Making Soup with the youth at my Church

I was blessed to be able to come and teach a great group of girls from the youth group at Central Heights Church. We made soup together to be fed to a group of 50 people. Thankfully I have experience in cooking for a large group. The girls were so much fun to cook with!! I gave each girl a job to create the perfect garden curry lentil soup.

We had girls peeling and chopping carrots
the poor girls who had the job of chopping onions were in tears they were tough about it though.
It was really cool seeing them all work together to make this soup. We had a blast dancing to music as well as we cooked! My two favorite things to do is cook and dance so I like to combine them as much as possible. It turns out I think lots of people like to cook and dance. Cooking should be fun! Next time you are in the kitchen with your kids crank the music up and have a dance party I promise you will be creating a memory that will be cherished. I truly enjoyed cooking with these sweet girls! I hope we can do some more cooking together perhaps when my garden at church has produced some fresh produce we can get cooking again. I think we decided on smoothies next can't wait!! I was very proud of these girls the soup turned out awesome!! I am thankful to God for special opportunities like this one!

Red Lentil Curry soup Garden Soup

Ingredients:

1 cup red lentils 4 cups water or vegetable stock 1 tbsp of curry powder 1 onion  1/2 a head of purple cabbage chopped  2 potatoes, peeled and quartered 1 stalk celery, finely chopped 1 carrot, finely chopped 1/4 teaspoon salt 1/4 teaspoon ground black pepper

Directions:

In a pot heat 2 tbsp of vegetable oil, saute onion, celery, carrot, cabbage, diced potatoes, cabbage with salt pepper and curry powder for about 10 minutes. Add vegetable stock and lentils, place lid on and simmer for about 1 hour until lentils are soft season to taste and enjoy

Health Tip,

Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber and manganese and a good source of iron, protein, phosphorus, copper, thiamin and potassium.

Almond milk made easy with the kinderGarden Chef

I feel very blessed to be able to cook with the little ones at Sunday School! They are all so sweet and have the cutest

things to say! When we made almond milk and they tried it some said they thought it tasted like a milk shake so cute!! I thought that is pretty good considering it is so healthy! The kids were giggling at how they had almond stashes after sipping it.


HOMEMADE ALMOND MILK INGREDIENTS: 1 CUP RAW ALMONDS WATER FOR SOAKING 3 CUPS WATER 2 DATES (OPTIONAL) 1/2 TSP VANILLA (OPTIONAL) PREPARATION: SOAK THE ALMONDS IN WATER OVERNIGHT OR FOR AT LEAST 6 HOURS. DRAIN THE WATER FROM THE ALMONDS AND DISCARD. BLEND THE 3 CUPS OF WATER, ALMONDS AND DATES UNTIL WELL BLENDED AND ALMOST SMOOTH. STRAIN THE BLENDED ALMOND MIXTURE USING A CHEESECLOTH OR OTHER STRAINER. HOMEMADE RAW ALMOND MILK WILL KEEP WELL IN THE REFRIGERATOR FOR THREE OR FOUR DAYS. USE ALMOND MILK FOR A DAIRY SUBSTITUTE IN SMOOTHIES, CEREAL, BAKING. TRY HAVING A GLASS FULL OF ALMOND MILK WITH YOUR FAVORITE COOKIE FOR THE PERFECT DAIRY FREE TREAT!
Almond milk contains 50 percent of the recommended daily amount of vitamin E, which contains antioxidant properties essential to your skin’s health, such as protecting it against sun damage.
The almond that we think of as a nut is technically the seed of the fruit of the almond tree, a medium-size tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within.

Making Sushi

Prepare rice crispy squares as listed on the box of rice crispy  cereal

Roll out like sticky sushi rice
fill with sliced fruit like kiwi
watermelon looks like raw salmon
cantaloupe for sliced ginger  
and whatever other fruits you like

Roll up and then roll into shredded coconut

slice and enjoy!!

Pizza Birthday Party

If you are interested in having a cooking class party with the kinderGarden Chef please feel free to ask questions by email or phone.

I am can create a party full of fun and nutrition for your child to enjoy with their friends. 

let your child choose their cooking class theme and favorite food and we will make it together all the while have a great time!! 

No need to order in pizza or spend lots of time picking out the grocries for your party. I will take care of all of that as well as provide the intertainment of teaching the cooking class. Say yes to a party that is  healthy and fun with the KinderGarden Chef Andrea 

Hawaiian Pizza with Veggies Recipe

TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. YIELD:48 servings

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (110° to 115°)
• 3 to 3-1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 can (15 ounces) Ragú® Homemade Style Pizza Sauce
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 1 cup diced fully cooked low-sodium ham
• 1  cup of diced pineapple into small pieces
• 1 red pepper diced small
• ¼ red onion diced small
• 1 cup of shopped spinach

Directions

• 1. In a large bowl, dissolve yeast in water. Add 1-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 2. Punch dough down; press onto the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pizza sauce; sprinkle with cheese, ham, vegetables  and pineapple. Bake at 400° for 20-25 minutes or until the crust is browned and cheese is melted. Yield: 12 servings.

Remember to be creative when making your pizza! Add whatever vegetable you like to make in your very own special pizza. The more vegetables the better!

Recipe by Chef Andrea Hobalk the KinderGarden Chef.

604-852-1576 andreahoblak@gmail.com