Celebrating Saint Patrick’s Day: Cabbage Stew and Pot o’ Gold Potato Salad

Posted by on Mar 9, 2017 in cooking classes, cooking with kids, holiday, nutrition, seasonal, seasonal celebrations | 0 comments

Happy St. Patrick’s Day! St. Patrick’s Day is the celebration of Ireland’s patron saint, Saint Patrick! He is said to have brought Christianity to the people of Ireland and so the Irish celebrate his life by feasting, usually on cabbage, ham, and potatoes. Today our little chefs will make a traditional Irish meal of cabbage stew and potato salad. Between the cabbage loaded with Vitamin B and our special antioxidant-rich purple potatoes, we can be sure we’re getting a meal that is not only delicious, but nutritious as well. Enjoy!

CAAABAGE

 

 

 

 

 

 

CABBAGE STEW

Ingredients:

  • 4 T olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 celery stalks
  • 1 carrot
  • ¼ cabbage
  • ½ c chopped canned tomatoes
  • Salt and pepper to taste
  • Water (if necessary)

Directions:

  • Start with stew by cutting celery, carrots, onion, garlic and cabbage.
  • Heat oil in pan and add celery, carrots, onion and garlic to sweat.
  • Add tomatoes and cabbage  in the pot, season, cover and simmer  20 minutes.
  • Serve warm!

POT o’ GOLD POTATO SALAD

Ingredients

  • 2 medium purple potatoes
  • 1 Yukon gold potatoimages
  • 2 medium pink potatoes
  • 1 apple
  • ½ bunch parsley
  • 1 T celery seed
  • 4 T honey
  • 3 T mustard
  • 3 T red wine vinegar
  • 6 T olive oil

Directions:

  • Make potato salad by dicing cooked potatoes and placing in salad bowl.
  • Dice apples, pick parsley and add to the potatoes.
  • Add celery seed, red  wine vinegar, olive oil, mustard and honey to mixture.
  • Whisk and mix to combine.
  • Enjoy!
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Apple Turnovers with Coconut Oil

Posted by on Jan 26, 2017 in after school, cooking classes, cooking with kids, families, healthy food, nutrition | 0 comments

5513640649_6d4c56b309_bThis week in our fun-filled cooking classes we created apple turnovers with coconut oil, served alongside an aromatic spiced apple pear butter!

Our chefs in training practiced their slicing and dicing skills, while learning about the health benefits of coconut oil which helps boost our immune system, enhances our memory, and provides us with healthy fats that help improve our cholesterol levels.

We hope that you will make memories in your family kitchen with our apple turnover recipe!

Serves 8

Ingredients:

Dough

  • 1 C whole wheat + 1 C AP flour
  • ½ t salt
  • ½ cup coconut oil, solid
  • 1/3-1/2 cup ice water

Filling

  • 4 apples
  • 1/4 cup maple syrup
  • ½ lemon
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1 T flour
  • pinch of salt
  • dried cherries, raisins (optional)

Directions:

1) Preheat oven to 375˚

2) Rinse all fruit 

3) Make the dough: Mix dry ingredients. Cut solid coconut oil in small increments using pastry blender or fork. Add water by the tablespoon until dough just comes together. Set aside. Place the dough in fridge to chill.

4) Make the filling: Slice and dice apples, and combine with lemon juice, spices, flour and salt. If the filling is too juicy from the apple juice, add a pinch more flour to absorb or drain using a colander.

5) Assemble the turnovers:

    • Cut dough into smaller pieces. Roll out into 1/8-inch thick rounds on a lightly floured surface.
    • Place ~2 T of filling on one half and sprinkle with dried cherries or raisins if desired.
    • Fold over and seal, using fork or fingers to crimp the edges. 
    • Bake at 375˚ degrees for 25 minutes, or until golden brown.
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Yellow Daal with Whole Wheat Chapati

Posted by on Oct 13, 2016 in after school, cooking classes, cooking with kids, fall recipes, Uncategorized | 0 comments

garlic_organically_grown

Yellow Daal with Whole Wheat Chapati
Global Spotlight on India

This week we are focusing on scents and spices of the season with a warming Yellow Daal and Whole Wheat Chapati dish. In cooking, aromatics are any ingredients that give off a strong smell and enhance the flavor of our meal. Some commonly used aromatics include onion, garlic, and ginger. Our sense of smell is directly connected to our sense of taste! When we smell these strong flavors, it helps signal to our brains what we are about to eat and helps us to taste the delicious food!

What spices and other aromatics might we use in the fall and winter?
How about spring and summer?
What are some of your favorite spices and other aromatics?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!

कृपया भोजन का आनंद लीजिये! kripyā bhojan kā ānnaṅd lijīyai
Please enjoy your meal
!

 

YELLOW DAAL

  • 1 yellow onion
  • 3 cloves garlic
  • 1 carrot
  • ½ t turmeric, opt.
  • 1 t cumin
  • ¼ t cinnamon
  • ¼ t ground ginger (or 1 T fresh ginger)
  • 1 tomato
  • 1 cup yellow split peas
  • 1 lemon
  • 1 small bunch of cilantro
  • salt + pepper to taste

CHAPATI

  • 1 ½ cup whole wheat flour (can sub for gluten free flour)
  • ½ cup all purpose flour (can sub for gluten free flour)
  • 1 t salt
  • 2 T olive oil
  • ¾ c warm water, add in small increments

DIRECTIONS

  1. Rinse split peas. Cook: 3 cups of water for 1 cup peas (be sure to check package directions as well). Combine, bring to a boil, reduce heat and simmer roughly 30 minutes.
  2. Finely chop onion + garlic. Note aroma! Repeat with tomato and carrot
  3. Heat 2-3 T of olive oil in medium pot over medium heat.
  4. Add onions, garlic, and carrots. Sauté until softened, 5-7 minutes.
  5. Add spices, tomatoes, and pre-cooked split peas. Lower heat and allow to cook, stirring and adding water as needed to prevent burning.
  6. While daal cooks, prepare chapati: Mix dry ingredients. Stir in olive oil and enough water so that all flour is incorporated but dough is not sticky (add water in small increments).
  7. Lightly flour cutting boards and divide dough into equal parts, flatten dough into thin pieces. .
  8. Heat pan over medium heat until hot. Lightly grease with oil. Add chapati 2-3 at a time, depending on size of pan.
  9. Flip the chapati once the bottom is browned – about 30 seconds to 1 minute.
  10. Drizzle daal with lemon, garnish with cilantro, season with salt and pepper.
  11. Enjoy!
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summer camp reflections

Posted by on Sep 14, 2016 in cooking classes, cooking with kids, families, healthy food, summer camp | 0 comments

13882634_1141748522550748_7682930224653544935_nOne of my favorite recipes I’ve made with the young chefs during summer camp was Chipotle stuffed sweet potato skins.

They loved to scoop out the baked sweet potato from its skin. They jumped at the opportunity to squeeze lemon, shred kale and cilantro and cut the Chipotle pepper and radish. When it was time to add the cumin, salt and pepper, they all would jump at the opportunity to pinch the spices and sprinkle it over the dish. They added the corn and took turns mixing the sweet potato mixture, putting it back into the skin, sprinkling cheese and putting it on the sheet pan.

While it was in the oven they would quickly clean up their station to prepare for lunch. The counselors would put the sweet potato on the campers’ plate and we served ourselves.

From my first spoonful, I loved the dish.

The balance of the saltiness of the cheese with the sweetness of the sweet potato mixture, the corn that added a crispy texture to the creamy sweet potato and the freshness that the cilantro added was nirvana.

We asked the young chefs how they felt about the dish, I saw a couple of stuffed mouths nodding their heads and putting their thumbs up. But then I saw a few thumbs sideways and we asked what can we do to make it a thumbs up. Some children said that they don’t like spicy foods. The one comment that stuck to me the most was, “I like the flavor, but not the textures, there is too much going on here.”

13887077_1145480382177562_4024558246028311134_nDuring my time at summer camp I loved to see the campers curious to learn the different components of a dish, even if they know what is in it they love to see it separately. I can very much relate this to food service. When working at schools, I see kids enthusiastic to go to the cold bar after they get their flavorful hot food item, because it is their chance to create their own, or in other words, be a chef.

I love seeing them pick and choose different items to make a vegetarian wrap or make a yogurt parfait. It shows that kids love to make their own meals from an early age, which can help expand their minds and allows them to express their inner passion and creativity.

This post was written by Kelly Laurent, Food + Garden Summer Camp Counselor & Food Service Associate  

 

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a new kind of after school snack

Posted by on Mar 22, 2016 in after school, cooking classes, cooking with kids, seasonal | 0 comments

As I looked over the unique winter twist to this week’s recipe of Moroccan Mint Tea and Squash Kebabs, I had a flashback to my experience with after school snacks as a child. Squash & Kebobs were just not in my food vocabulary. Rather, sugary cereals, Capri Suns, pop tarts, and cheese rollups, my finest culinary specialty of microwaving cheese on a flour tortilla. It wasn’t that I was a picky eater, I simply didn’t know any other way.

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Starting a new session of Butter Beans classes, I was reminded at how much my experience and relationship with food has changed. I feel an extra sense of responsibility and excitement towards introducing seasonal, fresh, and delicious healthy recipes made with real food.

It is incredible to hear an energetic child ask if they can taste a raw vegetable they just chopped, the anticipation and hunger too much for them to wait!

There are also an abundance of stories told while cooking together in class. “ My mom uses olive oil while cooking all the time!” or “ I’ve tried pomegranate tea before so I will probably like the mint tea!” The connections they make from experiences at home or even in school are inspiring and contagious towards creating a positive relationship with food.

We introduced composting our food scraps, and a 7 year old explained to the class, “it is just like recycling but for the earth.” Another student was bummed out to find that there would be no worms assisting the compost in our classroom!

image1There is something innately creative about children and their ability to see something for what it is. We work on not “yucking someone else’s yum” and cooking with care, but the magic for me comes out in the way they talk about smell and taste, their strategies for assembling a kebob or tearing a mint leaf, and the end result of wanting to take home their hard work to show off to their parents!

All done with gratitude towards our famers and our chefs, a lesson I know will impact this next generation far beyond the classroom.

This post was written by Ann Duffy, Food Educator and Cooking Instructor

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Employee Spotlight – Tania Lopez

Posted by on Jan 22, 2016 in cooking classes, cooking with kids, families, featured articles, Food for thought, food politics, giving, healthy food, healthy lifestyle, local food, news and happenings, nutrition, raising children, wellness | 0 comments


This week we highlight the incredible work of Tania Lopez, our school lunch supervisor at Nord Anglia International School. Outside of her work at Butter Beans, Tania founded an organization called Coqui the Chef which works to promote healthy eating in her home community of the South Bronx.

Check out this video, “Kids Cooking for a Brighter Future,” to catch a glimpse of Tania’s interactive and educational classes and hear her talk about why she finds this work so important in food deserts like the South Bronx.

In her series of fun, interactive, and informative cooking videos for children, Tania hopes to directly combat the current trends of childhood obesity. For Tania, this national epidemic can be felt strongest closest to home where a walk around any block will reveal a plethora of fast food joints, but very little in the way of fresh produce. Tania believes that this makes nutritional education all the more essential in these communities. Tania is using powerful community-based and culturally relevant education to build a healthier South Bronx from within, resisting the profit making forces of corporate fast food and the industrial global food system.

Tania says that working at Butter Beans has given her valuable perspective on how kids eat. While engaging at lunchtime with kids of different communities and backgrounds from her own, Tania has been able learn a lot learn how to best educate all kinds of children about healthy eating. For Tania, there is little more inspiring than seeing all sorts of communities come together over good food.

We’re so proud of Tania for taking the passion we all have for healthy eating education back to her own community. She is currently working hard to secure funding and hopes to expand her web episodes to a full television series. In this format, Tania hopes to reach a wider audience and connect communities across the city that also exist in food deserts.

Watch a trailer and full episode of her show below!

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