Our big cooking class is really beginning to find its groove. This strata has many (easy) steps, and the mini-chefs seemed to each have his or her role secured in bringing it together. The older ones helped the younger ones, and the younger ones generally smiled big smiles when they got their turn to do […]
Read the rest of "Swiss Chard and Cheddar Strata"…
Usually when I ask the mini-chefs what they would like to make over the course of a semester, I get answers like cupcakes, chocolate, cookies, etc., but when I asked my mixed ages class, one student piped up with another answer entirely: meatloaf. He not only requested it then; he kept asking for it each […]
Read the rest of "A’s Special Meatloaf with Veggies Galore"…
My class of 3 year-olds is probably my most adventurous class in the taste department. Week after week, even when we push the envelope and make dishes that some kids would not come near with a ten foot pole, they happily sit down and eat together, with not a word about it being gross. Even […]
Read the rest of "Tamales with Greens and Queso Blanco"…
When my class of 3 year-olds requested a few more lunch ideas, these croquettes came to mind, and I decided to rework them for a gluten-free diet, using crushed rice crackers instead of bread crumbs. By sheer accident-as often happens when new recipes are born-we forgot to roll the balls in the crumbs at all […]
Read the rest of "Sweet Potato and Quinoa Croquettes with Rainbow Chard"…
I'm a New York City mum of three children—Mira, 8, Liev, 6, and our littlest Yummy, Genevieve, 2. I teach mommies, preschool kids, and grade school age children (or "Yummies" as I like to call them) how to make delicious things. Read more…