Confetti Rice Salad

 In our last classroom cooking activity of 2011, students made Confetti Rice Salad, inspired by ChopChop’s Confetti Orzo Salad. We substituted brown rice for the orzo in the ChopChop version to add some whole grain goodness.  Everyone loved it! You can find the recipe on page 36 of the Fall issue of ChopChop (or here).   Be sure to ask your student/chef to help you make it at home!

Switch to Whole Grains

You may already be eating whole grains. When you munch popcorn in the theater, give Toasty-O’s to your toddler, enjoy a bowl of hot oatmeal, or eat whole grain toast, you’re probably focusing more on the delicious taste than on the fact that these foods are whole grains.

This month, students sampled a variety of whole grain products; 100% Whole Grain bread, whole grain crackers, popcorn and Toasted O’s. Kids identified whole grain foods they would like to eat in place of refined versions. You can help them make the switch to more flavorful, healthful whole grains by making sure that your kitchen is stocked with delicious whole grain foods.

What are some of your family’s favorite whole grain foods and recipes? Please share!

Zucchini Ribbons

In our first cooking activity of the year, students made “Zucchini Ribbons” from the Summer issue of ChopChop. They began by cutting the zucchini with a vegetable peeler to make beautiful green and white ribbons. An adult finished the recipe by lightly sautéing the ribbons in a bit of olive oil until just tender. The kids loved hearing the pan “sing” as the zucchini cooked. Students topped their ribbons with a sprinkle of Parmesan cheese and devoured them!

I hope you have a chance to make Zucchini Ribbons and other great ChopChop  recipes at home.

Ingredients

4 small zucchini, ends trimmed and cut in half to make two short columns

2 teaspoons olive oil

¼ cup water

Parmesan cheese

Directions

1. Using a peeler or a small knife, cut the zucchini into ribbons.
2. Put the zucchini, oil and water in a large skillet and bring to a boil over high heat. Stir well and cook until the zucchini is tender, about 2 minutes.
3. Serve warm, or at room temperature, topped with Parmesan cheese.

Students on the Cutting Edge

In our first lesson of the year, students practiced using knives to slice, dice and mince an apple! We broke the process down into a few simple steps:

1. Focus!! Watch what you’re cutting at all time
2. Place food to be cut on a flat edge (cut it first to make a flat side if necessary)
3. Hold the food with curled fingers
4. Hold the knife with the other hand close to the blade
5. Saw back and forth with the knife (the knives we used had serrated blades)

Students did a fantastic job, and felt great about developing such a grown-up skill.  Catherine Newman has a great blog entry about her daughter, Birdy’s, first experiences with cutting. Take a look; Cooking with Birdy: Cutting Stuff Up

ChopChop Magazine

Food $ense begins the new school year with a new (and exciting!) format. Our lessons will center on recipes, topics and ideas featured in ChopChop magazine, a fun cooking magazine for families.  Each student in every Food$ense classroom will get their own issue of each edition of ChopChop to use in the classroom and bring home to share with their family.

Students will also make a recipe from each issue and we hope you continue to expand your child’s cooking repertoire by making other recipes at home.

To get a peek at some of the outstanding recipes, tips and features in the magazine, check it out on line… www.chopchopmag.org.

Corn and Black Bean Salad

Today students shucked fresh ears of corn, cut the kernels off the cob and used them in this delicious salad. It was a big hit!

Corn and Black Bean Salad

2, 15 oz. cans black beans, rinsed ad drained

2 cups corn kernels (fresh, frozen or caned)

1 red bell pepper, seeded and chopped

1/2 cup white sweet onion, chopped

2 small jalapeno peppers, seeded and minced

1/2 cup fresh cilantro or parsley, finely chopped

1/4 cup fresh lime juice

1 clove garlic, minced (or 1/8 teaspoon garlic powder)

1/4 cup olive oil

Place all ingredients in a large bowl and mix. Chill and serve.

Banana Berry Smoothie

Our last Local Roots unit featured Berry Banana Smoothies (recipe below). Students used individual sized “bullet” style blenders to whip up their drinks. As I was shopping for ingredients, a checker shared that she had given her daughter one of them as a gift for her eighth birthday. She said that her daughter uses it regularly, and loves to make up her own recipes. What a great idea for a budding cook!

Smoothies are always a big hit with kids. When they make their own with fat free, plain yogurt and real fruit, you know they are enjoying a super cool, super healthy drink.

Berry Banana Smoothie

1 cup orange juice

2 cups plain nonfat yogurt

1 cup frozen berries

1 banana, broken into pieces

2 Tablespoons sugar

 Combine all ingredients in a blender and blend for about 10 seconds, or until smooth.

Half Your Plate

Every step taken toward eating more fruits and vegetables helps your family be at their best! One simple guide: fill half your plate with colorful fruits and vegetables at every meal. In this week’s lesson we played a shopping game and discussed ways in which eating a wide variety of fruits and vegetables ensures we are getting the nutrients we need to grow strong and healthy.

Kids loved the sample of  ”Confetti Spaghetti”, a simple pasta salad that is both colorful and delicious.  

Confetti Spaghetti

Ingredients

1 box whole-wheat pasta (shells, rotini, penne)

1 red bell pepper, chopped

1 carrot, shredded

1 cup cauliflower

1 cup purple cabbage, shredded

1 cup baby spinach

3 tablespoons oil and vinegar based dressing (we used a light Balsalmic)

Directions:

1. Cook pasta, then chill.

2. Combine pasta and vegetables in a large bowl.

3. Add dressing and mix thoroughly.

Source: Fruits and Veggies, More Matters

Veggie Chips

This week students are exploring leafy greens. We are taking an up-close look at several greens – kale, napa cabbage, chard, and collards to name a few. Greens are abundent in our local gardens and markets. Use them raw, or add them to your favorite stir fry, or pasta dish.

Students enjoyed tasting kale chips in class.  Kids love to tear the kale into chip sized pieces, but will need your help with the baking.  

Kale Chips

1 bunch kale

Olive oil  

Preheat oven to 400 degrees.

Remove stems from kale and tear into chip sized pieces.

Spray lightly with olive oil and place on baking sheets..

Turn after 5 minutes, and continue baking for another 2 – 3 minutes, or until crisp. Stay close to the oven and watch carefully to prevent burning!

Find other great veggie chip recipes at Fruit and Veggies, More Matters.

Don’t Know Beans?

Dry beans, peas or lentils are delicious in soups, stews, or any number of ethnic dishes.  This week, students enjoyed a simple black bean dip with veggies as dippers. 

Black Bean Dip

1 (15 ounce) can black beans (rinsed and drained)
1/3 cup salsa
1 teaspoon lime juice
1 garlic clove minced or 1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Blend all ingredients in a blender or food processor until smooth.

Serve with whole grain crackers, baked corn chips or vegetables for dipping.