Spring Cooking classes are under way and I am so excited about what we are going to be creating over the next 6 weeks!  Its a multicultural cooking class and I have a vibrant group of students who are excited to be in the kitchen.

Last week we made a wonderful Middle Eastern Mezza spread!  Yummy Hummus, homemade pita chips and a savory Greek cucumber salad. 

I am going to include the recipes here for those of you who would like to try out these simple yet tasty recipes.  I think you will agree…………its hmm, hmmm Good !  Make a splash with your friends and family and check out these cultural recipes that will make your mouth spin!   Enjoy the flavors of the Middle East and Greece, until next time when we visit the Orient and some Asian Flavors next week!

Middle Eastern Hummus

• 15 oz can of chickpeas
• 3-4 tbsp of tahini
• 2 small lemons or 1 large lemon juiced
• 3 garlic cloves ( roasted garlic works really well)
• 1 tsp of coarse salt
• 2 Tbsp of Olive Oil
• Pinch of paprika

Peel and chop the garlic and squeeze the juice from the lemons into a bowl. Careful there are no seeds when you squeeze the lemons. Remove seeds with a spoon if they get into your bowl. Drain the chickpeas, saving the juice from the can for later.

Put all the ingredients except the paprika into a blender and blend until smooth.

Add a little water from the can if  its too thick.

Pour into a shallow dish and sprinkle with paprika and a dash of olive oil.

Serve dip with pita wedges or home made pita chips!

Home Made Pita chips

Preheat oven to 350,  cover a baking sheet with aluminum foil and spray with canola cooking spray.

Ingredients:

• 4 pita bread rounds (split in half)
• 4 tbsp of melted butter
• 2 cloves of crushed garlic ( or 2 tsp of garlic powder)
• Salt and pepper and dash or oregano

Cut each pita in half and then into 3 wedges per side.

Melt butter in a glass bowl in the microwave for 20 seconds.

Add, garlic and spices to the melted butter and mix.

Place pita wedges cut side up on a lightly sprayed baking tray covered in foil.  Brush with butter and garlic mixture.

Bake in preheated over on 350 for about 12  minutes until golden and crisp.

To make cheese chips……..add 4 Tbs. of grated parmesan cheese  mixed with 2 tbsp of chopped fresh basil to the top of these chips before baking……..great snacks for after school! Save extras in a sealed plastic bag for later!!

Fresh  Greek Salad with Cucumber

• 1 medium cucumber
• 1 med. Red onion, Thinly sliced
• 1-2 c. grape tomatoes
• 1 red pepper, diced
• 1 c. pitted kalamata olives
• ½ c. shredded basil
• ½ lb. crumbled feta
• 1/4 c.extra virgin olive oil
•  ½ tsp. Ground pepper
• 1/4 tsp coarse salt

Directions

• 1. Mix the first 5 ingredients in medium bowl and top with the feta, olive oil and fresh pepper and toss together in a bowl.
• 2. Take a break and buy yourself pitted black olives. Extra virgin olive oil is a must – use a good quality one and the flavor will be amazing. Once you blend the ingredients let the salad stand for a few minutes in the refrigerator so the flavors mingle. Yummers!

1. The flowers are budding!

2. The birds are singing!

3. Daylight savings has begun!

4. The days are growing longer.

5. Hay fever and allergies are in upswing!

6. Romance is in the air!

7. Feel like getting outside and exercising more.

8. Everything seems a little more beautiful.

9. Spring Break can’t get her quick enough!
10. Getting  creative in the Kitchen!
    

Ahhhhhh,   Spring is wonderful time of the year.    The change of season to warmer weather always brings a smile to my face.  Spring brings to mind…….new beginnings and a new start.

Its also a great time to open up to some creative cooking ideas.  This week I have been experimenting with  some simple baking recipes in the kitchen.  Its time to get creative and look at substitutions and additions that can be added to many of your everyday recipes.  Healthy or not, its important to add items that are natural, wholesome and low in saturated fat.

Some of the things that I regularly incorporate into my baking are:

1. Unsweetened Applesauce

• Substitute applesauce in place of oil when baking. I have found that 1 cup of applesauce (unsweetened applesauce) replaces 1/2 Cup of oil and makes recipes moister and chewier.

• Substitute Agave syrup for Honey or sugar . This works well in most recipes. I prefer the taste of agave over honey as It has little or no aftertaste and its more mellow than honey. Plus its low glycemic, a pure form of fructose which also makes it healthier for you!

• Healthy and tasty Additions to Baking to add flavor and crunch!

1. FLAX SEEDS…………..a tsp or 2 into the mix add a nutty crunch and lots of omegas!
2. DRIED CRANBERRIES.………….a handful or two adds a tart chewiness
3. DRIED BLUEBERRIES…………..a handful here or there are yummy!
4. NUTS.……………as  long as you or children do not have an ALLERGY……go ahead
   add a few……..Anything you like. I think chopped or slivered almonds, walnuts, cashews, pecans are all great choices.
5. CINNAMON…….its good for you and adds flavor……..just a sprinkle extra is     perfect !
   

Easy Granola Bars

Get the kids they can do this themselves with help from an adult!  Makes 24 servings

INGREDIENTS

• 2 cups rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup wheat germ
• 1 teaspoon ground cinnamon
• 1 cup whole wheat flour (pastry flour works well)
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey or substitute 1/4 Cup Agave Syrup!
• 1 egg, beaten
• 1 Cup unsweetened applesauce
• 2 teaspoons vanilla extract

Additions can also be made from the list above:  2 tsp  of flax seeds, 1/4 C nuts, and 1/4 cup dried cranberries make this basic recipe even tastier!

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey or agave, egg, applesauce and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 25-30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut!  Enjoy
4. You can refrigerate or freeze leftovers if there are any!
   

   Spinach and Feta Pita Bake

“This is great as a party appetizer or a full meal. Tasty, full of flavor AND good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!” Enlist the kids and expose them to some wonderful new ethnic flavors.

INGREDIENTS

• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 pinch ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

Cooking Cures

Tips and Strategies!

By:   Reader’s Digest

I found this recipe  for a light carrot cake on allrecipes and wanted to pass it on. It is quite a bit healthier than the traditional version and still tastes delicious! I made some adjustments and it is awesome .

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 foods and adding more fruits and vegetables to our diets and cutting back on fats and sugar.

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 2009.

Reprinted from: Allrecipes.com

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

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 whole grains in place of refined ones more often. You just may find that you prefer the taste of whole wheat bread, brown rice, bulgur, 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.

Honey Mustard Chicken

This is another easy, healthy and tasty recipe that I enjoyed as a kid.  I think your kids will enjoy it too!

INGREDIENTS:

• 6 boneless, skinless chicken breast halves
• salt and pepper to taste

• 1/2 C honey

• 1/2 C prepared yellow mustard

• 1 tsp basil

• 1 tsp paprika

• 1/2 tsp parsley

DIRECTIONS:

Preheat oven to 350.  Sprinkle salt and pepper to taste over chicken breasts.  Lightly spray a glass baking dish 9×13 with cooking spray. Place chicken breasts in pan.

In a small bowl combine the honey, mustard, basil, paprika and parsley.  Mix well. Pour half of the glaze over the chicken and brush to cover.  Bake for 30 minutes uncovered.

Remove from oven, turn the chicken and coat the chicken with the remaining honey/ mustard mixture and let cook another 10-15 minutes, or until it is no longer pink in the middle.

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.

Ahhhh, a New Year and a new beginning!  I am really looking forward to 2009 and all that it holds in store.

Heres wishing you and yours a very Happy New Year full of health, happiness and prosperity.

If you have not yet signed up for my newsletter please take a minute to sign up for my monthly mailings and get on my list!   Honestly,  I need your help to get the ball rolling this year so please take a minute and  sign up!  Thanks.

I am currently finishing up my first recipe Ebook for purchase.  It will be full of fun kids recipes that you and your friends will all want to have a copy of this year!  I had hoped to finish it by Christmas but, well it didn’t happen. But its on my list and I am putting it out there so now I have to get it done.

Changes are all around us and I think everyone can sense a change in the atmosphere.  As long as we continue to stay focused on the outcome,  we will see great results in the days ahead.  I want this year to be one of the best yet and hope that each of you will join me on this exciting journey helping to create a fun place to teach kids cooking this year.

Stay Tuned:  I am putting up more recipes and stuff on my blog this week!

Greetings all my friends!

Another year gone by and again its time to celebrate the Season of Giving.  How thankful I am that I have been blessed with so many wonderful opportunities to share with others. Just as we finish up our Thanksgiving turkey and all the left overs…….its time for another celebration feast to begin! If only I could just eat my way through the Holidays without feeling so guilty for all the pumpkin spice cake, and toasted apricot and almond baked brie that I plan to consume !

So this week I decided it would be a great time to put up a couple of my favorite Holiday recipes.  There are so many fun holiday recipes we could go for days and days cooking fantastic stuff.  I am eating up recipe blogs and magazines right now looking for new spins on old recipes. There ares so many wonderful cookies and cakes to bake, yum!  Incredible side dishes and appetizers, and of course delicious holiday Cheer!   , but seeing as I don’t have that much time and energy I will just put up  some of the best for you to check out at your leisure.

Being from Jewish heritage I do have a few traditional Holiday recipes up my sleeve.  I must admit my mother is actually a very good cook.  Although she isn’t as quick as she used to be, she still does a great job during the holidays.  Mom does a mean potato latke and delicious meat blintzes from scratch.  Heres one of our family recipes.

TRADITIONAL (LATKES)  POTATO PANCAKES

Serves 4 to 6

• 4 large russet potatoes, peeled
• 1 small white onion, finely grated
• 2 large eggs, lightly beaten
• 3-4 tablespoons matzo meal
• 1 tablespoon coarse salt
• Freshly ground pepper
• Vegetable oil, for frying
• Serve with applesauce and/ or sour-cream or creme fraiche

Traditionally matzo meal is what makes a potato latke taste different from a regular potato pancake.  You can usually find it in the specialty area of your grocery store, otherwise you can substitute flour.   We always used a hand grater as kids to grate the potatoes, but many folks prefer to use a food processor with the shredder attachement which works fine and is quick and simple.

DIRECTIONS :  

1. Have the kids carefully peel and grate the potatoes on a hand grater into a large bowl of cold water.  Watching fingers so that they don’t get to close .
2. Allow the potatoes sit in the water for about 10 minutes to allow the starch to separate to the bottom.  
3. Meanwhile finely grate onion and set aside.
4. Drain the potatoes in a cloth lined collander  and reserve the liquid. Drain off the water and leave the starch in the bowl.  (This is the thick, milky white substance that settles to the bottom of the dish that  is a natural glue.) 
5. Put potatoes back into the starch bowl and mix.
6. In a seperate bowl, mix onions, salt, and pepper. Add eggs and whisk . Add matzo meal and stir.
7. Pour wet mixture over the potatoes and combine until potatoes are evenly coated.
8. Parents:  Heat oil in a frying pan about 1/2 inch deep on medium heat,  (carefully test pan by dropping a small bit of batter into the pan, it should sizzle upon contact. )
9. Carefully drop about a 1/3 cup  of batter  into the hot pan.  I use a  measuring cup with a handle to scoop out the mixture . Make sure that you have room between the pancakes in the pan so they can cook evenly.
10. Lightly pat  the pancake in the pan and let them fry about 6 minutes per side.  Flip  with a slotted spatula , and cook until both sides brown and crispy.
11. Line a tray with paper towels to allow pancakes to drain and cover with foil and keep warm in oven at 200f.
12.  Serve immediately……with organic applesauce and sourcream.  

This is a very easy recipe that looks beautiful on the table and tastes great !  

  Baked Brie with apricot jam and toasted almonds

Ingredients: Serves 10-12 people 

1 sheet frozen puff pastry, thawed

1 (8 ounce) round Brie cheese

1/3 cup apricot or raspberry preserves

1/4 cup sliced almonds toasted

1 egg  and 1 tsp water (for egg wash)

DIRECTIONS:

 Freeze the brie for an hour prior to starting the process.  Preheat oven to 400 degrees

1. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
2. Carefully roll out a piece of thawed pastry dough and set on the prepared baking sheet.
3. Remove the brie from the freezer and cut in half vertically so you have two  disc shapes.
4. Set one half onto the pastry dough skin side down and spread the apricot preserves on top the brie.
5. Top the preserves with the toasted almonds . ( If you have raw almonds toast them in a pan on the stove top for a few minutes on low heat, and turn continually with a spatula until crisp.)
6. Carefully set the other disc on top of the open brie so the skin side faces up.
7. Wrap the  dough around the brie tucking the loose ends around the cheese and closing it up on top.
8. Carefully turn the brie over so the smooth side is facing up
9. To decorate cut out leaf shapes with extra dough and lay on top of the puffed pastry.
10. Beat egg  and water in a small bowl and carefully brush on to the top of the puffed pastry.
11. Bake in the oven 20-25 minutes until brown and puffy.

Remove from oven and serve on a decorated platter with an assortment of crackers or thin cut baguettes.

 

 

 

 

 

I hope that all of you reading this are finding lots of great reasons to be thankful this Holiday Season. Remember, one doesn’t need to wait for one day a year to practice being grateful.  Its something that we can do every day!

 I have taken to making a list at least once a week to write down things that I am thankful for.  Its a great exercise that I would challenge you to try today.  Think of at least 10 things that you are thankful for and focus on how blessed you are to be alive and experience the joy of being a thankful and grateful human being.   When we focus on the positive things in our life we get more of them! 

Thanksgiving is one of my favorite holidays.  Great food, great friends and loved ones gather around a festive meal where everyone seems to delight in cooking, eating and watching football! Wow, who could ask for anything more! 

This is where many of us a kids, learned about cooking.  Maybe you remember the experience of  hanging out in the kitchen with your family and lending a hand during the preparations of a Thanksgiving meal.  I know as a kid it was my favorite place to be, and I always felt welcome  when I was assigned a job like opening cans, pouring gravy into the gravy boat, or whipping up a batch of mashed potatoes!  What a great time for everyone to gather both old and young, and share their talents in the kitchen.

Thanksgiving is the perfect time for food and fun.  It doesn’t need to be work, and it doesn’t need to be PERFECT.   Its a time to enjoy life, and have fun.  Make this Thanksgiving a time for the kids and remember to keep it FUN!

Halloween is around the corner and the ghouls and goblins are all preparing to dress up and head out to play.  Its a fun time.  We have a wonderful street in our neighborhood that shuts down car traffic, and everyone decorates their homes for Halloween, and Harvest day.  Its always fun to walk down the street and drink hot cider with the neighbors while the kids wander from house to house filing their bags with sweet treats from all the folks  near by.    Stay Tuned this week for some fun Harvest recipes to keep you and your little goblins busy in the kitchen as the nights grow longer, and colder !

Kids love carving pumpkins for Halloween……….cleaning out the seeds is always a stringy mess, but roasting and eating them is always a special treat in our family; whether roasted with salt, or with sugar and cinnamon for a sweet delight!

How to Roast Pumpkin Seeds

 Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)

•   Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

• Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

• Let cool and store in an air-tight container.

Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber.

Pumpkin seeds are delicious toasted and salted, but they’re even better flavored with sweet and savory spices.

  These are delicious!  Enjoy.

Sugar and Spice roasted pumpkin seeds

• 1 cup raw pumpkin seeds, rinsed and dried

• 4 tablespoons white sugar, divided

• 1/4 teaspoon salt

• 1/2 teaspoon pumpkin pie spice

• 1 tablespoon vegetable oil

1. Preheat the oven to 300 degrees F . Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.