Zucchini Chickpea Grilled Cheese

Soak chickpeas over night
boil until soft and cool. In a food processor,
puree chickpeas, add some cheddar cheese.
In a pan saute grated zucchini with salt pepper and a little olive oil.

Spread chickpea mixture and vegetables over bread.
Grill like you would a regular grilled cheese, in a pan with a little butter

I love my Garden Patch

Costco is selling these and I just had to get one!


Basil, parley, kale, chives, thyme got to love it!!

Pesto Chicken Bow Tie Pasta

Boil pasta,
grill chicken with salt and pepper
 pesto
2 cups  of basil
1 cup spinach 
1/4 cup parm cheese
1/4 cup olive oil
1 lemon juice and zest 

Grill vegetables of your choice
zucchini
onion
carrot

Mix all ingredients together and season with salt and pepper
top with chopped parley and parm cheese

Apple Sauce Muffins

Me and the teachers couldn't believe how big these apples are from Hamilton Farms
1 cup of apple sauce
1/2 cup of coconut sugar
2 cups of whole wheat flour
1 tsp of baking soda
1 tsp of baking powder
1 tsp of cinnamon

blend dry ingredients

 add wet ingredients,
1 egg 
1 cup milk or almond milk
1/2 cup of olive oil coconut oil

Blend all together for about 2 minutes
top with a sprinkle of cinnamon and coconut sugar
bake for 15 minutes at 350 degrees

Making apple crisp with the children today at church

Making apple crisp with the kids was fun! I love all their little comments!
Baking really is a good way to teach children about their senses.
I got them to smell the cinnamon, taste the apple, feel the oats and see what they can do with
just a few ingredients. I love hearing all of their little comments when baking with me! One child told me that he can lift a building up by himself because he is batman and the other little child tells told me that he has two sisters and he wanted to save some apple crisp for them, so generous and kind of him. I love how they share whatever is on their mind! I was very pleased with how they leveled the oats off with their finger when measuring. It's cute a little boy said"  I am glad I know how to make apple crisp now, so I can make it at home because I didn't know before" I sent them home with my recipe and I hope  their parents enjoy making it with their children has much as I did today!


 
 

Granny Smith’s Apple Crisp

Recipes  makes 9 portions                                

Ingredients  

4 granny smith apples, sliced
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup water
5 tablespoons butter
1/2 cup quick oats
1/2 cup brown sugar or coconut sugar

Directions:
Preheat oven to 350°.
Stir well together apples, cinnamon, salt and water, place in a 9x9 greased pan.
Crumb Topping mix together butter, quick oats, and Brown Sugar .
brown sugar crumb topping on top of apples.

Bake  at 350°.  for 35-40 minutes

Avocado Dip from Jennifier O' Neil- Farago

Recipe from Jennifer O'Neil-Farago

Jennifer is a wonderful Teacher, parent and person!!

I am very blessed to have had the chance to cook for her children while they attended the Kindergarten. Jennifer is such a fun creative person who has blessed me very much! She never holds  back a compliment or a kind word, and I love that about a person! Thanks for sharing this recipe Jennifer!

We do have this avocado dip that we love and eat all summer!  We came across something similar at a party we went to in Chicago, hosted by family friends of ours from Mexico City.  Sophia was only 15 months at the party and she ate spoonfuls of the dip.  The next day she asked for “more dip”.  So I figured I would try to recreate it.  This is what I came up with.  We make it for both kids birthday parties, and for all our summer picnics and bbq’s and it always goes first.  You can add 1/2 jalepeno pepper diced finely with the seeds removed if your kids like spice.

Avocado Summer Dip

6 avocadoes diced
20 cherry tomatoes cut in half
1/2 can of black beans rinsed
1/2 red onion diced fine
1 cup of corn (canned, fresh and cooked or frozen and thawed)
Juice from 1 lemon
Small dash of salt
Small dash of pepper

Put all ingredients in a bowl and give a quick stir.  Serve with tortilla chips, on top of grilled fish or chicken, or in a lettuce wrap.

Thanks for thinking of us! Jennifer

Recipe from Ms. Moore

Template For the Chef Andrea’s Cook Book filled with meaningful stories and delicious
recipes
I want to hear your story and learn about why your recipe is so special to you!

Nichole Moore
Supply Elementary School Teacher and Early Childhood Educator for the Thames Valley
District School Board
What is most rewarding about what you do? Being a part of so many children’s lives
each and everyday!
Your story about your recipe and why it is special to you, maybe you made it with
someone really special. Maybe you have a really special memory around making it? Why
is your recipe so special to you. If you have a story about something you have gone
through and you think will encourage someone you can write that in. If this is a recipe
that is your signature dish feel free to talk about why you love making it just because.
Making ‘Crepes’ for my family has been a tradition since my children were babies. It is
something that we all look forward to enjoying together, most often for special
occasions. Occasions such as Christmas morning, Birthday’s, Easter and summer
vacation! There is no such thing as making just a few to enjoy, so when I do make
them I usually make enough for 2-3 each and of course for the next day (left overs).
This being said the batch is quadrupled and takes at least an hour to prepare. It is
always worth it in the end because they are so good... and just to see the excitement
on their faces when I say that I am making them and when they sit down to enjoy
them.
Nichole’s Crepes
Ingredients
300ml Milk
3 Eggs
30ml butter, melted
175ml all-purpose flour
30ml sugar
1ml salt
Place milk, eggs and butter in blender. Add flour, sugar and salt. cover and blend until
batter is smooth. Heat crepe pan or a regular pan works just as well. Brush a small
amount of vegetable oil or butter over pan. Add small amount of batter and quickly


Ms. Moore was the principal who hired me at cefa. I can't even say enough about Ms. Moore, she truly is a blessing to me! I will never forget it when she hired me at cefa. I remember praying for a place to work, that I could be surrounded by kind people. A place where I could use my energy up and be able to share my recipes from the heart. Ms. Moore is one of those people who has made a big impact in my life with her kindness and her sweet gentle angel like personality. My job wasn't easy and Ms. Moore did everything she could to make things better! Every time she would come into the kitchen I felt better! She has that kind of presences about her like a mother, just with one kind word they can fill your heart with joy and peace!

Thank you, Ms. Moore, for being a such a blessing to me and for taking the time for my cook book! It means the world to me!!! This recipe looks so good!!!

So exciting recipes are starting to roll in for my cook book!

Lia Her

Early Childhood Educator at Cefa Langley

I love my job as an early childhood educator because I enjoy working with young children.  I enjoy doing fun activities with them such as making crafts, singing songs and reading storybooks.  

Green papaya salad is refreshing and exotic!  It is a very special recipe for me because my mother use to make it for my siblings and I, and we absolutely love it!  My mother taught me how to make it when I was a young child and so I always have the recipe in mind.

Green  Papaya Salad

Ingredients

2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife.
3 medium Roman tomatoes, or use a few more if you can find cherry tomatoes
A handful of fresh string beans cut into 1 inch pieces
1-2 fresh Thai chilies, remove stems (chilies are optional, as they are very spicy)
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice

Method

Peel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. Sprinkle with a bit of salt then rinse it off and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. Slice tomatoes thinly. In a clay mortar & pestle, coarsely pound the fresh Thai chilies (optional) and garlic. Add string beans and sliced tomato, and pound it lightly (do not over-crush). Add fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go. If you want to add peanuts, add now and lightly pound (optional). Add shredded papaya and pound together until mixed well. Serve on a dish with fresh cabbage and string beans on the side. Enjoy!

Thank you Lia for sharing this with me! You are such a wonderful teacher, mother and person!! I think so much of you and am so happy to have you for a friend!!