Ann - photo

I have a lot to be thankful for in 2017.  My daughter, Raisa works many hours in Richmond making sure the kitchen runs smoothly, Shari handles all procedures on the ever growing cart business, and niece Rose is on board handling all the financials. Team Edible Education Richmond has grown with Chef Petra overseeing 3 new schools with daily meal production, Chef Quincy continues to wow everyone at conferences, and our teachers all deliver top notch programs in our kitchens and out in your school district.
As the winner of the 1st 50K grant for new start up businesses, everyone at Codefi has been completely awesome and through more connections and winning another pitch contest, I met our new CFO and investor, John Foley.  As my time is now up in Missouri, I am grateful for another chapter opening in Memphis, Tennessee.  I’ll be moving there right before Thanksgiving to collaborate on a huge project with St. Jude’s Children’s Hospital, University of Memphis, and the Kitchen Community team to get carts into Memphis Schools.
Running an ever changing business is challenging, stressful and incredibly rewarding all at the same time.  I am blessed to be surrounded by friends, family and staff that still believe that when kids get to smell it, cut it and cook it – they’ll eat it!  Happy Thanksgiving y’all, enjoy the bounty, and thank you, thank you for your love this year!
Chef Ann

Cooking Tip of the Day: Jam-Packed With Deliciousness!

Monthly Recipes: November

Turkey Vatapa

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 1 t. olive oil 
  • 1/2 cup finely chopped onions
  • 3 garlic cloves, minced 
  • 1 T. minced peeled fresh ginger 
  • 1 jalapeño pepper, minced 
  • 24 ounces vegetable broth 
  • 2 cups of diced roma tomatoes
  • 1/4 cup unsalted, dry-roasted peanuts
  • 3 cups chopped skinned cooked turkey 
  • 1/2 cup light coconut milk 
  • 1/2 cup finely chopped fresh parsley 
  • 1/2 cup finely chopped fresh cilantro 
  • 1 T. fresh lime juice 
  • 1/2 t. salt, 1/2 t. black pepper 
  • Optional: Fresh shrimp
  • Garnish with plain Greek yogurt and sprigs of cilantro
  • Step 1: Heat oil in a Dutch oven over medium-high heat.
  • Step 2: Add onion and garlic; sauté 2 minutes.
  • Step 3: Add ginger and jalapeño; sauté 30 seconds.
  • Step 4: Stir in broth and tomatoes; bring to a boil.
  • Step 5: Cover, reduce heat, and simmer 20 minutes.
  • Step 6: Place peanuts in a spice or coffee grinder; process until finely ground.
  • Step 7: Add ground peanuts, turkey, (shrimp, if desired) and coconut milk to pan. Stir, and increase heat to medium until soup is simmering. Keep stirring for another 5 minutes.
  • Step 8: Add parsley, cilantro, juice, salt, and pepper. Garnish with cilantro sprigs. Serve!

Quinoa with Butternut Squash, Cranberries, and Pecans

Prep Time: 10 minutes Cooking Time: 45 minutes Prep Time: 55 minutes
  • 2 lbs. butternut squash, diced
  • 1 onion, diced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 cups cooked quinoa
  • ¾ cup of feta cheese
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans

 

Here’s a a great gluten-free Thanksgiving side dish that’s as delicious as it is heart-healthy!

  • Step 1: Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T. olive oil. Season to taste with sea salt and pepper. Roast for 45 minutes.
  • Step 2: Warm cooked quinoa and combine with cranberries and pecans.
  • Step 3: Toss vinegar, Combine squash and quinoa mixture and toss with dressing.

 

Brine a Turkey

Prep Time: 2 days Cooking Time: About 2-1/2 hours Prep Time: For Thanksgiving dinner
  • Turkey(s)
  • A large space in your refrigerator, lobster pot, cooler
  • Salt and other various flavor enhancers
  • Orange peels, dried allspice berries, brown sugar
  • Step 1: Dissolve your salt and other enhancers in the solution and keep in fridge from 8 hours to 1 day. If you are using a cooler – make sure to keep the ice so the water does not go above 38-39 degrees.
  • Step 2: Rinse off the turkey, inside and out.
  • Step 3: Place the turkey back in the refrigerator for 1 additional day, up to 2 days before cooking.
  • Step 4: Begin roasting in a 450-500-degree oven — but for only for 30 minutes. After that, turn down the heat to 350 degrees and roast away according to how big the bird is (typically, a 14-16 pound turkey will roast for about 2 ½ hours).

Southwest Jeweled Fruit

Prep Time: 10 minutes Cooking Time: None Prep Time: 10 minutes
  • 1/2 cup pomegrante seeds
  • 1/2 cup jicama cut into thin strips
  • 2 mangoes, peeled and cut into chunks
  • 3 clementines, peeled and sectioned
  • 2 blood oranges, peeled and sectioned
  • 2 pears, thinly sliced
  • Dressing: 1 T. Fresh Ginger, minced, 2 T. lime juice, 2 T. honey
  • Step 1: Cut, peel and slice the ingredients into a large bowl.
  • Step 2: Mix together the dressing and pour over fruit salad. Toss.
  • Note: This is a beautiful and fresh fruit salad — a far cry from the marshmallow mush that generally accompanies our holiday tables. The delicious dish is only 118 calories per 1/2 cup serving.

Thanksgiving Cranberry Sauce

Prep Time: 5 minutes Cooking Time: 15 minutes Prep Time: 20 minutes
  • 2 cups of fresh cranberries
  • 1/3 cup of water
  • 1/3 cup of orange juice
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1/4 t. cloves
  • 3 T. honey
  • zest of 1/2 orange

Equipment: Stock pot, 1 large bowl, large spoon, measuring cups and spoons, zester/grater

  • Step 1: Measure cranberries, water, cinnamon stick, cloves, honey, and dump into large pot. Place on burner.
  • Step 2: Let them cook until you hear the cranberries pop.
  • Step 3: Now you get to decide. Do you want mushy sauce or chunky sauce? Cook longer for the mushy version.
  • Step 4: Zest the orange rind, and squeeze the juice out. (Or just use orange juice.)
  • Step 5: Now you are done! No fuss, no muss. Serve hot or cold.
  • Note: We love it s’more style. Check the next recipe for details.

Bread Critters Rolls

Prep Time: Dough creating time: 5 minutes • Rise time 25 minutes • Critter creating time: 10 minutes Cooking Time: 10 minutes Prep Time: 50 minutes
  • 6 cups of unbleached whole wheat flour or bread flour
  • 1 T. olive oil
  • 1 ¾ c. warm water – 105 degrees
  • 2 T. salt
  • 1 ¼ oz quick rise yeast envelope
  • Decorations: sunflower seeds, sesame seeds, raisins, rosemary
  • Step 1: In a small bowl, pour in the warm water and add the yeast – stir gently for 10 seconds – let sit until you see the bubbles forming from the enzymes of the yeast that are now growing. What does it smell like?
  • Step 2: In a large bowl, mix together flour, salt, oil – after yeast water is ready, mix it in and combine until you have a soft dough.
  • Step 3: Add flour onto your work space – each student will get a portion of the dough to “knead” for 5 minutes until it is smooth and elastic. Cover with a towel and put in a warm place – on a paper plate with each child’s name on it. You will need to let it rise about 30 minutes.
  • Step 4: Let kids roll into shapes such as snakes, snails, butterflies, mice, and an octopus. Place the rolls on an oiled baking sheet and brush with an egg white wash.
  • Step 5: Bake at 425 degrees for about 15 minutes.

Makes 8 critter rolls

Monte Cristo Sandwich

Prep Time: 5 minutes Cooking Time: 5 minutes Prep Time: 10 minutes
  • 2 slices of whole grain bread
  • Egg wash (1 egg, 1 T. milk, and 1 t. mustard)
  • 2 slices of ham (or turkey)
  • Handful of spinach leaves
  • 1 slice of your favorite cheese
  • Step 1: Dip your two bread into the egg wash, milk, and mustard mix.
  • Step 2: Lay flat on a dish and begin to build your sandwich, adding slices of ham and cheese, and the spinach.
  • Step 3: In a hot pan with a dollop of butter, grill on both sides until brown.

Sweet Potato Fries

Prep Time: 10 minutes Cooking Time: 40 minutes Prep Time: 50 minutes
  • 4 sweet potatoes
  • 4 T. olive oil
  • 4 t. sea salt
  • ground pepper, to taste
  • Step 1: Preheat oven at 425 degrees (the high heat provides a nice crisp).
  • Step 2: In a large bowl, toss together 4 T. olive oil, 4 t. of sea salt, and ground pepper to taste.
  • Step 3: Wash the potatoes and leave the skins on (there are a ton of vitamins, minerals, and fiber in the skin).
  • Step 4: Slice them into 1/4-inch thick rounds or into long strips.
  • Step 4: Lay them flat on a baking sheet and pop into the oven for 30-40 minutes until the skins are slightly caramelized looking. Be sure to flip them a couple of times during the baking process using tongs, which work very well.
  • Step 5: Upon removing from the oven, sprinkle 3 T. of powdered sumac on the fries. Eddie and I had this once at a German restaurant, and it was so good. Note: although sumac can be a little difficult to find, check out your specialty spice stores or order online. It’s worth the effort!

Cranberry S’mores

Prep Time: 5 minutes Cooking Time: None, if you already have made cranberry sauce Prep Time: 5 minutes, or less
  • 1 package of graham crackers (8)
  • 8 oz. package of cream cheese
  • cranberry sauce (that you made already)
  • 2 T. honey
  • 1/2 t. cinnamon

Equipment: Plastic knife, paper plate, measuring spoon

  • Step 1: Mix cream cheese, honey, and cinnamon in a bowl.
  • Step 2: Spread the cream cheese mixture on your graham cracker.
  • Step 3: Add cranberry sauce on top.
  • Step 4: Put another graham cracker on top to make a s’more sammie. It beast burnt marshmallows any day!

Enjoy!

Edible Education TV

Edible Educator Affliates program

6502e929-bd0c-4ad3-a0d2-ee0c3558d072Want to help the kids in your area learn to cook real food? Become an Edible Educator!

Who: There are three groups of people who are successful Edible Educators™.

  • Foodpreneurs  These serious foodies are people with a passion for changing how the next generation thinks about food.
  • After-school Providers — These folks love working with kids and benefit greatly from bringing the Edible Education™ experience to their program. Not only do they add a wonderful regular educational activity to their curriculum, they earn extra money for their program during the school year, and during summer’s, too!
  • Dieticians and Health Coaches — These experienced professionals are able to couple their deep knowledge of nutrition with our proven chef-created curriculum. We not only teach the how to be chefs, we help them add a hands-on cooking lessons to their sessions with adult clients, as well as hospital and aging patients.

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School Enrichment

kids measuringSchool enrichment classes never tasted so good.  Our classes are one hour and are offered in 5 or 6 week sessions. Students enjoy themed cooking lessons with seasonal and sensational foods, for students K-G8.

The Edible Education hands-on curriculum gives students confidence in the kitchen. Students prepare three to four recipes per class.

Our trained chefs provide step-by-step, age appropriate, hands-on instruction for your kids, which makes learning to cook real food fun for everyone! (more…)