Fresh Food Frenzy Fall 2016 Recipes
Thank you to all the students who joined us this fall for Fresh Food Frenzy! We hope you had a fantastic time, because we know we sure did. If you would like to see the photos of us cooking up a storm, you can find them on our Facebook page here.
If you would like more great recipes for kids in the kitchen, peruse our Fresh Food Frenzy recipe book, found here.
If you have any questions, or would like to share your own recipe or photo of a meal you've cooked, we'd love to see it! Email us at firstname.lastname@example.org
Come join us in the kitchen!
- Stone soup (minestrone soup)
- Butternut squash macaroni and cheese
- Applesauce with pumpkin oatmeal cookies
- 6 tablespoons extra-virgin olive oil plus more for drizzling
- 1 1/2 pound chorizo, ham or leftover meat, chopped
- 4 large baking potatoes, peeled and cut into cubes
- 10 ribs celery, chopped
- 8 - 10 carrots, chopped
- 2 large onions, chopped
- 6 - 8 cloves garlic, (grated with microplane)
- 1 bay leaf
- Salt and pepper
- 3 15 1/2 ounce cans chickpeas, drained
- 1 tablespoon sweet smoked paprika
- 4 litres chicken broth
- 3 15 ounce cans diced tomatoes or tomato sauce
In a soup pot, heat 2 tablespoons olive oil over medium-high heat. Add the chorizo (or whichever meat you are using) and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes. Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
Macaroni and Cheese with Butternut Squash
- 1-2 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 10 cups)
- 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 4 1/2 cups milk
- 1 teaspoon of freshly grated nutmeg
- 1 pinch of cayenne pepper
- 1 tablespoon coarse salt
- freshly ground black pepper
- 3 pounds elbow macaroni (chef will have cooked already)
- 4 cups extra-sharp cheddar cheese, finely grated
- 1 cup Parmesan cheese, finely grated
- 6 tablespoons fine breadcrumbs
- 1 tablespoon olive oil
- 2 cups ricotta cheese
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
- 6 lbs apples
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 cups water
- juice of 1 lemon
- 1⁄2 teaspoon salt
Peel and core apples . Cut apples into approximately 1 inch cubes.
Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary.
Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
Flourless Pumpkin Oatmeal Raisin Cookies
- 4 cups of oats
- 4 teaspoons of cinnamon
- 1 tablespoon plus 1 teaspoon baking powder
- 4 cups of pumpkin puree.
- 4 eggs
- 1 ½ cups of brown sugar
- 2 cups of raisins
- ½ cup of coconut oil
Preheat oven to 350 degrees. In a bowl, mix oats and cinnamon together and set aside. In another bowl, mix all of the other ingredients together. Add the cinnamon and oats into the second bowl and mix. Make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork. Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.