants scavenge and destroy free-radicals and are found in leafy green vegetables such as kale and chard, as well as the carotenes such as carrots, yellow squash and sweet potatoes, etc. Free-radicals are created by such health-diminishing activities as smoking, alcohol consumption and exposure to toxins, to name a few. Phytonutrients (phyto means plants) are nutrients found in plants and are protective against many diseases, including cancer. Vitamin and mineral supplements can be a useful tool to help maintain health and a good-quality multivitamin is recommended to boost anti-oxidant levels and other important nutrients.

A whole food, also known as an intact food, is a foodstuff that is in its natural, unaltered state, unrefined state, i.e., brown rice, not white rice. Whole foods offer the health-supporting nutrients required for optimum health and should be a part of everyone’s diet. Avoid processed foods and consume nutrient-dense whole foods.

 

 

 

 

 

 

 

 

 

 

Sanitation, Safety Class and Knife Skills

Posted on by
Reply

You can use this for many other classes. Safety and Sanitation ALWAYS comes first!

Day 1:

Introduction:

Healthy Kitchens, Healthy Lives is the mantra for this program.

When you understand the foods that support your health, and then you learn to create sumptuous meals for you and the people in your life, you feel satisfied and contented.

In the Kitchen:

Kids, like most adults, simply want to jump in and make homemade pizza, but there are basics that need to be learned first, for safety and sanitation reasons, of course, but also so one knows how to measure properly, what size and type of pan to use and other basic information needed for a successful kitchen experience.

Safety and Sanitation:

Before you enter the kitchen, tie your hair back if you have long hair, and if you’re sick, stay out of the kitchen altogether. Next wash your hands in warm, soapy water. If you have any cuts or sores, be sure to cover with a bandage. While you’re in the kitchen, if you sneeze, cough, touch your hair, nose or any other body part, or eat, please wash your hands again. You obviously wash your hands well after you use the restroom. If you handle raw meat or fish, please wash your hands before touching any other food. Ideally your clothes and aprons should be clean.

Here are some very important tips to always keep in mind when you’re in the kitchen:

  • When you work with food, keep raw foods away from cooked foods.
  • Keep food away from cleaning products.
  • Wash all raw fruits and vegetables before preparation.
  • Rinse off your meats and fish as well, pat dry and leave in the refrigerator until you’re ready to use them. Raw and thawing meats and fish should always be kept on the bottom shelf of the refrigerator to avoid dripping and contamination.
  • Do not thaw foods at room temperature; thaw in a proper container in the refrigerator. Do not refreeze food after it’s been thawed.
  • Food needs to be held at proper temperatures to avoid the growth of bacteria that can make you sick. Cold foods should be kept at 40 degrees Fahrenheit. Stuffed meat and reheated leftovers should be kept at 165 degrees, beef and other hot food, 140 degrees, fish and poultry, 145 degrees and cooked pork, hamburgers and eggs, 155 degrees.

Kitchens can be dangerous places, with sharp equipment and hot stoves! It was my experience when I had my cooking school that, in order of accidents, potato peelers, graters, knives, and hot stoves and ovens, were the major culprits. With some very basic and very important rules, well learned, accidents rarely happen.

A tip for adults working with kids in the kitchen is to try not to hover. I understand the nervousness about watching an eight-year hold with a knife, but hovering only makes them nervous and makes the kitchen a stressful place, when it should be a warm, nurturing place. When they understand basic kitchen safety and the proper use of equipment such as knives, they’ll be fine.

There is one basic rule when working in the kitchen-stay focused on the job at hand! If you are grating or chopping, your eyes are on that knife and cutting board and nowhere else. When this is learned, accidents rarely happen.

Let’s begin with knives. When choosing a knife, how does it feel in your hand? A ten year old with relatively small hands wouldn’t be comfortable using a twelve-inch chef knife. A good knife can last a lifetime, so choose your knife carefully. A knife store with salespeople who really understand all the intricacies of knives is an invaluable source of information. Here are some basics:

The knife has a blade, which does the cutting. The example, below, is a typical western knife that is sharp on both sides. Japanese knives have blades that are sharp on only one side, as they believe they cut more effectively.

There are various types of blades:

Carbon steel – Our ‘knife-guy’s’ favorite knife because it takes a great edge but discolors when they come in contact with anything acidic like tomatoes or citrus fruit. A carbon knife will rust so be sure to clean and dry them after every use.

Stainless Steel – They don’t rust so taking care of them is much easier, however, they are difficult to keep a good sharp edge.

High carbon stainless steel – Tough, holds an edge and they don’t discolor. The carbon adds strength to stainless but also more cost. A good choice.

Titanium – Much lighter than steel, holds its edge, and is also flexible, so it is a better choice for boning and filleting knives.

The spine is opposite the blade and adds weight and stability. The tip of a knife is at the point and is used for inserting the knife into something and for cutting small items. The tang is that piece of metal that extends from the blade to the back of the knife and the handle attaches to. The tang also gives a knife some weight and balance. Better knives have tangs.

The bolster is that little collar that separates the blade and the handle and adds strength and balance. The bolster can run from the spine to the edge or just part way. You hold onto the handle and it’s important for the handle to feel good in your hand. It can be made out of wood, plastic, composite or stainless steel.

Knives are blocked, forged or sintered.

  • Blocked knives are cut from a single sheet of metal usually of the same thickness. Think of using a cookie cutter on rolled dough. The blades are then ground to form the edge and handles are added to the tang. They typically don’t have bolsters and are less expensive to make and therefore buy.
  • Forged knives, as the name suggest, are forged, and not stamped. The manufacturer takes metal, heats it up and pounds it into the correct shape using a drop forge machine. These knives typically have bolsters, more weight, and thicker bolsters and cost more to produce. They are better balanced knife that when taken care of properly, can last a lifetime.
  • Sintered knives, or Eastern-style knives, is a process where they take a separate blade and fuse it to a separate tang.

Whatever type of knives you choose, you must frequently sharpen them, as a sharp knife is safer than a dull knife. With a dull knife you exert more pressure on the knife, which generally means more accidents. Always hand-wash your knives, dry properly and store where they won’t rub against other knives. Besides a chef’s knife, you will also need a paring knife, which has a short blade and is used for small jobs, a bread or serrated knife, a boning knife for removing meat from joints and a carving knife, for carving and slicing meat.

A few last tips: never try to catch a falling knife! When you carry a knife it should point down and the blade should face backwards. Carry it close to you but not against your body. When you carry your knife to the sink, carry it by itself and not on your cutting board where it could fall. Do not place knives in a sink full of dirty dishes as in retrieving them; you could grab the blade by mistake.

Cutting boards can be made of any number of material, wood, plastic, bamboo or composite, which are various material fused or glued together. Wood boards are the easiest on your knives, but cannot be put in the dishwasher, plastic boards and composite boards can be washed in the dishwasher, but gouges can harbor bacteria, bamboo is a sustainable wood product; whichever you choose, wash it carefully between uses.

Now that you understand more about knives, you need to learn basic knife cuts. The proper knife cut affects cooking time and visual appeal.

Basic Knife Cuts:

Julienne: A stick cut. Strips 2-2 ½ inches long. 1/8” X 1/8”

Batonnet: A strip cut. Strips 2-2 ½ inches long. ¼” X ¼”

Brunoise: A dice cut. 1/8” X 1/8” X 1/8”. Made from cutting a julienne.

Small Dice: A dice cut. ¼” X ¼” X ¼”. Made from cutting a Batonnet.

Medium Dice: A dice cut. ½” X ½” X ½”.

Large Dice: A dice cut. ¾” X ¾” X ¾”

Mince: Small cut with no specific dimensions made by rocking the knife back and forth.

Chiffonade: Stacked leaves, rolled up, then sliced thinly.

Roll Cut: Slice vegetable on the diagonal, roll vegetable 90 degrees and slice gain

Diagonal Cut: Oval shaped slices. Made by cutting the ingredient at an angle. The knife is held at an angle–the more the angle the shorter the cooking time.

Ready to begin!

You are almost ready to begin, but before you do so, read the recipe completely to make sure you have all the ingredients. Next mise en place your ingredients, get out all necessary equipment and you’re ready!

Recipe Tips:

  • Read through the recipe carefully to make sure that you understand the ingredients and directions. Make sure all ingredients meet your dietary needs.
  • Make sure that you can perform all the techniques.
  • Look at the recipe yield and decide if the number of servings is what you need. Check that you have all the necessary equipment and ingredients.
  • Make sure that you have adequate time to prepare and cook, if needed, the recipe.
  • Check whether you can (or need to) make any part of the recipe ahead of time.
  • Check whether an ingredient is divided, so that you don’t make the mistake of using that ingredient all at once.
  • Find out whether you need to preheat the oven.

Recipe grammar is important! One cup chopped nuts is not the same as 1 cup nuts, chopped. Read carefully.

Kids and Climate Change Class

Posted on by
Reply

The purpose of the Kids and Climate Change Class was to educate kids about aspects of climate change, and then empower them with information so that they know that what they do to help matters. This happened while they learned how to make Minestrone Soup with Farro. Kids always enjoy cooking, and love knife skills. They especially loved eating their delicious, nutritious soup at a communal table. Such a great class!

Tips. Recipes. Anatomy/Digestive Lesson

Posted on by
Reply

Whether you’re a teacher to other people’s kids, or you want ideas for your own, here are some ideas for you.

Introduction:

Healthy Kitchens, Healthy Lives is the mantra for this program.

When you understand the foods that support your health, and then you learn to create sumptuous meals for you and the people in your life, you feel satisfied and contented.

In the Kitchen:

Kids, like most adults, simply want to jump in and make homemade pizza, but there are basics that need to be learned first, for safety and sanitation reasons, of course, but also so one knows how to measure properly, what size and type of pan to use and other basic information needed for a successful kitchen experience.

Safety and Sanitation:

Before you enter the kitchen, tie your hair back if you have long hair, and if you’re sick, stay out of the kitchen altogether. Next wash your hands in warm, soapy water. If you have any cuts or sores, be sure to cover with a bandage. While you’re in the kitchen, if you sneeze, cough, touch your hair, nose or any other body part, or eat, please wash your hands again. You obviously wash your hands well after you use the restroom. If you handle raw meat or fish, please wash your hands before touching any other food. Ideally your clothes and aprons should be clean.

Here are some very important tips to always keep in mind when you’re in the kitchen:

When you work with food, keep raw foods away from cooked foods.

Keep food away from cleaning products.

Wash all raw fruits and vegetables before preparation.

Rinse off your meats and fish as well, pat dry and leave in the refrigerator until you’re ready to use them. Raw and thawing meats and fish should always be kept on the bottom shelf of the refrigerator to avoid dripping and contamination.

Do not thaw foods at room temperature; thaw in a proper container in the refrigerator. Do not refreeze food after it’s been thawed.

Food needs to be held at proper temperatures to avoid the growth of bacteria that can make you sick. Cold foods should be kept at 40 degrees Fahrenheit.  Stuffed meat and reheated leftovers should be kept at 165 degrees, beef and other hot food, 140 degrees, fish and poultry, 145 degrees and cooked pork, hamburgers and eggs, 155 degrees.

Kitchens can be dangerous places, with sharp equipment and hot stoves! It was my experience when I had my cooking school that, in order of accidents, potato peelers, graters, knives, and hot stoves and ovens, were the major culprits. With some very basic and very important rules, well learned, accidents rarely happen.

A tip for adults working with kids in the kitchen is to try not to hover. I understand the nervousness about watching an eight-year hold with a knife, but hovering only makes them nervous and makes the kitchen a stressful place, when it should be a warm, nurturing place. When they understand basic kitchen safety and the proper use of equipment such as knives, they’ll be fine.

The importance of pan sizes:

You just made your favorite brownie recipe, which calls for a 9” X 9” pan. If you cook brownies that call for a 9” X 9” pan in a 9” X 13” pan, the batter will be thinly spread across the pan and the brownies will end up more like a cookie. You’ll be disappointed in the results. Pan size is a very important part of baking and cooking.

As an example of how to alter some-not all- recipes; if you are making a cake and it calls for a 11 X 4 1/2 X 2 ¾” pan, which by the below chart is 50 square inches, and you don’t have such a pan, then you can use the 8 X 1 ½ “ round pan as it is the same square inches. Cooking time might have to be adjusted, as a greater surface area would take less time to cook. Pans are measured across the top of the pan between the inside edges.

Square and rectangular pans

7 ¾ X 3 5/8 X 2 ¼”…….28 sq. inches

8 X 8 X 1 ½” ……64 sq. inches

9 X 5 X 2 ¾” ……45 square inches

9 X 9 X 1 ½” …..81 sq. inches

11 X 4 ½ X 2 ¾” …….50 sq. inches

11 X 7 X 1 ½” …..77 sq. inches

13 X 9 X 2” ….117 square inches

15 X 10 X 2”….150 sq. inches

15 ½ X 10 ½ X 1”……163 sq. inches

16 X 5 X 4 “ …..80 sq. inches

Round pans

8 X 1 ½”…….50 sq. inches

9 X 1 ½”……..64 square inches

10 X 1 ½”…….79 square inches

Another note regarding cake pans is that the type of pan it is has an effect on the end result. A glass or enamel pan or pans of a dark color will hold more heat and make for a browner crust. If you have these pans, but do not want the darker crust, you can reduce the heat by 25 degrees, but use the same baking time. If you have shiny metal pans, your crust will be thinner and less brown.

Oven temperatures:

Remember to always pre-heat your oven at least 10 minutes before baking to allow it to come up to temperature.  High temperature recipes can take 20 minutes for the oven to reach the required temperature.

Very slow …250 degrees or below

Slow …300 degrees

Moderately slow….325 degrees

Moderate ….350 degrees

Moderately hot…375 degrees

Hot….400 degrees

Very hot…425 degrees or higher

Lastly, you need to know how to measure dry and liquid ingredients.

Dry ingredients:

With dry ingredients, you scoop up the flour (or whatever) and level the top of the measuring cup with a knife. Do not press ingredients down before leveling.

3 teaspoons=1 tablespoon=1/2 ounce

2 tablespoons=1/8 cup=1 ounce

4 tablespoons=1/4 cup=2 ounce

5 1/3 tablespoons=1/3 cup=2.6 ounce

8 tablespoons=1/2 cup=4 ounces

12 tablespoons=3/4 cup=6 ounces

16 tablespoons=1 cup=8 ounces

32 tablespoons=2 cups=16 ounce

Liquid Ingredients:

Place the measuring cup on a flat service to make sure the liquid is at the proper line on the measuring cup.

2 tablespoons=1 fluid ounce

¼ cup=2 fl.oz.

½ cup=4 fl.oz.

1 cup=8 fl.oz.

1 ½ cups=12 fl.oz.

2 cups or 1 pint=16 fl.oz.

4 cups or 1 quart=32 fl.oz.

1 gallon=128 fl.oz

Ready to begin!

You are almost ready to begin, but before you do so, read the recipe completely to make sure you have all the ingredients. Next mise en place your ingredients, get out all necessary equipment and you’re ready!

Recipe Tips:

  • Read through the recipe carefully to make sure that you understand the ingredients and directions. Make sure all ingredients meet your dietary needs.
  • Make sure that you can perform all the techniques.
  • Look at the recipe yield and decide if the number of servings is what you need. Check that you have all the necessary equipment and ingredients.
  • Make sure that you have adequate time to prepare and cook, if needed, the recipe.
  • Check whether you can (or need to) make any part of the recipe ahead of time.
  • Check whether an ingredient is divided, so that you don’t make the mistake of using that ingredient all at once.
  • Find out whether you need to preheat the oven.

Recipe grammar is important! One cup chopped nuts is not the same as 1 cup nuts, chopped.  Sometimes you measure an ingredient and then prepare it and sometimes you prepare the ingredient and then measure it.

Ghee or Clarified Butter

We’ll use this for various recipes this week.

Take 1 pound of organic, unsalted butter and melt in over medium-low. Skim the white foam off the top. Let simmer over low heat until the milk solids on the bottom have turned a light brown; about 15 minutes. Filter though a coffee filter or cheesecloth into a jar. Ghee does not burn like butter. It’s often used in Indian cooking. This will keep for approximately 1 month.

 

A Tip for ‘quick breads’:

Carbon dioxide is necessary for leavening, or causing tiny air pockets in, the pancakes or muffins. Excessive blending of the batter causes early formation and escape of carbon dioxide gas. Over-mixing can overdevelop the gluten (a protein) in the flour. While some of this protein is necessary for the normal texture of pancakes, too much gluten can produce tough, chewy pancakes and muffins. For best results, stop mixing the batter before all the tiny clumps of flour are gone.

Oat Bran Muffins

Serves 12

2 cups oat bran (not oatmeal)

1/2 cup sugar*

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon sea salt

1 cup milk or other liquid. I used Chai once.

3/4 cup applesauce or pumpkin puree or prune puree

2 eggs

1 cup apple, grated

1/4 cup pumpkin seeds, chopped

1/3 cup almonds, chopped

1/4 cup raisins

Preheat oven to 425 degrees and lightly oil the muffin pan or use paper muffin cups.

Mix together first 5 ingredients. In a small bowl mix together the milk, applesauce and egg; stir well and add the grated apple. Stir briefly into the dry ingredients with the pumpkin seeds, almonds and raisins.

Spoon into prepared muffin pan and bake for 15-17 minutes.

Notes:

* Use non-refined sugar such as Sucanat or Rapadura

You may use walnuts instead of almonds and dried apricots, cranberries or cherries instead of raisins. I have also added 1 tablespoon of sesame seeds and 1 tablespoon of chopped sunflower seeds.

A bite of food and you:

Where does digestion begin? Let’s use a slice of pizza as an example. Digestion begins in the brain when you first notice that beautiful crust topped with all your favorites—sight, perhaps sound and most acutely smell all kick in to begin the digestion process of that first bite.

Is your mouth watering? It’s supposed to! The salivary glands in your mouth produce saliva that contains an enzyme, salivary amylase, which moistens the food and begins the chemical digestion of carbohydrates.

Next your teeth chew the food, hopefully very well, as that affects digestion and nutrient absorption. So far you have been in control, you voluntarily bit into that slice of pizza and also chose to chew well. That chewed piece of food you’re about to swallow is now called a bolus. After you’ve swallowed the bite, everything else is involuntary.

Swallowed food is pushed first into the pharynx, a tube-like structure behind the nasal cavities and the mouth. Air must pass through the pharynx on the way to the lungs and food on the way to the stomach. Next, that masticated (chewed) bite of pizza passes into the esophagus, which connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ring-like muscle, called the lower esophageal sphincter that closes the passage between the two organs. As food approaches the closed sphincter, the sphincter relaxes and allows the food to pass through to the stomach.

Next is the stomach, a muscular bag, with three main parts. The top is called the fundus. The middle is called the body of the stomach. The bottom is called the antrum or pylorus.

The lining of the stomach contains glands, which make and secrete stomach juices. The stomach juices contain an acid and a digestive enzyme called pepsin. These began to flow as soon as you saw and smelled that slice of pizza, well before food entered your stomach. The enzyme starts to break down (digest) proteins in the food so that the body can absorb them. The acid is needed for the enzyme to work properly. It also helps to kill bacteria that might be in the food, protecting against food poisoning. Stomach acids sterilize your food.

That bite of pizza you took looks nothing like a bite of pizza anymore, especially after it hits the stomach and stomach acids. First the muscle of the upper part of the stomach relaxes to accept the swallowed material. Next the muscles of the stomach wall begin powerful contractions, which pass over the stomach in waves. This movement of organ walls, which propels food and liquid through the system from one organ to the next, is called peristalsis. These muscle contractions mix up the food, liquid and digestive juices and break it down until it is a thick liquid. The third task of the stomach is to empty its contents slowly into the small intestine.

Some foods stay in the stomach longer than others. Carbohydrates spend the least amount of time in the stomach, while protein stays in the stomach longer, and fats the longest.

The stomach makes another chemical (the intrinsic factor) that is needed for the body to absorb a vitamin called vitamin B12. This vitamin is needed by the body to help make red blood cells and to helps to maintain a healthy nervous system.

So why doesn’t our stomach eat itself with all these acids? There are other glands in the stomach lining that make thick mucus. This mucus helps to protect the stomach lining from being damaged by the acid and protein-digesting enzyme in the stomach juices.

After the stomach empties the food and juice mixture into the first part of the small intestines, the duodenum, the juices of two other digestive organs mix with the food that is now called chyme. One of these organs is the liver, which produces bile, a digestive juice. Bile is stored in the gallbladder. It is squeezed out of the gallbladder, through the bile ducts, and into the intestine to mix with the fat in food. The bile acids dissolve fat into the contents of the intestine. The other organ is the pancreas, which produces pancreatic enzymes that break down the carbohydrate, fat, and protein in food.

The next small intestine section is the jejunum, followed by the ileum, which leads to the large intestine. These two sections absorb nutrients and water more than they break down food. The intestinal wall contains blood vessels that carry the absorbed nutrients to the liver through the portal vein. The intestinal wall also releases water and mucus, which lubricates the intestinal contents, which dissolves the digested fragments. Small amounts of enzymes that digest proteins, sugars, and fats are also released. The mucosa of the small intestine contains many folds that are covered with tiny fingerlike projections called villi. In turn, the villi are covered with microscopic projections called microvilli. These structures create a vast surface area through which nutrients can be absorbed.

Once all the nutrients are taken from the food, the indigestible parts are transported to the large intestines. Like the small intestines, the large intestines have three parts. The first is called the cecum. Next comes the colon, which has three sections: ascending, transverse and descending. In the first two sections, salts and fluids are absorbed from the indigestible food. Billions of bacteria that live in the colon help to ferment and absorb substances like fiber. The products of this process include cells that have been shed from the mucosa and undigested parts of the food, known as fiber.  While these tracts absorb, they also produce mucus that helps feces move easily through the descending colon and into the third part of the large intestine: the rectum. Your feces or stool is approximately thirty percent bacteria, thirty percent indigestible matter like fiber, and forty percent inorganic waste like chemicals from processed foods and bodily waste like old red blood cells. Lastly, feces is excreted through your anus in your bowel movement, triggered by nerves that tell you it’s time to go!

That’s it! Your digestive system, like the rest of your body, is truly amazing.

Digestive System