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Summer Isn’t Over Yet!

  1. kids cooking
  2. burrito-Mexican-Chipotle
  3. SONY DSC
  4. pancakes
  5. chow mein
  6. chicken tenders
  7. Crustless Milk Tart

kids cooking

 

Can you believe its August 8th already! The CTCA fun has been non-stop. Chef Toni has already taken her  summer camp Jr. Chefs to Japan, India, South Africa, Korea, Hawaii, Russia, France, Mexico, The Middle East, America, and Italy!! With plenty more regions to go, you still have until Sept 6 to join all of the Cook, Eat & Play with love adventures with us.
Here are a few recipes to enjoy at home. Check back soon for new pictures!
Mexican Chipolte Chicken Burritos
burrito-Mexican-Chipotle
Ingredients
  • 1 tablespoon Vegetable Oil
  • 3/4 cups Pico de Gallo or Fresh Salsa (we used Fresh)
  • 1 Chipolte Chile in Adobo Sauce, chopped plus 1 – 2 tablespoons sauce from the can
  • 1 14-ounce Can of Pinto Beans, drained and rinsed
  • 3/4 cups Water
  • 1 1/2 cups Shredded Rotisserie Chicken, skin removed
  • 1/4 cup Roughly-chopped Cilantro
  • Kosher Salt
  • 4 burrito-size Tortillas
  • 1 1/3 cups Cooked White Rice, warmed
  • 1 1/3 cups Shredded Monteray Jack Cheese
  • 1 1/3 cups Shredded Romaine
  • Guacamole, for serving
  • Salsa, for serving
Preparation:
  1. Heat the vegetable oil in a medium pot over medium-high heat. Add 1/s cup pico de gallo, the chopped chipolte, and adobo sauce (if using) to taste; cook until the mixture starts to sizzle (about 2 minutes). Add the beans and 3/4 cups water, and bring to a low boil. Then, stir in the chicken and cook until the mixture is slightly thickened (about 2 minutes). Stir in the cilantro and season with salt.
  2. Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce, and the remaining pico de gallo.
  3. Fold the bottom edge of each tortilla snuggly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with the guacamole.

Korean Tongdak Chicken Wings

SONY DSC

 

These Korean oven-roasted chicken wings are good for almost any occasion. They are good as an appetizer or a main dish, as a casual meal or part of a picnic, and as part of a large celebratory dinner. Tongdak Chicken Wings are juicy, spicy, and sweet, and it’s impossible to just eat one. (Please note: I omitted the spicy red pepper paste and it was still quite delicious.)
 Ingredients:
  • 2 pounds Chicken Wings and Drumettes
  • 1 inch piece of Fresh Ginger, minced
  • 2 teaspoon Sesame Oil
  • 6 tablespoons Soy Sauce
  • 3 tablespoons Sugar
  • 3 tablespoons Honey
  • 5 Cloves of Garlic, minced
  • 1/2 Small Onion, minced
  • 1 tablespoon Red Pepper Paste (Kochujang)
Preparation:
  1. Mix all ingredients together for the sauce (everything but the chicken).
  2. Marinate chicken for at least an hour in the sauce (a few hours is better).
  3. Preheat oven to 400 degrees.
  4. In a heated pan on the stove, brown the chicken on all sides, reserving the marinade for later.
  5. Transfer chicken wings and drumsticks to a shallow roasting pan, pouring sauce over pieces.
  6. Put chicken into preheated oven.
  7. Turn once during cooking, covering with more sauce if needed.
  8. Cook chicken for a total of 40-50 minutes in the oven.

Korean Green Onion Pancakes

pancakes

 

Ingredients

:
  • ¾ All-Purpose Flour
  • ¼ cup Rice Flour
  • About 1 Cup Cold Water
  • 5 Green Onions (Scallions), cut into ½-inch pieces
  • 2 tablespoon Korean Sliced Chili Peppers (Dried)
  • Dash of Black Pepper
  • Finely-chopped Red Peppers, Carrots, Zucchini, etc.
  • ¼ teaspoon Sea Salt
  • Vegetable Oil (for frying

)
  • 2 tablespoons Soy Sauce
  • 
2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon of toasted Sesame Seeds
  • 1 tablespoon Black Pepper
Preparation:
  1. In a small bowl, combine all the ingredients for the vinegar soy sauce and set aside.
  2. In a medium bowl, mix the flours and cold water, adding water a little at a time and mixing until the mixture is the consistency of a thin pancake.
  3. Add the green onions, chili pepper, vegetables, black pepper and sea salt and mix until just combined.
  4. Add enough oil to the pan, just to cover the surface, about 1 Tbsp at a time. Turn the heat on medium high and add 2 tbsp of the batter per pancake onto the pan in a flat circle. Cook on one side until golden brown. Flip and cook the other side.
  5. Remove the pancakes and serve hot with vinegar soy sauce.

Vegetable Chow Mein

chow mein

This comfortable noodle dish is a delicious way to get your kids to eat vegetables. They will definitely ask you for more. Servings: 4
Ingredients:
  • ½ lb fresh Chinese Egg Noodles
  • 5 tablespoons Canola Oil
  • 2 tablespoons each Oyster Sauce, Soy Sauce, and Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Sugar
  • ½ Yellow Onion, thinly sliced
  • 1 Red Bell Pepper (seeded and thinly sliced, lengthwise)
  • ¼ lb Shitake Mushrooms (stemmed and thinly sliced)
  • 1 Zucchini (trimmed and cut into matchsticks)
  • 1 tablespoon Grated Fresh Ginger
  • 2 Cloves of Garlic, minced
Preparation:
  1. Bring a large pot three-fourths full of water to boil. Add the noodles, cook for 2 minutes, drain, and rinse well with running cold water. Place in a bowl, add 1 tbsp of the canola oil, and toss to coat evenly.
  2. To make the sauce, in another bowl, whisk together 3 tbsp water and water and the oyster sauce, soy sauce, vinegar, sesame oil, and sugar. Set aside.
  3. Heat a wok or large frying pan over high heat until very hot and add 2 tbsp of the canola oil. Add the onion and bell pepper and stir-fry just until tender (about 2 minutes). Add the mushrooms and zucchini and continue to stir-fry until golden brown (about 2 minutes). Using a slotted spoon, transfer the vegetables to a bowl.
  4. Return the wok to high heat and add the remaining 2 tbsp oil. Add the ginger and garlic and stir-fry until fragrant (about 5 seconds). Add the noodles and cook until heated through (about 5 minutes).
  5. Return the vegetables to the pan, add the sauce, and continue to stir-fry until all the ingredients are well-combined and heated through (about 1 minute).
  6. Transfer to a warm serving platter. Serve at once.
Note: For a heartier dish, add peeled and devein shrimp or strips of boneless, skinless chicken breast or pork loin to the pan after stir-frying the ginger and garlic. Toss until cooked through before proceeding.
Chicken Tenders (American)
chicken tenders
Few foods are more kid-friendly than nuggets, but do you ever wonder what’s in them? Rest assured with these easy homemade ones. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Ingredients:
  • 1 large Egg
  • 1/3 cup Buttermilk
  • 1 pound Boneless Skinless Chicken Breast, cut into bite-size pieces
  • 1 1/2 cups Panko Bread Crumbs
  • 1/4 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • Salt and Pepper
  • 1/2 cup Canola or Vegetable Oil
  • Ranch, Honey Mustard or Barbecue Sauce for dipping (optional)
  • Carrot, Cucumber, and/or Celery Sticks (optional)
Directions:
  1. Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl, combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
  2. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
  3. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Serve with your kids favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
South African
Crustless Milk Tart
Prep Time: 10 mins | Total Time: 55 mins |Servings: 6-8
Crustless Milk Tart
Ingredients:
  • 3/4 cup Self-raising Flour
  • 2 cups Milk
  • 2 Eggs
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla Essence
  • 1 ounce Butter, melted
  • 1 pinch Salt
  • 1/2 teaspoon Cinnamon
Preparation:
  1. Put all the ingredients together into a bowl or food processor and beat to a smooth batter.
  2. Pour into a buttered pie dish (approximately 23cm/9″ in diameter, but it doesn’t matter if it’s not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top.
  3. Bake for 45 minutes at 175C / 350°F
  4. Serve warm or cold.
Note: It sinks and becomes denser as it cools. If you eat it hot you’ll need a spoon to scoop up the soft custardy tart, but cold you can pick up the slices in your hand, if it hasn’t vanished long before then
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