Archive for the ‘Come Meet Chef Sonia’ Category

Lunch Box Make Over @ PCS

November 2, 2010

Home Made Hot Pockets

Calzone- a calzone is a pizza that is folded in half. This is great for lunch boxes because it is portable and the kids can eat it with their hands. It also makes a great lunch for field trips. This is fun for a slumber party/play date. I let Trader Joe’s do some of the work by using their premade raw pizza dough. I like the wheat one. It doesn’t get as fluffy as the Bridgeford Frozen bread dough since it is pizza dough not bread loaf dough. Unfortunately Bridgeford doesn’t have a wheat dough. But everything in moderation. My kids get whole wheat for all their other sandwiches so I feel once in a while the white is fine.

Hardware- cookie tray/pizza pan, rolling pin, cutting board, flatwear tspn, knife, pastry brush (if you child won’t put a finger in the egg wash), parchment paper,

Software- tomato paste with italian herbs, raw pizza dough, string cheese cut into 1/4ths, low fat salami/ turkey sausage/ (even the brown and serve breakfast sausages work great) cut in half, dried oregano, garlic powder, egg, 1 tspn milk, any other pizza toppings your family enjoys..ie, drained crushed pineapples, sauteed mushrooms, diced bell pepper, artichoke, sundried tomatoes,

Steps

Preheat your oven to 425 F. Sprinkle flour on your cutting board so the dough won’t stick to the board. Sprinkle flour in your palm and rub your palm up and down your rolling pin to prevent sticking of your dough. Pull off a piece of dough and roll it in your hands so you have a racquetball size ball of dough. Place it on your cutting board and put your rolling pin in the center of the ball. Gently roll the rolling pin away from you. Place the rolling pin in the center again and roll towards you. Pick up your flattened dough and rotate it 90 degrees. Repeat the rolling process. Rotate and roll again until you have a nice flat disc about half an inch thick. Using the back of a silverware teaspoon to swipe on about 1/2 tspn of tomato paste. Put 1/2 a piece of breakfast sausage or 1 piece of salami then add 1/4 of a stick of string cheese. Dip your index finger in the dish of water and apply water to the edge of the dough. Pull up the dough to meet each other. I say Look at your dough like a compass. the North meets the South and the East meets the West. Then pull up the other left over edges and pinch everything together. It is important that the seal is tight. Roll the dough ball over so the seam is underneath. Place it on a parchment paper covered cookie sheet. Make an egg wash by cracking the egg in a small dish. Add the milk and scramble it together as if you were making scrambled egg. Using either your finger or a pastry brush, apply a thin layer of egg wash on the calzone. Sprinkle it with garlic powder. Sprinkle it with Oregano. Take your sharp knife and lightly cut across the top of your calzone to vent it. Cut 2 slashes. Be careful not to cut too deep. You should be cutting the dough until you see the filling. Bake til golden brown and delicious. About 20 mins. Enjoy.

You can also make this into a breakfast Hot Pocket by adding cooked scrambled eggs in it. I did this with the leftover egg wash. Make it into scrambled eggs. Put the eggs, cheese, meat, tomato paste in one. and enjoy a hand held breakfast on the go.

BBQ Chicken Pizza by Chef Sonia at Whole Foods Market

Kids love to help assemble this. I use a rotisserie chicken from the store to simplify my life a bit. I figure any bit helps. An adult will have to debone the chicken. I pull off the meat and set it aside then chop it into bite size pieces for the pizza all at once. I take some of the leftover steamed carrots, frozen spinach and puree it up with some of the BBQ sauce just to sneak in some more goodness.

Hardware- pizza pan, spoon for spreading out the sauce, bowls to hold the toppings,

Software-Ready baked packaged whole wheat pizza crust, deboned “no salt added” rotisserie chicken, your family’s favorite BBQ sauce pumped up (see above to find out what I add to pump it up), fresh cilantro, motzarella cheese, cheddar cheese, garlic powder, carmelized onion or thinly sliced red onion (both optional)

Steps for Kids to do

  • Wash your hands for 20 sec with soap. Read all directions and gather materials needed.
  • Remove the crust from the packaging. Save the directions.
  • Place crust on a pizza pan or cookie sheet.
  • Preheat the oven (turn the oven on to bake and set the temperature to what the package says.)
  • sprinkle garlic powder all over the crust, spread the pumped up BBQ sauce all over using the back of your spoon.
  • Sprinkle chopped chicken all over
  • Wash and chop the cilantro. If the kids are doing this then have them tear it up with their fingers or put a clean bunch into a plastic cup and let them cut into them using the kitchen scissors.
  • Sprinkle the cilantro around
  • Optional. Scatter onions around. Carmelizing them helps to take off the bite.
  • Sprinkle on an even layer of cheesy goodness by mixing 1/3 motzarella to 2/3 cheddar mix.
  • Slide it into a preheated oven and bake according to the packaging directions.
  • Have an adult help you take it out of the oven.
  • Congratulations you have made a masterpiece. Enjoy!

This is so tasty that my family eats all of it for dinner and I have to make another one for lunch. So buy 2 crusts. Be the envy of all at the lunch table.

Turkey Hummus Spirals by Chef Sonia at Whole Foods Market

Hummus is a great alternative to mayonnaise. You still have the creamy spreadable texture w/out all the fat. You also get the added fiber and protein as an added bonus.

Hardware- cutting board, spoon for spreading out the hummus, plate to have all your veggies on, sharp knife

Software-Wheat tortillas, hummus (I use the spinach artichoke one), chopped carrots, shredded Persian cucumbers, julienned red bell peppers, shredded bib lettuce

Steps

  • Lay a tortilla on your cutting board
  • Spread hummus on the bottom 2/3 of the tortilla
  • Sprinkle the carrots on the hummus up to the middle of the tortilla
  • Sprinkle the lettuce on the carrots on the bottom 1/3 of the tortilla
  • Lay slices of sandwich meat on the lettuce covering the carrots, lettuce, and humus
  • Lay a small row of bell peppers at the very bottom of the tortilla
  • Roll the bottom of the tortilla over the peppers, tuck the tortilla around the peppers and continue to roll up the tortilla like a sleeping bag.
  • Place the roll seam side down on the cutting board and cut into bite size pieces.

You can substitute other veggies in this roll. I have substituted low fat cream cheese for the hummus and julienned pears or apples for the bell pepper.


I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog www.chefsonia.wordpress.com

I can be reached via email at snugglebunnysc@yahoo.com

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 3. To enroll for my class go towww.cclcf.org

I am also available to teach at boy scout, girl scout meetings and at birthday parties.

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Vegging Out at the Y (Part 2)

October 7, 2010

You asked for it and you got it. The Vegging out at the Y for preschoolers was such a hit. There were 70 people/kids who joined the fun. The biggest request of all the feed back was to please have a similar program for older kids. Thanks to the YMCA being on board, we are going to do it. We are gearing it towards the kinder-3rd/4th grade kids. Mark your calendars for Thurs., Nov 4th at 3:30 -5 for a fun and tasty time for all. Recipes will not only be tasty but nutritious as well. Apple sauce, Toasted Pumpkin Seeds, and Reindeer Munch. Plus as a wonderful bonus the kids will plant a seed to take home and grow their own veggie with Landscape designer, Dawn Benander of Earthly Delights. So pile into the car with a few friends and head on over to the Crescenta Canada Y.

Apple Sauce

This is a great treat for the lunch box or as an after school snack. My kids even eat it for breakfast. If you have never had homemade apple sauce, you must make this recipe. It is super easy and super delicious. Of coarse it is best to make this in the fall when the apples are in their peak of sweetness. In my cooking class we use the rotary apple peeler for the red apples and the carrot peeler for the yellow apples. Just to give the kids a chance to peel with both kitchen tools. A good thing about using a crock pot is that it cooks without you even being home. But also, the house smells delicious and cheery. A wonderful autumn smell.

Hardware- rotary apple peeler or carrot peeler, knife, cutting board, crockpot or pot with lid, teaspoon, small bowl, wooden spoon, electric blender, big bowl, dinner plate, oven mitt, dish towel.

Software- 6 red delicious apples, 6 golden delicious apples, ground cinnamon, sugar, water

Steps

  • Using either the rotary peeler or a carrot peeler, peel the skin off the apples.
  • Place them in the bowl of water.
  • Lay the plate on top to keep the apples submerged in water. This will prevent air from touching your apples. So your apples won’t turn brown. A process called oxidation.
  • Using your knife and cutting board, cut the apples off the core by cutting around the core.
  • Be sure to put the cut apple slices back into the water.
  • When all your apples have been peeled and sliced, put them in the big pot with 2 cups of water.
  • Meanwhile in a small bowl mix together 3 Tablespoons of sugar with 1 Tablespoon of cinnamon.
  • Stir them together. Add 1-2 Tablespoons to the cooking apples. (depends how sweet your apples are to start with)
  • Cook til the apples are soft. Stir occasionally.
  • Once the mixture has cooled enough to handle, transfer it to a blender.
  • Place the lid on top and cover the lid with a dish towel.
  • Hit the button to blend. In minutes you will have the best applesauce ever.

If you make it in the crock pot, you reduce the water to 1 cup.  If you do it on the stove top, there is enough steam leaving your pot that you don’t need to do this step.

Enjoy it as is or as a topping to oatmeal, pork chops, pancakes, potato pancakes, or waffles. I also like to cut french toast into sticks and use the apple sauce as a dip. Enjoy.

TMT- Good science moment to teach about Oxidation. We used a barrier to prevent oxidation. Lemon juice and honey are other barriers to try. Apples can be graphed, written about, life cycle of an apple tree to explain the 4 seasons, read about John Chapman and why he greatly helped pioneer families stay healthy. Weigh things using the weight of apples to balance it. taste different apples and use descriptive adjectives to tell about the flavor. Graph which apple flavor you liked best. Document the cost of an apple in the course of American history.

Toasted Pumpkin Seeds

Hardware- fry pan, wooden spoon, plate

Software- clean dry shell on pumpkin seeds, salt, canola oil, other option of seasoning… olive oil, garlic salt,

Heat up a fry pan on med heat, pour in some oil, let the oil heat up, add the seeds. It is very important that the seeds be dry otherwise the water will pop in the oil and you could get burned. Using the wooden spoon stir the seeds around. When the seeds start to get golden brown sprinkle in the salt and stir around to coat all the seeds. Let them get to a toasty brown. They should be dry so they don’t spoil when in a bag. Slide them out onto a plate and let them cool. Once they are cool, you can eat them as is or use them in the trail mix. They taste like nutty popcorn. They also make a great garnish for pumpkin/butternut squash soup.

Reindeer Crunch

Due to potential allergies, the kid version is the basic one. It is also the version I make to keep in the car. If you have something like this in the car or your purse, you will be armed with a healthy snack. If you know there are no chocolate, nut, dairy allergies, make the basic and include the optional add ins list.

Hardware- a big mixing bowl, measuring cups, containers to put store it, wooden spoon

Software- 1/4 C pretzels, 1/8 C raisins, 1/8 C dried cranberries, 1/2 C unbuttered popcorn, 1/8 C toasted pumpkin seeds, 1/4 C cheerios, 1/4 C wheat chex,

In a large bowl add all the ingredients and give it a mix with the wooden spoon.

Optional Add in.. 1/8 C chocolate chips, 1/4 C raw unsalted almonds, 1/8 C yogurt covered raisins, 1/4 C granola, 1/8 C sunflower seeds

I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog www.chefsonia.wordpress.com

I can be reached via email at snugglebunnysc@yahoo.com

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 3. To enroll for my class go to www.cclcf.org

I am also available to teach at boy scout, girl scout meetings and at birthday parties.

My Free Healthy Cooking Series at the Montrose Library

August 29, 2010

I have partnered up with the Montrose Public Library to offer a “Free Parent Cooking Class” on 3rd Wednesdays of each month, from 10:30 – 11:30 AM. (9/15, 10/20, 11/17, & 12/15)

The first class would be on Wednesday, Sept. 15th. With classes in October, & November. December.( so far) In my How to get  your kids to eat healthy and like it, I have planned… Sept- homemade applesauce, Oct- pumpkin pancakes with yogurt, Nov. oven roasted veggies, Dec- Magical Marinara (it is a great gift to give in lieu of sweets)

There is a require pre-registration. That way we can plan appropriately for cost, etc. Due to cost/space, we are limited to 15 people. To sign up contact Jennifer at the library. Please let us know of any allergies too.

Jennifer Boyce – Children’s Librarian

Montrose Branch Library

2465 Honolulu Ave.

Montrose, CA 91020

(818) 548-2016

Apple Sauce

This is a great treat for the lunch box or as an after school snack. My kids even eat it for breakfast. If you have never had homemade apple sauce, you must make this recipe. It is super easy and super delicious. Of coarse it is best to make this in the fall when the apples are in their peak of sweetness. In my cooking class we use the rotary apple peeler for the red apples and the carrot peeler for the yellow apples. Just to give the kids a chance to peel with both kitchen tools. A good thing about using a crock pot is that it cooks without you even being home. But also, the house smells delicious and cheery. A wonderful autumn smell.

Hardware- rotary apple peeler or carrot peeler, knife, cutting board, crockpot or pot with lid, teaspoon, small bowl, wooden spoon, electric blender, big bowl, dinner plate, oven mitt, dish towel.

Software- 6 red delicious apples, 6 golden delicious apples, ground cinnamon, sugar, water

Steps

  • Using either the rotary peeler or a carrot peeler, peel the skin off the apples.
  • Place them in the bowl of water.
  • Lay the plate on top to keep the apples submerged in water. This will prevent air from touching your apples. So your apples won’t turn brown. A process called oxidation.
  • Using your knife and cutting board, cut the apples off the core by cutting around the core.
  • Be sure to put the cut apple slices back into the water.
  • When all your apples have been peeled and sliced, put them in the big pot with 2 cups of water.
  • Meanwhile in a small bowl mix together 3 Tablespoons of sugar with 1 Tablespoon of cinnamon.
  • Stir them together. Add 1-2 Tablespoons to the cooking apples. (depends how sweet your apples are to start with)
  • Cook til the apples are soft. Stir occasionally.
  • Once the mixture has cooled enough to handle, transfer it to a blender.
  • Place the lid on top and cover the lid with a dish towel.
  • Hit the button to blend. In minutes you will have the best applesauce ever.

If you make it in the crock pot, you reduce the water to 1 cup.  If you do it on the stove top, there is enough steam leaving your pot that you don’t need to do this step.

Enjoy it as is or as a topping to oatmeal, pork chops, pancakes, potato pancakes, or waffles. I also like to cut french toast into sticks and use the apple sauce as a dip. Enjoy.

TMT- Good science moment to teach about Oxidation. We used a barrier to prevent oxidation. Lemon juice and honey are other barriers to try. Apples can be graphed, written about, life cycle of an apple tree to explain the 4 seasons, read about John Chapman and why he greatly helped pioneer families stay healthy. Weigh things using the weight of apples to balance it. taste different apples and use descriptive adjectives to tell about the flavor. Graph which apple flavor you liked best. Document the cost of an apple in the course of American history.

Pumpkin Pancakes (adapted from allrecipes.com) for Halloween/fall

We made these for my cooking class and read Cloudy With A Chance of Meatballs. Very fun since the movie is out now too. In the book the whole story starts because Grandpa flips a pancake and it lands on his grandson’s head. You can also read If you Give a Pig a Pancake. or any book about pumpkins.

TMT – Good teachable moment to be scientists. I had them guess what was in my bottle. We talked about the 3 states of matter. They took a sniff of what was in the bottle to see if they guessed correctly. Most had said water. Then they all watched as I slowly poured the vinegar onto the baking soda. They were very thrilled to see all the bubbles. We talked about what is in a bubble. And recapped. Solid-baking soda, liquid-vinegar,and bubbles-gas. This explains why these pancakes are so amazingly light and fluffy. Enjoy.

Hardware-frypan or griddle, flipper, plate, fork, big mixing bowl, medium mixing bowl, mesuring cups for liquid and dry, spatula, ice scooper that sweeps out the cup or 1/4 measuring cup, measuring spoons, paper towel

Software- 2 and 1/2 Cup Aunt Jemima Original Pancake Mix, 4 Tablespoon brown sugar, 3 teaspoon pumpkin pie spice (available in baking aisle), 1 egg, 1 and 3/4 cup milk, 2 Tablespoon canola oil, 2 Tablespoon white vinegar, 1 and 1/4 cup pumpkin puree (not pie mix), 1/8 cup ground flaxseed meal, 1 teaspoon vanilla yogurt, fresh bananas, chopped pecans (optional), real maple syrup

AHN-“Adult Help Needed” to help you cook them on the griddle

Procedure

  • Crack the egg in a small bowl. Make sure there are no shells. Dump the egg into the big mixing bowl. Wash the egg off your hands.
  • Next add in the milk, pumpkin, oil, and vinegar
  • In the medium bowl mix together the pancake mix, pumpkin pie spice, brown sugar, flaxseed meal. Stir them together to combine
  • Pour the dry ingredients on top of the wet. Stir with a spatula until just combined. Do not over mix. Over mixing causes pancakes to be rubbery.
  • Let the batter just sit. It is called rest. This allows the bubbles to form.
  • While your batter is resting, peel your banana and toast your pecans
  • Have your plate where you will be putting your finished pancakes on right next to the griddle. Put a sheet of paper towel on the plate. Bring over your batter and flipper.
  • Heat up the griddle on med heat. AHN part
  • pour out a 3 sec pour of oil. Wait 2 minutes.
  • Using the flipper spread the oil around the griddle
  • Using the ice cream scooper or 1/4 cup measuring cup put the batter. Use the back of the scooper to spread out the batter and shape it into a frisbee.
  • When you see the edges getting not as shiny and bubbles forming in the pancake, you are ready to flip it.
  • Hold your flipper as if you were shaking hands with it. have your thumb nail facing up. Get the edge of the flipper under the edge of the pancake. push the flipper so the entire pancake is on your flipper. Then roll your hand as if you were turning the page of a book. This should make the pancake flip like a page in a book. Never flip the pancake toward you. You don’t want to risk splashing the hot oil on you.
  • Cook 2 mins or til golden brown
  • Using the flipper, remove the finished pancake to the plate. The paper towel will soak up any excess oil if you have some.

To serve- put 2 pancakes on a plate, top them with a dollop of yogurt, sliced bananas, and a drizzle of maple syrup, sprinkle on the chopped pecans. (optional)

Variations- you can use cooked sweet potatoes instead of pumpkin. Adding cranberries after you pour the batter onto the griddle is nice too.

I have used this as an on the go meal/snack by heating up a breakfast sausage and rolling the cooked pancake around it. Smear on some strawberry cream cheese to help it stick together. Send it with some apple slices and you have a super easy to pack school lunch. great for fieldtrips too.

Oven Roasted Cherry Tomato Soup

Oven roasting any veggie is great because you let the oven do a lot of work for you. By oven roasting you are carmelizing the natural sugars in veggies. I love to oven roast in the fall/winter because it also heats up the house and fills it with yummy smells. For the same reasons, I also crock pot cook a lot more during this season too.

Hardware- 2 Lasagna trays, blender, mixing spoon, strawberry huller, mixing bowl, cutting board, knife, dish towel,

Software- 4 containers of hydroponicly grown in USA compari tomatoes, (I buy hydroponicly grown because that means they are grown using water not dirt and they are pesticide free.), 2 heads of garlic, 1 large sweet onion, (like wallawalla, oso sweet,), olive oil, salt, cracked black pepper, 1 tspn brown sugar (optional/if needed)

Steps

preheat oven to 350 F. Wash the tomatoes. Using the huller pick out the stems. If the tomatoes are large cut them in half. Peel the garlic cloves and cut off the dried hard ends. Peel the onion and cut into large pieces. Place all the veggies into a lasagna tray. Drizzle with olive oil and 2 pinches of kosher salt and cracked black pepper and mix altogether so the veggies are shiny. Bake them in the oven til you see the skins of the tomatoes and onions getting dark brown. There will be liquid in the pan from the tomatoes. Let it cool down and transfer everything into a blender. Place the lid on tight. Cover it with a dish towel. And blend. In a 2 minutes you will have a delicious creamy vegetarian soup.

Garlic Crostini to garnish the tomato soup

Software- french Baguette, head of garlic, olive oil, kosher salt,

Hardware- aluminum foil, knife, cutting board,

Steps-

Preheat your oven to 375. Cut the garlic head in half horizontally to expose all the cloves, drizzle a teaspoon of olive oil on the cut side of each half, add a pinch of kosher salt. Lay the garlic on the foil cut sides up, loosely wrap the foil around it and crimp it so the steam stays in.

Magical Marinara

The magical part of this marinara is how many oh so good for you items you can sneak in. Not only do the added veggies bump up the nutritional value, they really add to the flavor profile by adding a natural sweetness to the sauce. This is a great sauce to have in your go to file because since you are using the blender at the end, you can cut up the veggies in big chunks. The kids at the library enjoyed the chopping, tearing of herb leaves, and working the immersion blender. And of course the eating of the finished culinary creation.

Hardware- 2 big pots, colander, wooden spoon, cutting board, knife, immersion blender aka stick blender/a regular blender,

Software- two 28 oz. cans of peeled whole tomatoes, 4 cloves of garlic, 1 sweet onion, 2 cups of chopped carrots, 1 medium size zucchini, kosher salt, fresh cracked pepper, 1/8 c  flax seed meal, 1/8 c wheat germ, 1-2 tsp of brown sugar, 1 tsp balsamic vinegar, olive oil, fresh basil, fresh flat leaf italian parsley,

Steps

Cut off the woody ends of the garlic cloves.

Smash the garlic cloves and peel off the paper, set aside.

Cut your onion in half through the roots and top.

Peel off the outer papery skin. cut the onion into big cubes.

Rinse off the carrots and zucchini and cut them into 1/2 inch pieces.

In a heavy bottom pot, drizzle olive oil, enough to coat the bottom of the pot. put on med heat. add the onions, when they become limp, add the garlic cloves, carrots, and zucchini, stir the veggies around till the onions take on a brown color, Add the canned tomatoes. While the sauce is simmering, wash and cut off the stems on the herbs, Add the wheat germ, flax seed, fresh cracked black pepper, brown sugar, and herbs to the sauce, let it simmer, Add the balsamic vinegar and turn off the heat. Let it cool down. Using a towel to cover the pot so as to prevent splattering, stick your immersion blender into the pot under the towel and blend away. Or you can transfer the sauce to a blender and pulse it. Cook your favorite pasta and top it with your yummy sauce. Don’t forget to add half a cup of the water you cooked the pasta in to the sauce. The starchiness of the water will help the sauce stick to the pasta better.

Simple Guacamole by Sonia Chung at Whole Foods Market

Guacamole is best when mixed up right before serving. If you do have to store it a few hours before using it, then put it in a narrow container and place plastic wrap directly on top of it. The plastic will prevent the air from oxidizing your avocados. This method of making guacamole was developed for the Autism Awareness Day at Whole Foods. In order to be “go Green”, please use a potato masher and mixing bowl when making this at home. Saving the Earth from one more plastic bag in a landfill.

Hardware-big mixing bowl, potato masher, cutting board, knife, plastic juicer, mixing spoon, flatware spoon, zip top plastic bag, pizza slicer

Software-Ripe avocados, Fresh lime juice, Chopped Cilantro, Garlic salt, cherry tomatoes, diced red onions (optional)

Steps

  • Wash the avocados and lime
  • Rinse off the cilantro and chop it up by rolling the pizza cutter over the leaves. Remove any thick pieces of stem. Set aside.
  • Rinse off the tomatoes and dice. (optional) Set aside.
  • Cut the avocados in half by rotating the avocado around and keeping your knife still. Give it a twist and pull apart
  • Using your flatware spoon scoop out the shell into the big mixing bowl
  • Putting your hand under a kitchen towel, place the avocado half with the seed stuck in it on the towel. Wack the seed with a knife so that the blade is slightly embedded in the seed. Give the knife a twist to remove the seed. Place your hand over the back of the knife and pinch right behind the seed and this should make the seed fall off the knife w/out any threat of cutting yourself
  • Scoop out the shell into the plastic bag
  • Sprinkle it with garlic salt. Remember to use less because you can always add more later
  • Press the air out of the bag and zip it up. Mash up the avocados by squeezing the bag.
  • Cut the lime in half and put it in the juicer. Squeeze lime juice to a bowl.
  • Open the bag. With a teaspoon add juice to the bag.
  • Add the cilantro and red onions (optional) and smash it around in the bag.
  • Add the tomatoes and stir gently. Chill until ready to serve

I like to serve this with baby carrots, celery, and the oven baked no salt added chips or the oven baked flax seed Omega 3 chips. It is also great in sandwiches and wraps instead of mayo. Try it on your next BLT (bacon, lettuce, tomato). I use the Applegate brand turkey bacon over at Whole Foods. Enjoy.

Stuffed French Toast

My kids will eat this as a breakfast on the run because it is easy to take and eat in the car. I make them the night before and just reheat in the toaster oven/microwave. This is a great recipe to add to any college students recipe files since you will usually have all the necessary ingredients on hand and it is really easy. Pack this with some turkey sausage and you have a nice lunch item too. Don’t forget the fresh fruit.

Stove Alert-AHN “Adult Help Needed” to watch you flip it.

Hardware: pancake flipper, bowl to scramble eggs in. make sure it is wide enough for a piece of bread to fit in it, fork, dinner plate, peanut butter knife, fry pan that a lid can cover

Software: canola/vegetable oil, 2 eggs, cream cheese, your favorite jam, 1/4 tsp of vanilla extract, cinnamon sugar/powder sugar (optional), splash of milk about 2 tsp, small pinch of salt, maple syrup/yogurt to dip

Tip- If possible leave the cream cheese on the counter to soften up 30 mins. prior to use so it is easier to spread. Or you can use the whipped cream cheese.

Spread the cream cheese on one slice of bread, spread jam on the other slice of bread. Put the 2 slices together as if you were making a peanut butter and jelly sandwich. Set it aside. Crack the eggs into the bowl, make sure you don’t have any egg shells in the bowl. Add the milk and vanilla extract. Using the fork scramble the eggs. Place the egg mixture and the sandwich next to the stove top. Have your empty plate ready. Have an adult turn on the stovetop to medium to med low heat. Pour 2 tsps of oil into the fry pan. Place your fry pan on the heat. While you are waiting for the oil to heat up, Dip your sandwich in the egg mixture then quickly flip it over and dip the other side of the sandwich in the egg mixture. Keep in mind that you do not want the sandwich to sit in the egg mixture too long or else the bread will get soggy from soaking up too much of the mixture. Using the fork transfer your sandwich to the fly pan. When you see the edges getting brown it is time to flip the sandwich. Using the flipper lift up the edge of the bread, slide the flipper under and give it a flip. Read Safety Tip. Once you are frying the second side, put the lid on the pan to ensure that the egg on the side of the bread is getting cooked too. After the second side if cooked, use the flipper to take it out and place it on a cutting board. Let it cool. Once it is cool enough to handle. Cut it into 4 long sticks. using your fractions lesson. Cut it into half, then cut each of the halves into half again lengthwise. Arrange them on your plate. Now you have some fun options. You can dust them with powdered sugar, or dip them length wise into cinnamon sugar, or leave them w/o a topping and have a small dish of maple syrup or yogurt to dip. or leave them plain and take them to eat in the car while on the way to dr appts, sports, music, or tutoring. Don’t forget to pack a bottle of water and napkins.

Safety Tip- It is important to remember to flip thing turning the flipper to the side. You never want to flip things towards you because you might splash hot oil on yourself. I tell my students to imagine they are turning the pages of a book. They should hold the flipper with their thumb nail pointing up and roll their hand so the thumb nail points down and away from their tummy.

I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog www.chefsonia.wordpress.com

I can be reached via email at snugglebunnysc@yahoo.com

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 3. To enroll for my class go to www.cclcf.org

I am also available to teach at boy scout, girl scout meetings and at birthday parties.

Join me at the Healthy Kids Fair at the Cresenta Canada YMCA

March 15, 2010

I have been asked to present a kids cooking demo at the Healthy Kids Fair at the YMCA in La Canada on Friday morning, April 23rd. 10 am-12 pm. I will share some quick and simple recipes and read a few books that tie in with the recipes. There will also be a hands on gardening time, picnic time and a time to plant and dedicate a tree. So come veggie out with us.

I will be making whole wheat pita and hummus veggie pocket for Katie No Pockets, Banana with peanut butter rolled in a whole wheat tortilla for Curious George, and a baby carrot pretzel butterfly for The Very Hungry Caterpillar.  Veg Out flyer

Help Build the World’s Largest Rice Krispy- 10,000 Pounds

March 3, 2010

Such exciting news about the World’s Largest Rice Krispy Bar being built here on the field of our community center. I talked with the ladies in charge at the TLC network and she will be highlighting local groups and programs that are participating. I told her all about my cooking class kids. She would love to have them in the show. So not only will my class this month get to be a part of this but we will also be making zucchini bread, teddy bear biscuits, and stone soup. I’m rescheduling the restaurant tour for another session. Being a part of something in the Guiness Book of World records is a once in a lifetime chance. Then come back on Sunday and eat a slice at the Carnival. The giant bar will be cut and served as a fundraiser for the new community center.

I have just added an April cooking class too. From April 16-May 7th. We will make a special love gift that you can give a special mom/grandma in your life. The classes are for Kids age 3 -10. I hope you have a chance to join the fun.

4 Fridays in March,

preschool 1:15-2:30 ;  age 6-10 3:15-4:30 Please list any allergies.

2 fridays in April 2 fridays in May

preschool 1:15-2:30 ;  age 6-10 3:15-4:30 Please list any allergies.

To register call 818 790-4353 or http://www.cclcf.org click on programs

My Healthy Rice Krispy Bars By Request

I recently spoke at the Lake Avenue Church MOPS group. MOPS stands for Mothers of Preschoolers. It is a nonprofit support group for mothers of newborns through kindergarten. I have been in this group for 9 years. I have received so much from MOPS through mentor moms who have traveled on the journey of childrearing to prayers and hugs from other moms when I needed it the most. It was my pleasure to be able to give back to MOPS in a short cooking demo. I titled it How to get your kids to eat healthy and like it. One of the samples I made were the healthy rice krispy bars that I make for my kids. Some of the ladies wanted me to put the recipe on my blog so here it is. Feel free to add or subtract more as your family prefers.

Software: 3 cups of mini marshmallows, 1 Tbsp butter, 4 cups of whole grain oats cereal. I use cheerios (plain or multigrain), 3 cups of rice krispy cereal, 1 cup of dried cranberries and or blueberries. (I like a combo of both) raw almonds would be a nice crunch factor as long as no one is allergic.

Hardware: one large soup pot (a non stick surfaced one makes for easier clean up), butter knife, wooden spoon, lasagna tray or other dish with sides that can have hot items in it. one empty butter wrapper. (I save the wrappers in a ziploc after the butter is gone for these type of recipes), cutting board, sharp knife, tupperware, parchment paper

Procedure:

  • Take the butter wrapper and rub the butter side all over the bottom and sides of the lasagna tray. This will prevent the finished product from sticking to the pan.
  • AHN- Adult Help Needed to set the stovetop to med. low heat to heat up the pot and melt the butter, once the butter is melted swirl it around the pot to coat the bottom.
  • Add the mini marshmallows. Stir so the butter coats the marshmallows. Wait a minute or two between stirs so that the marshmallows have a chance to melt together. Once they start to spread out then stir. You want to avoid getting brown color on the marshmallows. Reduce the heat if you need to.
  • Once the marshmallows have no more bumps then turn off the heat and add the cheerios. Stir to coat the cereal with marshmallow.
  • Then add the rice krispy cereal and stir again. It will be hard but be sure to get the marshmallow evenly spread out.
  • Add in the dried berries. They might not stir in well. It is ok.
  • Dump this sticky mixture onto your lasagna tray and spread it out with your hands. This is the time to push in any berries that fell off.
  • Let it cool for one hour. After it has hardened up a bit, place a cutting board on top of the tray and holding the sides of the tray and the board, flip them so the tray is upside down on the cutting board.
  • Lift the tray off. This should reveal your perfect rice krispy bar.
  • AHN- have an adult use the sharp knife to cut the bar up. Enjoy. They will keep in the tupperware with parchment paper between the layers so they don’t stick together.

My Cooking Class Schedule

February 10, 2010

Another Whole Foods Free Demo

On May 15th (Sat) The Hastings Ranch Whole Foods will be hosting an Autism Awareness Day. I will join them for this event.

Then on May 22. (Sat) at Hasting Ranch Whole Foods again, I will be teaching Healthy After School Snacks. They can also be used as a light lunch or food that the kids can make at a playdate.

Calling all young chefs…
Come join us for this hands-on, fun class where kids and adults together will learn about kitchen safety, table manners, and, most importantly, how to make some tasty treats! Recipes will include something special for Mother’s Day. Students in the 7-10 year old class will also participate in a special field trip on the last day of class to local Italian restaurant for a special behind-the-scenes look!
Reading never tasted so good!
Please let us know in advance of any food allergies.

Spring: April 30-May 21
Friday 1:15-2:30 pm
Age: 3-6 with an adult

Friday 3:15-4:30 pm
Age: 7- 10

Instructor: Sonia Chung
Fee: $100 for the 4 week session (includes all materials)

Summer Cooking Camp

Finger Food From Around the World

Going beyond the chicken nugget. My summer camp will be a wonderful chance for your young chefs to make some tasty treats from around the world.

We will make cucumber and cream cheese tea sandwiches and mini scones from England, Bruschetta from Italy, gyozas from Japan, shui mai from China,

Summer: July 12-16
Monday through Friday

Age: 3-kindergarten with an adult 10:0-11:15 am
Age: 1st Grade – 4th Grade 12:00-1:15 pm

Instructor: Sonia Chung
Fee: $100 for the 5 day session

Register on the Community Center’s website http://www.cclcf.org

A Valentine Gram that will energize you and the one you love.

I am teaching a Valentine Gram class over at the Community Center of La Canada Flintridge. The crossroads are Foothill Blvd. and Chevy Chase. The center is located on the south west corner. We will be making Crunchy Granola with Maple Syrup, Almonds, and Cranberries. And heart shaped rice crispy treats with a healthy twist of Cherios added.

Class is on Wed, Feb 10th from 3:30-4:45. Fee is $25 Participants get one bag to take home and others can be purchased for $5

Call 818 790-4353 or go online at http://www.cclcf.org to register

March starts a new 4 Fridays class series. We will be getting a backstage tour of a restaurant too. The March recipes will be spinach tortellini with pesto, teddy bear biscuits, and stone soup. I have just added an April cooking class too. From April 16-May 7th. We will make a special love gift that you can give a special mom/grandma in your life. The classes are for Kids age 3 -10. I hope you have a chance to join the fun.

4 Fridays in March

preschool 1:15-2:30 ;  age 6-10 3:15-4:30 Please list any allergies. You will need to sign a waiver for your young chef to appear on tv. See the exciting note below.



Spooky Recipes for a Bewitching Meal

October 20, 2009

For those of you mortals who were unable to come to my Halloween Cooking Event at the Hastings Ranch Whole Foods Market, here are the recipes. If you were one of the 70 kids who came, thanks for coming. I hope you had as much fun as I did. I know we ran out of recipe cards so here they are.

Mummy’s Rags by Chef Sonia at Whole Foods Market

AKA – Wheat Tagliotelli pasta with Alfredo Sauce.

I use a rotisserie chicken from the store to simplify my life a bit. I figure any bit helps. An adult will have to debone the chicken. I pull off the meat and set it aside then chop it into bite size pieces for the pasta all at once. I take some of the leftover steamed cauliflower and puree it up with some milk and add it to the alfredo sauce just to sneak in some more goodness.

Hardware- pot to boil pasta, wooden spoon for stirring the noodles, ladle, bowl to hold the pasta, knife to slice olives, cutting board, juicer, steamer, pot to steam, zester

Software- Deboned “no salt added” rotisserie chicken, your family’s favorite alfredo sauce, 2 C cauliflower, lemon, freshly ground nutmeg, sweet onion, green Spanish olives w/pimento, wide flat wheat pasta, circle shaped rice crackers

Steps for Kids to do

  • Wash your hands for 20 sec with soap. Read all directions and gather materials needed.
  • Put water in the pasta pot and cook the noodles according to the directions. Drain the noodles in a colander.
  • Steam the cauliflower, let it cool, and puree in a blender.
  • Peel the onion and cut into large cubes and puree in a blender
  • Pour the alfredo sauce in a sauce pot. Add the cauliflower, chicken, and onions.
  • Cook on medium heat til onions are done. Add some fresh lemon zest, 3 teaspoons lemon juice, and pinch of freshly grated nutmeg.
  • spread the pumped up alfredo sauce all over the pasta using a ladle.
  • Place 2 crackers on the pile of noodles as eyes.
  • Have an adult help you cut the olives into circles. Place an olive circle on each cracker as pupils.
  • Congratulations you have made a Halloween dinner masterpiece. Enjoy!

Dracula’s Coffin by Chef Sonia at Whole Foods Market

AKA – Carrot, Cucumber, and Avocado Roll

Hardware- cutting board, wooden spoon for spreading out the rice, plate to have all your veggies on, sharp knife, bamboo sushi mat, small bowl of water

Software-Sticky rice (I like to mix half brown and half white), chopped carrots, toasted sesame seeds, shredded Persian cucumbers, avocados, nori (not the salted toasted one)

Steps

  • Mix together the different rices and sesame seeds.
  • Lay a sheet of nori on your bamboo mat.
  • Spread rice on the bottom 1/2 of the nori sheet. You can dip your fingertips in water and use them to flatten out the rice.
  • Sprinkle the carrots on the rice up to the middle of the rice
  • Lay a small row of avocado slices at the very bottom of the rice.
  • Lay a thin row of cucumbers on the avocados.
  • Roll the bottom of the bamboo mat along with the ingredients over on itself tucking the nori in. As you press the nori in, pull the bamboo mat away and continue the rolling motion to roll up the nori like a sleeping bag.
  • Place the roll seam side down on the cutting board and cut into bite size pieces. If rice is sticking to your knife, dip it in a glass of water.

You can substitute other veggies in this roll. This is a great way of stretching your rotisserie chicken into another meal. Just shred it into strips and add it on top of the cucumber. This is my kids favorite lunch/dinner.

Crunchy Skeleton Rib Bone with Dirt by Chef Sonia at Whole Foods Market

This is a super easy recipe. The hardest part is remembering to freeze the bananas a day ahead of the party.

Hardware- microwave, glass bowl or tall mug, spoon, plate, Ziploc sandwich bag,

Software- white chocolate wafers, baby bananas, coffee stir sticks, chocolate graham crackers.

Steps

  • A day before the party, peel your baby bananas and slowly push a coffee stir stick in through the length of the banana. Try to keep your stick in the center of the banana. Continue until you have enough banana pops done.
  • Lay out a piece of plastic wrap and lay your finished bananas on the bottom half allowing the stick to hang off over the edge of the plastic wrap. Fold the top half of the plastic over the bananas so they are covered. Then roll the bananas up like a sleeping bag so they are easier to fit in the freezer. Or lay them on a cookie sheet and freeze.
  • Right before you are ready to dip them. Get your chocolate ready.
  • Pour the chocolate wafers in the mug and microwave it on half power for a minute. After it stops, stir the chocolate and if it isn’t smooth and creamy, microwave it again at half power for another 30 seconds, ect.
  • Meanwhile have your little chefs put a graham cracker square into a Ziploc bag and smash it up with their fingertips. Pour the crumbs onto a plate
  • Pull the frozen banana pops out of the freezer and unwrap them from the plastic.
  • Holding the stick tightly, dip the banana into the chocolate then roll it around on the plate so the graham crackers stick all over the chocolate.

If you can fit the banana pops into a Tupperware that fits into your freezer, then you can skip using plastic wrap. The go Green option.

Witch’s Brew by Chef Sonia at Whole Foods Market

This makes a fun afterschool treat and is a nice alternative to sodas for a party

Hardware- ice cream scooper, cup, straw, flatware teaspoon,

Software- Vanilla Frozen Yogurt (ghost guts), Orange juice, (Frankenstein’s spit), Whipped topping (mummy brains), Sugar sprinkles ( ground vampire fangs), Marchino cherries (bloody eyeballs)

Steps

  • Put one scoop of frozen yogurt in a cup
  • Pour orange juice in the cup
  • Add a spoon of whipped topping
  • Sprinkle a pinch of colored sugar
  • Plop in a cherry and a straw.
  • Give a toast of Happy Halloween. Boo !
  • Enjoy

I hope you have enjoyed the demo and feel confident about trying these recipes. To see more recipes check out my kids cooking blog www.chefsonia.wordpress.com

I can be reached via email at snugglebunnysc@yahoo.com

You can find me at the La Canada Flintridge Community Center teaching my cooking classes. Young Cooks and Great Books. My next class is a Gingerbread house workshop on Dec 4. To enroll for my class go to www.cclcf.org

I am also available to teach at boy scout, girl scout meetings and at birthday parties.

Cheesy Spiders invade The Little Gym

October 14, 2009

The Little Gym in La Canada is having a Halloween Party. Come and get your wiggles out.  I will be teaching goblins, vampires, princess and more how to make a cheesy spider during the party. This is a spider Miss Muffet would not have run away from. The party is free for members and $5/child for nonmembers.

Come and Make a Gingerbread House

September 30, 2009

Sugar and spice and everything nice. Here is the perfect class for you have fun with your child or to connect with your inner child. After all, why make the big mess and have a bunch of left over candy at your house. I will be teaching a one day workshop at the Community Center of La Canada Flintridge on Dec 4th at 1:00 for preschoolers/kindergarteners and 3:30 for all other kids. This class has no age limit. I will put the houses together. Last year I assembled a whole village. I will provide lots of fun things to decorate your winter wonderlands. I even get some healthier options in there too believe it or not. To find out the details go to http://www.cclcf.org or call 818-790-4353. Last I heard I already had 7 kids signed up. These make such cute holiday decore for home.

Halloween Kids Free Event at Pasadena Whole Foods

September 27, 2009

Come join us on Sunday, Oct 25th from 12-3 at the Whole Foods Market in Hastings Ranch on Foothill Blvd and Rosemead Blvd. in Pasadena. It will be a frightfully delicious time. Kids, 3 yrs old and up, and the young at heart will be making some tasty halloween treats. Mummy’s Rags (taggliotelli with Alfredo), Crunchy Skeleton Rib Bone (Frozen Bananas), Dracula’s Coffin (cucumber avocado roll) and Witch’s Brew (Orange Juice with Vanilla Frozen Yogurt). Leave me your email in the comments and I will be sure to forward you a flyer.

Please look at post Spooky Recipes for a bewitching meal for the recipes I taught.