In celebration of Dr. Seuss birthday on March 2,  enjoy the wisdom of Theodore Suess Geisel, " You do not like them. So you say. Try them! Try them! and you may. Sam!if you let me be, I will try them. You will see.

(and he tries them...) Say! I like green eggs and ham! And I will eat them here and there. Say! I will eat them anywhere!

Spring into cooking something new this year - we'd love it if you took a class here!

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: March

Curry Carrots with Chive Yogurt Sauce

Prep Time: 5 minutes Cooking Time: 25 minutes Prep Time: 30 minutes
  • 1 1/2 lbs carrots
  • 1 T. olive oil
  • 1 tea. salt
  • 3 T. honey
  • 1 T. curry powder
  • 2/3 c. plain low-fat Greek yogurt
  • 1/4 c. snipped fresh chives

Equipment: Cutting board, sharp knife, measuring spoons, measuring cups, bowl, large baking sheet, serving bowl

  1. Preheat oven to 425 degrees. Clean and peel carrots. Halve large carrots lengthwise.
  2. Line a 15 x 10 x 1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/2 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl, warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
  3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
  4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining 1/2 tsp. salt. Serve with roasted carrots.

Tropical Carrot, Mango & Ginger Smoothie

Prep Time: 15 minutes Prep Time: 5 minutes
  • 1 navel orange, peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • ½ cup frozen mango chunks
  • ⅔ cup coconut water
  • 1/2 - 1 T. flax seeds
  • 3/4 tea. grated & peeled ginger or 1/2 tea dry ginger
  • 1/2 tea. dried tumeric or curry (optional)
  • Pinch of Salt

Equipment: Measuring cups. measuring spoons, sharp knife, cutting board, box grater, 2 glasses

Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, flax seeds, ginger, turmeric or curry, and salt, and ½ cup ice in a blender until smooth.

Strawberry, Snap Pea and Mixed Green Salad

Prep Time: 15 minutes Prep Time: 15 minutes
  • 5-6 oz spinach or mixed greens
  • 1 cup Sugar Snap Peas
  • ½ lb fresh strawberries
  • ⅓ cup sunflower seeds or slivered almonds
  • 1/2 cup precooked chicken (optional)
  • 1/4 cup feta or gorgonzola cheese (optional)
  • Vinagrette Dressing - strawberry, pomegranate or balsamic

Equipment: Colander, Cutting Board, Knife, Large bowl/serving platter or 3-4 plates.

  1. Rinse and dry  greens and snap peas and place in a large salad bowl or platter.
  2. Rinse and slice strawberries and add to bowl/platter.
  3. Sprinkle with sunflower seeds or almonds just before serving.
  4. Add chicken and/or cheese, if desired
  5. Drizzle with vinagrette salad dressing.