Back to School means back to health – No more lazy days of summer enjoying chips and soda poolside.  September seems like a natural beginning for new resolutions, with new schedules, new pencils and new seasonal foods.  Be sure to check your markets for bountiful apples. Did you know there are over 4,500 varieties? Check out our apple tips and recipes below – or sign of up for a class featuring apple pies and parfaits – we would love to help you on your healthier path for fall.

Healthfully yours.
Chef Ann Butler
Founder – Edible Education

Cooking Tip of the Day: Is that pear ready to eat?

pear-ripe-picc

  • Leave firm, unripe pears at room temperature so that they can
    ripen.
  • Check the Neck for Ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear
    with your thumb. If it yields to pressure, then it’s ripe and ready to eat!
  • Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five.

Click here to read more Cooking Tips for Kids.

Monthly Recipes: September

Apple Quinoa Cake

Prep Time: 10 minutes Cooking Time: 25 minutes Prep Time: 35 minutes
  • 3/4 cup whole wheat flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 cup olive oil
  • 1/2 t. ginger
  • 1/2 t. cinnamon
  • 1/4 t. salt
  • 2 apples, diced
  • 1/8 c. agave
  • 1 cup cooked quinoa
  • 1 t. vanilla
  • Topping: 1/4 cup oatmeal, 1 t. cinnamon, 1 T. brown sugar, 1 T. olive oil

Step 1: Mix together all ingredients.

Step 2: Pour into a square baking dish.

Step 3: Mix together topping and pour over fruit mixture.

Step 4: Bake at 350-degrees for 25 minutes, or until brown.

 

Kale Pesto

Prep Time: 5 minutes Cooking Time: 0 minutes Prep Time: 10 minutes
  • 1 cup basil leaves
  • 1 cup kale leaves
  • 1/2 c. fresh Parmesan
  • 3 cloves garlic
  • 1 t. lemon juice
  • 1/2 cup olive oil
  • Step 1 In a food processor – add all ingredients except Olive Oil.
  • Step 2 Begin whirling all the ingredients and slowly add the olive oil as the processor is blending the other ingredients.

Pesto is great on – pasta, in hummus, in spaghetti sauce, in a pizza sauce, in a salad dressing, in a yogurt dip – anywhere you would like a full Italian flavor.

Makes 1 cup

Kale and Potato Soup

Prep Time: 20 minutes Cooking Time: 40 minutes Prep Time: 1 hour
  • 3 large potatoes
  • 1 large onion - Vidalia
  • 2 cups of shredded curly kale - without the stem
  • 2 cups of half and half
  • 1 T. Olive oil
  • 8 cups chicken or vegetable broth
  • Garnish with a dollop of Greek yogurt and a couple of chive pieces
  • Step 1 In a stock pot – bring diced ( not peeled) potatoes to a boil with just enough water to barely cover the potatoes – when they are slightly soft, roughly drain the water off.  If you have some water still in the pan – it is okay and healthier.
  • Step 2 While the potatoes are cooking, finely dice onions and sauté in a small pan with 1 T. olive oil.
    Add onions and shredded kale to the potato stock pot. Add 6 cups of the broth, and pinch of salt and pepper.  Cook until the kale is tender which is about 5 – 10 minutes.
  • Step 3 Put the entire mixture in a decently good blender and puree until smooth.  You can also just keep in the pot and use an immersion blender.
  • Step 4 Begin to warm up and add the half and half. If you would like the soup thinner, add the remaining 2 cups of broth.Garnish with a dollop of Greek yogurt and a couple of chive pieces

Serves 8-10

Kale and Tomato Frittata

Prep Time: 15 minutes Cooking Time: 30 mimnutes Prep Time: 45 minutes
  • 8 eggs
  • 1 cup washed, drained, cut curly or dinosaur kale
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 diced onion - we like Vidalia's
  • 1 cup diced, fresh tomatoes (let the tomatoes drain in a fine colander before adding to the dish)
  • 1 t. finely cut fresh basil
  • Salt and Pepper to taste
  • Step 1 Begin by washing and cutting the kale into finely shredded strips.  Cut and drain the tomato pieces.  Cut the onion (to avoid crying while cutting the onion, chew something crunchy like carrots or peppers – it is impossible for the tear ducts and the saliva glands to work at the same time – who knew!)
  • Step 2 Crack the eggs in a separate bowl – whisk to mix thoroughly.  Add all the other ingredients and pour into a buttered pie dish or casserole pan not larger than 9 by 13.  You may also pour into silicon cupcake liners. (Recipe makes one large deep dish or 12 cupcakes)
  • Step 3 Bake 350 degrees until lightly golden brown and firm in the middle – about 35 minutes full sized or 25 in a cupcake liner.

Serves 12

Kale Chips

Prep Time: 5 minutes Cooking Time: 10 minutes Prep Time: 15 minutes
  • Curly kale leaves
  • olive oil
  • sea salt
  • additional spices, optional
  • Step 1 Tear leave into bite sized or large potato chip pieces
  • Step 2 Brush with olive oil sparingly
  • Step 3 Sprinkle seasonings on top
  • Step 4 Put in 400 degree F oven for 5-8 minutes until crisp and just brown

Baked Apple Parfait

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 24 apples, sliced
  • 3/4 cup butter
  • 3 t cinnamon
  • 3 t cloves
  • 1 cup brown sugar
  • 12 cups vanilla yogurt
  • 24, graham crackers
  • Step 1 In a sauté pan combine the first 5 ingredients.
  • Step 2 Cook until apples are soft.
  • Step 3  Hand each student a graham cracker and a snack bag for them to smash cracker. Pour the crushed graham cracker into the cup and top with 1/2 cup yogurt.
  • Step 4 Add cooked apple mixture, serve immediately.

Serves 24

Apple Oat Muffins

Prep Time: 15 minutes Cooking Time: 20 minutes Prep Time: 35 minutes
  • 1¼ cups whole wheat flour
  • 1¼ cups old-fashioned oats
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • ½ t cinnamon
  • 1 cup unsweetened applesauce
  • ½ cup light coconut milk
  • ½ cup packed brown sugar
  • 2 T melted coconut oil
  • 1 large egg, lightly beaten
  • ½ t vanilla extract
  • 2 small Gala apples
  • raw sugar and nutmeg
  • Step 1 Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
  • Step 2 In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon.
  • Step 3 In a medium bowl combine apples, chopped into small pieces, applesauce, coconut milk, sugar, oil, egg and vanilla extract.
  • Step 4 Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
  • Step 5 Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.
  • Step 6 Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. Bake for 16-18 minutes.

Serves 12

Chunky Applesauce

Prep Time: 10 minutes Cooking Time: 20 minutes Prep Time: 30 minutes
  • 24 apples, gala, yellow, delicious or jonagolds
  • 4 1/2 cups of water
  • 1 1/2 cups of brown sugar
  • 1 T ground cinnamon
  • Step 1 Using a peeler, peel the skins off the apples and cut into slices with an apple corer.
  • Step 2 Place the apple slices along with the water, brown sugar and cinnamon into a heavy pot and cook for about 20 minutes.
  • Step 3 The apples should become soft and the water should evaporate. Remove from heat and allow to cool.
  • Step 4 If you like, mash with a masher or a fork and serve warm.

Serves 24

Old Fashioned Apple Pie

Prep Time: 30 minutes Cooking Time: 1 hour Prep Time: 1 hour 30 minutes
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples - peeled, cored and sliced
  • Step 1 Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Step 2 Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Step 3 Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

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.

(more…)

School Enrichment

kids measuringSchool enrichment classes never tasted so good.  Our classes are one hour and are offered in 4, 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…)