Greetings in the New Normal!  We are in Virginia, one of the states that has said no school for the remainder of the school year – Wow, wow, wow.  We pray for seniors, missed proms, missed sports activites and all the classes we were teaching for our spring enrichment classes – over 160 students a week.  
But please stay in touch through our Facebook Live cooking classes. We are broadcasting Tuesdays + Thursdays at 1:00.  Edible Education RVA is the site – can’t wait to see you cook with us online.
We can’t be face to face, but we are certainly cooking with you heart to heart!    Healthfully, Chef Ann

Cooking Tip of the Day: Magical + Mysterious Cookbook

 

How do pancakes rise? How do you get oil and water to play nicely? And what is the best temperature for working with chocolate? These questions and more are answered in this how and why do ingredients work cook book for kids.

Aligned with the National Standards for Science and presented in full color pictures of each recipe, you will enjoy this very science driven recipe collection.

This book also includes Hypothesis worksheets for students and black and white re-producible recipes for kids to take how and share with their families for fun at home developing a lifetime of culinary skills.

Click here for a sample.

https://edibleedu.wufoo.com/forms/q1mtp6ur04xm5tq/

Perfect for ages 8 – 16. Adult Supervision is required with ovens and burner work.
ISBN-640 07 – 576 – 4 Copyright July 2017

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.