I  recently listened to a wonderful interview of Chef Bobo  from the Calhoun school in NY,NY. thanks to my Nutrition Program that I am enrolled in at IIN.  Chef Bobo commented that his job as a chef is to inspire students to enjoy real food  and transform student palettes to enjoy  food that is  natural and prepared in a healthy manner! Take a minute and check out the link http://www.calhoun.org/page.cfm?p=448 and see what a difference he is making in this school and what a difference he is making in the palettes of kids today!

It is for this reason I am now adding Adult and Family Cooking Classes to my schedule!   If you didn’t know, I am finishing up my studies at IIN ( the Institute of Integrative Nutrition)  where I am studying to be a Holistic and Nutritional Health Coach.

Check out my website at  www.newlifenewbody.com and see how I can assist you and your family on your journey to health and wellness and schedule a FREE Health Consult with  me today!  email me at: info@cookwithmisslane.com

Remember its not just about food, its about quality time together with your loved ones. Inviting family and friends around the table, where we meet to share our joy, laughter and stories. Its around the table and around family meals that we create intimacy with one another. Every culture has traditions with food and flavors.

Why not?   It’s time to take control of your little piece of Earth.  Doesn’t matter how big or small, just make it work for you.  I am thinking that we should all consider starting  a garden no matter where we are….we can make a difference for our families and our future.

I hope most of my readers have already banned McDonalds from their vocabulary, but if not,  here is an article which may get you to rethink about ever eating at this multi-billion dollar franchise again.  Legislators have allowed this junk food to continue to be consumed even under the highest levels of legal, and toxic manipulation . Think again….do you really want your children eating this stuff??

Source:  http://www.organicauthority.com

The Chicken Which Should be Banned

Posted By Dr. Mercola | November 08 2010 | 414,462 views

Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes?

How about tertiary butylhydroquinone (TBHQ), a chemical preservative so deadly that just five grams can kill you?

These are just two of the ingredients in a McDonalds Chicken McNugget. Only 50 percent of a McNugget is actually chicken. The other 50 percent includes corn derivatives, sugars, leavening agents and completely synthetic ingredients.

Organic Authority helpfully transcribed the full ingredients list provided by McDonalds:

“White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary).

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch.

Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.”

Dr. Mercola’s Comments:

There’s no doubt about it. Processed food like that from McDonald’s is just not part of a healthful diet – in fact, much of it cannot even pass for real food.

After reviewing the above article I am very grateful I can say I have never had a Chicken McNugget from McDonald’s. If you can’t say the same at least you can commit to never having another one again.

This sentiment was echoed by Federal Judge Robert Sweet in a lawsuit against the restaurant chain back in 2003 when he said:

“Chicken McNuggets, rather than being merely chicken fried in a pan, are a McFrankenstein creation of various elements not utilized by the home cook.”

That was seven years ago, and I still wonder whether or not McDonald’s customers truly understand the risks they take when consuming fast food on a regular basis.

If you missed Morgan Spurlock’s documentary Super-Size Me, I highly recommend you watch it with your entire family. It’s a real-life illustration of just how dangerous – life threatening, in fact – an excessive fast food diet can really be. And “excessive” consumption is likely far less than you imagine: Eating fast food just twice a week DOUBLES your risk of developing insulin resistance, compared to eating it just once a week, for example. Insulin resistance, as I’ve discussed on many occasions, is one of THE primary driving factors behind most of the diseases we currently struggle with, from diabetes to cancer and heart disease…

The truth is, McDonald’s fare contain non-food ingredients that can seriously harm your health.

This shouldn’t come as any great surprise. After all, how healthful can something be that shows no signs of decomposing after being left on a counter for more than a decade?

Clearly there’s more chemicals in there than actual, real foodstuff.

Chicken McNuggets: “Made With White Meat”… and What Else?

According to McDonald’s, their chicken nuggets are “made with white meat, wrapped up in a crisp tempura batter.” But as the article above shows, these chicken nuggets are a far cry from what you might expect, based on that description.

About half of it is actual chicken. The rest is a mix of corn-derived fillers and additives (most likely genetically modified), along with a slew of synthetic chemicals, including:

* Dimethyl polysiloxane, a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty
* Tertiary butylhydroquinone (TBHQ), a petroleum-based product with antioxidant properties

The latter, TBHQ, is typically listed as an “antioxidant,” but it’s important to realize it is a SYNTHETIC chemical with antioxidant properties – NOT a natural antioxidant.

The chemical prevents oxidation of fats and oils, thereby extending shelf life of processed foods. It’s a commonly used ingredient in processed foods of all kinds, but you can also find it in varnishes, lacquers, pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

At its 19th and 21st meetings, the Joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight. However, more recently, the Codex commission set the maximum allowable limits up to between 100 to as much as 400 mg/kg, depending on the food it’s added to. (Chewing gum is permitted to contain the highest levels of TBHQ.)

That’s quite a discrepancy in supposedly “safe” limits!

So, is the safe level zero, or 400 mg/kg? Who knows?!

According to A Consumer’s Dictionary of Food Additives, one gram of TBHQ can cause:

* Nausea
* Vomiting
* Ringing in the ears (tinnitus)
* Delirium
* Sense of suffocation
* Collapse

Based on animal studies, health hazards associated with TBHQ include:

* liver effects at very low doses
* positive mutation results from in vitro tests on mammalian cells
* biochemical changes at very low doses
* reproductive effects at high doses

The good news is that it is not suspected to be a persistent toxin, meaning your body is probably able to eliminate it so that it does not bioaccumulate.

REAL Food “Lives” and “Dies”

I recently commented on the curious ability of McDonald’s food to remain impervious to degradation. It’s as if the food has been embalmed to stay “fresh” forever! After sitting on a shelf for 14 years, the hamburger bun has yet to develop a single trace of mold. It’s barely even begun to shrivel…

Folks, these buns bear absolutely no resemblance to real bread, and when you read the list of ingredients, this mysterious mummification feature becomes less of a mystery.

Here are just a few of the ingredients in a McDonald’s hamburger bun:

* calcium sulfate (aka Plaster of Paris)
* calcium carbonate (Antacid medication)
* ammonium sulfate (According to MSDS,“harmful if swallowed”)
* ammonium chloride (Causes irritation to the gastrointestinal tract. Symptoms include nausea, vomiting and diarrhea)
* calcium propionate (Preservative)
* sodium propionate (Mold inhibitor)

Always remember that wholesome, health-promoting food is “live” food, and the hallmark of live food is the fact that it will decompose.

The fact that these burgers, buns, and fries do not decompose, even after a decade or two, is a clear sign that it’s just not real food, and should not be part of your diet.

You Are What You Eat…

The bottom line is that if you want to stay healthy, and keep your children healthy, you have to avoid fast food and other processed foods, and invest some time in your kitchen, cooking from scratch. Reclaiming your kitchen is part and parcel of healthful living, so you know exactly what you’re putting in your body.

Ideally, you’ll want to consume as much whole, raw, organic and/or locally grown foods as possible. That’s one of the major reasons why vegetable juicing works so well – you’re consuming living raw food!

Most vegetables also have very low carbohydrate levels that minimally disturb insulin metabolism – another important trait of a healthful diet — but there is something very special about vegetable juicing and eating live raw foods in general.

In addition, I believe optimal health is also largely dependent on eating the right foods for your nutritional type. I think this is such an important part of an optimal diet that I am now offering the entire Nutritional Typing program to you for free.

If you’re “hooked” on fast food and other processed foods, please review my recent article How to Wean Yourself Off Processed Foods in 7 Steps. If you’re currently sustaining yourself on fast food and processed foods, this is probably the most positive life change you could ever make.

And if you have children, remember that feeding your children home cooked meals can have far reaching benefits, extending even to your future grandchildren. Yes, that’s right! It is now well known that dietary changes can prompt epigenetic DNA changes that can be passed on to future generations. For instance, pregnant rats fed a fatty diet had daughters and granddaughters with a greater risk of breast cancer.

Making wise food decisions can literally “override” genetic predispositions for disease.

If you need help determining what foods are actually healthful and which are not, please review the shopping guidelines listed at the end of this recent article.
go to:   articles.mercola.com

Happy New Year!

Happy 2011!!

So its a brand New Year. A time when many of us look at ourselves and consider making some resolutions to start the year out right .  Many of us  begin the year determined to make changes to our diet and exercise routine in a desire to shed unwanted pounds that we have gained over the holidays.  Healthy eating is an important part of the process, and making even small changes to our diet can make all the difference in getting results!  I’m no scientist, but we have all read about the benefits of eating healthy natural, unprocessed foods and adding more fruits and vegetables to our diets and cutting back on fats and sugars.

Sometimes just a few changes like portion control and substituting different types of foods to our diet can result in lots of healthy benefits including weight loss, and lower blood pressure.

So…….. on that note, I have printed down a list of 7 easy changes you can make to your diet this year and added a couple of healthy recipes for you and your     kiddos to enjoy!   Happy 2011.

Reprinted from: Allrecipes.com

Replacing high-calorie items with lower-fat and lower-sugar versions is a good place to start.

Many folks will suggest that you cut out dairy and wheat products as well.  I say try one thing at a time and see how you feel.

1. Think baked tortilla and potato chips instead of fried ones

2. Use low-fat or nonfat sour cream, mayonnaise, cheese, cream cheese and salad dressing instead of full-fat versions

3. Substitute evaporated skim milk or fat free half and half in place of cream (for everything except whipping)

4. To thicken soups, gravies, and sauces, use puréed vegetables, mashed potatoes, or a slurry of cornstarch and cold water instead of cream or roux.

5. Its a painless sacrifice to use leaner cuts of meat too: skinless chicken breast, pork loin, ground turkey breast and beef round and flank steak are all good choices.

6. Start turning to non-meat sources for some of your protein needs, too: beans come in all kinds of interesting varieties, as do tofu and soy-based meat substitutes.

7.  Try eating more whole grains more often instead of refined ones which have low nutritional value. You just may find that you prefer the taste of whole wheat and spelt bread, try brown rice, Bulgar, barley and quinoa instead of white bread and white rice.

Changing our eating habits takes some effort, but it is definitely possible to make great strides in weight management by simply making some changes in our eating habits and substituting  some ingredients in your recipes like the ones mentioned above~!

Apple Broccoli Salad:Easy to make and yummy to eat!

Makes  2 servings:

• 2 Cups chopped broccoli

• 1 large organic  apple chopped

• ½ cup plain low fat or vanilla yogurt

• ¼ cup raisins or dry cranberries

• ¼  cup chopped walnuts (optional)

• 1 tbsp chopped red onion

Directions:

In a medium bowl combine all ingredients and refrigerate until  ready to serve.

Crunchy Orange-Almond Salad

Okay…….so this one isn’t totally low cal, but it is healthy and delicious !

Its easy to make and the kids can do this with a little help from mom or dad for sure!

Remember: You can add diced cooked chicken breast if you desire to make this salad into a great meal!

Makes 8 servings:

Ingredients:

• 2 tablespoons brown sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup diced celery
• 2 green onions, sliced
• 1 3oz bag of ramen noodles crushed or 1/2  cup of chow mein noodles for garnish
• Optional (2 Cups of diced cooked chicken breast )

DRESSING:

• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. In a small skillet over medium-low heat, cook sugar, without stirring for 12 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
2. In a large serving bowl, combine the two lettuces, oranges, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle a small amount over salad; toss gently to coat. Top with cooked diced chicken if you desire  and if you aren’t watching your calories, go ahead and sprinkle some chow mein noodles over the top and serve.

Hanukkah Memories

Growing up Jewish I am well acquainted with the traditions that go along with the Festival of Lights.  Many people do not know the history of this Old Testament Holiday but do know that we light candles for 8 days and eat potato latkes.  Along with the food, there are the games and songs that are sung and played throughout the week.  The dreidel (or top)  spins, and chocolate gelt (coins) are seen in Jewish homes around the world.  The gift giving is usually simple, and traditionally a very small part of the holiday. However, it has become more of a focus in the past century thanks to Santa Claus, and the “NO Jewish child left behind act ” created by Jewish Mothers around the world so Jewish children do not feel left behind by Old Saint Nick:)

Latkes are definitely NOT on the healthy side of the food spectrum.  This time of year a few indulgences are allowed and since its traditional to eat foods cooked in oil over this Holiday, there’s nothing better than fresh, warm latkes so I give you permission to go  ahead and indulge!  Tomorrow is a good time to start pushing the veggies,   whole grains again!

Remember there are several steps in making delicious latkes and as always there must be ADULT supervision when working with HOT OIL. Here are some things the youngsters can do to help.

KIDS CAN:  grate the potatoes by hand or with a food processor, crack the eggs, measure the spices and combine the ingredients!

3 Simple Steps to make Perfect Potato Latkes  Cooking Light Magazine:

Step 1

Shredding ingredients causes them to release moisture- the enemy of starch, which helps hold the cakes together. So be sure to drain well. To speed prep, place the potatoes on several layers of paper towels and squeeze out excess moisture.

Step 2

Combine the shredded mixture with egg, all purpose flour, and any other flavor option you like. Toss well ,clean hands works best to combine.

Step 3

Portion and form the pancakes by scooping the mixture with a dry measuring cup. Flatten the top of each latke slightly when you put them in the pan, and pan fry until golden brown and done.  You may need to add more oil as needed so keep plenty close by!

POTATO LATKES  (Potato Pancakes)

Crispy, Golden Goodness!

You will need to cook these in batches.  Place the cooked ones in a single layer on a baking sheet lined with paper towels or  brown paper bags work great to absorb oil.  Just cut open the bags and lay flat .    Keep warm in the oven on baking sheets .

Ingredients:

3 ½  cups shredded peeled baking potato about 1 ½ pounds

1 ¼ cups grated or chopped onion

6 tablespoons of flour

1 teaspoon fresh thyme

1 teaspoon coarse/ kosher salt

¼ teaspoon freshly ground black pepper

1 large egg

¼  cup olive oil divided

1.      Shred  potatoes and the onion with  a hand shredder (being very careful) or with a food processor until lightly shredded into thin strips. ( The mixture will become very watery)

2.      Combine potato and onion in a colander and drain the mixture 30 minutes pressing with the back of a spoon until barely moist

3.      Combine potato mixture, flour , fresh thyme, salt and pepper and egg in a large bowl, and toss well.  Clean fingers work best for this!

4.      Heat a large skillet over medium high heat.  Add 2 tablespoons of olive oil to pan and swirl to coat.   Let pan get nice and hot, so if you sprinkle just a drop of water into it should sizzle and spit!

5.      Spoon about a ¼ cup of mixture loosely into a dry measuring cup.

6.      Pour mixture in the pan and lightly flatten into a pancake shape.

7.      Repeat procedure and fill pan to 4 pancakes at a time.

8.      Saute latkes 3 ½ minutes until golden brown, then flip and sauté the other side another 3 ¼ minutes until golden brown.

9.      Remove from pan and keep warm.

10.   Repeat procedure with the remaining 2 tablespoons of olive oil until all potato mixture is used

(Should make about 12 latkes).

Serve with unsweetened applesauce with a dash of cinnamon  / or sour cream

¾  Cup of applesauce and a dash of ground cinnamon mix in a bowl and serve with Latkes.

Some folks like them served with sour cream.  Try both and see which you prefer!

May your Holiday Season  be Merry and Bright!

The wind is blowing the few remaining leaves off  the tree branches , and Thanksgiving is just around the corner!

This time of year I always get cravings for warm,  hearty foods that fill my belly and warm my soul.  Its about this time every year that I salute Comfort food!

Many of us have foods that remind of us our childhood, our special foods that we remember our family and neighbors cooking for us. I have memories of coming home from grade school and walking in the front  door to the smell of fresh baked sugar cookies and  pot roasts with roasted carrots and onions, and creamy mashed potatoes wafting through the air .  I could hardly wait to throw down my books, tear off my coat,  and run into the kitchen to see what my (grand)mom  had made for dinner!

Food and the smell of certain foods,  bring back memories and open up our hearts and minds to both good and sad times for each of us. Comfort food  takes me back to a time when  things were simpler and less complicated.  A time before computers, cell phones or microwaves.  It was time when fast food was a rare treat, and eating home with the family was a normal daily event.  These were the days when I had to actually memorize telephone numbers and pick up and dial a telephone instead of scrolling through my cell numbers and pushing send.  I’m talking about the days when we knew it was time to go home because the street lights turned on and we were expected to be at the dinner table for a home cooked meal.  This is my definition of comfort food. Food that brings back memories, and makes me feel warm, safe  and happy!  Of course its also food that tastes good, and is enjoyed in a relaxed environment with the people whom I love and care about!

I know many of you reading this Blog have your own food memories.  Feel free to post a comment and share your favorite foods and memories!  I always find that we can create new memories and new friends through food.  Blogging about it online can be the perfect safe place for you and your children to share your thoughts! So go ahead and be bold and drop a comment :)

Here is a recipe for one of my  favorite comfort foods that goes particularly well this time of year when you have leftover Turkey!

Happy Thanksgiving!

Turkey Tetrazinni

Serves: 4

Ingredients

• 1/2 (16 ounce) package uncooked spaghetti or angel hair pasta
• ½ medium onion chopped
• ½ pound of sliced mushrooms (optional, but it is traditional to this dish!)
• 1 stalk of chopped celery
• 4 Tablespoons butter
• 1/4 cup all-purpose flour
• 1 tsp of garlic powder or 2 cloves of minced garlic
• 2  cups chicken or turkey broth
• 1  cup milk
• 3/4 cup grated Parmesan cheese
• 2 or 3 cups chopped cooked turkey
• Salt and pepper to taste
• 1/3 cup of seasoned bread crumbs (for topping)

Directions:

1.     Preheat oven to 350 degrees F

2.     Spray a medium glass baking dish with cooking spray.

3.     Bring a large pot of lightly salted water to a boil.

4.     Add spaghetti, and cook for 8 to 10 minutes or until al dente.

5.     Drain, and place into the prepared baking dish.

6.     Melt butter in a medium saucepan over medium heat, sauté onions and celery for 3 to 4     minutes.

7.     Add garlic and mushrooms and saute 3 minutes or until soft, whisk in flour and then  pour in chicken broth

8.     Cook and stir until the mixture comes to a boil.

9.     Remove from heat and stir in milk and ½  cup  Parmesan cheese.

10.  Mix turkey into broth mixture and pour over spaghetti.

11.  Top  with remaining ¼ cup cheese and bread crumbs.

12.   Bake 40 minutes in the preheated oven, or until surface is lightly browned.

With the cooler weather upon us its time to break out the sweaters and jackets and indulge in the warm  and comforting foods that many of us have grown to  love.  For me its the thought of  warm pumpkin spice muffins and pumpkin pie that remind me that Thanksgiving is almost here.  Squash and Pumpkin are both hearty winter vegetables that can be used in an assortment of fine recipes.  They are simple to work with once you get the hang of it and can be added to any recipe, from muffins and cakes, to soups and stews.  I even found a great recipe for winter squash lasagna this week that sounds fantastic.  I will try that out and post what we think of it later this week.

Last week in our Kids Cooking Class we made some fun cupcakes which may not have been super nutritious but they did have all organic pumpkin and ingredients which soothe the soul.

Ginger Cupcakes by Sophia!

Pumpkin Cupcakes:

2 cups all purpose flour

1 1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2  teaspoon allspice

1/2 cup  unsalted butter, room temperature

1 1/2 cup light brown sugar

1 teaspoon pure vanilla extract

1 cup solid packed,  pumpkin puree

————————————————————————————————————————————————

Directions:

Preheat oven to 350 degrees F . Place rack in the middle of the oven. Line 18 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and brown sugar until light and fluffy.  Beat in the vanilla extract.

Add the pumpkin puree

Scrape down the sides of the bowl.

With the mixer on low speed,  add the flour mixture a little at a time until fully incorporated. (Using large serving spoon is great for this.)

Divide the batter evenly between the cupcake cups, filling the muffin cups 3/4 full.

Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean.

Place on a wire rack to cool.

———————————————————————————————————————————

Cream Cheese Frosting:

8 ounces  cream cheese, room temperature

4 tablespoons (25 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 cups (175 grams) confectioners sugar.

Directions:   In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

Add the butter and beat until incorporated and smooth.

Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes.   Sprinkle with toasted and chopped nuts or English Toffee Bits or anything you have on hand!

Enjoy

Focaccia Bread!

Not only is this focaccia bread easy to make but the kids love it!  This is the recipe I used in Cooking Class the other day that many of the students and parents asked about.

WE did ours with homemade butter last week and it was a real treat.  It takes some time to prepare the dough,and let it rise. Once its done rising, it can sit and absorb the olive oil or butter and the Parmesan and rosemary and rise in the oven .  IF you don’t like rosemary  feel free to substitute it with another herb or spice!   Remember, ask mom and dad for help before attempting to do any of these recipes on your own

Easy Focaccia

Ingredients

• 1 1/2 cups bread flour
• 1 1/2 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 tablespoon white sugar
• 1 (.25 ounce) package instant yeast
• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
2. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
3. Turn out on a floured surface, and knead just until smooth. Keep the dough soft.
4. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
5. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
6. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough.
7. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals.
8. Sprinkle with the rosemary and the cheese. P
9. Let rise in a warm spot, until doubled, 20 to 25 minutes.
10. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top.
11. Remove from the pan, and cool on a wire rack. Serve warm.

Kids cooking is back in action once again thanks to all the incredible students we have had come through the door in the past few weeks!

I hope you are getting good feedback from your children and they  are enjoying classes.   Please feel free to post any positive feedback here on my site and hopefully with your help I can get some testimonials up on my site. We have been very  busy chopping, grating, stirring and baking all kinds off yummy things over the past few weeks;)

We had a large donation of organic apples; both Granny smiths, and Cameos fresh from my parents orchard in the North Valley, perfect for some Apple Cake, Apple pie and Grilled Swiss and Green apple sandwiches.  You know we couldn’t let the end of the season  zucchini and tomatoes donated from my buddy’s garden go to waste, so the kids put it to  good use.  Our menu included Macaroni and Cheese, Zucchini Muffins , smoothies and even Baked Ziti!  Wow,  making me hungry!

Its fun to see the kids reaction when they taste a food they don’t think they like! ” Oooh yuck zucchini”,  was the first response from several of the kids, but when it was over and done they were all asking for seconds! “You know , this is pretty good” was the overall consensus.   Check out photos of our last classes below and be sure to sign up for the monthly newsletter so you can find out what fun recipes and ideas are coming your way:)

If  you are ready to try kids cooking make sure and sign up  for a class  soon.  Our dates are filling and looks like we have only 2 open classes left on the Calendar……… October 30 and November 6th.  Check the calendar link on the top of the Blog.

Looking forward to lots more fun in the days ahead!    Great to see the kids trying new things and eating healthy foods that they often haven’t been exposed to.

Blessings,  Misslane