#WorldVegetarianDay originated back in 1977. It’s a great way to raise awareness about the benefits of a plant-based diet. Even if you’re not a vegetarian, try it for a day. Prepare a vegetarian meal for family or friends!
Canada’s Food Guide recommends half your plate should be vegetables and fruits. Include them throughout the day in meals and snacks. Choose different coloured vegetables and textures to fit your taste. And remember that some of the freshest and most delicious vegetables and fruits can be found at your local farmer’s market.
Why not give Chef Shai’s delicious Greek Salad recipe a try?
Rooks to Cooks’ Greek Salad Dressing
Yield:
4 servings
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 medium lemon juiced
1 shallot, finely diced
2 cloves garlic minced
1 Tbsp dried oregano
1 tsp honey
Salt & Pepper to taste
Directions:
Whisk all ingredients together.
Rooks to Cooks’ Signature Rustic Greek Salad
Yield: 4 Servings
Ingredients:
2 vine-ripened tomatoes cut into 8 wedges
½ English cucumber cut on a bias
½ red onion, sliced
Up to 200 grams crumbled feta
Rooks to Cooks’ Greek salad dressing recipe
Optional: 1/2 cup kalamata olives, pitted
Directions:
Mix all the contents of salad together in a bowl. Pour salad dressing over the vegetables and toss lightly. Let sit for about 30 minutes and serve. ENJOY!
Today, let’s celebrate the importance of cooking! Teaching kids to cook is my passion and I have had the privilege of working with thousands of children in our cooking camps, school programs and workshops. I know it can feel daunting to take on the task of teaching your kids to cook, but there are so many valuable skills to be learned in the kitchen!! At Rooks to Cooks we have your recipe for success and here are my Top 5 Reasons to Get Cooking with your kids:
Learn about Food and Nutrition together. Cooking from scratch teaches children about the food that we eat. Go grocery shopping and spend time picking out your produce and planning your meals. When you’re cooking show them different examples of the key food groups that we need to fuel our bodies. Talk to them about how they should fill half their plate with fruits and veggies that have nutrients that will help their bodies grow. The other half should be whole grains and lean protein that gives them energy for all the activities they do all day long. Since parents and instructors can be a big influence on children, it is important for us to share our knowledge and teach them how to make healthy choices.
2. Expand their palate and an appreciation for different foods. Variety means exposing children to different cuisines and preparation methods. Many of our cooking programs introduce kids to new spices and foods that they may not have tried before. Through tasting, hearing, touching, smelling and seeing, children will be exposed to different ingredients and food combinations – some they will like and some they won’t but that’s okay. When we encourage children to smell and taste various types of foods and flavours it enables them to experiment and find something new to add to their repertoire.
“I dined at Rooks to Cooks’ pop-up restaurant, the Chef’s Platter. … I felt like I walked into an episode of MasterChef and it was glorious.” ~ Monica Wong, blogger, foodie2luv.com
3. Emotional development. Hands-on cooking activities help children develop confidence and skills so that they can learn to make meals for themselves. Following recipes encourages children to be more independent and develop a positive self-image. It also teaches them to follow directions and work on their problem-solving skills. Remember to have fun with the children when they are experimenting with cooking and then they will learn about the joy of cooking, eating and sharing their delicious creations!
From a kid’s perspective: “I think that what resonated with them was the fact that they were given a tremendous amount of responsibility right from the moment they arrived.” ~ Mala Joshi, parent and blogger, unpackingthemeal.com
“These cooking camps really created true friendships, along with a sense of accomplishment and a newfound sense of confidence. I wish more parents knew about this kids cooking summer camp.” ~ Monica Wong, blogger, foodie2luv.com
4. Teamwork and Communication Skills. Working together in the kitchen will give kids a sense of sharing and cooperation. They feel like they are contributing to the family and helping with meal prep and cleaning up, everything from washing vegetables to setting the table. Team building is also about learning how to voice your opinions, listening to others and practicing being a leader. Children learn to work as part of a team and use effective communication skills to achieve the finished product – a delicious home-cooked meal!
“These campers ages 8-12 showed real talent in the kitchen and picked up important life skills like teamwork and communication – in just one week!” ~ Monica Wong, blogger foodie2luv.com
5. Safety in the Kitchen. As parents and teachers we must take the time to explain and demonstrate the correct method to use kitchen tools or appliances when working in the kitchen. As you work through a recipe together, be sure to identify the steps that your children are able to do based on their age and maturity level. Our chef instructors fully supervise your children and determine their readiness for various cooking skills. Because each child learns at their own speed, we will assist them, as needed, to work on their specific goals. Similarly, parents can provide children with different opportunities in the kitchen and build on their successes.
Parent perspective: “... they gained a level of culinary confidence that continues to translate at home. They can confidently operate a gas stove, chop vegetables, use a scale to prepare ingredients, follow recipes, and also understand the importance of mis en place.” ~ Mala Joshi, parent and blogger, unpackingthemeal.com
Cook soba noodles until al dente. Drain in a colander and rinse with cold water. Drizzle sesame oil over top and toss so that they do not stick together.
Combine all the salad ingredients together.
Pour dressing over salad and toss. Add salt and pepper to taste.
The word guacamole means “avocado sauce” which originates from the Aztec word “ahuaca-hulli”
Avocados have been grown and eaten in Mexico, Central and South America since about 500 BC
There are over 400 varieties of avocado grown around the world
The Guinness World Record for the Largest Serving of Guacamole, weighing 5,885.24 pounds (that’s almost 3 tons), was set in 2013 by a group of 450 students in Tancitaro, Mexico
On Super Bowl Sunday, around 53 million pounds of guacamole are eaten in the U.S. on that ONE day!!
And here’s a great recipe to try!!
Chef Shai’s Signature Guacamole Recipe
Yield: 2-3 cups of guacamole
Ingredients:
3 medium-sized avocados, ripe
1 Tomato, fine dice
¼ red onion, fine dice
1 – 2 garlic cloves minced
½ pomegranate or ½ Ataulfo mango finely chopped
Lime juice & Zest to taste (approximately 1 whole lime)
Salt & Pepper to taste
Directions:
Remove the inners of the avocados into a medium bowl. Mash until smooth.
Add tomato, red onion, half the garlic, and pomegranate or mango. Mix until combined.
Add lime juice, and zest to taste. Add more garlic if needed. Add salt & pepper to taste.
Hey kids, grab your aprons and let’s get cooking! At Rooks to Cooks, we are all about teaching kids the skills they need to feel confident in the kitchen.
For #KidsTakeOverTheKitchenDay, we want to help you get your kids involved in mealtime food preparation. You want to get them excited about cooking. The more involved they are, from start to finish, the more likely kids will want to help cook and, of course, eat their creations!
Check out our handy tips below and an easy recipe to encourage your young chefs to “Take Over the Kitchen”:
Safety first! Be sure to supervise your children in the kitchen and gauge which tasks are appropriate for your child’s age and maturity level. Initially, it’s best if the recipes are simple and require some repetitive steps to help kids practice and feel more confident with their abilities.
Try to make meal prep fun and stress-free. Kids love to use kitchen tools, like a lemon squeezer, rolling pin, whisk, garlic press, or ‘painting’ using a pastry brush. Recipes that involve various steps are great to keep kids interested and focused. Be patient and supportive and let them know they are doing a great job!
Have your kids pick the recipes and go shopping with you. Children are more likely to help with meals if they can take ownership and are involved in the entire cooking process. Look through recipe books and find healthy choices with menu items that they would like to try.
Check out Chef Shai’s recipe for Spanakopita … Soooo delicious and kids will enjoy making this one for sure!!
Spinach & Feta Spanakopita Triangles
Yield: 15 Triangles
Ingredients:
12 Phyllo pastry sheets
500g feta cheese
450g frozen spinach, thawed & strained
100g eggs
20ml olive oil
1 large onion, finely diced (150g)
2g ground black pepper
Salt to taste
Directions:
Heat olive oil over medium heat in a frying pan. Sweat onions in a pan until translucent.
In a food processor, blend spinach and sweated onions until fine. Add feta, egg and pepper. Process until well combined.
Season to taste.
To Assemble & bake spanakopita triangles:
Preheat oven to 350F.
Prepare your phyllo dough. Lay 1 sheet down, brush with canola oil. Top with another sheet. Brush second sheet with canola oil. Lay the 3rd and final sheet on top.
Using a pizza cutter, slice the phyllo widthwise into 5 equal strips.
To assemble spanakopita triangle. Top the bottom of the strip (end closest to you) with approximately 1.5 Tablespoons of filling. Fold as shown in the images below.
Prepare a sheet pan lined with parchment. Arrange spanakopita triangles on sheet pan. Egg wash and bake for 30 minutes or until golden brown.
After an intensive summer of teaching our young chefs the basics of cooking, and watching as they gobble up their delicious creations, the chef instructors finally have the chance to take a step back and let the kids take the lead! The final two weeks of the Rooks to Cooks summer camps feature some of the most entertaining, challenging, and inspiring culinary competitions: Iron Chef, Cake Boss, and Chopped! Instead of the instructors guiding the young chefs through each and every step, the camp staff become the students and watch the kid’s creativity lead them to create innovative and imaginative dishes (ones that we would never have come up with ourselves!).
Day 1 was no easy task but the young chefs proved that their culinary talent was on par with experienced chefs! They tackled some difficult dishes including a Tuscan stew, homemade pita bread, ooey-gooey chocolate cake, and the dreaded risotto. I only say “dreaded” because it takes years of practice to perfect – the taste is anything BUT dreadful – YUM! For lunch, our chefs enjoyed a piece of their pita bread (okay, maybe they enjoyed multiple pieces…) and a big ‘ol bowl of comforting Tuscan stew. They loved the warming flavours and sweet vegetables in the stew, and they couldn’t get enough of those fluffy and delicate pita breads! In fact, many of the campers had second and third helpings of pita bread. Inspired by their love of the bread, I challenged our young chefs to come up with a variety of toppings that they could put on their pitas at home. Here’s what they had to say:
Hummus
Chicken or ham and cheese
Avocado and salsa
Tzatziki
Butter chicken
Grilled pineapples
Pulled pork
Assorted fruits – blueberries,
strawberries, raspberries, and mango slices
Chef Rebecca: Ricotta, peaches, and honey
Chef Kenzie: Sun-dried tomatoes, basil, grilled chicken, and goat cheese
In addition to the daily nutrition challenge,
our young chefs also surprised us with their takes on risotto. For the Risotto
Challenge, they were tasked with creating their own original recipes –
flavoured with herbs, spices, and vegetables of their choice! Many of the chefs
loved adding in some greens and decided to top off their dishes with chives,
parsley, and rosemary. A few of our chefs sprinkled in a few dashes of cinnamon
or paprika to add a pop of spice and interesting flavours. Others decided to go
with more traditional and subtle flavours by sautéing some carrots and onions
to add layers of sweetness to the typically salty and cheesy dish. We were all
amazed by their innovative Risotto creations, and to be honest, I was even more
excited to try the meals they’d be preparing for the rest of the week (finally,
the instructors get to join in on the tasting!!)
Day 2 rolled around and it was time for our chefs to show us their creative side in the Cake Boss challenge! After indulging in a deliciously rich lunch – chicken cacciatore, creamy polenta, and garden salad – our young chefs put their cake decorating skills to the test! From floating gummy bears to beautiful roses to lighthouses, our chefs proved that their decorating skills were WAYYYYY better than just a simple iced cake (take a look at some of these amazing cakes below!). The judges (chefs) were so amazed by the results that we could hardly choose a winner – every single team “won” in a specific category. Some displayed incredible creativity, while others showed exceptional teamwork or technique! As always, we were so happy to work with all the campers this week – and we couldn’t be more excited to see where their culinary journey leads them!
After covering ourselves in a little too much
icing, we all sat down for a good ‘ol huddle and moved onto our nutrition
challenge: Toppings / mix-ins for Polenta. We had a good mix of sweet
and savoury ideas – and they all sounded AMAZING (full honesty, I have polenta
every single day, and I know these ideas are going to be ones I try out ASAP). Check
out the campers suggestions:
Greek yogurt and berries
Parmesan and potatoes
Sausage and tomatoes
Chives and thyme
Spaghetti sauce and chicken pieces
Polenta tart with berries (could
be great for those who are lactose intolerant or dairy free!)
Cheese, chives, and tomatoes
Cinnamon, nutmeg, toasted almonds,
and walnuts
Mushrooms and asparagus
Baked bacon bits
Yogurt
Lentils
Spices, chives, parsley, and
pulled pork
Cheese, peas, potatoes, and
chicken
Cheddar cheese, bacon bits, green
beans
Chef Kenzie: dark chocolate, coffee, cinnamon, honey, and toasted coconut
Day 3 and 4 featured two extremely challenging competitions: Iron Chef andChopped! These difficult tasks proved to be much easier than expected as our chefs banded together and worked as teams to come up with some incredible dishes. For our Iron Chef competition, our chefs-in-training had to use the secret ingredient lentils as the ‘star’ of their dish. They weren’t too enthusiastic by this “bland” ingredient, but boy did they make it work. We had some imaginative and flavourful dishes including:
lime and lentil mash
lentil falafel
lentil coconut curry
lentil risotto
lentil turmeric tortilla wrap
By the end of the day, our young chefs were
learning to love lentils – which just goes to show that the key to enjoying
healthy food is creativity and good cooking!
After discovering what our young chefs could make with lentils, we were SO excited to see what they could do with our Chopped! basket. Our chefs were challenged to use the following 5 secret ingredients in their dishes: an orange, a bag of corn chips, a sweet potato, a boiled chicken breast, and a zucchini. They were given 45 minutes to make a dish of their choice that incorporated all 5 ingredients in some way. Once again, our teams of chefs worked together perfectly to create some stellar dishes, including the following:
Sweet potato orange dip, lime and
zucchini dip, sautéed chicken and corn chips
Orange, lime, sweet potato and
chicken stir fry with crumbled corn chips and fried zucchini
Chicken and lentil stew with
zucchini, orange, and lime. Served with corn chips and sautéed sweet potato.
Chicken, zucchini and green apple
tomato sauce on top of vermicelli noodles. Served with a side of sweet potato
fries (the idea of an apple and tomato sauce caught me off guard, but it was
surprisingly tasty – the sweet and tart notes from the apple paired brilliantly
with the chicken and tomato sauce – who would’ve known?)
Chicken noodle soup with zucchini,
sweet potato, orange juice, and lime zest. Served with corn chips for crumbling
on top.
YUM!! The instructors were definitely fed well, and we loved every single bite. Personally, I was most inspired by the teams’ ability to work together so well and encourage each other through every step of cooking. This week taught me that when you put a team of talented minds together, you can truly accomplish anything. Prior to the Iron Chef and Chopped challenges, I had no idea that we would taste such incredible dishes. I thought there may be some disagreements among the young chefs during the planning process and I wondered if the teams would have enough time to finish their dish. I couldn’t have been more wrong. Not only did every team finish in the time allotted, but they also created some innovative and tasty dishes AND they COMPLETELY cleaned their stations before time was up. Our chefs were so passionate about cooking, and they were always eager to start the day. Great work!!
Each week we are so thrilled to work with our chefs-in-training! They consistently ask great questions, offer to help out, and share some incredible culinary ideas with us. I really feel like I’ve become the student – I have learned so much and I have plenty of inspiration for some upcoming meals! I hope you have the opportunity to cook with your young chef and learn a few of their tips and tricks! From all of us at Rooks to Cooks, we thank you for joining us throughout this fun and flavourful week, and we look forward to seeing you again soon!
** If you have specific questions regarding
the nutritional information of a meal (or you would like to know how to make
substitutions for vegan, gluten-free, or other dietary restrictions), feel free
to reach out to me (Chef Kenzie) by sending an email to:
kenzieosborne08@gmail.com. If you are interested in more general nutritional
information, head over to my personal blog at: thrivingonnature.wordpress.com
We’re entering the final stretch of the summer camp season and our tummies are just about ready to explode – but we have no doubt that it was all worth it! As the famous saying goes – “there’s always room for dessert” – and that’s why we saved some of the best desserts for the last weeks of summer.
This week, our young chefs are baking up a storm in our “Perfecting Pastries” program. Our young chefs got to work with a variety of doughs, batter, and custard fillings to prepare some of our very best sugar-filled treats. From apple fritters to savoury quiches to ooey-gooey peach pies, this week’s camp provided our chefs with skills and techniques that go way beyond the basics! Not to mention, I think most parents were pretty pleased to be heading home with a few containers full of treats to munch on after a long day at work.
Peach Pie
From Day 1, our chefs were very excited to be baking – and their love for pastries only seemed to grow once they learned more and more about all the amazing things they could make with just a few simple pantry ingredients. The first day was all about learning some of the basics – how to prepare a pie dough, how to make traditional pate sucre, how to use a deep fryer, and how to make marshmallows from scratch (who knew they were so simple and so tasty!?). Considering we hadn’t yet made our peach pie filling, I decided to challenge our chefs to think of some tasty pie fillings they could use to pair with their pie dough. As always, I was surprised by their amazing ideas, and I definitely got a little inspiration for my weekend baking project! Check out the feedback from our young chefs:
Apple cinnamon
Broccoli, corn, and cheese quiche
Strawberry rhubarb
Blueberry, raspberry and chocolate pie
Apple blueberry pie
Strawberry s’mores pie (with dark chocolate)
Strawberry banana pie
Pineapple pie
Raspberry coconut pie
Chef Kenzie: Sweet potato pie with roasted pecans and walnuts!
YUM – what a nice little list filled with fruits, vegetables, antioxidant-rich foods (like dark chocolate), and healthy fats (like nuts, cheese, and coconut). Trying out some of these pies is a delicious way to incorporate a few more fruits into your daily dessert, plus, it adds the perfect tangy, fruity bite to a sweet and buttery pie!
Homemade Marshmallows!
Day 2 rolled
around and we finally had the chance to finish off the recipes that we started
on the first day of camp. Our young chefs prepared a delicious peach pie
filling, a lemon creme filling for their tarts, and they FINALLY got to taste
their ooey-gooey homemade marshmallows. On top of all that, they also had the
chance to start making their four-layer raspberry vanilla swirl cake. This
recipe was definitely a crowd favourite, as they got to add some bright
colours, sweet flavours, and essential nutrients to a basic vanilla cake! They
swirled around their batter, popped their cakes in the oven, and waited to see
the fun and colourful result.
For their next nutrition challenge, I was
inspired by the fun swirls of colours that made this dessert so pretty and
appealing. I decided to ask our chefs to think of some of their favourite
desserts that had AT LEAST three different colours in them. A simple rule of
thumb is the more colours that are on your plate, the more vitamins, minerals,
and nutrients you are feeding your body. Therefore, if you try to fill your
dinner and dessert plates with as many colours as possible, you’re most likely
providing your body with a wide variety of nutrients so you can function at
your best (as long as those “colours” aren’t just different shades of brown). Once
again, our young chefs didn’t fail to impress with their colourful and creative
ideas, and here are a few yummy desserts to try out this weekend:
Assorted fruit smoothie
Fruit salad with strawberries,
bananas, apple slices, oranges, melons, and watermelon
Triple berry salad
Lemon cake with strawberries and
blueberries
Banana bread with strawberries and
homemade whipped cream
Homemade rainbow fruit sorbet
Watermelon “pizza” (round slice of
watermelon), topped with cream cheese and assorted fruits
Pancakes or crepes with fresh
fruit
Chef Rebecca: Homemade Neapolitan ice cream (strawberry, vanilla, and dark
chocolate) served with assorted fresh fruit
Chef Kenzie: Ricotta and honey tart topped with fresh fruit “rainbow”
(strawberries, mandarin oranges, peaches, bananas, kiwi, and blueberries)
YESSSS!! Summer is the perfect time to enjoy
fresh fruit and serving some of these desserts at your next BBQ get together
would definitely bring a smile to your loved ones’ faces (PLUS they’ll thank
you for the little nutritional boost!). Try these out this weekend or next and
let us know how you liked them!
Raspberry Vanilla Swirl Cake
Day 3 and 4 rolled around with even more delights – layered cake, babkas, pain au chocolat, croissants and sorbet!!! All of the recipes were crowd-pleasers, but the winning recipe was hands down the croissants! It may have taken a full day’s work to put together, but boy was it worth it! These flaky, buttery, light and flaky pastries were irresistible – and they were even BETTER with chocolate in the middle! It had me thinking – what else could you throw inside a croissant to make a tastier (and healthier) combo?? I decided to ask the real experts – our young chefs – for their opinions, and I was amazed!!
Raspberries and strawberries
Parmesan baked on top
Apple cinnamon stuffing
Cream cheese and strawberry
croissant “sandwich”
Peaches and honey (baked inside or
eaten as a “sandwich”)
Grilled pineapple “sandwich”
Spinach and feta filling
Ham and cheese filling
Dark chocolate, banana, and
coconut filling
Chef Kenzie: Dark chocolate, hazelnut and coconut filling (with maple drizzle on
top!)
I may have just learned how to make croissants
myself, but it looks like I have a few more recipes to try out. These really
are chef-quality ideas. The endless creativity and innovation from our chefs is
something that I am continuously amazed at – these kids have such incredible
ideas that are out of the box, yet genius!
Finally, Thursday’s recipes were preparation for pop-up and it was veggie time!! My favourite was our famous rich and creamy quiche – it’s so simple, so easy, so nutritious, and SUPER delicious!! Quiches can be made using so many different vegetables – spinach and feta; sun-dried tomatoes, spinach, and chicken; peppers, onions, and broccoli (our amazing combo!); mushrooms, ham and onions; etc., etc. But, don’t be fooled, veggies aren’t only for savoury recipes – they can be snuck into many different sweet treats to boost the nutritional value and add to flavour! Some of our chef’s favourite veggie-inspired dishes are:
Zucchini banana bread
Avocado brownies
Pumpkin muffins
Celery ice-cream
Beet brownies
Rhubarb pie
Celery with peanut butter and chocolate chips
Zucchini blossom with ricotta and honey
Cucumber and mint sorbet
Carrot cake with cream cheese frosting (try using honey or maple syrup to sweeten the cream cheese frosting instead of sugar!)
Pumpkin brownie
Apple rhubarb crumble
Sweet potato fries (maybe with drizzled peanut butter and dark chocolate!)
Pumpkin Pie
Chef Rebecca: Rhubarb pavlova
Chef Kenzie: Gluten-free sweet potato brownie with toasted pecans on top and avocado dark chocolate mousse!
I’ve certainly learned a lot from our young
chefs, and I can’t wait to continue to learn in the final weeks of camp. The
upcoming sessions of camp feature some famous contests such as Chopped, Iron
Chef America, and Cake Boss. During these friendly competitions, our young
chefs have a chance to display their culinary creativity and talent. Not to
mention, they will also learn some delicious and nutritious meals that they get
to indulge in for lunch throughout the week! This week was certainly sweet, but
we’re excited for the creativity and innovation that the next two weeks will
bring! Join us again at camp for some more culinary knowledge, tons of yummy
flavours and, of course, a whole lotta fun!
** If you have specific questions regarding
the nutritional information of a meal (or you would like to know how to make
substitutions for vegan, gluten-free, or other dietary restrictions), feel free
to reach out to me (Chef Kenzie) by sending an email to:
kenzieosborne08@gmail.com. If you are interested in more general nutritional
information, head over to my personal blog at: thrivingonnature.wordpress.com
As the summer continues to whiz by, our young
chefs continue to impress us with their culinary talent, enthusiasm towards
cooking/baking, and an abundance of questions about all things food! We love
teaching our young chefs, sharing all our knowledge and watching them grow
throughout the week. We only hope that our young chefs continue to improve
their skills in their own kitchen at home and come back next summer to show us
how much they’ve improved on their own! Or they can also try our after school cooking
programs and birthday parties to get more practice throughout the school year.
At Rooks to Cooks, our mission is to
empower our young chefs to become more independent by building self-confidence
and supporting self-expression through culinary education! Of course, we all love the sweet and savoury delights that come out of
our kitchens every day, but more importantly, we hope to inspire our young
chefs to build confidence and independence in AND out of the kitchen. Over the
past few weeks, I’ve been particularly impressed by our young chefs and how
they have demonstrated their ability to think outside of the box, clean up
after themselves, be responsible leaders, express their creativity, and
confidently step outside of their comfort zones.
My idea for this blog post is to FEATURE
several young chefs so that their thoughts and opinions could be heard. I asked
our chefs-in-training the following questions:
Explain why you became interested
in cooking
Describe your favourite thing
about cooking
Reveal your favourite part about
camp
Share an original delicious (and
nutritious) meal idea
Their words were inspiring and enlightening –
plus, they had some AMAZING ideas for nutritious meals that they were excited
to try out at home. Honestly, over the past few days, I’ve tried out a few of
these ideas, and I have been floored by the results! We certainly have some
culinary innovators amongst us, and some serious talent that needs to be
shared! So, without further ado, here are some words of wisdom from our
young chefs…
Chef 1:
Why did you start cooking?: “I spent lots of time in the kitchen baking pancakes with mom and dad!”
Favourite part about cooking: “It’s amazingly fun!”
Favourite thing about camp: “I liked baking stuff – it was so much fun, and I made a lot of new friends.”
Nutritious meal idea: “Banana cookie with strawberry jam and sprinkles.”
Chef 2:
Why did you start cooking?: “I liked baking, and it showed my parents that I was responsible. I love helping my mom and dad with baking.”
Favourite part about cooking: “It’s a lot of fun and I love learning! It’s kind of like a kind of toy because you can play around with the gooey dough and sprinkle stuff on top of meals.”
Favourite thing about camp: “COOKING!”
Nutritious meal idea: “Kale chips, apricots, and raisins – make great snacks!”
Chef 3:
Why did you start cooking?: “I saw my parents cooking and wanted to give it a try!”
Favourite part about cooking: “I love mixing ingredients together and seeing (and tasting) the results!”
Favourite thing about camp: “I liked baking all of the food and taking it home to share with my family.”
Nutritious meal idea: “Yogurt with almond butter, honey, and fruit.”
Chef 4:
Why did you start cooking?: “I like cooking because you can do whatever you want! Then you can see how it turns out and eat it!”
Favourite part about cooking: “Eating what I made!”
Favourite thing about camp: “I liked experiencing different dishes that I normally wouldn’t get the chance to try!”
Nutritious meal idea: “Spanakorizo – rice, spinach, and feta cheese”
Chef 5:
Why did you start cooking?: “Food is just so tasty, I wanted to get to know how to make it!”
Favourite part about cooking: “I love the smell of food.”
Favourite thing about camp: “I loved making all the desserts!”
Nutritious meal idea: “Sponge cake with jam on top and fresh mixed berries.”
Chef 6:
Why did you start cooking?: “Because it’s really fun!”
Favourite part about cooking: “I love how fun it is and it’s kind of like a blank canvas, so you can do anything you want with it.”
Favourite thing about camp: “Cooking, hanging out with my sister, making pasta and pasta dough!”
Nutritious meal idea: “Butter chicken with broccoli and asparagus.”
Chef 7:
Why did you start cooking?: “In the mornings I was hungry but no one was up, so I learned to make my own pancakes and eggs!”
Favourite part about cooking: “Eating it after!”
Favourite thing about camp: “I liked looking at the demos and trying it out myself. I liked making the sponge cake and ravioli!”
Nutritious meal idea: “Black bean ramen noodles with eggs, homemade broth, tofu, carrots, and chives. It’s better than a packet of rice and it’s nice to have something homemade!”
Chef 8:
Why did you start cooking?: “I wanted to learn how to cook for my family, my grandma. I wanted to cook with my family and do more to help them in the kitchen.”
Favourite part about cooking: “Eating it, making food for my family, and helping out my family.”
Favourite thing about camp: “I liked meeting new people, and I loved EVERYTHING!”
Nutritious meal idea: “Fried rice with broccoli, cauliflower and chicken.”
Chef 9:
Why did you start cooking?: “I watched my mom and sister do it, and I wanted to join.”
Favourite part about cooking: “I like to use my hands and mix stuff up!”
Favourite thing about camp: “BAKING!”
Nutritious meal idea: “Frozen fruit “ice cream” – made with frozen bananas, strawberries, and blueberries!”
Chef 10:
Why did you start cooking?: “I like cooking and baking at home and baking with my parents.”
Favourite part about cooking: “Making cakes and decorating them!”
Favourite thing about camp: “BAKING!”
Nutritious meal idea: “Carrot cake banana cookie with milk and coconut “sprinkles” (food coloured coconut shreds).”
Chef 11:
Why did you start cooking?: “I didn’t know how to cook and I wanted to learn and feed my family.”
Favourite part about cooking: “Trying out new things.”
Favourite thing about camp: “Baking different desserts – I love sweets!”
Nutritious meal idea: “Lasagna with tomatoes, spinach, cheese, and whole wheat noodles.”
Chef 12:
Why did you start cooking:: “I tried it with my parents and it was really fun so I wanted to improve by myself.”
Favourite part about cooking: “Delicious food – I love eating it!”
Favourite thing about camp: “I like getting to take home treats to eat and share with my family.”
Nutritious meal idea: “Whole wheat tart with berries, dark chocolate chips, homemade whipped cream – all topped with dark chocolate-dipped strawberries and pineapples.”
WOW! Those sound like some DELICIOUS ideas! It
looks like we have a few budding bakers and chefs amongst us! Thank you to
our young chefs who volunteered to share their ideas – we loved hearing what
you had to say!
We couldn’t be more excited to see our young
chefs think outside of the box and experiment in their own kitchens at home. We
know they have the techniques and skills to master the basic recipes, and we
hope they continue to perfect their skills and create their own unique culinary
creations. We encourage families to work together to make healthy, delicious
recipes with their young chefs each and every week. We truly believe that being
in the kitchen allows our young chefs to express themselves and develop their
independence and confidence in the outside world! From all of us at Rooks to
Cooks, we wish you a happy weekend filled with a bunch of flavourful goodies!!
** If you
have specific questions regarding the nutritional information of a meal (or you
would like to know how to make substitutions for vegan, gluten-free, or other
dietary restrictions), feel free to reach out to me (Chef Kenzie) by sending an
email to: kenzieosborne08@gmail.com. If you are interested in more general
nutritional information, head over to my personal blog at:
thrivingonnature.wordpress.com
Last week, we travelled Around the World – to Thailand, India, the Middle East, France, and Italy! The foods from these countries were soooo yummy that we couldn’t just stop there – so we decided to ramp things up a bit and go around one more time (but this time, in first class!). This week, our young chefs were challenged with some of the most complicated dishes from around the globe. The ingredients that our young chefs learned to prepare were challenging, and the flavours that they produced were impressive. The skills and techniques they’ve learned this week will allow them to cook their families some delicious (and nutritious) meals, introduce them to unique flavours, and teach them about the many cultures around the world!
Day 1: We definitely didn’t sugar coat (no pun intended) the first day of camp … Instead, we jumped straight to making these amazing dishes:
Traditional Spanish Paella prepared with mussels and chicken legs;
Tortilla Espanola which is a delicious Spanish potato and egg “frittata”; and
Miguelitos, which I cannot pronounce for the life of me, but these puff pastry treats taste so delicious, it doesn’t really matter!.
To start the day, the chefs put their cooking skills to the test by preparing a traditional Paella. They mastered the crispy rice (at the bottom of the pan) that is critical to achieving the BEST paella! Then, they devoured this dish full of mussels and chicken and packed with protein and iron (and of course, a TON of flavour).
Next up, our young chefs made a traditional tortilla Espanola – made with potatoes, onions, eggs, garlic, salt, and pepper. They gobbled up the frittata-like side dish with BIG smiles on their faces – they loved every bite! Thank goodness this dish is filled with nutrients from the whole eggs (omega-3 and omega-6 fatty acids, protein, vitamin D, and vitamin A) and potatoes (fibre, potassium, vitamin C, and vitamin B6). To boost the nutritional value a little more, try using different colours of potatoes (i.e. purple potatoes, sweet potatoes or white potatoes). You can also add in some other vegetables, like mushrooms, zucchini, or carrots, to add a little colour and some extra nutrients! Honestly, there are so many options – so, of course, I had to get some ideas from our very own culinary experts – our young chefs! So, without further ado, here are a few ideas for toppings and/or stuffing to add to your tortilla Espanola!
Parmesan, basil, zucchini
Mushrooms
Cheese, basil, parsley
Chives, basil
Rosemary, cayenne, cheese
Goat cheese, tomato
Ham, cheese, bacon, zucchini
Chives, goat cheese, sun-dried tomatoes
Chef Kenzie: ricotta cheese, roasted tomatoes, and grilled/roasted chicken!
These are certainly some DELICIOUS
suggestions, and I hope you try them out with your young chef for a
nutrient-packed side dish, breakfast, or afternoon snack!
In the afternoon, our young chefs finished off the day with a sweet treat – Miguelitos! This dessert is comprised of delicate sheets of puff pastry, layered with a lemon pastry cream filling (YUM). I would recommend adding some more nutrients to the dessert by pairing it with your favourite fruits and/or nuts. Try dipping the Miguelitos in a berry sauce, blending bananas into the pastry cream, topping the pastry with toasted nuts, or combining trail mix with the pastry cream for a little crunch! After a long day of cooking, our young chefs went home for the night (with full stomachs and happy smiles) and came back on day two ready to travel to another country – Italy!
Mmmm …
Ravioli
On Day 2, our young chefs were over the moon to be travelling to Italy – the world of pasta and pizza (and a bunch of cheesy goodness!). On our trip to Italy, our young chefs enjoyed a delicious Ravioli stuffed with ground beef, spinach, and parmesan, and a homemade tomato-basil pasta sauce! For their afternoon take-home sweet, our young chefs were treated to some rich and creamy homemade Cannolis. Our cannolis featured a light (yet rich and decadent) orange-ricotta filling – not too sweet, not too filling, but just perfect!! Our young chefs enjoyed making both the pasta dough and cannoli dough – and they absolutely LOVED eating the finished dishes!! Inspired by the cannolis (they’re such an easy yet impressive dessert to make), I challenged the chefs to come up with their very own nutritious spins on the classic cannoli filling. Once again, our young chefs didn’t fail to impress me with their yummy, nutrient-packed ideas…
Blueberries and walnuts
Cherries and pecans
Mixed berries
Mango ice cream (like the one
served at pop up)
Strawberries and almonds
Mango chunks and pistachios
Maple and pecans
Strawberry jam, almonds, and
blueberry jam
Apples and cinnamon
Strawberries and ricotta
Caramel apple
Chef Kenzie: Banana ricotta filling with toasted pecans, coconut, and almonds! The
pureed banana will add enough sweetness to the ricotta cream filling – no sugar
required!
I hope you try some (or all) of these
suggestions at home! Not only will they make your tummy smile, but your whole
body will be thanking you for the boost of vitamins and minerals!
Day 3 and 4 went by FAST – we travelled across the ocean to Mexico, then hopped on back over to China. We explored some of the best dishes from each country including: Empanadas, Guacamole with tortilla chips and Churros, Vegetable fried rice, vegetable gyoza, beef and broccoli stir fry, and Chinese egg sponge cake – YUM! Our young chefs devoured many of these dishes – especially the tortillas and guacamole (which would be a perfect filling after-school snack). Our guacamole recipe features an unusual ingredient that packs a punch of sweetness and adds an exciting pop of flavour – pomegranate seeds! A quarter cup of our guacamole provides a ton of vitamins, minerals, and healthy fats – just take a look at some of these nutritional highlights:
5g Monounsaturated fats
8% Potassium
17% Fibre
9% Vitamin C
8% Calcium
WOW – talk about a nutrient-rich snack! Pair this with some whole wheat tortillas, spread it on a slice of whole-grain toast, or use it as a vegetable dip for the perfect snack, side dish, or breakfast!
Day 5 arrived and
we finally had the opportunity to show our families all the skills and
techniques we learned throughout the week. Our chefs never fail to impress –
and this week was certainly no exception. Our chefs served up a three-course
meal which consisted of the following:
Cornbread with herb and garlic butter;
Jerk chicken with purple cabbage slaw and mango chutney; and
Mango sorbet enclosed in a coconut pavlova with raspberry sauce.
Our main course was balanced and packed with nutrition: the chicken was high in iron and protein, the cabbage slaw was packed with vitamin C, the brown rice was filled with fibre, and the mango chutney added a good dose of vitamin A. To finish off our meal, the dessert was both relatively low in sugar (in comparison to other dessert options), and was gluten-free AND dairy-free (BONUS!). The coconut pavlova with mango sorbet and raspberry sauce was a perfectly light and refreshing dish to finish off a rich and filling meal!
Dessert time …
Mango sorbet enclosed in a coconut pavlova with raspberry sauce
Our dinner guests loved the unique flavours of our menu items and they were overwhelmed by the beautiful plate presentations that our young chefs designed! Travelling around the world is one of the best ways to learn about food and culture. This week, we introduced our young chefs to just a few of the cuisines and cultures around the world – but there is SO MUCH MORE to discover! We hope we’ve inspired our young chefs to practice their new skills at home, continue to try new flavours, and serve their family and friends nutritious and delicious home-cooked meals! From all of us at Rooks to Cooks, we hope you have an amazing week packed with flavour, nutrients, and a whole lotta good FOOD!
** If you have specific questions regarding
the nutritional information of a meal (or you would like to know how to make
substitutions for vegan, gluten-free, or other dietary restrictions), feel free
to reach out to me (Chef Kenzie) by sending an email to: kenzieosborne08@gmail.com.
If you are interested in more general nutritional information, head over to my
personal blog at: thrivingonnature.wordpress.com
Last week we were treated to a little bit of
sweet and a little bit of savoury goodness! This week, we surprised our taste
buds with a bunch of new and exciting flavours from all over the globe! This
week’s theme was “Around the World” – and we weren’t kidding when we said we’d
be experiencing some of the world’s BEST flavours! We shared our favourite
recipes from around the world, and we brought in some authentic ingredients to
really make the international flavours pop!
On Day 1, we
started out strong and travelled to Thailand. I was fortunate enough to go to
Thailand in March of this year, and these recipes really took me back to the
authentic flavours that I tasted on my travels. To be honest, no other
restaurant in Toronto has been able to remind me of the delicious
sweet-sour-spicy flavours of Thailand as much as our own camp recipes did. So,
of course, I was beyond excited to give our young chef’s a little taste of
Thailand. It was not much of a surprise that our young chefs LOVED their
lunches! Our chefs cooked up a creamy coconut yellow Thai curry, paired with an
authentic “street-style” pad Thai. We served both dishes with rice and noodles
to make a complete (and healthy) meal. Here’s a quick rundown:
Each recipe contained a TON of
nutrients from a variety of vegetables, healthy fats, and soy protein.
The curry provides a big dose of
manganese (which promotes liver health and assists with vitamin absorption).
The pad Thai was decorated with
colours and packed with vitamins: carrots (vitamin A), zucchini (vitamin C,
vitamin B6), red pepper (vitamin A, vitamin C, vitamin B6), and tofu (protein,
iron, calcium).
Our young chefs slurped up the pad Thai
noodles and creamy curry and finished the day off strong with plenty of energy!
In the afternoon, they went to work cooking up
a sweet pot of coconut mango sticky rice. Many of them had never tried it before
but were impressed by its sweet and fruity flavours. Inspired by their
enthusiasm for the famous Thai dessert, I challenged our young chefs to think
of some of their own sticky rice toppings (other than mango). So, without
further ado … Here are their delicious (and nutritious) topping
recommendations:
Blueberries, strawberries,
raspberries, and banana slices
Passionfruit and diced peaches
Orange, grapefruit, and pineapple
Mulberries
Peanuts
Grilled pineapple
Coconut flakes and marzipan
Cashews, toasted coconut flakes,
and passionfruit sauce
Peanuts, chocolate shavings, and
toasted coconut
Blueberries, banana slices, and
toasted coconut
Chef Rebecca: pomegranate seeds.
Chef Kenzie: Serve the sticky rice inside of a grilled peach (with the pit
removed). Top with your favourite roasted nut or seed.
On Day 2, our
young chefs arrived at camp with big smiles and hungry stomachs – they couldn’t
wait to discover a new cuisine and try out some new food! We weren’t travelling
far from Thailand, but we were entering into another spice-filled cuisine. Of
course, I’m talking about India! Indian food isn’t typically a favourite with
children, but we knew that if our young chefs gave our recipes a chance, they
would discover the delicious flavours of India!
We kicked off the day with making some traditional samosas from scratch – the dough AND the filling. Our young chefs loved rolling out the dough and forming the samosas into beautiful little bites. Next up was a tikka masala (because how could we travel to India without tasting one of their most famous dishes?). Once again, our young chefs loved making this complicated meal, and they especially liked the strong aromatics coming from their pots. By 12 noon, we had finished preparing both dishes, and we were all eager to give them a try. Finally, we all took a breather to sit down and enjoy a home-cooked Indian meal – and boy was it GOOOOD! Our young chefs loved both recipes, but they couldn’t get enough of those addicting samosas. Thank goodness they were packed with nutrients, because they ate up those bite-sized treats so quickly, we couldn’t save enough to take home (don’t worry though, I’m sure your young chef would be more than happy to make you another full batch… or three…)! A serving of two of samosas packs in so much flavour and so many nutrients (plus they’re easy to make, freeze, and reheat on-the-go). Just take a look at these impressive nutritional highlights:
Samosa Dough:
6% fibre
9% protein
9% iron
Samosa Filling:
13% potassium
13% fibre
7% protein
34% vitamin C
7% iron
Together, these samosas are a great source of protein, fibre, and iron! They would be a perfect quick-and-easy lunch or after school snack. Serve with a dollop of Greek yoghurt to tone down the spice (and add a bit of calcium) and you’re all set! Quite honestly, any sort of “dumpling” (a filling wrapped in dough, or a filling combined with a starch – like gnocchi or vegetable dumplings found in soup) is a great option for a quick and healthy after school snack. After seeing how much our young chefs loved the samosas, I challenged them to think of some other types of dumplings that they could have for a fun bite-sized after-school treat. I was shocked by their suggestions – they were wild, creative, and sounded absolutely delicious:
Spinach and feta cheese
Sweet “berry pie filling” – blueberries, raspberries, blackberries, and strawberries
Broccoli and chickpeas (sort of like falafel, but inside of a samosa – yum!)
Chicken and carrot
Beef, tomatoes, tofu, and mushrooms
Sweet “peach pie filling” – roasted peaches, caramel sauce, and pecans
Sweet “apple pie” filling – cinnamon and sautéed apples
Chickpeas, assorted Mediterranean spices, and carrots
Chef Rebecca: mushrooms.
Chef Kenzie: sweet potato pecan pie filling (sweet potatoes mashed with a brown sugar and butter sauce, stirred with toasted pecan bits). TIP: If you don’t have a deep fryer, simply brush the samosas in a little oil and pop them in the oven at 450F for about 10 minutes, or until crisp.
After devouring all the samosas, and the whole batch of tikka masala, our young chefs arrived on Day 3 ready to tackle some more difficult, international dishes. Day 3 featured some of my personal favourites – Persian stuffed peppers, Rooks to Cooks’ signature falafel, and a delicious homemade rugelach (a rolled pastry with a yummy jam filling, topped with brown sugar and cinnamon). For lunch, our young chefs enjoyed the Persian stuffed peppers and homemade falafel. Together, these two dishes made a well-balanced meal with plenty of protein (from the ground beef and chickpeas), complex carbohydrates (from the brown rice and chickpeas), and fibre (again, from the brown rice, chickpeas, and red pepper) – YUM! But, let’s not forget the hummus we made on Monday! We served this alongside our peppers and falafel for a creamy dip, AND a great way to add in some much-needed healthy fats. Really quickly, I’ll go over the nutritional information for the falafel (TIP: you can pan fry the falafel in vegetable oil OR brush with vegetable oil and bake in a 400F oven for about 10 minutes, or until browned and cooked through).
For one serving of falafel, (our recipe
yields TWO servings) you get:
14% daily fibre intake
26% daily protein intake
26% daily vitamin A intake
39% daily vitamin C intake
31% daily calcium intake
10% daily iron intake
9% daily potassium intake
Woah – that’s a nutrition BLAST! Such a quick and easy way to pack in flavour, without skimping on the
nutrients! One of the key ingredients in the falafel is, of course, the
chickpeas. Chickpeas are super high in protein, fibre, phosphorus, folate,
copper, and manganese! Not only that – chickpeas are also SUPER versatile. My
last nutrition challenge for our young chefs was to think of some other ways to
use chickpeas. I wasn’t really sure what to expect, but they certainly had some
creative ideas to share:
Hummus with assorted veggies
Split pea soup
Hummus on toasted pita bread
Chickpea curry
Chickpea salad
Naan bread wrap with hummus and
chickpeas
Vanilla ice cream topped with
roasted cinnamon chickpeas
Chef Rebecca: chickpea burger
Chef Kenzie: chickpea flour pizza crust (gluten free!) with sundried tomatoes,
basil, feta cheese, and chicken
Day 4 and Day 5 went by without a hitch. The young chefs loved travelling to France where they learned how to cook a delicious quiche, the classic coq au vin, creamy potato gratin, and decadent creme caramel. Then, on to Italy where they learned how to make from-scratch pasta dough, homemade ricotta cheese, Caesar salad dressing and homemade focaccia. I think it’s pretty safe to say that our young chefs ate SUPER well this week. Not only did they gobble up every bite during lunch time, but they also were fueling their bodies with the energy and nutrients they needed to make it through the day. Our chefs tried new foods from around the globe and discovered new cuisines that they really loved!
Continue to encourage your young chef to try
out new foods, be adventurous in the kitchen, and learn about cultures by
tasting international food! I’ve learned SO MUCH from travelling around
different countries, and I’ve discovered that the world truly has so many
unique flavours to offer. Eating a variety of foods keeps your body healthy (by
ensuring it receives a wide variety of nutrients), keeps your taste buds happy,
and brings family and friends together to build relationships and make
memories. From all of us at Rooks to Cooks, we hope you continue to make these
amazing flavour-filled memories in your own homes – and we can’t wait to cook
with you again soon!
** If you have specific questions regarding
the nutritional information of a meal (or you would like to know how to make
substitutions for vegan, gluten-free, or other dietary restrictions), feel free
to reach out to me (Chef Kenzie) by sending an email to: kenzieosborne08@gmail.com. If you
are interested in more general nutritional information, head over to my
personal blog at: thrivingonnature.wordpress.com
Last week, we taught a group of young chefs some of our favourite basic sweet and savoury recipes – but we had WAYYY more than just a week’s worth of recipes to share! So, we decided to host a Sweet and Savoury Sr. camp – with a few extra techniques in our back pockets, we took our recipes to the next level (and boy were they tasty!).
Homemade hamburger buns
Day 1: We kicked off the week with a few “oldies but goodies”. We repeated some of our crowd favourites including; homemade hamburger buns, black bean-and-corn patties, baked sweet potato fries, and caramel corn. The kids absolutely LOVED the hamburger buns, and were surprised by the intense flavours from the vegetarian burgers! Of course, no one was disappointed with the caramel corn – the sweet and salty treat was an easy crowd-pleaser. YUM!
Day 2: We discovered some warming Moroccan flavours. Our Lentil and Butternut Squash Moroccan Stew was a nice little surprise – not only is it packed with flavour, but it’s also filled with nutrients! Let’s just take a quick minute and look at the nutritional value of one serving of this deliciousness. (Nutritional Information was calculated using myfitnesspal.com)
31g fibre – that’s 125% daily intake!
272% Vitamin A
73% Vitamin C
22% Calcium
60% iron
26% potassium
25g protein
3g monounsaturated fat
Honestly, with all of that goodness packed into such a delicious bowl of stew, it’s no wonder our young chefs gobbled it all up! For some, it was a tad on the “too-spicy” side, but after I added a dollop of 2% Greek yogurt, they were alllll gooood!
After tasting the nutrient-filled Moroccan stew, I asked our campers what their favourite part of the dish was. Surprisingly, many of them said they really liked the LENTILS. I was expecting them to like the sweet butternut squash or the warming spices – but not the lentils! This made me so happy because lentils are SUPER nutritious and great for those who are vegetarian and gluten-free. Lentils can replace ground meat in many dinner recipes, and they can sometimes replace flour to make ooey-gooey brownies and cookies. I could easily write an entire book on the health benefits of lentils, but I’ll save you the reading and just lay out the major points…
Protein – One serving of green or red lentils provides 12g of protein (BONUS: pair lentils with rice and you have yourself a complete protein!)
Iron – One serving of green lentils has 10% of your iron, and one serving of red lentils has 15%. Iron helps carry oxygen to the cells (this is why low iron levels cause fatigue and tiredness).
Fibre – One serving of green lentils has 32% of your fibre, and one serving of red lentils as 14%. High fibre intake is associated with low blood cholesterol and a lower risk of diabetes.
Potassium – One serving of green or red lentils has 6% of your potassium. Potassium helps counteract the negative effects of sodium, and helps to keep your heartbeat regular!
Folate – One serving of green lentils has 10% of your folate, and one serving of red lentils has 15%. Folate helps form blood cells and assists in nerve function. It also helps reduce the risk of damage to arteries, and reduce the risk of anemia, cancer, heart disease, and dementia!
Since our young chefs enjoyed the nutrient-rich the lentils, I decided to challenge them to think of other ways to use them. I was surprised by their amazing suggestions, and I’m definitely looking forward to trying a few out at home. Check out these ideas from our campers:
Chicken soup with lentils
Lentil salad
Caesar salad with lentils
Root vegetable lentil salad (with assorted potato varieties and beets)
Lentil “meatball”
Lentil tacos
Lentil penne with tomato ragu
Lentil stuffed ravioli
Lentil stir fry with rice and assorted vegetables
Chef Larissa: Lentil dal (with yellow split peas), topped with cilantro
Chef Rebecca: Lentil risotto
Chef Kenzie: Lentil gluten-free fudge brownies (add a little kick of nutrition to those ooey-gooey brownies!)
Is it just me, or do these meal ideas sound sooo good!? I know I’ll definitely be trying them in the weeks to come (and I really think you should too!). Each one has some great nutritional benefits, and could possibly be an easy lunch/dinner to prepare ahead of time for the work (or school) week!
Enough talk about lentils – the stew certainly wasn’t the only nutrient-rich and tasty recipe on the menu! Here’s a rundown on some of our other creations:
We paired the stew with our simple one-bowl Cucumber, Mint, and Red Onion Salad. This salad is a refreshing summer side dish that has a subtle flavour with a cooling hint of mint!
Our young chefs were very excited to make their Lemon Meringue Pies. This recipe is made entirely from scratch – homemade dough, lemon creme and, of course, a whole lot of meringue topping!
We also made homemade Coconut Coffee Gelato. Unfortunately, we didn’t get to taste this one, instead, we saved it for our lucky guests at the pop up restaurant. But now that they have the skills, they can certainly whip up this yummy treat at home to cool down on a hot summer day!
Stuffed Pepper
This week sure whizzed by fast! Day 3 featured a Stuffed Pepper (Dolmeh Felfel), Herb kuku, and a Decadent Chocolate Cake. Although our chefs weren’t all on board with the dolmeh felfel’s strong tomato flavour, they all agreed the stuffed vegetable idea was a good one. So I challenged them to think of some other stuffed-vegetable (or fruit) ideas, and here’s what they had to say:
Stuffed zucchini with ground beef and onions
Stuffed potato with apple-carrot coleslaw
Stuffed pepper with beef, onion, green onion, and sharp cheddar cheese
Stuffed potato with chicken, tomato sauce, and Italian spices
Grapefruit “bowl” stuffed with oranges, blueberries, strawberries, and mango
Chef Rebecca: Baked jalapeno poppers (delicious! If they’re too spicy try stuffing them with a honey and ricotta mix for a sweet and spicy killer combo!)
Chef Kenzie: Roasted sweet potato with peanut butter (mash the peanut butter with the flesh of the sweet potato), trail mix (or toasted nuts and seeds), and extra peanut butter and coconut milk sauce (just bring the peanut butter and coconut milk to a boil on the stove – as soon as it boils, take it off and whisk quickly for a minute or so until thickened and combined – then drizzle over top of the roasted potato).
Stuffed vegetables are a great choice for a weekday lunch or dinner. Using a vegetable or fruit as a vessel for other ingredients is a quick way to incorporate more vegetables into your diet, without worrying about how to actually use them in a dish! Some other great vegetables to stuff include: eggplant, potatoes, zucchini, mushrooms, acorn squash, tomatoes, onions, cabbage cups, any variety of pepper and squash/zucchini blossoms. Experiment in your own homes to see what creative combos you can make – there are so many possibilities, and so many delicious creations to discover!
Empanadas 🙂
Day 4: The chef’s treated themselves to made-from-scratch Black Bean Empanadas and Summer Corn, Tomato and Avocado Salad for lunch. The day ended with baking up some Chocolate Wafer Cookies (for our lucky pop up guests to try) and, of course, some Deep Fried Churros for the ride home. Our chefs enjoyed most of the food on days three and four, but they especially seemed to like the chocolate cake. The chocolate cake was ooey and gooey, and so much fun to decorate!! After talking wayyy too much about cake (and turning our chef whites into a chocolatey mess), the campers took their layered masterpieces home with huge smiles and hungry stomachs!
CHEF KENZIE’s RECIPE: Lemon Coconut “Funfetti” Cake
While doing the cake demo at camp, I promised a few of our young chefs that I’d share a recipe for a Lemon Coconut “Funfetti” Cake. So, without further ado, here it is…
Ingredients:
For Rooks to Cooks Vanilla Cake (or, use your own recipe – but let me warn you, this one is hard to beat!):
390g all-purpose flour
15g baking powder
2.5g salt
4 eggs (200g) room temperature
113g unsalted butter, softened
300g granulated sugar
15ml vanilla extract
120ml canola oil
300ml milk room temperature
Icing:
Use your favourite buttercream icing!
Filling: (this is my special berry jam – use any berry you want, it doesn’t have to be raspberries!)
1 cup raspberries (frozen)
1 tbsp maple syrup or honey
1 tbsp chia seeds
Topping ideas:
Shaved dark chocolate
Toasted coconut
Toasted almonds
Candied lemon rind
Fresh raspberries
Or, serve with our coffee-coconut gelato recipe! (try baking the cake batter and making an “ice-cream sandwich” dessert by using two slices of cake with the coffee-coconut ice-cream in the middle – YUM!)
Directions:
Preheat oven to 350F.
Grease two 8-inch cake pans.
In a medium mixing bowl, combine the flour, baking powder and salt.
In a separate mixing bowl, cream together the butter and sugar until well combined. Whisk in the canola oil until fully incorporated.
Whisk in eggs, one at a time, beating well after each addition. Stir in the vanilla.
Alternate adding the dry ingredients and milk, folding together with a spatula between each addition. Mix the batter until JUST BEFORE combined – over mixing will lead to a tough dense cake.
In a few separate bowls, use the food colouring to colour the shredded coconut. Once coloured, fold the coconut into the cake batter (again, do not overmix!)
Pour into prepared pans and bake for about 30 minutes (check for doneness by touching the top of the cake – it should spring back when it is done)
Invert the cakes while cooling – let cool completely before filling and icing!
Meanwhile, prepare the jam. Heat 1 cup of frozen raspberries in a saucepan until softened. Put in a blender with 1 tbsp honey. Pour blended raspberries into a bowl and mix in 1 tbsp of chia seeds. Let rest until thickened (about 15 minutes).
Lay one layer of cake on a cake board (or clean table). Pipe buttercream on the outer ring of the bottom cake (to prevent the jam from leaking out of the cake). Spread the jam in the centre of the buttercream ring. Top the jam with a layer of fresh raspberries, if desired. Top with the second layer of cake.
Finally, spread buttercream icing to cover the cake layers. Top with whatever toppings you desire (some ideas are listed above) and ENJOY!
Busy Campers 🙂
Cooking is fun!
Alright folks, there you have it! Week 3 at Rooks to Cooks Cooking Camp was certainly a success! Our young chefs learned so many techniques and filled their bodies with a whole lotta nutrients. We couldn’t be more excited for our young chefs to share these healthy, delicious recipes with their families at home. Next week, we’re travelling around the world! Stay tuned for some AMAZING international flavours – different cuisines in the world have so much nutrition to offer and so many unique flavours! From all of us at Rooks to Cooks, have a fantastic (and food-filled) weekend!
** If you have any specific questions regarding the nutritional information of a meal (or you would like to know how to make substitutions for vegan, gluten free, or other dietary restrictions), feel free to reach out to me (Chef Kenzie) by sending an email to:Kenzieosborne08@gmail.com. If you are interested in more general nutritional information, head on over to my personal blog at: thrivingonnature.wordpress.com!
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