March 09, 2010
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Head Chef Notes
I hope you've had a great month. I'm gearing up to start an after school cooking program so I've been busy organizing. I use the kids cooking lessons e-book myself and implement each lesson with a different food fact and whatever fillers I need off the kids-cooking-activities.com site.Spring is coming and I've really enjoyed seeing all the fun entries for the cooking recipe contest. This month's theme is kids healthy snacks.
Remember to get your recipe in by March 15. I will pick a random winner on the 16th and start a new theme for the next month's contest. You can see the entries and rate them as you'd like too. When you enter the contest don't forget to enter your email address on the second page as that is how I will contact you if you win! It won't be posted online just for my reference.
Look for an email next week announcing the new contest and this month's winner
Events in the next month
For some St. Patrick's Day fun see our St. Patrick's Day RecipesDon't forget about cooking up some mischief on April Fool's Day too. April Fool's Recipes
If you've been with Kids-Cooking-Activities.com for the last few summers you'll know we have a new summer camp program each summer for younger chefs and one for older chefs. You can buy past cooking camps through our site.
Now we are getting ready for this summer's new program and would love to know what ideas you have, themes you'd like us to put together or what your kids want to learn in cooking.
For this purpose I have put up a poll for you. I really appreciate all my readers feedback so please go over to the poll or survey and share with me your thoughts -I'll even throw in a surprise for your effort. Once you submit your answers you will be able to download it on the following page.
Recipes
Now for some yummy stuff. Try one of these "green" recipes for St. Patrick's DayCreamy Celery Broccoli
1/4 C vegetable broth
2 C of fresh broccoli florets
1 (10.75 oz.) can of cream of celery soup
1/2 C milk
1/2 t dried basil
1/4 t pepper
1 C cheddar cheese, shredded
Pour the broth into a saucepan and place the pan over high heat.
Bring the broth to a boil.
Add the broccoli and bring the broth back to a boil.
Reduce the heat to medium low and cover the pan.
Simmer the broccoli for 5 minutes or until tender.
Stir the soup and milk into the broccoli.
Season the broccoli with the basil and pepper.
Heat for 5 minutes or until the soup is hot.
Sprinkle in the cheese.
Cook 3 minutes or until the cheese is melted.
Makes 4 servings
Be sure not to drain the broccoli before adding the soup and milk. The broth will give the sauce a nice flavor. You can substitute cream of broccoli soup for the celery soup if you wish.
Minted Cucumber Chicken Salad
2 C cooked chicken, shredded
2 C seedless red grapes, halved
1 C cucumber, chopped
1/3 C of orange juice
3 T salad oil
1 T fresh mint, snipped
4 C lettuce, shredded
Place the chicken into a large bowl.
Add the grapes and cucumbers and toss to combine.
Pour the orange juice into a jar with a tight fitting lid.
Add the oil and mint.
Close the lid and shake until blended together well.
Pour the dressing over the chicken and stir to coat.
Divide the lettuce between four plates.
Top the lettuce with the chicken salad.
For an Irish meal try this recipe:
Corned Beef Chowder with Toasted Croutons
1 T of margarine, softened
4 slices of rye bread
1/2 t caraway seeds
3 C of milk
1 (10.75 oz.) can cream of celery soup
2 oz. Swiss cheese, shredded
1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
2 (5 oz.) pkgs. corned beef, chopped
Preset the oven temperature to 325 degrees allowing the oven to preheat.
Spread the margarine over both sides of the 4 slices of bread.
Sprinkle with the caraway seeds.
Cut the bread slices into triangles and place on a baking sheet.
Toast in the preheated oven for 10 minutes or until nicely browned.
Pour the milk into a large saucepan.
Stir in the soup until well combined.
Fold in the cheese.
Cook the mixture, stirring constantly for 3 minutes or until beginning to bubble.
Stir in the sauerkraut and corned beef.
Reduce the heat to low, cover and simmer for 5 minutes or until heated through.
Serve with the toasted croutons.
Next Issue
What would you like us to talk about in upcoming issues of the Kids Cooking Activities newsletter? Send me your ideas or reply to this email and if I use it I'll send you a free ebook.Have a great time cooking!
Debbie Madson
Head Chef and Web Publisher of http://www.kids-cooking-activities.com
http://www.learn-cake-decorating.com
http://www.kids-meal-ideas.com
http://www.kids-sewing-projects.com
VA, USA
