Children's Museum Culinary Camp Recipes

Day 1 Recipes:

Snack

Fruit Salad with Creamy Yogurt Honey Dressing

serves 6

Ingredients

6 ounces plain or vanilla yogurt

3 tablespoons honey

1 teaspoon poppy seeds

1 apple chopped

1 banana sliced

1/2 cup grapes, halved

2 kiwi chopped

1 peach chopped

1/2 cup strawberries chopped

2 tablespoons shredded coconut (optional) 

Directions

Chop all ingredients into similar sized pieces, place in a large bowl. Combine yogurt, honey, and poppy seeds and mix together, then gently mix together with fruit. Sprinkle with coconut, serve. 

Easy Chow Mein

serves 4 - 6

Ingredients

1lb chicken thigh fillets (or breast), cut into bite size pieces

400 g /1 package fresh or dried chow mein noodles 

3 - 4 cups green cabbage (savoy / green), finely shredded

2 carrots, julienned

2 Red Peppers, julienned (or use what ever vegetables you have on hand, or are in season) 

3 shallot/scallions/green onions, sliced

2 cloves garlic, finely chopped 

¼-1/2 cup water

Chow Mein Sauce:

  • 5 tbsp soy sauce 
  • 5 tbsp oyster sauce
  • 5 tbsp Chinese cooking wine (or cooking sherry) 
  • 1-2 tbsp brown sugar (to taste) 
  • 1/2 tsp olive oil
  • fresh cracked pepper to taste

Instructions

  • Make Chow Mein Sauce: Mix together sauce ingredients.
  • Prepare the noodles according to the packet instructions.
  • Heat oil in wok or large fry pan over high heat.
  • Add garlic and stir fry for 10 seconds - don't let it burn!
  • Add chicken and stir fry about 45 seconds to 1 minute.
  • Add the carrot, followed by the peppers and cabbage and the white pieces of shallots/scallions  Stir fry until the cabbage is just starting to wilt and the chicken is cooked through.
  • Add the noodles, Sauce and water. Stir fry for 1-2 minutes, tossing to coat the noodles in the sauce.
  • Add remaining shallots/scallions. Stir through quickly and serve! 

Hony and Miso Stiry Fry

serves 4 

Ingredients

  • 1 clove of garlic, minced
  • 1 inch piece of ginger, Einely chopped 2 tbsp miso
  • 2 tbsp honey
  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp canola oil
  • 1⁄4 cup chicken or vegetable stock
  • 1⁄2 tsp cornstarch
  • *Add chicken, pork, beef, fish or tofu if desired

Instructions

Combine all sauce ingredients together in a medium bowl. Stir fry meat if using and vegetables, and when meat is cooked through and vegetables are mostly cooked, add sauce and cook until reduced to desired thickness.

 

Day 2 Recipes:

Blender Tomato Salsa

serves 18 

Ingredients

  • 3 cups tomatoes, chopped or pureed
  • 1/2 cup bell pepper, chopped
  • 1/2 cup onion, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1 tablespoon garlic, minced
  • 1 tablespoon jalapeno , minced (more or less to taste)
  • 1 Pinch salt
  • 1 Pinch black pepper

Directions

Combine all ingredients in food processor, pulse until desired texture is reached. Adjust seasoning if needed.

Pineapple Salsa

serves 18

Ingredients

  • 1 pineapple
  • 5 mangoes, peeled and cored
  • 1 small onion, minced
  • 1 small red pepper, diced
  • ½ - 1 jalapeno, diced
  • juice of 2 limes
  • salt and pepper to taste

Directions

Process each ingredient separately in a food processor to desired consistency.  Combine ingredients according to your taste.  Season with salt and pepper.  Adjust seasoning as needed. 

Guacamole

serves 18

Ingredients

  • 1 tablespoon coarsely chopped hot peppers
  • 1 tablespoon grated garlic
  • 1/2 bunch coriander with stems and leaves
  • 4 ripe avocado
  • Salt to taste
  • 3-4 tablespoons lime juice (or to taste)

Directions

Chop peppers, garlic and coriander together. Mash avocado to a rough paste. Add chili mixture and stir to combine. Season with salt and lime juice to taste.

Taco Spice (2x)

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper

Jicama Mango Slaw

serves 18

Ingredients

  • 2 jicama, peeled and grated
  • 2 mangoes (preferable unripe) peeled and grated
  • Juice of 5 limes
  • 1 - 2 Thai chilies or habanero
  • 1 tbsp sugar
  • 1 tbsp salt

Directions

Combine sugar, lime juice, chillies and salt in a bowl and stir well to dissolve sugar.  Add julienned jicama and mango and toss well. Let sit at least half an hour. 

Sweet Potato/ Black Bean Taco Filling

serves 18

Ingredients

  • 5 large sweet potato, peeled and diced
  • 2 cans black beans
  • 1 large white onion, diced
  • Olive oil
  • Salt and pepper
  • Taco seasoning mixture- to taste

Directions

In a large pan add a splash of olive oil, sweet potato, onion and a splash of water. Cook the sweet potato stirring often until soft. Add in the black beans and taco seasoning with another splash of water. Cook out until dry masing the black beans up a bit on the way. 

Chicken Taco Filling

serves 18

Ingredients

  • 5 lbs ground chicken
  • 1 green pepper
  • 1 red pepper
  • 1 large white onion
  • Olive oil
  • Salt and pepper
  • Taco seasoning to taste

Directions

In a large pan add a splash of olive oil and ground chicken. Cook about halfway through breaking up the chicken as you go. Add the peppers and onion with seasoning and finish the cooking process until the meat is fully cooked and the vegetables are soft. 

Taco Shells

makes 18 shells (4 x)

Ingredients

  • Water, 1 ½ cups
  • Masa flour, 2 cups

Directions

Mix ingredients together until a smooth dough forms, may need to add a bit of water. Divide dough into 18 equal size balls and cover with a damp cloth. Line a tortilla press and begin squishing each ball. Transfer raw shell to a dry pan and fry on each side flipping often. Cover tortillas with a cloth to prevent them from drying out.

 

Day 3 Recipes:

Hummus with Pita and Crudite 

serves 18 (3x)

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained, liquid reserved 
  • 1/4 cup tahini 
  • 1/3 cup fresh lemon juice (from 2 lemons) 
  • 2 tablespoons extra-virgin olive oil 
  • 1 small garlic clove 
  • Coarse salt to taste
  • Broccoli
  • Celery 
  • Carrots
  • Peppers

Directions

Puree chickpeas, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency.

Shawarma and Toppings (x5)

serves 18

Ingredients

  • 1 lb boneless skinless chicken breasts (2 large breasts) 
  • 1 lb boneless skinless chicken thighs (4 large thighs)
  • 6 tbsp extra virgin olive oil divided
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 3/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1 pinch cayenne
  • Salt and black pepper 
  • Olive Oil

Directions

Prepare Marinade. Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag. In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Pickled Red Onion

Ingredients

  • 2 red onion thinly sliced
  • ½ cup sugar
  • 1 cup vinegar
  • 1/2 cup water 
  • Salt and pepper

Directions

Combine sugar, vinegar, water, salt and pepper in a small pot. Bring to a boil and pour over onions. Let cool and serve with shawarma.

Garlic Sauce

serves 18 

Ingredients

  • 1 litre greek yogurt
  • 2 cloves garlic, minced very finely
  • ½ lemon juiced
  • 2 tablespoons dill, minced
  • Salt and pepper

Directions

Mix all ingredients well and chill in fridge until ready to use

Remaining Toppings

  • Shredded lettuce
  • Cucumber
  • Roma tomato
  • Pickled turnip

Tomato Cucumber Salad

serves 18

Ingredients

  • 7 english cucumbers, seeds removed cut into half moons
  • 10 roma tomatoes, seeds removed, cut into strips
  • ½ lemon juiced
  • ½ bunch cilantro
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

Toss all ingredients together and season well.

 

Day 4 Recipes:

At the Market!

Corn on the Cob

No instructions needed! Just get fresh corn - picked the same day, shuck, boil for 3(ish) minutes and enjoy with lots of butter and a pinch of salt to taste!

Green Beans

serves 4

Ingredients

  • 1 pint Green beans (the younger, smaller and thinner the better!)
  • 3 tbsp Olive Oil
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • ½ tsp fresh tarragon leaves chopped
  • Salt and pepper to taste

Instructions

  • Combine all dressing ingredients and shake well.
  • Cook beans for 1-2 minutes max in very salty water until desired tenderness (We like ours a little crunchy!)
  • Pour dressing over the hot beans and toss to coat. Check seasoning and serve! 

Minted Peas

serves 4

Ingredients

  • 2-3 pints English shelling peas
  • 8-10 fresh mint leaves - cut into ribbons
  • 1 tbsp butter
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions

  • Shell the peas and cook for 60 to 90 seconds (do not overcook! - they should still pop in your mouth) in very salty water
  • Strain the peas and add the butter mint, lemon and season with salt and pepper to taste
  • Serve immediately

Make your own Grilled Cheese

Ingredients and instructions

  • None needed - right?!?! - bread, butter and cheese - it's that simple! 
  • But don't get stuck in a cheesy rut! Have fun with your sandwich and add some additional toppings - like apples, red peppers, tomatoes, pancetta, or pesto
  • Try out different breads and cheeses (we used havarti, swiss, garlic and herbed brie and of course, old cheddar) - don't be afraid to go for it! - And have fun! 

 

Day 5 Recipes:

Restaurant Day

Course 1: 

Heirloom Tomato, Halloumi and Basil Salad

Ingredients

  • Heirloom tomatoes, sliced
  • Fresh basil, leaves carefully chopped as not to bruise
  • Fresh halloumi cheese, sliced
  • Extra virgin olive oil
  • Balsamic wine vinegar
  • Salt and pepper

Instructions

Fry the halloumi cheese in a frying pan with oil until golden brown on each side, remove to paper towel to get rid of excess oil. Assemble the salad with slices of tomatoes, basil leaves, and halloumi slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper.

Course 2: 

Bacon and Pea Risotto

serves 6

Ingredients

  • 1/2 cup butter, cubed
  • 1/4 lb bacon, cut into small pieces
  • 1/2 bunch green onion, finely chopped
  • 1=2 tablespoons fresh herbs, chopped (tarragon, chives, parsley - it's all good!) 
  • 1 cup fresh English peas, shelled
  • 1.5 cups arborio rice
  • 2.5 L vegetable stock, simmering
  • 1 cup parmigiano reggiano, grated
  • salt and pepper to taste

Instructions

  • Cook the bacon until crisp and remove from pan - leave the fat in!
  • Add in the risotto rice to the bacon fat and stir until coated and translucent. (1-2 miin) 
  • Add about a ladleful of hot stock at a time, stirring until the stock has been absorbed.
  • Season with salt and pepper as you go - keep tasting!
  • Keep adding stock until rice is al dente (just about cooked), then add the peas and herbs and green onion. Add one more addition of stock and cook until absorbed.
  • Remove from the heat and stir through the parmigiano reggiano, cooked bacon and remaining cubed butter. Season to taste.
  • Serve sprinkled with parmigiano reggiano and a drizzle of olive oil and pea shoots.

Course 3: 

Berry Fool

serves 6-8

Ingredients

2 cups berries of your choice

1/2 cup sugar

Zest of one lemon

1 Litre whipping cream

Instructions

  • Place the berries in a medium bowl and slightly mash with the back of a large spoon. Whip the cream with the sugar and lemon zest to stiff peaks. 
  • Gently fold in the raspberries, leaving streaks throughout the cream.
  • Spoon the fool into individual dessert glasses or bowls.

 

 


 

 

 

 

 

 

  
   
  
     
 
 
 
   
    
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