"Ch, Ch, Ch, Changes..." Whether you know the original David Bowie version of the song (boy, am I dating myself) or the Shrek version, the lyrics of the chorus: "Turn and face the strange, ch, ch, ch, changes..." have a particularly significant meaning this Spring, as Edible Education braces for all kinds of upcoming Summer Camp C.H.E.F.  activities.

New this year - we will run 3 weeks of a "Down on the Farm" hosted by our partner Winster Farm - Chef Raisa's new property in Crozier, VA! Campers will enjoy the fresh outdoors in this all-week, dig-in-the-dirt-and-cook-it camp. And... drum roll... We are hosting another location at Short Pump Town Center for summer fun.  This "pop-up" store will feature the same culinary fun you enjoy in our home store in Midlothian - with a convenience of a new site for all our West End friends!

We hope you are making "Ch, ch, ch changes" this year as you plan a fun summer of cooking REAL food with us, or on your own!

Healthfully, Chef Ann

 

Cooking Tip of the Day: Confidence in the kitchen is key

The one thing about cooking that Chopped Junior winner Claire Hollingsworth wants other kids to know and learn from is this: Be confident! IMG_1342

“You can do this!” she shares. “Don’t be scared! Try things, and be safe when it comes to using a knife and heat. So always ask for help if you need it, and keep learning. Remember that you can teach your parents things. I teach my mom and dad things that I’ve learned about cooking all the tie — and they keep teaching me. It’s a lot of fun, and keeps us close, too.”

What happens if a dish tastes nasty? “Use it as a learning experience,” Claire says. “You learn more from mistakes than you realize. There’s always cereal for dinner. Just keep cooking, and smiling.”

Click here to read more Cooking Tips for Kids.

Monthly Recipes: April

Quick Spinach Quiche

Prep Time: 10 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • One egg per quiche – well mixed
  • 1 T. shredded cheese per quiche ( cheddar, mozzerlla, parmesean, feta)
  • 1 - 2 T. chopped spinach
  • ¼ t. chopped green onion per quiche
  • 2 wonton wrappers per quiche
  • Olive Oil

Equipment: muffin pan, mixing bowl, fork or whisk, knife, cutting board, mixing spoons/cups

In a muffin tin – ( we found that using the silicon muffin holders work best, or try the foil muffin papers, brushed with olive oil) If using a 6 muffin container, you’ll want to multiple the above recipe by 6.

Step 1 – Preheat oven to 350 degrees.

Step 2 – Place into the muffin holders, wonton papers brushed with olive oil, you will want 2 wonton wrappers per quiche. Arrange the wonton wrappers into the muffin paper.

Step 3 – Place all ingredients into a bowl and mix well.

Step 4 – Add the mixed egg and other ingredients on top of the wonton wrappers – top with a small pinch of salt and pepper

Step 5 – Bake for 12 – 15 minutes or until just browned. Let cool slightly, and enjoy!

Strawberry Shortcakes

Prep Time: 45 minutes Cooking Time: 25 minutes Prep Time: 1 hour
  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 T. sugar
  • 2 1/4 cups all-purpose flour
  • 4 tsp. baking powder
  • 2 T. sugar
  • 1/4 tsp. salt
  • 1/3 cup butter, very cold, in slices
  • 1 egg
  • 2/3 cup milk
  • 1 ½ cup of heavy whipping cream
  • 3 T. sugar
  • 1 T. real vanilla

Equipment: Knife, cutting board, mixer, mixing bowls, baking pan, measuring spoons, measuring cups

Step 1 – Mix strawberries with 5 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Step 2 – Preheat the oven to 400 degrees F.

Step 3 – Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.

Step 4 – Cut in the butter using a pastry knife or 2 knives together in a slicing motion. The batter will be crumbly and lumpy. Add egg and milk and mix until just combined.

Step 6 – Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Step 7 – Beat heavy whipping cream until soft peaks form, then add 3 T sugar and 1 T vanilla until mixed.

Step 8 –  Layer with strawberries and add whipped cream!

 

Carrot Muffins

Prep Time: 30 minutes Cooking Time: 25-30 minutes Prep Time: 1 hour
  • 2 c. of unbleached flour
  • 1 c. of brown sugar
  • 2/3 c. of grated carrots
  • 1 ½ c. of oatmeal
  • 1 t. cinnamon
  • 2 c. of buttermilk
  • 3 t. melted butter
  • 4 t. baking powder
  • 1 t.baking soda
  • 1 c. of dried apricots
  • Juice & zest of 2 oranges
  • 2 eggs
  • ¼ t. salt
  • 4 T. brown sugar
  • 2 T. melted butter
  • 2/3 cup of oats

Beautiful colors and flavors – these muffins are sure to be a lunch time hit! Adding nuts, raisins or zucchini provides additional flavor and nutrition.

Step 1 – Preheat oven to 375 degrees.

Step 2 – Make the topping: combine sugar, oats and melted butter and set aside.

Step 3 – Make the muffins: Mix flour, baking powder, baking soda, and sugar. Add shredded carrots, chopped apricots, cinnamon, oats, and orange zest and mix well.  Add buttermilk, eggs, butter, salt and orange juice and mix again. Do not over mix, just until blended and lumpy.

Step 4 – Bake in muffin papers and fill to about 2/3 full, Add topping and bake for 25 – 30 minutes until golden brown. Cool and enjoy!

Spinach Salad w/ Fresh Strawberries & Blueberries

Prep Time: 10 minutes Cooking Time: Not needed Prep Time: 10 minutes
  • 6 oz. fresh spinach, washed
  • 1 pint strawberries and/or blueberries, washed, dried, and sliced
  • 1 green apple, washed sliced thinly (keep skins on)
  • ¼ cup of shredded mozzarella (or favorite cheese: feta, bleu, etc.)
  • Dressing: ½ cup olive oil, ¼ cup of Balsamic vinegar, 1/8 cup of apple cider vinegar, 3 T. honey, salt and pepper, 1 cup pureed strawberries

Equipment: large mixing bowl, knives, spoons to toss

  • Step 1: Toss all the ingredients together in large mixing bowl.
  • Step 2: Make your own dressing (see recipe below). Or use a store-bought version that you like. Just be sure to pick one without artificial colors, such as Annie’s lite Raspberry Vinaigrette. Add dressing just before eating to keep salad from wilting.
  • Note: The perfect kid-size salad includes 2 oz of fresh spinach, 2 sliced strawberries, 4 slices of granny smith apples, and added 1 T. of shredded mozzarella cheese. Use a lite vinaigrette dressing for just the right sweet sour balance.
  • For dressing: Pour ingredients into a big jar, pop on the lid, and dance around the kitchen while you shake it up. This recipe is packed with Vitamin C, folic acid, iron — and it’s really tasty! What more could you ask for?!

Chia Jam

Prep Time: 5 minutes Cooking Time: 20 minutes Prep Time: 25 minutes
  • 1 lb. strawberries
  • 1/2 cup honey
  • 1 T Chia seeds
  • 1/4 cup water
  • Equipment: knives, cutting board, pot, flame, potato masher or whisk
  • Step 1 Clean fruit and remove the stems.
  • Step 2 Combine water and strawberries in pot.
  • Step 3 Add Chia seeds and honey
  • Step 4 Let cook down for 10 minutes, stirring ocassionally
  • Step 5 Mash mixture with potato masher or whisk
  • Step 6 Let cool, and enjoy!