Awesome Autumn: Cooking with Kids at Cook’s Warehouse
I recently volunteered at Cook’s Warehouse and this time I was assigned to a hands-on workshop with kids. Assisting Chef Carlin with this class was so much fun. The kids were super energetic (especially my all boys group) and many of them were extremely advanced in knife skills.
Out of all the recipes, I thought these worked the best. These are also extremely quick and easy.
Maple Shallot Chicken
Serves 6
6 chicken breasts halves, boneless, skinless, pounded to even
1/4 t garlic powder
1/2 t pepper
1/2 t salt
3/4 cup shallots, sliced
4 1/2 tablespoons maple syrup
1 1/2 tablespoons rice vinegar
1. Spray large skillet with cooking spray. Heat over medium heat until hot.
2. Combine garlic powder, salt and pepper. Sprinkle chicken with seasoning. Add chicken to skillet and brown each side.
3. Add shallots to skillet, cover and cook 6 minutes, until chicken cooked through.
4. Combine syrup and vinegar in small bowl, add to skillet. Cover and cook 2 minutes.
Sweet Potato Pancakes
Serves 6
1 1/2 pound sweet potatoes, shredded
3 green onions, chopped
3 large eggs, lightly beaten
1/2 cup flour
3/4 t salt
3/4 t pepper
8 tablespoons sour cream
1. In a bowl, combine the potatoes, onions, eggs, flour, salt and pepper. Mix well.
2. Drop batter by 1.4 cups onto baking sheet coated with cooking spray. Flatten slightly.
3. Bake at 400 degrees F for 8 minutes. Turn and spray with cooking spray.
4. Bake 8 to 10 minutes longer until potatoes are tender and golden.
5. Serve with sour cream.
Gingered Pear Pie
Serves 8
Crust
1 package refrigerated pie crust
Filling
3/4 cup sugar
2 tablespoons cornstarch
3 tablespoons crystallized ginger, chopped
6 cups of pears, thinly sliced
Topping
1 tablespoon water
4 t turbinado sugar
1. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
2. Heat oven to 425 degrees F.
3. In a large bowl, combine 3/4 cup sugar and cornstarch; mix well. Add ginger; toss to coat. Add pears; mix well.
4. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar.
5. Bake at 425 degrees F. for 40-45 minutes, or until pears are tender and crust is golden brown. Cover edge of crust with strips of foil after first 15-20 minutes of baking to prevent excessive browning.
