gions. A classic American sweet that dates back to Colonial times, the cobbler is a deep-dish upside-down fruit pie with a biscuit-like crust. Although peach, berry, cherry and apple are the most popular, cobblers can be made with any fruit.INGREDIENTS:
Filling:
4 cups fruit (berries or peaches, sliced)
2 Tbsp. cornstarch
1/2 cup sugar
2 Tbsp. lemon juice
1 tsp.vanilla
2 Tbsp. butter, cubed
Topping:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
1/2 tsp. cinnamon (optional) 6 Tbsp. chilled butter, diced
2/3 cup and 1 Tbsp. cream
METHOD:
PARENT: Preheat oven to 375 degrees. Grease glass baking dish.
CHILD: Use plastic knife to cut butter into small cubes, and place in baking dish.
CHILD AND PARENT: In large bowl, add fruit, cornstarch, sugar, lemon juice and vanilla. Mix together. Pour into glass baking dish and set aside.
CHILD AND PARENT: In another large bowl, combine flour, baking powder, salt, 2 Tbsp. sugar and cinnamon.
CHILD: Add butter to flour mixture, and use fingers to mix until it looks like cornmeal.
CHILD: Add 2/3 cup cream and stir until smooth.
PARENT: Lightly flour a clean surface, and place dough onto flour.
CHILD: Roll dough to ½-inch thickness.
CHILD: Use a round cookie cutter to cut circles out of dough.
CHILD AND PARENT: Arrange rounds of dough on top of fruit mixture.
CHILD: Brush dough with remaining Tbsp. of cream, and sprinkle with remaining sugar.
PARENT: Bake 25 minutes or until fruit is tender and crust is golden. Serve warm or at room temperature.
Serves 10
NUTRITION FACTS:
Per serving: calories 307, fat 16g, protein 3g, carbohydrate 39g, dietary fiber 2g
*As always, KIWI recommends using organic ingredients as much as possible.
For more information go to http://www.kiwimagonline.com/recipes/cricket/fruitcobbler.php
Tortilla Soup
1 onion
2 celery stalks
1 small zucchini
1 small yellow squash
2 tablespoons vegetable oil
4 plum tomatoes
6 cups chicken stock
1 28-ounce can crushed tomatoes
1 14-ounce can corn
1 15-ounce can garbanzo beans
1 teaspoon cumin (or to taste)
1/2 bunch fresh cilantro
salt and pepper (to taste)
1 avocado
2 cups tortilla chips (or to taste)
shredded cheese (cheddar or Monterey jack) (to taste)
1. Dice the onions, celery, zucchini, squash, and the fresh tomatoes and set aside.
2. Put vegetable oil into a large pot and heat over a medium temperature.
3. Once the oil is heated, add the onions, celery, zucchini, and squash and cook for 5 minutes, stirring occasionally.
4. Add the fresh tomatoes, chicken stock, crushed tomatoes, corn, garbanzo beans, and cumin to the pot. Cook over a high heat for 15 minutes, or until the vegetables are tender (covering the pot with a lid will speed up this step).
5. While the soup is cooking, dice the avocado into small pieces and set aside.
6. Remove the cilantro leaves from the stems and add the leaves to the soup.
7. Break the tortilla chips into small pieces and put into the soup bowls.
8. Adjust the salt and pepper within the soup. Ladle the soup into bowls over the chips. Add the avocado and shredded cheese to the top. Enjoy!
For more information got to http://www.todaysdietandnutrition.com
Faster than a speeding blender, more powerful than a Ginzu knife, able to whip tall meringues in a single mound. It’s a lemon curd! It’s a microplane! It’s SuperChef!
Stay tuned to see how these mild-mannered men and women wielding knives of steel handle the heat of a real family kitchen...
You’ve seen them on TV. Read their books. Heard stories about their legendary restaurants.
With their Viking ranges, fine ingredients, and bevy of sous chefs to assist them, celebrity SuperChefs create mouth-watering meals with effortless ease.
But what if they had to work a night in your kitchen? Cook after shuttling kids to 5 p.m. soccer practice? Cope with finicky friends staying for dinner after playdates? Cater to that most discriminating of all palates — the three-year-old picky eater?
Could they handle the pressure?
We decided to find out.
Welcome to SuperChef Challenge, where each week, two celeb-u-chefs are pitted against each other in a race against time, funds, and the lure of the fast food drive through.
In this week’s Challenge, our SuperChefs face a predicament that confronts moms across America every day: The Lunch Box Dilemma.
You’re tired of giving the kids the same thing every day for lunch, but whenever you try to give them something beyond the usual PB&J or bologna sandwich, they reject it. What to do?
The Challenge:
Create a kid-friendly lunch box meal that goes beyond the usual bologna and cheese or peanut butter and jelly.
The Rules:
It must be transportable (able to go in a lunch box with or without a cold pack), healthy, delicious, and sure to please even the pickiest appetite.
The SuperChefs:
Margaux Sky, author of Beautiful Breads and Fabulous Fillings.
Cricket Azima, founder of The Creative Kitchen.
Margaux Sky gained notoriety when Oprah tasted her Curried Chicken on Spicy White Pepper Jack bread sandwich and proclaimed, “This is the best sandwich I’ve ever tasted.”
Oprah was in California meeting with Sky’s brother-in-law, Tim Bennett, who is the head of Harpo Productions. They ordered out from Sky’s restaurant for lunch. When Oprah tasted the sandwich, she was floored. She immediately invited Sky to be on her show in an episode titled, “My Favorite Sandwich.”
Fans began clamoring for the now-famous “O Sandwich” at Sky’s former restaurant, The Art Café & Bakery.
Sky no longer owns the café, but she included the recipe for “The O Sandwich” in her book, and you can order the curry sauce and the spicy white pepper jack bread from her web site.
Cricket Azima is a professional chef who travels all over New York City teaching cooking classes for kids. She says cooking is a great way to teach kids everything from reading to science, social studies and math.
“I work on the Montessori education theory, where kids retain information about social studies, geography or math because they’re touching, feeling, smelling and tasting it,” she says. “For example, when I say, ‘Take this strip of orange pepper and cut it into quarters, I ask, how many pieces is that?’ Or I ask, ‘How hot is boiling? On a hot day in New York, the temperature is 90 degrees. Is that boiling?’”
The goal of all of The Creative Kitchen products, which include DVDs and books as well as the cooking classes, is to help children develop healthy lifelong eating habits and a positive relationship with food.
The Results:
Peanut Butter and Chocolate Fudge Bread with Strawberries and Cream Cheese
By Margaux Sky
2 oz. cream cheese
1 cup thinly sliced strawberries
2 tablespoons strawberry jam
2 slices of Peanut Butter Chocolate Fudge Bread (recipe below)
Spread the cream cheese on one slice of the Peanut Butter Chocolate Fudge Bread. Next, spread the strawberry jam over the cream cheese. Then, layer the strawberries evenly over the strawberry jam. Cover the sandwich with the top slice of bread and slice diagonally.
For the Peanut Butter Fudge Bread:
1/2 tablespoon dry active yeast
1 cup warmed milk
1 cup warmed ½ & ½
1/4 stick (2 tablespoons) butter (melted)
1/8 cup powdered sugar
4 cups all purpose flour
3/4 tablespoons salt
2 cups of organic peanut butter
2 cups of *Creamy Chocolate Fudge Topping (use your own favorite, such as Ghiradelli Chocolate Fudge Topping or make your own using the recipe below)
1/4 cup of semi sweet chocolate chips
In a large bowl, dissolve the yeast in the milk and half and half. Let stand for 5 minutes until the yeast is foamy. Add the butter and mix with a whisk. Add the powdered sugar and mix well to break up any clumps.
In a large bowl, combine the flour and salt. Add the liquid mixture to the flour mixture and knead well. If you're using a stand mixer, knead for 3-4 minutes. If kneading by hand, knead for 4-6 minutes on a lightly-floured countertop. Keep the dough moist for a soft, tender bread (so that it is not sticking to the counter top when rolling, but is more moist than one might think a dough should be.)
Place the kneaded dough in a buttered bowl, cover with a towel, and allow to rise in a warm dry place for 60 minutes.
Punch dough down with your fist and pour onto a floured counter and roll out into a 9 x 11 inch rectangle so that the long side is perpendicular to your body.
Spread the peanut butter evenly over the dough. Spread the Creamy Chocolate Fudge Topping over the peanut butter.
Generously butter a 9" loaf pan.
Tightly roll the dough into a loaf with the rolling action going away from your body. To hold in the filling, fold in the outer edges of the dough as you roll. Place the loaf in the loaf pan, cover and let rise another 45-60 minutes.
Preheat oven to 400 degrees. Bake for approximately 1 hour. Ovens vary so test for doneness. Remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done. If not, continue baking, checking every few minutes.
Remove from oven when completed. Melt the chocolate chips in the microwave and drizzle over the bread. Let the bread cool in the pan for 30 minutes. Transfer to a wire rack and cool another 30 minutes.
*Creamy Chocolate Fudge Topping
1½ - 2 cups powdered sugar
3/4 cups granulated sugar
½ cup brown sugar
6 tablespoons butter
1 cup heavy whipping cream
3 ounces unsweetened chocolate
2 teaspoons vanilla extract
In a large saucepan, combine the powdered sugar, granulated sugar, brown sugar, butter, whipping cream, and chocolate on low heat, stirring constantly. Allow the mixture to thicken and boil. Cook, stirring, for 5 - 7 minutes.
Remove from the heat and add the vanilla. Mix vigorously until well blended.
Yields approximately 4 cups. (Use additional Fudge Topping for breads and desserts.)
Panzanella (Italian bread salad)
By Cricket Azima
1/2 medium loaf whole-wheat country bread
1/2 pound fresh mozzarella
4 small tomatoes
4 stalks celery
1 cucumber
1 green pepper
1 red pepper
1 red onion
1 small bunch fresh basil
1/3 cup olive oil (or to taste)
1/3 cup Balsamic vinegar (to taste)
Salt and pepper (to taste)
*If you want to add some protein: add a 1/2 cup diced salami, diced pepperoni, canned tuna, or white beans as a tasty addition to this dish.
Tear (or cut) the bread into large cubes and place in a large mixing bowl.
Dice the mozzarella, tomatoes, celery, cucumber, peppers, and onion. Add them to the bowl of bread. Tear the basil into small pieces and add to the bowl.
Add the olive oil, balsamic vinegar, salt, and pepper to the bowl, a little at a time, until the desired taste is achieved. Mix the dressing into the bread salad.
By lunch time, the salad will be moist and all of the flavors, well combined.
Serves 8
Which Recipe Do You Like Best?
Make sure to tell us which recipe was a hit at your house in the comments field!
© Stephanie Gallagher, 2006.
For more information go to www.clubmom.com
Geography: Point out Africa on a world map. As you’ll see, South Africa is the southernmost country on the continent. About 20 languages are spoken there. It has three capital cities— Cape Town, Bloemfontein and Pretoria—but it’s the city of Johannesburg that is the largest and most populated.
Science: How does weather affects the South Africa’s produce? Its subtropical climate allows many different types of agriculture to grow. Crops include potatoes, sugarcane, nuts, corn, green beans, coconuts, pumpkins, wheat, and fruits such as bananas, mangoes, pineapples and oranges.
Music & Art: Traditional dancing, music and crafts play an important role in Africa’s cultures. Listen to songstress Miriam Makeba (a.k.a. “Mama of Africa”) for a sample of legendary South African music.
Social Studies & History: How has history influenced South Africa’s cuisine? Because it’s located at the southern tip of Africa, the cape was used as a trading post for shippers in the 1600s. With all the comings and goings of people from faraway lands, South Africa became incredibly diverse. The food of South Africa reflects that of India, England, Holland, Portugal and, of course, other African countries.
Bunny Chow
A popular sandwich eaten everywhere in South Africa, Bunny Chow is made of hollowed-out bread filled with a curry mixture. Immigrants from India introduced South Africa to curry dishes in the 1800s. The original sandwich was stuffed with vegetables, but today’s versions are also made with chicken or lamb.
INGREDIENTS:
1 Tbsp. vegetable oil
1 onion, chopped
1 lb. chicken breast, cubed
2 cloves garlic, minced
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. garam masala
1 cup chicken stock
2 tomatoes, diced
Salt, to taste
4 small bread rolls
METHOD:
CHILD: Help measure vegetable oil. Using a plastic knife, chop onion, garlic and tomatoes.
PARENT: In medium frying pan, heat oil over low heat, add onion and cook until softened, about 10 minutes. Add chicken and raise heat to medium-high. Cook for 10-15 minutes or until chicken is cooked through.
CHILD: Help measure coriander, cumin, garam masala and stock, and set aside.
PARENT: Add garlic, spices and stock, and simmer for 10 minutes.
PARENT: Add tomatoes and cook until softened, 7 minutes. Add salt to taste.
PARENT: Cut off one end of each loaf of bread.
CHILD: Use fingers to hollow out center of loaves.
PARENT and CHILD: Fill bread with chicken mixture and serve.
Serves 4
NUTRITION FACTS:
Per serving: calories 303, fat 14g, protein 23g, carbohydrate 20g, dietary fiber 2g
For more information go to http://www.kiwimagonline.com/recipes/cricket/bunnychow.php
Setting the Mood
Sit in seiza style (on knees with bottoms touching heels) in a circle formation with the host positioned near the tea equipment.
Preparing the Tea
Using a special cloth, the host starts by cleaning the equipment. Next, he scoops the green-tea powder into the bowl and adds hot water. He whisks it to create a tea with a light foam on the top. Unlike Americans, the Japanese do not add sweetener.
Drinking the Tea
After they exchange bows, the host serves the bowl of tea to the guest of honor, who is seated next to the host. This guest of honor then bows to the next guest, takes two to three sips from the bowl, wipes the rim, turns the bowl and passes to the next guest while bowing. This exchange continues around the circle until each participant has tasted the tea. Then, the host cleans the equipment again. The guests pass around and admire the cleaned equipment before it is put away.
As everyone leaves the “tea room,” they bow again to symbolize the end of the ceremony.
For more information
*New Tastes in Green Tea, by Mutsuko Tokunaga
*The Urasenke Foundation: www.urasenke.org
Green Tea Dora Yaki
A special type of sweet called Wagashi is served with tea to counter its bitter flavor. Wagashi are teacakes that come in various shapes, sizes, colors and flavors. These sweets are bought in confectionary stores, as they are difficult to make at home. As a substitute, try making Green Tea Dora Yaki, a simple adaptation of Dora Yaki, traditional miniature pancakes filled with red bean paste (we use jam instead).
INGREDIENTS:
7 oz. organic pancake mix
1/2 cup milk
2 tablespoons green tea powder
1 large egg
1 cup blueberry jam
Butter or vegetable oil for cooking
METHOD:
1. Have children help measure 2 tablespoons green tea into a medium mixing bowl.
2. Add milk, egg, and pancake mix into bowl and blend well. Children of any age can assist in measuring each ingredient and blending.
3. Adults should take the lead in the remainder of the cooking so that kids aren’t working at the hot stove. Add 1/2 teaspoon butter or oil to large frying pan and heat on medium for 1 minute.
4. Keeping in mind that this batter makes 10 pancakes. Spoon dollops of batter into the pan—final size should be about 4 inches in diameter. Make sure to space the batter sufficiently so the pancakes do not touch. When bubbles form on top, flip and cook for about 2 more minutes. Transfer to a large plate or platter and allow to cool.
5. Once the pancakes have cooled to room temperature, kids can help spread a generous amount of blueberry jam on a pancake and then place another pancake on top to make a sandwich.
Serves 5
For more information please go to http://www.kiwimagonline.com/recipes/cricket/japaneseteaparty.php
Geography: Look at a map. Although there are more than 7,000 islands in the area, the most populated include Jamaica, the Bahamas, Bermuda, Cuba, Aruba, Barbados, Trinidad and Tobago, the Virgin Islands, Puerto Rico and the Cayman Islands.
Social Science: Appreciate the blended culture, which is a result of the diverse peoples who have moved to the region. In the 17th century European countries like England, France, Spain and the Netherlands began to colonize the islands, which were originally populated by native Indians. Africans also played an integral role in Caribbean history.
Music: Get moving to the beautiful beats of the islands. The sound is a rich mixture of steel pan, calypso, reggae, salsa, mambo, soca and jazz. Listen to the album Putumayo Kids Presents: Caribbean Playground. Use a stockpot and wooden spoon to play along with the music.
Science: Discuss the tropical climate of the region and how it directly affects the types of produce grown. Plant cilantro in a pot and watch it grow this summer.
Food: Taste some of the native flavors. The islands share many of the same crops, including sugarcane, banana, plantain, pumpkin, coconut, sweet potato, corn, papaya, citrus fruit, pineapple and mango. These foods are used to make some of the most common dishes: fried plantains, banana bread, pumpkin soup and coconut custard.
Caribbean Mango Salsa
The mango, one of the area’s most popular fruits, grows on trees and, interestingly, is a relative of the cashew. It’s an excellent source of vitamins A and C, potassium and fiber.
INGREDIENTS:
4 small tomatoes
1 mango, peeled
1 cucumber, peeled
1 red onion
1 red bell pepper
1 yellow or orange bell pepper
1 15.5-oz. canned black beans
11/2 cups corn kernels (fresh or frozen)
2 limes
1 cup fresh cilantro
olive oil, to taste
salt and pepper, to taste
1 bag baked corn tortilla chips
METHOD:
CHILD: Before cooking, wash fruits, vegetables and cilantro.
PARENT: Cut tomatoes, mango, cucumber, onion and peppers into strips that are easier for small hands to handle and cut.
CHILD: Using a plastic knife, cut vegetable and mango strips into small dice. Then place the pieces into a medium bowl.
PARENT: Open the can of beans, and remove the lid completely.
CHILD: Pour beans in strainer and rinse under running water. Add corn and beans to the bowl contents.
PARENT: Cut limes in half.
CHILD: Squeeze lime juice over contents of bowl.
CHILD: Remove cilantro leaves from stem, and sprinkle over mixture.
PARENT: Allow child to help dress salsa with oil, salt and pepper—a little at a time.
Serve with chips and enjoy.
Serves 12
For more information go to http://www.kiwimagonline.com/recipes/cricket/mangosalsa.php
ith cooking and then warm their bellies with the hearty Italian soup Pasta e Fagioli.
