October 14 — If you like your mashed potatoes without the skin on, but hate the process of peeling them by hand, try this trick.
Here’s how: Boil the potatoes with the skin on. When they are done cooking transfer them to a bowl filled with ice and water (aka: an ice bath) and let them soak for 3-5 minutes. The skin will easily peel right off.
To make perfect mashed potatoes, you’ll need: 1 1/2 lbs (680 g) Yukon Gold potatoes, 1/2 teaspoon salt. 4 Tbsp cream or milk, 2 Tbsp. butter, 1 Tbsp. milk, salt and pepper to taste. Cut potatoes and place into a medium saucepan with an inch of cold water and salt. Boil until bubbling, and simmer, and cover for about 15 minutes until potatoes are soft. Drain water and in a bowl add butter and cream. Mix and mash the potatoes with a fork or potato masher. Don’t over-mix or they’ll get ooey and gluey. Add salt and pepper to taste. Yum!
October 13 — Who doesn’t like to be a little lazy sometimes? While that’s not always the best plan when it comes to cooking real food, it can work in your favor when it comes to preparing your next batch of potato salad. How? Don’t peel the potatoes! Right under the skin is the most nutritious part of the vegetable — and no peeling equals saved time. And, about 20% of the nutrition of a potato is in the skin, as well as good-for-you fiber. Plus, potatoes offer 45 percent of your daily dose for vitamin C, and have more potassium (620 mg) than bananas, spinach, or broccoli. So eat your potatoes!
Here’s how: Cook about a half-pound of red or Idaho potatoes (ask your parents for help with the boiling part if you are under 12). Let them cool and leaving skin on, pop them into a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. Photo: Shutterstock
Did you know: Whether mashed, baked or roasted, this comfort food is the number one vegetable crop in the world. Belonging to the nightshade family, potatoes are available year-round as they are harvested somewhere every month of the year. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato. Source: whfoods.com
October 12 — Want to whip up a delectable gourmet breakfast this morning?
You’ll need: 5 wonton wrappers, a cupcake/muffin baking pan, scrambled eggs (using 5 eggs, prepared), 5 teaspoons of your favorite cheese, 5 teaspoons of cooked spinach.
Here’s how: Place the wrappers in the muffin cups, add into each wrapper add some egg, cheese, and the spinach. Then pop into a 350-degree over and bake until the egg is set (it should take about 15 minutes). Voila! You have prepared a Wonton Mini Quiche. (Makes 5). Find more cooking tips here.
October 11 — At Edible Education, we think that anything served in fancy glassware looks great. Martini glasses are one of our favorites. While we certainly aren’t encouraging kids to imbibe, it’s fun to offer a taste of elegance.
Here’s why: Not only do these pretty glasses provide the perfect vessel for serving a simple mixture of crushed graham cracker, cream cheese, and honey with fresh berries (an Edible Education favorite), they are also a fun container for serving mashed potatoes, chocolate pudding. Find more Cooking Tips for Kids here.
October 10 — Kids: If you love preparing egg-white omelets — and other egg-white recipes — but struggle to separate the yolk from the whites, here’s a simple approach that is also a fun science experiment: 1. Crack eggs and place them in a container. 2. Grab an empty plastic water bottle and easily extract an egg yolk by sucking up the yolk. 3. Slightly crush the bottle creating some suction action. 4. Place the bottle directly over the yolk, then “release.” 5. Finally, “squirt” yolk into your bowl and leave the whites behind. Neato, right? Click here for more Cooking Tips for Kids.
October 9 — Believe it or not, there are more than 5,000 varieties of pears grown around the world … in Asia, Europe and here in America.
Did you know:
- Asian pears are round, crunchy, and sweet fruit, quite different from what many tend to mean when we think of this word. They are, however, gaining in popularity, although their season is quite limited.
- In the US, the most commonly grown variety of pears is the Bartlett. In fact, it accounts for about 70% of the US market, and the majority are grown in California, Washington and Oregon. Many never see the stores and are quickly sold to large canning companies. In fact, Americans can more of this fruit than they eat fresh. In Europe, it’s less common to can the fruit, and it is often eaten fresh for dessert. Its sweetness makes an excellent contrast to sharp cheese.
- The Bartlett pear actually comes in green and red varieties. The fully ripe Bartlett may be somewhat yellow, but the Red Bartlett develops its color prior to being fully ripe. Similarly, the D’Anjou, often just called the Anjou, can be either red or yellow, or like an apple. It can have a red blush when fully ripe. Sources: usapears.org, wisegeek.org
How do you know if your pear is ripe? Click here to find out!
October 8 — Have you ever heard of Quercetin? How about antioxidants? Here’s a fun bit of information that might come in handy in science class:
- Antioxidants are molecules that inhibits a chemical reaction involving the loss of electrons or an increase in oxidation state.
- Quercetin belongs to a group of plant pigments called flavonoids that give many fruits, flowers, and vegetables their color — which means it’s often in the skin of a fruit.
Did you know: Pears — with the skin on — have both, so eating them can helps prevent cancer — and it can help reduce blood pressure. So don’t peel your pears! And here’s more good news: Pears are a hypoallergenic fruit, so if you have food sensitivities can usually eat pears with no adverse effects. Eating three or more servings of fruits a day, such as pears, may also lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults. Click here for Edible Education’s recipes for cooking with pears.
October 7 — If you love math, or if you are struggling to master your arithmetic homework, here’s a fun way to eat and study at the same time. Whip up some Fruity Fractions.
Here’s what you’ll need: 1 mini pita (or a slice of your favorite bread), 1/4 pear thinly sliced, 1/2 slice of muenster cheese, 1/2 teaspoon of honey, and olive oil for brushing.
Here’s how: Brush the bread with olive oil, then cut into quarters (1/4) or eighths (1/8). Cut your pear in half (1/2) and then in half again to make quarters (1/4). Now place a half slice (1/2) of muenster cheese to each pita triangle, and top it with the slice of pear. Lightly drizzle a small amount of honey over pita. Bake in toaster oven at 450 F for 5 minutes or until the pear is soft and the cheese is bubbly. Enjoy!
October 6 — If you love pears (and who doesn’t), and from our Cooking Tips posted so far this October you know the benefits of eating pumpkin, you are going to love this month’s recipe for Creamy Squash and Pear Soup.
Did you know: Pears are one of the highest-fiber fruits, offering six grams per medium-sized fruit, helping you meet your daily requirement of 25 to 30 grams. Pears also contain vitamins C, K, B2, B3, and B6. And you can get all of that in a neat little sweet green package. Impressive, right?
October 5 — No one likes being sick. To fight off any icky viruses that might be floating around school this fall, try one of the foods that’s as much fun to make as it is to eat: Pumpkin.
Did you know: Adding pumpkin to your daily regimen will account for nearly 20% of your daily recommended intake of vitamin C. It’s widely believed that vitamin C is pivotal come cold and flu season. Pumpkins are also a great source of vitamins A, C, E and B — and it is full of the many minerals the human body needs on a daily basis, like fiber, potassium, calcium, copper and zinc. Click here for some yummy pumpkin recipes that you can make after school today!